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+*** START OF THE PROJECT GUTENBERG EBOOK 13545 ***
+
+Note: Project Gutenberg also has an HTML version of this
+      file which includes the original illustrations.
+      See 13545-h.htm or 13545-h.zip:
+      (https://www.gutenberg.org/dirs/1/3/5/4/13545/13545-h/13545-h.htm)
+      or
+      (https://www.gutenberg.org/dirs/1/3/5/4/13545/13545-h.zip)
+
+
+
+
+
+MARY AT THE FARM AND BOOK OF RECIPES COMPILED DURING HER VISIT AMONG THE
+"PENNSYLVANIA GERMANS"
+
+by
+
+EDITH M. THOMAS
+
+With Illustrations
+
+1915
+
+
+
+
+
+
+
+      We love our Pennsylvania, grand old Keystone State;
+    Land of far famed rivers, and rock-ribbed mountains great.
+      With her wealth of "Dusky Diamonds" and historic valleys fair,
+    Proud to claim her as our birthplace; land of varied treasures rare.
+
+
+
+
+PREFACE
+
+
+The incidents narrated in this book are based on fact, and, while not
+absolutely true in every particular, the characters are all drawn from
+real life. The photographs are true likenesses of the people they are
+supposed to represent, and while in some instances the correct names
+are not given (for reasons which the reader will readily understand),
+the various scenes, relics, etc., are true historically and
+geographically. The places described can be easily recognized by any
+one who has ever visited the section of Pennsylvania in which the plot
+(if it can really be called a plot) of the story is laid. Many of the
+recipes given Mary by Pennsylvania German housewives, noted for the
+excellence of their cooking, have never appeared in print.
+
+THE AUTHOR.
+
+
+THIS BOOK IS DEDICATED TO MY FRIENDS WITH GRATITUDE FOR THEIR MANY
+HELPFUL KINDNESSES.
+
+[Illustration]
+
+"HE WHO HAS A THOUSAND FRIENDS, HAS NEVER A ONE TO SPARE."
+
+
+THE HOUSEKEEPER'S SYMPHONY
+
+    "To do the best that I can, from morn till night.
+      And pray for added strength with coming light;
+    To make the family income reach alway,
+      With some left over for a rainy day;
+    To do distasteful things with happy face,
+      To try and keep the odds and ends in place.
+    To smile instead of frown at Fate,
+      Which placed me in a family always late
+    For meals; to do the sewing, mending and
+      The thousand small things always near at hand,
+    And do them always with a cheerful heart,
+    Because in life they seem to be my part;
+    To know the place of everything and keep
+      It there, to think, to plan, to cook, to sweep,
+    To brew, to bake, to answer questions,
+      To be the mainspring of the family clock.
+    (Or that effect) and see that no tick, tock
+      Is out of time or tune, or soon or late,
+    This is the only symphony which I
+      Can ever hope to operate."
+
+MARION WILEY.
+
+
+
+
+CONTENTS
+
+     I Mary's Letter Received at Clear Spring Farm
+
+    II Mary's Arrival at the Farm
+
+   III Schuggenhaus Township
+
+    IV John Landis
+
+     V The Old Farm-House and Garden
+
+    VI Mary Confides in "Aunt Sarah" and Gives Her Views on Suffrage
+       for Women
+
+   VII Professor Schmidt
+
+  VIII Uses of An Old-Fashioned Wardrobe
+
+    IX Poetry and Pie
+
+     X Sibylla Linsabigler
+
+    XI New Colonial Rag Rugs
+
+   XII Mary Imitates Navajo Blankets
+
+  XIII "The Girls' Camp Fire" Organized by Mary
+
+   XIV Mary Makes "Violet and Rose Leaf" Beads
+
+    XV Mary and Elizabeth Visit Sadie Singmaster
+
+   XVI The Old Parlor Made Beautiful (Modernized)
+
+  XVII An Old Song Evening
+
+ XVIII A Visit to the "Pennsylvania Palisades"
+
+   XIX Mary Is Taught to Make Pastry, Patties and Rosenkuchcen
+
+    XX Old Potteries and Decorated Dishes
+
+   XXI The Value of Wholesome, Nutritious Food
+
+  XXII A Variety of Cakes Evolved From One Recipe
+
+ XXIII The Old "Taufschien"
+
+  XXIV The Old Store on the Ridge Road
+
+   XXV An Elbadritchel Hunt
+
+  XXVI The Old Shanghai Rooster
+
+ XXVII A "Potato Pretzel"
+
+XXVIII Faithful Service
+
+  XXIX Mary, Ralph, Jake and Sibylla Visit the Allentown Fair
+
+   XXX Fritz Schmidt Explores Durham Cave
+
+  XXXI Mary's Marriage
+
+
+
+
+ILLUSTRATIONS
+
+  Mary
+  Aunt Sarah
+  The Old Spring House
+  The Old Mill Wheel
+  The Old Mill
+  Old Corn Crib
+  The New Red Barn
+  The Old Farm-House
+  Ralph Jackson
+  Rocky Valley
+  Professor Schmidt
+  Frau Schmidt
+  Old Time Patch-Work Quilts
+  Old Time Patch-Work
+  Home-Made Rag Carpet
+  A Hit-and-Miss Rug
+  A Brown and Tan Rug
+  A Circular Rug
+  Imitation of Navajo Blankets
+  Rug With Design
+  Rug With Swastika in Centre
+  Home Manufactured Silk Prayer Rug
+  Elizabeth Schmidt--"Laughing Water"
+  Articles in the Old Parlor Before It Was Modernized
+  Other Articles in the Old Parlor Before It Was Modernized
+  Palisades, or Narrows of Nockamixon
+  The Canal at the Narrows
+  The Narrows, or Pennsylvania Palisades
+  Top Rock
+  Ringing Rocks of Bucks County, Pennsylvania
+  High Falls
+  Big Rock at Rocky Dale
+  The Old Towpath at the Narrows
+  Old Earthenware Dish
+  Igraffito Plate
+  Old Plates Fund in Aunt Sarah's Corner Cupboard
+  Old Style Lamps
+  Old Taufschien
+  The Old Store on Ridge Road
+  Catching Elbadritchels
+  Old Egg Basket at the Farm
+  A Potato Pretzel
+  Loaf of Rye Bread
+  A "Brod Corvel," or Bread Basket
+  Church Which Sheltered Liberty Bell in 1777-78
+  Liberty Bell Tablet
+  Durham Cave
+  The Woodland Stream
+  Polly Schmidt
+  An Old-Fashioned Bucks County Bake-Oven
+
+
+[Illustration: MARY]
+
+
+
+
+CHAPTER I.
+
+MARY'S LETTERS RECEIVED AT CLEAR SPRING FARM.
+
+
+One morning in early spring, John Landis, a Pennsylvania German farmer
+living in Schuggenhaus Township, Bucks County, on opening his mail
+box, fastened to a tree at the crossroads (for the convenience of
+rural mail carriers) found one letter for his wife Sarah, the envelope
+addressed in the well-known handwriting of her favorite niece, Mary
+Midleton, of Philadelphia.
+
+[Illustration]
+
+A letter being quite an event at "Clear Spring" farm, he hastened with
+it to the house, finding "Aunt Sarah," as she was called by every one
+(Great Aunt to Mary), in the cheery farm house kitchen busily engaged
+kneading sponge for a loaf of rye bread, which she carefully deposited
+on a well-floured linen cloth, in a large bowl for the final raising.
+
+Carefully adjusting her glasses more securely over the bridge of her
+nose, she turned at the sound of her husband's footsteps. Seeing the
+letter in his hand she inquired: "What news, John?" Quickly opening
+the letter handed her, she, after a hasty perusal, gave one of the
+whimsical smiles peculiar to her and remarked decisively, with a
+characteristic nod of her head: "John, Mary Midleton intends to marry,
+else why, pray tell me, would she write of giving up teaching her
+kindergarten class in the city, to spend the summer with us on the
+farm learning, she writes, to keep house, cook, economize and to learn
+how to get the most joy and profit from life?"
+
+"Well, well! Mary is a dear girl, why should she not think of
+marrying?" replied her husband; "she is nineteen. Quite time, I think,
+she should learn housekeeping--something every young girl should know.
+We should hear of fewer divorces and a less number of failures of men
+in business, had their wives been trained before marriage to be good,
+thrifty, economical housekeepers and, still more important, good
+homemakers. To be a helpmate in every sense of the word is every
+woman's duty, I think, when her husband works early and late to
+procure the means to provide for her comforts and luxuries and a
+competency for old age. Write Mary to come at once, and under your
+teaching she may, in time, become as capable a housekeeper and as good
+a cook as her Aunt Sarah; and, to my way of thinking, there is none
+better, my dear."
+
+Praise from her usually reticent husband never failed to deepen the
+tint of pink on Aunt Sarah's still smooth, unwrinkled, youthful
+looking face, made more charming by being framed in waves of silvery
+gray hair, on which the "Hand of Time," in passing, had sprinkled some
+of the dust from the road of life.
+
+In size, Sarah Landis was a little below medium height, rather stout,
+or should I say comfortable, and matronly looking; very erect for a
+woman of her age. Her bright, expressive, gray eyes twinkled
+humorously when she talked. She had developed a fine character by her
+years of unselfish devotion to family and friends. Her splendid sense
+of humor helped her to overcome difficulties, and her ability to rise
+above her environment, however discouraging their conditions,
+prevented her from being unhappy or depressed by the small annoyances
+met daily. She never failed to find joy and pleasure in the faithful
+performance of daily tasks, however small or insignificant. Aunt Sarah
+attributed her remarkably fine, clear complexion, seldom equalled in a
+woman of her years, to good digestion and excellent health; her love
+of fresh air, fruit and clear spring water. She usually drank from
+four to five tumblerfuls of water a day. She never ate to excess, and
+frequently remarked: "I think more people suffer from over-eating than
+from insufficient food." An advocate of deep breathing, she spent as
+much of her time as she could spare from household duties in the open
+air.
+
+[Illustration: AUNT SARAH]
+
+Sarah Landis was not what one would call beautiful, but good and
+whole-souled looking. To quote her husband: "To me Sarah never looks
+so sweet and homelike when all 'fussed up' in her best black dress on
+special occasions, as she does when engaged in daily household tasks
+around home, in her plain, neat, gray calico dress."
+
+This dress was always covered with a large, spotlessly clean, blue
+gingham apron of small broken check, and she was very particular about
+having a certain-sized check. The apron had a patch pocket, which
+usually contained small twists or little wads of cord, which, like
+"The Old Ladies in Cranford," she picked up and saved for a possible
+emergency.
+
+One of Aunt Sarah's special economies was the saving of twine and
+paper bags. The latter were always neatly folded, when emptied, and
+placed in a cretonne bag made for that purpose, hanging in a
+convenient corner of the kitchen.
+
+Aunt Sarah's gingham apron was replaced afternoons by one made from
+fine, Lonsdale cambric, of ample proportions, and on special occasions
+she donned a hemstitched linen apron, inset at upper edge of hem with
+crocheted lace insertion, the work of her own deft fingers. Aunt
+Sarah's aprons, cut straight, on generous lines, were a part of her
+individuality.
+
+Sarah Landis declared: "Happiness consists in giving and in serving
+others," and she lived up to the principles she advocated. She
+frequently quoted from the "Sons of Martha," by Kipling:
+
+  "Lift ye the stone or cleave the wood, to make a path more fair or flat,
+  Not as a ladder from earth to heaven, not as an altar to any creed,
+  But simple service, simply given, to his own kind in their human need."
+
+"I think this so fine," said Aunt Sarah, "and so true a sentiment that
+I am almost compelled to forgive Kipling for saying 'The female of the
+species is more deadly than the male.'"
+
+Aunt Sarah's goodness was reflected in her face and in the tones of
+her voice, which were soft and low, yet very decided. She possessed a
+clear, sweet tone, unlike the slow, peculiar drawl often aiding with
+the rising inflection peculiar to many country folk among the
+"Pennsylvania Germans."
+
+The secret of Aunt Sarah's charm lay in her goodness. Being always
+surrounded by a cheery atmosphere, she benefited all with whom she
+came in contact. She took delight in simple pleasures. She had the
+power of extracting happiness from the common, little every-day tasks
+and frequently remarked, "Don't strive to live without work, but to
+find more joy in your work." Her opinions were highly respected by
+every one in the neighborhood, and, being possessed of an unselfish
+disposition, she thought and saw good in every one; brought out the
+best in one, and made one long to do better, just to gain her
+approval, if for no higher reward. Sarah Landis was a loyal friend and
+one would think the following, by Mrs. Craik, applied to her:
+
+"Oh, the comfort, the inexpressible comfort, of feeling safe with a
+person--having neither to weigh thoughts nor measure words, but
+pouring them all right out, just as they are--chaff and grain
+together, certain that a faithful hand will take and sift them, keep
+what is worth keeping and then with the breath of kindness blow the
+rest away."
+
+She was never so happy as when doing an act of kindness for some poor
+unfortunate, and often said. "If 'twere not for God and good people,
+what would become of the unfortunate?" and thought like George
+McDonald, "If I can put one touch of rosy sunset into the life of any
+man or woman (I should add child) I shall feel that I have worked with
+God."
+
+Aunt Sarah's sweet, lovable face was the first beheld by many a
+little, new-born infant; her voice, the first to hush its wailing
+cries as she cuddled it up to her motherly breast, and oft, with
+loving hands, softly closed the lids over eyes no longer able to see;
+whom the Gracious Master had taken into His keeping.
+
+One day I overheard Aunt Sarah quote to a sorrowing friend these fine,
+true lines from Longfellow's "Resignation": "Let us be patient, these
+severe afflictions not from the ground arise, but celestial
+benedictions assume the dark disguise."
+
+[Illustration: THE OLD SPRING HOUSE]
+
+
+
+
+CHAPTER II.
+
+MARY'S ARRIVAL AT THE FARM.
+
+
+The day preceding that of Mary's arrival at the farm was a busy one
+for Aunt Sarah, who, since early morning, had been preparing the
+dishes she knew Mary enjoyed. Pans of the whitest, flakiest rolls, a
+large loaf of sweetest nut-brown, freshly-baked "graham bread," of
+which Mary was especially fond; an array of crumb-cakes and pies of
+every description covered the well-scrubbed table in the summer
+kitchen, situated a short distance from the house. A large, yellow
+earthenware bowl on the table contained a roll of rich, creamy "smier
+kase" just as it had been turned from the muslin bag, from which the
+"whey" had dripped over night; ready to be mixed with cream for the
+supper table. Pats of sweet, freshly-churned butter, buried in clover
+blossoms, were cooling in the old spring-house near by.
+
+The farm house was guiltless of dust from cellar to attic. Aunt Sarah
+was a model housekeeper; she accomplished wonders, yet never appeared
+tired or flurried as less systematic housekeepers often do, who, with
+greater expenditure of energy, often accomplish less work. She took no
+unnecessary steps; made each one count, yet never appeared in haste to
+finish her work.
+
+Said Aunt Sarah, "The lack of system in housework is what makes it
+drudgery. If young housekeepers would sit down and plan their work,
+then do it, they would save time and labor. When using the fire in the
+range for ironing or other purposes, use the oven for preparing dishes
+of food which require long, slow cooking, like baked beans, for
+instance. Bake a cake or a pudding, or a pan of quickly-made corn pone
+to serve with baked beans, for a hearty meal on a cold winter day. A
+dish of rice pudding placed in the oven requires very little
+attention, and when baked may be placed on ice until served. If this
+rule be followed, the young housewife will be surprised to find how
+much easier will be the task of preparing a meal later in the day,
+especially in hot weather."
+
+       *       *       *       *       *
+
+The day following, John Landis drove to the railroad station, several
+miles distant, to meet his niece. As Mary stepped from the train into
+the outstretched arms of her waiting Uncle, many admiring glances
+followed the fair, young girl. Her tan-gold naturally wavy, masses of
+hair rivaled ripened grain. The sheen of it resembled corn silk before
+it has been browned and crinkled by the sun. Her eyes matched in color
+the exquisite, violet-blue blossoms of the chicory weed. She possessed
+a rather large mouth, with upturned corners, which seemed made for
+smiles, and when once you had been charmed with them, she had made an
+easy conquest of you forever. There was a sweet, winning personality
+about Mary which was as impossible to describe as to resist. One
+wondered how so much adorable sweetness could be embodied in one small
+maid. But Mary's sweetness of expression and charming manner covered a
+strong will and tenacity of purpose one would scarcely have believed
+possible, did they not have an intimate knowledge of the young girl's
+disposition. Her laugh, infectious, full of the joy of living, the
+vitality of youth and perfect health and happiness, reminded one of
+the lines: "A laugh is just like music for making living sweet."
+
+Seated beside her Uncle in the carriage, Mary was borne swiftly
+through the town out into the country. It was one of those
+preternaturally quiet, sultry days when the whole universe appears
+lifeless and inert, free from loud noise, or sound of any description,
+days which we occasionally have in early Spring or Summer, when the
+stillness is oppressive.
+
+Frequently at such times there is borne to the nostrils the faint,
+stifling scent of burning brush, indicating that land is being cleared
+by the forehanded, thrifty farmer for early planting. Often at such
+times, before a shower, may be distinctly heard the faintest twitter
+and "peep, peep" of young sparrows, the harsh "caw, caw" of the crow,
+and the song of the bobolink, poised on the swaying branch of a tall
+tree, the happiest bird of Spring; the dozy, drowsy hum of bees; the
+answering call of lusty young chanticleers, and the satisfied cackle
+of laying hens and motherly old biddies, surrounded by broods of
+downy, greedy little newly-hatched chicks. The shrill whistle of a
+distant locomotive startles one with its clear, resonant intonation,
+which on a less quiet day would pass unnoticed. Mary, with the zest of
+youth, enjoyed to the full the change from the past months of
+confinement in a city school, and missed nothing of the beauty of the
+country and the smell of the good brown earth, as her Uncle drove
+swiftly homeward.
+
+"Uncle John," said Mary, "'tis easy to believe God made the country."
+
+"Yes," rejoined her Uncle, "the country is good enough for me."
+
+"With the exception of the one day in the month, when you attend the
+'Shriners' meeting' in the city," mischievously supplemented Mary, who
+knew her Uncle's liking for the Masonic Lodge of which he was a
+member, "and," she continued, "I brought you a picture for your
+birthday, which we shall celebrate tomorrow. The picture will please
+you, I know. It is entitled, 'I Love to Love a Mason, 'Cause a Mason
+Never Tells.'"
+
+They passed cultivated farms. Inside many of the rail fences,
+inclosing fields of grain or clover, were planted numberless sour
+cherry trees, snowy with bloom, the ground underneath white with
+fallen petals. The air was sweet with the perfume of the half-opened
+buds on the apple trees in the near-by orchards and rose-like pink
+blossoms of the "flowering" crab-apple, in the door yards. Swiftly
+they drove through cool, green, leafy woods, crossing a wooden bridge
+spanning a small stream, so shallow that the stones at the bottom were
+plainly to be seen. A loud splash, as the sound of carriage wheels
+broke the uninterrupted silence, and a commotion in the water gave
+evidence of the sudden disappearance of several green-backed frogs,
+sunning themselves on a large, moss-grown rock, projecting above the
+water's edge; from shady nooks and crevices peeped clusters of early
+white violets; graceful maidenhair ferns, and hardier members of the
+fern family, called "Brake," uncurled their graceful, sturdy fronds
+from the carpet of green moss and lichen at the base of tree trunks,
+growing along the water's edge. Partly hidden by rocks along the bank
+of the stream, nestled a few belated cup-shaped anemones or "Wind
+Flowers," from which most of the petals had blown, they being one of
+the earliest messengers of Spring. Through the undergrowth in the
+woods, in passing, could be seen the small buds of the azalea or wild
+honeysuckle, "Sheep's Laurel," the deep pink buds on the American
+Judas tree, trailing vines of "Tea Berry," and beneath dead leaves one
+caught an occasional glimpse of fragrant, pink arbutus. In marshy
+places beside the creek, swaying in the wind from slender stems, grew
+straw-colored, bell-shaped blossoms of "Adder's Tongue" or "Dog Tooth
+Violet," with their mottled green, spike-shaped leaves. In the shadow
+of a large rock grew dwarf huckleberry bushes, wild strawberry vines,
+and among grasses of many varieties grew patches of white and
+pink-tinted Alsatian clover.
+
+Leaving behind the spicy, fragrant, "woodsy" smell of wintergreen,
+birch and sassafras, and the faint, sweet scent of the creamy,
+wax-like blossoms of "Mandrake" or May apple, peeping from beneath
+large, umbrella-like, green leaves they emerged at last from the dim,
+cool shadows of the woods into the warm, bright sunlight again.
+
+Almost before Mary realized it, the farm house could be seen in the
+distance, and her Uncle called her attention to his new, red barn,
+which had been built since her last visit to the farm, and which, in
+her Uncle's estimation, was of much greater importance than the house.
+
+Mary greeted with pleasure the old landmarks so familiar to her on
+former visits. They passed the small, stone school house at the
+crossroads, and in a short time the horses turned obediently into the
+lane leading to the barn a country lane in very truth, a tangle of
+blackberry vines, wild rose bushes, by farmers called "Pasture Roses,"
+interwoven with bushes of sumach, wild carrots and golden rod.
+
+Mary insisted that her Uncle drive directly to the barn, as was his
+usual custom, while she was warmly welcomed at the farm house gate by
+her Aunt. As her Uncle led away the horses, he said, "I will soon join
+you, Mary, 'to break of our bread and eat of our salt,' as they say in
+the 'Shrine.'"
+
+On their way to the house, Mary remarked: "I am so glad we reached
+here before dusk. The country is simply beautiful! Have you ever
+noticed, Aunt Sarah, what a symphony in green is the yard? Look at the
+buds on the maples and lilacs--a faint yellow green--and the
+blue-green pine tree near by; the leaves of the German iris are
+another shade; the grass, dotted with yellow dandelions, and blue
+violets; the straight, grim, reddish-brown stalks of the peonies
+before the leaves have unfolded, all roofed over with the
+blossom-covered branches of pear, apple and 'German Prune' trees.
+Truly, this must resemble Paradise!"
+
+"Yes," assented her Aunt, "I never knew blossoms to remain on the
+pear trees so long a time. We have had no 'blossom shower' as yet to
+scatter them, but there will be showers tonight, I think, or I am no
+prophet. I feel rain in the atmosphere, and Sibylla said a few moments
+ago she heard a 'rain bird' in the mulberry tree."
+
+"Aunt Sarah," inquired Mary, "is the rhubarb large enough to use?"
+
+"Yes, indeed, we have baked rhubarb pies and have had a surfeit of
+dandelion salad or 'Salat,' as our neighbors designate it. Your Uncle
+calls 'dandelion greens' the farmers' spring tonic; that and
+'celadine,' that plant you see growing by the side of the house. Later
+in the season it bears small, yellow flowers not unlike a very small
+buttercup blossom, and it is said to be an excellent remedy for chills
+and fevers, and it tastes almost as bitter as quinine. There are
+bushels of dandelion blossoms, some of which we shall pick tomorrow,
+and from them make dandelion wine."
+
+"And what use will my thrifty Aunt make of the blue violets?"
+mischievously inquired Mary.
+
+"The violets," replied her Aunt, "I shall dig up carefully with some
+earth adhering to their roots and place them in a glass bowl for a
+centrepiece on the table for my artistic and beauty-loving niece; and
+if kept moist, you will be surprised at the length of time they will
+remain 'a thing of beauty' if not 'a joy forever.' And later, Mary,
+from them I'll teach you to make violet beads."
+
+"Aunt Sarah, notice that large robin endeavoring to pull a worm from
+the ground. Do you suppose the same birds return here from the South
+every Summer?"
+
+"Certainly, I do."
+
+"That old mulberry tree, from the berries of which you made such
+delicious pies and marmalade last Summer, is it dead?"
+
+"No; only late about getting its Spring outfit of leaves."
+
+
+
+
+CHAPTER III.
+
+SCHUGGENHAUS TOWNSHIP.
+
+
+"Schuggenhaus," said Sarah Landis, speaking to her niece, Mary
+Midleton, "is one of the largest and most populous townships in Bucks
+County, probably so named by the early German settlers, some of whom,
+I think, were my father's ancestors, as they came originally from
+Zweibrucken, Germany, and settled in Schuggenhaus Township.
+Schuggenhaus is one of the most fertile townships in Bucks County and
+one of the best cultivated; farming is our principal occupation, and
+the population of the township today is composed principally of the
+descendants of well-to-do Germans, frequently called 'Pennsylvania
+Dutch.'"
+
+"I have often heard them called by that name," said Mary. "Have you
+forgotten, Aunt Sarah, you promised to tell me something interesting
+about the first red clover introduced in Bucks County?"
+
+"Red clover," replied her Aunt, "that having bright, crimson-pink
+heads, is the most plentiful and the most common variety of clover;
+but knowing how abundantly it grows in different parts of the country
+at the present time, one would scarcely have believed, in olden times,
+that it would ever be so widely distributed as it now is.
+
+"One reason clover does so well in this country is that the
+fertilization of the clover is produced by pollenation by the busy
+little bumble-bee, who carries the pollen from blossom to blossom, and
+clover is dependent upon these small insects for fertilization, as
+without them clover would soon die out."
+
+"I admire the feathery, fuzzy, pink-tipped, rabbit-foot clover," said
+Mary; "it is quite fragrant, and usually covered with butterflies. It
+makes such very pretty bouquets when you gather huge bunches of it."
+
+[Illustration: THE OLD MILL WHEEL]
+
+"No, Mary, I think you are thinking of Alsatian clover, which is
+similar to white clover. The small, round heads are cream color,
+tinged with pink; it is very fragrant and sweet and grows along the
+roadside and, like the common white clover, is a favorite with bees.
+The yellow hop clover we also find along the roadside. As the heads of
+clover mature, they turn yellowish brown and resemble dried hops;
+sometimes yellow, brown and tan blossoms are seen on one branch. The
+cultivation of red clover was introduced here a century ago, and when
+in bloom the fields attracted great attention. Being the first ever
+grown in this part of Bucks County, people came for miles to look at
+it, the fence around the fields some days being lined with spectators,
+I have been told by my grandfather. I remember when a child nothing
+appeared to me more beautiful than my father's fields of flax; a mass
+of bright blue flowers. I also remember the fields of broom-corn. Just
+think! We made our own brooms, wove linen from the flax raised on our
+farm and made our own tallow candles. Mary, from what a thrifty and
+hard-working lot of ancestors you are descended! You inherit from your
+mother your love of work and from your father your love of books. Your
+father's uncle was a noted Shakespearean scholar."
+
+Many old-time industries are passing away. Yet Sarah Landis, was a
+housewife of the old school and still cooked apple butter, or "Lodt
+Varrik," as the Germans call it; made sauerkraut and hard soap, and
+naked old-fashioned "German" rye bread on the hearth, which owed its
+excellence not only to the fact of its being hearth baked but to the
+rye flour being ground in an old mill in a near-by town, prepared by
+the old process of grinding between mill-stones instead of the more
+modern roller process. This picture of the old mill, taken by Fritz
+Schmidt, shows it is not artistic, but, like most articles of German
+manufacture, the mill was built more for its usefulness than to please
+the eye.
+
+[Illustration: THE OLD MILL]
+
+"Aunt Sarah, what is pumpernickel?" inquired Mary, "is it like rye
+bread?"
+
+"No, my dear, not exactly, it is a dark-colored bread, used in some
+parts of Germany. Professor Schmidt tells me the bread is usually
+composed of a mixture of barley flour and rye flour. Some I have eaten
+looks very much like our own brown bread. Pumpernickel is considered a
+very wholesome bread by the Germans--and I presume one might learn to
+relish it, but I should prefer good, sweet, home-made rye bread. I
+was told by an old gentleman who came to this country from Germany
+when a boy, that pumpernickel was used in the German army years ago,
+and was somewhat similar to 'hard tack,' furnished our soldiers in the
+Civil War. But I cannot vouch for the truth of this assertion."
+
+"Aunt Sarah," said Mary later, "Frau Schmidt tells me the Professor
+sends his rye to the mill and requests that every part of it be ground
+without separating--making what he calls 'whole rye flour,' and from
+this Frau Schmidt bakes wholesome, nutritious bread which they call
+'pumpernickel,' She tells me she uses about one-third of this 'whole
+rye flour' to two-thirds white bread flour when baking bread, and she
+considers bread made from this whole grain more wholesome and
+nutritious than the bread made from our fine rye flour."
+
+
+
+
+CHAPTER IV.
+
+JOHN LANDIS.
+
+
+The Bucks County farmer, John Landis, rather more scholarly in
+appearance than men ordinarily found in agricultural districts, was
+possessed of an adust complexion, caused by constant exposure to wind
+and weather; tall and spare, without an ounce of superfluous fat;
+energetic, and possessed of remarkable powers of endurance. He had a
+kindly, benevolent expression; his otherwise plain face was redeemed
+by fine, expressive brown eyes. Usually silent and preoccupied, and
+almost taciturn, yet he possessed a fund of dry humor. An
+old-fashioned Democrat, his wife was a Republican. He usually
+accompanied Aunt Sarah to her church, the Methodist, although he was a
+member of the German Reformed, and declared he had changed his
+religion to please her, but change his politics, never. A member of
+the Masonic Lodge, his only diversion was an occasional trip to the
+city with a party of the "boys" to attend a meeting of the "Shriners."
+
+Aunt Sarah protested. "The idea, John, at your age, being out so late
+at night and returning from the city on the early milk train the
+following morning, and then being still several miles from home. It's
+scandalous!"
+
+He only chuckled to himself; and what the entertainment had been,
+which was provided at Lulu Temple, and which he had so thoroughly
+enjoyed, was left to her imagination. His only remark when questioned
+was: "Sarah, you're not in it. You are not a 'Shriner.'" And as John
+had in every other particular fulfilled her ideal of what constitutes
+a good husband, Sarah, like the wise woman she was, allowed the
+subject to drop.
+
+A good, practical, progressive farmer, John Landis constantly read,
+studied and pondered over the problem of how to produce the largest
+results at least cost of time and labor. His crops were skillfully
+planted in rich soil, carefully cultivated and usually harvested
+earlier than those of his neighbors. One summer he raised potatoes so
+large that many of them weighed one pound each, and new potatoes and
+green peas, fresh from the garden, invariably appeared on Aunt Sarah's
+table the first of July, and sometimes earlier. I have known him to
+raise cornstalks which reached a height of thirteen feet, which were
+almost equaled by his wife's sunflower stalks, which usually averaged
+nine feet in height.
+
+Aunt Sarah, speaking one day to Mary, said: "Your Uncle John is an
+unusually silent man. I have heard him remark that when people talk
+continuously they are either _very_ intelligent or tell untruths." He,
+happening to overhear her remark, quickly retorted:
+
+    "The man who speaks a dozen tongues,
+      When all is said and done,
+    Don't hold a match to him who knows
+      How to keep still in one."
+
+When annoyed at his wife's talkativeness, her one fault in her
+husband's eyes, if he thought she had a fault, he had a way of saying,
+"Alright, Sarah, Alright," as much as to say "that is final; you have
+said enough," in his peculiar, quick manner of speaking, which Aunt
+Sarah never resented, he being invariably kind and considerate in
+other respects.
+
+John Landis was a successful farmer because he loved his work, and
+found joy in it. While not unmindful of the advantages possessed by
+the educated farmer of the present day, he said, "'Tis not college
+lore our boys need so much as practical education to develop their
+efficiency. While much that we eat and wear comes out of the ground,
+we should have more farmers, the only way to lower the present high
+cost of living, which is such a perplexing problem to the housewife.
+There is almost no limit to what might be accomplished by some of our
+bright boys should they make agriculture a study. Luther Burbank says,
+'To add but one kernel of corn to each ear grown in this country in a
+single year would increase the supply five million bushels.'"
+
+
+
+
+CHAPTER V.
+
+THE OLD FARM HOUSE AND GARDEN.
+
+
+The old unpainted farm house, built of logs a century ago, had changed
+in the passing years to a grayish tint. An addition had been built to
+the house several years before Aunt Sarah's occupancy, The sober hue
+of the house harmonized with the great, gnarled old trunk of the
+meadow willow near-by. Planted when the house was built, it spread its
+great branches protectingly over it. A wild clematis growing at the
+foot of the tree twined its tendrils around the massive trunk until in
+late summer they had become an inseparable part of it, almost covering
+it with feathery blossoms.
+
+[Illustration: Old Corn Crib]
+
+[Illustration: The New Barn]
+
+Near by stood an antique arbor, covered with thickly-clustering vines,
+in season bending with the weight of "wild-scented" grapes, their
+fragrance mingling with the odor of "Creek Mint" growing near by a
+small streamlet and filling the air with a delicious fragrance. The
+mint had been used in earlier years by Aunt Sarah's grandfather as a
+beverage which he preferred to any other.
+
+From a vine clambering up the grape arbor trellies, in the fall of the
+year, hung numerous orange-colored balsam apples, which opened, when
+ripe, disclosing bright crimson interior and seeds. These apples, Aunt
+Sarah claimed, if placed in alcohol and applied externally, possessed
+great medicinal value as a specific for rheumatism.
+
+[Illustration: THE OLD FARM HOUSE]
+
+A short distance from the house stood the newly-built red barn, facing
+the pasture lot. On every side stretched fields which, in summer,
+waved with wheat, oats, rye and buckwheat, and the corn crib stood
+close by, ready for the harvest to fill it to overflowing. Beside the
+farm house door stood a tall, white oleander, planted in a large,
+green-painted wooden tub. Near by, in a glazed earthenware pot, grew
+the old-fashioned lantana plant, covered with clusters of tiny
+blossoms, of various shades of orange, red and pink.
+
+In flower beds outlined by clam shells which had been freshly
+whitewashed blossomed fuchsias, bleeding hearts, verbenas, dusty
+millers, sweet clove-scented pinks, old-fashioned, dignified, purple
+digitalis or foxglove, stately pink Princess Feather, various
+brilliant-hued zinnias, or more commonly called "Youth and Old Age,"
+and as gayly colored, if more humble and lowly, portulacas; the
+fragrant white, star-like blossoms of the nicotiana, or "Flowering
+Tobacco," which, like the yellow primrose, are particularly fragrant
+at sunset. Geraniums of every hue, silver-leaved and rose-scented;
+yellow marigolds and those with brown, velvety petals; near by the
+pale green and white-mottled leaves of the plant called "Snow on the
+Mountain" and in the centre of one of the large, round flower beds,
+grew sturdy "Castor Oil Beans," their large, copper-bronze leaves
+almost covering the tiny blue forget-me-nots growing beneath. Near the
+flower bed grew a thrifty bush of pink-flowering almonds; not far
+distant grew a spreading "shrub" bush, covered with fragrant brown
+buds, and beside it a small tree of pearly-white snowdrops.
+
+Sarah Landis loved the wholesome, earthy odors of growing plants and
+delighted in her flowers, particularly the perennials, which were
+planted promiscuously all over the yard. I have frequently heard her
+quote: "One is nearer God's heart in a garden than any place else on
+earth." And she would say, "I love the out-of-door life, in touch with
+the earth; the natural life of man or woman." Inside the fence of the
+kitchen garden were planted straight rows of both red and yellow
+currants, and several gooseberry bushes. In one corner of the garden,
+near the summer kitchen, stood a large bush of black currants, from
+the yellow, sweet-scented blossoms of which Aunt Sarah's bees, those
+"Heaven instructed mathematicians," sucked honey. Think of Aunt
+Sarah's buckwheat cakes, eaten with honey made from currant, clover,
+buckwheat and dandelion blossoms!
+
+Her garden was second to none in Bucks County. She planted tomato
+seeds in boxes and placed them in a sunny window, raising her plants
+early; hence she had ripe tomatoes before any one else in the
+neighborhood. Her peas were earlier also, and her beets and potatoes
+were the largest; her corn the sweetest; and, as her asparagus bed was
+always well salted, her asparagus was the finest to be had.
+
+Through the centre of the garden patch, on either side the walk, were
+large flower beds, a blaze of brilliant color from early Spring, when
+the daffodils blossomed, until frost killed the dahlias, asters,
+scarlet sage, sweet Williams, Canterbury bells, pink and white
+snapdragon, spikes of perennial, fragrant, white heliotrope; blue
+larkspur, four o'clocks, bachelor buttons and many other dear,
+old-fashioned flowers. The dainty pink, funnel-shaped blossoms of the
+hardy swamp "Rose Mallow'" bloomed the entire Summer, the last flowers
+to be touched by frost, vying in beauty with the pink monthly roses
+planted near by.
+
+Children who visited Aunt Sarah delighted in the small Jerusalem
+cherry tree, usually covered with bright, scarlet berries, which was
+planted near the veranda, and they never tired pinching the tiny
+leaves of the sensitive plant to see them quickly droop, as if dead,
+then slowly unfold and straighten as if a thing of life.
+
+Visitors to the farm greatly admired the large, creamy-white lily-like
+blossoms of the datura. Farthest from the house were the useful herb
+beds, filled with parsley, hoarhound, sweet marjoram, lavender,
+saffron, sage, sweet basil, summer savory and silver-striped rosemary
+or "old man," as it was commonly called by country folk.
+
+Tall clusters of phlox, a riot of color in midsummer, crimson-eyed,
+white and rose-colored blossoms topping the tall stems, and clusters
+of brilliant-red bergamot near by had been growing, from time
+immemorial, a cluster of green and white-striped grass, without which
+no door yard in this section of Bucks County was considered complete
+in olden times. Near by, silvery plumes of pampas grass gently swayed
+on their reed-like stems. Even the garden was not without splashes of
+color, where, between rows of vegetables, grew pale, pink-petaled
+poppies, seeming to have scarcely a foothold in the rich soil. But
+the daintiest, sweetest bed of all, and the one that Mary enjoyed
+most, was where the lilies of the valley grew in the shade near a
+large, white lilac bush. Here, on a rustic bench beneath an old apple
+tree, stitching on her embroidery, she dreamed happy dreams of her
+absent lover, and planned for the life they were to live together some
+day, in the home he was striving to earn for her by his own manly
+exertions; and she assiduously studied and pondered over Aunt Sarah's
+teaching and counsel, knowing them to be wise and good.
+
+A short distance from the farm house, where the old orchard sloped
+down to the edge of the brook, grew tall meadow rue, with feathery
+clusters of green and white flowers; and the green, gold-lined,
+bowl-shaped blossoms of the "Cow Lily," homely stepsisters of the
+fragrant, white pond lily, surrounded by thick, waxy, green leaves,
+lazily floated on the surface of the water from long stems in the bed
+of the creek, and on the bank a carpet was formed by golden-yellow,
+creeping buttercups.
+
+In the side yard grew two great clumps of iris, or, as it is more
+commonly called, "Blue Flag." Its blossoms, dainty as rare orchids,
+with lily-like, violet-veined petals of palest-tinted mauve and
+purple.
+
+On the sunny side of the old farm house, facing the East, where at
+early morn the sun shone bright and warm, grew Aunt Sarah's pansies,
+with velvety, red-brown petals, golden-yellow and dark purple. They
+were truly "Heart's Ease," gathered with a lavish hand, and sent as
+gifts to friends who were ill. The more she picked the faster they
+multiplied, and came to many a sick bed "sweet messengers of Spring."
+
+If Aunt Sarah had a preference for one particular flower, 'twas the
+rose, and they well repaid the time and care she lavished on them. She
+had pale-tinted blush roses, with hearts of deepest pink; rockland and
+prairie and hundred-leaf roses, pink and crimson ramblers, but the
+most highly-prized roses of her collection were an exquisite, deep
+salmon-colored "Marquis De Sinety" and an old-fashioned pink moss
+rose, which grew beside a large bush of mock-orange, the creamy
+blossoms of the latter almost as fragrant as real orange blossoms of
+the sunny Southland. Not far distant, planted in a small bed by
+themselves, grew old-fashioned, sweet-scented, double petunias,
+ragged, ripple, ruffled corollas of white, with splotches of brilliant
+crimson and purple, their slender stems scarcely strong enough to
+support the heavy blossoms.
+
+In one of the sunniest spots in the old garden grew Aunt Sarah's
+latest acquisition. "The Butterfly Bush," probably so named on account
+of its graceful stems, covered with spikes of tiny, lilac-colored
+blossoms, over which continually hovered large, gorgeously-hued
+butterflies, vying with the flowers in brilliancy of color, from early
+June until late Summer.
+
+Aunt Sarah's sunflowers, or "Sonnen Blume," as she liked to call them,
+planted along the garden fence to feed chickens and birds alike, were
+a sight worth seeing. The birds generally confiscated the larger
+portion of seeds. A pretty sight it was to see a flock of wild
+canaries, almost covering the tops of the largest sunflowers, busily
+engaged picking out the rich, oily seeds.
+
+Aunt Sarah loved the golden flowers, which always appeared to be
+nodding to the sun, and her sunflowers were particularly fine, some
+being as much as fifty inches in circumference.
+
+A bouquet of the smaller ones was usually to be seen in a quaint, old,
+blue-flowered, gray jar on the farm house veranda in Summertime.
+Earlier in the season blossoms of the humble artichoke, which greatly
+resemble small sunflowers, or large yellow daisies, filled the jar.
+Failing either of these, she gathered large bouquets of golden-rod or
+wild carrot blossoms, both of which grew in profusion along the
+country lanes and roadside near the farm. But the old gray jar never
+held a bouquet more beautiful than the one of bright, blue "fringed
+gentians," gathered by Aunt Sarah in the Fall of the year, several
+miles distant from the farm.
+
+
+
+
+CHAPTER VI.
+
+MARY CONFIDES IN AUNT SARAH AND GIVES HER VIEWS ON SUFFRAGE FOR WOMEN.
+
+    "There's no deny'n women are foolish,
+    God A'mighty made them to match the men."
+
+
+A short time after her arrival at the farm Mary poured into the
+sympathetic ear of Aunt Sarah her hopes and plans. Her lover, Ralph
+Jackson, to whom she had become engaged the past Winter, held a
+position with the Philadelphia Electric Company, and was studying hard
+outside working hours. His ambition was to become an electrical
+engineer. He was getting fair wages, and wished Mary to marry him at
+once. She confessed she loved Ralph too well to marry him, ignorant as
+she was of economical housekeeping and cooking.
+
+Mary, early left an orphan, had studied diligently to fit herself for
+a kindergarten teacher, so she would be capable of earning her own
+living on leaving school, which accounted for her lack of knowledge of
+housework, cooking, etc.
+
+Aunt Sarah, loving Mary devotedly, and knowing the young man of her
+choice to be clean, honest and worthy, promised to do all in her power
+to make their dream of happiness come true. Learning from Mary that
+Ralph was thin and pale from close confinement, hard work and study,
+and of his intention of taking a short vacation, she determined he
+should spend it on the farm, where she would be able to "mother him."
+
+"You acted sensibly, Mary," said her Aunt, "in refusing to marry Ralph
+at the present time, realizing your lack of knowledge of housework and
+inability to manage a home. Neither would you know how to spend the
+money provided by him economically and wisely, and, in this age of
+individual efficiency, a business knowledge of housekeeping is almost
+as important in making a happy home as is love. I think it quite as
+necessary that a woman who marries should understand housekeeping in
+all its varied branches as that the man who marries should understand
+his trade or profession; for, without the knowledge of means to gain a
+livelihood (however great his love for a woman), how is the man to
+hold that woman's love and affection unless he is able by his own
+exertions to provide her with necessities, comforts, and, perhaps, in
+later years, luxuries? And in return, the wife should consider it her
+duty and pleasure to know how to do her work systematically; learn the
+value of different foods and apply the knowledge gained daily in
+preparing them; study to keep her husband in the best of health,
+physically and mentally. Then will his efficiency be greater and he
+will be enabled to do his 'splendid best' in whatever position in life
+he is placed, be he statesman or hod-carrier. What difference, if an
+honest heart beat beneath a laborer's hickory shirt, or one of fine
+linen? 'One hand, if it's true, is as good as another, no matter how
+brawny or rough.' Mary, do not think the trivial affairs of the home
+beneath your notice, and do not imagine any work degrading which tends
+to the betterment of the home. Remember, 'Who sweeps a room as for Thy
+law, makes that and the action fine.'
+
+"Our lives are all made up of such small, commonplace things and this
+is such a commonplace old world, Mary. 'The commonplace earth and the
+commonplace sky make up the commonplace day,' and 'God must have loved
+common people, or He would not have made so many of them.' And, what
+if we are commonplace? We cannot all be artists, poets and sculptors.
+Yet, how frequently we see people in commonplace surroundings,
+possessing the soul of an artist, handicapped by physical disability
+or lack of means! We are all necessary in the great, eternal plan.
+'Tis not good deeds alone for which we receive our reward, but for the
+performance of duty well done, in however humble circumstances our lot
+is cast. Is it not Lord Houghton who says: 'Do not grasp at the stars,
+but do life's plain, common work as it comes, certain that daily
+duties and daily bread are the sweetest things of life.' I consider a
+happy home in the true sense of the word one of the greatest of
+blessings. How important is the work of the housemother and homemaker
+who creates the home! There can be no happiness there unless the
+wheels of the domestic machinery are oiled by loving care and kindness
+to make them run smoothly, and the noblest work a woman can do is
+training and rearing her children. Suffrage, the right of woman to
+vote; will it not take women from the home? I am afraid the home will
+then suffer in consequence. Will man accord woman the same reverence
+she has received in the past? Should she have equal political rights?
+A race lacking respect for women would never advance socially or
+politically. I think women could not have a more important part in the
+government of the land than in rearing and educating their children to
+be good, useful citizens. In what nobler work could women engage than
+in work to promote the comfort and well-being of the ones they love in
+the home? I say, allow men to make the laws, as God and nature
+planned. I think women should keep to the sphere God made them
+for--the home. Said Gladstone, 'Woman is the most perfect when most
+womanly.' There is nothing, I think, more despicable than a masculine,
+mannish woman, unless it be an effeminate, sissy man. Dr. Clarke
+voiced my sentiments when he said: 'Man is not superior to woman, nor
+woman to man. The relation of the sexes is one of equality, not of
+better or worse, of higher and lower. The loftiest ideal of humanity
+demands that each shall be perfect in its kind and not be hindered in
+its best work. The lily is not inferior to the rose, nor the oak
+superior to the clover; yet the glory of the lily is one and the glory
+of the oak is another, and the use of the oak is not the use of the
+clover.'
+
+"This present-day generation demands of women greater efficiency in
+the home than ever before. And Mary, many of the old-time industries
+which I had been accustomed to as a girl have passed away. Electricity
+and numerous labor-saving devices make household tasks easier,
+eliminating some altogether. When housekeeping you will find time to
+devote to many important questions of the day which we old-time
+housekeepers never dreamed of having. Considerable thought should be
+given to studying to improve and simplify conditions of the home-life.
+It is your duty. Obtain books; study food values and provide those
+foods which nourish the body, instead of spending time uselessly
+preparing dainties to tempt a jaded appetite. Don't spoil Ralph when
+you marry him. Give him good, wholesome food, and plenty of it; but
+although the cooking of food takes up much of a housekeeper's time, it
+is not wise to allow it to take up one's time to the exclusion of
+everything else. Mary, perhaps my views are old-fashioned. I am not a
+'new woman' in any sense of the word. The new woman may take her place
+beside man in the business world and prove equally as efficient, but
+I do not think woman should invade man's sphere any more than he
+should assume her duties."
+
+"Aunt Sarah, I am surprised to hear you talk in that manner about
+woman's sphere," replied Mary, "knowing what a success you are in the
+home, and how beautifully you manage everything you undertake. I felt,
+once you recognized the injustice done woman in not allowing them to
+vote, you would feel differently, and since women are obliged to obey
+the laws, should they not have a voice in choosing the lawmakers? When
+you vote, it will not take you out of the home. You and Uncle John
+will merely stop on your way to the store, and instead of Uncle John
+going in to write and register what he thinks should be done and by
+whom it should be done, you too will express your opinion. This will
+likely be twice a year. By doing this, no woman loses her womanliness,
+goodness or social position, and to these influences the vote is but
+another influence. I know there are many things in connection with the
+right of equal suffrage with what you do not sympathize.
+
+"Aunt Sarah, let me tell you about a dear friend of mine who taught
+school with me in the city. Emily taught a grammar grade, and did not
+get the same salary the men teachers received for doing the same work,
+which I think was unfair. Emily studied and frequently heard and read
+about what had been done in Colorado and other States where women
+vote. She got us all interested, and the more we learned about the
+cause the harder we worked for it. Emily married a nice, big, railroad
+man. They bought a pretty little house in a small town, had three
+lovely children and were very happy. More than ever as time passed
+Emily realized the need of woman's influence in the community. It is
+true, I'll admit, Aunt Sarah, housekeeping and especially home-making
+are the great duties of every woman, and to provide the most
+wholesome, nourishing food possible for the family is the duty of
+every mother, as the health, comfort and happiness of the family
+depend so largely on the _common sense_ (only another name for
+efficiency) and skill of the homemaker, and the wise care and though
+she expends on the preparation of wholesome, nutritious food in the
+home, either the work of her own hands or prepared under her
+direction. You can _not_ look after these duties without getting
+_outside_ of your home, especially when you live like Emily, in a
+town where the conditions are so different from living as you do on a
+farm in the country. Milk, bread and water are no longer controlled by
+the woman in her home, living in cities and towns; and just because
+women want to look out for their families they should have a voice in
+the larger problems of municipal housekeeping. To return to Emily, she
+did not bake her own bread, as you do, neither did she keep a cow, but
+bought milk and bread to feed the children. Wasn't it her duty to
+leave the home and see where these products were produced, and if they
+were sanitary? And, knowing the problem outside the home would so
+materially affect the health, and perhaps lives, of her children, she
+felt it her distinctive duty to keep house in a larger sense. When the
+children became old enough to attend school, Emily again took up her
+old interest in schools. She began to realize how much more just it
+would be if an equal number of women were on the school board."
+
+"But what did the husband think of all this?" inquired Aunt Sarah,
+dubiously.
+
+"Oh, Tom studied the case, too, at first just to tease Emily, but he
+soon became as enthusiastic as Emily. He said, 'The first time you are
+privileged to vote, Emily, I will hire an automobile to take you to
+the polls in style.' But poor Emily was left alone with her children
+last winter. Tom died of typhoid fever. Contracted it from the bad
+drainage. They lived in a town not yet safeguarded with sewerage. Now
+Emily is a taxpayer as well as a mother, and she has no say as far as
+the town and schools are concerned. There are many cases like that,
+where widows and unmarried women own property, and they are in no way
+represented. And think of the thousands and thousands of women who
+have no home to stay in and no babies to look after."
+
+"Mercy, Mary! Do stop to take breath. I never thought when I started
+this subject I would have an enthusiastic suffragist with whom to
+deal."
+
+"I am glad you started the subject, Aunt Sarah, because there is so
+much to be said for the cause. I saw you glance at the clock and I see
+it is time to prepare supper. But some day I'm going to stop that old
+clock and bring down some of my books on 'Woman's Suffrage' and you'll
+he surprised to hear what they have done in States where equal
+privileges were theirs. I am sure 'twill not be many years before
+every State in the Union will give women the right of suffrage."
+
+       *       *       *       *       *
+
+After Mary retired that evening Aunt Sarah had a talk with her John,
+whom she knew needed help on the farm. As a result of the conference,
+Mary wrote to Ralph the following day, asking him to spend his
+vacation on the farm as a "farm hand." Needless to say, the offer was
+gladly accepted by Ralph, if for no other reason than to be near the
+girl he loved.
+
+Ralph came the following week--"a strapping big fellow," to quote
+Uncle John, being several inches over six feet.
+
+"All you need, young chap," said Mary's Uncle, "is plenty of good,
+wholesome food of Sarah's and Mary's preparing, and I'll see that you
+get plenty of exercise in the fresh air to give you an appetite to
+enjoy it, and you'll get a healthy coat of tan on your pale cheeks
+before the Summer is ended."
+
+Ralph Jackson, or "Jack," as he was usually called by his friends, an
+orphan like Mary, came of good, old Quaker stock, his mother having
+died immediately after giving birth to her son. His father, supposed
+to be a wealthy contractor, died when Ralph was seventeen, having lost
+his fortune through no fault of his own, leaving Ralph penniless.
+
+Ralph Jackson possessed a good face, a square, determined jaw, sure
+sign of a strong will and quick temper; these Berserker traits he
+inherited from his father; rather unusual in a Quaker. He possessed a
+head of thick, coarse, straight brown hair, and big honest eyes. One
+never doubted his word, once it had been given. 'Twas good as his
+bond. This trait he inherited also from his father, noted for his
+truth and integrity. Ralph was generous to a fault. When a small boy
+he was known to take off his shoes and give them to a poor little
+Italian (who played a violin on the street for pennies) and go home
+barefoot.
+
+Ralph loved Mary devotedly, not only because she fed him well at the
+farm, as were his forefathers, the "Cave Men," fed by their mates in
+years gone by, but he loved her first for her sweetness of disposition
+and lovable ways; later, for her quiet unselfishness and lack of
+temper over trifles--so different from himself.
+
+When speaking to Mary of his other fine qualities, Aunt Sarah said:
+"Ralph is a manly young fellow; likeable, I'll admit, but his hasty
+temper is a grave fault in my eyes."
+
+Mary replied, "Don't you think men are very queer, anyway, Aunt Sarah?
+I do, and none of us is perfect."
+
+[Illustration: RALPH JACKSON]
+
+To Mary, Ralph's principal charm lay in his strong, forceful way of
+surmounting difficulties, she having a disposition so different. Mary
+had a sweet, motherly way, seldom met with in so young a girl, and
+this appealed to Ralph, he having never known "mother love," and
+although not at all inclined to be sentimental, he always called Mary
+his "Little Mother Girl" because of her motherly ways.
+
+[Illustration: ROCKY VALLEY]
+
+"Well," continued Mary's Aunt, "a quick temper is one of the most
+difficult faults to overcome that flesh is heir to, but Ralph, being a
+young man of uncommon good sense, may in time curb his temper and
+learn to control it, knowing that unless be does so it will handicap
+him in his career. Still, a young girl will overlook many faults in
+the man she loves. Mary, ere marrying, one should be sure that no love
+be lacking to those entering these sacred bonds. 'Tis not for a day,
+but for a lifetime, to the right thinking. Marriage, as a rule, is too
+lightly entered into in this Twentieth Century of easy divorces, and
+but few regard matrimony in its true holy relation, ordained by our
+Creator. If it be founded on the tower of enduring love and not
+ephemeral passion, it is unassailable, lasting in faith and honor
+until death breaks the sacred union and annuls the vows pledged at
+God's holy altar."
+
+"Well," replied Mary, as her Aunt paused to take breath, "I am sure of
+my love for Ralph."
+
+"God grant you may both be happy," responded her Aunt.
+
+"Mary, did you ever hear this Persian proverb? You will understand why
+I have so much to say after hearing it."
+
+    "'Says a proverb of Persia provoking mirth;
+      When this world was created by order divine.
+    Ten measures of talk were put down on the earth,
+      And the woman took nine.'"
+
+Speaking to Mary of life on the farm one day, Ralph laughingly said:
+"I am taught something new every day. Yesterday your Uncle told me it
+was 'time to plant corn when oak leaves were large as squirrels'
+ears.'" Ralph worked like a Trojan. In a short time both his hands and
+face took on a butternut hue. He became strong and robust. Mary called
+him her "Cave Man," and it taxed the combined efforts of Aunt Sarah
+and Mary to provide food to satisfy the ravenous appetite Mary's "Cave
+Man" developed. And often, after a busy day, tired but happy, Mary
+fell asleep at night to the whispering of the leaves of the Carolina
+poplar outside her bedroom window.
+
+But country life on a farm has its diversions. One of Mary's and
+Ralph's greatest pleasures after a busy day at the farm was a drive
+about the surrounding country early Summer evenings, frequently
+accompanied by either Elizabeth or Pauline Schmidt, their nearest
+neighbors.
+
+One of the first places visited by them was a freak of nature called
+"Rocky Valley," situated at no great distance from the farm.
+
+[Illustration: PROFESSOR SCHMIDT]
+
+
+
+
+CHAPTER VII
+
+PROFESSOR SCHMIDT.
+
+
+A small country place named "Five Oaks," a short distance from "Clear
+Spring" farm, was owned by a very worthy and highly-educated, but
+rather eccentric, German professor. He came originally from
+Heidelberg, but had occupied the position of Professor of German for
+many years in a noted university in a near by town. A kind,
+warm-hearted, old-fashioned gentleman was the Professor; a perfect
+Lord Chesterfield in manners. Very tall, thin almost to emaciation,
+although possessed of excellent health; refined, scholarly looking: a
+rather long, hooked nose, faded, pale-blue eyes; snowy, flowing "Lord
+Dundreary" whiskers, usually parted in the centre and twisted to a
+point on either side with the exceedingly long, bony fingers of his
+well-kept, aristocratic-looking white hands. He had an abrupt, quick,
+nervous manner when speaking. A fringe of thin, white hair showed at
+the lower edge of the black silk skull cap which he invariably wore
+about home, and in the absence of this covering for his bald head, he
+would not have looked natural to his friends.
+
+The Professor always wore a suit of well-brushed, "shiny" black
+broadcloth, and for comfort old-fashioned soft kid "gaiters," with
+elastic in the sides. He was a man with whom one did not easily become
+acquainted, having very decided opinions on most subjects. He
+possessed exquisite taste, a passionate love of music, flowers and all
+things beautiful; rather visionary, poetical and a dreamer; he was not
+practical, like his wife; warm-hearted, impulsive, energetic Frau
+Schmidt, who was noted for her executive abilities. I can imagine the
+old Professor saying as Mohammed has been quoted as saying, "Had I two
+loaves, I would sell one and buy hyacinths to feed my soul."
+Impulsive, generous to a fault, quick to take offense, withal
+warm-hearted, kind and loyal to his friends, he was beloved by the
+students, who declared that "Old Snitzy" always played fair when he
+was obliged to reprimand them for their numerous pranks, which ended
+sometimes, I am obliged to confess, with disastrous results. The
+dignified old Professor would have raised his mild, blue, spectacled
+eyes in astonishment had he been so unfortunate as to have overheard
+the boys, to whom he was greatly attached, call their dignified
+preceptor by such a nickname.
+
+The Professor's little black-eyed German wife, many years younger than
+her husband, had been, before her marriage, teacher of domestic
+science in a female college in a large city. "She was a most excellent
+housekeeper," to quote the Professor, and "a good wife and mother."
+
+The family consisted of "Fritz," a boy of sixteen, with big, innocent,
+baby-blue eyes like his father, who idolized his only son, who was
+alike a joy and a torment. Fritz attended the university in a near-by
+town, and was usually head of the football team. He was always at the
+front in any mischief whatever, was noted for getting into scrapes
+innumerable through his love of fun, yet he possessed such a
+good-natured, unselfish, happy-go-lucky disposition that one always
+forgave him.
+
+Black-eyed, red-cheeked Elizabeth was quick and impulsive, like her
+mother. A very warm and lasting friendship sprung up between merry
+Elizabeth and serious Mary Midleton during Mary's Summer on the farm,
+although not at all alike in either looks or disposition, and
+Elizabeth was Mary's junior by several years.
+
+The third, last and least of the Professor's children was Pauline, or
+"Pollykins," as she was always called by her brother Fritz, the
+seven-year-old pet and baby of the family. A second edition of Fritz,
+the same innocent, questioning, violet-blue eyes, fair complexion, a
+kissable little mouth and yellow, kinky hair, she won her way into
+every one's heart and became greatly attached to Mary, who was usually
+more patient with the little maid (who, I must confess, was sometimes
+very willful) than was her sister Elizabeth. Mary, who had never been
+blessed with a sister, dearly loved children, and thought small
+"Polly" adorable, and never wearied telling her marvelous fairy tales.
+
+[Illustration: FRAU SCHMIDT]
+
+
+
+
+CHAPTER VIII.
+
+USES OF AN OLD-FASHIONED WARDROBE.
+
+
+Shortly after Mary's advent at the farm she one day said: "Aunt Sarah,
+the contents of this old trunk are absolutely worthless to me; perhaps
+they may be used by you for carpet rags."
+
+"Mary Midleton!" exclaimed Aunt Sarah, in horrified tones, "you
+extravagant girl. I see greater possibilities in that trunk of
+partly-worn clothing than, I suppose, a less economically-inclined
+woman than I ever would have dreamed of."
+
+Mary handed her Aunt two blue seersucker dresses, one plain, the other
+striped. "They have both shrunken, and are entirely too small for me,"
+said Mary.
+
+"Well," said her Aunt, considering, "they might be combined in one
+dress, but you need aprons for kitchen work more useful than those
+little frilly, embroidered affairs you are wearing. We should make
+them into serviceable aprons to protect your dresses. Mary, neatness
+is an attribute that every self-respecting housewife should
+assiduously cultivate, and no one can be neat in a kitchen without a
+suitable apron to protect one from grime, flour and dust."
+
+"What a pretty challis dress; its cream-colored ground sprinkled over
+with pink rose buds!"
+
+Mary sighed. "I always did love that dress, Aunt Sarah, 'Twas so
+becoming, and he--he--admired it so!"
+
+"And HE, can do so still," replied Aunt Sarah, with a merry twinkle in
+her kind, clear, gray eyes, "for that pale-green suesine skirt,
+slightly faded, will make an excellent lining, with cotton for an
+interlining, and pale green Germantown yarn with which to tie the
+comfortable. At small cost you'll have a dainty, warm spread which
+will be extremely pretty in the home you are planning with HIM. I have
+several very pretty-old-style patchwork quilts in a box in the attic
+which I shall give you when you start housekeeping. That pretty
+dotted, ungored Swiss skirt will make dainty, ruffled sash curtains
+for bedroom windows. Mary, sometimes small beginnings make great
+endings; if you make the best of your small belongings, some day your
+homely surroundings will be metamorphosed into what, in your present
+circumstances, would seem like extravagant luxuries. An economical
+young couple, beginning life with a homely, home-made rag carpet, have
+achieved in middle age, by their own energy and industry, carpets of
+tapestry and rich velvet, and costly furniture in keeping; but,
+never--never, dear, are they so valued, I assure you, as those
+inexpensive articles, conceived by our inventive brain and
+manufactured by our own deft fingers during our happy Springtime of
+life when, with our young lover husband, we built our home nest on the
+foundation of pure, unselfish, self-sacrificing love."
+
+Aunt Sarah sighed; memory led her far back to when she had planned her
+home with her lover, John Landis, still her lover, though both have
+grown gray together, and shared alike the joys and sorrows of the
+passing years. Aunt Sarah had always been the perfect "housemother" or
+"Haus Frau," as the Germans phrase it, and on every line of her
+matured face could be read an anxious care for the family welfare.
+Truly could it be said of her, in the language of Henry Ward Beecher:
+"Whoever makes home seem to the young dearer and happier is a public
+benefactor."
+
+Aunt Sarah said earnestly to Mary, "I wish it were possible for me to
+impart to young, inexperienced girls, about to become housewives and
+housemothers, a knowledge of those small economics, so necessary to
+health and prosperity, taught me by many years of hard work, mental
+travail, experience and some failures. In this extravagant Twentieth
+Century economy is more imperative than formerly. We feel that we need
+so much more these days than our grandmothers needed; and what we
+need, or feel that we need, is so costly. The housemother has larger
+problems today than yesterday.
+
+"Every husband should give his wife an allowance according to his
+income, so that she will be able to systematize her buying and
+occasionally obtain imperishable goods at less cost. Being encouraged
+thus to use her dormant economical powers; she will become a powerful
+factor in the problem of home-making along lines that will essentially
+aid her husband in acquiring a comfortable competency, if not a
+fortune. Then she will have her husband's interest truly at heart;
+will study to spend his money carefully, and to the best advantage;
+and she herself, even, will be surprised at the many economies which
+will suggest themselves to save his hard-earned money when she handles
+that money herself, which certainly teaches her the saving habit and
+the value of money.
+
+"The majority of housewives of today aren't naturally inclined to be
+extravagant or careless. It is rather that they lack the knowledge and
+experience of spending money, and spending it to the best advantage
+for themselves and their household needs.
+
+"'Tis a compulsory law in England, I have heard, to allow a wife pin
+money, according to a man's means. 'Tis a most wise law. To a loyal
+wife and mother it gives added force, dignity and usefulness to have a
+sufficient allowance and to be allowed unquestioningly to spend that
+money to her best ability. Her husband, be he a working or
+professional man, would find it greatly to his advantage in the home
+as well as in his business and less of a drain on his bank account
+should he give his wife a suitable allowance and trust her to spend it
+according to her own intelligence and thrift.
+
+"Child, many a man is violently prejudiced against giving a young wife
+money; many allow her to run up bills, to her hurt and to his, rather
+than have her, even in her household expenditure, independent of his
+supervision. I sincerely hope, dear, that your intended, Ralph
+Jackson, will be superior to this male idiosyncrasy, to term it
+mildly, and allow you a stated sum monthly. The home is the woman's
+kingdom, and she should be allowed to think for it, to buy for it, and
+not to be cramped by lack of money to do as she thinks best for it."
+
+"But, Aunt Sarah, some housewives are so silly that husbands cannot
+really be blamed for withholding money from them and preventing them
+from frittering it away in useless extravagance."
+
+"Mary, wise wives should not suffer for those who are silly and
+extravagant. I don't like to be sarcastic, but with the majority of
+the men, silliness appeals to them more than common sense. Men like to
+feel their superiority to us. However, though inexperienced, Mary, you
+aren't silly or extravagant, and Ralph could safely trust you with his
+money. It makes a woman so self-respecting, puts her on her mettle, to
+have money to do as she pleases with, to be trusted, relied upon as a
+reasoning, responsible being. A man, especially a young husband, makes
+a grave mistake when he looks upon his wife as only a toy to amuse
+him in his leisure moments and not as one to be trusted to aid him in
+his life work. A trusted young housewife, with a reasonable and
+regular allowance at her command, be she ever so inexperienced, will
+soon plan to have wholesome, nutritious food at little cost, instead
+of not knowing until a half hour before meal time what she will serve.
+She would save money and the family would be better nourished;
+nevertheless, I would impress it on the young housewife not to be too
+saving or practice too close economy, especially when buying milk and
+eggs, as there is nothing more nutritious or valuable. A palatable
+macaroni and cheese; eggs or a combination of eggs and milk, are
+dishes which may be substituted occasionally, at less expense, for
+meat. A pound of macaroni and cheese equals a pound of steak in food
+value. Take time and trouble to see that all food be well cooked and
+served, both in an attractive and appetizing manner. Buy the cheaper
+cuts of stewing meats, and by long, slow simmering, they will become
+sweet and tender and of equal nutritive value as higher priced
+sirloins and tenderloins.
+
+"But, Mary, I've not yet finished that trunk and its contents. That
+slightly-faded pink chambray I'll cut up into quilt blocks. Made up
+with white patches, and quilted nicely, a pretty quilt lined with
+white, will be evolved. I have such a pretty design of pink and white
+called the 'Winding Way,' very simple to make. The beauty of the quilt
+consists altogether in the manner in which the blocks are put
+together, or it might be made over the pattern called 'The Flying
+Dutchman.' From that tan linen skirt may be made a laundry bag, shoe
+pocket, twine bag, a collar bag and a table runner, the only expense
+being several skeins of green embroidery silk, and a couple yards of
+green cord to draw the bags up with, and a couple of the same-hued
+skirt braids for binding edges, and," teasingly, "Mary, you might
+embroider Ralph Jackson's initials on the collar and laundry bag."
+
+[Illustration:
+
+A-12 Pine Tree Quilt
+A-13 Tree of Life
+A-14 Pineapple
+A-15 Enlarged Block of Winding Way Quilt
+A-16 Lost Rose in the Wilderness
+A-17 Tree Quilt]
+
+Mary blushed rosily red and exclaimed in an embarrassed manner, most
+bewitchingly, "Oh!"
+
+Aunt Sarah laughed. She thought to have Mary look that way 'twas worth
+teasing her.
+
+"Well, Mary, we can in leisure moments, from that coarse, white linen
+skirt which you have discarded, make bureau scarfs, sideboard cover,
+or a set of scalloped table mats to place under hot dishes on your
+dining-room table. I will give you pieces of asbestos to slip between
+the linen mats when finished. They are a great protection to the
+table. You could also make several small guest towels with deep,
+hemstitched ends with your initials on. You embroider so beautifully,
+and the drawn work you do is done as expertly as that of the Mexican
+women."
+
+"Oh, Aunt Sarah, how ingenious you are."
+
+"And, Mary, your rag carpet shall not be lacking. We shall tear up
+those partly-worn muslin skirts into strips one-half inch in width,
+and use the dyes left over from dyeing Easter eggs. I always save the
+dye for this purpose, they come in such pretty, bright colors. The
+rags, when sewed together with some I have in the attic, we'll have
+woven into a useful carpet for the home you are planning.'
+
+"Oh! Aunt Sarah," exclaimed Mary, "do you mean a carpet like the one
+in the spare bedroom?"
+
+"Yes, my dear, exactly like that, if you wish."
+
+"Indeed I do, and I think one like that quite good enough to have in a
+dining-room. I think it so pretty. It does not look at all like a
+common rag carpet."
+
+"No, my dear, it is nothing very uncommon. It is all in the way it is
+woven. Instead of having two gay rainbow stripes about three inches
+wide running through the length of the carpet, I had it woven with the
+ground work white and brown chain to form checks. Then about an inch
+apart were placed two threads of two shades of red woolen warp,
+alternating with two threads of two shades of green, across the whole
+width, running the length of the carpet. It has been greatly admired,
+as it is rather different from that usually woven. All the rag carpets
+I found in the house when we moved here, made by John's mother,
+possessed very wide stripes of rainbow colors, composed of shaded
+reds, yellows, blues and greens. You can imagine how very gorgeous
+they were, and so very heavy. Many of the country weavers use linen
+chain or warp instead of cotton, and always use wool warp for the
+stripes."
+
+"Aunt Sarah, I want something so very much for the Colonial bedroom I
+should like to have when I have a home of my very own."
+
+"What is it, dear? Anything, e'en to the half of my kingdom,"
+laughingly replied her Aunt.
+
+"Why, I'd love to have several rag rugs like those in your bedroom,
+which you call 'New Colonial' rugs."
+
+"Certainly, my dear. They are easily made from carpet rags. I have
+already planned in my mind a pretty rag rug for you, to be made from
+your old, garnet merino shirtwaist, combined with your discarded
+cravenette stormcoat.
+
+"And you'll need some pretty quilts, also," said her Aunt.
+
+"I particularly admire the tree quilts," said Mary.
+
+"You may have any one you choose; the one called 'Tree of Paradise,'
+another called 'Pineapple Design,' which was originally a border to
+'Fleur de lis' quilt or 'Pine Tree,' and still another called 'Tree of
+Life,' and 'The Lost Rose in the Wilderness.'"
+
+"They are all so odd," said Mary, "I scarcely know which one I think
+prettiest."
+
+"All are old-fashioned quilts, which I prize highly," continued her
+Aunt. "Several I pieced together when a small girl, I think old-time
+patchwork too pretty and useful an accomplishment to have gone out of
+fashion.
+
+"You shall have a small stand cover like the one you admired so
+greatly, given me by Aunt Cornelia. It is very simple, the materials
+required being a square of yard-wide unbleached muslin. In the centre
+of this baste a large, blue-flowered handkerchief with cream-colored
+ground, to match the muslin. Turn up a deep hem all around outside
+edge; cut out quarter circles of the handkerchief at each of four
+corners; baste neatly upon the muslin, leaving a space of muslin the
+same width as the hem around each quarter circle; briarstitch all
+turned-in edges with dark-blue embroidery silk, being washable, these
+do nicely as covers for small tables or stands on the veranda in
+Summertime."
+
+"Aunt Sarah," ecstatically exclaimed Mary, "you are a wizard to plan
+so many useful things from a trunk of apparently useless rags. What a
+treasure Uncle has in you. I was fretting about having so little to
+make my home attractive, but I feel quite elated at the thought of
+having a carpet and rugs already planned, besides the numerous other
+things evolved from your fertile brain."
+
+Aunt Sarah loved a joke. She held up an old broadcloth cape. "Here is
+a fine patch for Ralph Jackson's breeches, should he ever become
+sedentary and need one."
+
+Mary reddened and looked almost offended and was at a loss for a
+reply.
+
+[Illustration:
+
+A-18 Fleur DeLys Quilt
+A-19 Oak Leaf Quilt
+A-20 One Block of Fleur DeLys Quilt
+A-21 Winding Way Quilt
+A-22 Tulip Quilt
+A-23 Flower Pot Quilt]
+
+Greatly amused, Aunt Sarah quoted ex-President Roosevelt: "'Tis time
+for the man with the patch to come forward and the man with the dollar
+to step back,'" and added, "Never mind, Mary, your Ralph is such an
+industrious, hustling young man that he will never need a patch to
+step forward, I prophesy that with such a helpmeet and 'Haus Frau' as
+you, Mary, he'll always be most prosperous and happy. Kiss me, dear."
+
+Mary did so, and her radiant smile at such praise from her honored
+relative was beautiful to behold.
+
+[Illustration: OLD RAG CARPET]
+
+
+
+
+CHAPTER IX.
+
+POETRY AND PIE.
+
+
+"Aunt Sarah," questioned Mary one day, "do you mind if I copy some of
+your recipes?"
+
+"Certainly not, my dear," replied her Aunt.
+
+"And I'd like to copy some of the poems, also, I never saw any one
+else have so much poetry in a book of cooking recipes."
+
+"Perhaps not," replied her Aunt, "but you know, Mary, I believe in
+combining pleasure with my work, and our lives are made up of poetry
+and prose, and some lives are so very prosy. Many times when too tired
+to look up a favorite volume of poems, it has rested me to turn the
+pages of my recipe book and find some helpful thought, and a good
+housewife will always keep her book of recipes where it may be readily
+found for reference. I think, Mary, the poem 'Pennsylvania,' by Lydia
+M.D. O'Neil, a fine one, and I never tire of reading it over and over
+again. I have always felt grateful to my old schoolmaster. Professor
+T----, for teaching me, when a school girl, to love the writing of
+Longfellow, Whittier, Bryant, Tennyson and other well-known poets. I
+still, in memory, hear him repeat 'Thanatopsis,' by Bryant and 'The
+Builders,' by Longfellow. The rhymes of the 'Fireside Poet' are easily
+understood, and never fail to touch the heart of common folk. I know
+it appears odd to see so many of my favorite poems sandwiched in
+between old, valued cooking recipes, but, Mary, the happiness of the
+home life depends so largely on the food we consume. On the
+preparation and selection of the food we eat depends our health, and
+on our health is largely dependent our happiness and prosperity. Who
+is it has said, 'The discovery of a new dish makes more for the
+happiness of man than the discovery of a star'? So, dearie, you see
+there is not such a great difference between the one who writes a poem
+and the one who makes a pie. I think cooking should be considered one
+of the fine arts--and the woman who prepares a dainty, appetizing dish
+of food, which appeals to the sense of taste, should be considered as
+worthy of praise as the artist who paints a fine picture to gratify
+our sense of sight. I try to mix all the poetry possible in prosaic
+every-day life. We country farmers' wives, not having the
+opportunities of our more fortunate city sisters, such as witnessing
+plays from Shakespeare, listening to symphony concerts, etc., turn to
+'The Friendship of Books,' of which Washington Irving writes: 'Cheer
+us with the true friendship, which never deceived hope nor deserted
+sorrow.'"
+
+"Yes," said Mary, "but remember, Aunt Sarah, Chautauqua will be held
+next Summer in a near-by town, and, as Uncle John is one of the
+guarantors, you will wish to attend regularly and will, I know, enjoy
+hearing the excellent lectures, music and concerts."
+
+"Yea," replied her Aunt, "Chautauqua meetings will commence the latter
+part of June, and I will expect you and Ralph to visit us then. I
+think Chautauqua a godsend to country women, especially farmers'
+wives; it takes them away from their monotonous daily toil and gives
+them new thoughts and ideas."
+
+"I can readily understand, Aunt Sarah, why the poem, 'Life's Common
+Things,' appeals to you; it is because you see beauty in everything.
+Aunt Sarah, where did you get this very old poem, 'The Deserted
+City'?"
+
+"Why, that was given me by John's Uncle, who thought the poem fine."
+
+    "Sad is the sight, the city once so fair!
+    An hundred palaces lie buried there;
+      Her lofty towers are fallen, and creepers grow
+      O'er marbled dome and shattered portico.
+
+    "Once in the gardens, lovely girls at play,
+    Culled the bright flowers, and gently touched the spray;
+      But now wild creatures in their savage joy
+      Tread down the flowers and the plants destroy.
+
+    "By night no torches in the windows gleam;
+    By day no women in their beauty beam;
+      The smoke has ceased--the spider there has spread
+      His snares in safety--and all else is dead."
+
+"Indeed, it is a 'gem,'" said Mary, after slowly reading aloud parts
+of several stanzas.
+
+"Yes," replied her Aunt, "Professor Schmidt tells me the poem was
+written by Kalidasa (the Shakespeare of Hindu literature), and was
+written 1800 years before Goldsmith gave us his immortal work, 'The
+Deserted Village.'"
+
+"I like the poem, 'Abou Ben Adhem and the Angel,'" said Mary, "and I
+think this true by Henry Ward Beecher:"
+
+    "'Do not be troubled because you have not great virtues,
+    God made a million spears of grass where He made one tree;
+    The earth is fringed and carpeted not with forests but with grasses,
+    Only have enough of little virtues and common fidelities,
+    And you need not mourn because you are neither a hero nor a saint.'
+
+"This is a favorite little poem of mine, Aunt Sarah. I'll just write
+it on this blank page in your book."
+
+    There's a little splash of sunshine and a little spot of shade,
+    always somewhere near,
+    The wise bask in the sunshine, but the foolish choose the shade.
+    The wise are gay and happy, on the foolish, sorrow's laid,
+    And the fault's their own, I fear.
+
+    For the little splash of sunshine and the little spot of shade
+    Are here for joint consumption, for comparison are made;
+    We're all meant to be happy, not too foolish or too staid.
+    And the right dose to be taken is some sunshine mixed with shade.
+
+"Aunt Sarah, I see there is still space on this page to write another
+poem, a favorite of mine. It is called, 'Be Strong,' by Maltbie
+Davenport."
+
+        Be Strong!
+        We are not here to play, to dream, to drift;
+        We have hard word to do, and loads to lift,
+        Shun not the struggle; face it, 'tis God's gift.
+
+        Be Strong!
+        Say not the days are evil--who's to blame?
+        And fold the hands and acquiesce--Oh, shame!
+        Stand up, speak out, and bravely, in God's name.
+
+        Be Strong!
+        It matters not how deep intrenched the wrong,
+        How hard the battle goes, the day how long;
+        Faint not, fight on! Tomorrow comes the song,
+
+
+LIFE'S COMMON THINGS.
+
+        How lovely are life's common things.
+          When health flows in the veins;
+        The golden sunshine of the days
+          When Phoebus holds the reins;
+
+        The floating clouds against the blue;
+          The fragrance of the air;
+        The nodding flowers by the way;
+          The green grass everywhere;
+
+        The feathery beauty of the elm,
+          With graceful-swaying boughs.
+        Where nesting songbirds find a home
+          And the night wind sighs and soughs;
+
+        The hazy blue of distant hill,
+          With wooded slope and crest;
+        The crimson sky when low at night
+          The sun sinks in the West;
+
+        The thrilling grandeur of the storm,
+          The lightning's vivid flash,
+        The mighty rush of wind and rain,
+          The thunder's awful crash.
+
+        And then the calm that follows storm,
+          And rainbow in the sky;
+        The rain-washed freshness of the earth--
+          A singing bird near by.
+
+        And oh, the beauty of the night!
+          Its hush, its thrill, its charm;
+        The twinkling brilliance of its stars;
+          Its tranquil peace and calm.
+
+        Oh, loving fatherhood of God
+          To give us every day
+        The lovely common things of life
+          To brighten all the way!
+
+        (Susan M. Perkins, in the Boston Transcript)
+
+
+ABOU BEN ADHEM AND THE ANGEL.
+
+    Abou Ben Adhem--may his tribe increase--
+    Awoke one night from a deep dream of peace
+    And saw, within the moonlight of his room,
+    Making it rich and like a lily in bloom,
+    An angel writing in a book of gold.
+    Exceeding peace had made Ben Adhem bold,
+    And to the presence in the room he said:
+    "What writest thou?" The vision raised his head,
+    And with a look made of all sweet accord,
+    Answered: "The names of those who love the Lord."
+    "And is mine one?" said Abou. "Nay, not so,"
+    Replied the angel. Abou spoke low,
+    But cheerily still, and Said, "I pray thee, then,
+    write me as one that loves his fellow-men."
+    The angel wrote and vanished. The next night
+    It came again, with a great, wakening light,
+    And showed the names whom love of God had blessed,
+    And, lo! Ben Adhem's name led all the rest.
+
+    LEIGH HUNT.
+
+
+
+
+CHAPTER X.
+
+
+SIBYLLA LINSABIGLER.
+
+A very original character was Sibylla Linsabigler, who had been a
+member of the Landis household several years. She was Aunt Sarah's
+only maid servant, but she disliked being referred to as a servant,
+and when she overheard "Fritz" Schmidt, as he passed the Landis farm
+on his way to the creek for a days fishing, call to Mary: "Miss
+Midleton, will you please send the butter over with the servant today,
+as I shall not return home in time for dinner" Sibylla said, "I ain't
+no servant. I'm hired girl What does that make out if I do work here?
+Pop got mad with me 'cause I wouldn't work at home no more for him and
+Mom without they paid me. They got three more girls to home yet that
+can do the work. My Pop owns a big farm and sent our 'Chon' to the
+college, and it's mean 'fer' him not to give us girls money for dress,
+so I work out, 'Taint right the way us people what has to work are
+treated these days," said Sibylla to herself, as she applied the broom
+vigorously to the gay-flowered carpet in the Landis parlor. "Because
+us folks got to work ain't no reason why them tony people over to the
+Perfessor's should call me a 'servant.' I guess I know I milk the
+cows, wash dishes, scrub floors, and do the washin' and ir'nin' every
+week, but I'm no 'servant,' I'm just as good any day as that
+good-fer-nothin' Perfesser's son," continued Sibylla, growing red in
+the face with indignation. "Didn't I hear that worthless scamp, Fritz
+Schmidt, a-referrin' to me and a-sayin' to Miss Midleton fer the
+'servant' to bring over the butter? Betch yer life this here 'servant'
+ain't a-goin' to allow eddicated people to make a fool of her. First
+chance I get I'll give that Perfesser a piece of my mind."
+
+Sibylla's opportunity came rather unexpectedly. The gentle,
+mild-mannered Professor was on good terms with his sturdy, energetic
+neighbor, John Landis, and frequently visited him for a neighborly
+chat. On this particular day he called as usual and found Sibvlla in
+the mood described.
+
+"Good afternoon, Sibylla," said the Professor, good-naturedly. "How
+are you today?"
+
+"I'd be a whole lot better if some people weren't so smart," replied
+Sibylla, venting her feelings on the broom. "Should think a Perfesser
+would feel himself too big to talk to a 'servant'."
+
+"On the contrary, my dear girl, I feel honored. I presume you are not
+feeling as well as usual. What makes you think it is condescension for
+me to address you?" asked the genial old man, kindly.
+
+"Well, since you ask me, I don't mind a-tellin' you. Yesterday your
+son insulted me, I won't take no insult from nobody, I am just as good
+as what you are, even if I hain't got much book larnin'."
+
+With this deliverance, Sibylla felt she had done full justice to the
+occasion and would have closed the interview abruptly had not the
+Professor, with a restraining hand, detained her.
+
+"We must get to the bottom of this grievance, Sibylla. I am sure there
+is some mistake somewhere. What did my son say?"
+
+"Well, if you want to know," replied the irate domestic, 'I'll tell
+you. He called me a 'servant.' I know I'm only a working girl, but
+your son nor nobody else ain't got no right to abuse me by callin' me
+a 'servant'."
+
+"Ah! I see. You object to the term 'servant' being applied to you,"
+said the Professor, comprehendingly. "The word 'servant' is
+distasteful to you. You feel it is a disgrace to be called a servant.
+I see! I see!" In a fatherly way, the old man resumed: "In a certain
+sense we are all servants. The history of human achievements is a
+record of service. The men and women who have helped the world most
+were all servants--servants to humanity. The happiest man is he who
+serves. God calls some men to sow and some to reap; some to work in
+wood and stone; to sing and speak. Work is honorable in all,
+regardless of the capacity in which we serve. There is no great
+difference, after all, between the ordinary laborer and the railroad
+president; both are servants, and the standard of measurement to be
+applied to each man is the same. It is not so much a question of
+station in life as it is the question of efficiency. Best of all, work
+is education. There is culture that comes without college and
+university. He who graduates from the college of hard work is as
+honorable as he who takes a degree at Yale or Harvard; for wisdom can
+be found in shop and foundry, field and factory, in the kitchen amid
+pots and kettles, as well as in office and school. The truly educated
+man is the man who has learned the duty and responsibility of doing
+something useful, something helpful, something to make this old world
+of ours better and a happier place in which to live. The word
+'servant,' Sibylla, is a beautiful one, rightly understood. The
+greatest man who ever lived was a servant. All His earthly ministry
+was filled with worthy deeds. When man pleaded with Him to rest, He
+answered: 'My Father worketh hitherto, and I work.' When one of
+Christ's followers desired to express the true nature of his work and
+office, he called himself a servant. He used a word, 'doulos,' which
+means, in the Greek language, a slave or a bond-servant. By the word
+'doulos' he meant to say that his mission in life was to work, to do
+good, to serve. This man was a great preacher, but it is possible for
+any one to become a 'doulos' in so far as he is willing to serve God
+and his fellowman. You see, Sibylla, the spirit of Christian work and
+brotherly love is the spirit of 'doulos.' The word has been
+transformed by service and unselfish devotion to duty. Great men who
+have blessed the world, and good and noble women who have helped to
+uplift humanity, have done it through service. It is just as honorable
+to bake well, and cook well, and to do the humblest daily tasks
+efficiently, as it is to play well on the piano and talk fluently
+about the latest books."
+
+At the conclusion of the Professor's little talk on the dignity of
+labor, a new light shone in Sibylla's eyes and a new thought gripped
+her soul. The spirit of "doulos" had displaced her antipathy toward
+the word servant.
+
+"I'll take that butter over to the Professer's home right away," she
+said, to herself.
+
+Before leaving Sibylla, the Professor quoted from the "Toiling of
+Felix," by Henry Vandyke:
+
+     "Hewing wood and drawing water, splitting stones and cleaving
+     sod, All the dusty ranks of labour, in the regiment of God, March
+     together toward His triumph, do the task His hands prepare;
+     Honest toil is holy service, faithful work is praise and prayer."
+
+     They who work without complaining, do the holy will of God.
+
+     Heaven is blest with perfect rest, but the blessing of earth is
+     toil.
+
+Sibylla Linsabigler was a healthy, large-boned, solidly-built, typical
+"Pennsylvania German" girl. Her clear, pinkish complexion looked as if
+freshly scrubbed with soap and water. A few large, brown freckles
+adorned the bridge of her rather broad, flat nose. She possessed red
+hair and laughing, red-brown eyes, a large mouth, which disclosed
+beautiful even, white teeth when she smiled, extraordinary large feet
+and hands, strong, willing and usually good-natured, although
+possessed of a quick temper, as her red hair indicated. Kind-hearted
+to a fault, she was of great assistance to Aunt Sarah, although she
+preferred any other work to that of cooking or baking. She kept the
+kitchen as well as other parts of the house, to quote Aunt Sarah,
+"neat as a pin," and did not object to any work, however hard or
+laborious, as long as she was not expected to do the thinking and
+planning. She was greatly attached to both Aunt Sarah and Mary, but
+stood rather in awe of John Landis, who had never spoken a cross word
+to her in the three years she had lived at the farm.
+
+Sarah Landis, knowing Sibylla to be an honest, industrious girl,
+appreciated her good qualities, thought almost as much of Sibylla as
+if she had been her daughter, and treated her in like manner, and for
+this reason, if for no other, she received willing service from the
+girl.
+
+Sibylla, a swift worker at all times, never finished work so quickly
+as on Wednesday and Saturday evenings, when she "kept company" with
+Jake Crouthamel. "Chake," as Sibylla called him, was a sturdy,
+red-faced young farmer, all legs and arms. He appeared to be put
+together loosely at the joints, like a jumping-jack, and never
+appeared at ease in his ill-fitting "store clothes." He usually wore
+gray corduroy trousers and big cowhide boots, a pink and white striped
+shirt and red necktie.
+
+Sibylla did not notice his imperfections, and thought him handsome as
+a Greek god.
+
+Jake, an honest, industrious young fellow, worked on a near-by farm,
+owned his own carriage, and had the privilege of using one of the farm
+horses when he wished, so he and Sibylla frequently took "choy rides,"
+as Sibylla called them.
+
+Jake Crouthamel was usually called "Boller-Yockel," this name having
+been accorded him on account of his having delivered to a purchaser a
+load of hay largely composed of rag-weed. The man called him an old
+"Boller-Yockel," and the name had clung to Jake for years.
+
+
+
+
+CHAPTER XI.
+
+"NEW COLONIAL" RAG RUGS.
+
+
+Several days had elapsed since that on which Mary's Aunt had planned
+to use the contents of her trunk to such good advantage, when Mary,
+coming into the room where her Aunt was busily engaged sewing,
+exclaimed: "Don't forget, Auntie, you promised to teach me to crochet
+rag rugs!"
+
+[Illustration: A "HIT-AND-MISS" RUG]
+
+"Indeed, I've not forgotten, and will make my promise good at once,"
+said Aunt Sarah. "We shall need quantities of carpet rags cut about
+one-half inch in width, the same as those used for making rag carpet.
+Of course, you are aware, Mary, that heavier materials should be cut
+in narrower strips than those of thinner materials. You will also
+require a long, wooden crochet needle, about as thick as an ordinary
+wooden lead pencil, having a hook at one end, similar to a common bone
+crochet needle, only larger. For a circular rug, crochet about twelve
+stitches (single crochet) over one end of a piece of candle wick or
+cable cord; or, lacking either of these, use a carpet rag of firm
+material; then draw the crocheted strip into as small a circle as
+possible, fasten and crochet round and round continuously until
+finished. The centre of a circular or oblong rug may be a plain color,
+with border of colored light and dark rags, sewed together
+promiscuously, called 'Hit and Miss.'
+
+[Illustration: A BROWN AND TAN RUG]
+
+"Or you might have a design similar to a 'Pin-wheel' in centre of the
+circular rug, with alternate stripes, composed of dark and
+light-colored rags."
+
+"I'd like one made in that manner from different shades that
+harmonize, browns and tans, for instance," said Mary.
+
+"You may easily have a rug of that description," continued her Aunt.
+"With a package of brown dye, we can quickly transform some light,
+woolen carpet rags I possess into pretty shades of browns and tans."
+
+[Illustration: RUG]
+
+"For a circular rug, with design in centre resembling a pin-wheel,
+commence crocheting the rug same as preceding one. Crochet three rows
+of one color, then mark the rug off into four parts, placing a pin to
+mark each section or quarter of the rug. At each of four points
+crochet one stitch of a contrasting shade. Crochet once around the
+circle, using a shade similar to that of the centre of rug for design,
+filling in between with the other shade. For the following row,
+crochet two stitches beneath the one stitch (not directly underneath
+the stitch, but one stitch beyond), filling in between with the other
+color. The third row, add three stitches beneath the two stitches in
+same manner as preceding row, and continue, until design in centre is
+as large as desired, then crochet 'Hit or Miss' or stripes. Do not cut
+off the carpet rags at each of the four points after crocheting
+stitches, but allow each one to remain and crochet over them, then
+pick up on needle and crochet every time you require stitches of
+contrasting shade. Then crochet several rows around the rug with
+different shades until rug is the required size. The under side should
+be finished off as neatly as the right, or upper side. Mary, when not
+making a design, sew the rags together as if for weaving carpet. When
+crocheting circular rugs, occasionally stretch the outside row to
+prevent the rug from curling up at edges when finished, as it would be
+apt to do if too tightly crocheted. If necessary, occasionally add an
+extra stitch. Avoid also crocheting it too loosely, as it would then
+appear like a ruffle. The advantage of crocheting over a heavy cord is
+that the work may be easily drawn up more tightly if too lose."
+
+
+
+
+CHAPTER XII.
+
+MARY IMITATES NAVAJO BLANKETS.
+
+
+On her return from an afternoon spent at Professor Schmidt's, Mary
+remarked to Aunt Sarah, "For the first time in my life I have an
+original idea!"
+
+"Do tell me child, what it is!"
+
+"The 'New Colonial' rag rugs we have lately finished are fine, but I'd
+just love to have a Navajo blanket like those owned by Professor
+Schmidt; and I intend to make a rag rug in imitation of his Navajo
+blanket."
+
+"Yes," answered her Aunt, "I have always greatly admired them myself,
+especially the large gray one which covers the Professor's own chair
+in the library. The Professor brought them with him when he returned
+from 'Cutler's Ranch' at Rociada, near Las Vegas, New Mexico, where he
+visited his nephew, poor Raymond, or rather, I should say, fortunate
+Raymond, an only child of the Professor's sister. A quiet, studious
+boy, he graduated at the head of his class at an early age, but he
+inherited the weak lungs of his father, who died of consumption.
+Raymond was a lovable boy, with a fund of dry humor and wit--the idol
+of his mother, who, taking the advice of a specialist, accompanied her
+boy, as a last resort, to New Mexico, where, partly owing to his
+determination to get well, proper food and daily rides on the mesa, on
+the back of his little pinto pony, he regained perfect health, and
+today is well, happily married and living in Pasadena, California, so
+I have been told by Frau Schmidt, who dearly loves the boy."
+
+"But Mary, forgive an old woman for rambling away from the subject in
+which you are interested--Navajo blankets. Ever since we planned to
+make a rug with a swastika in the centre, I have been trying to evolve
+from my brain (and your Uncle John says my bump of inventiveness is
+abnormally large) a Navajo rag rug for the floor of the room you
+intend to furnish as Ralph's den, in the home you are planning. Well,
+my dear, a wooden crochet hook in your deft fingers will be the magic
+wand which will perform a miracle and transform into Navajo blankets
+such very commonplace articles as your discarded gray eiderdown
+kimona, and a pair of your Uncle's old gray trousers, which have
+already been washed and ripped by Sibylla, to be used for making
+carpet rags. These, combined with the gray skirt I heard you say had
+outlived its day of usefulness, will furnish the background of the
+rug. The six triangles in the centre of the rug, also lighter stripes
+at each end of the rug, we will make of that old linen chair-cover and
+your faded linen skirt, which you said I might use for carpet rags;
+and, should more material be needed, I have some old, gray woolen
+underwear in my patch bag, a gray-white, similar to the real Navajo.
+The rows of black with which we shall outline the triangles may be
+made from those old, black, silk-lisle hose you gave me, by cutting
+them round and round in one continuous strip. Heavy cloth should be
+cut in _very_ narrow strips. Sibylla will do that nicely; her hands
+are more used to handling large, heavy shears than are yours. The
+linen-lawn skirt you may cut in strips about three-fourths of an inch
+in width, as that material is quite thin. I would sew rags of one
+color together like carpet rags, not lapping the ends more than
+necessary to hold them together. The rug will be reversible, both
+sides being exactly alike when finished. I should make the rug about
+fifty-three stitches across. This will require about six and
+one-fourth yards of carpet rags, when sewed together, to crochet once
+across. I think it would be wise to cut all rags of different weight
+materials before commencing to crochet the rug, so they may be well
+mixed through. I will assist you with the work at odd moments, and in
+a short time the rug will be finished."
+
+The rug, when finished, was truly a work of art, and represented many
+hours of labor and thought. But Mary considered it very fascinating
+work, and was delighted with the result of her labor--a rug the exact
+imitation of one of the Professor's genuine Indian Navajo blankets,
+the work of her own hands, and without the expenditure of a penny.
+
+Mary remarked: "I do not think all the triangles in my rug are the
+exact size of the paper pattern you made me, Aunt Sarah. The two in
+the centre appear larger than the others."
+
+"Well," remarked her Aunt, "if you examine closely the blankets owned
+by Professor Schmidt, you will find the on the ones woven by Navajo
+Indians are not of an equal size."
+
+'Tis said Navajo blankets and Serapes will become scarce and higher in
+price in the future, on account of the numerous young Indians who have
+been educated and who prefer other occupations to that of weaving
+blankets, as did their forefathers; and the present disturbance in
+Mexico will certainly interfere with the continuance of this industry
+for a time.
+
+[Illustration: IMITATION OF NAVAJO BLANKET]
+
+[Illustration: RUG WITH DESIGN]
+
+"Mary, while you have been planning your Navajo rug, I have been
+thinking how we may make a very attractive as well as useful rug. You
+remember, we could not decide what use to make of your old, tan
+cravenette stormcoat? I have been thinking we might use this, when
+cut into carpet rags, for the principal part of the rug, and that old,
+garnet merino blouse waist might be cut and used for the four corners
+of a rug, and we might have gay stripes in the centre of the rug to
+form a sort of design, and also put gay stripes at each end of the
+rug.
+
+"And you might crochet a rug, plain 'Hit or Miss,' of rather
+bright-colored rags."
+
+"Yes," said Mary, "I think I will crochet a swastika in the centre of
+a rug, as you suggest, of bright orange, outlined with black, and a
+stripe of orange edged with black at each end of the rug to match the
+centre. Don't you think that would be pretty, Aunt Sarah?"
+
+[Illustration: "HIT-OR-MISS" RUG WITH SWASTIKA CENTRE]
+
+"Yes indeed, but Mary, don't you think the swastika would show more
+distinctly on a rug with a plain background?"
+
+"Perhaps it would," replied Mary, "but I think I'll crochet one of
+very gayly-colored rags, with a swastika in the centre."
+
+[Illustration: A "PRAYER RUG" OF SILK SCRAPS.]
+
+"Aunt Sarah," said Mary, "do tell me how that pretty little rug
+composed of silk scraps is made."
+
+"Oh, that _silk_ rug; 'twas given me by Aunt Cornelia, who finished it
+while here on a visit from New York. I never saw another like it, and
+it has been greatly admired. Although possessed of an ordinary amount
+of patience, I don't think I'll ever make one for myself. I don't
+admire knitted rugs of any description, neither do I care for braided
+rugs. I think the crocheted ones prettier. But, Mary, this small silk
+rug is easily made should you care to have one. I will commence
+knitting one for you at once. You will then find a use for the box of
+bright-colored silks you possess, many of which are quite too small to
+be used in any other manner. Professor Schmidt calls this a 'Prayer
+Rug.' He said: 'This rug, fashioned of various bright-hued silks of
+orange, purple and crimson, a bright maze of rich colors, without any
+recognizable figure or design, reminds me of the description of the
+'Prayer Carpet' or rugs of the Mohammedans. They are composed of
+rich-hued silks of purple, ruby and amber. 'Tis said their delicacy of
+shade is marvelous and was suggested by the meadows of variegated
+flowers.' But this is a digression; you wished directions for making
+the rug.
+
+"Use tiny scraps of various bright-hued silks, velvets and satins, cut
+about 3-1/2 inches long and about one-half inch in width. Ends should
+always be cut slanting or bias; never straight. All you will require
+besides the silk scraps, will be a ball of common cord or twine, or
+save all cord which comes tied around packages, as I do, and use that
+and two ordinary steel knitting needles. When making her rug, Aunt
+Cornelia knitted several strips a couple of inches in width and the
+length she wished the finished rug to be. The strips when finished she
+sewed together with strong linen thread on the wrong side of the rug.
+She commenced the rug by knitting two rows of the twine or cord. (When
+I was a girl we called this common knitting 'garter stitch.') Then,
+when commencing to knit third row, slip off first stitch onto your
+other needle; knit one stitch, then lay one of the tiny scraps of silk
+across or between the two needles; knit one stitch with the cord. This
+holds the silk in position. Then fold or turn one end of silk back on
+the other piece of silk and knit one stitch of cord to hold them in
+place, always keeping silk on one side, on the top of rug, as this rug
+is not reversible. Continue in this manner until one row is finished.
+Then knit once across plain with cord, and for next row lay silk
+scraps in and knit as before. Always knit one row of the cord across
+plain after knitting in scraps of silk, as doing this holds them
+firmly in position. Of course, Mary, you will use judgment and taste
+in combining light and dark, bright and dull colors. Also, do not use
+several scraps of velvet together. Use velvet, silk and satin
+alternately. Should any scraps of silk be longer than others after
+knitting, trim off evenly so all will be of uniform size. When her rug
+was finished, Aunt Cornelia spread it, wrong side uppermost, on an
+unused table, covered it with a thick boiled paste, composed of flour
+and water, allowed it to dry thoroughly, then lined the rug with a
+heavy piece of denim. This was done to prevent the rug from curling up
+at edges, and caused it to lie flat on floor; but I think I should
+prefer just a firm lining or foundation of heavy burlap or denim."
+
+"Thank you, Aunt Sarah, for your explicit directions. I cannot fail to
+know just how to knit a silk rug, should I ever care to do so. I think
+the work would be simply fascinating."
+
+
+
+
+CHAPTER XIII.
+
+THE GIRLS' CAMPFIRE, ORGANIZED BY MARY.
+
+
+One day in early June, when all nature seemed aglow with happiness, we
+find Mary earnestly discussing with Elizabeth Schmidt the prosaic,
+humdrum life of many of the country girls, daughters of well-to-do
+farmers in the vicinity.
+
+"I wish," said Mary, wrinkling her forehead thoughtfully, "I could
+think of some new interest to introduce into their lives; some way of
+broadening their outlook; anything to bring more happiness into their
+commonplace daily toil; something good and helpful for them to think
+about."
+
+All at once Mary, who was not usually demonstrative, clapped her
+hands, laughed gleefully and said: "I have it, Elizabeth. The very
+thing! Suppose we start a 'girls' campfire,' right here in the
+country? I don't think we shall have any trouble to organize."
+
+"And you, because you understand all about it, will be the Guardian,"
+said Elizabeth.
+
+At first Mary demurred, but, overcome by Elizabeth's pleading, finally
+gave a reluctant consent. They then made out a list of the girls they
+thought might be willing to join, Mary promising to write at once for
+a handbook. They separated, Elizabeth to call to see the girls, and
+Mary to interview their parents. Their efforts were rewarded with
+surprisingly gratifying results, for many of the girls had read about
+the "Campfire Girls" and were anxious to become members.
+
+       *       *       *       *       *
+
+One afternoon, several weeks later, had you gone into the old apple
+orchard, at the farm, you would have seen thirteen eager young girls,
+ranging in age from fourteen to sixteen, listening intently to Mary,
+who was telling them about the "Campfire Girls." What she told them
+was something like this:
+
+"Now girls, we are going to have a good time. Some of our good times
+will be play and some work. When you join, you will become a 'Wood
+Gatherer,' and after three months' successful work, if you have met
+certain qualifications, you will be promoted to the rank of 'Fire
+Maker.' Later on, when you come to realize what it means to be a
+'Torch Bearer,' you will be put in that rank. The first law which you
+learn to follow is one which you must apply to your daily life. It is:
+Seek beauty, give service, pursue knowledge, be trustworthy, hold on
+to health, glorify work, be happy. 'The Camp Fire' has meant so much
+to girls I have known, for their betterment, and has been so helpful
+in many ways, you surely will never regret becoming a member of the
+organization, or be anything but happy if you keep their laws. There
+will be no dues, except what is collected for good times, and no
+expense except the cost of your ceremonial costume, epaulettes and
+honor beads. The latter are quite inexpensive. The honors are divided
+into several classes, and for each honor a bead is given as a symbol
+of your work. A special colored bead is given for each class. We shall
+meet about once every week. The monthly meeting is called the 'Council
+Fire.' I will tell you later about the 'Wohelo' ceremony. By the way,
+girls, 'Wohelo' stands for work, health and love. You see, the word is
+composed of the first two letters of each word."
+
+The girls appeared to be greatly interested, and Mary felt very much
+encouraged. Some of the girls left to talk it over with the homefolks,
+while others, wishing to learn more of the organisation, plied Mary
+with numerous questions. Finally, in desperation, she said: "Girls, I
+will read you the following from the 'Camp Fire Girls' Handbook, which
+I received this morning:"
+
+'The purpose of this organization is to show that the common things of
+daily life are the chief means of beauty, romance and adventure; to
+aid in the forming of habits making for health and vigor, the
+out-of-door habit and the out-of-door spirit; to devise ways of
+measuring and creating standards to woman's work, and to give girls
+the opportunity to learn how to "keep step," to learn team work,
+through doing it; to help girls and women serve the community, the
+larger home, in the same way they have always served the individual
+home; to give status and social recognition to the knowledge of the
+mother, and thus restore the intimate relationship of mothers and
+daughters to each other.'
+
+"Well, girls," said Mary, as she laid aside the book, "I think you all
+understand what a benefit this will be to you, and I will do all in
+my power to help you girls, while I am at the farm this summer. It is
+too late to tell you any more today. The information I have given you
+will suffice for the present. Three cheers for our Camp Fire! which
+will be under way in two months, I trust."
+
+       *       *       *       *       *
+
+The members of "Shawnee" Camp Fire held their first Council Fire, or
+Ceremonial Meeting, the second week in July. The girls, all deeply
+interested, worked hard to secure honors which were awarded for
+engaging in domestic duties well known to the home, for studying and
+observing the rules of hygiene and sanitation, and for learning and
+achievements in various ways. They held weekly meetings and studied
+diligently to win the rank of Fire Maker.
+
+A girl, when she joins, becomes a Wood Gatherer; she then receives a
+silver ring.
+
+The weeks pass swiftly by, and it is time for another Camp Fire. The
+girls selected as their meeting place for this occasion farmer
+Druckenmuller's peach orchard, to which they walked, a distance of
+about three miles from the home of Elizabeth Schmidt. They left about
+two o'clock in the afternoon, intending to return home before
+nightfall, a good time being anticipated, as they took with them lunch
+and materials for a corn-roast.
+
+The peach orchard in question, covering many acres, was situated at
+the foot of a low hill. Between the two flowed an enchanting,
+fairy-like stream, the cultivated peach orchard on one side, and on
+the opposite side the forest-like hill, covered with an abundance of
+wild flowers.
+
+When the afternoon set for the Council Fire arrived, had you happened
+to meet the fifteen merry, chattering girls, accompanied by two older
+girls, Mary and Lucy Robbins (the country school teacher), as
+chaperones, wending their way to the orchard, you, without a doubt,
+would have smiled and a question might naturally have arisen regarding
+their sanity. They certainly possessed intelligent faces, but why
+those queer-shaped Indian dresses? And such an awkward length for a
+young girl's dress! And why was their hair all worn hanging in one
+braid over each shoulder, with a band over the forehead? Why so many
+strings of gaudy beads around their necks? These questions may all be
+answered in one single sentence: The girls are dressed in Ceremonial
+Costume.
+
+[Illustration: ELIZABETH SCHMIDT "LAUGHING WATER"]
+
+A great many delays along the way were caused by girls asking the
+names of the different wild flowers and weeds they noticed in passing.
+One of the girls stopped to examine a prickly-looking plant about two
+feet high, with little, blue flowers growing along the stem, and asked
+if any one knew the name of it. They were about to look it up in a
+small "Flower Guide" owned by one of the girls, when some one said:
+"Why, that is a weed called 'Vipers Bougloss,'" They also found
+cardinal flower, thorn apple, monkey flower and jewel-weed in
+abundance, wild sunflower, ginseng, early golden rod, "Joe-pie-weed,"
+marshallow, black cohosh and purple loose-trifle. The girls also
+noticed various birds.
+
+On a tall tree one of the girls espied a rose-breasted Grosbeak, rare
+in this part of Bucks County. They all stopped and watched for a short
+time a white-bellied Nut-hatch. The girls were startled as a Scarlet
+Tanger flew past to join his mate, and they at last reached their
+rendezvous, the orchard.
+
+By half-past three they were all seated in a circle waiting for the
+ceremonies to begin. Mary Midleton, their Guardian, stepped to the
+front, saying: "Sunflower, light the fire." Sunflower, through several
+months of daily attainment, had become a Fire-maker and was very proud
+of the Fire-maker's bracelet she was entitled to wear. Sunflower was
+given that name because she always looked on the bright side of
+everything; she looked like a sunflower, too, with her tanned face and
+light, curly hair.
+
+All the girls had symbolical names given them. "Lark" was so named
+because of her sweet voice and because she loved to sing; "Sweet
+Tooth," on account of her love for candy; "Quick Silver," because she
+was quick, bright and witty; "Great Buffalo," a girl who was very
+strong; Elizabeth Schmidt, "Laughing Water," so named because she
+laughed and giggled at everybody and everything; "Babbling Brook,"
+because it seemed an utter impossibility for her to stop talking;
+"Burr," because she sticks to ideas and friends; "Faith," quiet and
+reserved; "Comet," comes suddenly and brings a lot of light; "Black
+Hawk," always eager at first, but inclined to let her eagerness wear
+off: "Pocahontas," because she never can hurry; "Ginger Foot," a
+fiery temper, "Gypsy," so named on account of her black hair; "Bright
+Eyes," for her bright, blue eyes; "Rainbow," for her many ways, and
+because she is pretty.
+
+As "Sunflower" took the matches and knelt by the pile of wood and
+lighted the fire, she recited the Ode to the Fire:
+
+"Oh, Fire! Long years ago, when our fathers fought with great beasts,
+you were their protector. From the cruel cold of winter you saved.
+When they needed food, you changed the flesh of beasts into savory
+meat for them. Through all ages your mysterious flame has been a
+symbol of the Great Spirit to them. Tonight we light this fire in
+remembrance of the Great Spirit Who gave you to us."
+
+Then the girls sang the chant or chanted:
+
+    Wohelo for aye,
+    Wohelo for aye,
+    Wohelo for aye,
+    Wohelo for work,
+    Wohelo for health,
+    Wohelo,
+    Wohelo for love.
+
+Then they recited the Wood-gatherer's Desire:
+
+"It is my desire to be a Campfire Girl and keep the law of the Camp
+Fire, which is 'To Seek Beauty, Give Service, Pursue Knowledge, Be
+Trustworthy, Hold onto Health, Glorify Work, Be Happy,'"
+
+None had yet attained the highest rank, that of Torch Bearer, won by
+still greater achievement, the Camp having been organized so recently.
+Their motto was "The light which has been given to me, I desire to
+pass undimmed to others."
+
+"Gypsy," the secretary, then read the "Count" for the last meeting and
+called the roll, and the girls handed in the list of honors they had
+won in the last month. Some amused themselves playing games, while
+others gathered more wood.
+
+At five o'clock the corn and white and sweet potatoes were in the fire
+roasting. A jolly circle of girls around the fire were busily engaged
+toasting "Weiners" for the feast, which was finally pronounced ready
+to be partaken of. The hungry girls "fell to" and everything eatable
+disappeared as if by magic; and last, but not least, was the toasting
+of marshmallows, speared on the points of long, two-pronged sticks
+(broken from near-by trees), which were held over the fire until the
+marshmallows turned a delicate color. When everything had been eaten,
+with the exception of several cardboard boxes, corn cobs and husks,
+the girls quickly cleared up. Then, seated around the fire, told what
+they knew of Indian legends and folklore.
+
+Noticing the sun slowly sinking in the West, they quickly gathered
+together their belongings and started homeward singing, "My Country,
+'tis of Thee, Sweet Land of Liberty."
+
+Thus broke up the second Council Fire, and in the heart of each girl
+was the thought of how much the Campfire was helping them to love God
+and His works.
+
+
+
+
+CHAPTER XIV.
+
+MARY MAKES "VIOLET" AND "ROSE LEAF" BEADS.
+
+
+"Aunt Sarah," exclaimed Mary one day, "you promised to tell me exactly
+how you made those 'Rose Beads' you have."
+
+"Yes, my dear, and you must make the beads before the June roses are
+gone. The process is very simple. If you would have them very sweet,
+get the petals of the most fragrant roses. I used petals of the
+old-fashioned, pink 'hundred leaf' and 'blush roses.' Gather a
+quantity, for you will need them all. Grind them to a pulp in the food
+chopper, repeat several times and place the pulp and juice into an
+_iron_ kettle or pan. This turns the pulp black, which nothing but an
+iron kettle will do; cook, and when the consistency of dough it is
+ready to mold into beads. Take a bit of the dough, again as large as
+the size you wish your beads to be when finished, as they shrink in
+size when dried, and make them of uniform size, or larger ones for the
+centre of the necklace, as you prefer. Roll in the palms of your
+hands, until perfectly round, stick a pin through each bead, then
+stick the pins into a bake board. Be careful the bead does not touch
+the board, as that would spoil its shape. Allow the beads to remain
+until perfectly dry. If they are to have a dull finish, leave as they
+are. If you wish to polish them, take a tiny piece of vaseline on the
+palm of the hand and rub them between the palms until the vaseline is
+absorbed. Then string them on a linen thread. Keep in a closed box to
+preserve their fragrance. Those I showed you, Mary, I made many years
+ago, and the scent of the roses clings 'round them still.'"
+
+"Did you know, Mary, that beads may be made from the petals of the
+common wild blue violet in exactly the same manner as they are made
+from rose leaves?"
+
+"No, indeed, but I don't think the making of beads from the petals of
+roses and violets as wonderful as the beads which you raise in the
+garden. Those shiny, pearl-like seeds or beads of silvery-gray, called
+'Job's Tears,' which grow on a stalk resembling growing corn; and to
+think Professor Schmidt raised those which Elizabeth strung on linen
+thread, alternately with beads, for a portiere in their sitting-room."
+
+"Yes, my dear, the beads must be pierced before they become hard;
+later they should be polished. Did you ever see them grow, Mary? The
+beads or 'tears' grow on a stalk about fifteen inches high and from
+the bead or 'tear' grows a tiny, green spear resembling oats. They are
+odd and with very little care may he grown in a small garden."
+
+"They certainly are a curiosity," said Mary.
+
+
+
+
+CHAPTER XV.
+
+MARY AND ELIZABETH VISIT SADIE SINGMASTER.
+
+
+Farmer Landis, happening to mention at the breakfast table his
+intention of driving over to the "Ax Handle Factory" to obtain wood
+ashes to use as a fertilizer, his wife remarked, "Why not take Mary
+with you, John? She can stop at Singmaster's with a basket of carpet
+rags for Sadie. I've been wanting to send them over for some time."
+Turning to Mary, she said: "Poor little, crippled Sadie! On account of
+a fall, which injured her spine, when a small child, she has been
+unable to walk for years. She cuts and sews carpet rags, given her by
+friends and neighbors, and from their sale to a carpet weaver in a
+near-by town, helps her widowed mother eke out her small income."
+
+"I'd love to go see her," said Mary. Elizabeth Schmidt also expressed
+her willingness to go, when asked, saying: "I am positive mother will
+add her contribution to the carpet rags for Sadie, I do pity her so
+very much."
+
+"Yes," said Mary's Aunt, "she is poor and proud. She will not accept
+charity, so we persuade her to take carpet rags, as we have more than
+we can possibly use."
+
+On reaching the Singmaster cottage, the girls alighted with their
+well-filled baskets, Mary's Uncle driving on to the "Ax Handle
+Factory," promising to call for the girls on his return. The sad,
+brown eyes of Sadie, too large for her pinched, sallow face, shone
+with pleasure at sight of the two young girls so near her own age, and
+she smiled her delight on examining the numerous bright-colored
+patches brought by them. Thinking the pleasure she so plainly showed
+might appear childish to the two girls, she explained: "I do get so
+dreadfully tired sewing together so many dull homely rags. I shall
+enjoy making balls of these pretty, bright colors."
+
+"Sadie," Mary inquired, "will you think me inquisitive should I ask
+what the carpet weaver pays you for the rags when you have sewed and
+wound them into balls?"
+
+"Certainly not," replied Sadie. "Four cents a pound is what he pays
+me. It takes two of these balls to make a pound," and she held up a
+ball she had just finished winding.
+
+"Is _that all_ you get?" exclaimed Elizabeth.
+
+"Have you ever made rag rugs?" inquired Mary.
+
+"No, I have never even seen one. Are they anything like braided mats?"
+
+"Yes, they are somewhat similar to them, but I crochet mine and think
+them prettier. I have made several, with Aunt Sarah's assistance. I'll
+come over and teach you to make them one of these days, should you
+care to learn, and I'm positive you will find ready sale for them. In
+fact, I've several friends in the city who have admired the ones I
+have, and would like to buy rugs for the Colonial rooms they are
+furnishing. Sadie, can you crochet?"
+
+"Oh, yes. I can do the plain stitch very well."
+
+"That is all that will be necessary. You will become very much
+interested in inventing new designs, it is very fascinating work, and
+it will be more remunerative than sewing carpet rags. Aunt Sarah will
+send you more carpet rags if you require them, and should you wish
+dull colors of blue or pink, a small package of dye will transform
+white or light-colored rags into any desired shade, to match the
+furnishings of different rooms. I think the crocheted rugs much
+prettier than the braided ones, which are so popular in the 'Nutting'
+pictures, and the same pretty shades may be used when rugs are
+crocheted."
+
+When Farmer Landis came for the girls, he found them too busily
+engaged talking to hear his knock at the door. During the drive home
+Mary could think and talk of nothing but Sadie Singmaster, and the
+rugs she had promised to teach her to make at an early day. Elizabeth,
+scarcely less enthusiastic, said: "I've a lot of old things I'll give
+her to cut up for carpet rags."
+
+Reaching home, Mary could scarcely wait an opportunity to tell Aunt
+Sarah all her plans for Sadie's betterment. When she finally did tell
+her Aunt, she smiled and said: "Mary, I'm not surprised. You are
+always planning to do a kind act for some one. You remind me of the
+lines, 'If I Can Live,' by Helen Hunt Jackson." And she repeated the
+following for Mary:
+
+IF I CAN LIVE.
+
+    If I can live
+    To make some pale face brighter and to give
+    A second luster to some tear-dimmed eye,
+      Or e'en impart
+      One throb of comfort to an aching heart,
+    Or cheer some wayworn soul in passing by;
+
+    If I can lend
+    A strong hand to the fallen, or defend
+    The right against a single envious strain,
+      My life, though bare,
+      Perhaps, of much that seemeth dear and fair
+    To us of earth, will not have been in vain.
+
+    The purest joy,
+    Most near to heaven, far from earth's alloy,
+    Is bidding cloud give way to sun and shine;
+      And 'twill be well
+      If on that day of days the angels tell
+    Of me, she did her best for one of Thine.
+
+
+
+
+CHAPTER XVI.
+
+OLD PARLOR MADE BEAUTIFUL (MODERNIZED).
+
+
+When John Landis came into possession of "Clear Spring" Farm, where
+his mother had lived during her lifetime, she having inherited it from
+her father, the rooms of the old farm house were filled with quaint,
+old-fashioned furniture of every description. "Aunt Sarah," on coming
+to the farm to live, had given a personal touch and cheery, homelike
+look to every room in the house, with one exception, the large,
+gloomy, old-fashioned parlor, which was cold, cheerless and damp. She
+confessed to Mary she always felt as if John's dead-and-gone
+ancestors' ghostly presences inhabited the silent room. The windows
+were seldom opened to allow a ray of sunlight to penetrate the dusk
+with which the room was always enveloped, except when the regular
+weekly sweeping day arrived; when, after being carefully swept and
+dusted, it was promptly closed. A room every one avoided, Aunt Sarah
+was very particular about always having fresh air and sunlight in
+every other part of the house but his one room. The old fireplace had
+been boarded up many years before Aunt Sarah's advent to the farm, so
+it could not be used. One day Mary noticed, while dusting the room
+(after it had been given a thorough sweeping by Sibylla, Aunt Sarah's
+one maid servant), that the small, many-paned windows facing the East,
+at one end of the parlor, when opened, let in a flood of sunshine; and
+in the evening those at the opposite end of the long room gave one a
+lovely view of the setting sun--a finer picture than any painted by
+the hand of a master. Mary easily persuaded her Aunt to make some
+changes in the unlivable room. She suggested that they consult her
+Uncle about repapering and painting the room and surprise him with the
+result when finished.
+
+Aunt Sarah, who never did things by halves, said: "Mary, I have long
+intended 'doing over' this room, but thought it such a great
+undertaking. Now, with your assistance, I shall make a sweep of these
+old, antiquated heirlooms of a past generation. This green carpet,
+with its gorgeous bouquets of roses, we shall have combined with one
+of brown and tan in the attic. Your Uncle shall take them with him
+when he drives to town and have them woven into pretty, serviceable
+rugs for the floor."
+
+"And, oh! Aunt Sarah," cried Mary, "do let's have an open fireplace.
+It makes a room so cheery and 'comfy' when the weather gets colder, on
+long winter evenings, to have a fire in the grate. I saw some lovely,
+old brass andirons and fender in the attic, and some brass
+candlesticks there also, which will do nicely for the mantel shelf
+over the fireplace. I'll shine 'em up, and instead of this
+hideously-ugly old wall paper with gay-colored scrawley figures, Aunt
+Sarah, suppose we get an inexpensive, plain, tan felt paper for drop
+ceiling and separate it from the paper on the side wall, which should
+be a warm, yellow-brown, with a narrow chestnut wood molding. Then
+this dull, dark, gray-blue painted woodwork; could any one imagine
+anything more hideously ugly? It gives me the 'blues' simply to look
+at it. Could we not have it painted to imitate chestnut wood? And
+don't you think we might paint the floor around the edges of the rug
+to imitate the woodwork? Just think of those centre panels of the door
+painted a contrasting shade of pale pink. The painter who did this
+work certainly was an artist. A friend of mine in the city, wishing to
+use rugs instead of carpets on her floors, and not caring to go to the
+expense of laying hardwood floors, gave the old floors a couple of
+coats of light lemon, or straw-colored paint, then stained and grained
+them a perfect imitation of chestnut, at small expense. The floors
+were greatly admired when finished, and having been allowed to dry
+thoroughly after being varnished, proved quite durable. I will write
+to my friend at once and ask her exactly how her floors were treated."
+
+"Now, Mary, about this old-style furniture. The old grandfather clock
+standing in the corner, at the upper end of the room, I should like to
+have remain. It is one hundred and fifty years old and belonged to my
+folks, and, although old-fashioned, is highly valued by me."
+
+"Of course," said Mary, "we'll certainly leave that in the room."
+
+"Also," said Aunt Sarah, "allow the old cottage organ and large,
+old-fashioned bookcase belonging to your Uncle to remain. He has
+frequently spoken of moving his bookcase into the next room, when he
+was obliged to come in here for books, of which he has quite a
+valuable collection."
+
+[Illustration:
+
+A-24 Seed Wreath
+A-25 Wax Fruit
+A-26 Old Parlor Mantel
+A-27 Old Clock
+A-28 Boquet of Hair Flowers ]
+
+"Oh," said Mary, "no need of that. We will move Uncle John in here,
+near the bookcase, when we get our room fixed up. Aunt Sarah, we will
+leave that old-fashioned table, also, with one leaf up against the
+wall, and this quaint, little, rush-bottomed rocker, which I just dote
+on."
+
+"Why, dear," exclaimed Aunt Sarah, "there are several chairs to match
+it in the attic, which you may have when you start housekeeping for
+your very own. And," laughingly, said her Aunt, "there is another old,
+oval, marble-topped table in the attic, containing a large glass case
+covering a basket of wax fruit, which you may have."
+
+"No, Aunt Sarah," said Mary, "I don't believe I want the fruit, but I
+will accept your offer of the table. Well, Aunt Sarah, I know you
+won't have this old, black what-not standing in the corner of the
+room. I do believe it is made of spools, strung on wire, as supports
+for the shelves; then all painted black, imitation of ebony, I
+suppose. It must have been made in the Black Age, at the same time the
+old corner cupboard was painted, as Uncle John told me he scraped off
+three different layers of paint before doing it over, and one was
+black. It was originally made of cherry. It certainly looks fine now,
+with those new brass hinges and pretty, old-fashioned glass knobs."
+
+"Yes, Mary," replied her Aunt, "and there is an old corner cupboard in
+the attic which belonged to my father, that you may have, and, with a
+very little labor and expense, Ralph can make it look as well as mine.
+It has only one door and mine possesses two."
+
+"Aunt Sarah," exclaimed Mary, "you are a dear! How will I ever repay
+you for all your kindness to me?"
+
+"By passing it on to some one else when you find some one needing
+help," said Aunt Sarah.
+
+"Such a collection of odd things, Aunt Sarah, as are on this what-not
+I never saw. Old ambrotypes and daguerreotypes of gone and forgotten
+members of the 'freinshoft,' as you sometimes say. I don't believe you
+know any of them."
+
+"Yes, the red plush frame on the mantel shelf contains a picture of
+John's Uncle, a fine-looking man, but he possessed 'Wanderlust' and
+has lived in California for many years.
+
+"Oh, you mean the picture on the mantel standing near those twin
+gilded china vases, gay with red and blue paint?"
+
+"Yes; and that small china and gilt stand with little bowl and pitcher
+was given me when a small child."
+
+"Suppose I bring a basket and we will fill it with articles from the
+mantel and what-not," said Mary, "and carry them all to the attic,
+until you have a rummage sale some day. We'll burn these 'everlasting'
+and 'straw' flowers, and pampas grass, and this large apple stuck full
+of cloves. Here is a small china dog and a little china basket with a
+plaited china handle decorated with gilt, and tiny, pink-tinted china
+roses. And these large, glass marbles containing little silver eagles
+inside; also this small, spun-glass ship and blue-and-pink-striped
+glass pipe. Aunt Sarah, some of your ancestors must have attended a
+glass blowers' exhibition in years past."
+
+"This branch of white coral, these large snail shells (when a child I
+remember holding them to my ear to hear a noise resembling the roar of
+the ocean), and this small basket, fashioned of twigs and tendrils of
+grape vine, then dipped in red sealing wax, certainly is a good
+imitation of coral, and this plate, containing a miniature ship
+composed of green postage stamps, we will place in your corner
+cupboard."
+
+"And, Aunt Sarah, I suppose this deep, glass-covered picture frame
+containing a bouquet of hair flowers, most wonderfully and fearfully
+made, was considered a work of art in days past and gone, as was also
+the crescent in a frame on the opposite side of the room, composed of
+flowers made of various seeds of grain and garden vegetables. Those
+daisies, made of cucumber seeds with grains of red corn for centres,
+and those made of tiny grains of popcorn with a watermelon seed in
+centre, are cute. The latter look like breastpins with a circle of
+pearls around the edge. And this glass case on the table, containing a
+white cross, covered with wax tube roses, ivy leaves and fuchsias
+drooping from the arms of the cross, sparkling with diamond dust! The
+band of green chenille around its base matches the mat underneath,
+composed of green zephyr of different shades, knitted, then raveled to
+imitate moss, I suppose; and, no doubt, this marble-topped table has
+stood here for fifty years, in this same spot, for the express purpose
+of holding this beautiful (?) work of art."
+
+"The hair flowers and the seed wreath were made by John's sister,"
+replied Aunt Sarah.
+
+"Aunt Sarah," exclaimed Mary, "I've an original idea. This oval,
+marble-topped table has such strong, solid legs of black walnut,
+suppose we remove the marble slab and have a large, circular top made
+of wood at the planing mill? Wait; I'll get my tape measure. About
+thirty-two inches in diameter will do. The new top we shall stain to
+match the walnut frame, and it could be easily fastened to the table
+with a couple of screws; and, after the marble top has been well
+scoured, we'll use it in the kitchen as a bake board on which to roll
+out pie crust."
+
+Her Aunt as usual acquiesced to all Mary's suggestions.
+
+"You're a dear, Aunt Sarah!" exclaimed Mary, as she gave her a hug,
+"and I'll embroider big, yellow daisies with brown centres of French
+knots on gray linen for a new table cover. Won't they look just
+sweet?"
+
+"Yes, Mary, and I'll buy a large, new lamp with a pretty shade, as I
+feel sure your Uncle will like to sit here evenings to read his papers
+and farm journals."
+
+"And don't forget the Shriners' little magazine, _The Crescent_, which
+amuses him so greatly. Aunt Sarah, I do wish those stiff,
+starchy-looking, blue-white Nottingham lace curtains at the windows
+had grown yellow with age. They would be ever so much prettier and
+softer looking, and they are such a pretty, neat design, too."
+
+"Oh!" replied her Aunt, "that may be easily remedied. I'll just dip
+them into a little weak liquid coffee and that will give them a creamy
+tint, and take out the stiffness."
+
+"Now," said Mary, "what shall we do with these stiff, ugly,
+haircloth-covered chairs and sofa?"
+
+"Why," replied Aunt Sarah, "we shall buy cretonne or art cloth, in
+pretty shades of brown and tan or green, to harmonize with the wall
+paper, and make slip covers for them all. We could never think of
+dispensing with the sofa. It is a very important article of furniture
+in German households. The hostess usually gives the person of greatest
+distinction among her guests the place of honor beside her on the
+sofa."
+
+"These chairs have such strong, well-made, mahogany frames it would be
+a pity not to use them. Now," continued Mary, "about the pictures on
+the wall. Can't we consign them all to the attic? We might use some
+of the frames. I'll contribute unframed copies of 'The Angelus' and
+'The Gleaners,' by Millet; and I think they would fit into these plain
+mahogany frames which contain the very old-fashioned set of pictures
+named respectively 'The Lovers,' 'The Declaration,' 'The Lovers'
+Quarrel' and 'The Marriage.' They constitute a regular art gallery.
+I'll use a couple of the frames for some small Colonial and apple
+blossom pictures I have, that I just love, by Wallace Nutting. Mine
+are all unframed; 'Maiden Reveries,' 'A Canopied Roof' and a 'Ton of
+Bloom,' I think are sweet. Those branches of apple trees, covered with
+a mass of natural-looking pink blossoms, are exquisite."
+
+"Yes," remarked Aunt Sarah, "they look exactly like our old Baldwin,
+Winesap and Cider apple trees in the old, south meadow in the Spring.
+And, Mary, we'll discard those two chromos, popular a half century
+ago, of two beautiful cherubs called respectively, 'Wide Awake' and
+'Fast Asleep,' given as premiums to a popular magazine. I don't
+remember if the magazine was 'Godey's,' 'Peterson's' or 'Home Queen';
+they have good, plain, mahogany frames which we can use."
+
+"And, Aunt Sarah," said Mary, "we can cut out the partition in this
+large, black-walnut frame, containing lithograph pictures of General
+George Washington, 'the Father of his Country' (we are informed in
+small letters at the bottom of the picture), and of General Andrew
+Jackson, 'the hero of New Orleans.' Both men are pictured on
+horseback, on gayly-caparisoned, prancing white steeds, with scarlet
+saddle cloth, edged with gold bullion fringe. The Generals are
+pictured clad in blue velvet coats with white facings of cloth or
+satin vest and tight-fitting knee breeches, also white and long boots
+reaching to the knee. Gold epaulettes are on their shoulders, and both
+are in the act of lifting their old-fashioned Continental hats, the
+advancing army showing faintly in the background. How gorgeously they
+are arrayed! We will use this frame for the excellent, large copy you
+have of 'The Doctor' and the pictured faces of the German
+composers--Beethoven, Wagner, Mendelssohn, Haydn, Schubert and Mozart,
+which I have on a card with a shaded brown background, will exactly
+fit into this plain frame of narrow molding, from which I have just
+removed the old cardboard motto, 'No place like home,' done with
+green-shaded zephyr in cross-stitch."
+
+[Illustration:
+
+A-29 An Old Sampler
+A-30 Old Woven Basket
+A-31 Wax Cross
+A-32 Old Spinning Wheel]
+
+"Now, Mary, with the couple of comfortable rockers which I intend
+purchasing, I think we have about finished planning our room."
+
+"If you are willing, Aunt Sarah, I should like to make some pretty
+green and brown cretonne slips to cover those square sofa pillows in
+place of the ones made of small pieces of puffed silk and the one of
+colored pieces of cashmere in log cabin design, I do admire big, fat,
+plain, comfortable pillows, for use instead of show. And we must have
+a waste paper basket near the table beside Uncle John's chair. I shall
+contribute green satin ribbon for an immense bow on the side of the
+basket. Oh! Aunt Sarah! You've forgotten all about this odd, woven
+basket, beside the what-not, filled with sea shells. I don't care for
+the shells, but the basket would make a lovely sewing basket."
+
+"You may have the basket, Mary, if you like it. It came from Panama,
+or perhaps it was bought at Aspinwall by John's Uncle, many years ago,
+when he came home on a visit from California, by way of the Isthmus,
+to visit old friends and relatives. John's Mother always kept it
+standing on the floor in one corner of the room beside the what-not."
+
+"Aunt Sarah, why was straw ever put under this carpet?"
+
+"The straw was put there, my dear, to save the carpet, should the
+boards on the floor be uneven. My Mother was always particular about
+having _cut rye straw_, because it was softer and finer than any
+other. It was always used in those days instead of the carpet linings
+we now have. I remember sometimes, when the carpet had been newly
+laid, in our home, immediately after house cleaning time, the surface
+of the floor looked very odd; full of bumps and raised places in
+spots, until frequent walking over it flattened down the straw. This
+room happens to have a particularly good, even floor, as this part of
+the house was built many years later than the original, old farm
+house, else it would not do to have it painted."
+
+"Aunt Sarah, may I have the old spinning wheel in the attic? I'd love
+to furnish an old Colonial bedroom when I have a home of my very own.
+I'll use the rag carpet you made me for the floor, the old-fashioned,
+high-post bed Uncle John said I might have, and the 'New Colonial'
+rugs you taught me to make.
+
+"Yes, my dear, and there is another old grandfather's clock in the
+attic which you may have; and a high-boy also, for which I have no
+particular use."
+
+"Aunt Sarah, we shall not put away this really beautiful old sampler
+worked in silk by Uncle John's grandmother when a girl of nine years.
+It is beautifully done, and is wonderful, I think. And what is this
+small frame containing a yellowed piece of paper cut in intricate
+designs, presumably with scissors?"
+
+"Look on the back of the picture and see what is written there, my
+dear," said her Aunt.
+
+Mary slowly read: "'This is the only picture I owned before my
+marriage. I earned the money to buy it by gathering wheat heads.'"
+
+"It belonged to my grandmother," said Aunt Sarah. "In old times, after
+the reapers had left the field, the children were allowed to gather up
+the wheat remaining, and, I suppose, grandmother bought this picture
+with the money she earned herself, and considered it quite a work of
+art in her day. It is over one hundred years old."
+
+
+
+
+CHAPTER XVII.
+
+AN OLD SONG EVENING.
+
+
+Aunt Sarah and Mary spent few idle moments while carrying out their
+plans for "doing over" the old parlor. Finally, 'twas finished. Mary
+breathed a sigh of satisfaction as the last picture was hung on the
+wall. She turned to her Aunt, saying, "Don't you think the room looks
+bright, cheery and livable?"
+
+"Yes," replied her Aunt, "and what is more essential, homey, I have
+read somewhere, 'A woman's house should be as personal a matter as a
+spider's web or a snail's shell; and all the thought, toil and love
+she puts into it should be preserved a part of its comeliness and
+homelikeness forever, and be her monument to the generations.'"
+
+"Well, Aunt Sarah," replied Mary, "I guess we've earned our monument.
+The air that blows over the fields, wafted in from the open window, is
+sweet with the scent of grain and clover, and certainly is refreshing.
+I'm dreadfully tired, but so delighted with the result of our labors.
+Now we will go and 'make ready,' as Sibylla says, before the arrival
+of Ralph from the city. I do hope the ice cream will be frozen hard.
+The Sunshine Sponge Cake, which I baked from a recipe the Professor's
+wife gave me, is light as a feather. 'Tis Ralph's favorite cake. Let's
+see; besides Ralph there are coming all the Schmidts, Lucy Robbins,
+the school teacher, and Sibylla entertains her Jake in the kitchen. I
+promised to treat him to ice cream; Sibylla was so good about helping
+me crack the ice to use for freezing the cream. We shall have an 'Old
+Song Evening' that will amuse every one."
+
+Quite early, as is the custom in the country, the guests for the
+evening arrived; and both Mary and Aunt Sarah felt fully repaid for
+their hard work of the past weeks by the pleasure John Landis evinced
+at the changed appearance of the room.
+
+The Professor's wife said, "It scarcely seems possible to have changed
+the old room so completely."
+
+Aunt Sarah replied, "Paint and paper do wonders when combined with
+good taste, furnished by Mary."
+
+During the evening one might have been forgiven for thinking Professor
+Schmidt disloyal to the Mother Country (he having been born and
+educated in Heidelberg) had you overheard him speaking to Ralph on his
+favorite subject, the "Pennsylvania German." During a lull in the
+general conversation in the room Mary heard the Professor remark to
+Ralph: "The Pennsylvania Germans are a thrifty, honest and industrious
+class of people, many of whom have held high offices. The first
+Germans to come to America as colonists in Pennsylvania were, as a
+rule, well to do. Experts, when examining old documents of Colonial
+days, after counting thousands of signatures, found the New York
+'Dutch' and the Pennsylvania 'Germans' were above the average in
+education in those days. Their dialect, the so-called 'Pennsylvania
+German' or 'Dutch,' as it is erroneously called by many, is a dialect
+which we find from the Tauber Grund to Frankfurt, A.M. As the German
+language preponderated among the early settlers, the language of
+different elements, becoming amalgamated, formed a class of people
+frequently called 'Pennsylvania Dutch'."
+
+Professor Harbaugh, D.D., has written some beautiful poems in
+Pennsylvania German which an eminent authority, Professor Kluge, a
+member of the Freiburg University, Germany, has thought worthy to be
+included among the classics. They are almost identical with the poems
+written by Nadler in Heidelberger Mundart, or dialect.
+
+Mary, who had been listening intently to the Professor, said, when he
+finished talking to Ralph: "Oh, please, do repeat one of Professor
+Harbaugh's poems for us."
+
+He replied, "I think I can recall several stanzas of 'Das Alt
+Schulhaus an der Krick.' Another of Professor Harbaugh's poems, and I
+think one of the sweetest I have ever read, is 'Heemweeh.' Both poems
+are published in his book entitled 'Harbaugh's Harfe,' in Pennsylvania
+German dialect, and possess additional interest from the fact that the
+translations of these poems, in the latter part of the same book, were
+made by the author himself."
+
+"Oh, do repeat all that you remember of both the poems," begged Mary.
+
+The Professor consented, saying: "As neither you nor Mr. Jackson
+understand the Pennsylvania German dialect, I shall translate them
+for you, after repeating what I remember. 'Heemweeh' means
+Homesickness, but first I shall give you 'Das Alt Schulhaus an der
+Krick'."
+
+
+[A]DAS ALT SCHULHAUS AN DER KRICK.
+
+    Heit is 's 'xactly zwansig Johr,
+      Dass ich bin owwe naus;
+    Nau bin ich widder lewig z'rick
+    Un schteh am Schulhaus an d'r Krick,
+      Juscht neekscht an's Dady's Haus.
+
+    Ich bin in hunnert Heiser g'west,
+      Vun Marbelstee' un Brick,
+    Un alles was sie hen, die Leit,
+    Dhet ich verschwappe eenig Zeit
+      For's Schulhaus an der Krick.
+
+           *       *       *       *       *
+
+
+    Der Weisseech schteht noch an der Dhier--
+      Macht Schatte iwwer's Dach:
+    Die Drauwerank is ah noch grie'--
+    Un's Amschel-Nescht--guk juscht mol hi'--
+      O was is dess en Sach!
+
+           *       *       *       *       *
+
+    Do bin ich gange in die Schul,
+      Wo ich noch war gans klee';
+    Dort war der Meeschter in seim Schtuhl,
+    Dort war sei' Wip, un dort sei' Ruhl,--
+      Ich kann's noch Alles sch'.
+
+    Die lange Desks rings an der Wand--
+      Die grose Schieler drum;
+    Uf eener Seit die grose Mad,
+    Un dort die Buwe net so bleed--
+     Guk, wie sie piepe rum!
+
+           *       *       *       *       *
+
+    Oh horcht, ihr Leit, wu nooch mir lebt,
+      Ich schreib eich noch des Schtick:
+    Ich warn eich, droll eich, gebt doch Acht,
+    Un memmt uf immer gut enacht,
+      Des Schulhaus an der Krick!
+
+[Footnote A: From "Harbaugh's Harfe." Published by the Publication and
+Sunday School Board of the Reformed Church, Philadelphia, Pa. Used by
+permission.]
+
+THE OLD SCHOOL-HOUSE AT THE CREEK.
+
+    Today it is just twenty years,
+      Since I began to roam;
+    Now, safely back, I stand once more,
+    Before the quaint old school-house door,
+      Close by my father's home.
+
+    I've been in many houses since,
+      Of marble built, and brick;
+    Though grander far, their aim they miss,
+    To lure heart's old love from this
+      Old school-house at the creek.
+
+           *       *       *       *       *
+
+    The white-oak stands before the door,
+      And shades the roof at noon;
+    The grape-vine, too, is fresh and green;
+    The robin's nest!--Ah, hark!--I ween
+      That is the same old tune!
+
+           *       *       *       *       *
+
+     'Twas here I first attended school,
+      When I was very small;
+    There was the Master on his stool,
+    There was his whip and there his rule--
+      I seem to see it all.
+
+    The long desks ranged along the walls,
+      With books and inkstands crowned;
+    Here on this side the large girls sat,
+    And there the tricky boys on that--
+      See! how they peep around!
+
+           *       *       *       *       *
+
+    Ye, who shall live when I am dead--
+      Write down my wishes quick--
+    Protect it, love it, let it stand,
+    A way-mark in this changing land--
+      That school-house at the creek.
+
+
+HEEMWEH.
+
+    Ich wees net was die Ursach is--
+      Wees net, warum ich's dhu:
+    'N jedes Johr mach ich der Weg
+      Der alte Heemet zu;
+    Hab weiter nix zu suche dort--
+      Kee' Erbschaft un kee' Geld;
+    Un doch treibt mich des Heemgefiehl
+      So schtark wie alle Welt;
+    Nor'd schtart ich ewe ab un geh,
+      Wie owe schun gemeldt.
+
+    Wie nacher dass ich kumm zum Ziel,
+      Wie schtarker will ich geh,
+    For eppes in mei'm Herz werd letz
+      Un dhut m'r kreislich weh.
+    Der letschte Hiwel schpring ich nuf;
+      Un ep ich drowe bin,
+    Schtreck ich mich uf so hoch ich kann
+      Un guk mit Luschte hin;
+    Ich seh's alt Schtee'haus dorch die Beem,
+      Un wott ich war schunm drin.
+
+           *       *       *       *       *
+
+    Wie gleich ich selle Babble Beem,
+      Sie schtehn wie Brieder dar;
+    Un uf'm Gippel--g'wiss ich leb!
+      Hockt alleweil 'n Schtaar!
+    'S Gippel biegt sich--guk, wie's gaunscht--
+      'R hebt sich awer fescht;
+    Ich seh sei' rothe Fliegle plehn,
+      Wann er sei' Feddere wescht;
+    Will wette, dass sei' Fraale hot
+      Uf sellem Baam 'n Nescht!
+
+           *       *       *       *       *
+
+    Guk! werklich, ich bin schier am Haus!--
+      Wie schnell geht doch die Zeit!
+    Wann m'r so in Gedanke geht.
+      So wees m'r net wie weit.
+    Dort is d'r Schhap, die Walschkornkrip,
+      Die Seiderpress dort draus;
+    Dort is die Scheier, un dort die Schpring--
+      Frisch quellt des Wasser raus;
+    Un guk! die sehm alt Klapbord-Fens,
+      Un's Dheerle vor'm Haus.
+
+           *       *       *       *       *
+
+    Zwee Blatz sin do uf dare Bortsch,
+      Die halt ich hoch in Acht,
+    Bis meines Lebens Sonn versinkt
+      In schtiller Dodtes-Nacht!
+    Wo ich vum alte Vaterhaus
+      'S erscht mol bin gange fort.
+    Schtand mei' Mammi weinend da,
+     An sellem Rigel dort:
+    Un nix is mir so heilig nau
+      Als grade seller Ort.
+
+           *       *       *       *       *
+
+    Was macht's dass ich so dort hi' guk,
+      An sell End vun der Bank!
+    Weescht du's? Mei' Herz is noch net dodt,
+      Ich wees es, Got sei Dank!
+    Wie manchmal sass mai Dady dort,
+      Am Summer-Nochmiddag,
+    Die Hande uf der Schoos gekreizt,
+      Sei Schtock bei Seite lag.
+    Was hot er dort im Schtille g'denkt?
+      Wer mecht es wisse--sag?
+
+HOME-SICK NESS.
+
+    I know not what the reason is:
+     Where'er I dwell or roam,
+    I make a pilgrimage each year,
+     To my old childhood home.
+    Have nothing there to give or get--
+      No legacy, no gold--
+    Yet by some home-attracting power
+      I'm evermore controlled;
+    This is the way the homesick do,
+      I often have been told.
+
+           *       *       *       *       *
+
+    As nearer to the spot I come
+      More sweetly am I drawn;
+    And something in my heart begins
+      To urge me faster on.
+    Ere quite I've reached the last hilltop--
+      You'll smile at me, I ween!--
+    I stretch myself high as I can,
+      To catch the view serene--
+    The dear old stone house through the trees
+      With shutters painted green!
+
+           *       *       *       *       *
+
+    How do I love those poplar trees;
+      What tall and stalely things!
+    See! on the top of one just now
+      A starling sits and sings.
+    He'll fall!--the twig bends with his weight!
+      He likes that danger best.
+    I see the red upon his wings,--
+      Dark shining is the rest.
+    I ween his little wife has built
+      On that same tree her nest.
+
+           *       *       *       *       *
+
+    See! really I am near the house;
+      How short the distance seems!
+    There is no sense of time when one
+      Goes musing in his dreams.
+    There is the shop--the corn-crib, too--
+      The cider-press--just see!
+    The barn--the spring with drinking cup
+      Hung up against the tree.
+    The yard-fence--and the little gate
+      Just where it used to be.
+
+           *       *       *       *       *
+
+    Two spots on this old friendly porch
+      I love, nor can forget,
+    Till dimly in the night of death
+      My life's last sun shall set!
+    When first I left my father's house,
+      One summer morning bright,
+    My mother at that railing wept
+      Till I was out of sight!
+    Now like a holy star that spot
+      Shines in this world's dull night.
+
+           *       *       *       *       *
+
+    What draws my eye to yonder spot--
+      That bench against the wall?
+    What holy mem'ries cluster there,
+      My heart still knows them all!
+    How often sat my father there
+      On summer afternoon;
+    Hands meekly crossed upon his lap,
+      He looked so lost and lone,
+    As if he saw an empty world,
+      And hoped to leave it soon.
+
+At the conclusion of his recital, Mary heartily thanked the Professor,
+and, at his request, obediently seated herself at the old, but still
+sweet-toned cottage organ, and expressed her willingness to play any
+old-time songs or hymns requested, and saying, "I know Aunt Sarah's
+favorite," commenced playing, "My Latest Sun is Sinking Fast,"
+followed by "This Old-Time Religion," "Jesus, Lover of My Soul," "One
+of the Sweet Old Chapters," "Silver Threads Among the Gold" and the
+sweet old hymn, "In the Summer Land of Song," by Fanny Crosby.
+
+At John Landis' request, she played and sang "Auld Lang Syne." "When
+You and I Were Young, Maggie," "Old Folks at Home" and "Old Black
+Joe."
+
+Lucy Robbins, when asked for her favorites, replied; "In the
+Gloaming," "The Old, Old Home'" "The Lost Chord" and "Better Bide a
+Wee."
+
+The Professor then asked his daughter Elizabeth to give them the music
+of a song from German Volkslied, or Folk Song, with the words of which
+all except Mary and Ralph were familiar. Professor Schmidt sang in his
+high, cracked voice to Elizabeth's accompaniment the words of the
+German song, beginning:
+
+    Du, Du liegest mir in Herzen
+      Du, Du liegst mir in Sinn
+    Du, Du machst mir viel Schmerzen
+      Weist nicht wie gut ich Dir binn
+      Ja, ja, ja, ja, Du weist nicht wie gut ich Dir bin.
+
+The young folks all joined in the chorus. Fritz Schmidt asked
+Elizabeth to play "Polly Wolly Doodle" for little Pollykins, which
+Frit sang with gusto. Fritz then sang the rollicking German song,
+"Lauderbach," to an accompaniment played by Mary, and followed by
+singing "Johnny Schmoker," with appropriate gestures in the chorus
+commencing "My Pilly, Willy Wink, das is mein fifa," etc., ending with
+"My fal, lal, lal, my whach, whach, das ist mein doodle soch," which
+he emphasised by shrugging his shoulders, to the no small enjoyment of
+the young folks, who thought the silly, old German song no end of fun.
+This was followed by a favorite college song, "Mandalay," by Fritz.
+
+Then Elizabeth Schmidt played and sang a pretty little German song
+called "Meuhlen Rad," meaning The Mill Wheel, taught her by her
+mother.
+
+
+MEUHLEN RAD.
+
+    In einen kuhlen grunde
+      Da steht ein meuhlen rad;
+    Mein libste ist versch wunden,
+      Die dort gewhoned hat;
+    Sie sat mir treu versprochen,
+      Gab ihr ein ring dabei;
+    Sie hat die treu gebrochen,
+      Das ringlein sprang entzwei.
+
+She translated it for the benefit of Ralph and Mary: "In a cool,
+pleasant spot, stands a mill. My loved one, who lived there, has
+disappeared. She promised to be true to me, and I gave her a ring. She
+broke her promise and the ring broke in two."
+
+Fritz then caught his little sister Pauline around the waist and
+waltzed her to one end of the long room, saying: "Mary, play the
+piece, 'Put On Your Old Gray Bonnet,' and Pollykins and I will do the
+cakewalk for you."
+
+Polly, who had become quite a proficient little dancer under her
+sister's teaching, was very willing to do her share in the evening's
+entertainment, and it was pronounced a decided success.
+
+Mary then said, "I'll play my favorite schottische, composed by our
+old friend, the Professor. I have not yet procured a copy of his
+latest piece of music, 'The Passing of the Dahlias.' I think it is
+still with the publishers."
+
+Mary, after playing "Rock of Ages," left the room to see about serving
+refreshments, when Elizabeth Schmidt took her place at the instrument.
+After playing "The Rosary," she turned to Ralph, who had been greatly
+amused by the German songs on the program, all of which were quite new
+to him, and said: "What shall I play for you?"
+
+He replied, "'My Little Irish Rose'--no, I mean 'The River Shannon.'"
+
+"Don't you mean 'That Grand Old Name Called Mary?'" mischievously
+inquired Fritz Schmidt, who could not refrain from teasing Ralph,
+which caused a laugh at his expense, as all present were aware of his
+love for Mary. Elizabeth, to cover Ralph's confusion, quickly replied:
+"I'll play my favorite, 'The End of a Perfect Day.'"
+
+The party was pronounced a success, and broke up at a late hour for
+country folks. Before leaving, Mary's Uncle said: "Now, let's sing
+'Home, Sweet Home,' and then all join in singing that grand old hymn,
+'My Country, 'Tis of Thee,' to the new tune by our friend, the Bucks
+County Editor."
+
+[Illustration: PALASADES OR NARROWS OF NOCKAMIXON]
+
+
+
+
+CHAPTER XVIII.
+
+A VISIT TO THE "PENNSYLVANIA PALISADES," AS THE "NARROWS" OF THE
+DELAWARE RIVER ARE CALLED.
+
+
+All hailed with delight Aunt Sarah's proposal that the Schmidt and
+Landis families, on the Fourth of July, drive over to the Narrows,
+visit Aunt Sarah's old home at Nockamixon, and see the "Ringing Rocks"
+and "High Falls," situated a short distance from the rocks, near which
+place picnics were frequently held. John Landis readily agreed to the
+proposed plan, saying, "The meadow hay and clover are cut, and I'll
+not cut the wheat until the fifth day of July."
+
+The third of July was a busy day at both farm houses, preparing savory
+food of every description with which to fill hampers for the next
+day's outing. Small Polly Schmidt was so perfectly happy, at the
+thought of a proposed picnic, she could scarcely contain herself, and
+as her sister Elizabeth said, "did nothing but get in every one's
+way." Little Polly, being easily offended, trudged over to the Landis
+farm to see Mary, with whom she knew she was a great favorite.
+
+The morning of the Fourth dawned bright and clear. Quite early, while
+the earth was still enveloped in a silvery mist, and on the lattice
+work of filmy cobwebs, spun over weeds and grass, dewdrops, like tiny
+diamonds, sparkled and glistened, until dissolved by the sun's warm
+rays, the gay party left home, for the "Palisades" were quite a
+distance from the farm, to drive being the only way of reaching the
+place, unless one boarded the gasoline motorcar, called the "Cornfield
+Express" by farmers living in the vicinity of Schuggenhaus Township.
+
+There is something indescribably exhilarating about starting for an
+early drive in the country before sunrise on a bright, clear morning
+in midsummer, when "the earth is awaking, the sky and the ocean, the
+river and forest, the mountain and plain." Who has not felt the sweet
+freshness of early morning before "the sunshine is all on the wing" or
+the birds awaken and begin to chatter and to sing? There is a hush
+over everything; later is heard the lowing of cattle, the twitter of
+birds and hum of insect life, proclaiming the birth of the new day.
+Passing an uncultivated field, overgrown with burdock, wild carrots,
+mullein, thistle and milk weed, Mary alighted and gathered some of the
+pods of the latter, inclosing imitation of softest down, which she
+used later for filling sofa pillows.
+
+"Look at those pretty wild canaries!" exclaimed Aunt Sarah, "yellow as
+gold, swinging on the stem of a tall weed."
+
+"Professor Schmidt, can you tell me the name of that weed?" questioned
+Mary. "I have always admired the plant, with its large leaves and
+long, drooping racemes of crimson seeds.
+
+"That," replied the Professor, "is a foreign plant, a weed called
+Equisetum from 'Equi,' a horse, and 'Setum'--tail. The country folk
+hereabout call it 'Horsetail.' It belongs to the Crptogamous or
+flowerless plants. There are only four specimens of this plant in
+America. I, too, have always greatly admired the plant."
+
+The Professor was quite a noted botanist. There were few flowers,
+plants or weeds of which he was ignorant of the name or medicinal
+value. Another bird lazily picked seeds from the thistle blossoms.
+"See," exclaimed Aunt Sarah, "one bird has a spear of grass in its
+mouth!"
+
+"Yellow star grass," said the Professor, "with which to make a nest.
+They never mate until the last of June, or first part of July. The
+tiny, little robbers ate up nearly all my sunflower seeds in the
+garden last summer."
+
+"Well," replied Mary, "you know, Professor, the birds must have food.
+They are the farmer's best friend. I hope you don't begrudge them a
+few sunflower seeds, I love birds. I particularly admire the
+'Baltimore Oriole,' with their brilliant, orange-colored plumage; they
+usually make their appearance simultaneously with the blossoms in the
+orchard in the south meadow; or so Aunt Sarah tells me. I love to
+watch them lazily swinging on the high branches of tall trees. On the
+limb of a pear tree in the orchard one day, I saw firmly fastened, a
+long, pouch-like nest, woven with rare skill. Securely fastened to the
+nest by various colored pieces of twine and thread was one of smaller
+size, like a lean-to added to a house, as if the original nest had
+been found too small to accommodate the family of young birds when
+hatched. The oriole possesses a peculiar, sweet, high-whistled trill,
+similar to this--'La-la-la-la,' which always ends with the rising
+inflection."
+
+Fritz Schmidt, who had been listening intently to Mary, gravely
+remarked, "An oriole built a nest on a tall tree outside my bedroom
+window, and early every morning, before the family arise, I hear it
+sing over and over again what sounds exactly like 'Lais Die Beevil!'
+which translated means 'Read your Bible'."
+
+"Even the birds are 'Dutch,' I believe, in Bucks County," said Fritz.
+"I think these must be German Mennonites, there being quite a
+settlement of these honest, God-fearing people living on farms at no
+great distance from our place."
+
+[Illustration: THE CANAL AT THE NARROWS]
+
+As they drove along the country road, parallel with the Delaware
+River, just before reaching the Narrows. Mary was greatly attracted by
+the large quantities of yellow-white "sweet clover," a weed-like plant
+found along the Delaware River, growing luxuriantly, with tall, waving
+stems two to four feet high. The clover-like flowers, in long, loose
+racemes, terminating the branches, were so fragrant that, like the
+yellow evening primrose, the scent was noticeable long before one
+perceived the flowers. And, strange to tell, sweet clover was never
+known to grow in this locality until the seed was washed up on the
+bank of the river some ten or twelve years previous to the date of my
+story, when the Delaware River was higher than it was ever before
+known to be.
+
+"The first place we shall visit," said Aunt Sarah, "will be my
+grandmother's old home, or rather, the ruins of the old home. It
+passed out of our family many years ago; doors and windows are missing
+and walls ready to tumble down. You see that old locust tree against
+one side the ruined wall of the house?" and with difficulty she broke
+a branch from the tree saying, "Look, see the sharp, needle-shaped
+thorns growing on the branch! They were used by me when a child to pin
+my dolls' dresses together. In those days, pins were too costly to
+use; and look at that large, flat rock not far distant from the house!
+At the foot of that rock, when a child of ten, I buried the 'Schild
+Krote Family' dolls, made from punk (when told I was too big a girl to
+play with dolls). I shed bitter tears, I remember. Alas! The sorrows
+of childhood are sometimes deeper than we of maturer years realize."
+
+"Why did you give your family of dolls such an odd name, Aunt Sarah?"
+questioned Mary.
+
+"I do not remember," replied her Aunt. "Schild Krote is the German
+name for turtle. I presume the name pleased my childish fancy."
+
+"Suppose we visit my great-great-grandfather's grave in the near-by
+woods. I think I can locate it, although so many years have passed
+since I last visited it."
+
+Passing through fields overgrown with high grass, wild flowers and
+clover, they came to the woods. Surprising to say, scarcely any
+underbrush was seen, but trees everywhere--stately Lebanon cedars,
+spruce and spreading hemlock, pin oaks, juniper trees which later
+would be covered with spicy, aromatic berries; also beech trees. Witch
+hazel and hazel nut bushes grew in profusion. John Landis cut a large
+branch from a sassafras tree to make a new spindle on which to wind
+flax, for Aunt Sarah's old spinning wheel (hers having been broken),
+remarking as he did so, "My mother always used a branch of sassafras
+wood, having five, prong-like branches for this purpose, when I was a
+boy, and she always placed a piece of sassafras root with her dried
+fruit."
+
+The Professor's wife gathered an armful of yarrow, saying, "This is an
+excellent tonic and should always be gathered before the flowers
+bloom. I wonder if there is any boneset growing anywhere around here."
+
+Boneset, a white, flowering, bitter herb, dearly beloved and used by
+the Professor's wife as one of the commonest home remedies in case of
+sickness, and equally detested by both Fritz and Pauline.
+
+[Illustration: THE NARROWS OR PENNSYLVANIA PALISADES]
+
+Mary gathered a bouquet of wild carrot, or "Queen Anne's Lace," with
+its exquisitely fine, lace-like flowers with pale green-tinted
+centres. Mary's Uncle could not agree with her in praise of the dainty
+wild blossoms. He said: "Mary, I consider it the most detested weed
+with which I am obliged to contend on the farm."
+
+[Illustration: TOP ROCK]
+
+After quite a long, tiresome walk in the hot sun, they discovered the
+lonely grave, covered with a slab of granite surrounded by a small
+iron railing and read the almost illegible date--"Seventeen Hundred
+and Forty." Ralph said, "If he ever sighed for a home in some vast
+wilderness, his wish is granted." It certainly was a lonely grave in
+the deep woods, and gave all the members of the party a sad and eerie
+feeling as they wended their way out into the sunlight again, to the
+waiting carriages, and were soon driving swiftly along the Narrows,
+as they have been called from time immemorial by the inhabitants,
+although I prefer the name of Pennsylvania Palisades, as they are
+sometimes called.
+
+Said Professor Schmidt: "Numerous tourists visit the Narrows every
+year. The Narrows are said to resemble somewhat the Palisades on the
+Hudson. I have seen, the latter and think these greatly resemble them
+and are quite as interesting and picturesque."
+
+"The name Narrows is derived from the fact that at this place the
+Delaware River has forced itself through the rocky barrier," continued
+the Professor, "hedged in on one side by cliffs of perpendicular rock,
+three hundred feet high, extending some distance along the river,
+leaving scarcely room at some places for the river and the canal. Some
+quite rare plants grow here, said to be found in few other localities
+in the United States. You see the highest flat rock along the Narrows?
+It is called 'Top Rock' and rises to a height of more than three
+hundred feet. We shall drive around within a short distance of it;
+then, after passing a small house, we are obliged to walk across a
+field of ploughed ground; follow the well-beaten path between trees
+and undergrowth, and 'Top Rock' is before us. Stepping upon the high
+ledge of rock projecting out over the road beneath, we discover it may
+also be reached by following a precipitous path and clinging to bushes
+and trees, but none of the party venture. Recently the body of a man
+who had been searching for rare birds' eggs on the side of this
+self-same rock was found dead on the path below the rocks. What caused
+his fall is not known. No wonder Aunt Sarah says it makes her dizzy
+when you boys skip stones across the river while standing on the
+rock."
+
+The beautiful view of the Delaware River and the scenery on the
+opposite side was something long to be remembered. While the party
+were going into raptures over the beautiful sight, Professor Schmidt
+turned to Mary and remarked: "In those rocks which rise in
+perpendicular bluffs, several hundred feet above the level of the
+river, are evidence that prehistoric man may have inhabited the caves
+in these same walls of rock along the Delaware. From implements and
+weapons found, it does not require any great effort of imagination to
+believe the 'Cave Man' dwelt here many centuries ago."
+
+Fritz Schmidt was much interested in his father's conversation, and
+from that time on called Ralph Jackson Mary's "Cave Man."
+
+Leaving Top Rock, the party wended their way back to the waiting
+carriages in the road, and drove to the "Ringing or Musical Rocks."
+They had been informed that their nearest approach to the rocks was to
+drive into the woods to reach them. Passing a small shanty at the
+roadside, where a sign informed the passerby that soft drinks were to
+be obtained, the party dismounted and found, to their surprise, a
+small pavilion had been erected with bench, table and numerous seats
+composed of boards laid across logs, where camp meetings had formerly
+been held. As the large trees furnished shade, and a spring of fresh
+water was near by, they decided to "strike" camp and have lunch before
+going farther into the woods.
+
+Aunt Sarah and the Professor's wife spread a snowy cloth over the
+rough wooden table, quickly unpacked the hampers, and both were soon
+busily engaged preparing sandwiches of bread, thinly sliced, pink cold
+ham and ground peanuts, fried chicken and beef omelette; opening jars
+of home-made pickles, raspberry jam and orange marmalade.
+
+"Oh!" said Pauline, "I'm so hungry for a piece of chocolate cake. Let
+me help shell the eggs, so we can soon have dinner."
+
+"Here's your fresh spring water," called Fritz, as he joined the
+party, a tin pail in his hand, "We had such an early breakfast, I'm as
+hungry as a bear."
+
+The party certainly did full justice to the good things provided with
+a lavish hand by Frau Schmidt and Aunt Sarah. All were in high
+spirits. The Professor quoted from the Rubaiyat of Omar Khayyam--
+
+    Here with a loaf of bread beneath the bough.
+    A flask of wine, a book of verse and thou,
+    Beside me singing in the wilderness,
+    And wilderness is Paradise enow.
+
+Ralph cast a look at Marry, unnoticed by any one else, as much as to
+say, "The old tentmaker voiced my sentiments."
+
+[Illustration: RINGING ROCKS OF BRIDGTON TOWNSHIP BUCKS COUNTY. PA.]
+
+[Illustration: HIGH FALLS]
+
+After the hampers had been repacked and stowed away in the carriages,
+they with the horses were left in the shade while the party walked to
+"High Falls," at no great distance from the camp. "High Falls," a
+beautiful waterfall about thirty feet high and fifty feet wide, is
+situated several hundred feet east of the Ringing Rocks. The water,
+before dashing below, passes over a large, solid, level floor of rock.
+After gazing at the Falls and picturesque surroundings, they searched
+through the woods for the Ringing Rocks, a peculiar formation of rocks
+of irregular shape and size, branching out from a common centre in
+four directions. The rocks vary in size from a few pounds to several
+tons in weight. Arriving there, Aunt Sarah said: "Ralph, you will now
+find use for the hammer which I asked you to bring." Ralph struck
+different rocks with the hammer, and Fritz Schmidt struck rocks with
+other pieces of rock, and all gave a peculiar metallic sound, the
+tones of each being different. The rocks are piled upon each other to
+an unknown depth, not a particle of earth being found between them,
+and not a bush or spear of grass to be seen. They occupy a space of
+about four and a half acres and are a natural curiosity well worth
+seeing. The young folks scrambled over the rocks for a time, and,
+having made them ring to their hearts' content, were satisfied to
+return to camp and supper.
+
+[Illustration: BIG ROCK AT ROCKY DALE]
+
+"Not far distant from High Falls," said John Landis, when all were
+comfortably seated near the table, with a sandwich in hand, "is a
+place called Roaring Rocks, also a freak of nature. I remember, when a
+boy, I always went there in the fall of the year, after the first hard
+frost, to pick persimmons. The water could he distinctly heard running
+underneath the rocks at a considerable depth."
+
+Ralph Jackson remarked to Aunt Sarah: "I never imagined there were so
+many interesting, natural features right here in Bucks County."
+
+"Oh, yes," exclaimed the impressible Fritz Schmidt, "we have a few
+things besides pigs and potatoes."
+
+"Yes, Ralph," said the Professor, "there are still several places of
+interest you will like to see. 'Stony Garden' is another very
+interesting freak of nature. It is about two and a half miles from the
+small town of 'Snitzbachsville,' as Fritz calls the hamlet, and 'tis a
+wild spot. About an acre is covered with trap rock. The stones are of
+odd shapes and sizes and appear as if thrown into the forest in the
+wildest confusion. No earth or vegetation is found about them. 'Tis
+said the rocks are similar to those found at Fingal's Cave, Ireland,
+and also at the Palisades on the Hudson, and are not found anywhere
+else in this section of the country."
+
+"And Ralph," said Fritz, "I want to show you 'Big Rock,' at Avondale,
+where a party of us boys camped one summer for two weeks. Oh! but I
+remember the good pies given us by a farmer's wife who sold us milk
+and eggs, and who lived just across the fields from our camp."
+
+"I think," said John Landis, "it is time we began hitching up our
+horses and starting for home. We have a long drive before us, and,
+therefore, must make an early start. Sarah, get the rest of the party
+together and pack up your traps."
+
+At that moment the Professor came in sight with an armful of ferns,
+the rich loam adhering to their roots, and said: "I'm sure these will
+grow." Later he planted them on a shady side of the old farm house at
+"Five Oaks," where they are growing today. Professor Schmidt, after a
+diligent search, had found clinging to a rock a fine specimen of
+"Seedum Rhodiola," which he explained had never been found growing in
+any locality in the United States except Maine. Little Pauline, with a
+handful of flowers and weeds, came trotting after Mary, who carried an
+armful of creeping evergreen called partridge berry, which bears
+numerous small, bright, scarlet berries later in the season. Ralph
+walked by her side with a basket filled to overflowing with quantities
+of small ferns and rock moss, with which to border the edge of the
+waiter on which Mary intended planting ferns; tree moss or lichens,
+hepaticas, wild violets, pipsissewa or false wintergreen, with dark
+green, waxy leaves veined with a lighter shade of green; and wild
+pink geraniums, the foliage of which is prettier than the pink
+blossoms seen later, and they grow readily when transplanted.
+
+Aunt Sarah had taught Mary how to make a beautiful little home-made
+fernery. By planting these all on a large waiter, banking moss around
+the edges to keep them moist and by planting them early, they would be
+growing finely when taken by her to the city in the fall of the
+year--a pleasant reminder of her trip to the "Narrows" of the Delaware
+River. Frau Schmidt brought up the rear, carrying huge bunches of
+mint, pennyroyal and the useful herb called "Quaker Bonnet."
+
+[Illustration: THE OLD TOWPATH AT THE NARROWS]
+
+Driving home at the close of the day, the twinkling lights in farm
+house windows they swiftly passed, were hailed with delight by the
+tired but happy party, knowing that each one brought them nearer home
+than the one before. To enliven the drowsy members of the party, Fritz
+Schmidt sang the following to the tune of "My Old Kentucky Home,"
+improvising as he sang:
+
+    The moon shines bright on our "old Bucks County home,"
+      The meadows with daisies are gay,
+    The song of the whipporwill is borne on the breeze,
+      With the scent of the new mown hay.
+    Oh! the Narrows are great with their high granite peaks,
+      And Ringing Rocks for ages the same;
+    But when daylight fades and we're tired and cold,
+      There's no place like "hame, clear alt hame."
+
+The last lingering rays of the sun idealized the surrounding fields
+and woods with that wonderful afterglow seen only at the close of day.
+The saffron moon appeared to rise slowly from behind the distant
+tree-tops, and rolled on parallel with them, and then ahead, as if to
+guide them on their way, and the stars twinkled one by one from out
+the mantle of darkness which slowly enveloped the earth. The trees
+they swiftly passed, when the moonbeams touched them, assumed
+gigantic, grotesque shapes in the darkness. Mary quoted from a
+favorite poem, "The Huskers," by Whittier:
+
+    'Till broad and red as when he rose, the sun
+      Sank down at last,
+    And, like a merry guest's farewell, the day
+      In brightness passed.
+
+    And lo! as through the western pines,
+      On meadow, stream and pond,
+    Flamed the red radiance of a sky,
+      Set all afire beyond.
+
+    Slowly o'er the eastern sea bluffs,
+      A milder glory shone,
+    And the sunset and the moon-rise
+      Were mingled into one!
+
+    As thus into the quiet night,
+      The twilight lapsed away,
+    And deeper in the brightening moon
+      The tranquil shadows lay.
+
+    From many a brown, old farm house
+      And hamlet without name,
+    Their milking and their home tasks done,
+      The merry huskers came.
+
+"You mean 'The Merry Picknickers Came,'" said Fritz Schmidt, as Mary
+finished, "and here we are at home. Good night, all."
+
+
+
+
+CHAPTER XIX.
+
+MARY IS TAUGHT TO MAKE PASTRY, PATTIES AND "ROSEN KUCHEN."
+
+
+Mary's Aunt taught her to make light, flaky pastry and pies of every
+description. In this part of Bucks County a young girl's education was
+considered incomplete without a knowledge of pie-making. Some of the
+commonest varieties of pies made at the farm were "Rivel Kuchen," a
+pie crust covered with a mixture of sugar, butter and flour crumbled
+together; "Snitz Pie," composed of either stewed dried apples or
+peaches, finely mashed through a colander, sweetened, spread over a
+crust and this covered with a lattice-work of narrow strips of pastry
+laid diamond-wise over the top of the pie; "Crumb" pies, very popular
+when served for breakfast, made with the addition of molasses or
+without it; Cheese pies, made of "Smier Kase;" Egg Custard, Pumpkin
+and Molasses pie.
+
+Pies were made of all the different fruits and berries which grew on
+the farm. When fresh fruits were not obtainable, dried fruits and
+berries were used. Pie made from dried, sour cherries was an especial
+favorite of Farmer Landis, and raisin or "Rosina" pie, as it was
+usually called at the farm, also known as "Funeral" pie, was a standby
+at all seasons of the year, as it was invariably served at funerals,
+where, in old times, sumptuous feasts were provided for relatives and
+friends, a regular custom for years among the "Pennsylvania Germans,"
+and I have heard Aunt Sarah say, "In old times, the wives of the
+grave-diggers were always expected to assist with the extra baking at
+the house where a funeral was to be held."
+
+It would seem as if Bucks County German housewives did not like a
+dessert without a crust surrounding it.
+
+The Pennsylvania German farmers' wives, with few exceptions, serve the
+greatest variety of pies at a meal of any class of people I know; not
+alone as a dessert at twelve o'clock dinner, but frequently serve
+several different varieties of pie at breakfast and at each meal
+during the day. No ill effects following the frequent eating of pie I
+attribute to their active life, the greater part of which, during the
+day, was usually spent in the open air, and some credit may he due the
+housewife for having acquired the knack of making _good_ pie crust,
+which was neither very rich nor indigestible, if such a thing be
+possible.
+
+The combination of fruit and pastry called pie is thought to be of
+American invention. Material for pies at a trifling cost were
+furnished the early settlers in Bucks County by the large supply of
+fruit and vegetables which their fertile farms produced, and these
+were utilized by the thrifty German housewives, noted for their wise
+management and economy.
+
+The Professor's wife taught Mary to make superior pastry, so flaky and
+tender as to fairly melt in one's mouth; but Mary never could learn
+from her the knack of making a dainty, crimped edge to her pies with
+thumb and forefinger, although it looked so very simple when she
+watched "Frau Schmidt" deftly roll over a tiny edge as a finish to the
+pie.
+
+Mary laughingly told the Professor's wife (when speaking of pies) of
+the brilliant remark she made about lard, on first coming to the farm.
+Her Aunt Sarah, when baking pies one day, said to her, "Look, Mary,
+see this can of snowy lard, rendered from pork, obtained from our fat
+pigs last winter!"
+
+"Why, Aunt Sarah!" exclaimed Mary, "is lard made from pork fat? I
+always thought lard was made from milk and butter was made from
+cream."
+
+The Professor's wife possessed, besides a liking for pies, the
+German's fondness for anything pertaining to fritters. She used a set
+of "wafer and cup irons" for making "Rosen Kuchen," as she called the
+flat, saucer-like wafer; and the cup used for serving creamed
+vegetables, salads, etc., was similar to pattie cases.
+
+"The 'Wafer and Cup Irons,'" said Frau Schmidt, "were invented by a
+friend of mine, also a teacher and an excellent cook, besides; she
+gave me several of her original recipes, all to be served on wafers or
+in patties. You shall have a set of the irons when you start
+housekeeping. Mary. You will be surprised at the many uses you will
+find for them. They are somewhat similar to Rosette Irons, but I think
+them an improvement. They are pieces of fluted steel fastened to a
+long handle and one is cup-shaped. This latter is particularly fine
+for making patties. Then the cup may be filled and served on
+saucer-like wafers, which I call 'Rosen Kuchen,' or the 'Rosen Kuchen'
+may be simply dusted with a mixture consisting of one cup of sugar,
+one teaspoonful of cinnamon and a quarter teaspoonful of powdered
+cardamon seed, and served on a plate, as dainty cakes or wafers."
+
+Aunt Sarah, when cooking fritters, always used two-thirds lard and
+one-third suet for deep frying, but "Frau Schmidt" taught Mary to use
+a good brand of oil for this purpose, as she thought food fried in oil
+more digestible and wholesome than when fried in lard. The patties or
+wafers were easily made. "Frau Schmidt" placed the long-handled iron
+in hot fat, the right temperature for frying fritters. When the iron
+was heated she quickly and carefully wiped off any surplus fat, then
+at once dipped the hot wafer iron into a bowl containing the batter
+she had prepared (the recipe for which she gave Mary), then dipped the
+iron into the hot fat; when the batter had lightly browned she gently
+dropped it from the iron onto brown paper, to absorb any fat which
+might remain. These are quickly and easily prepared and, after a few
+trials, one acquires proficiency. Pattie cases or cup-shapes are made
+in a similar manner. They are not expensive and may be kept several
+weeks in a cool, dry place. When wanted for table use, place in a hot
+oven a few minutes to reheat. They make a dainty addition to a
+luncheon by simply dusting the "Rosen Kuchen" with pulverised sugar.
+Creamed vegetables of any variety may be served on them by placing a
+spoon of cream dressing on top of each, over which grate yolk of hard
+boiled egg; or use as a foundation on which to serve salads; or serve
+fruit on them with whipped cream. The patties or cups may be used to
+serve creamed chicken, oysters, or sweetbreads if no sugar be used in
+the batter. These pattie cases are exactly like those sold at
+delicatessen counters, in city stores, and are considered quite an
+addition to a dainty luncheon. They are rather expensive to buy, and
+we country housewives cannot always procure them when wanted, and they
+may be made at home with a small amount of labor and less expense.
+
+"The Germans make fritters of almost everything imaginable," continued
+the Professor's wife. "One day in early Spring I saw a German neighbor
+gathering elderberry blossoms, of which she said she intended making
+fritters. I asked her how they were made, being curious, I will
+confess. She sent me a plate of the fritters and they were delicious.
+I will give you her recipe should you care for it. Mary, have you ever
+eaten a small, sweet wafer called 'Zimmet Waffle?' My mother made them
+at Christmas time, in Germany. Should I be able to procure a small
+'waffle,' or I should call it wafer, iron, in the city, I will teach
+you how they are made. I think them excellent. My mother made a cake
+dough similar to that of pound cake. To one portion she added
+cinnamon, to the other chocolate, and the last portion was flavored
+with vanilla. A piece of dough the size of a small marble was placed
+in the wafer iron, which was then pressed together and held over the
+fire in the range, by a long handle, until the wafer was crisp and
+brown. They are delicious and will keep indefinitely."
+
+The Professor's wife finished speaking to Mary, and turned to her
+daughter Elizabeth, saying, "It is time I mix the dough if we are to
+have 'Boova Shenkel' for dinner today. I see the potatoes have steamed
+tender."
+
+"Oh, goody!" said Pauline, "I just love 'Boova Shenkel!'"
+
+"Then," said her Mother, "run down into the cellar and get me three
+eggs for them, and Mary, I'll write off the recipe for you, if you
+wish it, as I feel sure you'll like them as well as Pauline. And
+Elizabeth, dust powdered sugar over this plate of 'Rosen Kuchen,' and
+you, Mary and Pauline, leave this hot kitchen and have lunch out in
+the 'Espalier,' as your Father calls it."
+
+"I think," said Mary to Elizabeth, after they were seated in the
+shade, prepared to enjoy the "Rosen Kuchen," "this little, natural,
+home-grown summer-house is the oddest and prettiest little place I've
+ever seen."
+
+"Yes," assented Elizabeth, "Father said he made it as nearly like as
+possible to a large one at Weisbaden, no great distance from his old
+home in Germany. He says the 'Frauer Esche,' meaning Weeping Ash, at
+Weisbaden, had tables and benches placed beneath spreading branches of
+the tree, and picnics were frequently held there. This one was made by
+the larger branches of the Weeping Ash, turning downward, fastened by
+pieces of leather to a framework nailed to the top of posts in the
+ground, about two yards apart, surrounding the tree. The posts, you
+notice, are just a little higher than an ordinary man, and when the
+leaves thickly cover the tops and sides, protecting one from the
+sun's rays, it is an ideal Summer-house. We frequently sit here
+evenings and afternoons; Mother brings her sewing and Pauline her doll
+family, which, you know, is quite numerous."
+
+"I never saw a Summer-house at all like it," said Mary.
+
+The Professor's wife not only taught Mary the making of superior
+pastry and the cooking of German dishes, but what was of still greater
+importance, taught her the value of different foods; that cereals of
+every description, flour and potatoes, are starchy foods; that cream,
+butter, oil, etc., are fat foods; that all fruits and vegetables
+contain mineral matter; and that lean meat, eggs, beans, peas and milk
+are muscle-forming foods. These are things every young housekeeper
+should have a knowledge of to be able to plan nourishing, wholesome,
+well-balanced meals for her family. And not to serve at one time a
+dish of rice, cheese and macaroni, baked beans and potatoes. Serve
+instead with one of these dishes fruit, a vegetable or salad. She
+said, "beans have a large percentage of nutriment and should be more
+commonly used." She also said graham and corn bread are much more
+nutritious than bread made from fine white flour, which lacks the
+nutritious elements. Indian corn is said to contain the largest amount
+of fat of any cereal. It is one of our most important cereal foods and
+should be more commonly used by housewives; especially should it be
+used by working men whose occupation requires a great amount of
+physical exercise. Particularly in cold weather should it be
+frequently served, being both cheap and wholesome.
+
+The Professor's wife laughingly remarked to Mary, "When I fry fritters
+or 'Fast Nacht' cakes, Fritz and Pauline usually assist such a large
+number of them in disappearing before I have finished baking, I am
+reminded of 'Doughnutting Time,' by J.W. Foley. Have you never read
+the poem? I sometimes feel that it must have been written by me."
+
+
+[A]"DOUGHNUTTING TIME."
+
+    Wunst w'en our girl wuz makin' pies an' doughnuts--'ist a Lot--
+    We stood around with great, big eyes, 'cuz we boys like 'em hot;
+    And w'en she dropped 'em in the lard, they sizzled 'ist like fun,
+    And w'en she takes 'em out, it's hard to keep from takin' one.
+
+    And 'en she says: "You boys'll get all spattered up with grease."
+    And by-um-by she says she'll let us have 'ist one apiece;
+    So I took one for me, and one for little James McBride,
+    The widow's only orfunt son, 'ats waitin' there outside.
+
+    An' Henry, he took one 'ist for himself an' Nellie Flynn,
+    'At's waitin' at the kitchen door and dassent to come in,
+    Becuz her Mother told her not; and Johnny, he took two,
+    'Cus Amey Brennan likes 'em hot, 'ist like we chinnern do.
+
+    'En Henry happened 'ist to think he didn't get a one
+    For little Ebenezer Brink, the carpet beater's son,
+    Who never gets 'em home, becuz he says, he ain't quite sure,
+    But thinks perhaps the reason wuz, his folkeses are too poor.
+
+    An 'en I give my own away to little Willie Biggs
+    'At fell down his stairs one day, an' give him crooked legs,
+    'Cuz Willie always seems to know w'en our girl's goin' to bake.
+    He wouldn't ast for none. Oh, no! But, my! he's fond of cake.
+
+    So I went back an' 'en I got another one for me,
+    Right out the kittle smokin' hot, an' brown as it could be;
+    An' John he got one, too, becuz he give his own to Clare,
+    An' w'en our girl she looked, there wuz 'ist two small doughnuts
+    there.
+
+    My! she wuz angry w'en she looked an' saw 'ist them two there,
+    An' says she knew 'at she had cooked a crock full an' to spare;
+    She says it's awful 'scouragin' to bake and fret an' fuss,
+    An' w'en she thinks she's got 'em in the crock, they're all in us.
+
+[Footnote A: The poem "Doughnutting Time," from "Boys and Girls,"
+published by E.P. Dutton, by permission of the author, James W.
+Foley.]
+
+       * * * * * * *
+
+The Professor's wife gave Mary what she called her most useful recipe.
+She said, "Mary, this recipe was almost invaluable to me when I was a
+young housekeeper and the strictest economy was necessary. Sift into a
+bowl, one cup of flour, one even teaspoonful of baking powder (I use
+other baking powders occasionally, but prefer 'Royal'), then cut
+through the flour either one tablespoonful of butter or lard, add a
+pinch of salt, and mix into a soft dough with about one-half cup of
+sweet milk. Mix dough quickly and lightly, handling as little as
+possible. Drop large spoonfuls of the batter in muffin pans and bake
+in a quick oven for tea biscuits; or, sift flour thickly over the
+bread board, turn out the dough, roll several times in the flour, give
+one quick turn with the rolling-pin to flatten out dough, and cut out
+with small cake cutter, (I prefer using a small, empty tin, 1/2 pound
+baking powder can, to cut out cakes.) Place close together in an agate
+pan and bake, or bake in one cake in a pie tin and for shortcake; or
+place spoonfuls of the dough over veal or beef stew and potatoes or
+stewed chicken, and cook, closely covered, about fifteen minutes. Of
+course, you will have sufficient water in the stew pan to prevent its
+boiling away before the pot-pie dumplings are cooked, and, of course,
+you know, Mary, the meat and potatoes must be almost ready to serve
+when this dough is added. Then I frequently add one teaspoonful of
+sugar to the batter and place spoonfuls over either freshly stewed or
+canned sour cherries, plums, rhubarb or apples. In fact, any tart
+fruit may be used, and steam, closely covered, or place large
+tablespoonful of any fruit, either canned or stewed, in small custard
+cups, place tablespoonfuls of batter on top and steam or bake, and
+serve with either some of the stewed fruit and fruit juice, sugar and
+cream, or any sauce preferred."
+
+"The varieties of puddings which may be evolved from this one
+formula," continued the Professor's wife, "are endless, and, Mary, I
+should advise you to make a note of it. This quantity of flour will
+make enough to serve two at a meal, and the proportions may be easily
+doubled if you wish to serve a large family."
+
+"Then, Mary, I have a recipe taken from the 'Farmers' Bulletin' for
+dumplings, which I think fine. You must try it some time. Your Aunt
+Sarah thinks them 'dreadfully extravagant.' They call for four
+teaspoonfuls of baking powder to two cups of flour, but they are
+perfect puff balls, and this is such a fast age, why not use more
+baking powder if an advantage? I am always ready to try anything new I
+hear about."
+
+"Yes," replied Mary, "I just love to try new recipes, I will
+experiment with the dumplings one of these days. Aunt Sarah says I
+will never use half the recipes I have; but so many of them have been
+given me by excellent and reliable old Bucks County cooks, I intend to
+copy them all in a book, and keep for reference after I leave the
+farm."
+
+
+
+
+CHAPTER XX.
+
+OLD POTTERIES AND DECORATED DISHES.
+
+
+One day, looking through the old corner cupboard, Mary exclaimed,
+"Aunt Sarah, you certainly possess the finest collection of quaint old
+china dishes I have ever seen. I just love those small saucers and
+cups without handles; yes, and you have plates to match decorated with
+pinkish, lavender peacock feathers, and those dear little cups and
+saucers, decorated inside with pink and outside with green flowers,
+are certainly odd; and this queerly-shaped cream jug, sugar bowl and
+teapot, with pale green figures, and those homely plates, with dabs of
+bright red and green, they surely must be very old!"
+
+[Illustration: Old Earthenware Dish]
+
+"Yes, dear, they all belonged to either John's mother or mine. All
+except this one large, blue plate, which is greatly valued by me, as
+it was given me many years ago by a dear old friend, Mary Butler, a
+descendant of one of the oldest families in Wyoming Valley, whose,
+forefathers date back to the time of the 'Wyoming Massacre,' about
+which so much has been written in song and story.
+
+"The very oddest plates in your collection are those two large
+earthenware dishes, especially that large circular dish, with sloping
+sides and flat base, decorated with tulips."
+
+[Illustration: SGRAFFITO PLATE Manufactured by One of the Oldest
+Pennsylvania German Potterers in 1786]
+
+"Yes, Mary, and it is the one I value most highly. It is called
+sgraffito ware. A tulip decoration surrounds a large red star in the
+centre of the plate. This belonged to my mother, who said it came from
+the Headman pottery at Rockhill Township, about the year 1808. I know
+of only two others in existence at the present time; one is in a
+museum in the city of Philadelphia and the other one is in the Bucks
+County Historical Society at Doylestown, Pa. The other earthenware
+plate you admire, containing marginal inscription in German which when
+translated is 'This plate is made of earth, when it breaks the potter
+laughs,' is the very oldest in my collection, the date on it, you see,
+is 1786. Those curved, shallow earthenware pie plates, or 'Poi
+Schissel,' as they are frequently called in this part of Bucks County,
+I value, even if they are quite plain and without decoration, as they
+were always used by my mother when baking pies, and I never thought
+pies baked in any other shaped dish tasted equally as good as hers.
+These pie plates were manufactured at one of the old potteries near
+her home. All the old potters have passed away, and the buildings have
+crumbled to the ground. Years ago, your mother and I, when visiting
+the old farm where the earlier years of our childhood were passed,
+stopped with one of our old-time friends, who lived directly opposite
+the old Herstine pottery, which was then in a very dilapidated
+condition; it had formerly been operated by Cornelius Herstine (we
+always called him 'Neal' Herstine)."
+
+[Illustration: OLD PLATES FOUND IN AUNT SARAH'S CORNER CUPBOARD]
+
+"Together we crossed the road, forced our way through tangled vines
+and underbrush, and, peering through windows guiltless of glass, we
+saw partly-finished work of the old potters crumbling on the ground.
+The sight was a sad one. We realized the hand of time had crumbled to
+dust both the potter and his clay. Still nearer my old home was the
+McEntee pottery. From earliest childhood our families were friends. We
+all attended the 'Crossroads' School, where years later a more modern
+brick structure was built, under the hill; not far distant from 'The
+Narrows' and the 'Ringing Rocks.' Yes, Mary, my memory goes back to
+the time when the McEntee pottery was a flourishing industry, operated
+by three brothers, John, Patrick and Michael. When last I visited them
+but few landmarks remained."
+
+"Was there a pottery on your father's farm, Aunt Sarah?" inquired
+Mary.
+
+"No. The nearest one was the McEntee pottery, but the grandson of the
+old man who purchased our old farm at my father's death had a limekiln
+for the purpose of burning lime, and several miles distant, at the
+home of my uncle, was found clay suitable for the manufacture of
+bricks. Only a few years ago this plant was still in operation. My
+father's farm was situated in the upper part of Bucks County, in what
+was then known as the Nockamixon Swamp, and at one time there were in
+that neighborhood no less than seven potteries within two miles of
+each other."
+
+"Why," exclaimed Mary, "were there so many potteries in that
+locality?"
+
+"'Twas due, no doubt, to the large deposits of clay found there, well
+suited to the manufacture of earthenware. The soil is a clayey loam,
+underlaid with potter's clay. The old German potters, on coming to
+this country, settled mostly in Eastern Pennsylvania, in the counties
+of Bucks and Montgomery. The numerous small potteries erected by the
+early settlers were for the manufacture of earthenware dishes, also
+pots of graded sizes. These were called nests, and were used
+principally on the farm for holding milk, cream and apple-butter. Jugs
+and pie plates were also manufactured. The plates were visually quite
+plain, but they produced occasionally plates decorated with
+conventionalized tulips, and some, more elaborate, contained besides
+figures of animals, birds and flowers. Marginal inscriptions in
+English and German decorate many of the old plates, from which may be
+learned many interesting facts concerning the life and habits of the
+early settlers. I think, judging from the inscriptions I have seen on
+some old plates, it must have taxed the ingenuity of the old German
+potters to think up odd, original inscriptions for their plates."
+
+"Aunt Sarah, how was sgraffito ware made? Is it the same as
+slip-decorated pottery?"
+
+"No, my dear, the two are quite different. The large plate you so
+greatly admired is called sgraffito or scratched work, sometimes
+called slip engraving. It usually consists of dark designs on a
+cream-colored ground. After the plates had been shaped over the mold
+by the potter, the upper surface was covered by a coating of white
+slip, and designs were cut through this slip to show the earthenware
+underneath. This decoration was more commonly used by the old potters
+than slip decorating, which consisted in mixing white clay and water
+until the consistency of cream. The liquid clay was then allowed to
+run slowly through a quill attached to a small cup, over the
+earthenware (before burning it in a kiln) to produce different
+designs. The process is similar to that used when icing a cake, when
+you allow the icing to run slowly from a pastry tube to form fanciful
+designs. I have watched the old potters at their work many a time when
+a child. The process employed in the manufacture of earthenware is
+almost the same today as it was a century ago, but the appliances of
+the present day workmen are not so primitive as were those of the old
+German potters. Mary, a new pottery works has been started quite
+lately in the exact locality where, over one hundred years ago, were
+situated the Dichl and Headman potteries, where my highly-prized, old
+sgraffito plate was manufactured. I hear the new pottery has improved
+machinery for the manufacture of vases, flower pots, tiles, etc. They
+intend manufacturing principally 'Spanish tiles' from the many acres
+of fine clay found at that place. The clay, it is said, burns a
+beautiful dark, creamy red. As you are so much interested in this
+subject, Mary, we shall visit this new pottery some day in the near
+future, in company with your Uncle John. It is no great distance from
+the farm. Quite an interesting story I have heard in connection with a
+pottery owned by a very worthy Quaker in a near-by town may interest
+you, as your father was a Philadelphia Quaker and Ralph's parents were
+Quakers also."
+
+[Illustration: A-38 Schmutz Amschel]
+
+[Illustration: A-39 Antiquated Tin Lantern]
+
+[Illustration: A-40 Schmutz Amschel]
+
+[Illustration: A-41 Fluid Lamp]
+
+[Illustration: A-42 Candle Mould]
+
+"Yes, indeed, Aunt Sarah! I'd love to hear the story."
+
+"This Quaker sympathized with the colored race, or negroes, in the
+South. This was, of course, before slavery was abolished. You don't
+remember that time, Mary, You are too young. It is only history to
+you, but I lived it, and when the slaves ran away from their owners
+and came North to Philadelphia they were sent from there, by
+sympathizers, to this Quaker, who kept an underground station. The
+slaves were then placed, under his direction, in a high 'pot wagon,'
+covered with layers or nests of earthenware pots of graduated sizes. I
+heard the driver of one of these pot wagons remark one time that when
+going down a steep hill, he put on the brake and always held his
+breath until the bottom of the hill was reached, fearing the pots
+might all be broken. The wagon-load containing earthenware and slaves
+was driven to Stroudsburg, where the pots were delivered to a
+wholesale customer. Here the runaways were released from their cramped
+quarters and turned over to sympathizing friends, who assisted them in
+reaching Canada and safety. I have frequently met the fine-looking,
+courtly old gentleman who owned the pottery, and old Zacariah Mast,
+the skilled German potter whom he employed. They were for many years
+familiar figures in the little Quaker town, not many miles distant.
+Both passed away many years ago."
+
+Mary, who still continued her explorations of the corner cupboard,
+exclaimed: "Oh! Aunt Sarah! Here is another odd, old plate, way back
+on the top shelf, out of sight."
+
+"Yes, dear, that belonged to your Uncle John's mother. It has never
+been used and was manufactured over one hundred years ago at an old
+pottery in Bedminister Township, Bucks County. Some of those other
+quaint, old-fashioned plates also belonged to John's mother. Your
+Uncle loves old dishes and especially old furniture; he was so anxious
+to possess his grandfather's old 'Solliday' clock. In the centre of
+the face of the clock a hand indicated the day of the month and
+pictures of two large, round moons on the upper part of the clock's
+face (resembling nothing so much as large, ripe peaches) represented
+the different phases of the moon. If new moon, or the first or last
+quarter, it appeared, then disappeared from sight. It was valued
+highly, being the last clock made by the old clockmaker; but John
+never came into possession of it, as it was claimed by an elder
+sister. I value the old clock which stands in the parlor because 'twas
+my mother's, although it is very plain. This old cherry, corner
+cupboard was made for my grandmother by her father, a cabinetmaker, as
+a wedding gift, and was given me by my mother. Did you notice the
+strong, substantial manner in which it is made? It resembles mission
+furniture."
+
+"Do tell me, Aunt, what this small iron boat, on the top shelf, was
+ever used for? It must be of value, else 'twould not occupy a place in
+the cupboard with all your pretty dishes."
+
+"Yes, dearie, 'twas my grandmother's lamp, called in old times a
+'Schmutz Amschel' which, translated, means a grease robin, or bird. I
+have two of them. I remember seeing my grandmother many a time, when
+the 'Amschel' was partly filled with melted lard or liquid fat, light
+a piece of lamp wick hanging over the little pointed end or snout of
+the lamp. The lamp was usually suspended from a chain fastened to
+either side. A spike on the chain was stuck into the wall, which was
+composed of logs. This light, by the way, was not particularly
+brilliant, even when one sat close beside it, and could not be
+compared with the gas and electric lights of our present day and
+generation. That was a very primitive manner of illumination used by
+our forefathers.
+
+"Mary, did you notice the gayly-decorated, old-fashioned coffee pot
+and tea caddy in the corner cupboard? They belonged to my grandmother;
+also that old-fashioned fluid lamp, used before coal-oil or kerosene
+came into use; and that old, perforated tin lantern also is very
+ancient.
+
+"Mary, have you ever read the poem, The Potter and the Clay?' No? Then
+read it to me, dear, I like it well; 'tis a particular favorite of
+mine, I do not remember by whom it was written."
+
+
+THE POTTER AND THE CLAY.
+
+(Jeremiah xviii 2-6.)
+
+    The potter wrought a work in clay, upon his wheel;
+    He moulded it and fashioned it, and made it feel,
+    In every part, his forming hand, his magic skill,
+    Until it grew in beauty fair beneath his will.
+
+    When lo! through some defect, 'twas marred and broken lay,
+    Its fair proportions spoiled, and it but crumbling clay;
+    Oh, wondrous patience, care and love, what did he do?
+    He stooped and gathered up the parts and formed anew.
+
+    He might have chosen then a lump of other clay
+    On which to show his skill and care another day,
+    But no; he formed it o'er again, as seemed him good;
+    And who has yet his purpose scanned, his will withstood?
+
+    Learn thou from this a parable of God's great grace
+    Toward the house of Israel, His chosen race;
+    He formed them for His praise; they fell and grieved Him sore,
+    But He will yet restore and bless them evermore.
+
+    And what He'll do for Israel, He'll do for thee;
+    Oh soul, so marred and spoiled by sin, thou yet shall see
+    That He has power to restore, He will receive,
+    And thou shall know His saving grace, only believe.
+
+    Despair not, He will form anew thy scattered life,
+    And gather up the broken parts, make peace from strife;
+    Only submit thou to His will of perfect love,
+    And thou shall see His fair design in Heaven above.
+
+
+
+
+CHAPTER XXI.
+
+THE VALUE OF WHOLESOME, NUTRITIOUS FOOD.
+
+
+"Yes, my dear," said Frau Schmidt (continuing a conversation which had
+occurred several days previously between herself and Mary), "we will
+have more healthful living when the young housewife of the present day
+possesses a knowledge of different food values (those food products
+from which a well-balanced meal may be prepared) for the different
+members of her household. She should endeavor to buy foods which are
+most nourishing and wholesome; these need not necessarily consist of
+the more expensive food products. Cheaper food, if properly cooked,
+may have as fine a flavor and be equally as nutritious as that of
+higher price.
+
+"And, Mary, when you marry and have a house to manage, if possible, do
+your own marketing, and do not make the mistake common to so many
+young, inexperienced housewives, of buying more expensive food than,
+your income will allow. Some think economy in purchasing food
+detrimental to their dignity and to the well-being of their families;
+often the ones most extravagant in this respect are those least able
+to afford it. Frequently the cause of this is a lack of knowledge of
+the value of different foods. The housewife with a large family and
+limited means should purchase cheaper cuts of meat, which become
+tender and palatable by long simmering. Combine them with different
+vegetables, cooked in the broth, and serve as the principal dish at a
+meal, or occasionally serve dumplings composed of a mixture of flour
+and milk, cooked in the broth, to extend the meat flavor. Frequently
+serve a dish of rice, hominy, cornmeal and oatmeal, dried beans and
+peas. These are all nutritious, nourishing foods when properly cooked
+and attractively served. And remember, Mary, to always serve food well
+seasoned. Many a well-cooked meal owes its failure to please to a lack
+of proper seasoning. This is a lesson a young cook must learn. Neither
+go to the other extreme and salt food too liberally. Speaking of salt,
+my dear, have you read the poem, 'The King's Daughters,' by Margaret
+Vandegrift? If not, read it, and then copy it in your book of
+recipes."
+
+
+"THE KING'S DAUGHTERS."
+
+  The King's three little daughters, 'neath the palace window straying,
+  Had fallen into earnest talk that put an end to playing;
+  And the weary King smiled once again to hear what they were saying;
+  "It is I who love our father best," the eldest daughter said;
+  "I am the oldest princess," and her pretty face grew red;
+  "What is there none can do without? I love him more than bread."
+  Then said the second princess, with her bright blue eyes aflame;
+  "Than bread, a common thing like bread! Thou hast not any shame!
+  Glad am I, it is I, not thou, called by our mother's name;
+  I love him with a better love than one so tame as thine,
+  More than--Oh! what then shall I say that is both bright and fine?
+  And is not common? Yes, I know. I love him more than wine."
+  Then the little youngest daughter, whose speech would sometimes halt,
+  For her dreamy way of thinking, said, "Nay, you are both in fault.
+  'Tis I who love our father best, I love him more than salt."
+  Shrill little shrieks of laughter greeted her latest word,
+  As the two joined hands exclaiming. "But this is most absurd!"
+  And the King, no longer smiling, was grieved that he had heard,
+  For the little youngest daughter, with her eyes of steadfast grey,
+  Could always move his tenderness, and charm his care away;
+  "She grows more like her mother dead," he whispered day by day,
+  "But she is very little and I will find no fault,
+  That while her sisters strive to see who most shall me exalt,
+  She holds me nothing dearer than a common thing like salt."
+
+  The portly cook was standing in the courtyard by the spring,
+  He winked and nodded to himself, "That little quiet thing
+  Knows more than both the others, as I will show the King."
+  That afternoon, at dinner, there was nothing fit to eat.
+  The King turned angrily away from soup and fish and meat,
+  And he found a cloying sweetness in the dishes that were sweet;
+  "And yet," he muttered, musing, "I cannot find the fault;
+  Not a thing has tasted like itself but this honest cup of malt."
+  Said the youngest princess, shyly: "Dear father, they want salt."
+
+  A sudden look of tenderness shone on the King's dark face,
+  As he sat his little daughter in the dead queen's vacant place,
+  And he thought: "She has her mother's heart; Ay, and her mother's grace;
+  Great love through channels will find its surest way.
+  It waits not state occasions, which may not come or may;
+  It comforts and it blesses, hour by hour, and day by day."
+
+
+
+
+CHAPTER XXII.
+
+A VARIETY OF CAKES EVOLVED FROM ONE
+
+
+"Aunt Sarah," questioned Mary one day, "will you tell me how it is
+possible to evolve a number of cakes from one recipe?"
+
+"Certainly I will, my dear," said her Aunt. "For instance, take the
+simple recipe from which I have for years baked layer cake. You may
+have other recipes given you, equally as good, but I feel positive
+none better. The cake made from this recipe is not rich enough to be
+unwholesome, but a good, reliable, inexpensive, easily-made cake, with
+which I have never had a failure.
+
+"The recipe, as you know, consists of 1-1/4 cups of granulated sugar,
+1/2 cup of a mixture of butter and sweet lard (or use all butter), 1/2
+cup sweet milk, 2 cups flour and 2 teaspoonfuls baking powder. 3 eggs.
+
+"The simplest manner of baking this cake is in two square cake pans.
+When baked, take from pans and ice each cake with a boiled chocolate
+icing and put together as a layer cake, or ice each cake with a plain,
+boiled white icing and, when this is cold, you may spread over top of
+each cake unsweetened chocolate, which has been melted over steam
+after being grated. When cake is to be served, cut in diamonds or
+squares. Or add to the batter 1 cup of chopped hickory nut meats, bake
+in 2 layers and cut in squares.
+
+"For a chocolate loaf cake, add two generous tablespoonfuls of
+unsweetened melted chocolate to the batter just before baking. If you
+wish a chocolate layer cake, use the same batter as for the chocolate
+loaf cake, bake in two layer pans and put together with white boiled
+icing.
+
+"Or, add to this same batter one scant teaspoonful of cinnamon,
+ginger, 1/2 teaspoonful of grated nutmeg and cloves, a cup of raisins
+or dried currants, and you have a small fruit cake.
+
+"Or, add a small quantity of thinly-shaved citron to the original
+recipe, flavor with lemon, bake in a loaf and spread a white icing
+flavored with lemon extract over top of cake, and you have a lemon
+cake.
+
+"Or, add chocolate and spices to one-half the batter (about one-half
+as much chocolate and spices as were used in batter for fruit cake)
+and place spoonfuls of the light and dark batter alternately in a cake
+pan, until all batter has been used, and you will have a cheap,
+old-fashioned Marble cake.
+
+"Or, bake cake over original recipe, in two-layer pans, placing
+between layers either tart jelly, a creamy cornstarch filling, grated
+cocoanut, apple cream filling, or you might even use half the recipe
+given for the delicious icing or filling for Lady Baltimore cake.
+
+"Lastly, bake small cakes from this same recipe. Mary, you should have
+small pans for baking these delicious little cakes, similar to those I
+possess, which I ordered made at the tinsmith's. I took for a pattern
+one Frau Schmidt loaned me. They are the exact size of one-quarter
+pound boxes of Royal baking powder. Cut the box in three pieces of
+equal height, and your cakes will be equally as large in diameter as
+the baking powder box, but only one-third as high. I think I improved
+on Frau Schmidt's cake tins, as hers were all separate, I ordered
+twelve tins, similar to hers, to be fastened to a piece of sheet iron.
+I had two of these iron sheets made, containing twenty-four little
+pans. I place a generous tablespoonful of the batter in each of the
+twenty-four small pans, and cakes rise to the top of pans. Usually I
+have batter remaining after these are filled. Ice all the cake except
+the top with a white boiled icing or chocolate icing. These small
+cakes keep exceedingly well, and are always liked by young folks and
+are particularly nice for children's parties".
+
+"Speaking of cakes, Aunt Sarah," said Mary, "have you ever used
+Swansdown cake flour? I have a friend in the city who uses it for
+making the most delicious Angel cake, and she gave me a piece of Gold
+cake made over a recipe in 'Cake Secrets,' which comes with the flour,
+and it was fine. I'll get a package of the flour for you the first
+time I go to the city. The flour resembles a mixture of ordinary flour
+and cornstarch. It is not a prepared flour, to be used without baking
+powder, and you use it principally for baking cakes. I have the recipe
+for both the Gold and Angel cakes, with the instructions for baking
+same. They are as follows:"
+
+
+ANGEL CAKE.
+
+"For the Angel cake, use one even cupful of the whites of egg (whites
+of either eight large or nine small eggs); a pinch of salt, if added
+when beating eggs, hastens the work. One and one-quarter cups
+granulated sugar, 1 cup of Iglehart's Swansdown cake flour. Sift flour
+once, then measure and sift three times. Beat whites of eggs about
+half, add 1/2 teaspoonful of cream of tartar then beat whites of eggs
+until they will stand of their own weight. Add sugar, then flour, not
+by stirring, but by folding over and over, until thoroughly mixed.
+Flavor with 1/2 teaspoonful of vanilla or a few drops of almond
+extract. As much care should be taken in baking an Angel Food cake as
+in mixing. Bake in an ungreased patent pan. Place the cake in an oven
+that is just warm enough to know there is a fire inside the range. Let
+the oven stay just warm through until the batter has raised to the top
+of the cake pan, then increase the heat gradually until the cake is
+well browned over. If by pressing the top of the cake with the finger
+it will spring back without leaving the impression of the finger, the
+cake is done through. Great care should be taken that the oven is not
+too hot to begin with, as the cake will rise too fast and settle or
+fall in the baking. It should bake in from 35 to 40 minutes' time.
+When done, invert the pan and let stand until cold before removing it.
+Should you see cake browning before it rises to top of pan, throw your
+oven door open and let cold air rush in and cool your oven instantly.
+Be not afraid. The cold air will not hurt the cake. Two minutes will
+cool any oven. Watch cake closely. Don't be afraid to open oven door
+every three or four minutes. This is the only way to properly bake
+this cake. When cake has raised above top of pan, increase your heat
+and finish baking rapidly. Baking too long dries out the moisture,
+makes it tough and dry. When cake is done it begins to shrink. Let it
+shrink back to level of pan. Watch carefully at this stage and take
+out of oven and invert immediately. Rest on centre tube of pan. Let
+hang until perfectly cold, then take cake carefully from pan. When
+baking Angel cake always be sure the oven bakes good brown under
+bottom of cake. If cake does not crust under bottom it will fall out
+when inverted and shrink in the fall."
+
+"I never invert my pans of Angel cake on taking them from oven," said
+Mary's Aunt, "as the cakes are liable to fall out even if the pan is
+not greased. I think it safer to allow the pans containing the cakes
+to stand on a rack and cool without inverting the pan.
+
+"Suppose, Mary, we bake a Gold cake over the recipe from 'Cake
+Secrets,' as eggs are plentiful; but we haven't any Swansdown flour. I
+think we will wait until we get it from the city."
+
+
+GOLD CAKE.
+
+Yolks of 8 eggs; 1-1/4 cups granulated sugar, 3/4 cup of butter, 3/4
+cup water, 2-1/2 cups of Swansdown cake flour, 2 heaping teaspoonfuls
+of baking powder, 1/2 teaspoonful lemon extract. Sift flour once, then
+measure. Add baking powder and sift three times. Cream butter and
+sugar thoroughly; beat yolks to a stiff froth; add this to creamed
+butter and sugar, and stir thoroughly through. Add flavor, add water,
+then flour. Stir very hard. Place in a slow oven at once. Will bake in
+from 30 to 40 minutes. Invert pan immediately it is taken from oven.
+
+Mary, this batter may also be baked in layers with any kind of filling
+desired. The Angel cake receipt is very similar to an original recipe
+Frau Schmidt gave me; she uses cornstarch instead of Swansdown flour
+and she measures the eggs in a cup instead of taking a certain number;
+she thinks it more exact.
+
+"Aunt Sarah, did you know Frau Schmidt, instead of using flour alone
+when baking cakes, frequently uses a mixture of flour and cornstarch?
+She sifts together, several times, six cups of flour and one cup of
+cornstarch, and uses this instead of using flour alone.
+
+"I dearly love the Professor's wife--she's been so very good to me,"
+exclaimed Mary.
+
+"Yes," replied her Aunt, "she has very many lovable qualities."
+
+Mary's liking for bright, energetic Frau Schmidt was not greater than
+the affection bestowed on Mary by the Professor's wife, who frequently
+entertained Mary with tales of her life when a girl in Germany, to all
+of which Mary never tired listening. One Aunt, a most estimable woman,
+held the position of valued and respected housekeeper and cook for the
+Lord Mayor of the city wherein she resided. Another relative, known as
+"Schone Anna," for many years kept an inn named "The Four Seasons,"
+noted for the excellent fare served by the fair chatelaine to her
+patrons. The inn was made famous by members of the King's household
+stopping there while in the town during the Summer months, which was
+certainly a compliment to her good cooking. One of the things in which
+she particularly excelled was potato cakes raised with yeast. Frau
+Schmidt had been given a number of these valuable recipes by her
+mother, all of which she offered to Mary. One recipe she particularly
+liked was "Fast Nacht Cakes," which the Professor's wife baked always
+without fail on Shrove Tuesday (or "Fast Nacht" day), the day before
+the beginning of Lent. This rule was as "unchangeable as the law of
+Medes and Persians," and it would have been a very important event,
+indeed, which would have prevented the baking of these toothsome
+delicacies on that day.
+
+
+
+
+CHAPTER XXIII.
+
+THE OLD "TAUFSCHIEN."
+
+
+[Illustration: BIRTH AND CHRISTENING CERTIFICATE
+
+OLD TAUFSCHIEN]
+
+
+Aunt Sarah had long promised to show Mary her Grandmother's
+"Taufschien," and she reverently handled the large old family Bible,
+which contained between its sacred pages the yellowed paper, being the
+birth and christening certificate of her grandmother, whom we read was
+born in 1785, in Nockamixon Township, was confirmed in 1802, and was
+married in 1805 to the man who was later Aunt Sarah's grandfather. The
+old certificate was signed by a German Reformed minister named Wack,
+who history tells us was the first young man of that denomination to
+be ordained to the ministry in America. Folded with this "Taufschien"
+is another which has never been filled out. This is printed in German.
+Pictures of women, perhaps they are intended to represent angels, with
+golden wings, clothed in loose-flowing crimson drapery and holding
+harps in their hands; birds with gayly-colored plumage of bluish
+green, crimson and yellow, perched on branches of what presumably
+represent cherry trees, also decorate the page. Religious hymns
+printed on the "Taufschiens," encircled with gay stripes of light blue
+and yellow, dotted with green, further embellish them. On one we read:
+
+    "Infinite joy or endless woe,
+      Attend on every breath;
+    And yet, how unconcerned we go
+      Upon the brink of death."
+
+"Mary, this old 'Taufschien' of my grandmother's is one of my most
+cherished possessions. Would you like to see your Uncle's old deed,
+which he came into possession of when he inherited the farm from his
+father?"
+
+Carefully unfolding the stiff old parchment or pigskin deed, yellowed
+and brown spotted with age, Mary could faintly decipher the writing
+wherein, beautifully written, old-fashioned penmanship of two hundred
+years ago stated that a certain piece of land in Bucks County,
+Beginning at a Chestnut Oak, North to a post; then East to a large
+rock, and on the South unsettled land, which in later years was
+conveyed to John Landis.
+
+"This deed," said Mary's Aunt, "was given in 1738, nearly two hundred
+years ago, by John, Thomas and Richard Penn, sons of William Penn by
+his second marriage, which occurred in America. His eldest son, John
+Penn, you have no doubt heard, was called 'The American,' he having
+been born in this country before William Penn's return to Europe,
+where he remained fifteen years, as you've no doubt heard."
+
+At the bottom of the deed a blue ribbon has been slipped through cuts
+in the parchment, forming a diamond which incloses what is supposed to
+be the signature of Thomas Penn.
+
+"Aunt Sarah, I am not surprised that you value this old deed of the
+farm and these 'Taufschiens' of your grandmother I should frame them,
+so they may be preserved by future generations."
+
+
+
+
+CHAPTER XXIV.
+
+THE OLD STORE ON THE RIDGE ROAD.
+
+
+Aunt Sarah found in Mary a willing listener when talking of the time
+in years past when her grandfather kept a small "Country Store" on the
+Ridge Road in Bucks County. She also remembered, when a child of ten,
+accompanying her grandfather on one of his trips when he drove to
+Philadelphia to purchase goods for his store.
+
+"They had no trolley cars in those days?" asked Mary.
+
+"No, my dear, neither did they have steam cars between the different
+towns and cities as we have now."
+
+"At grandfather's store could be bought both groceries and dry goods.
+The surrounding farmers' wives brought to the store weekly fresh print
+butter, eggs, pot cheese and hand-case, crocks of apple-butter, dried
+sweet corn, beans, cherries, peach and apple 'Snitz,' taking in
+exchange sugar, starch, coffee, molasses, etc. My father tapped his
+sugar maples and mother cooked down the syrup until thick, and we used
+that in place of molasses. They also took in exchange shaker flannel,
+nankeen, indigo blue and 'Simpson' gray calico, which mother
+considered superior to any other, both for its washing and wearing
+qualities. The farmers who came occasionally to the store to shop for
+different members of the family frequently bought whole pieces of
+calico of one pattern, and," affirmed Aunt Sarah, "I knew of one
+farmer who bought several whole pieces of one pattern with rather
+large figures on a dark wine ground, resembling somewhat the gay
+figures on an old paisley shawl. He said 'twas a good, serviceable
+color, and more economical to buy it all alike, and remarked: 'What's
+the difference, anyway? Calico is calico.' From the same piece of
+calico his wife made dresses, aprons and sunbonnets for herself and
+daughters, shirts for the farmer and his sons (the boys were young,
+fortunately), and patchwork quilts and comfortables from the
+remainder."
+
+"Rather monotonous, I should think," said Mary. "I am surprised his
+wife did not make him wear coat and trousers made from the same piece
+of calico."
+
+[Illustration: THE OLD STORE ON RIDGE ROAD]
+
+"The dry goods," continued Aunt Sarah, "retained the scent of coffee,
+cheese and dried fruits some time after being purchased but no one
+minded that in those days. I still remember how perfectly wonderful to
+me when a child appeared the large, wide-mouthed glass jars containing
+candy. There were red and white striped mint sticks, striped yellow
+and white lemon sticks and hoarhound and clear, wine-colored sticks
+striped with lines of white, flavored with anise-seed. One jar
+contained clear lemon-colored 'Sour Balls,' preferred by us children
+on account of their lasting qualities, as also were the jujubees,
+which resembled nothing so much as gutta percha, and possessed equally
+as fine flavor; also pink and yellow sugar-frosted gumdrops. In a case
+at one end of the counter were squares of thick white paper covered
+with rows of small pink, also white, 'peppermint buttons,' small
+sticks, two inches in length, of chewing gum in waxed paper, a white,
+tasteless, crystalline substance resembling paraffine. What longing
+eyes I frequently cast at the small scalloped cakes of maple sugar,
+prohibitive as regards cost. They sold for a nickel, am I was always
+inordinately fond of maple sugar, but the price was prohibitive. I
+seldom possessed more than a penny to spend in those days, and not
+always that. Father raised a large family, money was never plentiful,
+and we relished the plain, cheap candies usually sold in those days
+more than many children of the present day do the finest and most
+expensive cream chocolates, to many of whom in this extravagant age a
+dollar is not valued more highly than was a penny by us in years gone
+by. And 'Candy Secrets!' I don't believe you know what they are like.
+I've not seen any for years. They were small, square pieces of
+taffy-like candy, wrapped in squares of gilt or silver paper,
+inclosing a small strip of paper containing a couple of sentimental
+lines or jingle. Later came 'French Secrets.' They consisted of a
+small oblong piece of candy about an inch in length, wrapped in tissue
+paper of different colors, having fringed ends, twisted together at
+either end. These also inclosed a tiny strip of paper containing a
+line or two. Small, white candy hearts contained the words in pink
+letters, 'Little Sweetheart,' 'I Love You,' 'Name the Day,' etc. These
+were invariably distributed among the young folks at small parties and
+created no end of merriment."
+
+"Mary, old as I am, I still remember the delight I experienced when a
+little, rosy-cheeked urchin surreptitiously passed me around the
+corner of my desk at the old 'Cross Roads School' a 'Secret,' with the
+words, 'Do you love me?' My grandmother always kept a supply of
+hoarhound and peppermint lozenges in her knitting basket to give us
+children should we complain of hoarseness. My, but 'twas astonishing
+to hear us all cough until grandmother's supply of mints was
+exhausted. I think. Mary, I must have had a 'sweet tooth' when a
+child, as my recollections seem to be principally about the candy kept
+in my grandfather's store. I suppose in those early days of my
+childhood candy appealed to me more than anything else, as never
+having had a surfeit of sweets, candy to me was a rare treat. I
+remember, Mary, when a little child, my thrifty mother, wishing to
+encourage me to learn to knit my own stockings, she, when winding the
+skein of German yarn into a ball, occasionally wound a penny in with
+the yarn. I was allowed to spend the penny only after I had knitted
+the yarn and the penny had fallen from the ball. What untold wealth
+that penny represented! And planning how to spend it was greater
+pleasure still. Many a pair of long old-fashioned, dark blue and
+red-striped stockings, were finished more quickly than otherwise would
+have been done without the promised reward. I became proficient in
+knitting at an early age," continued Aunt Sarah; "a truly feminine
+occupation, and as I one time heard a wise old physician remark,
+'Soothing to the nerves,' which I know to be true, having knitted many
+a worry into the heel of a sock. I learned at an early age the value
+of money, and once having acquired the saving habit, it is not
+possible to be wasteful in later life."
+
+
+
+
+CHAPTER XXV.
+
+AN ELBADRITCHEL HUNT.
+
+
+Fritz Schmidt, like many another Bucks County boy, had frequently
+heard the rural tale of a mythical bird called the "Elbadritchel,"
+supposed to be abroad, particularly on cold, dark, stormy nights, when
+the wind whistled and blew perfect gales around exposed corners of
+houses and barns. 'Twas a common saying among "Pennsylvania Germans,"
+at such times, "'Tis a fine night to catch 'Elbadritchels.'"
+
+[Illustration: CATCHING ELBADRITCHELS]
+
+For the information of those who may not even have heard of this
+remarkable creature, it is described as being a cross between a
+swallow, a goose and a lyre bird. Have you ever seen an
+"Elbadritchel?" No one has to my certain knowledge, so I cannot vouch
+for the truth of this description of it.
+
+Fritz Schmidt had never taught to question the truth of the tale. So,
+when one cold, stormy night several boys from neighboring farms drove
+up to the Schmidt homestead and asked Fritz to join them in a hunt for
+"Elbadritchels," he unhesitatingly agreed to make one of the number,
+unaware that he had been selected as the victim of a practical joke,
+and, as usual, was one of the jolliest of the crowd. They drove
+through a blinding downpour of rain and dismounted on reaching a
+lonely hill about three miles distant. They gave Fritz a bag to hold.
+It was fashioned of burlap and barrel hoops, inside of which they
+placed a lighted candle, and Fritz was instructed how to hold it in
+order to attract the "Elbadritchel." They also gave him a club with
+which to strike the bird when it should appear.
+
+The boys scampered off in different directions, ostensibly to chase up
+the birds, but in reality they clambered into the waiting wagon and
+were rapidly driven home, leaving Fritz alone awaiting the coming of
+the "Elbadritchel." When Fritz realized the trick played on him, his
+feelings may be better imagined than described. He trudged home, cold
+and tired, vowing vengeance on the boys, fully resolved to get even
+with them.
+
+
+
+
+CHAPTER XXVI
+
+THE OLD SHANGHAI ROOSTER.
+
+
+Much of Aunt Sarah's spare time was devoted to her chickens, which
+fully repaid her for the care given them. She was not particular about
+fancy stock, but had quite a variety--White Leghorns, Brown Leghorns,
+big, fat, motherly old Brahma hens that had raised a brood of as many
+as thirty-five little chicks at one time, a few snow-white, large
+Plymouth Rocks and some gray Barred one. The _latter_ she _liked_
+particularly because she said they were much, more talkative than any
+of the others; they certainly did appear to chatter to her when she
+fed them. She gave them clean, comfortable quarters, warm bran mash on
+cold winter mornings, alternating with cracked corn and "scratch feed"
+composed of a mixture of cracked corn, wheat and buckwheat, scattered
+over a litter of dried leaves on the floor of the chicken house, so
+they were obliged to work hard for their food.
+
+[Illustration: Old Egg Basket]
+
+A plentiful supply of fresh water was always at hand, as well as
+cracked oyster shell. She also fed the chickens all scraps from the
+table, cutting all meat scraps fine with an old pair of scissors hung
+conveniently in the kitchen.
+
+She was very successful with the little chicks hatched out when she
+"set" a hen and the yield of eggs from her hens was usually greater
+and the eggs larger in size than those of any of her neighbors. This I
+attribute to her excellent care of them, generous diet, but
+principally to the fact of the elimination of all the roosters among
+the flock during the season between the "first of May and December
+first," with one exception. "Brigham," an immensely large, old, red
+Shanghai rooster, a most pompous and dignified old chap. A special pet
+of Aunt Sarah's, she having raised him from a valuable "setting" of
+eggs given her, and as the egg from which "Brigham," as he was called,
+emerged, was the only one of the lot which proved fertile, he was
+valued accordingly and given a longer lease of life than the other
+roosters, and was usually either confined or allowed to roam outside
+the chicken yard during the summer months; in the winter, being a
+swift runner, he usually gobbled up two shares of food before the hens
+arrived. That accounted for his great size. The old rooster was also
+noted for his loud crowing.
+
+One day in early Spring, John Landis came into the house hurriedly,
+saying, "Sarah, your old Shanghai rooster is sick."
+
+"Yes," answered his wife, "I missed hearing him crow this morning; he
+is usually as regular as an alarm clock."
+
+She hurried to the barnyard, picked up poor Brigham, wrapped him
+carefully in a piece of blanket and laid him in a small shed. The next
+morning she was awakened by the lusty crowing of Brigham, who was
+apparently as well as ever. The next day the same thing happened. Aunt
+Sarah found him, as she supposed, in a dying condition, and the
+following morning he was fully recovered. It was quite puzzling until
+one day John Landis came into the kitchen laughing heartily and said,
+"Sarah, I am sorry to inform you of the intemperate habits of your
+pet, Brigham. He is a most disreputable old fellow, and has a liking
+for liquor. He has been eating some of the brandied cherries which
+were thrown into the barnyard when the jug containing them was
+accidentally broken at house cleaning time.
+
+"Well, Sarah, old Brigham was not sick at all--only 'ingloriously'
+drunk." In the fall of the same year Aunt Sarah spied Brigham one day
+on top of one of the cider barrels in the shed busily engaged eating
+the pummace which issued from the bung-hole of the barrel. John
+Landis, on hearing of Brigham's last escapade, decided, as the rooster
+was large as an ordinary-turkey, to serve him roasted at Mary's
+wedding.
+
+Fritz Schmidt remarked one day in the presence of Sibylla: "Chickens
+must possess some little intelligence; they know enough to go to bed
+early. Yes, and without an 'alarm clock,' too, Sibylla, eh?"
+
+She walked away without a word to Fritz. The alarm clock was a sore
+subject with her, and one about which she had nothing to say. Sibylla
+had never quite forgiven Fritz for the prank played on her. He,
+happening to hear John Landis tell Sibylla a certain hour he thought a
+proper time for Jake Crouthamel to take his departure Sunday evenings,
+Fritz conceived the brilliant (?) idea of setting the alarm clock to
+"go off" quite early in the evening. He placed the clock at the head
+of the stairs, and in the midst of an interesting conversation between
+the lovers the alarm sounded with a loud, whizzing noise, which
+naturally made quick-tempered Sibylla very angry. She said on seeing
+Fritz the next morning: "It was not necessary to set the 'waker' to go
+off, as I know enough to send 'Chake' home when it's time."
+
+Fritz, happening to tell the story to the editor of a small German
+Mennonite paper, edited in a near-by town, it was printed in that
+paper in German, which caused Sibylla, on hearing it, to be still more
+angry at the Professor's son.
+
+
+
+
+CHAPTER XXVII.
+
+"A POTATO PRETZEL."
+
+
+In the early part of September Mary's Aunt suggested she try to win
+the prize offered at the Farmers' Picnic in a near-by town for the
+best "Raised Potato Cake." Aunt Sarah's rye bread invariably captured
+first prize, and she proposed sending both bread and cake with Sibylla
+and Jake, who never missed picnic or fair within a radius of one
+hundred miles.
+
+[Illustration: "POTATO PRETZEL"]
+
+Mary set a sponge the evening of the day preceding that of the picnic,
+using recipe for "Perfection Potato Cake," which Aunt Sarah considered
+her best recipe for raised cakes, as 'twas one used by her mother for
+many years.
+
+On the day of the picnic, Mary arose at five o'clock, and while her
+Aunt was busily engaged setting sponge for her loaf of rye bread, Mary
+kneaded down the "potato cake" sponge, set to rise the previous
+evening, now rounded over top of bowl and light as a feather.
+
+She filled a couple of pans with buns, molded from the dough, and set
+them to rise. She then, under her Aunt's direction, fashioned the
+"Pretzel" as follows: She placed a piece of the raised dough on a
+large, well-floured bake board, rolled it over and over with both
+hands until a long, narrow roll or strip was formed about the width of
+two fingers in thickness and placed this strip carefully on the baking
+sheet, which was similar to the one on which Aunt Sarah baked rye
+bread; shaped the dough to form a figure eight (8) or pretzel,
+allowing about two inches of space on either side of baking sheet to
+allow for raising. She then cut a piece of dough into three portions,
+rolled each as thick as a finger, braided or plaited the three strips
+together and placed carefully on top of the figure eight, or pretzel,
+not meeting by a space of about two inches. This braided piece on the
+top should not be quite as thick as bottom or first piece of the
+pretzel. She then rolled three small pieces of dough into tiny strips
+or rolls the size of small lead pencils, wound them round and round
+and round into small scrolls, moistened the lower side with water to
+cause them to adhere, and placed them on the dividing line between the
+two halves of the figure eight. She placed an old china coffee cup
+without a handle, buttered on outside, in centre of each half of the
+figure eight, which kept the pretzel from spreading over the pan. With
+a small, new paint brush she brushed over the top of Pretzel and Buns,
+a mixture, consisting of one yolk of egg, an equal quantity of cream
+or milk (which should be lukewarm so as not to chill the raised dough)
+and one tablespoon of sugar. This causes the cakes, etc., to be a rich
+brown when baked, a result to be obtained in no other manner.
+
+When the pretzel was raised and had doubled in size 'twas baked in a
+moderately hot oven.
+
+Mary's surprise and delight may easily be imagined when Sibylla, on
+her return from the picnic, handed her the prize she had won, a
+two-pound box of chocolates, remarking, "Mary, you and Aunt Sarah both
+got a prize--her's is in the box what Jake's got."
+
+The box on being opened by Aunt Sarah contained a very pretty,
+silver-plated soup ladle, the prize offered for the best loaf of rye
+bread.
+
+"Aunt Sarah," inquired Mary one day, "do you think it pays a
+housekeeper to bake her own bread?"
+
+[Illustration: THE OLD STORE ON RIDGE ROAD]
+
+"Certainly, it pays, my dear. From a barrel of flour may be baked
+three hundred or more one-pound loaves of bread; should you pay five
+cents a loaf, the bread which may be made from one barrel of flour if
+bought from a bake shop would cost you fifteen dollars. Now, you add
+to the cost of a barrel of flour a couple of dollars for yeast, salt,
+etc., which altogether would not possibly be more than ten dollars,
+and you see the housewife has saved five dollars. It is true it is
+extra work for the housewife, but good, wholesome bread is such an
+important item, especially in a large family, I should advise the
+thrifty housekeeper to bake her own bread and bake less pie and cake,
+or eliminate less important duties, to be able to find time to bake
+bread. From the bread sponge may be made such a number of good, plain
+cakes by the addition of currants or raisins, which are more wholesome
+and cheaper than richer cakes."
+
+"I think what you say is true, Aunt Sarah," said Mary.
+
+"Frau Schmidt always bakes her own bread, and she tells me she sets a
+sponge or batter for white bread, and by the addition of Graham
+flour, cornmeal or oatmeal, always has a variety on her table with a
+small expenditure of time and money."
+
+[Illustration: A "BROD CORVEL" OR BREAD BASKET]
+
+
+
+
+CHAPTER XXVIII.
+
+FAITHFUL SERVICE.
+
+
+The home-making instinct was so strongly developed in Mary that her
+share in the labor of cooking and baking became a pleasure.
+Occasionally she had failures--what inexperienced cook has not?--yet
+they served only to spur her on to fresh efforts. She had several
+small scars on her wrist caused by her arm coming in contact with the
+hot oven when baking. She laughingly explained: "One bar on my arm
+represents that delicious 'Brod Torte' which Frau Schmidt taught me to
+bake; the other one I acquired when removing the sponge cake from the
+oven which Uncle John said 'equaled Aunt Sarah's' (which I consider
+highest praise), and the third bar I received when taking from the
+oven the 'Lemon Meringue,' Ralph's favorite pie, which he pronounced
+'fine, almost too good to eat.'" Mary was as proud of her scars as a
+young, non-commissioned officer of the chevron on his sleeve, won by
+deeds of valor.
+
+The lessons Mary learned that summer on the farm while filling her
+hope chest and preparing her mind for wifehood were of inestimable
+value to her in later years. She learned not only to bake, brew and
+keep house, but from constant association with her Aunt she acquired a
+self-poise, a calm, serene manner, the value of which is beyond price
+in this swift, restless age.
+
+One day, while having a little heart-to-heart talk with Mary, her Aunt
+said: "My dear, never allow an opportunity to pass for doing a kind
+act. If ever so small, it may cheer some sad, lonely heart. Don't wait
+to do _big things_. The time may never come. If only a kind word,
+speak it at once. Kind words cost so little, and we should all be more
+prodigal with them; and to a tired, sad, discouraged soul, a kind word
+or act means so very much; and who is there that has not at some time
+in life known sorrow and felt the need of sympathy? Were our lives all
+sunshine we could not feel in touch with sorrowing friends. How
+natural it is for our hearts to go out in sympathy to the one who says
+'I have suffered.' Give to your friend the warm hand-clasp and cheery
+greeting' which cost us nothing in the giving. 'Tis the little lifts
+which help us over stones in our pathway through life. We think our
+cross the heaviest when, did we but know the weight of others, we'd
+not willingly exchange; and remember Mary, 'there are no crown-bearers
+in Heaven that were not cross-bearers below.' Have you ever read the
+poem, 'The Changed Cross?' No? Well, I will give it to you to copy in
+your book of recipes. Should you ever, in future years, feel your
+cross too heavy to bear, read the poem. How many brave, cheery little
+women greet us with a smile as they pass. But little do we or any one
+realize that instead of a song in their hearts the smiles on their
+lips conceal troubles the world does not suspect, seeking to forget
+their own sorrows while doing kindly acts for others. They are the
+real heroes whom the world does not reward with medals for bravery,
+'To stand with a smile upon your face against a stake from which you
+cannot get away, that, no doubt, is heroic; but the true glory is not
+resignation to the inevitable. To stand unchained, with perfect
+liberty to go away, held only by the higher claims of duty, and let
+the fire creep up to the heart, that is heroism.' Ah! how many good
+women have lived faithful to duty when 'twould have been far easier to
+have died!"
+
+
+"FAITHFUL OVER A FEW THINGS."
+
+Matt. xxv: 23.
+
+  It may seem to you but a trifle, which you have been called to do;
+  Just some humble household labor, away from the public view,
+  But the question is, are you faithful, and striving to do your best,
+  As in sight of the Blessed Master, while leaving to Him the rest?
+
+  It may be but a little corner, which you have been asked to fill;
+  What matters it, if you are in it, doing the Master's will?
+  Doing it well and faithfully, and doing it with your might;
+  Not for the praise it may bring you, but because the thing is right.
+
+  In the sight of man you may never win anything like success;
+  And the laurel crown of the victor may never your temples press;
+  If only you have God's approval, 'twill not matter what else you miss,
+  His blessing is Heaven beginning, His reward will be perfect bliss.
+
+  Be faithful in every service, obedient to every call;
+  Ever ready to do His bidding, whether in great things or small;
+  You may seem to accomplish little, you may win the praise of none;
+  But be sure you will win His favor, and the Master's great "Well Done."
+
+  And when at His blessed coming, you stand at His judgment seat;
+  He'll remember your faithful service and His smile will be Oh! so sweet!
+  He will bid you a loving welcome, He'll make you to reign for aye,
+  Over great things and o'er many, with Him, through eternal day.
+
+
+"THE CHANGED CROSS."
+
+    It was a time of sadness, and my heart,
+    Although it knew and loved the better part,
+    Felt wearied with the conflict and the strife,
+    And all the needful discipline of life.
+
+    And while I thought on these as given to me,
+    My trial tests of faith and love to be,
+    It seemed as if I never could be sure
+    That faithful to the end I should endure.
+
+    And thus, no longer trusting to His might,
+    Who says, "We walk by faith and not by sight";
+    Doubting and almost yielding to despair,
+    The thought arose--My cross I cannot bear.
+
+    Far heavier its weight must surely be
+    Than those of others which I daily see;
+    Oh! if I might another burden choose,
+    Methinks I should not fear my crown to lose.
+
+    A solemn silence reigned on all around,
+    E'en nature's voices uttered not a sound;
+    The evening shadows seemed of peace to tell,
+    And sleep upon my weary spirit fell.
+
+    A moment's pause and then a heavenly light
+    Beamed full upon my wondering, raptured sight;
+    Angels on silvery wings seemed everywhere,
+    And angels' music filled the balmy air.
+
+    Then One more fair than all the rest to see--
+    One to whom all the others bowed the knee--
+    Came gently to me as I trembling lay,
+    And, "Follow Me!" He said, "I am the Way."
+
+    Then speaking thus, He led me far above,
+    And there, beneath a canopy of love,
+    Crosses of divers shapes and sizes were seen,
+    Larger and smaller than my own had been.
+
+    And one there was, most beauteous to behold,
+    A little one, with jewels set in gold;
+    Ah! this methought, I can with comfort wear,
+    For it will be an easy one to bear.
+
+    And so, the little cross I quickly took,
+    But all at once, my frame beneath it shook;
+    The sparkling jewels fair were they to see,
+    But far too heavy was their weight for me.
+
+    "This may not be," I cried, and looked again
+    To see if there was any here could ease my pain;
+    But one by one I passed them slowly by,
+    Till on a lovely one I cast my eye.
+
+    Fair flowers around its sculptured form entwined,
+    And grace and beauty seemed in it combined;
+    Wondering, I gazed and still I wondered more,
+    To think so many should have passed it o'er.
+
+    But Oh! that form so beautiful to see,
+    Soon made its hidden sorrows known to me;
+    Thorns lay beneath those flowers and colors fair;
+    Sorrowing, I said. "This cross I may not bear."
+
+    And so it was with each and all around,
+    Not one to suit my need could there be found;
+    Weeping, I laid each heavy burden down,
+    As my guide gently said: "No cross, no crown."
+
+    At length to him I raised my saddened heart,
+    He knew its sorrows, bid its doubts depart;
+    "Be not afraid," He said, "but trust in Me,
+    My perfect love shall now be shown to thee."
+
+    And then with lightened eyes and willing feet,
+    Again I turned my earthly cross to meet;
+    With forward footsteps, turning not aside
+    For fear some hidden evil might betide.
+
+    And there, in the prepared, appointed way,
+    Listening to hear, and ready to obey,
+    A cross I quickly found of plainest form,
+    With only words of love inscribed thereon.
+
+    With thankfulness, I raised it from the rest,
+    And joyfully acknowledged it the best;
+    The only one of all the many there
+    That I could feel was good for me to bear.
+
+    And while I thus my chosen one confessed,
+    I saw a heavenly brightness on it rest;
+    And as I bent my burden to sustain,
+    I recognized my own old cross again.
+
+    But, oh! how different did it seem to be!
+    Now I had learned its preciousness to see;
+    No longer could I unbelievingly say:
+    "Perhaps another is a better way."
+
+    Oh, no! henceforth my own desire shall be
+    That He who knows me best should choose for me,
+    And so whate'er His love sees good to send,
+    I'll trust its best, because He knows the end.
+
+    And when that happy time shall come
+    Of endless peace and rest,
+    We shall look back upon our path
+    And say: "It was the best."
+
+
+
+
+CHAPTER XXIX.
+
+MARY, RALPH, JAKE AND SIBYLLA VISIT THE ALLENTOWN FAIR.
+
+
+Late in September Jake and Sibylla drove to the Allentown Fair. It was
+"Big Thursday" of Fair week. They started quite early, long before
+Ralph Jackson, who had come from the city the day previous, to take
+Mary to the Fair, had arisen.
+
+[Illustration: SECOND CHURCH BUILDING
+
+Sheltered Liberty Bell, 1777-78. Photographed from the print of an old
+wood cut used in a German newspaper in the year 1840]
+
+Mary, while appreciating Sibylla's good qualities, never failed to be
+amused at her broad "Pennsylvania German" dialect.
+
+The morning of the "Fair," Mary arose earlier than usual to allow
+Sibylla and Jake to get an early start, as it was quite a distance
+from the farm to the Fair grounds. As they were about to drive away,
+Sibylla, alighting from the carriage, said, "I forgot my
+'Schnupftuch.'" Returning with it in her hand, she called, as she
+climbed into Jake's buggy, "Gut-by, Mary, it looks fer rain."
+
+"Yes" said Jake, "I think it gives rain before we get back yet. The
+cornfodder in the barn this morning was damp like it had water on it."
+
+And said Mary, "The fragrance of the flowers was particularly
+noticeable early this morning." Jake, as it happened, was no false
+prophet. It did rain before evening.
+
+Later in the day, Mary and Ralph drove to a near-by town, leaving
+horse and carriage at the hotel until their return in the evening, and
+boarded a train for Allentown. On arriving there, they decided to walk
+up Hamilton Street, and later take a car out to the Fair grounds. As
+they sauntered slowly up the main street, Mary noticed a small church
+built between two large department stores and stopped to read a tablet
+on the church, which informed the passerby that "this is to
+commemorate the concealment of the Liberty Bell during the
+Revolutionary War. This tablet was erected by the Liberty Bell Chapter
+of the Daughters of the Revolution."
+
+The First Zion's Reformed Church was founded in 1762. In front of the
+Church a rough block of granite, erected to the memory of John Jacob
+Mickley, contained the following inscription: "In commemoration of the
+saving of the Liberty Bell from the British in 1777. Under cover of
+darkness and with his farm team, he, John Mickley, hauled the Liberty
+Bell from Independence Hall, Philadelphia, through the British lines,
+to Bethlehem, where the wagon broke down. The Bell was transferred to
+another wagon, brought to Allentown, placed beneath the floor of the
+_Second_ Church building of Zion's Reformed Church, where it remained
+secreted nearly a year. This _tablet_ was placed by the order of the
+Assembly of the Commonwealth of Pennsylvania, June 2nd, 1907, under
+the auspices of the Pennsylvania Daughters of the Revolution."
+
+This was all very interesting to a girl who had been born and reared
+in Philadelphia; one who in earliest childhood had been taught to love
+and venerate the "old Bell."
+
+Ralph was quite as interested in reading about the old Bell as was
+Mary, and said; "Did you know that the City of Philadelphia purchased
+the State House property, which included the Bell, in 1818, in
+consideration of the sum of seventy thousand dollars? No building is
+ever to be erected on the ground inside the wall on the south side of
+the State House, but it is to remain a public green and walk forever?"
+
+[Illustration]
+
+"No," replied Mary, "I did not know that. I don't think we will see
+anything of greater interest than this at the Fair."
+
+"I understand," said Ralph, "this is the third church building built
+on this site, where the original church stood in which the Bell was
+secreted."
+
+Mary, possessing a fair share of the curiosity usually attributed to
+the "female of the species," on noticing the church door standing
+ajar, asked Ralph to step inside with her, thinking to find the
+caretaker within; but no one was visible. A deep silence reigned in
+the cool, dim interior of the House of God.
+
+One could almost feel the silence, 'twas so impressive. Slowly they
+walked up the wide church aisle and stood before the quaint baptismal
+font. A stray sunbeam glancing through one of the beautiful,
+variously-colored memorial windows, lighted up the pictured saint-like
+faces over the chancel, making them appear as if imbued with life.
+Mary softly whispered to Ralph, as if loath to profane the sacredness
+of the place by loud talking, "I seem to hear a voice saying, 'The
+Lord is in His holy temple.'" Quietly retracing their steps, they,
+without meeting any one, emerged into the bright sunlight and were
+soon in the midst of the turmoil and traffic incident to the principal
+business street of a city.
+
+The young folks boarded a trolley and in a short time reached the Fair
+grounds, which offered many attractions to Ralph as well as Mary. The
+latter was interested in the fine display of needlework, fruits,
+flowers and vegetables of unusual size. Aunt Sarah's bread won a
+prize. A blue ribbon attached to Frau Schmidt's highly-prized,
+old-fashioned, patchwork quilt, showed it to be a winner. Ralph, being
+interested in the pens of fancy chickens, prize cattle, etc., Mary
+reluctantly left the woman's department of fancy work, and other
+interesting things, and accompanied him. On their way to the outlying
+cattle sheds they noticed two lovers sitting on a bench. Upon a second
+glance they were convinced that it was Jake and Sibylla. Jake, beaming
+with happiness, said, "Sibylla vos side by me yet?" They were busily
+engaged eating a lunch consisting of rolls with hot "weiners" between
+the two halves, or, as Jake called them, "Doggies," munching pretzels
+and peanuts between sips of strong coffee, both supremely happy. A
+yearly visit to the Allentown Fair on "Big Thursday," was _the event_
+in their dull, prosaic lives.
+
+[Illustration: DURHAM CAVE]
+
+
+
+
+CHAPTER XXX.
+
+FRITZ SCHMIDT EXPLORES DURHAM CAVE.
+
+
+It appeared to be nothing new for Fritz Schmidt to get into trouble;
+rather the contrary. One day in early Fall, after the first frost, he,
+in company with a number of boys, drove to Durham, not many miles
+distant from his home, in search of persimmons, the crop of which, on
+account of the severity of the preceding winter, old farmers had
+predicted would be exceedingly heavy.
+
+Fritz did not tell the boys of his intention to explore a cave which
+he had been told was in the neighborhood, thinking it would be a good
+joke to explore the cave first, then tell the boys later of his
+adventure.
+
+The old gentleman from whom Fritz gained his information relative to
+the cave aroused the boy's curiosity by saying, "Very many years ago,
+a skeleton was found in Durham cave and one of the bones, on
+examination, proved to be the thigh bone of a human being. How he came
+there, or the manner of his death, was never known." A large room in
+the cave is known as "Queen Esther's Drawing Room," where, tradition
+has it "Queen Esther," or Catharine Montour, which was her rightful
+name, at one time inhabited this cave with some of her Indian
+followers.
+
+Fritz accidentally stumbled upon the mouth of the cave. None of the
+other boys being in sight, Fritz quickly descended into the cave,
+which was dark as night. By lighting a second match as quickly as one
+was burned, he explored quite a distance, when, accidentally dropping
+his box of matches, the burning match in his hand, at the same moment,
+flickered faintly, then went out, leaving Fritz in darkness. Imagine
+the feelings of the boy, as he groped unsuccessfully on the floor of
+the cavern for the lost match box. Finally, he gave up in despair.
+Fritz was not a cowardly boy, but while searching for the matches, he,
+without thinking, had turned around several times, lost his bearings
+and knew not in which direction to go to reach the opening of the
+cave. He heard strange noises which he imagined were bats flopping
+their wings. There appeared to be something uncanny about the place,
+and Fritz devoutly wished himself out in the sunshine, when a
+quotation he had frequently heard his father use came into his mind:
+"More things are wrought by prayer than this world dreams of." So
+Fritz knelt down and prayed as he had been taught to pray at his
+mother's knee, but more earnestly than he had ever prayed before in
+his life, that God would help him find his way out of the cave,
+believing that his prayer would be answered. And who shall say it was
+not answered? For, stumbling onward in the darkness, not knowing if he
+were coming toward the cave's entrance or going in the opposite
+direction, he eventually hailed with joy a faint streak of light which
+he followed, and it soon brought him to the mouth of the cave. He was
+surprised on joining his companions to find they had not been alarmed
+at his absence. He had been in the cave only thirty minutes, but to
+him it had seemed hours. Fritz says to this day he has a horror of
+Durham Cave or "The Devil's Hole," as it was formerly called.
+
+[Illustration: THE WOODLAND STREAM]
+
+
+
+
+CHAPTER XXXI.
+
+MARY'S MARRIAGE.
+
+
+His vacation ended, after a busy season at the farm, Ralph Jackson
+returned to his work in the city, strong and robust. He had acquired
+the coat of tan which Mary's Uncle had predicted. Physically strong as
+the "Cave Man" of old, he felt capable of moving mountains, and as was
+natural, he being only a human man, longed for the mate he felt God
+had intended should one day be his, as men have done since our first
+gardener, Adam, and will continue to do until the end of time.
+
+When visiting the farm, an event which occurred about every two weeks,
+Ralph constantly importuned Mary to name an early day for their
+marriage.
+
+Mary, with a young girl's impulsiveness, had given her heart
+unreservedly into the keeping of Ralph Jackson, her first sweetheart.
+Mary was not naturally cold or unresponsive, neither was she lacking
+in passion. She had had a healthy girlhood, and a wholesome home life.
+She had been taught the conventional ideals of the marriage relations
+that have kept the race strong throughout the centuries. Mary
+possessed great strength of character and fine moral courage.
+Frequently, not wishing to show her real feeling for the young man;
+too well poised to be carried off into the wrong channel, defended and
+excused by many over-sentimental and light-headed novelists of the
+day, she sometimes appeared almost indifferent to the impetuous youth
+with warm, red blood leaping in his veins, who desired so ardently to
+possess her.
+
+Mary's Aunt had taught her the sanctity of parenthood, also that women
+are not always the weaker sex. There are times when they must show
+their superiority to "mere man" in being the stronger of the two,
+mentally if not physically, and Ralph Jackson knew when he called Mary
+"wife" she would endow him with all the wealth of her pure womanhood,
+sacredly kept for the clean-souled young man, whose devotion she
+finally rewarded by promising to marry him the second week in October.
+
+Sibylla Linsabigler, a good but ignorant girl, accustomed to hearing
+her elder brothers speak slightingly regarding the sanctity of love
+and marriage, was greatly attached to Mary, whom she admired
+exceedingly, and looked up to almost as a superior being. She
+unconsciously imitated many of Mary's ways and mannerisms, and sought
+to adopt her higher ideals of life and standard of morals.
+
+One Sunday, as Jake Crouthamel was spending the evening with Sibylla,
+as was his usual custom, he attempted some slight familiarity, which
+annoyed Sibylla greatly. Jake, noticing the young girl's displeasure
+at his action, remarked, "I think me Sibylla, you are stuck up yet" (a
+grave fault in the Bucks County farm hand's opinion).
+
+"No, Chake," Sibylla replied, "I ain't, but Mary, she say a man gives
+a girl more respect what keeps herself to herself before she is
+married, and I lofe you Chake and want that you respect me if we
+marry."
+
+Fritz and Elizabeth Schmidt, on hearing the news of Mary's approaching
+marriage, promptly begged the privilege of decorating the old farm
+house parlor for the expected ceremony. They scoured the surrounding
+woods and countryside for decorations; along old stone fences and
+among shrubbery by the roadside they gathered large branches of Bitter
+Sweet. Its racemes of orange-colored fruit, which later in the season
+becomes beautiful, when the orange gives place to a brilliant red, the
+outer covering of the berry turns back upon the stems, forming one of
+the prettiest pictures imaginable in late Autumn. They also gathered
+branches of feathery wild clematis, which, after the petals had
+fallen, resembled nothing so much as a cluster of apple seeds, each
+seed tipped with what appeared like a tiny osprey feather. From the
+woods near the farm they gathered quantities of trailing ground pine
+and rainbow-tinted leaves from the numerous brilliant scarlet and
+yellow maples, which appeared brighter in contrast to the sober-hued
+trees of shellbark, oak and chestnut.
+
+[Illustration: POLLY SCHMIDT.]
+
+The wedding gifts sent to Mary were odd, useful and numerous. The
+Campfire Girls, to whom she became endeared, gave her a "Kitchen
+Shower," consisting of a clothes basket (woven by an old basketmaker
+from the willows growing not far distant), filled to overflowing with
+everything imaginable that could possibly be useful to a young
+housekeeper, from the half dozen neatly-hemmed linen, blue ribbon
+tied, dish clothes, to really handsome embroidered articles from the
+girls to whom she had given instructions in embroidery during the past
+summer.
+
+Sibylla's wedding present to Mary was the work of her own strong,
+willing hands, and was as odd and original as useful. 'Twas a "door
+mat" made from corn husks, braided into a rope, then sewed round and
+round and formed into an oval mat. Mary laughingly told Sibylla she
+thought when 'twas placed on her kitchen doorstep she'd ask every one
+to please step over it, as it was too pretty to be trod on, which
+greatly pleased the young girl, who had spent many hours of loving
+thought and labor on the simple, inexpensive gift.
+
+Mary received from Professor Schmidt a small but excellent copy of one
+of the world's most famous pictures, "The Night Watch," painted by
+Rembrandt, in 1642.
+
+"My dear," said the old Professor, "I saw what _was said to be_ the
+original of this painting, the property of Queen Wilhelmina of
+Holland, at the St. Louis Exposition in 1904. It was in a small,
+separate building. The size of the picture was fifteen feet by twenty
+feet. It is the largest and best known of Rembrandt's works. It
+acquired the wrong title of 'Night Watch' in a period when, owing to
+the numerous coats of varnish and the effect of smoke and dust, it had
+gotten so dark in appearance that only the most lucid parts could be
+discerned. Nowadays, nobody doubts that the light falling from the
+left on the boisterous company is that of the sun. The musketeers are
+remarching out of the high archway of their hall, crossing the street
+in front of it, and going up a bridge. The architecture of the
+building is a product of Rembrandt's imagination. The steps, also,
+which we see the men descending, were put there simply to make those
+at the back show out above those in the front ranks. The march out was
+to be above all a portrait group. Sixteen persons had each paid their
+contributions, a hundred guilders on the average, to have their
+likenesses transmitted to posterity, and every one of them was
+therefore to be fully visible."
+
+"It is certainly a wonderful picture," said Mary, "and while I have
+seen few pictures painted by old masters, I think, even with my
+limited knowledge of art, I cannot fail to appreciate this excellent
+copy, and I thank you heartily. Professor, and shall always be
+reminded of you when I look at this copy of a great work."
+
+Mary would not go empty-handed to Ralph at her marriage. Her "hope
+chest" in the attic was full to overflowing, and quite unique in
+itself, as it consisted of an old, in fact ancient, wooden dough-tray
+used in times past by Aunt Sarah's grandmother. Beside it stood a
+sewing table, consisting of three discarded broom handles supporting a
+cheese-box cover, with wooden cheese-box underneath for holding Mary's
+sewing; stained brown and cretonne lined. Mary valued it as the result
+of the combined labor of herself and Ralph Jackson. A roll of new,
+home-made rag carpet, patchwork quilts and "New Colonial" rugs, jars
+of fruit, dried sweet corn, home-made soap, crocks of apple butter,
+jellies, jams and canned vegetables all bore evidence of Mary's busy
+Summer at the farm.
+
+The day of Mary's marriage, the twelfth of October, dawned clear and
+bright, sunshine warm as a day in June. In the centre of the
+gayly-decorated old farm house parlor, wearing a simple, little,
+inexpensive dress of soft, creamy muslin, we find Mary standing beside
+Ralph, who is looking supremely satisfied and happy, although a trifle
+pale and nervous, listening to the solemn words of the minister.
+Ralph's "I will" sounded clearly and distinctly through the long room.
+Mary, with a sweet, serious, faraway look in her blue eyes, repeated
+slowly after the minister, "I promise to love, honor and"--then a long
+pause. She glanced shyly up at the young man by her side as if to make
+sure he was worth it, then in a low, clear tone, added, "obey."
+
+Ralph Jackson certainly deserved the appellation "Cave Man" given him
+by Fritz Schmidt. He was considerably more than six feet in height,
+with broad, square shoulders, good features, a clear brain and a sound
+body. He had never used intoxicants of any description. He sometimes
+appeared quite boyish in his ways, for on account of his matured look
+and great size he was frequently judged to be older than he really
+was.
+
+Aunt Sarah had provided a bounteous repast for the few friends
+assembled, and while looking after the comfort of her guests tears
+dimmed the kindly, gray eyes at the thought of parting from Mary.
+
+Small Polly Schmidt, as flower girl at the wedding, was so excited she
+scarcely knew if she should laugh or cry, and finally compromised by
+giving Mary what she called a "bear hug," much to Mary's amusement.
+Fritz gravely said: "Allow me to congratulate you, Mr. Jackson," and
+turning to Mary, "I wish you a beautiful and happy life, Mrs.
+Jackson." Mary blushed becomingly on hearing her new name for the
+first time.
+
+Bidding farewell to friends, Mary and Ralph, accompanied by her Uncle,
+were driven by "Chake" to the depot in a near-by town, where they
+boarded the train for the little, newly-furnished home in the suburbs
+of Philadelphia, the deed of which was Mary's wedding gift from her
+Uncle, in appreciation of her faithful service on the farm during the
+summer and for the brightness she had brought into his life and the
+lives of those with whom she had come in contact, as every one at the
+farm had felt the captivating charm and winning sweetness of the young
+girl.
+
+As the train came in sight, the old gentleman, in a voice husky with
+emotion, bade the young couple, just starting the journey of life
+together, an affectionate farewell, and repeated solemnly, almost as a
+benediction, "Es Salamu Aleikum."
+
+[Illustration]
+
+
+
+
+MARY'S COLLECTION OF RECIPES
+
+SMALL ECONOMIES, "LEFT-OVERS" OR "IVERICH BLEIBST" AS AUNT SARAH
+CALLED THEM.
+
+
+"The young housewife," said Aunt Sarah to Mary, in a little talk on
+small economies in the household, "should never throw away pieces of
+hard cheese. Grate them and keep in a cool, dry place until wanted,
+then spread lightly over the top of a dish of macaroni, before baking;
+or sprinkle over small pieces of dough remaining after baking pies,
+roll thin, cut in narrow strips like straws, and bake light brown in a
+hot oven, as 'Cheese Straws.'"
+
+Wash and dry celery tips in oven, and when not wished for soup they
+may be used later for seasoning. The undesirable outer leaves of a
+head of lettuce, if fresh and green, may be used if cut fine with
+scissors, and a German salad dressing added. The heart of lettuce
+should, after washing carefully, be placed in a piece of damp cheese
+cloth and put on ice until wanted, then served at table "au natural,"
+with olive oil and vinegar or mayonnaise dressing to suit individual
+taste. Should you have a large quantity of celery, trim and carefully
+wash the roots, cut them fine and add to soup as flavoring. Almost all
+vegetables may be, when well cooked, finely mashed, strained, and when
+added to stock, form a nourishing soup by the addition of
+previously-cooked rice or barley. Add small pieces of meat,
+well-washed bones cut from steaks or roasts, to the stock pot. Small
+pieces of ham or bacon (left-overs), also bacon or ham _gravy_ not
+thickened with flour may be used occasionally, when making German
+salad dressing for dandelion, endive, lettuce or water cress, instead
+of frying fresh pieces of bacon.
+
+[Illustration: AN OLD FASHIONED BUCKS COUNTY BAKE OVEN]
+
+It is a great convenience, also economical, to keep a good salad
+dressing on hand, and when the white of an egg is used, the yolk
+remaining may he added at once to the salad dressing (previously
+prepared). Mix thoroughly, cook a minute and stand away in a cool
+place. Young housekeepers will be surprised at the many vegetables,
+frequently left-overs, from which appetizing salads may be made by the
+addition of a couple tablespoonfuls of mayonnaise, besides nut meats,
+lettuce, watercress, celery and fruit, all of which may be used to
+advantage. A good potato salad is one of the cheapest and most easily
+prepared salads. A German dressing for dandelions, lettuce or potatoes
+may be prepared in a few minutes by adding a couple of tablespoonfuls
+of salad dressing (which the forehanded housewife will always keep on
+hand) to a little hot ham or bacon gravy. Stirring it while hot over
+the salad and serving at once.
+
+A cup of mashed potatoes, left over from dinner, covered and set aside
+in a cool place, may be used the next day, with either milk or potato
+water, to set a sponge for "Dutch Cake," or cinnamon buns with equally
+good results as if they had been freshly boiled (if the potatoes be
+heated luke-warm and mashed through a sieve); besides the various
+other ways in which cold boiled potatoes may be used.
+
+Fruit juices or a couple tablespoonfuls of tart jelly or preserved
+fruit may be added to mincemeat with advantage. Housewives should make
+an effort to give their family good, plain, nourishing, wholesome
+food. The health of the family depends so largely on the quality of
+food consumed. When not having time, strength or inclination to bake
+cake, pies or puddings, have instead good, sweet, home-made bread and
+fruit; if nothing else, serve stewed fruit or apple sauce. Omit meat
+occasionally from the bill of fare and serve instead a dish of
+macaroni and cheese and fruit instead of other dessert. Serve a large,
+rich, creamy rice pudding for the children's lunch. When eggs are
+cheap and plentiful make simple custards, old-fashioned cornmeal
+puddings, tapioca, bread puddings and gelatine with fruits. These are
+all good, wholesome, and not expensive, and in Summer may be prepared
+in the cool of the early morning with small outlay of time, labor or
+money. Plan your housework well the day before and have everything in
+readiness. The pudding may be placed in the oven and baked white
+preparing breakfast, economizing coal and the time required for other
+household duties.
+
+Every wife and mother who does her own housework and cooking these
+days (and their number is legion) knows the satisfaction one
+experiences, especially in hot weather, in having dinner and luncheon
+planned and partly prepared early in the morning before leaving the
+kitchen to perform other household tasks.
+
+Another small economy of Aunt Sarah's was the utilizing of cold mashed
+potatoes in an appetizing manner. The mashed potatoes remaining from a
+former meal were put through a small fruit press or ricer to make them
+light and flaky. To one heaped cup of mashed potatoes (measured before
+pressing them through fruit press) she added 3/4 cup of soft, stale
+bread crumbs, 1/4 cup of flour sifted with 1/4 teaspoonful of baking
+powder. Mix in lightly with a fork yolk of one egg, then the stiffly
+beaten white, seasoned with salt and a little minced onion or parsley,
+or both. With well-floured hands she molded the mixture into balls the
+size of a shelled walnut, dropped into rapidly boiling water and
+cooked them uncovered from 15 to 20 minutes, then skimmed them from
+the water and browned in a pan with a little butter and served on
+platter with meat, a pot roast or beef preferred. From the above
+quantity of potatoes was made five potato balls.
+
+
+THE MANY USES OF STALE BREAD
+
+Never waste stale bread, as it may be used to advantage in many ways.
+The young housewife will be surprised at the many good, wholesome and
+appetizing dishes which may be made from stale bread, with the
+addition of eggs and milk.
+
+Take a half dozen slices of stale bread of equal size and place in a
+hot oven a few minutes to become crisped on the outside so they may be
+quickly toasted over a hot fire, a delicate brown. Butter them and for
+breakfast serve with a poached egg on each slice.
+
+A plate of hot, crisp, nicely-browned and buttered toast is always a
+welcome addition to the breakfast table.
+
+Serve creamed asparagus tips on slices of toast for luncheon.
+
+The economical housewife carefully inspects the contents of her bread
+box and refrigerator every morning before planning her meals for the
+day, and is particular to use scraps of bread and left-over meat and
+vegetables as quickly as possible. Especially is this necessary in hot
+weather. Never use any food unless perfectly sweet and fresh. If
+otherwise, it is unfit for use.
+
+Loaves of bread which have become stale can be freshened if wrapped in
+a damp cloth for a few minutes, then remove and place in a hot oven
+until heated through.
+
+For a change, toast slices of stale bread quite crisp and serve a
+plate of hot, plain toast at table, to be eaten broken in small pieces
+in individual bowls of cold milk. Still another way is to put the
+stiffly-beaten white of an egg on the centre of a hot, buttered slice
+of toast, carefully drop the yolk in the centre of the beaten white
+and place in hot oven a few minutes to cook. Serve with a bit of
+butter on top, season with pepper and salt. Serve at once.
+
+Another way to use stale bread is to toast slices of bread, spread
+with butter, pour over 1 cup of hot milk, in which has been beaten 1
+egg and a pinch of salt. Serve in a deep dish. Or a cup of hot milk
+may be poured over crisply-toasted slices of buttered bread, without
+the addition of an egg.
+
+
+"BROD GRUMMELLA"
+
+In a bowl containing 1 cup of soft bread crumbs pour 1 cup of sweet
+milk, then add the slightly-beaten yolks of three eggs, a little
+pepper and salt, then the stiffly-beaten whites of the three eggs.
+Place in a fry-pan a tablespoonful of butter and 1 of lard or
+drippings; when quite hot pour the omelette carefully in the pan. When
+it begins to "set" loosen around the edges and from the bottom with a
+knife. When cooked turn one side over on the other half, loosen
+entirely from the pan, then slide carefully on a hot platter and serve
+at once. Garnish with parsley.
+
+
+CROUTONS AND CRUMBS
+
+Still another way is to make croutons. Cut stale bread into small
+pieces, size of dice, brown in hot oven and serve with soup instead of
+serving crackers. Small pieces of bread that cannot be used otherwise
+should be spread over a large pan, placed in a moderate oven and dried
+until crisp. They may then be easily rolled fine with a rolling-pin or
+run through the food chopper and then sifted, put in a jar, stood in a
+dry place until wanted, but not in an air-tight jar. Tie a piece of
+cheese-cloth over the top of jar. These crumbs may be used for
+crumbing eggplant, oysters, veal cutlets or croquettes. All should be
+dipped in beaten white of eggs and then in the crumbs, seasoned with
+salt and pepper, then floated in a pan of hot fat composed of 2/3 lard
+and 1/3 suet. All except veal cutlets. They should be crumbed, not
+floated in deep fat, but fried slowly in a couple tablespoonfuls of
+butter and lard.
+
+Also fry fish in a pan of hot fat. Shad is particularly fine, prepared
+in this manner (when not baked). Cut in small pieces, which when
+breaded are floated in hot fat. If the fat is the right temperature
+when the fish is put in, it absorbs less fat than when fried in a
+small quantity of lard and butter.
+
+
+"ZWEIBACH"
+
+Cut wheat bread in slices not too thin. Place in a warm, not hot,
+oven, and allow it to remain until thoroughly dry and crisp. Place in
+a toaster or a wire broiler over a hot fire and toast a golden brown
+and allow it to remain in the oven until toasted. Keep in cool place
+until used. Zweibach is considered more wholesome than fresh bread.
+
+
+"GERMAN" EGG BREAD
+
+Cut stale bread into slices about 3/4 inch thick. Cut slices in half,
+and soak for a few minutes, turning frequently, in the following
+mixtures: 1 pint of sweet milk, 3 eggs, 1 teaspoonful flour mixed
+smooth with a little of the cold milk and a pinch of salt. Fry half
+dozen slices of thinly-sliced bacon in a pan. Put bacon, when fried,
+in oven to keep hot. Dip the slices of soaked bread in fine, dried
+bread crumbs and fry quickly in the bacon fat (to which has been added
+one tablespoon of butter) to a golden brown. Serve at once on the same
+platter with the bacon, or instead of using bacon fat, fry the
+crumbed bread in sweet drippings, or a tablespoonful each of lard and
+butter. This is an appetizing and wholesome breakfast or luncheon
+dish, served with a tart jelly, either currant or grape.
+
+
+CREAMED TOAST
+
+Partly fill a large tureen with slices of crisply-browned and buttered
+toast. (Slices of bread which have become dry and hard may be used for
+this dish.) When ready to serve, not before, pour over the toasted
+slices 1 quart of hot milk to which 1 teaspoonful of flour or
+cornstarch has been added, after being mixed smoothly with a little
+cold milk or water and cooked a few minutes until thick as cream. Add
+also a pinch of salt.
+
+If milk is not plentiful, prepare one pint of milk and dip each slice
+of toasted bread quickly in a bowl of hot water; place in a deep dish
+and quickly pour over the hot milk, to which a tablespoonful of butter
+has been added, and serve at once.
+
+
+BREAD AND ROLLS
+
+Bread, called the "Staff of Life," on account of its nutritive value,
+should head the list of foods for human consumption. Bread making
+should stand first in the "Science of Cooking," as there is no one
+food upon which the comfort, health and well-being of the average
+family so largely depends as upon good bread. There is absolutely no
+reason why the housewife of the present day should not have good,
+sweet, wholesome, home-made bread, if good yeast, good flour and
+common-sense are used. The milk or water used to mix with flour for
+making bread sponge should be lukewarm. If too hot, the loaves will be
+full of holes and coarse grained. If too cold the bread, chilled, will
+not rise as it should have done had the liquid used been the right
+temperature. Good bread may be made by using milk, potato water or
+whey (drained from thick sour milk), and good bread may be made by
+simply using lukewarm water. I prefer a mixture of milk and water to
+set sponge. Milk makes a fine-grained, white bread, but it soon dries
+out and becomes stale. Bread rises more slowly when milk is used. When
+mashed potatoes are used, the bread keeps moist a longer time. Should
+you wish extra fine, white, delicate bread, add one cup of sweet cream
+to the liquid when setting sponge. When milk is used the dough is
+slower in rising, but makes a creamy-looking and fine-flavored bread.
+When one Fleischman yeast cake is used in any recipe the ordinary
+half-ounce cake of compressed yeast is intended, twenty-eight cakes in
+a pound. These are usually kept in a large refrigerator in a
+temperature of 44 degrees and should not be kept longer in the home
+than three days in Summer or six days in Winter, and should always be
+kept in a cool place until used, if the cook would have success when
+using.
+
+Use the best hard, Spring wheat flour obtainable for baking bread, or
+any sponge raised with yeast, as this flour contains a greater
+quantity of gluten and makes bread of high nutritive value.
+
+Winter wheat maybe used for cake-making and for baking pastry with
+excellent results, although costing less than Spring wheat.
+
+Always sift flour before using, when setting sponge for bread. When
+mixing sponge use one quart liquid to about three pounds of flour.
+"Aunt Sarah" always cut several gashes with a sharp knife on top of
+loaves when ready to be placed in oven. She also made several cuts
+across the top of loaves with a hot knife when set to rise to allow
+gas to escape. If an impression made on a loaf of bread with the
+finger remains, the bread is light. If the dent disappears, then the
+loaf is not light enough to be placed in the oven; give it more time
+to rise. An experienced cook, noted for the excellence and size of her
+loaves of bread, said she always inverted a pail over the pan
+containing loaves of bread when set to rise, and allowed the bread to
+remain covered after being placed in the oven. Loaves will rise to a
+greater height if this is done. Remove the covering to allow loaves to
+brown a short time before taking them from the oven. "Aunt Sarah"
+frequently placed four loaves in her large roasting pan, covered the
+pan, when set to rise, and allowed the cover to remain until loaves
+were nearly baked. She brushed the top and sides of loaves with melted
+butter when set to rise to allow of their being broken apart easily. A
+more crusty loaf is secured by placing each loaf singly in
+medium-sized bread tins.
+
+Aunt Sarah considered Fleischman's compressed yeast the best
+commercial yeast in use, both quick and reliable, but thought better
+bread was never made than that made by her mother, as she had been
+taught to make it in years past, by the old-fashioned and slower
+"sponge method." She was invariably successful in making sweet,
+wholesome bread in that manner. She used home-made potato yeast or
+"cornmeal yeast cakes," under different names, always with good
+results.
+
+Good bread may be made either by the old-fashioned "sponge" method or
+"straight." Sponge method consists of a batter mixed from liquid yeast
+(usually home-made potato yeast is used) and a small part of the flour
+required for making the bread. This batter was usually set to rise at
+night and mixed up in the centre of a quantity of flour, in an
+old-fashioned wooden dough tray. The following morning enough flour
+was kneaded in to form a dough, and when well-raised and light, this
+dough was formed into loaves and placed in pans for the final rising.
+The more easily and more quickly made "straight" dough, when using
+Fleischman's compressed yeast, is mixed in the morning and all the
+ingredients necessary are added at one time. It is then set to rise
+and, when the dough has doubled in bulk, it is kneaded down and when
+risen to once and half its size, shaped into loaves, placed in pans to
+rise and, when risen to top of pans, bake.
+
+Better bread may be made from flour not freshly milled. Flour should
+be kept in a dry place; it improves with moderate age. Stand flour in
+a warm place to dry out several hours before using if you would have
+good bread.
+
+When baking bread the heat of the oven should not be _too great_ at
+_first_, or the outside of the bread will harden too quickly and
+inside the loaves will not be thoroughly baked before the crust is
+thick and dark. The temperature of the oven and time required for
+baking depend upon the size of the loaves, yet the bread should be
+placed in rather a quick oven, one in which the loaves should brown in
+about fifteen minutes, when the heat may be reduced, finishing the
+baking more slowly.
+
+Small biscuits and rolls can stand a much hotter oven and quicker
+baking than large loaves, which must be heated slowly, and baked a
+longer time. A one-pound loaf should bake about one hour. On being
+taken from the oven, bread should be placed on a sieve, so that the
+air can circulate about it until it is thoroughly cooled. In the
+_Farmers' Bulletin_, we read: "The lightness and sweetness depend as
+much on the way bread is made as on the materials used." The greatest
+care should be used in preparing and baking the dough and in cooking
+and keeping the finished bread. Though good housekeepers agree that
+light, well-raised bread can readily be made, with reasonable care and
+attention, heavy, badly-raised bread is unfortunately very common.
+Such bread is not palatable and is generally considered to be
+unwholesome, and probably more indigestion has been caused by it than
+by any other badly-cooked food. As compared with most meats and
+vegetables, bread has practically no waste and is very completely
+digested, but it is usually too poor in proteins to be fittingly used
+as the sole article of diet, but when eaten with due quantities of
+other food, it is invaluable and well deserves its title of "Staff of
+Life."
+
+When the housewife "sets" bread sponge to rise over night, she should
+mix the sponge or dough quite late, and early in the morning mold it
+at once into shapely-looking loaves (should the sponge have had the
+necessary amount of flour added the night before for making a stiff
+dough).
+
+Being aware of the great nutritive value of raisins and dried
+currants, Aunt Sarah frequently added a cup of either one or the
+other, well-floured, to the dough when shaping into loaves for the
+final rising.
+
+Aunt Sarah frequently used a mixture of butter and lard when baking on
+account of its being more economical, and for the reason that a lesser
+quantity of lard may be used; the shortening qualities being greater
+than that of butter. The taste of lard was never detected in her bread
+or cakes, they being noted for their excellence, as the lard she used
+was home-rendered, almost as sweet as dairy butter, free from taste or
+odor of pork. She always beat lard to a cream when using it for baking
+cakes, and salted it well before using, and I do not think the small
+quantity used could be objected to on hygienic principles.
+
+I have read "bread baking" is done once every three or four weeks, no
+oftener, in some of the farm houses of Central Europe, and yet stale
+bread is there unknown. Their method of keeping bread fresh is to
+sprinkle flour into a large sack and into this pack the loaves, taking
+care to have the top crusts of bread touch each other. If they have to
+lie bottom to bottom, sprinkle flour between them. Swing the sack in a
+dry place. It must swing and there must be plenty of flour between the
+loaves. It sounds more odd than reasonable, I confess.
+
+
+"BUCKS COUNTY" HEARTH-BAKED RYE BREAD (AS MADE BY AUNT SARAH)
+
+1 quart sweet milk (scalded and cooled).
+1 tablespoonful lard or butter.
+2 table spoonsful sugar.
+1/2 tablespoonful salt.
+1 cup wheat flour.
+3 quarts rye flour (this includes the one cup of wheat flour).
+1 Fleischman yeast cake or 1 cup of potato yeast.
+
+[Illustration: "BUCKS COUNTY" RYE BREAD]
+
+Pour 1 quart of luke-warm milk in a bowl holding 7 quarts. Add butter,
+sugar and salt, 1-1/2 quarts rye flour and 1 cup of yeast, or one
+Fleischman's yeast cake, dissolved in a little lukewarm water. Beat
+thoroughly, cover with cloth, and set in a warm place to rise about
+three hours, or until it almost reaches the top of bowl. When light,
+stir in the remaining 1-1/2 quarts of rye flour, in which one cup of
+wheat is included; turn out on a well-floured bake board and knead
+about twenty minutes. Shape dough into one high, round loaf, sprinkle
+flour _liberally_ over top and sides of loaf, and place carefully into
+the clean bowl on top of a _well-floured_ cloth. Cover and set to rise
+about one hour, when it should be light and risen to top of bowl.
+Turn the bowl containing the loaf carefully upside down on the centre
+of a hot sheet iron taken from the hot oven and placed on top of
+range. A tablespoonful of flour should have been sifted over the sheet
+iron before turning the loaf out on it. Remove cloth from dough
+carefully after it has been turned from bowl and place the sheet iron
+containing loaf _immediately in the hot oven_, as it will then rise at
+once and not spread. Bake at least sixty minutes. Bread is seldom
+baked long enough to be wholesome, especially graham and rye bread.
+When baked and still hot, brush the top of loaf with butter and wash
+the bottom of loaf well with a cloth wrung out of cold water, to
+soften the lower, hard-baked crust. Wrap in a damp cloth and stand
+aside to cool where the air will circulate around it. Always set rye
+bread to rise early in the morning of the same day it is to be baked,
+as rye sponge sours more quickly than wheat sponge. The bread baked
+from this recipe has the taste of bread which, in olden times, was
+baked in the brick ovens of our grandmother's day, and that bread was
+unexcelled. I know of what I am speaking, having watched my
+grandmother bake bread in an old-fashioned brick oven, and have eaten
+hearth-baked rye bread, baked directly on the bottom of the oven, and
+know, if this recipe be closely followed, the young housewife will
+have sweet, wholesome bread. Some Germans use Kumel or Caraway seed in
+rye bread.
+
+Aunt Sarah's loaves of rye bread, baked from the above recipe, were
+invariably 3-1/2 inches high, 14-1/2 inches in diameter and 46 inches
+in circumference and always won a blue ribbon at Country Fairs and
+Farmers' Picnics.
+
+In the oven of Aunt Sarah's range was always to be found a piece of
+sheet iron 17 inches in length by 16 inches in width. The three edges
+of the sheet iron turned down all around to a depth of half an inch,
+the two opposite corners being cut off about a half inch, to allow of
+its being turned down. It is a great convenience for young housewives
+to possess two of these sheet-iron tins, or "baking sheets," when
+baking small cakes or cookies, as being raised slightly from the
+bottom of the oven, cakes are less liable to scorch and bake more
+evenly. One sheet may be filled while baking another sheetful of
+cakes. In this manner a large number of cakes may be baked in a short
+time. This baking sheet was turned the opposite way, upside down, when
+baking a loaf of rye bread on it, and when the loaf of bread was
+partly baked the extra baking sheet was slipped under the bottom of
+the one containing the loaf, in case the oven was quite hot, to
+prevent the bottom of the bread scorching. Wheat bread may be baked in
+the same manner as rye bread, substituting wheat flour for rye. These
+baking sheets may be made by any tinsmith, and young housewives, I
+know, would not part with them, once they realize how invaluable they
+are for baking small cakes on them easily and quickly.
+
+
+"FRAU SCHMIDTS" GOOD WHITE BREAD (SPONGE METHOD)
+
+To one quart of potato water, drained from potatoes which were boiled
+for mid-day dinner, she added about 1/2 cup of finely-mashed hot
+potatoes and stood aside. About four o'clock in the afternoon she
+placed one pint of lukewarm potato water and mashed potatoes in a bowl
+with 1/4 cup of granulated sugar and 1/2 a dissolved Fleischman's
+yeast cake, beat all well together, covered with a cloth and stood in
+a warm place until light and foamy. About nine o'clock in the evening
+she added the reserved pint of (lukewarm) potato water and 1/2
+tablespoonful of salt to the yeast sponge, with enough warmed,
+well-dried flour to stiffen, and kneaded it until dough was
+fine-grained. She also cut through the dough frequently with a sharp
+knife. When the dough was elastic and would not adhere to
+molding-board or hands, she placed it in a bowl, brushed melted lard
+or butter over top to prevent a crust forming, covered warmly with a
+cloth and allowed it to stand until morning. Frau Schmidt always rose
+particularly early on bake day, for fear the sponge might fall or
+become sour, if allowed to stand too long. She molded the dough into
+four small loaves, placed it in pans to rise until it doubled its
+original bulk. When light she baked it one hour. Bread made according
+to these directions was fine-grained, sweet and wholesome. She always
+cut several gashes across top of loaf with a sharp knife when loaves
+were set to rise, to allow gas to escape.
+
+
+EXCELLENT "GRAHAM BREAD"
+
+At 6.30 A.M. place in a quart measure 1/2 cup of sweet cream and
+3-1/2 cups of milk, after being scalded (1 quart all together). When
+lukewarm, add 1 Fleischman yeast cake, dissolved in a little of the
+luke warm milk, 3 tablespoonfuls sugar and 1 tablespoonful salt. Add 3
+cups each of white bread flour and 3 cups of graham flour (in all 6
+cups or 1-1/2 quarts of flour). Mix well together and stand in a warm
+place, closely covered, a couple of hours, until well-risen. Then stir
+sponge down and add about 2-1/2 cups each of graham and of white
+flour. (Sponge for graham bread should not be quite as stiff as a
+sponge prepared from white flour.) Set to rise again for an hour, or
+longer; when light, stir down sponge and turn on to a well-floured
+board. Knead well, divide into four portions, mold into four small,
+shapely loaves, brush with soft butter, place in well-greased pans,
+set to rise, and in about one hour they should be ready to put in a
+moderately-hot oven. Bake about fifty minutes. Graham bread should be
+particularly well-baked. Brush loaves, when baked, with butter, which
+makes a crisp crust with a nutty flavor.
+
+Should cream not be available, one quart of scalded milk, containing
+one tablespoonful of butter, may be used with good results. If cream
+be used with the milk, no shortening is required in the bread. Bread
+is considered more wholesome when no shortening is used in its
+preparation.
+
+
+GRAHAM BREAD (AN OLD RECIPE)
+
+2 cups sour milk
+2 cups sweet milk or water.
+1 teaspoon soda (Salaratus)
+Graham flour.
+1/2 cup molasses.
+1 tablespoonful melted butter.
+Pinch of salt.
+
+Stiffen about as thick as ordinary molasses cake. Bake at once.
+
+
+"MARY'S" RECIPE FOR WHEAT BREAD
+
+1 cup sweet milk (scalded).
+1 cup cold water.
+1 cake Fleischman's yeast
+  (dissolved in a small quantity of luke-warm water).
+1-1/2 teaspoonfuls sugar.
+1 rounded teaspoonful salt.
+1 tablespoonful butter.
+Flour, about 1-1/2 quarts.
+
+This makes good bread and, as bread is apt to chill if set over night
+in a cold kitchen, or sour if allowed to stand over night in summer,
+set this sponge early in the morning. Stiffen with flour and knead
+about 25 minutes; place the dough in a covered bowl in a warm place to
+rise about two hours and when well-risen and light, knead and stand
+one hour. Then mold into shapely loaves, place in pans, brush tops of
+loaves with melted butter, and when doubled in bulk, in about 45
+minutes put in an oven which is so hot you can hold your hand in only
+while you count thirty, or if a little flour browns in the oven in
+about six minutes, it is hot enough for bread. The oven should be hot
+enough to brown the bread slightly five minutes after being put in.
+Medium-sized loaves of bread require from 3/4 of an hour to one hour
+to bake. When bread is sufficiently baked it can be told by turning
+the loaf over and rapping with the knuckles on the bottom of the loaf.
+If it sounds hollow, it is thoroughly baked, and should be taken from
+the oven. Stand loaves up on end against some object, where the air
+can circulate around them, and brush a little butter over the top to
+soften the crust. An authority on the chemistry of foods cautious
+housewives against cooling loaves of bread too rapidly after taking
+from the oven, and I should like to add a word of caution against
+eating fresh breads of any kind. Bread should be baked at least twelve
+hours before being eaten. The sponge for this bread was set at 6
+o'clock in the morning; bread was baked at 10.30.
+
+From 1 pint of liquid, 1 cake of yeast and about 1-1/2 quarts of flour
+were made two loaves of bread. More yeast is required to raise a
+sponge containing sugar, eggs and shortening than is required to raise
+bread sponge containing only liquid, flour and yeast.
+
+"FRAU SCHMIDTS" EASILY-MADE GRAHAM BREAD
+
+Should you care to have a couple of loaves of graham bread instead of
+all-wheat, take a generous cup of the above sponge before it is
+stiffened beyond a thick batter, and add one tablespoonful of brown
+sugar or molasses, stiffen with graham flour (not quite as stiff as
+when making wheat bread), rub butter or lard on top of dough, cover
+and set in a warm place to rise. When light, mold into one small loaf
+(never make graham bread into large loaves), place in oblong pan,
+cover, let stand until light, about 1-1/2 hours, when it should have
+doubled in size; put in oven and bake thoroughly. When the loaf is
+taken from the oven, brush butter over the top. This keeps the crust
+moist.
+
+If a wholesome loaf of "Corn Bread" is wished, use fine, yellow,
+granulated cornmeal to stiffen the sponge instead of graham flour; do
+not make dough too stiff.
+
+
+WHOLE-WHEAT BREAD
+
+1 pint boiling water.
+1 pint sweet milk.
+1/2 Fleischman's yeast cake dissolved in luke-warm water.
+1/2 tablespoon salt.
+Flour.
+
+When the milk and water are lukewarm add the yeast cake and salt. Then
+add enough whole wheat flour to make a thin batter. Let stand in a
+warm place three or four hours. Then stir in as much wheat flour
+(whole wheat) as can be stirred in well with a large spoon, and pour
+into well-greased pans. Let rise to double its bulk; then bake from
+three-fourths to one hour, according to the size of the loaves. This
+quantity makes three loaves.
+
+
+NUT BREAD
+
+3 cups graham flour.
+1 cup wheat flour.
+4 teaspoons baking powder.
+1 cup chopped English walnuts.
+1 cup sugar.
+1 small teaspoon "Mapleine" flavoring (if liked).
+1/2 cup milk.
+Pinch salt.
+1/2 cup floured raisins (seeded).
+
+Put in a good-sized bread pan and bake on hour in a moderate oven.
+Strange as it may seem, this bread is lighter and better if allowed to
+stand a half hour before being placed in the oven to bake.
+
+
+FRAU SCHMIDTS "QUICK BREAD"
+
+The Professor's wife seldom used any liquid except water to set a
+sponge for bread. She seldom used any shortening. She taught Mary to
+make bread by the following process, which she considered superior to
+any other. From the directions given, housewives may think more time
+devoted to the making of a couple of loaves of bread than necessary;
+also, that too great a quantity of yeast was used; but the bread made
+by "Frau Schmidt" was excellent, quickly raised and baked.
+
+The whole process consumed only about four hours' time, and how could
+time be more profitably spent than in baking sweet, crusty loaves of
+bread, even in these strenuous days when the efficient housekeeper
+plans to conserve strength, time and labor?
+
+First, two Fleischman's compressed yeast cakes were placed in a bowl
+and dissolved with 4 tablespoonfuls of luke-warm water; she then added
+1 cup of lukewarm water, 1/2 tablespoonful of sugar and 1/2
+teaspoonful of salt and stirred all well together. The bowl containing
+this yeast foam was allowed to stand in a warm place, closely covered,
+one hour.
+
+At the end of that time the yeast mixture should be light and foamy.
+It was then poured into the centre of a bowl containing about 4-1/2
+cups of _warmed_ flour, mixing the foamy yeast with a _portion_ of the
+flour to make a soft sponge, leaving a wall of flour around the inside
+edge of bowl, as our grandmothers used to do in olden times when they
+mixed a sponge for bread of liquid flour and yeast, in one end of the
+old-fashioned wooden "dough tray," using a wooden stick or small
+paddle for stirring together the mixture.
+
+The bowl containing the sponge was placed in a warm place to rise. In
+about 15 or 20 minutes 1/2 cup of lukewarm water was added to the
+sponge, stirring in all the outside wall of flour until a dough, the
+proper consistency for bread, was formed. The dough was turned out on
+the molding board and given a couple of quick, deft turns with the
+hands for several minutes, then placed in the bowl and again set to
+rise in a warm place, free from draughts, for 25 or 30 minutes. When
+light, with hands slightly greased with butter, she kneaded the dough
+a short time, until smooth and elastic, divided the dough into two
+portions, placed each loaf in warmed, well-greased bread pans and
+stood in a warm place about 1/4 hour. Then turned the contents of
+bread pans onto bake-board, one at a time. Cut each loaf into three
+portions, rolled each piece into long, narrow strips with the palms of
+the hands. Pinched ends of the three strips together and braided or
+plaited them into a braid almost the length of bread pan. Placed each
+braided loaf in a bread pan and set to raise as before. When
+well-raised, brush the top of loaves with melted butter. Bake about
+three-quarters of an hour in a moderately-hot oven. An old-fashioned
+way of testing the heat of the oven was to hold the hand in the oven
+while counting thirty. Should one be unable to bear the heat of oven a
+longer time, then the temperature was correct for baking bread. Should
+one be able to allow the hand to remain in the oven a longer time, the
+heat of the oven should be increased.
+
+As a result of carefully following these minute directions, even an
+inexperienced housewife should have sweet, wholesome bread.
+
+Frau Schmidt insisted that rolling portions of dough separately before
+combining in a loaf, as for braided loaves, caused the bread to have a
+finer texture than if just shaped into round loaves.
+
+
+AN "OATMEAL LOAF"
+
+For a loaf of oatmeal bread, place 1 cup of crushed oats, or common
+oatmeal, in a bowl, pour over 1/2 cup of hot milk. When luke warm, add
+1 cup of sponge, or batter, reserved from that raised over night for
+making loaves of white bread; 1 teaspoonful butter, 1 teaspoonful
+sugar and 1/2 teaspoonful salt, and about 2 scant cups of white flour.
+Knead a few minutes, set to rise in a warm place, closely covered,
+about one hour or until doubled in bulk. Then knead down and form into
+a shapely loaf, place in a pan, brush melted butter over top (this
+improves crust), and when raised, doubled in bulk (in about one hour),
+place in a moderately hot oven and bake from 40 to 45 minutes. Raisins
+may be added to this loaf, if liked. Mary preferred this oatmeal loaf
+to graham bread.
+
+The sponge or batter from which this oatmeal-loaf was made had been
+prepared in the following manner:
+
+To 1-1/2 cups of luke-warm potato water was added 1 teaspoonful of
+sugar, 1 cake of yeast; when dissolved, add 1-1/2 cups of white bread
+flour. Beat all together well, stand closely-covered in a warm place
+until the following morning. From one cup of this sponge was made one
+oatmeal loaf, and to the other cup of sponge white flour was added for
+a loaf of white bread or rolls.
+
+
+AUNT SARAH'S WHITE BREAD (SPONGE METHOD)
+
+Prepare the following "Yeast Sponge" at noon, the day preceding that
+on which you bake bread: Place in a bowl (after the mid-day meal) 1
+quart of potato water (containing no salt), in which potatoes were
+boiled; also two medium-sized, finely-mashed potatoes, 1 tablespoonful
+of sugar and, when luke warm, add 1 cup of good home-made or baker's
+yeast. Mix all well together; then divide this mixture and pour each
+half into each of two 1-quart glass fruit jars. Place covers tightly
+on jars and shake each jar well, to mix yeast and potato-water
+thoroughly. Stand yeast in a warm place near the kitchen range over
+night. Jars should be _covered only_ with a napkin. The sponge should
+become light and foamy. In the morning use this freshly-prepared yeast
+to set sponge for bread.
+
+When preparing to set bread, place in a large bowl 1 pint of potato
+water, 1 tablespoonful of sugar, 1 pint of the yeast sponge, 1/2
+teaspoonful of salt, and use about 3 pounds of sifted flour,
+well-dried and warmed. Knead from 15 to 20 minutes, until a stiff
+dough is formed. The dough should be fine-grained and elastic and not
+stick to bake board. Place dough in the bowl to rise; this should lake
+about four hours. When well-risen and light knead down and set to rise
+again, about 1-1/2 hours. When light, mold into three large, shapely
+loaves; place in pans and allow to stand one hour. When loaves have
+doubled in bulk, are very light and show signs of cracking, invert a
+pan over top of loaves (if that was not done when loaves were put in
+pans), and place in a rather hot oven to bake. Brush melted butter
+over loaves of bread when set to rise, it will cause bread to have a
+crisp crust when baked. The old-fashioned way of testing the heat of
+an oven was to hold the hand in the oven, if possible, while one
+counted thirty.
+
+The pint of yeast remaining in jar may be kept in a cool place one
+week, and may be used during this time in making fresh "yeast foam."
+This should always be prepared the day before baking bread. Always
+prepare double the quantity of "yeast foam." Use half to set bread,
+and reserve half for next baking. Bread baked from this recipe has
+frequently taken first prize at County Fairs and Farmers' Picnics.
+
+When baking bread, the oven should be quite hot when bread is first
+placed therein, when the bread should rise about an inch; then the
+heat of the oven should he lessened and in a half hour a brown crust
+should begin forming; and during the latter part of the hour (the time
+required for baking an ordinary-sized loaf) the heat of the oven
+should be less, causing the bread to bake slowly. Should the heat of
+the oven not be great enough, when the loaves are placed within for
+baking, then poor bread would be the result. This method of making
+bread will insure most satisfactory results, although more troublesome
+than ordinary methods.
+
+
+RECIPE FOR "PULLED BREAD"
+
+Take a Vienna loaf of bread, twelve-hours old, cut away all the crust
+with a clean-cut knife, then break away gently (with your fingers
+only) small finger-lengths of the bread, place in a moderate oven and
+brown a golden brown, and it is ready to serve. 'Tis said six loaves
+will be required for one pound of this pulled bread. 'Tis easily
+prepared in the home, but quite costly, when purchased. Many people
+prefer "pulled bread" to fresh bread, as it is more wholesome.
+
+
+AUNT SARAH'S "HUTZEL BROD"
+
+2 pounds dried pears.
+2 pounds dried prunes.
+2 quarts juice of fruit and water.
+1 pound dried currants.
+1 pound seeded raisins.
+1 pound blanched and shredded almonds.
+1 pound chopped English walnut meats.
+1-1/2 ounces finely-shredded citron.
+1-1/2 ounces orange peel.
+1/2 ounce chopped figs.
+1 ounce ground cinnamon.
+1/4 ounce ground cloves.
+2-1/2 ounces anise seed.
+6 pounds flour (warmed and sifted).
+2 cakes compressed yeast.
+1-1/2 cups sugar.
+1 large tablespoon butter.
+1 tablespoon salt.
+4 tablespoons brandy or sherry.
+
+The whole recipe will make 12 loaves of bread.
+
+This delicious German bread was usually made by "Aunt Sarah" one week
+before Christmas. It may be kept two weeks, and at the end of that
+time still be good. It is rather expensive as regards fruit and nuts,
+but as no eggs are used, and a very small quantity of butter; and as
+bread containing fruit is so much more wholesome than rich fruit cake.
+I think American housewives would do well to bake this German bread
+occasionally. Mary took one-fourth the quantity of everything called
+for in the recipe, except yeast. She used 3/4 of a cake of
+Fleischman's yeast and 1/4 of each of the other ingredients, and from
+these baked three loaves of bread. The prunes and pears should be
+covered with cold water at night and allowed to stand until the
+following morning, when, after stewing until tender, the juice should
+be drained from the fruit and water added to the fruit-juice to
+measure two quarts. Remove pits from prunes, cut pears and prunes in
+small pieces; stand aside. Clean currants and raisins, blanch and
+shred almonds, chop walnut meats, citron, orange peel and figs; add
+cinnamon, cloves and anise seed. Mix together flour and one quart of
+the fruit juice; add the compressed yeast cakes (dissolved in a little
+warm water), knead well, set a sponge as for ordinary bread; when
+raised, add the remaining quart of fruit juice, sugar, butter and
+salt. A small quantity of brandy or sherry may be added, but if not
+liked, fruit juice may be substituted.
+
+Add the remaining ingredients, and knead thoroughly. Allow dough to
+raise from two to three hours and when light form into loaves and
+allow to stand an hour, when bake. This quantity of dough should be
+made into twelve small loaves. Should the flour and liquid used be
+warmed before mixing, the dough will raise more quickly. It simplifies
+the work if the fruits and nuts be prepared the day before the bread
+is baked.
+
+
+AUNT SARAH'S WHITE BREAD AND ROLLS
+
+1 quart potato water.
+1 mashed potato.
+1 tablespoonful butter or lard.
+1 tablespoonful sugar.
+1 Fleischman yeast cake, or 1 cup good yeast.
+1/2 tablespoonful salt.
+Flour to stiffen (about three quarts).
+
+At 9 o'clock in the evening put in a large bowl the mashed potato, the
+quart of luke-warm potato water (water in which potatoes were boiled
+for dinner), butter or sweet lard, sugar, salt, and mix with flour
+into a batter, to which add the Fleischman's or any good yeast cake,
+dissolved in a little luke-warm water. Beat well and stir in flour
+until quite stiff, turn out on a well-floured bake-board and knead
+well about 25 minutes, until the dough is smooth, fine-grained and
+elastic, and does not stick lo the bake-board or hands. Chop a knife
+through the dough several times; knead and chop again. This makes the
+bread finer and closer-grained, or, so Aunt Sarah thought. Knead in
+all the flour necessary when first mixing the bread. When sufficiently
+kneaded, form into a large, round ball of dough, rub all over with
+soft lard, or butter, to prevent forming a crust on top and keep from
+sticking to bowl, and set to rise, closely-covered with a cloth and
+blanket, in a warm place until morning. In the morning the bread
+should be very light, doubled in quantity. Take out enough dough for
+an ordinary loaf, separate this into three parts, roll each piece with
+the hand on the bake-board into long, narrow pieces. Pinch the three
+pieces together at one end and braid, or plait, into a narrow loaf.
+Brush over top with melted butter; set to rise in a warm place in a
+bread pan, closely-covered, until it doubles in size--or, if
+preferred, mold into ordinary-shaped loaves, and let rise until
+doubled in size, when bake in a moderately-hot oven with steady heat.
+
+Frequently, when the "Twist" loaves of bread were quite light and
+ready to be placed in the oven, Aunt Sarah brushed the tops with yolk
+of egg, or a little milk, then strewed "Poppy Seeds" thickly over. The
+poppy seeds give an agreeable flavor to the crust of the bread.
+
+
+AUNT SARAH'S RAISED ROLLS (FROM BREAD DOUGH)
+
+A portion of the white bread dough may be made into raised rolls.
+These rolls are excellent without additional shortening, or, in fact,
+without anything else being added. Mold pieces of the bread dough into
+balls the size of a walnut; roll each piece flat with the rolling pin,
+dip in melted butter, fold and place close together in a bake pan. Let
+rise _very_ light, then bake about 15 minutes in a very hot oven. If a
+teaspoonful of flour browns in about two minutes in the oven, it is
+the right temperature for rolls.
+
+
+CLOVER-LEAF ROLLS
+
+Take pieces of the bread dough, the size of a walnut, cut into three
+pieces, mold with the hand into round balls the size of small marbles;
+dip each one in melted butter, or butter and lard, and place three of
+these in each Gem pan. (These pans may be bought six or twelve small
+pans fastened together, and are much more convenient than when each
+one must be handled separately when baking). Allow small rolls to
+become _very light_, bake in a hot oven, and you will find them
+excellent. Dipping the rolls in melted butter makes them crisp. Serve
+hot, or place in a hot oven a few minutes until heated through, if
+served after they have become cold.
+
+
+"POLISH" RYE BREAD (AS MADE IN BUCKS COUNTY)
+
+This excellent, nutritious bread, is made from the whole-ground grain.
+Every part of the grain is used in the flour, when ground. To bake
+this bread, sift together one quart of this "whole-ground" rye flour
+and two quarts of white-bread flour. Early in the morning of the day
+on which bread is to be baked, prepare a thick batter, or sponge,
+consisting of one quart of potato water (or the same quantity of
+luke-warm, scalded milk, or a mixture of the two); add one
+tablespoonful of a mixture of lard and butter and two boiled, mashed
+potatoes. Two tablespoonfuls of sugar, one-half tablespoonful of salt
+and one Fleischman's compressed yeast cake, dissolved in a small
+quantity of water; add about five cups of the mixed, sifted flour,
+beat the batter well, and stand in a warm place, covered, from one and
+a half to two hours. When well-risen and light, stir in balance of
+flour gradually, until all except one cup has been added; then turn
+onto a bake-board and knead well. This sponge should not be quite as
+stiff as for wheat bread. Turn the dough onto a clean, well-floured
+cloth in a large bowl, set to rise and bake according to directions
+for baking "Hearth-baked Rye Bread" or, if preferred, form into
+loaves, place in bread pans and, when light, bake.
+
+
+PERFECT BREAKFAST ROLLS
+
+One quart of scalded milk, when lukewarm, add the following: 1/2 cup
+of butter and lard (mixed), 1 egg, 1 tablespoonful of sugar, 1
+teaspoonful of salt and 1 Fleischman's yeast cake; add flour to form a
+thick batter; beat all thoroughly. Mix the above at 9.30 P.M., stand
+in a warm place, closely-covered, over night. The following morning
+add more flour; dough should not be mixed quite as stiff as for bread.
+Allow it to raise in a warm place. When well-risen, place on bread
+board, roll, cut into small biscuits; dip each biscuit in melted
+butter, fold together, place in pans a distance apart, and when they
+have doubled in size, bake in a hot oven.
+
+
+"AN OLD RECIPE" FOR GOOD BREAD
+
+This country cook invariably baked good bread and always used
+potato-water in preference to any other liquid for setting sponge.
+She stood aside water, in which potatoes had been boiled for dinner
+(usually about one quart or less) and added two finely-mashed
+potatoes. About 3 or 4 o'clock in the afternoon of the day _before_
+that on which she intended baking bread, she dissolved one cake of
+yeast (she used the small cornmeal commercial yeast cakes, sold under
+different names, such as National, Magic, etc.) in a half-cup of
+luke-warm water, added 1/2 teaspoon of salt and sufficient warmed,
+well-dried flour to make a thin batter. She placed all in a bowl and
+stood it in a warm place, closely-covered, until about 9 o'clock in
+the evening, when she added this sponge, which should be light and
+foamy, to the potato water, which should be lukewarm. She also added 1
+tablespoon of salt and enough flour to make a rather thick batter.
+Heat thoroughly and allow this sponge to stand, well-covered, in a
+warm place until morning, when add 1 tablespoon sugar, 1 tablespoon
+butter or lard and warmed flour enough to make a stiff dough. Turn out
+on the bread board and knead for about twenty minutes, until the dough
+does not stick to the hands. Place stiffened dough into howl; allow it
+to rise until bulk is doubled. Mold into loaves, adding as little
+extra flour as possible. Cut several gashes on top of loaves, brush
+with melted butter, place in bread pans, and when loaves have doubled
+in bulk, place in moderately hot oven and bake about one hour.
+
+
+STEAMED BROWN BREAD
+
+Place in a bowl 3/4 cup graham flour and 1/2 cup of yellow, granulated
+cornmeal. Sift into this 3/4 cup of white flour, 1 teaspoonful of
+baking powder and 1/2 teaspoonful of salt. Mix all ingredients
+together to form a batter by adding 1 cup of sour milk, in which has
+been dissolved 3/4 teaspoonful of soda. Then add 2 tablespoonfuls of
+molasses. Pour into a well-greased quart can (the tin cans in which
+coffee is frequently sold will answer nicely), cover closely, place in
+a kettle of boiling water, steam about three hours; stand in oven a
+short time after being steamed. Cut in slices and serve as bread, or,
+by the addition of raisins or currants, and a little grated nutmeg or
+other flavoring, a very appetizing and wholesome pudding may be served
+hot, with sugar and cream or any pudding sauce preferred.
+
+
+A WHOLESOME BREAD (MADE FROM BRAN)
+
+Place in a bowl 4 cups of clean bran and 2 cups of white flour, sifted
+with 2 teaspoonfuls of baking powder, 1 teaspoonful of salt, 1
+tablespoonful of melted butter. Mix into a soft batter with 2 cups of
+sweet milk; add 1/2 cup of molasses. Fill two layer cake pans and bake
+in a hot oven about 25 minutes. This is so easily and quickly made.
+The young housewife may mix, when commencing to prepare lunch, and
+when the meal is ready to serve the bread will be baked, and it is an
+excellent laxative.
+
+
+FRAU SCHMIDT'S "HUTZEL BROD"
+
+1 quart dried pears.
+1 pint of pear juice.
+1 Fleischman's yeast cake.
+1 scant cup brown sugar.
+2 eggs.
+1/4 teaspoonful soda.
+1 pound of soaked raisins.
+3/4 cup of a mixture of lard and butter.
+1 teaspoonful of fennel seed.
+Pinch of salt.
+2 teaspoonfuls of ground cinnamon.
+Flour to stiffen, as for ordinary bread.
+
+Cover one quart of dried pears with cold water and cook slowly about
+20 minutes until they have cooked tender, but not soft (the night
+before the day on which the bread is to be baked).
+
+Then drain the juice from stewed pears, which should measure 1 pint;
+when lukewarm, add 1 yeast cake, dissolved in a small quantity of
+lukewarm water, and about 3 cups of flour and a pinch of salt. Stand,
+closely-covered, in a warm place over night to raise.
+
+The following morning, add 1/4 teaspoonful of baking soda, dissolved
+in a little warm water, to counteract any acidity of batter. Cream
+together sugar, butter and lard, add eggs one at a time, men the
+well-floured, diced pears, also raisins, cinnamon and fennel seed, and
+enough flour to stiffen as for ordinary bread. Knead well, let rise;
+it will require some time, as the fruit retards the raising process.
+When light, turn onto a bake-board, cut into four portions, mold into
+four shapely loaves, place in pans, brush with melted butter and when
+quite light, place in a moderate oven and bake one hour. This bread
+will keep well several weeks, if kept in a tin cake box.
+
+This recipe is much simpler than Aunt Sarah's recipe for making
+"Hutzel Brod," but bread made from this recipe is excellent.
+
+
+"AUNT SARAH'S" QUICKLY-MADE BROWN BREAD
+
+2 cups of buttermilk, or thick, sour milk.
+1/2 cup of sugar.
+1/4 cup of molasses.
+1 tablespoonful of melted butter.
+1 egg.
+1 teaspoonful of soda.
+3/4 teaspoonful of salt.
+3-1/2 cups of graham flour.
+1/2 cup of white flour, sifted with 3/4 teaspoonful of baking powder.
+
+The egg was placed in a bowl, and not beaten separately; sugar and
+butter were creamed together, before being added; then mix in salt and
+molasses, and gradually add buttermilk, in which the soda had been
+dissolved; then add white and graham flour, 3/4 cups of raisins may be
+added, if liked. Bake in a bread pan in a moderately hot oven.
+
+
+"STIRRED" OATMEAL BREAD
+
+Early in the morning 1 cup of oatmeal porridge, left over from that
+which had been cooked for breakfast, was placed in a bowl and added
+gradually 2 cups of scalded, luke-warm milk, 1 tablespoon of a mixture
+of lard and butter, 1/4 cup New Orleans molasses and one Fleischman's
+yeast cake, dissolved in a little of the milk; stir in about 3 cups of
+bread flour and stand in a warm place about 1-1/4 hours to rise; then
+add 3-1/2 cups more of bread flour and 1 teaspoonful of salt. Stir
+well with a spoon, and pour into three small bread tins; let rise,
+when well-risen, bake about 3/4 of an hour in a moderately hot oven.
+This is a delicious and wholesome bread and no kneading is necessary.
+1-1/2 cups of the cooked oatmeal might be used, then use less white
+bread flour when mixing.
+
+
+NUT AND RAISIN BREAD
+
+2 cups buttermilk, or sour milk.
+1/2 cup brown sugar,
+2 cups graham flour.
+1 cup wheat flour.
+1 teaspoonful of soda, dissolved in a little of the milk.
+1 teaspoonful of baking powder, sifted with the wheat flour.
+
+Mix all together, add one cup of seeded raisins, 1/4 cup of ground
+peanuts and 1/4 cup chopped walnut meats. Bake in an ordinary bread
+pan.
+
+
+"SAFFRON" RAISIN BREAD
+
+For this old-fashioned, "country" bread, set a sponge in the evening,
+consisting of 1 cup of luke-warm water, 1 Fleischman's compressed
+yeast cake and 2 tablespoonfuls of saffron water, obtained by steeping
+1/2 tablespoonful of dried saffron flowers in a small quantity of
+boiling water a short time. Use about 2 cups of flour to stiffen the
+sponge. Cover bowl containing sponge and stand in a warm place until
+morning, when add the following: 3/4 cup of soft A sugar, 1/4 cup lard
+and 1/8 cup of butter (beaten to a cream); then add one egg. Beat
+again and add this mixture to the well-risen sponge. Add also 3/4 cup
+of seeded raisins and about 1-3/4 cups of flour.
+
+The dough should be almost as stiff as ordinary bread dough. Set to
+rise about one hour. Then divide the dough and mold into two shapely
+loaves. Place in oblong bread pans. Let rise about 1-1/2 hours. Brush
+melted butter over top of loaves and bake in a moderately hot oven, as
+one would bake ordinary bread.
+
+This bread is a rich, golden yellow, with a distinctive, rather
+bitter, saffron flavor, well-liked by some people; saffron is not
+unwholesome.
+
+"Speaking of saffron bread," said John Landis, to his niece, Mary, "I
+am reminded of the lines I was taught when quite a small boy:"
+
+    "Wer will gute kuchen haben, der muss sieben sachen haben;
+    Eier, butter un schmalz, milch, zucker un mehl;
+    Un saffron mach die kuchen gehl."
+
+"Of course, Mary, you do not understand what that means. I will
+translate it for you. 'Who would have good cakes, he must have seven
+things--eggs, butter and lard, milk, sugar and flour, and saffron
+makes the cakes yellow.'"
+
+
+RAISED ROLLS
+
+2 quarts of sifted flour.
+1 pint of boiled milk (lukewarm).
+1 tablespoon sugar.
+1/2 cup butter and lard, mixed.
+3/4 cake compressed yeast, or 3/4 cup yeast.
+1 teaspoon salt.
+
+At 5 o'clock P.M. set sponge with half or three-fourths of the flour
+and all the other ingredients.
+
+About 9 o'clock in the evening, knead well, adding the balance of the
+flour. Cover and let stand in a warm place until morning. In the
+morning, roll out about 3/4 of an inch thick, cut into small rolls,
+place in baking pans far enough apart so they will not touch, and when
+raised quite light, bake.
+
+Or, take the same ingredients as above (with one exception; take one
+whole cake of compressed yeast), dissolved in half a cup of luke-warm
+water, and flour enough to make a thin batter. Do this at 8.30 in the
+morning and let rise until 1 o'clock; then knead enough flour in to
+make a soft dough, as soft as can be handled. Stand in a warm place
+until 4.30, roll out quite thin; cut with small, round cake-cutter and
+fold over like a pocketbook, putting a small piece of butter the size
+of a pea between the folds; set in a warm place until 5.30, or until
+very light; then bake a delicate brown in a hot oven. If made quite
+small, 70 rolls may be made from this dough.
+
+To cause rolls of any kind to have a rich, brown glaze, when baked,
+before placing the pan containing them in the oven, brush over the top
+of each roll the following mixture, composed of--yolk of 1 egg, 1
+tablespoon of milk, and 1 teaspoon of sugar.
+
+
+"GRANDMOTHER'S" FINE RAISED BISCUITS
+
+1 quart scalded milk (lukewarm).
+3/4 cup of butter, or a mixture of butter and lard.
+1/2 cup of sugar.
+1 teaspoonful of salt.
+2 Fleischman's yeast cakes.
+Whites of 2 eggs.
+Flour.
+
+Quite early in the morning dissolve the two yeast cakes in a little of
+the milk; add these, with one-half the quantity of sugar and salt in
+the recipe, to the remainder of the quart of milk; add also 4 cups of
+flour to form the yeast foam. Beat well and stand in a warm place,
+closely-covered, one hour, until light and foamy.
+
+Beat the sugar remaining and the butter to a cream; add to the yeast
+foam about 7 to 8 cups of flour, and the stiffly-beaten whites of the
+two eggs.
+
+Turn out on a well-floured bread board and knead about five minutes.
+Place in a bowl and let rise again (about one hour or longer) until
+double in bulk, when roll out about one inch in thickness. Cut small
+biscuits with a 1/2 pound Royal Baking Powder can.
+
+Brush tops of biscuits with a mixture consisting of yolk of one egg, a
+teaspoonful of sugar and a little milk; this causes the biscuits to
+have a rich brown crust when baked.
+
+Place biscuits on pans a short distance apart, let rise until doubled
+in bulk; bake in a rather quick oven.
+
+From this recipe was usually made 55 biscuits. One-half of this recipe
+would be sufficient for a small family.
+
+Mary's Aunt taught her the possibilities of what she called a "Dutch"
+sponge--prepared from one Fleischman's yeast cake. And the variety a
+capable housewife may give her family, with the expenditure of a small
+amount of time and thought.
+
+About 9 o'clock in the evening Mary's Aunt placed in a bowl 2 cups of
+potato water (drained from potatoes boiled for dinner). In this she
+dissolved one Fleischman's yeast cake, stirred into this about 3 cups
+of well-warmed flour, beat thoroughly for about ten minutes. Allowed
+this to stand closely covered in a warm place over night. On the
+following morning she added to the foamy sponge 1-1/2 cups lukewarm,
+scalded milk, in which had been dissolved 1 tablespoonful of a mixture
+of butter and lard, 2 generous tablespoonfuls of sugar and 1
+teaspoonful of salt. About 6-1/4 cups of well-dried and warmed flour;
+she stirred in a part of the flour, then added the balance. Kneaded
+well a short time, then set to raise closely covered in a warm place
+2-1/2 to 3 hours.
+
+When dough was light it was kneaded down in bowl and allowed to stand
+about one hour, and when well risen she placed 2 cups of light bread
+sponge in a bowl, and stood aside in warm place; this later formed the
+basis of a "Farmers' Pound Cake," the recipe for which may be found
+among recipes for "Raised Cakes."
+
+From the balance of dough, or sponge, after being cut into 3 portions,
+she molded from the one portion 12 small turn-over rolls, which were
+brushed with melted butter, folded together and placed on tins a
+distance apart and when _very_ light baked in a quick oven.
+
+From another portion of the sponge was made a twist or braided loaf.
+
+And to the remaining portion of dough was added 1/2 cup of currants or
+raisins, and this was called a "Currant" or "Raisin Loaf," which she
+served for dinner the following day.
+
+The rolls were placed in the oven of the range a few minutes before
+breakfast and served hot, broken apart and eaten with maple syrup or
+honey and the delicious "Farmers' Pound Cake" was served for supper.
+
+Aunt Sarah baked these on ironing day. The kitchen being unusually
+warm, as a result of the extra heat required in the range for heating
+flatirons, caused the dough to rise more quickly than otherwise would
+have been the case.
+
+
+STIRRED BREAD
+
+Frau Schmidt thought bread more easily digested and wholesome if
+ingredients of a loaf be stirred together instead of kneaded. This is
+the method she taught Mary. She poured into a bowl 3 cups of
+luke-warm water, added 1 cake of Fleischman's yeast, dissolved in a
+little of the water; sifted in gradually about 8-1/2 cups of flour,
+added 1 tablespoonful of sugar, 1/2 teaspoonful of salt, mixed all
+well together with a spoon until a stiff dough was formed, which she
+molded into two shapely loaves, handling as little as possible; placed
+in bread pans, allowed to stand several hours to raise, and when light
+baked. Mary said, "This bread may be more wholesome than old-fashioned
+bread, which has been kneaded, but I prefer Aunt Sarah's bread,
+well-kneaded, fine-grained and sweet," but, she continued, "I will
+make an exception in favor of Aunt Sarah's 'Stirred Oatmeal' bread,
+which, I think, fine."
+
+
+POTATO BISCUITS
+
+At 6 o'clock in the morning place in a bowl 1 cup of finely-mashed
+(boiled) potatoes (the cup of left-over mashed potatoes may be used as
+a matter of economy). Add 1 cup of potato water (the water drained
+from boiled potatoes), in which 1/2 cake of Fleischman's yeast had
+been dissolved, add 1 cup of flour and 1 teaspoon of sugar. Stand in a
+warm place to raise, from 1 to 1-1/4 hours. At the expiration of that
+time add to the foamy sponge 1 large tablespoonful of butter or lard,
+1 egg and 1/2 teaspoonful of salt, beaten together before adding. Add
+about 2 cups of flour, beat thoroughly and allow to raise another
+hour; then roll out the dough about 1 inch in thickness and cut into
+small biscuits, dip each one in melted butter and place on pans, a
+short distance apart, stand about one hour to raise, when bake in a
+rather hot oven. These Potato Biscuits are particularly nice when
+freshly baked, and resemble somewhat biscuits made from baking powder.
+From this recipe was made two dozen biscuits.
+
+
+AUNT SARAH'S POTATO YEAST
+
+9 medium-sized potatoes.
+5 tablespoons sugar.
+2 tablespoons salt.
+1 quart water.
+
+Grate the raw potatoes quickly, so they will not discolor, pour over
+the grated potato the quart of boiling water, add salt and sugar, cook
+several minutes until the consistency of boiled starch, let cool, and
+when lukewarm add 1 cup of good yeast. Stir all together in a crock,
+cover and let stand in a warm place three or four hours, when it is
+foamy and rises to top of crock, stir down several times, then fill
+glass fruit jars, cover and stand away in a cool place until needed.
+
+This yeast will keep about ten days. Use one cup to about three pounds
+of flour, or one quart of liquid, when setting sponge for bread. Save
+one cup of this yeast to start fresh yeast with.
+
+
+PERFECTION POTATO CAKES
+
+1 cup of boiled mashed potatoes.
+1 cup sweet milk.
+1 cup water in which 1 Fleischman yeast cake was dissolved.
+2 cups soft A sugar.
+1/2 cup butter and lard mixed.
+2 eggs.
+A little salt.
+About 7 cups of flour.
+
+Cream the sugar, butter and eggs together. Add mashed potatoes, milk
+and cup of water containing yeast, alternately with the flour, until
+about 7 cups of flour have been used, making a dough as stiff as can
+be stirred with a spoon. Stand, covered, in a warm place by the range
+until morning. These should be set to rise about nine o'clock in the
+evening. The following morning take pieces of the dough, on a
+well-floured bake board; roll about one inch thick, to fit in pie
+tins, place in pie tins to raise; when doubled in bulk spread with
+melted butter and sprinkle sugar thickly over top and bake in a
+moderately hot oven until lightly browned on top. This quantity of
+dough makes six cakes.
+
+Instead of brushing the cakes with above mixture, place in a bowl 1/2
+cup of soft A sugar, 1/2 cup flour, a tiny pinch of salt and baking
+powder each and 2 tablespoonfuls of butter (not melted), mix all
+together as crumbly as possible, then the crumbs were sprinkled
+thickly over tops of cakes, which had been brushed with a mixture of
+milk and sugar. Place cakes in oven when raised; bake 20 minutes.
+
+This recipe was given Mary by an old "Bucks County" cook, noted for
+the excellence of her raised cakes.
+
+
+MARY'S RECIPE FOR CINNAMON BUNS
+
+Early in the morning mix a sponge or batter consisting of 1/2 cup of
+potato water (water drained from boiled potatoes) and 1/2 cup of
+lukewarm, scalded milk, one Fleischman's compressed yeast cake,
+dissolved in the 1/2 cup of lukewarm potato water, 1 teaspoonful
+sugar, pinch of salt and about 1-1/2 cupfuls of warmed flour. Stand
+this sponge in a warm place, closely covered, about 3/4 of an hour, to
+raise. At the end of that time add to the light, well-risen sponge,
+the following: 3 tablespoonfuls of a mixture of lard and butter, and
+1/3 cup of soft A sugar, creamed together. Add one large egg. Beat
+well. Lastly, add about 2 cupfuls of flour. Mix all together
+thoroughly, and let raise again about 1-1/2 hours. Divide the
+well-risen sponge into four portions. Roll each piece with rolling-pin
+into lengthwise pieces about 1/2 inch thick and spread with one
+tablespoonful of melted butter, scant 2 tablespoonfuls of brown sugar,
+dust over this a small quantity of cinnamon, and 1 tablespoonful of
+dried currants. Shape into a long, narrow roll with the hands, on a
+well-floured bake-board. Cut each roll into five pieces. Pinch one end
+of each piece together and place each bun, cut side down, a short
+distance apart, in an iron pan which has been well greased, having
+brushed a little melted butter and a sprinkling of sugar over pan.
+Allow these to rise in a warm place as before, about 1-1/2 hours,
+until quite light, as having the extra sugar, butter and currants
+added retards their rising as quickly as would plain biscuits.
+
+Bake 20 to 25 minutes in a moderate oven.
+
+From this quantity of material was made 20 cinnamon buns.
+
+
+"KLEINA KAFFE KUCHEN" (LITTLE COFFEE CAKES)
+
+Scant 1/2 cup lard and butter.
+2 cups sifted flour.
+2 whole eggs and the yolks of 2 more.
+3 tablespoons sugar.
+1/4 cup cream.
+1/4 milk.
+1 Fleischman's yeast cake.
+1/8 teaspoon salt.
+
+The yeast cake was dissolved in the 1/4 cup lukewarm milk, a couple
+tablespoons of flour were added and mixed into a batter, and stood in
+a warm place to rise. The butter and sugar were stirred to a cream,
+salt was added, the eggs were beaten in, one at a time, next was added
+the sponge containing the yeast, the lukewarm cream, and the sifted
+flour. Grease slightly warmed Gem pans, sift a little flour over them,
+fill two-thirds full with the soft dough, set in a warm place to rise
+to tops of pans, and when quite light bake in a medium hot oven about
+25 minutes. The oven should be hot enough to allow them to rise
+quickly. Put something underneath the pans in the oven to prevent
+bottom of cakes from burning. These may be set about 8 o'clock in the
+morning if cakes are wished for lunch at noon. These are not cheap, as
+this quantity makes only 12 cakes, but they are light as puffballs.
+The Professor's wife served them when she gave a "Kaffee Klatch." She
+doubled the recipe, baked the cakes in the morning, and placed them in
+the oven to heat through before serving. The cakes should be broken
+apart, not cut. The cakes made from this recipe are particularly fine.
+
+
+GROSSMUTTER'S POTATO CAKES
+
+1 cup hot mashed potatoes.
+1-1/2 cups sugar.
+1 scant cup butter and lard.
+1 cup home-made yeast or 1 yeast cake dissolved in 1 cup
+lukewarm water.
+3 eggs.
+Flour.
+
+At 5 o'clock in the afternoon set to rise the following: One cup of
+sugar and one cup of hot mashed potatoes; when lukewarm add one cup of
+flour and one cup of yeast; beat all together, stand in a warm place
+to rise and at 9 o'clock in the evening cream together 1 cup of a
+mixture of lard and butter, 1 cup of sugar, 3 eggs and pinch of salt;
+add the sponge and beat well. Stir as stiff as you can stir it with a
+large spoon, cover, set in a warm place to rise until morning, when
+roll out some of the dough into cakes about one inch thick, put in pie
+tins to rise, and when light, make half a dozen deep impressions on
+top of each cake with the forefinger, spread with melted butter and
+strew light-brown sugar thickly over top, or mix together 1 cup sugar,
+butter size of an egg, 2 tablespoons flour, 2 tablespoons boiling
+water, beat well and spread the mixture on cakes just before placing
+in oven. Bake the cakes about 20 minutes in a moderate oven. This is a
+very old recipe used by Aunt Sarah's grandmother, and similar to the
+well-known German cakes called "Schwing Felders."
+
+
+AUNT SARAH'S "BREAD DOUGH" CAKE
+
+1 cup bread dough.
+1 egg.
+1/2 cup soft A sugar.
+1 tablespoon lard or butter.
+1/4 teaspoon soda.
+
+When her bread dough was raised and ready to put in the pans she
+placed a cupful of it in a bowl and added the egg, sugar, butter, soda
+(dissolved in a little hot water); some dried raisins or currants, and
+just enough flour so it might be handled easily. Put in a small agate
+pan four inches deep, let rise until light, dust pulverized sugar over
+top and bake about 25 or 30 minutes in a moderate oven.
+
+Double the materials called for, using 2 _cups_ of well-risen bread
+dough or sponge, and you will have a good-sized cake.
+
+
+GOOD, CHEAP DUTCH CAKES
+
+To a bowl containing 1 cup of scalded milk, add 1 tablespoonful of
+lard and 1 cup of sugar. When lukewarm add 1 yeast cake
+(Fleischman's), dissolved in 1 cup of lukewarm water, and about 5 cups
+of good flour. Set to rise at night about nine o'clock, the next
+morning roll out pieces about one and a half inches thick, to fit in
+medium-sized pie tins. Set in a warm place to rise. When light, brush
+top with melted butter and strew sugar thickly over and bake from 15
+to 20 minutes in a moderately hot oven. These cakes are _inexpensive_
+and _good_; _no eggs_ or _butter_ being used.
+
+
+RECIPE FOR "LIGHT CAKES" (GIVEN MARY BY A FARMER'S WIFE)
+
+In the evening mix a sponge consisting of 1/2 cup of mashed potatoes,
+1/2 cup sugar, 1 cup of yeast or 1 cake of Fleischman's yeast
+dissolved in a cup of lukewarm water; 1/2 cup of a mixture of butter
+and lard and a pinch of salt and flour to thicken until batter is
+quite thick. Stand in a warm place, closely covered, until morning,
+when add 2 eggs and 1/2 cup of sugar and flour to stiffen as thick as
+sponge can be stirred with a spoon. Set to rise; when light roll out
+one inch thick, place in pie tins, brush tops with melted butter and
+brown sugar, set to rise, and, when well risen, bake.
+
+
+BUTTER "SCHIMMEL"
+
+Place in a mixing bowl 2 cups of warm, mashed potatoes and add 3/4 of
+a cup of shortening (a mixture of lard and butter), (or use Aunt
+Sarah's substitute for butter); one cup of A sugar and 1 teaspoonful
+salt.
+
+Beat all to a cream. When lukewarm, add 2 eggs and either 1 yeast cake
+dissolved in 1 cup of lukewarm water, or 1 cup of potato yeast; use
+about 2 cups of flour to make a thin batter. Set to raise over night
+or early in the morning. When well risen add about 4 cups of flour.
+Make about as stiff a dough as can be stirred well with a mixing
+spoon. Place soft dough on a bake-board; roll out into a sheet about
+one-half inch thick; cut into squares about the size of a common soda
+cracker; bring each of the four corners together in the centre like an
+envelope; pinch together; place a small piece of butter (about
+one-eighth teaspoonful) on the top where the four corners join. Stand
+in a warm place to rise. When well risen and light place in the oven.
+When baked, take from oven, and while hot dip all sides in melted
+butter and dust granulated or pulverized sugar over top. These are
+not as much trouble to prepare as one would suppose from the
+directions for making. The same dough may be cut in doughnuts with a
+tin cutter and fried in hot fat after raising, or the dough may be
+molded into small, round biscuits if preferred, and baked in oven.
+
+
+"BUCKS COUNTY" DOUGHNUTS
+
+About nine o'clock in the evening a batter was mixed composed of the
+following:
+
+1 cup milk.
+1 cup hot water.
+1 teaspoonful of sugar.
+1 cup yeast (or one cake of Fleischman's yeast dissolved in
+one cup of lukewarm water).
+1 pinch of salt.
+3-1/2 cups of flour.
+
+Stand in a warm place until morning. Then add 1/2 cup of butter and
+1-1/2 cups of soft A sugar, creamed together, and from 3 to 4 cups of
+flour. The dough should be as stiff as can be stirred with a spoon.
+Set to rise in a warm place; when light and spongy, roll out on a
+well-floured bake-board and cut into round cakes with a hole in the
+centre. Let rise again, and when well risen fry a golden brown in deep
+fat and sift over pulverized sugar. This recipe will make 45
+doughnuts. These are good and economical, as no eggs are used in this
+recipe.
+
+
+EXTRA FINE "QUAKER BONNET" BISCUITS
+
+For these quaint-looking, delicious biscuits, a sponge was prepared
+consisting of:
+
+1 pint milk.
+3 eggs.
+1/2 cup mixture butter and lard.
+1 yeast cake (Fleischman's).
+About 7 cups flour.
+
+Set to rise early in the morning. When well risen (in about 3 hours),
+roll dough into a sheet about 1/4 inch in thickness, cut with a
+half-pound baking powder can into small, round biscuits, brush top of
+each one with melted butter (use a new, clean paint brush for this
+purpose), place another biscuit on top of each one of these, and when
+raised very light and ready for oven brush top of each biscuit with a
+mixture consisting of half of one yolk of egg (which had been reserved
+from the ones used in baking), mixed with a little milk. Biscuits
+should have been placed on a baking sheet some distance apart, let
+rise about one hour until quite light, then placed in a quick but not
+_too hot_ an oven until baked a golden brown on top.
+
+Mary gave these the name of "Quaker Bonnet" Biscuits, as the top
+biscuit did not raise quite as much as the one underneath and greatly
+resembled the crown of a Quaker bonnet.
+
+From this quantity of dough was made three dozen biscuits. These are
+not cheap, but extra fine.
+
+
+BUCKS COUNTY CINNAMON "KUCHEN"
+
+Explicit directions for the making of these excellent raised cakes was
+given Mary by an old, experienced Pennsylvania German cook. They were
+prepared from the following recipe: Early in the morning 1 pint of
+milk was scalded. When lukewarm, add 3-1/2 cups of flour and 1 cake of
+Fleischman's compressed yeast (which had been dissolved in 1
+tablespoonful of lukewarm water). Beat the mixture well. Cover and
+stand in a warm place to rise. When well risen, which should be in
+about 2 hours, add the following mixture, composed of 3/4 cup of sugar
+and 1/2 cup of butter, creamed together; 1/2 teaspoonful of salt; 1
+egg was beaten into the mixture, and about 2 cups of flour were added,
+enough to make a dough as stiff as can be stirred with a spoon. Dough
+should not be as stiff as for bread. Let stand about 1 hour. When well
+risen and light, divide into four portions. Roll out each piece of
+dough to thickness of one inch. Place cakes in medium-sized pie tins
+and allow them to stand about one hour. When well risen, doubled in
+bulk, make half dozen deep impressions on top of each cake with the
+forefinger. Brush top of each cake with 1/2 tablespoonful of melted
+butter. Sprinkle over 2 tablespoonfuls of soft A sugar and sift over a
+little pulverized cinnamon, if liked, just before placing cakes in
+oven. Bake cakes from 20 to 25 minutes in a moderately hot oven. From
+this dough may be made four cakes.
+
+Excellent biscuits may also be made from this same dough, by simply
+moulding it into small biscuits and place in a pan some distance
+apart. Let rise and brush tops of biscuits with a mixture composed of
+a part of an egg yolk, a tablespoonful of milk and 1/2 teaspoonful
+sugar. This causes the biscuits to have a rich, brown color when
+baked.
+
+The sponge from which these cakes or biscuits were made was mixed and
+set to rise at 6 o'clock in the morning, and the baking was finished
+at 11 o'clock. Sponge should be set to rise in a warm room. If these
+directions are carefully followed the housewife will invariably have
+good results. Always use hard Spring wheat for bread or biscuits,
+raised with yeast; and Winter wheat, which costs less, will answer for
+making cake and pastry. In cold weather always warm flour before
+baking, when yeast is used for baking raised cakes. Soft A sugar or a
+very light brown is to be preferred to granulated.
+
+
+MORAVIAN SUGAR CAKES
+
+At 5 o'clock P.M. set a sponge or batter, consisting of 1 cup of
+mashed potatoes, 2 cups of sugar, 1 cup of sweet milk, scalded and
+cooled, 1/2 cake of yeast, dissolved in 1 cup of lukewarm water, 2
+eggs 3/4 cup of a mixture of lard and butter, add 3 cups of flour,
+beat well, stand in a warm place to raise; at 9 o'clock add about 6
+cups of flour. Stand until morning in a warm place, near the range.
+The following morning turn out on a floured bake-board, roll out cakes
+one inch thick, place in pie tins, when ready for the oven; punch half
+a dozen small holes in the top of cakes, in which place small bits of
+butter. Sprinkle sugar over liberally and cinnamon if liked. Bake in a
+moderate oven.
+
+
+MARY'S POTATO CAKES
+
+1 cup freshly-boiled mashed potatoes.
+1 cup scalded sweet milk.
+1 cup sugar.
+Flour about 6 cups.
+1 cake Fleischman's yeast.
+2 eggs.
+1/2 cup butter and lard mixed.
+1/2 cup potato water.
+
+At 7 o'clock in the morning Mary mixed a sponge consisting of a cup of
+mashed potatoes, 1 cup scalded milk, 1/2 cup sugar, 1-1/2 cups of
+flour and the cake of Fleischman's yeast, dissolved in half a cup of
+lukewarm potato water. This was set to rise in a warm place near the
+range for several hours until light. Then she creamed together 1/2 cup
+of sugar, 2 eggs and 1/2 cup of butter and lard, or use instead the
+"Substitute for Butter." Added the creamed sugar, butter and eggs to
+the well-risen sponge and about 4-1/2 cups of flour. Sift a couple of
+tablespoons of flour over top of sponge, and set to rise again about
+1-1/2 hours. When light, take cut pieces of the sponge on a
+well-floured bread-board, knead for a minute or two, then roll out
+with a rolling-pin inlo pieces about one inch thick, place in
+well-greased small pie tins, over which a dust of flour has been
+sifted, set to rise about 1-1/2 hours. When light and ready for oven
+brush top with milk, strew crumbs over or brush with melted butter and
+strew sugar over top; after punching half dozen holes in top of each
+cake, bake in a moderately hot oven from 20 to 25 minutes until a rich
+brown, when cakes should be baked. Five potato cakes may be made from
+this sponge, or four cakes and one pan of biscuits if preferred. Use
+soft "A" sugar rather than granulated for these cakes, and old
+potatoes are superior to new. Or when these same cakes were raised,
+ready to be placed in the oven, Mary frequently brushed the tops of
+cakes with melted butter, strewing over the following: 1 cup of flour
+mixed with 1/2 cup of sugar and yolk of 1 egg, and a few drops of
+vanilla. This mixture rubbed through a coarse sieve and scattered over
+cakes Mary called "Streusel Kuchen."
+
+
+GERMAN RAISIN CAKE (RAISED WITH YEAST)
+
+Place in a bowl 1 cup of milk, scalded and cooled until lukewarm; add
+1 tablespoonful of sugar and dissolve one cake of yeast in the milk.
+Mix in 1 cup of flour and stand in a warm place to raise 3/4 of an
+hour. Then cream together in a separate bowl 1/2 cup soft "A" sugar,
+1/2 cup of butter or "butter substitute," add 1 egg and a pinch of
+salt; stir in 1-1/4 cups of flour, 1/2 cup of well-floured raisins,
+and 1/2 teaspoonful of vanilla flavoring. Add the yeast mixture and
+allow it to raise about 2 hours longer. At the expiration of that time
+turn the well-risen sponge out on a floured bake-board. After giving
+the dough several deft turns on the board with the hand, place in a
+well-greased fruit cake pan, which has been dusted with flour. Stand
+pan containing cake in a warm place, let rise until very light,
+probably 1-1/4 hours, when brush the top of cake with a small quantity
+of a mixture of milk and sugar. Sift pulverized sugar thickly over
+top. Place the cake in a moderately hot oven, so the cake may finish
+rising before commencing to brown on the top. Bake about 35 minutes.
+
+
+"KAFFEE KRANTZ" (COFFEE WREATH)
+
+1 cup sugar.
+3/4 cup butter and lard.
+4 eggs.
+1 pint milk.
+1 Fleischman's yeast cake.
+4 cups flour.
+
+Cream together the sugar, butter, lard and eggs, add the milk, which
+has been scalded and allowed to cool; flour, and yeast cake, dissolved
+in a half cup of lukewarm water; beat well. Set this sponge to rise in
+a warm place, near the range, as early as possible in the morning.
+This will take about 1-1/2 hours to rise. When the sponge is light add
+about 3 cups more of flour. The dough, when stiff as can be stirred
+with a spoon, will be right. Take about 2 cups of this sponge out on a
+well-floured bake-board, divide in three pieces, and braid and form
+into a wreath or "Krantz," or they may be made out into flat cakes and
+baked in pie tins after they have been raised and are light. Sprinkle
+sugar thickly over top after brushing with milk containing a little
+sugar, before placing in oven. These should rise in about 1-1/2 hours.
+Place in a moderately hot oven and bake from 20 to 25 minutes. This
+recipe Frau Schmidt translated from the German language for Mary's
+especial benefit.
+
+This coffee wreath is particularly fine if small pieces of crushed
+rock candy be sprinkled liberally over the top and blanched almonds
+stuck a couple of inches apart over the top just before placing the
+cake in the oven, after the cakes had been brushed with a mixture of
+milk and sugar.
+
+
+"MONDEL KRANTZ" OR ALMOND CAKE (AS MADE BY FRAU SCHMIDT)
+
+1 pint sweet milk.
+3/4 cup sugar.
+3 eggs.
+1 yeast cake or 1 cup yeast.
+1/3 cup butter.
+2 tablespoons rock candy.
+1 orange.
+2 tablespoons chopped almonds.
+Flour.
+
+Set to rise early in the morning. To the scalded milk, when lukewarm,
+add the yeast and flour enough to make a batter, cover, set to rise
+until light, near the range, which will take several hours. Then add
+the sugar, butter and eggs beaten to a cream, grated rind and juice of
+orange, a couple tablespoons finely-chopped almonds, and add enough
+flour to make a soft dough, as stiff as can be stirred with a spoon;
+set to rise again, and when light, divide the dough in two portions,
+from which you form two wreaths. Roll half the dough in three long
+strips on the floured bake-board with the hands, then braid them
+together. Place a large coffee cup or bowl inverted on the centre of a
+large, round or oval, well-greased pan, lay the wreath around the
+bowl. The bowl in the centre of the pan prevents the dough from
+running together and forming a cake. Brush the top of the wreath with
+a little milk, containing teaspoon of sugar, over the top of the
+wreath, stick blanched, well-dried almonds, and strew thickly with
+crushed rock candy or very coarse sugar.
+
+Let rise until light, then bake. This makes two quite large wreaths.
+
+The Professor's wife told Mary when she gave her this recipe, this
+almond wreath was always served at the breakfast table on Christmas
+morning at the home of her parents in Germany, and was always baked by
+her mother, who gave her this recipe, and it was found on the
+breakfast table of Frau Schmidt Christmas morning as regularly as was
+made "Fast Nacht Kuchen" by Aunt Sarah every year on "Shrove Tuesday,"
+the day before the beginning of the Lenten season.
+
+
+THE PROFESSOR'S WIFE'S RECIPE FOR "DUTCH CAKES"
+
+2 tablespoons of butter or lard.
+2 eggs.
+1 cup "Soft A" sugar.
+1/2 yeast cake.
+1 pint milk.
+1/2 teaspoonful of salt.
+Flour.
+
+She scalded the milk, added butter and eggs, well beaten, when the
+milk was lukewarm, then added yeast, dissolved in a little lukewarm
+water, sugar, salt and flour to make a thin batter. Beat all together
+five minutes, stood the batter, closely covered, in a warm place, over
+night. In the morning, added flour to make a soft dough, kneaded
+lightly for ten minutes, placed in bowl and set to rise again. When
+light, she rolled out dough one inch in thickness, placed in pie tins,
+and when raised a second time spread over the cakes the following
+mixture before placing in oven: 1 cup sugar, 2 tablespoonfuls of
+flour, 2 tablespoonfuls of boiling water and butter size of an egg,
+beaten well together. Bake 20 minutes.
+
+
+"FARMERS' POUND CAKE" (AS AUNT SARAH CALLED THIS)
+
+
+Place in a bowl 2 cups of light, well-raised bread sponge (when all
+flour necessary had been added and loaves were shaped ready to be
+placed in bread pan for final rising). Cream together 3/4 cup of a
+mixture of lard and butter, add 2 eggs, first yolks then stiffly
+beaten whites, also add 1-1/2 cups soft A sugar. Add to the 2 cups of
+bread sponge in bowl and beat well until fully incorporated with the
+dough, then add 1/2 cup of lukewarm milk, in which had been dissolved
+1/2 teaspoonful of salaratus.
+
+Beat all together until mixture is smooth and creamy, then add 2 cups
+of bread flour and 1/2 teaspoon of lemon flavoring. Beat well and add
+1-1/2 cups of either currants or raisins, dusted with flour. Pour
+mixture into an agate pudding dish (one holding 3 quarts, about 2-1/2
+inches in depth and 30 inches in circumference). Stand in a warm place
+3 to 4 hours to raise; when raised to top of pan place in a moderately
+hot oven and bake about 40 minutes, when, taken from oven, dust with
+pulverized sugar thickly over top of cake.
+
+This cake should be large as an old-fashioned fruit cake, will keep
+moist some time in a tin cake box, but is best when freshly baked.
+
+
+GERMAN "COFFEE BREAD"
+
+1/3 cup sugar
+1/3 cup butter
+1 cup hot milk
+1 yeast cake
+2 eggs
+2-1/2 cups flour.
+
+As Aunt Sarah taught Mary to bake this, it was fine. She creamed
+together in a bowl the sugar and butter, poured the hot milk over
+this, and when lukewarm, added the compressed yeast cake, dissolved in
+1/4 cup of lukewarm water. She then added two small, well-beaten eggs,
+about 2-1/2 cups flour, or enough to make a stiff _batter_, and 1/2
+teaspoonful salt. Beat thoroughly, cover and set to rise in a warm
+place about 1-1/2 hours or until doubled in bulk. This was set to rise
+quite early in the morning. When light, beat thoroughly and with a
+spoon spread evenly on top of well-greased, deep pie tins, which have
+been sprinkled with a little flour.
+
+Spread the crumbs given below over the top of cakes, cover and let
+rise 15 minutes and bake a rich brown in moderate oven.
+
+For the crumbs, mix together in a bowl 1 heaped cup of fine, soft,
+stale bread crumbs, 2-1/2 tablespoonfuls light brown sugar, 3/4 of a
+teaspoonful cinnamon, pinch of salt, 1/4 cup of blanched and chopped
+almonds, and 2 tablespoonfuls of soft butter. This sponge or dough
+should be unusually soft when mixed, as the crumbs sink into the dough
+and thicken it. Add only the quantity of flour called for in recipe.
+
+
+"FAST NACHT KUCHEN" (DOUGHNUTS)
+
+3 tablespoons honey.
+3/4 quart milk.
+2 quarts flour.
+1 yeast cake.
+1/2 cup butter.
+2 eggs.
+
+Without fail, every year on Shrove Tuesday, or "Fast Nacht," the day
+before the beginning of Lent, these cakes were made. Quite early in
+the morning, or the night before, the following sponge was set to
+rise: The lukewarm, scalded milk, mixed into a smooth batter with 1
+quart of flour; add 1 Fleischman's yeast cake, dissolved in a very
+little water. Beat well together, set in a warm place to rise over
+night, or several hours, and when light, add the following, which has
+been creamed together: eggs, butter and lard, a little flour and the
+honey. Beat well, and then add the balance of the flour, reserving a
+small quantity to flour the board later. Set to rise again, and when
+quite light roll out on a well-floured board, cut into circles with a
+doughnut cutter, cut holes in the centre of cakes, let rise, and then
+fry in deep fat; dust with pulverised sugar and cinnamon, if liked.
+These are regular German doughnuts, and are never very sweet. If liked
+sweeter, a little sugar may be added. From this batter Mary made 18
+"fried cakes," or "Fast Nacht Kuchen," as the Germans call them. She
+also made from the same dough one dozen cinnamon buns and two Dutch
+cakes. The dough not being very sweet, she sprinkled rivels composed
+of sugar, flour and butter, generously over the top of the "Dutch
+cakes." The dough for doughnuts, or fried cakes, should always have a
+little more flour added than dough for "Dutch cakes" or buns; baked in
+the oven. If _too soft_, they will absorb fat while frying.
+
+
+"KAFFEE KUCHEN" (COFFEE CAKE)
+
+2 cups milk.
+1 heaped cup soft A sugar.
+1/2 cup butter and lard.
+1 egg.
+1 Fleischman's yeast cake.
+Flour.
+
+These German Coffee Cakes should be set to rise either early in the
+morning or the night before being baked. Scald 2 cups sweet milk and
+set aside to cool. Cream together in a bowl 1 heaped cup of A sugar,
+1/2 cup butter and lard and the yolk of egg. Add this to the lukewarm
+milk alternately with 6-1/2 cups flour and the yeast cake dissolved in
+1/3 cup lukewarm water. Beat all together, and, lastly, add the
+stiffly-beaten white of egg. Cover and set in a warm place to rise
+over night, or, if set to rise in the morning, stand about 2-1/2 hours
+until light. Put an extra cup of flour on the bake-board, take out
+large spoonfuls of the dough, mix in just enough flour to roll out
+into flat cakes, spread on well-greased pie tins, stand in a warm
+place until light, about 1-1/4 hours. When the cakes are ready for the
+oven, brush melted butter over the top, strew thickly with brown
+sugar, or spread rivels over top, composed of 1/2 cup sugar, 1/2 cup
+flour and 2 tablespoonfuls of butter, crumbled together. Strew these
+over the cakes just before placing them in the oven of range.
+
+
+"STREUSEL KUCHEN"
+
+For these German-raised cakes, take 1/2 cup mashed potatoes and 1/2
+cup of potato water, 1/2 cup lard and butter mixed, creamed with 1/2
+cup sugar. Mix with these ingredients about 3-1/2 cups of flour and 1
+cup of yeast. Set this sponge to rise at night in a warm place, well
+covered. The next morning add to the light, well-risen sponge, 2 eggs,
+1/2 cup sugar and about 1-1/2 cups flour. Let stand in a warm place
+until light. Then roll out pieces size of a plate, one inch thick;
+place on well-greased pie tins, let rise, and when light and ready for
+the oven brush over tops with melted butter and strew over the tops of
+cakes the following: Mix 1 cup of flour, 1/2 cup of sugar and yolk of
+1 egg. Flavor with a few drops of vanilla (or use vanilla sugar, which
+is made by placing several vanilla beans in a jar of sugar a short
+time, which flavors sugar). Rub this mixture of flour, sugar and yolk
+of egg through a coarse sieve and strew over tops of cakes.
+
+Or, this same recipe may be used by taking, instead of 1 cup of yeast,
+one Fleischman yeast cake, dissolved in 1 cup of lukewarm water.
+Instead of sponge being set to rise the night before the day on which
+the cakes are to be baked, the sponge might be set early in the
+morning of the same day on which they are to be baked--exactly in the
+same manner as if sponge was set the night before; when light, add
+eggs, sugar and balance of flour to sponge, and proceed as before.
+
+
+MUFFINS, BISCUITS, GRIDDLE CAKES AND WAFFLES
+
+Use 1 scant cup of liquid to 1 good cup of flour, usually, for
+"Griddle Cake" batter. Use baking powder with sweet milk, 1 heaping
+teaspoonful of Royal baking powder is equivalent to 1 teaspoonful of
+cream of tartar and 1/2 teaspoonful of salaratus (baking soda)
+combined. Use either baking powder or salaratus and cream of tartar
+combined, when using sweet milk. Use 1 teaspoonful of baking soda to 1
+pint of sour milk. Allow a larger quantity of baking powder when no
+eggs are used. Have all materials cold when using baking powder. When
+milk is only slightly sour, use a lesser quantity of soda and a small
+quantity of baking powder.
+
+
+SALLY LUNN (AS AUNT SARAH MADE IT)
+
+As "Aunt Sarah" made this, it required 1 cup of sweet milk, 2 eggs, 1
+tablespoonful of butter, 3 tablespoonfuls of sugar, flour to make a
+stiff batter, about 2-3/4 cups (almost three cups) of flour sifted
+with 3 scant teaspoonfuls of baking powder. Served immediately when
+taken from the oven, this is an excellent substitute for bread for
+lunch.
+
+
+AUNT SARAH'S RECIPE FOR "JOHNNY CAKE"
+
+One and one half cups of sour milk, 1/3 cup of shortening, a mixture
+of lard and butter, 1-1/2 tablespoonfuls of sugar, 2 cups of yellow
+cornmeal, 1 cup of white bread flour, 1 egg, 1 teaspoon of soda,
+dissolved in a little hot water, a little salt. Mix all together, add
+the stiffly-beaten white of egg last. Pour batter in an oblong bread
+tin, bake about 45 minutes in a quick oven. Granulated corn meal was
+used for this cake.
+
+
+MARY'S BREAKFAST MUFFINS
+
+3 cups sifted flour.
+1 teaspoon salt.
+1 teaspoon sugar.
+1 tablespoon butter and lard.
+1/4 cake Fleischman's yeast.
+2 eggs.
+2 cups boiled milk.
+
+Place the flour, salt, sugar, butter, lard and yeast cake, dissolved
+in water, in a bowl and mix well; then add the eggs and milk, which
+should be lukewarm. Set to rise in a warm place over night. In the
+morning do not stir at all, but carefully place tablespoonfuls of the
+light dough into warm, well-greased Gem pans, let stand a short time,
+until quite light, then bake in a hot oven 15 to 20 minutes and serve
+hot for breakfast. These should be light and flakey if made according
+to directions.
+
+
+RICE MUFFINS
+
+1 cup cold boiled rice.
+Yolk of egg and white beaten separately.
+1 teaspoon sugar.
+1/2 teaspoon salt.
+1 cup sweet milk.
+2 cups flour.
+2 teaspoonfuls baking powder.
+
+Put the rice, yolk of egg, sugar and salt in a bowl and beat together;
+then add 1 teacup sweet milk alternately with the flour, in which has
+been sifted the baking powder. Add the stiffly-beaten white of egg;
+bake in muffin pans in hot oven. This makes about fifteen muffins.
+
+
+INDIAN PONE
+
+Beat together, in the following order, 2 eggs, 1 tablespoonful of
+white sugar, 1-1/2 cups of sweet milk, 1 teaspoonful of salt; to which
+add 1 cup of granulated yellow corn meal and 2 cups of white flour,
+sifted, with 3 scant teaspoonfuls of Royal baking powder. Lastly, add
+1 tablespoonful of melted (not hot) butter. Pour batter in bread pan
+and bake in a hot oven 25 to 30 minutes. Serve hot. Do not cut with a
+knife when serving, but break in pieces. When the stock of bread is
+low this quickly-prepared corn bread or "pone" is a very good
+substitute for bread, and was frequently baked by Mary at the farm.
+Mary's Aunt taught her to make a very appetizing pudding from the
+left-over pieces of corn bread, which, when crumbled, filled 1 cup
+heaping full; over this was poured 2 cups of sweet milk; this was
+allowed to stand until soft; when add 1 large egg (beaten separately),
+a generous tablespoonful of sugar, a couple of tablespoonfuls of
+raisins, a pinch of salt; mix well, pour into a small agate pudding
+pan, grate nutmeg over the top, and bake in a moderate oven 1 hour or
+a less time. Serve with sugar and cream.
+
+
+"PFANNKUCHEN" (PANCAKES)
+
+Four eggs, whites and yolks were beaten separately, 2 tablespoonfuls
+of milk, were added; 1 teaspoonful of chopped parsley; mix lightly
+together, add salt to season. Place 2 tablespoonfuls of butter in a
+fry pan. When butter has melted, pour mixture carefully into pan. When
+cooked, sprinkle over a small quantity of finely minced parsley. Roll
+like a "jelly roll." Place on a hot platter and serve at once, cut in
+slices.
+
+
+"EXTRA FINE" BAKING POWDER BISCUITS
+
+One quart of flour was measured; after being sifted, was placed in a
+flour sifter, with 4 heaping teaspoonfuls of Royal baking powder and 1
+teaspoonful of salt. Sift flour and baking powder into a bowl, cut
+through this mixture 1 tablespoonful of butter and lard each, and mix
+into a soft dough, with about 1 cup of sweet milk. 1 egg should have
+been added to the milk before mixing it with the flour. Reserve a
+small quantity of the yolk of egg, and thin with a little milk. Brush
+this over the top of biscuits before baking.
+
+Turn the biscuit dough onto a floured bake-board. Pat out about one
+inch thick. Cut into rounds with small tin cake cutter. Place a small
+bit of butter on each biscuit and fold together. Place a short
+distance apart on baking tins and bake in a quick oven.
+
+
+"FLANNEL" CAKES, MADE FROM SOUR MILK
+
+One pint of sour milk, 2 eggs (beaten separately), a little salt, 1
+large teaspoon of melted butter, 1 teaspoonful of molasses, 1 good
+teaspoon of soda, sifted with enough flour to make a smooth batter.
+Beat hard and then add the 2 yolks and the stiffly-beaten whites of
+eggs. Bake small cakes on a hot, well-greased griddle. Serve with
+honey or maple syrup.
+
+
+"FLANNEL" CAKES WITH BAKING POWDER
+
+Sift together in a bowl 1 pint of flour, 1 teaspoon of salt, 2
+teaspoons of Royal baking powder, mixed to a smooth batter, with about
+1 pint of sweet milk. Add two yolks of eggs, 1 tablespoon of melted
+butter. Lastly, add the 2 stiffly-beaten whites of eggs. 1 teaspoon of
+baking molasses added makes them brown quickly. Bake on a hot griddle,
+well greased.
+
+
+FRAU SCHMIDT'S RECIPE FOR WAFFLES
+
+One pint of sour milk, 1 quart of sweet milk, 1 teaspoon salt, 1
+tablespoon butter, whites of three eggs and yolks of two and 1
+teaspoon of baking soda, and flour to make a rather thin batter. Beat
+the two yolks of the eggs until light and creamy, then add 1/2
+teaspoon of baking powder, little flour, then the sour milk with soda
+dissolved in it, stirring all the time. Then add 1 tablespoon of
+melted or softened butter, then the sweet milk; beat well; and lastly,
+add the stiffly-beaten whites of the three eggs. Bake in hot waffle
+iron.
+
+
+"CRUMB" CORN CAKES
+
+One pint of stale bread crumbs (not fine, dried crumbs), covered with
+1 pint of sour milk. Let stand over night. In the morning add 1
+tablespoon of butter, yolks of 2 eggs and a little salt, 1/2 teaspoon
+of salaratus (good measure), 3/4 cup of granulated corn meal, to which
+add a couple of tablespoons of bread flour, enough to fill up the cup.
+Stir all well together, add the 2 stiffly-beaten whites of eggs and
+drop with a tablespoon on a hot, greased griddle. Make the cakes
+small, as they do not turn quite as easily as do buckwheat cakes. This
+makes about two dozen cakes. These are good.
+
+
+"GRANDMOTHER'S" RECIPE FOR BUTTERMILK WAFFLES
+
+Mix to a smooth batter, 4 cups of sour buttermilk, 5 cups of flour,
+and add 1 tablespoon of melted butter, 1 teaspoon salt, 1 tablespoon
+of molasses. Add the well-beaten yolks of 3 eggs, 1-1/2 teaspoonfuls
+of baking soda, dissolved in a little hot water. Lastly, add the
+stiffly-beaten whites of 3 eggs. Place about 3 tablespoonfuls of the
+batter on hot, well-greased waffle irons. If buttermilk cannot be
+procured, sour milk may be used with good results, providing the milk
+is quite sour. From this quantity of batter may be made twelve
+waffles. Serve with maple syrup or honey.
+
+
+BREAD GRIDDLE CAKES
+
+To 1 pint of sour milk add about 3 slices of stale bread and allow the
+bread to soak in this mixture over night. In the morning beat up
+smoothly with 1 egg yolk, 1 teaspoonful of soda, a pinch of salt and
+enough cornmeal and white flour, in equal quantities, to make a
+moderately thin batter. Lastly, add the stiffly-beaten white of egg,
+bake on a hot griddle. Cakes should be small in size, as when baked
+cakes are less readily turned than other batter cakes. These cakes are
+economical and good.
+
+
+NEVER FAIL "FLANNEL" CAKES
+
+2 cups thick sour milk (quite sour).
+2 tablespoonfuls sweet milk.
+1 egg.
+1/2 teaspoonful salt.
+2 cups flour.
+1 teaspoonful baking soda (good measure).
+
+Pour the milk in a bowl, add yolk of egg. Sift together flour, baking
+soda and salt, four times. Beat all well together. Then add the
+stiffly-beaten white of egg, and bake at once on a hot griddle, using
+about two tablespoonfuls of the batter for a cake. Serve with butter
+and maple syrup or a substitute.
+
+This recipe, given Mary by an old, reliable cook, was unfailing as to
+results, if recipe be closely followed. The cakes should be
+three-fourths of an inch thick, light as a feather, and inside, fine,
+like bread, not "doughy," as cakes baked from richer batters
+frequently are.
+
+From this recipe was made eighteen cakes.
+
+
+WAFFLES MADE FROM SWEET MILK AND BAKING POWDER
+
+Sift together 1 quart of flour, 2 teaspoonfuls of baking powder and
+1/2 teaspoonful of salt. Mix into a batter, a little thicker than for
+griddle cakes, with sweet milk; add yolks of 3 eggs, 3 tablespoonfuls
+of melted butter; lastly, stir in lightly the 3 stiffly-beaten whites
+of eggs. Bake on a hot, well-greased waffle iron and serve with maple
+syrup.
+
+
+"BUCKS COUNTY" BUCKWHEAT CAKES
+
+About 12 o'clock noon dissolve 1 cake of yeast (the small, round or
+square cornmeal cakes) in 1 pint of lukewarm water. Add to this 1
+tablespoonful wheat flour, 1 tablespoonful yellow cornmeal, and enough
+good buckwheat flour to make a thin batter. Set in a warm place near
+the range to rise. About 6 or 7 o'clock in the evening add this sponge
+to 1 quart and 1 pint of lukewarm potato water (water drained from
+boiled potatoes), 1 tablespoonful of mashed potatoes added improves
+the cakes; add salt. They need considerable. Stir in enough buckwheat
+flour to make quite a stiff batter, beat hard and set to rise,
+covered, in a warm place over night. The next morning add 1
+teaspoonful salaratus, dissolved in a little hot water; 1
+tablespoonful of baking molasses and a little warm milk, to thin the
+batter; or water will answer. The batter should be thin enough to
+pour. Let stand a short time, then bake on a hot griddle. Half this
+quantity will be enough for a small family. Then use only 1/2
+teaspoonful salaratus. Bake golden brown on hot griddle. Serve with
+honey or maple syrup. If this recipe for buckwheat cakes is followed,
+you should have good cakes, but much of their excellence depends on
+the flour. Buy a small quantity of flour and try it before investing
+in a large quantity, as you cannot make good cakes from a poor brand
+of flour.
+
+
+DELICIOUS CORN CAKES
+
+One cup of sweet milk heated to boiling point; stir in 2 heaping
+tablespoonfuls yellow, granulated cornmeal; add a tablespoonful of
+butter or lard and salt to taste. As soon as the mixture has cooled,
+stir in 1 tablespoonful of wheat flour. If the batter should be too
+thick, stir in enough cold, sweet milk to make it run easily from the
+spoon. Add 1 heaping teaspoonful of Royal baking powder. Drop
+spoonfuls on hot, greased griddle, and bake. This quantity makes cakes
+enough to serve three people, about sixteen small cakes. This is an
+economical recipe, as no eggs are used.
+
+
+RICE WAFFLES
+
+(AS AUNT SARAH MADE THEM.)
+
+Add 1 tablespoonful of butter and 1 tablespoonful lard to 1 cup of
+cold, boiled rice; 2 yolks of eggs, the whites beaten separately and
+added last; 2 cups of flour, 1 teaspoonful salt and 2 teaspoonfuls
+baking powder, sifted together; 1 teaspoonful of sugar and 1
+teaspoonful of molasses, and enough sweet milk to make a thin batter.
+Bake in hot waffle irons. With these serve either maple syrup or a
+mixture of sugar and cinnamon.
+
+
+"GERMAN" EGG-PANCAKES (NOT CHEAP)
+
+These truly delicious pancakes were always baked by "Aunt Sarah" when
+eggs were most plentiful. For them she used, 1 cup flour, 5 fresh
+eggs, 1/2 cup milk.
+
+The yolks of 5 eggs were broken into a bowl and lightly beaten. Then
+milk and flour were added gradually to form a smooth batter. Lastly,
+the stiffly-beaten whites of eggs were added. Large spoonfuls were
+dropped on a hot, well-greased griddle, forming small cakes, which
+were served as soon as baked. These cakes require no baking powder.
+Their lightness depends entirely on the stiffly-beaten whites of eggs.
+
+
+"FRAU SCHMIDT'S" GRIDDLE CAKE RECIPE
+
+The Professor's wife gave Mary this cheap and good recipe for griddle
+cakes: 1 pint of quite sour, thick milk; beat into this thoroughly 1
+even teaspoon of baking soda, 1/2 teaspoon each of salt and sugar and
+2 cups of flour, to which had been added 1 tablespoon of granulated
+cornmeal and 1 rounded teaspoon of baking powder before sifting. No
+eggs were used by the Professor's wife in these cakes, but Mary always
+added yolk of 1 egg to the cakes when she baked them.
+
+
+MARY'S RECIPE FOR "CORN CAKE"
+
+1 cup of white flour.
+1/2 cup cornmeal (yellow granulated cornmeal).
+1 cup of sweet milk.
+2 teaspoonfuls baking powder.
+1 tablespoonful sugar.
+1/2 teaspoonful salt.
+1 tablespoonful butter.
+1 tablespoonful lard.
+1 egg.
+
+Sift together flour, salt and baking powder, sugar, and add 1/2 cup of
+granulated, yellow cornmeal. Mix with 1 cup milk, 1 beaten egg, and
+the 2 tablespoonfuls of butter and lard. Beat thoroughly. Add a
+tablespoonful more of flour if not as stiff as ordinary cake batter.
+Pour in well-greased bread tin and bake about 40 minutes in a hot
+oven.
+
+
+AUNT SARAH'S DELICIOUS CREAM BISCUITS
+
+Place in a flour sifter 2 cups of flour, 2 teaspoonfuls baking powder,
+1/2 teaspoonful of salt and 1/2 teaspoonful of sugar. Sift twice; stir
+together 1/2 cup of sweet milk and 1/2 cup of thick, sweet cream.
+Quickly mix all together, cutting through flour with a knife, until a
+soft dough is formed, mixing and handling as little as possible. Drop
+spoonfuls into warmed muffin tins and bake at once in a hot oven.
+Serve hot.
+
+These are easily and quickly made, no shortening other than cream
+being used, and if directions are closely followed will be flakey
+biscuits when baked.
+
+Aunt Sarah was always particular to use pastry flour when using baking
+powder, in preference to higher-priced "Hard Spring Wheat," which she
+used only for the making of bread or raised cakes, in which yeast was
+used.
+
+
+MARY'S MUFFINS
+
+2 cups of flour.
+3 even teaspoonfuls of baking powder.
+2 tablespoonfuls of sugar.
+1 cup of sweet milk.
+2 eggs.
+1 tablespoonful of butter.
+
+Sift flour and baking powder in a bowl; add 1 tablespoonful of sugar
+and a pinch of salt; add the 2 yolks of eggs to the 1 cup of milk, and
+mix with the flour and baking powder; lastly, add the stiffly-beaten
+whites of eggs. Place large spoonfuls of the batter in small Gem
+pans. Bake in a hot oven 20 minutes. These muffins are fine.
+
+
+CORN MUFFINS (AS MADE BY "FRAU SCHMIDT")
+
+2 eggs.
+1-1/2 tablespoonfuls of sugar.
+1 cup of granulated yellow cornmeal.
+1-1/2 cups of sweet milk.
+2 cups of white flour.
+3 teaspoonfuls of baking powder.
+1 tablespoonful melted butter.
+A pinch of salt
+
+Beat together eggs and sugar, add milk and cornmeal and the white
+flour, sifted, with baking powder and salt; add the 1 tablespoonful of
+melted butter. Bake 20 minutes in warmed Gem pans, in a hot oven.
+Mary's Aunt taught her to utilize any left-over muffins by making a
+very appetizing pudding from them called "Indian Sponge" Pudding, the
+recipe for which may be found among pudding recipes.
+
+
+STRAWBERRY SHORTCAKE (AS FRAU SCHMIDT MADE IT)
+
+1 pint of flour.
+3 teaspoonfuls of baking powder.
+2-1/2 tablespoonfuls of butter or lard.
+1 egg.
+1/2 teaspoon of salt.
+Milk or water.
+
+Sift together flour, baking powder and salt, and cut butter or lard
+through the flour. Add 1 beaten egg to about 1 cup of sweet milk, and
+add gradually to the flour, cutting through it with a knife until a
+soft dough is formed, mixing and handling as little as possible.
+Divide the dough into two portions, roll out one portion quickly and
+place on a large pie tin; spread the top of cake with softened (not
+melted) butter, lay the other cake on top and bake in a quick oven.
+When baked and still hot, the cakes may be easily separated without
+cutting; when, place between layers, and, if liked, on top of the
+cake, crushed, sweetened strawberries. "Frau" Schmidt thought a
+crushed banana added to the strawberries an improvement. Serve the hot
+shortcake with sweet cream and sugar.
+
+Or, the recipe for baking a plain (not rich) layer cake might be used
+instead of the above. When baked and cooled, spread between the layers
+the following:
+
+To the stiffly-beaten white of 1 egg, add 1 cup of sugar; beat well.
+Then add 1 cup of crushed strawberries. Beat all together until the
+consistency of thick cream. Serve cold.
+
+
+PERFECTION WAFFLES
+
+Sift together 4 cups of flour, 2 teaspoonfuls of baking soda and 1
+teaspoonful of salt, four times.
+
+Separate 3 fresh eggs. Place the yolks in an earthenware mixing bowl.
+Beat well with a spoon. Then add 3-1/2 cups of sour milk or sour
+buttermilk and 1/2 cup of sour cream, and 1 teaspoonful of melted
+butter. Mix a smooth batter with the sifted flour and soda. Lastly,
+add the stiffly-beaten whites of 3 eggs. Mix the batter quickly and
+thoroughly. Bake on a hot, well-greased waffle iron and serve at once.
+
+The waffles may be buttered as soon as baked and sugar sifted over, or
+a saucer containing a mixture of cinnamon and sugar, or a small jug of
+maple syrup may be served with them. Twelve waffles were made from
+this recipe.
+
+
+RECIPE FOR MAKING "BAKING POWDER"
+
+Sift together three times (through a fine sieve) 8 tablespoonfuls of
+cream of tartar, 4 tablespoonfuls of baking soda (salaratus), 4
+tablespoonfuls of flour. Cornstarch may be substituted for flour. This
+latter ingredient is used to keep the cream of tartar and soda
+separate and dry, as soda is made from salt and will absorb moisture.
+This recipe for making a pure baking powder was given Mary by Fran
+Schmidt, who had used it for years with good results.
+
+
+FRITTERS, CROQUETTES, DUMPLINGS AND CRULLERS
+
+When cooking any article to be immersed in fat use about this
+proportion: 2 pounds of sweet lard to 1 of suet, which had been
+previously tried out. It is cheaper, also more wholesome, to use part
+suet than to use all lard. Save all pieces of left-over fat, either
+raw or cooked, from steaks, roasts, bacon or ham. Cut all up into
+small pieces and place in a pan in the oven until tried out, or put in
+a double boiler and stand over boiling water until fat is tried out.
+Strain and stand aside to be used as drippings. To clarify this fat,
+pour boiling water over, let cook a short time, strain and stand away
+in a cool place, when a cake of solid fat will form on top, which may
+be readily removed and used as drippings, or it may be added to the
+kettle of fat used for deep frying. Always strain fat carefully after
+frying croquettes, fritters, etc. Should the frying fat become dark
+add to the can of soap fat the economical housewife is saving. Return
+the clear-strained fat to the cook pot, cover carefully, stand aside
+in a cool place, and the strained fat may be used times without number
+for frying. The housewife will find it very little trouble to fry
+fritters, croquettes, etc., in deep fat, if the fat is always strained
+immediately after using, and returned to the cook pot, kept especially
+for this purpose. Stand on the hot range when required and the fat
+will heat in a few minutes, and if the fat is the right temperature,
+food cooked in it should not be at all greasy. When the housewife is
+planning to fry fritters or croquettes she should, if possible, crumb
+the articles to be fried several hours before frying, and stand aside
+to become perfectly cold. When the fat for frying is so hot a blue
+smoke arises, drop in the fritters or croquettes, one at a time, in
+order not to chill the fat or plunge a frying basket, containing only
+a couple of fritters at a time, in the hot fat, as too many placed in
+the fat at one time lowers the temperature too quickly and causes the
+fritters to be greasy and soggy. To test the fat before dropping in
+the fritters, if a small piece of bread is dropped in the fat and
+browns in about one minute the fat is the right temperature for frying
+fritters, and fritters fried at the correct temperature should be a
+rich brown and not at all greasy. When removing fritters from hot fat
+place on coarse brown paper to absorb any remaining fat. Fritters
+composed of vegetables, or oysters, should be served on a platter
+garnished with parsley, and fritters composed of fruit, should have
+pulverized sugar sifted over them liberally. Should a small piece of
+bread brown in the fat while you count twenty, fat is the correct
+temperature for frying croquettes, but is too hot for frying crullers
+or any food not previously cooked.
+
+
+KARTOFFLE BALLA (POTATO BALLS)
+
+Boil until tender, 8 medium-sized (not pared) potatoes; when quite
+cold remove parings and grate them; fry one finely-chopped onion in a
+little butter until a yellow-brown; add this, also 1 egg, to the
+potatoes, season with salt and pepper and add flour enough to mold
+into balls; use only flour enough to hold the mixture together. The
+chopped onion may be omitted, and instead, brown small, dice-like
+pieces of bread in a little butter, shape dumplings into balls the
+size of walnuts, place a teaspoonful of the browned bread crumbs in
+the centre of each and add also a little chopped parsley. Drop the
+dumplings in salted boiling water and cook uncovered from 15 to 20
+minutes. When dumplings rise to the top they should be cooked
+sufficiently, when remove from kettle with a skimmer to a platter; cut
+dumplings in half and strew over them bread crumbs, browned in butter.
+
+
+"BOOVA SHENKEL"
+
+For this excellent "Pennsylvania German" dish, which I am positive has
+never before been published, take 2-1/2 pounds of stewing meat (beef
+preferred), season with salt and pepper and cook slowly several hours
+until tender.
+
+For the filling for the circles of dough, take 12 medium-sized white
+potatoes, pared and thinly sliced, steamed until tender; then add
+seasoning to taste of salt and pepper, 2 tablespoonfuls of butter, 2
+tablespoonfuls of finely-minced parsley and 1 finely-chopped onion
+(small); lastly, add 3 eggs, lightly beaten together, to the mixture.
+Allow this to stand while the pastry is being prepared in the
+following manner:
+
+Pastry--Sift into a bowl 2-1/2 cups of flour, 2 teaspoonfuls of baking
+powder and 1/2 teaspoonful of salt, 1 generous teaspoonful of lard
+and 1 of butter. Cut through the flour, mix with water into a dough as
+for pie crust. Roll thin, cut into about ten circles, and spread some
+of the mixture on each circle of dough. Press two opposite edges
+together like small, three-cornered turnover pies; drop these on to
+the hot meat and broth in the cook pot, closely covered. Cook slowly
+from 20 to 30 minutes. Before serving the "Boova Shenkel" pour over
+the following:
+
+Cut slices of stale bread into dice and brown in a pan containing 1
+large tablespoonful of butter and a couple tablespoonfuls of fat
+(which had been skimmed from top of broth before "Boova Shenkel" had
+been put in cook pot), add about 1/2 cup of milk to diced, browned
+bread; when hot, pour over the "Boova Shenkel" and serve with the meat
+on a large platter.
+
+
+RICE BALLS WITH CHEESE
+
+Place 2 cups of cold, boiled rice, well drained, in a bowl and add 1/2
+cup of grated cheese, a little salt, 1/4 cup flour and the
+stiffly-beaten white of one egg. Mix all together and mold into balls
+about the size of a small egg, with a little of the flour; then roll
+them in fine, dried bread crumbs, and stand away until perfectly cold.
+When preparing for lunch, beat the yolk of the egg with a little milk,
+dip the rice balls into this, then into fine, dried bread crumbs, drop
+in deep fat and fry a golden brown. Drain on brown paper and serve,
+garnished with parsley.
+
+
+"KARTOFFLE KLOSE"
+
+One quart of cold, boiled, skinned potatoes, grated. (Boil without
+paring the day before they are to be used, if possible.) Put into a
+frying pan 1 tablespoonful of butter, 1 finely-minced onion (small
+onion), and fry until a light brown. Remove from fire and mix with
+this: 2 heaped tablespoonfuls flour, 1 tablespoonful of finely-cut
+parsley, 2 eggs (whites beaten separately), and 2 slices of bread, cut
+fine. Add grated potatoes and bread crumbs, alternately, mixing
+together lightly with a fork; add the other ingredients, season well
+with salt and pepper, form into round balls the size of a walnut and
+drop into a stew-pan of boiling, salted water, containing a teaspoon
+of butter. Do not cover the stew-pan while they are cooking. As soon
+as the dumplings rise to the top, skim one out and cut in half to see
+if it is cooked through. They should take from 15 to 20 minutes to
+cook. Skim out of the boiling water on a platter. Cut each dumpling in
+half, pour over them bread crumbs browned in a pan containing a little
+lard and butter, and serve. The onion may be omitted and only
+finely-chopped parsley used, if desired, or use both. Or place the
+halved dumplings in pan containing a little lard and butter and
+chopped onion (if the latter is liked), and brown on each side, then
+serve.
+
+
+RICE CROQUETTES (AND LEMON SAUCE)
+
+Boil 1 cup of well-washed rice in 6 or 8 cups of rapidly-boiling
+water, until tender. The rice, when cooked and drained, should fill 3
+cups. Prepare a cream sauce of 1 pint of milk, 3 heaping
+tablespoonfuls of flour and 2 tablespoons of butter and 2 egg yolks.
+Stir in 3 cups of flaky, cooked rice, while rice is still hot. When
+the mixture has cooled, mold into small cone shapes with the hands,
+stand aside until perfectly cold. Dip the croquettes into the whites
+of eggs, then roll them in fine, dried bread crumbs and fry in deep
+fat. If a cube of bread browns in the fat in a little longer time than
+a half minute, the fat is the right temperature. Eighteen croquettes
+were made from this quantity of rice.
+
+Lemon Sauce--To serve with rice croquettes, cream together 1/2 cup of
+sugar, 1 tablespoonful of butter, 1 egg, 2 cups of boiling water was
+added and all cooked together until the mixture thickened. When cooled
+slightly add the juice and grated rind of one lemon. Serve in a
+separate bowl, and pass with the croquettes.
+
+
+CORN OYSTERS
+
+Slice off tips of kernels from cobs of corn and scrape down corn-pulp
+from cobb with a knife. To 1 pint of pulp add 2 eggs, 2 heaping
+tablespoonfuls of flour, 1/2 teaspoonful of salt and a pinch of
+cayenne pepper and of black pepper; add the 2 yolks of eggs, then
+stir in lightly the stiffly-beaten white of eggs and flour. Fry in
+only enough butter to prevent them sticking to the pan. Drop into pan
+by spoonfuls size of an ordinary fried oyster, brown on both sides and
+serve hot.
+
+
+BANANA FRITTERS
+
+From one banana was made 4 fritters. The banana was halved, cut
+lengthwise and then cut cross-wise. The batter will do for all fruits,
+clams, corn or oysters. Make a sauce of the liquor, mixed with same
+quantity of milk, with a tablespoon of butter added, chopped parsley
+and flour to thicken. When making oyster or clam fritters use same
+rule as for fruit fritters, using clam juice and milk instead of all
+milk.
+
+For the "fritter batter," sift together 1 pint of flour, 2
+teaspoonfuls baking powder and a pinch of salt. Stir slowly into it a
+pint of milk, then the well-beaten yolks of 3 eggs, and, lastly, the
+stiffly-beaten whites of eggs. Beat hard for a few minutes and fry at
+once in smoking hot fat. Orange sections make delicious fritters, or
+halves of fresh or canned peaches may be used.
+
+Allow the bananas to stand one-quarter hour in a dish containing a
+small quantity of lemon juice and sugar before putting them in the
+batter. Lay the slices of bananas or sections of orange in the batter,
+then take up a tablespoonful of the batter with one slice of banana
+for each fritter, drop into hot fat one at a time, and fry a golden
+brown. Sift pulverized sugar over and serve hot. If a small piece of
+bread browns in one minute in the fat it is the right temperature to
+fry any previously uncooked food.
+
+
+PARSNIP FRITTERS
+
+Scrape and boil 5 or 6 parsnips in salted water until tender and
+drain. If old parsnips, cut out the centre, as it is tough and woody.
+Mash parsnips fine, add 1 egg yolk (white beaten separately), and
+added last a little salt, 1 large tablespoonful flour, 1/4 teaspoonful
+baking powder, mold into small cakes, dredge with flour, and fry
+quickly to a golden brown in a tablespoonful of butter and one of
+drippings. Serve at once.
+
+
+AUNT SARAH'S "SCHNITZ AND KNOPF"
+
+This is an old-fashioned "Pennsylvania German" favorite. The end of a
+ham bone, containing a very little meat, was placed in a large kettle
+with a small quantity of water, with "Schnitz," or sliced, sweet,
+dried apples, which had been dried without removing the parings. When
+the apples were cooked tender in the ham broth; dumplings, composed of
+the following, were lightly dropped on top of the apples and broth and
+cooked, closely covered, from 15 to 20 minutes. Do not uncover kettle
+the first ten minutes. When dumplings have cooked place them with the
+"Schnitz" on a large platter, and serve at once.
+
+
+A VERY OLD RECIPE FOR DUMPLINGS, OR "KNOPF"
+
+One and one-half quarts of flour was sifted with 2-1/2 tablespoonfuls
+of Royal baking powder, 1 teaspoonful of butter was cut through the
+flour in small bits, 1 egg was beaten and enough milk or water added
+to the egg to mix the flour into quite a soft dough. Sometimes instead
+of molding the dough into balls large spoonfuls were placed over the
+apples. Aunt Sarah had used this recipe for many years. This is a very
+old recipe, and from it was made a larger quantity than ordinary
+housekeepers usually require. Half the quantity, about 1-1/2 pints of
+flour to 1-1/4 tablespoonfuls of baking powder, mixed according to the
+directions given in the first part of recipe, would be about the
+correct proportions for a family of ordinary size.
+
+Aunt Sarah frequently substituted sour cherries and a teaspoonful of
+butter was added instead of ham and "Schnitz." Dumplings prepared from
+this recipe may be dropped on stewed chicken and broth and cooked or
+steamed, make an excellent pot-pie. Should there be more dough mixed
+than required for dumplings, place a panful in the oven and bake as
+biscuits. More baking powder is required when dough is steamed or
+boiled than when baked in the oven.
+
+
+"KARTOFFLE KUKLEIN" (POTATO FRITTERS OR BOOFERS)
+
+Place in a bowl 2 cups grated, pared, _raw_ potatoes; drain off any
+liquid formed, then add 1 small onion, also grated; large egg or 2
+small eggs, salt and pepper, 1 tablespoonful chopped parsley, 1/4
+teaspoonful baking powder (good measure), and a couple tablespoonfuls
+of flour to thicken just enough to make the fritters hold together;
+then drop by spoonfuls in deep, hot fat, and fry a rich brown. The
+fritters form into odd shapes a trifle larger than a fried oyster,
+when dropped in the fat.
+
+Should the fritter batter separate when dropped in the fat, add more
+flour, but if too much flour is added they are not as good as when a
+lesser quantity is used. Drain the fritters on brown paper and garnish
+the platter upon which they are served with parsley. Mary's Uncle was
+very fond of these fritters. He preferred them to fried oysters, and
+always called them "potato boofers." I would not answer for the
+wholesomeness of these fritters. In fact, I do not think any fried
+food particularly wholesome.
+
+
+ROSETTES, WAFERS AND ROSENKUCHEN (AS MADE BY FRAU SCHMIDT)
+
+Prepare a batter from the following:
+
+1 cup of sweet milk.
+2 eggs.
+Pinch of salt.
+1 cup of flour, good measure.
+
+Gradually mix the flour with the milk to form a smooth batter, free
+from lumps. Add yolks, then the slightly-beaten whites of eggs. Fasten
+the long handle to a wafer iron, shaped like a cup or saucer, and
+stand it in hot fat, a mixture of 2/3 lard and 1/3 suet, or oil; when
+heated, remove at once, and dip quickly into the batter, not allowing
+the batter to come over top of the wafer iron. Then return it to the
+hot fat, which should cover the wafer iron, and in about 25 or 30
+seconds the wafer should be lightly browned, when the wafer may be
+easily removed from the iron on to a piece of brown paper to absorb
+any fat which may remain. This amount of batter should make about
+forty wafers. On these wafers may be served creamed oysters,
+vegetables, chicken or fruit. When using the wafers as a foundation on
+which to serve fruit, whipped cream is a dainty adjunct. One
+teaspoonful of sugar should then be added to the wafer batter. These
+wafers may be kept several weeks, when by simply placing them in a hot
+oven a minute before serving they will be almost as good as when
+freshly cooked. Or the wafers may be served as a fritter by sifting
+over them pulverized sugar and cinnamon.
+
+
+"BAIRISCHE DAMPFNUDELN"
+
+These delicious Bavarian steamed dumplings are made in this manner: 1
+cake of Fleischman's compressed yeast was dissolved in a cup of
+lukewarm milk, sift 1 pint of flour into a bowl, add 1 teaspoonful of
+sugar and 1 teaspoonful of salt. Mix the flour with another cup of
+lukewarm milk, 1 egg and the dissolved yeast cake and milk (two cups
+of milk were used altogether). Work all together thoroughly, adding
+gradually about 1-1/2 cups of flour to form a soft dough. Do not mix
+it too stiff. Cover the bowl with a cloth; stand in a warm place until
+it has doubled the original bulk. Flour the bread board and turn out
+dough and mold into small biscuits or dumplings. Let these rise for
+half an hour, butter a pudding pan and place dumplings in it, brushing
+tops with melted butter. Pour milk in the pan around the dumplings to
+about two-thirds the depth of the dumplings; set pan on inverted pie
+tin in oven and bake a light brown. Serve with any desired sauce or
+stewed fruit. Or, after the shaped dough has raised, drop it in a
+large pot of slightly-salted boiling water, allowing plenty of room
+for them to swell and puff up, and boil continuously, closely covered,
+for 20 minutes. This quantity makes about 30 small dumplings. Should
+you not wish so many, half the quantity might be molded out, placed in
+a greased pie tin, and when light, which takes half an hour, bake in a
+moderately hot oven, and you will have light biscuits for lunch.
+
+The thrifty German Hausfraus make fritters of everything imaginable,
+and sometimes unimaginable. Mary was told one day by a German neighbor
+how she prepared a fritter she called:
+
+
+"HELLER BLUTHER KUKLEIN"
+
+She gathered elderberry blossoms, rinsed off the dust, and when free
+from moisture dipped the blossoms into fritter batter, holding the
+stem ends, then dropped them into hot fat, and when golden brown,
+drained a minute on coarse, brown paper before serving, dusted them
+with powdered sugar; cinnamon may also be dusted over if liked. Mary
+pronounced them "fine," after tasteing, and said: "They certainly are
+a novelty." Perhaps something like this suggested the Rosette Iron, as
+it is somewhat similar.
+
+
+APYL KUKLEIN (APPLE FRITTERS)
+
+Pare and core 4 large tart apples. Cut each apple into about 4 round
+slices and allow the sliced apples to lie a couple of hours in a dish
+containing 2 tablespoonfuls of brandy, mixed with a half teaspoonful
+of cinnamon and a half teaspoonful of sugar. Drain the sliced apples,
+then a few at a time should be dropped in the following batter,
+composed of: 1 cup of flour sifted with 1/2 teaspoonful of Royal
+baking powder, 1/4 teaspoonful of salt, add the yolks of 2 eggs and 1
+cup of milk to form a smooth batter, then add the stiffly-beaten
+whites of eggs. Fry light brown, in deep, hot fat, and sift over
+powdered sugar. "Fried Apples" are an appetizing garnish for pork
+chops; the apples should be cored, _not pared_, but should be sliced,
+and when cut the slices should resemble round circles, with holes in
+the centre. Allow the sliced apples to remain a short time in a
+mixture of cinnamon and brandy, dry on a napkin, and fry in a pan,
+containing a couple of tablespoonfuls of sweet drippings and butter.
+
+
+DUMPLINGS MADE FROM "BREAD SPONGE"
+
+Aunt Sarah's raised dumplings from bread sponge were greatly relished
+at the farm.
+
+When bread sponge, which had been set to rise early in the morning,
+and all flour necessary for loaves of bread had been added and loaves
+were being shaped to place in bread tins, Aunt Sarah reserved an
+amount of sponge sufficient for one loaf of bread, added a little
+extra salt, shaped them into small balls, size of a lemon, placed them
+on a well-floured board some distance apart to raise; when light (at
+12 o'clock, if the dinner hour was 12.20), she carefully dropped the
+light balls of dough into a large pot of rapidly boiling, slightly
+salted water, covered closely, and boiled about 20 minutes, (Do not
+have more than one layer of the dumplings in cook pot, and do not
+place too close together; allow room for them to expand.)
+
+Test by tearing one apart with a fork. Serve at once, and serve with a
+roast, to be eaten with gravy, with butter, or they may be eaten as a
+dessert, with jelly or maple syrup.
+
+Aunt Sarah frequently added an equal quantity of fine, dried bread
+crumbs and flour and a little extra salt to a thin batter of bread
+sponge (before all the flour required for bread had been added), made
+about as stiff a dough as for ordinary loaves of bread; molded them
+into balls. When sufficiently raised, boiled them either in water or
+meat broth in the same manner as she prepared dumplings; made _only_
+of _flour_.
+
+This is a small economy, using _bread crumbs_ in place of _flour_, and
+these are delicious if prepared according to directions. Remember to
+have a large quantity of rapidly boiling water in which to cook the
+dumplings, not to allow water to stop boiling an instant and to keep
+cook pot closely covered for 20 minutes before removing one, and
+breaking apart to see if cooked through. These are particularly nice
+served with stewed apricots.
+
+
+"LEBER KLOSE" OR LIVER DUMPLINGS
+
+Boil a good-sized soup bone for several hours in plenty of water, to
+which add salt and pepper to taste and several small pieces of celery
+and sprigs of parsley to flavor stock. Strain the broth or stock into
+a good-sized cook pot and set on stove to keep hot.
+
+For the liver dumplings, scrape a half pound of raw beef liver with a
+knife, until fine and free from all veins, etc. Place the scraped
+liver in a large bowl, cut three or four good-sized onions into dice,
+fry a light brown, in a pan containing 1 tablespoonful of lard and
+butter mixed. Cut into dice 3/4 to a whole loaf of bread (about 2
+quarts). Beat 2 eggs together, add 1 cup of sweet milk, season well
+with salt and pepper, and mix all together with 1 large cup of flour.
+If not moist enough to form into balls when mixed together, add more
+milk. Keep the mixture as soft as possible or the dumplings will be
+heavy. Flour the hands when shaping the balls, which should be the
+size of a shelled walnut. Stand the pot containing stock on the front
+of the stove, where it will boil, and when boiling, drop in the
+dumplings and boil, uncovered, for 15 minutes. When cooked, take the
+dumplings carefully from the stock on to a large platter, pour the
+stock over the dumplings and serve.
+
+These are excellent, but a little troublesome to make. One-half this
+quantity would serve a small family for lunch.
+
+
+FRAU SCHMIDT'S "OLD RECIPE FOR SCHNITZ AND KNOPF"
+
+Place a cook pot on the range, containing the end piece of a small
+ham; partly cover with water. This should be done about three hours
+before serving, changing the water once. Soak sweet, unpared, sliced,
+dried apples over night in cold water. In the morning cook the dried
+apples (or schnitz) in a small quantity of the ham broth, in a
+separate stew-pan, until tender. Remove ham from broth one-half hour
+before serving. Sweeten the broth with a small quantity of brown
+sugar, and when the broth commences to boil add raised dumplings of
+dough, which had been shaped with the hands into round balls about the
+size of an ordinary biscuit. Cook 25 minutes. Do not uncover the
+cook-pot after the dumplings have been dropped into the broth until
+they have cooked the required length of time. When the dumplings have
+cooked a sufficient time carefully remove to a warm platter containing
+the cooked apple schnitz. Thicken the broth remaining with a little
+flour, to the consistency of cream. Pour over the dumplings and serve
+at once.
+
+Dumplings--At 9.30 in the evening set a sponge consisting of 1 cup of
+lukewarm milk, 1 tablespoonful sugar, 1 tablespoonful of butter, 1
+egg, 3/4 of an yeast cake, add flour enough to form a sponge (as stiff
+as may be stirred with a mixing spoon). Set to raise in a warm place
+over night. In the morning add more flour to the risen sponge until
+nearly as stiff as for bread. Form into round dumplings, place on a
+well-floured bake-board to rise slowly. Twenty-five minutes before
+serving drop dumplings into the hot broth in a large cook-pot.
+
+There should be only one layer of dumplings, otherwise they will be
+heavy.
+
+
+"BROD KNODEL," OR BREAD DUMPLINGS
+
+3 cups of stale bread (cut like dice).
+3/4 cup of flour.
+1/2 teaspoonful baking powder.
+3/4 cup milk.
+2 tablespoonfuls butter.
+1 egg.
+1 teaspoonful of finely-minced parsley.
+1/2 teaspoonful finely-minced onion (if liked).
+Pinch of salt.
+
+Place two cups of diced bread in a bowl and pour over 3/4 cup of milk.
+(Reserve 1 cup of diced bread, which brown in 1 tablespoonful of
+butter, to be added to the mixture later.) Allow milk and bread to
+stand 10 or 15 minutes; then add 1 tablespoonful of melted butter, 1
+egg, flour and baking powder, and salt; fried, diced bread and
+parsley, and mix all together. With well-floured hands form the
+mixture into balls size of a walnut, and drop at once into rapidly
+boiling salted water and cook 15 minutes. Stew pan should be closely
+covered. When cooked, remove to platter with perforated skimmer, and
+serve at once, or drop dumplings into a pan containing 1 tablespoonful
+of melted butter, and brown on all sides before serving.
+
+
+"GERMAN" POT PIE
+
+To serve a family of six or seven, place 2 pounds of beef and 4 pork
+chops, cut in small pieces, in a cook-pot. Season with a little
+chopped onion, pepper and salt. This should be done about three or
+four hours before dinner. One hour before serving prepare the dough
+for pot pie. Pare white potatoes, slice and dry on a napkin, sift 2
+cups of flour with 1 teaspoonful of baking-powder, pinch of salt, cut
+through the sifted flour, 1 level tablespoonful of shortening. Moisten
+dough with 1 egg and enough milk to make dough stiff enough to handle.
+(Almost 1 cup of milk, including the egg.) Cut off a small piece of
+dough, size of a small teacup, roll thin and take up plenty of flour
+on both sides. Take up all flour possible. Cut this dough into four
+portions or squares. Have the meat more than covered with water, as
+water cooks away.
+
+Place a layer of potatoes on meat (well seasoned), then the pared
+potatoes and small pieces of dough alternately, never allowing pieces
+of dough to lap; place potatoes between. Roll the last layer out in
+one piece, size of a pie plate, and cover top layer of potatoes with
+it. Cover closely and cook three-quarters of an hour from the time it
+commences to boil. Then turn out carefully on a platter and serve at
+once.
+
+
+"ZWETCHEN DAMPFNUDELN" (PRUNE DUMPLINGS)
+
+In the evening a sponge was prepared with yeast for bread. All the
+flour required to stiffen the dough for loaves of bread being added at
+this time. The bread sponge was stood in a warm place to rise over
+night. In the morning, when shaping the dough into loaves, stand aside
+about one pint of the bread dough. Later in the morning form the pint
+of dough into small balls or dumplings, place on a well-floured bake
+board and stand in a warm place until doubled in size. Then drop the
+dumplings into a cook pot containing stewed prunes, a small quantity
+of water, a little sugar and lemon peel, if liked. The dried prunes
+had been soaked over night in cold water, and allowed to simmer on the
+range in the morning. The prune juice should be hot when the dumplings
+are added. Cook dumplings one-half hour in a closely covered cook-pot
+and turn out carefully on to a warmed platter, surrounded by prune
+juice and prunes.
+
+
+GREEN CORN FRITTERS
+
+Grate pulp from six ears of corn; with a knife scrape down the pulp
+into a bowl, add 2 eggs, beaten separately, a couple tablespoonfuls of
+milk, 1 large tablespoonful of flour, 1/4 teaspoonful of baking powder
+and a pinch of salt. Drop with a spoon on a well-greased griddle. The
+cakes should be the size of a silver half dollar. Bake brown on either
+side and serve hot. These should not be fried as quickly as griddle
+cakes are fried, as the corn might then not be thoroughly cooked.
+
+
+"MOULDASHA" (PARSLEY PIES)
+
+Mash and season with butter and salt half a dozen boiled white
+potatoes, add a little grated onion and chopped parsley. Sift together
+in a bowl 1 cup of flour, 1 teaspoonful baking powder and a little
+salt. Add a small quantity of milk to one egg if not enough liquid to
+mix into a soft dough. Roll out like pie crust, handling as little as
+possible. Cut into small squares, fill with the potato mixture, turn
+opposite corners over and pinch together all around like small,
+three-cornered pies. Drop the small triangular pies into boiling,
+salted water a few minutes, or until they rise to top; then skim out
+and brown them in a pan containing a tablespoonful each of butter and
+lard. I have known some Germans who called these "Garden Birds." Stale
+bread crumbs, browned in butter, may be sprinkled over these pies when
+served. Serve hot.
+
+These are really pot pie or dumplings with potato filling. Mary's Aunt
+always called these "Mouldasha." Where she obtained the name or what
+its meaning is, the writer is unable to say.
+
+
+INEXPENSIVE DROP CRULLERS
+
+Cream together 1 cup sugar and 1 egg, then add one cup of milk
+alternately with 2 cups of flour, sifted with 2 teaspoonfuls of baking
+powder. Add 1/2 teaspoonful of vanilla and enough flour to make a
+stiff batter.
+
+Take about 1/2 a teaspoonful of the batter at a time and drop into
+boiling hot fat, and brown on both sides; then drain on coarse, brown
+paper and, when cool, dust with pulverized sugar. These cakes are
+cheap and good, and as no shortening is used are not rich. Do not make
+cakes too large, as they then will not cook through readily.
+
+
+BATTER BAKED WITH GRAVY
+
+The Professor's wife gave Mary this recipe, given her by an
+Englishwoman. The recipe was liked by her family, being both
+economical and good. When serving roast beef for dinner, before
+thickening the gravy, take out about half a cup of liquid from the pan
+and stand in a cool place until the day following. Reheat the roast
+remaining from previous day, pour the half cup of liquid in an iron
+fry pan, and when hot pour the following batter in the pan with the
+fat and bake in a moderately hot oven about 25 minutes. Or the batter
+may be poured in pan about 25 minutes before meat has finished
+roasting.
+
+The batter was composed of 1 cup of flour, sifted with 1 small
+teaspoonful of baking powder and 1/2 teaspoonful of salt, mixed smooth
+with 1 cup of sweet milk. Add 2 well-beaten eggs. When baked cut in
+small pieces, surround the meat on platter, serve instead of potatoes
+with roast. The addition of baked dough extends the meat flavor and
+makes possible the serving of a smaller amount of meat at a meal.
+
+
+"GERMAN" SOUR CREAM CRULLERS
+
+One cup sugar, 1 cup sour cream, 2 eggs, 2 tablespoonfuls of butter, 1
+teaspoonful soda, pinch of salt. About 3-1/2 cups of flour. (Use extra
+flour to dredge the bake-board when rolling out crullers.) This is a
+very good recipe for crullers, in which the economical housewife may
+use the cup of cream which has turned sour. This necessitates using
+less shortening, which otherwise would be required. Cream together
+sugar, butter, add yolks of eggs. Dissolve the soda in a small
+quantity of sour cream. Mix cream alternately with the flour. Add
+pinch of salt. Add just enough flour to roll out. Cut with small
+doughnut cutter with hole in centre. Fry in hot fat. Dust with
+pulverized sugar.
+
+
+"GRANDMOTHER'S" DOUGHNUTS
+
+Cream together 1 cup sugar and 2 teaspoonfuls butter, 1/2 a grated
+nutmeg, and a pinch of salt. Add 2 eggs, beaten without separating
+yolks from whites, and 1 cup of sweet milk. Then add 4 cups of flour
+(or 1 quart), prepared as follows: Measure 1 quart of unsifted flour
+and sift twice with 2 generous teaspoonfuls of baking powder. Use this
+to thicken the batter sufficiently to roll out and use about 1 extra
+cup of flour to flour the bake-board. Turn out one-half the quantity
+of dough on to a half cup of flour on the bake-board. Roll out dough
+half an inch thick. Cut out with round cutter, with hole in centre,
+and drop into deep, hot fat. Use 2/3 lard and 1/3 suet for deep
+frying; it is cheaper and more wholesome than to use all lard. When
+fat is hot enough to brown a small piece of bread while you count 60,
+it is the correct temperature for doughnuts. The dough should be as
+soft as can be handled. When cakes are a rich brown, take from fat,
+drain well on coarse, brown paper, and when cool dust with pulverized
+sugar and place in a covered stone jar. Never use fat as hot for
+frying doughnuts as that used for frying croquettes, but should the
+fat not be hot the doughnuts would be greasy. These doughnuts are
+excellent if made according to recipe.
+
+
+FINE "DROP CRULLERS"
+
+Cream together 1-1/2 cups pulverized sugar, 3 eggs, add 1 cup sweet
+milk, 1/2 teaspoonful of salt, 3-1/2 cups of flour, sifted after
+measuring with 2 teaspoonfuls of baking powder. Drop teaspoonfuls of
+this carefully into boiling fat.
+
+They should resemble small balls when fried. Batter must not be too
+stiff, but about the consistency of a cup-cake batter.
+
+Boil them in a mixture of cinnamon and sugar when all have been fried.
+
+
+
+SOUPS AND CHOWDERS
+
+
+Stock is the basis of all soups made from meat, and is really the
+juice of the meat extracted by long and gentle simmering. In making
+stock for soup always use an agate or porcelain-lined stock pot. Use
+one quart of cold water to each pound of meat and bone. Use cheap cuts
+of meat for soup stock. Excellent stock may be made from bones and
+trimmings of meat and poultry. Wash soup bones and stewing meat
+quickly in cold water. Never allow a roast or piece of stewing meat to
+lie for a second in water. Aunt Sarah did not think that wiping meat
+with a damp cloth was all that was necessary (although many wise and
+good cooks to the contrary). Place meat and soup bones in a stock pot,
+pour over the requisite amount of soft, cold water to extract the
+juice and nutritive quality of the meat; allow it to come to a boil,
+then stand back on the range, where it will just simmer for 3 or 4
+hours. Then add a sliced onion, several sprigs of parsley, small
+pieces of chopped celery tops, well-scraped roots of celery, and allow
+to simmer three-quarters of an hour longer. Season well with salt and
+pepper, 1 level teaspoonful of salt will season 1 quart of soup.
+Strain through a fine sieve, stand aside, and when cool remove from
+top the solid cake of fat which had formed and use for frying after it
+has been clarified. It is surprising to know the variety of soups made
+possible by the addition of a small quantity of vegetables or cereals
+to stock. A couple tablespoonfuls of rice or barley added to
+well-seasoned stock and you have rice or barley soup. A small quantity
+of stewed, sweet corn or noodles, frequently "left-overs," finely
+diced or grated carrots, potatoes, celery or onions, and you have a
+vegetable soup. Strain the half can of tomatoes, a "left-over" from
+dinner, add a tablespoonful of butter, a seasoning of salt and pepper,
+thicken to a creamy consistency with a little cornstarch, add to cup
+of soup stock, serve with croutons of bread or crackers, and you have
+an appetizing addition to dinner or lunch.
+
+The possibilities for utilizing left-overs are almost endless. The
+economically-inclined housewife will be surprised to find how easily
+she may add to the stock pot by adding left-over undesirable pieces of
+meat and small quantities of vegetables. One or two spoonfuls of cold
+left-over oatmeal may also be added to soup with advantage,
+occasionally. Always remove the cake of fat which forms on top of soup
+as soon as cooled, as soup will turn sour more quickly if it is
+allowed to remain. If soup stock be kept several days in summer time,
+heat it each day to prevent souring.
+
+Pieces of celery, onion, parsley, beans and peas may all be added to
+soup to make it more palatable. Also fine noodles. The yolk of a
+hard-boiled egg dropped into the soup kettle and heated through,
+allowing one for each plate of soup served, is a quick and appetizing
+addition to a soup of plain broth or consomme.
+
+
+VEGETABLE SOUP
+
+Slice thinly 3 potatoes, 3 carrots, 3 turnips, the undesirable parts
+of 2 heads of celery, 2 stalks of parsley and 3 onions. Cook the
+onions in a little butter until they turn a yellow brown, then add
+the other ingredients. Season well with salt and black pepper, also a
+pinch of red pepper. Put all together in a stew-pan, cover with three
+quarts of water, stand on range and simmer about three hours. Strain
+soup into stew-pan, place on range, and when hot add Marklose Balls.
+
+
+MARKLOSE BALLS
+
+Take marrow from uncooked beef soup bones, enough to fill 2
+tablespoons, cut fine, add 2 eggs, 1 teaspoonful grated onion to
+flavor, pepper and salt, stiffen with 1 cup of bread crumbs, shape
+into balls size of marbles, drop into hot broth and cook uncovered
+from 15 to 20 minutes.
+
+Aunt Sarah purchased two good-sized soup bones containing considerable
+meat. After extracting 2 tablespoonfuls of marrow from the uncooked
+bones, she put the bones in a stew-pan with a couple of quarts of
+water, a large onion, chopped fine, and a piece of celery, and cooked
+for several hours, then skimmed off scum which arises on top of broth,
+removed the soup bones and meat and added a couple of tablespoonfuls
+of grated carrot, pepper and salt to taste, cooked a short time, and
+then added the marrow balls, a little chopped parsley and a couple of
+tablespoonfuls of boiled rice. Two tablespoonfuls of marrow will make
+about 15 balls, with the addition of crumbs, eggs, etc.
+
+
+EGG BALLS FOR SOUP
+
+Mash the yolks of 2 hard-boiled eggs fine and smooth with a little
+soft butter. Beat the white of 1 egg, and add with about 2
+tablespoonfuls of flour, salt and pepper. Mix all together. Use a
+little flour to mold the mixture into balls the size of quite small
+marbles. Do not make too stiff. Drop these into hot broth or soup and
+cook about five minutes. This quantity will make 12 small balls.
+
+
+"SUPPEE SCHWANGEN"
+
+Mary was taught to make these by the Professor's wife. She beat
+together either 1 or 2 raw eggs, 1/2 cup flour, 1 tablespoonful
+butter, a little salt, and just enough milk to thin the mixture enough
+so it may be dropped by half teaspoonfuls into hot soup stock or
+broth. Cook these small dumplings about 10 minutes. Serve in soup
+broth.
+
+
+CREAM OF OYSTER BOUILLON
+
+Put two dozen oysters through food chopper, cook oyster liquor and
+oysters together five minutes, heat 1 pint milk and 1 tablespoon
+flour, mixed smooth with a little cold milk, and 1 tablespoonful
+butter. Let come to a boil, watching carefully that it does not burn.
+Pour all together when ready to serve. Serve in bouillon cups with
+crackers. This recipe was given Mary by a friend in Philadelphia, who
+thought it unexcelled.
+
+
+GERMAN NOODLE SOUP
+
+Place about 3 pounds of cheap stewing beef in a cook-pot with
+sufficient water and cook several hours, until meat is quite tender;
+season with salt and pepper. About an hour before serving chop fine 3
+medium-sized potatoes and 2 onions and cook in broth until tender. Ten
+or fifteen minutes before serving add noodle.
+
+To prepare noodles, break 2 fresh eggs in a bowl, fill 1/2 an egg
+shell with cold water, add the eggs, and mix with flour as stiff as
+can conveniently be handled. Add a little salt to flour. Divide dough
+into sheets, roll on bake-board, spread on cloth a short time and let
+dry, but not until too brittle to roll into long, narrow rolls. Cut
+this with a sharp knife into thin, thread-like slices, unroll, drop as
+many as wished into the stew-pan with the meat and cook about 10 or 15
+minutes. Place the meat on a platter and serve the remainder in soup
+plates. The remaining noodles (not cooked) may be unrolled and dried
+and later cooked in boiling salted water, drained and placed in a dish
+and browned butter, containing a few soft, browned crumbs, poured over
+them when served. The very fine noodles are generally served with soup
+and the broad or medium-sized ones served with brown butter Germans
+usually serve with a dish of noodles, either stewed, dried prunes, or
+stewed raisins. Both are palatable and healthful.
+
+
+CREAM OF CELERY
+
+Cook 1 large stalk of celery, also the root cut up in dice, in 1 pint
+of water, 1/2 hour or longer. Mash celery and put through a fine
+sieve. Add 1 pint of scalded milk, and thicken with a tablespoonful of
+flour, mixed with a little cold milk. Add 2 tablespoonfuls of butter,
+pepper and salt, and simmer a few minutes. Just before serving add a
+cup of whipped cream. Serve with the soup, small "croutons" of bread.
+
+
+OYSTER STEW
+
+Rinse a stew-pan with cold water, then put in 1 pint of milk and let
+come to a boil. Heat 15 oysters in a little oyster liquor a few
+minutes, until the oysters curl up around the edges, then add the
+oysters to one-half the hot milk, add a large tablespoonful of butter,
+season well with salt and pepper, and when serving the stew add the
+half pint of boiling hot milk remaining. This quantity makes two small
+stews. Serve crackers and pickled cabbage. When possible use a mixture
+of sweet cream and milk for an oyster stew instead of all milk. An old
+cook told Mary she always moistened half a teaspoonful of cornstarch
+and added to the stew just before removing from the range to cause it
+to have a creamy consistency.
+
+
+CLAM BROTH
+
+Clam broth may be digested usually by the most delicate stomach. It
+can be bought in cans, but the young housewife may like to know how to
+prepare it herself. Strain the juice from one-half dozen clams and
+save. Remove objectionable parts from clams, cut in small pieces, add
+1/2 pint of cold water and the clam juice, let cook slowly about 10
+minutes, strain and season with pepper and salt, a little butter and
+milk, and serve hot.
+
+
+TURKEY SOUP
+
+Take broken-lip bones and undesirable pieces of roast turkey, such as
+neck, wings and left-over pieces of bread filling, put in stew-pot,
+cover with water, add pieces of celery, sliced onion and parsley, cook
+several hours, strain, and to the strained liquor add a couple
+tablespoonfuls of boiled rice, season with salt and pepper and serve.
+Some of the cold turkey might also be cut in small pieces and added to
+the soup.
+
+
+CREAM OF PEA SOUP
+
+Cook quarter peck of green peas until very tender, reserve one-half
+cup, press the remainder through a sieve with the water in which they
+were boiled. Season with salt and pepper. Mix 1 tablespoonful of
+flour, 1 tablespoonful of butter with 1 cup of hot milk. Mix flour
+smooth with a little cold milk before heating it. Cook all together a
+few minutes, then add the one cup of peas reserved. If soup is too
+thick add a small quantity of milk or water.
+
+
+TOMATO SOUP
+
+One quart of canned tomatoes, 1 tablespoonful sugar, 1 onion, and a
+sprig of parsley, cut fine, and 1 carrot and 2 cloves. Stew until soft
+enough to mash through a fine, wire sieve. Place one quart of sweet
+milk on the stove to boil. Mix 1 large tablespoonful of cornstarch
+smooth, with a little cold milk, and stir into the hot milk. Add 1
+large tablespoonful of butter and 1/4 teaspoonful (good measure) of
+soda. Let cook one minute, until it thickens, add 1 teaspoonful of
+salt. Do not add the milk to the strained tomatoes until ready to
+serve. Then serve at once.
+
+
+FRAU SCHMIDTS CLAM SOUP
+
+Chop 12 clams fine, add enough water to the clam broth to measure one
+quart, cook all together about 15 minutes; add 3 pints of scalding hot
+milk, season with 1-1/2 tablespoonfuls butter and salt and pepper to
+taste. Serve crackers with the soup.
+
+
+CLAM CHOWDER
+
+Cut 1/4 pound of rather "fat" smoked bacon in tiny pieces the size of
+dice; fry until brown and crisp. Take 25 fresh clams, after having
+drained a short time in a colander, run through a food chopper and
+place in ice chest until required. Pour the liquor from the clams into
+an agate stew-pan; add 6 medium-sized potatoes and 4 medium-sized
+onions, all thinly sliced; also add the crisp bits of bacon and fat,
+which had fried out from the bacon, to the clam juice. Cook all
+together slowly or simmer 3 or 4 hours. Add water to the clam liquor
+occasionally as required. Ten or fifteen minutes before serving add 1
+cup of hot water and the chopped clams (clam juice if too strong is
+liable to curdle milk). Allow clams to cook in the clam broth 10 to 15
+minutes. Boil 2 quarts of sweet milk, and when ready to serve add the
+hot milk to the chowder, also 1 teaspoonful of chopped parsley.
+One-half this quantity will serve a small family. Serve crisp crackers
+and small pickels, and this chowder, served with a dessert, makes an
+inexpensive, nourishing lunch.
+
+
+BROWN POTATO CHOWDER
+
+Put a pint of diced, raw potatoes in a stew-pan over the fire, cover
+with 1 quart of water, to which a pinch of salt has been added. Cook
+until tender, but not fine, then add water so that the water in the
+stew-pan will still measure one quart should some have boiled away.
+Place a small iron fry-part on the range, containing 1 tablespoonful
+of sweet lard; when melted, it should measure about 2 tablespoonfuls.
+Then add 4 tablespoonfuls of flour, a pinch of salt and stir
+constantly, or rather mash the flour constantly with a spoon, being
+careful not to allow it to scorch, until a rich brown; add this to the
+diced potatoes and the quart of water in which they were boiled, stir
+until the consistency of thick cream, or like clam chowder. Should
+there be a few, small lumps of the browned flour not dissolved in the
+chowder, they will not detract from the taste of it; in fact, some are
+very fond of them. Perhaps some folks would prefer this, more like a
+soup; then add more hot water and thin it, but be careful to add more
+seasoning, as otherwise it would taste flat and unpalatable. Very few
+people know the _good flavor_ of _browned flour_. It has a flavor
+peculiarly its own, and does not taste of lard at all. I would never
+advocate _any_ seasoning except butter, but advise economical
+housewives to try this, being very careful not to scorch the flour and
+fat while browning.
+
+A mixture of butter and lard may be used in which to brown the flour
+should there be a prejudice against the use of lard alone.
+
+
+BEAN CHOWDER
+
+Another palatable, cheap and easily prepared dish is called Bean
+Chowder. Small soup beans were soaked over night in cold water. Pour
+off, add fresh water and cook until tender. Then add browned flour
+(same as prepared for Potato Chowder) and the water in which the beans
+were cooked. When ready to serve, the beans were added. More water may
+be added until broth is thin enough for soup, then it would be called
+"brown bean soup."
+
+
+BOUILLON
+
+Buy a soup bone, cook with a chopped onion, one stalk of celery and a
+sprig of parsley until meat falls from bone. Season with salt and
+pepper. Strain the broth into a bowl and stand aside until perfectly
+cold. Then remove the cake of fat formed on top of soup and add it to
+drippings for frying. The broth may be kept several days if poured
+into a glass jar and set on ice. When wanted to serve, heat 1 pint of
+broth, add 2 tablespoonfuls of cream to yolks of 2 eggs. Stir well.
+Pour boiling hot broth over the cream and yolks of eggs and serve at
+once in bouillon cups. Serve crackers also. Do not cook mixture after
+cream and yolks of eggs have been added. This is very nourishing.
+
+
+FARMER'S RICE
+
+One and one-half quarts of milk, poured into a double boiler and
+placed on the range to heat. One cup of flour was placed in a bowl;
+into the flour 1 raw egg was dropped and stirred with a knife until
+mixed, then rubbed between the fingers into fine rivels. It may take
+a little _more_ flour; the rivels should be dry enough to allow of
+being rubbed fine. When the milk commences to boil drop the rivels in
+by handfuls, slowly, stirring constantly. Salt to taste. Let cook 15
+minutes. Eat while hot, adding a small piece of butter as seasoning.
+This should be a little thicker than ordinary rice soup.
+
+
+PHILADELPHIA "PEPPER POT"
+
+This recipe for far-famed "Philadelphia Pepper Pot" was given Mary by
+a friend living in the Quaker City, a good cook, who vouched for its
+excellence:
+
+The ingredients consist of the following:
+
+1 knuckle of veal.
+2 pounds of plain tripe.
+2 pounds of honeycomb tripe.
+1 large onion,
+1 bunch of pot-herbs.
+4 medium-sized potatoes.
+1 bay leaf--salt and cayenne pepper to season.
+1/2 pound of beef suet--and flour for dumplings.
+
+The day before you wish to use the "Pepper Pot" procure 2 pounds of
+plain tripe and 2 pounds of honeycomb tripe. Wash thoroughly in cold
+water place in a kettle. Cover with cold water and boil eight hours;
+then remove tripe from water, and when cold cut into pieces about 3/4
+of an inch square. The day following get a knuckle of veal, wash and
+cover with cold water--about three quarts--bring slowly to the
+simmering point, skimming off the scum which arises, simmer for three
+hours. Remove the meat from the bones, cut into small pieces, strain
+broth and return it to the kettle. Add a bay leaf, one large onion,
+chopped, simmer one hour; then add four medium-sized potatoes, cut
+like dice, and add to the broth. Wash a bunch of pot-herbs, chop
+parsley (and add last), rub off the thyme leaves, cut red pepper in
+half and add all to broth; then add meat and tripe and season with
+salt; _if liked hot_, use a pinch of cayenne pepper. For the
+dumplings, take 1 cup of beef suet, chopped fine, 2 cups flour, pinch
+of salt, mix well together and moisten with enough cold water to allow
+of their being molded or rolled into tiny dumplings, the size of a
+small marble. Flour these well to prevent sticking together. When all
+are prepared drop into soup, simmer a few minutes, add parsley and
+serve at once.
+
+
+GERMAN VEGETABLE SOUP
+
+Take 6 potatoes, half the quantity of onions, carrots, turnips,
+cabbage and a stalk of celery, cut up into dice-shaped pieces, place
+all in a stew-pan and cover with a couple quarts of hot water. Let
+cook about two hours, until all the vegetables are tender, then add 1
+tablespoonful of butter, a large cup of milk, and about a
+tablespoonful of flour mixed smooth with a little cold milk, cook a
+few minutes, add a tablespoonful minced parsley, and serve.
+
+
+A CHEAP RICE AND TOMATO SOUP
+
+Take one pint of rice water which has been drained from one cupful of
+rice boiled in 2-1/2 quarts of water 25 minutes (the rice to be used
+in other ways), and after the rice has drained in a sieve add to the
+rice water 1 cup stewed, strained tomatoes (measure after being
+strained), 1 teaspoonful butter, 1 teaspoonful flour mixed with a
+little cold water, salt, pepper, and 1 tablespoonful of the cooked
+rice, and you have a palatable soup, as the water in which the rice
+was boiled is said to be more nutritious than the rice.
+
+
+FISH, CLAMS AND OYSTER (BONED SHAD)
+
+How many young cooks know how to bone a shad? It is a very simple
+process, and one becomes quite expert after one or two trials. And it
+fully repays one for the extra time and trouble taken, in the
+satisfaction experienced by being able to serve fish without bones.
+With a sharp knife cut the fish open along the back bone on the
+outside of the fish, but do not cut through the bone, then carefully
+cut the fish loose along the back bone on each side, cut the centre
+bone away with the smaller bones branching out on each side attached.
+Cut the shad into sizable pieces after being washed in cold water and
+dried on a cloth to take up all the moisture. Dip pieces of fish into
+white of egg containing a teaspoonful of water, roll in fine, dried
+bread crumbs, season with salt and pepper, drop in hot fat, and fry a
+rich brown. Serve on a platter, surrounded by a border of parsley.
+
+Some small portions of the fish will adhere to the bones, however
+carefully the fish has been boned. The meat may be picked from the
+bones after cooking in salt water until tender. Flake the fish, and
+either make it into small patties or croquettes.
+
+Shad roe should be parboiled first and then dredged with flour on both
+sides and fried in drippings or a little butter.
+
+
+CROQUETTES OF COLD, COOKED FISH
+
+Shred or flake cold, cooked fish, which has been carefully picked from
+bones. To 2 cups of fish add an equal amount of mashed potatoes, a
+small half cup of cold milk, 1 tablespoonful butter, yolk of 1 egg,
+lightly beaten, 1 teaspoonful of chopped parsley, season with salt and
+pepper. Mix all well together, and when cold, form in small
+croquettes. Dip into white of egg containing 1 tablespoonful of water,
+roll in fine, dried bread crumbs and fry in hot fat. Shad, salmon,
+codfish, or any kind of fish may be prepared this way, or prepare same
+as "Rice Croquettes," substituting-fish for rice.
+
+
+SHAD ROE
+
+Shad roe should be carefully taken from the fish, allowed to stand in
+cold water, to which a pinch of salt has been added, for a few
+minutes, then dropped in boiling water, cooked a short time and
+drained. Dredge with flour and fry slowly in a couple tablespoonfuls
+of butter and lard or drippings until a golden brown. Be particular
+not to serve them rare. Serve garnished with parsley.
+
+Or the shad roe may be parboiled, then broken in small pieces, mixed
+with a couple of lightly beaten eggs and scrambled in a fry-pan,
+containing a couple of tablespoonfuls of butter and sweet drippings.
+Serve at once. Garnish with parsley or water cress.
+
+
+SCALLOPED OYSTERS
+
+Take about 50 fresh oysters. Place a layer of oysters in a baking dish
+alternately with fine, dried crumbs, well seasoned with pepper and
+salt and bits of butter, until pan is about two-thirds full. Have a
+thick layer of bread crumbs for the top, dotted with bits of butter.
+Pour over this half a cup or less of strained oyster liquor and small
+cup of sweet milk. Place in oven and bake from 40 to 50 minutes.
+
+
+DEVILED OYSTERS
+
+2 dozen oysters.
+1 cup rich milk.
+3 tablespoonfuls flour.
+Yolks of 2 raw eggs.
+1 generous tablespoonful butter.
+1 tablespoonful finely-minced parsley.
+
+Drain oysters in a colander and chop rather coarsely.
+
+Mix flour smooth with a little cold milk. Place the remainder of the
+milk in a saucepan on the range. When it commences to boil add the
+moistened flour and cook until the mixture thickens, stirring
+constantly to prevent burning, or cook in a double boiler. Add yolks
+of eggs and butter, 1/2 teaspoonful salt and 1/4 teaspoonful of black
+pepper and a pinch of cayenne pepper. Then add chopped oysters, stir
+all together a few minutes until oysters are heated through. Then turn
+into a bowl and stand aside in a cool place until a short time before
+they are to be served. (These may be prepared early in the morning and
+served at six o'clock dinner.) Then fill good-sized, well-scrubbed
+oyster shells with the mixture, sprinkle the tops liberally with
+fine-dried, well-seasoned bread crumbs. (Seasoned with salt and
+pepper.) Place the filled shells on muffin tins to prevent their
+tipping over; stand in a hot oven about ten minutes, until browned on
+top, when they should be heated through. Serve at once in the shells.
+Handle the hot shells with a folded napkin when serving at table. This
+quantity fills thirteen oyster shells. Serve with the oysters small
+pickles, pickled cabbage or cranberry sauce as an accompaniment.
+
+
+PLANKED SHAD
+
+After eating planked shad no one will wish to have it served in any
+other manner, as no other method of preparing fish equals this. For
+planked shad, use an oak plank, at least two inches thick, three
+inches thick is better. Planks for this purpose may be bought at a
+department store or procured at a planing mill. Place plank in oven
+several days before using to season it. Always heat the plank in oven
+about 15 minutes before placing fish on it, then have plank _very
+hot_. Split a nicely-cleaned shad down the back, place skin side down,
+on hot plank, brush with butter and sprinkle lightly with pepper and
+salt. Put plank containing shad on the upper grating of a hot oven of
+coal range and bake about 45 minutes. Baste frequently with melted
+butter. The shad should be served on the plank, although not a very
+sightly object, but it is the proper way to serve it. The flavor of
+shad, or, in fact, of any other fish, prepared in this manner is
+superior to that of any other. Fish is less greasy and more wholesome
+than when fried. Should an oak plank not be obtainable, the shad may
+be placed in a large roasting pan and baked in oven. Cut gashes across
+the fish about two inches apart, and place a teaspoonful of butter on
+each. Bake in oven from 50 to 60 minutes. Serve on a warmed platter,
+garnished with parsley, and have dinner plates warmed when serving
+fish on them. Do not wash the plank with soap and water after using,
+but instead rub it over with sandpaper.
+
+
+BROILED MACKEREL
+
+When fish has been cleaned, cut off head and scrape dark skin from
+inside. Soak salt mackerel in cold water over night, skin side up,
+always. In the morning; drain, wipe dry and place on a greased
+broiler, turn until cooked on both sides. Take up carefully on a hot
+platter, pour over a large tablespoonful of melted butter and a little
+pepper, or lay the mackerel in a pan, put bits of butter on top, and
+set in a hot oven and bake. Garnish with parsley.
+
+
+CODFISH BALLS
+
+Soak codfish several hours in cold water. Cook slowly or simmer a
+short time. Remove from fire, drain, and when cold squeeze out all
+moisture by placing the flaked fish in a small piece of cheese-cloth.
+To one cup of the flaked codfish add an equal quantity of warm mashed
+potatoes, yolk of 1 egg, 1 tablespoonful of milk and a little pepper.
+Roll into small balls with a little flour. Dip in white of egg and
+bread crumbs, and when quite cold fry in deep fat. Garnish with
+parsley.
+
+
+FRIED OYSTERS
+
+Procure fine, large, fresh oysters for frying. Drain in a colander
+carefully, look over, and discard any pieces of shell. Roll each
+oyster in fine, dried bread crumbs, well seasoned with salt and
+pepper, then dip them in a lightly-beaten egg, and then in bread
+crumbs. Allow them to stand several hours in a cool place before
+frying. Place a few oysters at one time in a wire frying basket, and
+immerse in smoking hot fat. Should too great a number of oysters be
+placed in the fat at one time it would lower the temperature of the
+fat and cause the oysters to become greasy. Drain the oysters when
+fried on heavy, brown paper, to absorb any remaining fat, and serve at
+once.
+
+For all deep frying use two-thirds lard and one-third suet, as suet is
+considered to be more wholesome and cheaper than lard. Two items to be
+considered by the frugal housewife.
+
+If fat for deep frying is the right temperature a crust is at once
+formed, and the oysters do not absorb as great a quantity of fat as
+when fried in only enough butter and drippings to prevent scorching,
+as they must then be fried more slowly. Serve pickled cabbage and
+tomato catsup when serving fried oysters.
+
+
+PANNED OYSTERS
+
+Aunt Sarah always prepared oysters in this manner to serve roast
+turkey. At the very last minute, when the dinner was ready to be
+served, she placed 50 freshly-opened oysters, with their liquor, in a
+stew-pan over a hot fire. The minute they were heated through and
+commenced to curl up, she turned them in a hot colander to drain a
+minute, then turned the oysters into a stew-pan containing two large
+tablespoonfuls of hot, melted butter, and allowed them to remain in
+the hot butter one minute, shaking the pan lo prevent scorching,
+seasoned them with salt and pepper, and turned all into a heated dish
+and sent to the table at once. These are easily prepared and are more
+wholesome than fried oysters.
+
+
+OYSTERS STEAMED IN THE SHELL
+
+Place well-scrubbed shells, containing fresh oysters, in a deep agate
+pan, which will fit in a kettle containing a small amount of boiling
+water. Cover very closely until the shells open easily. These may be
+served in the shell with hot, melted butter, in a side dish, or they
+may be removed from the shell to a hot bowl and seasoned with hot
+butter, salt and pepper.
+
+
+A RECIPE GIVEN MARY FOR "OYSTER COCKTAIL"
+
+To 2 tablespoonfuls of tomato catsup add 1/2 tablespoonful of grated
+horseradish, 1/2 tablespoonful of lemon juice, 1/2 teaspoonful of
+tabasco sause, 1/2 tablespoonful of vinegar, 1 saltspoonful of salt.
+Stand on ice one hour at least.
+
+To serve--The freshly-opened oysters on half shell were placed on a
+plate, in the centre of which was placed a tiny glass goblet
+containing a small quantity of the mixture, into which the oysters
+were dipped before being eaten.
+
+
+OYSTER CROQUETTES
+
+Boil 50 oysters five minutes, drain. When cold, cut into small pieces,
+add 1/2 cup of bread crumbs and mix all together with a thick cream
+sauce composed of 1/2 cup of cream or milk thickened with flour, to
+which add 1 large tablespoonful of butter; season with salt, a dash of
+red pepper and 1 teaspoonful of finely-minced parsley. Stand this
+mixture on ice until quite cold and firm enough to form into small
+croquettes. Dip in egg and bread crumbs and fry in deep fat until a
+golden brown.
+
+Serve at once on a platter garnished with sprigs of parsley From
+these ingredients was made 12 croquettes.
+
+
+FRAU SCHMIDTS WAY OF SERVING "OYSTER COCKTAILS"
+
+Place in a bowl 2 tablespoonfuls of tomato catsup, 1 teaspoonful of
+grated horseradish, 2 tablespoonfuls of very finely cut celery juice
+and pulp of 2 lemons. Season with salt and pepper. Mix this with
+oysters which have been cut in small pieces. Serve in halves of
+lemons, from which the pulp has been carefully removed.
+
+Place on ice a short time before serving. Crisp crackers should be
+served at the same time this is served.
+
+
+SALMON LOAF
+
+One can of salmon, from which all bones have been removed, 1 cup of
+cracker crumbs, 1/2 cup of milk, 1 tablespoonful of butter, which had
+been melted; 2 eggs beaten, salt and pepper to season. Mix all
+together, bake in a buttered pudding dish one-half hour or until
+browned on top. Serve hot.
+
+
+CREAMED SALMON
+
+A half cup of canned salmon, a left-over from lunch the preceding day,
+may be added to double the quantity of cream dressing, and when heated
+through and served on crisply-toasted slices of stale bread, make a
+tasty addition to any meal.
+
+Of course, it is not necessary to tell even unexperienced housewives
+never under any circumstances allow food to stand in tins in which it
+was canned; do not ever stand food away in tin; use small agateware
+dishes, in which food, such as small quantities of left-overs, etc,
+may be reheated. Never use for cooking agate stew-pans, from the
+inside of which small parties have been chipped, as food cooked in
+such a vessel might become mixed with small particles of glazing, and
+such food when eaten would injure the stomach.
+
+
+OYSTER CANAPES
+
+1 cup cream.
+4 tablespoonfuls of bread crumbs.
+1 tablespoonful of butter.
+3 dozen stewing oysters.
+
+Season with paprika, tiny pinch of nutmeg and salt. Boil the cream,
+add bread crumbs and butter. Chop oysters fine, add seasoning. Serve
+hot in pattie cups or on toast. Serve small pickles or olives. Good
+dish for chafing dish.
+
+
+MEAT
+
+Every young housewife should be taught that simmering is more
+effective than violent boiling, which converts water into useless
+steam. Even a tough, undesirable piece of "chuck" or "pot roast" may
+be made more tender and palatable by long-continued simmering than it
+would be if put in rapidly boiling water and kept boiling at that
+rate. Meat may be made more tender also by being marinated; that is,
+allowing the meat to stand for some time in a mixture of olive oil and
+vinegar before cooking it. In stewing most meats a good plan is to put
+a large tablespoonful of finely-minced beef suet in the stew-pan; when
+fried out, add a little butter, and when sizzling hot add the meat,
+turn and sear on both sides to retain the juice in the meat, then add
+a little hot water and let come to a boil; then stand where the meat
+will just simmer but not slop cooking for several hours. The meat then
+should be found quite tender. Cheaper cuts of meat, especially,
+require long, slow cooking or simmering to make them tender, but are
+equally as nutritious as high-priced meats if properly prepared.
+
+To quote from _The Farmers' Bulletin_: "The number of appetizing
+dishes which a good cook can make out of the meat 'left over' is
+almost endless. Undoubtedly more time and skill are required in their
+preparation than in the simple cooking of the more expensive cuts. The
+real superiority of a good cook lies not so much in the preparation of
+expensive or fancy dishes as in the attractive preparation of
+inexpensive dishes for every day. In the skillful combination of
+flavors. Some housewives seem to have a prejudice against
+economizing. If the comfort of the family does not suffer and the
+meals are kept as varied and appetizing as when they cost more, with
+little reason for complaint, surely it is not beneath the dignity of
+any family to avoid useless expenditure, no matter how generous its
+income. And the intelligent housekeeper should take pride in setting a
+good table."
+
+This is such an excellent article, and so ably written and true, that
+I feel it would be to the advantage of every young housewife to read
+and profit by it.
+
+
+"SAUERGEBRATENS" OR GERMAN POT ROAST
+
+Buy about three pounds of beef, as for an ordinary pot roast. Place in
+a large bowl. Boil vinegar (or, if vinegar is too sharp, add a little
+water, a couple of whole cloves and a little allspice); this should
+cover the piece of meat. Vinegar should be poured over it hot; let
+stand a couple of days in a cool place uncovered; turn it over
+occasionally. When wanted to cook, take from the vinegar and put in a
+stew-pan containing a little hot fried-out suet or drippings in which
+has been sliced 2 onions. Let cook, turn occasionally, and when a rich
+brown, stir in a large tablespoonful of flour, add 1-1/2 cups of hot
+water, cover and cook slowly for two or three hours, turning
+frequently. Half an hour before serving add small pared potatoes, and
+when they have cooked tender, serve meat, gravy and potatoes on a
+large platter.
+
+The writer knew an old gentleman who had moved to the city from a
+"Bucks County farm" when a boy, who said that he'd walk five miles any
+day for a dish of the above as his mother had prepared it in former
+years.
+
+Mary was surprised at the amount of valuable information to be
+obtained from the different _Farmers' Bulletins_ received at the farm,
+on all subjects of interest to housewives, and particularly farmers'
+wives. All books were to be had free for the asking.
+
+The dishes Mary prepared from recipes in the _Farmers Bulletin_ on
+"economical use of meat in the home," were especially liked at the
+farm, particularly "Stewed Shin of Beef" and "Hungarian Goulash" (a
+Hungarian dish which has come to be a favorite in the United States).
+
+
+HUNGARIAN GOULASH
+
+2 pounds top round of beef.
+1 onion.
+A little flour.
+2 bay leaves.
+2 ounces salt pork.
+6 whole cloves.
+2 cups of tomatoes.
+6 peppercorns.
+1 stalk celery.
+1 blade mace.
+
+Cut the beef into 2-inch pieces and sprinkle with flour. Fry the salt
+pork until a light brown; add the beef and cook slowly for about
+thirty-five minutes, stirring occasionally. Cover with water and
+simmer about two hours. Season with salt and pepper or paprika. From
+the vegetables and spices a sauce is made as follows: Cook in
+sufficient water to cover for 20 minutes; then rub through a sieve,
+and add to some of the stock in which the meat was cooked. Thicken
+with flour, using 2 tablespoonfuls (moistened with cold water) to each
+cup of liquid, and season with salt and paprika. Serve the meat on a
+platter with the sauce poured over it. Potatoes, carrots and green
+peppers cooked until tender and cut into small pieces or narrow strips
+are usually sprinkled over the dish when served, and noodles may be
+arranged in a border upon the platter.
+
+
+BROILED STEAK
+
+When buying beefsteak for broiling, order the steak cut 1 inch to
+1-1/4 inches thick. Place the steak on a well-greased, hot broiler and
+broil over a clear, hot fire, turning frequently. It will take about
+ten minutes to broil a steak 1-inch thick. When steak is broiled place
+on a hot platter, season with butter, pepper and salt, and serve at
+once. Serve rare or otherwise, but serve _at once_. Broil-steak
+unseasoned, as salt extracts juice from meat. Steak, particularly,
+loses its savoriness if not served _hot_. What to a hungry man is more
+nutritious and appetizing than a perfectly broiled, rare, juicy,
+steak, served hot? And not a few young and inexperienced cooks serve
+thin steaks, frequently overdone or scorched, containing about the
+same amount of nourishment a piece of leather would possess, through
+lack of knowledge of knowing just how. Often, unconsciously. I will
+admit; yet it is an undiluted fact, that very many young housewives
+are indirectly the cause of their husbands suffering from the
+prevailing "American complaint," dyspepsia, and its attendant evils.
+And who that has suffered from it will blame the "grouchy man" who
+cannot well be otherwise. So, my dear "Mrs. New Wife," be warned in
+time, and always remember how near to your husband's heart lies his
+stomach, and to possess the former you should endeavor to keep the
+latter in good condition by preparing, and serving, nourishing,
+well-cooked food.
+
+
+STEWED SHIN OF BEEF
+
+4 pounds of shin of beef.
+1 medium-sized onion.
+1 whole clove and bay leaf.
+1 sprig of parsley.
+1-1/2 tablespoonfuls flour.
+1-1/2 tablespoonfuls of butter or savory drippings.
+1 small slice of carrot.
+1/2 tablespoonful of salt.
+1/2 teaspoonful of pepper.
+2 quarts boiling water.
+
+Have the butcher cut the bone in several pieces. Put all the
+ingredients but the flour and butter in a stew-pan and bring to
+a boil. Set the pan where the liquid will just simmer for six
+hours, or after boiling for five or ten minutes put all into the fireless
+cooker for eight or nine hours. With the butter, flour and
+1/4 cup of the clear soup from which the fat has been removed
+make a brown sauce. To this add the meat and marrow removed
+from the bone. Heat and serve. The remainder of the liquid
+in which the meat has been cooked may be used for soup.
+
+
+HAMBURG STEAK
+
+Take the tough ends of two sirloin steaks and one tablespoonful
+of kidney suet, run through a food chopper; season with pepper
+and salt, form into small cakes, dredge lightly with flour, fry
+quickly, same manner steak is fried, turning frequently. The kidney
+fat added prevents the Hamburg steak being dry and tasteless.
+"A tender, juicy broiled steak, flaky baked potatoes, a good cup
+of coffee and sweet, light, home-made bread, a simple salad or
+fruit, served to a hungry husband would often prevent his looking
+for an affinity," said Aunt Sarah to her niece Mary.
+
+
+MEAT STEW WITH DUMPLINGS
+
+STEW.
+
+5 pounds of a cheap cut of beef.
+4 cups of potatoes cut into small pieces.
+2/3 cup each of turnips and carrots cut into 1/2-inch cubes.
+1/2 an onion chopped.
+1/4 cup of flour.
+Season with salt and pepper.
+
+Cut the meat into small pieces, removing the fat. Fry out the fat and
+brown the meat in it. When well browned, cover with boiling water.
+Boil for five minutes and then cook in a lower temperature until meat
+is done. If tender, this will require about three hours on the stove,
+or five hours in the fireless cooker. Add carrots, onions, turnips and
+pepper and salt during the last hour of cooking, and the potatoes
+fifteen minutes before serving. Thicken with the flour diluted with
+cold water. Serve with dumplings. If this dish is made in the tireless
+cooker the mixture must be reheated when the vegetables are put in.
+Such a stew may also be made of mutton. If veal or pork is used the
+vegetables may be omitted or simply a little onion used. Sometimes for
+variety the browning of the meat is dispensed with. When white meat,
+such as chicken, veal or fresh pork is used, the gravy is often made
+rich with cream or milk thickened with flour.
+
+
+DUMPLINGS.
+
+2 cups of flour.
+4 teaspoons (level) of baking powder.
+2/3 cup of milk or a little more if needed.
+1/2 teaspoonful of salt.
+2 teaspoonfuls of butter.
+
+Mix and sift the dry ingredients. Work in butter with the tips of the
+fingers. Add milk gradually, roll out to thickness of half inch. Cut
+with biscuit cutter. Place in a buttered steamer over a kettle of hot
+water and cook from 12 to 15 minutes. If the dumplings are cooked with
+the stew enough liquid should be removed to allow of their being
+placed directly upon the meat and vegetables. Sometimes the dough is
+baked and served as biscuits, over which the stew is poured. If the
+stew is made with chicken or veal it is termed a fricassee.
+
+This recipe tells of such an economical way of extending the meat
+flavor that I think every young housewife should know it. Mary copied
+it from _The Farmers' Bulletin_, an article on the "Economical Use of
+Meat in the Home." The dumplings, as she prepared them from this
+recipe, were regular fluff balls, they were so light and flaky. I
+would add, the cook-pot should be closely covered while cooking or
+steaming these dumplings, and the cover should not be raised for the
+first ten minutes.
+
+A lesser quantity of baking powder might be used with equally good
+results, but these dumplings are certain to be light and flaky. A
+larger quantity of baking powder should be used when dough is steamed
+or boiled than if dough is baked, if one expects good results.
+
+
+EXTENDING THE MEAT FLAVOR
+
+Mary learned, through reading _The Farmers' Bulletin_, different
+methods of extending the meat flavor through a considerable quantity
+of material, which would otherwise be lacking in distinctive taste,
+one way to serve the meat with dumplings, generally in the dish with
+it; to combine the meat with crusts, as in meat pies or meat rolls, or
+to serve the meat on toast or biscuits. Borders of rice, hominy or
+mashed potatoes are examples of the same principles, applied in
+different ways.
+
+By serving some preparation of flour, rice, hominy or other food, rich
+in starch, with the meat, we get a dish which in itself approaches
+nearer to the balanced ration than meat alone, and one in which the
+meat flavor is extended through a large amount of the material.
+
+The measurements given in the above recipes call for a level spoonful
+or a level cup, as the case may be.
+
+In many American families meat is eaten two or three times a day. In
+such cases, the simplest way of reducing the meat bill would be to
+cut down the amount used, either by serving it less often or by using
+less at a time. Deficiency of protein need not be feared, when one
+good meat dish a day is served, especially if such nitrogenous
+materials as eggs, milk, cheese and beans are used instead. In
+localities where fish can be obtained fresh and cheap, it might well
+be more frequently substituted for meat for the sake of variety as
+well as economy. Ingenious cooks have many ways of "extending the
+flavor" of meat; that is, of combining a small quantity with other
+materials to make a large dish as in meat pies, stews and similar
+dishes.
+
+The foregoing information may be useful to other young, prospective
+housekeepers who may never have read "the very instructive articles on
+The Economical Use of Meat in the Home,' in the _Farmers' Bulletin_."
+
+
+PREPARING A POT ROAST
+
+When buying a pot roast, "Aunt Sarah" selected a thick, chunky piece
+of meat, weighing several pounds, and a small piece of beef suet which
+she cut into small bits, placed pan containing them on hot range,
+added a small, sliced onion, and when fat was quite hot she added the
+quickly rinsed piece of meat, and quickly seared it to retain the
+juice; added 1 cup of hot water, a sprig of parsley, seasoning of salt
+and pepper; cooked a short time, then allowed it to stand on the range
+closely covered, where it would simmer gently several hours; turning
+the meat frequently, adding a small amount of water occasionally, as
+the broth was absorbed by the meat. An inexperienced cook will be
+surprised to find how tender, palatable, and equally nutritious, an
+inexpensive cut of meat may become by slow simmering. When the pot
+roast has become tender, remove from the broth and place on a _hot
+platter_; this latter is a small item, but dishes may be quickly
+heated in a hot oven and meat and vegetables are more appetizing if
+served hot on warmed plates. "Forgive this digression; I fear the pot
+roast will cool even on a warmed platter." After removing the meat
+from the pan add a large tablespoonful of flour, moistened with a
+small quantity of cold water, to the broth in the pan for gravy; cook
+until thickened, strain sliced onion and parsley from the broth, add
+seasoning of salt and pepper, serve on the platter with the meat; the
+onion added, gives the gravy a fine flavor and causes it to be a dark,
+rich brown in color.
+
+
+STUFFED BREAST OF VEAL
+
+Rub the piece of meat with salt, pepper, ginger and minced onion.
+Prepare a stuffing as for chicken of crumbled, stale bread, etc., or
+soak pieces of stale bread in cold water. Squeeze dry and season with
+a little minced onion, parsley, a little melted butter, salt and
+pepper, and moisten all with one egg. Fill the breast of veal with
+this stuffing, sew together, place in roasting pan with a small
+quantity of water, to which a tablespoonful of butter has been added.
+Roast in a moderately hot oven until well done, basting frequently.
+
+
+"GEDAMPFTES RINDERBRUST"
+
+Take breast of beef or veal, without fat or bones, quickly rinse off
+meat and wipe with a cloth. Place in a stew-pot with one chopped
+onion, one sliced tomato, a bay leaf, season with pepper and salt, add
+a small quantity of hot water, cook, closely covered, several hours.
+To be tender this meat requires long, slow cooking, when it cooks and
+browns at the same time. Strain the broth and thicken for gravy and
+pour around the meat on platter when serving.
+
+
+"PAPRIKASH"
+
+Two pounds of veal, from leg, cut into small pieces for stewing; 4
+good-sized onions, cut rather fine; measure about 1/2 cup of sweet
+lard, place onions in pan with some of this lard and fry a light
+brown. Add meat and cook meat and onions together about one-half hour,
+adding lard gradually until all is used and the meat is golden brown.
+Then cover with water and stew, closely covered, about two hours or
+longer, until meat is ready to serve; then add more water until meat
+is covered. Season with salt and paprika. Add about three
+tablespoonfuls of vinegar (not too sour; cook must judge this by
+tasting); then add 1/2 pint of sweet cream. Thicken gravy with flour
+mixed smooth with a little water. Place on platter surrounded with
+gravy. With this was always served baked or steamed sweet potatoes.
+
+
+BEEF STEW
+
+Three pounds of the cheaper cut of beef, cut in pieces a couple inches
+square; brown in a stew-pan, with a sliced onion, a sprig of parsley
+and a coupe tablespoonfuls of sweet drippings or suet; cook a few
+minutes, add a little water, and simmer a couple of hours; add sliced
+turnips and a few medium-sized potatoes. Should there he a larger
+quantity of broth than required to serve with the meat and vegetables,
+a cup or more of the broth may form the basis of a palatable soup for
+lunch the following day.
+
+
+SAVORY BEEF ROLL
+
+Three and one-half pounds raw beef, or a mixture of beef and veal may
+be used, run through a food chopper. A cheap cut of meat may be used
+if, before chopping, all pieces of gristle are trimmed off. Place the
+chopped meat in a bowl, add 8 tablespoonfuls of fine, dried bread
+crumbs, 1 tablespoonful of pepper, 1-1/2 tablespoonfuls of salt. Taste
+the meat before adding all the seasoning specified, as tastes differ.
+Add 3 raw eggs, 4 tablespoonfuls of sweet milk or cream, 2
+tablespoonfuls of butter, a little sweet marjoram or minced parsley.
+Mix all together and mold into two long, narrow rolls, similar to
+loaves of bread. Place 1 tablespoonful each of drippings and butter in
+a large fry-pan on the range. When heated, place beef rolls in, and
+when seared on both sides add a small quantity of hot water. Place the
+pan containing meat in a hot oven and bake one hour. Basting the meat
+frequently improves it. When catering to a small family serve one of
+the rolls hot for dinner; serve gravy, made by thickening broth in pan
+with a small quantity of flour. Serve the remaining roll cold, thinly
+sliced for lunch, the day following.
+
+
+VEAL CUTLETS
+
+Use either veal chops or veal cutlets, cut in small pieces the size of
+chops; pound with a small mallet, sprinkle a little finely-minced
+onion on each cutlet, dip in beaten egg and bread crumbs, well
+seasoned with salt and pepper. Place a couple tablespoonfuls of a
+mixture of butter and sweet drippings in a fry-pan; when hot, lay in
+the breaded cutlets and fry slowly, turning frequently and watching
+carefully that they do not scorch. These take a longer time to fry
+than does beefsteak. When a rich brown and well cooked take up the
+cutlets on a heated platter and serve, garnished with parsley.
+
+
+MEAT "SNITZEL"
+
+Cut 1-1/2 pounds of thick veal steak into small pieces, dredge with
+flour, season with salt and pepper, and fry brown in a pan containing
+bacon fat (fat obtained by frying several slices of fat, smoked
+bacon). Remove the meat from the pan, add a couple tablespoonfuls of
+flour to the remaining fat stir until browned, then pour in the
+strained liquor from a pint can of tomatoes. Add one slice of onion
+and one carrot, then return the meat to the sauce; cover closely and
+simmer three-quarters of an hour. When the meat is tender, place on a
+hot platter, add a pinch of red pepper to the sauce and a little more
+salt if required, and strain over the meat on the platter. This was a
+favorite dish of Mary's Uncle, and he said she knew how to prepare it
+to perfection.
+
+
+SIRLOIN STEAKS
+
+Procure 2 sirloin steaks, 1-1/2 inches thick, and a small piece of
+suet. Cut the tenderloin from each steak, and as much more of the
+steak as required for one meal. Place the finely-cut suet in a hot
+fry-pan; this should measure 1 tablespoonful when tried out, add one
+teaspoonful of butter, when the fat is very hot and a blue smoke
+arises place pieces of steak, lightly dredged with flour, in the pan
+of hot fat, place only one piece at a time in the fat; sear the meat
+on one side, then turn and sear on the other side; then place the
+other pieces of meat in the pan and continue in the same manner,
+turning the steak frequently. The hot butter and suet sear the steak,
+thus the juice of the meat is retained, making the meat more
+palatable; season with salt and pepper, place on a hot platter and
+serve at once.
+
+
+MEAT BALLS
+
+Chop meat fine; beef, chicken, lamb or veal; mince a small onion and
+fry in a tablespoonful of butter; add a tablespoonful of flour, the
+yolk of one egg, the chopped meat and a little broth, gravy, or milk
+to moisten, salt and pepper. Stir all together and turn the whole
+mixture into dish to cool. When cool, shape with well-floured hands
+into balls the size of a shelled walnut. Dip in beaten white of egg,
+then into bread crumbs, and fry in deep fat until crisp and brown.
+Place only three or four meat balls in a frying basket at one time.
+Too many at a time chills the fat; but if plunged in boiling hot fat,
+then a crust is formed at once over the outside, which prevents the
+grease from penetrating. When the meat balls are browned nicely, lay
+them on brown paper to absorb any grease that may adhere to them. To
+try whether the fat is the right temperature, drop a small piece of
+bread in it, and if it browns while you count twenty, the fat is hot
+enough for any form of croquettes. Garnish with parsley or watercress.
+
+
+VEAL LOAF
+
+Three pounds raw veal, chopped fine; 1 teaspoonful salt, 1 teaspoonful
+pepper, 2 tablespoonfuls butter, 2 raw eggs, 2 tablespoonfuls water.
+Mix all together with 6 tablespoonfuls fine, rolled, dried bread
+crumbs and mold into a long, narrow loaf. Roll the loaf in two extra
+tablespoonfuls of bread crumbs. Place in a hot pan, pour 3
+tablespoonfuls melted butter over the top, and bake in hot oven two
+hours or less, basting frequently. Slice thinly when cold. Should the
+veal loaf be served hot thicken the broth with flour and serve this
+gravy with it.
+
+
+SWEETBREADS (BREADED)
+
+Place sweetbreads in cold water, to which 1/2 teaspoonful salt has
+been added, for a short time, then drain and put over the fire with
+hot water. Cook ten minutes. Drain and stand aside in a cool place
+until wanted. Remove stringy parts, separate into small pieces about
+the sue of an oyster, dip in beaten white of egg and then in bread
+crumbs. Put in a pan containing a little hot butter and drippings and
+fry light brown. Serve hot. Garnish platter with parsley.
+
+
+FRIED LIVER AND BACON
+
+Have _beef_ liver cut in slices about one inch thick; quickly rinse
+and wipe dry. Remove the thin skin on the edge and cut out all the
+small, tough fibres. If liver from a _young_ beef it can scarcely be
+told from calves' liver when cooked, and is considerably cheaper. Fry
+a dozen slices of fat bacon in a pan until crisp and brown. Take from
+the pan on a warm platter and place in oven. Put the pieces of liver,
+well dredged with flour, into the pan containing the hot bacon fat,
+also a little butter, and fry slowly until well done, but not hard and
+dry. Turn frequently and season with salt and pepper. Take the liver
+from the pan, add one tablespoonful of flour to the fat remaining in
+the pan, stir until smooth and brown, then add about one cup of sweet
+milk or water, stir a few minutes until it thickens and season with
+salt and pepper. Should the liver be a little overdone, put it in the
+pan with the gravy, cover and let stand where it will just simmer a
+few minutes, then turn all on a hot platter and serve the bacon on a
+separate dish.
+
+
+BEEFSTEAK SERVED WITH PEAS
+
+Fry quickly a large sirloin steak. Place in the oven, on a warm
+platter. Add a large tablespoonful of butter to the fry pan, also a
+can of sifted peas, which have been heated and drained, season with
+pepper and salt, shake pan to prevent burning and when hot turn on to
+platter containing steak and serve at once. This makes an appetizing
+luncheon dish.
+
+
+CREAMED "DRIED BEEF"
+
+Put a tablespoonful of butter in a frying pan, add 1/2 cup of chipped
+beef cut fine and brown it in the butter, then add 1/4 cup of water.
+Let stand and simmer for a short time, then add a cup of sweet milk,
+thicken to the consistency of thick cream by adding 1 tablespoonful of
+flour mixed smooth with a small quantity of cold milk, season with
+salt and pepper. This is an economical way of using small pieces of
+dried beef not sightly enough to be served on the table. Serve with
+baked potatoes for lunch, or pour over slices of toasted bread, or
+over poached eggs for an appetizing breakfast dish.
+
+
+CREAMED SWEETBREADS
+
+Parboil sweetbreads in water 10 minutes. Remove stringy parts and dry
+on a napkin. Separate the sweetbreads into small pieces with a _silver
+knife_, never use _steel_, put in a stewpan with enough cream to
+cover, add butter, pepper and salt to taste. Flour enough to thicken a
+little, let all come to a boil. Fill small pattie shells with the
+mixture and serve hot.
+
+
+MEAT CROQUETTES
+
+2 cups finely chopped meat (beef or veal).
+1 tablespoonful butter.
+2 tablespoonfuls flour (or a little more flour).
+2 tablespoonfuls chopped parsley.
+1 scant cup of milk.
+
+Put milk on to boil. Mix flour smooth with a little cold milk before
+adding to boiling milk, add the butter and cook all together until a
+creamy consistency, then add the chopped meat well seasoned with salt
+and pepper and the chopped parsley. Mix well and let cool. Shape into
+croquettes, dip in white of egg and bread crumbs. Let stand until
+perfectly cold, then fry brown, in deep hot fat.
+
+Chicken, beef, veal and mutton may be prepared in the same manner.
+When dipping croquettes, 1 tablespoonful of water may be added to the
+white of egg and 2 tablespoonfuls of water if the whole of the egg is
+used. Use the whites of eggs for dipping croquettes if possible.
+Croquettes may be made the day before wanted, and placed in a
+refrigerator or cool place. Croquettes should be cold before frying.
+
+
+STEWED RABBIT
+
+After the rabbit has been skinned, and carefully cleaned, wash quickly
+and let stand over night in cold water to which salt has been added;
+also a pinch of red pepper. Place on the range in the morning (in a
+stew-pan with fresh warm water). When it comes to a boil, drain off,
+add one pint of hot water containing two sliced onions and a little
+ginger. This prevents the flavor of wild game, objectionable to some.
+When the meat has cooked tender, drain, dust pieces with flour, and
+brown quickly in a pan containing a couple tablespoonfuls of hot lard,
+butter, or drippings.
+
+If you wish the meat of the rabbit white, add a thin slice of lemon to
+the water when cooking meat.
+
+
+ROAST LAMB
+
+Select leg or loin, or if a larger roast is wanted, leg and loin
+together. Carefully rinse the piece of meat. Place in pan, dust
+lightly with pepper. Have the oven hot and place pan in without
+putting water in pan. Brown on one side, then turn and brown on the
+other. Then put about 1/2 cup of water in roasting pan, and if oven is
+too hot, leave door open for a few minutes. Allow 25 minutes for each
+pound of lamb.
+
+
+"GEFULLTE RINDERBRUST," OR STUFFED BREAST OF BEEF
+
+Take a fillet of beef, rub both sides well with a mixture of finely
+chopped onion, minced parsley, salt and pepper. Then spread over the
+fillet a small quantity of raw, chopped, well-seasoned meat, roll
+together and tie. Place in a stew pan with a small quantity of water,
+cook closely covered until tender. Serve with gravy.
+
+
+FRIED PEPPERS WITH PORK CHOPS
+
+Dust four or five pork chops with flour and fry in a pan, not too
+quickly. When nicely browned, remove to a warm chop plate and stand in
+warming oven while preparing the following: Slice or cut in small
+pieces four good-sized, sweet, red peppers and a half teaspoon of
+finely chopped hot pepper, add to the fat remaining in the pan in
+which the chops were fried, and cook about ten minutes, until peppers
+are tender (stirring them frequently). When sufficiently cooked, add
+one tablespoon of vinegar, pepper and salt to taste, cook one minute
+longer and serve on the same dish with the chops.
+
+
+BOILED HAM
+
+When preparing to cook a ham, scrape, wash and trim it carefully.
+Place ham in a large cook pot or boiler, partly cover with cold water,
+let come to a boil, then move back on range where the water will
+merely simmer, just bubble gently around the edge of the boiler. A
+medium sized ham should be tender in five or six hours. When a fork
+stuck into the ham comes out readily, the ham is cooked. Take from the
+boiler and skin carefully, removing all the discolored portions of the
+smoked end, stick 2 dozen whole cloves into the thick fat, and
+sprinkle a couple tablespoonfuls of brown sugar and fine bread crumbs
+over top. Place in a very hot oven a short time, until the fat turns a
+golden brown. Watch carefully to see that it does not scorch. When
+cold, slice thin and serve. Aunt Sarah frequently added a pint of
+cider to the water in which the ham was boiled. She said this improved
+the flavor of the ham.
+
+
+SLICED HAM
+
+When about to fry a slice of uncooked ham, do young housewives know
+how very much it improves the flavor of the ham if it is allowed to
+stand for ten or fifteen minutes in a platter containing a large
+teaspoonful of sugar and a little cold water? Turn several times, then
+wipe quite dry with a clean cloth and fry in a pan containing a little
+hot drippings and a very little butter (one-half teaspoonful) just
+enough to prevent its sticking to the pan. Do not fry as quickly as
+beefsteak. After a slice of ham has been cut from a whole ham, if lard
+be spread over the end of ham from which the slice has been cut, it
+will prevent the cut place from becoming mouldy.
+
+
+ROAST PORK
+
+Place pork roast in a covered roasting pan containing a small cup of
+hot water, season with pepper and salt and sweet marjoram and sprinkle
+a little powdered sage over it, and stand in a very hot oven. After
+the meat has been roasting for a half hour, have less heat in your
+oven, allow about 25 minutes to every pound of pork, or longer if
+necessary, but be sure it is _well done_. When served, _underdone_
+pork is very unwholesome and unappetizing. When meat is sufficiently
+roasted, pour off all the fat in the pan except a small quantity, to
+which add 1/2 cup of boiling water, pepper and salt and serve. Serve
+baked apples or apple sauce with pork.
+
+
+PORK CHOPS
+
+Dip pork chops in egg, then into bread crumbs to which has been added
+salt, pepper, and a very little sage and sweet marjoram. Some prefer
+chops simply dredged with flour. Fry about 25 minutes or until cooked
+through and nicely browned, but not scorched. 'Tis said, "The frying
+of chops in a perfect manner is the test of a good cook."
+
+
+HOME-MADE SAUSAGE
+
+Nine pounds of fresh pork (lean and fat intermixed as it comes). Cut
+meat in small pieces, run through a meat cutter. Sprinkle over the
+finely chopped meat 3 tablespoonfuls salt, 2 tablespoonfuls of black
+pepper, 4 tablespoonfuls of powdered sage if bought at a chemist's.
+Aunt Sarah used but three tablespoonfuls of her own home-grown sage,
+as the flavor was much stronger than dried sage. Some folks add 2
+tablespoonfuls of summer savory, but Aunt Sarah did not care for the
+flavor. Cloves, mace and nutmeg may also be added if one likes
+highly-spiced food. This is a matter of taste. A good plan is to
+season the small pieces of meat before chopping, as this distributes
+the seasoning through the sausage. Fill well cleaned casings, with the
+finely chopped meat. Or form sausage into small pats, fry brown on
+both sides and serve with home-made buckwheat cakes.
+
+
+AUNT SARAH'S METHOD OF KEEPING SAUSAGE
+
+To keep sausage one year, take sausage which has been put in casings
+(skins in long links) and cook until heated through in a fry pan half
+filled with hot water. Take sausage from the water, cut in 4-inch
+length pieces (stick sausage with prongs of a fork, to prevent skins
+bursting) and fry brown on both sides, as if preparing it for the
+table. Place, while hot in quart jars, fill jars as compactly as
+possible, then pour the hot fat remaining in pan over top. Seal
+air-tight and it will keep well one year if jars are perfectly
+air-tight.
+
+
+SOUSE
+
+Two pig's feet, weighing together about 1-1/2 pounds. After thoroughly
+cleansing with a vegetable brush, place in a stewpan and cover with
+cold water. Allow water to come to a boil then move stew-pan to place
+on range where contents will cook slowly for a number of hours, or
+until the meat is loosened from the bones, then strain liquid, which
+should measure a scant three cups. (If a lesser quantity of liquid,
+add hot water until you have the required amount.) Add also 3
+tablespoonfuls of sharp cider vinegar, about 3/4 teaspoonful of salt
+and a dust of black pepper.
+
+Pour this mixture over the meat, which should have been separated from
+bones, allowing a few smaller bones to remain with the meat, which
+should have been placed in a bowl with several thin slices of lemon,
+if liked. Stand bowl in a cool place over night or until the "Souse"
+is of a jelly-like consistency. When cold, remove any surplus grease
+from the top of "Souse." Turn it from the bowl on to a platter. Serve
+cold. Garnish with thin slices of lemon and sprigs of parsley. This
+will furnish about 2-1/4 pounds of souse.
+
+
+UTILIZING COLD MEAT "LEFT-OVERS"
+
+Small pieces of cold roast beef, veal or steak may all be utilized by
+being put through the food chopper. To 1 cup of finely-chopped cold
+meat add 1/4 cup of stale bread, which has soaked for a few minutes in
+cold water. The water having been squeezed from the bread, it was
+added to the meat, as was also a small quantity of finely-minced onion
+or parsley, and either the yolk or while of 1 egg and a seasoning of
+salt and pepper. Add left-over gravy, to cause the mixture to be soft
+enough to form into small rolls or cakes, and fry in a pan containing
+a couple tablespoonfuls of sweet drippings. Mashed potatoes may be
+substituted for the bread with equally good results. The meat mixture
+may be formed into small cone shapes, dipped in egg, then rolled in
+fine bread crumbs and fried in deep fat.
+
+Very appetizing sandwiches may he made from cold pieces of fried ham,
+run through food chopper. Spread this on thinly-sliced, buttered
+bread, with a dish of prepared mustard, spread over the prepared ham.
+Small bits of boiled ham, which cannot be sliced, may also be used in
+this manner.
+
+The fat was cut from left-over pieces of roast beef (place a couple of
+tablespoonfuls of fat in a pan on the range until the fat has fried
+out), then add a little finely-minced onion and the beef cut in pieces
+the size of a small marble, brown in the fat a few minutes, then add a
+small quantity of vinegar and water, and thicken to the consistency of
+cream (with a little flour moistened with cold water, before being
+added). This Aunt Sarah made frequently, being a frugal housewife, and
+called "Salmagundi."
+
+
+FOWL--ROAST CHICKEN OR TURKEY
+
+Singe the fowl, after it has been picked; then with a small vegetable
+brush quickly scrub it well, with luke-warm water. Do not let it lie
+in the water. When perfectly clean rinse in cold water, wipe dry, cut
+out the oil sack, remove craw from neck, draw the fowl, being careful
+not to break the gall in the process, as that would cause the meat, as
+well as giblets, to have a bitter taste. Take out the lungs, the
+spongy red pieces lying in crevices near the bones of the back, and
+pour cold water through the fowl until you have thoroughly rinsed and
+chilled it, and no blood remains inside. I think fowls should be
+rinsed thoroughly inside and outside with cold water (many good cooks
+to the contrary). Wipe the inside of the fowl perfectly dry with a
+clean cloth, and it is ready for the "filling." Separate the liver and
+heart from entrails and cut open the piece containing the gizzard;
+wash the outer part, and put the giblets on to cook with a little hot
+water; if wanted to use with the filling. If the fowl is wanted to
+cook or steam the day following, do not cut in pieces and let stand in
+water over night, as I have known some quite good cooks to do, as that
+draws the flavor from the meat and makes it tasteless. If the giblets
+are not to be cooked and added to dressing, place them inside the
+fowl, tie feet together, and hang up in a cool place until wanted.
+When serving a turkey dinner with its accompaniments one finds so many
+things to be attended to in the morning, especially if the fowl is
+cooked on a Sunday. It will be found a great help to the cook to have
+the turkey or chicken stuffed with bread filling the day before it is
+to be roasted, ready to pop in the oven in the morning.
+
+
+BREAD FILLING AS AUNT SARAH PREPARED IT
+
+Chop the cold, cooked liver, heart and gizzard into tiny dice; add
+this to a bowl containing one quart of crumbled stale bread, seasoned
+with 1 teaspoonful of salt, 1/4 teaspoonful pepper, 1/2 of a small,
+finely-minced onion, 1/4 teaspoonful sweet marjoram and a teaspoonful
+of chopped parsley. Stir into the crumbs 3 tablespoonfuls of melted
+butter, moisten all with one egg beaten with 2 tablespoonfuls of milk.
+Sir all together lightly with a fork. Fill the body of the chicken,
+put a couple of spoonfuls of this dressing into the space from which
+the craw was taken, tie the neck with a cord, sew up the fowl with a
+darning needle and cord, after filling it. (Always keep a pair of
+scissors hanging from a nail conveniently near the sink in your
+kitchen, as it saves many steps.) The secret of _good filling_ is not
+to have it _too moist_, and to put the filling into the fowl _very
+lightly_; on no account press it down when placing it in the fowl, as
+that will cause the best of filling to be heavy and sodden. Rather put
+less in, and fill a small cheese cloth bag with what remains, and a
+short time before the fowl has finished roasting, lay the bag
+containing the dressing on top of fowl until heated through, then turn
+out on one side of platter and serve with the fowl. Instead of the
+chopped giblets, add 2 dozen oysters to the dressing, or a few
+chestnuts boiled tender, mashed and seasoned with butter, pepper and
+salt and added to the crumbled bread. This makes a pleasant change. Do
+not use quite as many crumbs if chestnuts or oysters are added. Place
+fowl in covered roasting pan, put a couple of pieces of thinly-sliced
+bacon on the breast of fowl, put two cups of hot water in the pan and
+set in a very hot oven for the first half hour, then reduce the heat
+and baste frequently. An ordinary eight-pound turkey takes from two to
+three hours to roast; a chicken takes about twenty minutes to the
+pound.
+
+When the fowl has been sufficiently roasted, remove from pan to a hot
+platter. Pour off some of the fat in the pan and add a small quantity
+of milk to the broth remaining. Thicken with flour, for gravy, season
+with salt and pepper and sprinkle one teaspoonful chopped parsley over
+gravy after being poured into the gravy boat ready to serve. The yolk
+of one egg added makes a richer gravy to serve with chicken.
+
+
+FRIED CHICKEN WITH CREAM GRAVY
+
+Cut one small spring chicken in pieces, dip each piece in a batter
+composed of 1 beaten egg, 1 cup of milk, a pinch of salt, 1/2
+teaspoonful of baking powder, sifted with flour enough to form a
+batter. Dip the pieces of chicken in this batter, one at a time, and
+fry slowly in a pan containing a couple tablespoonfuls of hot butter
+and lard, until a golden brown. Place the fried chicken on a platter.
+
+Make a gravy by adding to the fat remaining in the pan--1 cup of milk,
+1 tablespoonful of corn starch. Allow this to brown and thicken. Then
+pour the gravy over the chicken and serve garnished with parsley or
+watercress.
+
+
+STEWED OR STEAMED CHICKEN
+
+Cut a nicely cleaned chicken into nine pieces. (Do not separate the
+meat from the breast-bone until it has been cooked.) Put in a cook pot
+and partly cover with boiling water. Add one small onion and a sprig
+of parsley, and let simmer about 1-1/2 hours, or until tender. If an
+old fowl it will take about one hour longer. Add salt and pepper.
+Strain the broth, if very fat, remove a part from broth. After
+separating the white meat from the breast-bone, put all the meat on a
+platter. Add 1/4 cup of sweet milk to the strained broth, thicken with
+a couple tablespoonfuls of flour, mixed smooth with a little cold
+water. Let come to a boil, and add one teaspoonful of chopped parsley.
+Pour the chicken gravy over the platter containing the meat, or serve
+it in a separate bowl. Or you may quickly brown the pieces of stewed
+chicken which have been sprinkled with flour in a pan containing a
+little sweet drippings or butter. Should the chicken not be a very fat
+one, add yolk of one egg to the gravy.
+
+Or, instead of stewing the chicken, place in the upper compartment of
+a steamer, and steam until tender and serve. The day following that on
+which stewed or steamed chicken was served, small undesirable
+left-over pieces of the chicken were added (after being picked from
+the bones) to the gravy remaining from the day before, heated
+thoroughly and poured hot over a platter containing small baking
+powder biscuits broken in half or slices of toasted bread, which is
+economical, extending the meat flavor.
+
+
+VEGETABLES--WHITE POTATOES
+
+Potatoes are one of the most valuable of vegetables. White potatoes,
+after being pared, should be put in a stew-pan over the fire with a
+little boiling water, but not enough to cover them. The water should
+be kept boiling continuously. About thirty minutes from the time they
+commence boiling will be the time required for cooking potatoes of
+ordinary size. It spoils potatoes to have the water stop boiling even
+for a short time. Add half a teaspoonful of salt to the potatoes when
+partly boiled and when cooked sufficiently drain the water from them
+at _once_ and sprinkle a little salt over the dry potatoes. Close the
+lid of the stew-pan tightly, give it a quick shake, when the potatoes
+will he found dry and flaky. Mash fine with a potato masher, adding a
+tablespoonful of butter and a couple tablespoonfuls of milk. Let stand
+a minute on the hot range to heat the milk, then beat all together
+with a fork until creamy. Add more salt if necessary. That is quite
+important, as potatoes require considerable salt. Cover the potatoes
+with a cloth. Never allow to stand with the lid of the stew-pan over
+them, as it will draw moisture. Serve white potatoes as soon as
+possible after being cooked, as they are not appetizing when allowed
+to stand any length of time.
+
+
+BAKED POTATOES
+
+All young housewives may not know "that there is more real food value
+in potatoes baked 'in their jackets' than is found in preparing this
+well-known tuber in any other way." The secret of a good baked potato
+lies in having a hot oven, but not too hot. Scrub good sized potatoes,
+or, for a change, they may be pared before baking, place in a hot
+oven, and bake about 45 minutes, when they should be a snowy, flaky
+mass inside the skins, palatable and wholesome. When fully baked they
+should fed soft to the touch when pressed. Take from oven, pinch one
+end of potato to break the skin to allow the gas to escape. Always
+break open a baked potato. Never cut with a knife.
+
+Medium-sized potatoes, pared, cut in half lengthwise, and baked in a
+hot oven 25 to 40 minutes, until the outside of the potato is a light
+brown, make a pleasant change from boiled potatoes. When baked the
+proper length of time and served at once, the inside of potato should
+be light and flaky. The housewife should occasionally serve rice or
+macaroni and omit potatoes from the bill of fare, especially in the
+spring of the year.
+
+Potatoes should always be served as soon as baked, if possible.
+Potatoes may be baked in less than a half hour in a gas oven.
+
+
+VARIOUS WAYS OF USING SMALL POTATOES
+
+Early in the season when small, early potatoes are more plentiful and
+cheaper than large ones, the young housewife will be able to give her
+family a change, while practicing economy, as there are various ways
+of using small potatoes to advantage.
+
+First, new potatoes, if about the size of marbles, may be scraped,
+boiled in salted water, and served with a thin cream dressing,
+sprinkled liberally with chopped parsley, or the boiled potatoes,
+while still hot, may be quickly browned in a pan containing a couple
+tablespoonfuls of hot drippings or butter. They are much better
+prepared in this manner if the potatoes are put in the hot fat while
+still warm. Or the small boiled potatoes may be cut in thin slices,
+browned in a couple tablespoonfuls of butter or drippings and two eggs
+beaten together stirred over the potatoes a few minutes before they
+are ready to serve. The small potatoes may also be scraped and dropped
+in hot, deep fat and fried like fritters.
+
+When possible, the small potatoes should be well cleansed with a
+vegetable brush and boiled without paring. They may then be easily
+skinned after they are cooked. Some of the more important ingredients
+are lost when potatoes are pared, and it is also more economical to
+boil them before paring. The cold boiled potatoes may be cut up and
+used for potato salad, or thinly sliced after being skinned and placed
+in a baking dish alternately with a cream sauce consisting of milk,
+butter and flour, and seasoned with salt and pepper, having the first
+and last layer cream sauce. Sprinkle bread crumbs liberally over the
+top, dot with hits of butter and bake in a moderate oven about 20
+minutes until the top is nicely browned. Serve in the dish in which
+they were baked.
+
+Or peel one-half dozen medium-sized raw potatoes, cut into small,
+narrow strips about 1/3 inch wide, dry on a napkin and fry in very
+hot, deep fat about six minutes, then lift from fat, drain, sprinkle
+salt over and serve hot. These are a nice accompaniment to broiled
+steak.
+
+Peel and slice, or cut in dice, 6 or 8 cold boiled potatoes, cut into
+in a stew-pan with 2 tablespoonfuls of butter, salt and pepper to
+season, heat all together, shaking pan occasionally. Add 1/2 cup of
+cream, sprinkle a small teaspoonful of parsley over and serve hot.
+Instead of slicing or dicing cold boiled potatoes (in the usual
+manner) to be fried, if they be cut in lengthwise sections like an
+orange (one potato should make about 8 pieces) and fried quickly in
+enough hot fat to prevent burning, they can scarcely be distinguished
+from raw potatoes cut in the same manner and fried in deep fat, and
+are much easier to prepare. They should be served at once.
+
+Another manner of preparing potatoes is to slice raw potatoes as
+thinly as possible on a "slaw-cutter," place in a fry-pan with a
+couple of tablespoonfuls of a mixture of butter and sweet drippings.
+Watch carefully, as they should be fried quickly over a hot fire,
+turning frequently. When brown, serve at once.
+
+Raw _sweet_ potatoes cut about as thick as half a section of an
+orange, fried in a couple tablespoonfuls of a mixture of sweet
+drippings and butter, prove a change, occasionally.
+
+
+SCALLOPED POTATOES
+
+In a baking dish place layers of pared, thinly sliced, raw white
+potatoes. Season with a very little salt and pepper and scatter over
+small bits of butter. A very little finely minced onion or parsley may
+be added if liked. To 1 quart of the sliced potatoes use a scant half
+pint of milk, which should almost cover the potatoes. Either sift over
+the top 1 tablespoon of flour or 2 tablespoons of fine, dried bread
+crumbs and bits of butter; place in hot oven and bake about 3/4 of an
+hour, until top is browned nicely and potatoes are cooked through. Old
+potatoes are particularly good prepared in this manner.
+
+
+CANDIED SWEET POTATOES
+
+Place in an agate pudding dish 6 pared and halved (lengthwise) raw
+sweet potatoes. Scatter over them three tablespoons of sugar, 2 large
+tablespoons of butter cut in small bits, and about 1/2 a cup (good
+measure) of water. Stand in a hot oven and bake about 3/4 of an hour.
+Baste frequently with the syrup formed in the bottom of the dish. The
+potatoes when baked should look clear and the syrup should be as thick
+as molasses. Serve in the dish in which they were baked. Should the
+oven of the range not be very hot, the dish containing the potatoes
+may be placed on top the range and cooked about 25 minutes before
+placing in oven to finish baking.
+
+
+SWEET POTATO CROQUETTES
+
+To 1 pint of hot mashed potatoes, or cold boiled ones may be used,
+squeezed through a fruit press; add 1 tablespoon of butter, pinch of
+salt, 2 eggs, whites beaten separately. When cool, form into small
+cone-shapes, dip in bread crumbs, then into egg, then into crumbs
+again, and fry in deep fat. Drain on paper and serve on platter
+garnished with parsley.
+
+
+POTATO CHIPS
+
+Aunt Sarah's way of making particularly fine potato chips: She pared
+six large white potatoes, one at a time. As she wished to slice them
+to fry, she rinsed the potatoes, rolled them on a clean cloth to dry
+them. She sliced the potatoes thinly on a "slaw" cutter. She patted
+the sliced potatoes between old linen napkins, until all moisture was
+absorbed, then dropped them into hot fat, consisting of two-thirds
+lard and one-third suet. Place only one layer of potatoes at a time in
+the fat. The chips quickly turn light brown; then remove with a
+perforated skimmer to a colander lined with coarse brown paper, to
+absorb any remaining fat. Should the fat be the right temperature, the
+chips will be entirely free from grease. Dust salt over the chips
+while hot. She _never_ allowed chips to stand in salt water, as many
+cooks do. She usually made potato chips when frying doughnuts, and
+always fried potato chips first; after frying doughnuts in the fat fry
+several large slices of potato in it, as the potato clarifies it. Six
+large, thinly sliced potatoes will make about five quarts of potato
+chips when fried and may be kept several weeks in a dry place. The
+potato chips may be re-heated by placing in a hot oven a few minutes
+before serving.
+
+
+FRIED EGGPLANT
+
+Pare the egg-plant, cut in slices one-half inch thick, sprinkle salt
+on slices; let stand under heavy weight several hours. Wipe slices dry
+with a napkin and dip in a mixture of white of one egg, and one
+tablespoon of water, then dip them in fine rolled bread crumbs and fry
+a rich brown in deep fat. Drain and serve. Catsup should always be
+served with eggplant.
+
+
+BAKED "STUFFED PEPPERS"
+
+Place a fry-pan on stove containing about two tablespoonfuls of
+butter, add a couple of finely chopped sweet peppers and a finely
+minced small onion. Let all simmer on stove. Measure the chopped
+pepper and add an equal amount of finely crumbled bread. Season with
+salt and pepper and fill (well-washed) peppers from which the stem and
+seeds have been removed. Stand the peppers in a bake dish containing a
+small amount of water. Place in a hot oven about twenty-five minutes,
+or until peppers are tender. Serve hot.
+
+
+CHILI (AS PREPARED IN NEW MEXICO)
+
+Place hot peppers (well-washed) from which seeds have been removed
+into a bake dish containing a very little hot water. Stand in a hot
+oven until tender and skins turn a yellow brown, turning them over
+occasionally. Remove the outside skin, chop fine, add a small quantity
+of finely minced onion, pepper and salt and enough vinegar to moisten.
+If sweet peppers are used add a pinch of cayenne pepper. Serve as a
+relish in place of pickles or chow-chow. This recipe was given Marry
+by a friend who had lived in Mexico. The outside skin of the peppers
+may be more readily removed if upon being removed from the oven the
+peppers are sprinkled with water, then covered with a cloth and
+allowed to steam a short time.
+
+
+BAKED CABBAGE
+
+A half head of cabbage was cut into small pieces and cooked in hot
+salted water until cabbage was tender. The water was drained from the
+boiled cabbage, which was placed in an agate pudding dish alternately
+with cream sauce composed of one cup of milk; one small tablespoonful
+of flour, 2 tablespoonfuls of butter, seasoned with salt and pepper.
+Sprinkle a few crumbs and place bits of the butter over top. Bake in
+oven about 25 minutes and serve hot. This dish is almost equal to
+cauliflower in flavor, especially if after the cabbage has cooked ten
+or fifteen minutes the water is drained from it and fresh substituted.
+And it is said, "Cauliflower is only cabbage with a college
+education."
+
+
+CRIMSON CREAMED BEETS
+
+Cut all except two inches from the tops of beets. Scrub thoroughly
+with a vegetable brush, then pour scalding water over beets. When
+perfectly cleansed, place in a cook-pot, partly cover with boiling
+water, stand on range and when beets have cooked tender remove outside
+skin. Strain and stand aside one cup of water in which beets were
+boiled, which should be dark wine color. When beets are to be served
+to the one cup of strained beet juice add one tablespoonful of sugar,
+one-fourth cup of not _very sharp_ vinegar. Add one teaspoon of
+butter. Thicken this liquid with one and one-fourth tablespoonfuls of
+a mixture of corn starch and flour. When cooked to the consistency of
+cream add the quartered beets, season with pepper and salt, stand on
+back part of range a few minutes, serve hot. To three cups of the
+quartered beets use one and one-half cups of cream dressing.
+
+
+BUTTERED BEETS
+
+Wash young beets, cut off tops. Boil one hour or until tender, one
+tablespoonful of sugar having been added to the water in which beets
+were boiled. Rub off skins, cut in quarters, strew over them one
+tablespoon of butter cut in small pieces, stand in oven just long
+enough for the butter to melt. Or cut the beets in slices one-fourth
+of an inch thick and while still warm place in a bowl and pour over
+them half a cup of hot vinegar and water to which had been added one
+tablespoonful of sugar, a pinch of salt and pepper; serve cold.
+
+
+PICKLED MANGELWURZEL
+
+A vegetable in taste, similar to very sweet, red beets in shape,
+greatly resembling carrots. Wash the mangelwurzel and place in a
+stew-pan with boiling water and cook until tender (allow about an inch
+of top to remain when preparing to cook). Skin the mangelwurzel, slice
+and pour over the following, which has been heated in a stew-pan over
+the fire: One cup of vinegar and water combined, one tablespoonful of
+sugar, one teaspoonful of salt, a dust of pepper. Stand aside until
+cold then serve. Or serve hot like buttered beets. Some "Bucks
+County" farmers raise mangelwurzel simply to feed to their cattle, but
+Aunt Sarah preferred them when young and tender to beets, and always
+raised them for her table.
+
+
+GERMAN STEAMED CABBAGE
+
+Cut one-half head of cabbage fine on a slaw cutter. Place in a
+stew-pan over fire, with about four tablespoonfuls of water, one
+tablespoonful of butter, a couple tablespoonfuls of flour, one
+teaspoonful of sugar and a pinch of salt. Cover and steam twenty
+minutes. Then add three tablespoons of vinegar. Stir in one beaten
+egg. Cover and let stand where it will keep hot until ready to serve.
+
+
+BEAN "SNITZEL"
+
+Place in a pan on the range one tablespoon of diced, smoked bacon, fry
+a few minutes, watch closely it does not scorch. Add one tablespoonful
+of sweet lard, when hot, add four thinly sliced, medium-sized onions
+and four chopped tomatoes and 1-1/2 quarts of string beans, cut in
+inch lengths. Season with salt and a pinch of red pepper. Simmer all
+together three hours. After cooking one hour add about one cup of hot
+water, stirring occasionally to prevent scorching, add a little more
+water if necessary; when beans are tender and ready to serve there
+should be a small quantity of liquid, resembling tomato sauce, with
+the beans.
+
+
+BOILED SPINACH
+
+Wash one-half peck of spinach thoroughly through a half dozen waters,
+until free from sand. Place in a stew-pan containing a small quantity
+of _boiling_ water and one teaspoon of butter. Cook until tender,
+drain, chop fine. Place a large tablespoonful of butter in stew-pan
+and when hot add chopped spinach, season with salt and pepper; serve
+in a warmed dish, garnished with either chopped or sliced hard boiled
+eggs. A German cook, noted for the fine flavor of her cooked spinach
+and green peas, said her secret consisted in adding a teaspoon of
+butter to the vegetables while cooking.
+
+
+FRIED ONIONS AND POTATOES
+
+Another way of utilizing left-over cold boiled potatoes particularly
+relished by "Pennsylvania Germans," whose liking for the humble onion
+is proverbial, is to fry onions with potatoes in a fry-pan containing
+a couple tablespoonfuls of sweet drippings and butter; when heated
+place a half dozen thinly sliced cold boiled potatoes, half the
+quantity of thinly sliced raw onions, well seasoned with pepper and
+salt, cover and steam for ten or fifteen minutes, when uncover and fry
+until light brown; serve at once. Or the thinly-sliced onions, after
+skins have been removed, may be sliced thinly across the onion, placed
+in a fry-pan and partly covered with boiling water; stand on hot range
+and steam, closely covered, about fifteen minutes, or until onions are
+tender, then drain off water, should any remain, add a small
+tablespoonful of butter, salt and pepper to season, fry quickly a
+light brown; pan should be uncovered. Serve at once with liver or
+bacon. Onions are considered more wholesome prepared in this manner
+than if fried.
+
+
+STEAMED ASPARAGUS (FINE)
+
+Wash asparagus and cut off about an inch of the tough ends, scrape off
+thin skin. Place pieces of asparagus tips (all in one direction) in
+the top part of perforated section of a double boiler. Fill lower part
+of steamer with hot water and steam about three-quarters of an hour or
+less time, until tender. The fine flavor of the vegetable is retained
+when steamed. When cooked tender turn out on a hot platter and pour
+cream sauce over the tips, or the cream sauce may be served
+separately, or the asparagus may be served on freshly toasted slices
+of bread, over which the cream sauce should be poured.
+
+
+"PASTURE" MUSHROOMS
+
+All the members of the Landis family unanimously agreed in declaring
+the dish "Frau Schmidt" taught Sarah Landis to prepare from the
+delicious edible Fungi, known as "Pasture" mushrooms (gathered by
+Professor Schmidt from rich, wind-swept pastures early in the fall of
+the year until the coming of frost) were good enough to tickle the
+palate of an epicure.
+
+Sarah Landis was very particular to use _none_ unless pronounced
+_edible mushrooms_, and not poisonous toad-stools, by Professor
+Schmidt, who was a recognized authority. Said the Professor, "The
+edible variety may be easily recognized by one having a knowledge of
+the vegetable. The cap may be readily peeled, and the flesh of the
+'Pasture' mushroom, when cut or broken, changes in color to a pale
+rose pink, and they possess many other distinctive features, easily
+recognized, when one has made a study of them."
+
+The following is the manner in which the mushrooms were prepared by
+Frau Schmidt:
+
+
+STEAMED MUSHROOMS.
+
+One-half pound or about twenty-four small mushrooms were peeled,
+washed carefully in cold water, placed in a small stew-pan containing
+two generous tablespoonfuls of butter, covered closely and allowed to
+simmer or steam for twenty minutes in butter and liquid, drawn from
+the mushrooms by steaming, then uncover and allow liquid in sauce-pan
+and mushrooms to cook about ten minutes longer, then sprinkle two
+teaspoonfuls of flour over the mushrooms, brown a minute, stir into
+this 1/2 cup of milk, or enough to make a sauce the consistency of
+cream, season well with salt and pepper to taste. Have ready prepared
+six crisply toasted and buttered slices of stale bread. Place four
+mushrooms and a couple of tablespoonfuls of the mushroom sauce on each
+slice of bread and serve hot. The combination of toast and mushrooms
+results in a particularly fine flavor.
+
+
+STEWED TOMATOES
+
+Scald ripe tomatoes by pouring boiling water over them and allowing
+them to stand a few minutes. Skin them and cut in small pieces. Place
+in a stew-pan with 1 tablespoonful of butter, season _well_ with
+pepper and salt, cook about 25 minutes, add 1/2 teaspoonful of sugar
+and thicken with 1 teaspoonful of flour mixed smooth with a little
+water. Let cook a few minutes, then serve. If tomatoes are very tart a
+small pinch of baking soda, added when cooked, will counteract
+acidity.
+
+
+SWEET CORN
+
+Sweet corn on the cob should be cooked as soon as possible after
+taking it from stalk, as after being removed it soon loses its
+sweetness. Do not remove the husk until it is to be boiled. Place corn
+in a kettle of rapidly boiling water, not salted; rather add a pinch
+of sugar if corn is not as sweet as liked. Cover the kettle to prevent
+steam escaping. Do not use a _large quantity of water_. Corn is
+sweeter if steamed. Boil from ten to fifteen minutes. If corn is not
+cooked in that time, it should be used uncooked for corn fritters, as
+corn if _not_ young and tender may be grated and from it excellent
+corn fritters may be made.
+
+
+FRIED TOMATOES WITH CREAM SAUCE
+
+Cut large, solid, ripe tomatoes in half-inch slices; one ordinary
+tomato makes 3 slices. Dredge thickly with flour. Fry several slices
+of bacon in an iron pan, take bacon from pan when fried and put in
+warming oven. Lay the well-floured slices of tomatoes in hot bacon fat
+and one tablespoon of butter and fry brown on both sides. Serve on hot
+platter with bacon. Or fry slices of well floured tomato in pan
+containing just enough butter and drippings to keep them from sticking
+to the bottom of pan, over a hot fire. Fry quickly, browning on each
+side. Season with salt and pepper. If the tomatoes are very sour,
+sprinkle a _very little_ sugar over them before frying. When brown,
+lift the tomatoes carefully from pan and place in a circle around the
+inside edge of a warm chop plate, add a lump of butter to the pan and
+a small half cup of sweet milk. Let come to a boil, thicken with a
+little flour mixed smoothly with a little cold milk, and cook until
+the consistency of thick cream. Season with salt and pour in centre of
+chop plate, surrounded with fried slices of tomatoes. Dust pepper over
+top and serve hot.
+
+This is a delicious way of serving tomatoes. Or slices of the fried
+tomatoes may be served on slices of crisply toasted bread over which
+place a couple tablespoons of the cream dressing.
+
+
+BAKED "STUFFED TOMATOES"
+
+Wash a half dozen ripe red tomatoes. Cut the top from each and remove
+about the half of the inside of tomato. Sprinkle a very tiny pinch of
+sugar in each. This small quantity of sugar is not noticed, but
+counteracts the acidity of the tomato. To one and one-half cups of
+soft bread crumbs add one small finely minced onion and season highly
+with salt and pepper, also add one teaspoon of chopped parsley. Mix
+all together and fill the tomatoes with the mixture. Place a small bit
+of butter on each tomato. Place in a bake dish containing a half cup
+of water, a piece of butter, one teaspoonful of sugar, a sprig of
+parsley and pepper and salt to season. Stand in a hot oven and bake
+from 25 to 30 minutes. The centres which were removed from tomatoes
+may be utilized in various ways.
+
+
+CANNED TOMATOES--FRIED
+
+Place in a bowl a half pint of canned tomatoes, one-fourth teaspoon of
+sugar and season with salt and pepper. Add about four tablespoonfuls
+of flour sifted with one-half teaspoon of baking powder and one
+tablespoon of butter. Use only flour enough to hold the mixture
+together when fried. Drop spoonfuls some distance apart in a fry-pan
+containing several tablespoons of hot lard, butter, suet or drippings.
+Fry on both sides and serve hot. In winter, when the housewife is
+unable to obtain fresh tomatoes, she will find this dish a good
+substitute to serve occasionally.
+
+
+
+"BUCKS COUNTY" BAKED BEANS
+
+Put one quart of small soup beans to soak over night in cold water to
+cover. In the morning drain the beans, cover with boiling water, add
+one tablespoonful of molasses and cook until tender, but not too soft.
+Drain. Do not use this water. Put the beans in an earthen bake dish.
+In the centre of the bake dish place one pound of clean, scored smoked
+bacon, and pour over the beans the water in which the bacon had been
+simmering for an hour. Add water, if not enough, to almost cover the
+beans, salt and pepper to taste. Place in oven and bake about three
+hours, or until beans are tender and a rich brown on top. Add more hot
+water if beans bake dry, until the last half hour, then allow the
+water to cook away.
+
+Serve stewed tomatoes, baked apples or apple sauce as an
+accompaniment to baked beans. This is not a recipe for "Boston Baked
+Beans." Just a "plain country recipe," but it will be found very
+satisfactory.
+
+If part of a dish of beans remain after a meal, re-heat the day
+following in "tomato sauce." Aunt Sarah always baked a pan of corn
+bread or Johnny cake, to serve hot with baked beans.
+
+When the housewife serves a dish of baked beans at a meal, serve also
+a quart of stewed tomatoes. The day following a "tomato sauce" may be
+quickly prepared by adding a well-cooked carrot and an onion to the
+"left-over" tomatoes. Press all through a coarse sieve, adding a
+little water if too thick; re-heat beans in this; serve hot. A
+delicious "cream of tomato soup" may be prepared by substituting milk
+or cream to which a small pinch of baking soda has been added,
+omitting the beans.
+
+
+COOKED HOMINY
+
+Wash one cup of hominy through several waters. (The grains should
+resemble kernels of corn.) Cover with cold water and stand in a cool
+place over night. In the morning, drain. Place the hominy in an agate
+pudding dish holding 2 quarts, cover with boiling water, add more
+water as the grains swell and water boils away, and 1 teaspoonful of
+salt. The hominy should be placed on the range to cook early in the
+morning on the day it is to be served and continue cooking slowly
+until late afternoon, when all the water should have been absorbed and
+each grain should be large, white and flaky. The dish should be about
+three-quarters full.
+
+A half hour before serving the hominy, at a six o'clock dinner, add a
+generous tablespoonful of butter and about 3/4 of a cup of hot milk
+and stand on back of range until served. This is a remarkably cheap,
+wholesome and appetizing dish if served properly and is easily
+prepared.
+
+
+GRATED "PARSNIP CAKES"
+
+Scrape, then grate enough raw parsnips to fill two cups, put in a
+bowl and add the yolk of one egg, pinch of salt, 1 tablespoonful of
+milk, 1 tablespoonful of flour, lastly add the stiffly-beaten white of
+egg.
+
+Form into small round cakes, dust with flour and fry brown on both
+sides in a pan containing a tablespoonful of butter and one of
+drippings. Or these may be crumbed and fried in deep fat. These are
+much finer flavored than if parsnips had been cooked before being
+fried.
+
+
+TO MAKE "SAUER KRAUT"
+
+Cut heads of cabbage in half, after trimming off outside leaves. Cut
+out centres or hearts, cut cabbage fine on a regular old-fashioned
+cabbage cutter, which has a square box on top of cutter to hold the
+pieces of cabbage when being pushed back and forth over the cutter. If
+not possible to procure this, use small slaw cutter for the purpose.
+
+Partly fill a large pan with the cut cabbage, and mix enough salt,
+with the hands, through the cut cabbage to be palatable when tasted,
+no more. This was the rule taught Aunt Sarah by her Grandmother, and
+always followed by her. Then put the salted cabbage into a wooden cask
+or small tub to the depth of several inches. Pound the cabbage down
+well with a long-handled, heavy, wooden mallet, something like a very
+large wooden potato masher. Then mix another panful of finely cut
+cabbage, lightly salted, into the tub and pound down well, as before.
+Continue in this manner until the tub is partly filled with cabbage,
+pounding down well at the last until the liquid formed by the cabbage
+and salt rises above the cabbage. Cover the kraut with a layer of
+large, clean cabbage or grape leaves, then cover top with a clean
+piece of muslin cloth, place a round, clean board on top and put a
+well-scrubbed, heavy stone on the board to weight it down. Stand the
+tub in a warm place several days, to ferment. When fermentation
+begins, the liquor rises over the top of the board. Remove the scrum
+which rises to top, in about six days, and stand in a cool part of the
+cellar after washing stone and cloth with cold water, return to top of
+kraut and in two weeks the sauer kraut will be ready to use. Should
+the sauer kraut require extra liquid at any time, add one quart of
+water in which has been dissolved two teaspoonfuls of salt. Squeeze
+the sauer kraut quite dry when taking it from the brine to cook. Boil
+about two quarts of the sauer kraut several hours with a piece of
+fresh pork and a little water until the pork is thoroughly cooked
+through, when the sauer kraut should be cooked tender.
+
+Some prefer "frankfurters" cooked with the kraut instead of pork, and
+others do not care for the German dish without the accompaniment of
+drop dumplings. Serve mashed potatoes and simple dessert with sauer
+kraut.
+
+Aunt Sarah taught Mary to save the hearts of the cabbage usually
+thrown aside when making sauer kraut. The hearts were trimmed all one
+size, like small triangles. She cooked them in salted water until
+tender, drained them and served with a cream dressing, and they had
+much the flavor of a dish of cauliflower.
+
+Frau Schmidt always placed several tart apples among her sauer kraut
+when making it, and thought it improved the flavor of the kraut; gave
+it a "winey" flavor, obtained in no other manner. A sour apple, cored
+and cooked with sauer kraut is considered by some cooks an
+improvement. The apple, of course, is not eatable. Aunt Sarah _never_
+placed apples with her sauer kraut.
+
+
+DUMPLINGS TO SERVE WITH SAUER KRAUT
+
+For these dumplings, 1 egg was broken into a bowl and well beaten.
+Then a pinch of salt was added and 1/2 cup of sweet milk. Enough flour
+was added to make a soft dough, and one tablespoonful of baking powder
+was sifted with a very little flour into the batter, then a little
+more flour was added to make the dough the right consistency. Form the
+dough into small balls, handling as little as possible. Drop on top of
+the hot cooked "sauer kraut" in cook-pot on range and boil, closely
+covered, about 20 minutes.
+
+Aunt Sarah taught Mary to cook green vegetables, peas, spinach, etc.,
+in a stew-pan _uncovered_, if she wished them to retain their natural
+color. Also, that old potatoes may be freshened by being allowed to
+stand a short time in cold water before being cooked, but they should
+not stand too long a time in cold water, as it draws the starch from
+them and causes them to be tasteless, and to lose part of their
+nourishing qualities.
+
+Also that one teaspoonful of salt will usually season one quart of
+vegetables, to be put in when the vegetables begin to cook.
+Cauliflower, cabbage, lettuce and watercress should stand in a pan
+containing water and a little vinegar for a half hour. This will cause
+insects to drop to the bottom of the pan.
+
+Changing the water on cabbage and onions when partly cooked will
+improve their flavor.
+
+
+PARSLEY DRIED TO PRESERVE ITS GREEN COLOR
+
+Young housewives possessing a bed of parsley in their kitchen gardens,
+wishing to preserve it for use during the winter, may like to know how
+Aunt Sarah taught Mary to dry it in a manner to preserve its bright
+green color.
+
+She washed the parsley in cold water and while still moist placed it
+on agate pans and dried it _quickly_ in a _very hot_ oven. Watch
+carefully as it scorches easily. Place the parsley when dried, in tin
+cans covered to exclude the dust.
+
+
+TIME REQUIRED TO COOK VEGETABLES
+
+Bake good-sized potatoes in oven about 45 minutes. Smaller potatoes
+require less time to bake.
+
+Boil ordinary sized potatoes 25 to 30 minutes.
+
+_Steam_ asparagus from 30 to 40 minutes.
+
+Boil young beets about 60 minutes or longer.
+
+Old beets, two hours, or until tender.
+
+Green corn on cob about 10 or 15 minutes.
+
+Cauliflower, 30 minutes.
+
+Cabbage, 30 to 40 minutes.
+
+Turnips and carrots, 40 minutes.
+
+String beans, 60 minutes to 2 hours.
+
+Lima beans, 45 minutes to 1 hour.
+
+Onions about 1 hour.
+
+Squash about 30 minutes.
+
+Parsnips, 30 to 40 minutes.
+
+Sweet potatoes, good size, 40 minutes.
+
+Spinach, 25 minutes.
+
+Tomatoes, 25 minutes.
+
+Salt should be added to the water when boiling potatoes, carrots,
+cabbage, parsnips, turnips and onions, even if liquid in which they
+were boiled is drained from them after being cooked, before being
+seasoned. Add a small pinch of baking soda to the water in which
+string beans are boiled, and they will cook tender in less time.
+Especially should this be done if the beans are not young and tender.
+
+
+COMMON "CREAM SAUCE"
+
+Young housekeepers will be surprised to learn of the various
+attractive, appetizing dishes which may be prepared by combining them
+with a "cream sauce." After cooking vegetables until tender in salted
+water, they should be drained and served with a cream sauce poured
+over. The art of making a smooth, creamy sauce of the proper
+consistency is easily acquired. A good rule for "common cream sauce"
+is 1 cup of milk, water, or meat broth, thickened with 1 tablespoonful
+to 1-1/2 tablespoonfuls of flour, or a combination of flour and
+cornstarch. Mix flour, or cornstarch, with a small quantity of cold
+milk or water, to a smooth paste, before adding it to liquid; add,
+usually, one tablespoonful of butter. Place the mixture in a saucepan
+and cook until the consistency of cream, add 1/2 teaspoonful of salt
+just before removing from the fire, and dust pepper over when serving.
+When mixing gravy to serve with roast beef or veal, omit butter. For a
+thick sauce use either 2 or 3 tablespoonfuls of flour and the same
+amount of butter. This thick sauce may be used to mix with meat for
+croquettes in the proportion of 1 cup of sauce to 2 cups of chopped
+cold roast lamb, beef, veal or chicken. Should a richer sauce be
+desired, add 1 or more yolks of eggs to the cream sauce. Some of the
+numerous dishes which might be served by the young housewife to vary
+the daily bill of fare by the addition of "cream sauce," are: Small,
+new potatoes, cauliflower, onions, cabbage asparagus tips, thinly
+sliced carrots, celery, mushrooms, fish, oysters, chicken, veal and
+sweetbreads. All of these, when coked, may be served on slices of
+toasted bread, or served in Pattie-cases, with cream sauce, or served
+simply with cream sauce.
+
+
+PREPARATION OF SAVORY GRAVIES
+
+The art of preparing savory gravies and sauces is more important in
+connection with the serving of the cheaper meats than in connection
+with the cooking of the more expensive cuts.
+
+There are a few general principles underlying the making of all sauces
+or gravies, whether the liquid used is water, milk, stock, tomato
+juice or some combination of these. For ordinary gravy, 2 level
+tablespoonfuls of flour or 1-1/2 tablespoonfuls of cornstarch, or
+arrow root, is sufficient to thicken a cup of liquid. This is true
+excepting in recipes where the flour is browned. In this case, about
+1/2 tablespoonful more should be allowed, for browned flour does not
+thicken so well as unbrowned. The fat used may be butter or the
+drippings from the meat, the allowance being 2 tablespoonfuls to a cup
+of liquid. The easiest way to mix the ingredients is to heat the fat,
+add the flour and cook until the mixture ceases to bubble, and then to
+add the liquid. This is a quick method and by using it there is little
+danger of getting a lumpy gravy. Many persons, however, think it is
+not a wholesome method, and prefer the old-fashioned one of thickening
+the gravy by means of flour mixed with a little cold water. (Aunt
+Sarah was one who thought thus.) The latter method is not "practicable
+for brown gravies," to quote the _Farmers' Bulletin_.
+
+The _Farmers' Bulletin_ further adds:
+
+"Considering the large amount of discussion about the digestibility of
+fried food and of gravies made by heating flour in fat, a few words on
+the subject at this point may not be out of order. It is difficult to
+see how heating the fat before adding the flour can be unwholesome,
+unless the cook is unskillful enough to heat the fat so high that it
+begins to scorch. Overheated fat, as has already been pointed out,
+contains an acrid, irritating substance called 'Acrolein,' which may
+readily be considered to be unwholesome. It is without doubt the
+production of this body by overheating which has given fried food its
+bad name. There are several ways of varying the flavor of gravies and
+sauces. One should be especially mentioned here. The _flavor of
+browned flour_--The good flavor of browned flour is often overlooked.
+If flour is cooked in fat, until it is a dark brown color, a
+distinctive and very agreeable flavor is obtained.
+
+"This flavor combines very well with that of currant jelly, and a
+little jelly added to a brown gravy is a great improvement. The flavor
+of this should not be combined with that of onions or other
+highly-flavored vegetables."
+
+
+BUTTER, CHEESE AND SUET--A SUBSTITUTE FOR BUTTER
+
+This formula for preparing a good, sweet, wholesome substitute for
+butter to be used for baking and frying was given Aunt Sarah by a
+thrifty German hausfrau, who prepared and used it in her large family
+many years. Aunt Sarah always kept a supply on hand. It was made as
+follows:
+
+10 pounds of fine solid kidney suet.
+10 pounds of clean pork fat.
+10 pounds of butter.
+
+The suet cut in small pieces was put in a large boiler of water,
+boiled until all was melted, and the fat extracted from the suet. It
+was then all poured through a fine sieve into a vessel containing hot
+water (the larger the quantity of hot water the finer the fat will
+be). Stand aside to become cold and solid. The boiling process
+prevents the peculiar taste which _fried_ lard and suet usually
+possess. Treat the pork fat in a similar manner. Allow the suet and
+pork fat to stand until the following morning, when remove the solid
+fat from the boiler of water, wipe off all moisture and add both pork
+fat and suet fat to the melted butter, which had been prepared in the
+following manner: The butter was melted in a porcelain lined boiler
+and allowed to cook until all salt and other foreign substance had
+settled and the butter had the appearance of clear oil. At this point
+the butter should be watched carefully, as when settled it might
+quickly boil over, when you would be liable to lose your butter,
+besides suffering serious consequences. Now the liquid butter, suet
+and pork fat are all put together into a large boiler and allowed to
+melt together on the back part of the range. This will probably be
+done in the morning. After the noon meal is finished move the boiler
+containing fat to front part of range; let come to a boil, skimming it
+occasionally as it boils up. It needs close watching now, the fat
+being liable to cook over the top of boiler, when the "fat" will
+surely be "in the fire." Carefully pour into stone crock, and it may
+be kept for months in a cool place. The fat which has been first
+poured off the top, if it has been carefully skimmed, will keep
+longest. The last taken from the boiler should be put in a stone crock
+to use first. This may be prepared in lesser quantities, or a smaller
+quantity of butter might be used to mix with the lard and suet.
+Although the preparation is to be preferred composed of equal
+quantities of butter, lard and suet, adding milk to the first water in
+which the suet is boiled is quite an improvement. After filling the
+crocks with the fat, take the boiled-out suet and hard scraps and
+settlings of butter remaining and go through the same process and you
+will have a small jar of cooking fat for immediate use. A little
+trouble to do this, I admit, but one is well paid by having good,
+sweet, inexpensive cooking fat. I should advise a young housekeeper to
+experiment with one pound each of clarified suet and pork fat after it
+is rendered, and one pound of butter before attempting the preparation
+of a larger quantity.
+
+
+BUTTER--AS IT WAS MADE AT THE FARM, BY "AUNT SARAH"
+
+Aunt Sarah strained fresh, sweet milk into small, brown earthenware
+crocks kept for this purpose, scrupulously clean. The crocks were kept
+in the spring-house or cellar in summer (in cold weather the milk
+should be kept in a warmer place to allow cream to form on the top of
+the milk). When the cream was thick and sour she skimmed the cream
+from off the top of milk every day, stirring the cream well together
+every time she added fresh cream to that on hand. Aunt Sarah churned
+twice a week; sour cream should not be kept a longer time than one
+week. The churn was scalded with boiling water, then rinsed with cold
+water; this prevented the butter adhering to the churn. The cream
+should be at a temperature of 60 degrees when put in the churn, but
+this would be almost too cold in Winter. In very hot weather the
+temperature of the cream should be 56 degrees. Aunt Sarah tested the
+cream with a small dairy tube thermometer. She churned steadily and
+usually had butter "come" in about 25 minutes, but should the cream he
+too cold or too warm it would be necessary to churn a longer time. If
+the cream is too warm, stand vessel containing cream on ice; if too
+cold, stand in a warm place near the range. When the sour cream had
+been churned a certain length of time and granules of butter had
+formed, she drained off the buttermilk and poured water over the
+granules of butter. Water should be two degrees colder than the
+buttermilk. After churning a few minutes the lump of butter was
+removed from the churn, placed in a bowl, washed thoroughly several
+times in very cold water, until no buttermilk remained. The butter was
+worked thoroughly, with a wooden paddle, until all buttermilk had been
+extracted. One small tablespoonful of salt was added to each pound of
+butter. She worked the butter well, to incorporate the salt, and
+molded it into shape. Aunt Sarah did not knead the butter, but
+smoothed it down, then lifted it up from the large, flat, wooden bowl
+in which it was molded. When the butter was to be molded into _small
+shapes_, she scalded the small wooden molds, then dipped them into
+cold water before using; this prevented the butter adhering to the
+molds. Before commencing to churn butter, Aunt Sarah was particular to
+have her hands scrupulously clean. All the utensils used were washed
+in hot water, then rinsed in cold water, both hands and utensils. She
+frequently wrapped small pats of freshly-churned butter in small
+squares of clean cheese-cloth and placed in a stone crock with a
+cover. Placed in the crock was usually, with the butter, a bunch of
+sweet clover blossoms, which imparted to the butter a delicious
+flavor.
+
+
+"SMIER-KASE" OR COTTAGE CHEESE
+
+Stand a pan containing three quarts of milk in a warm place until it
+becomes sour and quite thick. Stand the pan containing the thick milk
+on the back part of the range, where it will heat gradually but not
+cook. When the "whey" separates from the curd in the centre and forms
+around the edges it is ready to use. Should the sour milk become _too
+hot_ on the range, or _scald_, the curds, or smier-kase, will not
+become soft and creamy. When the curd has separated from the "whey,"
+pour the contents of the pan into a cheese-cloth bag and hang in the
+open air to drip for several hours, when it should be ready to use.
+
+From three quarts of sour milk you should obtain one good pound of
+smier-kase. To prepare it for the table place one-half the quantity in
+a bowl and add one teaspoonful of softened butter, a pinch of salt
+and mix as smoothly as possible. Or the smier-kase may be molded into
+small rolls, and a small quantity of finely-chopped Pimento added.
+This will keep fresh several days if kept in a cool cellar or
+refrigerator.
+
+
+USES OF "SWEET DRIPPINGS" AND SUET
+
+For deep frying Mary was taught to use lard and kidney suet combined.
+The latter had been tried out by cutting suet in small pieces. The
+suet, in an iron pan, was placed in a moderately hot oven until fat
+was tried out. To prevent suet when rendered having a taste of tallow,
+place in the upper part of boiler, over one containing hot water, and
+stand on a hot range until all is tried out, or melted, instead of
+putting it in oven. Strain into a jar and stand aside in a cool place
+until wanted. Take one-third of this tried-out suet to two-thirds lard
+when frying croquettes, oysters, cruellers or fritters. Suet contains
+food value equal to that of lard and food fried in this fat, combined
+with lard, is more wholesome than if fried in lard alone--if any food
+fried in fat _ever is_ wholesome. And suet is more economical than
+lard if rendered at home. Mary was taught by her Aunt to save all the
+trimmings from steaks, fat left over from roasts, boiled ham, sausage,
+bacon fat, etc. When different fats have been tried out, to clarify
+them, add to every pound and a half of combined fat or drippings a
+half cup of boiling water and a pinch of baking soda. Boil until water
+evaporates and fat is clear. Strain into a bowl and keep in a cool
+place. Clean, sweet drippings are preferred by most cooks to lard for
+many purposes. All young housewives do not know that ham or bacon fat
+may be substituted for half the shortening called for in many recipes
+for molasses cakes (where spices are used) with good results. Also
+that the grease rendered from clean fat of chickens, which greatly
+resembles butter when tried out and cold, may be combined with an
+equal quantity of other shortening in making cakes in which spices are
+used. The difference in the taste of cake made from this fat, if
+rendered sweet and clean, will not be noticed. Equal parts of ham or
+bacon fat, pork chops or sausage fat, combined with butter, are
+excellent for frying cornmeal mush, eggs, sweet potatoes, egg bread
+and calves' liver. Also sliced tomatoes have a particularly fine
+flavor if fried in bacon fat. Should fat removed from top of stock pot
+have a flavor of vegetables, pour boiling water over, strain and stand
+aside to cool; then remove the clean cake of fat on top of the water
+and add to bowl of drippings. This is one of the small economies which
+will, I think, appeal to the frugal young housewife. If possible,
+procure an iron pot for deep frying. After using, strain the fat
+remaining, adding sediment in the bottom of cook-pot to the can of
+soap fat; then return the clean, strained fat to the cook pot. Keep in
+a cool place, closely covered, and if careful not to scorch the fat.
+It may be used over and over again, and croquettes, etc., may be
+prepared in a few moments by simply heating the kettle of fat in which
+to fry them.
+
+Aunt Sarah frequently filled small glass jars with rendered mutton
+suet, scented with violet essence, to be used for chapped lips and
+hands.
+
+
+EGGS--"EIERKUCHEN" OR OMELETTE
+
+For this excellent omelette or "eierkuchen," as Aunt Sarah called it,
+she used the following:
+
+3 fresh eggs.
+1 cup sweet milk.
+3 level tablespoonfuls of flour.
+
+She placed on the range a small fry pan (size of a tea plate),
+containing one tablespoonful of butter. She then placed 3
+tablespoonfuls of flour in a bowl, mixed smoothly with a portion of
+the cup of milk, then added the three yolks of eggs which had been
+lightly beaten and the balance of the milk and a pinch of salt.
+Lastly, she stirred in lightly the stiffly-beaten whites of eggs.
+Poured all into the warmed fry-pan and placed it in a moderately hot
+oven until lightly browned on top. The omelette when cooked should be
+light and puffy, and remain so while being served. Double the omelette
+together on a hot platter and sprinkle finely chopped parsley over the
+top. Serve immediately.
+
+
+HARD BOILED EGGS
+
+Eggs to be hard boiled should be carefully placed in boiling water
+and cooked 15 minutes from the time the water commences to boil again.
+If cooked a longer time, the white of egg will look dark and the outer
+part of yolk will not be a clear yellow, as it should, to look
+appetizing when served.
+
+
+SOFT BOILED EGGS
+
+The quicker way to prepare eggs is to drop them in a stew-pan
+containing boiling water, and let boil 3-1/2 to 4 minutes, when the
+white part of the egg should be "set" and the yolk soft, but a soft
+boiled egg is said to be more easily digested if dropped into a
+stew-pan of rapidly boiling water; remove the stew-pan of boiling
+water the minute the eggs have been put in from the front part of the
+range to a place where the water will keep hot, but not allow the eggs
+to boil. Let the eggs remain in the hot water from 8 to 10 minutes. On
+breaking the egg open, the yolk will be found soft, and the white of
+the egg a soft, jelly-like consistency. This latter is the way Aunt
+Sarah taught Mary.
+
+
+AN EGG AND TOMATO OMELETTE
+
+Beat the yolks of three eggs until light, then add three
+tablespoonfuls of water. Beat the whites of the eggs separately. Turn
+the stiffly-beaten whites of the eggs into the bowl containing the
+yolks of eggs and water. Stir lightly together and add a pinch of
+salt. Turn all into a small fry-pan containing a generous
+tablespoonful of butter and cook on top of stove until the eggs are
+set, then place the pan containing omelette in a hot oven and finish
+cooking. When cooked, turn out on a hot platter and spread over the
+top the following, which was prepared while the omelette was cooking.
+In a small fry-pan place a tablespoonful of finely-chopped bacon. When
+fried brown add half a small tomato, finely chopped, 1/4 of an onion,
+chopped fine, and a little chopped green pepper. Cook all together for
+a short time and season with salt and pepper. After spreading the
+mixture on the omelette, fold over and serve on a hot platter. This
+recipe had been given Frau Schmidt years before by a friend and she
+used no other for making omelette. Always make small omelettes. They
+are more satisfactory. Use a small pan no larger than a small tea
+plate, and, if wished, make two small, rather than one large one.
+Always serve immediately.
+
+
+MUSHROOM OMELETTE
+
+Place the yolks of three eggs in a bowl and beat until light. Add a
+teaspoonful of cream and 1/2 teaspoonful of flour mixed together; 1/2
+cup of chopped mushrooms, salt and pepper and a dust of baking powder.
+Lastly, the stiffly-beaten whites of the eggs. Turn into a pan
+containing two tablespoonfuls of melted butter, stand on range a few
+minutes until eggs are set, then finish cooking in a hot oven. Serve
+at once.
+
+A few cold, steamed mushrooms (left-overs), if finely chopped, and
+added to a plain omelette or roast, will improve the flavor.
+
+
+A CLAM OMELETTE
+
+Two eggs beaten separately, 1 scant cup of milk, 1 tablespoonful of
+flour, 6 clams run through a food-chopper. Place in a bowl the
+tablespoon of flour and mix smooth with a little of the milk. Then add
+the two yolks of eggs and beat well together. Add the milk, salt and
+pepper, the chopped clams, and lastly the stiffly-beaten whites of
+eggs, and add a trifle more flour, if necessary. Drop a couple of
+tablespoons at a time in a large fry-pan containing a couple of
+tablespoons of butter or drippings. They spread out about the size of
+a small saucer. Fry as many at a time as the pan will conveniently
+hold without running together. Turn when browned lightly on one side,
+and when the other side has cooked fold together and serve at once.
+Garnish with parsley. These are very easily made for luncheon, and are
+very nice served with fried chicken.
+
+
+DEVILED EGGS
+
+Boil half a dozen eggs until hard. Remove shells, cut in halves, mash
+the yolks to a smooth paste with about 1/2 teaspoon mixed mustard, 1
+teaspoon softened butter, pepper and salt to taste. Some like a small
+quantity of cold boiled minced ham added. When ingredients are well
+mixed, press enough of this mixture into the cup-shaped whites of eggs
+to form a rounding top. Serve on a platter of parsley. To boil eggs
+uniformly, they should be placed in a wire basket and plunged into
+boiling water and boiled not longer than 15 to 20 minutes from time
+water commences to boil, then pour cold water over and shell them.
+
+
+EGGS IN CREAM SAUCE
+
+Four eggs, boiled hard, cut in halves lengthwise, then across, each
+egg cut in four pieces. A cream sauce was made using 1/2 cups sweet
+milk, 1-1/2 tablespoons flour, 1 generous tablespoon of butter,
+seasoned with salt. After letting milk come to a boil and adding flour
+mixed smoothly with a little cold milk or water, add butter and cook
+until a thick creamy consistency, then add the quartered eggs to
+sauce. Stand a few minutes until heated through. Pour the creamed eggs
+over four or five slices of nicely-toasted bread. Sprinkle a little
+finely-chopped parsley and a pinch of pepper over top and serve at
+once. This is a delicious and quickly prepared luncheon dish.
+
+A very wholesome and digestible way to prepare an egg is to put yolk
+and white of a fresh egg together in a bowl, beat lightly, pour over
+the egg a pint of rich milk, which has been heated to the boiling
+point. Add a pinch of salt. Stir constantly while slowly adding the
+milk. The hot milk should slightly cook the egg. Eat slowly with
+crackers or toasted bread.
+
+
+AUNT SARAH'S METHOD OF PRESERVING EGGS WITH LIQUID WATER GLASS
+
+Aunt Sarah for many years preserved eggs in water glass, or soluble
+glass, also known as "Sodium Silicate," a thick liquid about the
+consistency of molasses. It is not expensive and may easily be
+procured at any drug store. She used the water glass in the proportion
+of 10 quarts of water to one pint of the water glass. The water glass,
+although in liquid form, is usually sold by the pound, and 1-1/2
+pounds equals one pint. The water should always he boiled and allowed
+to cool before combining with the water glass.
+
+She was particular to use none but perfectly clean, fresh eggs. She
+placed the eggs, narrow end down, in an earthenware crock which had
+been well scalded and cooled. When the water glass had been thoroughly
+mixed through the water she poured the mixture over the eggs in the
+crock.
+
+A stronger solution might be used to preserve the eggs, but Aunt Sarah
+declared she used eggs for baking cake which were good at the
+expiration of a year, which had been preserved in a mixture of 10
+quarts of water to a pint of water glass, and she considered this
+proportion perfectly reliable. So I do not see the need of using a
+large quantity of the water glass, although many recipes call for a
+mixture of one pint of water glass to only 8 quarts of water.
+
+Fresh eggs may be added daily until the crock is filled, having the
+mixture at least one inch above the last layer of eggs. It is best not
+to wash the eggs before packing, as this removes the natural
+mucilaginous coating on the outside of the shell. Place clean, fresh
+eggs carefully into the crock containing the water glass and water,
+with a long-handled spoon to avoid cracking the shell. Stand the crock
+containing eggs in a cool place, cover with a cloth tied over top of
+crock, avoiding frequent change of temperature; they should keep one
+year. The water glass solution may become cloudy, and resemble a
+soft-soap mixture, but this is a natural condition and does not affect
+the eggs.
+
+April is considered the best month for packing eggs. Infertile eggs
+are to be preferred to others. Carefully remove the eggs from the
+water glass mixture with a long-handled spoon when wanted to use, as
+the shells are sometimes not quite as hard as when placed in the
+crock. The eggs may be used for cooking, baking, in fact, for any
+purpose except soft-boiled but should you wish to boil them, a tiny
+puncture should be made in the shell of these eggs before boiling.
+
+Ten quarts of water to one pint of water glass will cover about 12 or
+13 dozen eggs.
+
+
+TO TEST FRESH EGGS.
+
+Place an egg in a tumbler, fill tumbler with cold water. If eggs are
+fresh they will remain in the bottom of tumbler. If not strictly fresh
+the egg will float on the top, or near the top of tumbler of water.
+
+
+SALADS--AUNT SARAH'S SALAD DRESSING
+
+For this she used 1 pint of sour cream, 1-1/2 tablespoonfuls of flour,
+1-1/2 tablespoonfuls of mustard (pulverized dry mustard), 3 eggs, 1/4
+cup butter (or 1/4 cup of olive oil may be used instead, if liked),
+1/2 cup good sour vinegar, 1/2 teaspoonful of black pepper and a pinch
+of red pepper (cayenne), salt to taste, 1/2 teaspoonful of sugar.
+Place in a bowl the 1-1/2 tablespoonfuls of flour with the same
+quantity of mustard; mix smoothly with a little of the sour cream.
+Then add the eggs, beaten in one at a time, or use, instead, the yolks
+of five eggs. When using the whites for angel cake or any white cake
+Aunt Sarah usually made salad dressing from the remaining yolks of
+eggs. Add the sour cream and vinegar, salt and pepper. Mix all well
+together and strain through a fine sieve and cook in a double boiler
+over hot water until a creamy consistency. Pour in glass jars. This
+dressing will keep well on ice or in a cool place for two weeks. If
+too thick, thin with a little vinegar, water or milk when using it.
+About 3/4 of a cup of this dressing was used for mixing with 1 cup of
+the meat of cold, cooked chicken in making chicken salad. The white
+meat of chicken was cut in dice and 3/4 cup of celery was also cut in
+small pieces, a couple of hard boiled eggs, cut in dice, were added
+and the whole was carefully mixed with the salad dressing. Cold boiled
+veal or pork may be used instead of chicken for salad. Potato salad
+was sometimes prepared by using a small quantity of this dressing,
+adding, also, minced onion, parsley and celery. Hot slaw was prepared
+by heating a couple of tablespoonfuls of the salad dressing and mixing
+with shredded cabbage. Or use as a dressing for lettuce when not
+served "Au Natural" with olive oil and vinegar at the table.
+
+Should very _thick_, sour cream be used in making "Aunt Sarah's salad
+dressing," use a mixture of sour cream and sweet milk, instead of all
+sour cream.
+
+
+"DUTCH" CUCUMBER SALAD
+
+Thinly slice one large green cucumber and one medium-sized onion (if
+liked). Sprinkle over about one teaspoonful of salt. Allow to stand a
+short time, then place in a piece of cheese-cloth and squeeze out all
+the moisture possible. Place cucumbers, when drained, in the dish in
+which they are to be served, add a couple tablespoonfuls of sour
+vinegar, mix well. Then pour over enough thick sour cream to half
+cover and a dust of pepper. Cucumbers are considered less unwholesome,
+prepared in this manner.
+
+
+CARROT SALAD
+
+Aunt Sarah pared and cut 1-1/2 cups of uncooked carrots in thin
+strips, not much larger than common match sticks, and cooked in salted
+water until tender. When drained, pour over them a couple of
+tablespoonfuls of vinegar. Allowed to stand until cold. When ready to
+prepare the salad she drained off vinegar remaining. Lined a salad
+bowl with lettuce leaves or parsley, placed inside this a border of
+halved or sliced cold hard-boiled eggs; mixed the carrots lightly with
+salad dressing, placed them in the centre of the bowl and served ice
+cold. This is a particularly delicious, as well as an appetizing
+looking, salad. I have never eaten this elsewhere than at Aunt Sarah's
+home.
+
+
+"AN OLD RECIPE" FOR CHICKEN SALAD
+
+Two dressed chickens were cooked tender. When cold, meat was removed
+from bones and cut in dice (not too fine). Cut half the amount of
+celery you have of meat into small pieces.
+
+Dressing for salad was composed of the following: Three well-beaten
+yolks of eggs. Pour over these 1 pint of boiling hot cider vinegar,
+stand on back of range to thicken. Place in a bowl 3 freshly boiled
+and finely mashed white potatoes, add 1 tablespoonful of dry mustard,
+6 teaspoonfuls of olive oil, 1 tablespoonful of salt, 1 tablespoonful
+of pepper. Mix all well together, then add the thickened vinegar. Beat
+together until creamy and stand aside until chilled.
+
+Drop the three whites of eggs in hot water, remove when cooked, chop
+fine and when cold add to the chicken meat and celery.
+
+Pour the dressing over all the ingredients, stir lightly with a fork
+and stand in a cold place until chilled before serving.
+
+
+GERMAN POTATO SALAD
+
+Boil one dozen small potatoes without paring. Remove the skin and cut
+potatoes size of dice, also a small onion, finely minced. Put small
+pieces of bacon in a pan and fry brown and crisp. Add a large
+tablespoonful of vinegar and a pinch of salt. Pour the hot bacon fat
+and vinegar over the diced potatoes, toss them up lightly with a fork
+and serve hot.
+
+
+GERMAN TURNIP SALAD
+
+This is the manner in which Aunt Sarah made turnip salad: She pared
+and sliced thin on a slaw cutter 5 large, solid turnips, put them in a
+stew-pan which she placed on the range, adding about 1/4 cup hot
+water, 1 teaspoonful of butter and 1/4 teaspoonful of sugar (no more).
+She covered the stew-pan closely and steamed about half an hour until
+the turnips were tender. Then mixed together 1 teaspoonful of flour
+with 1 tablespoonful of vinegar and yolk of one egg. This was poured
+over the stewed turnips, just allowed to come to a boil, then removed
+from the fire. Add a little salt and serve hot.
+
+
+GERMAN SALAD DRESSING
+
+For dandelion, watercress, endive or lettuce, a dressing was made
+thus: The leaves of vegetables used for salad, after being carefully
+rinsed and looked over, were cut fine, and the following dressing
+poured over hot and served at once.
+
+A small quantity of bacon was finely minced and fried crisp. To about
+2 tablespoonfuls of bacon and fat after being fried, 3 tablespoonfuls
+of vinegar and 1 of sour cream, were added pepper and salt and a very
+little flour mixed with cold water, to make it the consistency of
+cream. The yolk of one raw egg may be added to the dressing if liked.
+An easier way for the busy housewife to do is to simply add a couple
+of tablespoonfuls of Aunt Sarah's Salad Dressing, add also a small
+quantity of water, flour and fried, diced bacon; serve hot at once.
+
+
+MARY'S POTATO SALAD
+
+A bowl of cold, boiled, diced or thinly-sliced potatoes, three hard
+boiled eggs, also diced, and about half the quantity of celery chopped
+in half-inch pieces, and a little minced onion, just enough to give a
+suspicion of its presence. She mixed all together lightly with a
+silver fork and mixed through some of the following salad dressing,
+which is fine for anything requiring a cold salad dressing.
+
+
+MARY'S SALAD DRESSING
+
+One tablespoonful of flour, 1 tablespoonful of mustard, 2 cups of
+sweet or sour cream, 1 tablespoonful of sugar, 1/2 cup of good sharp
+vinegar, yolks of four eggs, small teaspoonful of salt. Omit sugar
+when using the dressing for potato or chicken salad. This salad
+dressing may also be used for lettuce.
+
+
+"FRUIT" SALAD DRESSING
+
+Three tablespoonfuls of olive oil to 1-1/2 tablespoonfuls of vinegar.
+Season with salt and pepper. Use this quantity for 1 pint of salad.
+
+
+GRAPE FRUIT SALAD
+
+Cut the pulp from one grape fruit into small pieces, add an equal
+amount of chopped apples, a few English walnuts chopped coarsely.
+Serve on lettuce leaves with fruit salad dressing. This recipe was
+given Mary by a friend who knew her liking for olive oil.
+
+Grape fruit is delicious, served cut in halves with the addition to
+each half; of a couple tablespoonfuls of pineapple juice, a
+tablespoonful of orange juice or tiny pieces of orange pulp, topped
+with a marachino cherry. A small quantity of sugar should have been
+added. The sections of grape fruit should each have been cut loose
+from the white skin inclosing pulp with a small knife or scissors.
+
+
+A GOOD, INEXPENSIVE SALAD DRESSING
+
+1 tablespoonful flour.
+1 tablespoonful butter.
+1 tablespoonful mustard.
+1/2 tablespoonful sugar.
+1 teaspoonful salt.
+1 egg.
+3/4 cup milk.
+3/4 cup vinegar.
+
+Use a double boiler, put in it the first five articles, stir together
+until smooth; add the well-beaten egg and the milk. Let cook, stirring
+hard. Then add vinegar, and beat all with an egg-beater until the
+mixture is smooth and creamy. Let cool before using.
+
+Aunt Sarah frequently used this salad dressing over sliced, cold, hard
+boiled eggs when other salad materials were not plentiful. Serve on
+lettuce leaves.
+
+
+IMITATION LOBSTER SALAD
+
+A bowl was lined with crisp lettuce leaves, over this was spread a
+layer of cold boiled potatoes, cut in dice, a little finely minced
+onion, a layer of chopped celery, another layer of diced potatoes,
+then a layer of sliced tomatoes and one hard boiled egg, thinly
+sliced. Pour a good salad dressing over and serve ice cold.
+
+
+"GERMAN" HORSERADISH SAUCE
+
+A sauce to serve with boiled meat was prepared by Aunt Sarah in the
+following manner: She put half a cup of milk in a stew-pan, let come
+to a boil, added one large tablespoonful of cracker crumbs, 1 large
+teaspoonful of butter, 2 large tablespoonfuls of freshly grated
+horseradish, seasoned with pepper and salt. Also a pinch of salt,
+sugar and pepper added to grated horseradish, then thinned with
+vinegar, is an excellent accompaniment to cold meat.
+
+
+MAYONNAISE DRESSING IN WHICH OLIVE OIL IS USED
+
+Before making this dressing for salads, Mary placed a large soup plate
+or a shallow bowl in the refrigerator, also a bottle of olive oil and
+two egg yolks. All should be quite cold. Put the yolks on the cold
+plate, add 1/4 teaspoonful of salt, the same of mustard. Mix well and
+then, with a fork, stir or blend the olive oil into it drop by drop.
+After about 1/2 cup of oil has been blended in, add lemon juice, a
+drop or two at a time. Then more oil, and when it becomes very thick
+add more lemon juice. A pint or even more oil may, with care, be
+blended into two yolks. Care must be taken not to mix oil in too fast,
+or the egg and oil will separate, making a mixture resembling curdled
+custard. If this should happen, take another plate, another egg yolk,
+and begin over again, blending a drop or two at a time in the curdled
+mixture. Then add more oil and lemon juice as before.
+
+
+MUSTARD DRESSING TO SERVE WITH SLICED TOMATOES
+
+Two tablespoonfuls mustard, 1 tablespoonful of sugar, 1/2 cup cream, 1
+tablespoon salt, yolks of two eggs and 1/2 cup of vinegar. Beat all
+well together, first mixing the mustard until smooth with a small
+quantity of cream, then add the other ingredients. (Mary used only 1
+tablespoonful of mustard, and substituted 1 tablespoonful of flour
+instead of the second tablespoonful of mustard and thought it improved
+the dressing.) This mustard dressing may also be served at table, to
+be eaten with lettuce.
+
+
+CHICKEN SALAD
+
+The meat of one boiled chicken cut in small pieces, three-fourths as
+much celery, also cut in small pieces. Three hard boiled eggs cut in
+dice. Take 2 teaspoonfuls salt, 2 teaspoonfuls pepper, 4 teaspoonfuls
+mustard, 1 cup of sweet cream and 1 raw egg. Use vinegar to thin the
+mustard. Beat the raw egg, add to cream, egg and butter (mash yolks of
+hard boiled eggs and butter together). Mix all the ingredients
+together and cook until it thickens (all except chicken meat, celery
+and hard boiled whites of eggs, which should be placed in a large bowl
+after cutting in small pieces). The salad dressing should he put in
+another bowl and stood on ice until cold, then mix the salad dressing
+carefully through the chicken meat, celery, etc., one hour before
+using. Cover with a plate until ready to serve. Or "Aunt Sarah's Salad
+Dressing" could be used over the chicken, celery, etc. This is a very
+old but an excellent recipe used by Aunt Sarah's mother for many
+years.
+
+
+PEPPER HASH
+
+Chop fine with a knife, but do not shred with a slaw cutter, 1 pint of
+finely chopped cabbage, adding 1 teaspoonful of salt, 2 teaspoonfuls
+of sugar, 1 teaspoonful of whole mustard seed, 1/2 a chopped red,
+sweet pepper, a pinch of red cayenne pepper and 1/2 pint of vinegar.
+Mix all well together and serve with fried oysters, oyster stew and
+deviled oysters.
+
+This "pepper hash" is delicious if a couple tablespoonfuls of thick
+cream be added just before serving.
+
+Should very sour cider vinegar be used in this recipe, the housewife
+will, of course, dilute it with water.
+
+
+GERMAN BEAN SALAD
+
+Use small green or yellow string-beans, which snap when broken, called
+by some "snap beans." String them carefully. (If quite small and
+tender this should not be necessary.) Rub well with the hands through
+several waters. This removes the strong bean taste. Have your kettle
+half filled with boiling water on the range over a brisk fire. Put a
+tablespoon of butter in the water, add beans by handfuls until all are
+in and cook until tender. Turn the beans in a colander to drain. When
+cool add a chopped onion, salt and pour enough good vinegar over to
+cover, and allow to stand two days, when strain vinegar from beans.
+Boil vinegar, add water if vinegar is quite sour and pour hot over
+the beans. Fill quart glass jars with the beans and pour vinegar over,
+within an inch of top of jar; pour pure olive oil over top of beans,
+screw on jar covers tightly and stand in a cool place until wanted to
+use. In the winter, when fresh salads were scarce, Aunt Sarah opened a
+can of these beans. If they were very sour she poured cold water over,
+allowed to stand an hour, drained and added a little fresh olive oil.
+Every one called her "bean salat," as the Pennsylvania Germans call
+it, delicious. The instructions regarding the preparing and cooking of
+string beans for salad will answer for beans used as a vegetable,
+omitting vinegar, of course. There is a great difference in the manner
+of cooking vegetables. Aunt Sarah always added an onion and a sprig of
+parsley when cooking beans to serve as a vegetable.
+
+
+MEAT SALADS
+
+To quote from the _Farmers' Bulletin_: "Whether meat salads are
+economical or not depends upon the way in which the materials are
+utilized. If in chicken salad, for example, only the white meat of
+chicken, especially bought for the purpose, and only the expensive
+inside stems of expensive celery are used, it can hardly be cheaper
+than plain chicken. But, if portions of meat left over from a previous
+serving are mixed with celery grown at home, they certainly make an
+economical dish, and one very acceptable to most persons. Cold roast
+pork or tender veal, in fact, any white meat, can be utilized in the
+same way. Apples cut into cubes may be substituted for part of the
+celery. Many cooks consider that with the apple the salad takes the
+dressing better than with the celery alone. Many also prefer to
+marinate (_i.e._, mix with a little oil and vinegar) the meat and
+celery or celery and apples before putting on the final dressing,
+which may be either mayonnaise or a good boiled dressing."
+
+Celery should not be allowed to stand in water. To keep fresh until
+used it should be wrapped in a piece of damp cheese-cloth and placed
+in an ice box or cool cellar.
+
+Lettuce should be broken apart, carefully rinsed, and put loosely in a
+piece of damp cheese-cloth and placed on ice to crisp before using.
+
+
+BEVERAGES--COFFEE
+
+Scald coffee pot well before using (never use metal). Place in it five
+tablespoons ground coffee. (A good coffee is made from a mixture of
+two-thirds Java to one-third Mocha.) Beat up with the ground coffee
+one whole egg. Should the housewife deem this extravagant, use only
+the white of one egg, or peel off the white skin lining inside of egg
+shells and use. Add three tablespoons cold water and mix well
+together. Stand on range to heat; when hot add one quart of
+_freshly-boiled_ hot water. Allow coffee to boil to top of coffee pot
+three times (about eight minutes), pour over one tablespoon cold water
+to settle. Stand a few minutes where it will keep hot, not boil. Place
+a generous tablespoon of sweet thick cream in each cup and pour coffee
+through a strainer over it. Always serve hot.
+
+A larger or smaller amount of coffee may be used, as different brands
+of coffee vary in strength and individual tastes differ, but five
+tablespoons of coffee, not too coarsely ground and not pulverized, to
+one quart of water, will be the correct proportions for good coffee.
+Use cream and you will have a delicious, rich, brown beverage not
+possible when milk is used. Better coffee may be made if whole grains
+of roasted coffee be bought, reheated in oven and freshly ground
+whenever used, rather finely ground but not pulverized. Coffee, when
+ground for any length of time, loses strength. If coffee is ground
+when purchased, always keep it in closely covered cans until used. Or
+buy green coffee berries and roast them in oven; when coffee has been
+roasted, stir one whole raw egg through the coffee berries; when dry,
+place in covered cans, then no egg will be needed when preparing
+coffee. As a substitute for cream, use yolk of fresh egg mixed with a
+couple tablespoonfuls of milk.
+
+
+COCOA
+
+Mix four tablespoonfuls of cocoa to a smooth paste with one cup of
+boiling water. Add one more cup boiling water and boil fifteen or
+twenty minutes. Add four tablespoonfuls of sugar, then add 4 cups of
+hot boiled milk. A few drops of essence of vanilla improves the
+flavor. Add a couple tablespoonfuls whipped cream on top of each cup
+when serving, or, instead of cream, place a marshmallow in each cup
+before pouring in cocoa. This quantity is for six cups of cocoa.
+
+
+CHOCOLATE
+
+One square of Baker's unsweetened chocolate shaved thinly or grated,
+mixed to a smooth paste with 1 cup of boiling water. Boil from fifteen
+to twenty minutes. Add 1 cup of boiling milk and 2 even tablespoonfuls
+of sugar. Flavor with a few drops of vanilla, if liked, and add
+whipped cream to each cup when serving. This is for 2 cups of
+chocolate.
+
+
+BOILED WATER
+
+It sometimes becomes necessary to boil drinking water, which usually
+has a flat, insipid taste. Do young housewives know it is said that
+after water has been boiled and when quite cool if a bottle be half
+filled and shaken well the water will become aerated, and have the
+taste of fresh spring water?
+
+
+TEA
+
+To make tea always scald the teapot, which should be agate,
+earthenware or china, never metal. Always use water that has been
+_freshly_ boiled, and use it boiling hot. Never, under any
+circumstances, boil tea, as tannin is then extracted from the leaves,
+and the tea will have a bitter taste. Do not allow tea to stand any
+length of time unless strained from tea leaves. Use one teaspoon of
+tea for each cup, unless liked stronger, when add one extra teaspoon
+to each three cups of tea. Some contend that tea is better, if at
+first a small quantity of boiling water is poured over the leaves,
+allowing it to steep three minutes--then pour over the remaining
+quantity of boiling water and let stand about four minutes, when it is
+ready to serve with cream and sugar, if liked. Should any tea remain
+after serving do not throw away, but strain at once from tea leaves
+and when cool place in a glass jar in refrigerator to be used as iced
+tea.
+
+
+ICED TEA
+
+For two quarts of delicious iced tea, place in an agate teapot one
+generous tablespoon of good tea (never buy a cheap, inferior grade of
+tea). Pour over the tea leaves one quart of freshly boiled, scalding
+hot water; let stand five minutes, keep hot (not boil), strain from
+the leaves into a pitcher, then pour over the tea leaves another quart
+of hot water, allow it to stand a few minutes, then strain as before.
+Add the juice of one lemon and sugar to taste. When cooled stand on
+ice and add chipped ice to tumblers when serving.
+
+
+PUDDINGS
+
+To boil a pudding in a bag, dip the bag, which should be made of thick
+cotton or linen, in hot water, dredge the inside well with flour
+before putting batter into the bag. When the pudding has boiled a long
+enough time, dip the bag quickly in cold water, and the pudding will
+turn out easily. Allow five large eggs to 1 quart of milk usually to
+make custard solid enough to keep its shape when turned from the mold.
+One teaspoonful of extract will flavor one quart. Always stand
+individual cups in a pan partly filled with hot water. Place pan
+containing custard cups in a moderate oven and bake slowly forty
+minutes. Always sift flour over beef suet when chopping it to be used
+in puddings. Pour boiling water over Pecans (nuts), allow to stand
+several hours. When cracked, the shell may be easily removed, leaving
+the nuts whole.
+
+Blanch almonds by pouring boiling water over them. Allow them to stand
+a short time, when the brown skin may be easily removed. Dry
+thoroughly by standing in a rather cool oven, then put in glass jars
+and they are ready to use. Almonds are used particularly by the
+Germans in various ways. One hausfrau adds chopped almonds to cooked
+oatmeal for her children's breakfast and they are frequently used as
+an ingredient; also to decorate the tops of raised cakes. When dried
+currants and raisins are bought by the frugal housewife they are
+quickly washed in cold water, carefully picked over, then turned on to
+a sieve to drain. Raisins are seeded, then spread over pans, placed in
+a warm oven about 15 minutes, then spread on a plate and allowed to
+stand in a dry place for several days. When thoroughly dried place in
+glass jars and stand aside until required. Currants or raisins should
+always be well floured before adding to cake or pudding. The "German
+hausfrau" usually serves stewed prunes or raisins with a dish of
+noodles or macaroni.
+
+
+RICE PUDDING
+
+One of the simplest and cheapest of desserts depends partly on the
+quality of the ingredients used, but chiefly on the manner of making
+for its excellence. If prepared according to directions, you will have
+a pudding both rich and creamy. Use 1 quart of good sweet milk (do not
+use either skimmed milk or water), 3 tablespoonfuls of whole uncoated
+rice (no more), 2-1/2 tablespoonfuls of sugar, pinch of salt, vanilla
+or almond flavoring.
+
+Wash the rice well, mix all together in a pudding dish, bake from
+2-1/2 to 3 hours in an oven with a slow, even heat. When a skin forms
+on the top of the pudding, carefully stir through the rice. Do this
+frequently. This gives the pudding a rich, creamy consistency. When
+grains of rice are tender allow pudding to brown over top and serve
+either hot or cold. Raisins may be added, if liked, or raisins may be
+stewed separately and served with the rice, which many think a great
+improvement to the pudding. Many think rice pudding should always be
+flavored with grated nutmeg. Aunt Sarah, while using nutmeg flavoring
+in various other dishes, never used it for her rice pudding.
+
+When mixing a boiled pudding Aunt Sarah frequently substituted a large
+tablespoon of fine dried bread crumbs instead of the same amount of
+flour. She said, "'Twas a small economy," and, she thought, "the
+pudding's improved" by the use of bread crumbs.
+
+
+FRAU SCHMIDT'S APPLE DUMPLINGS
+
+Prepare a syrup of 1 cup sugar, 2 cups of hot water and 1 tablespoon
+of butter. Pour all into an agate pudding dish. Add to this syrup 2
+heaping cups of pared, sliced sour apples.
+
+Let all come to a boil. For the dumplings, sift together one cup of
+flour and two even teaspoons of baking powder. Add a pinch of salt.
+Mix into a soft dough or batter with about 3/4 cup of sweet milk or
+cream. Drop six or eight spoonfuls of this batter into the boiling
+syrup on top of apples. Cover closely and cook on top of range twenty
+minutes without uncovering. Serve hot. These dumplings should be light
+as puff balls. Peaches may be substituted for apples and are
+delicious.
+
+
+CARAMEL CUSTARD (AS MARY PREPARED IT)
+
+1 pint of milk.
+2 eggs.
+1/2 cup granulated sugar.
+
+Melt 1/2 cup of sugar in an iron pan on stove and allow it to brown.
+Add a part of the hot milk, stirring constantly until brown sugar is
+dissolved. Add balance of the pint of hot milk. Stir all together,
+then stand aside to cool. When cold, add eggs and bake in oven in
+custard cups. Stand cups in hot water while baking.
+
+
+AUNT SARAH'S BREAD PUDDING
+
+Pour 1 quart of boiling milk over 1-1/2 pints of soft bread crumbs.
+Put the mixture into a buttered pudding dish with 1 teaspoonful salt.
+Cover closely with a plate and let stand about half an hour. At the
+end of that time beat into it three eggs, 1 teaspoonful lemon extract,
+and beat until perfectly smooth. Bake in a moderately hot oven
+three-quarters of an hour. Serve with the following sauce: 6
+tablespoonfuls pulverized sugar, 2 tablespoonfuls butter, 1
+tablespoonful lemon juice. Beat all together to a cream; when it is
+ready to serve. No sugar is needed in this pudding if this sweet sauce
+is used.
+
+
+STEAMED BREAD PUDDING
+
+Place 1 cup of fine dried bread crumbs in a bowl. Pour over the crumbs
+2 cups of milk and allow to stand a short time. Beat together 2 eggs
+and scant 1/2 cup sugar, add 1 tablespoon of butter. Mix all the
+ingredients together thoroughly; then add 1/2 cup of chopped raisins,
+which have been seeded and floured. Pour the batter in the
+well-buttered top part of a double boiler over hot water. Steam about
+2-1/2 to 3 hours. Serve hot with sauce used for cottage pudding, or
+serve with sugar and cream.
+
+
+AN ECONOMICAL BREAD AND APPLE PUDDING
+
+Into a well-buttered pudding dish put a layer of sliced sour apples.
+On the top of these a layer of stale bread crumbs with small bits of
+butter and sugar sprinkled over them, more sliced apples and bread
+crumbs, having the crumbs for the top layer. To about three apples use
+1 cup of bread crumbs, 1/2 cup sugar, piece of butter size of walnut
+and bake in oven until apples are tender. Serve with cream.
+
+
+CUP CUSTARDS
+
+1 quart of sweet milk.
+5 large eggs.
+3 tablespoons sugar.
+Grated nutmeg or vanilla flavoring.
+
+Scald milk. Beat whites of eggs separately. Add milk when cooled to
+the beaten yolks. Add sugar and flavoring. Stir in stiffly beaten
+whites of eggs, pour into custard cups, stand them in a dripping pan
+half filled with boiling water. Stand the pan in a moderate oven about
+twenty minutes, or until custard is "set." This quantity fills about
+eight small custard cups. The water surrounding the custard cups
+should not be allowed to boil, but the custard should cook slowly.
+
+Grate nutmeg thickly over top of each custard before placing in the
+oven. Scalding the milk before using improves the custard.
+
+
+FRAU SCHMIDT'S GRAHAM PUDDING
+
+Sift into a bowl 1/4 cup of pastry flour and 1 teaspoonful of baking
+powder. Add 1 cup Graham flour, pinch of salt and 1/2 cup granulated
+sugar. Mix all thoroughly, then add 1/2 cup of finely chopped kidney
+suet. Add 1 cup of seedless raisins mixed with one extra tablespoonful
+of white flour. Mix into a batter with 1 cup of sweet milk, to which
+add yolk of one egg. Lastly, add the stiffly beaten white of egg.
+Flavor with either a little grated nutmeg or essence of vanilla.
+
+Make a strong, unbleached muslin bag 7 by 12 inches. Pour the batter
+into the bag, which had been previously dipped in cold water, the
+inside of the bag sifted over with flour, and tie bag at top with a
+string, allowing room for the pudding to swell. Place the bag in the
+perforated compartment of a steamer, over boiling water, and boil
+continuously 1-1/2 hours, or longer, without removing lid of steamer
+oftener than absolutely necessary.
+
+Serve Graham Pudding hot with sauce used for "cottage pudding," or
+serve simply with sugar and cream, or a sauce may be served composed
+of 1/2 cup of pulverized sugar, creamed with 1/4 cup of butter. Add 1
+tablespoonful of lemon juice or flavor with vanilla. Stand sauce in a
+cool place a short time and serve cold on hot pudding.
+
+
+SPONGE BREAD PUDDING
+
+Place 1-3/4 cups of soft stale (either white or graham) bread crumbs
+in a pudding dish. Pour 2 cups of hot milk over the crumbs, cover with
+a plate and allow it to stand about thirty minutes, then add yolks of
+2 eggs, 1/2 teaspoonful of salt, 1 tablespoonful of sugar and grated
+yellow rind of orange or lemon for flavoring. Beat the mixture until
+perfectly smooth, add the stiffly beaten whites of two eggs. Bake in a
+moderately hot oven. Serve hot with the following sauce:
+
+SAUCE.
+
+Three large tablespoonfuls of pulverized sugar and 1 tablespoonful of
+butter were beaten together until smooth and creamy, 1 teaspoonful of
+lemon juice was added. The sauce, when quite cold, was served with the
+warm pudding.
+
+
+AUNT SARAH'S COTTAGE PUDDING
+
+Cream together 1 cup of sugar, 2 tablespoonfuls of butter, 1 egg,
+white beaten separately, and added last, 1 cup of sweet milk, pinch of
+salt, 2 cups of flour, sifted with 2 heaping teaspoonfuls of Royal
+baking powder, 1/2 cup of dried currants, well floured. Add stiffly
+beaten white of egg. Bake in a small oblong bread pan.
+
+
+SAUCE.
+
+One cup of milk, 1/2 cup of water, 1 large teaspoonful of butter, a
+scant tablespoonful of flour moistened with a small quantity of water,
+before adding. Sweeten to taste, add 1/2 teaspoonful of grated nutmeg.
+Cook all together a few minutes, allow the mixture to partly cool,
+then stir in the yolk of one egg; stand on stove to heat, but not to
+cook. Serve hot over freshly baked, warm cottage pudding, cut in
+squares.
+
+
+APPLE "STRUDEL"
+
+Aunt Sarah pared and quartered six medium-sized tart apples, placed in
+the bottom of an agate pudding dish, poured over them one cup of hot
+water and 2 tablespoonfuls of sugar. She allowed this to stand on the
+range and cook while she mixed the following dough.
+
+Into a bowl she sifted 1 pint of flour with 2 teaspoons baking powder,
+one teaspoonful of sugar, a little salt. Cut 1 tablespoonful of butter
+through the flour. Lightly mixed all together into a soft dough with
+about 3/4 cup sweet milk. Should she have a left-over yolk of egg,
+that was added to the milk. She rolled dough out lightly on the bread
+board, cut vents in the crust to allow steam to escape and spread it
+over the top of the dish containing the hot apples; placed in a hot
+oven to bake until light brown on top. Serve with sugar and cream.
+
+Aunt Sarah called this "Apple Strudel," but the German recipe for
+"Apple Strudel," handed down by her Grandmother, was quite different.
+An ordinary noodle dough was made, placed on a clean cloth on the
+table and rolled as thin as tissue paper. Small bits of butter were
+scattered over this, covered with tart apples, thinly sliced,
+sprinkled with cinnamon, sugar and chopped raisins, rolled up and
+baked in the oven until brown on top, basting frequently with a thin
+syrup composed of sugar, butter and water.
+
+
+"LEMON MERINGUE" PUDDING
+
+
+1 pint of milk.
+1/2 cup of sugar
+1 cup bread crumbs.
+Juice and grated rind of one lemon.
+2 eggs.
+1/3 cup of butter.
+
+3 tablespoonfuls of pulverized sugar used for top. Soak the bread
+crumbs in milk. Beat the butter and sugar together. Add yolks of eggs,
+soaked bread crumbs and grated lemon rind and about 3/4 of the juice
+of the lemon. Bake in a buttered pudding dish until firm, then cover
+the pudding with a meringue composed of the stiffly beaten whites of
+eggs, 3 tablespoonfuls of pulverized sugar and the remaining lemon
+juice. Place in oven to brown. Stand on ice; serve cold.
+
+
+SUET PUDDING
+
+1 cup suet, chopped fine.
+1 cup sugar.
+1 cup sweet milk.
+2 eggs.
+1 teaspoonful cinnamon.
+1 cup raisins.
+1 cup currants.
+3 cups flour sifted with 2 teaspoonfuls baking powder.
+
+Steam 2-1/2 hours, then place in oven two or three minutes. This
+quantity will partly fill three empty 1-pound baking powder cans;
+allowing room to swell. These puddings are equally as good as when
+freshly prepared if placed in a steamer a short time before serving
+until heated through.
+
+
+SAUCE FOR SUET PUDDING.
+
+One cup of pulverized sugar and 1 large tablespoonful of butter
+creamed together. One teaspoonful of vanilla. Add one whole egg or the
+yolks of two eggs, or the whites of two eggs, whichever you happen to
+have.
+
+
+STEAMED FRUIT PUDDING
+
+1 cup sweet milk.
+1 cup chopped suet.
+1 cup molasses.
+1 cup raisins.
+1 teaspoonful soda dissolved in a little water.
+1 teaspoonful salt.
+
+SAUCE FOR PUDDING.
+
+A small quantity of cinnamon, allspice, nutmeg, and a _very little_
+clove. Flour to make a batter a little thicker than that of ordinary
+cake. Steam about 3 hours. This pudding is also inexpensive and
+equally as good as the former recipe.
+
+Beat 1 egg very light, add 1 cup brown sugar, 1 teaspoonful vanilla.
+Beat all together until creamy. Serve at once.
+
+
+CORNMEAL PUDDING
+
+Scald 1 quart of sweet milk. While hot stir in 3 tablespoonfuls of
+cornmeal, 3 tablespoonfuls of flour mixed smooth with a little cold
+milk. Add 1 tablespoonful of butter. Let cool. Then add to the mixture
+1/2 cup sugar, 1/4 cup molasses, 1 well-beaten egg, 1/2 teaspoonful of
+ginger, 1/2 teaspoonful cinnamon, 1/4 pint cold milk, a small pinch of
+soda and 1/2 cup of floured, seeded raisins. Bake 2 hours in a
+moderate oven. Serve with sugar and cream.
+
+
+HUCKLEBERRY PUDDING
+
+Two eggs and 1 small cup of granulated sugar creamed together. Four
+tablespoonfuls of cold water. Add 1 cup of sifted flour containing 1
+teaspoonful of baking powder, and 1 cup of huckleberries, pitted
+cherries, or raisins and bake. Serve with milk or any sauce liked.
+This recipe was given Mary by a friend, who called it her emergency
+pudding, as it may be easily and quickly prepared from canned sour
+cherries from which liquid has been drained, or any tart fruit, when
+fresh fruit is not in season.
+
+
+TAPIOCA CUSTARD
+
+Four tablespoonfuls of pearl tapioca soaked in cold water over night.
+The next morning drain the tapioca, boil 1 quart of sweet milk, beat
+the yolks of 4 eggs light, stir them into the tapioca, adding 4
+tablespoonfuls of sugar. Beat all together and gradually add the hot
+milk. Return to the fire and stir until it commences to boil. Take
+from the range and pour in a glass dish. Flavor with 1 teaspoonful of
+vanilla. Whip the whites of the eggs to a standing froth and stir
+into the cooling pudding When cold stand on ice until ready to serve.
+One-half cup of shredded cocoanut may be added if liked.
+
+
+DELICIOUS BAKED PEACH PUDDING
+
+For the dough place in a bowl 1 pint of flour sifted with 2
+teaspoonfuls of Royal baking powder and a pinch of salt. Cut through
+this a scant 1/2 cup of butter. Mix this with sufficient sweet milk to
+make a soft dough. Roll out dough half an inch thick, cut in strips
+and in case whole, ripe, pared peaches, leaving top and bottom of the
+peach exposed. Or solid canned peaches may be used. Put two halves of
+peach together and place a strip of dough around the peach. Pinch
+dough well together, place in a bake dish. Prepare a syrup of 2 cups
+of sugar and 1 cup of water. Let come to a boil, pour around the
+dumplings and bake a half hour in a moderately hot oven. These are
+delicious. The recipe was given Mary by a friend who was an excellent
+cook. From this dough may also be baked excellent biscuits.
+
+
+CARAMEL CUSTARD
+
+Place 1 pint of milk on the range in a double boiler. Melt half a cup
+of sugar in an iron pan over the fire until a golden brown. When
+melted add four tablespoonfuls of boiling water. Allow mixture to cook
+one minute, then add it to the milk. Remove from the fire and add 1
+teaspoonful of vanilla. When cool stir in 4 well-beaten eggs with 2
+tablespoonfuls of sugar. Pour the mixture in a small pudding dish.
+Stand in a pan of boiling water, place in oven to bake until a
+jelly-like consistency. When cooled serve plain or with whipped cream.
+
+
+"AUNT SARAH'S" RHUBARB PUDDING
+
+Remove skin from stalks of rhubarb, wash and cut into half-inch pieces
+a sufficient quantity to half fill a medium-sized agate or earthenware
+pudding dish. Place in a stew-pan on range, cook slowly with a couple
+tablespoons of sugar and a very small amount of water. Sift together
+in a bowl 1 pint of flour, 1-1/2 teaspoons of baking powder and a
+pinch of salt. With a knife cut through the flour 2 tablespoonfuls of
+butter, moisten with one beaten egg and sufficient milk added to make
+a soft dough or batter. Drop tablespoons of this thick batter over top
+of dish containing hot stewed rhubarb. Place at once in a hot oven,
+bake quickly until crust is a light brown. Serve on individual dishes,
+placing over each a couple tablespoonfuls of the following sauce. The
+combined flavor of rhubarb and vanilla is delicious.
+
+
+VANILLA SAUCE FOR RHUBARB PUDDING.
+
+Beat 1 egg very light, add 1 cup of light brown sugar and 1 teaspoon
+of vanilla flavoring. Beat all together until foamy. Serve at once,
+cold, on the hot pudding.
+
+
+RICE CUSTARD
+
+Add 1 cup of cold boiled rice to 2 cups of sweet milk, mix together
+slowly. Add 1/4 cup sugar, the well-beaten yolks of 2 eggs, let all
+cook together a few minutes. Remove custard from the fire and pour
+over the stiffly-beaten whites of two eggs. Beat well with an
+egg-beater. Place in a glass dish and serve cold.
+
+
+MARY'S CUP PUDDING (FROM STALE BREAD)
+
+One quart of finely _crumbled stale bread_ (not dried crumbs). Fill
+buttered cups two-thirds full of crumbs and pour over the following
+custard, composed of one pint of milk and three eggs. Allow to stand a
+few minutes, then place the cups in a pan partly filled with hot
+water, place the pan in a moderately hot oven and bake thirty minutes.
+No sugar is required in this pudding if the following sweet sauce be
+served with it:
+
+
+SAUCE FOR PUDDING.
+
+Mix one tablespoonful of cornstarch with a half cup of sugar. Pour
+over one cup of boiling water, add one generous teaspoonful of butter.
+Cook all together until clear, take from the fire and add one
+well-beaten egg and one teaspoonful of vanilla. Serve hot.
+
+
+"BUCKWHEAT MINUTE" PUDDING
+
+Pour three cups of milk in a stew-pan, place on range and let come to
+a boil. Then stir slowly into the boiling milk 1-1/4 cups of buckwheat
+flour and 1/4 teaspoonful of salt. Keep stirring constantly until a
+thick mush. Serve at once with sugar and cream. I have never eaten
+this pudding anywhere except in "Bucks County." It is cheap, quickly
+and easily prepared and well liked by many country folk in Bucks
+County.
+
+
+PEACH TAPIOCA
+
+One cup of tapioca soaked in 1 quart of cold water several hours.
+Place in stew-pan, set on stove and cook until clear. Add sugar to
+taste and 1 pint can of peaches. Boil two or three minutes, remove
+from range and pour into the dish in which it is to be served. Stand
+aside to cool.
+
+
+AUNT SARAH'S PLAIN BOILED PUDDING
+
+One cup of beef suet chopped fine or run through a food-chopper, 1/2
+cup sour milk, 1 egg, 1 teaspoonful soda, pinch of salt. 1/2 cup
+sugar, 1 teaspoonful cinnamon, 1 cup raisins, seeded and floured.
+Flour enough to make as stiff as ordinary cake batter. Boil or steam
+in a muslin bag three hours. This is a very inexpensive and good
+pudding. Dust a small quantity of flour over suet before chopping.
+Serve with the following sauce:
+
+PUDDING SAUCE.
+
+One large tablespoonful of butter, 1 teacup water, 1/2 teacup milk,
+scant tablespoonful of flour, grated nutmeg to flavor. Sweeten to
+taste, add a pinch of salt. Cook and let cool. Beat up yolk of egg,
+add to sauce, stand on back of stove to heat, not cook. Serve hot over
+the pudding.
+
+
+APPLE TAPIOCA
+
+Pour 1 pint of cold water over 1/2 cup tapioca. Allow to stand until
+the following morning, when cook until clean. Slice 6 tart apples.
+Place in bottom of pudding dish, strew sugar over, then pour over the
+tapioca; place over this a layer of thinly sliced apples over which
+dust sugar. Place in oven and bake until the apples are cooked. Serve
+with sugar and cream. Several thin slices of lemon added before baking
+impart a fine flavor.
+
+
+STEAMED WALNUT PUDDING
+
+Place in a bowl 1/2 cup butter and 1 cup of granulated sugar. Beat to
+a cream. Add yolks of 2 eggs and 1/2 cup of syrup molasses or maple
+syrup, in which had been dissolved 1 teaspoonful baking soda. Then add
+1 cup sweet milk, alternately, with about 3-1/2 cups flour, 1/2 cup of
+walnut meats, run through food-chopper or crushed with rolling pin,
+3/4 cup of seeded raisins, 1/2 teaspoonful ground cinnamon, 1/2
+teaspoonful grated nutmeg, 1/4 teaspoonful ground cloves, a pinch of
+salt and the stiffly beaten whites of the two eggs.
+
+The batter should be placed in two empty one-pound tin coffee cans,
+about two-thirds full, covered tightly with lid and placed in a pot of
+boiling water which should be kept boiling constantly for three hours;
+when steamed the pudding should almost fill the cans. If the cans were
+well buttered and flour sifted over, the pudding when steamed may be
+easily removed to a platter. Slice and serve hot with the following
+sauce:
+
+Beat one cup of pulverized sugar to a cream with 2 heaping
+tablespoonfuls of butter. Add white of one egg (unbeaten). Beat all
+together until creamy. Add 3/4 of a teaspoonful of lemon extract and
+stand sauce in a cold place or on ice one hour before serving on
+slices of hot pudding. This is a delicious pudding.
+
+
+"CORNMEAL SPONGE" PUDDING
+
+Crumble cold corn muffins, or corn cake, a quantity sufficient to fill
+two cups. Soak in 1 quart of sweet milk three or four hours, then add
+3 well-beaten eggs, 3 tablespoonfuls of sugar and a pinch of salt.
+Beat all well together. Place in a pan and bake 1 hour in a moderately
+hot oven. Serve hot with whipped cream and sugar or with a sauce made
+by beating to a cream a heaping tablespoonful of butter, 1 cup of
+granulated sugar, 1 egg and a very little vanilla flavoring.
+
+
+MARY'S CORN STARCH PUDDING
+
+1-1/2 quarts of milk.
+5 eggs.
+2 heaping tablespoonfuls of corn starch.
+1 scant cup of sugar.
+1 teaspoonful of vanilla.
+
+Pour milk in a double boiler and place on range to cook. Moisten
+cornstarch with a little cold milk and add to remainder of the milk
+when boiling hot. Stir thoroughly, then beat yolk of eggs and sugar
+until light, stir in stiffly beaten whites and when all are mixed stir
+into the scalding milk. Let come to a boil again and add vanilla or
+almond flavoring. Pour into individual molds to cool. Serve cold with
+a spoonful of jelly or preserved strawberry with each serving.
+
+
+APPLE JOHNNY CAKE (SERVED AS A PUDDING)
+
+This is a good, cheap, wholesome pudding.
+
+1 cup corn meal.
+2 tablespoonfuls of sugar.
+1 teaspoonful of soda.
+1 tablespoonful of melted butter.
+1/4 teaspoonful of salt.
+2/3 cup flour.
+1 cup sour milk.
+
+Mix batter together as you would for cake, then add 4 pared, thinly
+sliced, tart apples to the batter. Stir all together. Bake in a quick
+oven in a bread pan and serve hot with cold cream and sugar. Raisins
+may be substituted for apples if preferred.
+
+
+A GOOD AND CHEAP "TAPIOCA PUDDING"
+
+Soak over night in cold water 3 even tablespoonfuls of pearl tapioca.
+In the morning add tapioca to one quart of milk, 3 tablespoonfuls of
+sugar, a pinch of salt. Grate nutmeg over top. Bake in a moderate oven
+about three hours, stirring occasionally.
+
+
+"GOTTERSPEISE"
+
+Partly fill an earthenware pudding dish with pieces of sponge cake or
+small cakes called "Lady Fingers;" cut up with them a few macaroons.
+Place one pint of wine over fire to heat, add to the wine the
+following mixture, composed of 1 spoonful of cornstarch mixed smooth
+with a little water, 3 yolks of eggs and 3 spoonfuls of sugar. Mix all
+together and stir until thickened. Pour the thickened mixture over the
+cake. When cooled cover with the stiffly-beaten whites of the 3 eggs,
+spread sliced almonds thickly over top and brown in oven a few
+minutes. Serve cold.
+
+
+SPANISH CREAM
+
+Half a box of Knox gelatine, 1 quart of milk, 4 eggs. Put gelatine in
+milk, let stand 1 hour to dissolve. Set over fire to boil, then add
+beaten yolks of eggs with 1 cup granulated sugar. Remove from fire
+while adding this. Stir well. Return to range and let boil. Stand
+aside to cool. Beat whites of eggs to a froth and beat into custard
+when cooled. Pour into a glass dish in which it is to be served. Stand
+in a cold place and serve with cream.
+
+
+GRAHAM PUDDING
+
+One cup of molasses, 1 egg, 1 cup sweet milk, 1/2 teaspoonful soda, 1
+teaspoonful of salt, 1 tablespoonful brown sugar, 1 cup raisins, 2-1/2
+cups Graham flour. Mix all ingredients together. Steam three hours.
+
+
+"PENNSYLVANIA" PLUM PUDDING (FOR THANKSGIVING DAY)
+
+One cup milk, 2 eggs, 1 cup molasses, 1/2 teaspoonful nutmeg, 1/2
+teaspoonful salt, 2 teaspoonfuls baking powder, 1 cup bread crumbs,
+1/2 cup corn meal, 1 cup chopped beef suet, 1/4 cup finely minced
+citron, 1 cup seeded raisins, 1/2 cup currants. Flour to make a stiff
+batter. Steam fully three hours, turn from the mold, strew chopped
+almonds over top. Serve pudding hot with sauce for which recipe is
+given.
+
+Aunt Sarah invariably served this pudding on Thanksgiving Day, and all
+preferred it to old-fashioned "English Plum Pudding."
+
+
+SAUCE FOR PUDDING.
+
+Cream together 1 cup of pulverized sugar, scant 1/2 cup of butter,
+beat whites of 2 eggs in, one at a time, and one teaspoonful of lemon
+flavoring; stand on ice a short time before serving. Serve sauce very
+cold.
+
+
+"SLICE" BREAD PUDDING
+
+Line the sides of a pudding dish holding two quarts with seven slices
+of stale bread from which crust had been removed. Beat together 3
+eggs, 3 tablespoonfuls of sugar and 3 cups of sweet milk (and add the
+juice and grated rind of one lemon, or half a grated nutmeg). Pour in
+the centre of pudding dish. With a spoon dip some of the custard over
+each slice of bread. Bake about 30 minutes and serve hot with the
+following sauce:
+
+One cup of water, 1/2 cup milk, 1 teaspoonful butter, scant
+tablespoonful of flour mixed smooth with a little water before adding
+it. Sweeten to taste, add grated nutmeg or vanilla to flavor. Cook all
+together, then add the yolk of one egg. Place on stove a minute to
+heat. Add a pinch of salt. Serve hot over the pudding in individual
+dishes.
+
+
+CEREALS--OATMEAL PORRIDGE
+
+Oatmeal to be palatable and wholesome should be thoroughly cooked,
+that is, steamed over a hot fire two hours or longer. Use a double
+boiler of agateware. Place in the upper half of the boiler about 5
+cups of water and stand directly over the hottest part of the range.
+When the water boils furiously, and is full of little bubbles (not
+before), stir into the boiling water about 2 cups of oatmeal (if
+porridge is liked rather thick), and about 1 teaspoonful of salt.
+(Tastes differ regarding the thickness of porridge.) Let stand
+directly on the front of the range, stirring only enough to prevent
+scorching, and cook ten minutes, then stand upper part of double
+boiler over the lower compartment, partly filled with boiling water;
+cover closely and let steam from two to three hours. In order to have
+the oatmeal ready to serve at early breakfast the following morning,
+put oatmeal on to cook about five o'clock in the evening, while
+preparing supper, and allow it to stand and steam over boiling water
+until the fire in the range is dampened off for the night. Allow the
+oatmeal to stand on range until the following morning, when draw the
+boiler to front part of range, and when breakfast is ready (after
+removing top crust formed by standing), turn the oatmeal out on a dish
+and serve with rich cream and sugar, and you will have a good,
+wholesome breakfast dish with the flakes distinct, and a nutty flavor.
+Serve fruit with it, if possible. A good rule for cooking oatmeal is
+in the proportion of 2-1/2 cups of water to 1 cup of oatmeal.
+
+The cereals which come ready prepared are taking the place of the
+old-time standby with which mothers fed their growing boys. If you
+wish your boys to have muscle and brawn, feed them oats. To quote an
+old physician, "If horses thrive on oats, why not boys who resemble
+young colts?"
+
+For example, look at the hardy young Scot who thrives and grows hearty
+and strong on his oatmeal "porritch." Chopped almonds, dates or figs
+may be added to oatmeal to make it more palatable. Use cup measuring
+1/2 pint for measuring cereals as well as every other recipe calling
+for one cup in this book.
+
+
+COOKED RICE
+
+Boil 1 cup of whole, thoroughly cleansed, uncoated rice in 3 quarts of
+rapidly boiling water (salted) about 25 minutes, or until tender,
+which can be tested by pressing a couple of grains of rice between the
+fingers. Do not stir often while boiling. When the rice is tender turn
+on to a sieve and drain; then put in a dish and place in the oven, to
+dry off, with oven door open, when the grains should be whole, flaky,
+white and tempting, not the soggy, unappetizing mass one often sees.
+Serve rice with cream and sugar. Some prefer brown sugar and others
+like crushed maple sugar with it. Or rice may be eaten as a vegetable
+with salt and butter. Rice is inexpensive, nutritious and one of the
+most easily digested cereals, and if rightly cooked, an appetizing
+looking food. It is a wonder the economical housewife does not serve
+it oftener on her table in some of the numerous ways it may be
+prepared. As an ingredient of soup, as a vegetable, or a pudding,
+croquettes, etc., the wise housekeeper will cook double the amount of
+rice needed and stand half aside until the day following, when may be
+quickly prepared rice croquettes, cheese balls, etc. On the day
+following that on which rice has been served, any cold boiled rice
+remaining may be placed in a small bake dish with an equal quantity of
+milk, a little sugar and flavoring, baked a short time in oven and
+served with a cup of stewed, seeded raisins which have slowly steamed,
+covered with cold water, on the back of the range, until soft and
+plump.
+
+
+CORN MEAL MUSH
+
+Place on the range a cook-pot containing 9 cups of boiling water (good
+measure). Sift in slowly 2 cups of yellow granulated corn meal,
+stirring constantly while adding the meal, until the mixture is smooth
+and free from lumps. Add 1-1/4 level teaspoonfuls of salt and 1/4
+teaspoonful of sugar, and cook a short time, stirring constantly, then
+stand where the mush will simmer, or cook slowly for four or five
+hours.
+
+Serve hot, as a porridge, adding 1/2 teaspoonful of butter to each
+individual bowl of hot mush and serve with it cold milk or cream.
+Should a portion of the mush remain after the meal, turn it at once,
+while still hot, in an oblong pan several inches in depth, stand until
+quite cold. Cut in half-inch slices, sift flour over each slice and
+fry a golden brown in a couple tablespoonfuls of sweet drippings and
+butter. Or dip slices of mush in egg and bread crumbs and fry brown in
+the same manner. Some there are who like maple syrup or molasses
+served with fried mush.
+
+This proportion of corn meal and water will make porridge of the
+proper consistency and it will be just right to be sliced for frying
+when cold. Long, slow cooking makes corn meal much more wholesome and
+palatable, and prevents the raw taste of cornmeal noticeable in mush
+cooked too quickly. The small quantity of sugar added is not noticed,
+but improves the flavor of the mush.
+
+
+MACARONI
+
+In early spring, when the family tire of winter foods and it is still
+too early for vegetables from the home garden, and the high price of
+early forced vegetables in the city markets prevent the housewife, of
+limited means from purchasing, then the resourceful, economical
+housewife serves macaroni and rice in various ways and makes
+appetizing dishes of the fruits she canned and preserved for Winter
+use, combined with tapioca and gelatine. Milk and eggs tide her over
+the most difficult time of the year for young, inexperienced cooks.
+When the prices of early vegetables soar beyond the reach of her
+purse, then she should buy sparingly of them and of meat, and
+occasionally serve, instead, a dish of macaroni and cheese, or rice
+and cheese, and invest the money thus saved in fruit; dried fruits, if
+fresh fruits are not obtainable.
+
+Macaroni is such a nutritious food that it should be used frequently
+by the young housewife as a substitute for meat on the bill of fare.
+Also occasionally serve a dish of baked beans or a dish composed of
+eggs, or milk combined with eggs, instead of the more expensive meat
+dish, all equally useful as muscle-builders, and cheaper than meat.
+The wise housewife will learn which foods furnish heat for the body
+and those which produce fat and energy, and those which are
+muscle-builders, and endeavor to serve well-balanced meals of the
+foods belonging to the three classes and thus with fruit and
+vegetables she will make wise provision for her family.
+
+
+BAKED MACARONI AND CHEESE
+
+Put 2 cups or 1/2 pound of macaroni (either the long sticks broken in
+pieces or the "elbow" macaroni, as preferred) in a kettle holding
+several quarts of rapidly boiling, salted water, and cook about 25
+minutes, or until tender. Drain in a colander and allow cold water to
+run over it for several seconds. This prevents the macaroni sticking
+together. Place the macaroni in a buttered baking dish and pour over a
+hot "cream sauce" composed of 1 cup of milk and 1 cup of water, 2
+tablespoonfuls of flour, 2 even tablespoonfuls of butter and a pinch
+of salt. (Too much salt is apt to curdle the milk.) Spread over the
+top of macaroni about 3 tablespoonfuls of grated cheese, or, if
+preferred, sprinkle over the top 3 tablespoonfuls of well-seasoned
+dried bread crumbs and small bits of butter. Stand the bake-dish
+containing the macaroni in a hot oven ten or fifteen minutes, until
+lightly browned on top. Serve hot in the dish in which it was baked.
+Stewed tomatoes are a nice accompaniment to this dish. Double the
+quantity of macaroni may be cooked at one time and a part of it kept
+on ice; the following day serve in tomato sauce, thus utilizing any
+left-over tomatoes.
+
+The macaroni may be cooked while the housewife is using the range,
+early in the morning. Drain the macaroni in a colander and stand aside
+in a cool place. It may be quickly prepared for six o'clock dinner by
+pouring over a hot cream sauce and grated cheese and quickly browning
+in the oven.
+
+Or the macaroni, when cooked tender in salt water, may be quickly
+served by pouring over it a hot cream sauce, before the macaroni has
+become cold. Serve at once.
+
+Housewives should be particular when buying macaroni to get a brand
+made from good flour.
+
+
+CAKES--CAKE-MAKING
+
+Sift flour and baking powder together several times before adding to
+cake batter. Aunt Sarah usually sifted flour and baking powder
+together four times for cakes. Flour should always be sifted before
+using. Baking powder should be sifted through the flour dry. Salaratus
+(or baking soda) should, usually, be dissolved before using in a
+teaspoonful of hot water, unless stated otherwise. Cream of tartar
+should be sifted with the flour. Flour should be added gradually and
+batter stirred as little as possible afterwards, unless directions are
+given to the contrary. Much beating after flour has been added is apt
+to make cake tough. Cake will be lighter if baked slowly at first
+After it has raised increase heat slowly so it will brown nicely on
+top. The batter, if heated slowly, will rise evenly. This does not
+mean a cool oven. To prevent cakes sticking to pans, grease pans well
+with lard, and sift a little flour lightly over pan. Use baking powder
+with sweet milk. Saleratus is always used with sour milk. Use 1
+teaspoonful of saleratus to 1 pint of sour milk. Cream of tartar and
+saleratus combined may be used with sweet milk instead of baking
+powder. One heaping teaspoonful of Royal baking powder is equivalent
+to 1 teaspoonful of cream of tartar and 1/2 teaspoonful of saleratus
+combined. Either baking powder or a combination of saleratus and cream
+of tartar may be used in a cake in which sweet milk is used. Usually
+take 1-1/2 to 2 scant teaspoonfuls of baking powder to two cups of
+flour. Saleratus should be used alone with sour milk. Put baking
+molasses in a stew-pan over fire and allow it to just come to boil;
+cool before using it. It will not sour as quickly in warm weather, and
+the cake baked from it will have a better flavor. The cup used in
+measuring ingredients for cakes holds exactly one-half pint. All cakes
+are improved by the addition of a pinch of salt. When lard is used
+instead of butter, beat to a cream and salt well. In mixing cakes,
+beat butter and sugar together until light and creamy, then add the
+beaten yolks of eggs, unless stated otherwise as for angel cake, etc.,
+then the flavoring, then mix in the flour and liquid alternately. The
+baking powder, flour and salt should have been sifted together three
+or four times before being added. Lastly, fold in lightly the stiffly
+beaten whites of eggs. Fruit well dredged with flour should be added
+last, if used. Cool the oven if too hot for baking cakes by placing a
+pan containing cold water in the top rack of oven. Sponge cake
+particularly is improved by doing this, as it makes the cake moist.
+Stir sponge cake as little as possible after adding flour, as too much
+stirring then will make cake tough. Sift flour several times before
+using for sponge cake, as this causes the flour to become lighter.
+Layer cake, and most small cakes, require a quick oven. The oven door
+should not be opened for 12 minutes after cake has been placed in
+oven. Rich cakes, loaf cakes and fruit cakes must bake long and
+slowly. The richer the cake, the slower the heat required in baking.
+To test the oven, if the hand can bear the heat of the oven 20 or 25
+seconds, the oven then is the right temperature. After placing a loaf
+cake in oven do not open the oven door for 20 minutes. If oven be not
+hot enough, the cake will rise, then fall and be heavy. Angel cake,
+sunshine cake and sponge cake require a moderate oven.
+
+Raisins and dried currants should be washed and dried before using in
+cake. All fruit should be dredged with flour before being added to
+cake. Citron may be quickly and easily prepared by cutting on a slaw
+cutter or it may be grated before being added to cake. When a recipe
+calls for butter the size of an egg it means two tablespoonfuls. A
+tablespoonful of butter, melted, means the butter should be measured
+first, then melted. Aunt Sarah frequently used a mixture of butter and
+lard in her cakes for economy's sake, and a lesser quantity may be
+used, as the shortening quality of lard is greater than that of
+butter. When substituting lard for butter, she always beat the lard to
+a cream before using it and salt it well. If raisins and currants are
+placed in oven of range a few minutes to become warmed before being
+added to cake, then rolled in flour, they will not sink to bottom of
+cake when baked.
+
+
+FRAU SCHMIDT'S LEMON CAKE
+
+1-1/2 cups sugar.
+1/2 cup butter and lard.
+3 small eggs or 2 large ones.
+1/2 cup sweet milk.
+2 cups flour.
+1/2 teaspoonful saleratus.
+1 teaspoonful cream of tartar.
+Grated yellow rind and juice of half a lemon.
+
+Beat sugar and butter to a cream and add the yolks of eggs. Add the
+milk, then the flour and cream of tartar and saleratus; and the
+flavoring. Lastly, the stiffly-beaten whites of eggs.
+
+This makes one loaf cake. The original of this recipe was a very old
+one which Frau Schmidt had used many years. Every ingredient in the
+old recipe was doubled, except the eggs, when five were used. Mary
+thought this cake fine and from the recipe, when she used half the
+quantity of everything, she baked a fine loaf cake, and from the
+original recipe was made one good sized loaf and one layer cake.
+Thinly sliced citron added to this cake is a great improvement.
+
+
+FINE "KRUM KUCHEN"
+
+One cup sugar, 1/2 cup butter and lard, mixed; 2 cups flour and 2
+teaspoonfuls of baking powder, 2 eggs, 1/2 cup sweet milk.
+
+Crumb together with the hands the sugar, butter, flour and baking
+powder sifted together. Take out 1/2 cup of these crumbs to be
+scattered over top of cake. To the remainder add the yolks of the
+eggs, well beaten, and the sweet milk, and lastly the stiffly beaten
+whites of eggs. Put the mixture in a well-greased pan (a deep custard
+pie tin will answer), scatter the half cup of crumbs reserved over top
+of cake and bake about 3/4 of an hour in a rather quick oven. When
+cake is baked, sprinkle over 1 teaspoonful of melted butter and dust
+top with cinnamon.
+
+
+AUNT SARAH'S "QUICK DUTCH CAKES"
+
+She creamed together 1 cup of sugar, 1 tablespoonful of lard, 1
+tablespoonful of butter and added 1-1/2 cups of luke-warm milk. Add 3
+cups flour (good measure), sifted with three scant teaspoonfuls of
+baking powder. Add a half cup of raisins, seeded and cut in several
+pieces, if liked, but the cakes are very good without. Spread in two
+pans and sprinkle sugar and cinnamon on top and press about five small
+dabs of butter on top of each cake. Put in oven and bake at once.
+These are a very good substitute for "raised Dutch cakes," and are
+much more quickly and easily-made and, as no eggs are used, are quite
+cheap and very good.
+
+
+A RELIABLE LAYER CAKE
+
+1-1/4 cups granulated sugar.
+3 eggs.
+1/2 cup butter and lard mixed. (Use all butter if preferred.)
+1/2 cup sweet milk.
+2 cups flour sifted with 2 teaspoonfuls Royal baking powder.
+
+Cream together sugar and shortening. Add yolks of eggs, beating well,
+as each ingredient is added. Then add milk and flour alternately, and
+lastly the stiffly beaten white of eggs. Stir all together. Bake in
+two square layer pans, and put together with chocolate or white icing.
+Or ice the cakes when cold and cut in squares.
+
+
+BOILED ICING
+
+Boil together 1 cup of granulated sugar and 5 tablespoonfuls boiling
+water ten or twelve minutes, or until a small quantity dropped from
+spoon spins a thread. Stir this into the stiffly-beaten white of one
+egg until thick and creamy. Flavor with lemon, almond or vanilla
+flavoring and spread on cake. Dip knife in hot water occasionally when
+spreading icing on cake.
+
+A delicious icing is composed of almonds blanched and pounded to a
+paste. Add a few drops of essence of bitter almonds. Dust the top of
+the cake lightly with flour, spread on the almond paste and when
+nearly dry cover with ordinary icing. Dry almonds before pounding them
+in mortar, and use a small quantity of rose water. A few drops only
+should be used of essence of bitter almonds to flavor icing or cake. A
+pinch of baking powder added to sugar when making boiled icing causes
+the icing to become more creamy, or add a pinch of cream of tartar
+when making boiled icing. Or, when a cake iced with "boiled icing" has
+become cold, spread on top of icing unsweetened, melted chocolate.
+This is a delicious "cream chocolate icing."
+
+
+A DELICIOUS "SPICE LAYER CAKE"
+
+2 cups light brown sugar.
+1 cup chopped raisins.
+2 eggs.
+1 cup sour milk.
+1/2 cup butter.
+2 cups flour.
+1 teaspoonful each of soda, cloves, cinnamon, allspice and
+a little grated nutmeg.
+
+Cream sugar and butter together, add yolks of eggs, then the sour
+milk in which the soda has been dissolved, flour and spices, and
+lastly stir in the stiffly beaten white of eggs. Bake in two-layer
+pans.
+
+
+ICING
+
+Two cups sugar, 3/4 cup of milk or cream, 2 tablespoonfuls of butter.
+Boil until it forms a soft ball when a small quantity is dropped in
+water, and flavor with vanilla. Beat until cold and spread between
+layers of cake. Also on top and sides.
+
+
+AN INEXPENSIVE COCOA CAKE
+
+This is a decidedly good cake and no eggs are required. Cream together
+1 cup brown sugar, 1/4 cup butter. Add 1 cup of sour milk, 1-3/4 cups
+flour, then sift over 1-1/2 tablespoonfuls of cocoa. Add 1 level
+teaspoonful saleratus, dissolved in a little of the sour milk, and 1
+teaspoonful vanilla. Bake in a small loaf. Use the following icing:
+
+1/4 cup of grated chocolate, 3/4 cup milk, 1/2 cup sugar, boiled
+together until thick, and spread on cake.
+
+
+AUNT SARAH'S WALNUT GINGERBREAD
+
+1/2 cup of New Orleans molasses.
+1 cup of light brown sugar.
+1/2 cup of shortening (composed of butter, lard and sweet
+drippings).
+1/2 teaspoonful of ginger, cinnamon and cloves each.
+2 teaspoonfuls of baking soda (saleratus), sifted with 3-1/2
+cups flour.
+1 cup boiling water.
+2 eggs.
+
+Beat to a cream the sugar and shortening in a bowl; add molasses, then
+pour over all one cup of boiling water. Beat well. Add flour, soda and
+spices, all sifted together. Beat into this the two unbeaten eggs (one
+at a time), then add about 3/4 of a cup of coarsely chopped _black
+walnut_ meats or the same quantity of well-floured raisins may be
+substituted for the walnut meats.
+
+The cakes may be baked in muffin pans. In that case fill pans about
+two-thirds full. The above quantity makes eighteen. They can also be
+baked in a pan as a loaf cake. This cake is excellent, and will keep
+fresh several days. These cakes taste similar to those sold in an
+Atlantic City bake-shop which have gained a reputation for their
+excellence.
+
+
+AUNT SARAH'S "GERMAN CRUMB CAKES" BAKED IN CRUSTS
+
+3 cups flour.
+2-1/2 heaping teaspoonfuls baking powder.
+2 cups sugar (soft A or light brown).
+1/2 cup lard and butter mixed.
+2 eggs.
+1 cup sweet milk.
+Pinch of salt.
+Flavoring--vanilla or grated orange rind.
+
+Line three small pie tins with pie crust. Sift together into a bowl
+the flour and baking powder and add light brown or A sugar, and the
+butter, lard and salt. Rub this all together with the hands until well
+mixed and crumbly. Take out 1 cupful of these crumbs and stand aside.
+Add to the rest of the mixture the yolks of eggs, whites being beaten
+separately and added last. Add slowly 1 cup of sweet milk. Mix it in
+gradually until the mixture is creamed, then add a small quantity of
+grated orange peel, lemon or vanilla flavoring. Lastly, stir in the
+stiffly beaten whites of eggs. Pour the mixture into each one of the
+three unbaked crusts, then sprinkle the cup of crumbs thickly over the
+tops. Bake in a moderate oven. These are very good, cheap cakes for
+breakfast or lunch.
+
+
+"SOUR CREAM" MOLASSES CAKE
+
+1/2 cup molasses.
+1 cup sugar.
+1/2 cup thick sour cream.
+1/2 cup sour milk.
+1/2 cup finely chopped peanuts.
+1 egg.
+1 teaspoonful soda dissolved in little hot water.
+2-3/4 cups flour.
+1 cup seeded raisins.
+
+Mix together like ordinary cake. Bake in a fruit cake pan in a slow
+oven about forty minutes. This excellent cake requires no shortening,
+as cream is used.
+
+
+ECONOMY CAKE
+
+1 egg.
+1 cup sweet milk.
+1 cup granulated sugar.
+2 cups flour.
+1/4 cup butter.
+2 teaspoonfuls baking powder.
+
+Cream together sugar and yolk of egg, then beat into this mixture the
+butter and add the milk. Then stir the flour, a small quantity at a
+time, into the mixture, keeping it smooth and free from lumps. Add the
+stiffly beaten white of egg. Use any flavoring or spice preferred.
+Bake in a quick oven.
+
+This is not simply a very cheap cake, but a decidedly good one, and
+made from inexpensive materials. Follow the recipe exactly or the cake
+may be too light and too crumbly if too much baking powder is used, or
+heavy if too much butter is used. By varying the flavor and baking in
+different forms it is as good as a number of more expensive recipes.
+It makes three layers of any kind of layer cake, or bake in Gem pans.
+
+
+GINGER CAKE
+
+1/2 cup brown sugar.
+1 egg.
+1/2 cup lard.
+2 large cups flour.
+1/2 cup New Orleans molasses.
+1 tablespoonful of ginger.
+1 teaspoonful soda dissolved in half cup lukewarm water.
+
+Beat sugar and lard to a cream, then beat in the yolk of egg, molasses
+and flour and soda dissolved in water. Lastly, add the stiffly-beaten
+white of egg. Bake 45 minutes in hot oven.
+
+
+A VERY ECONOMICAL GERMAN CLOVE CAKE
+
+Place in a stew-pan the following ingredients:
+
+1 cup brown sugar.
+1 cup cold water.
+2 cups seeded raisins.
+1/3 cup sweet lard, or a mixture of lard and butter.
+1/4 grated nutmeg.
+2 teaspoonfuls cinnamon.
+1/2 teaspoonful ground cloves.
+Pinch of salt.
+
+Boil all together three minutes. When cold add I teaspoonful of soda
+dissolved in a little hot water. Add about 1-3/4 cups flour sifted
+with 1/2 teaspoonful of baking powder. Bake in a loaf in a moderately
+hot oven about thirty minutes. This cake is both good and economical,
+as no butter, eggs or milk are used in its composition. The recipe for
+making this excellent, cheap cake was bought by Aunt Sarah at a "Cake
+and Pie" sale. She was given permission to pass it on.
+
+ICING.
+
+1 small cup pulverized sugar.
+2 tablespoonfuls of cocoa.
+
+Mix smooth with a very little boiling water. Spread over cake.
+
+
+CAKE ICING FOR VARIOUS CAKES
+
+Cook together 2 cups of granulated sugar, 1-1/4 cups of water a little
+less than 12 minutes. Just before it reaches the soft ball stage, beat
+in quickly 25 marshmallows; when dissolved and a thick, creamy mass,
+spread between layers and on top of cake.
+
+This is a delicious creamy icing when made according to directions. If
+sugar and water be cooked one minute too long, the icing becomes
+sugary instead of creamy. One-half the above quantity will ice the top
+of a cake nicely.
+
+
+MARY'S RECIPE FOR "HOT MILK" SPONGE CAKE
+
+For this cake was used:
+
+2 cups granulated sugar.
+4 eggs.
+2-1/8 cups flour.
+1-1/2 teaspoonfuls of baking powder.
+1 cup boiling hot milk.
+
+Separate the eggs, place yolks in a bowl, add the sugar and beat until
+creamy.
+
+Add the stiffly beaten whites of eggs alternately with the sifted
+flour and baking powder; lastly add the cup of boiling hot milk;
+should the milk not be rich, add one teaspoon of butter to the hot
+milk. The cake batter should be thin as griddle cake batter, pour into
+a tube pan and place at once in a _very moderate_ oven; in about 15
+minutes increase the heat and in about 25 minutes more the cake, risen
+to the top of pan, should have commenced to brown on top.
+
+Bake from 15 to 20 minutes more in a moderately hot oven with steady
+heat; when baked the top of the cake should be a light fawn color and
+texture of cake light and fine grained.
+
+Mary was told by her Aunt that any sponge cake was improved by the
+addition of a teaspoon of butter, causing the sponge cake to resemble
+pound cake in texture.
+
+
+CHEAP "MOLASSES GINGER BREAD"
+
+1 cup New Orleans molasses.
+1 cup sugar.
+1/2 cup shortening (lard and butter mixed).
+1 cup hot water.
+1 large teaspoonful soda dissolved in the one cup of hot water.
+1 teaspoonful of ginger.
+1/2 teaspoonful of cinnamon.
+1 quart of flour.
+
+Stir sugar and shortening together. Add molasses, beat all thoroughly,
+then add hot water and flour. Stir hard. Bake in two layer pans in
+quick oven about 30 minutes. Use cake while fresh.
+
+
+AUNT SARAH'S EXTRA FINE LARGE SPONGE CAKE
+
+2 cups granulated sugar.
+2-1/4 cups of flour.
+3/4 cup of boiling water.
+4 large eggs.
+2 even teaspoonfuls baking powder.
+1 teaspoonful lemon juice.
+
+Put whites of eggs in a large mixing bowl and beat very stiff. Add
+sugar (sifted 3 times), then add the well-beaten yolks, flour (sifted
+3 times with baking powder), add lemon juice. Lastly, add the hot
+water. Bake about 50 minutes in a tube pan in a moderately hot oven
+with a steady heat. Stand a pan of hot water in the upper rack of oven
+if the oven is quite hot. It improves the cake and causes it to be
+more moist. This is an excellent sponge cake and easily made, although
+the ingredients are put together the opposite way cakes are usually
+mixed, with the exception of angel cake. When this cake was taken from
+oven, powdered sugar was sifted thickly over the top. Use cup holding
+1/2 pint, as in all other cake recipes.
+
+
+ANGEL CAKE--AUNT SARAH'S RECIPE
+
+Mary was taught by her Aunt, when preparing a dish calling for yolks
+of eggs only, to place the white of eggs not used in a glass jar which
+she stood in a cold place or on ice. When she had saved one even
+cupful she baked an angel cake over the following recipe:
+
+One heaping cup of pulverized sugar (all the cup will hold), was
+sifted 8 times. One cup of a mixture of pastry flour and corn starch
+(equal parts) was also sifted 8 times. The whole was then sifted
+together 4 times. The one cupful of white of eggs was beaten very
+stiff. When about half beaten, sprinkle over the partly-beaten eggs
+one scant teaspoonful of cream of tartar, then finish beating the
+whites of eggs. Flavor with almond or vanilla. Then carefully sift
+into the stiffly beaten whites of eggs sugar, flour and corn starch.
+Fold into the whites of eggs rather than stir. Aunt Sarah always baked
+this cake in a small, oblong bread pan. This cake should be baked in a
+_very_ moderate oven, one in which the hand might be held without
+inconvenience while counting one hundred; the oven should be just hot
+enough for one to know there was fire in the range. Do not open the
+oven door for 15 minutes, then increase the heat a little; if not too
+hot, open the oven door a moment to cool and bake slowly for about 55
+minutes.
+
+
+AUNT SARAH'S GOOD AND CHEAP "COUNTRY FRUIT CAKE"
+
+1 cup butter and lard, mixed.
+4 eggs.
+1 cup New Orleans molasses.
+1 cup sour milk.
+1 pound dried currants.
+1/4 pound thinly sliced citron.
+2 teaspoonfuls baking soda.
+4 cups flour.
+2 pounds raisins, seeded.
+
+A little grated nutmeg, ginger, cinnamon and a very small quantity of
+cloves.
+
+Bake in one large fruit cake pan or in two good sized pans about 1-3/4
+hours. This cake should not be kept as long a time as a more expensive
+fruit cake, but may be kept several weeks. This was Aunt Sarah's best
+recipe for an excellent, inexpensive fruit cake.
+
+
+A "SPONGE CUSTARD" CAKE
+
+4 eggs.
+2 cups granulated sugar.
+3 cups flour.
+1 teaspoonful baking soda.
+1 cup cold water.
+Juice of 1 lemon.
+2 teaspoonfuls of cream of tartar and pinch of salt.
+
+Beat eggs well, then sift in sugar and half of flour in which cream of
+tartar has been mixed. Dissolve the soda in a little water and add
+also the lemon juice and lastly add the balance of flour. Bake in
+layer cake pans two inches deep.
+
+
+CUSTARD
+
+Boil 1 pint of sweet milk and add to it, stirring constantly, the
+following mixture: Two tablespoonfuls corn starch, mixed with a little
+water before boiling, 1 cup of sugar and 1 well-beaten egg. Allow all
+to cook a few minutes in a double boiler about 15 minutes. Split the
+sponge cakes when baked and put custard between when cooled.
+
+
+GRANDMOTHER'S EXCELLENT "OLD RECIPE" FOR MARBLE CAKE
+
+LIGHT PART.
+
+1-3/4 cups granulated sugar.
+1 scant cup butter or a mixture of butter and lard.
+Whites of 6 eggs.
+1 cup milk.
+3 scant cups flour sifted with 2 teaspoons of baking powder.
+Flavor with essence of lemon.
+
+DARK PART.
+
+Yolks of 4 eggs.
+1/2 cup of a mixture of butter and lard.
+3/4 cup milk (scant measure).
+1/2 cup brown sugar.
+1 tablespoon of molasses.
+2 tablespoons of cinnamon.
+1 tablespoon of cloves.
+
+One cup or a little more flour sifted with one teaspoon of baking
+powder. Place spoonfuls of the dark and light batter alternately in a
+cake pan until all has been used.
+
+Bake in a moderately hot oven from 45 to 50 minutes.
+
+From this recipe may be made two good sized cakes.
+
+I should advise using one-half the quantity for both dark and light
+part of cake called for in recipe, which would make one good sized
+cake. Should this whole recipe be used, the cake baked from it would
+be of the size of a very large fruit cake.
+
+
+MARY'S MOLASSES CAKES
+
+She creamed together 1 cup of light brown sugar and 2 tablespoonfuls
+of butter. Then added 1 cup of New Orleans molasses. The molasses had
+been allowed to come to a boil, then cooled.
+
+She sifted into the mixture 4 cups of flour alternately with 1 cup of
+sweet milk in which 2 even teaspoonfuls of soda had been dissolved.
+She beat all well together, then added yolk of one large egg, and
+lastly the stiffly beaten white of the egg. Beat the mixture again and
+bake in 2 square layer cake pans in a hot oven about 25 minutes. This
+is an excellent cake if directions are closely followed.
+
+
+CHOCOLATE ICING FOR MOLASSES CAKE.
+
+Boil 1 scant half cup water with 1 cup sugar until it spins a thread,
+or forms a soft, firm ball in cold water. Pour slowly over the stiffly
+beaten white of egg, beating while it is being poured. Melt 2 squares
+or 2 ounces of unsweetened chocolate by standing the bowl containing
+it in hot water. Add 1 teaspoonful hot water to chocolate. Stir the
+egg and sugar mixture slowly into the melted chocolate. Beat until
+stiff enough to spread on cake.
+
+
+HICKORY NUT CAKE
+
+1-1/2 cups sugar.
+1/2 cup butter.
+3/4 cup milk.
+Whites of 4 eggs.
+1 cup hickory nut meats, chopped.
+2 cups flour sifted with 2 teaspoonfuls baking powder.
+
+Mix together as ordinary cake. Bake in a loaf.
+
+
+"LIGHT BROWN" SUGAR CAKE
+
+Three cupfuls of light brown sugar, 1/2 cup of sweet lard and yolk of
+one egg creamed together until light. Then add 1-1/2 cups sour milk
+alternately with 4 cups of flour and 1-1/2 teaspoonfuls of cinnamon;
+1-1/2 teaspoonfuls of ginger, 1/2 teaspoonful of cloves and half of a
+grated nutmeg, 1 tablespoonful of thinly shaved or grated citron is an
+improvement to cake, but may be omitted. Beat all together, then add 1
+teaspoonful of soda dissolved in a small quantity of the sour milk.
+Lastly, add the stiffly beaten white of one egg and one cup seeded
+raisins dredged with a little flour. Put the cake batter in a large,
+well-greased fruit cake pan, lined with paper which had been greased
+and a trifle of flour sifted over, and bake in an oven with a steady
+heat about one hour and fifteen minutes. This is a very good,
+_inexpensive_ cake and will keep moist some time if kept in a tin cake
+box. The fruit might be omitted, but it improves the cake.
+
+
+"ANGEL FOOD" LAYER CAKE
+
+1 cup and 2 tablespoonfuls granulated sugar.
+1-1\2 cups flour.
+1 cup and 2 tablespoonfuls scalded milk.
+3 teaspoonfuls baking powder.
+Pinch of salt.
+Whites of 2 eggs.
+
+Place milk in top part of double boiler and heat to boiling point.
+Sift dry ingredients together four times and then pour in the hot milk
+and stir well together. Lastly, add the stiffly beaten whites of eggs.
+Fold them in lightly, but do not beat. The batter will be quite thin.
+Do not grease the tins. No flavoring is used. Bake in two square layer
+tins, put together with any icing preferred. Bake in a moderate oven.
+This is a good, economical cake to bake when yolks of eggs have been
+used for other purposes.
+
+
+MARY'S CHOCOLATE CAKE
+
+One-half cup of brown sugar, 1/2 cup of sweet milk and 1/2 cup of
+grated, unsweetened chocolate. Boil all together until thick as cream;
+allow it to cool.
+
+Mix 1/2 cup of butter with 1/2 cup of brown sugar. Add two beaten
+eggs, 2/3 of a cup of sweet milk and vanilla flavoring to taste. Beat
+this into the boiled mixture and add 2 cups of flour sifted with 2
+teaspoonfuls of baking powder. Bake in three layers and put together
+with chocolate icing, or cocoa filling.
+
+
+COCOA FILLING.
+
+1-1/2 cups pulverized sugar.
+1 tablespoonful butter, melted.
+2-1/2 tablespoonfuls cocoa.
+
+Place all the ingredients in a bowl and mix to a smooth paste with
+cold coffee. Flavor with vanilla and spread on cake. This cocoa
+filling should not be boiled.
+
+
+A CHEAP ORANGE CAKE
+
+2 eggs.
+1-1/2 cupfuls sugar.
+1 large tablespoonful butter.
+1 cup milk.
+2 cups flour sifted with 2 teaspoonfuls baking powder.
+Juice and grated yellow rind of half an orange.
+
+Bake in moderate oven in loaf or layers. If a loaf cake, ice top and
+sides with the following icing:
+
+1-1/2 cupfuls pulverized sugar, 1 tablespoonful warm water and grated
+rind and juice of half an orange. Mix all together to a cream and
+spread over cake.
+
+
+FRAU SCHMIDT'S MOLASSES CAKE
+
+1 pint of New Orleans molasses.
+3/4 cup butter and lard, mixed.
+4 eggs.
+1 cup sour milk
+2 good teaspoonfuls soda.
+4 cups flour.
+Grated rind of 1 orange.
+
+Bake in a long dripping pan, cut out in square pieces, or it may be
+baked in a large pan used for fruit cake. It will fill two medium
+sized cake pans.
+
+
+APPLE SAUCE CAKE
+
+1/4 cup butter (generous measure).
+1 cup light brown sugar.
+1 cup apple sauce (not sweetened).
+1 level teaspoonful soda.
+2 cups flour.
+1 teaspoonful cinnamon.
+1/2 teaspoonful cloves.
+1 small nutmeg, grated.
+Pinch of salt.
+1 cup raisins.
+
+Cream together butter, sugar and spices. Add apple sauce and flour.
+(Dissolve the soda in apple sauce.) Add a cup of seeded raisins or
+raisins and currants, if preferred. This recipe may be doubled when it
+makes a very good, cheap fruit cake, as no eggs are required, and it
+both looks and tastes like a dark fruit cake.
+
+
+ICING.
+
+One cup pulverized sugar, piece of butter size of a walnut. Moisten
+with a little water and spread on cake.
+
+
+"SCHWARZ" CAKE
+
+This delicious black chocolate or "Schwarz" cake, as Aunt Sarah called
+it, was made from the following recipe:
+
+1-1/2 cups of sugar.
+1/2 cup butter.
+1/2 cup sweet milk.
+1 even teaspoon of soda (saleratus).
+3 eggs.
+1 teaspoonful of vanilla.
+2 cups flour.
+1-1/2 teaspoon of Royal baking powder.
+
+Before mixing all the above ingredients place in a stewpan on the
+range 1/2 cup of grated chocolate and 1/2 cup sweet milk; allow them
+to come to a boil, then stand this mixture aside to cool and add to
+the cake mixture later.
+
+Cream together sugar and butter, add yolk of eggs; soda dissolved in
+the milk, then add flour and baking powder sifted together alternately
+with the stiffly beaten white of eggs. Then beat in last the
+chocolate and milk mixture which has cooled. Bake in layer cake pans.
+
+Use the following chocolate filling:
+
+1/2 cup sugar.
+1/2 cup milk.
+Yolk of one egg.
+1/2 teaspoon of corn starch (good measure).
+1/4 cake of Baker's unsweetened chocolate.
+
+Boil all together until quite thick and spread between layers of cake.
+
+
+APPLE CREAM CAKE
+
+2 cups Sugar.
+2 tablespoonfuls butter.
+1 cup sweet milk.
+3 cups flour.
+3 eggs.
+2 teaspoonfuls Royal baking powder.
+
+Add the stiffly beaten whites of eggs last and bake in two layers.
+Flavor with lemon or vanilla.
+
+
+APPLE CREAM FILLING FOR CAKE.
+
+Beat white of 1 egg very stiff. Add 1 cup of granulated sugar and beat
+well. Quickly grate one raw apple into the egg and sugar, add the
+juice of 1/4 lemon and beat 20 minutes, when it will be light and
+foamy. This icing is soft and creamy. Coarsely chopped nut meats may
+be added if liked. Cake must be eaten with a fork, but is delicious.
+
+
+A "HALF POUND" CAKE
+
+Cream together 1/2 pound of sugar and 1/2 pound of butter. Beat into
+this the eggs separately, until five eggs have been used. Add flour
+and 1 small teaspoonful of baking powder. Bake in a moderate oven
+about 55 minutes; 1/2 pound of flour is used in this cake. This cake
+is extra fine.
+
+A DELICIOUS ICING (NOT CHEAP).
+
+Stir to a cream a half cup butter, 1-1/2 cups pulverized sugar, 1
+tablespoonful milk and 1 teaspoonful vanilla. It is then ready to use
+for icing a cake.
+
+
+COCOANUT LAYER CAKE
+
+2 cups sugar.
+1/2 cup butter and lard, mixed.
+3 eggs (yolks only).
+1 cup milk.
+3 cups flour, sifted several times with the
+2 teaspoonfuls cream of tartar and 1 teaspoonful soda (saleratus).
+
+Mix like an ordinary cake.
+
+
+THE FILLING.
+
+To the stiffly beaten whites of 3 eggs add 1 cup of pulverized sugar.
+Spread this on each one of the layers of the cake and on top. Strew a
+half of a grated cocoanut over. To the other half of grated cocoanut
+add 4 tablespoonfuls of pulverized sugar and strew over top of the
+cake.
+
+
+GOLD LAYER CAKE
+
+Yolks of 6 eggs.
+1/2 cup butter.
+1 large cup granulated sugar.
+1/2 cup sweet milk.
+2-1/2 cups flour.
+2 heaping teaspoonfuls baking powder.
+
+Cream sugar and butter, add yolks. Beat well, then add milk and flour.
+Stir all together and bake in square pans in a hot oven.
+
+
+SUNSHINE SPONGE CAKE
+
+1 cup granulated sugar.
+Whites of 7 small fresh eggs and 5 yolks.
+2/3 cup of flour, or scant cup of flour.
+1/3 teaspoonful cream of tartar and a pinch of salt.
+
+Beat the yolks of eggs thoroughly, then beat the whites about half;
+add cream of tartar and beat until very stiff. Stir in sugar sifted
+lightly through your flour sifter. Then add beaten yolks, stir
+thoroughly, sift the flour five times. The last time sift into the
+batter, stirring only enough to incorporate the flour. Bake in a tube
+pan from 40 to 50 minutes in a very moderate oven. This is a
+particularly fine cake, but a little difficult to get just right.
+Place cake in a cool oven; when cake has risen turn on heat. This cake
+should be baked same as an angel cake.
+
+
+AN INEXPENSIVE DARK "CHOCOLATE LAYER CAKE"
+
+1 cup sugar.
+1/2 cup butter.
+2 eggs.
+1/2 cup sweet milk.
+2 cups flour sifted with
+2 teaspoonfuls baking powder.
+1/2 cup chocolate.
+
+Grate the chocolate, mix with 1/4 cup of milk and yolk of 1 egg,
+sweeten to taste; cook the chocolate; when cooled add to the above
+mixture. Bake in three layer tins. Put white boiled icing between the
+layers. The boiled icing recipe will be found on another page.
+
+
+ANGEL CAKE
+
+11 eggs (whites only).
+1-1/2 cups granulated sugar (sifted 3 times).
+1 cup flour (sifted 5 times).
+1 teaspoonful cream of tartar.
+1 teaspoonful vanilla.
+
+Place white of eggs in a large bowl and beat about half as stiff as
+you wish them to be when finished beating. Add cream of tartar,
+sprinkle it over the beaten whites of eggs lightly, and then beat
+until very stiff. Sift in sugar, then flour very lightly. Fold into
+the batter, rather than stir, with quick, even strokes with spoon. Put
+quickly in tube pan, bake in moderate oven from 35 to 50 minutes. Do
+not open oven door for first 15 minutes after cake has been placed in
+oven.
+
+If cake browns before it rises to top of pan open oven door two
+minutes; when cake has risen to top of pan finish baking quickly. The
+moment cake shrinks back to level of pan remove from oven. This is an
+old, reliable recipe given Mary by her Aunt, who had baked cake from
+it for years.
+
+
+MARY'S CHOCOLATE LOAF (MADE WITH SOUR MILK)
+
+2 cups brown sugar.
+3/4 cup lard and butter, mixed.
+2 eggs.
+1/2 cup Baker's chocolate, melted.
+1/2 cup sour milk.
+1/2 cup warm water.
+1 teaspoonful vanilla.
+Pinch of salt.
+1 teaspoonful saleratus.
+3 cups flour.
+
+Dissolve the saleratus in a little vinegar or warm water. Mix as an
+ordinary loaf cake.
+
+
+INEXPENSIVE SUNSHINE CAKE
+
+5 eggs.
+1 cup granulated sugar.
+1 cup sifted flour.
+
+Beat whites of eggs very stiff and stir in thoroughly, then fold the
+flour, stirring only just enough to mix it in. If stirred too much,
+the cake will be tough. Bake in a tube pan. This is a delicious cake
+if carefully made according to directions. No butter or baking powder
+is used. Bake in a very moderate oven at first, gradually adding more
+heat until cake is baked.
+
+
+MARY'S RECIPE FOR ORANGE CAKE
+
+Grate outside rind of 1 orange into a bowl; 1-1/2 cups sugar and 1/2
+cup butter and lard, mixed. Cream all together. Add yolks of three
+eggs, 1 cup of sweet milk, 2-1/2 cups flour, sifted with 2-1/4
+teaspoonfuls of baking powder. Lastly, add the stiffly beaten whites
+of the eggs. Bake in two layers.
+
+
+FILLING FOR ORANGE CAKE.
+
+Grated rind and juice of half an orange, half the white of one egg,
+beaten stiff. Add pulverized sugar until stiff enough to spread
+between cakes and on top. (About two cups of sugar were used.)
+
+
+ROLL JELLY CAKE
+
+1 cup granulated sugar.
+1-1/4 cups flour.
+4 egg yolks.
+Pinch of salt.
+1/2 cup boiling water.
+1 large teaspoonful baking powder.
+
+The yolks of eggs left from making "Pennsylvania Dutch Kisses" may be
+used for this cake by the addition of an extra yolk of egg. Beat the
+yolks quite light, then add the sugar and beat until light and frothy.
+Add the flour sifted with the baking powder and salt. Lastly, add the
+half cup of boiling water. Bake in a rather quick oven from 25 to 30
+minutes in two square layer cake pans. Cover cakes first ten minutes
+until they have risen. When baked turn cakes out of pans on to a
+cloth. Take one at a time from the oven, spread as quickly as possible
+with a tart jelly, either currant or grape, and roll as quickly as
+possible, as when the cakes become cool they cannot be rolled without
+breaking. Roll up in a cloth and when cool and ready to serve slice
+from end of roll. These cakes are very nice when one is successful,
+but a little difficult to get just right.
+
+
+AUNT SARAH'S CINNAMON CAKE
+
+1 cup sugar.
+2 cups flour.
+1 egg.
+1-1/2 teaspoons baking powder
+Piece of butter the size of egg.
+Pinch of salt.
+1 cup milk.
+A little grated nutmeg.
+
+Beat the butter to a cream and gradually add the sugar. Then add the
+unbeaten egg and beat all together thoroughly. Add milk and flour and
+beat hard for five minutes. Add baking powder, salt and nutmeg. Pour
+into two small greased pie-tins and before putting in oven sprinkle
+sugar and cinnamon over top. This is an excellent breakfast cake,
+easily and quickly made.
+
+
+"GELB KUCHEN"
+
+Mary's Aunt taught her to make this exceptionally fine cake, yellow as
+gold, in texture resembling an "angel cake," from the following
+ingredients: The whites of 6 eggs, yolks of 3 eggs, 3/4 cup of fine,
+granulated sugar, 1/2 cup of high-grade flour, 1/2 teaspoonful of
+cream of tartar (good measure), a few drops of almond extract or 1/2
+teaspoonful of vanilla.
+
+Mix ingredients together in the following manner: Sift sugar and flour
+separately 3 times. Beat yolks of eggs until light, add sugar to yolks
+of eggs and beat to a cream. The whites of eggs were placed in a
+separate bowl and when partly beaten the cream of tartar was sifted
+over and the whites of eggs were then beaten until dry and frothy. The
+stiffly beaten whites of eggs were then added alternately with the
+flour to the yolks and sugar. Carefully fold in, do not beat. Add
+flavoring, pour batter in a small, narrow bread tin, previously
+brushed with lard, over which flour had been dusted. The cake when
+baked may be readily removed from the tin after it has cooled.
+
+Bake cake in a very moderate oven about 60 minutes. After cake has
+been in oven 15 or 20 minutes increase heat of oven. An extra fine,
+large cake may be baked from this recipe if double the quantity of
+ingredients are used.
+
+
+DEVIL'S FOOD CAKE
+
+2 cups brown sugar.
+1/2 cup butter and lard, mixed.
+2 eggs.
+1/2 cup boiling water.
+2 ounces Baker's chocolate.
+2 cups flour.
+1 teaspoonful soda.
+1/2 cup sour cream or milk.
+
+Cream butter and sugar and add yolks of eggs; then sour milk into
+which the soda has been dissolved. Add hot water, then the eggs. Bake
+in layers or loaf. Ice with boiled chocolate icing. If a little of the
+sour milk is saved until last, the soda dissolved in that, and then
+added to the cake batter, it will give a brick red appearance. This is
+an excellent cake.
+
+
+A CHEAP COCOANUT LAYER CAKE
+
+Cream together 1 cup sugar, 1/4 cup butter, 1 egg (white of egg beaten
+separately), add 3/4 cup milk, 2 cups flour sifted with 2 teaspoonfuls
+baking powder. The stiffly beaten white of egg added last. Bake in two
+layers. For the filling, to put between layers, beat the white of one
+egg to a stiff, dry froth; add one tablespoonful of sugar, mix
+together, spread between layers of cake and on top and over this strew
+freshly grated cocoanut Grate cocoanut intended for cake the day
+before using. After it has been grated toss up lightly with a fork and
+stand in a cool place to dry out before using.
+
+
+LADY BALTIMORE CAKE
+
+1 cup butter.
+2 cups sugar.
+3-1/2 cups flour.
+1 cup sweet milk.
+Whites of 6 eggs.
+2 level teaspoonfuls baking powder sifted with the flour.
+1 teaspoonful rosewater.
+
+Mix in the usual way and bake in three layers.
+
+ICING FOR CAKE.
+
+Dissolve 3 cups of sugar in a cup of boiling water. Cook until it
+spins a thread, about ten or twelve minutes. Take from fire and pour
+over three stiffly beaten whites of eggs, then add a cup of nut meats
+(blanched and chopped almonds). One cup of chopped raisins may also be
+added if liked. Stir until thick and creamy. Allow cake to get cold
+before icing.
+
+One-half this recipe for icing will be sufficient for an ordinary
+cake.
+
+
+AN INEXPENSIVE "WHITE FRUIT CAKE"
+
+3 cups sugar.
+3 eggs.
+1 lb. seeded raisins.
+1 cup milk.
+1 cup butter.
+1 lb. currants.
+1 lb. chopped almonds.
+Flavor with almond extract.
+4 cups flour sifted with 2 teaspoonfuls of Royal baking powder.
+1/2 lb. figs.
+1/4 lb. citron.
+
+Beat to a cream sugar, butter and yolks of eggs. Then add milk and
+flour alternately and fruit and almonds. Lastly, add stiffly beaten
+whites of eggs. Flour fruit before adding. Chop figs. Cut citron fine
+or shave it thin. This is a cheaper recipe than the one for a
+"Christmas fruit cake," but this is a very good cake.
+
+
+A GOOD AND CHEAP "WHITE CAKE"
+
+2 cups sugar.
+1/2 cup butter and lard, mixed.
+1 cup milk.
+Add a few drops of almond flavoring.
+3 cups flour.
+2 teaspoonfuls baking powder.
+Whites of five eggs.
+
+Cream together the butter and sugar, add flour sifted with baking
+powder alternately with the stiffly beaten whites of eggs. The five
+yolks of eggs left from baking white cake may be used when making
+salad dressing. Use five yolks instead of three whole eggs, as called
+for in recipe for salad dressing.
+
+
+CHOCOLATE ICING (VERY GOOD)
+
+One-quarter cup grated, unsweetened chocolate, 1/4 cup milk, half a
+cup sugar. Boil all together until thick and creamy. This quantity
+will be sufficient to ice the top of one ordinary cake. Spread icing
+on cake before icing cools. When this icing is used for layer cake,
+double the recipe.
+
+
+TIP-TOP CAKE
+
+1 lb. granulated sugar.
+1 cup butter.
+1 cup milk.
+4 eggs.
+1 lb. chopped raisins. (Citron may be used instead of raisins.)
+1/2 a nutmeg, grated.
+5 scant cups of flour.
+5 teaspoonfuls baking powder.
+
+Mix together same as ordinary cake and bake in a loaf. This Aunt
+Sarah considered one of her finest cake recipes. She had used it for
+years in her family. The friend who gave this recipe to Aunt Sarah
+said: "A couple of tablespoonfuls of brandy will improve the cake."
+
+
+ORANGE CAKE
+
+Grate the yellow outside rind of 1 orange into a bowl. Add 1-1/2 cups
+sugar and 3/4 cups butter and beat to a cream. Then add yolks of 3
+eggs. Then stir in 1 cup milk, 2-1/2 cups flour with 2 heaping
+teaspoonfuls baking powder. Lastly, add the stiffly beaten whites of 3
+eggs. Bake in three layers.
+
+FILLING.
+
+Use the white of one egg, the grated rind and juice of large orange
+and enough pulverized sugar to stiffen. Spread between layers.
+
+
+CHEAP SPONGE CAKE
+
+1-1/4 cups granulated sugar.
+4 eggs.
+1-1/2 cups flour.
+4 tablespoonfuls boiling water.
+1-1/4 teaspoonfuls baking powder.
+Pinch of salt; flavor to suit taste.
+
+Cream yolks and sugar thoroughly, then add the stiffly beaten whites
+of eggs, then flour, then boiling water. Bake in a tube pan about 40
+minutes. This is a very easily made cake, which seldom fails and was
+bought with a set of "Van Dusen cake pans," which Aunt Sarah said:
+"She'd used for many years and found invaluable."
+
+
+CARAMEL CAKE AND ICING
+
+1-1/2 cups pulverized sugar, 1 cup of butter, 2 cups flour, 1/2 cup of
+corn starch, 2 teaspoons of baking powder sifted through flour and
+corn starch, 1 cup of milk, the whites of 4 eggs. Mix like ordinary
+cake. Bake as a loaf cake. Ice top the following: 1 cup of light brown
+sugar, 1/4 cup milk, 1/2 tablespoonful of butter, 1/4 teaspoonful of
+vanilla. Cook all together until a soft ball is formed when dropped in
+water. Beat until creamy and spread on top of cake.
+
+
+A WHITE CAKE
+
+Sift together, three times, the following:
+
+1 cup of flour.
+1 cup of sugar (granulated).
+3 even teaspoonfuls of baking powder.
+
+Scald one cup of milk and pour hot over the above mixture. Beat well.
+
+Fold into the mixture, carefully, the stiffly beaten whites of 2 eggs.
+Flavor with a few drops of almond extract. Bake in a _moderate oven_,
+exactly as you would bake an angel cake.
+
+This is a delicious, light, flaky cake, if directions are closely
+followed, but a little difficult to get just right.
+
+
+"DUTCH" CURRANT CAKE (NO YEAST USED)
+
+4 eggs.
+2 cups sugar.
+1 cup butter.
+1 cup milk.
+1/2 teaspoonful baking soda.
+1 teaspoonful cream of tartar.
+1 teaspoonful cinnamon.
+1/4 teaspoonful grated nutmeg.
+1 cup dried currants.
+4 to 4-1/2 cups flour.
+
+Make about as stiff as ordinary cake mixture. The butter, sugar and
+yolks of eggs were creamed together. Cinnamon and nutmeg were added.
+Milk and flour added alternately, stirring flour in lightly; sift
+cream of tartar in with the flour. Add the baking soda dissolved in a
+very little water, then add the well-floured currants, and lastly add
+the stiffly beaten whites of eggs. Bake in a large cake pan, generally
+used for fruit cake or bake two medium-sized cakes. Bake slowly in a
+moderately hot oven. These cakes keep well, as do most German cakes.
+
+
+AN "OLD RECIPE" FOR COFFEE CAKE
+
+5 cups flour.
+1 cup sugar.
+1 cup raisins.
+1 cup of liquid coffee.
+1 cup lard.
+1 cup molasses.
+1 tablespoonful saleratus.
+Spices to taste.
+
+Mix like any ordinary cake. This is a very old recipe of Aunt Sarah's
+mother. The cup used may have been a little larger than the one
+holding a half pint, used for measuring ingredients in all other cake
+recipes.
+
+
+A CHEAP BROWN SUGAR CAKE
+
+1 cup brown sugar.
+I tablespoonful lard.
+1 cup cold water.
+Pinch of salt.
+2 cups raisins.
+1/2 teaspoonful cloves.
+1 teaspoonful cinnamon.
+
+Boil all together three minutes, cool, then add 1 teaspoonful of soda
+and 1/2 teaspoonful of baking powder sifted with 2 cups of flour.
+
+
+FRAU SCHMIDT'S "GERMAN CHRISTMAS CAKE"
+
+Cream together in a bowl half a pound of pulverized sugar and half a
+pound of butter; then add yolks of five eggs, 1 grated lemon rind, 1
+pint of milk, 1-1/2 pounds of flour sifted with 4 teaspoonfuls of
+baking powder, 2 teaspoonfuls of vanilla extract. Bake at once in a
+moderately hot oven. Mary baked an ordinary-sized cake by using
+one-half of this recipe. The cake was fine grained, similar to a pound
+cake, although not quite as rich, and she added a couple
+tablespoonfuls of thinly shaved citron to the batter before baking.
+This is a particularly fine cake.
+
+
+"AUNT SARAH'S" SHELLBARK LAYER CAKE
+
+1-1/2 cups sugar.
+1/2 cup butter.
+3/4 cup water.
+3 eggs.
+1-1/2 teaspoonfuls baking powder.
+Flour to stiffen.
+
+Save out white of one egg for icing. Bake cake in three layers. Chop
+1 cup of hickory nut meats and add to the last layer of cake before
+putting in pan to bake. Use the cake containing nut meats for the
+middle layer of cake. Put layers together with white boiled icing.
+
+
+IMPERIAL CAKE (BAKED FOR MARY'S WEDDING)
+
+1 pound sugar.
+1 pound butter.
+3/4 pound flour.
+1 pound raisins, seeded.
+1 pound almonds.
+1/2 pound thinly shaved citron.
+1 lemon.
+1 nutmeg.
+12 eggs.
+
+Mix ingredients as for pound cake. A fine cake, but expensive.
+
+
+A LIGHT FRUIT CAKE (FOR CHRISTMAS)
+
+1 pound butter, scant measure.
+1 pound pulverized sugar.
+1 pound flour (full pound).
+10 eggs.
+1 pound English walnut kernels.
+1 pound raisins.
+3/4 lb. citron, candied orange and lemon peel.
+1 cup brandy.
+1 teaspoonful baking powder.
+
+Bake 2-1/2 to 3 hours. This is an excellent cake.
+
+
+ENGLISH CAKE (SIMILAR TO A WHITE FRUIT CAKE)
+
+5 eggs.
+The weight of 5 eggs in sugar.
+The weight of 4 eggs in flour.
+1 cup raisins.
+1 cup currants.
+The weight of 3 eggs in butter.
+1/2 teaspoonful baking powder.
+2 tablespoonfuls of brandy.
+1/2 cup finely shaved citron.
+1/2 cup English walnut or shellbark meats.
+Small quantity of candied orange and lemon peel.
+
+This recipe was given Mary by an English friend, an excellent cook and
+cake-baker, who vouches for its excellence.
+
+
+GRANDMOTHER'S FRUIT CAKE (BAKED FOR MARY'S WEDDING)
+
+1 pound butter.
+1 pound sugar.
+1 pound flour.
+2 pounds raisins.
+2 pounds currants.
+Spices of all kinds.
+1/4 pound thinly sliced citron.
+8 eggs.
+1 tablespoonful molasses.
+1 cup sour milk.
+1 teaspoonful soda.
+
+Mix together in ordinary manner. Cream butter and sugar, add yolks of
+eggs, sour milk and soda; add flour alternately with stiffly beaten
+whites of eggs. Lastly, the well-floured fruit. Bake two hours in a
+moderate oven. This quantity makes one very large cake, or two medium
+sized ones, and will keep one year. Line inside of pan with
+well-greased heavy paper to prevent bottom of cake baking too hard.
+
+Aunt Sarah never cut this cake until one month from time it was baked,
+as it improves with age and may be kept one year.
+
+
+AN OLD RECIPE FOR POUND CAKE
+
+Cream together 3/4 pound butter and 1 pound sugar and yolks of 10
+eggs. Then add 10 whites of eggs well beaten alternately with 1 pound
+of sifted flour.
+
+Bake in a moderate oven with a steady heat. The bottom of pan should
+be lined with well-greased paper.
+
+
+"BUCKS COUNTY" MOLASSES CAKES (BAKED IN PASTRY)
+
+Place in a bowl 1 cup of New Orleans molasses and 3/4 of a cup of
+sweet milk. Add 1 teaspoonful of baking _soda_. (For this cake Aunt
+Sarah was always particular to use the _Cow_-brand soda), dissolved in
+a very little hot water. Aunt Sarah always used B.T. Babbitt's
+saleratus for other purposes.
+
+Stir all ingredients together well, then add gradually three even cups
+of flour, no more, and beat hard. The cake mixture should not be very
+thick. Pour into three medium-sized pie-tins lined with pastry and
+bake in a moderately hot oven. These are good, cheap breakfast cakes,
+neither eggs nor shortening being used.
+
+
+BROD TORTE (BREAD TART)
+
+Six yolks of eggs and 1 cup sugar, creamed together. Beat about 15
+minutes. Add 1 teaspoonful allspice, 1 teaspoonful cloves, 1 cup
+Baker's chocolate, which had been grated, melted and cooled; 1 cup
+stale rye bread crumbs, crushed fine with rolling-pin. Lastly, add the
+stiffly beaten whites of 6 eggs, a pinch of salt and 1/2 teaspoonful
+of baking powder sifted over the batter. Put into a small cake pan and
+bake half an hour in a moderate oven. When eggs are cheap and
+plentiful this is an economical cake, as no flour is used. It is a
+delicious cake and resembles an ordinary chocolate cake.
+
+
+A DELICIOUS CHOCOLATE CAKE
+
+1/2 cake of Baker's unsweetened chocolate (grated).
+1 cup granulated sugar.
+1/2 cup milk.
+1 teaspoonful vanilla.
+1/2 cup butter.
+1-1/2 to 2 cups flour.
+2 eggs.
+2 teaspoonfuls baking powder.
+
+Boil together chocolate, sugar and milk. Add butter and when cool add
+yolk of eggs; then the flour, flavoring and stiffly beaten whites of 2
+eggs. Beat all thoroughly and bake in a loaf or layers.
+
+
+CHOCOLATE ICING
+
+Boil together 5 tablespoonfuls grated chocolate, 3/4 cup granulated
+sugar, 2 tablespoonfuls milk, 1 egg.
+
+When the mixture begins to thicken and look creamy, spread on cake. If
+baked in layers, ice on top and between the two layers.
+
+
+A WHITE COCOANUT CAKE
+
+Cream together 3/4 cup butter and 2 cups sugar. Add whites of 5 eggs,
+1 cup milk, 1 teaspoonful cream of tartar, 1/2 teaspoonful soda sifted
+with 3 cups flour and 1 grated cocoanut. Bake in a loaf. This is an
+excellent old recipe of Aunt Sarah's.
+
+
+A POTATO CAKE (NO YEAST REQUIRED)
+
+Cream together:
+
+1 cup of sugar.
+1/2 cup lard and butter, mixed.
+Yolk of 2 eggs.
+1/2 cup pulverized cocoa.
+1/2 cup of creamed mashed potatoes, cold.
+A little ground cinnamon and grated nutmeg.
+A few drops of essence of vanilla.
+1/4 cup of sweet milk.
+1/2 cup finely chopped nut meats.
+
+One teaspoonful of baking powder sifted with one cup of flour added to
+the batter alternately with the stiffly beaten whites of eggs. Bake in
+two layers, in a moderately hot oven. Ice top and put layers together
+with white icing. This is a delicious, if rather unusual cake.
+
+
+A CITRON CAKE
+
+1/2 cup butter.
+1 cup sugar.
+4 eggs.
+2 tablespoonfuls water.
+1/4 pound of thinly shaved citron.
+1-1/2 cups flour.
+1-1/4 teaspoonfuls baking powder.
+Several drops of almond flavoring.
+
+Bake in a loaf in a moderate oven about 45 minutes after mixing
+ingredients together as for any ordinary cake. This is a very good
+cake.
+
+
+AUNT AMANDA'S SPICE "KUCHEN"
+
+1 cup butter.
+2 cups granulated sugar.
+1 cup of a mixture of sour milk and cream.
+4 eggs.
+1 teaspoonful soda.
+1/2 teaspoonful cloves.
+1 teaspoonful cinnamon.
+1/2 teaspoonful nutmeg.
+1 teaspoonful vanilla extract.
+2 tablespoonfuls cocoa.
+3 cups flour.
+
+Mix all like any ordinary cake. From one-half this recipe was baked an
+ordinary sized loaf cake.
+
+
+A GOOD, CHEAP CHOCOLATE CAKE
+
+One cup of flour, 1 teaspoonful of baking powder and 1 cup of
+granulated sugar were sifted together. Two eggs were broken into a
+cup, also 1 large tablespoonful of melted butter. Fill up the cup with
+sweet milk, beat all ingredients well together. Flavor with vanilla
+and add 2 extra tablespoonfuls of flour to the mixture. Bake in two
+layer cake pans.
+
+Place the following mixture between the two layers: 1/2 cup of grated
+chocolate, 1/2 cup sugar and 1/4 cup of liquid coffee. Cook together a
+short time until the consistency of thick cream, then spread between
+layers.
+
+
+AN ICE CREAM CAKE
+
+Two cups of pulverized sugar, 1 cup of butter, 1 cup sweet milk,
+whites of 8 eggs, 1 teaspoonful soda, 2 teaspoonfuls of cream of
+tartar, 3 cups of flour. From same proportions of everything, only
+using the 8 yolks instead of whites of eggs, may be made a yellow
+cake, thus having two good sized layer cakes with alternate layers of
+white and yellow. Put cakes together with white icing. This was an old
+recipe of Aunt Sarah's mother, used when cream of tartar and soda took
+the place of baking powder.
+
+
+SMALL SPONGE CAKES
+
+For these small cakes take 6 eggs, 1 cup of sugar and 3/4 cup of flour
+and 1/2 teaspoonful of baking powder, a pinch of salt, flavor with
+lemon. Beat yolks of eggs separately, then add sugar and beat to a
+cream, then add the stiffly beaten whites of eggs alternately with the
+sifted flour and baking powder; add a pinch of salt and flavoring.
+Bake in small muffin tins in a very moderate oven.
+
+SMALL CAKES AND COOKIES--"AUNT SARAH'S" LITTLE LEMON CAKES
+
+2 cups granulated sugar.
+3 eggs (not separated, but added one at a time to the sugar
+        and shortening which had been creamed together).
+1 scant cup butter and lard, mixed.
+2 teaspoonfuls baking powder.
+Pinch of salt
+1 tablespoonful sweet milk.
+Grated rind of 2 lemons and juice of one.
+
+Stiffen the dough with about 3-1/2 cups flour and use about 1 extra
+cup of flour to dredge the bake-board when rolling out dough and for
+sifting over the greased baking sheets so the cakes will come off
+readily. Roll dough very thin and cut in any desired shape. From this
+recipe may be made 100 small cakes. The baking sheet (for which I gave
+measurements in bread recipe) holds 20 of these small round cakes. Do
+all young housewives know that if dough for small cakes be mixed the
+day before baking and stood in a cool place, the cakes can be cut out
+more easily and the dough may be rolled thinner, and as less flour may
+then be used, the cakes will be richer?
+
+Aunt Sarah always cut these cakes with a small round or heart-shaped
+cutter and when all were on the baking sheet she either placed a half
+of an English walnut meat in the centre of each cake or cut out the
+centre of each small cake with the top of a pepper box lid before
+baking them.
+
+
+OATMEAL CRISPS
+
+2-1/2 cups rolled oats (oatmeal).
+1 tablespoonful melted butter.
+3/4 cup sugar.
+1 teaspoonful baking powder.
+2 large eggs.
+Pinch of salt.
+
+Beat eggs, add salt and sugar, mix baking powder with oats and stir
+all together. Drop from a teaspoon on to flat pan or sheet iron, not
+too close together, as they spread. Flatten very thin with a knife
+dipped in cold water and bake in a moderate oven a light brown. These
+cakes are fine and easily made. Did you not know differently, you
+would imagine these cakes to be macaroons made from nuts, which they
+greatly resemble.
+
+
+AUNT SARAH'S GINGER SNAPS
+
+1 cup molasses, 1 cup sugar, 1 cup of a mixture of lard and butter, 1
+egg, 1 teaspoonful of ginger, 1 teaspoonful of cinnamon, 1/2 a grated
+nutmeg, 1 teaspoonful of soda dissolved in 1 teaspoonful of vinegar.
+About 3 cups of flour should be added.
+
+Dough should be stiff enough to roll out very thin, and the cakes may
+be rolled thinner than would be possible otherwise, should the
+cake-dough stand aside over night, or on ice for several hours, until
+thoroughly chilled. Cut cakes small with an ordinary cake cutter and
+bake in a quick oven. These are excellent and will remain crisp some
+time if kept in a warm, dry place.
+
+
+GERMAN "LEBKUCHEN"
+
+This is a recipe for good, old-fashioned "German Christmas cakes,"
+from which Aunt Sarah's mother always baked. She used:
+
+1 pound dark brown sugar.
+3 whole eggs and yolks of 3 more.
+1/4 pound citron finely shaved on a "slaw-cutter."
+1/2 pound English walnut meats (chopped fine).
+1 quart flour sifted with 2 teaspoonfuls of baking powder.
+
+Mix well together. Do not roll thin like ginger snaps, but about a
+half inch thick. Cut out about size of a large coffee cup. Bake in a
+moderate oven and when cold ice the cakes with the following icing:
+
+ICING FOR GERMAN LEBKUCHEN.
+
+Boil 2 cups of sugar and 1/2 cup of water seven minutes. Pour over the
+stiffly beaten whites of three eggs; ice the cakes. Place cakes in a
+tin box when icing has become cold and these will keep quite a long
+time. I have eaten high-priced, imported Lebkuchen no better than
+those made from this recipe.
+
+
+GRANDMOTHER'S MOLASSES CAKES
+
+One quart of New Orleans molasses, 3 eggs, butter size of an egg.
+Place all together in a stew-pan on range, allow it to come to boil,
+stirring constantly, and when cool stir in one tablespoonful of
+saleratus dissolved in a very little vinegar, and about 3 pounds of
+flour. Do not have cake dough too stiff. Dough should stand until the
+following day. Roll out at least 1/2 inch thick. Cut cakes as large
+around as an ordinary coffee cup or cut with a knife into small,
+oblong pieces, a little larger than half a common soda cracker. Bake
+in a moderate oven. Should too much flour be used, cakes will be hard
+and dry instead of soft and spongy. This very old and excellent recipe
+had belonged to the grandmother of Sarah Landis. Cakes similar to the
+ones baked from this recipe, also those baked from recipe for "honey
+cakes," were sold in large sheets marked off in oblong sections,
+seventy years ago, and at that time no "vendue," or public sale, in
+certain localities throughout Bucks County, was thought complete
+unless in sound of the auctioneer's voice, on a temporary stand, these
+cakes were displayed on the day of "the sale," and were eagerly bought
+by the crowd which attended such gatherings.
+
+
+ANGEL CAKES (BAKED IN GEM PANS)
+
+The whites of four eggs should be beaten very stiff and when partly
+beaten sprinkle over 1/2 teaspoonful of cream of tartan Finish beating
+egg whites and sift in slowly 1/2 cup of fine granulated sugar, then
+sift 1/2 cup of flour (good measure). Flavor with a few drops of
+almond flavoring. Bake in small Gem pans, placing a tablespoonful of
+butter in each. Sift pulverized sugar over tops of cakes. Bake 20
+minutes in a _very_ moderate oven. The recipe for these dainty little
+cakes was given Mary by a friend who, knowing her liking for angel
+cake, said these were similar in taste.
+
+
+"ALMOND BROD"
+
+Three-fourths cup sugar, 3 eggs, 2-1/2 tablespoonfuls olive oil 2 cups
+flour, 1/2 teaspoonfuls baking powder, 1/2 cup sweet almonds, pinch
+of salt. A couple of drops of almond extract.
+
+In a bowl place 3/4 cup of granulated sugar. Add 3 well-beaten eggs, 2
+cups of flour sifted with 1-1/2 teaspoonfuls of baking powder and a
+pinch of salt. Mix all well together. Add 1 cup whole (blanched)
+almonds and 2-1/2 tablespoonfuls of good olive oil.
+
+Knead the dough thoroughly. Do not have dough too stiff. Divide the
+dough into four equal parts, roll each portion of dough on a
+_well-floured_ bake board into long, narrow rolls. Place the four
+rolls on a baking sheet over which flour had been previously sifted.
+Place the rolls a short distance apart and bake in a quick oven about
+twenty minutes or until light brown on top. On removing the baking
+sheet from the oven cut rolls at once, while the almonds are still
+warm, into two-inch pieces. From this recipe was made thirty pieces of
+almond bread. The olive oil, used as shortening, is not tasted when
+baked. These are a very good little cake, and not bread, as their name
+would lead one to suppose.
+
+
+"GROSSMUTTER'S" HONEY CAKES
+
+One quart of boiled honey (if possible procure the honey used by
+bakers, as it is much cheaper and superior for this purpose than the
+clear, strained honey sold for table use). Add to the warm honey two
+generous tablespoonfuls of butter, yolks of four eggs, two ounces of
+salaratus (baking soda), dissolved in a very small quantity of
+vinegar, just enough to moisten the salaratus. Add just enough flour
+to enable one to stir well with a spoon. Work the dough a half hour
+and allow it to stand until the following day, when cut cakes from the
+dough which had been rolled out on the bake-board one-half inch thick.
+The dough should be only just stiff enough to roll out, as should the
+dough be _too soft_ the cakes will become hard and crisp, instead of
+light and spongy, and if too great a quantity of flour is added the
+cakes will not be good. As the thickening qualities of flour differ,
+the exact amount required cannot be given. When about to cut out
+cakes, the bake-board should be well-floured. Cut the cakes the size
+of the top of a large coffee-cup, or roll out in one-half inch thick
+on a well-floured baking sheet and mark in small, oblong sections
+with a knife, they may then be easily broken apart when baked. These
+cakes should he baked in a moderately hot oven and not a _hot oven_.
+
+These are the real, old-time honey cakes as made by Aunt Sarah's
+grandmother on a "Bucks County" farm, and Mary's Aunt informed her she
+still remembered in her earlier days having bought these cakes at
+"Bucks County" sales or "vendues," as they were then designated.
+
+
+LEMON WAFERS OR DROP CAKES
+
+2 eggs.
+1/2 pound butter.
+1/2 pound sugar.
+1/2 pound flour.
+Pinch of salt.
+Flavor with lemon essence.
+
+Mix the same as other small cakes. Drop spoonfuls quite a distance
+apart on the cold pan or tin on which they are to be baked as the
+dough spreads. These are very thin, delicious wafers when baked.
+
+
+FRAU SCHMIDT'S SUGAR COOKIES
+
+1 cup lard and butter, mixed.
+2 cups granulated sugar, and
+2 eggs, all creamed together; then add
+1 teaspoon soda (mix with a little sour milk).
+Flavor with vanilla.
+
+Beat all well together. Add flour enough that they may be rolled out,
+no more. Flour bake-board well; cut dough with cake cutter into small
+round cakes and bake in a rather quick oven. This recipe will make a
+large number of cakes if dough be rolled thin as a wafer. Frau Schmidt
+was able to keep these cakes some time--under lock and key. If cake
+dough be mixed one day and allowed to stand over night, cakes may be
+rolled out much more easily and cut thinner.
+
+
+ALMOND MACAROONS (AS PREPARED BY MARY)
+
+Three eggs (whites only), 3/4 pound of pulverized sugar, 1/2 pound of
+almond paste (which may be bought ready prepared). Beat eggs very
+stiff, add other ingredients. Drop teaspoonfuls on a baking sheet and
+bake in a moderate oven 15 or 20 minutes. Macaroons prepared from this
+recipe are delicious and resemble those sold by confectioners.
+
+
+"HONIG KUCHEN" (HONEY CAKES)
+
+Two pounds of flour, 1/2 pound of butter, 2/3 pound of almonds, 2
+pounds of honey in liquid form, the grated yellow rind of one lemon,
+1/2 teaspoonful of cloves, 1/2 teaspoonful of cinnamon, 1 ounce of
+hartshorn, dissolved in a small quantity of water. Boil together honey
+and butter, remove from fire, and when mixture has cooled add the
+hartshorn, coarsely chopped almonds and flour. Allow this mixture to
+stand several days, roll out 1/3 inch thick. Cut in small round cakes,
+place a whole almond in centre of each cake. Bake a light brown in a
+moderate oven.
+
+
+FRAU SCHMIDT'S MOLASSES SNAPS
+
+Two cups of New Orleans molasses, 1 cup of lard, 1 tablespoonful of
+ginger, 1 teaspoonful of cinnamon, 1/4 teaspoonful of cloves, 1/2 a
+grated nutmeg, 1 tablespoonful of saleratus dissolved in a small
+quantity of hot water. Add enough flour to form a _very_ stiff dough.
+Stand dough aside until the following day, when roll out very thin on
+a well-floured bake-board. Cut with a small round cake cutter and bake
+in a hot oven. These are good, cheap small cakes.
+
+
+HICKORY NUT CAKES
+
+One cup of hickory nut meals, 1 cup of pulverized sugar, 1 egg, a
+pinch of salt, 2 teaspoons of flour. Mix all ingredients together.
+Drop small pieces on a sheet-iron and bake.
+
+
+"LEBKUCHEN" (AS THE PROFESSOR'S WIFE MADE THEM)
+
+Two pounds of sugar, 8 large eggs, 3/4 pound of almonds (shelled), 1/4
+pound of citron, 1/4 of a pound each of candied orange and lemon peel,
+the grated yellow rind of one lemon, 4 teaspoonfuls of cinnamon, 1
+teaspoonful allspice, about 2 pounds flour. Separate the eggs. Cream
+the yolks of eggs and sugar well together. Then add the almonds (which
+have been blanched by pouring boiling water over them, when the skins
+may be readily removed), the citron and lemon peel chopped fine. Then
+add 1 level teaspoonful of different spices. Then add the stiffly
+beaten whites of eggs, alternately, with the sifted flour. The recipe
+called for two pounds of flour, but "Frau" Schmidt said; "She was
+never able to use the whole amount, so she added just enough flour to
+prevent the mixture spreading when dropped on the baking sheet by
+tablespoonfuls."
+
+
+FRUIT JUMBLES
+
+Two cups sugar, 3 eggs (beaten separately), 1 cup butter, 1 cup milk,
+3-1/2 cups flour, 3 teaspoonfuls baking powder, 1/4 of nutmeg, grated,
+1 cup currants. Mix all together and bake in a broad, shallow pan.
+This is similar to Spanish Bun. When cake is cooled, but not cold, cut
+in two-inch squares or diamonds before removing from the pan in which
+the cake was baked.
+
+
+BROWN "PFEFFERNUSSEN"
+
+For these German cakes Frau Schmidt used the following: 3 pounds of
+flour, 2 pounds of sugar syrup, 1/8 teaspoonful of black pepper, 1/4
+pound of lard, 1/4 teaspoon of cardamom powder, 1/4 pound of butter,
+1/2 teaspoonful of cloves, 1/2 pound of brown sugar and 2 eggs.
+
+Use as much "Hirschhorn Salz" as can be placed on the point of a knife
+("Hirschhorn Salz" translated is carbonate of ammonia and is used for
+baking purposes). Allow the syrup to heat on the range. Skim off the
+top. When syrup has cooled mix all ingredients together and stand
+aside for one week or longer, when form the dough into small balls
+size of a hickory nut. Place on greased pans and bake half hour in a
+slow oven.
+
+
+SMALL OATMEAL CAKES
+
+Cream together 1-1/2 cups of light brown sugar, 1/2 cup of lard and
+butter, mixed, and the yolk of one egg. Add 1/2 cup of hot water and
+3/4 teaspoonful of saleratus (baking soda) dissolved in a little
+boiling water; add 2-1/2 cups of oatmeal the stiffly beaten white of
+egg and 2-1/2 cups of white flour. Mix all together. Dredge the bake
+board with flour, roll thin. Cut out with a small round cake cutter.
+Sift a little flour over the well-greased baking sheets, on which
+place cakes and bake in a moderately hot oven.
+
+
+FRAU SCHMIDT'S RECIPE FOR "GERMAN" ALMOND SLICES
+
+1/2 pound sugar, 1/2 pound butter.
+1/2 pound of seeded raisins (chopped).
+1/2 pound blanched and chopped almonds.
+1 teaspoonful cinnamon, 1 teaspoonful of allspice.
+Grated rind and juice of 1 lemon.
+2 cakes German sweet chocolate, grated.
+3 whole eggs and 2 extra whites of eggs.
+2 teaspoons baking powder, 3 cups flour.
+1 tablespoon vanilla, 2 tablespoons of brandy.
+
+Cream butter and sugar, add eggs, one at a time. Then add all the
+ingredients. Mix with flour. Flour bake board and take a handful of
+dough and roll with the hands in shape of a sausage roll. This
+quantity of dough makes eight rolls. Place on greased baking sheets a
+short distance apart, so they will not touch when being baked. Bake
+them in a _warm_, not hot, oven. Take from the oven when baked and cut
+while still warm into small slices across the roll. Slices should be
+about three-quarters of an inch wide. Cover the three sides with the
+following icing:
+
+Beat together until smooth and creamy 1 cupful of sweet cream, adding
+enough confectioners' sugar to make it spread.
+
+You may expedite the work by preparing raisins and almonds the day
+before.
+
+The Professor's wife always served these almond cakes with coffee when
+she gave a "kaffee klatch" to her country friends.
+
+
+"JULY ANN'S" GINGER SNAPS
+
+Two cups of molasses (New Orleans), 1 cup of light brown sugar, 1 egg,
+1 tablespoonful of soda, 2 tablespoonfuls of vinegar, 1 tablespoonful
+of ginger and about 5-1/2 cups of flour.
+
+Place molasses and sugar in a sauce-pan on the range, cook together
+until sugar is dissolved, no longer.
+
+Mix the soda and vinegar and when foamy add to the sugar and molasses
+with a portion of the required amount of flour; then add the egg and
+the flour remaining. Turn dough out on a well-floured bake-board, roll
+out into a thin sheet and cut out small cakes with a tin cutter. Bake
+in a moderately hot oven.
+
+No shortening of any kind was used in these cakes. One hundred cakes
+were baked from the above ingredients.
+
+
+COCOANUT COOKIES
+
+Three cups of sugar, 1 cup of butter, 2 eggs, 1 cup of sweet milk, 1
+cup of grated cocoanut, 2 teaspoonfuls of baking powder. Mix all
+together, sift flour with baking powder, add flour to form a dough
+just stiff enough to roll out, no more. Cut with a small tin cake
+cutter into round cakes and bake.
+
+
+CHOCOLATE COOKIES
+
+Two cups of white sugar, 1 cup of grated, unsweetened chocolate, 2
+eggs, 1/2 cup of butter, 2 teaspoonfuls of baking powder. Flavor with
+vanilla. Mix together sugar, butter and eggs, add melted chocolate and
+flour to stiffen, just enough flour being used to allow of their being
+cut with a cake cutter. The baking powder should have been sifted with
+a small amount of flour before adding.
+
+
+SMALL "BELSNICKEL" CHRISTMAS CAKES
+
+2 cups "A" sugar.
+Pinch of salt.
+1 cup melted butter.
+1 teaspoonful baking soda.
+4 eggs.
+About 3 cups of flour.
+
+Mix in just enough flour so the cake dough may be rolled out quite
+thin on a floured board, using as little flour as possible. Cut out
+small cakes and bake lightly in a moderately hot oven.
+
+The butter, when melted, should fill one cup; pour it over the two
+cups of sugar in a bowl and beat until smooth and creamy; add the
+eggs, beating one at a time into the mixture. Sift the teaspoonful of
+baking soda several times through the flour before adding to the cake
+mixture. Stand this dough in a cold place one hour at least before
+cutting out cakes. No flavoring is used. Sift granulated sugar thickly
+over cakes before placing them in oven to bake.
+
+From these ingredients were made over one hundred cakes. One-half this
+recipe might be used for a small family. The cakes keep well in a dry,
+cool place.
+
+This old recipe of Aunt Sarah's mother derived its name "Belsnickel"
+from the fact that the Belsnickels, who invariably visited the houses
+of "Bucks County" farmers on Christmas Eve, were always treated to
+some of these delicious little Christmas cakes.
+
+
+"PENNSYLVANIA DUTCH" KISSES
+
+One cup of pulverized sugar, whites of 3 eggs, 1 heaping cup of nut
+meats (Mary used hickory nut meats), a pinch of salt. To the very
+stiffly beaten whites of eggs add sugar, salt and lastly the nut
+meats. Drop teaspoonfuls of this batter on a greased, floured baking
+tin. Bake in a moderate oven.
+
+
+LITTLE CRUMB CAKES
+
+For these small cakes Aunt Sarah creamed together 1/2 cup of
+granulated sugar, 1/4 cup butter. One quite large egg was used. The
+egg yolk was added to the creamed sugar and butter and thoroughly
+beaten, then scant 1/2 cup of milk was added, and one heaping cup of
+fine dried bread crumbs sifted with 3/4 teaspoonful of baking powder
+and 1/4 cup of finely chopped or rolled _black_ walnut meats. Lastly,
+add the stiffly beaten white of egg. Flavor with grated nutmeg. Bake
+in small muffin pans in a moderate oven. This makes nine small cakes.
+No flour is used in these cakes, but, instead of flour, bread crumbs
+are used.
+
+
+DELICIOUS VANILLA WAFERS (AS MARY MADE THEM)
+
+1/4 pound of butter.
+1/4 pound of flour.
+1/4 pound of sugar.
+2 eggs.
+
+Cream together butter and sugar, add yolks of eggs, beat well, then
+add stiffly beaten whites of eggs and flour alternately.
+
+Flavor with essence of vanilla, drop from spoon on to _cold_ iron pan,
+not too close together, as the cakes will spread. Bake quickly in a
+hot oven until outer edge of cakes have browned.
+
+
+MACAROONS (AS AUNT SARAH MADE THEM)
+
+One-half pound of almonds, blanched and chopped fine, 1/2 pound of
+pulverized sugar, whites of 4 eggs. Place sugar and almonds in a pan
+on the range, until colored a light yellow-brown. Beat whites of eggs
+very stiff, mix all ingredients together, then drop with a spoon on
+tins waxed with bees' wax, and bake in a quick oven.
+
+
+"SPRINGERLES" (GERMAN CHRISTMAS CAKES)
+
+4 eggs.
+1 pound sifted pulverized sugar
+2 quarts flour, sifted twice.
+2 small teaspoonfuls baking powder.
+
+Beat whites and yolks of eggs separately, mix with sugar and beat
+well. Add flour until you have a smooth dough. Roll out pieces of
+dough, which should be half an inch thick. Press the dough on a
+floured form or mold, lift the mold, cut out the cakes thus designed
+and let lie until next day on a floured bread board. The next day
+grease pans well, sprinkle anise seed over the pans in which the cakes
+are to be baked; lay in cakes an inch apart and bake in a moderate
+oven to a straw color. The form used usually makes six impressions or
+cakes 1-1/2 inches square, leaving the impression of a small figure or
+flower on surface when dough is pressed on form.
+
+
+OATMEAL COOKIES
+
+1 cup sugar.
+1 cup butter and lard, mixed (scant measure).
+1 cup chopped nut meats.
+1 cup chopped raisins.
+2 eggs, beaten separately, whites added last.
+1 teaspoonful baking soda dissolved in 4 tablespoonfuls sour milk.
+1 teaspoonful vanilla.
+Little grated nutmeg.
+2 cups oatmeal (uncooked).
+2 cups white flour.
+
+Drop with tablespoon on well-greased baking sheet over which has been
+sifted a little flour. Bake in rather quick oven. This recipe makes 65
+small cakes.
+
+
+PEANUT BISCUITS
+
+Sift together 2 cups flour and 3 teaspoonfuls baking powder. Add 1
+egg, 1/2 cup sugar, 1/2 cup peanuts and pecan nut meats, mixed (run
+through food-chopper), 1/2 cup sweet milk, 1/2 teaspoonful salt. Beat
+sugar and yolk of egg together add milk, stiffly beaten white of egg,
+chopped nut meats and flour, alternately. Add salt. Place a large
+spoonful in each of 12 well-greased Gem pans. Allow to stand in pans
+about 25 minutes. Bake half an hour.
+
+
+PLAIN COOKIES
+
+1/2 cup butter.
+4 tablespoonfuls milk.
+1 cup sugar.
+1/2 teaspoonful grated nutmeg.
+2 eggs.
+1/2 cup chopped walnut meats.
+3 cups flour.
+3 teaspoonfuls baking powder.
+
+Cream butter and sugar, add milk slowly, add well-beaten eggs. Beat
+well, add flour and baking powder, sifted together. Roll thin. Cut
+with a small cake cutter any desired.
+
+
+WALNUT ROCKS
+
+Cream together 1-1/2 cups of sugar, 1/2 cup of butter, a small
+teaspoonful of salt. Dissolve 1 teaspoonful of soda in 4
+tablespoonfuls of warm water, two eggs. Sift 3 cups of flour, add 1
+teaspoonful of ginger, 1 teaspoonful of cloves, 1/2 teaspoonful of
+grated nutmeg, 1 pound of English walnuts, 1 pound of seeded raisins.
+Drop by teaspoon on a cold sheet iron and bake in a moderate oven.
+These are excellent.
+
+
+CINNAMON WAFERS (AS MADE BY AUNT SARAH)
+
+10 eggs
+3/4 pound sugar.
+3/4 pound butter.
+1 pound flour.
+
+Mix like ordinary cake. Divide this into three parts. Flavor one part
+with vanilla, 1 with chocolate and the other with cinnamon. These
+latter will be darker than the first. Place a piece of dough as large
+as a small marble in a small hot, well-greased waffle or wafer iron.
+Press two sides of iron together, which flattens out cake, and hold by
+a long handle over fire, turning it over occasionally until cakes are
+baked. The cake, when baked, is a delicious, thin, rich wafer, about
+the size of half a common soda cracker. I have never eaten these
+Christmas cakes at any place excepting at Aunt Sarah's. The wafer iron
+she possessed was brought by her Grandmother from Germany. The waffle
+or wafer irons might be obtained in this country.
+
+
+ZIMMET WAFFLES (AS MADE BY FRAU SCHMIDT)
+
+1/2 pound butter.
+1/2 ounce cinnamon.
+1/2 pound sugar.
+3 eggs.
+Flour.
+
+Work together and form into small balls. Place in hot buttered wafer
+irons, hold over fire and bake. This is an old German recipe which
+Frau Schmidt's grandmother used.
+
+
+"BRAUNE LEBKUCHEN"
+
+2 pounds sugar syrup.
+1/4 pound granulated sugar.
+1/4 pound butter.
+1/4 pound coarsely chopped almonds.
+Grate yellow part of one lemon rind.
+1/4 ounce cinnamon.
+1/4 ounce cloves.
+1 drachm of powdered cardamom.
+1 ounce of hartshorn, dissolved in a little milk.
+
+Place syrup in stew-pan on range to heat, add butter, almonds, spices,
+etc.
+
+Remove from range, stir in flour gradually. Use about 10 cups of
+flour. When cool add the dissolved hartshorn. Allow the cake dough to
+stand in a warm place eight to ten days before baking.
+
+Then place a portion of the cake dough on a greased baking sheet which
+has been sprinkled lightly with flour, roll cake dough out on the
+sheet about 1/3 inch in thickness; place in a _very moderate_ oven.
+When well dried out and nicely browned on top cut the sheets into
+small squares, the size of ordinary soda crackers.
+
+This is a very old recipe given Mary by Frau Schmidt.
+
+
+PEANUT COOKIES
+
+One pint of roasted peanuts, measured, after being shelled. Rub off
+the brown skin, run through a food-chopper. Cream together 2
+tablespoonfuls of butter, 1 cup of sugar. Add 3 eggs, 2 tablespoonfuls
+of milk, 1/4 teaspoonful of salt and the chopped peanuts. Add flour to
+make a soft dough. Roll out on a floured board, cut with a small cake
+cutter and bake in a moderate oven. This recipe was given Mary by a
+friend living in Allentown.
+
+
+PIES--FLAKY PIE CRUST
+
+Have all the materials cold when making pastry. Handle as little as
+possible. Place in a bowl 3-1/2 cups flour, 3/4 teaspoonful salt and 1
+cup good, sweet lard. Cut through with a knife into quite small pieces
+and mix into a dough with a little less than a half cup of cold water.
+Use only enough water to make dough hold together. This should be done
+with a knife or tips of the fingers. The water should be poured on the
+flour and lard carefully, a small quantity at a time, and never twice
+at the same place. Be careful that the dough is not too moist. Press
+the dough with the hands into a lump, but do not knead. Take enough of
+the dough for one pie on the bake board, roll lightly, always in one
+direction, line greased pie tins and fill crust. If fruit pies,
+moisten the edge of the lower crust, cover with top crust, which has
+been rolled quite thin. A knife scraped across the top crust several
+times before placing over pie causes the crust to have a rough, flaky,
+rich-looking surface when baked. Cut small vents in top crust to allow
+steam to escape. Pinch the edges of fruit pies well together to
+prevent syrup oozing out. If you wish light, flaky pie crust, bake in
+a hot oven. If a sheet of paper placed in oven turns a delicate brown,
+then the oven is right for pies. The best of pastry will be a failure
+if dried slowly in a cool oven.
+
+When baking a crust for a tart to be filled after crust has been
+baked, always prick the crust with a fork before putting in oven to
+bake. This prevents the crust forming little blisters.
+
+Aunt Sarah always used for her pies four even cups of flour, 1/4
+teaspoonful baking powder and one even cup of sweet, _rich, home-made
+lard_, a pinch of salt with just enough cold water to form a dough,
+and said her pies were rich enough for any one. They certainly were
+rich and flaky, without being greasy, and she said, less shortening
+was necessary when baking powder was used. To cause her pies to have a
+golden brown color she brushed tops of pies with a mixture of egg and
+milk or milk and placed immediately in a hot oven.
+
+Mary noticed her Aunt frequently put small dabs of lard or butter on
+the dough used for top crust of pies before rolling crust the desired
+size when she wished them particularly rich.
+
+Aunt Sarah always used pastry flour for cake and pie. A smooth flour
+which showed the impression of the fingers when held tightly in the
+hand (the more expensive "bread flour") feels like fine sand or
+granulated sugar, and is a stronger flour and considered better for
+bread or raised cakes in which yeast is used, better results being
+obtained by its use alone or combined with a cheaper flour when baking
+bread.
+
+
+AUNT SARAH'S LEMON PIE
+
+This is a good, old-fashioned recipe for lemon pie, baked with two
+crusts, and not expensive. Grate the yellow outside rind from one
+lemon, use juice and pulp, but not the white part of rind; mix with 2
+small cups of sugar, then add 1 cup of water and 1 cup of milk, and 1
+large tablespoonful of corn starch, moistened with a little of the one
+cup of water. The yolks of 2 eggs were added. Mix all ingredients and
+add the stiffly beaten whites of eggs. This quantity will fill three
+small pastry crusts. The mixture will measure nearly one quart. Pour
+into the three crusts, moisten edges of pies, place top crusts on each
+pie. Pinch edges of crust together and bake in hot oven.
+
+
+THE PROFESSOR'S WIFE'S SUPERIOR PASTRY
+
+For superior pastry use 1-1/2 cups flour, 1 cup lard, 1/2 teaspoonful
+salt and about 1/4 cup of cold water, or three scant tablespoonfuls.
+Put 1 cup of flour on the bake board, sprinkle salt over, chop 1/4 cup
+of sweet lard through the flour with a knife, until the pieces are
+about the size of a cherry. Moisten with about 1/4 cup of ice cold
+water. Cut through the flour and lard with a knife, moistening a
+little of the mixture at a time, until you have a soft dough, easily
+handled. Roll out lightly the size of a tea plate. Take 1/3 of the
+lard remaining, put small dabs at different places on the dough (do
+not spread the lard over), then sprinkle over 1/3 of the remaining
+half cup of flour and roll the dough into a long, narrow roll, folding
+the opposite ends in the centre of the roll. Roll out lightly (one
+way), then add lard and flour; roll and repeat the process until flour
+and lard have all been used. The pastry may be set aside in a cold
+place a short time before using. If particularly fine pastry is
+required, the dough might be rolled out once more, using small dabs of
+butter instead of lard, same quantity as was used of lard for one
+layer, then dredged thickly with flour and rolled over and over, and
+then ends folded together, when it should be ready to use. When wanted
+to line pie-tins, cut pieces off one end of the roll of dough and roll
+out lightly. The layers should show plainly when cut, and the pastry
+should puff nicely in baking, and be very rich, crisp and flaky. When
+preparing crusts for custards, lemon meringues and pies having only
+one crust, cut narrow strips of pastry about half an inch wide, place
+around the upper edge or rim of crust and press the lower edge of the
+strip against the crust; make small cuts with a knife about 1/3 inch
+apart, all around the edge of this extra crust, to cause it to look
+flaky when baked. This makes a rich pie crust.
+
+A very good crust may be made by taking the same proportions as used
+for superior pastry, placing 1-1/2 to 2 cups flour on the bake board,
+add salt, cut 1/2 cup lard through the flour, moistening with water.
+Roll out crust and line pie-tins or small patty pans for tarts. This
+pastry is not quite as fine and smooth as the other, but requires less
+time and trouble to make.
+
+The Professor's wife taught Mary to make this pastry, but Mary never
+could learn from her the knack of making a dainty, crimped,
+rolled-over edge to her pies, which she made easily with a deft twist
+of her thumb and forefinger.
+
+
+MARY'S LEMON MERINGUE (MADE WITH MILK)
+
+Line two large pie-tins with pie crust, prick with a fork before
+placing crusts in oven to bake. When baked stand aside to cool while
+you prepare the following filling: The juice and grated rind of 1
+lemon, 1 pint sweet milk, 1 cup sugar, yolks of three eggs, 3
+tablespoonfuls flour, butter size of a walnut. Cream together sugar,
+flour, yolks of eggs, then add lemon, mix well then add to the scalded
+milk on the range and cook until thick. Let cool, but do not allow to
+become quite cold, spread on the two crusts, which have been baked.
+When quite cold add 3 tablespoonfuls of sugar to the stiffly beaten
+whites of the three eggs, spread on top of pies, sift 1 tablespoonful
+pulverized sugar on top of meringue and set in a quick oven until fawn
+color. Serve cold.
+
+When mixing pie dough, should you have mixed more than needed at one
+time, line _agate_ pie-tins with crust (never stand away in tin). They
+may be kept several days in a cool place and used later for crumb
+cakes or custards. Or a crust might be baked and used later for lemon
+meringues, etc.
+
+
+APPLE TART
+
+Line pie-tins with rich pie crust, sift over each 1 tablespoonful
+flour and 2 tablespoonfuls sugar. Place on the crust enough good, tart
+baking apples, which have been pared, cored, halved and placed (flat
+surface down) on the crust. Put bits of butter over the top and
+between the apples, about 1 large tablespoonful altogether, and
+sprinkle about 2 tablespoonfuls of sugar over, add about 1
+tablespoonful of cold water when pies are ready to place in oven.
+These pies should be baked in a very hot oven. When apples are soft
+take pies from oven and serve one pie, hot; stand the other one aside
+until quite cold.
+
+To the stiffly beaten white of one egg add one tablespoonful sugar.
+Stir together and place a spoonful on the top of each half of apple
+and place in oven until meringue has browned and serve pie cold. Peach
+tarts may be made in a similar manner, omitting the meringue and
+substituting peaches for apples.
+
+
+RAISIN OR "ROSINA" PIE
+
+"Rosina" pie, as Aunt Sarah called it, was composed of 1 lemon, 1 egg,
+1 cup sugar, 1 tablespoonful flour, 1 cup large, blue, seeded
+raisins. Cover the raisins with one cup of cold water; let soak two
+hours. Cream egg and sugar together, add juice and grated rind of one
+quite small lemon, or half a large one. Mix the tablespoonful of flour
+smooth with a little cold water, add to the mixture, then add raisins
+and to the water in which they were soaked add enough water to fill
+the cup and cook until the mixture thickens. When cool fill pie-tins
+with the mixture, bake with upper and under crust about 20 minutes in
+hot oven. Aunt Sarah used a _generous_ tablespoonful of flour for this
+pie.
+
+
+"SNITZ" PIE
+
+Cover a bowlful of well-washed dried apples with cold water and allow
+to soak over night. The following morning cook until tender and mash
+through a colander. If quite thick a small quantity of water should be
+added. Season with sugar to taste. Some apples require more sugar than
+others. Add cinnamon, if liked. Aunt Sarah never used any spices in
+these pies. Bake with two crusts or place strips cross-wise over the
+pie of thinly rolled dough, like lattice work. These are typical
+"Bucks County" pies.
+
+
+MARY'S RECIPE FOR PLAIN PUMPKIN PIE
+
+Line a pie-tin, one holding 3 cups of liquid, with rich pastry. For
+the filling for pie mix together the following: 1 cup of steamed
+pumpkin, which had been mashed through a colander, 1 egg, beaten
+separately, 1 tablespoonful of flour, 2-1/2 tablespoonfuls of sugar,
+1/8 teaspoonful of salt, 1/2 teaspoonful of grated nutmeg, same of
+ginger, 1-1/2 cups of milk (scant measure). The mixture should measure
+exactly 3 cups, after adding milk. Pour this mixture into the
+pastry-lined pie-tin and bake in a moderate oven until top of pie is a
+rich brown.
+
+
+CHOCOLATE PIE
+
+Melt one square of Baker's unsweetened chocolate, or 1/4 cup of
+powdered cocoa, mix with this 1/2 cup of granulated sugar and 1/4 cup
+of corn starch. When well mixed add yolks of 3 eggs, a pinch of salt,
+2 cups of milk; cook all together in a double boiler until thickened.
+When cool flavor with vanilla. Fill pastry-lined pie crust with the
+mixture. Beat the 3 whites of eggs to a froth, mix with a couple
+tablespoonfuls of pulverized sugar, spread on top of pie, stand in
+oven until light brown.
+
+
+"PEBBLE DASH" OR SHOO-FLY PIE
+
+Aunt Sarah made these to perfection and called them "Pebble Dash" pie.
+They are not really pies, they resemble cakes, but having a crust we
+will class them with pies. She lined three small sized pie-tins with
+rich pie crust. For the crumbs she placed in a bowl 3 cups of flour, 1
+cup brown sugar and 3/4 cup of butter and lard, mixed and rubbed all
+together with the hands, not smooth, but in small rivels. For the
+liquid part she used 1 cup baking molasses, 1 cup hot water, 1
+teaspoonful baking soda dissolved in a few drops of vinegar and
+stirred this into the molasses and water. She divided the liquid among
+the three pans, putting one-third in each crust, over which she
+sprinkled the crumbs. Bake one-half hour in a moderate oven. These
+have the appearance of molasses cakes when baked.
+
+
+VANILLA CRUMB "CRUSTS"
+
+Cook together a short time 1/2 cup molasses, 1 egg, 1 tablespoonful
+flour, 1 cup sugar, 2 cups cold water. Moisten the flour with a little
+cold water before adding to the other ingredients. When cooled add 1
+teaspoonful of vanilla. Pour this mixture in the bottom of each of
+four common sized pie-tins, lined with pastry, and sprinkle over the
+following crumbs:
+
+
+THE CRUMBS (FOR VANILLA CRUMB CRUSTS).
+
+Two cups flour, 1/2 cup butter and lard, mixed, 1/2 teaspoonful soda
+and 1 cup sugar, rubbed together with the hands to form crumbs.
+Scatter these crumbs over the four pies.
+
+These are not thick pies, but simply what the recipe calls
+them--vanilla "crusts."
+
+
+"KASHA KUCHEN" OR CHERRY CAKE
+
+Aunt Sarah sometimes filled the bottom crusts of two small pies
+(either cheese pie or plain custard) with a layer of fresh cherries
+and poured the custard over the top of the cherries and baked same as
+a plain custard pie.
+
+Aunt Sarah might be called extravagant by some, but she always made
+egg desserts when eggs were cheap and plentiful, in the Spring. In
+Winter she baked pies and puddings in which a fewer number of eggs
+were used and substituted canned and dried fruits for fresh ones. In
+summer she used fresh fruit when in season, ice cream and sherbets.
+She never indulged in high-priced, unseasonable fruits--thought it an
+extravagance for one to do so, and taught Mary "a wise expenditure in
+time means wealth."
+
+For banana custard pie she substituted sliced banana for cherries on
+top of pie.
+
+
+"RIVEL KUCHEN"
+
+Place in a bowl 1 cup flour, 1/2 cup sugar (good measure), 1/2 cup
+butter and lard, or all butter is better (scant measure). Some like a
+little grating of nutmeg, especially if part lard is used. Mix or
+crumb the ingredients well together with the hands to form small
+lumps, or rivels. Line pie-tins with a rich pastry crust and strew the
+rivels thickly over and bake in a quick oven. A couple tablespoons of
+molasses spread over the crumbs is liked by some. This is a favorite
+pie or cake of many Pennsylvania Germans.
+
+
+AUNT SARAH'S LEMON MERINGUE
+
+Two cups of water, 1-1/2 cups of sugar, 2 rounding tablespoonfuls of
+corn starch, 4 eggs, 1 tablespoonful of butter, 2 small lemons. Mix
+the water, sugar and corn starch dissolved in a little cold water,
+pour in sauce-pan, place on range and stir mixture until thickened.
+Beat separately the yolks of 4 eggs and the whites of 2, then add both
+to the above mixture. Remove from the fire, add the juice of two small
+lemons and grated rind of one; add butter. Fill two previously baked
+pastry shells with the cooled mixture. Beat the remaining whites of
+egg (another white of an egg added improves the appearance of the
+pie.) Add one tablespoonful of pulverized sugar to each egg used;
+place the stiffly beaten whites of egg rockily over tops of pies stand
+in oven until a delicate shade of brown. This is a delicious pie.
+
+
+A COUNTRY BATTER PIE
+
+Line two medium-sized pie-tins with pastry crust in which pour the
+following mixture, composed of 1/2 cup of granulated sugar and one
+egg, creamed together; then add 1/2 cup of cold water and the grated
+yellow rind and juice of one lemon.
+
+For the top of pies: Cream together 1 cup of sugar, 1/4 cup of lard
+and 1 egg, then add 1/2 cup of sour milk alternately with 1-1/2 cups
+of flour, sifted with 1/2 teaspoonful of baking soda and 1/2
+teaspoonful of cream of tartar. Place 1/2 of this mixture on top of
+each pie. Bake in oven.
+
+
+PUMPKIN PIE (AUNT SARAH'S RECIPE)
+
+The best pumpkin for pie is of a deep orange yellow with a rough,
+warty surface. Remove the soft, spongy pulp and seeds of the pumpkin,
+pare and cut into small pieces. Steam until tender. Put in a colander
+to drain, then mash through colander with wooden potato masher. For
+one deep pie allow one pint of the stewed pumpkin, beat in 2 eggs, one
+at a time, 1/2 teaspoonful salt, 1 teaspoonful ginger, 1/2 teaspoonful
+grated nutmeg, 1/2 teaspoonful cinnamon, 2/3 cup sugar, 1 scant pint
+milk. Beat all together. This mixture should barely fill a quart
+measure. Pour in a deep pie-tin lined with rich crust, grate nutmeg
+over the top of pie and bake from 45 to 50 minutes in a moderate oven.
+Have the oven rather hot when the pie is first put in to bake and then
+reduce the heat, else the filling in the pie will boil and become
+watery. If liked, two tablespoonfuls of brandy may be added to the
+mixture before filling the crust. In that case, use two tablespoonfuls
+less of milk.
+
+
+WHITE POTATO CUSTARD (AUNT SARAH'S RECIPE)
+
+Boil one medium-sized potato, mash fine, add 1 large tablespoonful of
+butter and a generous 1/2 cup sugar. Beat to a cream. When the mixture
+has cooled add yolks of 2 eggs, 1/2 cup sweet milk and grated rind and
+juice of half a lemon. Lastly, stir in the stiffly beaten whites of
+the two eggs. Bake in a medium-sized pie-tin with one crust in a
+moderately hot oven about 25 minutes, until a rich brown on top. This
+is a delicious pie and would puzzle a "Bucks County lawyer" to tell of
+what it is composed.
+
+
+"RHUBARB CUSTARD" PIE
+
+Two cups of rhubarb, uncooked, do not skin it, cut in half-inch
+pieces. Cream together 1 cup of sugar, 1 tablespoonful of cornstarch,
+2 eggs (reserve white of one egg). Add the 2 cups of rhubarb to this
+mixture and place all in a pie-tin lined with pastry. Place in oven
+and bake until rhubarb is tender. Remove from oven and when pie has
+cooled spread over it the stiffly beaten white of the egg, to which
+had been added one tablespoonful of sugar. Place pie in oven and brown
+a light fawn color.
+
+
+"LEMON APPLE" PIE
+
+Grate the yellow rind from a lemon (discard the white part of rind),
+grate the remainder of the lemon, also pare and grate 1 apple. Add
+1-1/2 cups of sugar, then add 2 well-beaten eggs. Pour this mixture
+into 1 large pie-tin lined with rich pastry; place on a top crust,
+pinch edges, moistened with water, together; bake in an oven with a
+steady heat. When pie has baked sift pulverized sugar thickly over top
+and serve cold. From these materials was baked a fair sized pie.
+
+
+GREEN CURRANT PIE
+
+Line a pie-tin with rich pastry; place oil this crust 2 tablespoonfuls
+of flour and 2 tablespoonfuls of sugar; then add 2 cups of
+well-washed and stemmed green currants, previously mixed with 1
+tablespoonful of cornstarch, moistened with a small quantity of cold
+water. Add 1 cup of sugar (from which had been taken the 2
+tablespoonfuls placed on crust;) add 2 tablespoonfuls of water; cover
+with a top crust, cut small vents in crust, bake in a moderate oven.
+When crust loosens from side of pan the pie should be sufficiently
+baked.
+
+
+A COUNTRY "MOLASSES" PIE
+
+Place in a mixing bowl 3/4 cup flour (generous measure), 1/2 cup
+granulated sugar, 1 generous tablespoonful of butter.
+
+Crumble all together with the hands until quite fine. Then to 1/4 cup
+of New Orleans (baking) molasses add 1/4 cup of boiling water and 1/4
+teaspoonful of soda (saleratus). Beat together the molasses, water and
+soda until the mixture is foamy and rises to top of cup. Then pour
+into a medium-sized pie-tin, lined with pie crust (the pie-tin should
+not be small or the mixture, when baking, will rise over top of pan).
+Sprinkle the prepared crumbs thickly over the molasses mixture and
+with a spoon distribute the crumbs well through the mixture. Bake in a
+moderate oven from 25 to 30 minutes and you will have the
+old-fashioned pie your Grandmother used to bake.
+
+When her baking finished, she had dough remaining for an extra crust.
+Children always called this "molasses candy pie," as 'twas quite
+different from the "molasses cake batter" usually baked in crusts.
+
+
+A MOCK CHERRY PIE
+
+This pie was composed of 3/4 cup of chopped cranberries, 3/4 cup of
+seeded and chopped raisins, 3/4 cup of sugar, 3/4 cup of cold water, 1
+tablespoonful of flour, 1 teaspoonful of vanilla all together and bake
+with two crusts.
+
+
+AUNT SARAH'S CUSTARD PIE
+
+Line an agate pie-pan (one used especially for custards two inches in
+depth, holding exactly one quart) with a rich pastry. Break five large
+eggs in a bowl, heat lightly with an egg-beater and add 1/2 cup of
+sugar. Boil 3 cups of sweet milk, pour over the eggs and sugar, add 1
+teaspoonful of butter and a pinch of salt, 1/2 teaspoonful of vanilla.
+The mixture should fill a one-quart measure. When the custard has
+cooled, pour either into the deep pie-pan, lined with pastry, holding
+one quart, or into two ordinary pie-tins holding one pint each. Place
+the custard pie in a quick oven, that the crust may bake before the
+custard soaks into the crust; then allow oven to cool and when the
+custard is "set" (which should be in about 35 minutes) remove from the
+oven and serve cold. The custard should be the consistency of thick
+jelly. Scalding the milk produces a richer custard.
+
+
+PLAIN RHUBARB PIE
+
+Line a pie-tin with rich crust, skin rhubarb and cut into half-inch
+pieces a sufficient quantity to fill 3 cups. Mix together 1 cup of
+sugar and 1/4 cup of flour. Place a couple tablespoonfuls of this on
+the bottom crust of pie. Mix sugar and flour remaining with 3 cups of
+rhubarb and fill the crust. Moisten the edge of crust with water,
+place on top crust, press two edges of crust together (having cut
+small vents in top crust to allow steam to escape). Bake in a moderate
+oven about 30 minutes, when top crust has browned pie should be baked.
+
+
+MARY'S CREAM PIE
+
+Bake crusts in each of two pie-tins. For filling, 1 pint of milk, 1
+generous tablespoonful of corn starch, 2 tablespoonfuls of sugar, 2
+yolks of eggs (well beaten), 1 teaspoonful of vanilla. Cook all
+together until mixture thickens and when cooled put in the two baked
+crusts.
+
+Mix the stiffly beaten whites of two eggs with two tablespoonfuls of
+pulverized sugar and spread over cream filling in pies and brown
+lightly in oven.
+
+Always prick the lower crust of a pie carefully with a fork to allow
+the air to escape; this will prevent blisters forming in the crusts
+baked before filling crusts with custards.
+
+
+APPLE CUSTARD PIE
+
+To 1 cup of hot apple sauce (unsweetened) add a tiny pinch of baking
+soda, 1 tablespoonful of butter, 1 cup of sugar, grated rind and juice
+of half a lemon or orange, 2 egg yolks, 1/2 cup of sweet cream and 1
+large teaspoonful of corn starch. Line a pie-tin with pastry, pour in
+this mixture and bake. When the pie has cooled spread over top a
+meringue composed of the two stiffly beaten whites of eggs and two
+tablespoonfuls of pulverized sugar flavored with a little grated
+orange or lemon peel. Brown top of pie in oven.
+
+
+LEMON PIE WITH CRUMBS
+
+Place in a bowl 1 cup (good measure) of soft, crumbled stale bread.
+Pour over this one cup of boiling water, add 1 teaspoonful (good
+measure) of butter and beat until smooth, then add 1 cup of sugar, the
+grated rind and juice of 1 lemon and the beaten yolks of 2 eggs. This
+mixture should measure about 1 pint. Pour into a pie-tin lined with
+rich pastry and bake. When cold spread over a meringue made of the
+stiffly beaten whites of the 2 eggs and 3 tablespoonfuls of granulated
+sugar. Place in the oven until the meringue is a light fawn color and
+serve cold.
+
+
+AUNT SARAH'S BUTTER SCOTCH PIE
+
+Boil together 1 cup brown sugar and 2 tablespoons butter until a soft,
+wax-like consistency. Mix together 2 heaping teaspoons flour, yolk of
+1 egg and 1 cup of milk. Beat until smooth; stir this into the sugar
+and butter mixture and cook until thick. Flavor with lemon or vanilla,
+pour into baked crust and spread over top the beaten white of 1 egg to
+which has been added tablespoon sugar and brown in oven.
+
+
+GREEN TOMATO MINCE MEAT
+
+One peck of green tomatoes, chopped fine; 3 lemons, 2 seeded raisins,
+5 pounds of granulated sugar, 1 cup of vinegar, 1 teaspoonful of
+cloves, 1-1/2 tablespoonfuls of nutmeg, 1 tablespoonful of cinnamon.
+Cook tomatoes 3-3/4 hours, then add the other ingredients and cook all
+together 30 minutes. A small quantity of grated orange peel, finely
+minced citron, cider, brandy or canned fruit juice may be added to
+improve the flavor of the mince meat. Fill air-tight jars with the hot
+mixture and screw on jar-tops. This mince meat may be prepared in
+season when tomatoes are plentiful; is both good and cheap and is a
+splendid substitute for old-fashioned mince meat.
+
+
+ORANGE MERINGUE (A PIE)
+
+Into a bowl grate the yellow outside rind of a large, juicy orange;
+add the juice and pulp, but not any of the tough part enclosing
+sections. Add 1 tablespoonful of lemon juice, 1 cup of granulated
+sugar, which had been beaten to a cream with 2 tablespoonfuls of
+butter, the yolks of 3 eggs, 2 large tablespoonfuls of corn starch,
+mixed smoothly with a little cold water, and 1 cup of boiling water.
+Cook all together until thickened and when cool spread on a rather
+large pie-tin, lined with a baked crust of superior pastry. Add to the
+stiffly beaten whites of 3 eggs 3 tablespoonfuls of pulverized sugar.
+Place meringue over top of pie and place in oven until a light fawn
+color.
+
+
+GRANDMOTHER'S RECIPE FOR "MINCE MEAT"
+
+The day preceding that on which mince meat is to be prepared, boil 5
+pounds of beef. To the well-cooked, finely-chopped meat add 10 pounds
+of tart apples, chopped into coarse bits; 2 pounds of finely-chopped
+suet, 2 pounds of large blue raisins, seeded; 2 pounds of dried,
+cleaned currants, 1/2 pound of finely-shaved citron, 2 tablespoonfuls
+of cinnamon, 1 tablespoonful of cloves, 1 tablespoonful of grated
+nutmeg, 1 small tablespoonful of salt, 1 pint of baking molasses, 1
+pint of brandy or cider which had been boiled down. Mix all well
+together, add more spices, if liked, also juice of 1 orange or lemon.
+Place all ingredients in a large preserving kettle, allow the mixture
+to heat through. Fill glass jars, seal and stand away until used. Add
+more cider, should it he required, when baking pies.
+
+
+"TWENTIETH CENTURY" MINCE MEAT
+
+Two pounds lean beef (uncooked), chopped fine, 1/2 pound beef suet,
+shredded.
+
+Put the beef and suet in a large stone jar, pour over it 2/3 of a
+quart of whiskey. Let stand covered with a lid for a week, then add 2
+pounds large, seeded raisins, 2 pounds Sultana raisins, 2 pounds
+currants, 1/2 pound citron, juice and grated rind of 2 oranges and of
+2 lemons, 1 teaspoonful salt, 1 tablespoon ground cinnamon, 2 grated
+nutmegs, 1/2 teaspoon ground allspice, 1 pound sugar. Let stand two
+weeks, then it is ready to use. When you wish to bake pies take out as
+much of the mince meat as you wish to use and add chopped apples, two
+parts of mince meat to one part chopped apples, and add more sugar if
+not as sweet as liked. If too thick, add a little sherry wine and
+water, mixed. Fill bottom crust with some of the mixture, cover with
+top crust and bake. There must be just enough liquor in the jar to
+cover the meat, as that preserves it. This seems like a large quantity
+of liquor to use, but much of the strength evaporates in baking, so
+that only an agreeable flavor remains; that is, to those who like
+liquor in mince meat; some people do not. Others there are who think
+mince meat not good unless made with something stronger than cider.
+Mince pies made by this recipe are excellent. This recipe was given
+Mary by a friend, a noted housekeeper and cook.
+
+
+A "DUTCH" RECIPE FOR PUMPKIN PIE
+
+Line a medium-sized pie-tin with pastry. Cover the crust thickly with
+thinly-sliced, uncooked pumpkin, cut in inch lengths. Place on the
+pumpkin 1 tablespoonful of syrup molasses, 1 tablespoonful of vinegar,
+1 tablespoonful flour and sweeten with sugar to taste, dust over the
+top a little ground cinnamon, cloves and nutmeg; cover pie with a top
+crust and bake in a moderately hot oven. When baked the pumpkin
+filling in the pie should resemble diced citron and the pie have
+somewhat the flavor of green tomato pie. (The vinegar may be omitted
+and the result be a very good pie.)
+
+
+MARY'S COCOANUT CUSTARD PIE
+
+Line two medium-sized pie-tins with rich pastry and bake. For the
+custard filling: 3 egg yolks, 2 cups granulated sugar, 1 quart of
+milk.
+
+Cook all together, then add 1 tablespoonful of corn starch and one of
+flour (moistened with a little cold water before adding). Cook all
+together until the mixture thickens. Flavor with one teaspoonful of
+vanilla. Allow the mixture to cool.
+
+Grate one good-sized cocoanut, mix half of it with the custard and
+fill into the two crusts. Spread over the tops of the two pies the
+stiffly beaten whites of the three eggs to which you have added a
+small quantity of sugar. Over this sprinkle the remaining half of the
+grated cocoanut, stand in the oven a few minutes, until top of pie is
+lightly browned.
+
+
+GRAPE PIE
+
+Pulp the grapes. Place pulp in a stew-pan and cook a short time. When
+tender mash pulp through a sieve to remove seeds. Add skins to pulp.
+Add one scant cup of sugar and rounded teaspoonful of butter. Line a
+pie plate with rich pastry, sprinkle over one tablespoonful of flour.
+Pour in the grape mixture and sift another tablespoonful of flour over
+the top of mixture and cover with a top crust in which vents have been
+cut, to allow the steam to escape, and bake in a hot oven. Allow two
+small cups of grapes to one pie.
+
+
+SOUR CHERRY PIE
+
+One quart of cherries, 1/2 cup of flour for juicy sour cherries,
+(scant measure of flour), 1-1/2 cups sugar.
+
+Pit the cherries, saving cherry juice. Mix together sugar and flour
+and place about 1/3 of this on a pie-tin lined with pastry. Fill with
+cherries and juice and sprinkle remaining sugar and flour over. Bake
+with an upper crust, having vents cut in to allow steam to escape.
+
+
+AUNT SARAH'S STRAWBERRY PIE
+
+Make a rich crust, line a pie-tin and fill with clean, hulled
+strawberries. Allow one quart to each pie. Sweeten to taste; sprinkle
+a generous handful of flour over the berries, having plenty of flour
+around the inside edge of pie. Use 1/2 cup of flour all together. Cut
+a teaspoonful of butter into small bits over top of berries, cover
+with top crust with vents cut in to allow steam to escape, pinch edges
+of crust together to prevent juice escaping from pie, and bake.
+
+
+FLORENDINE PIE
+
+To 2 apples, cooked soft and mashed fine (after having been pared and
+cored) add the yolk of one egg (well beaten) one minute before
+removing the cooked apple from the range. Then add 1 small cup of
+sugar, a piece of butter the size of a hickory nut, 1 teaspoonful of
+flour; flavor with either lemon or vanilla. Line a pie-tin with rich
+pastry crust. Pour in the mixture and bake in a quick oven. This makes
+a delicious old-fashioned dessert.
+
+
+AUNT SARAH'S CHEESE CAKE
+
+Prepare the following for one cheese cake, to be baked in a pie-tin
+lined with pastry crust:
+
+One heaping cup of rich, creamy "smier kase," or cottage cheese, was
+placed in a bowl, finely mashed with a spoon until free from lumps.
+Then mixed smooth with 2 tablespoonfuls of sweet milk, 1 tablespoonful
+of softened butter was added, a pinch of salt, about 3/4 cup of sugar,
+1-1/4 table spoonfuls of flour (measure with an ordinary silver
+tablespoon). One large egg was beaten into the mixture when it was
+smooth and creamy, 1 cup of milk was added. After adding all the
+different ingredients the mixture should measure about 3-3/4 cups and
+should be very thin. Pour the mixture into a pastry-lined pie-tin.
+This is one of the most delicious pies imaginable, if directions given
+are closely followed. Bake in a moderately hot oven until cheese
+custard is "set" and nicely browned on top, then allow the oven door
+to remain open about five minutes before removing the "pie," as I
+should call it, but Bucks County farmers' wives, when speaking of
+them, invariably say "cheese cakes." Should the housewife possess
+"smier kase," _not_ rich and creamy, use instead of the one
+tablespoonful of sweet milk, one tablespoonful of sweet cream.
+
+
+"FRAU SCHMIDT'S" LEMON PIE
+
+Grated yellow rind and juice of one lemon, 1 cup of sugar, 1 cup of
+molasses, 1 egg, butter, size of a walnut; 1 tablespoonful of corn
+starch, 3/4 cup of water. Cream together the butter, sugar and egg,
+add the corn starch moistened with a little cold water, add grated
+rind and juice of one lemon, molasses, and lastly add water. Cook all
+ingredients together. When cool fill 2 or 3 small pie-tins lined with
+rich pastry; cover with top crust and bake.
+
+
+PICKLES--SPICED CUCUMBERS
+
+24 medium-sized cucumbers.
+6 medium-sized onions.
+3 red peppers.
+3 green peppers.
+
+Pare cucumbers, then cut in inch lengths. Slice onions and peppers
+quite thin. Place all in a large earthenware bowl and sprinkle over
+about 1/2 cup of table salt; mix all well together, let stand four or
+five hours, when place in a colander; cover with a plate and drain off
+all the salt water possible or squeeze through a cheese-cloth bag.
+
+Boil together for 10 minutes the following; 1 quart of vinegar, 1
+tablespoonful of cloves, 1 teaspoonful of turmeric powder (dissolved
+in a little of the vinegar) and 1 scant cup of sugar. Add the
+cucumbers, peppers and onions to the hot vinegar. Let come to a boil
+and allow all to boil two minutes, then place in sterilised jars and
+seal.
+
+
+MIXED SAUCE TO SERVE WITH MEATS
+
+Yolks of 4 eggs.
+1/2 cup sugar.
+1 tablespoonful mixed yellow mustard.
+1 tablespoonful olive oil.
+1 teaspoonful salt.
+1 tablespoonful vinegar with flavor of peppers.
+
+Thin with vinegar and boil until thick. Add 1 teaspoonful of grated
+horseradish.
+
+To flavor vinegar cover finely-cut green and red peppers with vinegar
+and allow all to stand about 24 hours, then strain and use the
+vinegar.
+
+
+PEPPER RELISH
+
+Chop fine 12 sweet red peppers, 12 sweet green peppers and 8 small
+onions. Put all in a bowl and cover with boiling water and let stand
+five minutes. Drain off, cover again with boiling water and let stand
+ten minutes. Then place in an agate colander or muslin bag and let
+drain over night. The following morning add 1 quart of good sour
+vinegar, 1-1/2 cups sugar, 2 even teaspoonfuls salt and boil 20
+minutes. While hot fill air-tight jars. This is excellent.
+
+
+PICKLED RED CABBAGE
+
+Shred red cabbage, not too fine, and sprinkle liberally with salt.
+Stand in a cool place 24 hours. Then press all moisture from the
+cabbage, having it as dry as possible; stand the earthen bowl
+containing the cabbage in the sun for a couple of hours. Take a
+sufficient quantity of vinegar to cover the cabbage. A little water
+may be added to the vinegar if too sour. Add 1 cup sugar to a gallon
+of vinegar and a small quantity of celery seed, pepper, mace, allspice
+and cinnamon. Boil all about five minutes and pour at once over the
+cabbage. The hot vinegar will restore the bright red color to the
+cabbage. Keep in stone jar.
+
+
+MUSTARD PICKLES
+
+24 cucumbers, 1 quart of small onions, 6 peppers, 2 heads of
+cauliflower, 4 cups of sugar, or less; celery or celery seed, 3 quarts
+of good vinegar, 1/2 pound of ground yellow mustard, 1 tablespoonful
+turmeric powder, 3/4 cup of flour.
+
+The seeds were removed from the cucumbers and cucumbers were cut in
+inch-length pieces, or use a few medium-sized cucumbers cut in several
+pieces and some quite small cucumbers. (The quantity of cucumbers when
+measured should be the same as if the larger ones had been used.) One
+quart of small whole onions, 6 peppers, red, green and yellow, two of
+each, cut in small pieces. Place all together in an agate preserving
+kettle and let stand in salt water over night. In the morning put on
+the range, the vegetables in agate kettle, let boil a few minutes,
+then drain well. Take three quarts of good vingar, 4 cups of sugar, if
+liked quite sweet; 2 teaspoons of either celery seed or celery cut in
+small pieces. Put the vinegar, sugar and celery in a preserving
+kettle, stand on stove and let come to a boil; then add the other
+ingredients. When boiling have ready a half pound of ground mustard,
+3/4 cup of flour, 1 tablespoon of turmeric powder, all mixed to a
+smooth paste with a little water. Cook until the mixture thickens. Add
+all the other ingredients and boil until tender. Stir frequently to
+prevent scorching. Can while hot in glass air-tight jars.
+
+
+AUNT SARAH'S CUCUMBER PICKLES
+
+Always use the cucumbers which come late in the season for pickles.
+Cut small green cucumbers from vine, leaving a half-inch of stem.
+Scrub with vegetable brush, place in a bowl and pour over a brine
+almost strong enough to float an egg; 3/4 cup of salt to seven cups of
+cold water is about the right proportion. Allow them to stand over
+night in this brine. Drain off salt water in the morning. Heat a small
+quantity of the salt water and pour over small onions which have been
+"skinned." Use half the quantity of onions you have of cucumbers, or
+less. Allow the onions to stand in hot salt water on back of range a
+short time. Heat 1 cup of good sharp cider vinegar, if too sour, add
+1/2 cup of water, also add 1 teaspoonful of sugar, a couple of whole
+cloves; add cucumbers and onions (drained from salt water, after
+piercing each cucumber several times with a silver fork). Place a
+layer at a time in an agate stew-pan containing hot vinegar. Allow
+them to remain a few minutes until heated through, when fill heated
+glass jars with cucumbers and onions; pour hot vinegar over until jars
+are quite full. Place rubbers on jars and screw on tops. These pickles
+will be found, when jars are opened in six months' time, almost as
+crisp and fine as when pickles are prepared, when taken fresh from the
+vines in summer. Allow jars to stand 12 hours, when screw down tops
+again. Press a knife around the edge of jar tops before standing away
+to be sure the jars are perfectly air-tight.
+
+
+"ROT PFEFFERS" FILLED WITH CABBAGE
+
+Cut the tops from the stem end of twelve sweet (not hot) red peppers
+or "rot pfeffers," as Aunt Sarah called them. Carefully remove seeds,
+do not break outside shell of peppers. Cut one head of cabbage quite
+fine on a slaw-cutter; add to the cabbage 1 even tablespoonful of fine
+salt, 2 tablespoonfuls of whole yellow mustard seed (a very small
+amount of finely shredded, hot, red pepper may be added if liked quite
+peppery). Mix all together thoroughly, fill peppers with this mixture,
+pressing it rather tightly into the shells; place tops on pepper
+cases, tie down with cord. Place upright in stone jar, in layers;
+cover with cold vinegar. If vinegar is very strong add a small
+quantity of water. Tie heavy paper over top of jar and stand away in a
+cool place until used. These may be kept several months and will still
+be good at the end of that time.
+
+
+AN OLD RECIPE FOR SPICED PICKLES
+
+500 small cucumbers.
+2 oz. of allspice.
+3 gallons vinegar.
+1/4 pound of black pepper.
+3 quarts salt.
+1 oz cloves.
+6 ounces of alum.
+Horseradish to flavor.
+
+Add sugar according to strength of vinegar. Place cucumbers and
+pieces of horseradish in alternate layers in a stone jar, then put
+salt over them and cover with boiling water. Allow pickles to stand 24
+hours in this brine, then pour off brine and wash pickles in cold
+water. Boil spices and vinegar together and pour over the pickles. In
+two weeks they will be ready to use. Pickles made over this recipe are
+excellent.
+
+
+AUNT SARAH'S RECIPE FOR CHILI SAUCE
+
+18 large red tomatoes.
+10 medium-sized onions.
+10 sweet peppers (green or red).
+1 cup sugar.
+3 scant tablespoonfuls salt.
+1-1/2 cups vinegar (cider vinegar).
+
+Tie in a small cheese cloth bag the following:
+
+1 large teaspoonful whole allspice.
+1 large teaspoonful whole cloves.
+About the same quantity of stick cinnamon.
+
+Chop tomatoes, onions and peppers rather finely; add vinegar, sugar
+and salt and the bag of spices and cook slowly about 2-1/2 hours. Fill
+air-tight glass jars with the mixture while hot. This is a
+particularly fine recipe of Aunt Sarah's.
+
+This quantity will fill five pint jars. Canned tomatoes may be used
+when fresh ones are not available.
+
+
+TOMATO CATSUP
+
+1-1/2 peck ripe tomatoes, washed and cut in small pieces; also four
+large onions, sliced. Stew together until tender enough to mash
+through a fine sieve, reject seeds. This quantity of tomato juice
+should, when measured, be about four good quarts. Put tomato juice
+into a kettle on range, add one pint of vinegar, 1/4 teaspoon cayenne
+pepper, 1-1/2 tablespoons sugar, 1-1/2 tablespoons salt; place in a
+cheese cloth bag 1 ounce of whole black pepper, 1 ounce whole cloves,
+1 ounce allspice, 1 ounce yellow mustard seed and add to catsup. Boil
+down one-half. Bottle and seal while boiling hot. Boil bottles and
+corks before bottling catsup. Pour melted sealing-wax over corks to
+make them air-tight, unless self-sealing bottles are used.
+
+
+PICKLED BEETS
+
+One cup of sharp vinegar, 1 cup of water, 2 tablespoonfuls of sugar, 8
+whole cloves and a pinch of black, and one of red pepper. Heat all
+together and pour over beets which have been sliced after being boiled
+tender and skins removed, and pack in glass jars which have been
+sterilized and if jars are air-tight these keep indefinitely.
+
+
+MARMALADES, PRESERVES AND CANNED FRUITS
+
+Young housewives, if they would be successful in "doing up fruit,"
+should be very particular about sterilizing fruit jars, both tops and
+rubbers, before using. Heat the fruit to destroy all germs, then seal
+in air-tight jars while fruit is scalding hot. Allow jars of canned
+fruit or vegetables to stand until perfectly cold. Then, even should
+you think the tops perfectly tight, you will probably be able to give
+them another turn. Carefully run the dull edge of a knife blade around
+the lower edge of jar cap to cause it to fit tightly. This flattens it
+close to the rubber, making it air-tight.
+
+To sterilize jars and tops, place in a pan of cold water, allow water
+to come to a boil and stand in hot water one hour.
+
+For making jelly, use fruit, under-ripe. It will jell more easily,
+and, not being as sweet as otherwise, will possess a finer flavor. For
+jelly use an equal amount of sugar to a pint of juice. The old rule
+holds good--a pound of sugar to a pint of juice. Cook fifteen to
+twenty minutes. Fruit juice will jell more quickly if the sugar is
+heated in the oven before being added.
+
+For preserving fruit, use about 3/4 of a pound of sugar to 1 pound of
+fruit and seal in air-tight glass jars.
+
+For canning fruit, use from 1/3 to 1/2 the quantity of sugar that you
+have of fruit.
+
+When making jelly, too long cooking turns the mixture into a syrup
+that will not jell. Cooking fruit with sugar too long a time causes
+fruit to have a strong, disagreeable flavor.
+
+Apples, pears and peaches were pared, cut in quarters and dried at the
+farm for Winter use. Sour cherries were pitted, dried and placed in
+glass jars, alternately with a sprinkling of granulated sugar. Pieces
+of sassafras root were always placed with dried apples, peaches, etc.
+
+
+"FRAU" SCHMIDT'S RECIPE FOR APPLE BUTTER
+
+For this excellent apple butter take 5 gallons of cider, 1 bucket of
+"Schnitz" (sweet apples were always used for the "Schnitz"), 2-1/2
+pounds of brown sugar and 1 ounce of allspice. The cider should be
+boiled down to one-half the original quantity before adding the
+apples, which had been pared and cored. Cider for apple butter was
+made from sweet apples usually, but if made from sour apples 4 pounds
+of sugar should be used. The apple butter should be stirred
+constantly. When cooked sufficiently, the apple butter should look
+clear and be thick as marmalade and the cider should not separate from
+the apple butter. Frau Schmidt always used "Paradise" apples in
+preference to any other variety of apple for apple butter.
+
+
+CRANBERRY SAUCE
+
+A delicious cranberry sauce, or jelly, was prepared by "Aunt Sarah" in
+the following manner: Carefully pick over and wash 1 quart of
+cranberries, place in a stew-pan with 2 cups of water; cook quickly a
+few moments over a hot fire until berries burst open, then crush with
+a potato-masher. Press through a fine sieve or a fruit press,
+rejecting skin and seeds. Add 1 pound of sugar to the strained pulp in
+the stew-pan. Return to the fire and cook two or three minutes only.
+Long, slow cooking destroys the fine flavor of the berry, as does
+brown sugar. Pour into a bowl, or mold, and place on ice, or stand in
+a cool place to become cold before serving, as an accompaniment to
+roast turkey, chicken or deviled oysters.
+
+
+PRESERVED "YELLOW GROUND CHERRIES"
+
+Remove the gossamer-like covering from small yellow "ground cherries"
+and place on range in a stew-pan with sugar. (Three-fourths of a pound
+of sugar to one pound of fruit.) Cook slowly about 20 minutes, until
+the fruit looks clear and syrup is thick as honey. Seal in pint jars.
+
+These cherries, which grow abundantly in many town and country gardens
+without being cultivated, make a delicious preserve and a very
+appetizing pie may be made from them also.
+
+Aunt Sarah said she preferred these preserved cherries to
+strawberries.
+
+Frau Schmidt preferred the larger "purple" ground cherries, which,
+when preserved, greatly resembled "Guava" jelly in flavor.
+
+
+"WUNDERSELDA" MARMALADE
+
+This was composed of 2 quarts of the pulp and juice combined of ripe
+Kieffer pears, which had been pared and cored, (Measured after being
+run through a food chopper.) The grated yellow rind and juice of five
+medium-sized tart oranges, and 6-1/2 cups granulated sugar. Cook all
+together about forty minutes, until a clear amber colored marmalade.
+Watch closely and stir frequently, as the mixture scorches easily.
+This quantity will fill about twenty small jelly tumblers. If the
+marmalade is to be kept some time, it should be put into air-tight
+glass jars.
+
+The recipe for this delicious jam was original with the Professor's
+wife, and Fritz Schmidt, being particularly fond of the confection,
+gave it the name "Wunderselda," as he said "'twas not 'served often.'"
+
+
+AUNT SARAH'S SPICED PEARS
+
+Bartlett pears may be used, pared and cut in halves and core and seeds
+removed, or small sweet Seckel pears may be pared. Left whole, allow
+stems to remain, weigh, and to 7 pounds of either variety of pear take
+one pint of good cider vinegar, 3 pounds granulated sugar, a small
+cheese cloth bag containing several tablespoonfuls of whole cloves and
+the same amount of stick cinnamon, broken in pieces; all were placed
+in a preserving kettle and allowed to come to a boil. Then the pears
+were added and cooked until tender. The fruit will look clear when
+cooked sufficiently. Remove from the hot syrup with a perforated
+spoon. Fill pint glass jars with the fruit. Stand jars in a warm oven
+while boiling syrup until thick as honey. Pour over fruit, in jars,
+and seal while hot.
+
+
+PEACH MARMALADE
+
+Thinly pare ripe peaches. Cut in quarters and remove pits. Place
+peaches in a preserving kettle with 1/2 cup of water; heat slowly,
+stirring occasionally. When fruit has become tender mash not too fine
+and to every three pounds of peaches (weighed before being cooked)
+allow 1-1/2 pounds of granulated sugar. Cook sugar and fruit together
+about three-quarters of an hour, stirring frequently, until marmalade
+looks clear. Place in pint glass, air-tight jars. Aunt Sarah always
+preferred the "Morris White," a small, fine flavored, white peach,
+which ripened quite late in the fall, to any other variety from which
+to make preserves and marmalade.
+
+
+AUNT SARAH'S GINGER PEARS
+
+4 pounds of fruit.
+2 lemons.
+1/4 pound of ginger root.
+4 pounds of sugar.
+1 cup water.
+
+Use a hard, solid pear, not over ripe. Pare and core the fruit and cut
+into thin slivers. Use juice of lemons and cut the lemon rind into
+long, thin strips. Place all together in preserving kettle and cook
+slowly one hour, or until the fruit looks clear. Should the juice of
+fruit not be thick as honey, remove fruit and cook syrup a short time,
+then add fruit to the syrup. When heated through, place in pint jars
+and seal. This quantity will fill four pint jars and is a delicious
+preserve.
+
+
+PEAR AND PINEAPPLE MARMALADE
+
+2 ripe pineapples,
+4 quarts Kieffer pears.
+4 pounds granulated sugar.
+
+Both pears and pineapples should be pared and eyes removed from the
+latter. All the fruit should be run through food-chopper using all the
+juice from fruit. Mix sugar with fruit and juice and cook, stirring
+constantly until thick and clear. (Watch closely, as this scorches
+easily if allowed to stand a minute without stirring.) Pour into glass
+pint jars and seal while hot. Any variety of pear may be used, but a
+rather hard, solid pear is to be preferred. A recipe given Mary which
+she found delicious.
+
+
+GRAPE BUTTER
+
+Separate pulp and skins of grapes. Allow pulp to simmer until tender,
+then mash through a sieve and reject seeds. Add pulp to skins. Take
+1/2 pound of sugar to one pound of fruit. Cook until thick, seal in
+air-tight jars.
+
+
+CANNED SOUR CHERRIES FOR PIES
+
+Pit cherries and cover with cold water and let stand over night. Drain
+in the morning. To 6 heaping cups of pitted cherries take 2 level cups
+of sugar, 1/2 cup water. Put all together into stew-pan on range, cook
+a short time, then add 1 teaspoonful of corn starch mixed with a
+little cold water and stir well through the cherries; let come to a
+boil, put in jars and seal. This quantity fills five pint jars. This
+is the way one country housekeeper taught Mary to can common _sour_
+cherries for pies and she thought them fine.
+
+
+CANDIED ORANGE PEEL
+
+Cut orange peel in long, narrow strips, cover with cold water and boil
+20 minutes. Pour off water, cover with cold water and boil another 20
+minutes, then drain and take equal weight of peel and sugar. Let
+simmer 1 hour, then dip slices in granulated sugar. Stand aside to
+cool.
+
+
+AUNT SARAH'S "CHERRY MARMALADE"
+
+Pitted, red sour cherries were weighed, put through food-chopper, and
+to each pound of cherries and juice add 3/4 pound of granulated sugar.
+Cook about 25 minutes until syrup is thick and fruit looks clear. Fill
+marmalade pots, cover with parafine when cool, or use pint glass jars
+and seal. One is sure of fruit keeping if placed in air-tight jars.
+
+
+AUNT SARAH'S QUINCE HONEY
+
+Pour 1 quart of water, good measure, in an agate stew-pan on the range
+with three pounds of granulated sugar. When boiling add 3 large,
+grated quinces, after paring them. Grate all but the core of quinces.
+Boil from 20 to 25 minutes, until it looks clear. Pour into tumblers.
+When cold, cover and stand away until used.
+
+
+PICKLED PEACHES
+
+Twelve pounds of peaches, 1 quart of vinegar, 3 pounds brown sugar.
+Rub the fuzz from the peaches. Do not pare them. Stick half a dozen
+whole cloves in each peach. Add spices to taste, stick-cinnamon, whole
+doves and mace. Put spices in a small cheese cloth bag and do not
+remove the bag, containing spices, when putting away the peaches.
+Scald sugar, vinegar and spices together and pour over the peaches.
+Cover closely and stand away. Do this twice, one day between. The
+third time place all together in a preserving kettle. Cook a few
+minutes, then place fruit in jars, about three-quarters filled. Boil
+down the syrup until about one-quarter has boiled away, pour over the
+peaches, hot, and seal in air-tight jars. This is an old and very good
+recipe used by "Aunt Sarah" many years.
+
+
+CURRANT JELLY
+
+Always pick currants for jelly before they are "dead ripe," and never
+directly after a shower of rain. Wash and pick over and stem currants.
+Place in a preserving kettle five pounds of currants and 1/2 cup of
+water; stir until heated through then mash with a potato masher. Turn
+into a jelly bag, allow drip, and to every pint of currant juice add
+one pound of granulated sugar; return to preserving kettle. Boil
+twenty minutes, skim carefully, pour into jelly glasses. When cold
+cover tops of glasses with melted parafine.
+
+
+PINEAPPLE HONEY
+
+Pineapple honey was made in a similar manner to quince honey, using
+one large grated pineapple to one quart of cold water and three pounds
+of sugar. Boil 20 minutes.
+
+
+PRESERVED PINEAPPLE
+
+Pare the pineapples, run through a food chopper, weigh fruit, and to
+every pound of fruit add three-quarters of a pound of sugar. Mix sugar
+and fruit together and stand in a cool place over night. In the
+morning cook until fruit is tender and syrup clear; skim top of fruit
+carefully; fill jars and seal.
+
+
+GRAPE CONSERVE
+
+Wash and drain ten pounds of ripe grapes, separate the skins from the
+pulp, stew pulp until soft, mash through a sieve, reject seeds.
+
+Place pulp and skins in a preserving kettle, add a half pound of
+seeded raisins and juice and pulp of 4 oranges. Measure and add to
+every quart of this 3/4 of a quart of sugar. Cook slowly, until the
+consistency of jam. A cup of coarsely-chopped walnut meats may be
+added, if liked, a few minutes before removing jam from the range.
+Fill pint jars and seal.
+
+
+MARY'S RECIPE FOR RHUBARB JAM
+
+Skin and cut enough rhubarb in half-inch pieces to weigh three pounds.
+Add 1/2 cup cold water and 2 pounds of granulated sugar, and the
+grated yellow rind and juice of 2 large oranges. Cook all together,
+stirring occasionally to prevent scorching, a half hour, or until
+clear. This is a delicious jam.
+
+
+APPLE SAUCE
+
+When making apple sauce, cut good, tart apples in halves after paring
+them, cut out the cores, then cook, quickly as possible, in half
+enough boiling water to cover them. Cover the stew-pan closely. This
+causes them to cook more quickly, and not change color. Watch
+carefully that they do not scorch. When apples are tender, turn into
+sieve. Should the apples be quite juicy and the water drained from the
+apples measure a half pint, add a half pound of sugar, cook 15 or 20
+minutes, until it jells, and you have a glass of clear, amber-colored
+jelly. Add 1 teaspoonful of butter and sugar to taste to the apple
+sauce, which has been mashed through the sieve. Apple sauce made thus
+should be almost the color of the apples before cooking. If the apple
+sauce is not liked thick, add some of the strained apple juice instead
+of making jelly; as some apples contain more juice than others.
+
+
+RHUBARB MARMALADE (AS FRAU SCHMIDT MADE IT)
+
+Cut rhubarb into small pieces, put in stew-pan with just enough water
+to prevent sticking fast. When cooked tender, mash fine with potato
+masher, and to three cups of rhubarb, measured before stewing, add 1
+cup of granulated sugar, also 1 dozen almonds which had been blanched
+and cut as fine as possible, and stewed until tender, then added to
+hot rhubarb and sugar. Cook all together a short time. Serve either
+hot or cold. A large quantity may be canned for Winter use.
+
+The addition of almonds gave the marmalade a delicious flavor A good
+marmalade may be made by adding the juice and thinly shaved outside
+peel of several lemons to rhubarb. Put all together in kettle on range
+with sugar. Cook over a slow fire until proper consistency. Turn into
+jars and leave uncovered until day following, when cover and seal
+air-tight.
+
+
+GRAPE FRUIT MARMALADE
+
+For this marmalade take 1 large grape fruit, 2 large oranges and 1
+lemon. After thoroughly washing the outside of fruit, slice all as
+thinly as possible, rejecting the seeds. Measure and add three times
+as much water as you have fruit. Let all stand over night. The next
+morning boil 15 minutes, stand over night again, in a large bowl or
+agate preserving kettle. The next morning add 1 pound (scant measure)
+of sugar to each pint of the mixture and boil until it jells. This is
+delicious if you do not object to the slightly bitter taste of the
+grape fruit. Put in tumblers, cover closely with paraffin. This
+quantity should fill 22 tumblers, if a large grape fruit is used.
+
+
+ORANGE MARMALADE
+
+Slice whole oranges very thin and cut in short pieces after washing
+them. Save the seeds. To each pound of sliced oranges add 3 pints of
+cold water and let stand 24 hours. Then boil all together until the
+chipped rinds are tender. All the seeds should be put in a muslin bag
+and boiled with the oranges. Allow all to stand together until next
+day, then remove the bag of seeds, and to every pound of boiled fruit
+add a half pound of sugar. Boil continuously, stirring all the time,
+until the chips are quite clear and the syrup thick as honey on being
+dropped on a cold dish. The grated rind and juice of 2 lemons will
+improve the taste of marmalade if added at last boiling. When cooked
+sufficiently the marmalade should be clear. Pour at once into glass
+jars and cover closely.
+
+
+CHERRY RELISH
+
+After sour cherries have been pitted, weigh them and cover with
+vinegar and let stand 24 hours. Take from the vinegar and drain well,
+then put into stone crocks in layers, with sugar, allowing 1 pound of
+sugar to 1 pound of cherries. Stir twice each day for ten days, then
+fill air-tight jars and put away for Winter use. These are an
+excellent accompaniment to a roast of meat.
+
+
+CANNED PEACHES
+
+When canning peaches make a syrup composed of 1 cup of sugar to 2 cups
+of water.
+
+Place in preserving kettle and when sugar has dissolved cook thinly
+pared peaches, either sliced or cut in halves, in the hot syrup until
+clear, watching closely that they do not cook too soft. Place
+carefully in glass jars, pour hot syrup over and seal in jars.
+
+Aunt Sarah also, occasionally, used a wash-boiler in which to can
+fruit. She placed in it a rack made of small wooden strips to prevent
+the jars resting on the bottom of the boiler; filled the jars with
+uncooked fruit or vegetables, poured over the jars of fruit hot syrup
+and over the vegetables poured water, placed the jars, uncovered, in
+the boiler; water should cover about half the height of jars. Boil
+until contents of jars are cooked, add boiling syrup to fill fruit
+jars and screw the tops on tightly.
+
+
+PEAR CONSERVE
+
+Use 5 pounds of pears, not too soft or over-ripe, cut like dice. Cover
+with water and boil until tender, then add 5 pounds of sugar. Peel 2
+oranges, cut in dice the night before using; let diced orange peel
+stand, covered with cold water until morning. Then cook until orange
+peel is tender. Add this to the juice and pulp of the two oranges. Add
+one pound of seeded raisins and cook all together until thick honey.
+Put in glass jars and seal.
+
+
+LEMON HONEY
+
+The juice of 3 lemons, mixed with 3 cups of sugar. Add 3 eggs,
+beating 1 in at a time. Add 2 cups of water and 2 tablespoonfuls of
+butter. Cook all together 20 minute, until thick as honey.
+
+
+CANNED STRING BEANS
+
+Aunt Sarah used no preservative when canning beans. She gathered the
+beans when quite small and tender, no thicker than an ordinary
+lead-pencil, washed them thoroughly, cut off ends and packed them into
+quart glass jars, filled to overflowing with cold water. Placed jar
+tops on lightly, and stood them in wash boiler in the bottom of which
+several boards had been placed. Filled wash boiler with luke warm
+water about two-thirds as high as tops of jars, cooked continuously
+three to four hours after water commenced to boil. Then carefully
+lifted jars from wash boiler, added boiling water to fill jars to
+overflowing, screwed on cover and let stand until perfectly cold, when
+give jar tops another turn with the hand when they should be
+air-tight. A good plan is to run the dull edge of a knife around the
+outer edge of the jar to be sure it fits close to the rubber, and will
+not admit air. Beans canned in this manner should keep indefinitely.
+
+
+PRESERVED "GERMAN PRUNES" OR PLUMS
+
+After washing fruit, piece each plum several times with a silver fork,
+if plums be preserved whole. This is not necessary if pits are
+removed. Weigh fruit and to each pound of plums take about 3/4 pound
+of granulated sugar. Place alternate layers of plums and sugar in a
+preserving kettle, stand on the back of range three or four hours,
+until sugar has dissolved, then draw kettle containing sugar and plums
+to front of range and boil 20 minutes. Remove scum which arises on top
+of boiling syrup. Place plums in glass jars, pour boiling syrup over
+and seal.
+
+A good rule is about four pounds of sugar to five pounds of plums.
+
+Should plums cook soft in less than 20 minutes, take from syrup with a
+perforated skimmer, place in jars and cook syrup until as thick as
+honey; then pour over fruit and seal up jars.
+
+
+BUCKS COUNTY APPLE BUTTER
+
+A genuine old-fashioned recipe for apple butter, as "Aunt Sarah" made
+it at the farm. A large kettle holding about five gallons was filled
+with sweet cider. This cider was boiled down to half the quantity. The
+apple butter was cooked over a wood fire, out of doors. The cider was
+usually boiled down the day before making the apple butter, as the
+whole process was quite a lengthy one. Fill the kettle holding the
+cider with apples, which should have been pared and cored the night
+before at what country folks call an "apple bee," the neighbors
+assisting to expedite the work. The apples should be put on to cook as
+early in the morning as possible and cooked slowly over not too hot a
+fire, being stirred constantly with a long-handled "stirrer" with
+small perforated piece of wood on one end. There is great danger of
+the apple butter burning if not carefully watched and constantly
+stirred. An extra pot of boiling cider was kept near, to add to the
+apple butter as the cider boiled away. If cooked slowly, a whole day
+or longer will be consumed in cooking. When the apple butter had
+almost finished cooking, about the last hour, sweeten to taste with
+sugar (brown sugar was frequently used). Spices destroy the true apple
+flavor, although Aunt Sarah used sassafras root, dug from the near-by
+woods, for flavoring her apple butter, and it was unexcelled. The
+apple butter, when cooked sufficiently, should be a dark rich color,
+and thick like marmalade, and the cider should not separate from it
+when a small quantity is tested on a saucer. An old recipe at the farm
+called for 32 gallons of cider to 8 buckets of cider apples, and to 40
+gallons of apple butter 50 pounds of sugar were used. Pour the apple
+butter in small crocks used for this purpose. Cover the top of crocks
+with paper, place in dry, cool store-room, and the apple butter will
+keep several years. In olden times sweet apples were used for apple
+butter, boiled in sweet cider, then no sugar was necessary. Small
+brown, earthen pots were used to keep this apple butter in, it being
+only necessary to tie paper over the top. Dozens of these pots, filled
+with apple butter, might have been seen in Aunt Sarah's store-room at
+the farm at one time.
+
+
+CANNED TOMATOES
+
+When canning red tomatoes select those which ripen early in the
+season, as those which ripen later are usually not as sweet. Wash the
+tomatoes, pour scalding water over, allow them to stand a short time,
+when skins may be easily removed. Cut tomatoes in several pieces,
+place over fire in porcelain-lined preserving kettle and cook about 25
+minutes, or until an orange-colored scum rises to the top. Fill
+perfectly clean sterilised jars with the hot tomatoes fill quickly
+before they cool. Place rubber and top on jar, and when jars have
+become perfectly cold (although they may, apparently, have been
+perfectly air-tight), the tops should be given another turn before
+standing away for the Winter; failing to do this has frequently been
+the cause of inexperienced housewives' ill success when canning
+tomatoes. Also run the dull edge of a knife blade carefully around the
+top of jar, pressing down the outer edge and causing it to fit more
+closely. Aunt Sarah seldom lost a jar of canned tomatoes, and they
+were as fine flavored as if freshly picked from the vines. She was
+very particular about using only new tops and rubbers for her jars
+when canning tomatoes. If the wise housewife takes these precautions,
+her canned tomatoes should keep indefinitely. Aunt Sarah allowed her
+jars of tomatoes to stand until the day following that on which the
+tomatoes were canned, to be positively sure they were cold, before
+giving the tops a final turn. Stand away in a dark closet.
+
+
+EUCHERED PEACHES
+
+Twelve pounds of pared peaches (do not remove pits), 6 pounds of sugar
+and 1 gill of vinegar boiled together a few minutes, drop peaches into
+this syrup and cook until heated through, when place peaches in
+air-tight jars, pour hot syrup over and seal.
+
+
+AUNT SARAH'S METHOD OF CANNING CORN
+
+Three quarts of sweet corn cut from the cob, 1 cup of sugar 3/4 cup of
+salt and 1 pint of cold water. Place these ingredients together in a
+large bowl; do this early in the morning and allow to stand until noon
+of the same day; then place all together in a preserving kettle on the
+range and cook twenty minutes. Fill glass jars which have been
+sterilized. The work of filling should be done as expeditiously as
+possible; be particular to have jar-tops screwed on tightly. When jars
+have become cool give tops another turn, to be positive they are
+air-tight before putting away for the Winter. When preparing this
+canned corn for the table, drain all liquid from the corn when taken
+from the can, pour cold water over and allow to stand a short time on
+the range until luke-warm. Drain and if not _too_ salt, add a small
+quantity of fresh water, cook a few minutes, season with butter, add a
+couple tablespoonfuls of sweet milk; serve when hot. This canned corn
+possesses the flavor of corn freshly cut from the cob. Sarah Landis
+had used this recipe for years and 'twas seldom she lost a can.
+
+
+DRIED SWEET CORN
+
+In season when ears of sweet corn are at their best for cooking
+purposes, boil double the quantity necessary for one meal, cut off
+kernels and carefully scrape remaining pulp from cob. Spread on agate
+pans, place in a hot oven a short time (watch closely) and allow it to
+remain in a cooled oven over night to dry. When perfectly dry place in
+bags for use later in the season.
+
+When the housewife wishes to prepare dried corn for the table, one cup
+of the dried corn should be covered with cold water and allowed to
+stand until the following day, when place in a stew-pan on the range
+and simmer slowly several hours; add 1/2 teaspoonful of sugar, 1
+tablespoonful of butter, salt and pepper. This corn Aunt Sarah
+considered sweeter and more wholesome than canned corn and she said
+"No preservatives were used in keeping it."
+
+When chestnuts were gathered in the fall of the year, at the farm,
+they were shelled as soon as gathered, then dried and stored away for
+use in the Winter. Aunt Sarah frequently cooked together an equal
+amount of chestnuts and dried corn; the combination was excellent. The
+chestnuts were soaked in cold water over night.
+
+The brown skin of the chestnuts may be readily removed after being
+covered with boiling water a short time.
+
+
+PRESERVED CHERRIES
+
+Aunt Sarah's preserved cherries were fine, and this was her way of
+preparing them: She used 1 pound of granulated sugar to 1 quart of
+pitted cherries. She placed the pitted cherries on a large platter and
+sprinkled the sugar over them. She allowed them to stand several hours
+until the cherries and sugar formed a syrup on platter. She then put
+cherries, sugar and juice all together in a preserving kettle, set on
+range, and cooked 10 minutes. She then skimmed out the cherries and
+boiled the syrup 10 minutes longer, then returned the cherries to
+syrup. Let come to a boil. She then removed the kettle from the fire,
+spread all on a platter and let it stand in the hot sun two successive
+days, then put in glass air-tight jars or in tumblers and covered with
+paraffin. A combination of cherries and strawberries preserved
+together is fine, and, strange to say, the flavor of strawberries
+predominates.
+
+A fine flavored preserve is also made from a combination of cherries
+and pineapple.
+
+
+FROZEN DESSERTS--AUNT SARAH'S FROZEN "FRUIT CUSTARD"
+
+One tablespoonful of granulated gelatine soaked in enough milk to
+cover. Place 2 cups of sugar and 3/4 cup of milk in a stew-pan on the
+range and boil until it spins a thread; that is, when a little of the
+syrup is a thread-like consistency when dripped from a spoon. Allow it
+to cool. Add dissolved gelatine and 1 quart of sweet cream. One box of
+strawberries, or the same amount of any fruit liked, may be added to
+the mixture; freeze as ordinary ice cream.
+
+This dessert as prepared by Aunt Sarah was delicious as any ice cream
+and was used by her more frequently than any other recipe for a frozen
+dessert.
+
+
+SHERBET
+
+Frau Schmidt gave Mary this simple recipe for making any variety of
+sherbet:
+
+2 cups of sugar, 1 tablespoonful of flour, mixed with the sugar and
+boiled with 1 quart of water; when cold, add 1 quart of any variety of
+fruit.
+
+Freeze in same manner as when making ice cream.
+
+
+ICE CREAM--A SIMPLE RECIPE GIVEN MARY
+
+When preparing this ice cream Mary used the following: Three cups of
+cream and 1 cup of milk, 1 egg and 1 cup of pulverized sugar (were
+beaten together until light and creamy). This, with 1 teaspoonful of
+vanilla flavoring, was added to the milk and cream. The cream should
+be scalded in warm weather. The egg and sugar should then be added to
+the scalded milk and cream, stirring them well together. When the
+mixture has cooled, strain it into the can of the freezer. Three
+measures of cracked ice to one of salt should be used. The ice and
+salt, well-mixed, were packed around the freezer. The crank was turned
+very slowly the first ten minutes, until the mixture had thickened,
+when it was turned more rapidly until the mixture was frozen.
+
+
+FRAU SCHMIDT'S ICE CREAM
+
+This recipe for ice cream is simple and the ice cream is good. A
+boiled custard was prepared, consisting of 1 quart of milk, 4 eggs,
+between 3 and 4 cups of granulated sugar. When the custard coated the
+spoon she considered it cooked sufficiently. Removed from the fire.
+When cold she beat into the custard 1 quart of rich cream and 1
+teaspoonful of vanilla, turned the mixture into the freezer, packed
+outside tub with ice and salt. It was frozen in the ordinary manner.
+
+
+MAPLE PARFAIT
+
+For this rich, frozen dessert Mary beat 4 eggs lightly, poured slowly
+over them 1 cup of hot maple syrup, cooked in a double boiler,
+stirring until very thick. She strained it, and when cold added 1
+pint of cream. She beat all together, poured into a mold, packed the
+mold in ice and salt, and allowed it to stand 3 hours. This is a very
+rich frozen dessert, too rich to be served alone. It should be served
+with lemon sherbet or frozen custard with a lemon flavoring, as it is
+better served with a dessert less rich and sweet.
+
+
+ICE CREAM MADE BY BEATING WITH PADDLE
+
+This recipe for a delicious and easily prepared ice cream was given
+Mary by a friend living in Philadelphia and is not original. She found
+the ice cream excellent and after having tried the recipe used no
+other. A custard was made of 1 quart of scalded milk, 6 eggs, 3 cups
+of sugar. The eggs were beaten light, then sugar was added, then the
+hot milk was poured over and all beaten together. She put all in a
+double boiler and stirred about ten minutes, until thick and creamy. A
+small pinch of soda was added to prevent curdling. When the custard
+was perfectly cold she stirred in three cups of sweet, cold cream,
+flavored with either vanilla or almond flavoring, and beat all
+together five minutes, then turned the mixture into the freezer,
+packed well with pounded ice and coarse salt. She covered the freezer
+with the ice and salt and threw a heavy piece of old carpet or burlap
+over the freezer to exclude the air. She let it stand one hour, then
+carefully opened the can containing the cream, not allowing any salt
+to get in the can. With a long, thin-handled knife she scraped down
+the frozen custard from the sides of the freezer, and with a thin
+wooden paddle beat it hard and fast for about five minutes. This made
+the cream fine and smooth. Any fruit may now be added, and should be
+mixed in before the cream is covered. The cream should be beaten as
+quickly as possible and covered as soon as the fruit has been added.
+Aunt Sarah usually made peach ice cream when peaches were in season.
+Fine ripe peaches were pared and pitted, then finely mashed, 2 small
+cups of sugar being added to a pint of mashed peaches. She allowed the
+peach mixture to stand one hour before adding to the beaten cream.
+When the mashed peaches had been added to the cream, she fastened the
+lid and drained off part of the water in outer vessel, packed more ice
+and salt about the can in the freezer, placed a weight on top to hold
+it down, covered closely with a piece of old carpet to exclude the
+air, left it stand three or four hours. The beating was all the labor
+required. The dasher or crank was not turned at all when making the
+ice cream, and when frozen it was delicious.
+
+Mary was told by her Aunt of a friend in a small town, with a
+reputation for serving delicious ice cream, who always made ice cream
+by beating with a paddle, instead of making it by turning a crank in a
+freezer.
+
+
+AUNT SARAH'S RECIPE FOR FROZEN CUSTARD
+
+One quart of rich, sweet milk, 2 tablespoons of corn starch, 4 eggs, 1
+cup of sugar, small tablespoon of vanilla. Cook the milk in a double
+boiler, moisten corn starch with a little milk. Stir it into the hot
+milk until it begins to thicken. Beat sugar and eggs together until
+creamy, add to the hot milk, cook a minute, remove from fire, add the
+vanilla, and when cool freeze. Crush the ice into small pieces, for
+the finer the ice the quicker the custard will freeze, then mix the
+ice with a fourth of the quantity of coarse rock salt, about 10 pounds
+ice and 2 pounds salt will be required to pack sides and cover top of
+a four-quart freezer. Place can in tub, mix and fill in ice and salt
+around the can, turn the crank very slowly until the mixture is
+thoroughly chilled. Keep hole in top of tub open. When mixture is
+cold, turn steadily until it turns rather hard. When custard is
+frozen, take out inside paddle, close the freezer, run off the salt
+water, repack and allow to stand several hours. At the end of that
+time it is ready to serve.
+
+
+PINEAPPLE CREAM
+
+This is a delicious dessert, taught Mary by Aunt Sarah. She used 1
+quart sweet cream, 1-1/2 cups sugar, beaten together. It was frozen in
+an ice cream freezer. She then pared and cut the eyes from one ripe
+pineapple and flaked the pineapple into small pieces with a silver
+fork, sprinkled sugar over and let it stand until sugar dissolved. She
+then stirred this into the frozen cream and added also the beaten
+white of one egg. Packed ice and salt around freezer and allowed it to
+stand several hours before using. Mary's Aunt always cooked pineapple
+or used canned pineapple with a rich syrup when adding fruit before
+the cream was frozen.
+
+
+MARY'S RECIPE FOR PEACH CREAM
+
+Mary made ice cream when peaches were plentiful; she used 1 quart of
+sweet cream, sweetened to taste (about 2 cups sugar) and 2 quarts of
+ripe peaches mashed and sweetened before adding to cream. Freeze in
+ordinary manner. If peaches were not fine flavored, she added a little
+almond flavoring.
+
+
+LEMON SHERBET
+
+This is the way Frau Schmidt taught Mary to make this dessert. She
+used for the purpose 1 quart of water, 5 lemons, 2 tablespoons
+gelatine, 2 large cups sugar. She soaked the gelatine in about 1 cup
+of water. She squeezed out the juice of lemons, rejecting seeds and
+pulp. She allowed a cup of water out of the quart to soak the
+gelatine. This mixture was put in an ice cream freezer and frozen.
+
+
+FRAU SCHMIDT'S FROZEN CUSTARD
+
+1-1/2 quarts milk.
+2 cups sugar.
+5 eggs.
+2-1/2 tablespoonfuls of flour.
+
+Scald the milk in a double boiler. Moisten flour (she preferred
+_flour_ to corn starch for this purpose) with a small quantity of cold
+milk, and stir into the scalded milk. Beat together egg yolks and
+sugar until light and creamy, then add the stiffly beaten whites of
+eggs and stir all into the boiling milk. Cool thoroughly, flavor with
+vanilla and freeze as you would ice cream. When partly frozen crushed
+strawberries or peaches may be added in season. A little more sugar
+should then be added to the fruit, making a dessert almost equal to
+ice cream. In Winter one cup of dried currants may be added, also one
+tablespoonful of sherry wine, if liked.
+
+
+CARAMEL ICE CREAM
+
+Scald one pint of sweet milk in a double boiler. Stir into it one cup
+of sugar and one rounded tablespoonful of flour, which had been mixed
+smoothly with a small quantity of the milk before scalding. Add two
+eggs which had been beaten together until light and creamy. At the
+same time the milk was being scalded, a fry-pan containing one cup of
+granulated sugar was placed on the range; this should be watched
+carefully, on account of its liability to scorch. When sugar has
+melted it will be brown in color and liquid, like molasses, and should
+then be thoroughly mixed with the foundation custard. Cook the whole
+mixture ten minutes and stand aside to cool; when perfectly cold add a
+pinch of salt, one quart of sweet cream, and freeze in the ordinary
+manner.
+
+
+CHERRY SHERBET
+
+Aunt Sarah taught Mary to prepare this cheap and easily made dessert
+of the various berries and fruits as they ripened. Currants,
+strawberries, raspberries and cherries were used. They were all
+delicious and quickly prepared. The ice for freezing was obtained from
+a near-by creamery. The cherries used for this were not the common,
+sour pie cherries, so plentiful usually on many "Bucks County Farms,"
+but a fine, large, red cherry, not very sour. When about to prepare
+cherry sherbet, Mary placed over the fire a stew-pan containing 1
+quart of boiling water and 1 pound of granulated sugar. Boiled this
+together 12 minutes. She added 1 tablespoonful of granulated gelatine
+which had been dissolved in a very little cold water. When the syrup
+had cooled, she added the juice of half a lemon and 1 quart of pitted
+cherries, mixed all together. Poured it in the ice cream freezer,
+packed around well with coarse salt and pounded ice. She used 1 part
+salt to 3 parts ice. She turned the crank slowly at first, allowed it
+to stand a few minutes, then increased the speed. When the mixture was
+firm she removed the dasher. She allowed the water to remain with the
+ice and salt, as the ice-cold water helped to freeze it. She filled in
+ice and salt around the can in the freezer and on top of the can;
+covered the top of the freezer with a piece of old carpet and allowed
+it to stand a couple of hours, when it was ready to serve. Almost any
+fruit or fruit juice, either fresh or canned, may be made into a
+delicious dessert by this rule.
+
+One quart of boiling water and 1 pound of sugar boiled together to
+form a syrup, then add 1 quart of juice or fruit and juice to measure
+exactly one quart. Mix together according to directions and freeze.
+
+
+GRAPE SHERBET
+
+Grape sherbet was made in this manner: The grapes were washed, picked
+from the stems and placed in a stew-pan over the fire. When hot remove
+from the fire and mash with a potato-masher and strain through a jelly
+bag, as if preparing to make jelly. Boil together 1 pound of
+granulated sugar and 1 quart of water, about 12 minutes. While hot add
+1 pint of grape juice and 1 teaspoonful of granulated gelatine, which
+had been dissolved in a very little cold water, to the hot syrup. When
+the mixture was partly frozen add the stiffly beaten white of 1 egg
+and 1 tablespoonful of pulverized sugar, beaten together. All were
+stirred together, covered and stood away until cold. Then placed in a
+freezer, iced as for ice cream, and frozen in the same manner as for
+cherry sherbet. The juice of all berries or fruits may be extracted in
+the same manner as that of grapes.
+
+
+WINES AND SYRUPS--UNFERMENTED GRAPE JUICE
+
+To 6 pounds of stemmed Concord grapes add 1 quart of water, allow them
+to simmer on range until grapes have become soft. Strain through a
+piece of cheese-cloth, being careful to press only the juice through,
+not the pulp of the grapes. Return the grape juice to the preserving
+kettle and add 3/4 of a pound of sugar. Allow the juice to just
+commence to boil, as cooking too long a time spoils the flavor of the
+juice. Bottle at once, while juice is hot. Bottles must be sterilized
+and air-tight if you expect grape juice to keep. Cover corks with
+sealing wax.
+
+
+VINEGAR MADE FROM STRAWBERRIES
+
+"Aunt Sarah" Landis possessed the very finest flavored vinegar for
+cooking purposes, and this is the way it was made. She having a very
+plentiful crop of fine strawberries one season, put 6 quarts of very
+ripe, mashed strawberries in a five-gallon crock, filled the crock
+with water, covered the top with cheese-cloth and allowed it to stand
+in a warm place about one week, when it was strained, poured into jugs
+and placed in the cellar, where it remained six months, perhaps
+longer, when it became very sharp and sour, and had very much the
+appearance of white wine with a particularly fine flavor. This was not
+used as a beverage, but as a substitute for cider in cooking.
+
+
+BOILED CIDER FOR MINCE PIES
+
+In Autumn, when cider was cheap and plentiful on the farm, 3 quarts of
+cider was boiled down to one, or, in this proportion, for use in mince
+meat during the Winter. A quantity prepared in this manner, poured
+while hot in air-tight jars, will keep indefinitely.
+
+
+LEMON SYRUP
+
+Boil two cups of granulated sugar and one cup of water together for a
+few minutes until the sugar is dissolved, then add the juice of six
+well-scrubbed, medium-sized lemons; let come to a boil and add the
+grated yellow rind of three of the lemons. Be careful not to use any
+of the white skin of the lemons, which is bitter. Put in air-tight
+glass jars. This quantity fills one pint jar. A couple tablespoonfuls
+added to a tumbler partly filled with water and chipped ice makes a
+delicious and quickly prepared drink on a hot day.
+
+
+EGG NOGG
+
+Add to the stiffly beaten white of one egg the slightly beaten yolk
+of egg. Pour into glass tumbler, fill with cold sweet milk, sweeten
+with sugar to taste and a little grated nutmeg on top or a
+tablespoonful of good brandy. This is excellent for a person needing
+nourishment, and may be easily taken by those not able to take a raw
+egg in any other form. The egg nogg will be more easily digested if
+sipped slowly while eating a cracker or slice of crisply toasted
+bread.
+
+
+ROSE WINE
+
+Gather one quart of rose leaves, place in a bowl, pour over one quart
+of boiling water, let stand nine days, then strain, and to each quart
+of strained liquid add one pound of granulated sugar. Allow to stand
+until next day, when sugar will be dissolved. Pour into bottles, cork
+tightly, stand away for six months before using. Aunt Sarah had some
+which had been keeping two years and it was fine.
+
+
+DANDELION WINE
+
+Four good quarts of dandelion blossoms, four pounds of sugar, six
+oranges, five lemons. Wash dandelion blossoms and place them in an
+earthenware crock. Pour five quarts of boiling water over them and let
+stand 36 hours. Then strain through a muslin bag, squeezing out all
+moisture from dandelions. Put the strained juice in a deep stone crock
+or jug and add to it the grated rind and juice of the six oranges and
+five lemons. Tie a piece of cheese-cloth over the top of jug and stand
+it in a warm kitchen about one week, until it begins to ferment. Then
+stand away from stove in an outer kitchen or cooler place, not in the
+cellar, for three months. At the end of three months put in bottles.
+This is a clear, amber, almost colorless liquid. A pleasant drink of
+medicinal value. Aunt Sarah always used this recipe for making
+dandelion wine, but Mary preferred a recipe in which yeast was used,
+as the wine could be used a short time after making.
+
+
+DANDELION WINE (MADE WITH YEAST)
+
+Four quarts of dandelion blossoms. Pour over them four quarts of
+boiling water; let stand 24 hours, strain and add grated rind and
+juice of two oranges and two lemons, four pounds of granulated sugar
+and two tablespoonfuls of home-made yeast. Let stand one week, then
+strain and fill bottles.
+
+
+GRAPE FRUIT PUNCH
+
+Two cups of grape juice, 4 cups of water, 1-1/2 cups of sugar, juice
+of 3 lemons and 3 oranges, sliced oranges, bananas and pineapples.
+Serve the punch in sherbet glasses, garnished with Marachino cherries.
+
+
+A SUBSTITUTE FOR MAPLE SYRUP
+
+A very excellent substitute for maple syrup to serve on hot griddle
+cakes is prepared from 2 pounds of either brown or white sugar and
+1-3/4 cups of water, in the following manner: Place the stew-pan
+containing sugar and water on the back part of range, until sugar
+dissolves, then boil from 10 to 15 minutes, until the mixture thickens
+to the consistency of honey. Remove from the range and add a few drops
+of vanilla or "mapleine" flavoring. A tiny pinch of cream of tartar,
+added when syrup commences to boil, prevents syrup granulating; too
+large a quantity of cream of tartar added to the syrup would cause it
+to have a sour taste.
+
+
+SALTED ALMONDS OR PEANUTS
+
+Blanch 2 pounds of shelled almonds or peanuts (the peanuts, of course,
+have been well roasted) by pouring 1 quart of boiling water over them.
+Allow them to stand a short time. Drain and pour cold water over them,
+when the skin may be easily removed. Place in a cool oven until dry
+and crisp. Put a small quantity of butter into a pan. When hot, throw
+in the nuts and stir for a few minutes, sprinkle a little salt over.
+Many young cooks do not know that salted peanuts are almost equally
+as good as salted almonds and cheaper. Peanuts should always be
+freshly roasted and crisp.
+
+
+PEANUT BUTTER
+
+When peanuts have been blanched, are cold, dry and crisp, run them
+through a food chopper. Do not use the _very finest_ cutter, as that
+makes a soft mass. Or they may be crushed with a rolling pin. Season
+with salt, spread on thinly-sliced, buttered bread. They make
+excellent sandwiches. Or run peanuts through food chopper which has an
+extra fine cutter especially for this purpose. The peanuts are then a
+thick, creamy mass. Thin this with a small quantity of olive oil, or
+melted butter, if preferred. Season with salt and you have "peanut
+butter," which, spread on slices of buttered bread, makes a delicious
+sandwich, and may frequently take the place of meat sandwiches. Nuts,
+when added to salads, bread or cake, add to their food value.
+
+
+A CLUB SANDWICH
+
+On a thinly-cut slice of toasted bread lay a crisp lettuce leaf and a
+thin slice of broiled bacon. On that a slice of cold, boiled chicken
+and a slice of ripe tomato. Place a spoonful of mayonnaise on the
+tomato, on this a slice of toasted bread. Always use stale bread for
+toast and if placed in a hot oven a minute before toasting it may be
+more quickly prepared.
+
+
+CANDIES-WALNUT MOLASSES TAFFY
+
+Place 2 cups of New Orleans molasses and 3/4 cup of brown sugar in a
+stew-pan on the range and cook; when partly finished cooking (this may
+be determined by a teaspoonful of the mixture forming a soft ball when
+dropped in water), add 1 tablespoonful of flour, moistened with a
+small quantity of water, and cook until a teaspoonful of the mixture
+becomes brittle when dropped in cold water; at this stage add 1 scant
+teaspoonful of baking soda (salaratus). Stir, then add 1 cup of
+coarsely chopped black walnut meats; stir all together thoroughly, and
+pour into buttered pans to become cool.
+
+
+COCOANUT CREAMS
+
+Grate 1 medium-sized cocoanut, place in a bowl, add 2 pounds of
+confectioners' sugar, mix with the cocoanut; then add the stiffly
+beaten white of 1 egg and 1 teaspoonful of vanilla; knead this as you
+would bread for 10 or 15 minutes. If the cocoanut is a large or a dry
+one, about 1/2 pound more sugar will be required. Shape the mixture
+into small balls, press halves of English walnut meats into each ball,
+or have them plain, if preferred. Stand aside in a cool place a half
+hour. Melt a half cake of Baker's unsweetened chocolate, add a half
+teaspoonful of paraffin, roll the small balls in this chocolate
+mixture until thoroughly coated. Place on waxed paper to dry. From the
+ingredients in this recipe was made 3 pounds of candy.
+
+
+FUDGE (AS MADE BY MARY)
+
+Two cups of granulated sugar, 1 cup of sweet milk, 1/4 cup of butter,
+1/4 cake or 2 squares of Baker's unsweetened chocolate. Cook all
+together until when tried in water it forms a soft ball. Remove from
+fire, flavor with vanilla, beat until creamy, pour in buttered pan and
+when cooled cut in squares.
+
+
+A DELICIOUS "CHOCOLATE CREAM" CANDY
+
+Place in an agate stew-pan 2 cups of granulated sugar, 1 cup of sweet
+milk, butter size of an egg. Cook all together until it forms a soft
+ball when a small quantity is dropped into cold water. Then beat until
+creamy. Add a half a cup of any kind of chopped nut meats. Spread on
+an agate pie-tin and stand aside to cool.
+
+For the top layer take 1 cup of sugar, 1/2 cup milk and butter size of
+an egg, 2 small squares of a cake of Baker's unsweetened chocolate.
+Cook together until it forms a soft ball in water. Beat until creamy.
+Add half a teaspoonful of vanilla, spread over top of first layer of
+candy and stand away until it hardens and is quite cold.
+
+
+MARY'S RECIPE FOR MOLASSES TAFFY
+
+Four tablespoonfuls New Orleans molasses, 9 tablespoonfuls sugar, 3
+tablespoonfuls water, 2 teaspoonfuls butter, 1 teaspoonful vanilla.
+Boil all together until it becomes brittle when a small quantity is
+dropped in water. Pour the mixture into buttered pans and when cool
+enough to handle, pull with the hands until a light creamy yellow
+shade. Pull into long, thin strips, cut into small pieces with
+scissors. This taffy is fine if boiled a long enough time to become
+crisp and brittle, and you will be surprised at the quantity this
+small amount of sugar and molasses will make.
+
+
+RECIPE FOR MAKING HARD SOAP WITHOUT BOILING
+
+To make hard soap without boiling, empty a can of "Lewis Perfumed Lye"
+(or any other good, reliable brand of lye) into a stone jar with 1
+tablespoonful powdered borax. Add 2-1/2 pints of cold water to the
+lye. Stir until dissolved. Be very careful not to allow any of the lye
+to touch hands or face. Wear old gloves when emptying can and stirring
+lye. Stand the dissolved lye in a cool place. The tin cans containing
+the fat to be used for soap (which have accumulated, been tried out,
+strained, and put in empty tin cans at different times) should be
+placed in the oven of range for a few minutes. When warm they may be
+turned out readily into a large stew-pan. Put over fire and when all
+has dissolved and melted, strain through cheese-cloth bag into an
+agate dish pan. When weighed you should 5-1/2 pounds of clear fat. A
+recipe telling exact quantity of fat and lye usually comes with can of
+lye. When temperature of fat is 120 degrees by your thermometer
+(luke-warm), the lye should have been allowed to stand about 1 hour
+from the time it was dissolved. It should then be the right
+temperature to mix with strained, luke-warm fat or grease not over 80
+degrees by thermometer. Now slowly pour the dissolved lye over the
+fat (a half cup of ammonia added improves soap), stir together until
+lye and grease are thoroughly incorporated, and the mixture drops from
+the stirrer like honey. The soap may be scented by adding a few drops
+of oil of cloves, if liked. Stir the mixture with a small wooden
+paddle or stick. Stir slowly from 5 to 10 minutes, not longer, or the
+lye and fat may separate. Pour all into a large agate dish pan lined
+with a piece of clean muslin. Throw an old piece of carpet over the
+top and stand near the range until evening, when, if made early in the
+morning, a solid cake of soap, weighing 8-1/2 pounds, may be turned
+out on a bake-board (previously covered with brown paper) and cut into
+20 pieces of good hard soap. Lay the pieces of soap in a basket, cover
+to protect from dust, and stand in a warm room to dry thoroughly
+before using. Soap made according to these directions should be solid
+and almost as white as ivory if the fat used has not been scorched.
+
+This soap is excellent for scrubbing and laundry purposes. The greater
+length of time the soap is kept, the better it will become. The grease
+used may be clarified by adding water and cooking a short time. Stand
+away and when cool remove fat from top, wiping off any moisture that
+may appear. Soap-making is a _small economy_. Of course, the young
+housewife will not use for soap _any fat_ which could be utilized for
+frying, etc., but she will be surprised to find, when she once gets
+the saving habit, how quickly she will have the quantity of fat needed
+for a dollar's worth of soap by the small outlay of the price of a can
+of lye, not counting her work. The young, inexperienced housewife
+should be careful not to use too small a stew-pan in which to heat the
+fat, and should not, under any circumstance, leave the kitchen while
+the fat is on the range, as grave results might follow carelessness in
+this respect.
+
+
+TO IMITATE CHESTNUT WOOD
+
+Before painting the floor it was scrubbed thoroughly with the
+following: One-half cup of "household ammonia" added to four quarts of
+water. The floor, after being well scrubbed with this, was wiped up
+with pure, clean water and allowed to get perfectly dry before
+painting. For the ground color, or first coat of paint on the floor,
+after the cracks in floor had been filled with putty or filler, mix
+together five pounds of white lead, one pint of turpentine and about a
+fourth of a pound of yellow ochre, add 1 tablespoon of Japan dryer.
+This should make one quart of paint a light tan or straw color, with
+which paint the floor and allow it to dry twenty-four hours, when
+another coat of the same paint was given the floor and allowed to dry
+another twenty-four hours, then a graining color, light oak, was used.
+This was composed of one pint of turpentine, one teaspoon of graining
+color and two tablespoons of linseed oil, and 1 tablespoon of Japan
+dryer, all mixed together. This was about the color of coffee or
+chocolate. When the wood had been painted with this graining color,
+before drying, a fine graining comb was passed lightly over to imitate
+the grain of wood. This was allowed to dry twenty-four hours, when a
+coat of floor varnish was given. The room was allowed to dry
+thoroughly before using. The imitation of natural chestnut was
+excellent.
+
+
+MEASURES AND WEIGHTS
+
+When a recipe calls for one cup of anything, it means one even cup,
+holding one-half pint, or two gills.
+
+One cup is equal to four wine glasses.
+
+One wine glass is equal to four tablespoons of liquid, or one-quarter
+cup.
+
+Two dessertspoonfuls equal one tablespoonful.
+
+Six tablespoonfuls of liquid equal one gill.
+
+Two tablespoonfuls dry measure equal one gill.
+
+Two gills equal one cup.
+
+Two cups, or four gills, equal one pint.
+
+Four cups of flour weigh one pound and four cups of flour equal one
+quart.
+
+One even cup of flour is four ounces.
+
+Two cups (good measure) of granulated sugar weigh one pound and
+measure one pint.
+
+Two cups butter equal one pound.
+
+A pint of liquid equals one pound.
+
+A cup of milk or water is 8 ounces.
+
+Two tablespoonfuls liquid equal one ounce.
+
+One salt spoonful is 1/4 teaspoonful.
+
+Four tablespoonfuls equal one wine glass.
+
+Piece of butter size of an egg equals two ounces, or two tablespoons.
+
+A tablespoonful of butter melted means the butter should be first
+measured then melted.
+
+One even tablespoonful of unmelted butter equals one ounce.
+
+One tablespoonful sugar, good measure, equals one ounce.
+
+Ordinary silver tablespoon was used for measuring, not a large mixing
+spoon.
+
+
+COOKING SCHEDULE TO USE WITH THE OVEN THERMOMETER OF A GAS STOVE
+
+_To Cook_--                     _Cook for_--
+
+Bread, white           280°          40 minutes
+Biscuit, small         300°          30 minutes
+Biscuit, large         300°          30 minutes
+Beef, roast rare       300°          15 minutes per pound
+Beef, roast well done  320°          15 minutes per pound
+      { Fruit          260°           2 hours
+      { Sponge         300°          30 minutes
+Cake  { Loaf           300°          40 minutes
+      { Layer          300°          15 minutes
+      { Cookies        300°           5 minutes
+Chickens               340°           2 hours
+Custards               260° to 300°  20 minutes
+Duck                   340°           3 hours
+Fish                   260° to 300°   1 hour
+Ginger Bread           260° to 300°  20 minutes
+Halibut                260° to 300°  45 minutes
+Lamb                   300°           3 hours
+Mutton, rare           260° to 300°  10 minutes per pound
+Mutton, well done      300°          15 minutes per pound
+Pie crust              300°          30 minutes
+Pork                   260° to 300°   2-1/2 hours
+Potatoes               300°           1 hour
+         { Bread       260° to 300°   1 hour
+         { Plum        260° to 300°   1 hour
+Puddings { Rice        260° to 300°  30 minutes
+         { Tapioca     260° to 300°  30 minutes
+Rolls                  260° to 300°  20 minutes
+Turkeys                280°           3 hours
+Veal                   280°           2-1/2 hours
+
+When a teacher of "Domestic Science," the Professor's wife was
+accustomed to using a pyrometer, or oven thermometer, to determine the
+proper temperature for baking. She explained its advantages over the
+old-fashioned way of testing the oven to Mary and gave her a copy of
+the "Cooking Schedule," to put in her recipe book, which Mary found of
+great assistance, and said she would certainly have a range with an
+oven thermometer should she have a home of her own, and persuaded Aunt
+Sarah to have one placed in the oven door of her range.
+
+THE END.
+
+
+
+
+INDEX TO RECIPES
+
+                                                   PAGE
+
+Small Economies, "Left-Overs" or "Iverich Bleibst" 162
+The Many Uses of Stale Bread 164
+  "Brod Grummella" 165
+  "Croutons" and Crumbs 165
+  "Zweibach" 166
+  German Egg Bread 166
+  Creamed Toast 167
+
+Bread and Rolls 167
+  "Bucks County" Hearth-Baked Rye Bread 171
+  Frau Schmidt's Good White Bread (Sponge Method) 173
+  Excellent Graham Bread 173
+  Graham Bread (An Old Recipe) 174
+  "Mary's" Recipe for Wheat Bread 174
+  Frau Schmidt's Easily-Made Graham Bread 175
+  Whole Wheat Bread 176
+  Nut Bread 176
+  "Frau" Schmidt's "Quick Bread" 177
+  An "Oatmeal Loaf" 178
+  "Aunt Sarah's" White Bread (Sponge Method) 179
+  Recipe for Pulled Bread 180
+  Aunt Sarah's "Hutzel Brod" 180
+  Aunt Sarah's White Bread and Rolls 182
+  Aunt Sarah's Raised Rolls 183
+  Clover-Leaf Rolls 183
+  "Polish" Rye Bread (As Baked in Bucks County) 183
+  Perfect Breakfast Rolls 184
+  An Old Recipe for Good Bread 184
+  Steamed Brown Bread 186
+  A Wholesome Bread (Made From Bran) 186
+  "Frau" Schmidt's "Hutzel Brod" 186
+  Aunt Sarah's "Quickly Made Brown Bread" 187
+  "Stirred" Oatmeal Bread 187
+  Nut and Raisin Bread 188
+  "Saffron" Raisin Bread 188
+  Raised Rolls 189
+  "Grandmother's" Pine Raised Biscuits 190
+  "Stirred" Bread 191
+  Potato Biscuits 192
+  Aunt Sarah's Potato Yeast 192
+
+Raised Cakes 193
+  "Perfection" Potato Cakes 193
+  Mary's Recipe for Cinnamon Buns 194
+  "Kleina Kaffe Kuchen" 194
+  "Grossmutter's" Potato Cakes 195
+  Aunt Sarah's "Bread Dough" Cake 196
+  "Good, Cheap" Dutch Cakes 196
+  Recipe for "Light Cakes" (Given to Mary by a Farmer's Wife) 197
+  Butter "Schimmel" 197
+  "Bucks County" Doughnuts 198
+  Extra Fine "Quaker Bonnet" Biscuits 198
+  Bucks County Cinnamon "Kuchen" 199
+  Moravian Sugar Cakes 200
+  "Mary's" Potato Cakes 200
+  "German" Raisin Cake 201
+  "Kaffee Krantz" (Coffee Wreath) 202
+  "Mondel Krantz" 203
+  The Professor's Wife's Recipe for Dutch Cakes 204
+  Farmer's Pound Cake 204
+  German "Coffee Bread" 205
+  "Fast Nacht Kuchen" (Doughnuts) 206
+  "Kaffee Kuchen" (Coffee Cake) 207
+  "Streusel Kuchen" 207
+
+Muffins, Biscuits, Griddle Cakes and Waffles 208
+  Sally Lunn (As Aunt Sarah Made It) 208
+  Aunt Sarah's Recipe for "Johnny Cake" 209
+  "Mary's" Breakfast Muffins 209
+  Rice Muffins 209
+  Indian Pone 210
+  "Pfannkuchen" (Pancakes) 210
+  "Extra Fine" Baking Powder Biscuits 210
+  "Flannel" Cakes Made From Sour Milk 211
+  "Flannel" Cakes With Baking Powder 211
+  Frau Schmidt's Recipe for Waffles 211
+  "Crumb" Corn Cakes 212
+  Grandmother's Recipe for Buttermilk Waffles 212
+  "Bread" Griddle Cakes 212
+  Never Fail "Flannel" Cakes 213
+  Waffles Made From Sweet Milk and Baking Powder 213
+  "Bucks County" Buckwheat Cakes 213
+  Delicious Corn Cakes 214
+  Rice Waffles (As Aunt Sarah Made Them) 214
+  "German" Egg-Pancakes (Not Cheap) 215
+  "Frau Schmidt's" Griddle Cake Recipe 215
+  Mary's Recipe for Corn Cakes 215
+  Aunt Sarah's Delicious Cream Biscuits 216
+  Mary's Muffins 216
+  "Corn Muffins" (As Made by Frau Schmidt) 217
+  Strawberry Short Cake (As Frau Schmidt Made It) 217
+  Perfection Waffles 218
+  Recipe for Making "Baking Powder" 218
+
+Fritters, Croquettes, Dumplings and Crullers 219
+  "Kartoffle Balla" (Potato Balls) 220
+  "Boova Shenkel" 220
+  Rice Balls With Cheese 221
+  "Kartoffle Klose" 221
+  Rice Croquets (and Lemon Sauce) 222
+  Corn Oysters 222
+  Banana Fritters 223
+  Parsnip Fritters 223
+  Aunt Sarah's "Schnita and Knopf" 224
+  A Very Old Recipe for "Knopf" (or Dumplings) 224
+  "Kartoffle Kuklein" (Potato Fritter or Boofers) 224
+  Rosettes, Wafers and Rosenkuehen 225
+  "Bairische Dampfnudein" 226
+  "Heller Bluther Kuklein" 226
+  "Apyl Kuklein" (Apple Fritters) 227
+  Dumplings Made From "Bread Sponge" 227
+  "Leber Klose" (Liver Dumplings) 228
+  Frau Schmidt's "Old Recipe for Schnitz and Knopf" 229
+  "Brod Knodel," or Bread Dumplings 230
+  "German" Pot Pie 230
+  "Zwelchen Dampfnudeln" 231
+  Green Corn Fritters 231
+  "Mouldasha" (Parsley Pies) 232
+  Inexpensive Drop Crullers 232
+  Batter Baked With Gravy 232
+  "German" Sour Cream Crullers 233
+  Grandmother's Doughnuts 233
+  Fine "Drop Crullers" 234
+
+Soups and Chowders 234
+  Vegetable Soup 235
+  "Marklose" Balls for Soup 236
+  Egg Balls for Soup 236
+  "Suppee Schwangen" 236
+  Cream of Oyster Bouillon 237
+  "German" Noodle Soup 237
+  Cream of Celery 238
+  Oyster Stew 238
+  Clam Broth 238
+  Turkey Soup 239
+  Cream of Pea Soup 239
+  Tomato Soup 239
+  "Frau" Schmidt's Clam Soup 239
+  Clam Chowder 240
+  Brown Potato Chowder 240
+  Bean Chowder 241
+  Bouillon 241
+  "Farmer's" Rice 241
+  Philadelphia "Pepperpot" 242
+  "German" Vegetable Soup 243
+  A Cheap Rice and Tomato Soup 243
+
+Fish, Clams and Oysters 243
+  Boned Shad 243
+  Croquettes of Cold Cooked Fish 244
+  Shad Roe 244
+  Scalloped Oysters 245
+  Deviled Oysters 245
+  Planked Shad 246
+  Broiled Mackerel 246
+  Codfish Bails 246
+  Fried Oysters 247
+  Panned Oysters 247
+  Oysters Steamed in the Shell 248
+  A Recipe Given Mary for "Oyster Cocktail" 248
+  Oyster Croquettes 249
+  Frau Schmidt's Way of Serving "Oyster Cocktails" 249
+  Salmon Loaf 249
+  Creamed Salmon 249
+  Oyster Canapes 250
+
+Meat 250
+  "Sauergebratens" (German Pot Roast) 251
+  "Hungarian Goulash" 252
+  Broiled Steak 252
+  Stewed Shin of Beef 253
+  Hamburg Steak 253
+  Meat Stew With Dumplings 254
+  Extending the Meat Flavor 255
+  Preparing a Pot Roast 256
+  Stuffed Breast of Veal 257
+  "Gedampftes Rinderbrust" 257
+  "Paprikash" 257
+  Beef Stew 258
+  Savory Beef Roll 258
+  Veal Cutlets 259
+  Meat "Snitzel" 259
+  Sirloin Steaks 259
+  Meat Balls 260
+  Veal Loaf 260
+  Sweet Breads (Breaded) 261
+  Fried "Liver and Bacon" 261
+  Beef Steak Served With Peas 261
+  Creamed "Dried Beef" 262
+  Creamed Sweetbreads 262
+  Meat Croquettes 262
+  Stewed Rabbit 263
+  Roast Lamb 263
+  "Gefullte Rinderbrust" (Stuffed Breast of Beef) German Style 263
+  Fried Peppers With Pork Chops 264
+  Boiled Ham 264
+  Sliced Ham 264
+  Roast Pork 265
+  Pork Chops 265
+  "Home-Made" Sausage 265
+  Aunt Sarah's Method of Keeping Sausage 266
+  Souse 266
+  Utilizing Cold Meat "Left-Overs" 267
+
+Fowl 267
+  Roast Chicken or Turkey 267
+  Bread Filling (As Aunt Sarah Prepared It) 268
+  Fried Chicken With Cream Gravy 269
+  Stewed or Steamed Chicken 270
+
+Vegetables 270
+  White Potatoes 270
+  Baked Potatoes 271
+  Various Ways of Using Small Potatoes 271
+  Scalloped Potatoes 273
+  Candied Sweet Potatoes 273
+  Sweet Potato Croquettes 274
+  Potato Chips 274
+  Fried Eggplant 274
+  Baked Stuffed Peppers 275
+  Chili (As Prepared in New Mexico) 275
+  Baked Cabbage 275
+  Crimson Creamed Beets 276
+  Buttered Beets 276
+  Pickled "Mangelwurzel" 276
+  German Steamed Cabbage 277
+  Bean "Snitzel" 277
+  Boiled Spinach 277
+  Fried Onions and Potatoes 278
+  Steamed Asparagus (Pine) 278
+  Pasture Mushrooms 278
+  Steamed Mushrooms (Delicious) 279
+  Stewed Tomatoes 279
+  Sweet Corn 280
+  Fried Tomatoes With "Cream Sauce" 280
+  Baked "Stuffed Tomatoes" 280
+  "Canned Tomatoes," Fried or (Tomato Fritters) 281
+  "Bucks County" Baked Beans 281
+  Cooked Hominy 282
+  Grated Parsnip Cakes 282
+  To make "Sauer Kraut" 283
+  Dumplings to Serve With "Sauer Kraut" 284
+  Parsley Dried to Preserve Its _Green_ Color 285
+
+Time Required to Cook Vegetables 285
+
+Common Cream Sauce 286
+
+Preparation of Savory Gravies 287
+
+The Good Flavor of "Browned Flour" 287
+
+Butter, Cheese and Suet 283
+  A Substitute for Butter (As Aunt Sarah Prepared It) 288
+  "Butter"--As It Was Made at the Farm, "By Aunt Sarah" 289
+  "Smier Kase," or Cottage Cheese 290
+  Uses of Sweet Drippings and Suet 291
+
+Eggs 292
+  "Eierkuchen," or Omelette 292
+  Hard Boiled Eggs 292
+  Soft Boiled Eggs 293
+  An Egg and Tomato Omelette 293
+  Mushroom Omelette 294
+  A Clam Omelette 294
+  Deviled Eggs 294
+  Eggs in Cream Sauce 295
+  Aunt Sarah's Method of Preserving Eggs in "Water Glass" 295
+  To Test Fresh Eggs 296
+
+Salads 297
+  Aunt Sarah's Salad Dressing 297
+  Dutch cucumber Salad 298
+  Carrot Salad 298
+  "An Old Recipe" for Chicken Salad 298
+  German Potato Salad 299
+  German Turnip Salad 299
+  "German" Salad Dressing 299
+  Mary's Potato Salad 300
+  Mary's Recipe for Salad Dressing 300
+  "Fruit" Salad Dressing 300
+  Grape Fruit Salad 300
+  "A Good, Inexpensive" Salad Dressing 301
+  Imitation "Lobster Salad" 301
+  "German" Horseradish Sauce 301
+  Mayonnaise Dressing (In Which Olive Oil is Used) 302
+  Mustard Dressing to Serve With Sliced Tomatoes 302
+  Chicken Salad 302
+  Pepper Hash 303
+  German Bean Salad 303
+  Meat Salads 304
+
+Beverages 305
+  Coffee 305
+  Cocoa 305
+  Chocolate 306
+  Boiled Water 306
+  Tea 306
+  Iced Tea 307
+
+Puddings 307
+  Rice Pudding 308
+  Frau Schmidt's Apple Dumplings 308
+  "Caramel Custard" as Mary Prepared It 309
+  Aunt Sarah's Bread Pudding 309
+  "Steamed" Bread Pudding 309
+  An Economical "Bread and Apple Pudding" 310
+  Cup Custards 310
+  Frau Schmidt's Graham Pudding 310
+  "Sponge" Bread Pudding (Sauce) 311
+  Aunt Sarah's Cottage Pudding (Sauce) 311
+  Apple "Strudel" 312
+  "Lemon Meringue" Pudding 312
+  Suet Pudding (Sauce) 313
+  Steamed Fruit Pudding (Sauce) 313
+  Cornmeal Pudding 314
+  Huckleberry Pudding 314
+  Tapioca Custard 314
+  Delicious Baked Peach Pudding 315
+  Caramel Custard 315
+  "Aunt Sarah's" Rhubarb Pudding 315
+  "Vanilla Sauce" for Rhubarb Pudding 316
+  Rice Custard 316
+  "Mary's" Cup Pudding (From Stale Bread) (Sauce) 316
+  "Buckwheat Minute" Pudding 317
+  Peach Tapioca 317
+  Aunt Sarah's Plain Boiled Pudding 317
+  Pudding Sauce 317
+  Apple Tapioca 318
+  Steamed Walnut Pudding 318
+  "Cornmeal Sponge" Pudding 318
+  Mary's Corn Starch Pudding 319
+  Apple Johnny Cake (Served as a Pudding) 319
+  A Good and Cheap Tapioca Pudding 319
+  "Gotterspeise" 320
+  Spanish Cream 320
+  Graham Pudding 320
+  "Pennsylvania" Plum Pudding (For Thanksgiving Day) (Sauce) 320
+  "Slice" Bread Pudding 321
+
+Cereals 321
+  Oatmeal Porridge 321
+  Cooked Rice 322
+  Cornmeal Mush 323
+
+Macaroni 324
+  Baked Macaroni and Cheese 324
+
+Cakes 325
+  Cake Making 325
+  Frau Schmidt's Lemon Cake 327
+  Fine "Krum Kuchen" 328
+  Aunt Sarah's "Quick Dutch Cakes" 328
+  A Reliable Layer Cake 328
+  Boiled Icing 329
+  A Delicious "Spice Layer Cake" (Icing) 329
+  An Inexpensive Cocoa Cake 330
+  Aunt Sarah's Walnut Gingerbread 330
+  Aunt Sarah's "German Crumb Cakes" Baked in Crusts 331
+  "Sour Cream" Molasses Cake 331
+  Economy Cake 332
+  Ginger Cake 332
+  A Very Economical German Clove Cake (Icing) 333
+  Cake Icing for Various Cakes 333
+  Mary's Recipe for "Hot Milk Sponge" Cake 334
+  Cheap "Molasses Gingerbread" 334
+  Aunt Sarah's Extra Fine Large Sponge Cake 335
+  Angel Cake (Aunt Sarah's Recipe) 335
+  Aunt Sarah's Good and Cheap "Country Fruit Cake" 336
+  A "Sponge Custard" Cake 336
+  Custard 336
+  Grandmother's Excellent "Old" Recipe for Marble Cake 337
+  Mary's Molasses Cakes 337
+  Chocolate Icing for Molasses Cake 338
+  Hickory Nut Cake 338
+  "Light Brown" Sugar Cake 338
+  "Angel Food" Layer Cake 339
+  Mary's Chocolate Cake 339
+  Cocoa Filling 339
+  A Cheap Orange Cake 340
+  Frau Schmidt's Molasses Cake 340
+  Apple Sauce Cake 340
+  Icing 341
+  "Schwarz" Cake (and Chocolate Filling) 341
+  Apple Cream Cake 342
+  Apple Cream Pilling for Cake 342
+  A "Half Pound" Cake 342
+  A Delicious Icing (Not Cheap) 342
+  Cocoanut Layer Cake 343
+  The Filling 343
+  Gold Layer Cake 343
+  Sunshine Sponge Cake 343
+  An Inexpensive Dark "Chocolate Layer Cake" 344
+  Angel Cake 344
+  Mary's Chocolate Loaf (Made With Sour Milk) 345
+  Inexpensive Sunshine Cake 345
+  Mary's Recipe for Orange Cake and Filling for Cake 345
+  Roll Jelly Cake 346
+  Aunt Sarah's Cinnamon Cake 346
+  Gelb Kuchen (Yellow Cake) 347
+  Devil's Food Cake 347
+  A Cheap Cocoanut Layer Cake 348
+  Lady Baltimore Cake and Icing 348
+  An Inexpensive "White Fruit Cake" 348
+  A Good and Cheap "White Cake" 349
+  Chocolate Icing (Very Good) 349
+  Tip-Top Cake 349
+  Orange Cake and Filling 350
+  Cheap Sponge Cake 350
+  Caramel Cake and Icing 350
+  A White Cake 351
+  "Dutch" Currant Cake (No Yeast Used) 351
+  An "Old Recipe" for Coffee Cake 352
+  A "Cheap" Brown Sugar Cake 352
+  Frau Schmidt's "German Christmas Cake" 352
+  Aunt Sarah's "Shellbark Layer Cake" 352
+  Imperial Cake (Baked for Mary's Wedding) 353
+  A Light Fruit Cake (for Christmas) 353
+  English Cake (Similar to a White Fruit Cake) 353
+  Grandmother's Fruit Cake (Baked for Mary's Wedding) 354
+  An Old Recipe for Pound Cake 354
+  "Bucks County" Molasses Cakes (Baked in Pastry) 354
+  "Brod Torte" 355
+  A Delicious Chocolate Cake 355
+  Chocolate Icing 355
+  A White Cocoanut Cake 355
+  A Potato Cake (No Yeast Required) 356
+  A Citron Cake 356
+  Aunt Amanda's Spice "Kuchen" 356
+  A Good, Cheap Chocolate Cake 357
+  An Tee Cream Cake 357
+  Small Sponge Cakes 357
+
+Small Cakes and Cookies 357
+  "Aunt Sarah's" Little Lemon Cakes 357
+  Oatmeal Crisps 358
+  Aunt Sarah's Ginger Snaps 359
+  German "Lebkuchen" (Icing) 359
+  Grandmother's Molasses Cakes 360
+  Angel Cakes (Baked in Gem Pans) 360
+  "Almond Brod" 360
+  "Grossmutter's" Honey Cakes 361
+  Lemon Wafers or Drop Cakes 362
+  Frau Schmidt's Sugar Cookies 362
+  Almond Macaroons 362
+  "Honig Kuchen" (Honey Cakes) 363
+  Frau Schmidt's Molasses Snaps 363
+  Hickory Nut Cakes 363
+  "Lebkuchen" 364
+  Fruit Jumbles 364
+  Brown Pfeffernussen 364
+  Small Oatmeal Cakes 365
+  Frau Schmidt's Recipe for "German" Almond Slices 365
+  "July Ann's" Ginger Snaps 366
+  Cocoanut Cookies 366
+  Chocolate Cookies 366
+  Small "Belsnickel" Christmas Cakes 367
+  "Pennsylvania Dutch" Kisses 367
+  Little Crumb Cakes 367
+  Delicious Vanilla Wafers (As Mary Made Them) 368
+  Macaroons (As Aunt Sarah Made Them) 368
+  "Springerles" (German Christmas Cakes) 368
+  Oatmeal Cookies 369
+  Peanut Biscuits 369
+  Plain Cookies 370
+  Walnut Rocks 370
+  Cinnamon Wafers (As Aunt Sarah Made Them) 370
+  Zimmet Waffles (As Made by Frau Schmidt) 371
+  "Braune Lebkuchen" 371
+  Peanut Cookies 371
+
+Pies 372
+  Flaky Pie Crust 372
+  Aunt Sarah's Lemon Pie 373
+  The Professor's Wife's Superior Pastry 373
+  Mary's Lemon Meringue (Made With Milk) 374
+  Apple Tart 375
+  Raisin or "Rosina" Pie 375
+  Snitz Pie 376
+  Mary's Recipe for "Plain Pumpkin" Pies 376
+  Chocolate Pie 376
+  "Pebble Dash," or Shoo Fly Pie (As Aunt Sarah Made It) 377
+  Vanilla Crumb "Crusts" (the Crumbs for Crusts) 377
+  "Kasha Kuchen" or Cherry Cake 378
+  "Rivel Kuchen" 378
+  Aunt Sarah's Lemon Meringue 378
+  A Country Batter Pie 379
+  Pumpkin Pie (Aunt Sarah's Recipe) 379
+  White Potato Custard (Aunt Sarah's Recipe) 380
+  "Rhubarb Custard" Pie 380
+  "Lemon Apple" Pie 380
+  Green Currant Pie 380
+  A Country "Molasses" Pie 381
+  A Mock Cherry Pie 381
+  Aunt Sarah's Custard Pie 381
+  Plain Rhubarb Pie 382
+  Mary's Cream Pie 382
+  Apple Custard Pie 383
+  Lemon Pie With Crumbs 383
+  Aunt Sarah's Butter Scotch Pie 383
+  Green Tomato Mince Meat 383
+  Orange Meringue (a Pie) 384
+  Grandmother's Recipe for "Mince Meat" 384
+  "Twentieth Century" Mince Meat 385
+  A "Dutch" Recipe for Pumpkin Pie 385
+  Mary's Cocoanut Custard Pie 386
+  Grape Pie 386
+  Sour Cherry Pie 386
+  Aunt Sarah's "Strawberry" Pie 387
+  "Florendine" Pie 387
+  Aunt Sarah's "Cheese Cake," or Pie 387
+  "Frau" Schmidt's Lemon Pie 388
+
+Pickles 388
+  Spiced Cucumbers 388
+  Mixed Sauce to Serve With Meats 389
+  Pepper Relish 389
+  Pickled Red Cabbage 389
+  Mustard Pickles 390
+  Aunt Sarah's Cucumber Pickles 390
+  "Rot Pfeffers" Filled With Cabbage 391
+  An Old Recipe for Spiced Pickles 391
+  Aunt Sarah's Recipe for "Chili Sauce" 392
+  Tomato Catsup 392
+  Pickled Beets 393
+
+Marmalades, Preserves and Canned Fruits 393
+  "Frau" Schmidt's Recipe for Apple Butter 394
+  Cranberry Sauce 394
+  Preserved "Yellow Ground Cherries" 395
+  "Wunderselda" Marmalade 395
+  Aunt Sarah's Spiced Pears 395
+  Peach Marmalade 396
+  Aunt Sarah's Ginger Pears 396
+  Pear and Pieapple Marmalade 397
+  Grape Butter 397
+  Canned Sour Cherries 397
+  Candied Orange Peel 397
+  Aunt Sarah's "Cherry Marmalade" 398
+  Aunt Sarah's "Quince Honey" 398
+  Pickled Peaches 398
+  Currant Jelly 398
+  Pineapple Honey 399
+  Preserved Pineapple 399
+  Grape Conserve 399
+  Mary's Recipe for Rhubarb Jam 400
+  Apple Sauce 400
+  Rhubarb Marmalade as "Frau Schmidt" Made It 400
+  Grape Fruit Marmalade 401
+  Orange Marmalade 401
+  Cherry "Relish" 401
+  Canned Peaches 402
+  Pear Conserve 402
+  Lemon Honey 402
+  Canned String Beans 403
+  Preserved "German Prunes" or Plums 403
+  "Bucks County" Apple Butter 404
+  Canned Tomatoes 404
+  Euchered Peaches 405
+  Aunt Sarah's Method of Canning Corn 405
+  Dried Sweet Corn 406
+  Preserved Cherries 407
+
+Frozen Desserts 407
+  Aunt Sarah's Frozen "Fruit Custard" 407
+  Sherbet 407
+  Ice Cream (A Simple Recipe Given Mary) 408
+  Frau Schmidt's Ice Cream 408
+  Maple Parfait 408
+  Ice Cream Made by Beating With Paddle 409
+  Aunt Sarah's Recipe for Frozen Custard 410
+  Pineapple Cream 410
+  Mary's Recipe for Peach Cream 411
+  Lemon Sherbet 411
+  Frau Schmidt's Frozen Custard 411
+  Caramel Ice Cream 412
+  Cherry Sherbet 412
+  Grape Sherbet 413
+
+Wines and Syrups 413
+  Unfermented Grape Juice 413
+  Vinegar Made From Strawberries 414
+  Boiled Cider for Mince Pies 414
+  Lemon Syrup 414
+  Egg Nogg 414
+  Rose Wine 415
+  Dandelion Wine 415
+  Dandelion Wine (Made With Yeast) 416
+  Grape Fruit Punch 416
+  A Substitute for Maple Syrup 416
+
+Salted Almonds or Peanuts 416
+  Peanut Butter 417
+  A Club Sandwich 417
+
+Candies 417
+  Walnut Molasses Taffy 417
+  Cocoanut Creams 418
+  Fudge (As Made by Mary) 418
+  A Delicious Chocolate Cream Candy 418
+  Mary's Recipe for Molasses Taffy 419
+
+Recipe for Making Hard Soap Without Boiling 419
+
+To Imitate Chestnut Wood 420
+
+Measures and Weights 422
+
+Cooking Schedule 423
+
+*** END OF THE PROJECT GUTENBERG EBOOK 13545 ***