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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..6833f05 --- /dev/null +++ b/.gitattributes @@ -0,0 +1,3 @@ +* text=auto +*.txt text +*.md text diff --git a/1084.txt b/1084.txt new file mode 100644 index 0000000..3478c38 --- /dev/null +++ b/1084.txt @@ -0,0 +1,6048 @@ +*******Project Gutenberg's Etext of Recipes Tried and True******* +by the Ladies' Aid Society +of the First Presbyterian Church of Marion, Ohio. + + +Copyright laws are changing all over the world, be sure to check +the copyright laws for your country before posting these files!! + +Please take a look at the important information in this header. +We encourage you to keep this file on your own disk, keeping an +electronic path open for the next readers. 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Items in [brackets] are editorial comments added in proofing. + + + + + +RECIPES TRIED AND TRUE. + +COMPILED BY THE LADIES' AID SOCIETY OF THE FIRST PRESBYTERIAN CHURCH, +MARION, OHIO. + +"We may live without poetry, music, and art; +We may live without conscience, and live without heart; +We may live without friends; we may live without books; +But civilized man cannot live without cooks." +--OWEN MEREDITH + +MARION, OHIO: +PRESS OF KELLEY MOUNT. +1894. + +Entered according to Act of Congress in the year 1894 by the +LADIES' AID SOCIETY OF THE FIRST PRESBYTERIAN CHURCH, MARION, OHIO. +In the Office of the Librarian of Congress at Washington. + +To the Mothers, Wives, Sisters and Sweethearts of the Good Men of +America this Book is Dedicated by the "TRUE BLUES." + + +PREFACE. + +Although in putting forth this little book we do not claim that we are +filling a "Long felt want," yet we do feel that its many tried and +true recipes from our own housekeepers will be very welcome. We also +believe that it will not only be welcomed by those who recognize the +names and merits of the various contributors, but by all housekeepers, +young and old. There can never be too many helps for those who, three +times a day, must meet and answer the imperative question, "What shall +we eat?" + +To the many who have helped so willingly in the compilation of this +book, the Editorial Committee would extend a grateful acknowledgment. + +For the literary part of the work, we would beg your indulgence, since +for each of us it is the first venture in the making of a book. + + + +MENUS. + +"All the labor of man is for his mouth, And yet the appetite is not +filled." --SOLOMON. + + + +SUNDAY BREAKFAST (WINTER). MRS. T. H. LINSLEY. + +Oat Meal. Boston Brown Bread. Boston Baked Beans. Coffee. + + + +PLAIN DINNER. EUGENE DE WOLFE. + +Tomato Soup. Boiled Fish. Lemon Sauce. Roast Lamb. Mint Sauce. +Stewed Tomatoes. Sweet Potatoes. Spanish Cream. Coffee. + + + +PLAIN DINNER. EUGENE DE WOLFE. + +Bouillon. Boiled Spring Chicken. New Potatoes. New Peas. Lettuce, +Mayonnaise Dressing. Rhubarb Pie. Cheese. Crackers. Coffee. + + + +OLD-FASHIONED THANKSGIVING DINNER. GAIL HAMILTON. + +Roast Turkey, Oyster Dressing. Cranberry Sauce. Mashed Potatoes. +Baked Corn. Olives. Peaches. Pumpkin Pie. Mince Pie. Fruit. +Cheese. Coffee. + + + +FAMILY DINNERS FOR A WEEK IN SUMMER. OZELLA SEFFNER. + +Sunday. + +Green Corn Soup. Salmon and Green Peas. Roast Beef. Tomatoes. New +Potatoes. Strawberry Ice Cream. Cake. Coffee. Iced Tea. + +Monday. + +Lamb Chops. Mint Sauce. Potatoes. Escaloped Onions. Cucumber +Salad. Orange Pudding. + +Tuesday. + +Veal Soup. Fried Chicken. Green Peas. Rice Croquettes. +Strawberries and Cream. + +Wednesday. + +Broiled Beef Steak. Potato Croquettes. String Beans. Tomato Salad. +Fruit Jelly. Cream Pie. + +Thursday. + +Potato Soup. Roast Veal. Baked Potatoes. Beet Salad. Asparagus. +Strawberry Shortcake. + +Friday. + +Boiled Fish. Egg Sauce. Lamb Chops. Peas. Escaloped Potatoes. +Lettuce, Mayonnaise. Raspberry Iced Tea. + +Saturday. + +Chicken Pot Pie, with Dumplings. Spinach. Cucumber Salad. Radishes. +Lemonade. + + + +PLAIN FAMILY DINNERS FOR A WEEK IN WINTER. OZELLA SEFFNER. + +Sunday. + +Cracker-Ball Soup. Roast Beef and Yorkshire Pudding. Creamed +Potatoes. Celery. Mince Pie. Apricot Ice Cream. Cheese. Coffee or +Chocolate. + +Monday. + +Cold Roast Beef. Mashed Potatoes. Cabbage Slaw. Pickles. Plain +Plum Pudding. Cheese. Tea. + +Tuesday. + +Tomato Soup. Leg of Mutton. Caper Sauce. Baked Potatoes. Stewed +Turnips. Apple Pudding. Coffee or Tea. + +Wednesday. + +Lemon Bouillon. Baked Fish, with Drawn Butter. Roast Chicken. +Potatoes. Boiled Onions. Pickles or Olives. Cottage Pudding. + +Thursday. + +Roast Beef Soup. Stewed Tomatoes. Mashed Potatoes. Boiled Rice. +Turnips. Troy Pudding. Egg Sauce. + +Friday. + +Corn Soup. Chicken Pie. French Peas. Stewed Potatoes. Cream Slaw. +Suet Pudding. + +Saturday. + +Boiled Corn Beef, with Vegetables. Pork and Beans. Pickles. Indian +Pudding. Cream Sauce. + + + +BREAKFASTS. Fall and Winter. + + + +OZELLA SEFFNER. + +1. Melon. Fried Mush. Fried Oysters. Potatoes. Rolls. Coffee or +Cocoa. + +2. Melon or Fruit. Graham Cakes. Maple Syrup. New Pickles. +Broiled Steak. Corn Oysters. Coffee or Cocoa. + +3. Melon or Fruit. Fried Oat Meal Mush. Syrup. Bacon, Dipped in +Eggs. Fried Potatoes. Coffee. + +4. Oranges. Warm Biscuit. Jelly. Broiled Oysters on Toast. Rice +Balls. Coffee. + +5. Oranges. Mackerel. Fried Potatoes. Ham Toast. Muffins. + +6. Breakfast Bacon. Corn Griddle Cakes. Syrup. Boiled Eggs. Baked +Potatoes. + + + +Spring and Summer. + + + +1. Fruit. Muffins. Ham. Eggs. Radishes. Onions. Coffee. + +2. Fruit. Light Biscuit. Breakfast Bacon. Scrambled Eggs. Fried +Potatoes. Coffee. + +3. Fruit. Corn Meal Muffins. Veal Cutlets. French Toast. +Radishes. New Onions. Coffee. + +4. Strawberries. Lamb Chops. Cream Potatoes. Graham Muffins. +Coffee. + +5. Raspberries. Oat Meal and Cream. Sweet Breads. Sliced Tomatoes. +Hamburg Steak. Fried Potatoes. Coffee. + +6. Berries. Breakfast Bacon, Dipped in Butter and Fried. Sliced +Tomatoes. Baked Potatoes. Muffins. Coffee. + + + +A FEW PLAIN DINNERS. GAIL HAMILTON. + +1. Tomato Soup. Cranberry Sauce. Roast Pork, with Dressing. +Potatoes. Peas. + +DESSERT--Fruit and Cake. Coffee. + +2. Vegetable Soup. Beef Steak and Gravy. Macaroni, with Cheese. + +DESSERT--Cake and Lemon Pudding. Coffee. + +3. Clam Soup. Boiled Chicken. Potatoes. Lettuce, Mayonnaise +Dressing. + +DESSERT--Strawberry Shortcake, with Strawberry Sauce. Coffee. +Crackers. Cheese. + + + +SOUP. + +"A hasty plate of soup" + + + +PREFACE. + +The best soups are made with a blending of many flavors. Don't be +afraid of experimenting with them. Where you make one mistake you +will be surprised to find the number of successful varieties you can +produce. If you like a spicy flavor, try two or three cloves, or +allspice, or bay leaves. All soups are improved by a dash of onion, +unless it is the white soups, or purees from chicken, veal, fish, etc. +In these celery may be used. + +In nothing so well as soups can a housekeeper be economical of the +odds and ends of food left from meals. One of the best cooks was in +the habit of saving everything, and announced one day, when her soup +was especially praised, that it contained the crumbs of gingerbread +from her cake box! + +Creamed onions left from a dinner, or a little stewed corn or +tomatoes, potatoes fried or mashed, a few baked beans--even a small +dish of apple sauce--have often added to the flavor of soup. Of +course, all good meat gravies, or bones from roast or fried meats, can +be added to the contents of your stock kettle. A little butter is +always needed in tomato soup. + +Stock is regularly prepared by taking fresh meat (cracking the bones +and cutting the meat into small pieces) and covering it with cold +water. Put it over the fire and simmer or boil gently until the meat +is very tender. Some cooks say, allow an hour for each pound of meat. +Be sure to skim carefully. When done take out meat and strain your +liquid. It will frequently jelly, and will keep in a cold place for +several days, and is useful for gravies, as well as soups. + + + +A FINE SOUP. MRS. W. H. ECKHART. + +Take good soup stock and strain it. When it boils add cracker balls, +made thus: To one pint of cracker crumbs add a pinch of salt and +pepper, one teaspoonful parsley, cut fine, one teaspoonful baking +powder, mixed with the crumbs, one small dessert spoon of butter, one +egg; stir all together; make into balls size of a marble; place on +platter to dry for about two hours; when ready to serve your soup put +them into the stock; boil five minutes. + + + +ROAST BEEF SOUP. MRS. W. C. BUTCHER + +To a good loin roast add six tablespoons of vinegar and small piece of +butter; salt and pepper; stick six cloves in the roast; sprinkle two +tablespoons of cinnamon and sift one cup of flour over it. Put in +oven in deep pan or kettle with a quart of boiling water; roast until +it is about half done and then strain over it three-fourths of a can +of tomatoes; finish roasting it and when done add celery-salt to suit +the taste, and one cup of sweet cream and some catsup, if preferred. + + + +BEAN SOUP. MRS. H. F. SNYDER. + +To one quart of beans add one teaspoon of soda, cover with water, let +boil until the hulls will slip off, skim the beans out, throw them +into cold water, rub with the hands, then remove the hulls; drain, and +rub until all hulls are removed; take two quarts of water to one quart +of beans, boil until the beans will mash smooth; boil a small piece of +meat with the beans. If you have no meat, rub butter and flour +together, add to the soup, pour over toasted bread or crackers, and +season with salt and pepper. Add a little parsley, if desired. + + + +BOUILLON. MRS. W. C. DENMAN. + +Take three pounds of lean beef (cut into small pieces) and one soup +bone; cover with three quarts of cold water, and heat slowly. Add one +tablespoon of salt, six pepper corns, six cloves, one tablespoon mixed +herbs, one or two onions, and boil slowly five hours. Strain, and +when cold, remove the fat. Heat again before serving, and season with +pepper, salt, and Worcester sauce, according to taste. + + + +LEMON BOUILLON. LOUISE KRAUSE. + +A DELICATE SOUP.--Take soup meat, put on to cook in cold water; boil +until very tender; season with salt. Into each soup plate slice very +fine one hard boiled egg and two or three very thin slices of lemon. +Strain the meat broth over this and serve hot, with crackers. + + + +CORN SOUP. MRS. G. H. WRIGHT. + +Cover a soup bone with water, and boil one hour. Add some cabbage and +onion (cut fine). Boil two hours longer. Add twelve ears of grated +sweet corn. Season to taste. + + + +NOODLE SOUP. MRS. W. H. ECKHART. + +Beat three eggs. Add a pinch of salt, and flour sufficient for a +stiff dough; roll into very thin sheets; dredge with flour to avoid +sticking; turn often until dry enough to cut; cut very fine, and add +to the stock five minutes before serving. Season to taste. + + + +OYSTER STEW. MRS. J. ED. THOMAS. + +Wash one quart oysters and place on the fire. When they boil, add one +quart of boiling milk, and season with salt, pepper, and plenty of +butter. Serve with crackers or toast. + + + +POTATO SOUP. MRS. T. H. LINSLEY. + +Slice four ordinary-sized potatoes into one quart of boiling water. +When done add one quart milk; into this slice one onion. Thicken just +before serving with one egg rubbed into as much flour as it will +moisten. Pepper and salt to taste. + + + +POTATO SOUP. MRS. U. F. SEFFNER. + +After stewing veal, use the stock. Slice four or five potatoes very +thin; lay them in cold water until thirty minutes before serving; add +them to the stock, with sufficient salt and pepper. Beat one +tablespoon of butter and one tablespoon of flour to cream; add to this +one pint milk; stir in the soup just before serving. This can be made +without meat by adding more butter and milk. + + + +TOMATO SOUP. MRS. R. H. JOHNSON. + +Take half a can, or six large fresh tomatoes; stew until you can pass +through a course sieve. Rub one tablespoonful of butter to a cream +with one tablespoonful flour or corn starch. Have ready a pint +scalded milk, into which stir one-half saltspoon soda. Put the +strained tomato into the soup pot; add the butter and flour, after +having heated them to almost frying point; let come to a good boil; +add just before serving; season with a little pepper, a lump of loaf +sugar, a dust of mace and a teaspoon of salt. + + + +TOMATO SOUP. MRS. HARRY TRUE. + +One quart canned tomatoes, one quart of water, a few stalks of celery; +boil until soft. Return to stove, and add three-fourths of a teaspoon +of soda and allow to effervesce; then add the liquid from one quart of +oysters, one quart boiling milk and one cup of cream. Salt, butter, +and pepper to taste. Boil a few moments and serve. + + + +TOMATO SOUP. MRS. T. H. B. BEALE + +Put on soup bone early to boil. Have two quarts of liquor on the +bone. When done, remove the bone from kettle; put one can of tomatoes +through sieve; add to the liquor; then immediately add one-half +teaspoon soda, a small lump butter, one tablespoon white sugar, one +heaping tablespoon of flour mixed with a half cup of cream or milk; +salt and pepper to taste. After the flour is in let boil up three +times, and serve. + + + +VEGETABLE SOUP. MRS. J. S. REED. + +One-fourth head cabbage, three large onions, one turnip, three large +potatoes, two tablespoons cooked beans; boil all together till tender. +Pour off all water; then add one gallon of stock. Add tomatoes, if +you like. + + + +VEAL SOUP. MRS. SAMUEL BARTRAM. + +Put a veal soup bone over the fire in one gallon of cold water; skim +carefully as it comes to a boil; after it has boiled one hour season +it with salt and pepper and half teaspoonful (scant) celery seed. In +another half hour put in one-half cup rice, one medium-sized potato +(cut in dice or thin slices), two good-sized onions (sliced fine); let +boil one-half hour longer, and when ready to serve add one egg +(well-beaten), one-half cup milk, one tablespoon flour; let come to a +boil, and serve. + + + +VEGETABLE SOUP. MRS. G. A. LIVINGSTON. + +Three onions, three carrots, three turnips, one small cabbage, one +pint tomatoes. Chop all the vegetables, except the tomatoes, very +fine. Have ready in a porcelain kettle three quarts boiling water; +put in all except tomatoes and cabbage; simmer for one-half hour; then +add the chopped cabbage and tomatoes (the tomatoes previously stewed); +also a bunch of sweet herbs. Let soup boil for twenty minutes; strain +through a sieve, rubbing all the vegetables through. Take two +tablespoonfuls butter, one tablespoon flour; beat to cream. Pepper +and salt to taste, and add a teaspoon of white sugar; one-half cup +sweet cream, if you have it; stir in butter and flour; let it boil up, +and it is ready for the table. Serve with fried bread chips or +poached eggs, one in each dish. + + + +FISH AND OYSTERS. + +"Now good digestion, wait on appetite, +And health on both." + --MACBETH. + + + + +ACCOMPANIMENTS OF FISH. MRS. DELL WEBSTER DE WOLFE. + +With boiled fresh mackerel, gooseberries, stewed. + +With boiled blue fish, white cream sauce and lemon sauce. + +With boiled shad, mushroom, parsley and egg sauce. + +Lemon makes a very grateful addition to nearly all the insipid members +of the fish tribe. Slices of lemon cut into very small dice, stirred +into drawn butter and allowed to come to a boiling point, is a very +fine accompaniment. + + + +RULE FOR SELECTING FISH. + +If the gills are red, the eyes full, and the whole fish firm and +stiff, they are fresh and good; if, on the contrary, the gills are +pale, the eyes sunken, the flesh flabby, they are stale. + + + +BAKED FISH. + +Take large white fish or pickerel, make a dressing as for turkey, with +the addition of one egg and a little onion; fill the fish, wrap close +with twine, lay in baking pan; put in one-half pint of water, small +lumps of butter and dredge with flour. Bake from three-fourths to one +hour, basting carefully. + + + +CODFISH WITH EGG. MRS. E. P. TRUE. + +Wash codfish; shred fine with fingers (never cut or chop it); pour +cold water over it. Place the dish on the stove and bring the water +to a boil. Throw the fish in a colander and drain. Stir a +teaspoonful of flour smoothly with water; add two tablespoonfuls of +butter and a little pepper; bring to a boil; then throw in the +codfish, with a well-beaten egg. When it boils up it is ready for +table. + + + +CODFISH WITH CREAM. MRS. E. P. TRUE. + +Take a piece of codfish six inches square; soak twelve hours in soft, +cold water; shred fine with the fingers; boil a few moments in fresh +water. Take one-half pint cream and a little butter; stir into this +two large tablespoonfuls flour, smoothly blended in a little cold +water; pour over the fish; add one egg, well beaten. Let come to a +boil; season with black pepper. + + + +SLIVERED CODFISH. + +Sliver the codfish fine; pour on boiling water; drain it off; add +butter and a little pepper. Heat three or four minutes, but do not +let fry. + + + +CODFISH BALLS. MRS. T. H. LINSLEY. + +One pint shredded codfish, two quarts mashed potatoes, well seasoned +with butter and pepper--salt, if necessary. Make this mixture into +balls. After dipping them into a mixture of two eggs beaten with +one-half cup milk, place them in a dripping pan into which you have +put a little butter; place them in the oven; baste frequently with +eggs and milk; bake till a golden brown. + + + +FRIED FISH. MRS. J. S. REED. + +Wash the fish and dry well. Take one-half pint of flour and one +teaspoon salt; sift together, and roll the fish in it. Have lard very +hot, and fry quickly. When done roll in a cloth to absorb all grease. + + + +OYSTERS ON TOAST. MRS. JOHN KISHLER. + +Toast and butter a few slices of bread; lay them in a shallow dish. +Put the liquor from the oysters on to heat; add salt, pepper, and +thicken with a little flour. Just before this boils add the oysters. +Let it all boil up once, and pour over the toast. + + + +ESCALOPED OYSTERS. EVELYN GAILEY. + +Two quarts of oysters; wash them and drain off the liquor; roll some +crackers (not too fine). Put in a pan a layer of crumbs, some bits of +butter, a little pepper and salt; then a layer of oysters, and repeat +until the dish is full. Have cracker crumbs on top; turn a cup of +oyster liquor over it; add good sweet milk sufficient to thoroughly +saturate it, and bake three-fourths of an hour. + + + +STEAMED OYSTERS. S. E. G. + +Select large oysters; drain; put on a plate; place in the steamer over +a kettle of boiling water. About twenty minutes will cook them. +Season with pepper and salt; serve on soft buttered toast. + + + +OYSTER GUMBO. ALICE TURNEY THOMPSON. + +Cut up a chicken; roll in flour and brown well in a soup-pot, with a +spoonful of lard, two slices of ham, one large onion (chopped fine), +and a good-sized red pepper. When browned, cover the whole with water +and stew until the chicken is perfectly tender. Then add the liquor +of four or five dozen oysters, with water enough to make four quarts. +When it has again come to a good boil, add the oysters and stir while +sifting in one large spoonful of fresh file. Salt to taste. Serve +immediately, placing a large spoonful of boiled rice in each soup +plate. + +"Gumbo File" is made of the red sassafras leaves, dried and ground +into a powder. + + + +OYSTER PIE. MRS. ECKHART. + +Make a rich pie crust, and proceed as you would to make any pie with +top crust. Have nice fat oysters and put on a thick layer, with +plenty of lumps of butter; salt and pepper, and sprinkle over cracker +crumbs. Put in the least bit of water, and cover with crust. Bake, +and serve with turkey. + + + +OYSTER PIE. MRS. EMMA OGIER. + +For crust make a dough as for baking powder biscuit. Take one quart +of oysters; remove a half dozen good-sized ones into a saucepan; put +the rest into bottom of your baking dish. Add four spoons of milk; +salt to taste, and dot closely with small lumps of butter. Over this +put your crust, about as thick as for chicken pie, and place in oven +to bake until crust is well done. Take the oyster left, add one-half +cup water, some butter, salt and pepper; let this come to a boil; +thicken with flour and milk, and serve as gravy with the pie. + + + +FRIED OYSTERS. MRS. H. T. VAN FLEET. + +Place New York counts in a colander to drain for a few minutes. With +a fork remove them separately to a dry towel. Place another towel +over them, allowing them to remain until all moisture is absorbed. +Have ready the beaten yolks of three eggs and a quantity of rolled +cracker, salted and peppered. Dip each oyster separately, first into +egg, then into cracker. When all have been thus dipped, have ready a +hot spider, into which drop four heaping tablespoons of butter. When +butter is melted, place in the oysters, one by one; fry a light brown, +then turn. Serve very hot. + + + +PIGS IN BLANKET. FRED. LINSLEY. + +Take extra select oysters and very thin slices of nice bacon. Season +the oysters with a little salt and pepper. Roll each oyster in a +slice of bacon; pin together with a toothpick; roast over hot coals, +either laid on a broiler, or fasten them on a meat fork and hold over +the coals. Cook until the bacon is crisp and brown. Don't remove the +toothpick. Serve hot. + + + +SOUR FISH. MRS. W. H. ECKHART. + +Take a whole fish; stew until tender in salt water; take out, lay on +platter. Throw a handful of raisins in the salt water and a few whole +cloves, allspice, stick cinnamon, with vinegar enough to give a sour +taste, and a tablespoonful of sugar. Thicken with flour to the +consistency of gravy; pour over fish. Serve cold. Fish may be served +with mayonnaise dressing, cooked in same manner. + + + +SALT HERRING. MRS. JUDGE B. + +Heat them on gridiron; remove the skin and serve with pepper and +melted butter. + + + +SALMON LOAF. MARGARET LEONARD. + +One small can salmon, four eggs beaten light, four tablespoons melted +butter--not hot--one half cup fine bread crumbs. Season with salt, +pepper, and parsley. Chop fish fine, then rub in butter till smooth. +Beat crumbs into egg and season before putting with fish. Butter your +mold and steam one hour. + +SAUCE FOR SAME.--One cup of milk, heated to a boil; thicken with one +tablespoon of corn starch and one tablespoon of butter, beaten +together. Put in the liquor from the salmon and one raw egg, beaten +light; add a little pepper. Put the egg in last, and carefully pour +over loaf; Serve hot. + + + +SAUCE FOR FISH. + +Stir in one cup of drawn butter, the yolks of two eggs (well beaten), +pepper and salt, and a few sprigs of parsley. Let it boil. Pour over +fish when ready to serve. + + + +SOUR SAUCE FOR FISH. + +One-half cup butter, with one-half cup vinegar; let boil, then add two +mustardspoonfuls of prepared mustard, a little salt, and one egg, +beaten together. Make in the farina kettle. Stir while cooking. + + + +BROILED OYSTERS. + +Place good-sized oysters on pie plates; sprinkle well with flour, +small lumps of butter, pepper and salt. Cover with strained liquor +and a little cold water. Set in a warm oven fifteen or twenty +minutes. Nice to serve with turkey. + + + +OVEN FRIED FISH. MRS. JANE E. WALLACE. + +Open and clean fish (white or bass). Have fish pan spread thick with +butter, and lay fish in. Season with salt. Over this pour two +well-beaten eggs, and dredge with flour. Bake three-quarters of an +hour, and baste with butter and water. Garnish fish plate with +parsley. + + + +ESCALOPED SALMON. CARRIE P. WALLACE. + +Pick bones and skin out of one can of salmon, and mince fine. Use as +much rolled cracker as you have salmon, a little salt, and cup of +cream. Fill sea shells with this mixture, placing a small piece of +butter on top of each shell. Bake twenty minutes and serve in the +shells. + + + +FOWL AND GAME. + +"And then to breakfast with what appetite you have." + --SHAKESPEARE. + + +ACCOMPANIMENTS FOR FOWLS. + +With boiled fowls, bread sauce, onion sauce, lemon sauce, cranberry +sauce, jellies, and cream sauce. + +With roast turkey, cranberry sauce, currant jelly. + +With boiled turkey, oyster sauce. + +With wild ducks, cucumber sauce, currant jelly, or cranberry sauce. + +With roast goose or venison, grape jelly, or cranberry sauce. + + + +A GOOD WAY TO COOK CHICKEN. MRS. R. H. JOHNSON. + +Fricassee your chicken, taking care to brown the skin nicely; season +to taste. When done set by to cool; then remove all the bones; put +back into the liquor in which it was cooked; chop fine, leaving in all +the oil of the fowl. If not enough of the oil, add a piece of butter; +then pack closely in a dish as you wish it to go to the table. + + + +DROP DUMPLINGS FOR VEAL OR CHICKEN. MRS. R. H. JOHNSON. + +One full pint of sifted flour, two even teaspoonfuls of yeast powder, +and a little salt. Wet this with enough milk or water to drop from +spoon in a ball; remove your meat or chicken; drop in the balls of +dough; cook five minutes in the liquor; place around the edge of +platter, with the chicken or meat in center; season the liquor and +pour over it. + + + +JELLIED CHICKEN. MRS. R. H. J. + +Boil the fowl until the meat will slip easily from the bones; reduce +the water to one pint. Pick the meat from the bones in good-sized +pieces; leave out all the fat and gristle, and place in a wet mold. +Skim all the fat from the liquor; add one-half box of gelatine, a +little butter, pepper and salt. When the gelatine is dissolved, pour +all over the chicken while hot. Season well. Serve cold, cut in +slices. + + + +FRIED CHICKEN. MRS. J. ED. THOMAS. + +Kill the fowls the night before; clean, cut and set on ice until +needed the next day. Flour and sprinkle with salt and pepper; pour +boiling water over it, and stew three-quarters of an hour. Add +sufficient butter to fry a light brown. + + + +CHICKEN PIE. + +Take a pair of young, tender chickens and cut them into neat joints. +Lay them in a deep pudding-dish, arranging them so that the pile shall +be higher in the middle than at the sides. Reserve the pinions of the +wings, the necks, and the feet, scalding the latter and scraping off +the skin. Make small forcemeat balls of fine bread crumbs seasoned +with pepper, salt, parsley, a suspicion of grated lemon peel, and a +raw egg. Make this into little balls with the hands, and lay them +here and there in the pie. Pour in a cupful of cold water, cover the +pie with a good crust, making a couple of cuts in the middle of this, +and bake in a steady oven for an hour and a quarter. Lay a paper over +the pie if it should brown too quickly. Soak a tablespoonful of +gelatine for an hour in enough cold water to cover it. Make a gravy +of the wings, feet, and necks of the fowls, seasoning it highly; +dissolve the gelatine in this, and when the pie is done pour this +gravy into it through a small funnel inserted in the opening in the +top. The pie should not be cut until it is cold. This is nice for +picnics. + + + +CHICKEN PIE. MRS. M. A. MOORHEAD. + +Stew the chicken until tender. Line a pan with crust made as you +would baking powder biscuit. Alternate a layer of chicken and pieces +of the crust until the pan is filled; add a little salt and pepper to +each layer; fill with the broth in which the chicken was cooked; bake +until the crust is done. If you bake the bottom crust before filling, +it will only be necessary to bake until the top crust is done. A layer +of stewed chicken and a layer of oysters make a delicious pie. Use +the same crust. + + + +DROP DUMPLINGS FOR STEWED CHICKEN. MRS. W. H. ECKHART. + +Stew chicken and make a rich gravy with milk or cream. Pour off a +part into a separate vessel and thin with water; let it boil, then +drop in dumplings made with this proportion: One quart flour, a +little salt, one egg, two teaspoonfuls baking powder, and milk to make +a stiff batter. Stir, and drop from spoon into boiling gravy. Cover, +and let boil gently for five minutes. Try them with a fork. They +must be perfectly dry inside when done. Serve with the chicken. + + + +CHICKEN ON BISCUIT. MRS. H. T. VAN FLEET. + +Have prepared for cooking a nice fat fowl about a year old; season +with pepper and salt, and boil two hours, or until very tender. When +done there should be a quart of broth. If there is not that quantity, +boiling water should be added. Beat together very smoothly two +heaping tablespoonfuls of flour with the yolk of one egg and one-third +pint of cold water; add this to broth, stirring briskly all the time; +add one tablespoonful of butter. Have ready a pan of hot biscuit; +break them open and lay halves on platter, crust down; pour chicken +and gravy over biscuit, and serve immediately . + + + +ROAST TURKEY. MRS. J. F. MC NEAL. + +Prepare the dressing as follows: Three coffeecups of bread crumbs, +made very fine; one teaspoonful salt, half teaspoonful pepper, one +tablespoonful powdered sage, one teacup melted butter, one egg; mix +all together thoroughly. With this dressing stuff the body and +breast, and sew with a strong thread. Take two tablespoonfuls of +melted butter, two of flour; mix to a paste. Rub the turkey with salt +and pepper; then spread the paste over the entire fowl, with a few +thin slices of sweet bacon. Roll the fowl loosely in a piece of clean +linen or muslin; tie it up; put it in the oven, and baste every +fifteen minutes till done. Remove cloth a few moments before taking +turkey from oven. A young turkey requires about two hours; an old one +three or four hours. This can be tested with fork. Thicken the +drippings with two tablespoonfuls of browned flour, mixed with one cup +sweet cream. + +OYSTER SAUCE TO BE USED WITH THE TURKEY.--Take one quart of oysters; +put them into stew pan; add half cup butter; pepper and salt to taste; +cover closely; let come to a boil, and serve with the turkey and +dressing. + + + +TURKEY AND DRESSING. MRS. U. F. SEFFNER. + +A good-sized turkey should be baked two and one-half or three hours, +very slowly at first. Turkey one year old is considered best. See +that it is well cleaned and washed. Salt and pepper it inside. Take +one and a half loaves of stale bread (bakers preferred) and crumble +fine. Put into frying pan a lump of butter the size of an egg; cut +into this one white onion; cook a few moments, but do not brown. Stir +into this the bread, with one teaspoon of salt and one of pepper; let +it heat thoroughly; fill the turkey; put in roaster; salt and pepper +the outside; dredge with flour and pour over one cup water. + + + +BONED TURKEY. MRS. R. H. J. + +Boil a turkey in as little water as possible until the bones can be +easily separated from the meat; remove all the skin; slice, mixing +together the light and dark parts; season with salt and pepper. Take +the liquor in which the fowl was boiled, having kept it warm; pour it +on the meat; mix well; shape it like a loaf of bread; wrap in a cloth +and press with a heavy weight for a few hours. Cut in thin slices +when served. + + + +ROAST DUCKS AND GEESE. + +Use any filling you prefer; season with sage and onion, chopped fine; +Salt and pepper. (You can use this seasoning with mashed potatoes for +a stuffing). Young ducks should roast from twenty-five to thirty +minutes; full grown ones for two hours. Baste frequently. Serve with +currant jelly, apple sauce and green peas. If the fowls are old +parboil before roasting. + + + +APPLE STUFFING. MRS. W. H. ECKHART. + +Take one-half pint of apple sauce (unsweetened); add one half cup or +more of bread crumbs, some powdered sage, a little chopped onion, and +season with cayenne pepper. Delicious for roast geese, ducks, etc. + + + +CHESTNUT DRESSING. MRS. W. H. ECKHART. + +Boil the chestnuts and shell them; blanch them, and boil until soft; +mix with bread crumbs and sweet cream; salt and pepper; one cup +raisins. Excellent dressing for turkey. + + + +PLAIN STUFFING. + +Take stale bread; cut off the crust; rub very fine, and pour over it +as much melted butter as will make it crumble in your hand. Salt and +pepper to taste. To this you can add one good-sized onion (chopped +fine), a cup of raisins, or a little sage. + + + +OYSTER DRESSING. + +Make dressing same as above plain stuffing; add one egg and one-half +can drained oysters. Strain the oyster liquor and use for basting the +fowl. + + + +A GOOD SAUCE FOR BIRDS OR VENISON. + +Chop an onion fine, and boil it in milk; when done, add the gravy from +the game, and thicken with pounded cracker. + + + +POTTED PIGEONS OR BIRDS. + +Pick, soak, and boil the birds with the same care as for roasting. +Make a crust as for chicken pie; lay the birds in whole, and season +with pepper, salt, bits of butter, and a little sweet marjoram; flour +them thickly; then strain the water in which they were boiled, and +fill up the vessel two-thirds full with it; cover with the crust; cut +hole in the center. Bake one hour and a half. + + + +PIGEONS AND PARTRIDGES. + +These may be boiled or roasted the same as chickens, only cover the +breasts with thin slices of bacon; when nearly done, remove the bacon, +dredge with flour, and baste with butter. They will cook in half an +hour. + + + +RABBITS. MRS. ECKHART. + +Rabbits, which are best in mid-winter, may be fricasseed, like +chicken, in white or brown sauce. Rabbit pie is made like chicken +pie. To roast a rabbit, stuff with a dressing made of bread crumbs, +chopped salt pork, thyme, onion, pepper and salt; sew up; rub over +with a little butter, or pin on a few slices of salt pork; add a +little water, and baste often. Rabbits may be fried as you would +steak, and served with a sour sauce made like a brown flour gravy, +with half a cup of vinegar added; pour over the fried rabbit, and +serve it with mashed potatoes. + + + +MEATS. + +"What say you to a piece of beef and mustard?" + --SHAKESPEARE. + + +ACCOMPANIMENTS. MRS. DELL DE WOLFE. + +With roast beef, tomato sauce, grated horseradish, mustard, cranberry +sauce, pickles. + +With roast pork, apple sauce and cranberry sauce. + +With roast veal, tomato sauce, mushroom sauce, onion sauce, or lemon +sauce. + +With roast mutton, currant jelly, caper sauce, bread sauce, onion +sauce. + +With roast lamb, mint sauce, green peas. + + + +TO BOIL MEATS. + +For all meats allow from fifteen to twenty minutes for each pound. +Skim well. All fresh meats are to be put into boiling water to cook; +salt meats into cold water. Keep the water constantly boiling, +otherwise the meat will absorb the water. Be sure to add boiling +water if more is needed. The more gently meat boils the more tender +it will be. + + + +TO BROIL MEATS. + +In broiling all meats, you must remember that the surface should not +be cut or broken any more than is absolutely necessary; that the meat +should be exposed to a clear, quick fire, close enough to sear the +surface without burning, in order to confine all its juices; if it is +approached slowly to a poor fire, or seasoned before it is cooked, it +will be comparatively dry and tasteless, as both of these processes +are useful only to extract and waste those precious juices which +contain nearly all the nourishing properties of the meat. + + + +BEEFSTEAK. MR. GEORGE B. CHRISTIAN. + +The chief secret in preparing the family steak lies in selection. +Like cooking the hare, you must first catch it. Choose a thick cut +from the sirloin of a mature, well fatted beeve, avoiding any having +dark yellow fat. Detach a portion of the narrow end and trim off any +adhering inner skin. Place the steak upon a hot spider, and quickly +turn it. Do this frequently and rapidly until it is thoroughly +seared, without burning. It may now be cooked to any degree without +releasing the juices. Serve upon a hot platter. Pour over a scant +dressing of melted butter. Season. Whosoever partakes will never +become a vegetarian. + + + +STUFFED BEEFSTEAK. E. H. W. + +Take a flank or round steak and pound well; sprinkle with pepper and +salt. Make a plain dressing; spread it on the steak; roll it up; tie +closely, and put in a skillet with a little water and a lump of butter +the size of an egg; cover closely and let it boil slowly one hour; +then let it brown in skillet, basting frequently. When done, dredge a +little flour into the gravy, and pour over the meat. + + + +TO FRY STEAK. MRS. H. T. VAN FLEET. + +Have a nice tenderloin or porterhouse steak, one inch and half in +thickness, well hacked. Over this sprinkle salt, pepper, and a little +flour. Have ready a very hot spider. Into this drop plenty of good, +sweet butter (a quarter of a pound is not too much); when thoroughly +melted, lay in the meat; turn frequently. While cooking, make many +openings in the steak to allow the butter to pass through. When done, +place on a hot platter and serve immediately. + + + +BEEFSTEAK AND ONIONS. MRS. H. T. VAN FLEET. + +Have a steak well hacked; over this sprinkle pepper, salt, and a +little flour. Into a very hot spider drop one teaspoonful of lard; +when melted, lay in steak; pour over this two tablespoons boiling +water, and cover steak with four good-sized onions, sliced very thin. +Cover quickly and cook five minutes; then turn all over together, and +cook five minutes longer. Care should be taken that the onions do not +turn. Take up on hot platter; place onions on top of meat, and serve +immediately. + + + +BEEFSTEAK AND MUSHROOMS. CALEB H. NORRIS. + +Put the steak on to fry, with a little butter. At the same time put +the mushrooms on in a different skillet, with the water from the can +and one-half cup extra; season with pepper and salt, and thicken with +a tablespoonful of flour. Take the steak out, leaving the gravy, into +which put the mushrooms, cook for a few minutes, and pour all over the +steak. + + + +BEEF LOAF. MRS. J. J. SLOAN. + +Take three and one-half pounds of lean beef (raw), chopped; six +crackers, rolled fine; three well-beaten eggs, four tablespoonfuls of +cream, butter the size of an egg; salt and pepper to taste; mix all +together and make into a loaf. Bake one and one-half hours. Serve +cold in thin slices. + + + +BEEF A LA MODE. ALICE TURNEY THOMPSON. + +Take a round of beef, four or five inches thick, and for a piece +weighing five pounds soak a pound of white bread in cold water until +soft; turn off the water; mash the bread fine; then add a piece of +butter the size of an egg, half a teaspoonful each of salt, pepper, +and ground cloves, about half a nutmeg, two eggs, a tablespoonful of +flour, and a quarter of a pound of fresh pork, chopped very fine. +Gash the beef on both sides and fill with half the dressing. Place in +a baking pan, with luke-warm water enough to cover it; cover the pan +and put into the oven to bake gently two hours; then cover the top +with the rest of the dressing, and put it back for another hour and +let it brown well. On dishing up the meat, if the gravy is not thick +enough, stir in a little flour, and add a little butter. It is a +favorite meat, eaten cold for suppers and luncheons. When thus used, +remove the gravy. + + + +FRIED LIVER. + +Always use calf's liver, cut in slices. Pour boiling water over, and +let it stand fifteen minutes. Fry some slices of breakfast bacon; +take out the bacon; roll the liver in either flour or corn meal, and +fry a delicate brown; sprinkle with salt and pepper. Serve with gravy +if you like. + + + +POTATO AND MEAT PIE. + +Take mashed potatoes, seasoned with salt, pepper, and butter; line a +baking dish with it; lay upon this slices of cold meat (any kind), +with a little pepper, salt, catsup, and gravy; then another layer of +potatoes, another of meat, and so forth till pan is filled, having the +last a cover of potatoes. Bake until thoroughly warmed. Serve in the +dish in which it is cooked. + + + +COLD MEAT TURNOVERS. MRS. A. B. + +Roll out dough very thin; put in it, like a turnover, cold meat, +chopped fine, and seasoned with pepper, salt, catsup, and sweet herbs. +Make into small turnovers, and fry in lard until the dough is well +cooked. + + + +VEAL CUTLETS. MRS. U. F. SEFFNER. + +Fry a few slices of breakfast bacon. Dip the cutlets in a beaten egg; +roll in corn meal or cracker crumbs; salt and pepper; put in skillet +with the fat from bacon; fry slowly until a nice brown. + + + +VEAL LOAF. MRS. GERTRUDE DOUGLAS WEEKS. + +Three pounds of veal or beef, chopped fine; three eggs, beaten with +three tablespoons of milk, butter the size of an egg, one cup of +powdered crackers, one teaspoon of black pepper; one tablespoon of +salt; mix well together; form into a loaf, and bake two and one-half +hours. Baste with butter and water while baking. + + + +VEAL STEW. + +Cut four pounds of veal into strips three or four inches long and +about one inch thick. Peel twelve large potatoes; cut them into +slices one inch thick. Put a layer of veal in the bottom of the +kettle, and sprinkle salt and a very little pepper over it; then put a +layer of potatoes; then a layer of veal, seasoned as before, and so on +until all the veal is used. Over the last layer of veal put a layer of +salt pork, cut in slices; cover with potatoes; pour in water until it +rises an inch over the whole; cover close; heat fifteen minutes; +simmer one hour. + + + +DRESSING FOR ROAST OF VEAL. MRS. E. FAIRFIELD. + +Two cups of stale bread crumbs, one tablespoonful melted butter; +pepper and salt to taste; make into a soft paste with cream, and lay +over top of roast to brown for about one-half hour before roast is +done. + + + +VEAL AND HAM SANDWICH. MARY W. WHITMARSH. + +Boil six pounds each of ham and veal. Save the water from boiling the +veal, and to it add half a box of gelatine, dissolved in a little cold +water. When the meat is cold, run through a sausage grinder, and with +the meats mix the gelatinous water. Season the veal with salt, +pepper, and sweet marjoram. Put a little red pepper in the ham. Make +alternate layers of ham and veal, using a potato masher to pound it +down smooth. Set in cold place. It is better to make it the day +before using. + + + +POT ROAST. MRS. BELINDA MARTIN. + +Use any kind of meat; put into an iron pot a tablespoonful of meat +fryings or butter; let it brown; wash off the roast, and put into the +pot. After it begins to fry, pour in enough water to half cover the +meat; season with pepper and salt; cover, and stew slowly. As the +meat begins to fry, add more water; turn it often, and cook about +three hours. A half hour before serving, add either Irish or sweet +potatoes, or turnips; let brown with the meat. + + + +TO ROAST PORK. + +Take a leg of pork, and wash clean; cut the skin in squares. Make a +dressing of bread crumbs, sage, onions, pepper and salt; moisten it +with the yolk of an egg. Put this under the skin of the knuckle, and +sprinkle a little powdered sage into the rind where it is cut. Eight +pounds will require about three hours to roast. Shoulder, loin, or +spare ribs may be roasted in the same manner. + + + +SCRAPPLE. MRS. EDWARD E. POWERS. + +Two pounds pork, two pounds liver, two pounds beef, a small heart; +boil all until thoroughly cooked; take up and chop while warm; put +back into broth (altogether you will have two and one-half or three +gallons); then make quite thick with corn meal. Cook one-half hour. +Put in pans to mold. Season meat while cooking with salt, pepper, and +sage. + + + +SPICED MEAT. MRS. IRA UHLER. + +Take five pounds of beef from the shoulder and cover with cold water; +boil until very tender; chop fine and season with salt and pepper. +Slice four or five hard boiled eggs. Alternate layers of meat and +eggs, having a layer of meat on the top. Put an ounce of gelatine and +a few cloves into the liquor in which the meat has been boiled; boil +this down to one pint; strain it over the meat, which must be pressed +down with a plate. Set in a cool place. Slice cold for serving. + + + +BATTER PUDDING WITH BEEF ROAST. MRS. C. H. NORRIS. + +Put roast in oven, and cook within an hour of being done; then place a +couple of sticks across the pan and rest your roast upon them. Make a +batter according to the following rule, and pour it right into the +gravy in which the roast has been resting, cook an hour and serve: +Four eggs, tablespoon of sugar, one quart of milk, six tablespoons of +flour, and a piece of butter the size of a walnut. + + + +BONED SHOULDER OF MUTTON. + +Have the bone carefully removed from a rather lean shoulder of mutton, +and fill the orifice thus left with a good forcemeat. To make this, +chop fine half a pound of lean veal and quarter of a pound of ham and +add to these a small cup of fine bread crumbs. Season with a +quarter-teaspoonful each of ground mace, cloves, and allspice, and a +saltspoonful of black pepper. Stir in a raw egg to bind the mixture +together. When the forcemeat has been put into the hole in the +shoulder, cover the mutton with a cloth that will close the mouth of +the opening, and lay the meat in a pot with the bone from the +shoulder, a peeled and sliced onion, carrot and turnip, a little +parsley and celery, and a bay leaf; Pour in enough cold water to +cover the mutton entirely, stir in a heaping tablespoonful of salt, +and let the water come gradually to a boil and simmer until the mutton +has cooked twenty minutes to the pound. Let it cool in the broth; +take it out; lay it under a weight until cold, and serve. This is +also very good hot. The liquor makes excellent soup. + + + +TO FRY HAM. + +First, parboil it and drain well; then fry a light brown. Make a gravy +with milk, a little flour, and a teaspoonful of sugar; pour over the +ham. + + + +HAM TOAST. MRS. E. SEFFNER. + +Chop lean ham (the refuse bits); put in a pan with a lump of butter +the size of an egg, a little pepper, and two beaten eggs. When well +warmed, spread on hot buttered toast. + + + +BOILED HAM. + +The best ham to select is one weighing from eight to ten pounds. Take +one that is not too fat, to save waste. Wash it carefully before you +put it on to boil, removing rust or mold with a small, stiff scrubbing +brush. Lay it in a large boiler, and pour over it enough cold water +to cover it. To this add a bay leaf, half a dozen cloves, a couple of +blades of mace, a teaspoonful of sugar, and, if you can get it, a good +handful of fresh, sweet hay. Let the water heat very gradually, not +reaching the boil under two hours. It should never boil hard, but +simmer gently until the ham has cooked fifteen minutes to every pound. +It must cool in the liquor, and the skin should not be removed until +the meat is entirely cold, taking care not to break or tear the fat. +Brush over the ham with beaten egg, strew it thickly with very fine +bread crumbs, and brown in a quick oven. Arrange a frill of paper +around the bone of the shank, and surround the ham with water-cress, +or garnish the dish with parsley. + + + +TONGUE. + +Wash the tongue carefully, and let it lie in cold water for several +hours before cooking--over night, if possible. Lay it in a kettle of +cold water when it is to be cooked; bring the water to a boil slowly, +and let it simmer until the tongue is so tender that you can pierce it +with a fork. A large tongue should be over the fire about four hours. +When it has cooled in the liquor in which it was boiled, remove the +skin with great care, beginning at the tip, and stripping it back. +Trim away the gristle and fat from the root of the tongue before +serving it. Serve with drawn butter or lemon sauce. + + + +FORCEMEAT BALLS. MRS. JUDGE BENNETT. + +Chop cold veal fine with one-fourth as much salt pork. Season with +salt, pepper, and sweet herbs. Make into balls; fry them brown. Eat +this way, or drop into soup. + + + +VEAL LOAF. MRS. U. F. SEFFNER. + +Three pounds of lean veal chopped with one pound of raw salt pork; +three eggs, one pint of rolled cracker; one tablespoon of salt, one +tablespoon of pepper, one tablespoon of butter, a little sage; mix all +together; make into a loaf. Put one-half pint of water in roaster; +put in the loaf; sprinkle fine cracker crumbs over it, and some small +lumps of butter; bake slowly one hour; if baked in open pan, baste +same as turkey. + + + +SWEET BREADS. + +Parboil them in salt water; remove the skin and tough parts; cut in +pieces the size of a large oyster; dip in beaten egg; roll in cracker +crumbs, seasoned with salt and pepper; fry in hot butter, or drop in +hot lard, as you would doughnuts. + + + +SWEET BREADS WITH PEAS. MRS. E. S. + +Parboil the sweet breads; cut in small squares; add to them a coffee +cup of cream, pepper, salt, and a tablespoon of butter. Cook the peas +tender, and add them to the sweet breads. Moisten a tablespoonful of +flour with a little milk; add, and boil up once or twice just before +serving. + + + +A PICKLE FOR BEEF, PORK, TONGUE, OR HUNG BEEF. MRS. JUDGE BENNETT. + +Mix in four gallons of water a pound and a half of sugar or molasses, +and two ounces of saltpetre. If it is to last a month or two, use six +pounds of salt. If you wish to keep it through the summer, use nine +pounds of salt. Boil all together; skim and let cool. Put meat in +the vessel in which it is to stand; pour the pickle over the meat +until it is covered. Once in two months, boil and skim the pickle and +throw in two or three ounces of sugar, and one-half pound of salt. In +very hot weather rub meat well with salt; let it stand a few hours +before putting into the brine. This draws the blood out. + + + +TO CURE BEEF. MRS. S. A. POWERS. + +FOR FIFTY POUNDS.--Saltpetre, one ounce; sugar, one and three-fourths +pounds; coarse salt, three and one-half pounds; water, two gallons; +boil together; let cool; pour over meat. Keep the meat under the +brine. + + + +VEGETABLES. + +"Cheerful cooks make every dish a feast." + --MASSINGER. + + +Always have the water boiling when you put your vegetables in, and +keep it constantly boiling until they are done. Cook each kind by +itself when convenient. All vegetables should be well seasoned. + + + +BEETS. + +Boil the beets in salted water until tender. When cold, skin; cut in +thin slices, and dress with white pepper, salt, oil, or butter, and +vinegar; or pour over them a French dressing, and toss with a silver +fork until every piece is coated with the dressing. + + + +STRING BEANS, WITH ACID DRESSING. MRS. W. H. ECKHART. + +Cook wax beans in salted water with a little salt pork. When the +beans are tender, take out and drain. Let a few bits of breakfast +bacon brown in a skillet, then put in a half pint of good vinegar and +a spoonful of sugar (omit the sugar if you prefer the pure acid); let +boil; add an onion, sliced fine; pour over the beans, and mix well +before serving. + + + +BAKED BEANS. MRS. S. A. POWERS. + +Pick over and wash well one quart of small white beans; soak over +night. In the morning, pour off the water and cover with cold water. +After boiling one-half hour, drain them, and cover again with cold +water. Boil until cooked, but not broken. Put them in a baking dish. +In the center place one pound salt pork (which has been parboiled and +well gashed), one tablespoonful of molasses, one dash of cayenne +pepper, black pepper to taste, and, if necessary, a little salt. +Ordinarily the pork should salt the beans. Cover with part of the +liquor in which the pork has been parboiled, and bake three hours. + + + +COLD SLAW, WITH ONION. MRS. E. + +Slice cabbage fine on a slaw cutter. To a dish of cabbage use one +large onion, also sliced fine. Mix with good vinegar; salt, pepper +and sugar to taste. + + + +CABBAGE. MRS. W. H. ECKHART. + +HOW TO BOIL.--Cut a large head of cabbage into quarters; then re-cut +the quarters, and wash well in cold water; pour boiling water over it, +and cover about five minutes; drain in colander, and add one +good-sized onion, a pinch of cayenne pepper, and enough meat broth to +cover it; boil until tender. A brisket of beef is best for the broth. + + + +CABBAGE. MISS BERTHA MARTIN. + +SCALLOPED.--Roll crackers as for oysters. Cut cabbage as for slaw. +Put in your pan a layer of crackers, then a layer of cabbage, With +salt, pepper, and lumps of butter, until the pan is filled; cover with +sweet milk. Bake thirty or forty minutes. + + + +GREEN CORN PATTIES. MRS. G. H. WRIGHT. + +Take twelve ears of green corn (grated), one teaspoon of salt, and one +teaspoon of pepper; beat one egg into this, with two tablespoons of +flour. Drop into hot butter or lard. + + + +CORN OYSTERS. MRS. G. H. WRIGHT. + +To one quart of grated corn add three eggs, beaten separately; four +crackers, rolled fine; salt and pepper to taste. Fry in butter or +lard. + + + +CORN OYSTERS. MRS. J. C. WALTERS. + +Grate and chop one pint of young sweet corn; add one egg, well beaten; +one teacupful flour, three tablespoonfuls cream, one teaspoonful salt. +Fry like oysters. + + + +POTATOES "AU GRATIN." JENNY E. WALLACE. + +Take one tablespoonful of butter, and three tablespoonfuls of flour; +mix together on stove, and add two cups milk. Chop fine cold boiled +potatoes; put in a baking dish; pour the dressing over, and add enough +grated cheese to cover it; bake about thirty minutes. + + + +POTATO CROQUETTES. MRS. F. W. THOMAS. + +Take one pint of mashed potatoes; season with one tablespoonful of +soft butter, one-half saltspoon of white pepper, one-half teaspoon of +salt, one-half teaspoon of celery salt, a few drops of onion juice, +and some egg; mix well till light; rub through a strainer; return to +the fire and stir till the potato cleaves the dish. When cool, shape +into balls, then into cylinders; roil in fine bread or cracker crumbs; +dip in beaten egg, then in crumbs again, and fry brown in hot fat. + + + +WHIPPED POTATOES. MRS. B. B. CLARK. + +Instead of mashing in the ordinary way, whip potatoes with a fork +until light and dry; then put in a little melted butter, some milk, +and salt to taste, whipping rapidly until creamy. Put as lightly and +irregularly as you can in a hot dish. + + + +LYONNAISE POTATOES. + +For lyonnaise potatoes chop an onion fine; fry it brown in a +tablespoonful of butter; add another tablespoonful to the iron spider +after the frying, and let the butter become very hot. Then cut six +whole boiled potatoes into thick or half inch slices, and lay them in +the spider, which should be ample enough to hold them without lapping +over another. Let them fry brown on both sides, tossing them +occasionally to prevent them burning. Sprinkle a tablespoonful of +parsley over them, and serve at once. They should be very hot when +brought on the table. + + + +ESCALOPED POTATOES. MRS. O. W. WEEKS. + +Pare and slice thin the potatoes; put a layer in your pudding pan +one-half inch deep; sprinkle salt, pepper, and bits of butter over it; +then put another layer of potatoes, and another sprinkle of salt, +pepper, and butter, until you have as many layers as you wish. Fill +in with sweet cream or milk until you can just begin to see it. +Sprinkle on top one cracker, pulverized. Bake in hot oven from +one-half to one hour. + + + +MASHED SWEET POTATOES. MRS. W. H. ECKHART. + +Pare and boil till done; drain, and mash smooth; add milk or cream, +and salt; beat like cake, with a large spoon--the more they are beaten +the better they become. Put in a baking dish; smooth with a knife +dipped in milk; place a lump of butter in the center; sprinkle with +pepper, and place in a hot oven for a few minutes. + + + +BROWNED SWEET POTATOES. MRS. ECKHART. + +Pare, and cut in halves. Have in a skillet some hot fryings, in which +place potatoes; pour in about one-half pint of water; season with salt +and pepper. Cook until tender. Remove the cover, and let brown; take +out in dish; throw a spoonful of sugar into skillet, with a little +flour and water; let boil up once or twice, and pour over the +potatoes. + + + +SWEET POTATOES, SOUTHERN FASHION. MRS. W. E. THOMAS. + +Boil your potatoes until soft; slice them, and lay in a buttered +pudding dish. Sprinkle each layer with light brown sugar; and dot +thickly with bits of butter. Over all pour enough water to cover well +the bottom of your dish. Set in oven and bake half an hour or more, +thoroughly browning the top, and cooking the sugar, butter and water +into a rich syrup. Some add, also, a dash of flour between the +layers. Serve hot with your meat and other vegetables. + + + +DRIED PUMPKIN. MRS. J. EDD THOMAS. + +Stew pumpkin as for pie; spread upon plates, and dry in the oven +carefully. When you wish to make pie, soak over night; then proceed +as you would with fresh pumpkin. Pumpkin prepared in this way will +keep well until spring, and pies are as good as when made with fresh +pumpkin. + + + +STEWED RICE. MRS. EDWARD E. POWERS. + +Take one-half cup of rice; wash it twice; cover with water two inches +above rice; cook dry; then cover with a cup or more of milk; add +butter the size of a walnut, and salt to taste. When cooked dry +again, serve hot with cream and sugar. + + + +NEW ENGLAND SUCCOTASH. MRS. S. A. POWERS. + +Take two quarts shelled Lima beans (green), one dozen ears of corn +(cut off cob), and one pound pickled pork. Cover pork with water, and +parboil it; add beans cooked until they burst; then add corn, two +tablespoonfuls sugar, butter the size of a walnut, and pepper to +taste. After corn is added, watch carefully to keep from scorching. + + + +TURNIPS. M. E. WRIGHT. + +Put one-half teacup of butter in your kettle, and let it get hot; then +add one tablespoon sugar. Have your turnips sliced fine; put them in +your kettle and stir well; add enough water to stew tender; then +sprinkle over them one tablespoon of flour and a little rich cream. +Stir well, and serve. Sweet potatoes are excellent cooked the same +way. + + + +TO STEW TURNIP. MRS. ECKHART. + +Pare, halve, and slice them on a slaw cutter; boil in clear water. +When tender, add a large lump of butter, a teaspoonful of sugar, and +pepper and salt to taste. Stir in flour and cream to thicken like +peas. Serve in sauce dishes. + + + +TOMATO MACARONI. EXCHANGE. + +Break macaroni in pieces three inches long and boil until tender. +Butter a deep dish, and place a layer of pared and sliced tomatoes on +the bottom (if canned, use them just as they come from the can); add a +layer of the stewed macaroni, and season with salt, pepper, and bits +of butter; add another layer of tomato, and so on until the dish is as +full as desired. Place a layer of cracker crumbs on top, with bits of +butter. Bake about thirty minutes, or until well browned. + + + +EGGS. + +Humpty Dumpty sat on the wall. +Humpty Dumpty had a great fall. +All the kings horses and all the kings men +Could not set Humpty Dumpty back again. + --MOTHER GOOSE. + + +Try the freshness of eggs by putting them into cold water; those that +sink the soonest are the freshest. + +Never attempt to boil an egg without watching the timepiece. Put the +eggs in boiling water. In three minutes eggs will boil soft; in four +minutes the white part will be cooked; in ten minutes they will be +hard enough for salad. + + + +HOW TO PRESERVE. MRS. M. UHLER. + +To each pailful of water add two pints of fresh slaked lime and one +pint of common salt; mix well. Fill your barrel half full with this +fluid, put your eggs down in it any time after June, and they will +keep two years if desired. + + + +SOFT BOILED EGGS. MRS. W. E. THOMAS. + +Put eggs in a bowl or pan; pour boiling water over them until they are +well covered; let stand ten minutes; pour off water, and again cover +with boiling water. If you like them quite soft, eat immediately +after pouring on second water; if you like them harder, leave them in +longer. This method makes the white more jelly-like and digestible. + + + +FRENCH OMELETTE. GERTRUDE DOUGLAS WEEKS. + +Take eight eggs, well beaten separately; add to the yolks eight +tablespoonfuls of sweet milk, one tablespoonful of flour, one +teaspoonful of good baking powder, salt and pepper; beat well +together, and then stir in lightly at the last the beaten whites. +Have ready a skillet with melted butter, smoking hot, and pour in +mixture. Let cook on bottom; then put in oven from five to ten +minutes. Serve at once. + + + +OMELETTE. MRS. H. T. VAN FLEET. + +To the well beaten yolks of five eggs add two teaspoonfuls of corn +starch, and a little salt dissolved in one-half cup of milk. Beat +whites to a stiff froth, and stir lightly into mixture. Have ready a +hot buttered spider, into which turn the whole, and bake to a light +brown in a quick oven. + + + +PLAIN OMELETTE. MRS. C. H. WILLIAMS. + +Stir into the well beaten yolks of four eggs one-half tablespoonful of +melted butter, a little salt, one tablespoonful of flour mixed smooth +in one cup of milk; beat together well, and then stir in lightly the +whites, beaten stiff; pour into buttered skillet; cook on top stove +for ten minutes, and then place in oven to brown. + + + +EGG FOR AN INVALID. + +Put two tablespoonfuls of boiling water in a sauce pan on the stove; +break a fresh egg into it; stir briskly until the egg is slightly set, +but not at all stiff; season with salt, and a little pepper. Serve at +once on a thin slice of buttered toast. + + + +SARDELLED EGGS. JENNIE MARTIN HERSHBERGER, TIFFIN, OHIO. + +Boil some eggs hard; remote shells, and cut the eggs oblong; take out +yolks, and cream, or mash fine. Then take sardells, and remove the +backbone; mash fine, and mix with the yolks of eggs and a little red +pepper, and fill the whites of eggs with the mixture. They are fine +for an appetizer. Sardells are a small fish from three to four inches +long, and come in small kegs, like mackerel. + + + +STUFFED EGGS. + +Boil eggs for twenty minutes; then drop in cold water. Remove the +shells, and cut lengthwise. Remove the yolks, and cream them with a +good salad dressing. Mix with chopped ham, or chicken, or any cold +meat, if you choose. Make mixture into balls, and fill in the hollows +of your whites. If you have not the salad dressing mix the yolks from +six eggs with a teaspoonful of melted butter, a dash of cayenne +pepper, a little prepared mustard, salt, vinegar and sugar to taste. + + + +SALADS AND SALAD DRESSING. + +"To make a perfect salad, there should be a spendthrift for oil, a +miser for vinegar, a wise man for salt, and a madcap to stir the +ingredients up, and mix them well together." + -- SPANISH PROVERB + + +It is said that "Any fool can make a salad," but all salads are not +made by fools. "Mixing" comes by intuition, and the successful cooks +use the ingredients, judgment, and their own tastes, rather than the +recipe. + +Any number of salads and fillings for sandwiches for home use, teas or +receptions, can be made at little cost and trouble, by using the +following simple recipe for dressing. The secret of success of the +dressing lies in the mixing of the ingredients: + +Powder the cold yolks of four hard boiled eggs; then stir in one +tablespoon even full of common mustard, one-half teaspoonful of salt, +and two heaping tablespoonfuls of pulverized sugar. When mixed +thoroughly, add three tablespoonfuls of good table oil, and stir +rapidly for three minutes; then add six tablespoonfuls of good, sharp +vinegar, and stir for five minutes. Now you will have dressing +sufficient for a dozen or fifteen plates of salad, and one that will +keep in a cool place for weeks. + + + +LETTUCE SALAD. + +Add to the above dressing just before serving, one pound of crisp +lettuce, cut in one-half inch squares, or sliced fine. Garnish the +dish or dishes with the white of the egg, chopped fine, to which add +the thin slices of two or three small radishes. + + + +LOBSTER SALAD. + +Take one pound of fresh or canned lobster, two small onions, one +fourth of a lemon (with rind), two bunches of celery, or a like amount +of crisp cabbage; chop fine, and thoroughly mix with the dressing. +Serve on a lettuce leaf in individual dishes; garnish with the white +of the eggs, chopped fine. + +Veal, chicken, terrapin, salmon, little-neck clams, scollops, etc., +can be utilized by the judicious cook in connection with the dressing. + + + +SANDWICH FILLING. + +Take ham, veal, chicken, sardines, etc., with the white of the eggs, +chopped exceedingly fine, and mixed with sufficient of the dressing to +make a paste the consistency of butter; spread this on thin slices of +bread, cut in irregular shapes, and you have most delicious +sandwiches. + +Dedicated to the Committee, by +Yours respectfully, +H. M. STOWE. + + + +CHICKEN SALAD. MRS. JOHN LANDON. + +Take white and choice dark meat of a cold boiled chicken or turkey, +three-quarters same bulk of chopped celery or cabbage, and a few +cucumber pickles, chopped well and mixed together. For the dressing +take the yolks of two hard boiled eggs, rub to a fine powder; mix with +it a teaspoonful of salt, teaspoonful pepper, teaspoonful mustard, two +teaspoonfuls white sugar; then add three teaspoonfuls salad oil, and, +last of all, one-half cup vinegar. Pour the dressing over the +chopped meat, cabbage, etc., and stir all well together. + + + +CHICKEN SALAD. MRS. A. A. LUCAS. + +Take two large chickens; boil tender; pick in small bits. Chop as +much celery as you have meat. For the dressing, take six yolks and +one whole egg; beat to a froth, mix with two spoonfuls of salad oil, +one spoonful mixed mustard, a little pepper and salt, one pint +vinegar, heated; before it boils, stir in the other ingredients; cook +till thick, stirring all the time. Boil down the liquid in which the +chickens were cooked until it forms a jelly. Let all cool. Two or +three hours before using, mix meat, celery, liquid, and dressing. + + + +CHICKEN SALAD. MRS. G. H. WRIGHT. + +Two chickens, boiled tender and minced fine, five hard boiled eggs, +and one raw egg. Take as much chopped cabbage as you have minced +chicken; chop the whites of the boiled eggs, and put with the chicken. +Mix the cooked yolks with the raw egg; add one teacup of the broth and +oil from the chicken; one pint of good vinegar, salt, pepper, mustard, +and season to taste. Part celery and part cabbage can be used, if +desired. Mix all together. + + + +CHICKEN SALAD FOR TWO HUNDRED. MRS. W. H. ECKHART. + +Thirty chickens, cooked and cut medium fine, fifty heads of celery, +two gallons of good strong vinegar, three pounds of light brown sugar, +ten cents worth of yellow mustard, three pounds of butter, four dozen +eggs, boiled hard. Chop whites, and cream yolks with butter. Boil +vinegar and sugar together, and skim; add the creamed butter and +yolks; also, mustard, salt and pepper to taste; let stand until cold; +then pour over the celery and chicken; mix thoroughly, and add the +whites of eggs. If unable to get celery, use crisp cabbage, with ten +cents worth of celery seed. If you use celery seed, boil it in the +vinegar. + + + +CHICKEN SALAD. MRS. T. H. B. BEALE. + +Shred cold boiled chicken, and measure one pint chicken and one pint +celery; season with French dressing as below, and keep on ice until +ready to serve. + +FRENCH DRESSING.--One saltspoon of salt, one-half saltspoon of white +pepper, one-fourth teaspoon of onion juice, one tablespoon of vinegar, +three tablespoons of olive oil, or melted butter; mix in the order +given, adding the oil slowly. When ready to serve your salad, mix it +with the boiled dressing given below; arrange it, and garnish with +parsley. + +BOILED DRESSING.--Mix one teaspoon of mustard, two teaspoons of salt, +two tablespoons of sugar, one-fourth saltspoon of cayenne pepper, one +heaping teaspoon of flour; mix well; then add one egg, well beaten; +and one cup hot water. Put in double boiler, and boil ten minutes. +While it is cooking, add one-half cup hot vinegar. When done, add one +tablespoon of melted butter, or Lucca oil, if prepared. After it is +cooked, turn into a bowl; put on ice until cold; add to salad just +before serving. If you like filberts in the salad, pour boiling water +on them; let them stand a short time, then throw them into cold water; +remove the skins, break into halves; put into salad before you pour on +the boiled dressing. + +For a company of seventy-five, use six chickens, and six times both +recipes for dressing, and three pounds of filberts. + + + +BEAN SALAD. MRS. W. E. THOMAS. + +Cold cooked stringed beans, drained and dressed with a simple oil and +vinegar dressing, or mayonnaise, make an excellent salad. + + + +TOMATO SALAD IN WINTER. MRS. DR. FISHER. + +Take the juice from a can of tomatoes, and with gelatine make it into +a jelly that will mold. Lay a slice of this jelly on lettuce leaves, +and serve with mayonnaise. + + + +CUCUMBER SALAD. MRS. ELIZA DICKERSON. + +Two dozen large cucumbers, six white onions, chopped fine; salt well, +and drain twelve hours; add white mustard seed and celery seed; cover +with strong vinegar. + + + +POTATO SALAD. MISS ANN THOMPSON. + +The yolks of five eggs, five tablespoonfuls vinegar; cook until thick; +then, just before using, add three tablespoonfuls melted butter; beat +to a cream. Put in pepper, salt, and mustard to taste, one onion +(chopped fine), and three-fourths cup of cream. Slice potatoes thin, +and pour dressing over. + + + +GERMAN POTATO SALAD. MRS. BELINDA MARTIN. + +After frying ham, put one-fourth cup of the hot fryings into a skillet +with one cup of good vinegar, one tablespoon of sugar; let boil a +moment. Slice hot boiled potatoes into your salad bowl; season with +pepper and salt, and one onion, chopped fine. Pour over this the hot +vinegar, and mix well. Garnish with hard boiled eggs. Early in the +spring young dandelions added to this are very nice. + + + +POTATO SALAD. MRS. DELL W. DE WOLFE. + +One gallon cold and thinly sliced good potatoes, six small onions, +sliced thin. Sprinkle very freely with salt and pepper. + +DRESSING.--Yolks of nine fresh eggs, two teaspoonfuls of ground +mustard, a pinch of cayenne pepper, one cup of sugar, one cup of good +cider vinegar, one-half cup butter. Boil the above mixture, and add +one pint of thick sweet cream when the mixture is almost cold. Two +small cucumbers sliced will greatly improve this salad. + + + +CABBAGE SALAD. MRS. G. H. WRIGHT. + +One small head of cabbage (cut fine), one pint of good vinegar, butter +the size of an egg, three eggs, well beaten with one tablespoon of +flour; salt and pepper to taste. Let dressing come to a boil, and +pour over cabbage while hot. + + + +POTATO SALAD DRESSING. MRS. E. A. SEFFNER. + +Add the well beaten yolks of five eggs to five tablespoonfuls of +boiling vinegar; cook until it thickens, stirring constantly. Remove +from the fire. Add two tablespoonfuls butter, and stir until cool. +Season with one teaspoon mustard, one of salt, one tablespoon of +sugar, pinch of cayenne pepper, one cup of cream. Use oil in place of +butter, if preferred. + + + +SALAD DRESSING. MRS. CHAS. MOORE. + +Beat three eggs, and add a teaspoon each of salt, pepper, and mustard; +six tablespoons of cream or milk, small half teacup of vinegar, and +one-half cup sugar; mix thoroughly and set in top of teakettle, +stirring constantly till it thickens. + + + +WEYMOUTH SALAD DRESSING. MRS. VOSE. + +Yolk of one egg, one tablespoon sugar, one saltspoon salt, one +teaspoon mustard, butter size of small egg, one-half cup of vinegar; +cook till thick as cream. Add one-half cup of thick cream before +using. + + + +MAYONNAISE DRESSING. MRS. T. H. LINSLEY. + +Take the yolks of six eggs, one teacup best cider vinegar, one teacup +white sugar, one tablespoon pure mustard, one-fourth pound of butter, +one teaspoon salt, one pint water, two tablespoons corn starch. Put +the water and vinegar in granite iron vessel, and let come to a boil. +Beat the rest of the ingredients to a cream; stir this into the +vinegar rapidly to prevent burning. Put in self-sealing can, and keep +in a cool place. + + + +PUDDINGS + +"The proof of the pudding lies in the eating." + + + +APPLE PUDDING. MRS. G. H. WRIGHT. + +Six good-sized apples, stewed and well beaten; six eggs, beaten +separately; one pint of sweet cream; sweeten and flavor to taste. +Bake with an under crust. It can be eaten with whipped cream and is +excellent. + + + +APPLE BATTER PUDDING. MISS KITTIE M. SMITH. + +Mix together one cup flour, one teaspoonful of baking powder, a pinch +of salt; into this rub one tablespoonful of butter. Beat one egg, and +stir into it half a cup of milk; add this to the flour, etc. Pare and +slice two sour apples, and press into the dough. Bake about one-half +hour. The beauty of this pudding is that you are always sure of +success. This recipe makes enough for a family of four. + +SAUCE.--One cup of sugar, two-thirds of a cup of butter, two +tablespoonfuls of flour, three gills of boiling water; boil three +minutes; flavor to taste. + + + +APPLE ROLL. MRS. W. H. ECKHART. + +Roll plain pie crust as you would for pie, but a little larger; chop +up some apples, and cover this crust; add a layer of sugar, and +sprinkle with cinnamon; then add a layer of raisins, and sprinkle with +bits of citron, chopped fine. Roll all up; pinch the crust closely +together at sides and ends; place in dripping pan with one-half a cup +of butter, and one cup of sugar; pour enough boiling water over it to +half cover the roll; put in oven and bake three hours; baste every +half hour as you would turkey. When done, the roll will have a crust +like taffy. Take out, and serve sliced thin. It is delicious. + + + +BIRDS NEST PUDDING. MRS. JOHN KISHLER. + +Pare six or eight large good cooking apples; remove the core by +cutting from the end into the middle, so as to leave the apple whole; +place them in a deep pie dish, as near together as they can stand, +with the opening upward. Make a thin batter, using one quart of milk, +three eggs, and sufficient flour; pour this into the dish around the +apples and into the cavities. Bake in a quick oven. Serve with +butter and sugar. + + + +CHOCOLATE PUDDING. MRS. ALICE KRANER. + +Mix one pint of rolled crackers, four tablespoonfuls of chocolate, and +one quart sweet milk; bake two hours, and serve with this-- + +SAUCE.--Beat one cup of sugar with butter the size of an egg; flavor +with vanilla. + + + +COTTAGE PUDDING. MRS. JENNIE KRAUSE. + +One cup of sugar, one-half cup of milk, one and one-half cups of +flour; and one tablespoonful of butter; bake as a cake, and serve with +this-- + +SAUCE.--Two tablespoonfuls butter, one cup white sugar, and one +tablespoon flour, wet in cold water; one pint of boiling water. Let +boil two or three minutes, stirring all the time. Flavor with lemon. + + + +CUP PUDDING. MRS. G. A. LIVINGSTON. + +One egg, two tablespoonfuls of sugar, three tablespoons butter, +one-half to three-fourths pint of water, one and one-half teacups of +flour, or enough to make a thin batter, one and one-half teaspoons +baking powder; mix with fresh fruit or raisins, and steam twenty +minutes. + + + +CORN STARCH PUDDING. NELLIE LINSLEY. + +One pint sweet milk, whites of three eggs, two tablespoons corn +starch, three tablespoons sugar, and a little salt. Put milk in +kettle, and when it reaches the boiling point, add sugar, and the corn +starch, dissolved in a little milk. Lastly, add the whites of eggs, +whipped to a stiff froth. Beat it, and let cook a few minutes. Set +two-thirds in a cool place, flavoring it with vanilla. To the +remaining one-third, add half a cake of chocolate, softened and +mashed. Put a layer of half the white pudding into the mold; over +this the layer of chocolate, and then the remainder of the white. +One-half a cocoanut or one-half a pineapple may be substituted for the +chocolate. + + + +GOLDEN PUDDING. MRS. FRED. SCHAEFFER. + +One-half a cup of molasses, one-half a cup of butter, one-half a cup +of sour milk, one and one-half cups of flour, one egg, a pinch of +salt, and one-half teaspoonful of soda; mix, and steam two hours. +Serve with this-- + +SAUCE.--One egg, one-half cup butter, one cup sugar, two tablespoons +flour, and one pint boiling water. Flavor with vanilla. + + + +STEAMED INDIAN PUDDING. R. H. JOHNSON. + +One-half cup sour milk, two eggs (beaten stiff), one teaspoonful soda, +one cup seeded raisins, two tablespoonfuls molasses, corn meal for a +stiff batter; mix, and steam two hours. Serve with this-- + +SAUCE.--One cup sugar, one-half cup butter (beaten to a cream) one +teaspoonful water, yolk of one egg; heat to a scald; add the white of +egg, well beaten, with a pinch of salt; flavor with lemon. + + + +BAKED INDIAN PUDDING. MRS. M. B. VOSE. + +Scald one pint of milk; stir into it one-half cup of Indian meal, +one-half cup molasses, and a pinch of salt. When this is cold, pour +over it, without stirring, one pint of cold milk. Bake in a slow oven +about four hours to obtain the color and flavor of the old-fashioned +pudding. + + + +BAKED INDIAN PUDDING. MRS. M. B. VOSE. + +Scald one quart of milk; stir in three-fourths cup of Indian meal, +one-third cup molasses, and a pinch of salt. Beat two eggs with a +half cup of cold milk, and fill the dish. Bake one hour. + + + +FRUIT PUDDING. MRS. W. H. ECKHART. + +One quart of flour, one egg, two teaspoonfuls of baking powder, one +teaspoonful sugar, butter size of an egg, a little salt; mix with +milk, and roll as for pie crust; cut into pieces four inches square; +in each piece put half of an apple or peach (pared); pinch the corners +together; place in a buttered pan. On top of each dumpling put a lump +of butter, a little cinnamon, and sugar. Pour into the pan one-half +pint of water. Bake, and serve with sweetened milk or cream. + + + +FIG PUDDING. MRS. B. B. CLARK. + +One-half pound figs, one-fourth pound grated bread, two and one-half +ounces powdered sugar, three ounces butter, two eggs, one cup milk. +Chop the figs fine; and mix first with the butter; add the other +ingredients by degrees. Put in a buttered mold, sprinkle with bread +crumbs, cover tightly, and boil for three hours. + + + +FRUIT PUDDING. MISS ANN THOMPSON. + +One egg, six even tablespoonfuls sugar, six heaping tablespoonfuls +flour, one heaping tablespoonful baking powder, milk to make batter a +little thinner than cake dough. Put fruit in baking dish; pour the +batter over it, and bake. + + + +ENGLISH PLUM PUDDING. MRS. W. C. BUTCHER. + +Four cups of flour, four [one?] cups of sweet milk, one-half cup of +sugar, one half cup of molasses, three-fourths cup of chopped suet, +one cup of raisins, one-half cup of currants, one small teaspoonful of +salt, one heaping teaspoon of cinnamon, one heaping teaspoon of +cloves, one-half a nutmeg, and one teaspoon of soda; steam three +hours. This can be kept any length of time. When ready to use, cut +off slices and steam one-half hour. + + + +ORANGE PUDDING. MRS. W. C. RAPP AND MISS NELLIE LINSLEY. + +Seed and slice five large oranges; pour over them a cup of sugar. +Take one pint of boiling milk; add yolks of three eggs, one-half cup +of sugar, a tablespoon of corn starch; boil until it thickens; when +nearly cold, pour over the oranges. Beat whites of the eggs with a +little sugar; spread over the top, and brown in oven. + + + +OCEANICA PUDDING. MRS. NED THATCHER. + +One pint of bread crumbs, one quart of milk, one cup of sugar, four +eggs (yolks), butter the size of an egg, grated rind of one lemon; +mix, and bake until done, but not watery. Beat the whites of three +eggs with one cup of sugar, into which has been stirred the juice of +one lemon. Spread over the pudding a layer of jelly and the whites of +eggs. Replace in oven until a nice brown. Serve with sauce. + + + +PUDDING. M. E. B. + +One pint of flour, one heaping teaspoon of baking powder, one egg, a +pinch of salt, one-half a cup of butter, one-half a cup of sugar; mix +with water or sweet milk to form a thick batter. Fill a pan one-half +full of fruit, sweetened with sugar, and pour the mixture over it. +Put pan in a steamer, and steam one hour. To be eaten with sauce. + + + +PEACH PUDDING. MRS. J. H. REED. + +Fill a pudding dish with peaches, cooked and sweetened; pour over them +a batter made of one pint of sweet milk, four eggs, one cup of sugar, +one tablespoon of butter, a little salt, one teaspoon of baking +powder, and two cups of flour. Place in oven, and bake until a rich +brown. Serve with cream. + + + +COLD CUSTARD MADE WITH RENNET. MRS. IRA UHLER. + +Use a piece of rennet about the size of a half dollar. Take two +quarts of good sweet milk, and warm it to the heat of new milk; +sweeten to taste; flavor with nutmeg. Soak the rennet in three or +four tablespoons of warm water a few moments; then place it in the +middle of the pan of milk (with a string attached, and laid out over +the edge of the pan, so that it can be removed without breaking the +custard); set in a cool place until solid. Serve with cream. This is +a very delicate dish for invalids. + + + +POTATO PUDDING. MRS. J. F. McNEAL. + +One and one-half pints of mashed potato, one teacup of sugar, one-half +cup of butter, one cup of flour, one quart of milk, four eggs, and +salt to taste. Flavor with lemon, nutmeg, or vanilla. Bake one hour. + + + +QUEEN PUDDING. MRS. T. J. McMURRAY. + +One pint of bread crumbs, one quart of milk, one cup of sugar, the +yolks of four eggs, the grated rind of one lemon, and a piece of +butter the size of a hen's egg. Bake like a custard. When done, +cover with the whites of the eggs, beaten to a stiff froth with one +cup of sugar and the juice of the lemon. Put back in oven, and brown +lightly. + + + +RICE PUDDING. MRS. ELIZA DICKERSON. + +Wash a small cup of rice, and put into a quart of milk; season to +taste; add one cup of raisins, and set in oven three hours before +dinner. When the mixture begins to brown on top, stir up from the +bottom, repeating this until the pudding is done. If it becomes too +dry, add more milk. + + + +PRESBYTERIAN PUDDING. MRS. J. EDD THOMAS. + +Stew prunes, or any small fruit, sweeten to taste, and while boiling +put in a few thin slices of white bread; when the bread is saturated +with the boiling juice, put the bread in alternate layers in a deep +dish, leaving a thick layer of fruit for the top. Put a plate over +the top, and when cool, set on ice. Serve with sugar and cream. +Whipped cream is preferable. + + + +PEACH TAPIOCA. MRS. S. E. BARLOW. + +Cover one cup of "Farina" tapioca with a pint of water, allowing it to +soak until all the water has been absorbed. Open a pint can of +peaches, and pour off the liquor; add to this the tapioca, and cook +slowly over a moderate fire until the tapioca is clear and tender; +then stir in the peaches. Turn into a dish, and serve cold, with +powdered sugar and cream. Cherries, unfermented grape juice, or +berries can be used instead of peaches, and will make a most delicious +dessert. + + + +TAPIOCA CREAM. MRS. O. W. WEEKS. + +Soak one teacup of tapioca in water over night. In the morning, set +one quart of milk in a kettle of boiling water, and let it come to a +boil. Stir the yolks of three eggs into the tapioca, with one cup of +sugar; let it boil a few minutes. Beat the whites of the eggs stiff +and put on the top of the cream. Serve cold. + + + +TAPIOCA PUDDING, WITH APPLES. MRS. DR. FISHER. + +Soak one teacup of tapioca and one teaspoon of salt in one and +one-half pints of cold water for five hours; keep in a warm place but +do not cook. Two hours before dinner, pare and core six large apples; +place them in a pudding dish; fill the cavities made by removing cores +with sugar and a little grated nutmeg, or lemon peel; add a cup of +water, and bake one hour, turning the apples to prevent them drying. +When quite soft, turn over them the tapioca. Bake one hour longer. +Serve with hard sauce of butter and sugar. + + + +SUET PUDDING. MRS. FRED. SHAEFFER. + +One cup of molasses, one cup of sweet milk, one cup of suet (chopped +fine), or a half cup of butter, one cup of raisins, half cup of +currants, two and a half cups of flour, and a teaspoon of soda; mix +well; add a pinch of salt, one teaspoonful allspice, and one teaspoon +of cinnamon. Steam two hours. + + + +SUET PUDDING. MRS. WILDBAHN. + +One cup of suet (chopped fine), one cup molasses, one cup raisins +(seeded), one cup sweet milk, three cups flour, one large teaspoon +soda, a little salt; mix, and steam three and one-half to four hours. +Serve with drawn butter sauce. + + + +STEAMED SUET PUDDING. MRS. R. H. JOHNSON AND MRS. J. C. WALTER. + +One cup of suet (chopped fine), one cup of sugar, one cup milk, one +cup chopped raisins, three cups flour, with two teaspoonfuls baking +powder, a little salt; spice to taste; mix, and steam three hours. + +SAUCE.--One cup of sugar, one-half cup of butter (beaten to a cream), +one tablespoonful of water, the yolk of one egg; heat to a scald; add +the white of egg, well beaten, with a pinch of salt. Flavor with +lemon. + + + +SUET PUDDING. MRS. C. C. CAMPBELL. + +Two cups or suet (chopped fine), two cups of stoned raisins, four cups +flour, two eggs, a pinch of salt, milk enough to make a stiff batter; +put in a pudding bag, and boil three hours. + +SAUCE FOR PUDDING.--One cup of sugar, one half cup water, yolk of one +egg, one teaspoonful butter, one teaspoonful flour. Flavor with +lemon. + + + +SUET PUDDING. MRS. P. O. SHARPLESS. + +One and a half cups suet, chopped very fine and mixed thoroughly with +three cups of flour; one tablespoonful of cinnamon, one cup molasses +or sugar, and one cup sour milk. If sugar is used, mix with the flour +and suet; if molasses, mix with the sour milk, to which add one +rounded teaspoonful of soda. Add, at the last, one large cupful of +seeded raisins and one-half cup currants. Steam at least two hours. + + + +TROY PUDDING. MRS. GEO. TURNER. + +One cup of raisins, one cup of New Orleans molasses, one cup of beef +suet; one cup of sweet milk, three cups of flour, one teaspoonful of +soda, one teaspoonful each of ground cloves, ginger, and cinnamon, +saltspoon of salt; mix; pour in pudding pan, and steam from four to +six hours. Serve very hot, with sauce to suit taste. When taken from +steamer, set in oven a moment to dry the top. This rule makes three +small loaves. It will keep to warm over when needed. + + + +PIES. + +"Who dare deny the truth, there's poetry in pie?" + --Longfellow. + +There are plenty of women capable of choosing good husbands (or, if +not good when chosen, of making them good); yet these same women may +be ignorant on the subject of making good pie. Ingenuity, good +judgement, and great care should be used in making all kinds of +pastry. Use very cold water, and just as little as possible; roll +thin, and always from you; prick the bottom crust with a fork to +prevent blistering; then brush it well with the white of egg, and +sprinkle thick with granulated sugar. This will give you a firm, rich +crust. + +For all kinds of fruit pies, prepare the bottom crust as above. Stew +the fruit, and sweeten to taste. If juicy, put a good layer of corn +starch on top of the fruit before putting on the top crust. This will +prevent the juice from running out, and will form a nice jelly +throughout the pie. Be sure that you have plenty of incisions in the +top crust; then pinch it closely around the edge; sprinkle some +granulated sugar on top, and bake in a moderate oven. + + + +PIE CRUST. MRS. ELIZA DICKERSON. + +With one cup of flour, use one tablespoonful of lard, and a little +salt; cut the lard into the flour with a knife; use just enough cold +water to stick it together; handle as little as possible. If wanted +richer, add some butter when rolling out. + + + +CUSTARD PIE. FLORENCE ECKHART. + +PASTRY.--Take one cup shortening (lard and butter mixed); three cups +of flour, a little salt; sift the flour; add the salt, and rub in the +shortening. Use enough ice water to hold all together, handling as +little as possible. Roll from you. One-third the quantity given is +enough for one pie. + +FILLING.--Yolks of four eggs, one quart of milk, a little salt, and +one-half cup of sugar. Bake with under crust only. Flavor to taste. + + + +ORANGE CREAM PIE. MRS. P. G. HARVEY AND MRS. W. C. RAPP. + +Beat thoroughly the yolks of two eggs with one-half cup of sugar; add +one heaping tablespoon of flour, and one even tablespoon of corn +starch, dissolved in a little milk; pour into one pint of boiling +milk, and let cook about three minutes; cool; flavor with extract of +orange, and pour into a baked crust. Beat the whites to a stiff +froth; add one-half cup of sugar; flavor with extract of orange; +spread on top; put in oven and let it slightly brown. + + + +CHESS PIE. IVA FISH. + +Three-fourths cup of sugar; butter the size of an egg, yolks of three +eggs, one tablespoon of flour, one pint of milk; flavor with nutmeg. +beat all well together; heat the custard to near boiling; fill pie and +bake. Put white of eggs on top; sprinkle with sugar and brown in +oven. + + + +CREAM PIE. MISS LOURIE, NEW YORK. + +One cup of sour cream, one cup of sugar, one cup seeded and chopped +raisins, one egg and a pinch of salt. Bake with two crusts. + + + +CREAM PIE. MRS. A. C. AULT. + +One cup of milk, one-half cup of sugar, one tablespoonful of corn +starch, yolks of two eggs. Cook milk, sugar, and eggs together; then +stir in the corn starch, and put into baked crust. + +MERINGUE.--Whites of two eggs, well beaten with two tablespoonfuls of +sugar. Spread on the pie and bake a light brown. + + + +CORN STARCH PIE. MRS. E. A. SEFFNER. + +One tablespoonful of corn starch, two tablespoons of sugar, two +tablespoons of sweet milk, yolks of two eggs; beat all together in a +warm crock; stir in a pint of boiling milk; let it boil up once; then +add a teaspoon of vanilla or lemon and a pinch of salt; pour this into +a baked crust. Beat the white of eggs with a teaspoonful of sugar; +put over pie, and brown quickly. + + + +CHOCOLATE PIE. MRS. ALICE KRANER. + +Grate a tablespoonful of Bakers chocolate in a dish; add one +tablespoonful of flour, the yolks of two eggs, and one-half cup sugar; +beat all together; add one pint sweet milk. Bake with lower crust. +Take the whites of eggs for frosting. This will make one large pie. + + + +LEMON PIE. MRS. SUSIE B. DE WOLFE. + +Grate the rind and squeeze the juice from two lemons; add two and +one-half cups of boiling water, three cups of sugar, one-half cup of +flour, the yolks of three eggs, and one tablespoon of butter; cook +until thick and clear; put in pans prepared with pastry, and bake. +Beat the whites of eggs with a little sugar; put over top, and brown +lightly. + + + +LEMON PIE. MRS. H. A. MARTIN. + +One lemon, the yolks of two eggs, one heaping cup of sugar, butter the +size of a walnut, three cups of water. Grate the rind of the lemon, +and squeeze out the pulp and juice; add the other ingredients; put in +a stew pan, and let come to a boil; then stir in one large +tablespoonful of corn starch, wet with cream. Bake crust first, and +turn in filling. Beat up the whites of two eggs, with a little pulver +ized sugar added, and put over the top. Put in oven, and brown a +little. + + + +LEMON PIE. MRS. E. HUGHES. + +Grate the rind of one smooth, juicy lemon, and squeeze out the juice, +straining it on the rind. Put one cup of sugar and a piece of butter +the size of an egg in a bowl, and one good-sized cupful of boiling +water into a pan on the stove. Moisten a tablespoonful of corn +starch, and stir it into the water; when it boils, pour it over the +sugar and butter, and stir in the rind and juice. When a little coo], +add the beaten yolks of two eggs. Butter a deep plate, and cover all +over with cracker dust (very fine crumbs). This is the crust. Pour +in the mixture, and bake; then frost with the whites (beaten stiff), +and brown. + + + +LEMON PIE. MRS. JENNIE KRAUSE. + +One heaping tablespoon of corn starch, one cup of boiling water, one +cup of sugar, one egg, one tablespoon butter, and the juice and rind +of one small lemon. Make into custard, and bake with bottom crust. + + + +LEMON PIE. MRS. G. M. BEICHER. + +For one pie, take one lemon, one cup of sugar, yolks of two eggs, one +cup of water, and two heaping tablespoons of flour. After the pie is +baked, beat the whites of the eggs with one tablespoon of sugar; +spread over pie, and brown in oven. + + + +LEMON PIE. MRS. MARY DICKERSON. + +One cup of sugar, one large spoon of flour, the grated rind and juice +of one lemon, two eggs, a piece of butter as large as a hickory nut, +and two cups of boiling water; make into custard, reserving whites of +eggs for the top. + + + +LEMON PIES. MARY AULT. + +For three pies, take one lemon, one egg, one tablespoonful of corn +starch, one and one-half cups of sugar, one and one-half cups of +water; boil all together for the custard. + +CRUST.--One cup of lard, and a little salt, to three cups of flour. + + + +LEMON PIE. MRS. FENTON FISH. + +Beat thoroughly the yolks of two eggs with one-half cup of sugar; add +one heaping tablespoon of flour, and one even tablespoon of corn +starch, dissolved in milk; pour into one pint of boiling milk, and let +cook about three minutes; add to this the juice and grated rind of one +lemon, and pour into a baked crust. Beat the whites to a stiff froth; +add one-half cup of sugar; spread on top. Put in oven, and let +slightly brown. + + + +MINCE MEAT. MRS. R. H. JOHNSON. + +Chop fine four pounds of good boiled beef (one tongue is better), one +pound suet, and eight apples; add two pounds of raisins (seeded), two +pounds of currants, two grated nutmegs, two ounces ground cloves, one +pound citron (cut fine), two pounds brown sugar, two tablespoonfuls +salt, one pint boiled cider. This may be canned like fruit. When +ready to bake pies, add a glass of grape jelly, diluted with water, a +little butter, a few raisins, and sugar if needed. + + + +SUMMER MINCE MEAT. MRS. G. A. LIVINGSTON. + +Two teacups of sugar, one teacup of molasses, two teacups of hot +water, one teacup of chopped raisins, one-half cup of butter, one-half +cup of vinegar, two eggs, six rolled crackers or bread crumbs; +cinnamon, allspice, cloves, and nutmeg to taste. + + + +MINCE MEAT. MRS. B. TRISTRAM. + +Three and a half pint bowls of chopped meat, two and a half bowls of +suet, four bowls of apples, three bowls of raisins (half of them +chopped), two bowls of currants, half a pound of citron (chopped very +fine), seven teaspoons even full of salt, four teaspoons cloves, six +teaspoons cinnamon, five teaspoons of mace, three nutmegs, four bowls +of granulated sugar; mix with sweet cider. + + + +PUMPKIN PIE. MRS. C. C. STOLTZ. + +Two tablespoonfuls of cooked pumpkin, one egg, one-half cup of sugar, +one-half pint of milk, cinnamon and nutmeg to taste, and a pinch of +salt. This is enough for one pie. + + + +PUMPKIN PIE. MRS. T. H. LINSLEY + +One coffeecup of mashed pumpkin, reduced to the proper consistency +with rich milk and melted butter or cream, one tablespoonful of flour +a small pinch of salt, one teaspoon of ginger, one teaspoon of +cinnamon, one half nutmeg, one half teaspoon of vanilla, one half +teaspoon of lemon extract, two-thirds cup of sugar. + +PUFF PASTE.--One third cup of lard, a little salt, mix slightly with +one and one half cups of flour, moisten with very cold water, just +enough to hold together; get into shape for your tin as soon as +possible. Brush the paste with the white of egg. Bake in a hot oven +until a rich brown. + + + +BLUE STOCKING PUMPKIN PIE. MRS. U. F. SEFFNER. + +Steam Hubbard Squash, or good sweet pumpkin, until soft, and put +through a colander. Put one-half cup of butter into an iron frying +pan over the fire. When it begins to brown, add one quart of strained +pumpkin; let it cook a few moments, stirring all the time; put into a +large bowl or crock; add two quarts of good rich milk, eight eggs, +beaten separately, two large cups of sugar, one teaspoonful of salt, +one of pepper, one of ginger, one of cinnamon, one of cloves, one +grated nutmeg, and one tablespoonful of vanilla. Bake in moderate +oven, with under crust only. Brush the crust with white of egg before +filling. This will make five pies. + + + +PUMPKIN PIES. MRS. E. FAIRFIELD. + +One quart of pumpkin, one cup of Orleans molasses, one cup of brown +sugar, one pint of milk, three eggs, one tablespoon each of nutmeg, +ginger, and cinnamon, and one teaspoon of salt. This will make two +large, or three small pies. + + + +LEMON PIE. MRS. P. O. SHARPLESS. + +One lemon; grate the yellow rind and squeeze the juice. One scant cup +sugar, two tablespoons of flour (rounded full), the yolks of two eggs, +beat until light; then add one and a half cups of boiling water, in +which has been melted a heaping tablespoonful of butter; lastly, add +three drops of vanilla extract. When baked, cover with the whites of +two eggs, beaten to a stiff froth with four tablespoonfuls of sugar. +Return to the oven until it is a very delicate brown. This makes two +small pies, or one large one. + + + +FIG TARTS. MRS. T. H. LINSLEY. + +Make a puff paste; roll about twice the thickness you would for pie. +Bake in forms cut with the lid of a pound baking powder can; score in +eight parts about one-half inch deep; turn every other one to the +center; pinch them together to hold the filling. + +FIG FILLING FOR TARTS.--One-half pound figs; soak, and cut out the +stems; mince very fine. To each cup of minced figs, put one cup of +sugar, and one-half cup of water; boil until it jells. Fill the +shells, and put on top a soft frosting. + + + +LEMON TARTS. MRS. SUSIE SEFFNER. + +One cup of white sugar, one grated lemon, whites of three eggs beaten +to a froth, and butter the size of a walnut. Put on stove; let come +to a boiling heat, but not boil. Stir in whites of eggs the last +thing, and put in tart shells. + + + +PUMPKIN PIE. MRS. R. H. JOHNSON. + +One-half pint of stewed pumpkin, one pint of hot milk, one cup of +brown sugar, one egg, one large tablespoonful of flour, one-half large +tablespoonful of butter, one-half teaspoonful of ginger, one-half +teaspoonful of vanilla. + + + +PLUM PIE. MRS. JULIA P. ECKHART. + +Line a pan with puff paste; put in a layer of Damson plums; sprinkle +with cinnamon and sugar. Put in the oven, and let it bake until the +crust is done; take from the oven; put on top a batter made from three +eggs, one cup of sugar, three tablespoons of cold water, one cup of +flour, one teaspoon of baking powder. This is sufficient batter to +cover three pies. Serve warm. + + + +MOLASSES PIE. MRS. L. M. DENISON. + +One cup of sugar, one cup of molasses, one cup of cold water, one-half +cup of butter or lard, four cups of flour, one tablespoonful of +cinnamon, and one teaspoonful of soda. Bake in crust as you would +custard pie. + + + +RAISIN PIE. MRS. J. M. DAVIDSON. + +One teacupful of raisins (seeded and chopped), one cup of sugar, the +juice of one good-sized lemon, one cup of boiling water; set this on +stove; let come to a boil; then add four heaping teaspoonfuls of +flour, wet in a little cold water; after it boils again, put in a +small piece of butter and a little grated nutmeg; let cool before +making into pies. This makes one very large pie. By doubling the +amount, you can make three good-sized pies. The filling will keep for +some time. + + + +CHEESE. + +"I will make an end of my dinner; +There's pippins and cheese to come." + --SHAKESPEARE + + +HOW TO MAKE A WELSH RARE-BIT. + +One-half pint of grated soft cream cheese and one-half cupful of +cream, melted together in a sauce pan; add a little salt, mustard, +cayenne pepper, a teaspoonful of butter, an egg, or yolks of two. +Stir until smooth, and pour over the toast. + + + +WELSH RARE-BIT. MRS. W. C. BUTCHER. + +Cut up one pound of cheese in small pieces, and place in a dish, +seasoning with salt and pepper; stir until melted. Have ready toast +on a hot dish; cover slices with the melted cheese. Serve hot, as a +relish. This is used as a course before serving a dinner. + + + +CHEESE FONDA. MRS. W. C. BUTCHER. + +Two scant cups of milk; add three eggs, beaten lightly; season with +one teaspoon of butter, salt, red pepper, and a pinch of soda, +dissolved in a little hot water; then add one cup of dry and fine +bread crumbs, and one-half pound of grated cheese. The bread and +cheese should both be dry before grating it. Put in a buttered dish, +with dry crumbs on the top, and bake in rather a hot oven. Serve at +once. + + + +CHEESE SANDWICH. + +Heat two cups of milk and one of grated cheese; then add two cups of +fine bread crumbs, half teaspoonful of mustard, pepper and salt; mix +it well. Spread thickly between thin slices of buttered toast. + + + +CHEESE STICKS. + +One cup of grated cheese, one cup of flour, a small pinch of cayenne +pepper, butter same as for pastry; roll thin; cut in narrow strips. +Bake a light brown in a quick oven. Serve with salads. + + + +CHEESE STRAWS. MRS. FRED. SCHAEFFER. + +One cup of flour, two cups of grated cheese, one teaspoon of salt, one +teaspoon of baking powder, and water enough to roll out like pie +dough; roll thin, and cut with pastry wheel in long, narrow strips. +Bake in quick oven. + + + +CHEESE WAFERS. FLORENCE ECKHART. + +Take salted wafers, butter them on one side, and sprinkle thickly with +grated cheese. Place in a dripping pan; put into a warm oven about +fifteen minutes, and serve with meats or salad. + + + +CAKES. + +"With weights and measures just and true, +Oven of even heat, +Well buttered tins and quiet nerves, +Success will be complete." + + +In making cake, the ingredients used should be of the best +quality--the flour super-fine, and always sifted; the butter fresh and +sweet, and not too much salted. Coffee A, or granulated sugar is best +for all cakes. Much care should be taken in breaking and separating +the eggs, and equal care taken as regards their freshness. One +imperfect egg would spoil the entire lot. Break each egg separately +in a teacup; then into the vessels in which they are to be beaten. +Never use an egg when the white is the least discolored. Before +beating the whites, remove every particle of yolk. If any is allowed +to remain, it will prevent them becoming as stiff and dry as required. +Deep earthen bowls are best for mixing cake, and should be kept +exclusively for that purpose. After using, wash well, dry perfectly, +and keep in a dry place. A wooden spoon or paddle is best for beating +batter. Before commencing to make your cake, see that all the +ingredients required are at hand. By so doing, the work may be done +in much less time. + +The lightness of a cake depends not only upon the making, but the +baking, also. It is highly important to exercise judgment respecting +the heat of the oven, which must be regulated according to the cake +you bake, and the stove you use. Solid cake requires sufficient heat +to cause it to rise, and brown nicely without scorching. If it should +brown too fast, cover with thick brown paper. All light cakes require +quick heat, and are not good if baked in a cool oven. Those having +molasses as an ingredient scorch more quickly, consequently should be +baked in a moderate oven. Every cook should use her own judgment, and +by frequent baking she will, in a very short time, be able to tell by +the appearance of either bread or cake whether it is sufficiently +done. + + + +DELICATE CAKE. MRS. C. H. WILLIAMS. + +One cup of white sugar, one-half cup of butter, whites of four eggs +(well beaten), one-half cup of sweet milk, two cups of flour, one +teaspoonful of cream tartar, and one-half teaspoonful of soda. Flavor +with lemon. + + + +WHITE CAKE. MRS. ALICE KRANER AND MISS ROSA OWENS. + +One cup of butter, two cups of sugar, one cup of sweet milk, three +cups of flour, whites of five or six eggs, two teaspoons of baking +powder. This is easy to make, and very good. + + + +WHITE CAKE. MRS. DELL W. DE WOLFE. + +Two cups sugar, two-thirds cup butter, the whites of seven eggs (well +beaten), two thirds cup sweet milk, three cups flour, three +teaspoonfuls baking powder. Bake in square or round tins. + + + +WHITE CAKE. MRS. WM. HOOVER. + +Whites of five eggs, two cups of sugar, two-thirds cup of butter, two +and one-half cups of flour, one cup of sweet milk, two and one-half +teaspoons of baking powder. Flavor to suit taste. + + + +WHITE CAKE. MRS. A. C. AULT. + +Two cups white sugar, one cup butter, one cup sweet milk, two cups +flour, one cup corn starch, whites of six eggs, two teaspoonfuls +baking powder. Flavor to taste. + + + +SNOW CAKE. MRS. JOHN KISHLER. + +One cup sugar, one-half cup butter, one-half cup milk, one and +one-half cups flour, one teaspoonful baking powder, whites of four +eggs. Flavor to taste. + + + +LOAF CAKE. MRS. JOHN LANDON. + +Whites of five eggs, two cups of white sugar, one cup of butter, one +cup of sweet milk, two and a half cups of flour, one cup of corn +starch dissolved in some of the milk, half teaspoonful of soda, and +one teaspoonful of cream tartar. + + + +SILVER CAKE. MRS. JOHN LANDON. + +Whites of eight eggs, two cups of butter, two cups of sugar, one cup +of milk, one cup of corn starch, two cups of flour, one and one-half +teaspoonfuls of baking powder; mix corn starch, flour, and baking +powder together; add the butter and sugar alternately, then the milk; +add the whites of seven eggs last. Flavor to taste. + + + +GOLD CAKE. MRS. JOHN LANDON. + +The yolks eight eggs, one whole egg, one-half cup of butter, one and +one-half cups of sugar, three-fourths of a cup of milk, two cups of +flour, one teaspoonful of cream tartar, and one-half teaspoonful of +soda. + + + +ANGELS FOOD CAKE. FLORENCE ECKHART. + +The whites of ten eggs, one and a half tumblers of granulated sugar, +one tumbler of flour; a heaping teaspoon of cream tartar, a pinch of +salt. Put through the sieve twice. Take one-half of eggs, and stir +in one-half the sugar; beat until they have a gloss; then add the +other half of eggs, and the rest of the sugar. Beat again; then add +the flour and cream tartar. Stir up lightly. Flavor with almond. +Bake one hour in slow oven. + + + +ANGEL CAKE. MRS. C. C. STOLTZ. + +Whites of nine large or ten small fresh eggs, one and one-fourth cups +sifted granulated sugar, one cup sifted flour, one-half teaspoonful +cream tartar; a pinch of salt added to eggs before beating. After +sifting flour four or five times, measure and set aside one cup; then +sift and measure one and one fourth cups granulated sugar; beat whites +of eggs about half; add cream tartar and beat until very, very stiff. +Stir in sugar, and then flour, very lightly. Put in pan in moderate +oven at once, and bake from thirty-five to fifty minutes. + + + +ANGEL FOOD CAKE. MISS NELLIE LINSLEY. + +Whites of eleven eggs, one cup of flour, one and one-half cups of +granulated sugar, one teaspoonful of cream tartar, one teaspoonful of +almond extract, one-half teaspoonful of salt. Sift sugar once; flour +three times; add cream tartar to flour, and sift three times. Bake +forty minutes. + + + +SUNSHINE CAKE. MRS. FRANK ARROWSMITH AND MAUD STOLTZ. + +Whites of seven small eggs, yolks of five eggs, one cup of granulated +sugar, two-thirds cup of flour, one-third teaspoon of cream tartar, +and a pinch of salt. Sift the flour and sugar five times; measure, +and set aside, as for angel cake. Beat yolks of eggs thoroughly; +then, after washing beater, beat the whites about half; add cream +tartar, and beat until very, very stiff. Stir in sugar lightly; then +the beaten yolks thoroughly; then add flour and flavoring, and put in +tube pan in the oven at once. It will bake in thirty-five to fifty +minutes. + + + +COLD WATER CAKE. MISS ANNA BARTH. + +One and one-half cups of sugar, one-quarter cup of butter, two and +one-half cups of flour, two eggs, one cup of water, two teaspoons of +baking powder. Flavor with vanilla or lemon. + +Longest established in Marion--Jennie Thomas, milliner. + + + +BRIDES CAKE. MRS. J. J. SLOAN. + +Two cups of butter, four cups of pulverized sugar, two cups of sweet +milk, two scant cups of corn starch, four heaping cups of flour, +whites of twelve eggs, one tablespoon of lemon extract, three heaping +teaspoons of baking powder. Cream the butter and sugar; add the well +beaten whites; then the milk, the corn starch, and the flour in which +baking powder has been sifted. This should be as stiff as pound cake. +Bake in a moderate oven. It makes a very large cake, or two +moderate-sized ones. Sometimes you will have to use more or less +flour, according to the size of your eggs. + + + +SPONGE CAKE. MRS. W. H. ECKHART. + +The yolks of four eggs, one cup of sugar, one cup of flour, four +tablespoonfuls of cold water, one teaspoonful of baking powder; add +the whites of four eggs. Bake in a quick oven, but not too hot. + + + +SPONGE CAKE. MRS. HARRY TRUE. + +One cup of sugar, one and a half cups of flour, three eggs, two +tablespoons of water, one heaping teaspoon of baking powder. + + + +SPONGE CAKE. MRS. P. O. SHARPLESS. + +Four eggs, one and a third cups of sugar, three tablespoonfuls of +water, and two cups of flour, through which has been sifted two small +teaspoonfuls of baking powder. Flavor with lemon extract. + +The best cooks buy millinery goods of Jennie Thomas. + + + +SPONGE CAKE. MRS. T. H. LINSLEY. + +One cup of sugar, one cup of flour, three eggs. Beat altogether +fifteen minutes; add one-half cup of milk, and one teaspoonful of +baking powder. + + + +LEMON CAKE. MRS. T. H. LINSLEY. + +Three cups of powdered sugar, and one cup of butter rubbed to a cream. +Stir in the yolks of five well-beaten eggs. Dissolve one teaspoon of +salaratus in a teacup of milk; add this, and then the juice and grated +rind of one lemon, and the whites of the eggs. Sift in as lightly as +possible four teacups of flour, and put in pan. Bake about one-half +hour. + + + +MARBLE CAKE. MRS. C. H. WILLIAMS AND MRS. ELIZABETH McCURDY. + +LIGHT PART.--One and one-half cups sugar, one-half cup butter, +one-half cup sweet milk, one-half teaspoon soda, one teaspoon cream +tartar, whites of four eggs, two and one-half cups flour. + +DARK PART.--One cup brown sugar, one cup molasses, one-half cup +butter, one half cup milk, one-half teaspoon soda, one teaspoon cream +tartar, two and one-half cups flour, yolks of four eggs, one-half +tablespoon each of ground cloves, allspice, cinnamon, and nutmeg. + +When both parts are ready, drop a spoon of light and then one of dark +in the pan. + + + +POUND CAKE. MRS. U. F. SEFFNER. + +One pound of butter, one pound of sugar, one pound of flour (sifted), +ten eggs (beaten separately), one-half teacup of rose water, one +nutmeg (grated), one pound of citron. Wash the citron; chop it fine. +Beat the butter and sugar to a cream; add the rose water and nutmeg, +then the yolks of eggs, and part of the flour; then the whites of eggs +and remainder of the flour; lastly, the fruit, lightly floured. Bake +in a moderate oven about two or two and one-half hours. Line the pan +with white paper. + + + +HICKORY NUT CAKE. MRS. C. C. CAMPBELL. + +One and one-half cups sugar, one-half cup butter, three-fourths cup +sweet milk, three cups flour, two teaspoonfuls baking powder, two +eggs, one cup hickory nut meats. + + + +MOTHER'S OLD-FASHIONED CAKE. MRS. O. W. WEEKS. + +One and a half cups of brown sugar, two eggs, one teacup of sour +cream, one even teaspoon of soda, about two and a half cups of flour. +If sour cream is not used, take instead one cup of milk, and one-half +cup of butter. + + + +LOAF CAKE. MRS. R. H. JOHNSON. + +One pint bread dough; one cup sugar, one-half cup butter, one egg, +one-half teaspoonful baking powder. Spice, raisins, and citron to +taste. + + + +LOAF CAKE. MRS. ELIZA BOWEN. + +Mix one pint of milk with two quarts of flour and one cup of yeast, +let stand in a warm place all night. In morning, beat until very +light four eggs, one pound of sugar, three-eighths pound of butter, +one teaspoon of salt, one teaspoon cinnamon, half a nutmeg; mix with +the dough thoroughly, and beat for a long time. When raised again, +dredge with flour, a cup of seeded raisins, half a pound of currants, +one-fourth pound of citron; add to dough; put into the pan, and let +stand to rise again for half an hour. Bake in an oven suitable for +bread. This cake will keep a long time. + + + +RAISIN CAKE. MRS. FRANK ARROWSMITH. + +Two cups of brown sugar, one scant cup of butter, one cup of sweet +milk, four eggs, one and one-half teaspoons of baking powder, three +cups of flour, one teaspoon each of cinnamon and cloves, one pound of +raisins. This makes two cakes. Pour boiling water on the raisins, +and let stand a few minutes before stoning them. + + + +DRIED APPLE FRUIT CAKE. MRS. W. H. ECKHART. + +Take three cups of dried apples, and soak over night; then chop them +fine, and cook slowly for three hours in three cups of baking +molasses, stirring often; let cool over night. Then take two cups of +sugar, one cup of butter, three eggs, four cups of flour, two +teaspoons of baking powder, two teaspoons of ground cinnamon, two +teaspoons of ground cloves, one grated nutmeg, two cups of raisins, +one cup of citron (cut fine), and one pound of figs (chopped). +Lastly, add the cooked apples. Stir all together, and bake as you +would other fruit cake for two hours or longer in rather slow oven. + +"ELECTRIC LIGHT FLOUR" is pure, white, and nutritious. + + + +APPLE FRUIT CAKE. MRS. T. H. LINSLEY. + +One cup of butter, two cups of sugar, one cup of sweet milk, two eggs, +one teaspoon of soda, three and one-half cups of flour, two cups of +raisins, two cups of dried apples, soaked over night, chopped fine, +and then stewed in two cups of molasses. Beat butter and sugar to a +cream; add milk, in which dissolve the soda; then the beaten eggs, the +flour, and lastly, stir in well the raisins and apples. Bake one and +a half hours. + + + +COFFEE CAKE. MAUD STOLTZ. + +One cup brown sugar, one cup molasses, one cup boiling coffee, +one-half cup lard, one-half cup butter, one egg, one teasponful soda, +one teaspoonful salt, one tablespoonful cloves, one tablespoonful +cinnamon, one tablespoonful allspice, one tablespoonful vanilla, one +tablespoonful lemon, one nutmeg, one cup chopped raisins, four cups +flour. + + + +COFFEE CAKE. MRS. BECKIE SMITH AND MRS. JOSIE C. YAGER. + +One cup brown sugar, one cup molasses, one-half cup butter, one cup +strong liquid coffee, one or two eggs, four cups flour, one teaspoon +soda, one tablespoon cinnamon, one teaspoon cloves, one nutmeg, one +pound raisins, one-half pound currants, citron as you like. Mix the +cake part, adding soda last. Dredge the fruit with flour before +putting in. Bake in one large loaf, or two smaller ones. + +Use "ELECTRIC LIGHT FLOUR" with these cake recipes. + + + +COFFEE CAKE. MRS. T. H. LINSLEY. + +One cup butter, two cups brown sugar, one cup liquid coffee, six eggs, +one cup currants, one cup raisins, two teaspoons ground cinnamon, two +teaspoons ground cloves, one teaspoon soda, and three cups flour. + + + +HICKORY NUT CAKE. MRS. T. H. LINSLEY. + +One cup butter, two cups sugar, five eggs, one cup sweet milk, one +pint hickory nut meats, one pound raisins or currants, one pound +flour, one heaping teaspoon baking powder. + + + +HICKORY NUT CAKE. MRS. W. C. RAPP. + +Two cups of sugar, one-half cup of butter, one cup of sweet milk, two +and a half cups of flour, three teaspoons of baking powder, two eggs, +and one pint of nut kernels. + + + +RAISED CAKE. MRS. JENNIE HERSHBERGER, TIFFIN, OHIO. + +Three cups bread sponge, three cups sugar, one cup butter, three eggs, +one teaspoonful soda dissolved in a little water, one pound raisins, +one teaspoonful each of cloves, cinnamon, nutmeg, and allspice; flour +enough to stiffen. + + + +FRUIT CAKE. MRS. A. A. LUCAS. + +One pound of brown sugar, one pound of browned flour, three-quarters +of a pound of butter, one cup of molasses, twelve eggs, two pounds of +stoned raisins, two pounds of currants, one-half pound of citron cut +in strips, one-half pound of figs chopped fine, one-half pound of +almonds chopped fine, two wine glasses of boiled cider, two ounces of +vanilla, one tablespoon of ground cinnamon, one small tablespoon of +ground cloves, one tablespoon of ground mace, one grated nutmeg, a +little pepper, and three teaspoons of baking powder. Bake three +hours. + + + +FRUIT CAKE. MRS. T. H. LINSLEY. + +One cup butter, one cup brown sugar, two-thirds cup molasses, three +cups flour, one-half cup sour milk, one cup raisins, one cup currants, +one teaspoon soda in milk, four eggs, citron and spice to taste. + + + +FRUIT CAKE. MRS. G. H. WRIGHT. + +One pound flour, one pound brown sugar, one pound citron, two pounds +raisins, two pounds currants, three-fourths pound butter, one pound +almonds, one ounce mace, one cup molasses, one-half teaspoon soda +stirred in molasses, ten eggs. Stir sugar and butter to a cream; then +add whites and yolks of eggs, beaten separately. Stir in flour +gradually, and molasses and spices; lastly, the fruit. This makes +three loaves. Bake in a moderate oven. + + + +FRUIT CAKE. MRS. JOHN EVANS. + +Two cups butter, two and one-half cups sugar, two and one-half cups +molasses, eight cups flour, two cups sour milk, eight eggs, two +teaspoonfuls soda, three pounds raisins, three pounds currants, one +pound citron, one pound figs, two lemons (grate the rind and squeeze +the juice), two glasses of jelly, cloves, mace, cinnamon, and nutmegs. +Mix flour and fruit alternately. Bake three and one-half hours. + + + +PLAIN FRUIT CAKE. MRS. R. H. JOHNSON. + +One cup sugar, one-half cup butter, three cups flour, one cup water, +two eggs, one teaspoonful baking powder, one pound seeded and chopped +raisins; nutmeg, cinnamon, and citron to taste. + + + +BLACK WEDDING CAKE. MRS. J. J. SLOAN. + +One cup butter, one and one-half cups brown sugar, one cup molasses, +one cup sweet milk, three cups flour, two teaspoonfuls baking powder +sifted into flour, five well beaten eggs, two pounds raisins, one +pound currants, one-half pound chopped citron, one-half teaspoonful +ground allspice, one-half teaspoonful cinnamon, one-half a nutmeg. +Put flour in oven, and brown--be careful not to burn. Dredge fruit, +and add last. + + + +WHITE FRUIT CAKE. MRS. SAMUEL SAITER. + +Cream one pound butter and one pound powdered sugar together; to this +add the beaten yolks of twelve eggs, one pound sifted flour, and two +teaspoons baking powder. Grate one cocoanut, blanch and chop one half +pound almonds; slice one and one-half pounds citron; add to batter and +stir in beaten whites of eggs. Put in a pan lined with greased paper, +and bake two hours. When cold, ice. + +If you use "ELECTRIC LIGHT FLOUR" with the recipes in this book, you +have no trouble. + + + +LAYER CAKES. + + + +EXCELLENT WHITE CAKE. MRS. W. C. BUTCHER. + +Beat two cups of sugar and three-fourths cup of butter to a cream, and +then add three-fourths cup of water, three heaping cups of flour, the +whites of six eggs beaten to a stiff froth, three teaspoons of baking +powder, and one teaspoon of vanilla. Bake in layer pans, and put +together with frosting. + + + +WHITE LAYER CAKE. MRS. A. C. AULT. + +Two cups sugar, one cup butter, one cup sweet milk, four cups sifted +flour, four teaspoonfuls baking powder, whites of four eggs. Flavor +to taste. + + + +YELLOW LAYER CAKE. MRS. A. C. AULT. + +One and one-half cups sugar, one-half cup butter, one-half cup milk, +one and one-half cups flour, one-half cup corn starch, two +teaspoonfuls baking powder, three eggs (separate whites). Flavor to +taste. + + + +BLACKBERRY JAM CAKE. OZELLA SEFFNER. + +Two-thirds cup of butter, one full cup of brown sugar, one cup of +blackberry jam, one-half cup of sweet milk, three eggs, two cups of +flour, two teaspoons of baking powder, one teaspoon each of cinnamon +and allspice, one-half teaspoon of cloves, one-quarter cup of chopped +citron, one cup of either walnuts or hickory nuts, vanilla flavoring. +Bake in layers and fill between with either frosting or fig paste. + + + +BLACKBERRY JAM CAKE. MRS. M. S. LEONARD, MRS. EVA L. FLETCHER, GAIL +HAMILTON. + +One cup coffee A or light brown sugar, one-half cup butter, two cups +flour, one cup blackberry jam, three eggs, three tablespoons sour +cream, one teaspoon soda, two teaspoons cinnamon, one-half a nutmeg. +Put in the ingredients in the order given. Bake in layers, and finish +with boiled icing. + + + +BLACKBERRY JAM CAKE. MRS. ALICE KRANER. + +One cup brown sugar, one-half cup butter, one cup jam, one-half cup +seeded raisins, two cups flour, three eggs, two teaspoons baking +powder, four tablespoons sweet milk, one teaspoonful cinnamon, +one-half nutmeg. Bake like jelly cake, with icing between layers. + + + +GRAPE JAM CAKE. MRS. J. EDD THOMAS. + +This may be made like blackberry jam cake, only substituting grape jam +for the blackberry. + + + +CHOCOLATE CAKE. WINONA HUGHES. + +One cup brown sugar, one-half cup butter, one-half cup sweet milk, two +eggs, two cups flour, one teaspoon soda dissolved in a little warm +water and then added to the milk. + +Make a cream of one cup grated chocolate, two-thirds cup brown sugar, +one-half cup sweet milk, yolk of one egg, and one teaspoon vanilla. +Cook up until like cream, and mix into above cake. Bake in slow oven +in two layers, or in one shallow pan; frost with a white frosting, or +the following-- + +CHOCOLATE FROSTING.--Put enough water over a cup of white sugar to +dissolve it; grate into it two squares of chocolate, and boil until +thick enough to spread. Put on cake when cool. + + + +CHOCOLATE CAKE. MRS. HARRY TRUE. + +One scant cup butter, two cups sugar, two cups flour, one-half cup +sweet milk, three eggs, two teaspoons baking powder, one-half teaspoon +vanilla; add a small quarter cake of chocolate, grated and dissolved +in one-half cup boiling water. Allow this to cool before adding it to +the cake. Leave out the white of one egg for icing between the layers +of cake. + + + +CHOCOLATE CAKE. MRS. JOHN D. STOKES. + +Grate one-half cup chocolate; mix with one-half cup milk, yolk of one +egg, one cup pulverized sugar, one teaspoon vanilla. Boil until +chocolate and sugar are melted. Let this cool while making cake from +one cup sugar, one-half cup butter, one-half cup milk, two cups flour, +two eggs, two teaspoons baking powder; add to this the boiled +chocolate, and bake in layers. + +FILLING.--Boil two cups granulated sugar and six tablespoons water +until it threads; then stir into it the whites of two eggs, well +beaten. Flavor with vanilla. + +Buy seasonable and stylish millinery of Jennie Thomas. + + + +DELICIOUS CHOCOLATE CAKE. MIRIAM DE WOLFE. + +Three-fourths cup butter, two cups sugar, one cup sweet milk, three +scant cups flour, three teaspoonfuls baking powder; lastly, the whites +of five eggs, beaten to a stiff froth. Bake in layers. + +ICING.--Boil two cups of sugar to a taffy; add the white of one egg, +beaten to a stiff froth and one ten cent cake of German chocolate, +grated. Beat the icing continually while stirring in the white of egg +and until it is almost cold. + + + +CHOCOLATE CAKE. MRS. J. C. WALTER. + +One and one-half cups sugar, two-thirds cup butter, one teaspoonful +vanilla, two thirds cup milk, two cups flour, three level teaspoonfuls +baking powder, whites of five eggs, well beaten. + +ICING.--One and one half cups sugar, one half cup milk (or a little +more), a lump of butter the size of a walnut, one teaspoonful vanilla. +Boil until waxy; remove from fire; beat until stiff. Spread melted +chocolate on bottom and top of layers, and put the cream icing +between. + + + +CREAM CAKE. MRS. JOSIE YAGER. + +One cup sugar, three eggs, one and one-half cups flour, three +tablespoons water, two teaspoons baking powder, flavoring to taste. +Bake in about three layers and put between them this-- + +CREAM.--Three-quarters pint milk, one egg, two tablespoons corn +starch, three tablespoons sugar. Put milk on to boil; mix other +ingredients together; put in milk, and boil until it thickens. Flavor +to taste when cool. + + + +CREAM CAKE. MRS. FENTON FISH. + +Two tablespoons butter, two teacups sugar, three eggs, one-half teacup +sweet milk, two tablespoons cold water, two teacups flour, two +teaspoons baking powder. Bake quickly in three or four round tins. + +CREAM.--One-half pint milk, one-half teacup sugar, a small piece +butter, one egg, one tablespoon corn starch, boil until very thick. +When nearly cold, flavor with vanilla. When the cakes are cool, put +them together with it. + + + +CREAM CAKE. MRS. NED THATCHER. + +Two cups white sugar, one-half cup butter, one cup sweet milk, one cup +corn starch, two cups flour, two teaspoonfuls baking powder, whites of +seven eggs, beaten and added last. + +FILLING.--Whip one pint cream; sweeten and flavor to taste, and spread +between layers. + + + +CREAM CAKE. MRS. G. H. WRIGHT. + +Two cups granulated sugar, three-fourths cup butter, one cup sweet +milk, three cups sifted flour, three teaspoons baking powder sifted in +the flour, the well beaten whites of eight eggs. Bake in three +layers. + +One pint rich sweet cream, whipped with one small teacup sugar. +Flavor to taste, and put between layers. + + + +CUSTARD CAKE. MISS ANN THOMPSON. + +Four eggs, one and one-half cups sugar, two tablespoons water, two +cups flour, two teaspoons baking powder. + +FILLING.--One egg, one-half pint sweet milk, one-half cup sugar, two +tablespoons flour, butter size of hickory nut. Flavor to taste. + + + +LEMON CREAM CAKE. MRS. C. H. + +One-half cup butter, two cups sugar, one cup sweet milk, three eggs +(yolks and whites beaten separately), three cups flour, three +teaspoonfuls baking powder. + +FILLING.--One cup sugar, two teaspoonfuls butter, two eggs, and the +grated rind and juice of two lemons; mix all together, and boil to +consistency of jelly. Spread between layers, and dust powdered sugar +on top. + + + +ICE-CREAM CAKE. MRS. C. H. + +One cup butter rubbed with two cups white sugar to a cream, one cup +sweet milk, three and one-half cups flour, three level teaspoons +baking powder, and whites of eight eggs. Bake in jelly tins, and put +together with boiled icing flavored with orange. + + + +ROLL JELLY CAKE. GAIL HAMILTON. + +Four eggs (yolks and whites beaten separately), one and one-half cups +sugar, one and one-half cups flour, two tablespoonfuls water, one-half +teaspoonful baking powder mixed with the flour. Bake in dripping pan; +spread with jelly, and roll. + + + +LEMON JELLY CAKE. IVA FISH. + +Yolks of three eggs, and one cup of sugar, well beaten; one cup of +flour, one heaped teaspoon of baking powder; about one-half cup of +water, a little salt, whites of three eggs, well beaten. + +JELLY.--Juice and grated rind of one lemon, one cup of sugar, one egg, +one cup of water, one tablespoon of corn starch dissolved in part of +the water. Put all together, and boil in a pail of water until it +thickens. + + + +FIG CAKE. MRS. C. C. CAMPBELL. + +Whites of six eggs, two cups white sugar, one cup butter, one cup +sweet milk, two teaspoonfuls baking powder, three scant cups flour. + +FILLING.--One pound cut figs, one pint cream, whipped and sweetened. +Put a layer of fig; then one of cream. + + + +NEAPOLITAN CAKE. MRS. A. C. AULT. + +DARK PART.--One cup brown sugar, one-half cup butter, one-half cup +molasses; one-half cup strong coffee, two eggs, two and one-half cups +flour, one cup raisins, one teaspoon each of soda, cinnamon, and +cloves, one and one-half teaspoons mace. + +WHITE PART.--Two cups sugar, one-half cup butter, one cup sweet milk, +two cups flour, one cup corn starch, white of two eggs, one teaspoon +baking powder. + + + +MAPLE CAKE. MRS. C. C. CAMPBELL. + +One cup sugar, two tablespoonfuls butter, two eggs (leaving out the +white of one), three-fourths cup cold water, two and one-half cups +flour, three teaspoonfuls baking powder. + +FROSTING.--One-half cup maple syrup or sugar; boil to a taffy; pour +over the beaten white of one egg. + + + +VANITY CAKE. MRS. JOHN LANDON. + +One and a half cups sugar, half cup butter, half cup sweet milk, one +and one-half cups flour, half cup corn starch, teaspoonful baking +powder, whites of six eggs; bake in two cakes, putting a frosting +between and on top. Grate cocoanut all over. + + + +DEVILS FOOD CAKE. MRS. FENTON FISH. + +Two cups darkest brown sugar, one-half cup butter, two eggs, one-half +cup sour milk, three cups flour, one pinch salt; mix thoroughly +together. Take one-half cup boiling water; stir into this one +teaspoon soda, and one-half cup grated Baker's chocolate; stir into +batter. + +FILLING.--Two cups dark brown sugar, one-half cup butter, one-half cup +sweet milk or cream. Cook until it threads. + + + +DEVILS FOOD CAKE. MRS. G. H. WRIGHT. + +PART I.--One cup brown sugar, three quarters of a cup butter, one-half +cup sour milk, two and one-half cups sifted flour, one level teaspoon +soda, yolks of three eggs, whites of two. Stir this together, and +then add-- + +PART II.--One cup brown sugar, one-half cup sweet milk, one cup grated +chocolate, put this on the stove, let it dissolve, and add while still +warm to Part I. Bake in two layers, and put icing between. + + + +DELMONICO'S CAKE. MRS. M. S. LEONARD. + +One-half cup of butter, two cups of sugar, two teaspoonfuls of baking +powder, two-thirds of a cup of sweet milk, three cups of sifted flour, +the whites of eight eggs, beaten stiff. Cream the butter and sugar; +add the milk; then the flour; beat thoroughly; then add the eggs; and +flour, with vanilla. + +FILLING.--Two cups of maple or brown-sugar, one cup of milk, a lump of +butter the size of a walnut, a tablespoonful of vanilla, or any +flavor. Boil till it gets like candy; beat to a cream. + + + +ENGLISH WALNUT CAKE. MRS. MARY W. WHITMARSH. + +One and one-half cups of sugar, one-half cup of butter, one-half cup +of water, one and one-half cups of flour, one-half cup of corn starch, +two teaspoons of baking powder, the whites of six eggs. Flavor with +lemon. Bake in layers. + +FILLING.--Two cups of light brown sugar, one-half cup of water. Boil +until it threads, and stir in the whites of two eggs, beating until it +creams; them stir in one pound of English walnuts, chopped fine. + + + +COLUMBIA CAKE. OZELLA SEFFNER. + +Two cups of coffee A sugar and one cup of butter creamed together; add +slowly one cup of sweet milk, three full cups of flour, in which three +teaspoons of baking powder have been stirred, and the whites of eight +eggs. Flavor to suit taste. Bake in layers, and put together with +boiled frosting and chocolate creams, or stir into the frosting one +pound of seeded raisins, or a glass of currant jelly. Any one of +these will make a delicious cake. + + + +FAVORITE SNOW CAKE. MRS. CARRIE OWENS. + +Beat one cup butter to a cream; add one and one-half cups flour, and +stir thoroughly together; then add one cup corn starch, and one cup +sweet milk, in which three teaspoons baking powder have been +dissolved; lastly, add the whites of eight eggs, and two cups sugar, +beaten together. Flavor to taste. Bake in sheets, and put together +with icing. + + + +ORANGE CAKE. MRS. CARRIE OWENS. + +Two-thirds cup butter, two small cups sugar, one cup milk, three +teaspoons baking powder, the yolks of five eggs, three small cups +flour. Bake in jelly tins. + +FILLING.--Whites of three eggs, beaten to a stiff froth, juice and +grated rind of one orange, sugar to give the right consistency to +spread between the layers; put white frosting on the top. + + + +TEA CAKE. MRS. GEO. TURNER. + +One egg, one cup sour cream, one-half teaspoon soda in one pint flour, +butter the size of half an egg, one cup sugar. + +CARAMEL DRESSING.--One pint light brown sugar, butter the size of an +egg, one-half cup sweet milk. Cream the butter and sugar; then add +milk, and cook until it hardens in water like taffy; beat until cool +enough to spread smoothly. + + + +RIBBON CAKE. MRS. LIZZIE MARTIN. + +One small half cup of butter, one cup of sugar, two eggs, two-thirds +cup of water, two cups of flour, two teaspoons of baking powder. Take +out two layers in tins; leave enough for a third layer, and put in it +one teaspoon of cinnamon, and one teaspoon of cloves. Bake; put dark +layer in middle, and icing between all. + + + +JELLY CAKE. MRS. ELIZABETH McCURDY. + +One cup sugar, two tablespoons butter, five tablespoons sweet milk, +three eggs, one teaspoon soda, two teaspoons cream tartar. Flavor +with lemon. Bake in layers, and spread with jelly. + + + +ALMOND JELLY CAKE. MRS. GEORGE KLING. + +Three coffee-cups sugar, one heaping coffee-cup butter, and the yolks +of six eggs, beaten together to a cream; five even cups sifted flour, +four teaspoonfuls baking powder; one and one-half cups sweet milk; the +whites of the six eggs beaten to a stiff froth, and added last; with +one teaspoonful lemon flavoring. Bake in layers. + +ALMOND SAUCE FOR FILLING.--Three pounds almonds, blanched and pounded +to a paste, one and one-half coffee-cups fresh, pure sour cream, one +and one-half coffee-cups sugar, four eggs (whites and yolks beaten +thoroughly together). Stir all together, and add vanilla enough to +drown the taste of sour cream. + + + +WHITE LAYER CAKE. MRS. MARY DICKERSON. + +One-half cup butter, two cups sugar, whites of five eggs, one cup +milk, two and one-half cups flour, two teaspoons baking powder, one +teaspoon vanilla. + + + +ICING FOR CAKE. MRS. G. A. LIVINGSTON. + +One cup sugar, one cup grated pineapple, one heaping teaspoon corn +starch, a pinch of salt; stir together well; add a small cup boiling +water. Set on the stove, and boil until quite thick. Let it cool +before using. + + + +CHOCOLATE ICING. ETHEL CLARK. + +Beat together three cups of four X sugar; add the white of one egg, +beaten stiff; thin it with milk, so it will spread; melt one-fourth +cake of Bakers chocolate, and stir into the icing. + + + +FROSTING WITHOUT EGGS. + +One cupful of granulated sugar, five tablespoonfuls of milk. Boil +four or five minutes till it threads from the spoon. Flavor as +desired. Stir till right thickness for spreading. This is fine +grained, white, and delicious. + + + +FIG FILLING FOR CAKE. + +Stew one-half pound of chopped figs in a syrup made of one-fourth +cupful of water and half cupful of sugar. Spread this when it is +quite thick. It is excellent. Another nice filling may be made by +using raisins instead of figs, treating them in the same way. + + + +LEMON JELLY FOR CAKE. + +Lemon jelly, to spread between layers of cake, or on the top of sago +or custard pudding, is made by grating the rinds of two lemons and +squeezing out the juice; add a heaping cup of sugar, a tablespoonful +of butter. Stir these together and then add three eggs, beaten very +light; set the basin or little pail in which you have this in another +of boiling water; stir it constantly until it thickens. When it is +cold, it is ready for use. + + + +GINGERBREAD AND SMALL CAKES. + + + +GINGERBREAD. MRS. W. H. ECKHART. + +One and one-half cups Orleans molasses, one cup brown or granulated +sugar, one-half cup lard, one cup boiling water, one teaspoon soda +dissolved in the water, two teaspoons ginger, one teaspoon each of +cloves and cinnamon, three cups flour, one egg. Put all in the +vessel, excepting the water and egg; beat well; then add the water and +soda; after stirring this well together, add the beaten egg. Bake in +quick oven. Put greased paper in pan before pouring in the mixture. +Let cool in the pans. + + + +SOFT GINGERBREAD. MRS. E. A SEFFNER. + +One quart of flour, one cup of sugar, one cup of molasses, one cup of +butter, one cup of sour milk, two teaspoonfuls of soda, three eggs, +one tablespoon of ginger, one teaspoon of cinnamon. + + + +SOFT GINGERBREAD. MISS KITTIE M. SMITH. + +One cup New Orleans molasses, one teaspoon ginger, one teaspoon soda, +one tablespoon melted butter; stir this together; then pour on half a +cup boiling water, and stir in one pint flour. Be sure and have the +water boiling, and beat well. Pour into the pan one inch deep. + + + +SOFT GINGERBREAD. GAIL HAMILTON. + +One-half cup sugar, one-half cup butter, one cup molasses, two and +one-half cups flour, one teaspoonful cinnamon, one teaspoonful ginger, +one teaspoonful cloves, two eggs, two teaspoonfuls soda in a cup of +boiling water (put this in last). + + + +SOFT GINGERBREAD. MRS. G. E. SALMON. + +One cup molasses, one-half cup sugar, one-half cup butter or lard, +one-half cup sour milk, two and one-half cups flour, two eggs, one +teaspoon ginger, one teaspoon cinnamon, one teaspoon soda dissolved in +the milk. Bake in a moderate oven about half an hour. + + + +EXCELLENT SOFT GINGERBREAD. MRS. CARRIE OWENS. + +One and a half cups Orleans molasses, half cup brown sugar, half cup +butter, half cup sweet milk, teaspoon soda, teaspoon allspice, half +teaspoon ginger; mix all together; add three cups sifted flour, and +bake in shallow pans. + + + +GINGERBREAD FOR TWO. MRS. M. LEONARD. + +Six tablespoons sweet milk, five tablespoons molasses, one tablespoon +of sugar, one-half scant teaspoon soda, one and one-fourth cups flour. + + + +SOFT GINGERBREAD. MRS. M. VOSE. + +One cup molasses, one-half cup shortening, one cup sour milk, one +teaspoon soda, just a pinch of ginger, flour to make as stiff as +sponge cake. + + + +FRIED CAKES. MRS. J. C. JOHNSTONE. + +Two cups of coffee A sugar, a small teaspoon of lard, one-half +teaspoon of ginger; rub all together; add two eggs, one cup of sweet +milk, three teaspoons of baking powder. Mix in enough flour so you +can work it nicely on the board. Cut out with cutter having hole in +the center. Have your lard hot when you drop cakes in, and do not +turn but once. + + + +FRIED CAKES. MRS. LOUISE JONES. + +One cup sugar, one cup sweet milk, two eggs, two teaspoonfuls baking +powder, two tablespoonfuls melted butter, flour enough to roll and +cut. + + + +DOUGHNUTS. MRS. G. H. WRIGHT. + +One cup sugar, one cup sour milk, one level teaspoon soda in milk, two +eggs, butter or lard the size of a small egg, a little nutmeg, and a +pinch of salt, flour to roll out. Cut in rings and fry in hot lard. + + + +DOUGHNUTS. MRS. R. H. JOHNSON. + +One cup sugar, one cup sweet milk, two eggs, butter size of a small +egg, one teaspoonful baking powder, a little salt. Mix in enough +flour to roll in your hand. Always put a piece of apple or potato in +the lard when frying doughnuts. + + + +DOUGHNUTS. MRS. T. H. LINSLEY. + +Yolks of four eggs, one cup of sugar, one cup of sweet milk, a little +nutmeg, two teaspoons of baking powder; mix soft; cut out, and fry. + + + +DOUGHNUTS. MRS. A. C. AULT. + +Two quarts flour, one cup sugar, one cup sweet milk, butter size of a +small egg, four eggs, five heaping teaspoonfuls baking powder. Flavor +with nutmeg. + + + +DOUGHNUTS. MRS. M. S. LEONARD. + +One and one-third cups skimmed sweet milk, one cup sugar, two eggs, +four teaspoons melted butter, four teaspoons baking powder. Roll and +cut. + + + +DOUGHNUTS. MRS. P. O. SHARPLESS. + +One cup sugar, two eggs, one pint equal parts sour cream and +buttermilk, one teaspoon soda, cinnamon and nutmeg to taste, flour +sufficient for a soft dough. If sour cream is not at hand, use +sufficient shortening to make it equal. + + + +DOUGHNUTS. MAUD STOLTZ. + +One and one-half cup sugar, two eggs, three tablespoonfuls melted +lard, one cup milk, one teaspoon soda. + + + +DOUGHNUTS. MRS. J. S. REED. + +One cup sweet milk, one cup sugar, four eggs, two teaspoons baking +powder. Beat the eggs and sugar well; then add milk and flour. Mix +soft, not stiff. Fry carefully. + + + +CRULLERS. MRS. C. H. WILLIAMS. + +One cup sugar, three eggs, one-half cup milk, butter the size of a +walnut, three teaspoonfuls baking powder. Fry in lard. + + + +CREAM CRULLERS. MRS. C. H. + +One and one-half cups sugar, one cup milk, two eggs, butter the size +of an egg, two teaspoonfuls baking powder. Mix in enough flour to +roll out soft. Fry in hot lard. + + + +SOFT GINGER CAKES. MRS. J. S. REED. + +One cup of molasses, one cup of sugar, one cup of lard or butter, four +cups of flour, one cup of sweet milk, one teaspoon of salt, one +teaspoon of ginger, two teaspoons of soda, one tablespoon of cinnamon. +Bake in gem pans. Add soda the last thing; beat well. + + + +GINGER CAKES. MRS. P. G. HARVEY. + +One cup of brown sugar, one cup of molasses, one cup of lard, one and +a half cups of boiling water, one tablespoon of soda, one tablespoon +of ginger, four cups of flour; mix, and drop from a spoon into a +dripping pan. + + + +CHEAP COOKIES. MRS. BELLE BLAND. + +One teaspoonful of baking powder mixed in flour, two cups of white +sugar, one cup of butter, one cup of sour milk, one teaspoonful of +soda dissolved in the milk, one cup of chopped hickory nuts. Take +enough flour to mix very stiff, and bake in a quick oven. + + + +COOKIES. MRS. L. M. DENISON. + +Two cups sugar, one cup butter, two eggs, one teaspoon soda in two +tablespoons boiling water, flavoring to taste, flour sufficient to +roll. + + + +COOKIES. MRS. JOHN LANDON. + +One cup butter, two cups sugar, one cup cold water, one teaspoonful of +saleratus, two teaspoonfuls cream tartar, two eggs, flour enough to +roll, and no more. + + + +COOKIES. MRS. W. C. BUTCHER. + +Two cups of sugar, three eggs, one cup of butter, one-half cup of +lard, four tablespoons of water, one teaspoon of soda, one teaspoon of +cream tartar, a pinch of salt, and nutmeg, or vanilla. + + + +COOKIES. MRS. P. G. HARVEY. + +Two cups of light brown sugar, one cup of shortening (butter and lard +mixed), four eggs, one-half cup of boiling water, one teaspoon of soda +dissolved in water, flour to thicken, and roll. + + + +COOKIES. MRS. G. M. BEICHER. + +Two cups sugar, one-third cup lard, and two-thirds cup butter; mix +like pie crust. Three eggs, three tablespoons water, one small +teaspoon soda sifted with sugar; add enough flour to roll. Roll very +thin. + + + +CREAM COOKIES. MISS KITTIE SMITH. + +One egg, one cup sugar, one cup thick sour cream, a pinch of salt, one +teaspoon each of saleratus and cream tartar; mix soft, and bake in a +quick oven. + + + +GOOD COOKIES. MRS. L. A. JONES. + +Two cups sugar, one cup butter, one cup sour milk, one teaspoon soda +in milk, yolks of two eggs, one teaspoonful baking powder in flour. +Flavor to taste. Flour enough to roll thin. + + + +GOOD COOKIES. MRS. JENNIE KRAUSE. + +Two eggs, one and one half cups brown sugar, one cup butter, three +tablespoons sour milk or cream, one teaspoon soda, one-half teaspoon +salt, one-half teaspoon lemon extract, flour enough to mix soft. + + + +COOKIES. MRS. H. A. MARTIN + +One coffee-cup butter, one coffee-cup sugar, four eggs, four +tablespoonfuls sweet milk. Flavor with nutmeg; mix soft. Beat butter +and sugar to a cream first. [RB: 2 teaspoons baking powder?] + + + +COOKIES. ANN THOMPSON. + +One cup granulated sugar, one cup coffee A sugar, one-half cup butter, +two level teaspoonfuls cinnamon, one-half level teaspoonful cloves, +one-half small nutmeg; cream together carefully; add two well beaten +eggs. Sift the flour, and begin with one pint, and two slightly +heaping teaspoonfuls baking powder; add more flour as you beat. When +thick enough to handle, take a small piece in the hand, make into a +ball, and roll; then place in buttered pans. Bake light brown in a +moderate oven. + + + +SPLENDID EGGLESS COOKIES. MRS. E. S. BOALT. + +Two cups sugar, one cup butter, one cup sweet milk, teaspoon soda, one +teaspoon vanilla, one pinch salt, just enough flour to roll them out. + + + +HARD COOKIES. MRS. SALMON. + +One and one-half cups granulated sugar, one cup butter, three eggs, +one-fourth cup sweet milk, one-half teaspoon soda dissolved in milk, +flour enough to roll out thin; sift granulated sugar on top, and +gently roll it in. + + + +COOKIES. MRS. LIZZIE MARTIN. + +One cup butter, one pint sugar, three eggs, three tablespoons water, +two pints flour, two teaspoons baking powder, nutmeg to taste. + + + +MY GRANDMOTHER'S COOKIES. MRS. J. EDD THOMAS. + +Three eggs, two cups sugar, one cup butter and lard, two-thirds cup +sour milk, one teaspoon soda, two teaspoons cream tartar. Flavor with +vanilla. Use flour enough to roll. Stir only with a spoon. + + + +MOLASSES COOKIES. MRS. C. E. MARTIN. + +Whites and yolks of two eggs (beaten separately), one cup brown sugar, +one cup melted lard and butter, one cup New Orleans molasses, one +dessert spoon of ginger, one dessert-spoon soda, four tablespoons +boiling water, flour to stiffen. Do not roll too thin. + + + +GINGER NUTS. MRS. BECKIE SMITH. + +Two cups molasses, one cup sugar, one cup shortening, one +tablespoonful soda in a little milk, ginger to taste, flour to +stiffen, and roll. + + + +GINGER SNAPS. MRS. HARRY TRUE. + +One cup molasses (scalded), one cup brown sugar, one cup butter, one +tablespoon ginger, two even teaspoons soda dissolved in one-fourth cup +water, flour to roll out stiff. + + + +GINGER COOKIES. MRS. JACOB HOBERMAN. + +One pint of molasses, one cup of sugar, one cup of lard, one pint of +sour milk, one tablespoon of soda, one tablespoon of ginger, one +tablespoon of cinnamon, three eggs. + + + +GINGER COOKIES. MRS. CHAS. MOORE. + +One pint New Orleans molasses, and one cup butter; let come to a boil; +take from fire, and cool, then dissolve an even tablespoonful soda in +hot water. Pour into molasses, and stir. Mix in enough flour to +roll, and two tablespoons ginger. + + + +GINGER COOKIES. FLORENCE ECKHART. + +One cup brown sugar, one pint molasses, one-half pint lard, one-half +ounce alum, one-half pint warm water, one ounce soda, two tablespoons +ginger, flour enough to stiffen, and roll. Beat an egg well, and +spread on the top of cakes just before baking. + + + +SUGAR SNAPS. MRS. SUSIE SEFFNER. + +One cup butter, two cups sugar, three eggs, one teaspoon soda, one +tablespoon ginger. + + + +SAND CAKES. MRS. ABBIE A. LUCAS. + +One pound corn starch, one-half pound butter, one pound sugar, eight +eggs, two teaspoonfuls baking powder. Beat the butter and sugar to a +cream; then add one egg and a little corn starch alternately until the +whole is in. Bake a light brown in patty pans, in a quick oven. They +are improved by frosting. + + + +COCOANUT COOKIES. MRS. A. A. LUCAS. + +Two cups sugar, one cup butter, one-half cup sour cream, one-fourth +teaspoon soda, two eggs; mix as soft as you can; roll thin, and bake +quick. Make an icing of whites of four eggs, one pound of sugar, and +as much grated or desiccated cocoanut as you can stir in. Spread on +cookies after they are baked. + + + +LEMON CRACKERS. MRS. A. O. JOHNSON. + +Three cups of sugar, one cup of lard, one pint of sweet milk, two +eggs, five cents worth of lemon oil, five cents worth of baking +ammonia. Pound the ammonia fine, and pour on it half a teacup of +boiling water. Mix as stiff as bread; roll out, and cut. + + + +HICKORY NUT MACAROONS. MRS. W. C. RAPP AND MRS. ABBIE A. LUCAS. + +One cup of nut kernels (chopped fine), one cup of light brown sugar; +rub well together one-half cup flour, one egg (beaten light); mix +well, and drop with a spoon on buttered dripping pan. Bake with a +slow fire. + +Mrs. Josie Yager adds to this a pinch of baking powder. + + + +HICKORY MACAROONS. MRS. W. H. ECKHART. + +Two eggs, two coffee-cups brown sugar, two cups flour, two tablespoons +water, one-half teaspoon baking powder, two cups hickory nut meats. + + + +COCOANUT MACAROONS. MRS. J. C. WALTERS. + +Two-thirds cup white sugar, one-half cup water; boil as for candy; +remove from the fire; stir in one-half pound crystallized cocoanut; +then add by degrees the beaten whites of three eggs. Mix thoroughly +with a spoon; drop and spread in small cakes on buttered tins; bake +until slightly browned. + + + +CHOCOLATE MACAROONS. MRS. ECKHART. + +One cake German sweet chocolate, one egg, one cup sugar, one-half cup +milk, one lump butter size of a walnut. + + + +HICKORY NUT COOKIES. OZELLA SEFFNER. + +Two cups coffee A sugar, three eggs, one cup butter, one cup sweet +milk, one pint nut kernels (chopped fine), two large teaspoonfuls +baking powder, one tablespoon vanilla, flour to roll out. Bake in +moderate oven. + + + +HICKORY NUT COOKIES. ANN THOMPSON. + +Two cups brown sugar, two eggs, one-fourth cup butter, two cups +hickory nuts, three tablespoons water, one teaspoon baking powder, +flour to stiffen very stiff. + + + +HICKORY NUT CAKES. MRS. O. W. WEEKS. + +One cup meats, one cup sugar, one and one-half cups flour, one egg, a +pinch of baking powder; roll thin, and cut into small cakes. Bake in +quick oven. + + + +CREAM PUFFS. MRS. T. H. LINSLEY. + +Two cups water boiled with one cup butter, one and one-half cups +flour; let stand until cool; then stir in five eggs, one at a time; +drop on tins by the spoonful, and bake. Open one side, and put in +this-- + +CREAM.--Two cups milk, one cup sugar, three eggs, and one-half cup +flour. Cook like custard, and flavor with lemon. + + + +KISSES. FLORENCE ECKHART. + +White of one egg (beaten stiff), one teaspoonful of baking powder to +the white of an egg; thicken with powdered sugar to drop from the +spoon; add one small cup of nuts. Flavor to taste. Drop on buttered +pans, and bake until light brown on top. + + + +DELICACIES. + +"Custards for supper, and an endless host of other such lady-like +luxuries." + --SHELLEY. + + +APPLE FLOAT. MRS. M. E. WRIGHT. + +To one quart apples, stewed and well mashed, put whites of three eggs +(well beaten), and four heaping tablespoons of sugar; beat together +for fifteen minutes. Serve with cream. + + + +FLOAT. FLORENCE TURNEY. + +One pint milk, one tablespoon corn starch, yolks of two eggs. Beat +yolks, and add one tablespoon cream, one cup coffee A sugar. Flavor +when cool. + + + +FLOAT. FLORENCE TURNEY. + +Put two quarts of milk into a tin bucket, and place in a kettle of +boiling water. While waiting for milk to boil, take the yolks of four +eggs, beat, and add one tablespoonful of cream or milk, one cup of +coffee A sugar, two teaspoonfuls of sifted flour; beat this to a +creamy mixture. When the milk boils, take some of it, stir into the +mixture, and then slowly pour this mixture into the rest of the +boiling milk, stirring all the time. Put on the lid of the bucket; +let boil for a few minutes. Flavor with vanilla. When cool, put in +dish. Take the whites of four eggs; beat stiff; add granulated sugar; +beat quite a while. Flavor with vanilla. Spread this over the top of +the float, and on top of this put bits of jelly. + + + +CHARLOTTE RUSSE. + +A very nice recipe for charlotte russe made with gelatine is as +follows: Use one pint of cream whipped till light, one ounce of +gelatine dissolved in one gill of hot milk, the well beaten whites of +two eggs, one small teacupful of powdered sugar, and any flavoring +preferred. Mix the eggs, sugar and cream together, and then beat in +the dissolved gelatine. The milk should be quite cold before it is +added to the other ingredients. Line a dish with slices of sponge +cake, or with lady fingers, and fill with cream. Set it on ice to +cool. + + + +LEMON SPONGE OR SNOW PUDDING. OZELLA SEFFNER. + +One-half box gelatine, juice of three lemons, one pint of cold water, +one-half pint of hot water, two teacups of sugar, whites of three +eggs. Soak one-half box of gelatine in one pint of cold water ten +minutes; then dissolve over the fire, adding the juice of the lemons +with the hot water and sugar. Boil all together two or three minutes; +pour into a dish, and let it remain until nearly cold and beginning to +set; then add the whites of eggs, well beaten, and whisk ten minutes. +When it becomes the consistency of sponge, wet the inside of cups with +the white of egg, pour in the sponge, and set in a cold place. Serve +with thin custard, made with the yolks of four eggs, one tablespoonful +of corn starch, one-half teacup of sugar, one pint of milk, +teaspoonful of vanilla. Boil until sufficiently thick, and serve cold +over the sponge. + + + +LEMON JELLY. GAIL HAMILTON. + +One-half box gelatine, one-half pint cold water, one-half pint boiling +water, one-half cup sugar, juice of two lemons. + + + +ORANGE JELLY. MRS. O. W. WEEKS. + +Take six large, juicy oranges, one lemon, one pound loaf sugar, +one-half ounce gelatine. Dissolve the sugar in one-half pint of +water. Pour one-half pint boiling water over the gelatine, and when +dissolved, strain it. Put the sugar and water on the fire. When it +boils, add the gelatine, the juice of the oranges, and the lemon, with +a little of the peel. Let come to a boil; then strain in molds to +cool. + + + +ORANGE JELLY. MRS. L. D. HAMILTON. + +Soak one box gelatine in half pint cold water until soft, add one cup +boiling water, juice of one lemon, one cup sugar, one pint orange +juice; stir until sugar is dissolved; then strain. + + + +ORANGE SOUFFLE. MRS. GEORGE TURNER. + +Pare and slice eight oranges, boil one cup sugar, one pint milk, three +eggs, one tablespoon corn starch. As soon as thick, pour over the +oranges; beat the whites of eggs to a stiff froth; sweeten; put on +top, and brown in oven. Serve cold. + + + +ORANGE CREAM. MRS. S. E. BARLOW. + +Take half a box of gelatine, and cover with eight tablespoonfuls of +cold water, and soak a half hour. Stand the gelatine over the +teakettle for a few minutes to melt; then add it to a pint of orange +juice, and a cup of sugar, and strain. Turn this mixture into a dish, +and stand in a cool place, watching carefully, and stirring +occasionally. Whip a pint of cream to a stiff froth. As soon as the +orange gelatine begins to congeal, stir in the whipped cream; turn +into a mold, and stand it over in a cold place. Served with angels +food, it makes a most delicate dessert. + + + +BAVARIAN CREAM. MRS. CHAS. MOORE. + +One can shredded pineapple, and one cup sugar; let come to a boil; +one-half box gelatine dissolved in a cup of warm water. When milk +becomes warm, stir gelatine into pineapple, and add one pint of +whipped cream. Whip all together thoroughly, and set away in a cold +place. + + + +AMBROSIA FOR ONE. A. L. OOLAH, OR GEORGE VAN FLEET. + +Fill a saucer with fresh peaches, finely sliced, or strawberries, +carefully picked and selected; over this, place a measure of +ice-cream, vanilla flavor. Cover all with powdered sugar to the depth +of one-fourth inch. Eat with spoon (if your income is over twenty +thousand dollars, you can use a strawberry fork). Serve with angels +food, or almond macaroons. + + + +JELLIED FRUIT. MRS. RETTA LUCAS. + +Soak two-thirds box gelatine in one-half cup cold water; stand until +dissolved; pour one-half teacup hot water over the dissolved gelatine. +Take the juice of two lemons, two oranges, one and one-half cups +sugar. Separate one orange into smallest dimensions, removing the +seeds. Lay bananas, cut in small pieces, and malaga grapes with the +oranges in the bottom of mold; strain the liquid over these, and set +to cool. + + + +GELATINE, WITH FRUIT. MRS. W. H. ECKHART. + +Take one ounce box of gelatine; put to soak in a pint of cold water +for an hour. Take the juice of three lemons, and one orange, with +three cups of sugar; add this to the gelatine, and pour over all three +pints of boiling water; let this boil up once, stirring all the time. +Take two molds of the same size, and pour half your jelly into each. +Stir into one mold half a cup of candied cherries, and into the other +one pound of blanched almonds. The almonds will rise to the top. Let +these molds stand on ice, or in a cool place until thoroughly +set--twenty-four hours is best. When ready to serve, loosen the +sides, and place the almond jelly on top the other, on a fruit +platter. Slice down, and serve with whipped cream. + + + +FRUIT RECIPE FOR HOT WEATHER. + +Remove the rind of two lemons, and cut the lemons in small pieces; add +two cups of sugar, one pint of boiling water, three tablespoons of +corn starch; mix with a little milk; put them all together, and boil +slowly for five minutes. Cut into small bits four oranges; put in a +deep dish, ready for the table, and sprinkle over them a little fine +sugar; pour the lemon compound over them. When cold, whip whites of +two eggs; add a very little sugar. Flavor with lemon extract. Put in +ice box to cool. + + + +FRUIT SALAD. CARRIE LINSLEY. + +Place a layer of sliced oranges in the bottom of a glass dish; then a +layer of bananas; one of pineapple; sprinkle confectioners sugar +between layers; continue this until the dish is nearly full; then pile +high with fresh grated cocoanut. + + + +FRUIT SALAD. CARRIE LINSLEY. + +Two oranges, two peaches, two bananas, a few slices of pineapple, +one-half pound of mixed nuts, one-fourth pound of figs, candied +cherries, juice of three lemons, one-half box of gelatine, one pint of +boiling water, two cups of sugar, whipped cream to make clear; avoid +stirring. + + + +KENTUCKY PUDDING. MAMIE FAIRFIELD. + +CUSTARD.--Two quarts milk, six eggs, two tablespoons corn starch, one +cup sugar, a pinch salt, one tablespoon vanilla; add to this one quart +whipped cream, one pint each candied or preserved cherries, pineapple, +and strawberries. Let custard cool before adding cream and fruit. +Freeze as ice-cream. + + + +PEACH ICE-CREAM. NELL LINSLEY. + +One pint new milk, one pint sweet cream, one cup sugar, one quart +peach pulp (peeled ripe or canned peaches, and put through the +colander). Let cream and milk come to a boil; add sugar, and cool; +add peach pulp, and freeze. + + + +FROZEN ORANGES. Rub the rinds of four oranges in a pound of loaf +sugar; peel one dozen oranges; take out the pulp; add it to sugar with +the juice of three lemons; set it on ice two hours; then a quart of +ice water, and freeze hard, and serve in glasses. + + + +A DAINTY DESSERT. + +Frozen fruit makes a dainty and acceptable dessert for dinner or lunch +during the summer, and is prepared by mixing and freezing, the same as +water ices, then working and cutting the fruits, and using without +straining. + + + +FROZEN CHERRIES. + +Stone one quart of acid cherries; mix them with two pounds of sugar, +and stand aside one hour; stir thoroughly; add a quart of ice water; +put in the freezer, and stir rapidly until frozen; heat smooth; set +aside half an hour, and serve. That is the way to make frozen +cherries. + + + +FROZEN AMBROSIA. + +To make frozen ambrosia, pare and slice a dozen sour oranges; lay in a +bowl; sprinkle with sugar; cover with grated cocoanut; let stand two +hours; mix all together; freeze. Take up in a large glass bowl; lay +over the top thin slices of orange; sprinkle with cocoanut and sugar. + + + +FROZEN PEACHES AND PLUMS. + +Pare a dozen and a half ripe, soft peaches. Remove the skin and seeds +from a quart of sour plums; mash, and add to the peaches. Work the +kernels of both to a paste; add them to the sugar and fruit; let stand +two hours; then add a quart of ice water; stir, and freeze. This is a +delicious dish. + + + +PINEAPPLE SOUFFLE. + +Pare, and remove the eyes from two good-sized pineapples; then chop +into bits, and sprinkle with one-half pound of sugar; let the whole +stand until quite soft; then mash, and strain through a fine sieve. +To one quart of juice so obtained, add one quart of water and twelve +eggs, which have been rubbed to a cream with one and one-half pounds +of sugar. Put the mixture in a farina kettle, and cook till it +assumes the thickness of soft custard; then strain, and beat briskly +till cold. Freeze, and serve with sweet cream, flavored with fruit +juice. + + + +BISQUE ICE-CREAM. + +Put in a farina kettle one quart of good sweet cream, three-quarters +of a pound of sugar, and one tablespoonful of vanilla extract, and +allow the mixture to cook till the water in the outer kettle boils; +then remove from the fire. Brown two ounces of macaroons in a +moderate oven; cool, and roll to a fine powder; stir into the cream, +and when cold, freeze. + + + +LEMON SHERBERT. MRS. G. H. WRIGHT. + +To one quart of sweet milk, add one pint of sugar, the well beaten +whites of two eggs, and the juice of three lemons. Add the lemon +juice after it commences to freeze. + + + +LEMON ICE. MRS. H. T. VAN FLEET. + +To one quart of water, add four cups of sugar; let this come to +boiling point; let cool; strain through a cloth; add the juice of six +lemons, and juice of two oranges; beat the whites of six eggs to a +stiff froth. Put the syrup in the freezer; then add the beaten +whites. Freeze same as ice-cream. Stir constantly until sufficiently +frozen. + + + +APRICOT ICE. ALICE FAIRFIELD. + +Make syrup same as lemon ice; add one can of apricots (mashed fine), +three lemons, and juice of one orange, if wanted. Freeze same as +lemon ice. + + + +ORANGE SHERBERT. M. E. BEALE. + +One tablespoon of gelatine, one pint of cold water, one cup of sugar, +six oranges or one pint of juice, one-half cup of boiling water. Soak +the gelatine in one-half cup of cold water ten minutes. Put the sugar +and remainder of cold water in a large pitcher; squeeze the juice into +the pitcher; add it to the gelatine after it is dissolved; strain into +the can, and freeze. + + + +CONFECTIONS + +"Sweet meats, messengers of strong prevailment in an unhardened +youth." + --SHAKESPEARE. + + +TO BLANCH ALMONDS. + +Put them into cold water, and allow it to come to a boiling point; +then remove the skins, and throw them into cold water a few moments to +preserve the color. + +For salted almonds, prepare as above; put into a dripping pan with +some lumps of butter; set into a moderate oven until nicely browned. +Sprinkle over them some salt, and toss until thoroughly mixed. + +Peanuts may be prepared in same manner. + + + +CHOCOLATE CREAMS. MRS. EDWARD E. POWERS. + +Two pounds XXXX confectioners' sugar, one-fourth pound grated +cocoanut, one tablespoonful vanilla, a pinch of salt, whites of three +eggs (beaten very stiff); mix all together, and roll into small balls; +let stand one-half hour; then dip into the chocolate, prepared thus: +One-half cake Bakers chocolate (grated fine), two tablespoonfuls +butter. Warm the butter; mix in the chocolate. When cool, dip the +creams in, and set on a buttered plate to harden. + + + +VANILLA TAFFY. MRS. EDWARD E. POWERS. + +Three cups of granulated sugar, one cup of cold water, three +tablespoonfuls of vinegar. Cook without stirring until it threads; +add one tablespoonful of vanilla; let cool; pull until white; cut into +small squares. + + + +DANDY TAFFY. MIRIAM DE WOLFE. + +Three cups brown sugar, one cup water, one cup white sugar, one +tablespoonful vinegar. When nearly done, add one tablespoonful +vanilla. Pour into buttered tins. + + + +CHOCOLATE CARAMELS. MRS. NED THATCHER. + +One cup of sweet milk, two cups of brown sugar, two cups of molasses, +one pint of water, a tablespoon of butter. Flavor to taste. Two +ounces of chocolate just before taking from the fire. + + + +MOLASSES CANDY. MRS. DR. FISHER. + +Take one quart of molasses (maple is best); boil until it is crisp +when put in water; then stir in one teaspoonful of soda dissolved in a +little warm water; stir until well mixed. Pour into buttered pans. +Pull part until white, and make into sticks. In the remainder put +roasted corn, peanuts, walnuts, almonds, or hazelnuts. + + + +COCOANUT DROPS. MRS. DR. FISHER. + +Grate the white part of a cocoanut, the whites of four eggs (well +beaten), one-half pound of sifted sugar. Flavor with lemon or rose. +Mix as thick as can be stirred. Make in balls, putting them about one +inch apart on paper on baking tins. Put into a quick oven; take out +when they begin to look yellow. + + + +BUTTER SCOTCH. MRS. EDWARD E. POWERS. + +Two cups brown sugar, two cups molasses, two tablespoonfuls butter, +two tablespoonfuls vinegar. Boil until it threads; then pour into +shallow pans to harden. + + + +PICKLES. + +"Peter Piper picked a peck of pickled peppers." + --MOTHER GOOSE. + + + +FOR SIX HUNDRED PICKLES. MRS. M. E. WRIGHT. + +Make a brine of cold water and salt strong enough to bear up an egg; +heat boiling hot, and pour over pickles; let stand twenty-four hours; +then take out, and wipe dry. Scald vinegar, and put over; let stand +twenty-four hours; then pour off, and to fresh vinegar add one quart +brown sugar, two large green peppers, one-half pint white mustard +seed, six cents worth ginger root, six cents worth cinnamon and +allspice, one tablespoon celery seed, alum size butternut. Scald, +pour over, and tie up in jars. + + + +CUCUMBER PICKLES. MRS. H. T. VAN FLEET. + +Pour enough boiling water over pickles to cover them, and let stand +twenty-four hours; measure water so that you may know what quantity of +vinegar to use. Take them out of water, wiping each one separately +with dry towel; place in close layers in stone jar. To one gallon of +vinegar, add one cup of salt, two tablespoons of pulverized alum, same +of cloves, allspice, mustard, and cinnamon; put all in vinegar, and +let come to boil; pour this over pickles. When cool, place plate +over, and add a weight. Pickles prepared in this way will keep nicely +a year. + + + +CHOW-CHOW. MRS. ALICE KRANER. + +One quart green cucumbers (cut lengthwise), one dozen small cucumbers +(whole), one dozen small onions, one large cauliflower, one quart +small green tomatoes. Put the cucumbers in brine for three days; the +rest scald in salt and water; add pepper and other spices to taste. +Two and one-half quarts vinegar, two and one-half cups sugar, one cup +flour, six tablespoonfuls mustard. Scald the vinegar, sugar, flour, +and mustard. Pour this over the whole bottle; and seal. + + + +CHOW-CHOW. MRS. C. C. STOLTZ. + +Two quarts small cucumbers, two quarts small onions, two cauliflowers, +six green peppers; cut all, and put in salt and water four hours; then +scald, and drain. + +PASTE.--Six tablespoonfuls mustard, one tablespoonful turmeric, one +and one-half cups sugar, one cup flour. Mix all well together; add +cold vinegar to wet it up; pour into two quarts of boiling vinegar. + +Pour this on pickles; mix thoroughly, and put in cans. + + + +PICKLED ONIONS. MRS. DR. FISHER. + +Peel small white onions, and boil them in milk and water ten minutes; +drain off the milk and water, and pour over the onions scalding spiced +vinegar. + + + +PICKLED PEACHES. MRS. DR. FISHER. + +Wipe ripe but hard peaches until free from down; stick a few cloves +into each one; lay in cold spiced vinegar. In three months, they will +be nicely pickled, and retain much of their natural flavor. + + + +MANGO PICKLES. MRS. W. H. ECKHART. + +[In this recipe, the term "mango" refers to green bell peppers.] Use +either small muskmelons or sweet peppers; take out the insides, and +lay them in strong salt water twenty-four hours; drain well. For +filling, cut cabbage fine; salt it; let it stand one hour; wash with +clear water, and drain well; add celery seed and ground cinnamon to +taste. Fill the mangoes; tie closely; pack in stone jars. Then to +one gallon of good cider vinegar, add three pounds of brown sugar; +heat, and pour over the mangoes; repeat the heating of vinegar two or +three mornings in succession. + + + +MIXED PICKLES. MAUD STOLTZ. + +Two hundred little cucumbers, fifty large cucumbers, three +tablespoonfuls black mustard seed, three tablespoonfuls white mustard +seed, three tablespoonfuls celery seed, one dozen red peppers, two +pounds sugar, one quart French mustard, one bottle English chow-chow, +one quart little onions, vinegar to cover. Cook slowly for one hour. + + + +TOMATO CHOW-CHOW. MRS. A. H. KLING. + +One-half peck green tomatoes, two large heads of cabbage, fifteen +onions, twenty-five ripe cucumbers, one pint of grated horseradish, +one-half pound of white mustard seed, one ounce of celery seed, +one-half teacup each of ground pepper, turmeric, and cinnamon. Cut +tomatoes, cabbage, onions, and cucumbers in small pieces, and salt +over night. In the morning, drain off the brine; put on vinegar and +water, half and half; let stand twenty-four hours; drain again; put in +the spices. Boil two gallons of vinegar with three pounds of brown +sugar; pour over while hot; do this three mornings; then add one-half +pound of mustard; stir in when nearly cold. + + + +SPANISH PICKLE. MRS. W. H. ECKHART. + +Four heads of cabbage, one peck of green tomatoes, one dozen large +cucumbers, one-half dozen sweet peppers (red), one-half dozen sweet +peppers (green), one quart of small white onions; cut all these in +small pieces, and let stand in brine over night; wash in cold water, +and drain. Cut six bunches of celery in small pieces. + +DRESSING FOR THE PICKLE.--Two gallons of good cider vinegar, five +pounds of brown sugar, five cents worth of turmeric, five cents worth +of white mustard seed, one-half pound of ground mustard, one-half cup +of flour, a tablespoon of whole cloves, and the same of stick +cinnamon. + +Let the vinegar, sugar, and all the spices come to boiling point; add +the chopped vegetables, and one hundred small cucumber pickles that +have been in brine over night. Cook one-half hour; then add the +turmeric, ground mustard and flour mixed to a paste; cook five minutes +longer. Bottle, and eat when your stomach craves it. + + + +CELERY, OR FRENCH PICKLE. MRS. F. E. BLAKE. + +One gallon each of chopped (very fine) cabbage, celery and sweet +peppers; one cupful of salt over peppers after being chopped; mix +well; let stand two hours; wash thoroughly till water is clear to +prevent coloring cabbage and celery. Mix together cabbage, celery, +and peppers; to this add one tablespoonful of salt, one pint of white +mustard seed (not ground), four pints of sugar, hot peppers to suit +the taste. Put in jars for immediate use; in sealed cans to keep. Be +fore putting away, add one gallon of good cider vinegar, cold. + + + +GREEN TOMATO PICKLE. MRS. F. R. SAITER. + +Slice one peck of green tomatoes, and four green peppers; place in a +stone jar in layers, sprinkling each layer thickly with salt; cover +with boiling water; let stand over night; drain in the morning through +a colander, and add four large onions sliced, with an ounce of whole +cloves, one ounce of cinnamon, two pounds of brown sugar. Place all +together in a preserving kettle; nearly cover with vinegar; boil slow +until tender. Set away in a jar. Next day, if the syrup seems thin, +drain off, and boil down. Cover top of jar with a cloth before +setting away. + + + +CUCUMBER PICKLES. KITTIE M. SMITH. + +Wash your cucumbers; then pour boiling water on them, and let them +stand eighteen hours. Take them out, and make a brine of one pint of +salt to one gallon of water; pour on boiling hot; let stand +twenty-four hours. Then wipe them dry, and pack them in your jar. +Put in slips of horseradish, and what spices you like. Cover with +cold cider vinegar. Put grape leaves on the top. They are ready to +use in twenty-four hours, and if the vinegar is pure cider vinegar, +will keep indefinitely. + + + +CHOPPED PICKLE. MRS. S. A. POWERS. + +One peck green tomatoes, one dozen red sweet peppers, chopped fine; +cover with salt water; let stand twenty-four hours; drain dry; add one +head cabbage, one bunch celery chopped fine, one pint grated +horseradish, one teacupful cloves, one teacupful black mustard seed, +salt to taste, one pint or more very small cucumbers, or one-half +dozen ordinary cucumbers cut into small strips; cover with cold cider +vinegar. If desired to keep, seal in self sealers. + + + +CURRANT CATSUP. MRS. E. + +Five quarts juice, three pounds sugar; boil juice and sugar until it +thickens; then add one pint vinegar, tablespoon ground cinnamon and +cloves, teaspoon each of salt and pepper; bottle for use. You can use +grape juice. + + + +FLINT PICKLES. MRS. LAURA MARTIN EVERETT. + +Use medium-sized cucumbers; wash clean, and lay in jars. Make a brine +of water and salt--one teacup of salt to a gallon of water; boil, and +pour over the cucumbers; move brine nine mornings in succession; boil, +and pour over; then wash in hot water, and put to drain. When cool, +place in stone jars, one layer of pickles, and then a layer of grape +leaves, some horseradish, and a few sliced onions, if you like the +taste of onion. When your jars are full, make a syrup of good vinegar +and sugar, sweetened to taste, and add stick of cinnamon, a little +celery seed; boil, and pour over the pickles. Invert a plate or +saucer, and put on a small weight; tie up closely. They will keep the +year round, and are very palatable. + + + +TOMATO CATSUP. MRS. G. LIVINGSTON. + +One gallon strained tomatoes, one quart good vinegar, one tablespoon +each cloves, mustard, and cinnamon, a little salt, one teaspoon red +pepper; cook one hour, and bottle. + + + +TOMATO CATSUP. MRS. ALICE KRANER. + +Two and one-half gallons ripe tomatoes; rub through a sieve; eight +cups cider vinegar, one and one-half cups salt, two and one-half cups +brown sugar, nine teaspoonfuls mustard, four teaspoonfuls ginger, five +teaspoonfuls allspice, five teaspoonfuls cloves, five teaspoonfuls +black pepper, four teaspoonfuls cayenne pepper. + + + +COLD CATSUP. MRS. F. E. BLAKE. + +One peck of tomatoes, sliced fine; sprinkle with salt lightly, and let +stand two hours; rub through coarse sieve or colander; to this, add +one-half pint grated horseradish, one large cup salt, one and one-half +cups white mustard seed, one tablespoonful black pepper, one quart +fine chopped celery, one large teacupful chopped onions, one and +one-half cups sugar, one tablespoonful ground cloves, one +tablespoonful ground cinnamon, three pints good cider vinegar. Mix +cold, and use immediately, or can, and it will keep for years. + + + +COMMON CATSUP. MRS. F. E. BLAKE. + +Cut up tomatoes, skins and all; cook thoroughly. When cool, rub +through a sieve. To one gallon of tomato juice, put a tablespoonful +of salt, one tablespoonful of pepper, one tablespoonful of cinnamon, +and one quart of good cider vinegar. Cook until thick. + + + +GOOSEBERRY CATSUP. EVELYN GAILEY. + +Six quarts berries, nine pounds sugar, one pint vinegar, one +tablespoonful each of cloves, cinnamon, and allspice. One-half the +vinegar put on berries at first. When nearly done, strain, and add +rest of the vinegar, and spices. Boil three or four hours. + + + +SPICED GRAPES. MRS. G. A. LIVINGSTON. + +One pound of fruit, one-half pound of sugar, one pint of vinegar, two +teaspoonfuls of cinnamon, two teaspoonfuls of cloves, one teaspoonful +of allspice. Cook pulp and skins separately. + + + +PICKLED PEARS. MRS. F. E. BLAKE. + +To one gallon of moderately strong vinegar, add a small handful of +cloves (not ground), several sticks of cinnamon, sugar enough to make +vinegar quite sweet. Take small pears, and with a small pointed knife +remove all blemishes, but do not pare them. Put vinegar on the stove. +When it comes to a boil, fill kettle as full of pears as will boil; +set on back of stove, and boil slowly for three and one-half hours; +fill your cans, and seal while very hot. + + + +ROSA'S SWEET PICKLE. + +Nine pounds peaches, three pounds sugar, three quarts good cider +vinegar. Peel the peaches; then put them with the sugar and vinegar +in a porcelain lined kettle; cook for five to ten minutes; put two +cloves in each peach; add a little whole allspice. + + + +SPICED GRAPES. MRS. ELIZA CORWIN, MT. GILEAD, OHIO. + +Wash the bunches carefully. Use two or three gallon jars. Put a +thick layer of brown sugar on bottom of jar; then a layer of bunches +of grapes; sprinkle on a few whole cloves, allspice, and stick +cinnamon. Alternate layers of sugar and grapes as above until jar is +full. Turn plate on top; put on weight; tie cloth closely over top; +put in cool place. The grapes are nice served with cold meats. The +syrup can be used for cake, puddings, mince pies, etc. Towards +spring, strain all that is left in the jar through a flannel cloth; +bottle it, and use through summer; use for dysentery. A few spoonfuls +in ice water makes a pleasant drink for hot days. + + + +SPICED GOOSEBERRIES. MRS. C. C. CAMPBELL. + +Six quarts berries, nine pounds sugar. Cook one and one-half hours; +then add one pint vinegar, one teaspoonful cloves, one tablespoonful +cinnamon, one tablespoonful allspice. + + + +CHILI SAUCE. MRS. M. E. WRIGHT. + +Twenty-four ripe tomatoes, eight onions, twelve green peppers, four +tablespoons salt, eight tablespoons sugar, two tablespoons cinnamon, +two tablespoons ginger, one tablespoon cloves, four teacups vinegar; +boil slowly two hours. + + + +CANNED FRUIT AND JELLIES. + +"Will't please your honor, taste of these conserves?" + --Shakespeare + + +CANNED FRUIT IN GENERAL. MRS. F. E. BLAKE. + +For peaches, for instance, set on the stove a kettle of cold +water--just enough so the can will not tip over; into this kettle, put +one-half dozen nails to keep the can from touching the bottom; then +fill the can full of peaches, cut in halves; then fill the can with +cold water; add two tablespoonfuls of sugar, and set in kettle to +boil; let boil until the fruit is tender, but not enough to break +while cooking. When done nicely, put the top on the can, and set +away. + + + +RASPBERRY JAM. MRS. E. S. + +Weigh equal parts of fruit and sugar. Put the fruit into a preserving +pan, and mash with a silver or wooden spoon; let boil up; then add the +sugar; stir all the time while cooking. Strawberry or blackberry jam +is made the same way. Thirty or forty minutes is sufficient time for +cooking. + + + +TO PRESERVE PEACHES. L. D. + +Take equal portions of peaches and sugar; pare, stone, and quarter the +fruit. Put the sugar with the peaches; let stand over night. In the +morning, boil slowly in preserving kettle one hour and three-fourths; +skim well. + + + +TO PRESERVE QUINCES. L. D. + +Pare and core. Be sure you get out all the seeds. Boil the skins and +cores one hour; then strain through a coarse cloth; boil your quinces +in this juice until tender; drain them out; add the weight of the +quinces in sugar to this syrup; boil, and skim until clear; then put +in the quinces. Boil three hours slowly. + + + +TOMATO BUTTER. MRS. J. KISHLER. + +To one quart of tomato, add one pint of apple; put both through sieve; +one quart of sugar, some ground cinnamon; cook until it begins to look +like a preserve. + + + +ORANGE MARMALADE. MRS. DR. TRUE. + +To eighteen ripe oranges, use six pounds best white sugar. Grate the +peel from four oranges; reserve for marmalade. (The rinds of the +remainder will not be used). Pare the fruit, removing the white skin +as well as the yellow; slice the oranges; remove all seeds. Put the +fruit and grated peel into a preserving kettle; boil until reduced to +a smooth mass; rub quickly through a colander; stir in the sugar; +return to the stove; boil fast, stirring constantly, one-half hour, or +until thick. Put in glasses, or jars; cover closely when cold. + + + +CURRANT JELLY. MISS KITTIE SMITH. + +A FRENCH CONFECTIONERS RECIPE.--Allow one pound of sugar to one pint +of juice. Boil the juice five minutes, and add the sugar, which has +been previously well heated; boil one minute, stirring carefully. +Always a success. + + + +CURRANT JELLY. MRS. DR. TRUE. + +Weigh the currants on the stems. Do not wash them, but carefully +remove all leaves; or whatever may adhere to them. Put a few of the +currants into kettle (porcelain lined or granite iron); mash them to +secure juice to keep from burning; add the remainder of the fruit, and +boil freely for twenty-five minutes, stirring occasionally; strain +through a three-cornered bag of strong texture, putting the liquid in +earthen or wooden vessels (never in tin). Return the strained liquid +to the kettle without the trouble of measuring; let it boil well for a +moment or two; add half the amount of granulated or loaf sugar. As +soon as the sugar is dissolved, the jelly is done. Put in glasses. + + + +PINEAPPLE JAM. + +Peel, grate, and weigh the apple. Put pound to pound of pineapple and +sugar. Boil it in a preserving kettle thirty or forty minutes. + + + +CRABAPPLE JELLY. + +Boil the apples, with just enough water to cover them, until tender; +mash with a spoon, and strain out the juice. Take a pint of juice to +a pound of sugar; boil thirty minutes, and strain through a hair +sieve. + + + +ROSE GERANIUM JELLY. MRS. SAMUEL BARTRAM. + +Drop one large or two small leaves of rose geranium plant into a quart +of apple jelly a few moments before it is done, and you will add a +novel and peculiarly delightful flavor to the jelly. + + + +CRABAPPLE MARMALADE. + +Boil the apples in a kettle until soft, with just enough water to +cover them; mash, and strain through a coarse sieve. Take a pound of +apple to a pound of sugar; boil half an hour, and put into jars. + + + +CRANBERRY JELLY. MRS. G. A. LIVINGSTON. + +One pound of sugar to each pint of juice; boil, and skim. Test by +dropping a little into cold water; when it does not mingle with the +water, it is done. + + + +APPLE JELLY. MRS. E. SEFFNER. + +Ten quarts of sour apples, stewed very soft in sufficient water to +cover the fruit; drain over night through a flannel bag, without +pressing; add one pint of sugar to each pint of juice, and three +sliced lemons; boil twenty minutes; strain into glasses or bowls. + + + +PEAR MARMALADE. MRS. E. SEFFNER. + +EXCELLENT FOR TARTS.--Pare and core, then boil the pears to a pulp. +Take half their weight of sugar; put it into the kettle with a little +water; boil until like taffy; skim while boiling; add the pulp of the +pears, about four drops of essence of cloves; boil up once or twice. + + + +PRESERVED STRAWBERRIES. MRS. KATE MARTIN, TIFFIN, OHIO. + +Use one pound of granulated sugar to each quart of berries. Make a +syrup of the sugar, and sufficient water to moisten it. While +boiling, drop in the berries, and let them boil ten minutes. Skim out +the fruit, and put it on a platter. Boil the syrup ten minutes +longer; then pour it over the berries, and set where it will get the +sun for two days. Put in jelly glasses, and seal. Made in this way, +the fruit retains both color and flavor. + + + +TO PRESERVE RASPBERRIES AND STRAWBERRIES. L. D. + +Put pound to pound of sugar and fruit; let stand over night. In the +morning, boil all together fifteen minutes. Skim out the berries; +boil the syrup till thick and clear; pour over the fruit. + +For millinery go to Jennie Thomas, the oldest and best. + + + +CANNED STRAWBERRIES. MRS. G. A. LIVINGSTON. + +For every quart of strawberries, take one pint of sugar; add a +tablespoonful or two of water. Let sugar dissolve; then add fruit, +and let boil. Can immediately in air-tight glass cans. + + + +CHOPPED QUINCES. MRS. ELIZA DICKERSON. + +Pare the quinces; cut in small squares; cover with water, and stew +until tender; pour into a colander, and drain. To each pint of the +juice, add three-fourths pint of sugar. Let boil, and skim well for +ten or fifteen minutes; then put in the quinces; cook until the syrup +begins to jell. Put in glasses, and seal same as jelly. + + + +CANNED PINEAPPLE. MRS. LULU DANN. + +Take equal measurements of shredded pineapple and sugar. Place in a +crock alternately, a layer of shredded pineapple and one of sugar; let +this stand over night. In the morning, drain off the juice, and to +three cups of juice, add one cup of water. After this mixture comes +to a boil, put in the pulp of your pineapple, and let boil up (not +cook). Seal in self sealing jars. + + + + + +BEVERAGES. + +"The cup that cheers, but not inebriates." + +"Polly, put the kettle on." + + + +COOLING DRINK FOR INVALIDS. MRS. RETTA LUCAS. + +Two teaspoonfuls arrow root wet with a little cold water, three +tablespoonfuls white sugar, juice of half a lemon, and a small piece +of rind; stir quickly while you fill a quart pitcher with boiling +water. This is a cooling and nutritious drink for the sick. + + + +RASPBERRY VINEGAR. MRS. E. S. + +To nine quarts of mashed berries, add one quart of good vinegar; let +stand from four days to a week; then squeeze out the juice. Add one +quart of sugar to each quart of juice. Boil fifteen minutes; then +bottle tightly. + + + +CHOCOLATE. MRS. W. E. THOMAS. + +Scrape fine two ounces (two squares) unsweetened chocolate. Use +Walter Baker & Co.s No. 1 chocolate. Put into a granite ware pan, add +a small cup or sugar, a pinch of salt, and two tablespoons of hot +water; let this boil, stirring it constantly, until it is smooth and +glossy, like a caramel; then add one large pint of good rich milk, and +one pint of hot water; let this come to a boil, stirring constantly; +add a tablespoon of corn starch dissolved in a little cold milk or +water. When this boils, serve at once, with whipped cream, flavored +with a little vanilla. + +If you cannot have the whipped cream, pour your chocolate from one +pitcher into another, or beat with a whisk until frothy. If you have +to use skimmed milk, take more milk and less water. Never omit the +salt, as it is very essential to the flavor. + + + +COFFEE. EUGENE DE WOLFE. + +Allow one tablespoonful to each cupful. Moisten with whole or half +well beaten egg; pour on half pint cold water; let this come to +boiling point; then fill up with boiling water. Stop up the nose of +the coffee pot, and let stand on stove fifteen to twenty minutes. + + + +INVALID COFFEE. MRS. S. A. POWERS. + +Three cups warm water, one cup baking molasses. Take as much fresh, +new bran as this will moisten (not wet); mix thoroughly, and brown in +oven exactly like coffee, and to this two pounds of mixed ground Rio +and Java coffee; then stir in three well beaten eggs. You will have +about ten quarts of mixture when done. + +FOR USING.--Take one tablespoonful of this mixture to a cup of boiling +water; let boil from fifteen to twenty minutes. + + + +BREAD. + +"The very staff of life; the comfort of the husband; the pride of the +wife." + + + +DRY YEAST. MRS. W. H. ECKHART. + +A large handful of hops put into one quart of water; cover, and let +boil five minutes; strain over one pint of flour; beat until your arm +aches, and the batter is smooth. When cool, add a cake of good yeast. +When perfectly light, mix stiff with white corn meal, and a little +flour; roll out on the kneading board; cut in cakes, and dry. Turn +them often. + + + +EVER-READY YEAST. MRS. W. H. E. + +Four good-sized perfect potatoes; pare and grate them quickly. Pour +boiling water over the grated potato until it thickens like starch; +let cool a few moments; then stir in flour to thicken. When milk +warm, put in one or two cakes of dry yeast, previously dissolved in a +cup of water; let stand twenty-four hours. Use one pint of this with +four pints of water for four loaves of bread. Make the sponge either +at bed time, or early in the morning. Will keep in a cool place two +weeks. + + + +SWEET YEAST. MRS. SUSIE SEFFNER. + +Boil four large potatoes in two quarts of water. When done, mash the +potatoes, and add one cup of sugar, one-half cup of salt, one-half cup +of flour. Boil one pint of hops in the water in which the potatoes +were boiled until strength is out; then strain in the jar with other +ingredients; stir well. When cool, add one cup of yeast, or one cake +of dry yeast; let raise, and put in jar. Keep in cool place. + + + +GOOD BREAD. MRS. SUSIE SEFFNER. + +Take six good-sized potatoes; cook until very soft; take from the +water, and mash until creamy; turn the water over the potato scalding +hot, and stir in flour until the consistency of cake batter. When +cool, stir in one cup of good yeast dissolved in a little warm water; +let rise over night. First thing in the morning, heat two quarts of +water milk warm; add to the yeast; then stir in flour to make a thick +sponge; let rise; then work to a stiff dough; let rise again; knead +down; let rise again; make into loaves. When light, bake from three +quarters to one hour. This makes a large baking. + + + +AN EASY WAY TO MAKE GOOD BREAD. MRS. G. E. SALMON. + +FOR THREE LOAVES.--Take three medium-sized potatoes; boil, and mash +fine; add two tablespoons of flour; scald with potato water; add one +tablespoon of salt, one of lard, and two of sugar. Have one quart of +this, and when lukewarm, add one cake of yeast, dissolved. Prepare +this at noon; let stand till morning, stirring two or three times. +In the morning, have the flour warm; mix till stiff enough to knead on +the board, and knead thoroughly for half an hour; rub melted lard over +top, and set in a warm place to rise. When light, make into loaves, +handling as little as possible; rub melted lard over top, and let rise +again. Bake fifty minutes. When taken from the oven, rub the tops of +loaves over with butter. This will keep the crust soft. + + + +COFFEE CAKE. MRS. U. F. SEFFNER. + +When the bread is ready for the pans, leave about what you would use +for one loaf in the bowl; into that, work one-half cup butter, +one-half cup sugar, the yolks of two eggs, and the white of one egg; +work thoroughly; set to rise. When light, handle carefully; don't work +or roll it; make into cakes with the hands; put into pie plates; +grease the tops with butter; sprinkle on fine bread crumbs, sugar, and +cinnamon, mixed. When perfectly light, bake twenty or twenty-five +minutes. + + + +BREAD. MRS. BELLE BLAND. + +FOR FOUR LOAVES OF BREAD.--Peel five good-sized potatoes; boil until +soft, and mash through a colander; then two tablespoonfuls of sugar, +one of salt; and five pints of water. When about cold, add one-half +medium-sized cakes of yeast, which have been well soaked. Let this +stand in a warm place twenty-four hours. In the morning, mix stiff; +knead well; let it rise until light; mold into loaves, and when raised +again, bake in a moderately hot oven one hour. + + + +COMMUNION BREAD. MRS. S. A. YOUNG. + +Take one pint flour, one-half teaspoonful baking powder, a little +salt, a teaspoonful butter; rub all together, and then put in enough +water to make a stiff dough. Cut dough in two pieces; roll to +thickness of heavy pie crust; lay on white paper, and cut into strips +one-fourth inch wide. Bake between papers in slow oven. + + + +CINNAMON BREAD. + +Take flour as for making biscuit; add a cupful of yeast sponge, two +well beaten eggs, a quart of luke-warm water, and a cupful of sugar. +Salt and knead same as light dough and set to rise. When it is ready +to make out, roll into thin cakes; place in well buttered pans and let +it rise again. Bake to a light brown on top, and when done, spread a +cream over it, as follows: White of an egg beaten to stiff froth; add +teaspoonful of ground cinnamon, and a tablespoonful of granulated +sugar. When this is done, put the bread again in the oven to dry the +cream. This is delicious. + + + +GRAHAM BREAD. MRS. A. C. AULT. + +Two cups graham flour, one cup buttermilk, one-half cup sugar, one +egg, one teaspoonful soda, one tablespoonful butter, a pinch salt. + + + +GRAHAM BREAD. + +One cup sponge, one cup warm water, one-fourth cup molasses, two +tablespoons melted butter. Thicken with equal quantities of graham, +and flour just enough to form a loaf; then raise. + + + +BROWN BREAD. MRS. MARY DICKERSON. + +Three cups of sweet milk, three cups of graham flour, one and one-half +cups of corn meal, one cup of molasses, one teaspoon of salt, one +teaspoon of soda. Steam for three hours in four one pound baking +powder cans, with the covers on. + + + +BOSTON BROWN BREAD. MRS. JOHN ROBINSON. + +One and one-half pints sour milk, one cup baking molasses, two +teaspoonfuls soda (one in the milk, one in the molasses); beat well +before putting together. One teaspoonful salt, four cups graham +flour, one teaspoonful baking powder in the flour. Steam two and +one-half hours; remove the lids, and set in the oven one-half hour. +Five canfuls. + + + +BOSTON BROWN BREAD. MRS. S. E. BARLOW. + +One and one-half pints sour milk, one cup baking molasses, scant +teaspoon soda in each; foam separately. Pour cups graham flour, one +teaspoon baking powder, one teaspoon salt. Put in one pound baking +powder cans; steam two and one-half hours, and bake half hour. + + + +CORN BREAD. MRS. SAMUEL SAITER. + +Mix together one and two-third cups corn meal, one-third cup flour, +one-fourth cup sugar, one teaspoonful salt. Beat two eggs until light, +and add to them one cup sour milk, and one cup sweet milk in which one +teaspoonful soda has been dissolved; mix thoroughly. Have the frying +pan very hot, with two tablespoonfuls butter; pour the batter into it; +then pour into this mixture another cup of sweet milk, but do not stir +the cake. Place pan into hot oven, and bake one-half hour. + + + +CORN BREAD. MRS. SALMON. + +Two heaping cups corn meal, one heaping cup flour, two teaspoons +baking powder sifted with flour, whites and yolks of three eggs beaten +separately, two and one-half cups sweet milk, one tablespoon melted +butter, one tablespoon white sugar, one teaspoon salt. Bake steadily +in a moderately hot oven. + + + +CORN BREAD. MRS. A. C. AULT. + +One and one-half pints corn meal, one-half pint flour, one +tablespoonful sugar, one teaspoonful salt, two heaping teaspoons +baking powder, one tablespoonful lard, one and one-fourth pints milk, +two eggs. Sift together corn meal, flour, sugar, salt, and baking +powder; rub in lard cold; add the egg; mix to a moderately stiff +batter. Bake in rather hot oven thirty minutes. + + + +CORN BREAD. MRS. C. H. WILLIAMS. + +Two cups sweet milk, one egg, one and one-half teacups wheat flour, +two teacups Indian meal, two tablespoonfuls sugar, a little salt, four +teaspoonfuls cream tartar put in with flour, two teaspoonfuls soda +dissolved in warm water; add this last. Bake in gem pans in a quick +oven. + +Darmody & McClures Premium Corn Meal should be used with these +recipes. + + + +CORN BREAD. MRS. F. E. H. SELLERS. + +One pint buttermilk, one pint corn meal, one pint flour, one +teaspoonful salt, two teaspoonfuls soda in milk, six tablespoonfuls +molasses, one egg. Bake in slow oven thirty minutes. + + + +STEAMED CORN BREAD. MRS. CHAS. MOORE. + +Two cupfuls new milk, two cupfuls Indian meal, one and one-half +cupfuls flour, two-thirds cupful New Orleans molasses, one scant +teaspoon soda. Mix flour, meal, and salt together thoroughly; then +add milk, and beat till smooth. Dissolve soda in molasses; add to +mixture; then put in buttered pan; steam three hours, setting steamer +over cold water. Put in oven fifteen minutes. + + + +POTATO RUSKS. MRS. E. S. JORDAN. + +Six good-sized potatoes cooked soft and then mashed, one-half cup +butter and one-half cup lard mixed, one cup sugar, one-half cup cooled +potato water, two tablespoons flour, one cup yeast. Mix the above; +let rise, and then beat three eggs; put in, and work up. + + + +PENN RUSKS. MRS. A. C. AULT. + +One large potato. Make sponge same as bread in the evening. In the +morning, add one pint of sweet milk, one cup white sugar, one-half cup +butter, and more flour. Let rise again; knead out soft; let rise +again; cut out; put in pans; let rise once more. Bake fifteen +minutes. + +Best results obtained by using "ELECTRIC LIGHT FLOUR." + + + +RAISED BISCUIT. MRS. M. A. MOORHEAD. + +One pint sweet milk, one half cup butter, one tablespoonful sugar, one +tablespoonful yeast, a little salt, whites of two eggs beaten stiff. +Make the sponge at supper time. At bed time, work in flour to make a +stiff dough. Put in warm place to rise over night. In the morning +turn it out on the kneading board. Smooth out with the hand about one +inch thick; cut in small cakes; let stand five minutes; put in oven; +bake fifteen minutes. Delicious for breakfast. + + + +BEATEN BISCUIT. GAIL HAMILTON. + +One quart flour, one heaping tablespoonful lard, water to make stiff +dough, a little salt. Beat well with rolling pin; work into flat +biscuit; make a few holes in each with a fork. Bake in quick oven. + + + +TO MAKE RUSKS. MRS. G. A. WRIGHT. + +One quart of bread sponge, one coffee-cup white sugar, one teacup +butter, two eggs, one pint sweet milk, a little salt. Beat the sugar +and eggs well before adding the milk. Flour to knead well. + + + +PARKER HOUSE ROLLS. MRS. CHARLES MOORE. + +Rub one-half teaspoon of lard and one-half of butter into two quarts +of sifted flour. Into a well in the center of flour, one pint cold +boiled milk, and add one-half cup yeast or one cake dry yeast, +dissolved in one-half cup warm water, one-half cup sugar, and a little +salt. Set at one o'clock [ten p.m. for dinner next day?]; make up at +two o'clock, and put in pans at half past four for six o'clock tea. +Keep in warm place. + + + +BAKING POWDER BISCUIT. MRS. H. T. VAN FLEET. + +To one pint of flour, add two teaspoonfuls of baking powder; sift +together; add one heaping tablespoon of butter, and a pinch of salt. +Use enough sweet milk to make a very soft mixture. Work the butter +through the milk in the center of flour. Do not roll out on board, as +the mixture is too soft, but make out by hand as you would light +rolls. Avoid kneading. Bake in quick oven. + + + +DELICIOUS TEA ROLLS. MRS. U. F. SEFFNER. + +Two tablespoonfuls butter, two tablespoonfuls sugar, two eggs. Beat +the three articles all together; add a little salt, one cup sweet +milk, two cups flour, three teaspoonfuls baking powder. Grease a +large dripping pan with butter. Drop a tablespoonful in each place. +Bake twenty minutes. + + + +GOOD MUFFINS (CHEAP AND EASY). MRS. E. FAIRFIELD. + +One egg, one cup milk, one tablespoon sugar, one tablespoon butter, +two teacups flour, three teaspoons baking powder, one teaspoon salt. +Mix yolk of egg, butter, and sugar; add then the flour, baking powder, +and salt, sifted together; then white of egg, beaten well. Bake ten +minutes in quick oven. Much of the success in baking depends upon +having the iron muffin ring well heated on the top of stove before +putting the batter in them. + + + +MUFFINS. MRS. W. C. BUTCHER. + +Three eggs beaten separately, one-half cup of sugar, two-thirds cup of +butter, one pint of sweet milk, two heaping teaspoons of baking +powder; add flour to make it as thick as cake batter. + + + +MUFFIN OR SHORTCAKE DOUGH. MRS. DR. McMURRAY. + +Two pints of flour, three tablespoons of sugar, one tablespoon of +melted butter, one egg, one pint of sweet milk, three teaspoons of +baking powder. Bake in a quick oven in muffin rings, or drop the +dough from the end of your spoon as you do for drop cake. To be eaten +hot. Try with a broom splint, as cake. Enough for four or five large +persons. + + + +QUICK MUFFINS. MRS. S. E. BARLOW. + +One cup flour, one heaping teaspoon baking powder, one egg, two +tablespoons melted butter, a little salt; mix all together; before +stirring them, add sufficient water to make a stiff batter. Bake in +hot oven about fifteen minutes. + + + +MUFFINS. MRS. A. C. AULT. + +One cup sweet milk, one-half cup butter, one egg, one tablespoonful +sugar, two teaspoonfuls baking powder, two and one-half cups flour, a +pinch salt. + +"ELECTRIC LIGHT FLOUR" is guaranteed pure winter wheat flour. + + + +MUFFINS. MRS. T. H. LINSLEY. + +To each cup of flour, add two teaspoons of baking powder, large pinch +of salt; moisten with sweet milk to the consistency of drop dough. +Have muffin pans hot, with a teaspoonful of butter in each. Bake ten +minutes in hot oven. + + + +CORN MUFFINS. E. S. + +Make just as you do wheat muffins, using one-half wheat flour, and +one-half corn meal. + +Graham muffins are made in the same manner, using equal parts wheat +and graham flour. + + + +FRENCH BREAD GRIDDLE CAKES. MRS. R. H. JOHNSON. + +One pint bread-crumbs. One pint milk; scald, and pour over bread +crumbs at night to make a batter. Four eggs, two cups or less flour, +one-half cup or less butter. Bake like buckwheats. + + + +VERY NICE CORN MEAL GRIDDLE CAKES. MRS. T. H. LINSLEY. + +One pint rich sour milk, one well beaten egg, one large tablespoon +flour, teaspoon soda, meal enough to make the mixture not quite as +thick as for flour cakes. + + + +CORN MEAL GRIDDLE CAKES. MRS. F. E. H. SELLERS. + +One and one-half pints sour milk, one good teaspoonful soda, one +teaspoonful salt, one pint corn meal, one-half pint flour, one egg. + + + +ANNIE'S CORN CAKES. + +One egg, one pint of sour milk, one-half teaspoonful soda, pinch salt, +one-half cup flour, corn meal to make not too stiff a batter. + + + +MUSH. W. R. C. + +To three quarts of boiling water, add salt to taste. Stir in +gradually sufficient corn meal to make it quite thick. Boil slowly +one hour. Stir often, and beat well; that will make it light and +smooth. Eat with cream, milk, and butter, or syrup. To fry when +cold, cut in thin slices, and fry in lard and butter, mixed. + + + +TO FRY HOT MUSH. MRS. T. H. LINSLEY. + +Fry slices of bacon; remove the meat; drop in the mush by spoonfuls, +and fry delicate brown. + + + +GERMICELLI. MRS. W. H. ECKHART. + +Stir germicelli into two quarts of boiling water until as thick as +mush; add salt. Boil five or ten minutes, stirring constantly. Just +before serving, you can stir in a cup of sweet milk, if you wish. +When cold, slice, and fry same as corn mush. + + + +OAT MEAL CRACKERS. JENNIE L. HARRINGTON. + +Two cups oat meal (rolled oats is best), three cups flour, one cup +shortening, one cup sugar, one cup water, one teaspoonful salt, three +teaspoonfuls baking powder; roll very thin. + + + +LEMON CRACKERS. MRS. E. S. JORDAN. + +Two and three-fourths cups of granulated sugar, one cup of butter, one +pint of sweet milk, one cup of lard, three eggs, five cents worth of +lemon oil, five cents worth carbonate of ammonia, a pinch of salt. +Mix stiff, and roll thin; stick with a fork, and bake in a quick oven. + + + +MILK TOAST. MISS H. W. + +Boil one quart of milk; stir into it two tablespoonfuls butter, mixed +with one tablespoonful flour, and a saltspoonful salt. Let the whole +boil five minutes. Have ready a dish of toasted bread; pour the milk +over it, and serve hot. Nice for breakfast. + + + +FRITTERS. + +Separate four eggs; beat the yolks until light; add to them one quart +of sweet milk, a little salt. Beat the whites very stiff; stir in one +quart of flour, and the whites, half and half, with one teaspoonful of +baking powder. In a tablespoonful of batter, place a slice of nice +sour apple; drop into hot lard, and fry nice brown on both sides. +Serve hot, with butter and syrup. + +Make oyster fritters the same way, using fine large oysters in place +of apples. + +ORANGE FRITTERS.--Made in same way, using slices of orange instead of +apple. + +PINEAPPLE FRITTERS.--Made in same manner, only stir into the batter a +pineapple, grated or chopped fine. + + + +SPANISH FRITTERS. MRS. E. S. + +Cut the soft of bread into pieces two or three inches long and one +inch thick. Take one pint and a half of sweet milk; sweeten to taste; +add six well beaten eggs, a little salt; dip the pieces of bread in +the mixture; let them become well saturated. Fry in hot lard until a +delicate brown. + + + +FOR CANNING CORN. MRS. MARTHA WRIGHT. + +To five pints green corn, add three pints water; cook five minutes; +then dissolve three level teaspoons tartaric acid, and add to corn; +cook a few minutes longer; then it is ready to can in new or nearly +new tin cans. + +When preparing for table, drain off liquid; add a very little water; +season and sweeten to taste. When boiling, add one level teaspoon +soda dissolved in hot water. + + + +SCHMIER KASE. OLIVE BARKS. + +One gallon of sour milk; scald until crumbly; let drip until whey is +separated from curd; mash fine; salt to suit the taste; add one pint +of rich sour cream; stir till all is thoroughly mixed together. + +The old reliable milliner--Jennie Thomas, 121 S. Main. + + + +MEDICAL LORE AND INVALIDS FOOD. + +"Simple diet is best, for many dishes bring many diseases." + --PLINY. + + +COUGH SYRUP. MARY FELTY. + +One quart of water, one handful of hops; boil these together, and +strain; put in this fluid a cup of sugar, and boil to a syrup; cut a +lemon into it, and bottle for use. + + + +WHOOPING COUGH SYRUP. MRS. SARAH SAITER. + +One ounce flax seed, one ounce slippery elm, one ounce boneset, one +ounce stick liquorice, one and one-half pounds loaf sugar, one pint +Orleans molasses. Put first three ingredients in thin muslin bag, and +boil one hour in sufficient water to cover well. Dissolve the +liquorice in one pint of water; then boil all together a few moments. + +DOSE.--One teaspoonful every hour or two, as the case may require. + + + + + +End of Project Gutenberg's Etext of Recipes Tried and True + diff --git a/1084.zip b/1084.zip Binary files differnew file mode 100644 index 0000000..935eb82 --- /dev/null +++ b/1084.zip diff --git a/LICENSE.txt b/LICENSE.txt new file mode 100644 index 0000000..6312041 --- /dev/null +++ b/LICENSE.txt @@ -0,0 +1,11 @@ +This eBook, including all associated images, markup, improvements, +metadata, and any other content or labor, has been confirmed to be +in the PUBLIC DOMAIN IN THE UNITED STATES. + +Procedures for determining public domain status are described in +the "Copyright How-To" at https://www.gutenberg.org. + +No investigation has been made concerning possible copyrights in +jurisdictions other than the United States. 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