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diff --git a/13545-0.txt b/13545-0.txt new file mode 100644 index 0000000..e1d5e82 --- /dev/null +++ b/13545-0.txt @@ -0,0 +1,17013 @@ +*** 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 *** |