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| author | Roger Frank <rfrank@pglaf.org> | 2025-10-14 19:55:07 -0700 |
|---|---|---|
| committer | Roger Frank <rfrank@pglaf.org> | 2025-10-14 19:55:07 -0700 |
| commit | 44c384dbb1247f7264bee3ce1355360b0b8bbc20 (patch) | |
| tree | 81bdd2d5f60069d8b2091247e3a546ca1b566399 /31102-h | |
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diff --git a/31102-h/31102-h.htm b/31102-h/31102-h.htm new file mode 100644 index 0000000..6274a6f --- /dev/null +++ b/31102-h/31102-h.htm @@ -0,0 +1,9703 @@ +<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Strict//EN" + "http://www.w3.org/TR/xhtml1/DTD/xhtml1-strict.dtd"> + +<html xmlns="http://www.w3.org/1999/xhtml" xml:lang="en" lang="en"> + <head> + <meta http-equiv="Content-Type" content="text/html;charset=iso-8859-1" /> + <meta http-equiv="Content-Style-Type" content="text/css" /> + <title> + The Project Gutenberg eBook of Stevenson Memorial Cook Book, compiled by Mrs. William D. Hurlbut. + </title> + <style type="text/css"> + + p {margin-top: .75em; + text-align: justify; + text-indent: 1.25em; + margin-bottom: .75em; + } + img {border: 0;} + .tnote {border: dashed 1px; margin-left: 10%; margin-right: 10%; padding-bottom: .5em; padding-top: .5em; + padding-left: .5em; padding-right: .5em;} + ins {text-decoration:none; border-bottom: thin dotted gray;} + h1,h2,h3,h4,h5,h6 { + text-align: center; /* all headings centered */ + clear: both; + } + hr { width: 33%; + margin-top: 2em; + margin-bottom: 2em; + margin-left: auto; + margin-right: auto; + clear: both; + } + + table {margin-left: auto; margin-right: auto;} + + body{margin-left: 10%; + margin-right: 10%; + } + + .pagenum { /* uncomment the next line for invisible page numbers */ + /* visibility: hidden; */ + position: absolute; + left: 92%; + font-size: smaller; + text-align: right; + } /* page numbers */ + .copyright {text-align: center; font-size: 70%;} + .blockquot{margin-left: 5%; margin-right: 10%; text-align: justify;} + + .bbox {border: solid 2px; margin-left: 10%; margin-right: 10%; padding-bottom: .5em; padding-top: .5em; + padding-left: .5em; padding-right: .5em;} + + .center {text-align: center;} + .smcap {font-variant: small-caps;} + + .caption {font-weight: bold; font-size: 70%;} + + .figcenter {margin: auto; text-align: center;} + + .figleft {float: left; clear: left; margin-left: 0; margin-bottom: 1em; margin-top: + 1em; margin-right: 1em; padding: 0; text-align: center;} + + .figright {float: right; clear: right; margin-left: 1em; margin-bottom: 1em; + margin-top: 1em; margin-right: 0; padding: 0; text-align: center;} + + .unindent {margin-top: .75em; + text-align: justify; + margin-bottom: .75em; + } + .right {text-align: right;} + .poem {margin-left: 30%; margin-right: 10%; text-align: left;} + .poem2 {margin-left: 15%; margin-right: 10%; text-align: left;} + .sig {margin-right: 10%; text-align: right;} + .u {text-decoration: underline;} + + .hang1 {text-indent: -3em; margin-left: 3em;} + .cap:first-letter {float: left; clear: left; margin: -0.2em 0.1em 0; margin-top: 0%; + padding: 0; line-height: .75em; font-size: 300%; text-align: justify;} + .cap {text-align: justify;} + + </style> + </head> +<body> + + +<pre> + +The Project Gutenberg EBook of Stevenson Memorial Cook Book, by Various + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + + +Title: Stevenson Memorial Cook Book + +Author: Various + +Release Date: January 27, 2010 [EBook #31102] + +Language: English + +Character set encoding: ISO-8859-1 + +*** START OF THIS PROJECT GUTENBERG EBOOK STEVENSON MEMORIAL COOK BOOK *** + + + + +Produced by Emmy, Tor Martin Kristiansen and the Online +Distributed Proofreading Team at https://www.pgdp.net (This +file was produced from images generously made available +by The Internet Archive) + + + + + + +</pre> + + +<div class="figcenter" style="width: 388px;"> +<img src="images/cover.jpg" width="388" height="600" alt="Cover" title="" /> +<br /><br /></div> + +<div class='tnote'><b>Transcriber's Note:</b> To show the original charm of this book, it was transcribed exactly as printed. All spelling errors were retained. The +reader, if interested, may check this against the original images which were included in this HTML edition +of the text.<br /> + +<p>These retained errors include such things as "lawyer" for "layer," "maringue" for "meringue," varied +spellings of "ramekin," and the contributor's names.</p></div> +<p><span class='pagenum'><a name="Page_1" id="Page_1"></a>[<a href="images/1.png">1</a>]</span></p> + + + + +<h2>STEVENSON MEMORIAL</h2> + +<h1>COOK BOOK</h1> + + +<div class="figcenter" style="width: 67px;"> +<img src="images/title.png" width="67" height="186" alt="Decoration" title="" /> +</div> + + +<div class='center'> +PUBLISHED BY<br /> +<br /> +Sarah Hackett Stevenson Memorial Lodging House Association<br /> +<small>ENDORSED BY THE CHICAGO ASSOCIATION COMMERCE</small><br /> +<small>SUBSCRIPTIONS INVESTIGATING COMMITTEE</small><br /> +2412 Prairie Avenue<br /> +CHICAGO<br /> +</div> + + + +<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_2" id="Page_2"></a>[<a href="images/2.png">2</a>]</span></p> +<h2>INDEX</h2> + + + + +<div class='center'> +<table border="0" cellpadding="4" cellspacing="0" summary=""> +<tr><td align='left'> </td><td align='right'>Page</td></tr> +<tr><td align='left'>APPETIZERS</td><td align='right'><a href="#Page_7">7</a></td></tr> +<tr><td align='left'>BEVERAGES</td><td align='right'><a href="#Page_159">159</a></td></tr> +<tr><td align='left'>BREAD</td><td align='right'><a href="#Page_107">107</a></td></tr> +<tr><td align='left'>CAKES</td><td align='right'><a href="#Page_117">117</a></td></tr> +<tr><td align='left'>CANDIES</td><td align='right'><a href="#Page_181">181</a></td></tr> +<tr><td align='left'>CHEESE DISHES</td><td align='right'><a href="#Page_177">177</a></td></tr> +<tr><td align='left'>COOKIES</td><td align='right'><a href="#Page_131">131</a></td></tr> +<tr><td align='left'>DESSERTS</td><td align='right'><a href="#Page_83">83</a></td></tr> +<tr><td align='left'>EGG DISHES</td><td align='right'><a href="#Page_171">171</a></td></tr> +<tr><td align='left'>FILLINGS AND ICINGS</td><td align='right'><a href="#Page_127">127</a></td></tr> +<tr><td align='left'>FISH</td><td align='right'><a href="#Page_23">23</a></td></tr> +<tr><td align='left'>HOUSEHOLD HINTS</td><td align='right'><a href="#Page_193">193</a></td></tr> +<tr><td align='left'>MEATS AND FOWL</td><td align='right'><a href="#Page_35">35</a></td></tr> +<tr><td align='left'>PICKLES</td><td align='right'><a href="#Page_141">141</a></td></tr> +<tr><td align='left'>PIES</td><td align='right'><a href="#Page_77">77</a></td></tr> +<tr><td align='left'>PRESERVES</td><td align='right'><a href="#Page_149">149</a></td></tr> +<tr><td align='left'>FROZEN DISHES</td><td align='right'><a href="#Page_99">99</a></td></tr> +<tr><td align='left'>PUDDINGS</td><td align='right'><a href="#Page_89">89</a></td></tr> +<tr><td align='left'>SALADS</td><td align='right'><a href="#Page_67">67</a></td></tr> +<tr><td align='left'>SANDWICHES</td><td align='right'><a href="#Page_165">165</a></td></tr> +<tr><td align='left'>SAUCES</td><td align='right'><a href="#Page_51">51</a></td></tr> +<tr><td align='left'>SHELL FISH</td><td align='right'><a href="#Page_29">29</a></td></tr> +<tr><td align='left'>SOUPS</td><td align='right'><a href="#Page_15">15</a></td></tr> +<tr><td align='left'>TIME REQUIRED</td><td align='right'><a href="#Page_192">192</a></td></tr> +<tr><td align='left'>VEGETABLES</td><td align='right'><a href="#Page_55">55</a></td></tr> +<tr><td align='left'>WEIGHTS AND MEASURES </td><td align='right'><a href="#Page_191">191</a></td></tr> +</table></div> + + +<hr style="width: 25%;" /> + +<div class='copyright'> +Copyright, 1919<br /> +by<br /> +Sarah Hackett Stevenson Memorial Lodging House Association</div> + + +<hr style="width: 65%;" /> +<p><span class='pagenum'><a name="Page_3" id="Page_3"></a>[<a href="images/3.png">3</a>]</span></p> + +<div class='center'> +DEDICATED<br /> +—TO—<br /> +<span class="smcap">Sarah Hackett Stevenson</span><br /> +Whose life was devoted to Service for Humanity<br /></div> + +<hr style="width: 65%;" /> +<p><span class='pagenum'><a name="Page_4" id="Page_4"></a>[<a href="images/4.png">4</a>]</span></p> + +<div class='unindent'>Compiled by<br /> + +<span style="margin-left: 4em;"><span class="smcap">Mrs. William D. Hurlbut</span></span><br /> + +<br /> +<span style="margin-left: 4em;">Assisted by</span></div> + +<div class='center'>THE EXECUTIVE COMMITTEE</div> + +<div class='unindent'> +<span style="margin-left: 4em;"><span class="smcap">Mrs. Herbert D. Sheldon</span></span><br /> +<span style="margin-left: 6em;"><span class="smcap">Mrs. Carl S. Junge</span></span><br /> +<span style="margin-left: 8em;"><span class="smcap">Mrs. A. Donald Campbell</span></span><br /> +<span style="margin-left: 10em;"><span class="smcap">Mrs. Sarah A. Graham</span></span><br /> +<span style="margin-left: 4em;"><span class="smcap">Mrs. A. C. Allen</span></span><br /> +<span style="margin-left: 6em;"><span class="smcap">Mrs. George K. Spoor</span></span><br /> +<span style="margin-left: 8em;"><span class="smcap">Mrs. Wm. S. Tasker</span></span><br /> +<span style="margin-left: 10em;"><span class="smcap">Mrs. Wm. Irving Clock</span></span><br /> +<span style="margin-left: 12em;"><span class="smcap">Mrs. Edward D. Gotchy</span></span><br /> +<br /><br /></div> + + +<div class='center'>——————<br /><br />TRUSTEES</div> + +<div class='unindent'> +<span style="margin-left: 4em;"><span class="smcap">Hon. Wm. B. McKinley</span>, M. C.</span><br /> +<span style="margin-left: 6em;"><span class="smcap">Hon. Henry Horner</span></span><br /> +<span style="margin-left: 12em;">Judge of Probate Court (Ex-officio)</span><br /> +<span style="margin-left: 8em;"><span class="smcap">Mrs. W. H. Winslow</span></span><br /> +<span style="margin-left: 14em;">President Chicago Woman's Club (Ex-officio)</span><br /> +<span style="margin-left: 10em;"><span class="smcap">Mrs. George Watkins</span></span><br /> +<span style="margin-left: 12em;"><span class="smcap">Mrs. George S. Blakeslee</span></span><br /> +<span style="margin-left: 4em;"><span class="smcap">Mrs. Thomas D. McMicken</span></span><br /> +<span style="margin-left: 6em;"><span class="smcap">Mrs. Edward L. Phelps</span></span><br /> +<span style="margin-left: 8em;"><span class="smcap">Mrs. Hermann Vander Ploeg</span></span><br /> +<span style="margin-left: 10em;"><span class="smcap">Mrs. A. C. Allen</span></span><br /> +<span style="margin-left: 12em;"><span class="smcap">Mrs. Herbert D. Sheldon</span></span><br /> +</div> + + + +<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_5" id="Page_5"></a>[<a href="images/5.png">5</a>]</span></p> +<h2>FOREWORD</h2> + +<p>During the year 1893 on the streets of Chicago were hundreds of +women who had been thrown out of employment. The genuine helplessness +and hopelessness of these women appealed strongly to the generous +heart of a wonderful woman, Dr. Sarah Hackett Stevenson, one +time president of the Chicago Woman's Club. She went before this club +and stated that there was no place in this great city where a woman without +funds could find shelter—a woman who would work if given an +opportunity. She demanded in the name of humanity that this, her +club, do something at once to relieve the situation.</p> + +<p>Her plea had its effect, and money was subscribed for beginning +work. Other clubs responded to the call for help and contributed both +furnishings and funds. And what was called the Woman's Model Lodging +House was opened to the public.</p> + +<p>No questions were asked of those who came for shelter—the past +was not the thing to be dealt with—only the present and future. A +charge of 15 cents a night was made, and if they were without money +work was given them and they were paid for it—they, in turn, paying +for their lodging. It was the principle of the organization that the +actual handling of this money helped to preserve self-respect and that +they might not feel themselves objects of charity. This principle has +held through the years and no woman or child is turned from the door +as long as there is a place to rest.</p> + +<p>Hon. William B. McKinley of Champaign, Ill., gave as a memorial +to Dr. Stevenson the present home at 2412 Prairie avenue, which will +accommodate sixty women and about fifty children. The organization +has become one of the strongest in the city—a delegated body of eighty-two +members who represent women's organizations of Cook County. For +the last few years the work has grown and broadened, until almost every +trouble and sorrow that can come to women and children is brought to +this door.</p> + +<p>The woman who is on the downward path of years, when it is so +hard to find employment, her little money gone, often weakened both +mentally and physically from lack of nourishment and worry—she might +be any one's mother—if not able to work for her lodging, is supplied<span class='pagenum'><a name="Page_6" id="Page_6"></a>[<a href="images/6.png">6</a>]</span> +from the loan fund. Often she can return the small amount and +she does not feel that she has received charity, but that the hand of a +friend has grasped hers, and her faith in humanity is restored. The +young girl who is alone and without money is safe from the cheap +rooming houses of the city. The mother with her little family, who +has been left, by desertion or death, without the father's protection +comes to this home and remains until she can gather up the thread +of existence once more. Often she is saved from placing her children +in institutions or giving them for adoption. An average of 105 +women and children are cared for in the Lodging House each day.</p> + +<p>As time brought the need of better facilities for the care of the children, +the generous friend of the Institution, Wm. B. McKinley, gave the +building at 2408 Prairie avenue for Nursery purposes. Here the children +are cared for during the day, while the mother is seeking employment, +or otherwise adjusting her affairs.</p> + +<p>A limited number of neighborhood children are also cared for. A +trained nurse and kindergartner are employed. Twenty-four hour feedings +for bottle babies are furnished so that the little ones diet may not be +disturbed. In this department 60 children are given daily care. The +mother has charge of her family at night. Every effort is made by +this organization to keep the mother and her children together. We +believe that separation should be only after every other method has failed.</p> + +<p>A visit to the Stevenson Memorial will interest you and you are most +welcome at all times.</p> + +<div class='sig'><span class="smcap">Mrs. Herbert D. Sheldon,</span><br /> +<span style="margin-left: 2em;"><i>President.</i></span></div> + + + +<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_7" id="Page_7"></a>[<a href="images/7.png">7</a>]</span></p> +<h2>APPETIZERS</h2> + +<div class='center'> +"<i>Nor love thy life, nor hate, but while thou livest, live well.</i>"<br /> +</div> + + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CHEESE TOAST CANAPE</b></span> Mrs. C. A. Carscadin</div> +<p>Toast small squares or rounds of bread on one side; on the other +side grate cheese and set in oven until cheese is melted; add paprika.</p> + +<div style="text-align:right;"><br /><span style="float:left;"><b>CHEESE CANAPES</b></span> Mrs. E. S. Smith</div> + +<p>Cut bread in quarter-inch slices. Spread lightly with French +mustard. Sprinkle with grated cheese and finely chopped olives. +Brown slightly in oven.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SARDINE AND EGG CANAPE</b></span> Mrs. C. A. Carscadin</div> + +<p>Toast small pieces of bread; cover with a paste made of sardines +and a little lemon juice, and top with the yolks of hard boiled egg put +through the ricer.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SARDINE CANAPE</b></span> Mrs. J. A. Kaerwer</div> + +<p>Two cans small sardines; one teaspoonful catsup; one teaspoonful +lemon juice; a dash of tabasco sauce. Place slice of bread on leaf of +lettuce then lay two small sardines across with chopped eggs, and last +add catsup, lemon juice and tabasco sauce.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SARDINE CANAPE</b></span> Mrs. J. A. Kaerwer</div> + +<p>Two cans of sardines boned; two tablespoonfuls chopped pickled +beets; mix thoroughly and spread on slices of bread; sprinkle chopped +eggs over same and serve.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SARDINE CANAPE</b></span> Mrs. A. D. Campbell</div> + +<p>Mash sardines with silver fork, after removing tails and loose +skin. Cover with juice of one-half lemon. Spread on thin slices of +bread, cut either round or oblong. Cover with grated cheese and +toast until cheese melts. Serve hot.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SALMON AND TOMATO CANAPE</b></span> Mrs. C. A. Carscadin</div> + +<p>On a small piece of toast put a paste of salmon, and on this a +slice of ripe tomato with mayonnaise.<span class='pagenum'><a name="Page_8" id="Page_8"></a>[<a href="images/8.png">8</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>LOBSTER CANAPE</b></span> Mrs. Louis Geyler</div> + +<p>Chop one-half cup of lobster meat fine and mix thoroughly with +the white of two hard boiled eggs which has been pressed through a +ricer. Season with salt, pepper, one teaspoonful mustard and moisten +with thick mayonnaise. Saute circular pieces of bread until brown, +then spread with the mixture. Sprinkle over the top a thin layer of +hard boiled yolks and lobster pressed through the ricer.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CANAPES</b></span> Mrs. Louis Geyler</div> + +<p>Dip edges of toast in egg, then in finely minced parsley or chervil; +spread with anchovy butter and garnish with cold boiled eggs, olives +and capers; or</p> + +<p>On the same foundation use tartar sauce, boned anchovies curled +around edge and garnish with a stuffed olive or gherkin fan; a gherkin +fan is made by cutting it in thin slices, not quite through, and putting +the ends together; or</p> + +<p>Cover toast with tomato slices, curl anchovy in center and season +with lemon, onion juice and paprika; or</p> + +<p>Garnish with powdered egg yolk and diced whites; or</p> + +<p>Spread toast with anchovy butter, cover with mayonnaise mixed +with chili sauce.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>MUSHROOM CANAPE (Hot)</b></span> Miss Agnes Sieber</div> + +<p>Cook fresh mushrooms in butter, place on rounds of toast, spread +with chervil or parsley butter; pipe a mound of beaten egg white, +seasoned with salt and pepper, on each mushroom and place in hot oven +until maringue is brown.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>PRUNE AND BACON CANAPE (Hot)</b></span> Miss Agnes Sieber</div> + +<p>Remove stones from large prunes and olives; stuff olives with +capers and bits of anchovy; put them in the prunes, wrap each prune +with bacon and tie with a thread. Place in hot oven until bacon is +crisp, remove thread and place on disks of toast spread with Parmesan +butter.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>TONGUE CANAPE</b></span> Mrs. F. A. Sieber</div> + +<p>Spread toast with mustard cream, garnish with tiny strips of +tongue, put a lozenge of white meat of chicken in center, on this put +a slice of truffle, both marinated in French dressing.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CANAPE A LA VANDERBILT</b></span> Mrs. Paul Klein-exel.</div> + +<p>Slice of tomatoes on lettuce; combination of crabmeat, celery and +pearl onions. Serve with oil mayonnaise.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>TUNNYFISH CANAPE</b></span> Mrs. F. A. Sieber</div> + +<p>Spread toast with horseradish butter, lay on strips of tunnyfish +and garnish with slices of gherkin.<span class='pagenum'><a name="Page_9" id="Page_9"></a>[<a href="images/9.png">9</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>TOMATO CANAPE</b></span> Elizabeth Jennings</div> + +<p>Lightly toast circles of bread, cut out with biscuit cutter, one-half +inch thick. Cover each circle with a slice of tomato. Sprinkle +with salt and pepper. Cover tomato with layer of caviar, garnishing +edge with finely cut white of hard boiled egg. Instead of caviar, the +tiny white onions (bottled) or yolk of egg finely chopped may be substituted. +Serve on plate with fancy paper doily.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>ANCHOVY PASTE CANAPE</b></span> Mrs. Paul Klein-exel.</div> + +<p>Slice of toast, cut shape of tomato; spread with anchovy paste; +topped with tomato slice, and yellow American cheese, browned and +melted in oven. Toast only one side of bread.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SARDINOLA CANAPE</b></span> Mrs. Frederick T. Hoyt</div> + +<p>Cut rounds of fresh bread and toast lightly in oven. Cover with +Sardinola paste, then sprinkle grated cheese over top, then brown +slightly and serve while hot.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CHICKEN, HAM OR TONGUE CANAPES</b></span> Mrs. Louis Geyler</div> + +<p>Spread toast with mustard butter, cover with minced chicken and +garnish with olives, pickles, capers and pearl onions; or</p> + +<p>Border edge of toast with minced tongue or ham, fill center with +chicken mixed with mayonnaise and garnish with minced truffles.</p> + + +<div class='unindent'><br /><b>ANCHOVIES AND TOMATOES</b></div> + +<p>Cover anchovies with lemon juice and paprika; in an hour or two +place them on tomato slices sprinkled with pulverized egg yolk and +garnish with the egg white cut in strips.</p> + + +<div class='unindent'><br /><b>ARTICHOKE FONDS OR CELERY CUPS</b></div> + +<p>Parboil six artichokes, or celery hearts cut in cups, in salted +acidulated water, cool and marinate in French dressing; fill cups with +diced or shredded mixed vegetables and top with mayonnaise; or</p> + +<p>Coat the cups with aspic and fill with caviar.</p> + +<p>Canned artichokes which are already cooked may be used.</p> + + +<div class='unindent'><br /><b>CUCUMBER CROWNS</b></div> + +<p>Cut peeled cucumbers into inch lengths, scoop out centers, leaving +a little at the bottom, fill with lobster or shrimp cream and garnish +edge with anchovies, mixed olives, capers or pimentoes; or</p> + +<p>Fill with caviar mixed with lemon juice and garnish with pearl +onions and minced cress.</p> + + +<div class='unindent'><br /><b>SHRIMPS AND EGGS</b></div> + +<p>Cut hard boiled eggs in halves, remove yolks and fill with shredded +shrimps mixed with mayonnaise; garnish with powdered yolks and +serve on lettuce leaves.<span class='pagenum'><a name="Page_10" id="Page_10"></a>[<a href="images/10.png">10</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>EASTER APPETIZER</b></span> Mrs. A. J. Atwater</div> + +<p>Hard boil as many eggs as you have services; peel and cut the +whites to represent baskets, carefully scoop out the yolks and fill the +baskets with caviar. Toast rounds of bread, cover with the yolks +which have been put through ricer, stand a basket in the center of +each and serve with a thin slice of lemon.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SWEETBREAD CANAPE</b></span> Mrs. Louis Geyler</div> + +<p>Spread brown bread toast with creamed butter mixed with pate +de foie gras; cover with cooked sweetbreads mixed with cucumber, +pepper, gras and mayonnaise. Garnish with sweet red peppers.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CANAPE</b></span> Mrs. W. D. Hurlbut</div> + +<p>Spread rounds of toast with liver sausage; garnish with yolks of +hard boiled egg put through ricer; in the center place a spoonful of +minced stuffed olives.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SARDINE CANAPE</b></span> Mrs. J. G. Sherer</div> + +<p>Spread rounds of toast with mayonnaise; cover with a slice of +tomato; mince sardines with yolk of a hard boiled egg and finely +chopped stuffed olives; cover the tomato with this mixture and place +a spoonful of mayonnaise on top.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CRAB FLAKE CANAPE</b></span> Mrs. J. G. Sherer</div> + +<p>Rounds of bread toasted on one side; spread untoasted side with +a mixture of butter and Parmesan cheese. To a small quantity of +cream sauce, add one cup crab flakes and heat. Put mounds of crab +flakes on the buttered toast and put under blaze long enough to brown +slightly.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SAUSAGE AND OLIVE CANAPE</b></span> Mrs. P. D. Swigart</div> + +<p>Toast rounds of bread on one side; spread the untoasted side with +mayonnaise, and on this lay a slice of summer sausage as thin as it can +be cut; top with minced olive and pimento in mayonnaise.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>OLIVE AND NUT CANAPE</b></span> Mrs. H. Clay Calhoun</div> + +<p>To one cup minced stuffed olives add one-half cup minced nut +meats and one-half cup oil mayonnaise; mix well and spread on +toasted bread cut in any shape you want. Garnish with a little mound +of mayonnaise sprinkled with paprika.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>FRUIT COCKTAIL</b></span> Mrs. W. D. Hurlbut</div> + +<p>Shred some pineapple; add grape fruit pulp and seeded white +grapes; cover with hot sugar and water syrup and let stand until +cold; flavor with sherry and serve in cocktail glasses that have been +chilled by filling with ice an hour before time to serve.<span class='pagenum'><a name="Page_11" id="Page_11"></a>[<a href="images/11.png">11</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>FRUIT COCKTAIL</b></span> Mrs. A. Donald Campbell</div> + +<p>Scoop out rounds of watermelon and cantaloupe, thoroughly +chilled; put in glasses, sprinkle with pulverized sugar and pour over +each two tablespoonfuls ice cold ginger ale. Garnish with cherry.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>STRAWBERRY COCKTAIL</b></span> Mrs. H. W. Keil</div> + +<p>Select large ripe berries, and if very sandy, wash them. Remove +hulls and cut them in halves lengthwise; fill glasses with berries and +pour over them a dressing made by mixing one cup of water and two +tablespoonfuls sugar, let boil three minutes; cool and add one-half +cup claret; let this dressing be ice cold when poured over the berries. +Serve.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CHERRY COCKTAIL</b></span> Mrs. J. G. Sherer</div> + +<p>Select the big California cherries; take out the stones and insert +in their places walnut, almond or hazel nut meats. Half fill the glasses +with a cold syrup made of fruit juice and a little sugar.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>ORANGE COCKTAIL</b></span> Mrs. H. F. Vehmeyer</div> + +<p>Remove the skin from the orange sections, place in a chilled cocktail +glass and pour over a syrup made of sweetened orange juice and +a little sherry. Decorate with sugar coated mint sprays.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>TOMATO COCKTAIL</b></span> Mrs. Magda West</div> + +<p>Select uniform sized tomatoes; cut in halves lengthwise. In each +glass place a small, crisp leaf of head lettuce; put one-half of a tomato +on each and half fill the glass with cocktail sauce.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SHRIMP COCKTAIL</b></span> Mrs. A. M. Cameron</div> + +<p>Boil green shrimp until tender, about twenty-five minutes. Peel +and break in halves, if large; dice celery and olives with the shrimp, +mix well and cover with a cocktail sauce.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SARDINE COCKTAIL</b></span> Mrs. W. D. Hurlbut</div> + +<p>Drain sardines from oil in box; remove skin, tail and bones; break +into small pieces; mince celery and mix with it; put in cocktail glass +and cover with sauce made of one-half cup catsup, juice of one lemon; +tablespoonful horseradish and a little salt.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CRABMEAT COCKTAIL</b></span> Mrs. C. A. Carscadin</div> + +<p>Two tablespoonfuls crabmeat to each person. To one cup tomato +catsup add juice of one lemon, two tablespoonfuls grated horseradish +thinned with vinegar; a few drops of tabasco sauce and just before +serving, a tablespoonful cracked ice.<span class='pagenum'><a name="Page_12" id="Page_12"></a>[<a href="images/12.png">12</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CRAB FLAKE COCKTAIL</b></span> Mrs. J. G. Sherer</div> + +<p>To one cup of Japanese crab flakes mince one stalk of celery, one +teaspoonful capers and mix well. Fill green pepper cases with the mixture +and cover with two tablespoonfuls cocktail sauce.</p> + + +<div class='unindent'><b>CLAM COCKTAIL SAUCE</b></div> + +<p>Three tablespoonfuls of tomato, or mushroom catsup; three tablespoonfuls +lemon juice; one tablespoonful horseradish; a few drops +tabasco; salt and paprika. Stir well and allow about two tablespoonfuls +of the sauce for each cocktail.</p> + + +<div class='unindent'><br /><b>COCKTAIL SAUCE</b></div> + +<p>Mix well four tablespoonfuls tomato catsup; one of vinegar; two +of lemon juice; one of grated horseradish; one of Worcestershire sauce; +one teaspoonful salt and a few drops of tabasco. Have very cold +when poured over cocktails.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>COCKTAIL SAUCE</b></span> Mrs. W. L. Gregson</div> + +<p>One tablespoonful freshly grated horseradish; one tablespoonful +vinegar; half a teaspoonful tabasco sauce; two tablespoonfuls lemon +juice; one tablespoonful chili sauce; half a teaspoonful Worcestershire +sauce. Mix and let stand on ice until ready to serve.</p> + + +<div class='unindent'><b>COCKTAIL SAUCE</b></div> + +<p>Two tablespoonfuls each tomato catsup and sherry wine; one +tablespoonful lemon juice; a few drops tabasco sauce; half a teaspoonful +minced chives and a little salt. Have thoroughly chilled before +pouring over cocktail.</p> + + +<div class='unindent'><br /><b>COCKTAIL SAUCE</b></div> + +<p>Rub a bowl with a clove of garlic; two tablespoonfuls tomato +catsup; one tablespoonful grated horseradish; one tablespoonful +mushroom catsup; one teaspoonful lemon juice; one teaspoonful finely +chopped chives; a few drops of tabasco sauce, salt and pepper.</p> + + + + +<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_15" id="Page_15"></a>[<a href="images/15.png">15</a>]</span></p> +<h2>SOUPS</h2> + + +<div class='poem'> +<span style="margin-left: 2.5em;"><i>All human history attests:</i></span><br /> +<i>That happiness for man—the hungry sinner—</i><br /> +<i>Since Eve ate apples—much depends on dinner.</i><br /> +<div class='sig'>—<span class="smcap">Byron.</span><br /> +</div></div> + + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CREAM OF ASPARAGUS</b></span> Mrs. K. T. Cary</div> + +<p>Cook one bunch of asparagus twenty minutes, drain and reserve +tops; add two cups of stock and one slice of onion minced; boil thirty +minutes. Rub through sieve and thicken with two tablespoonfuls butter +and two tablespoonfuls of flour rubbed together. Add salt, pepper, +two cups milk and the tips.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CREAM OF BEAN SOUP</b></span> Mrs. E. D. Kenfield</div> + +<p>Put one quart of milk to heat. While it is heating, put the cooked +beans through colander. Blend one tablespoonful butter with one of +flour; pour over this the hot milk. Season with salt and pepper, stir +until smooth, and then add the beans. Pea or asparagus soup can be +made in the same way.</p> + + +<div class='unindent'><b>CREAM OF CABBAGE</b></div> + +<p>Cut up one small head of cabbage and boil until quite tender. +Put it through a colander, add one quart of milk, salt and pepper and +thicken with two tablespoonfuls each of butter and flour rubbed +together.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CREAM OF CELERY</b></span> Mrs. W. D. Hurlbut</div> + +<p>Cut four heads celery into small pieces and boil it in three pints +of water with one-fourth pound of lean ham minced; simmer gently +for an hour. Strain through a sieve and return to the pan adding one +quart of milk, salt and pepper; thicken with two tablespoonfuls of +butter and two tablespoonfuls of flour rubbed to a paste. Serve with +whipped cream on top.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CREAM OF CORN</b></span> Mrs. A. Donald Campbell</div> + +<p>Put one can of corn on to simmer with one pint of water and one +small onion sliced; cook thirty minutes. Strain, return to the pan, +adding one quart of milk, salt and pepper and thicken with two tablespoonfuls +of flour and butter. Serve hot with a spoonful of whipped +cream on top.<span class='pagenum'><a name="Page_16" id="Page_16"></a>[<a href="images/16.png">16</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CREAM OF LIMA BEANS</b></span> Mrs. A. J. Atwater</div> + +<p>If dried beans are used, soak them over night; in the morning +drain and add three pints of cold water; cook until soft and run +through a sieve. Slice two onions and a carrot and cook in two tablespoonfuls +of butter; remove vegetables, add two tablespoonfuls flour, +salt and pepper, stirring until very smooth; add to this one cup of +milk or cream and put into the strained soup; reheat and add two +tablespoonfuls more of butter in small pieces.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CREAM OF MUSHROOM SOUP</b></span> Mrs. J. H. Harris</div> + +<p>One-half pound of mushrooms, cleaned and chopped fine, add to +four cups of chicken broth, cook twenty minutes; thicken with two +tablespoonfuls butter and two of flour blended with one cup of boiling +water. When the boiling point is reached add one cup of cream and +the well beaten yolks of two eggs.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>MUSHROOM SOUP</b></span> Mrs. Harry Freeman</div> + +<p>One-half pound mushrooms, washed and peeled and chopped very +fine; cover with one pint of water and boil one-half hour slowly; one +quart milk scald in double boiler; season with one tablespoonful butter, +salt and pepper; add mushrooms and let come to a boil. Just +before serving, add finely chopped parsley. Thicken milk with one +tablespoonful flour mixed with cold water and put through a +strainer.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CREAM OF RICE SOUP</b></span> Mrs. W. I. Clock</div> + +<p>One cup rice; one large onion; one quart milk; one tablespoonful +butter. Boil rice in salted water until tender, press through sieve, and +add milk slowly, stirring constantly until all is well mixed, lastly add +butter and season to taste.</p> + + +<div class='unindent'><b>CREAM OF SPINACH</b></div> + +<p>Wash and cook enough spinach to make a pint; chop it fine and +put in a pan with two tablespoonfuls of butter, one teaspoonful salt +and a few gratings of nutmeg; cook and stir it about ten minutes; add +three pints of soup stock, let it boil up and put it through a strainer. +Set it on the fire again and when at the boiling point remove and add +one tablespoonful of butter and one teaspoonful of sugar. Thicken +with flour mixed with milk or water.</p> + + +<div class='unindent'><b>CREAM OF TOMATO</b></div> + +<p>Cook one quart of tomatoes with one slice onion, two teaspoonfuls +sugar and one-fourth teaspoonful soda about fifteen minutes; rub +through a sieve and set to one side. Scald one quart of milk and +thicken with flour diluted with cold water; be careful that the mixture +is free from lumps; cook from fifteen to twenty minutes; when +ready to serve combine the mixtures, add bits of butter, salt and pepper +and a spoonful of whipped cream on top.<span class='pagenum'><a name="Page_17" id="Page_17"></a>[<a href="images/17.png">17</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CHOWDER</b></span> Mrs. C. A. Carscadin</div> + +<p>One can of corn; one cupful of diced potatoes; one and one-half +inch cube of fat salt pork; one tablespoonful onion juice; four cupfuls +of scalded milk; two tablespoonfuls of butter; a teaspoonful of salt +and a teaspoonful of pepper. Cut pork into small bits and fry until +nicely browned; add onion juice and milk and potatoes, which have +been boiled in salted water until tender; corn, salt and pepper. Let +all just come to the boiling point. Put a few rolled crackers in each +plate and pour in chowder. Tomatoes may be added if liked.</p> + + +<div class='unindent'><b>CLAM SOUP</b></div> + +<p>Chop fine 25 clams. Put over the fire the liquor that was drained +from them and a cup of water; add the chopped clams and boil half +an hour; season to taste with salt, pepper and butter; boil up again +and add one quart of milk, boiling hot, and two crackers which have +been rolled fine. Serve.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>MOCK CHICKEN SOUP</b></span> L. E. Kennedy</div> + +<p>Two tablespoonfuls flour; one and one-half pints beef stock; two +tablespoonfuls cream; one egg; butter size of an egg. Put butter and +flour in a saucepan, stir until smooth; add stock little by little; just +before taking from the fire add the cream and egg well beaten together. +Salt and pepper to taste.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>COURT BOUILLON</b></span> Mrs. Robert Woods</div> + +<p>Take six nice slices of red fish, roll them in flour, season with salt +and fry in hot lard, but not entirely done, simply brown on both sides, +and set aside. For the sauce, fry in hot lard a large onion chopped +fine and a spoonful of flour. When brown, stir in a wineglass of +claret, large spoonfuls of garlic and parsley chopped fine, three bay +leaves, a spray of thyme, a piece of strong red pepper and salt to +taste. Lastly, add your fried fish and cook slowly for an hour. Serve +with toast bread.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>TOMATO BOUILLON</b></span> Clara L. Scott</div> + +<p>Four cups tomato; four stalks celery; one small onion; four cups +water; sugar, salt and pepper to taste; boil until celery is well done. +Strain and serve in cups with whipped cream.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>VEGETABLE BOUILLON</b></span> Mrs. W. L. Gregson</div> + +<p>Two tablespoonfuls of sugar; one carrot; one onion; one pint +tomatoes; three stalks celery (or salt spoon of celery seed); two whole +cloves; one salt spoon pepper; one bay leaf; blade of mace; one teaspoonful +salt; two quarts cold water; white of one egg; small piece +of butter. Burn sugar in kettle, add onion and brown; add carrot and +celery, and then cold water and other ingredients except butter and +egg. Mix thoroughly, boil, strain through two thicknesses of cheese-cloth, +add butter and serve.<span class='pagenum'><a name="Page_18" id="Page_18"></a>[<a href="images/18.png">18</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>JELLIED TOMATO BOUILLON</b></span> Mrs. P. J. Lanten</div> + +<p>Put one quart of tomatoes in pan and simmer twenty minutes; +add one-third package of gelatine and stir until dissolved. Strain +through a fine sieve, season with salt, pepper and put in ice box to +harden. Cut in cubes in bouillon cups and serve with thin slices of +lemon.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CREOLE GUMBO</b></span> Mrs. Robert Woods</div> + +<p>Clean a nice young chicken, cut in pieces and fry in hot lard. +Add a large sliced onion, a spoonful of flour, two dozen boiled shrimps, +two dozen oysters and a few pieces of ham. Fry all together and +when brown add a quart and a half of water, and let boil for an +hour. Season with chopped parsley, salt and strong pepper. Just +before removing and while boiling, stir in quickly a teaspoonful of the +powdered file. Take away and pour in tureen. Serve hot with rice +cooked dry.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CREOLE GUMBO No. 2</b></span> Mrs. Robert Woods</div> + +<p>Cut an old fat chicken into small pieces, chop small four onions, +place the onions in five ounces of lard and let cook until well browned. +Then put in four spoonfuls of flour and let cook five minutes. Put in +half gallon good rich stock, add a can of tomatoes, can of okra, season +with salt, pepper and cayenne. Tie a small quantity of thyme, sweet +bay leaves and parsley in a bit of cloth. Then add twenty-four large +shrimps, half dozen hard shell crabs and twenty-four oysters. Let the +whole cook for two hours on slow fire. Serve with rice boiled dry for +each person.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>BROWN SOUP</b></span> Mrs. Joseph T. Bowen</div> + +<p>After boiling a soup bone thoroughly, add a can of tomatoes; +strain and put it on the stove again; brown flour enough to thicken +it to the consistence of cream; add a lemon or two (sliced very thin +and boiled a few minutes in water); one teaspoonful each of ground +cloves; cinnamon and allspice. Just before you wish to serve add the +hard boiled yolk of an egg for each person; chop the whites and put +in the tureen.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SPLIT PEA SOUP</b></span> Mrs. W. D. Hurlbut</div> + +<p>Wash well a pint of split peas and cover with cold water, adding +one-third teaspoonful of soda; let them remain in this over night to +swell. In the morning put them in a kettle with a close fitting top; +pour over them three quarts of cold water, adding half a pound of +lean ham or bacon cut into slices or pieces; also a teaspoonful salt, +a little pepper and a stalk of celery cut fine. When the soup begins +to boil, skim the froth from the surface. Cook slowly from three to +four hours, stirring occasionally until the peas are all dissolved. +Strain through a colander and leave out meat. It should be quite +thick. If not rich enough, add a small piece of butter. Serve with +small squares of toasted bread cut up and added.<span class='pagenum'><a name="Page_19" id="Page_19"></a>[<a href="images/19.png">19</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>POTATO SOUP</b></span> Anna Moss</div> + +<p>Peel and slice five medium sized potatoes, cook in boiling salted +water; when soft put through a strainer. Scald one quart of milk +with one small onion sliced, remove onion and add milk slowly to +potatoes. Melt three tablespoonfuls butter, add two tablespoonfuls +of flour, one teaspoonful salt, one-quarter spoonful celery salt and +dash of white pepper and stir until thoroughly mixed, add to the boiling +soup; cook one minute, strain and serve; sprinkle with chopped +parsley.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>MEAT JELLY</b></span> L. E. Kennedy</div> + +<p>Two pounds of lean beef; one-half gallon cold water; six whole +cloves; one-half box gelatin soaked in one-half cupful of water for +fifteen minutes; six black pepper corns; one tablespoonful salt; two +tablespoonfuls sherry; the juice of one lemon. Cut the beef into the +water, add peppercorns, cloves and salt and let simmer slowly four +hours. Add the gelatin and strain; to this add lemon juice and pour +into a mold. When cold it will slice nicely.</p> + + +<div class='unindent'><b>RICE AND TOMATO SOUP</b></div> + +<p>Boil to a pulp, in a quart of water, twelve ripe tomatoes which +have been peeled and cut up. Strain, place on stove and add two +tablespoonfuls butter rubbed into two tablespoonfuls of flour; add salt, +pepper and sugar to taste, onion juice and minced parsley. Cook ten +minutes and stir in one cup of cooked rice.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>ONION SOUP</b></span> Mrs. E. P. Rowen</div> + +<p>Slice and boil until tender eight medium sized onions; have a +strong soup stock ready; add the onions and season to taste. In each +plate place a piece of toast and grate Parmesan cheese over it, then +slowly add the soup the heat of which will melt the cheese. Serve.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>OXTAIL SOUP</b></span> Mrs. H. J. Keil</div> + +<p>One nice meaty oxtail; two medium sized carrots; two onions; +one small turnip; two-thirds teaspoonful Kitchen Bouquet; one bay +leaf; four peppercorns; two or three celery leaves; dash of pepper; +salt to taste. Wash and cover oxtail with water, add carrots cut in +cubes. Cut onion and turnip fine and put in a muslin bag with bay +leaf, peppercorns and celery leaves. This will leave only the carrot +and meat in soup for table. Bring to a boil and simmer for about +four hours. Add pepper, salt and Kitchen Bouquet and serve.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>PEA PUREE</b></span> Mrs. H. P. E. Hafer</div> + +<p>Boil one can of peas with a half a pound of salt pork until very +soft. Strain and squeeze through a colander. Add one pint of soup +stock and one-half pint of cream. Salt and pepper to taste. Serve +with whipped cream.<span class='pagenum'><a name="Page_20" id="Page_20"></a>[<a href="images/20.png">20</a>]</span></p> + + +<div class='unindent'><b>DUCHESS SOUP</b></div> + +<p>One quart of milk; three slices of onion; one tablespoonful flour; +one tablespoonful butter; three tablespoonfuls grated cheese; two +egg yolks beaten; one teaspoonful Kitchen Bouquet. Simmer onion +in butter, but do not brown; add flour and milk and stir until smooth, +then add the cheese and Kitchen Bouquet. Just before taking up add +the yolks of eggs. Whip some cream and put one teaspoonful in each +cup.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SATISFACTION SOUP</b></span> Alice Clock</div> + +<p>One cup navy beans; four slices bacon; one No. 2 can of tomatoes; +one small onion; one level tablespoonful salt; one-fourth tablespoonful +black pepper. Soak navy beans over night, in morning put beans on +to boil with a pinch of soda in water. When they come to a boil, pour +off this water, return to stove, cover with clear water, add onion and +bacon, let boil until tender. When tender strain through sieve, being +sure to press all through, as far as possible. Next add the strained +tomatoes and seasoning and lastly, thin with cream or milk to consistency +desired.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SCOTCH BROTH</b></span> Mrs. C. A. Bowman</div> + +<p>Cut mutton into small pieces and let it stew all day. Boil one-fourth +pint pearl barley in a little water until tender; strain it dry, +chop fine two large onions and turnips and put with the barley and +meat into a stew pan. Strain the broth into it, also the water from +the barley and let it boil one and a half hours and skim. Season +with salt and pepper.</p> + + + +<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_23" id="Page_23"></a>[<a href="images/23.png">23</a>]</span></p> +<h2>FISH</h2> + + +<div class='poem'> +"<i>The fish called the flounder, perhaps you may know,</i><br /> +<span style="margin-left: 0.5em;"><i>Has one side for use and another for show;</i></span><br /> +<span style="margin-left: 0.5em;"><i>One side for the public, a delicate brown,</i></span><br /> +<span style="margin-left: 0.5em;"><i>And one that is white, which he always keeps down.</i>"</span><br /> +<div class='sig'> +—<span class="smcap">Holmes.</span><br /> +</div></div> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>FISH DELIGHT</b></span> Mrs. William Blanchard</div> + +<p>Mix enough uncooked white fish or Halibut to make two cups; +add half a cup soft bread crumbs; three-fourths cup cream. Press +through a colander, season with salt, pepper, lemon juice, and a little +Worcestershire sauce. Fold in carefully beaten whites of the two +eggs. Turn into buttered molds and steam one hour. Serve hot with +Hollandaise sauce.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>STEAMED HALIBUT, LOBSTER SAUCE</b></span> Mrs. W. R. McGhee</div> + +<p>Butter a steamer and place a thick slice of Halibut steak on it; +put over hot water and cook until done. Remove to hot platter and +pour over it hot lobster sauce.</p> + +<p>Lobster Sauce: Remove the meat from a fresh lobster, about one +and one-half pounds; make a rich cream sauce, add the lobster and +pour over Halibut.</p> + + +<div class='unindent'><b>BAKED HALIBUT</b></div> + +<p>One thick slice of Halibut; one small onion; one tablespoonful +butter; one saltspoonful pepper; one teaspoonful Kitchen Bouquet; +one level teaspoonful salt; one-half cup water. Chop the onion and +put in bottom of baking pan. Put Halibut on top and dust with salt +and pepper. Pour over the water to which has been added the Kitchen +Bouquet, and then add the melted butter. Bake in rather quick oven +until nicely browned. Garnish with parsley and slices of lemon and +pour over sauce left in pan.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>FISH SOUFFLE</b></span> Mrs. W. I. Clock</div> + +<p>One cup baked fish; four eggs; one cup bread crumbs; one heaping +tablespoonful butter. Mix flaked fish and fresh bread or crumbs, +place in greased baking dish, pour over the beaten eggs and milk; +the seasoning should be added to the fish and bread crumbs before +placing in dish. Add the butter in small pieces over the top of the +dish, before placing in oven. Bake in hot oven thirty minutes.<span class='pagenum'><a name="Page_24" id="Page_24"></a>[<a href="images/24.png">24</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>FISH WITH TOMATO SAUCE</b></span> Mrs. Robert Woods</div> + +<p>Bake a well selected fish in oven after seasoning with pepper and +salt. When done serve with sauce made as follows:</p> + +<p>Pour a quantity of sweet oil in a saucepan. When hot, add two +sliced onions and when they are cooked, add flour and let onions +brown in same. Strain a can of tomatoes and add thereto a small +glass of good wine, and a box of mushrooms chopped fine. Let sauce +cook, after adding a boquet of thyme, sweet bay, cloves, green onions +and garlic. Use red pepper only; and pour over baked fish and serve.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CODFISH BALLS</b></span> Mrs. C. A. Jennings</div> + +<p>One and one-half cupfuls of raw codfish picked up; three cupfuls +of raw potatoes, diced; one egg; butter size of a walnut; boil +potatoes and fish together until potatoes are soft. Mash, and add +pepper and a dash of salt, butter and unbeaten egg and beat until +light and thoroughly mixed. Shape roughly in a tablespoon and fry +in smoking fat.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>COD FISH BALLS</b></span> Belle Shaw</div> + +<p>Half pint measure of raw potatoes, cut in small pieces; one-half +pint cod, picked to small pieces. Boil together until potatoes are +tender; pour off water and mash very fine; add one egg, one tablespoonful +cream and dash pepper. Form on a spoon and fry in hot lard. +Lay on brown paper to absorb grease. Serve with cream sauce if +desired.</p> + +<p>Sauce: One tablespoonful butter; one tablespoonful flour; cook +but do not brown. Add to this a pint boiling milk, a pinch salt, and a +few pieces of cod to flavor.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CODFISH PUFF</b></span> Mrs. Grant Beebe</div> + +<p>Two cups shredded codfish; one cup milk; one tablespoonful flour +for thickening; three eggs. Put milk on stove to warm, then add +thickening, then codfish that has been soaked and drained, then the +beaten yolks. Lastly fold in the whites beaten.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>BROILED FINNAN HADDIE</b></span> Mrs. W. D. Hurlbut</div> + +<p>Wash fish well; lay in dripping pan, cover with fresh water and +allow to stand an hour. Drain, place on fish plank, brush with melted +butter and put under blaze, not too close, and broil for twenty minutes, +or until a nice brown. Take out plank, surround the edge with mashed +potatoes, decorate with hard boiled eggs and sprigs of parsley.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>FRIED SHAD ROE</b></span> Mrs. W. R. McGhee</div> + +<p>Boil shad roe for fifteen minutes in acidulated salted water; remove, +cover with cold water and let stand for a few minutes; dry +thoroughly and roll in cracker crumbs, egg and again in crumbs and +fry. Garnish with lemon slices.<span class='pagenum'><a name="Page_25" id="Page_25"></a>[<a href="images/25.png">25</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>STUFFING FOR FISH</b></span> Mrs. Max Mauermann</div> + +<p>One cup cracker crumbs; one saltspoon salt; one saltspoon pepper; +one saltspoon chopped onions; one saltspoon parsley; one teaspoonful +capers; one teaspoonful chopped pickles; small piece of butter.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SHAD ROE, BAKED—CASSEROLE</b></span> Mrs. Louis Geyler</div> + +<p>Boil roe in salted water (acidulated) five minutes, drain, and cover +with cold water five minutes; drain and wipe dry. Brush with melted +butter, dust with salt and pepper and paprika. Put in casserole, pour +on one-half cup stock and one-fourth cup best sherry or water and +bake twenty minutes. Add to sauce two or three yolks mixed with +one cup cream and strain over roe. Or pour over thin tomato sauce.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>FROGS LEGS A LA POULETTE</b></span> Mrs. W. D. Hurlbut</div> + +<p>Trim and clean the frogs legs; boil three minutes. Cover with a +sauce made as follows: Three tablespoonfuls butter and three of +flour rubbed together; add one-half cup of cream and one cup of +chicken stock; season with salt and pepper and just before serving +add the yolks of two eggs, well beaten, and one-half tablespoonful +lemon juice. Very nice served in a chafing dish.</p> + + +<div class='unindent'><b>FROGS LEGS, TARTARE SAUCE</b></div> + +<p>Trim and wipe the desired number of frogs legs; sprinkle with +salt and pepper, dip in fine cracker crumbs, beaten egg and again in +crumbs. Fry three minutes in deep hot fat. Drain and serve at once +with tartare sauce.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SALMON EN CASSEROLE</b></span> Mrs. George D. Milligan</div> + +<p>One pint milk; three tablespoonfuls flour; stir until smooth; cook +and remove from fire; add one-half cup butter. When cool add two +well beaten eggs, pepper and salt and bake in casserole, putting a +layer of sauce, then salmon and finish with bread crumbs on top. +Bake about thirty minutes.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>MOULDED SALMON</b></span> Mrs. C. A. Robinson</div> + +<p>One can of salmon; three eggs; one-half pint milk; chopped +parsley, pepper and salt and a little Worcestershire sauce. Chop the +salmon very fine, first picking away all skin and bone; beat the eggs, +add the seasoning, mix thoroughly and steam two hours in a mould.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SALMON CROQUETTES</b></span> Mrs. George Longwell</div> + +<p>One pound of salmon; one cup cream; two tablespoonfuls butter; +one tablespoonful flour; three eggs, seasoning. Chop the salmon fine, +make a cream sauce of the butter, flour and cream; add the salmon +and seasoning; boil one minute; stir in one well beaten egg and remove +from fire. When cold, make into croquettes; dip in cracker crumbs, +then in beaten eggs, again in cracker crumbs and fry in deep fat.<span class='pagenum'><a name="Page_26" id="Page_26"></a>[<a href="images/26.png">26</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>COLD SALMON LOAF</b></span> Mrs. R. E. P. Kline</div> + +<p>One pound can of salmon; one-half tablespoonful each of sugar +and flour; one tablespoonful melted butter; one teaspoonful salt; one-half +teaspoonful mustard; dash of cayenne; yolks of two eggs, beaten; +three-fourths cup milk or cream; one-fourth cup vinegar. Pick salmon +over and put with other ingredients (after carefully blending them) +into double boiler; cook until eggs are done; remove from fire and +add three tablespoonfuls of gelatin, softened in cold water. Mould, +chill, and serve with cucumber sauce.</p> + +<p>Sauce: One-half cup cream, beaten; season with salt, pepper and +a little onion juice. Add two tablespoonfuls vinegar and one cucumber +chopped fine and drained as dry as possible.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SALMON EN SURPRISE</b></span> Mrs. T. D. McMicken</div> + +<p>Moisten one cup flaked salmon with butter sauce, pinch minced +parsley; one hard boiled egg, chopped fine. Line individual buttered +molds with mashed potatoes. Fill centers with fish, cover with potato. +Turn out carefully, roll in egg crumbs and fry brown. Garnish with a +slice of hard boiled egg on top of mold and parsley.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SMOKED STURGEON AND SCRAMBLED EGGS</b></span> Mrs. W. D. Hurlbut</div> + +<p>Mince one-half pound smoked sturgeon; beat six eggs until light, +add sturgeon; have butter heated in a skillet, add the mixture and +scramble. Serve with toast points.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>EGG SAUCE FOR FISH</b></span> Mrs. Maxwell</div> + +<p>Cook together a tablespoonful each of butter and flour; pour +upon this a cupful of sweet milk and stir until thick and smooth. Season +with salt and white pepper, add one hard boiled egg chopped fine; +and one raw egg beaten light. Stir just long enough for the sauce to +return to the boil and serve.</p> + + + +<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_29" id="Page_29"></a>[<a href="images/29.png">29</a>]</span></p> +<h2>SHELL FISH</h2> + +<div class='poem'> +"<i>I wiped away the weeds and foam,</i><br /> +<span style="margin-left: 0.5em;"><i>I fetched my sea-born treasures home.</i>"</span><br /> +</div> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>OYSTER SAUSAGE</b></span> Mrs. W. L. Gregson</div> + +<p>One-half pound of veal; one pint oysters; one-fourth pound of +suet; all chopped fine. Add enough rolled cracker to make into patties; +dip in egg and fry in butter.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>OYSTER CROQUETTES</b></span> Mrs. Frank Maccoy</div> + +<p>Two sets of calf brains, stewed in salt water; one quart oysters, +stew in their own liquor until they curl, cut in small pieces. Chop +brains and mix with oysters; two tablespoonfuls melted butter; a few +drops onion juice; four tablespoonfuls bread crumbs; one-half cup +cream. If too dry add a little of the oyster juice. Bake in shells.</p> + + +<div class='unindent'><b>DEVILED OYSTERS</b></div> + +<p>One pint of oysters, seasoned with salt and pepper, stiffened with +cracker dust to hold shape, place in oyster shells, pour over melted +butter. Put shells in a dripping pan and bake in a quick oven to a +light brown.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CREAMED OYSTERS IN CHAFING DISH</b></span> Mrs. Marquis Regan</div> + +<p>Put large tablespoonful of butter in chafing dish, when melted +add two tablespoonfuls of sifted flour, mix thoroughly, then add juice +strained from one quart of oysters, cook until thickness of cream, +constantly stirring, then add oysters, cook until edges curl, season to +taste with salt and pepper, serve on toasted crackers.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>OYSTERS SCALLOPED WITH CELERY</b></span> Blanch Ellis Layton</div> + +<p>One quart of bulk oysters, one-half dozen stalks of celery, cut +into one-half inch pieces. Drain the oysters, reserving the liquor. +Cover bottom of baking dish with crumbs of bread or crackers, then a +layer of the oysters, with a generous dash of salt and pepper and +plenty of butter. Over this put a lawyer of the celery, fill the dish +in this way and pour over one cup of the oyster liquor. On top sprinkle +a thick layer of the crumbs, adding butter in small pieces. Bake one +hour in a moderate oven.<span class='pagenum'><a name="Page_30" id="Page_30"></a>[<a href="images/30.png">30</a>]</span></p> + + +<div class='unindent'><b>OYSTER PIE</b></div> + +<p>Line a shallow pudding pan with light pastry, put in oysters, +milk, butter, salt and pepper, bake in a very quick oven 20 minutes; +one pint of oysters, one pint milk, one tablespoonful butter, salt and +pepper to taste.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>ROAST OYSTERS ON THE HALF SHELL</b></span> Mrs. W. D. Hurlbut</div> + +<p>Scrub the shells of live oysters until free from sand; place in +dripping pan in a hot oven and roast until shells open; take off the +top shell, being careful not to spill the juice in lower shell; serve in +the shell with side dish of melted butter.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>PANNED OYSTERS</b></span> Mrs. H. Clay Calhoun</div> + +<p>Clean one pint of oysters and drain from their liquor. Put in a +stewpan and cook until oysters are plump and edges begin to curl. +Shake pan to prevent oysters from adhering to pan. Season with salt, +pepper and two tablespoonfuls butter and put over small slices of +toast. Garnish with parsley.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>OYSTER FRICASSEE</b></span> Mrs. Arthur M. Lucius</div> + +<p>Clean one pint of oysters, heat oyster liquor to boiling point, strain +through double thickness of cheese-cloth; add oysters to liquor and +cook until plump. Remove oysters with skimmer and add enough +cream to oysters to make one cupful. Melt two tablespoonfuls butter +and add two of flour; then pour on gradually the hot liquor; add salt, +paprika, one teaspoonful finely minced parsley and one egg slightly +beaten. Pour over oysters and serve.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>BROILED OYSTERS</b></span> Mrs. W. D. Hurlbut</div> + +<p>Clean oysters and dry on a towel. Dip in butter, then in cracker +crumbs seasoned with salt and pepper; place in a buttered wire broiler +and broil until juice runs; turn and cook other side. Place on toast, +mince celery over the oysters and pour over all a thin cream sauce.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>BROILED OYSTERS</b></span> Mrs. W. K. Mitchell</div> + +<p>Select large oysters; wrap a thin slice of bacon around each, fastening +with a toothpick; place in a broiler, which in turn is put in a +dripping pan to catch the drippings; broil until bacon is brown and +crisp, turning to cook other side. Garnish with parsley.</p> + + +<div class='unindent'><b>OYSTERS IN BROWN SAUCE</b></div> + +<p>One pint oysters; one-fourth cup butter; one-fourth cup flour; +one cupful oyster liquor; one-half cup milk; one teaspoonful Kitchen +Bouquet; one-half teaspoonful salt; one-eighth teaspoonful pepper. +Parboil and drain the oysters. Brown the butter, add the flour and +stir until well blended, add oyster liquor, milk, Kitchen Bouquet, salt, +pepper and oysters. Serve in patty cases or ramekins.<span class='pagenum'><a name="Page_31" id="Page_31"></a>[<a href="images/31.png">31</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CASSEROLE OF OYSTERS</b></span> Miss Agnes Sieber</div> + +<p>Line ramekins or large casserole with minced chicken, seasoned +well, and moistened with a little cream. Fill with parboiled oysters +cut in pieces, and mushrooms sliced sauted in butter and mixed with +the following sauce: Cook three tablespoonfuls salt pork fat with +three of flour, add salt, cayenne, nutmeg and parsley; also thyme and +mushroom parings. Cook a moment, add one and one-half cups +white stock, and simmer one hour, skimming often. Strain, add about +one-half cup hot cream or enough to make sauce right consistency. +Add four drops lemon juice. Cover with more chicken, sprinkle with +buttered crumbs, and brown in oven.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>OYSTERS AND MACARONI</b></span> Mrs. H. Clay Calhoun</div> + +<p>Boil macaroni in salted water, drain through a colander. Drain +oysters until the liquor is all off. In a casserole put alternate layers +of macaroni, oysters and a thick cream sauce, until dish is filled; +sprinkle top with grated cheese and bake about half an hour.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>OMELETTE AUX HUITRES</b></span> Mrs. R. Woods</div> + +<p>Drain two dozen oysters. Have ready some hot lard and throw +them in. Let fry until they begin to curl, then spread over them four +well beaten eggs seasoned with salt and pepper and stir all together +until done. Serve hot.</p> + + +<div class='unindent'><b>FRIED SCALLOPS</b></div> + +<p>Clean one quart of scallops, turn into a saucepan and cook until +they begin to shrivel; drain and dry between towels. Roll in fine +cracker crumbs seasoned with salt and pepper, dip in egg and again +in crumbs and fry in deep fat. Garnish with slices of lemon dipped +in parsley.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>JAMBALAYA OF RICE AND SHRIMPS</b></span> Mrs. Robert Woods</div> + +<p>Boil two dozen of large shrimps; when cold, peel and set aside. +Fry in hot lard a chopped onion and a cupful of rice washed in cold +water. Let the onion and rice fry well, add the shrimps, stirring +constantly. When browned, add enough water to cover the whole. +Season with salt and pepper, a bay leaf, thyme and chopped parsley. +Let boil slowly, and add water until the rice is well cooked. When +done, let it dry and serve hot.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SHRIMP FRICASSEE</b></span> Mrs. Ada Woods</div> + +<p>Boil the desired quantity of shrimp and set aside. For sauce fry +in three tablespoonfuls bacon drippings a large onion, chopped fine; +when browned, add three tablespoonfuls flour and blend; add slowly +about a quart of water, stirring constantly; when smooth add the +shrimp; season with a bay leaf, thyme, a tablespoonful chopped parsley +and a clove of garlic, minced. Let cook slowly until ready to serve. +Boil rice until dry and creamy and serve with the above.<span class='pagenum'><a name="Page_32" id="Page_32"></a>[<a href="images/32.png">32</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SHRIMP RAMIKINS</b></span> Mrs. Max Mauermann</div> + +<p>One pint of shrimp; one tablespoonful flour; one tablespoonful +butter; one tablespoonful catsup; one tablespoonful cream; one cup +hot soup stock; two yolks eggs; salt, cayenne pepper and grated +onion. Heat butter, add flour, then other ingredients. Cook until +smooth, then add shrimp. Fill the ramikins with mixture and cover +with cracker crumbs and butter. Bake six minutes.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SHRIMP WIGGLE</b></span> Mrs. Willard Brown</div> + +<p>Make a rich cream sauce; add one can of shrimp and one can of +green peas; allow to cook until all is well heated, serve on toast.</p> + + +<div class='unindent'><b>CRAB A LA CREOLE</b></div> + +<p>One can Japanese crab meat; four tablespoonfuls shortening; two +green peppers; one large onion; three tomatoes; one cupful milk; two +tablespoonfuls flour; one teaspoonful Kitchen Bouquet, one teaspoonful +salt, one-fourth teaspoonful pepper. Make a white sauce by melting +half the shortening, add flour and when well mixed slowly add milk; +stir until creamy, add salt and pepper. In another saucepan melt the +other half of shortening, when hot, fry onion and pepper, minced, for +ten minutes. Then add tomatoes, cut up, and when tender add +Kitchen Bouquet and crab meat and stir slowly into the white sauce. +When well mixed, pour over buttered toast and serve.</p> + + +<div class='unindent'><b>LOBSTER A LA BOUQUET</b></div> + +<p>One good sized lobster; two ounces butter; one small onion; one +can mushrooms; one pint boiling water; one teaspoonful Kitchen +Bouquet; one teaspoonful salt; one saltspoonful pepper. Put the butter +and chopped onion in saucepan, cook until onion is brown, then +add two tablespoonfuls flour and the water. When boiling add salt +and pepper. Strain and add mushrooms and Kitchen Bouquet. Simmer +for ten minutes then stand over hot water. Cut lobster in good +sized pieces, put into sauce, cover the pan closely, let stand ten minutes +longer over hot water and serve.</p> + + + + +<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_35" id="Page_35"></a>[<a href="images/35.png">35</a>]</span></p> +<h2>MEATS AND FOWL</h2> + + +<div class='poem'> +"<i>Some hae meat and canna eat,</i><br /> +<span style="margin-left: 0.5em;"><i>And some wad eat that want it.</i></span><br /> +<span style="margin-left: 0.5em;"><i>But we hae meat and we can eat,</i></span><br /> +<span style="margin-left: 0.5em;"><i>And, so the Lord be thank it.</i>"</span><br /> +</div> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>BEEFSTEAK ROLL</b></span> Mrs. J. E. Kelly</div> + +<p>Use a large slice of round steak cut one-half inch thick. Make a +dressing by mixing together: One cupful grated breadcrumbs, two-thirds +teaspoonful salt, one well-beaten egg, one tablespoonful melted +butter, one small onion, grated, a few dashes of paprika and a half +teaspoonful powdered sweet herbs. Lay the steak on a board, sprinkle +with salt and pepper, spread thickly with the dressing and roll up. +Wind with soft cord to hold in place. Put three tablespoonfuls of +pork fat in a frying pan and when very hot, dredge the roll with +flour and brown it quickly on all sides. Place meat in kettle that has +a tight fitting cover. Meanwhile, add to the fat in the pan two slices +of minced onion, and one tablespoonful flour. Stir until very smooth, +pour in a cupful of stock (or hot water) and when the gravy boils, pour +over the roll with a pint of strained tomato. Season to taste with +salt and pepper, cover the kettle closely and as soon as the contents +boil, place where it will simmer for about two hours. When cooked, +remove the strings, and serve on a heated platter, with the strained +gravy poured over it.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>HAMBURGER POT DINNER</b></span> Mrs. Antonio Sterba</div> + +<p>With two pounds hamburger steak, mix well one cup raw rice +(wash well); one medium sized onion, chopped; season and make into +balls. Line bottom of a pot with small pieces of suet; when this is +melted, place meat balls in the pot, cover with water, and cook until +rice is about done. Add one can of tomatoes (quart can). A half +hour before serving, peel enough medium-sized potatoes to circle the +platter to be used. Place these on top of tomatoes. When potatoes +are done, arrange them around the outside rim of the platter with +the meat balls in the center, and pour over the meat enough gravy for +first serving. Remainder of gravy may be used on table in a casserole +or gravy dish. Care must be used in measuring the rice—too much +will cause the balls to fall to pieces. One advantage of this dish is +that it may be prepared the day before, or the morning before serving, +with the exception of the potatoes.<span class='pagenum'><a name="Page_36" id="Page_36"></a>[<a href="images/36.png">36</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CALVES' HEARTS STUFFED AND BRAISED</b></span> Mrs. W. R. McGhee</div> + +<p>Remove veins, arteries, and blood clots, wash, stuff and sew. +Sprinkle with salt, pepper, roll in flour and brown richly in hot dripping. +Place in Dutch oven or in one of the small vessels in fireless +cooker. Half cover with boiling water, surround with six slices carrot, +one stalk celery, broken in pieces, one onion sliced, two sprays parsley, +a bit of bay leaf, three cloves and one-half teaspoonful peppercorns. +Cover closely and bake slowly two or more hours basting often if +cooked in Dutch oven. If necessary, add more water. Remove hearts +to serving platter, strain and thicken the liquor with flour diluted +with water. Season with salt, pepper and one-half teaspoonful Kitchen +Bouquet.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>LUNCHEON BEEF</b></span> Mrs. I. A. Wilcox</div> + +<p>One cup or more of cold cooked beef chopped; one cup of bread +crumbs; season with salt, pepper and butter. Place in baking dish +and cover with buttered bread crumbs. Pour milk in dish until you +can just see it. Bake in oven till light brown on top. Can use any +kind of cold cooked beef, as steak, roast, or boiled beef. If you have +a few cold mashed potatoes, put them through ricer on top of meat +to form upper crust. Dot with butter and let brown.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>POT ROAST</b></span> Mary S. Vanzwoll</div> + +<p>Round steak one and one-half inches thick. Salt and pepper. +Pound a cup of flour in, on both sides. Sear both sides in melted fat, +and butter. Put in baking dish and cover with water. Cook in oven +two and one-half hours.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SPANISH STEAK</b></span> Mrs. W. H. Hart</div> + +<p>One and one-half pounds round steak, ground; one and one-half +pounds of pork steak, ground; one heaping cupful bread crumbs; one +cupful canned or fresh tomatoes; two green peppers, minced; one-half +cupful minced onion; one egg; two teaspoonfuls salt. Mix all together +and bake forty-five minutes in flat cake.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>BRAISED BEEF</b></span> Mrs. I. S. Blackwelder</div> + +<p>Round steak about three inches thick (about two pounds); place +in a hot skillet and turn so that it is seared on both sides, to prevent +escape of juices. In a covered baking pan make a bed of chopped +vegetables (potatoes, turnips, carrots, onions, etc.); season well. Place +upon it the beef with enough water to keep the mess steaming for +four hours. Cover tight.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>MOTHER'S BEEF LOAF</b></span> Mrs. F. E. Lyons</div> + +<p>Three pounds round steak, ground; three eggs; two-thirds cup +cracker crumbs; three teaspoonfuls ground sage; two teaspoonfuls +salt; one teaspoonful pepper. Mix together thoroughly and bake in +a 5x10-inch bread pan, from one to one and one-half hours.<span class='pagenum'><a name="Page_37" id="Page_37"></a>[<a href="images/37.png">37</a>]</span></p> + + +<div class='unindent'><b>MEAT PIE</b></div> + +<p>Butter an earthen baking dish and line to the depth of one and +one-half inches with hot mashed potatoes, season with finely chopped +chives (one tablespoonful to two cups mashed potatoes). Fill center +with chopped left-over cold beef, veal or chicken. Moisten with brown +or cream sauce, to which add one-half tablespoonful minced parsley +and onion juice. Cover with a layer of the potato mixture, make +several openings in top of pie and brush top over with beaten egg, +diluted with milk. Bake in hot oven until heated through and well +browned. Serve hot in baking dish.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>BRAISED LARDED LIVER</b></span> Mrs. W. R. McGhee</div> + +<p>Skewer, tie in shape (if necessary) and lard the upper side of +calf's liver. Place in a deep pan with remnants of lardoons; season +with salt and pepper; dredge with flour. Surround with one-half each +carrot, onion, celery, cut in dice; one-half teaspoonful peppercorns, +six cloves, bit of bay leaf and two cups brown stock or water. Cover +closely and bake slowly two hours, uncover the last twenty minutes of +cooking. Remove from pan, serve with the French onions or pour +around brown sauce.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>HAMBURG STEAK</b></span> Sue C. Woodman</div> + +<p>Mix one egg and a little salt and pepper; make into balls and +bake in closed pan quickly.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>POT ROAST</b></span> Mrs. C. S. Junge</div> + +<p>Procure a Boston cut of roast of beef; brown a minced onion in +skillet with butter and bacon fat; in this brown all sides of the roast. +Remove the roast and in the fat stir two tablespoonfuls of flour and fill +skillet nearly full of hot water. Season this gravy well with salt, +pepper, bay and garlic and pour over roast in casserole. Place a few +slices of tomato on top or pour in a cup of strained tomato; place some +carrots around the roast and put in cooker for at least four hours.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>BRAIN PATTIES</b></span> Mrs. E. Iglehart</div> + +<p>Plunge the calf's brains into boiling water for three minutes, +remove from water and pick off the dark muscles, roll into cracker +dust or bread crumbs in small patties and drop into hot fat. Salt +and pepper.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>ROAST BEEF SOUFFLE</b></span> Mrs. H. S. Hart</div> + +<p>One tablespoonful butter melted in sauce pan, one tablespoonful +of flour added and well mixed, one cup milk. Chop beef, or any kind +of cold meat quite fine and add to milk after it has thickened; salt +and pepper to taste. Then stir in the yolks of three eggs, cook slightly, +cool, add beaten whites of eggs. Put in greased dish and bake about +half an hour. Is nice served with tomato sauce or peas. About one +and one-half cups of the chopped meat for the above.<span class='pagenum'><a name="Page_38" id="Page_38"></a>[<a href="images/38.png">38</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>MEAT LOAF</b></span> Mrs. L. E. Brown</div> + +<p>Two pounds of round steak; one pound fresh pork; four tomatoes; +three pimentoes; two eggs; four crackers, rolled; salt, pepper and +paprika. Mix altogether; bake in bread pan two hours in moderate +oven. Sauce: One and one-half tablespoonfuls butter, flour and milk. +Season with liquid from meat.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>TOUGH STEAKS</b></span> Mrs. E. S. Smith</div> + +<p>Pour a mixture of two tablespoonfuls of vinegar; and one of olive +oil over a steak. Let stand several hours before broiling. The result +is delicious.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>VEAL CROQUETTES</b></span> Belle Shaw</div> + +<p>Two pounds veal, chopped fine; one teaspoonful chopped parsley; +two eggs, hard boiled and chopped; salt and pepper, to taste. +Soak enough bread crumbs, and add to mixture; form balls. Roll in +egg and cracker crumbs and fry in deep fat.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>BONED AND STUFFED LEG OF LAMB</b></span> Mrs. H. L. Baumgardner</div> + +<p>Order a leg of lamb boned at the market. Make a stuffing as for +chicken. Put in roasting pan with a small sliced onion, one-fourth cup +each of turnip and carrot, season with bay leaf and parsley. Add three +cupfuls of hot water, salt and pepper. Cook slowly until done. Serve +with Currant Jelly Sauce.</p> + +<p>Currant Jelly Sauce: To the regular brown gravy you would +make with roast, add one-half cupful of currant jelly which has been +beaten and a little lemon juice; well stirred together and let all boil +a minute or two.</p> + + +<div class='unindent'><b>LAMB STEW A LA CREOLE</b></div> + +<p>Wipe three pounds lamb, cut from neck or shoulder. Cut into +pieces two inches square. Melt one-fourth cup dripping, add meat +and stir and brown evenly. Add two onions, thinly sliced, one sprig +parsley, small bit bay leaf, two cloves and one-half teaspoonful peppercorns +(tie last three spices in a bit of cheese cloth), and boiling water +to nearly cover meat. Simmer slowly until meat is tender (about one +and one-half hours). Then add two or three small carrots, scraped +and cut in lengthwise pieces, season with salt. Parboil six medium-sized +potatoes cut in thick slices five minutes, drain, add to stew; add +two cups thick tomato puree and simmer slowly until vegetables are +tender. Add more water if necessary. Remove spices, add one cup +French peas when heated through, turn into deep, hot platter and +sprinkle with chopped parsley.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>LAMB HASH WITH GREEN PEPPERS</b></span> Mrs. W. D. Hurlbut</div> + +<p>Mince cold roast lamb in about half inch pieces; add a sweet +green pepper, minced (discarding seeds); add the gravy and heat +thoroughly. Serve on toast.<span class='pagenum'><a name="Page_39" id="Page_39"></a>[<a href="images/39.png">39</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>RECIPE FOR CORNING BEEF</b></span> Mrs. W. T. Foster</div> + +<p>Five tablespoonfuls of salt; two tablespoonfuls of brown sugar; +one-half teaspoonful salt peter, or less; this is for five pounds of beef. +Cover with water; leave three or four days and boil in same water.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>MOCK TERRAPIN</b></span> Mrs. W. H. Muschlet</div> + +<p>Two cupfuls cold boiled or roast lamb cut into small pieces. Put +a tablespoonful of butter into double boiler; when melted add one +tablespoonful of flour. Rub smooth; add one pint of milk; stir continuously +till it thickens; then set pot back where it won't cook hard, +and add one well beaten egg, a tablespoonful minced parsley, a little +nutmeg, red pepper, salt to taste, two hard boiled eggs cut (not too +fine); then the lamb. Let it keep hot, but not boil, till lamb is thoroughly +heated. When serving, add a teaspoonful lemon juice.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>VEAL LOAF WITH EGG</b></span> Mrs. H. B. Rairden</div> + +<p>Two and one-half pounds of veal; two pork chops, ground together; +three eggs; three rolled crackers; one teaspoonful each salt +and pepper. Mix well together. Put half of mixture in a loaf pan, +peel six eggs which have been hard boiled, clip off the ends so they +fit closely together, and lay them in the center of the loaf; place the +balance of the meat about them, fill up pan, packing it solid; put in +double baker on top of stove to steam for one and one-half hours, +spread butter over top and put in oven to finish baking. In slicing it +you get the slice of hard boiled egg in the center.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>VEAL LOAF</b></span> Mrs. A. Donald Campbell</div> + +<p>One and one-half pounds of veal and one slice of salt pork, chopped +fine. Add two tablespoonfuls of cracker dust; one egg; piece of butter +size of an egg; one teaspoonful each of salt and pepper; little grated +nutmeg; dash of Worcestershire sauce. Mix well and bake in a loaf +shaped pan with cracker crumbs and bits of butter on top. Bake +about one and three-quarters hours.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>BAKED SPICED HAM, ALABAMA STYLE</b></span> Mrs. K. T. Cary</div> + +<p>Soak a fifteen pound ham in cold water to cover over night. Wash, +scrub and trim off inedible parts. Set over a trivet in a boiler and +cover with boiling water. Mix four cups brown sugar, one large +sliced onion, one red Chili pepper pod, one tablespoonful each of whole +cloves, allspice and cassia buds, two thinly sliced lemons, discarding +seeds, add to water in boiler. Cover and cook slowly two and one-half +hours. Remove from boiler, peel off rind and put ham in dripping +pan, fat side up. Bake slowly two and one-half hours, basting with +one cup sherry wine (using a tablespoon) a little at a time until all is +used, then baste with dripping in pan thirty minutes, before removing +from oven, sprinkle fat side with equal measures of brown sugar and +fine bread crumbs, stick with cloves and brown richly. Serve hot +champagne, horseradish or mustard sauce.<span class='pagenum'><a name="Page_40" id="Page_40"></a>[<a href="images/40.png">40</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>KOLDOLMA</b></span> Mrs. F. W. Waddell</div> + +<p>Two pounds of veal; one pound fresh pork; one-half lemon, bay +leaf and one small bottle capers; one clove of garlic; juice of one +onion. Put all through grinder, salt, pepper to taste. Roll in small +soft balls. Enclose neatly in cabbage leaves, secure with toothpicks. +Place in Dutch oven which has previously melted one-fourth pound +of butter with a little chopped parsley. Alternate layers with a small +sifting of flour until all are in pan. Let simmer in one pint of water +(boiling) without allowing any steam to escape for two hours; remove +and thicken broth with yolks of five eggs. Serve eight persons.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>VIRGINIA HAM</b></span> Mrs. G. W. Plummer</div> + +<p>Buy a center cut of ham, two inches thick (about two and one-half +or three pounds); soak over night in milk (sweet or sour) sufficient +to cover ham. About two hours before serving time drain off +enough milk so that the top of ham is uncovered; spread over this +uncovered top; one tablespoonful dry ground mustard mixed with two +tablespoonfuls brown sugar; bake in a slow oven. The milk will disappear +in a rich brown gravy; if it gets too low in pan add water. +When ready to serve remove ham to platter, add flour to fat in pan +and when well cooked, add boiling water to make gravy of consistency +of thick cream. Lemon slices and sherry may be added. It may need +to be strained if milk curds are objected to; pour around ham. Has +flavor of finest "Old Virginia Ham."</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>HAM EN CASSEROLE</b></span> Mrs. A. Donald Campbell</div> + +<p>Have ham cut two inches thick, leaving on rind. Pour over it +good, generous cup of milk and one-half cup brown sugar, partly dissolving +sugar in the milk on top of stove, before pouring over ham. +Cook all in casserole two hours. Serve with rings of fried apples on +chop plate.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>ROGNONS AUX TOMATOES</b></span> Mrs. R. Woods</div> + +<p>Cut in small pieces a fresh kidney and fry in hot lard. When +almost done add to it a sliced onion, half cup of tomatoes and a slice +of ham. Let all fry together, and when done add a spoonful of flour, +a piece of red pepper and a spoonful of chopped garlic and parsley. +Thin with a little water, season with salt, and let boil a few minutes, +when it is done.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>EASTER HAM</b></span> Mrs. E. Iglehart</div> + +<p>One-half pint grated bread crumbs, one cup currants, one saltspoonful +of salt, one saltspoonful sweet marjoram or thyme, one salt +spoonful of black pepper, moisten with sweet milk. Boil small ham +until tender, remove bone and skin, fill in the cavity with dressing, +wind with cord into shape, puncture with skewer in the fat parts and +fill the holes with dressing. Bake in a closed pan in a hot oven one +hour.<span class='pagenum'><a name="Page_41" id="Page_41"></a>[<a href="images/41.png">41</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>HAM PUFF</b></span> Mrs. A. Donald Campbell</div> + +<p>Scald one pint of milk, one cup flour; stir constantly until thick. +Let cool, then add beaten yolks of eight eggs. Beat thoroughly, add +beaten whites, a little suet, one and one-half cups of chopped, boiled +ham, and one-half cup butter. Set tin in pan of water, and bake +three-fourths of an hour. Keep standing in water until served.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>HAM LOAF</b></span> Mrs. W. C. Thorbus</div> + +<p>Two pounds of ham, ground; one pound of pork loin, ground; two +eggs, beaten; one cupful rolled cracker crumbs; one cupful milk; pepper +to taste. Mix all together, put in a baking tin and pour over it +one cupful tomatoes and bake two hours.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>JAMABALA OF HAM</b></span> Mrs. H. Clay Calhoun</div> + +<p>One large slice of raw ham; one large onion; put through the +grinder and fry. When thoroughly cooked add two cups boiled rice; +one quart of tomatoes and half of a sweet green pepper, chopped fine. +Serve hot on toast.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>BARBECUED ROAST PORK</b></span> Mrs. Chase</div> + +<p>Place pork roast in dry self-basting or similar roaster. Place in +oven for thirty minutes. In meantime put one cup of vinegar, one +teaspoonful red pepper, one teaspoonful black pepper, one teaspoonful +salt in saucepan and bring to a boil. Baste roast every fifteen or +twenty minutes with this sauce at boiling point, draining off sauce +after each basting and returning sauce to saucepan, which should be +kept at the boiling point. Drain off sauce and serve in separate dish.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CROWN ROAST OF YOUNG PORK</b></span> Mrs. M. Dippen</div> + +<p>Have crown roast made of young pork ribs, same as of lamb; fill +the center with medium sized potatoes, boiled and rolled in butter and +minced parsley; surround with fried apples.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>BROILED SAUSAGE</b></span> Mrs. W. D. Hurlbut</div> + +<p>One and one-half or two pounds of well seasoned sausage meat +mold it into a flat cake; place in a frying basket which, in turn, is +put in a larger pan, to catch the drippings. Put under the blaze and +let it broil slowly; when nicely browned on one side turn it over and +brown that side. When done remove to hot platter and surround with +fried apples.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>PORK CHOPS WITH POTATOES</b></span> Mrs. C. S. Junge</div> + +<p>In a casserole place a layer of sliced raw potatoes and over it +sprinkle of flour. Put in a layer of chops and a layer of potatoes +and repeat until casserole is full. Nearly cover with milk that is +seasoned with salt and pepper. Sprinkle cheese over top and bake +two hours.<span class='pagenum'><a name="Page_42" id="Page_42"></a>[<a href="images/42.png">42</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>GRANDMOTHER'S PORK NOODLES</b></span> Mrs. H. D. Sheldon</div> + +<p>One-half pound of salt pork, sliced; six medium onions; six +medium potatoes; noodles. Boil salt pork until very nearly done. +Add potatoes and onions. Cook until they are beginning to be +tender. Have about two quarts of water left. Add noodles and finish +cooking. This will make a thick stew.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>PORK CHOP CASSEROLE</b></span> Mrs. George D. Milligan</div> + +<p>Sprinkle bottom of dish with flour; place pork chops then on +top a layer of sliced raw potatoes and onions, finish with bread +crumbs. Bake until potatoes are done. Use no liquid.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>BAKED PORK CHOPS</b></span> Sue C. Woodman</div> + +<p>Cut thick, wash and dip in flour; place in deep pan; season +with pepper, salt, and a little sage. Cover tightly and bake forty +minutes in quick oven.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>STUFFED PORK TENDERLOINS</b></span> Mrs. C. E. Balluff</div> + +<p>Split two large tenderloins and flatten out as wide as possible, +spread one with a very thick layer of dressing (such as is used for +turkey dressing). Place the second tenderloin on this and tie them together, +roast in a medium oven, basting frequently with boiling water +and a small piece of melted butter.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>STUFFED SPARERIBS</b></span> Mrs. H. L. Middleton</div> + +<p>Have two sets of ribs cracked across the middle; rub the insides +with salt, pepper and dredge with flour. Cook sauerkraut half an +hour, drain and fill the ribs; tie or sew closely together and put in +oven. Pour over the ribs the water in which the sauerkraut was +boiled. When one side is browned, turn them over and brown the +other side. Serve with brown gravy.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>DELMONICO CLUB HOUSE SAUSAGE</b></span> Miss A. Brennan</div> + +<p>To every twenty-one pounds of meat: Lean pork, seven pounds; +fat, seven pounds; round beef, seven pounds. Seven ounces salt; one +and one-half ounces black pepper; one coffee cup powdered sage and +summer savory; one teaspoonful cayenne, slack; one tablespoonful +freshly ground ginger; one tablespoonful ground mustard. Get your +meat ground at the butchers. Mix the sausage yourself. Mix spices +all together with salt, working it through the meat with your hands.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>FRIED PICKLED PIGS' FEET</b></span> Mrs. W. D. Hurlbut</div> + +<p>Have butcher split the pigs' feet; boil until bones are ready to fall +out; put in an earthen dish and cover with a mild vinegar which has +been boiled for ten minutes with a few slices of onion and spices; when +the vinegar is cold the pigs' feet will be sufficiently pickled. Drain, +roll in flour and fry.<span class='pagenum'><a name="Page_43" id="Page_43"></a>[<a href="images/43.png">43</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>ENGLISH SAUSAGE</b></span> Mrs. C. A. Carscadin</div> + +<p>Six pounds lean pork; two pounds fat pork; one pound loaf bread +thoroughly soaked in water; two ounces salt; one ounce best white +pepper; two medium sized nutmegs, grated. Mix all together, put +into chopper. Leg of pork is best, but shoulder will do.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>ESCALLOPED SWEETBREADS</b></span> Mrs. E. K. Parker</div> + +<p>One pair sweetbreads; one can mushrooms; two cups of cream; +butter size of an egg; one tablespoonful flour. Parboil sweetbreads +twenty minutes then chop rather fine; add mushrooms and chop. Put +butter in spider and let it melt and as it begins to brown, add the flour +and stir; then add cream, stirring all the time to prevent lumps. Put +in the sweetbreads and mushrooms and let cook a few minutes. Add +one teaspoonful Worcestershire sauce and pour mixture in baking +dish. Put cracker crumbs and lumps of butter on top and bake half +an hour.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CREAMED SWEETBREADS WITH TOMATO SAUCE</b></span> Mrs. W. D. Hurlbut</div> + +<p>Parboil sweetbreads in acidulated salt water, cook slowly for +twenty minutes; drain, plunge into cold water. Make a rich cream +sauce, separate sweetbreads and mix with the cream sauce; put in +ramekins, cover with bread crumbs; in the center place a tablespoonful +tomato sauce; put in oven and bake until crumbs are brown; +place a sprig of parsley on top and serve.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CHICKEN A LA KING</b></span> Mrs. W. C. Thorbus</div> + +<p>Heat two tablespoonfuls butter until it bubbles; add one chopped +green pepper; let cook slowly for three minutes, then add one tablespoonful +flour; salt and pepper to taste and enough rich milk to make +a smooth thickened sauce; when thoroughly done add two cupfuls +cooked chicken and let it heat through. Mushrooms may be added.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CHICKEN NOODLES AND MUSHROOMS</b></span> Mrs. W. D. Hurlbut</div> + +<p>Pick the meat from the bones and cut in rather large pieces; +add a can of mushrooms and the thickened chicken gravy. Boil noodles +twenty minutes in salted water; drain and add noodles to the chicken. +Mix all together and let heat thoroughly. Serve with toast points.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CHICKEN A LA CREOLE</b></span> Mrs. R. Woods</div> + +<p>Clean and cut up two young chickens, sprinkle with salt and pepper +and fry in hot lard. When done, put in a dish and set aside. +And now start your sauce. Fry an onion and add flour for thickening. +When brown, add a can of sweet peppers, let fry a little, then add the +tomatoes and a few bay leaves and a sprig of thyme. When the sauce +is done throw in the fried chickens, but do not let the whole boil +long.<span class='pagenum'><a name="Page_44" id="Page_44"></a>[<a href="images/44.png">44</a>]</span></p> + + +<div class='unindent'><b>SWEET BREAD PATTIES</b></div> + +<p>Parboil one pair sweetbreads in boiling, salted, acidulated water, +fifteen minutes. Drain and cut in one-half inch cubes. Add one-half +the measure of small mushrooms, heated in the liquor in the can, +drained, cooled and sliced, and one tablespoonful pimento cut into +bits. Reheat in one and one-half cups of sauce (cream) and serve in +patty shells.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>BAKED MACARONI AND CHICKEN</b></span> Bertha Z. Bisbee</div> + +<p>Stew until tender a nice fat hen, in plenty of water. Pick meat +off bones and shred rather finely. Boil one pound of macaroni or +spaghetti twenty minutes in plenty of water to which has been added +a teaspoonful of salt. Drain as dry as possible. Cover the bottom +of a buttered baking dish with the macaroni, adding chicken and +macaroni in alternate layers. Add one cup of cream to the gravy in +which the chicken was cooked, salt and pepper to taste, and thicken +with flour or corn starch. Pour enough over the macaroni and chicken +to cover it. Bake in a slow oven until nicely browned on top.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>REAL COTTAGE CHICKEN</b></span> Mrs. F. W. Waddell</div> + +<p>Boil one package of macaroni in salted water in the usual manner. +Use three or four pounds chicken. Place in Dutch Oven whole. After +browning, four tablespoonfuls of butter with a little parsley cover +tightly and simmer forty-five minutes. Remove cover and add salt and +pepper. When sufficiently cooked, so that the fowl will slip from the +bone, turn out fire and let cool. Remove bones and place in receptacle +once more. Add one pint of pure cream, the macaroni previously +cooked, and let boil up just three minutes, and let stand until ready +to serve. Better to stand for an hour.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>BOUCHEES A LA REINE</b></span> Mrs. Robert Woods</div> + +<p>Take good sized young hen and boil it. When done take all the +meat, chop it, but not too fine and keep the "bouillon." Have ready +some mushrooms and truffles cut in small pieces. Fry an onion in hot +lard, add flour and brown well; in this throw your meat, mushrooms +and truffles. Give two or three turns in the pan and add the bouillon +to make the sauce. Do not make it too thin. Season with a little +pepper. The small "pates" are ordered from the confectioner and are +kept warm until needed. When the filling is done and you are ready +to serve, fill each pate with the stew and send warm to the table.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CHICKEN IN ASPIC</b></span> Mrs. E. S. Bailey</div> + +<p>Draw one large chicken; boil until meat drops from bones and +there is about one pint of liquid. Chop chicken and add a teaspoonful +of salt and one-half teaspoonful pepper; also one tablespoonful of +celery salt. Hard boil three eggs and soak one-half package gelatine +five minutes and add to hot liquid. Chill mold and put in layer of +chicken and three eggs and put balance of chicken in. Then pour the +liquid on mold and chill.<span class='pagenum'><a name="Page_45" id="Page_45"></a>[<a href="images/45.png">45</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CHICKEN TERRAPIN FOR SIX PEOPLE</b></span> Mrs. J. P. Cobb</div> + +<p>One cup of chicken cut the size of an egg; one cup of canned mushrooms; +make a cream sauce of the chicken stock; when this is boiled +up, add the chicken and mushrooms, yolk of one egg beaten, one teaspoonful +of Worcestershire sauce, teaspoonful sherry. Serve on platter +with whipped cream or brown with bread crumbs.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SPANISH CHICKEN</b></span> Mrs. Lester Tennant</div> + +<p>Cut up two chickens, about five pounds in all; good fat yellow +hens are the best. Put in a good sized pot and put in cold water +enough to cover about two inches over all; cover and let heat very +slowly; stew until meat can be picked from the bones. When the +liquor the chicken is cooked in becomes cold, remove all fat and save +to make stew in. Cut up six fair sized potatoes; one large onion; two +large green peppers; one clove of garlic; one can of mushrooms; one +can tomatoes; one can of peas; one bottle of little stuffed olives. Remove +meat from chicken bones, then put in tomatoes, potatoes, peas, +etc., in the liquor. Cut each mushroom through and add one wineglass +each of olive oil and good white wine; three fair sized bay leaves; a +large pinch of thyme; a few sprigs of parsley; salt; celery salt; black +pepper and tobasco sauce to taste. When potatoes are done, add one +large tablespoonful butter, put in the chicken meat and the stew is +ready to serve. Have plenty of toast to serve chicken on. This will +serve sixteen people and may be made the day before.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CURRY OF CHICKEN EN CASSEROLE</b></span> Mrs. W. P. Hilliard</div> + +<p>Clean, singe, dress and cut up a three and one-half pound chicken +as for fried chicken; melt one-third cup butter in an iron frying pan; +sprinkle chicken with salt and pepper; arrange in hot frying pan and +cook ten minutes, turning so as to brown evenly; add giblets; continue +cooking ten minutes longer. Arrange chickens in a hot casserole +with one thinly sliced onion; one-half tablespoonful salt, and broth or +boiling water to cover; cover casserole and simmer in oven until +chicken is tender. Remove chicken; strain liquor; melt one-fourth +cup butter; add two tablespoonfuls flour, mixed with two tablespoonfuls +curry powder; stir until smooth. Add strained liquor (there +should be two cups); one-third cup currant jelly and salt to season. +Turn one-half of sauce into casserole; arrange chicken over sauce +and cover with remaining sauce. Serve in casserole. Serve boiled +rice with chicken curry.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SALMI OF DUCK</b></span> Mrs. S. E. Baumgardner</div> + +<p>Cut cold roast duck in pieces and heat in the following sauce: +One tablespoonful butter; one small onion chopped fine; a stalk of +celery and one sliced carrot; saute until brown then add one tablespoonful +flour; two cups water; a bayleaf; a spray of parsley; a few +cloves and salt and pepper; let cook a few minutes. Strain, put in +the duck; add six olives sliced lengthwise; a small can of mushrooms, +cut in two; let all heat and serve.<span class='pagenum'><a name="Page_46" id="Page_46"></a>[<a href="images/46.png">46</a>]</span></p> + + +<div class='unindent'><b>CREOLE CHICKEN</b></div> + +<p>Cut two chickens in pieces for serving; sprinkle with salt and +pepper. Melt one-half cup butter; add one-half cup finely chopped +onion; add chickens, saute a golden brown, turning chickens to evenly +brown; remove chickens; add one-half cup flour; stir until well +blended; then pour on two cups chicken stock and two cups tomato +puree; one mild red pepper, finely chopped; one-half can mushrooms, +drained and thinly sliced; one cup finely cut celery; season with salt +and pepper. Add chickens and simmer until tender. Dispose on hot +serving platter; surround with sauce; garnish with parsley.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CHICKEN CURRY WITH MUSHROOMS IN CHAFING DISH</b></span> Mrs. M. Regan</div> + +<p>One medium sized can of boneless chicken; one-half can of French +mushrooms; one heaping teaspoonful Indian currypowder; one large +tablespoonful of butter; two tablespoonfuls of sifted flour and two cups +milk. Put butter in chafing dish, when melted add flour; then milk +slowly, and salt and pepper to taste. When creamy add chicken cut +fine and chopped mushrooms; stir constantly until heated thoroughly +and just before serving add curry powder. Eat on hot toast.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SQUAB EN CASSEROLE</b></span> Mrs. W. D. Hurlbut</div> + +<p>Wash squabs and stuff with boiled rice in which the cooked, +minced giblets of the squabs have been mixed; place in casserole and +pour a little melted butter over each squab; sprinkle with salt and pepper +and onion salt. Use the water in which the giblets were cooked +for stock, there should be one cup. Put in oven and bake until tender.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>PIGEON PIE</b></span> Mrs. Culbertson</div> + +<p>Dress, clean and truss six young, fat pigeons. Brown them richly +in tried out salt pork fat. Put in a Dutch oven or kettle, cover with +boiling water. Add two stalks celery, broken in pieces; a bit of bay +leaf; one-half teaspoonful pepper-corns; one onion sliced; six slices +of carrot; two sprays parsley and simmer five to six hours or until +tender. Add one-half tablespoonful salt last hour of cooking. Remove +pigeons; strain liquid and thicken with one-fourth cup butter, +cooked one minute with one-fourth cup flour, stirring constantly, until +gravy is smooth. Arrange pigeon in a deep baking dish; pour over +gravy and cover with a baking powder crust, and bake in a hot oven.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>A GOOD IMITATION OF MARYLAND FRIED CHICKEN</b></span> Mrs. J. G. Sherer</div> + +<p>It may be made from rabbit. Choose a young tender rabbit; cut +it into pieces of desired size; put pieces in a pot, cover with boiling +water, and parboil gently for twenty minutes; dip each piece in flour, +egg and cracker crumbs and fry in deep fat until a rich brown. +Evaporate by boiling some of the water in which the meat was boiled. +Use some of it with milk in making "cream gravy."<span class='pagenum'><a name="Page_47" id="Page_47"></a>[<a href="images/47.png">47</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>RABBIT STEW</b></span> Mrs. J. G. Sherer</div> + +<p>Rub the inside of a saucepan with a dose of garlic; put in pieces +of hare left; add three-quarters cup of stewed tomatoes; two raw +carrots, cut into small cubes; one small onion, sliced; a teaspoonful +of chopped parsley, and about a cup of hot water. Cover tightly and +cook until the potatoes are tender (and carrots). Thicken and serve +in a border of steamed rice and serve with tiny dumplings.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>BELGIAN HARE EN CASSEROLE</b></span> Mrs. J. G. Sherer</div> + +<p>Separate a dressed hare into pieces of desired shape; rub each +piece with a little lemon juice and oil which have been stirred together. +Let the meat stand covered a few hours; sprinkle with paprika and +brown each piece in a little fat in a "sizzling hot" frying pan. Some +use two or three slices of fat bacon cut into small pieces for the browning. +When golden brown, put the meat in the casserole, cover with +boiling water; cover and place in a very moderate oven. At the end +of half an hour add two cups of stock or hot water; one tablespoonful +of lemon juice, or vinegar, a bit of bay leaf and two teaspoonfuls +of onion juice. Cook in a moderate oven about three hours. Bring +to the table without removing the cover. And if you have any of the +Belgian Hare en Casserole left, make for lunch the next day, the +savory little Rabbit Stew.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CHOP SUEY</b></span> Mrs. J. G. Sherer</div> + +<p>One pound veal; one pound pork; one can mushrooms; eight stalks +celery; fifteen onions; two tablespoonfuls molasses; little flour on top. +Cut meat in small pieces and simmer about twenty minutes; add mushrooms +and molasses; then celery and onions. Cook slowly until tender. +Sprinkle a little flour over it and mix well; then salt, paprika +and about three tablespoonfuls or more (to taste) of chop suey sauce. +Simmer meat without water; serve with boiled rice.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CHOP SUEY</b></span> Mrs. C. S. Junge</div> + +<p>Cut tender, fresh, lean pork, chicken, veal or all of these into +thin, inch squares and saute well in bacon fat. Have ready one-half +as much in bulk of celery; cut in inch pieces and an onion; saute these +in same fat. After this, saute mushrooms; put altogether and barely +cover with hot water, chicken or veal broth. Add Chinese potatoes and +sprouted barley, if they can be procured; add one tablespoonful of +molasses; one teaspoonful of salt; one teaspoonful of Chinese Soy; +a dash of pepper and put in cooker for three hours or more.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CHOP SUEY</b></span> Mrs. W. F. Barnard</div> + +<p>One pound pork from shoulder; one pound veal from leg; fry one-half +hour in a little fat. When brown, add a little water and cook ten +minutes, and add one cup celery cut up; one onion, cut up. When +nearly done, sprinkle with flour enough to thicken, add two tablespoonfuls +of molasses. Serve with rice.<span class='pagenum'><a name="Page_48" id="Page_48"></a>[<a href="images/48.png">48</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CHESTNUT STUFFING</b></span> Mrs. S. E. Baumgardner</div> + +<p>Shell and blanch four cupfuls French chestnuts; cook in boiling +salted water until tender; put through a ricer; season with salt, pepper +and a little nutmeg; two tablespoonfuls butter and one-half cupful +of cream. Add this to your regular bread mixture for stuffing fowl.</p> + + +<div class='unindent'><b>CHESTNUT STUFFING</b></div> + +<p>Shell and blanch French chestnuts, there should be two cups. +Cook in boiling salted water until soft. Drain, mash and pass through +a potato ricer; add one-four cup butter; one teaspoonful salt; one-eighth +teaspoonful pepper; a few grains nutmeg and one-half cup +cream. Melt one-fourth cup butter, pour over one cup soft bread +crumbs; mix well; combine mixtures and use as filling for turkey, +capon or guinea chicken.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>OYSTER DRESSING FOR FOWLS</b></span> Mrs. W. S. Kiskaddon</div> + +<p>For an eight or ten-pound turkey cut the brown crust from slices +of stale bread until you have as much as the inside of a pound loaf. +Put into a suitable dish and pour tepid water over it; take up a +handful at the time and squeeze it hard and dry with both hands, +placing it as you go along in another dish; now when all is pressed +dry, toss it all up lightly through your fingers; now add pepper and +salt—about a tablespoonful—also powdered summer savory and sage, +and one pint of oysters drained and slightly chopped. For geese and +ducks the dressing may be made the same.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>RICE DRESSING FOR DUCK OR GOOSE</b></span> Mrs. H. P. E. Hafer</div> + +<p>Boil one cup of rice tender. Chop one stalk celery; two onions; +one outside of green pepper; a little piece of garlic; fry in butter and +add boiled rice.</p> + + + +<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_51" id="Page_51"></a>[<a href="images/51.png">51</a>]</span></p> +<h2>SAUCES</h2> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>HOLLANDAISE SAUCE</b></span> Mrs. A. Donald Campbell</div> + +<p>One tablespoonful flour and one teaspoonful butter; mix over +fire until smooth; add, gradually, one pint of boiling water, until all +is the consistency of cream. Boil for two or three minutes and season +with one salt spoon of salt; one-half teaspoonful mustard; one-quarter +teaspoonful pepper. Take from fire and add yolks of two eggs, well +beaten; mixing all until smooth. Add slowly, three tablespoonfuls oil +and one tablespoonful vinegar. Lemon juice instead of vinegar makes +it much more delicate.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>HOLLANDAISE SAUCE</b></span> Belle Shaw</div> + +<p>Two tablespoonfuls butter; one tablespoonful flour; one-half pint +boiling water; one-half teaspoonful salt; add gradually yolks of two +eggs, well beaten; juice of one-half lemon; one-half teaspoonful onion +juice; cook over hot water. Be careful not to get sauce too thick.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>TARTAR SAUCE NO. 1</b></span> Mrs. Carl S. Junge</div> + +<p>Sweet cucumber pickles; green peppers and onion. Chop fine and +mix with mayonnaise salad dressing.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>TARTAR SAUCE NO. 2</b></span> Mrs. Carl S. Junge</div> + +<p>Tablespoonful mixed capers; tablespoonful cucumber pickles, +chopped; teaspoonful parsley; teaspoonful Tarragon; teaspoonful +mixed mustard; one-half pint mayonnaise dressing.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>RICH GRAVY WITHOUT MEAT</b></span> Mrs. T. M. Butler</div> + +<p>Heat a sufficient amount of lard or drippings in a skillet into which +two or three tablespoonfuls of flour have been stirred until a very +light brown; then add two-thirds milk to one-third water and season +with salt and pepper, adding a level teaspoonful of extract of beef +and stir until completely dissolved.</p> + + +<div class='unindent'><b>A VEGETABLE SAUCE</b></div> + +<p>One-half teaspoonful kitchen boquet; one level tablespoonful +flour; two tablespoonfuls butter; one-fourth teaspoonful salt; two cupfuls +hot milk; two egg yolks; blend flour and butter; add salt and milk +and boil until smooth and of the desired thickness. Then gradually +add the yolks of eggs and kitchen boquet. This may be served on +any vegetable desired.<span class='pagenum'><a name="Page_52" id="Page_52"></a>[<a href="images/52.png">52</a>]</span></p> + + +<div class='unindent'><b>CREOLE SAUCE</b></div> + +<p>One teaspoonful Kitchen Boquet; one onion; five shallots; two +green peppers; one tablespoonful butter; one tablespoonful flour; four +large tomatoes; one-half bean garlic; one teaspoonful salt; one teaspoonful +sugar; six canned mushrooms; one-half teaspoonful parsley. +Slice fine onion, shallots and pepper. Cook in butter to a light brown; +stir constantly. Then the garlic minced, and the flour. Stir all together +and add tomatoes, seasoning, mushrooms, and parsley. Cook +twenty minutes, stirring occasionally. Just before serving, add one +teaspoonful Kitchen Boquet.</p> + + +<div class='unindent'><b>MUSHROOM SAUCE</b></div> + +<p>Three tablespoonfuls Kitchen Boquet; one-third cupful butter; +one-third cupful flour; one teaspoonful salt; dash cayenne; one teaspoonful +onion juice; two cupfuls milk; one can mushrooms. Melt the +butter, add flour and milk gradually, stirring all the while. When +cooked, add the salt, cayenne, onion and kitchen boquet. Drain and +chop mushrooms; add to sauce and cook three minutes.</p> + + +<div class='unindent'><b>TOMATO CELERY SAUCE</b></div> + +<p>Two teaspoonfuls kitchen boquet; one quart tomatoes; one teaspoonful +sugar; three pepper-corns; one tablespoonful butter; one +head of celery; one onion; one green pepper; one bay leaf; four cloves; +salt and pepper; one tablespoonful flour. Place the tomatoes in a +saucepan; add the celery cut up into inch lengths; the onion slices and +spices. Simmer slowly for twenty minutes, pass through a sieve; +return to the fire, and stew down until you have one cupful of puree. +Blend the flour and butter together in a double boiler; stir in the +tomato-celery puree, and stir until smooth and thick; season with +kitchen boquet, salt and pepper. If too thick, add a little water or +stock. This is fine to serve with meat loaf, salmon loaf or rice croquettes, +etc.</p> + + +<div class='unindent'><b>SAUCE BERNAISE</b></div> + +<p>Heat a granite saucepan slightly and break into it four eggs. +Beat the eggs briskly over a slow fire, but do not let them boil; mix +four tablespoonfuls hot water and two tablespoonfuls beef extract, +and as the eggs begin to cook stir in the mixture, adding the juice of +one lemon, one tablespoonful onion juice and one teaspoonful Tarragon +vinegar, salt and pepper. When this is well mixed pour on beef-steak +and serve.</p> + + +<div class='unindent'><b>MINT SAUCE</b></div> + +<p>One bunch mint; one tablespoonful sugar; three-fourths cup vinegar. +Rinse the mint in cold water; chop very fine; dissolve the sugar +in the vinegar; add the mint; let it stand for one hour to infuse before +using. If the same is wanted hot, heat the vinegar and stir in the mint +just before using.<span class='pagenum'><a name="Page_53" id="Page_53"></a>[<a href="images/53.png">53</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SAUCE ALLEMANDE</b></span> Mrs. Bertha C. Hansen</div> + +<p>Four tablespoonfuls butter; four tablespoonfuls flour; one egg +yolk; one cup white stock; one cup cream; one-half teaspoonful salt; +few grains pepper. Make same as a thin white sauce. Just before +serving, add the yolk of one egg and cook slightly.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>HORSE-RADISH DRESSING FOR ROAST BEEF</b></span> Mrs. E. D. Gotchy</div> + +<p>To a cup of grated horse-radish, add two tablespoonfuls of sugar; +one-half teaspoonful salt; one-half cup thick, sweet, cream. Mix the +ingredients thoroughly, then add vinegar to taste.</p> + + + +<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_55" id="Page_55"></a>[<a href="images/55.png">55</a>]</span></p> +<h2>VEGETABLES</h2> + +<div class='poem'> +"<i>Oh, muckle is the powerful grace</i><br /> +<span style="margin-left: 0.5em;"><i>That lies in herbs.</i>"</span><br /> +</div> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>A PORTO RICAN DINNER</b></span> Mrs. G. W. Plummer</div> + +<p>One quart cooked red kidney beans (canned beans are good and +save fire); four good sized ripe tomatoes (or the solid tomatoes from +a can); four medium sized onions; four green sweet peppers; one-fourth +pound nut meats (pecans, almonds or English walnuts are best); +two dozen green olives; salt to taste.</p> + +<p>Process: If tomatoes are fresh, skin and put in a chopping bowl +with onions and peppers, which last should have seeds and white fiber +first removed; chop all until about size of a lima bean. Put into skillet +a heaping tablespoonful of drippings, from ham or bacon preferred; +when hot add chopped vegetables and cook until all are soft and well +blended. About fifteen minutes before serving add nut meats and +olives cut into strips. In the meantime, heat the beans by themselves; +turn all together and cook ten minutes, when it is ready to serve.</p> + +<p>Service: Half an hour before time to serve, wash well, enough +rice to make a border around your chop platter. Put it into gallopin +boiling water, quite heavily salted; water should be at least four times +quantity of rice. Boil until barely done; drain in a collander and +set to drain in the mouth of the oven for five minutes.</p> + +<p>Dispose around the edge of the platter; pour the bean mixture +(which should be moist), in the middle, garnish with a wreath of parsley +between rice and beans.</p> + +<p>This, with a green salad and French dressing is an abundant and +satisfying dinner. No meat should be served.</p> + + +<div class='unindent'><b>STUFFED POTATOES</b></div> + +<p>Select large uniform sized potatoes. Scrub them with a vegetable +brush. Bake in a hot oven, the temperature of the oven should be such +that it will bake a potato of medium size in forty to forty-five minutes. +Remove a thin slice from the side lengthwise of potatoes; scoop out +the pulp, pass through the ricer; add two tablespoonfuls of butter or +bacon fat; moisten with hot milk; add two tablespoonfuls each finely +chopped chives or onion. Season with salt and pepper, beat thoroughly +and return to the shells, using pastry bag and tube, brush over +with slightly beaten egg and return to oven to brown delicately.<span class='pagenum'><a name="Page_56" id="Page_56"></a>[<a href="images/56.png">56</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>A "DIFFERENT" DINNER</b></span> Mrs. G. W. Plummer</div> + +<p>A fine, firm head of cauliflower; enough rice to form a border +for your chop platter; four tablespoonfuls grated or shredded ripe +cheese; one teacupful rich milk; two tablespoonfuls bacon drippings. +Garnish with blanched lettuce leaves, canned pimento and parsley.</p> + +<p>Process: Wash, trim and put to boil in a large granite or aluminum +kettle, the whole head of cauliflower in plenty of salted water. +Do not cover. When about half done, put into an iron skillet two tablespoonfuls +of bacon drippings and when smoking hot turn in the dry +rice which has previously been well washed and dried on a clean +towel. Parch this rice in the drippings, stirring constantly until a +golden brown. Then dip the water in which the cauliflower boils, +spoonful by spoonful, into the rice; as it absorbs the water add more +until the rice is puffed, dry and thoroughly done; a little onion may +be cooked in with rice if liked. In the meantime make a fine, thick +white sauce, using butter and twice the quantity of flour; cook but +do not brown; add milk and rub smooth; add shredded cheese, red +pepper and salt; cook to a smooth masking sauce.</p> + +<p>Service: Put cauliflower, unbroken, in center of platter; mask +with sauce and sprinkle with grated cheese. Around the flower dispose +the lettuce in such a way as to simulate a growing head. Encircle +this with border of rice and put an outside border of parsley. The +pimento should be cut in strips and laid up the sides of flower inside +lettuce leaves.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SUNDAY NIGHT SUPPER DISH</b></span> Mrs. G. W. Plummer</div> + +<p>Wash round, solid, medium sized tomatoes (one for each service) +and cut in half but do not skin. Insert slivers of onion in each +half tomato on cut side. Dip cut side in egg, beaten with a little +water, seasoned with salt and paprika; then in rolled bread crumbs +or rolled shredded wheat biscuit. Two tablespoonfuls of bacon drippings +heated to a smoke in skillet or on cake griddle. Put in tomatoes, +cut side down, and fry until a golden brown; then turn carefully; +reduce heat and cook gently until cooked but not broken. Remove +to platter and place on each a generous spoonful of the following +sauce:</p> + +<p>Sauce: Add dripping to that in skillet in which tomatoes were +cooked to make two tablespoonfuls; add four tablespoonfuls flour; +one thin slice of onion and cook four minutes; add two cups milk; +celery salt, salt and pepper and when incorporated add one-half cupful +grated or shredded cheese and cook until smooth.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CUBAN RICE</b></span> Mrs. W. F. Barnard</div> + +<p>One and one-half pounds fresh pork, ground; one onion, chopped; +one egg; salt and pepper. Make into little round balls. One quart of +tomatoes, strained. Boil meat balls in tomato juice for one hour. Cook +rice and serve as a vegetable, pouring meat and tomatoes around it on +platter.<span class='pagenum'><a name="Page_57" id="Page_57"></a>[<a href="images/57.png">57</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>INDIAN VEGETABLE CURRY</b></span> Mrs. Jean Wallace Butler</div> + +<p>One pound can baked beans; one pound can lima beans; one +pound can green string beans; one pound can wax beans; two pound +can tomatoes; eight large onions; one heaping teaspoonful Cross & +Blackwell's curry; one tablespoonful salad oil. Remove all vegetables +from cans; heat the beans in large cooking vessel; heat tomatoes separately, +seasoning very strongly with salt and pepper. Slice onions and +boil in water. When sufficiently cooked, add onions and tomatoes to +other vegetables. Fry curry in salad oil to a nice brown. Add to the +vegtables, and simmer half an hour. While this is simmering, boil +rice to serve on plate with curry. This serves ten people. In winter +time, for large family you can double recipe, and keep frozen. Better +every time reheated. No bread, butter or anything else is served with +this, except Indian chutney.</p> + + +<div class='unindent'><b>POTATO PUFF BALLS</b></div> + +<p>Scoop out the inside of hot baked potatoes, force the pulp through +a ricer, there should be two cups. Add two tablespoonfuls butter; +moisten with rich cream; season with salt and paprika, while beating +constantly; add one slightly beaten egg yolk and one-half teaspoonful +finely chopped parsley; cook one minute, stirring constantly. +Remove from range and fold in the stiffly beaten white of one egg. +Shape in balls and roll in finely chopped seasoned nut meats; place +on buttered pan and brown delicately in the oven. Arrange around +broiled whitefish.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>POTATO FLUFF</b></span> Mrs. W. D. Hurlbut</div> + +<p>Pass enough hot boiled potatoes through a ricer to make three +cups; season with pepper, salt, a big piece of butter and half a cup of +cream; beat an egg very light, beat it in the potato; turn into a buttered +baking dish; sprinkle bread crumbs on top and bake until +browned.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>STUFFED SWEET POTATOES</b></span> Mrs. Louis Geyler</div> + +<p>Bake three large sweet potatoes; cut in halves lengthwise; carefully +scoop out pulp and press through a ricer. Reserve the shells. +Season with one-half teaspoonful of salt; one-fourth teaspoonful +paprika; one-half tablespoonful powdered sugar; three tablespoonfuls +butter; and one-third cup hot cream or rich milk. Beat them thoroughly, +then stir in one-half cup finely chopped almonds, blanched; +refill shells. Cut marshmallows in four pieces and cover each portion. +Bake in a moderate oven until heated through and marshmallows are +delicately browned.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>FRENCH FRIED SWEET POTATOES</b></span> Mrs. A. M. Cameron</div> + +<p>Wash and peel very large sweet potatoes and cut lengthwise; +as you would white potatoes; fry in the same manner and sprinkle +lightly with salt; serve at once.<span class='pagenum'><a name="Page_58" id="Page_58"></a>[<a href="images/58.png">58</a>]</span></p> + + +<div class='unindent'><b>SWEET POTATO CROQUETTES</b></div> + +<p>Two cupfuls of mashed sweet potatoes; one cupful of hot milk; +two eggs; one teaspoonful salt; two tablespoonfuls of butter; bread +crumbs; one tablespoonful of butter. Beat the potatoes and milk, +gradually stir in the melted butter; salt and one of the eggs well +beaten. Form into croquette balls; dip in beaten egg and bread +crumbs. Fry in deep fat until golden brown. Drain on paper and +serve with cream sauce.</p> + + +<div class='unindent'><b>POTATO SURPRISE</b></div> + +<p>Prepare a rich mashed potato in the usual way, using six medium-sized +potatoes and hot cream instead of milk. Beat until fluffy, then +add one tablespoonful each finely chopped chives or onion juice and +one tablespoonful parsley; add one-third cup finely minced ham. Beat +again and turn into a buttered baking dish, piling it well in the +center. Cover lightly with buttered cracker crumbs, well seasoned +with salt and pepper. Bake in oven fifteen minutes. Serve in baking +dish.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>MASHED POTATOES WITH GREEN PEPPERS AND ONIONS</b></span> Mrs. W. D. Hurlbut</div> + +<p>Pass through a ricer six large hot boiled potatoes; add two +tablespoonfuls butter and gradually one-third cupful hot thin cream; +season with salt and whip until light and fluffy. Parboil a green pepper +(removing seeds and veins) eight minutes; drain and chop fine; +mix with two tablespoonfuls finely chopped onion; add gradually to +potatoes and heat again. Serve immediately with roast goose, duck +or pork.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>JUMBALAYA</b></span> Mrs. M. T. Wagner</div> + +<p>One minced onion fried in butter; one-half cup of ham minced; +one cup of rice; four cups of tomato juice (if there is not juice enough +in a can of tomatoes to make the required quantity, add water); one +teaspoonful curry powder; one teaspoonful thyme; a few bay leaves +broken up fine; three teaspoonfuls salt and a few grains of cayenne. +Mix all together and bake one and one-quarter hours.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SAVORY RICE</b></span> Mrs. W. R. McGhee</div> + +<p>Cook one cupful rice, well washed, in three quarts boiling salted +water until partly done; drain; add to rice two cupfuls well seasoned +chicken broth; put into double boiler and let it steam until rice is soft +and stock is absorbed. Stir in one-fourth cup butter and one tablespoonful +finely chopped chives or onion; if onion is used then add one-half +tablespoonful chopped parsley.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>EASY RICE CROQUETTES</b></span> Mrs. C. A. Carscadin</div> + +<p>Two cups boiled rice (salted); one beaten egg; grated rind of one +lemon; add to rice, roll in flour; fry in hot lard. Lay on brown paper +and sprinkle well with sugar. Have rice as soft as possible.<span class='pagenum'><a name="Page_59" id="Page_59"></a>[<a href="images/59.png">59</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>STUFFED TOMATOES WITH SHRIMP</b></span> Mrs. J. E. Kelly</div> + +<p>Use six large tomatoes, and scrape out pulp; put little butter in +pan and fry the pulp with one small onion, cut fine, and one can of +shrimps; add one egg (beaten), and enough bread crumbs to make soft +filling. Season with salt and pepper. Fill tomatoes, and sprinkle dry +bread crumbs, or cracker crumbs, over top and small piece of butter +on each. Bake fifteen minutes and serve hot.</p> + + +<div class='unindent'><b>RICE WITH TOMATOES AND GREEN PEPPERS</b></div> + +<p>Finely chop one Bermuda onion, two green peppers; mix with one +cup minced raw ham. Saute ten minutes (without browning) in four +tablespoonfuls butter. Add one cup of washed rice and three cups +of chicken stock or beef broth. Simmer one-half hour stirring occasionally +with a fork. Then add four tomatoes peeled and chopped; +one-half tablespoonful salt; a few grains cayenne and one-fourth teaspoonful +paprika. Cover and cook over hot water until rice is tender. +Serve as a vegetable.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SPAGHETTI—ITALIAN STYLE</b></span> Mrs. J. H. Shanley</div> + +<p>One package spaghetti, unbroken, boiled until tender, then let +cold water run through it. Fill iron spider with sliced onions and +cook until tender, not brown; add two small green peppers, chopped +fine; one can mushrooms and one pound chopped steak. Cook together +long enough to season, about ten minutes. Put in with the spaghetti +in a baking dish, and add one quart tomatoes, strained. Mix thoroughly +and sprinkle with grated cheese, viz: layer of spaghetti, then +cheese, etc. Also put cheese on top to form crust. Bake until heated +through.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>ITALIAN SPAGHETTI</b></span> Mrs. C. A. Jennings</div> + +<p>One heaping tablespoonful butter; two medium-sized onions; one +bead of garlic; one can tomatoes; two-thirds package spaghetti. Cut +onions and garlic fine and put in saucepan to fry with butter a light +brown. Add the tomatoes, strained and let simmer one hour. Put +spaghetti in large vessel of salted boiling water and keep boiling +fast for forty minutes. Have hot dish ready; into this put spaghetti +and tomatoes and a small cup of grated Herkimer or other snappy +American cheese. Mix thoroughly; serve with small dish of same +cheese to springle over spaghetti at table.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SCALLOPED TOMATOES</b></span> Alice Clock</div> + +<p>One No. 3 size tin of tomatoes; one medium-sized onion; six slices +bacon; two cups fresh bread crums. Chop the onion and bacon, fry to +crisp brown; place first a layer of tomatoes, then a layer of bread +crumbs, then a layer of onion and bacon; over which salt and pepper +is shaken. Repeat layers until all material is used. Bake forty-five +minutes in moderate oven.<span class='pagenum'><a name="Page_60" id="Page_60"></a>[<a href="images/60.png">60</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>ITALIAN MACARONI</b></span> Mrs. W. I. Clock</div> + +<p>One-half pound streaky salt pork, no bones, very little lean meat; +three onions; a suspicion of garlic; one teacup of chopped parsley; +one No. 3 can of tomatoes; four heaping teaspoonfuls granulated +sugar; one teaspoonful salt; one-fourth teaspoonful pepper; two tablespoonfuls +of grated Parmesan cheese; one pound of spaghetti. Put +finely chopped pork, onions and parsley into frying pan and fry to nice +brown; add sugar, salt, pepper and cheese. At same time the above +is cooking have the tomatoes heating in enameled saucepan; also have +water boiling ready to put spaghetti in, for it must actually boil twenty-five +minutes to be tender. After the tomatoes have cooked about +ten minutes, put through sieve and add to pork and onions and let all +simmer while spaghetti cooks. Put spaghetti in collander to drain. +Serve by placing a layer of spaghetti in deep dish, then sauce and +cheese, and so on each layer until all material is used; serve very hot.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>MACARONI</b></span> Mrs. Gussie Enos</div> + +<p>Boil macaroni one-half hour. Put one pint milk; one and one-half +cups grated cheese; one tablespoonful butter; one tablespoonful +flour; salt and pepper together and boil all until smooth. Put layer +of macaroni and layer of sauce with sauce on top. Bake one-half hour.</p> + + +<div class='unindent'><b>HOMINY CROQUETTES</b></div> + +<p>To one-half cup hominy (taken from a carton); add two cups +hot stewed and strained tomato pulp; cook in a double boiler until +hominy is tender. Stir in two tablespoonfuls butter; three-fourths +teaspoonful salt; one-fourth teaspoonful paprika. Spread mixture on +a plate to cool. Then shape into balls the size of small lemons, roll +in crumbs, dip in egg and again in crumbs and fry in hot deep fat. +Drain on brown paper and serve with cheese sauce.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>HOMINY GRITS</b></span> Mrs. W. D. Hurlbut</div> + +<p>Put two cupfuls of milk and two of water into a double boiler; +add a little salt and one cupful of hominy grits; let boil hard one hour; +do not stir. The moisture will all be absorbed and it will be light and +creamy. Use as a vegetable or in place of potatoes.</p> + + +<div class='unindent'><b>TOMATOES, CREOLE STYLE</b></div> + +<p>Wash and wipe the desired number of medium-sized tomatoes. +Cut a slice from the blossom ends, scoop out pulp, sprinkle with salt +in the inside, invert on plate, let stand one hour. Melt two tablespoonfuls +butter, add two tablespoonfuls flour mixed with one-half +teaspoonful salt, one-fourth teaspoonful paprika and few grains cayenne. +Stir until blended, then pour on slowly one-half cup cream. +Stir until smooth and add one cup green corn, cut from cob, and mixed +with one-half tablespoonful each red and green pepper, finely chopped. +Flavor delicately with onion juice. Fill tomatoes, cover with buttered +crumbs and bake in moderate oven until tomatoes and corn are tender.<span class='pagenum'><a name="Page_61" id="Page_61"></a>[<a href="images/61.png">61</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>TOMATOES ON HALF SHELL</b></span> Mrs. R. McNeil</div> + +<p>Cut tomatoes in half without peeling. Place them in baking +dish. Put in a piece of butter on each, and dust with salt and pepper. +Put in oven and cook until tender. Have ready squares of toasted +bread. On each place a half tomato and pour around white sauce +and serve hot.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>BAKED TOMATOES</b></span> Mrs. W. O. King</div> + +<p>Select nice smooth tomatoes; slice off top and remove pulp and +seeds. Rub this through collander. Add one-half cup of each bread +and cracker crumbs, pepper, salt and minced onion to tomatoes with +a little butter. Stuff tomatoes, place top on, using toothpicks; bake +one hour in a moderate oven.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>FRIED TOMATOES</b></span> Mrs. C. S. Junge</div> + +<p>Green or ripe tomatoes may be used. Slice and dip in flour. Place +in skillet with plenty of bacon fat and a little butter. Fry until brown +and lift carefully onto a platter. In the remaining fat stir a tablespoonful +of flour, then pour a cup and a half of milk. When creamed, +turn over tomatoes and serve.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>BAKED NOODLES</b></span> Mrs. E. Lewis Phelps</div> + +<p>One box of home made noodles, boil until tender then drain. Butter +a baking dish; put in a layer of noodles; sprinkle with grated +cheese and seasoning; then another layer of noodles; then two cups of +cooked boiled ham chopped fine; chopped green pepper and chopped +onion; put the remainder of noodles on top and add cheese, etc. Beat +up four or five eggs; add milk enough to cover all the noodles. Set +pan into pan of water and bake slowly until eggs are done. Can add +buttered cracker crumbs on top if liked.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CORN PUDDING</b></span> Helen M. Bailey</div> + +<p>Six ears corn; two eggs; one-half pint milk; pinch salt; pinch +pepper; cut corn from cob, beat eggs, and add milk, eggs and seasoning +to corn. Bake until light brown.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CORN OYSTERS</b></span> Mrs. E. S. Smith</div> + +<p>Mix one pint of grated corn; three tablespoonfuls of milk; one +teacup of flour; a piece of butter the size of an egg. Drop by dessertspoonfuls +into a little hot butter. Fry on both sides.</p> + + +<div class='unindent'><b>CORN CROQUETTES</b></div> + +<p>One cupful of stewed or canned corn; one-half cupful of dried +bread crumbs; one-half cupful of milk; one beaten egg; one teaspoonful +of salt; one teaspoonful of baking powder; one tablespoonful of +flour. Chop corn, mix with bread crumbs, milk and other ingredients. +Drop from spoon into deep fat and fry until light brown.<span class='pagenum'><a name="Page_62" id="Page_62"></a>[<a href="images/62.png">62</a>]</span></p> + + +<div class='unindent'><b>GREEN PEPPERS STUFFED WITH RICE, TOMATOES AND NUT MEATS</b></div> + +<p>Cut a slice from the stem ends of six medium-sized mild, green +peppers; remove seeds and veins; parboil in boiling water eight minutes. +Drain. Have ready one and one-half cups hot boiled rice; mix +with three-fourths cup thick tomato puree; add one cup chopped English +walnut meats. Season with salt, pepper and a few grains of cayenne; +add one teaspoonful each finely chopped parsley and chives or +onion. Fill peppers. Arrange on buttered dripping pan; cover with +buttered cracker crumbs and bake in oven until heated through and +crumbs are brown.</p> + + +<div class='unindent'><b>GREEN PEPPERS STUFFED WITH ONIONS</b></div> + +<p>Parboil six green peppers eight minutes (discarding seeds and +veins) in boiling water to cover. Drain, keep warm. Cover one-half +dozen silver skin onions with boiling water, heat to boiling point and +drain. Cover again, with boiling salted water and cook until tender, +drain and finely chop, mix with one cup soft bread crumbs, add three +tablespoonfuls melted butter, season highly with salt, pepper and one-half +teaspoonful finely chopped parsley. Fill prepared peppers (if too +dry add one tablespoonful cream) with mixture, cover with buttered +crumbs, set them in buttered gem pans and bake in oven until peppers +are tender and crumbs are brown.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>GREEN PEPPERS STUFFED WITH CORN</b></span> Mrs. T. D. Caliger</div> + +<p>Select sweet green peppers of medium size; cut a thick slice from +stem ends; remove seeds and veins. Soak in salt water one hour, +drain, and fill with following mixture. Put three cups of canned corn +into a saucepan, with two tablespoonfuls finely chopped green peppers, +butter and one tablespoonful of onion juice. Simmer slowly +fifteen minutes, stirring often to prevent burning. Cover tops of peppers +with buttered bread crumbs, and bake one-half hour in moderate +oven.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>EGG PLANT AND SHRIMP</b></span> Mrs. Ada Woods</div> + +<p>Boil a whole egg plant, cutting off the stem end. When done +take off skin and put the inside to drain. Put a cup of stale bread +crumbs, a grated onion, salt and pepper, tablespoonful parsley and a +clove of garlic minced fine, in a skillet with two tablespoonfuls bacon +drippings, and fry until brown; add this to the egg plant, put in two +dozen shrimps, broken up, and when all is well mixed put in the oven +and brown.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>FRENCH FRIED EGG PLANT</b></span> Mrs. A. M. Cameron</div> + +<p>Prepare egg plant in the usual way; drain and cut as you would +potatoes for French fry; sprinkle with salt, pepper and flour; place in +a frying basket and fry strips until crisp and a pretty brown; drain +on brown paper.<span class='pagenum'><a name="Page_63" id="Page_63"></a>[<a href="images/63.png">63</a>]</span></p> + + +<div class='unindent'><b>BAKED STUFFED EGG PLANT</b></div> + +<p>Cut slice from stem end; reserve for cover, scoop out inside, leaving +a wall one-fourth inch thick, sprinkle inside with salt and pepper, +finely chop pulp. Cook one-half onion, finely chopped, in one tablespoonful +butter three minutes without browning, add three fresh mushrooms, +finely chopped, four tablespoonfuls finely chopped lean raw +ham, season with salt, pepper; cook five minutes, stirring constantly. +Add egg plant pulp, three-fourths cup soft bread crumbs, one-half +teaspoonful finely chopped parsley. Mix well, refill shell, cover with +buttered crumbs. Bake in moderate oven forty-five minutes.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>NEW STRING BEANS</b></span> Mrs. W. D. Hurlbut</div> + +<p>Cut two thin slices of bacon crosswise in narrow shreds, using +shears for this purpose. Saute to a delicate brown. Add two cups +hot, cooked, well-drained string beans and one-half tablespoonful +grated onion or onion juice. Shake the frying pan to thoroughly mix +the ingredients, season with salt and pepper. Turn into hot serving +dish.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CREAMED PEAS AS AN ENTREE</b></span> Mrs. C. A. Carscadin</div> + +<p>Cut with a cookie cutter a round of bread from a thick slice, then +a ring with a doughnut cutter. Dip in melted butter and toast a delicate +brown in the oven. Fill them with peas in cream sauce.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>FRENCH FRIED ONIONS</b></span> Bertha Z. Bishee</div> + +<p>Peel onions, slice and separate rings. Beat an egg, white and +yolk together; salt and pepper to taste and stir in enough flour—about +a tablespoonful—to make a thin batter. Pour over the onion rings, +making sure that they are well coated, and fry a handful at a time +in deep fat, which must be hot enough to brown quickly. Drain and +serve covered with a napkin.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>BAKED SPANISH ONION</b></span> Alice Clock</div> + +<p>Three Spanish onions; two cups of fresh bread crumbs; one pint +milk; one heaping tablespoonful butter. Take greased baking dish. +Place alternate layers of sliced onion, and bread crumbs, seasoning +each layer with salt and pepper. When materials are used up, pour +over the pint of milk; and the butter cut in small pieces is placed on +the top last. Bake slowly, until onion can be pierced easily.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SCALLOPED CABBAGE</b></span> Miss Kennedy</div> + +<p>Cut one-half of boiled cabbage in small pieces; sprinkle with salt, +pepper and one finely chopped pimento; pour over one and one-fourth +cups thin white sauce, mixed with one-third cup grated cheese. Mix +well and turn into a buttered baking dish; cover with buttered and +seasoned cracker crumbs. Place in oven and bake until crumbs are +brown.<span class='pagenum'><a name="Page_64" id="Page_64"></a>[<a href="images/64.png">64</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CABBAGE ROLLS</b></span> Mrs. C. S. Junge</div> + +<p>Parboil in salt water the large leaves of a cabbage. Take them +from the water and place singly on the cake board and pepper them. +Mix half and half, chopped beef and pork and season. Make into rolls +twice the size of an egg. Round these roll several cabbage leaves and +fasten with tooth picks. Place these in the skillet with two tablespoonfuls +of bacon fat or lard with a little butter. Turn in a small amount +of water and cook covered over a slow fire. When water cooks off +add more in small quantities for nearly an hour. Remove tooth picks +and serve.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CAULIFLOWER AU GRATIN</b></span> Miss June Baumgardner</div> + +<p>Boil cauliflower until tender; separate so that a flower will be in +each ramekin. Make a white sauce and grate three tablespoonfuls +yellow American cheese in it; when the cheese is melted pour over +the vegetable in ramekin, put a few buttered bread crumbs on top +and put in the oven to brown.</p> + + +<div class='unindent'><b>PARSNIP SAUTE</b></div> + +<p>Wash parsnips and cook until tender in boiling water. Drain +and cover with cold water; with the hands slip off the skins. Mash +and rub through a strainer. Season pulp with salt, pepper and butter, +shape in flat cakes and dredge with flour. Saute a golden brown in +equal parts hot butter and chicken fat.</p> + + +<div class='unindent'><b>FRIED SUMMER SQUASH</b></div> + +<p>Wash, wipe and cut tender squash in one-half inch slices, sprinkle +with salt, pepper and dredge with flour, dip in egg, then in fine cracker +crumbs, repeat and fry in deep, hot fat, drain and serve.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CREAMED CELERY CABBAGE</b></span> Mrs. H. Clay Calhoun</div> + +<p>Cut celery cabbage in inch lengths, boil until tender in salted +water; drain and pour over a rich cream sauce.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>BAKED, STUFFED ARTICHOKES</b></span> Mrs. Francis A. Sieber</div> + +<p>Six artichokes; four ounces fat pork; two cups chopped mushrooms; +two tablespoonfuls chopped shallots; one teaspoonful minced +parsley; one tablespoonful flour; one tablespoonful butter; one-half +cup spinach sauce; one-half teaspoonful salt, a little pepper, nutmeg; +one cup broth; one glass white wine. Prepare artichokes, boil thirty +minutes and drain. Mince pork and fry with shallots; add mushrooms +and parsley and simmer ten minutes. Blend with it the flour mixed +with butter; add Spanish sauce and seasoning. Stuff artichokes, and +tie each with string; brown outside in a little olive oil, add the broth +and wine. Cover and cook forty minutes in moderate oven. When +they are ready to serve remove the strings and arrange on a hot +platter and pour the sauce over them. Garnish with a whole mushroom +on top of each.<span class='pagenum'><a name="Page_65" id="Page_65"></a>[<a href="images/65.png">65</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>MUSHROOMS</b></span> Mrs. H. P. E. Hafer</div> + +<p>Peal one pound fresh mushrooms. Fry in butter slowly for three-quarters +of an hour. Add two cups of soup stock and one-half cup of +cream and thicken with flour. Serve on toast.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>STUFFED MUSHROOMS</b></span> Mrs. K. Larson</div> + +<p>Brush twelve large mushrooms. Remove stems. Chop finely, and +peel caps. Melt three tablespoonfuls butter, and one-half tablespoonful +finely chopped shallot, and chopped stems. Then cook ten minutes. +Add one and one-half tablespoonfuls of flour, chicken stock to moisten, +a slight grating of nutmeg, and one-half teaspoonful finely +chopped parsley, salt and pepper to taste. Cool mixture and fill +caps, well rounding over top. Cover with buttered cracker crumbs, +and bake fifteen minutes in a hot oven.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>STEWED MUSHROOMS</b></span> Mrs. E. R. Hornig</div> + +<p>Peel and wash mushrooms, cut one or two onions very fine and +stew in a tablespoonful of butter, add mushrooms, season with pepper +and salt and sprinkle over a little flour. Cook about fifteen minutes +and serve hot.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>STEWED CUCUMBERS</b></span> Mrs. E. R. Hornig</div> + +<p>Pare and cut lengthwise in quarters, remove seeds. Put into hot +butter, or finely cut bacon, season with salt and pepper. Cook about +fifteen minutes over a slow fire, or until they appear glossy. Add a +teaspoonful vinegar or a little sour cream. Serve hot.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>FRIED CUCUMBERS</b></span> Mrs. William H. Fahrney</div> + +<p>Peel and slice, medium thick, large cucumbers; dip in batter and +cracker crumbs and fry in hot fat until brown.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>KOHLRABBI</b></span> Mrs. E. R. Hornig</div> + +<p>Take three bunches of kohlrabbi, remove hard leaves, strip tender +leaves from their ribs, cut them up fine. Peel kohlrabbi, cut in +slices quarter of an inch thick, and add tender green leaves. Put on +to boil with cold water, just enough to cover, until tender. Season +with pepper and salt, blend a teaspoonful of flour with butter, add to +vegetable, and stew a few minutes longer. Serve hot.</p> + + + +<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_67" id="Page_67"></a>[<a href="images/67.png">67</a>]</span></p> +<h2>SALADS</h2> + +<div class='poem'> +"<i>'Twould tempt the dying anchorite to eat;</i><br /> +<span style="margin-left: 0.5em;"><i>Back to the world, he'd turn his weary soul,</i></span><br /> +<span style="margin-left: 0.5em;"><i>And plunge his fingers in the salad bowl.</i>"</span><br /> +</div> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>TEA SALAD</b></span> Mrs. Frederick Dunn</div> + +<p>Upon a leaf of head lettuce, place a round of boiled ham. (One +slice of ham will make two rounds.) Then place a thick slice of +tomato; and next a half a hard boiled egg, cut crosswise; then a ring +of sweet green peppers; and over all pour Thousand Island dressing. +Garnish with parsley and radish rosettes. Two such portions +served on a salad plate makes an appetizing dish, or it can be served +on a large platter at the table, or passed.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>PERFECTION SALAD</b></span> Mrs. Louis Geyler</div> + +<p>One envelope Knox's sparkling gelatine; one-half cup cold water; +one-half cup mild vinegar; one pint boiling water; one teaspoonful +salt; one cup finely shredded celery; one cucumber chopped finely; +one bunch radishes chopped; one green pepper chopped; one-half cup +sugar; juice of one lemon; little onion juice; seeds of one pomegranite. +Soak gelatine in cold water five minutes; add vinegar; lemon +juice; onion juice; boiling water; sugar and salt. Strain and when beginning +to set, add ingredients. Turn into ring mold and chill. Serve +on lettuce leaves, garnish with asparagus tips in center and tomatoes +quartered around it. Use cooked mayonnaise as dressing.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CHICKEN SALAD</b></span> Mrs. Jarvis Weed</div> + +<p>To the white meat and a very little bit of the dark meat of a +chicken add one cupful blanched almonds, a cupful of celery and about +six slices of Hawaiian pineapple shredded. Cover with an oil mayonnaise +and mix well.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>FROZEN FRUIT SALAD</b></span> Mrs. C. H. Bushnell</div> + +<p>Three cakes blue label cream cheese; one-half pint mayonnaise +dressing; one pint whipped cream; one ten-cent bottle maraschino +cherries; one can white cherries; one can pineapple cut fine; one-half +cup pecan nuts. Beat cheese to cream, mix with fruit, put in melon +mold and freeze about three hours. Serve on lettuce with mayonnaise.<span class='pagenum'><a name="Page_68" id="Page_68"></a>[<a href="images/68.png">68</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>FROZEN SALAD</b></span> Mrs. A. E. Kaltenbrun</div> + +<p>Five eggs beaten separately. One cup of vinegar; one cup of milk +and cream mixed; one tablespoonful butter; one-half teaspoonful mustard; +one-fourth teaspoonful salt; one cup of sugar. Cook until thick. +Let cool and add: two bottles whipping cream, any kind of fruit—preferably +pineapple, oranges, peaches, etc., and freeze like a mousse. +Baking powder can molds are splendid. Slice and serve with cherry on +lettuce.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>FROZEN SALAD</b></span> Mrs. Thos. D. Caliger</div> + +<p>Melt one tablespoonful butter and add yolks of two eggs, well +beaten; mix three and one-half tablespoonfuls flour, three tablespoonfuls +sugar, one teaspoonful salt, one-third teaspoonful paprika, few +grains cayenne. Add to the above mixture: Two-thirds cup milk; one-third +cup vinegar. Cook same in double boiler until thick. Stir constantly; +when cooked, beat two minutes and chill; then add two large +tablespoonfuls of pineapple juice, four cupfuls of fruit cut fine, one +bottle of whipped cream. Pack in ice and salt for three hours. Slice +and serve on lettuce leaves.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>HAWAIIAN SALAD</b></span> Mrs. C. A. Jennings</div> + +<p>One large or two small heads of lettuce; four medium sized +tomatoes; one alligator pear. Place lettuce leaves on plate with two +or three slices of tomatoes. Cover with rings of alligator pear cut +very thin. Serve with French dressing.</p> + +<p>French Dressing: Rub salad dish with bead of garlic (omit if +objectionable). One-half teaspoonful salt, generous dash of paprika, +four tablespoonfuls olive oil, one and one-half tablespoonfuls vinegar. +This will serve six people.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>COTTAGE CHEESE AND PRUNE SALAD</b></span> Mrs. Lyman Holsey</div> + +<p>One and one-fourth cups cottage cheese; one and one-half dozen +medium sized prunes: one-fourth cup chopped hickory nuts; one-fourth +teaspoonful salt; dash paprika. Wash prunes. Remove pits and let +soak over night. Mix remaining ingredients and stuff prunes with this +mixture. Place on lettuce leaf and serve with French dressing.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>FRUIT SALAD</b></span> Belle Hallen Molt</div> + +<p>One can pineapple cubed; one pound Malaga grapes seeded and +cut in half; one-fourth pound pecans; one-fourth pound marshmallows +cut in half.</p> + +<p>Dressing: Yolks of four eggs; one-half teaspoonful mustard; +one-half teaspoonful salt; juice of one lemon; one-half cup of cream; +boil in double boiler until thick and smooth. Let this get cold and +add one-half pint whipped cream and pour over and mix thoroughly +with fruit and let stand in icebox four hours before serving, giving +the marshmallows a chance to become creamy. It will come out like a +thick fluff.<span class='pagenum'><a name="Page_69" id="Page_69"></a>[<a href="images/69.png">69</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>FRUIT SALAD</b></span> Mrs. C. B. Martin</div> + +<p>Into a quart of boiling water, put two packages of lemon jello; +when thoroughly dissolved, strain; and when cool mix in one cup of +chopped nuts; one cup of green grapes, seeded and cut in half; one cup +of sliced pineapple; one-half cup pimento; two cups chopped cabbage; +stir and add to jello.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>FRUIT SALAD</b></span> Mrs. J. Blackburn</div> + +<p>Green California grapes cut in half and seeded, a little celery cut +in dice, pecan nuts cut in halves and a few quartered olives. Mix +carefully with salad dressing and before serving add one-half cup of +cream.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>BEST EVER SALAD</b></span> Mrs. Kathryn M. Haskell</div> + +<p>One orange cut in quarters; one banana cut in small oblong +pieces; one small can of pineapple cut in small pieces; one-half cup +chopped English walnuts.</p> + +<p>Dressing: Two eggs beaten lightly; one-fourth cup pineapple +juice; one-fourth cup lemon juice; one-half cup sugar; cook until it +thickens; let get cold and pour over fruit.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>TOMATO STUFFED WITH COTTAGE CHEESE AND ALMONDS</b></span> Katherine Blade</div> + +<p>Peel nice ripe tomatoes; scoop out the centers and fill with cottage +cheese and minced almonds; place a spoonful mayonnaise on top and +sprinkle minced almonds over the mayonnaise.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>TOMATO EN SURPRISE</b></span> Mrs. J. E. Kelly</div> + +<p>Peel a nice large tomato and empty its contents; take some cold +slaw and celery hashed up very fine and mix it with mayonnaise dressing; +and add a pinch of salt and a dash of paprika. Mix well and fill +the tomato with this mixture. The tomatoes must be served very cold.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>A NOVEL SALAD DISH</b></span> Mrs. Campbell</div> + +<p>Take large and long cucumbers, cut them through the middle +lengthwise, scrape out the inside and one has a pretty green boat in +which to serve the salad. This is particularly pretty with lobster or +shrimp salad on account of the contrast in the color.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CHRISTMAS SALAD</b></span> Marian Blade</div> + +<p>Two large grapefruit; one cup chopped celery; one cup chopped +tart apples; one-half cup hickory nut meats. Cut grapefruit in small +pieces, being careful to remove all partitions and tough parts. Drain +off juice, add celery, apples, nuts and mayonnaise. Toss together +and serve on small leaves of cabbage. Garnish with round pieces of +pimentos to resemble holly berries and pieces of green pepper cut to +resemble holly leaves.<span class='pagenum'><a name="Page_70" id="Page_70"></a>[<a href="images/70.png">70</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>DATE AND PINEAPPLE SALAD</b></span> Mrs. Lyman</div> + +<p>One pound dates; four slices pineapple; one cup nut meats. Wash +the dates and steam for five minutes, dry in oven. Cut in half removing +the seed. Chop nut meats. Cut pineapple into small cubes +and mix with nut meats. Marinate with French dressing and stuff +dates with mixture. Serve on lettuce leaf with Mayonnaise dressing.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>NEAPOLITAN SALAD</b></span> Mrs. Lyman Holsey</div> + +<p>Two cups of cottage cheese; one-half cum cream; one-half teaspoonful +salt. Mix cheese with cream and salt. Color one-third of +mixture with beet juice, pink. Mold in brick shaped tin which has +been dipped in very cold water. Put in a layer of white, then the pink, +then white. Chill thoroughly before turning out. Slice with very +sharp knife dipped in hot water. Serve on lettuce leaves.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>ANCHOVIE BONNES-BOUCHES</b></span> Mrs. Trumen</div> + +<p>Fillet some anchovies, cut them into thin strips, and put them on a +dish with some shredded lettuce leaves, small radishes, some capers, +thin slices of lemon and chopped parsley. Arrange all tastefully, +season with lemon juice mixed with salad oil, garnish with stoned +olives and the yolks and the whites of hard boiled eggs.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CUCUMBER SALAD</b></span> Mrs. J. T. Brown</div> + +<p>One cucumber cut very fine; one can grated pineapple; juice of +four lemons; sugar to taste; two tablespoonfuls of gelatine. Cook the +gelatine in a little water; then add the juice of pineapple and lemons; +when it begins to set add the cucumber and pineapple. Put in molds, +serve with a cream mayonnaise dressing.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CUCUMBER SALAD</b></span> Mrs. Maxwell</div> + +<p>Peel the cucumbers, cut them in thin slices without cutting the +slices off, thus giving the appearance of a whole cucumber. Insert +in each opening thin slices of radishes with the peel on, sliced to the +exact size of the cucumber. Chill thoroughly and serve with French +dressing.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>BUTTER BEAN SALAD</b></span> Mrs. Lyman</div> + +<p>One pint butter beans (canned or cooked); one cup chopped celery; +one tablespoonful finely chopped onion; one tablespoonfud finely +chopped green pepper. Mix ingredients together lightly. Garnish +with grated cheese, and serve with French dressing.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CREAM CHEESE</b></span> Mrs. C. E. Ellis</div> + +<p>One Neufachatel cheese; one-half that quantity of butter; one +tablespoonful cream; dash of tabasco sauce or cayenne pepper. Tint +pink with vegetable coloring; roll in nuts, finely chopped. Serve on a +lettuce leaf.<span class='pagenum'><a name="Page_71" id="Page_71"></a>[<a href="images/71.png">71</a>]</span></p> + + +<div class='unindent'><b>BANANA SALAD</b></div> + +<p>Cut bananas lengthwise, roll them in mayonnaise then in ground +peanuts and serve on lettuce leaves.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>NORMANDY SALAD</b></span> Mrs. Theresa B. Orr</div> + +<p>One can French peas washed and strained. One-half pound English +walnuts cut the size of the peas. Mix dressing with nuts. Toss +with peas and serve on lettuce leaves.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>PIQUANT RAISINS FOR SALADS</b></span> Mrs. Lyman</div> + +<p>Carefully seed one-half pound cluster raisins. Rinse quickly in +hot water and drain well. Add one-fourth cup cold water, let stand +one or two hours, then simmer, covered, until raisins begin to plump. +Add one tablespoonful of Tarragon vinegar and simmer until vinegar +is absorbed. Remove from fire, place tea towel under cover to absorb +moisture and let stand until cold. These raisins are used as garnish +or component part of salads.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CABBAGE SLAW</b></span> Mrs. T. M. Butler</div> + +<p>Chop up very fine one-half of medium sized cabbage head, one +stalk of celery and one sweet pepper, salt to season, add one-half cup +of sugar and enough vinegar to moisten the mixture.</p> + + +<div class='unindent'><b>POTATO SALAD</b></div> + +<p>Four cupfuls sliced boiled potatoes; one small onion, chopped; +one-half cupful weak vinegar; one teaspoonful salt; one-eighth teaspoonful +pepper; three tablespoonfuls olive oil; two slices bacon diced; +four stalks celery; chopped lettuce; one tablespoonful minced parsley. +Put onion in a large bowl, add salt and vinegar, and let stand +ten minutes; then slice in the potatoes while still warm and mix thoroughly. +Add oil, the celery cut fine, the bacon fried to a crisp, and +the bacon fat; then the parsley. Arrange on a bed of lettuce and garnish +with beets and hard cooked eggs that have been chopped.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>POTATO SALAD</b></span> Mrs. Campbell</div> + +<p>Cut cold boiled potatoes into dice and mix them with two minced +raw onions and one tablespoonful minced parsley. Sprinkle with +salt and pepper to taste, stir lightly together and add one small diced +cucumber and a hard boiled egg, also diced. Set in ice box for an hour. +When ready to serve, stir in one cucumber cut into dice and mix with +two-thirds cupful of salad dressing. Garnish with hard boiled eggs +and olives.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>TO SERVE WITH A SALAD</b></span> Mrs. C. A. Carscadin</div> + +<p>Cream together one cake Blue Label Cream Cheese, and one-quarter +pound or less of Roquefort cheese; fold into this one bottle of cream +whipped stiff. This will serve eight people.<span class='pagenum'><a name="Page_72" id="Page_72"></a>[<a href="images/72.png">72</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>HAM SALAD</b></span> Edna Blade</div> + +<p>Chop one cupful of cooked ham very fine. Soak one tablespoonful +of Knox gelatine in one tablespoonful of cold water for half an +hour, then dissolve in one cupful of hot water with one teaspoonful +each of onion juice and chopped parsley. Add to the ham and stir +occasionally until the mixture thickens; fold in one cupful of whipped +cream and add one-half saltspoonful of paprika. Form it into little +basket shapped molds and, when set, partly fill each little pink basket +with mayonnaise. Surround with tiny lettuce leaves and simulate +handles by two arched plumes of parsley. Placed on pretty plates, +these form a delectable decorative fancy. If the larder does not contain +the leftover meat, a can of deviled ham may be substituted.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>LOBSTER SALAD</b></span> Mrs. Campbell</div> + +<p>Take a can of lobster, taking care to free it from any pieces of +shell; set it on ice while you make a good mayonnaise dressing and set +that on ice also. Have ready one-half as much celery as you have +lobster, cut into one-half inch lengths; mix lobster meat and celery +together, sprinkle with salt and cayenne, then stir in one cup of mayonnaise. +Arrange two or three lettuce leaves together to form a shell +and put two or three teaspoonfuls of the salad on each. Garnish with +hard boiled eggs cut lengthwise.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>OYSTER SALAD</b></span> Miss Anna Brennan</div> + +<p>Allow six oysters to each person. Parboil them in their liquid +and drain at once. When cool cut each one in four pieces. Break +tender young leaves of lettuce and mix in equal parts with oysters. +Pour over all the following dressing. Allow one egg to two persons. +Boil eggs twenty minutes. When cold cut whites in slices and mix +with oysters and lettuce. Mash yolks fine in deep bowl and add one +raw yolk. Stir in olive oil slowly until it is a smooth paste. Season +with lemon juice, English mustard and salt. Add oil until as thick +as cream. Pour over salad.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>DANDELION SALAD</b></span> Mrs. Maxwell</div> + +<p>Pick the young tender leaves of the dandelion, wash and lay in +ice water for half an hour. Drain, shake dry and pat still drier +between the folds of a napkin. Turn into a chilled bowl, cover with a +French dressing, turn the greens over and over in this and send at +once to the table.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>TOMATO JELLY</b></span> Mrs. A. Donald Campbell</div> + +<p>Cook, for twenty minutes, two cups of tomatoes, with slice of +onion; one teaspoonful salt; dash of pepper; strain and add one tablespoonful +Knox gelatine, which has already been soaked in cold water. +Stir all until gelatine is entirely dissolved; then pour in a ring mold +that has been dipped in cold water. When ready to serve turn out on +a bed of lettuce leaves and fill center with chopped celery well mixed +with mayonnaise.<span class='pagenum'><a name="Page_73" id="Page_73"></a>[<a href="images/73.png">73</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SALAD DRESSING</b></span> Mrs. H. P. Sieh</div> + +<p>One-half cup olive oil; one teaspoonful paprika; one teaspoonful +Worcestershire sauce; a pinch mustard; one-half cup sugar; one-third +teaspoonful salt. Mix all together well and add vinegar until the right +consistency.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SALAD DRESSING</b></span> Mrs. E. Hilliard</div> + +<p>Three yolks of eggs, one tablespoonful sugar, one-quarter teaspoonful +mustard; one-tenth teaspoonful cayenne pepper, one tablespoonful +salt, one pint sweet oil, few drops at a time, one-quarter cup +vinegar, one-quarter cup lemon juice. Add sweet cream before using.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>EXCELLENT SALAD DRESSING</b></span> Mrs. Frederick Dunn</div> + +<p>Two tablespoonfuls granulated sugar; two teaspoonfuls dry mustard; +little red pepper; eight yolks eggs; eight tablespoonfuls vinegar; +two teaspoonfuls salt; two teaspoonfuls butter. Cook in double boiler +five minutes; when cold add one cup chopped pecan nuts or blanched +almonds, twenty-four chopped marshmallows, two cups whipped +cream. Pour over apricots or fruit salad. Garnish with maraschino +cherries. This serves sixteen persons.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CREAM SALAD DRESSING</b></span> Mrs. N. A. Flanders</div> + +<p>Two tablespoonfuls butter; two tablespoonfuls sugar; two eggs; +one-half cup whipped cream; one-half teaspoonful salt; one-half teaspoonful +mustard (together); one-eighth cayenne pepper; one-fourth +cup vinegar. Mix sugar, salt and mustard together in small pot, add +vinegar and put on fire to heat. Beat eggs very light in a round bottomed +bowl. Add the vinegar and other ingredients. Stand bowl in a +pan of hot water over fire, and beat with a dover beater until it +thickens. Take the bowl out at once and beat in the butter. Set aside +to cool. Add whipped cream before serving. (Last item not necessary.)</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CREAM SALAD DRESSING</b></span> Mrs. J. H. Shanley</div> + +<p>Four tablespoonfuls butter; one tablespoonful sugar; one-half cupful +vinegar; one tablespoonful flour; one teaspoonful each, salt and dry +mustard; one cupful milk; three eggs; dash cayenne pepper. Let the +butter get hot; add flour and stir until smooth, being careful not to +brown. Add milk, stir, and let boil up. Place saucepan in another +of hot water; beat eggs, salt, mustard, add vinegar and stir into boiling +mixture. Continue stirring until it thickens. When cold, bottle.</p> + + +<div class='unindent'><b>MRS. LUFF'S MAYONNAISE</b></div> + +<p>Yolks of three eggs; two teaspoonfuls mustard; one teaspoonful +salt; one saltspoonful white pepper; two tablespoonfuls salad oil: two +tablespoonfuls sugar; one tablespoonful flour, heaping; one-half cup +hot vinegar; one cup milk or cream. Beaten whites added last. Put +in double boiler and stir until it begins to thicken. Take it off stove +and beat until cool.<span class='pagenum'><a name="Page_74" id="Page_74"></a>[<a href="images/74.png">74</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>FRUIT SALAD DRESSING</b></span> Mrs. A. R. Swickheimar</div> + +<p>Butter size of an egg; three eggs; juice of two oranges; juice +of one lemon; one-half can pineapple juice; one-half cup sugar; one-third +spoonful dry mustard; one teaspoonful flour. Cook in double +boiler until thick; set aside to cool; add one cup of cream, whipped.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>FRUIT SALAD DRESSING</b></span> Mrs. Frank Sessions</div> + +<p>Yolks of two eggs, well beaten; two tablespoonfuls each of oil, +vinegar and sugar; one-half teaspoonful salt and dash of paprika. +Put in bowl over the teakettle, beat until cool. Just before serving +add the beaten whites and a little cream.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>FRUIT DRESSING</b></span> Mrs. A. E. Kaltenbrun</div> + +<p>To the juice of one can of pineapple add: one tablespoonful flour; +one-half cup sugar; a pinch of salt; tablespoonful butter. Cook until +creamy, let cool and add one bottle of whipped cream, one-half pound +of dates and marshmallows. Serve on fruit.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>FRUIT SALAD DRESSING</b></span> Mrs. T. M. Butler</div> + +<p>Two eggs, well beaten, add one cup of sugar; one-half cup of +pineapple juice, one-fourth cup of lemon juice or juice of one lemon. +Place in double boiler and cook until creamy and thick. Let it cool +and just before serving whip one-half pint of cream and stir in the +sauce.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SALAD DRESSING</b></span> Mrs. W. H. Muschlet</div> + +<p>One heaping teaspoonful flour; one heaping teaspoonful Colemans +mustard; one-half cup granulated sugar; one teaspoonful salt; mix all +together. Yolks of three eggs; one-half cup vinegar; one cup cream +or cream and milk; large lump butter; little paprika. Cook in double +boiler until thickened. Before getting cold stir in the beaten whites.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>ITALIAN SALAD DRESSING</b></span> Mrs. Theresa B. Orr</div> + +<p>Yolks of three eggs boiled hard and mashed fine. One small +spoonful salt; one small spoonful mustard; a little cayenne pepper; +one saltspoonful of powdered sugar; four tablespoonfuls olive oil; one +tablespoonful lemon juice; one tablespoonful vinegar. Do not let +come to boil but stir constantly.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SOUR CREAM SALAD DRESSING</b></span> Mrs. A. R. Swickheimar</div> + +<p>Three eggs beaten with one cup sour cream; two tablespoonfuls +sugar; one-half teaspoonful mustard; one-half cup vinegar; one tablespoonful +flour. Cook in double boiler; when cold, add one-third cup +olive oil.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>THOUSAND ISLAND DRESSING</b></span> Mrs. Carolyn Chandler</div> + +<p>To a foundation of either boiled dressing or mayonnaise, add: +Chili sauce, catsup, hard boiled egg and green olives. Serve on either +lettuce hearts or French endive.<span class='pagenum'><a name="Page_75" id="Page_75"></a>[<a href="images/75.png">75</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>THOUSAND ISLAND DRESSING</b></span> Mrs. F. B. Woodland</div> + +<p>Three tablespoonfuls mayonnaise dressing; one tablespoonful Tarragon +vinegar; two tablespoonfuls chili sauce; one tablespoonful cream; +a little dash salt, pepper and paprika; dash English mustard; and +some chopped chives or onions.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>MRS. PHELPS' THOUSAND ISLAND SALAD DRESSING</b></span> Mrs. E. Lewis Phelps</div> + +<p>Rub the bowl with garlic; two tablespoonfuls cooked salad dressing, +cream this with one tablespoonful chives, cut fine; one tablespoonful +green pepper and one of red peppers, both cut fine; one tablespoonful +roquefort cheese; four tablespoonfuls home made chili sauce.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>COOKED SALAD DRESSING</b></span> Mrs. H. D. Sheldon</div> + +<p>One-half tablespoonful salt; one-half tablespoonful flour; two +tablespoonfuls sugar; one teaspoonful dry mustard, little cayenne +pepper; yolks of two eggs; three-fourths cup milk; one-fourth cup +vinegar; butter size of egg. Mix all dry materials, then add eggs +well beaten; butter, milk and vinegar. Cook until thick, stirring constantly. +Thin with cream.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>BOILED DRESSING</b></span> Mrs. Arthur Hammer</div> + +<p>One teaspoonful each of mustard and sugar; two teaspoonfuls +flour; one-half teaspoonful salt; one-eighth teaspoonful paprika; one +egg and one cup of milk. Have butter the size of an egg hot in a +spider; have the above ingredients thoroughly mixed and put in +the hot butter, stirring constantly until thick. Add vinegar and lemon +to taste and beat until smooth.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>WALTHAM SALAD DRESSING</b></span> B. C. Hansen</div> + +<p>One cup of sour cream; two egg yolks; one-fourth cup vinegar; +two teaspoonfuls salt; two teaspoonfuls sugar; one teaspoonful mustard; +one-eighth teaspoonful pepper. To cream, add egg yolks, +slightly beaten, vinegar and remaining ingredients, thoroughly mixed. +Cook in double boiler, stirring constantly, until mixture thickens.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>ROQUEFORT CHEESE DRESSING</b></span> Mrs. A. E. Kaltenbrun</div> + +<p>Take a ripe piece of cheese, cream with a fork and add cream or +vinegar until it makes a paste. Add oil and vinegar, salt and paprika +as for French dressing.</p> + + +<div class='unindent'><b>CHEESE MAYONNAISE</b></div> + +<p>Half a cream cheese; four tablespoonfuls of olive oil; one tablespoonful +of vinegar; one teaspoonful of salt; dash of cayenne. Rub +the cheese to a paste with the olive oil, seasonings and vinegar until it +is thick like an egg mayonnaise. To some the flavor of oil is unpleasant, +but a very good mayonnaise can be made without oil, provided +you use two eggs instead of the one egg yolk ordinarily required.</p> + + + +<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_77" id="Page_77"></a>[<a href="images/77.png">77</a>]</span></p> +<h2>PIES</h2> + +<div class='poem'> +"<i>No soil upon earth is so dear to our eyes</i><br /> +<span style="margin-left: 0.5em;"><i>As the soil we first stirred in terrestrial pies.</i>"</span><br /> +</div> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>PIE CRUST UNFAILING</b></span> Mrs. H. S. Mount</div> + +<p>One cup flour; two tablespoonfuls of lard; three tablespoonfuls +of boiling water; pinch salt; baking powder enough to cover the end +of silver knife. Put lard into water. Beat well; then add to dry +ingredients, and roll out.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>PIE CRUST</b></span> Anna May Price</div> + +<p>One cup shortening; one-half cup boiling water; cream. Two +cups sifted flour and two level teaspoonfuls baking powder.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>PIE CRUST</b></span> Mrs. N. L. Hurlbut</div> + +<p>One cup flour; two heaping tablespoonfuls lard; pinch salt; one +teaspoonful baking powder. Cold water enough to make dough. +Handle as little as possible.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>LEMON CREAM PIE</b></span> Mrs. Becker</div> + +<p>Bake crust separate. One heaping tablespoonful lard; one-half +cup flour; two tablespoonfuls water; one-fourth teaspoonful salt. +Filling: Two cups water; juice of one lemon; yolks of two eggs; +two tablespoonfuls corn starch; one-half cup sugar; pinch of salt. Boil +filling separate and when cool fill in baked crust. Beat whites of eggs +with two tablespoonfuls sugar and put on the top.</p> + + +<div class='unindent'><b>LEMON PIE</b></div> + +<p>Juice of three lemons; three eggs; pint milk; one-half cup sugar; +one-fourth cup rolled crackers; one lemon rind.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>LEMON CREAM PIE</b></span> Mrs. Willet Wanzer</div> + +<p>Bake the crust, then fill with the following: One cup sugar; one +lemon juice and peel; three egg whites saved for frosting; three +heaping teaspoonfuls flour stirred up in a little cold water; one teacup +boiling water; mix together and boil up. Then place in baked +crust. Stir whites of eggs until thick. Add about one-half cup sugar, +a little at a time. Then place on pie and brown slightly.<span class='pagenum'><a name="Page_78" id="Page_78"></a>[<a href="images/78.png">78</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>LEMON CREAM PIE</b></span> Mrs. H. Clay Calhoun</div> + +<p>One cupful granulated sugar; one tablespoonful butter, creamed; +two tablespoonfuls flour; juice of one large lemon; yolks of two eggs; +one cupful milk; stir all together and fold the stiffly beaten whites of +the two eggs in last.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>LEMON PIE</b></span> Mrs. R. F. Morrow</div> + +<p>One lemon; one-half orange; one cup sugar; yolks three eggs; +one cup water; one tablespoonful (heaping) flour; one lump butter; +beat all together and cook until thick custard. Put into crust; with +whites beat stiff one spoonful sugar.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>FLAT CUSTARD PIE</b></span> Mrs. Earl Combs</div> + +<p>Four eggs beaten; one quart of milk; two tablespoonfuls flour; +one pinch salt; one tablespoonful butter; put in hot pan. Then pour +custard and bake about twenty minutes. When done put creamed +sugar on top while hot. Creamed sugar. One cup powdered sugar; +two tablespoonfuls butter; one teaspoonful vanilla; cream all together.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CRANBERRY PIE</b></span> Mrs. Harry M. Boon</div> + +<p>One pint cranberries; one-half cup raisins. Wash and cut up +raisins, put with cranberries with a small cup of sugar; cook and +when soft put in pie crust.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>BOSTON CREAM PIE</b></span> Mrs. J. G. Sherer</div> + +<p>Two cups milk; three-fourths cup sugar; three-fourths cup cocoanut; +pinch salt. Put in double boiler and heat. Teaspoonful vanilla; +three tablespoonfuls corn starch dissolved in a little milk; beaten +whites of four eggs last; then beat steadily. Bake crust first. Beat a +bottle of cream until stiff; sweeten it with three tablespoonfuls of +powdered sugar and a teaspoonful vanilla and spread on pie.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CREAM PIE</b></span> Mrs. Willet Wanzer</div> + +<p>Two egg yolks; four heaping teaspoonfuls sugar; two cups milk; +one-half tablespoonful butter; three even tablespoonfuls corn starch; +one teaspoonful vanilla. Cook in double boiler until it thickens. Then +spread on the baked pie crust, and put the whites beaten with sugar +added on top, and brown slightly. To be eaten cold. Chocolate +added makes a very delicious pie.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>BUTTER SCOTCH PIE</b></span> Mrs. William Molt</div> + +<p>Make and bake crust first, before adding filling. One cup light +brown sugar; butter size of an egg; one tablespoonful flour; pinch of +salt; mix thoroughly, then add one cup of milk and boil in double +boiler until thick; then add beaten yolks of two eggs. Add to the +baked crust; beat whites of the two eggs stiff, with a little sugar and +brown slightly in oven.<span class='pagenum'><a name="Page_79" id="Page_79"></a>[<a href="images/79.png">79</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CREAM PIE</b></span> Mrs. T. M. Butler</div> + +<p>One egg, one tablespoonful of flour, three-fourths cup of sugar, +butter size of a walnut, one pint of milk. Stir constantly while cooking +until thickened and fill previously baked crust and sprinkle over +with cocoanut and nutmeg.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>BUTTER-SCOTCH PIE</b></span> Mrs. P. D. Swigart</div> + +<p>One and one-half ounces butter; three-fourths cup light brown +sugar; two eggs; one and one-half cups sweet milk. Put butter in +pan, mix in brown sugar, stirring constantly until caramel color, then +add milk and boil until sugar is melted. Separate the yolks from +whites, add to yolks one-half cup flour and one teaspoonful corn +starch. Add enough water to make a thick paste, stir into ready +baked pie crust, put whites to which sugar has been added on top and +brown. Instead of whites of egg for top of pie, whipped cream may +be substituted.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>BUTTER-SCOTCH PIE</b></span> Mrs. Earl Combs</div> + +<p>One-half cup brown sugar; one-half cup white sugar; two yolks +of eggs; two tablespoonfuls flour; one large cup milk; two tablespoonfuls +butter; dissolve sugar and butter with a small amount of +milk; and let boil until it threads a little. Mix flour with a little +water to thin paste and then add milk and yolks of eggs. Stir all +together and boil until smooth, thick paste. Put in baked crust. Whip +whites, put in little sugar, and put on top. Bake a golden brown.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>FILLING FOR PUMPKIN PIE</b></span> Mrs. W. H. Hart</div> + +<p>One scant cupful sugar beaten into two eggs; one teaspoonful +flour; two heaping tablespoonfuls of cooked pumpkin; spices to suit +taste; one and one-half cupfuls of sweet milk. Mix in order given; +this makes one large pie. When done and before serving, spread the +top with whipped cream; nuts can also be added.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>BLUEBERRY PIE</b></span> Mrs. C. S. Junge</div> + +<p>One cup of flour; two heaping tablespoonfuls of lard; three tablespoonfuls +of sour cream. Mix lightly into crust. Sprinkle a layer of +flour in lower crust and fill with berries. Sprinkle over them two +tablespoonfuls of flour and a cup and a half of sugar. Put in two +tablespoonfuls of water and add upper crust. Heat stones of cooker +fifteen minutes beginning as you begin your pie. Bake pie forty +minutes.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SOUR CREAM PIE</b></span> Mrs. H. Freeman</div> + +<p>One cup sour cream; one cup sugar; one-half cup seeded raisins, +chopped fine; yolks two eggs; one-half teaspoonful cloves, and cinnamon. +Mix one teaspoonful flour with sugar; spread on the pie after it +is baked, whites of two eggs beaten to a froth, stiff, with two tablespoonfuls +sugar. Set in oven and brown slightly. Cream must be +sour.<span class='pagenum'><a name="Page_80" id="Page_80"></a>[<a href="images/80.png">80</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>MOCK CHERRY PIE</b></span> Belle Shaw</div> + +<p>One cup cranberries, split lengthwise (work out seeds); one-half +cup raisins chopped fine; one cup sugar with one tablespoonful flour +mixed with it. Mix all together; pour in one-half cup boiling water; +add one teaspoonful vanilla. Bake between rich crusts.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>PUMPKIN PIE</b></span> Mrs. Max Mauermann</div> + +<p>One cup pumpkin; one-fourth cup of sugar; one-half teaspoonful +salt; one-fourth teaspoonful cinnamon; one-fourth teaspoonful mace; +one-half teaspoonful vanilla; one egg and one yolk, beaten separately, +and whites added last; one-half cup milk; one-fourth cup cream; one +tablespoonful corn starch. Bake in plain pastry until set.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>RICE RAISIN PIE</b></span> Mrs. C. A. Carscadin</div> + +<p>Boil one cup of raisins in one cup of water for five minutes; then +add three tablespoonfuls boiled rice and one cup of sugar. Boil +another five minutes and add a tablespoonful butter and bake in two +crusts.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>DUTCH APPLE PIE</b></span> Mrs. H. Abells</div> + +<p>Line pie plate with crust and fill with quartered apples. Add +to one cup of sugar, one large tablespoonful of flour and stir into one +cup of cream; pour over apples. Grate nutmeg over all and bake +without upper crust.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SWEET POTATO PIE</b></span> Mrs. Earl Combs</div> + +<p>One pound of sweet potatoes mashed; two cups of sugar; one cup +of cream; one-half cup butter; three eggs well beaten; little nutmeg, +pinch of salt. Bake in crust.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SWEET POTATO PIE</b></span> Mrs. Thomas D. Caliger</div> + +<p>Three medium sized potatoes. Boil soft and mash fine. Mix with +it yolks of three eggs; sugar, to taste; one tablespoonful butter; flavoring, +nutmeg and vanilla to taste. Whip whites of eggs, and add small +portion of ground citron.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>POTATO PIE</b></span> Mrs. Charles T. Daily</div> + +<p>Four medium sized potatoes; two eggs; one and one-half cups +milk; one cup sugar; one teaspoonful vanilla; butter the size of an +egg; grate a little nutmeg on top of pie. Mash the potatoes and whip +them until light and fluffy; add milk and run through sieve to remove +all lumps; add other ingredients; put whole in crust and cook slowly +in moderate oven until done.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>PRUNE TARTS</b></span> Mrs. Litson</div> + +<p>Stone stewed prunes; chop fine; then stew them in their own +liquor ten minutes; sweeten and thicken with flour or corn starch. +When nearly cool, fill puff paste forms and pile high with whipped +cream and serve.</p> + + + +<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_83" id="Page_83"></a>[<a href="images/83.png">83</a>]</span></p> +<h2>DESSERTS</h2> + +<div class='poem'> +"<i>Among the great, whom heaven hath made to shine,</i><br /> +<span style="margin-left: 0.5em;"><i>How few have learned the art of arts,—to dine!</i>"</span><br /> +</div> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>KISS TORTE</b></span> Mrs. F. Dunn</div> + +<p>Six whites of eggs; two cups granulated sugar; one teaspoonful +vinegar; one teaspoonful vanilla. Beat the whites of eggs to a stiff, +dry froth; add the sugar a little at a time and beat; add the vanilla +and vinegar. Grease a spring form pan and pour in the mixture. +Bake about one hour in a slow oven. Serve with crushed strawberries +or raspberries and whipped cream. Can be baked in individual molds +and the centers filled with berries, etc. Very delicious. Bake forty +minutes in a slow oven.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>KISS TORTE</b></span> Mrs. Harry M. Boon</div> + +<p>Three egg whites beaten very stiff; gradually put in above one +cup of granulated sugar, one teaspoonful vinegar, one-half teaspoonful +vanilla. Bake in a very light warm oven in two layers. Fill with +one quart ice cream, whip cream on top, use berries if you desire, with +cream. Serves four or five people. Recipe can be doubled.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CHERRY TORTE</b></span> Mrs. H. S. Mount</div> + +<p>Thicken cherries with corn starch. Torte: Two tablespoonfuls +butter; two tablespoonfuls sugar; one yolk egg. Work little by little +into above mixture one cup of flour; put in pie tin and fill with +cherries. Bake in oven twenty minutes.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>DATE TORTE</b></span> Mrs. W. F. Barnard</div> + +<p>One cupful sugar; three eggs; one cup sliced date; one cup sliced +nut meats; three tablespoonfuls flour; one-half teaspoonful salt; one +teaspoonful baking powder. Bake about one hour. Serve with +whipped cream.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>PINEAPPLE CREAM</b></span> Mrs. C. S. Junge</div> + +<p>One cup whipped cream; fifteen marshmallows cut into quarter +inch squares; four slices pineapple cut into this mixture and let stand +on ice for two hours. Bananas or prunes may be used this same +way.<span class='pagenum'><a name="Page_84" id="Page_84"></a>[<a href="images/84.png">84</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>PINEAPPLE BAVARIAN CREAM</b></span> Mrs. C. S. Junge</div> + +<p>One tablespoonful Knox gelatin; one quarter cup cold water; +one-half can grated pineapple; one-quarter cup sugar; one-half tablespoonful +lemon juice; one and one-half cups whipped cream. Soak +gelatin in the cold water. Heat pineapple and add sugar, lemon juice +and gelatin. Chill in pan of ice water, stirring constantly. When it +begins to thicken, beat until frothy. Fold in cream and turn into +molds. When cold serve with maraschino cherry on top.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>PINEAPPLE MERINGUE</b></span> Mrs. May F. Kenfield</div> + +<p>Heat one can of grated pineapple and one-half cup granulated +sugar and when boiling, thicken with about two tablespoonfuls of +corn starch, dissolved in one-fourth cup of water. Boil five minutes. +Add juice of one-half lemon and three beaten egg yolks. Remove and +cool. Fill pastry shells and cover with a meringue, made of three +whites, beaten stiff, with eight tablespoonfuls powdered sugar. Serve +very cold.</p> + + +<div class='unindent'><b>PINEAPPLE SPONGE</b></div> + +<p>One small fresh pineapple or one and one-half pint can of the +fruit; one small cup of sugar; one-half package Knox gelatine; one-halm +cup water; whites of four eggs. Soak gelatine two hours in one +and one-half cups water. Chop pineapple, put it with juice in a small +saucepan with sugar and the remainder of the water. Simmer ten +minutes, add gelatine, take from fire immediately and strain (if you +prefer to leave the pineapple in, take out before straining) into a +basin. When partly cold, add whites of eggs beaten. Beat until mixture +begins to thicken. Serve with soft custard, flavored with wine.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>WHIPPED CREAM SECRET</b></span> Mrs. W. H. Muschlet</div> + +<p>For one pint whipped cream soak a scant tablespoonful granulated +gelatine in enough water, cold, to barely cover, until soft; then +add a small half teacupful of boiling water and stir until the gelatine +is completely dissolved; after which add three-quarters of a cupful of +sugar and flavoring. Turn into a bowl and beat it with an egg beater +until it is white, like marshmallows, and begins to become firm. Just +as soon as it has reached that point, but before it commences to grow +stringy, beat it by spoonfuls into the cream. This will increase the +bulk of the latter, and it will keep firm any length of time.</p> + + +<div class='unindent'><b>SPANISH CREAM</b></div> + +<p>Pint milk with one-half box Keystone gelatine in double boiler; +yolks of two eggs and five tablespoonfuls sugar beaten together very +lightly; pour milk, etc., into egg mixture; then return to double boiler +and stir constantly. Beat whites of two eggs, pour mixture very gradually +with same and stir until cold; then add two tablespoonfuls +cream and pour into mold. Stand two hours on ice before serving. +Be careful and have mold damp inside, but not wet, before using.<span class='pagenum'><a name="Page_85" id="Page_85"></a>[<a href="images/85.png">85</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>DREAM WHIP</b></span> Mrs. W. I. Clock</div> + +<p>One pint whipping cream; one-half pound marshmallows; two +tablespoonfuls sugar; one teaspoonful vanilla; one-fourth pound pecan +nuts (other nuts can be substituted if desired). Cut the marshmallows +up with scissors, add to stiffly beaten cream; also add sugar and +vanilla. Let stand all one day. When ready to serve place a small +amount in glasses, adding the chopped nuts, chocolate sauce or any +fruit desired. This cream and marshmallow combination can be +served as the foundation of any number of desserts.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CHARLOTTE RUSSE</b></span> Katharine Orr</div> + +<p>One-half pint whipping cream; one tablespoonful Keystone white +gelatine; one-fourth cup hot water; one-fourth cup powdered sugar; +whites of two eggs; flavor with vanilla. Add gelatine when cold to +whipped cream and sugar; then flavoring and well beaten whites of +eggs. Pour over lady fingers and decorate top with cookies standing +up.</p> + + +<div class='unindent'><b>DRESDEN CHOCOLATE</b></div> + +<p>One cup stale bread crumbs; one-half grated chocolate; two +tablespoonfuls sugar; one-fourth teaspoonful salt. Put in oven in buttered +tin until chocolate melts. Serve with whipped cream.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CHOCOLATE LADY FINGER DESSERT</b></span> Mrs. S. Friedlander</div> + +<p>Eighteen large lady fingers divided in half and put in a pan flat +side up and pan lined with waxed paper. Melt two cakes Baker's +chocolate (sweet) in double boiler with three tablespoonfuls water +and two tablespoonfuls sugar. Let cool, then add yolks of four eggs, +beating one at a time. Beat four whites stiff and add to above mixture. +Take layers of lady fingers, then one of the chocolate mixture, +another of lady fingers and so on, making three layers of lady fingers +and two of the chocolate mixture. When ready to serve, whip two +bottles of cream and put on top. Candied cherries and chopped nuts +may be added also.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>RIZ AU LAIT</b></span> Mrs. R. Woods</div> + +<p>Boil one-half a cupful of rice in a pint of water until very tender +and creamy. Add one cup of milk, a small piece of lemon rind, a handful +currants and sugar to taste. Let cook slowly for fifteen minutes +and remove from fire. Beat yolk of an egg in a spoonful of milk and +stir in the rice; do not set back on fire. Serve cold.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>PRUNE SOUFFLE</b></span> Mrs. William Molt</div> + +<p>To one cup stewed prunes, seeded, add three tablespoonfuls +sugar; one-half teaspoonful vanilla and beaten whites of three eggs +folded in lightly. Steam for two hours in double boiler. (When +adding water to boiler be sure it is boiling hot.) Serve hot with +whipped cream.<span class='pagenum'><a name="Page_86" id="Page_86"></a>[<a href="images/86.png">86</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>MAPLE CREAM CUSTARD</b></span> Mrs. Jarvis Weed</div> + +<p>Three bottles cream; three eggs beaten very light; one cup pure +maple syrup; put all together in a double boiler and stir constantly +until very smooth. Line a dish with lady fingers and pour the custard +over them; put in ice box and serve when very cold.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>PEACH SURPRISE</b></span> Mrs. W. I. Clock</div> + +<p>Canned peaches; maccaroons; whipping cream. Take the juice +of peaches and add macaroons broken up. Fill the centers of halves +of peaches with this mixture, and serve with whipped cream.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CARAMEL CUSTARD EN SURPRISE</b></span> Mrs. T. D. McMicken</div> + +<p>Caramel custard baked in individual molds. Unmold on rounds +of sponge cake a little larger than the custard molds, cover with +meringue creamed with almond extract. Sprinkle with sugar and +brown. Decorate with blanched almonds on top.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>BLUEBERRY SHORTCAKE</b></span> Mrs. C. A. Jennings</div> + +<p>One-half cup butter; one cup sugar; one-half cup milk; two eggs; +two and one-half cups flour; two heaping teaspoonfuls baking powder; +one pint blueberries. Mix batter and add berries last. Bake in muffin +rings or shallow dripping pan. Serve hot.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>PEACH SHORTCAKE</b></span> Mrs. W. N. Hurlbut</div> + +<p>Two cups flour; four level teaspoonfuls baking powder; half +teaspoonful salt; two teaspoonfuls sugar; one-third cup butter; three-quarters +cup milk. Mix and sift flour, baking powder, salt and sugar, +work in butter with finger tips, and add milk gradually. Toss on +floured board, divide in two parts, bake in hot oven on large cake +tins. Spilt and spread with butter. Sweeten sliced peaches to taste. +Crush slightly, and put between and on top of cakes. Cover with +whipped cream.</p> + + +<div class='unindent'><b>THORN APPLES</b></div> + +<p>Prepare a syrup by boiling eight minutes two cups sugar and +three-fourths cup of water. Wipe, core and pare eight apples +(Greenings). Drop apples into syrup as soon as pared. Cook slowly +until soft but not broken, skim syrup when necessary. Drain from +syrup, fill cavities with quince yelly and stick apples thickly with +blanched, shredded and delicately toasted almonds. Chill and serve +with cream as dessert or use as a garnish with cold meats.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>FOOD FOR THE GODS</b></span> Mrs. J. F. Nichols</div> + +<p>One cup sugar; one teaspoonful baking powder; four tablespoonfuls, +heaping, cracker crumbs; three eggs, beaten separately; one cup +dates; one cup nuts. Bake slowly in oven. Serve with whipped +cream.<span class='pagenum'><a name="Page_87" id="Page_87"></a>[<a href="images/87.png">87</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>STRAWBERRY FOAM</b></span> Mrs. A. J. Langan</div> + +<p>One cup strawberries, mashed; one cup sugar; white of one egg +beaten stiff; whip all together for ten minutes, serve on pieces of +angel food or sunshine cake.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CRUMB TARTAR</b></span> Mrs. Wm. J. Maiden</div> + +<p>One cupful sugar; one cup dates, pitted and chopped; one cupful +nuts, chopped; two eggs; one tablespoonful flour; one teaspoonful +baking powder; pinch of salt. Mix eggs, sugar and salt, then flour +and baking powder, adding the dates and nuts last. Bake in slow +oven and serve with whipped cream.</p> + + +<div class='unindent'><b>FIGS AS A DESSERT</b></div> + +<p>Dried figs make a very agreeable dish, but they must be prepared +the day before and set away on ice. Soak them, simmer slowly until +plump. Drain and pile in a bon-bon dish. Serve with whipped cream +around the dish. Flavor and sweeten with vanilla.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>HOT APPLE DESSERT DISH</b></span> Mrs. Eustace</div> + +<p>Pare, quarter, core and slice five or six large apples. Put these +in a serving dish suitable for the oven, in layers, with seeded raisins +and one cup of sugar. Cover and let bake until apple is tender. Remove +the cover and set marshmallows over the top of the apples, using +as many as desired; return dish to the oven, for a minute only, to heat +the marshmallows, and brown them slightly. Serve with or without +cream.</p> + + + +<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_89" id="Page_89"></a>[<a href="images/89.png">89</a>]</span></p> +<h2>PUDDINGS</h2> + +<div class='poem'> +"<i>The pudding's proof does in the eating lie,</i><br /> +<span style="margin-left: 0.5em;"><i>Success is yours, whichever rule you try.</i>"</span><br /> +</div> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>FIG PUDDING</b></span> Mrs. C. B. Martin</div> + +<p>One cup suet; one cup sugar; one cup milk; one cup of figs, +ground; three cups flour; one-half teaspoonful salt; one teaspoonful +each of cinnamon and baking powder. Steam two hours.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>STEAMED FIG PUDDING</b></span> Mary Roberts</div> + +<p>Three ounces beef suet; one-half ounce figs, chopped fine; two and +one-third cups stale bread crumbs; one-half cup milk; two eggs; one +cup sugar; three-fourths spoonful salt. Chop suet and work with +hands until creamy; then add figs. Soak bread crumbs in milk. Add +eggs, well beaten; then sugar and salt. Combine mixture. Steam +three hours in a buttered mould. Serve with following sauce:</p> + +<p>Sauce: Two eggs; one cup powdered sugar; three tablespoonfuls +wine; beat yolks until thick, add one-half of the sugar. Beat whites +stiff, add remaining sugar. Combine, and add wine.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>FIG PUDDING</b></span> Mrs. W. K. Mitchell</div> + +<p>One cup suet; one cup sugar; one cup milk; three cups flour; one +cup figs, ground; two eggs; one-half teaspoonful salt; one teaspoonful +each of cinnamon and baking powder. Mix all together and steam +about two hours.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CHOCOLATE PUDDING</b></span> Mrs. C. A. Bowman</div> + +<p>One pint of milk; two tablespoonfuls corn starch; one tablespoonful +sugar; pinch of salt. Boil until thick, add one heaping +teaspoonful cocoa dissolved in a little boiling water, and last the stiffly +beaten whites of two eggs. Let all cook one minute and flavor with +vanilla.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CHOCOLATE PUDDING</b></span> Mrs. J. L. Putnam</div> + +<p>One pint of milk; one tablespoonful Baker's cocoa; one tablespoonful +corn starch; one egg; one and one-half cups sugar. Heat +milk in double boiler. Mix dry ingredients and beat in egg. Add to +scalded milk. Boil fifteen minutes. Remove from fire and whip with +egg beater. Add one teaspoonful vanilla. Serve with cream.<span class='pagenum'><a name="Page_90" id="Page_90"></a>[<a href="images/90.png">90</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>STEAMED CHOCOLATE PUDDING</b></span> Mrs. William H. Fahrney</div> + +<p>One and one-half tablespoonfuls butter; two-thirds cup sugar; +one egg; one cup milk; one-half teaspoonful salt; two and one-fourth +cups flour; three teaspoonfuls baking powder; two squares of +chocolate, melted. Steam in a buttered pudding mold, tightly covered, +for two hours.</p> + +<p>Cream Sauce: One-fourth cup butter; one cup powdered sugar; +stir until creamy; then add one cup whipped cream just before serving; +flavor.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>STEAMED CHOCOLATE PUDDING</b></span> Mrs. H. R. Foster</div> + +<p>Three-fourths cup sugar; one tablespoon butter, creamed. Two +eggs; one-half cup milk; one and one-half cups sifted flour; one and +one-half teaspoonfuls baking powder; two squares melted chocolate, +or two tablespoonfuls cocoa; one teaspoonful vanilla. Steam one hour +and serve with hard sauce.</p> + + +<div class='unindent'><b>CHOCOLATE ICE-BOX PUDDING</b></div> + +<p>Two cakes sweet chocolate; two tablespoonfuls boiling water; one-fourth +cup confectioner's sugar; yolks four eggs; whites four eggs; +nut meats; lady fingers. Melt chocolate in top of double boiler; remove +from range, add boiling water and the yolks of eggs beaten +until thick and light. Fold in the stiffly beaten whites of eggs. Line +a small pan (dimensions, 7-1/2 x 4-3/4 x 2-1/2) with wax paper. Put in a layer +of split lady fingers cut to fit and cover bottom; cover these with half +of the chocolate mixture; sprinkle with bits of trimmings of lady +fingers and nut meats. Cover with a layer of lady fingers, pour over +remainder of chocolate mixture, sprinkle with nut meats and chill in +refrigerator twenty-four hours. Serve with whipped cream.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CARAMEL PUDDING</b></span> Mrs. H. R. Foster</div> + +<p>One-half pint brown sugar; one-half pint cold water; one-fourth +box gelatine; four eggs, whites; one-half teaspoonful vanilla. Soak +gelatine in one gill of cold water. Put sugar and other gill of water in +saucepan and boil until it becomes a thick syrup. Add gelatine and +vanilla and again heat to boiling point. Beat whites to stiff froth. +Pour hot syrup on eggs, beating until cold. Turn into mold and +serve on flat dish with custard sauce made from yolks of eggs.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>MOLASSES PUDDING</b></span> Mrs. C. A. Carscadin</div> + +<p>One egg well beaten; two tablespoonfuls sugar, rounded; one +tablespoonful butter, level; one pinch salt; one-half cup molasses; one +and one-half cups flour, well sifted; one teaspoonful baking powder; +one teaspoonful soda, level, dissolved in one-half cup boiling water. +Steam in buttered tins two hours.</p> + +<p>Sauce: Two eggs; one-half cup sugar; pinch salt; half teaspoonful +vanilla; cream together and add one cup of whipped cream.<span class='pagenum'><a name="Page_91" id="Page_91"></a>[<a href="images/91.png">91</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>ICE-BOX PUDDING</b></span> Katherine T. Peck</div> + +<p>Scant one-fourth cup unsalted butter; one cup granulated sugar; +cream together. Add yolks of three eggs, one at a time, rind of one +lemon, half; and juice of one lemon. Beat the whites of the three eggs +and add last. Place mixture alternately with lady fingers, three dozen +lady fingers will serve eight people. Put oil paper in bottom of dish +to lift pudding out easily. Serve with whipped cream. Place in ice-box +until thoroughly chilled. Can be made the night before.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>ICE BOX CAKE</b></span> Mrs. J. F. Nichols</div> + +<p>One dozen lady fingers; one tablespoonful sugar; three eggs, separated; +one cake sweet chocolate. Melt chocolate in double boiler with +tablespoonful warm water. Add mixture of yolks of eggs and sugar, +well beaten, a little vanilla, and lastly well-beaten whites of eggs. +Dip each lady finger in mixture, arrange in form which has been wet +with cold water, and fill in. Place in ice box over night. Serve with +whipped cream.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>ICE BOX CAKE</b></span> Mrs. H. S. Mount</div> + +<p>Three cakes sweet chocolate, three tablespoonfuls powdered +sugar, three tablespoonfuls hot water, two dozen lady fingers. Melt +chocolate, sugar and water in double boiler and add half beaten yolks +of six eggs. Cook until thick. When cold add beaten whites of six +eggs. Line a mold with lady fingers and pour half the mixture on +them, then fill with lady fingers, repeating with the chocolate mixture. +Made twenty-four hours before served. Just before serving, whip +one-half pint cream and put on top of cake. Grate a little chocolate +over all.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SPONGE PUDDING</b></span> Mrs. C. A. Carscadin</div> + +<p>One-fourth cup sugar; one-half cup flour; one pint milk; one-fourth +cup butter; five eggs. Mix sugar and flour, and add milk and +cook until thick and smooth. Let cool, then add butter. Separate +eggs, beat yolks until light and fold into mixture. Add whites beaten +stiff, and pour into buttered dish. Stand dish in pan of water and +bake in moderate oven one-half hour.</p> + +<p>Sauce: One-fourth cup butter; one-half cup powdered sugar; +four tablespoonfuls cream added slowly, one teaspoonful vanilla. Set +mixture over pan of boiling water until creamy.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SUNSHINE PUDDING</b></span> Mrs. Carscadin</div> + +<p>One-half cup flour; one-fourth cup sugar; one-fourth butter; one +pint milk; five eggs. Mix sugar and flour; add milk; and cook until +smooth in double boiler. Take off stove and add butter. Separate +eggs, beat yolks and add. Beat whites until stiff and add. Butter +pan, set in pan of water and bake.</p> + +<p>Sauce: One-fourth cup butter; one-half cup powdered sugar; four +tablespoonfuls cream, added slowly.<span class='pagenum'><a name="Page_92" id="Page_92"></a>[<a href="images/92.png">92</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>DATE PUDDING</b></span> Mrs. W. I. Clock</div> + +<p>One cupful sugar; one cupful chopped nut meats; one cupful +dates; two eggs; one-half cupful milk; one tablespoonful flour and +one teaspoonful baking powder. Bake twenty or thirty minutes in +moderate oven. When baking the pudding raises beautifully, but +when done it falls in the center; this is the correct occurrence.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>PEACH PUDDING</b></span> Mrs. E. Oliver</div> + +<p>Butter pudding dish. Slice six large peaches in it. Batter: +One cup sugar; one egg; one and one-half teaspoonfuls baking powder; +butter size of an egg; three tablespoonfuls of milk; flour enough to +make a soft batter. Pour over peaches and bake twenty minutes. +Serve hot, with cream.</p> + + +<div class='unindent'><b>CREAM PUDDING</b></div> + +<p>One cup nut meats; one cup dates; cut very coarse. One tablespoonful +bread crumbs; one cup sugar; two eggs, beaten separately; +add whites last. Bake twenty minutes in slow oven. Serve cold with +whipped cream.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SOUR CREAM PUDDING</b></span> Mrs. William H. Fahrney</div> + +<p>One cup brown sugar; two eggs; pinch of salt; one cup sour +cream; one teaspoonful soda; two cups flour; three-fourths cup nuts. +Bake.</p> + +<p>Sauce: Cream one cup powdered sugar and one-fourth cup butter; +add one egg; one teaspoonful vanilla or tablespoonful sherry +wine.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>APPLE PUDDING</b></span> Miss Flora Gill</div> + +<p>One cup sugar; one cup flour; two eggs; one-half cup of sweet +milk; fill a three-pint baking dish with sliced apples, two-thirds full. +Add one-half cup of sugar, a little cinnamon, and some water. Bake +until very tender. When still very hot pour over the top a cake batter +made as follows: Beat one cup of sugar with yolks of two eggs; one +tablespoonful soft butter, and milk and flour. Mix two heaping teaspoonfuls +of baking powder with flour before adding to the batter. +Fold in stiffly beaten whites of the eggs and add extract of vanilla. +Bake half an hour in a moderate oven. Serve with prepared sauce.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>LEMON PUDDING</b></span> Mrs. W. I. Clock</div> + +<p>Mix three tablespoonfuls corn starch; three cups boiling water; +two cups sugar; two egg yolks; juice of two lemons, little grated rind +of one. Dissolve three tablespoonfuls of corn starch in a little cold +water, add to the boiling water. Have saucepan in water bath. Add +sugar and lemons, cook for twenty minutes. Remove from fire and +stir in beaten egg yolks; set mixture in oven for two minutes and +serve with cream.<span class='pagenum'><a name="Page_93" id="Page_93"></a>[<a href="images/93.png">93</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SOUR MILK BLUEBERRY PUDDING</b></span> Mrs. C. S. Junge</div> + +<p>One-half cup sugar; one-quarter cup butter; cream these. Two +eggs well beaten; one-half cup sour milk; one-half teaspoonful soda; +one cup flour with one cup blueberries. Bake thirty minutes and serve +with sauce made with one cup of powdered sugar stirred with one +tablespoonful of butter and flavored with vanilla.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CARROT PUDDING</b></span> Mrs. P. D. Swigart</div> + +<p>One and one-half cups flour; one cup sugar; one cup suet; two +cups raisins; one cup grated sweet potatoes; one cup grated carrots; +one teaspoonful each salt and soda. Steam three hours; put three +tablespoonfuls hot water on soda.</p> + +<p>Sauce: Two yolks of eggs; one cup powdered sugar; cream the +above. Last thing, add a cup whipped cream.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CARROT PUDDING</b></span> Mrs. Frederick T. Hoyt</div> + +<p>One cup chopped raw carrots; one cup chopped raw potatoes; +one cup chopped suet; two cups chopped raisins; one cup brown sugar; +one cup flour; one teaspoonful salt, cinnamon and allspice; a little +nutmeg; one teaspoonful soda in about two tablespoonfuls hot water. +Mix well, put in mold, and steam two and one-half hours; serve with +a good pudding sauce.</p> + +<p>Pudding Sauce: One cup sugar; two egg yolks; one cup sherry +wine; beat all until very light, add one pint cream, which has been +whipped very stiff.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>PRUNE PUDDING</b></span> Mrs. Eustace</div> + +<p>Whites of five eggs beaten with one-half teaspoonful of salt; add +one cup of powdered sugar sifted with one even teaspoonful cream +of tartar. Add five large cooked prunes chopped. Bake twenty-two +minutes in ungreased custard cups. Set in pan of hot water. Slow +oven. Serve with whipped cream.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>STEAMED MARMALADE PUDDING</b></span> Mrs. T. D. McMicken</div> + +<p>One cup orange marmalade; one-fourth cup butter; one-third +teaspoonful soda; two cups stale bread crumbs. Dissolve soda in a +little hot water; combine marmalade, one egg, butter, soda, and bread +crumbs. Pack in a mold. Steam one and one-half hours. Serve with +marshmallow cream.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>GRAHAM PUDDING</b></span> Mrs. R. H. Wheeler</div> + +<p>One cup molasses; one cup sweet milk; two and one-half cups +graham flour; one cup Sultana raisins; one saltspoonful salt; two +teaspoonfuls soda dissolved in warm water. Steam in pudding mold +two hours.</p> + +<p>Sauce: One egg thoroughly beaten. Add one cup pulverized +sugar; one cup whipped cream; one-half teaspoonful vanilla.<span class='pagenum'><a name="Page_94" id="Page_94"></a>[<a href="images/94.png">94</a>]</span></p> + + +<div class='unindent'><b>BROWN BETTY</b></div> + +<p>Butter the inside of a baking dish, cover the bottom with a layer +of tart apples, peeled and sliced. Sprinkle this with sugar and cinnamon +or nutmeg and put over it a layer of crumbs, strewing it with +bits of butter. Repeat the layers of apple and crumbs until the dish +is full, making the top crumbs with an extra quantity of butter. +Cover the pudding dish, put it in the oven, and bake slowly for twenty +or thirty minutes; uncover, brown lightly; serve in the dish in which +it was cooked, with either hard or liquid sauce.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SURPRISE PUDDING</b></span> Mrs. C. E. Upham</div> + +<p>Four thin slices bread, buttered and cut in squares; one egg; one-third +cup sugar; four tablespoonfuls molasses; three cups milk; turn +all over bread. Let stand half an hour and mash well together; then +bake one and one-half hours slowly. Be careful it does not turn to +whey. If in a shallow pan, a big hour is long enough. Sauce: Beat +white of one egg, then beat yolk; mix, add one cupful sugar, vanilla, +and beat all together. Beating separately makes it very frothy.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CHERRY PUDDING</b></span> Mrs. P. D. Swigart</div> + +<p>One-half cup sugar; one tablespoonful butter; one egg; one-half +cup milk or water; one and one-half cups flour; one and one-half teaspoonfuls +baking powder. Steam forty minutes, put cherries in cups, +then the batter.</p> + +<p>Sauce: One and one-half cups cherry juice; one tablespoonful +butter; sweeten; thicken with corn starch.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SIMPLE HASTY FRUIT PUDDING</b></span> Mrs. C. S. Junge</div> + +<p>One tablespoonful butter; two tablespoonfuls sugar; three tablespoonfuls +flour; one teaspoonful baking powder; two tablespoonfuls +milk; one egg. Turn this mixture over sliced peaches, bananas, +oranges, blueberries, pineapples or plums and bake twenty minutes in +moderate oven. Serve with cream or with hard sauce made by rubbing +butter and sugar together.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>ECONOMICAL PUDDING</b></span> Mrs. Minnie A. Watkins</div> + +<p>Fill a mold with dry pieces of cake, alternating layers with +bananas that have been scraped and cut lengthwise. Fill up mold with +a boiled custard thickened with yolks of eggs. Put on ice. Serve cold +with whipped cream. Also serve toasted Brazilian nut meats with it.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>PHILADELPHIA RICE PUDDING</b></span> Mrs. B. Z. Bisbee</div> + +<p>Wash well one-fourth cup of rice. Put in a baking dish with one +quart of milk, four tablespoonfuls of sugar, lump of butter size of a +walnut; flavor to taste with nutmeg and cinnamon. Bake in a very +slow oven four hours; when it commences to brown on top stir well. +Serve cold.<span class='pagenum'><a name="Page_95" id="Page_95"></a>[<a href="images/95.png">95</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>NOONDAY DESSERT FOR SCHOOL CHILDREN</b></span> Mrs. Minnie A. Watkins</div> + +<p>Hot steamed rice served with rich canned peaches, and cream, +either plain or whipped. Serve English walnut meats with same.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>MOTHER'S RICE PUDDING</b></span> Mrs. F. E. Lyons</div> + +<p>One quart milk; three tablespoonfuls rice; three tablespoonfuls +sugar; one teaspoonful vanilla. Put in a very slow oven and bake from +two and one-half hours to three hours. (If heated on top of stove +before putting in oven, it will save time baking.)</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>HONEYCOMB PUDDING</b></span> Mrs. C. A. Bowman</div> + +<p>One-half cup brown sugar; one-half cup milk; one cup molasses; +one teaspoonful soda; two eggs; tablespoonful butter; one cup flour. +Bake and serve with whipped cream or hard sauce.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>INDIVIDUAL PUDDINGS</b></span> Miss Nora Edmonds</div> + +<p>One-half cupful flour; one-fourth cupful sugar; one-fourth cupful +butter; one pint of milk and five eggs. Mix flour and sugar, add milk +and cook in double boiler until smooth. Remove from stove and put +in butter. When cold add beaten yolks of eggs and fold in stiffly +beaten whites last. Put in buttered pans and bake in water.</p> + +<p>Sauce: One-fourth cupful butter; one-half cupful powdered +sugar and four tablespoonfuls cream added.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>TAPIOCA CREAM</b></span> Mrs. A. H. Schweizer</div> + +<p>Soak one tablespoonful of pearl tapioca until soft in enough water +to cover it. This will require several hours. Put it into a double +boiler with a cupful of water and cook until the pearls are clear; drain +off the water and stir in half a pint of grape juice heated, one tablespoonful +sugar, and cook ten minutes longer. Serve with cream when +cold.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>ENGLISH PUDDING</b></span> Mrs. William Molt</div> + +<p>One-half pound suet; one quart milk; two eggs; one pound currants; +one pound raisins; one cup nut meats, chopped fine; two teaspoonfuls +baking powder; one teaspoonful salt and flour enough to +make a stiff batter. Steam for four to five hours. Serve with foam +sauce.</p> + +<p>Foam Sauce: White of one egg; enough confectionery sugar to +make stiff and enough hot water to make it smooth.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>ORANGE PUDDING</b></span> Mrs. H. B. Rairden</div> + +<p>In bottom of pudding dish lay slices of cake; cover with slices +of oranges. Make a custard of one small cup sugar; one tablespoonful +corn starch; one pint of milk and a small piece of butter. Pour over +the cake and oranges and bake.<span class='pagenum'><a name="Page_96" id="Page_96"></a>[<a href="images/96.png">96</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>ENGLISH PUDDING</b></span> Miss J. Eliza Ball</div> + +<p>One cup molasses; one-half cup sugar; one-half cup butter; two +eggs; one cup milk. Spice and fruit. Flour enough to make a stiff +batter. Soda and cream of tartar or baking powder as preferred.</p> + +<p>Liquid Pudding Sauce: Beat one egg and one cup of white sugar +to a froth. Make a very thin batter with one pint of water and +butter the size of an egg. Pour butter boiling hot over egg and sugar +just as it goes to the table.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CHRISTMAS PUDDING</b></span> Mrs. Joel H. Norton</div> + +<p>Chop the meats from one pound English walnuts; chop one pound +figs; one pound raisins seeded; one cup suet. Rub the above well in +flour; grate one nutmeg into three cups flour and one teaspoonful salt. +Moisten with one cup milk. Dissolve well one teaspoonful soda in +one cup molasses, and add last with one tablespoonful brandy. Dip +a square of cloth in boiling water; then quickly flour center. Mold in +form of a ball and tie securely with string. Boil three or four hours +in boiling water in very large kettle or boiler. Hang up to dry and +when thoroughly dry place in jar with an apple to keep from molding. +Make a week or two before you wish to use it. Boil it in boiling hot +water for one hour when ready to use. Any sauce will do, but whipped +cream sweetened with maple sugar is delicious. Brandy can be +poured over pudding and set on fire if you wish, if served at table.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>NUT PUDDING</b></span> Mrs. R. E. P. Kline</div> + +<p>Two cups flour; one-half cup sugar; two teaspoonfuls baking +powder; one-half teaspoonful salt; two eggs well beaten; one cup +milk; one and one-half cups English walnuts blanched and broken or +chopped; one-third cup melted butter. Grease mold well and steam +three hours.</p> + +<p>Sauce: One and one-half cups sugar and three-fourths cup water +boiled until it threads. Then pour over the well beaten yolks of three +eggs, stirring all the time. When cool, add flavoring and two cups +whipped cream.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>NUT PUDDING</b></span> Miss Julia Hunt</div> + +<p>Two cups boiling water; one and three-fourths cups brown sugar, +boil ten minutes. Two and one-half tablespoonfuls (heaping) corn +starch mixed well with one-third cup cold water; add to boiling syrup; +boil a few minutes until mixture thickens, then add one-half cup +broken walnut meats and vanilla. Pour into molds and chill. Raisins +and currants may be added if desired. Serve with cream or whipped +cream.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>PUDDING SAUCE</b></span> Mrs. R. F. Morrow</div> + +<p>One cup brown sugar; one-fourth cup butter; yolks of two eggs; +one-half cup cream; cook to a custard. Add beaten whites, and one-fourth +cup brandy.<span class='pagenum'><a name="Page_97" id="Page_97"></a>[<a href="images/97.png">97</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>PUDDING SAUCE</b></span> Mrs. Weatherell</div> + +<p>Blend one tablespoonful butter, one cup sugar and white of one +egg (do not beat egg separately). Dissolve one tablespoonful corn +starch and a little salt and add to one pint of boiling water. Let +cook ten minutes. Then add the butter, egg and sugar, and whip +until foamy. Flavor to taste.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>PUDDING SAUCE</b></span> Mrs. H. D. Sheldon</div> + +<p>Two eggs; one cup powdered sugar; one cup cream; a pinch of +salt. Beat eggs and gradually add sugar until a smooth creamy consistency. +Just before serving add whipped cream.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>FRUIT SAUCE</b></span> Mrs. May F. Kenfield</div> + +<p>For steamed or baked puddings: One-half cup of butter and one +and one-half cups of powdered sugar; cream together and add yolk +of one egg. Then to this add a cupful of crushed strawberries or any +fruit in season.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>HARD SAUCE</b></span> Mrs. W. D. Hurlbut</div> + +<p>Four tablespoonfuls butter; eight of powdered sugar; frothed +white of one egg; half a glass of wine. Cream butter and sugar together; +add wine, then white of the egg. Set in a cool place to harden. +Grate nutmeg over top.</p> + + +<div class='unindent'><b>GRAPE SAUCE</b></div> + +<p>Remove the pulps of the grapes from the skins, boil the pulp until +the seeds can be separated, strain through a collander, add the skins, +and boil five minutes, after which add two-thirds the amount in sugar. +Boil twenty minutes, stirring constantly.</p> + + +<div class='unindent'><b>STRAWBERRY SAUCE</b></div> + +<p>One-half cup butter; one cup sugar; then add one cup crushed +strawberries. This can be made only in strawberry season.</p> + + + +<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_99" id="Page_99"></a>[<a href="images/99.png">99</a>]</span></p> +<h2>FROZEN DISHES</h2> + +<div class='poem'> +"<i>Seek roses in December, ices in June.</i>"<br /> +<div class='sig'> +<span class="smcap">—Byron.</span><br /> +</div></div> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>NESSELRODE PUDDING</b></span> Miss Agnes Seiber</div> + +<p>Three cups milk; one and one-half cups sugar; yolks five eggs; +one-half teaspoonful salt; one pint cream; one-fourth cup pineapple +syrup; one and one-half cup prepared French chestnuts. Make custard +of first four ingredients, strain, cool, add cream, pineapple syrup +and chestnuts; then freeze. To prepare chestnuts, shell, cook in boiling +water until soft, and force through a strainer. Line a two-quart +melon mold with part of the mixture; to remainder add one-half cup +candied fruit cut in small pieces, one-quarter cup Sultana raisins, and +eight chestnuts broken in pieces, first soaked several hours in Maraschino +syrup. Fill mould, cover, pack in salt and ice, and let stand +two hours. Serve with whipped cream, sweetened and flavored with +Maraschino syrup.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>MACAROON ICE CREAM</b></span> Mrs. G. Shelly</div> + +<p>Roll until fine one-half pound dried macaroons; add one-half cup +sherry wine, let stand three hours. Whip one and one-half pints +heavy cream until solid, then fold in macaroons. Cook one cup of +sugar and one-half cup water for two minutes; cool and add to one +quart thin cream, combine mixtures, add three-fourths tablespoonful +each vanilla and almond extracts and a pinch of salt. Freeze, pack +in mold and let stand in ice and salt from two to three hours.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>FROZEN PEACHES</b></span> Miss B. L. Chandler</div> + +<p>One can or twelve large peaches, two coffee cupfuls sugar; one +pint water and the whites of three eggs beaten to a stiff froth; break +the peaches rather fine and stir all the ingredients together; freeze the +whole into form.</p> + + +<div class='unindent'><b>STRAWBERRY ICE CREAM</b></div> + +<p>Three pints thin cream; two boxes berries; two cups sugar; few +grains salt. Wash and hull berries, sprinkle with sugar, cover and +let stand two hours. Mash, and squeeze through cheese-cloth; then +add salt. Freeze cream to consistency of mush, add gradually fruit +juice, and finish freezing.<span class='pagenum'><a name="Page_100" id="Page_100"></a>[<a href="images/100.png">100</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>PEACH ICE CREAM</b></span> Mrs. R. J. Roulston</div> + +<p>One quart peaches, one pint milk, two cups sugar, one pint cream. +Put sugar in peaches and dissolve before sifting. Mix and rub through +a potato ricer after sugar is dissolved. Add milk and cream. Freeze.</p> + + +<div class='unindent'><b>CHOCOLATE ICE CREAM</b></div> + +<p>One quart thin cream; one cup sugar; few grains salt; one and +one-half squares Baker's Chocolate or one-fourth cup prepared cocoa; +one tablespoonful vanilla. Melt chocolate, and dilute with hot water +to pour easily, add to cream; then add sugar, salt and flavoring, and +freeze.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>FIG ICE CREAM</b></span> Mrs. George Lomax</div> + +<p>Three cups milk; one cup sugar; yolks five eggs; one teaspoonful +salt; one pound figs, finely chopped; one and one-half cups heavy +cream; whites five eggs; one tablespoonful vanilla; two tablespoonfuls +brandy. Make custard of yolks of eggs, sugar and milk; strain, add +figs, cool and flavor. Add whites of eggs beaten until stiff and heavy +cream beaten until stiff; freeze and mold.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>ICE CREAM</b></span> Mrs. Everett Maynard</div> + +<p>One quart cream, one pint milk, two eggs, two cups sugar, one-half +cup flour. Sift flour and sugar; beat eggs and milk and cook in +double boiler. Strain, and add vanilla to taste.</p> + + +<div class='unindent'><b>PINEAPPLE CREAM</b></div> + +<p>Two cups water; one cup sugar; one can grated pineapple; two +cups cream; make syrup by boiling sugar and water fifteen minutes; +strain, cool, and add pineapple, and freeze to a mush. Fold in whip +from cream; let stand thirty minutes before serving. Serve in frappe +glasses and garnish with candied pineapple.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>MAPLE PARFAIT</b></span> Mrs. Earl Combs</div> + +<p>One cup of maple syrup: three eggs; a pinch salt; two cups +whipped cream; one teaspoonful lemon juice; beat eggs very light, +bring maple syrup to boiling point: pour it on the eggs, beating while +pouring. Cook all together until thick, then set aside to cool. When +cool, add whipping cream, mix thoroughly, turn into mold, cover +closely and bury in ice and salt for three hours.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>ANGEL PARFAIT</b></span> Mrs. Frank A. Simmons</div> + +<p>Boil together one-half cup sugar and one-half cup water until a +soft ball can be formed. Whip whites of three eggs until foamy but +not stiff; pour syrup in a fine stream over them, beating until cold. +Add one tablespoonful vanilla. Fold in one pint thick cream, beaten +stiff. Turn into a quart mold and pack in salt and ice for four hours. +Serve in high glasses and decorate with candied cherries.<span class='pagenum'><a name="Page_101" id="Page_101"></a>[<a href="images/101.png">101</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CAFE PARFAIT</b></span> L. E. Kennedy</div> + +<p>One pint whipping cream; two tablespoonfuls black coffee; sugar +to taste. Whip until stiff; put into a colander to drain. Pack in ice +for three hours.</p> + + +<div class='unindent'><b>GRAPE PARFAIT</b></div> + +<p>Put one cup of sugar over the fire with half a cup of grape-juice, +bring to a boil and cook until it will spin a thread from the tip of the +spoon. Have ready the yolks of three eggs, beaten well, pour the +grape-juice syrup upon it, and add two cups of whipped cream. Turn +into a mold, pack in ice, salt and leave for three hours.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>FROZEN PUDDING</b></span> Mrs. K. T. Cary</div> + +<p>Two-third quart milk, two tablespoonfuls flour, two tablespoonfuls +gelatine, two eggs, one pint cream, two cups granulated sugar, one-half +pound apricots or cherries, vanilla to taste. Soak gelatine in +warm water two hours. Put milk in double boiler and scald. Stir +eggs, flour and one cup of sugar together and add to milk. Cook +twenty minutes. After it is cold add gelatine, cup of sugar, cream and +vanilla. Freeze.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>BISQUE</b></span> Mrs. Henry Thayer</div> + +<p>One pint of cream whipped; three eggs beaten separately; one and +one-half pints of sugar; one tablespoonful vanilla, stir gently together, +put into ring mold and pack in ice and salt for five or six hours.</p> + + +<div class='unindent'><b>FROZEN FRUIT COCKTAILS</b></div> + +<p>Peel, seed and chop three large oranges; shred or chop one fresh +pineapple or a can of the fruit; peel and mince fine three bananas. +Pour over all one cupful of grapejuice, sweeten the mixture to taste, +and turn into a freezer. The fruit must not be frozen too hard, but it +should be well chilled and partially congealed. Serve in fruit cocktail +glasses, with or without whipped cream on top.</p> + + +<div class='unindent'><b>GRAPE WATER ICE</b></div> + +<p>Boil one quart of water and one pound of granulated sugar for +five minutes without stirring after the boil is reached. Add to this +two cupfuls of grapejuice, the juice of two oranges and of two lemons, +and the grated peel of one of each fruit. Turn into a freezer and +freeze slowly.</p> + + +<div class='unindent'><b>PINEAPPLE SHERBET</b></div> + +<p>Soak a tablespoonful of gelatine into two tablespoonfuls of cold +water and pour over this one pint of boiling water. Set aside until +cold. Add to it one cupful of sugar, one can of chopped or shredded +pineapple, and half a pint of grapejuice. Freeze. Serve in sherbet +glasses.<span class='pagenum'><a name="Page_102" id="Page_102"></a>[<a href="images/102.png">102</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CHOCOLATE SAUCE FOR ICE CREAM</b></span> Mrs. E. Oliver</div> + +<p>Two squares bitter chocolate; one cup hot water; one-half cup +sugar; one teaspoonful vinegar; pinch of salt and flavoring, boil ten +minutes.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>TEA SHERBET</b></span> Mrs. A. H. Wagoner</div> + +<p>Make half a pint of Ceylon tea; after five minutes standing, drain +off the tea and put it aside until cold. Add one pint of grapejuice, +half a cupful of white sugar, and turn it into a freezer. When half +frozen, put in a dozen quartered Maraschino cherries, and continue to +freeze until the mixture is so stiff that the dasher will not turn. Pack +for an hour before using.</p> + + +<div class='unindent'><b>FRUIT SHERBET</b></div> + +<p>One-half envelope Knox sparkling gelatine; one orange; one and +one-half cups sugar; one lemon; three cups rich milk. Grate the outside +of both orange and lemon. Squeeze out all the juice, add to this +the sugar. When ready to freeze, stir in the milk slowly to prevent +curdling. Take part of a cup of milk, add the gelatine. After standing +five minutes, place in a pan of water (hot) until dissolved, then +stir into the rest of the milk and fruit juice. Freeze. This makes a +large allowance for five persons.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>APRICOT SHERBET</b></span> Miss Maude Higgins</div> + +<p>One quart apricots; one quart milk; one pound sugar. Put fruit +through soup sieve. Then mix all together and freeze in ice cream +freezer.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>MILK SHERBET</b></span> Mrs. Harry Hankins</div> + +<p>One and one-half quarts milk, one cup cream, one pint sugar. +Partly freeze. Add juice of three lemons and two oranges, whites of +two eggs, beaten stiff. Turn freezer slowly until frozen.</p> + + +<div class='unindent'><b>A DELICIOUS SHERBET</b></div> + +<p>Whip one-half pint cream very stiff, sweeten with confectionery +sugar; set away to chill. Chop fine one large banana, one orange, one-half +cup English walnuts, one-half cup preserved pineapple, one-half +large marshmallow. Just before serving beat the fruit and nut mixture +through the cream and serve at once in sherbet cups with a cherry +on top. Enough for six persons.</p> + + +<div class='unindent'><b>MAPLE MOUSSE</b></div> + +<p>Yolks four eggs beaten very light; heat one cup of maple syrup +in double boiler, when hot stir into the beaten yolks, and put back into +double boiler and cook until thick. When cold mix lightly with one +pint of cream whipped. Turn into mold and pack in ice and salt for +four hours.<span class='pagenum'><a name="Page_103" id="Page_103"></a>[<a href="images/103.png">103</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>PEACH MOUSSE</b></span> Mrs. J. H. Shanley</div> + +<p>Whip one pint of thick cream until it is fluffy; add one cupful +of sugar and one teaspoonful vanilla. Mash up a pint can of peaches +and mix them in with the cream. Pour this mixture into a mold that +has been wet with cold water. Pack the mold in equal parts of +chopped ice and coarse salt and let it stand for four hours, when it +will be ready to use.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>MAPLE MOUSSE</b></span> Mrs. T. D. McMicken</div> + +<p>Two-thirds cup maple syrup; two eggs; one-third quart cream; +beat yolks ten minutes, add syrup gradually and put in double boiler +and cook twenty minutes. Beat whites till dry, pour cooked yolks and +syrup over while hot, and set to cool. Whip cream and pour cold +cooked syrup over, being careful to only fold in. Put in mold and +pack in ice and salt, half and half, two or three hours.</p> + + +<div class='unindent'><b>GRAPE MOUSSE</b></div> + +<p>Whip stiff one pint of cream, sweetening it as you whip it with +three-quarters of a cup of powdered sugar. When the cream is stiff +and firm, fold in half a cupful of grapejuice, pack the mixture in a +mold in ice and salt, cover this closely, and let it stand for three or +four hours.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CAFE MOUSSE</b></span> L. E. Kennedy</div> + +<p>Yolks of five eggs; one-half cupful coffee; one cupful sugar; one +pint whipped cream. Pack in freezer and let stand four or five hours.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CAFE MOUSSE</b></span> Genevieve Macklem</div> + +<p>One pint of whipped cream, very stiff, one-half cup hot coffee, +very strong; one-half cup sugar; two eggs, yolks beaten with sugar; +pour coffee on yolks and stir until cool or beat. Pour this on whipped +cream and add whites of two eggs well beaten. Pour into mold, cover +tight, and pack in salt and ice for five or six hours.</p> + + +<div class='unindent'><b>ORANGE PUNCH</b></div> + +<p>Juice of six oranges and grated rind of one. Mix with one pint +water, one cup sugar and one cup cherries, bananas and chopped nuts. +After this is well frozen, take out dasher and beat in one-half pint of +whipped cream. Repack and let stand for three or four hours.</p> + + +<div class='unindent'><b>COCOA FRAPPE</b></div> + +<p>Mix half a pound of cocoa and three cupfuls of sugar; cook with +two cupfuls of boiling water until smooth; add to three and a half +quarts of scalding milk (scalded with cinnamon bark); cook for ten +minutes. Beat in the beaten whites of two eggs mixed with a cupful +of sugar and a pint of whipped cream. Cool, flavor with vanilla extract, +and freeze. Serve in cups. Garnish with whipped cream.<span class='pagenum'><a name="Page_104" id="Page_104"></a>[<a href="images/104.png">104</a>]</span></p> + + +<div class='unindent'><b>PINEAPPLE FRAPPE</b></div> + +<p>Two cups water; one cup sugar; juice three lemons; two cups ice-water; +one can shredded pineapple or one pineapple, shredded. Make +syrup by boiling water and sugar fifteen minutes; add pineapple and +lemon juice; cool, strain, add ice-water, and freeze to a mush, using +equal parts ice and salt. If fresh fruit is used, more sugar will be +required.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>FROZEN EGG-NOG</b></span> Mrs. Will J. Davis</div> + +<p>Put one quart of milk, a good sized stick of cinnamon; six cloves +and six whole allspice in a double boiler and scald. Beat the yolks +of a dozen eggs until thick and light, gradually adding two cups of +sugar, beating constantly. Add one-half teaspoonful each of salt and +nutmeg. Strain spices from milk and pour milk slowly into the egg +mixture, continue beating. Cook over hot water, stirring constantly, +until thick enough. Remove from stove, cool, then add three pints +thick cream and freeze slightly. When about to serve add one-fourth +cup each of Jamaica rum and cognac.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>FRUIT PUNCH</b></span> Mamie Johnson</div> + +<p>Two cups sugar; one-half cup orange juice; one cup water; one-half +cup lemon juice; one cup strawberry juice; one cup pineapple +juice and one-half cup maraschino cherries. Boil sugar and water to +a syrup and add the fruit juices. Let stand twenty minutes and strain +and chill. Add whole cherries. Sweeten to taste or weaken if necessary. +Serve ice cold.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CRANBERRY PUNCH</b></span> Mrs. Frank Germaine</div> + +<p>Stew one quart of berries until soft. Pass through a sieve; add +to pulp juice of three oranges, one tablespoonful liquid from maraschino +cherries and sugar to sweeten. Cook twenty minutes, cool and +freeze. Garnish each cup with a teaspoon of whipped cream, candied +cherries and a mint leaf. Set sherbet cups on plates and serve with +lady fingers.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>WATERMELON ICE</b></span> Mrs. Charles S. Clark</div> + +<p>Put watermelon pulp in potato ricer and squeeze juice out of it. +For one quart of liquid add juice of two lemons and sugar to taste. +Freeze.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>LEMON ICE</b></span> Sue C. Woodman</div> + +<p>Juice four lemons; two cups sugar; strain juice into sugar; let +stand two hours on ice; one pint milk or cream. Freeze.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>LEMON ICE</b></span> Mrs. Alice Snively</div> + +<p>Four cups water, two cups sugar, three-fourths cup lemon juice. +Make a syrup of the sugar and water. Add lemon juice. Freeze.<span class='pagenum'><a name="Page_105" id="Page_105"></a>[<a href="images/105.png">105</a>]</span></p> + + +<div class='unindent'><b>ORANGE ICE</b></div> + +<p>Four cups water; two cups sugar; two cups orange juice; one-fourth +cup lemon juice; grated rind of two oranges. Make syrup by +boiling water and sugar for twenty minutes; add fruit juice and +grated rind; cool, strain and freeze.</p> + + +<div class='unindent'><b>ALMOND ICE</b></div> + +<p>Two pints milk; eight ounces cream, two ounces orange-flower +water; eight ounces sweet almonds; four ounces bitter almonds. +Pound all in marble mortar, pouring in from time to time a few drops +of water; when thoroughly pounded add the orange-flower water and +half of the milk; pass this, tightly squeezed, through a cloth; boil the +rest of the milk with the cream and keep stirring it with a wooden +spoon; as soon as it is thick enough, pour in the almond milk; give it +one boiling, take it off and let cool in a bowl or pitcher before pouring +it into the mold for freezing.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>FROZEN LEMONADE</b></span> Mrs. Frederick T. Hoyt</div> + +<p>Boil one pound of sugar in one pint water for five minutes, add +one pint of cold water, the grated rind of one lemon, and the strained +juice of four. Turn into a freezer, and turn until frozen like snow, +serve in lemonade glasses, and topped with a piece of candied or fresh +lemon.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>LEMON ICE</b></span> Belle Shaw</div> + +<p>Juice of four lemons; whites four eggs; two cups sugar; two cups +water; one tablespoonful gelatine. Add gelatine to whites of eggs; +mix sugar, water and lemon juice together, then add to beaten whites +of eggs, and freeze.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>THREE-OF-A-KIND ICE</b></span> L. E. Kennedy</div> + +<p>Three oranges; three lemons; three cupfuls sugar; the whites of +three eggs and three cupfuls water. Freeze. This will serve twenty.</p> + + + +<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_107" id="Page_107"></a>[<a href="images/107.png">107</a>]</span></p> +<h2>BREAD</h2> + +<div class='poem'> +"<i>Here is bread which strengthens men's hearts,</i><br /> +<span style="margin-left: 0.5em;"><i>And, therefore, is called 'The Staff of Life.'</i>"</span><br /> +</div> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SPOON BREAD</b></span> Mary S. Vanzwoll</div> + +<p>One cup buttermilk; one cup boiled rice; one-half cup corn meal; +one egg; one tablespoonful melted lard or butter; one-half teaspoonful +soda in water; salt. Bake in medium oven thirty minutes.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>OATMEAL BREAD</b></span> Mrs. F. W. Bentley</div> + +<p>One cake compressed yeast; one quart flour, half white and half +oatmeal flour; one tablespoonful brown sugar; one teaspoonful salt; +one tablespoonful drippings of bacon, melted (hot); one-half cup +molasses; put in half water and half milk enough to make a stiff +batter. Let it rise and mold into two loaves. Let rise to half its size, +and bake in moderate oven thirty-five minutes.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>NUT BREAD</b></span> Mrs. Stevens</div> + +<p>Four cups flour; one cup sugar; two cups nuts; two and one-half +cups milk; one egg; four teaspoonfuls baking powder; one teaspoonful +salt. Mix dry ingredients together. Beat egg, add milk to egg +and pour in the flour, stirring as little as possible. Make in two loaves +and let stand covered twenty minutes. Then bake in moderate oven +forty minutes.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>NUT BREAD</b></span> Mrs. T. M. Butler</div> + +<p>Sift four cups of flour, one cup of light brown sugar sifted three +times, one cup of pecans chopped, four teaspoonfuls of baking powder; +one teaspoonful salt. All dry mixture work with hands, add one +and one-half cups of sweet milk, one egg beaten light, place in pans, +let stand twenty minutes. Then bake forty-five minutes.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>NUT BREAD</b></span> Mrs. H. D. Sheldon</div> + +<p>Two cups of graham flour; one cup of white flour; three teaspoonfuls +of baking powder; one teaspoonful salt; one-third cup sugar, +sifted together. One tablespoonful melted butter; one and three-fourths +cup of milk; one cup of English walnuts. Mix in order given. +Bake in bread tin about an hour.<span class='pagenum'><a name="Page_108" id="Page_108"></a>[<a href="images/108.png">108</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>NUT BREAD</b></span> Mrs. W. F. Barnard</div> + +<p>Three cups flour; four even teaspoonfuls baking powder; one cup +sugar; one teaspoonful salt; one egg; one and one-half cups sweet milk; +one cup nut meats. Bake slowly one hour.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>NUT LOAF</b></span> Mrs. R. McNeil</div> + +<p>Two cups of flour; three-fourths cup of sugar; one-half teaspoonful +salt; three-fourths cup walnuts crushed; three teaspoonfuls +baking powder; one egg. Beat egg with milk; add to the mixed and +sifted dry ingredients, let rise half an hour, and bake.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>GRAHAM BREAD</b></span> Mrs. John T. Gilchrist</div> + +<p>One cup white flour; two cups graham flour; one teaspoonful +salt; one teaspoonful soda; one-half cup dark molasses; one and one-half +cups sweet milk; one cup seeded raisins. Bake in a slow oven +for forty-five minutes.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>RAISIN GRAHAM BREAD</b></span> Mrs. Clara A. Baldwin</div> + +<p>One-half cup to one cup seeded raisins; one egg; two-thirds cup +molasses; one rounding teaspoonful soda dissolved in a little hot water; +two cups milk; four cups graham flour. Mix and bake one and one-half +hours in slow oven.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>RAISIN BREAD</b></span> Mrs. T. D. McMicken</div> + +<p>One and one-half cups sour milk; one and one-half teaspoonfuls +soda; one-fourth cup molasses; one-half teaspoonful salt; graham +flour till stiff enough to drop from spoon. One-half cup raisins.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SOUTHERN BROWN BREAD</b></span> Sue C. Woodman</div> + +<p>One and one-half cups sour milk; one level teaspoonful soda; scant +cup brown sugar; two cups graham flour; one cup raisins; one teaspoonful +salt; bake one hour.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>BOSTON BROWN BREAD</b></span> Mrs. Emma C. Portman</div> + +<p>Two cups milk, sour; two cups graham flour; one cup wheat flour; +three tablespoonfuls molasses or sugar; one teaspoonful soda. Take +pound baking powder cans, lard them well and fill two-thirds full; put +on lids and set in a kettle which is half full of boiling water; put on +the kettle lid and keep boiling three hours; replenishing often with +boiling water.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>BOSTON BROWN BREAD NO. 2</b></span> Mrs. M. A. Stewart</div> + +<p>One cup sweet milk; one cup sour milk; one cup New Orleans +molasses; one-half teaspoonful salt; one teaspoonful soda; one cup corn +meal; two cups graham flour. Add a few raisins which greatly improve +the flavor. Put in a five-pound pail, set in cold water (one +quart). From time it commences to boil let cook for three hours.<span class='pagenum'><a name="Page_109" id="Page_109"></a>[<a href="images/109.png">109</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>MY MOTHER'S BROWN BREAD</b></span> Mrs. Grant Beebe</div> + +<p>One cup molasses; one cup milk (sweet or sour); one cup of graham +flour and one cup corn meal, stiff; two cups raisins, two eggs; two +even teaspoonfuls soda; one tablespoonful brown sugar; one teaspoonful +salt. Bake one hour in moderate oven.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>JOHNNY CAKE</b></span> Mary S. Vanzoll</div> + +<p>One cup sweet milk; two eggs; one dessert spoonful of sugar; +one-half cup yellow corn meal; one-half cup flour to make like cake +batter; one-fourth cup melted butter; salt; heaping teaspoonful baking +powder.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CORN CAKE</b></span> Mrs. J. L. Putnam</div> + +<p>Scald one cup white corn meal with one pint of milk; while hot +add one tablespoonful of buttered bread crumbs, one of sugar and a +little salt. The yolks and whites of three eggs beaten separately. Pour +into a well buttered frying pan and bake twenty minutes in a hot +oven.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CORN MEAL GEMS</b></span> Mrs. K. Larson</div> + +<p>One-half cup corn meal; one cup flour; three teaspoonfuls baking +powder; one tablespoonful sugar; one tablespoonful melted butter; +one-half teaspoonful salt; three-fourths cup milk; one egg. Mix and +sift dry ingredients; add milk gradually and egg well beaten and +melted butter. Bake in hot oven in buttered gem pans for twenty-five +minutes.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CORN GEMS</b></span> Josephine Hurlbut</div> + +<p>Put two cups of corn meal into a bowl; pour over one cup of boiling +milk; add a tablespoonful butter; cover the bowl, allow the mixture +to stand until cool; add another cup of cold milk; the yolks of two +eggs, well beaten; one-half teaspoonful salt; half cupful flour, and +two teaspoonfuls baking powder. Beat thoroughly, then fold in the +well beaten whites of two eggs. Bake in gem pans in a moderately +quick oven thirty minutes.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>BAKING POWDER BISCUITS</b></span> Mrs. H. B. Rairden</div> + +<p>Thirteen tablespoonfuls flour; one teaspoonful salt; four level +teaspoonfuls baking powder; one tablespoonful lard; mix together +with milk enough to make dough.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>PARKER HOUSE ROLLS</b></span> Mrs. H. R. Foster</div> + +<p>Scald one pint of milk; one yeast cake put in warm water; two +tablespoonfuls sugar; two tablespoonfuls butter; one teaspoonful salt; +three cups flour; mix. Raise until double; then add flour to make +soft dough. Raise again, and make in roll pans and raise again. +Bake in hot oven.<span class='pagenum'><a name="Page_110" id="Page_110"></a>[<a href="images/110.png">110</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>OATMEAL GEMS</b></span> Mrs. Henry Crossman</div> + +<p>Two tablespoonfuls left-over cooked oatmeal, beat in one egg, +one-half cup sweet milk, one teaspoonful baking powder, one scant +cup flour, pinch salt. Bake in hot oven in iron gem pans fifteen +minutes.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>LIGHT BISCUIT</b></span> Mrs. A. J. Atwater</div> + +<p>Take a piece of bread dough that will make as many biscuit as +you wish; lay it out rather flat in a bowl; break into it two eggs, +one-half cup sugar; one-half cup butter. Mix this thoroughly with +enough flour to keep it from sticking to hands and board. Knead +well for fifteen to twenty minutes; make it into small biscuits; place +in greased pan and let rise until they are even with top of pan. Bake +in quick oven for half an hour.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>POTATO BISCUIT</b></span> Mrs. H. S. Mount</div> + +<p>One cup of milk; three potatoes (cooked and riced); one tablespoonful +lard; one teaspoonful butter; one and one-half teaspoonful +salt; two teaspoonfuls sugar. Let cool and add one cake yeast dissolved +in lukewarm water. Two eggs well beaten; four cups flour; +let raise three hours. Then roll out about one-half inch thickness. +Butter, cut, turn over with silver knife and shape like parker house +rolls. Raise two hours more and bake about ten minutes. Will make +about fifty rolls.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SOUTHERN POTATO BISCUITS</b></span> Mrs. Granville Richardson</div> + +<p>Three cups flour; three teaspoonfuls baking powder; one teaspoonful +salt; one cup hot mashed potatoes; three tablespoonfuls butter or +other shortening; one-half cup milk; one egg. Mash the potatoes +through a strainer, add salt, milk, butter or shortening and then the +egg well beaten. Beat until smooth, then sift in the flour and baking +powder. Turn on a floured board, cut with small biscuit cutter, put +into hot oven and bake twenty minutes.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>"ABBIE'S" CORN BREAD</b></span> Mrs. Edward E. Swadener</div> + +<p>One cupful corn meal; one cupful flour; one-third cupful sugar; +one teaspoonful baking powder; salt. Put these through flour sieve, +add one tablespoonful melted butter. Beat one egg very light in a +cup, add enough milk to fill the cup, stir this in the flour; then add +one-half cup more of milk. Use your judgment about quantity of +milk. Bake either in one pan or in muffin pan.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>MUFFINS</b></span> Mrs. John M. Stahl</div> + +<p>Beat three eggs and add two cupfuls milk; one quart of flour; +two heaping teaspoonfuls baking powder; one tablespoonful sugar; +one teaspoonful salt; one tablespoonful melted lard put in the last +thing. Bake twenty minutes in a hot oven. This makes eighteen +muffins.<span class='pagenum'><a name="Page_111" id="Page_111"></a>[<a href="images/111.png">111</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>AFTERNOON TEA ROLLS</b></span> Mrs. C. N. Eastman</div> + +<p>One cup hot mashed potatoes; one cup sugar; one cup melted +butter; one cake compressed yeast; four eggs; one cup lukewarm +water; flour enough to knead. Soak the cake of yeast in lukewarm +water at noontime. Put sugar in bowl with mashed potatoes at +same time. Then at night put these together. In the morning, add +melted butter and eggs well beaten. Stir in enough flour to knead +and let rise until light. Make into small tea rolls and let rise +until very, very light. Bake twenty-five minutes in moderate oven. +Cream powdered sugar and butter to a paste and spread on top of +rolls just before serving.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>OATMEAL MUFFINS</b></span> Dr. V. Racine</div> + +<p>One and one-fourth cups cooked oatmeal; one and one-fourth +cup bran flour; two heaping tablespoonfuls white flour; one heaping +teaspoonful baking powder; one saltspoon salt; two heaping +tablespoonfuls cocoanut; one-half cupful raisins (seeded); two eggs +beaten light. Mix the eggs and cooked oatmeal; add the dry ingredients. +The dough should be very stiff. If too moist, use more +bran. Bake in your gem pans or muffin rings in a moderate oven.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>BRAN MUFFINS</b></span> Josephine Hurlbut</div> + +<p>Two cups bran; two cupfuls flour; two teaspoonfuls salt; two +cupfuls sour milk or buttermilk; one-half cup sugar; one tablespoonful +shortening; one egg; one and one-half teaspoonfuls baking soda; +one teaspoonful baking powder; one-half cup water. Beat shortening, +egg and sugar together until creamy; to the sour milk add the +soda dissolved in boiling water; then the bran, flour, salt, baking +powder and the egg and sugar mixture. Mix thoroughly and divide +into buttered gem pans and bake in a hot oven for twenty minutes. +Sweet milk may be used by substituting three teaspoonfuls of baking +powder for the soda and baking powder specified above.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>MUFFINS</b></span> Mrs. Harry M. Boon</div> + +<p>One and three-fourths cups flour; one-half cup sugar; one egg; +two teaspoonfuls baking powder and three-fourths cup milk. Stir all +together and bake in muffin tins in hot oven.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>MUFFINS</b></span> Mrs. Thomas H. Iglehart</div> + +<p>Two cups milk; two eggs; three cups flour; three spoons baking +powder; pinch salt. Beat eggs, add milk; then flour, into which baking +powder has been put. Bake in hot oven.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>BLUEBERRY MUFFINS</b></span> Esther Blade</div> + +<p>Beat one egg; add one cup sweet milk; two tablespoonfuls sugar; +one pinch of salt; one and one-half cups of flour with two teaspoonfuls +baking powder; one cup blueberries floured. Grease tins. Bake in hot +oven about twenty minutes.<span class='pagenum'><a name="Page_112" id="Page_112"></a>[<a href="images/112.png">112</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>MUFFINS</b></span> Mrs. George D. Milligan</div> + +<p>Big spoonful of shortening (butter or substitute); one egg; three +tablespoonfuls sugar; one cup milk; two cups flour; three teaspoonfuls +baking powder. Bake twenty or twenty-five minutes.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>COLD WATER MUFFINS</b></span> Mrs. Edward E. Swadener</div> + +<p>One-half pint of cold water put in a bowl and break two eggs in +it, beat it until it froths; then add one cupful flour, one scant teaspoonful +salt. Bake in a moderate oven forty-five minutes.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SALLY LUNN</b></span> Mrs. J. P. Cobb</div> + +<p>One cup milk. Quarter cup butter; one-half cup sugar; two eggs +beaten separately; teaspoonful baking powder (sifted in the flour); +enough flour to make the batter. Bake in quick oven.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>FRENCH COFFEE CAKE</b></span> Mrs. H. P. Sieh</div> + +<p>One cup butter and lard mixed; one cup granulated sugar; two +eggs; one cup milk; two cups flour (sifted); two teaspoonfuls baking +powder; one teaspoonful vanilla; or one-half teaspoonful nutmeg to +suit taste. Bake fifteen to twenty minutes.</p> + +<p>Frosting: One-half cup granulated sugar; one tablespoonful +flour; one tablespoonful butter; one tablespoonful cinnamon; mix all +together and spread over top of cake before baking.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>COFFEE CAKE</b></span> Mrs. Crouch</div> + +<p>One egg; two tablespoonfuls each of butter and sugar; one cup +milk; two cups flour; two teaspoonfuls baking powder. Put in pan, +melt two tablespoonfuls butter and pour over the top, then sprinkle +thickly with granulated sugar and cinnamon.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CINNAMON CAKE</b></span> Mrs. C. E. Upham</div> + +<p>One scant cup sugar; two eggs; one teaspoonful salt; one tablespoonful +fat or substitute; one cup milk; two cups flour; two teaspoonfuls +baking powder. Bake twenty minutes; take out and spread +butter on top; also cinnamon and sugar, mixed. Put back in oven one +minute.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CINNAMON ROLLS</b></span> Mrs. A. J. Atwater</div> + +<p>One quart bran; one pint graham flour; one teaspoonful salt; two +teaspoonfuls baking powder; one-half teaspoonful soda; one pint sour +milk; scant half pint molasses; one tablespoonful melted butter; one +cup nut meats. Bake one hour.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>BREAKFAST PUFFS</b></span> Mrs. E. N. Wilder</div> + +<p>One pint sour milk; one teaspoonful soda; flour enough to make +stiff enough to roll. Fry like doughnuts. Eat with syrup.<span class='pagenum'><a name="Page_113" id="Page_113"></a>[<a href="images/113.png">113</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>TOAST PATTY CASES</b></span> Mrs. A. J. Atwater</div> + +<p>Cut the crust from a small loaf of baker's bread; divide into two +or two and one-half inch slices; toast on all six sides. With a sharp +knife cut around the inside edge of one side and carefully scoop out +the bread, leaving a bottom and four toast sides. You can brush the +inside with melted butter and brown if you wish or use as it is. Use +as patty shells.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>YORKSHIRE PUDDING</b></span> Mrs. J. L. Putnam</div> + +<p>Sift one even teaspoonful of salt and one of baking powder twice +with a pint of flour. Beat two eggs light and add to two cups of +milk; turn in the sifted flour and mix quickly. Have ready in a +roasting pan six tablespoonfuls of fat reserved from the drippings +from the roast of beef. Set it upon the upper grating of the oven. +When it begins to bubble hard, pour the batter into it and cook +quickly. Cut into squares and serve with the roast.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>YORKSHIRE PUDDING TO SERVE WITH ROAST BEEF</b></span> Mrs. C. A. Carscadin</div> + +<p>Two cups of flour in a bowl with half a teaspoonful salt; beat +three eggs and stir into the flour; add two cups milk; stir until +smooth; turn into a pan with some beef drippings and bake thirty to +forty minutes. If beef is placed on a rack put the pudding under +the roast. Cut in squares and serve with the roast.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>POPOVERS</b></span> Mrs. W. I. Clock</div> + +<p>One cup of flour; one-fourth teaspoonful salt; seven-eighths cup +of milk; two eggs; one-half teaspoonful of melted butter. Put all +into a bowl together and beat for five minutes with egg beater. Grease +muffin pan well, bake in hot oven for thirty minutes. Oven must not +be hot before putting popovers in.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>POPOVERS</b></span> Mrs. R. F. Morrow</div> + +<p>Three eggs; one-half teaspoonful salt—beat light; one cup flour; +one cup milk. Bake one-half hour in hot buttered tins. Makes eight +popovers.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>FRENCH PANCAKES</b></span> Mrs. Charles T. Daily</div> + +<p>One cup flour; three eggs, very well beaten separately; a pinch of +salt; milk enough to make a real thin batter. Have skillet very hot +and greased and spread batter thin.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>BANANA PANCAKES</b></span> Mrs. C. S. Junge</div> + +<p>Mash three bananas to a pulp. Beat two eggs well. Add two +teaspoonfuls of sugar and pinch of salt. In two cups of sour milk +put small teaspoonful of soda. Mix all together and stir in enough +flour to make a thin batter and bake on a griddle.<span class='pagenum'><a name="Page_114" id="Page_114"></a>[<a href="images/114.png">114</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>RAW POTATO PANCAKES</b></span> Mrs. E. R. Hornig</div> + +<p>Peel and grate about eight medium sized raw potatoes, add one +scant teaspoonful salt, two well beaten eggs. Mix thoroughly. Fry +in lard on hot griddle to a rich brown color on both sides.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>POTATO PANCAKES</b></span> Mrs. F. B. Woodland</div> + +<p>Boil three medium sized potatoes. Dry and mash. Add two eggs, +beaten; one cup flour; one cup milk; one-half teaspoonful salt; dash +pepper; two teaspoonfuls baking powder. Fry in buttered pan.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>BREAD PANCAKES</b></span> Mrs. E. R. Hornig</div> + +<p>Cover half a small loaf of stale bread with sour milk, let stand +over night. Add one tablespoonful salt, two teaspoonfuls soda, two +eggs, and enough flour to make proper consistency. Fry on hot griddle.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SOFT WAFFLES</b></span> Mrs. Thomas Meeks Butler</div> + +<p>Sift together one quart of flour, two teaspoonfuls of baking powder; +one teaspoonful of sugar; one-half teaspoonful salt; mix in one +tablespoonful of butter, add two well beaten eggs. Beating the yolks +together, then the whites of the eggs to a stiff froth. Add the yolks +and one and one-half pints of milk. Add the whites of the eggs after +mixing the whole into a smooth batter not too thin and pour into +well greased irons.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>WAFFLES</b></span> V. F. Hollenberger</div> + +<p>Mix one pint flour: one pint milk to a smooth paste. Add small +cup butter, barely melted. Add to this the well beaten yolks of three +eggs, then the beaten whites. Just before baking, add one teaspoonful +baking powder, beat well for two minutes, and bake on very hot +iron.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>WAFFLES</b></span> Mrs. J. F. Nicols</div> + +<p>One pint of milk; one-half cup butter; three eggs; flour enough +to make batter; salt; two heaping teaspoonfuls baking powder. Mix +milk, butter, yolks of eggs—stir, then add flour and salt. Stir in +beaten whites of eggs. Just before cooking add baking powder. Beat +briskly.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>WAFFLES</b></span> Mrs. Charles T. Daily</div> + +<p>Two cups flour; two teaspoonfuls baking powder; one teaspoonful +salt; three tablespoonfuls melted butter; one and one-half cups +milk; three eggs. Sift dry ingredients, add yolks, well beaten, milk, +butter and stiffly beaten whites. Beat well and cook on a hot waffle +iron, well greased.<span class='pagenum'><a name="Page_115" id="Page_115"></a>[<a href="images/115.png">115</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CARRIE WATKINS' WAFFLES</b></span> Bertha Z. Bisbee</div> + +<p>Three eggs; two cups milk; three tablespoonfuls melted butter; +three cups flour; one teaspoonful sugar; two teaspoonfuls baking +powder; pinch of salt. Beat whites and yolks separately; add milk to +yolks, then salt, sugar and butter, then flour and baking powder. +When the iron is hot, fold in the well beaten whites of eggs and bake +immediately.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>GLORIFIED HOE CAKES</b></span> Mrs. Archy S. Corken</div> + +<p>(This recipe won a $10.00 Tribune prize for wartime conservation +recipes.)</p> + +<p>Two cups yellow cornmeal; one teaspoonful salt; three and one-half +cups buttermilk; cottage cheese; one cup flour; one tablespoonful +sugar; one teaspoonful soda; green pepper. Sift together cornmeal, +flour, salt and sugar into a bowl. Pour three cups buttermilk (or sour +milk) over the sifted ingredients, and beat well. Dissolve one teaspoonful +soda in one cup of sour milk and beat thoroughly into the +butter. Spread on well greased hot griddle and fry until little bubbles +cover the surface. Turn quickly. Have ready some cottage cheese +seasoned with salt and pepper in which has been mixed chopped green +pepper or pimento. Spread one-half inch thick on top of hoe cake. Cut +cake into quarters and serve on hot plate. This recipe makes four +griddle size cakes.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>AMBER SYRUP</b></span> Mrs. Harry M. Boon</div> + +<p>One cup brown sugar; two cups granulated sugar; two cups boiling +water. Boil five minutes and when cool add ten drops vanilla. It +is hard to distinguish this from maple syrup.</p> + + + +<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_117" id="Page_117"></a>[<a href="images/117.png">117</a>]</span></p> +<h2>CAKES</h2> + +<div class='poem'> +"<i>Now, now the mirth comes</i><br /> +<span style="margin-left: 0.5em;"><i>With the cake full of plums.</i>"</span><br /> +<div class='sig'>—<span class="smcap">Herrick.</span><br /></div> +</div> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>MARSHMALLOW CAKE</b></span> Mrs. J. H. Shanley</div> + +<p>One-half cup butter; one and one-half cups sugar; two and one-half +cups flour; one-half cup milk; two level teaspoonfuls baking +powder; five eggs; one teaspoonful vanilla. Bake in layers and spread +with the marshmallow paste between layers and on top; also marshmallows +cut in half.</p> + +<p>Marshmallow Paste: Three-fourths cup sugar; one-fourth cup +milk, boiled together six minutes. Melt one-fourth pound marshmallows, +add two tablespoonfuls water; combine with the boiled sugar +and milk, add vanilla and beat until stiff enough to spread.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>GOLD CAKE</b></span> Mrs. Charles S. Daily</div> + +<p>One and one-half cups sugar; three-fourths cup butter; four yolks +of eggs; three whites of eggs; three-fourths cup milk; two cups flour; +two teaspoonfuls baking powder; one teaspoonful flavoring. Cream +butter and sugar, then add the beaten yolks of eggs, add flavoring to +this, then add milk and flour alternately, first sifting flour and baking +powder together. Beat the whites of eggs to a stiff froth and add last, +folding them in gently. Bake in a loaf cake pan forty minutes in a +modern oven.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>COCOANUT CREAM CAKE</b></span> Mrs. H. S. Mount</div> + +<p>One-half cup butter; one and one-half cup sugar; one cup cold +water; three cups sifted flour (sifted three times); two heaping +teaspoonfuls baking powder; whites four eggs beaten stiff; flavor with +vanilla. Cream butter and sugar. Add one-third water and beat +thoroughly; then add one cup flour and beat again. Add second one-third +cup of water and second cup of flour and continue beating. +Into last cup of flour add baking powder and add last one-third cup +of water with the last cup of flour and beat thoroughly. Then flavor +and fold in the beaten whites of eggs; carefully put in three layer +tins. Grate a whole cocoanut. Whip one pint of cream. After cakes +are cool put whipped cream on first layer, then cover with freshly +grated cocoanut. Continue the same until the last layer is well covered +with whipped cream, and then cocoanut.<span class='pagenum'><a name="Page_118" id="Page_118"></a>[<a href="images/118.png">118</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>ORANGE CAKE</b></span> Mrs. Martin K. Northam</div> + +<p>One-third cup butter; one cup sugar; grated rind of one orange; +one-half cup milk or water; one and one-half cups sifted pastry flour; +two level teaspoonfuls baking powder; yolks of two eggs, beaten +light; whites of two eggs, beaten dry. This makes two small layers.</p> + +<p>Filling: The unbeaten white of one egg; add to this one-fourth +cup orange pulp and juice, with the rotary egg beater gradually beat +in one and one-half cups powdered sugar, beating it slowly. When +that is stiff enough to hold its shape spread upon the cake. Long +beating makes this icing spongy and white.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>EGGLESS CAKE</b></span> Mrs. W. H. Muschlet</div> + +<p>One cup apple sauce, unsweetened; one teaspoonful soda; one +cup of sugar; one-half cup butter; one and one-half cup flour—depends +on consistency of apple sauce; one teaspoonful ground cinnamon; +one teaspoonful ground allspice; one-half teaspoonful cloves; +one-half teaspoonful nutmeg; one-half cup citron, cut in small pieces; +one or over cups of nuts. Mix flour, nuts and citron well. Cream +butter and sugar till it pops; add apple sauce; which turns brown. +Then add spices, flour, nuts and citron. Bake in moderate oven in +flat pan about 35 minutes, probably 40 minutes. If preferred iced, cut +in squares. Make double quantity, as the longer kept the better.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>LADY BALTIMORE CAKE</b></span> Mrs. L. B. Maxwell</div> + +<p>Take one cupful of butter; two cupfuls sugar; three and one-half +cupfuls of flour; one cupful sweet milk; whites of six eggs; two teaspoonfuls +baking powder; and one teaspoonful rose-water. Cream +the butter, add the sugar gradually, beating continually; then the +milk and flavoring; next the flour and baking powder and lastly +the stiffly beaten whites of eggs, which should be folded into the +dough. Bake in three layer cake tins in quite hot oven. To make the +filling, dissolve three cups of sugar in one cupful boiling water; cook +it until it threads; then pour it onto the stiffly beaten whites of three +eggs, stirring constantly. To this icing add one cupful of chopped +raisins, one cupful of nutmeats (pecans preferred) and five figs cut +into very thin strips. This makes enough icing for top and sides of +cake.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>TUTTI FRUTTI CAKE</b></span> Mrs. Wm. J. Maiden</div> + +<p>Two tablespoonfuls butter; one cupful sugar; one cupful milk; +one egg; two cupfuls flour; two heaping teaspoonfuls baking powder; +one-half cupful dates (pitted and chopped); one-half cupful English +walnuts, chopped; one-half cupful raisins or figs (or both), chopped; +three tablespoonfuls chocolate or cocoa; one teaspoonful vanilla. This +makes two layers.</p> + +<p>Filling: Three cupfuls 4x sugar; three tablespoonfuls cocoa; six +tablespoonfuls melted butter; six tablespoonfuls hot coffee; one teaspoonful +vanilla. Mix well and put on cake.<span class='pagenum'><a name="Page_119" id="Page_119"></a>[<a href="images/119.png">119</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CREAM CAKE</b></span> Mrs. W. S. Holabird</div> + +<p>One-half cup butter; one cup sugar; yolks of two eggs beaten +light; one and three-fourths cups sifted pastry flour; two level teaspoonfuls +baking powder; one-half cup cold water; whites of two eggs +beaten dry; flavoring to suit.</p> + +<p>Cream Filling: One-fourth cup sifted flour; one cup hot milk; +one-third cup sugar; one-fourth teaspoonful salt; one egg beaten light; +one ounce chocolate; one teaspoonful vanilla extract. Mix flour and +salt with a very little cold milk; stir into the hot milk and cook ten +minutes, add the chocolate and stir until it is melted and evenly +blended with the flour mixture. Then beat in the egg mixed with +the sugar, and lastly the vanilla.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>LADY FINGER CAKE</b></span> Mrs. C. A. Bowman</div> + +<p>Five eggs, beaten separately; six lady fingers, browned and +grated; three-fourths cup almonds, ground fine; one cup sugar; vanilla +to taste. Mix all together, putting in stiffly beaten whites last. Bake +in two layers in moderate oven.</p> + +<p>Filling: Yolk of one egg; one and one-half teaspoonfuls corn +starch; sugar and vanilla to taste. Spread between layers and put +whipped cream on top.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>WEARY WILLY</b></span> Mrs. C. A. Carscadin</div> + +<p>Whites of two eggs broken in a cup; enough soft butter to make +the cup half full; fill the cup with milk. Sift one and one-half cups +pastry flour; one cup sugar; two teaspoonfuls baking powder and +pinch of salt. Turn the cup of liquid into the dry ingredients, flavor +and beat ten minutes. Bake in rather slow oven in layers or loaf. If +well beaten this is a delicious, fine grained cake.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SUNSHINE CAKES</b></span> Charlotte Pangburn</div> + +<p>Seven eggs; the whites and yolks beaten separately and very +stiffly. Then add one-fourth teaspoonful each of salt and cream of +tartar; then fold in one cup of sugar sifted three times; also one cup +of flour sifted three times, then flavoring, preferably orange flavor. +Bake in a slow oven forty-five minutes.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>DELICIOUS WHITE CAKE</b></span> Mrs. W. F. Barnard</div> + +<p>One and one-half cups sugar; one-half cup butter; one cup sweet +milk; two cups flour; one teaspoonful baking powder; whites of four +eggs. Cream sugar and butter, add milk, then flour and baking powder. +Lastly, add whites of eggs, stirring very little after whites are in.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>WHITE CAKE (LAYER)</b></span> Mrs. Knap</div> + +<p>Whites of eight eggs; one and one-fourth cups of granulated +sugar; one-half cup water; three-fourths cup butter; two and one-half +cups flour; two heaping teaspoonfuls of baking powder. Flavor.<span class='pagenum'><a name="Page_120" id="Page_120"></a>[<a href="images/120.png">120</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SUNSHINE CAKE</b></span> Mary Roberts</div> + +<p>Whites of seven eggs; yolks of five eggs; two-thirds cup flour, +sifted five times; one cup sugar; one pinch salt; one-third teaspoonful +cream of tartar; extract to taste. Beat whites very stiff, then add +sugar; beat lightly, then add yolks beat thoroughly; add flour, stir +lightly; then add extract. Put cream of tartar in eggs when half +beaten.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>GOOD LAYER CAKE</b></span> Mrs. H. D. Sheldon</div> + +<p>One cup sugar; one-half cup butter; two eggs; one cup milk; +two and one-half cups flour; two teaspoonfuls baking powder; flavoring. +Cream sugar and butter, add eggs beaten lightly, then milk. +Sift flour three times before measuring, baking powder with flour in +final sifting.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>GOOD LAYER CAKE</b></span> Mrs. W. F. Barnard</div> + +<p>One-half cup butter; one cup sugar; one-half cup sweet milk; +three eggs, beaten separately; one and one-half cups flour; one and +one-half teaspoonfuls baking powder. Cream butter and sugar; add +milk, yolks, flour and baking powder, and fold in whites. Bake in two +layers or loaf.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>GRAFTON CAKE</b></span> Mrs. Floyd E. Jennison</div> + +<p>Beat two tablespoonfuls of butter (or substitute) to a cream; +add gradually one and one-half cups of sugar; the yolks of two eggs +(beaten light) and one cupful of warm water. Stir in two and one-half +cups of pastry flour and beat continuously for five minutes. Add +two teaspoonfuls of baking powder, one of vanilla and beat again. +Now add the stiffly beaten whites, folded in carefully. Bake in two +layers.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>THE ROBERT E. LEE CAKE</b></span> Mrs. Deborah Kaufman</div> + +<p>Three eggs; one cup sugar; one-half cup hot water; one and one-fourth +cups flour; one teaspoonful baking powder; the grated rind of +one orange. Beat sugar and yolks of eggs with small portion of orange +peel and half of the beaten whites of eggs. Add hot water, and last +the sifted flour with baking powder, and pinch of salt. Bake in two +layers in hot oven.</p> + +<p>Filling: The rest of the grated rind of orange, half cup sugar, +the remaining whites of eggs; whip together and place between layers +while cake is hot.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CRUMB CAKE</b></span> Mrs. A. Donald Campbell</div> + +<p>One cup sugar; one cup flour; one-half cup butter; rub all together +with one-half teaspoonful cinnamon and nutmeg; one-half teaspoonful +salt. Set aside one-half cup of mixture. Then to portion left +add one good sized cup of flour, two teaspoonfuls baking powder, +one-half cup of milk, one egg. Mix thoroughly and put in baking +pan and sprinkle the mixture, set aside, on top and bake slowly.<span class='pagenum'><a name="Page_121" id="Page_121"></a>[<a href="images/121.png">121</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>WHEATLESS SPONGE CAKE</b></span> Sabin School</div> + +<p>Four eggs; three-fourths cup sugar; one-fourth cup corn starch; +one-fourth cup potato flour; one-fourth teaspoonful vanilla. Beat +whites of eggs stiff, add sugar and beat again. Add yolks beaten +separately; fold in corn starch and potato flour sifted together; add +vanilla. Bake in slow oven thirty-five minutes.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SPONGE CAKE</b></span> Mrs. E. P. Rowen</div> + +<p>Two eggs, well beaten together; one cup sugar, beat into eggs +for five minutes; one cup flour; one heaping teaspoonful baking +powder in flour; one-half cup boiling water added last. Put into oven +immediately.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>PRUNE CAKE</b></span> Mrs. C. B. Martin</div> + +<p>One and one-half cups sugar and two tablespoonfuls butter +creamed; yolks of three eggs; white of one egg; add one cup chopped +prunes, sweetened and cooked; English walnuts; one teaspoonful cinnamon; +one-fourth teaspoonful cloves; little nutmeg; one cup sweet +milk; level teaspoonful soda; heaping teaspoonful baking powder; two +and one-half cups flour. Makes three layers.</p> + +<p>Icing: Cream two cups pulverized sugar and one tablespoonful +butter; add whites of two eggs beaten stiff.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>WAR CAKE</b></span> Mrs. M. A. Flanders</div> + +<p>One-half cup corn syrup; four scant tablespoonfuls butter; one-half +cup milk; one egg, white and yolk beaten separately; fourteen +graham crackers rolled fine; two tablespoonfuls flour; one teaspoonful +baking powder; one-half teaspoonful vanilla; two tablespoonfuls +chopped nuts and two tablespoonfuls raisins.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>EGGLESS, MILKLESS, BUTTERLESS CAKE</b></span> Mrs. C. E. Seaton</div> + +<p>Put in a saucepan one cupful of brown sugar; one cupful of water, +two cupfuls of seeded raisins; one-third cupful of lard; one teaspoonful +of cinnamon, one-quarter teaspoonful nutmeg; one-half teaspoonful +cloves, ground, and a pinch of salt. Place over the fire and boil +for five minutes. Let cool, then add one teaspoonful soda dissolved +in a little hot water; two cupfuls flour, in which one-half teaspoonful of +baking powder has been sifted. Put in a loaf cake pan and bake one +hour in a moderate oven.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>BUTTERLESS, EGGLESS, MILKLESS CAKE</b></span> Mrs. M. A. Flanders</div> + +<p>Two cups raisins; one-half teaspoonful allspice; one-half teaspoonful +cinnamon; two tablespoonfuls shortening; one-half teaspoonful +salt; one cup boiling water; one cup brown sugar; one-half cup dates; +boil five minutes; when cool, add two cups flour, one teaspoonful baking +soda, dissolved in warm water. Bake in a loaf.<span class='pagenum'><a name="Page_122" id="Page_122"></a>[<a href="images/122.png">122</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>BLUEBERRY CAKE</b></span> Mrs. Henry Crossman</div> + +<p>One quart of flour; three tablespoonfuls sugar; one teaspoonful +baking powder; pinch of salt; two eggs; two cupfuls milk; piece of +butter size of egg. Scatter baking powder, salt and sugar into flour +and sift well, add the beaten eggs, melted butter and milk; stir all together +a few minutes, then add berries, slightly floured. Bake in long +square tin for twenty minutes or half an hour.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SPONGE CAKE</b></span> Mrs. Earl Combs</div> + +<p>Three eggs; four tablespoonfuls of cold water: one cup powdered +sugar; one cup flour and a pinch of salt; two teaspoonfuls +baking powder; beaten whites of two eggs; bake in loaf or layers.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>FIG CAKE</b></span> Mrs. J. E. Kelly</div> + +<p>One-half cup raisins; one-half cup figs, cut fine; a level teaspoonful +soda; one cup boiling water. Sit to one side while mixing; one +cup sugar; one-half cup butter; one egg; one teaspoonful lemon extract; +one heaping teaspoonful cinnamon; one-half teaspoonful cloves; +two cups flour; add first mixture and bake in moderate oven.</p> + +<p>Frosting: One and one-half cups powdered sugar; one-half cup +butter, creamed together; two tablespoonfuls grated chocolate; two +tablespoonfuls strong coffee; one teaspoonful vanilla. Do not cook +frosting.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>LAYER CAKE WITH APPLE FILLING</b></span> Mrs. W. F. Becker</div> + +<p>Three tablespoonfuls butter; one scant cup sugar; one scant cup +milk; yolks of two eggs; one one-fourths cups flour; two teaspoonfuls +baking powder; one teaspoonful vanilla. Cream butter and sugar and +add eggs; beat five minutes; add milk; then add flour sifted with baking +powder; add vanilla, and beat five minutes and put in two layer +pans, put filling between layers and on top.</p> + +<p>Filling: Whites of two eggs; one-half cup sugar; two large grated +apples; one teaspoonful vanilla. Beat one-half hour.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>APPLE SAUCE CAKE</b></span> Mrs. H. D. Sheldon</div> + +<p>One-fourth cup butter; one cup sugar; one egg yolk; one teaspoonful +cinnamon; one-half teaspoonful cloves; little nutmeg; one cup apple +sauce; one level teaspoonful soda; one cup raisins; two cups flour; +pinch of salt. Cream butter and sugar, add egg well beaten and soda +dissolved in the apple sauce; add raisins, mixed with flour and spices.</p> + +<p>Frosting: One cup of confectioners' sugar; two tablespoonfuls +melted butter, enough hot water to spread.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>DATE CAKE</b></span> Mrs. Edward S. Smith</div> + +<p>One cup of dates chopped fine; sprinkle over them one cup of +boiling water, and one scant teaspoonful of soda. Let stand while +you mix the cake. One cup of sugar; one tablespoonful of butter; one +and one-third cups of flour; one-half cup of nut meats; vanilla. Mix +and add dates. Bake slowly thirty-five minutes.<span class='pagenum'><a name="Page_123" id="Page_123"></a>[<a href="images/123.png">123</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CHOCOLATE FUDGE CAKE</b></span> Mrs. J. G. Sherer</div> + +<p>Dissolve two ounces chocolate in five tablespoonfuls boiling water. +Cream one-half cup butter, adding gradually one and one-half cupfuls +sugar; add yolks of four eggs, beaten thoroughly, then add the chocolate; +one-half cupful milk; one and three-fourths cupfuls flour; two +level teaspoonfuls baking powder; one teaspoonful vanilla and add +beaten whites last.</p> + +<p>Filling: Two cups sugar; one cup milk; one-half cup chocolate; +butter size of a walnut. Boil until thick enough and beat until rather +stiff. Spread on cake.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CHOCOLATE CAKE</b></span> Sharlotte Pangburn</div> + +<p>Two cups of brown sugar; one-half cup of butter; one-half cup of +sour milk; two eggs. Cream this together. Then dissolve one teaspoonful +(level) soda in one-half cup of hot water; one teaspoonful +baking powder. Grate one-third cake of Baker's chocolate; add hot +water and soda and stir with cake. Lastly add two heaping cups of +flour. For layer or loaf cake.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CHOCOLATE CAKE</b></span> Mrs. T. C. Hollenberger</div> + +<p>One-half cake chocolate; three-fourths cup brown sugar; one-half +cup sweet milk; cook until smooth. Add one teaspoonful vanilla. +When cold, add to the following: Cake one-half cup butter, one cup +brown sugar, two eggs, one-half cup milk, one and one-half cups flour, +one teaspoonful soda. Beat whites of eggs separately.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>GRAHAM CRACKER CAKE</b></span> Mrs. Paul Klein-exel</div> + +<p>One-third cup butter; one cup of sugar; three-fourths cup milk; +three eggs beaten separately; one package of graham crackers, ground +fine; one cup of nuts, one walnut; two teaspoons baking powder. Bake +in two layers for twenty minutes.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>HICKORY NUT CAKE</b></span> Mrs. William S. Wood</div> + +<p>One and one-half cupfuls sugar; one-half cupful butter; one cupful +sour milk; one teaspoonful soda; two eggs; three cupfuls flour; +one cupful stoned raisins; one and one-half cupfuls nut meats, cut up, +and one teaspoonful cinnamon.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>POTATOE CAKE</b></span> Mrs. William Molt</div> + +<p>One cup cold boiled potatoes, grated; two cups flour; one cup +grated chocolate; two cups sugar; three-fourths cup butter; one-half +cup each of chopped almonds and raisins; one-half teaspoonful each of +ground cloves, cinnamon and vanilla; five eggs, beat in one at a time; +one cup sour cream, or milk; one teaspoonful soda. Bake one hour.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>LIZZIE'S NO-EGG CAKE</b></span> Mrs. C. A. Carscadin</div> + +<p>One cup sour milk; one teaspoonful soda; one cup chopped raisins; +two cups flour; one teaspoonful each of cinnamon and cloves; one +cup granulated sugar; one-half cup butter and a pinch of salt.<span class='pagenum'><a name="Page_124" id="Page_124"></a>[<a href="images/124.png">124</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>POOR MAN'S CAKE</b></span> Mrs. K. Larson</div> + +<p>One tablespoon butter; one cup sugar; one teaspoonful soda; one +teaspoonful baking powder; two cups flour; one cup raisins; two teaspoons +vanilla; one teaspoonful allspice; one cup sour milk; one egg +beaten.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>RYE BREAD TORTE</b></span> Mrs. Harry M. Boon</div> + +<p>Four eggs, separate yolks and whites; three-fourths cup butter; +one and three-fourths cups each of sugar and rye bread. Let the rye +bread dry so it can crumble. Baked in two layers with whipped cream +between makes a very rich cake.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>DARK CAKE</b></span> Mrs. C. A. Carscadin</div> + +<p>One-half cup brown sugar; one egg; one-quarter cup each of butter, +molasses and strong coffee; one and one-quarter cups flour; one-half +cup each of raisins and currants; one-half teaspoonful each of +soda, cinnamon and cloves; one-quarter teaspoonful mace. Mix together +in above order and bake.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>DEVIL'S CAKE</b></span> Mrs. R. H. Wheeler</div> + +<p>Part 1: One cup light brown sugar; one cupful Baker's chocolate +(two squares); one-half cupful milk; thoroughly cook in double +boiler and when cool mix with part 2.</p> + +<p>Part 2: One-half cupful butter (scant); one cupful brown sugar; +yolks of three eggs; one-half cupful milk; two cupfuls flour; one teaspoonful +soda dissolved in two tablespoonfuls warm water.</p> + +<p>Chocolate Frosting: One cupful sugar; butter size of a walnut; +four tablespoonfuls cream; dessertspoonful vanilla; two squares +Baker's chocolate. Cook in double boiler slowly.</p> + +<p>White Frosting: Whites of four eggs; two cupfuls sugar; two tablespoonfuls +water; one cup nutmeats; two teaspoonfuls vanilla. Cook +six or seven minutes in double boiler.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>DEVIL'S FOOD CAKE</b></span> Sue C. Woodman</div> + +<p>Yolk of one egg; one-half cup milk; two squares Baker's chocolate; +one tablespoonful butter. Cook till thick. Add one cup sugar; +one-half cup milk; one-half cup flour; one teaspoonful soda; one teaspoonful +vanilla; bake in two layers.</p> + +<p>Filling: One tablespoonful cocoa; one tablespoonful corn starch; +one-half cup sugar; a small piece butter; one-half cup chopped raisins; +one cup milk; one teaspoonful vanilla. Cook until thick.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SPICE CAKE</b></span> Mrs. Harry M. Boon</div> + +<p>Three-fourths cup sour milk; three-fourths teaspoonful soda; one +cup sugar; one-half cup chopped raisins; one-quarter cup chopped walnut +meats; piece of butter size of an egg; two eggs; two level teaspoonfuls +cinnamon; one-half teaspoonful each nutmeg and ginger; +one and one-half cups flour, sifted. Bake in medium oven three-quarters +of an hour.<span class='pagenum'><a name="Page_125" id="Page_125"></a>[<a href="images/125.png">125</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SOUTHERN PORK CAKE</b></span> Miss Katharine Orr</div> + +<p>One-half pound fat salt pork, minced; one and one-half pounds +seeded raisins; three eggs; five cups flour; one cup nut meats; two +cups (large) sugar; one cup of molasses; one teaspoonful soda in dry +flour; two teaspoonfuls cinnamon in dry flour; one teaspoonful cloves +in dry flour. Pour one pint boiling water over salt pork in bowl, and +add all ingredients, whip eggs and put in last next to flour. Bake one +hour.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>MRS. ROOSEVELT'S RECIPE FOR SPICE CAKE</b></span> Mrs. Theodore Roosevelt</div> + +<p>One cup butter; two cups sugar; one cup milk; four eggs; four +cups flour; two teaspoonfuls Royal Baking Powder; one teaspoonful +ground cinnamon; one-half teaspoonful nutmeg.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>BLACK FRUIT CAKE</b></span> Mrs. N. L. Hurlbut</div> + +<p>Four pounds dried brown sugar; one pound flour, browned; three-fourths +pound butter; one wine glass each of milk, mixed with one of +brandy and one of wine; one teaspoonful of soda; one cup molasses; +three pounds currants; three pounds raisins; one pound citron; ten +eggs; two teaspoonfuls each allspice and cloves; two tablespoonfuls +cinnamon and one whole nutmeg. Cream butter and sugar together; +mix soda in the milk with the brandy and wine; then molasses and +spices; beat eggs separately. Put paper in bottom of pans and bake +in slow oven two hours.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CINNAMON CAKE</b></span> Bertha Z. Bisbee</div> + +<p>One cup each of granulated sugar and milk; two cups flour; a +pinch of salt; one tablespoonful butter or lard; two teaspoonfuls baking +powder; one egg. Put batter in pan, sprinkle brown sugar thickly +over the top, also cinnamon; put lumps of butter all over top. Bakes +in about fifteen minutes.</p> + + + +<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_127" id="Page_127"></a>[<a href="images/127.png">127</a>]</span></p> +<h2>FILLINGS AND ICINGS</h2> + + +<div class='unindent'><b>COCOANUT FILLING</b></div> + +<p>Boil together one cupful sugar and one-half cupful water until +they form a soft ball when tested in cold water; pour slowly while hot +into the stiffly beaten whites of two eggs, beating all the time. When +stiff add one teaspoonful vanilla extract and one cupful cocoanut. Put +between layers of a cake.</p> + + +<div class='unindent'><b>CUSTARD FILLING</b></div> + +<p>Dissolve two tablespoonfuls cornstarch in a little milk, put in +double boiler with a scant cupful milk and one teaspoonful butter; +stir until it begins to thicken; beat the yolks of two eggs and one-half +cupful sugar until very light; pour on some of the boiling custard; +now turn this back into the double boiler and stir a few minutes, +adding flavoring. When cool spread between layers of cake and +sprinkle cocoanut or ground nuts over; cover top of cake with thin +layer of the custard and sprinkle with nuts.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>ORANGE FILLING</b></span> Miss Edmonds</div> + +<p>Mix one-half cup sugar and two tablespoonfuls flour; add grated +rind of one-half orange and one-quarter cupful of orange juice and +one-half tablespoonful lemon juice; one egg, slightly beaten; melt one +teaspoonful butter and add the mixture, stirring constantly until it +reaches the boiling point. Cool before using.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>MAPLE FILLING</b></span> Mrs. Louis Geyler</div> + +<p>Two-thirds cup maple syrup, fill up cup with water; add one-fourth +cup sugar; one-fourth cup cornstarch, and one-fourth cup butter. +When cool add one-half pint bottle whipped cream.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>MOCHA FILLING</b></span> Sue C. Woodman</div> + +<p>One tablespoonful butter; one tablespoonful cocoa; one tablespoonful +cold coffee; one and one-fourth cup powdered sugar; one teaspoonful +vanilla.</p> + + +<div class='unindent'><b>MOCHA FILLING</b></div> + +<p>One-half pint milk; one-half cup black coffee; one-half cup sugar; +yolks of three eggs; three tablespoonfuls blanched almonds chopped +fine. Icing of three whites and chocolate.<span class='pagenum'><a name="Page_128" id="Page_128"></a>[<a href="images/128.png">128</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>MOCHA CAKE FILLING</b></span> Mrs. Louis Geyler</div> + +<p>One large cup strong coffee; two-thirds cup sugar; one tablespoonful +cornstarch; cook until clear. Before taking off stove, add large +dessertspoonful of butter. When cool, add one-half pint bottle cream +whipped.</p> + + +<div class='unindent'><b>FIG FILLING</b></div> + +<p>Cook in a double boiler one-half pound figs, finely chopped; one-third +cupful sugar; one-third cupful boiling water and one tablespoonful +lemon juice, until thick enough to spread.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>NUT FILLING FOR CAKE</b></span> Mrs. E. R. Blew</div> + +<p>One cup sour cream, one cup hickory nuts chopped fine, one cup +sugar. Cook in double boiler till thick enough to spread.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SOUR CREAM FILLING FOR LAYER CAKE</b></span> Mrs. W. F. Becker</div> + +<p>One cup sour whipping cream; one-half cup sugar; one-half cup +walnuts chopped; one teaspoonful vanilla.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>LEMON FILLING</b></span> Mrs. G. D. Prentiss</div> + +<p>One cupful sugar; one egg; one tablespoonful butter; juice and +grated rind of one lemon. Boil over hot water until thick and creamy.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>LEMON ICING</b></span> Mrs. J. T. Wilcox</div> + +<p>Whites of two eggs beaten to a froth, one pound powdered sugar +and one lemon grated.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>WHITE ICING AND FILLING</b></span> Mrs. De Vries</div> + +<p>Cook together one and one-half cupfuls sugar and one-third cupful +water until it threads; let cool a little and break in the whites of two +eggs well beaten. Beat until cold and put between layers and on +top.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>MARSHMALLOW ICING</b></span> Mrs. W. D. Hurlbut</div> + +<p>One cup granulated sugar; one-fourth cup water; stir until dissolved +and boil until it forms soft balls when dropped into cold water. +One-half pound marshmallows in double boiler with two tablespoonfuls +hot water, stir until melted; now pour hot syrup gradually into +this mixture, beating constantly, add flavor, beat until cold.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CHOCOLATE ICING</b></span> Mrs. E. G. Cooley</div> + +<p>One cupful granulated sugar; one egg; three tablespoonfuls sweet +milk; two squares Baker's chocolate. Stir the whole egg, unbeaten, +into the sugar; add the milk and grated chocolate. Cook, stirring constantly, +for three minutes; flavor with one teaspoonful vanilla. Let +cool before putting on cake.<span class='pagenum'><a name="Page_129" id="Page_129"></a>[<a href="images/129.png">129</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CHOCOLATE CREAM FROSTING</b></span> Miss Nora Edmonds</div> + +<p>Beat the whites of two eggs; stir into them enough powdered sugar +to make a smooth paste; add one teaspoonful vanilla. Spread on +cake. Melt enough bitter chocolate to make a coating over this.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>QUICK ICING</b></span> Miss Shay</div> + +<p>Four tablespoonfuls butter creamed, add six tablespoonfuls sugar; +spread on cake, using a knife dipped in hot water to make it +smooth.</p> + + +<div class='unindent'><b>BOILED ICING</b></div> + +<p>Two cupfuls sugar, one-fourth teaspoonful cream of tartar and +one-half cupful cold water. Stir until it boils. When it just drops, +beat in seven teaspoonfuls to the stiffly beaten whites of two eggs; +then boil the syrup until it threads, add to the eggs, beating all the +time.</p> + + +<div class='unindent'><b>FRUIT ICING</b></div> + +<p>Into one-fourth cupful of orange, lemon or other strained fruit +juice rub as much sifted confectioner's sugar as will form a smooth, +glossy icing; it must be thick enough to be applied without running.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>TUTTI FRUTTI ICING</b></span> Mrs. A. Donald Campbell</div> + +<p>Mix with boiled icing one ounce each of citron, candied cherries, +seedless raisins, pineapple and almonds cut very fine.</p> + + + +<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_131" id="Page_131"></a>[<a href="images/131.png">131</a>]</span></p> +<h2>COOKIES</h2> + + +<div class='unindent'><b>WALNUT JUMBLES</b></div> + +<p>One and one-half cupfuls of sifted pastry flour; one teaspoonful +of baking powder; one-half cupful of granulated sugar; one-quarter +cupful of butter; one-half cupful of shredded walnuts; one egg; one-quarter +cupful of milk.</p> + +<p>Method: Sift flour, baking powder and sugar together, rub butter +in as for pie pastry. Beat egg well and add milk. Beat this into +the flour, then add nuts. Knead lightly and roll half an inch thick. +Now strew sugar over, press down with rolling pin and cut into small +rings with a doughnut cutter.</p> + + +<div class='unindent'><b>SPICE JUMBLES</b></div> + +<p>Use the recipe of Walnut Jumbles with these variations: Take +three-quarters cupful of mixed chopped nuts, one teaspoonful of mixed +spices, cinnamon, cloves and allspice, and if need be add more milk +if dough gets too thick. Top may be strewn with chopped nuts also.</p> + + +<div class='unindent'><b>ANISE TEA CAKES</b></div> + +<p>Four eggs; one pound of fine granulated sugar; one pound of +sifted pastry flour; one teaspoonful of fine anise seed.</p> + +<p>Method: Beat eggs and sugar for at least half an hour, then beat +in gradually as much of the flour that is needed to be able to handle +at once. Take onto a floured board and using rest of flour kneed and +roll about half an inch thick and cut with small round cutters. Now +brush flat tins with melted wax, strew anise seed over and place the +cakes half an inch apart. Let stand over night, then bake a golden +color. They will look as though they were frosted.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CHILDREN'S SPONGE CAKES</b></span> Mrs. C. A. Carscadin</div> + +<p>One and one-half cups flour; two teaspoonfuls baking powder; +one cup sugar; two eggs broken in a cup and cup filled with milk or +cream. Stir all together in a mixing bowl, beat hard for five minutes +and bake about ten minutes in muffin pans.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>FRENCH TEA CAKES</b></span> Mrs. C. A. Carscadin</div> + +<p>One-half cup brown sugar; one-half cup butter; creamed; one-half +cup milk; one teaspoonful cinnamon; one cup Quaker oats; one +cup flour; two teaspoonfuls baking powder; two eggs and one cup of +raisins. Bake in muffin tins.<span class='pagenum'><a name="Page_132" id="Page_132"></a>[<a href="images/132.png">132</a>]</span></p> + + +<div class='unindent'><b>HOT TEA CAKES</b></div> + +<p>Two tablespoonfuls butter; one-half cup sugar; one-eighth teaspoonful +salt; one egg; one and one-half cups flour; two teaspoonfuls +baking powder; three-fourths cup milk; half teaspoonful vanilla. Mix +in order given and bake in muffin tins ten or twenty minutes.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>LIGHTNING CAKE</b></span> Mrs. W. F. Barnard</div> + +<p>One large cup flour; one large teaspoonful baking powder; one +scant cup sugar. Put two eggs in cup and fill up with milk. Put sugar, +flour and baking powder together, throw in milk and eggs; then add +five level tablespoonfuls of soft butter, vanilla, and then salt. Bake +in gem pans.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>AFTERNOON TEA CAKES</b></span> Mrs. W. N. Hurlbut</div> + +<p>One cup butter; half cup sugar, beaten to a cream; two cups flour; +one teaspoonful baking powder; two eggs. Drop the mixture from a +teaspoon into a floured pan and bake in moderate oven.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>BROWNIES</b></span> Mrs. W. N. Hurlbut</div> + +<p>Two eggs; one cup sugar; half cup butter; half cup flour; two +squares melted Baker's chocolate; half cup chopped walnuts; one teaspoonful +vanilla. Beat butter, sugar and unbeaten eggs together. +Bake on buttered paper and cut while hot, in squares.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>EGG ROLLS</b></span> Mrs. W. N. Hurlbut</div> + +<p>One pint flour; two eggs; half teaspoonful salt; half cup milk; +four tablespoonfuls butter; three level teaspoonfuls baking powder. +Sift flour with dry ingredients; cut butter into flour with a knife, beat +eggs until light and add to milk. Add this to flour and mix lightly. +Roll out on floured board till three-quarters of an inch thick. Shape, +brush over tops with white of egg, and sprinkle with granulated sugar. +Bake fifteen minutes in quick oven.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SOUTHERN COOKIES</b></span> Mrs. T. D. McMicken</div> + +<p>One cup butter; one and one-half cups sugar, creamed together; +beat in three eggs; one cup milk; three cups flour; two teaspoonfuls +baking powder; one cup chopped nuts; one-half cup raisins. Drop +on buttered tins.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>OATMEAL MACAROONS</b></span> Mary Roberts</div> + +<p>Three cups rolled Quaker oats; three teaspoonfuls baking powder; +one tablespoonful butter; one cup white sugar; two eggs; one-half +teaspoonful almond extract. Cream butter and sugar, then add eggs, +well beaten. Mix rolled oats and baking powder together, add to butter +and eggs. Drop one-half teaspoonful, about two inches apart, in +well buttered pan. Bake in moderate oven. If not quite stiff enough +add more rolled oats.<span class='pagenum'><a name="Page_133" id="Page_133"></a>[<a href="images/133.png">133</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>MACAROONS</b></span> Mrs. W. D. Hurlbut</div> + +<p>One tablespoonful butter and one-half scant cup sugar creamed. +One well beaten egg; one and one-half cups dry oatmeal; one teaspoonful +each of salt and baking powder and two teaspoonfuls almond extract. +Stir and drop on well greased pans.</p> + + +<div class='unindent'><b>MACAROONS</b></div> + +<p>Beaten whites of two eggs; one and three-fourths cupfuls granulated +sugar; two cups shredded cocoanut; one-half cupful chopped walnut +meats; two cupfuls corn flakes. Mix all together and drop on well +buttered tins. Bake until brown.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SOFT WHITE COOKIES WITH RAISIN FILLING</b></span> Mrs. M. A. Flanders</div> + +<p>One and one-half cups sugar; three-fourths cup shortening; one +egg; one-half cup milk; one level teaspoonful soda dissolved in a little +milk; salt, nutmeg. Mix well one cup sugar (reserving one-half +cup for sprinkling on top of cookies before baking) with shortening, +egg, milk, soda, pinch of salt and a sprinkle of nutmeg and flour. Use +enough flour to enable to roll and cut.</p> + +<p>Raisin Filling: One-half pound raisins; one-half cup water; one-half +tablespoonful butter; flour. Put raisins in a pan with water and +butter and as they come to a boil, thicken with a tablespoonful of flour, +mixed with a little water. Put one layer of cookies in baking pan, +spread with the raisin mixture, then place another cookie on top of +each; sprinkle with sugar and bake.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>BUTTER COOKIES</b></span> Mrs. J. R. Kline</div> + +<p>One pound butter; one cup sugar; two eggs; rind one-half lemon; +juice of one-half lemon; six cups flour; one teaspoonful baking powder; +one cup almonds chopped fine. Cream the butter; add the sugar, +then the yolks of eggs, slightly beaten. Add rind of lemon, and the +flour well mixed with the baking powder; then the lemon juice with +only enough flour to handle. Chill the dough, and when thoroughly +cold roll. Cut with the small biscuit cutter, brush with white of egg. +Sprinkle a little sugar on each cookie, also some chopped almonds. +Bake in moderate oven a delicate brown ten to fifteen minutes. Will +keep for weeks.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>ROCKS</b></span> Mrs. F. B. Woodland</div> + +<p>One cup butter; one and one-half cups sugar; three eggs; two +and one-half cups flour; one pound dates, stoned and chopped fine; +one pound of walnuts, chopped a little; a teaspoonful soda dissolved +in two tablespoonfuls hot water; one teaspoonful cinnamon; one and +one-half teaspoonfuls allspice. Drop on buttered tins and bake. The +dates measure one full cup. The walnuts about two cups. These are +stirred in the last with part of the flour. Don't roll, but dip with a +teaspoon.<span class='pagenum'><a name="Page_134" id="Page_134"></a>[<a href="images/134.png">134</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>OLD-FASHIONED SUGAR COOKIES</b></span> Mrs. C. W. Woodman</div> + +<p>Two cups of sugar; one cup melted shortening; two eggs; one +cup sour cream; one teaspoonful soda; one teaspoonful nutmeg; a little +lemon flavoring; one teaspoonful baking powder in flour; one teaspoonful +salt. Flour enough to roll.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>COOKIES</b></span> Mrs. J. A. Osborne</div> + +<p>One and one-half cups sugar; scant cup sour cream; one-half cup +butter; one level teaspoonful soda and nutmeg; two eggs, beaten +whites added last; heaping teaspoonful baking powder in flour. Roll +thick and sprinkle with sugar.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>FAVORITE COOKIES</b></span> Mrs. Earl Combs</div> + +<p>One and one-half cupfuls of sugar; one cupful of butter; one-half +cup of sour milk; one level teaspoonful baking powder; one teaspoonful +grated nutmeg; flour enough to roll out, making it quite soft. +Mix butter and sugar, then add milk and soda, nutmeg and flour lastly. +Roll thin and put a little sugar on each cooky and bake in hot oven.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>OATMEAL AND COCOANUT COOKIES</b></span> Mrs. T. C. Hollenberger</div> + +<p>One cup light brown sugar; one-half cup shortening (scant); one +egg; one cup flour and one teaspoonful baking powder; one cup oatmeal +and shredded cocoanut mixed; a little salt and vanilla. This will +be quite stiff. Drop from spoon in small pats.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CORN FLAKE COOKIES</b></span> Mrs. S. Friedlander</div> + +<p>Three cups corn flakes; one cupful flour; three-fourths cup shortening +(butter and lard); one-half cup raisins, chopped; two teaspoonfuls +baking powder; one teaspoonful cinnamon; two eggs; one cup +sugar. Drop with spoon on greased tins.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CORNFLAKE KISSES</b></span> Mary Roberts</div> + +<p>Two eggs, well beaten; three-fourths cup sugar, beaten into eggs. +Add cornflakes until substance will hold shape when dropped from +teaspoon, on to buttered paper. Bake fifteen minutes in slow oven.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>NUT KISSES</b></span> Mrs. C. A. Carscadin</div> + +<p>To the white of one egg, well beaten, add ten teaspoonfuls pulverized +sugar, a little ground cinnamon and cloves and a cup of chopped +nuts; flavor with vanilla. Put teaspoonful of mixture on bottom side +of pie pan and bake ten minutes in a moderate oven.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>MERINGUE SHELLS</b></span> Mrs. C. A. Carscadin</div> + +<p>Whites of four eggs beaten twenty minutes; one cup sugar; one +teaspoonful vanilla; one-half teaspoonful vinegar. Bake forty-five +minutes to one hour. Moderate oven.<span class='pagenum'><a name="Page_135" id="Page_135"></a>[<a href="images/135.png">135</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CREAM PUFFS</b></span> Mrs. Paul Klein-exel.</div> + +<p>One-half cup flour; one-half cup of boiling water; one-quarter cup +butter; two eggs; one-quarter teaspoon of salt. Add salt and butter to +water. When boiling add flour all at once, stirring constantly until +mixture leaves the side of pan. Remove from fire, add unbeaten eggs, +and beat constantly while adding one at a time.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>MACAROON COOKIES</b></span> Mrs. W. D. ("Ma") Sunday</div> + +<p>Four cups cornflakes; one cup shredded cocoanut; one cup granulated +sugar; one cup chopped almonds. Beat whites of four eggs +very stiff, and mix all together. Bake in a slow oven about twenty +minutes.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>HERMITS</b></span> Mrs. J. H. Shanley</div> + +<p>Cream one and one-half cups of butter and two cups of brown +sugar; beat four eggs and add to butter and sugar; one level teaspoonful +soda in a tablespoonful of hot water; then add two and one-half +cups flour; one pound of dates (cut small) and about one cup chopped +walnuts; flavor with vanilla. Drop by spoonfuls on pan and cook +for about 45 minutes.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>ROCKS</b></span> Mrs. H. B. Rairden</div> + +<p>One pound brown sugar; one pound raisins; one pound currants; +one pound walnuts; one-half teaspoonful each cinnamon and nutmeg; +one-half cup sour milk; one-half teaspoonful soda; three eggs; flour +enough to make stiff. Drop on well buttered tins and bake.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>MARGUERITES</b></span> Mrs. W. L. Gregson</div> + +<p>Make frosting from two tablespoonfuls of thick sweet cream and +powdered sugar; flavor; spread frosting over long salted wafers; +sprinkle with chopped nuts and bake in moderate oven. Allow to +stand in dripping pan until cool, to guard against breaking. Melted +chocolate or pink fruit coloring added to frosting makes variety. +Dainty for afternoon teas, etc.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CHRISTMAS COOKIES</b></span> Mrs. Adolph Holeman</div> + +<p>One-half pound of butter; one-half pound of sugar; two eggs, +beaten separately; one pound of flour; one teaspoonful baking powder; +one teaspoonful vanilla. Roll out thin and cut spreading top of +cookies with the white of egg and sprinkle sugar over the tops before +baking. These will keep for months in a dry place.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>OATMEAL COOKIES</b></span> Mrs. A. J. Atwater</div> + +<p>One cup sugar; one cup lard; one cup raisins, ground fine; two +eggs, beaten light; two cups oatmeal dry; one-half cup cold water; +dash salt; one teaspoonful soda; sifted flour enough to make stiff +dough.<span class='pagenum'><a name="Page_136" id="Page_136"></a>[<a href="images/136.png">136</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>OATMEAL COOKIES</b></span> Mrs. W. D. ("Ma") Sunday</div> + +<p>One cup sugar; one-fourth cup lard; one-half cup butter; three +eggs beaten; one and one-half cups sifted flour; two cups dry oatmeal; +one teaspoonful cinnamon; one and one-half cups chopped, seeded raisins; +one and one-half teaspoonfuls soda, mixed with one tablespoonful +vinegar. Drop on greased pans. Bake in quick oven.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>OATMEAL COOKIES</b></span> Mrs. Minnie E. Bodwell</div> + +<p>Cookies: One-half cup of lard; one-half cup of butter; one cup +of sugar; two-thirds cup of sour milk; one level teaspoonful of soda, +dissolved in milk; two cups of oatmeal; two cups of flour. Filling: +One-half pound of dates put through chopper; one-half cup of white +sugar; one-half cup of cold water. Boil all together until thick; when +cool and cookies are warm, spread filling between two cookies; it is +then ready to serve, very nice.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>LACE OATMEAL WAFERS</b></span> Mrs. F. T. Hoyt</div> + +<p>One cup of sugar; one tablespoonful of butter; two eggs beaten +separately; two and one-half cups of uncooked oatmeal; two teaspoonfuls +of baking powder; 1 teaspoonful of vanilla; one pinch of salt. +Mix well, adding the stiffly beaten whites of eggs last. Drop a small +teaspoonful on greased pans, far apart, and bake in quick oven.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>DROP CLOVE COOKIES</b></span> Mrs. C. E. Upham</div> + +<p>Two cups sugar; one cup shortening; two eggs; one cup molasses; +two teaspoonfuls soda dissolved in little hot water; six scant cups +flour; one cup cold water; three teaspoonfuls salt; one teaspoonful +cloves; one teaspoonful cinnamon; raisins if wanted. Drop with a +teaspoon.</p> + + +<div class='unindent'><b>DROP COOKIES (LIGHT)</b></div> + +<p>Two cups of sugar; one cup of shortening; two eggs beaten light; +one cup of milk (sour); one teaspoonful each of soda, salt baking powder—the +latter well mixed with the four cups of flour—and grated +nutmeg or any desired flavoring. Mix well and drop in small teaspoonfuls +upon a greased pan. Allow room to spread. Bake in a +quick oven.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>PEANUT COOKIES</b></span> Mrs. L. Ficklen</div> + +<p>One cup sugar; two eggs; two teaspoonfuls butter; one cup peanuts +rolled; enough flour with baking powder to make stiff batter.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CHOCOLATE COOKIES</b></span> Mrs. H. S. Mount</div> + +<p>Cream one cup of shortening, one cup of brown cugar, one cup +of white sugar. Then add four squares (one-half of one-half pound +cake), melted chocolate, one-fourth cup milk, one-half teaspoonful of +baking powder, flour enough to roll very thin. Bake in cookie pans.<span class='pagenum'><a name="Page_137" id="Page_137"></a>[<a href="images/137.png">137</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CHOCOLATE NUT COOKIES</b></span> Mrs. J. W. Moss</div> + +<p>One tablespoonful grated chocolate; one cup chopped nut meats; +one cup seeded raisins; one cup sugar; one egg; two tablespoonfuls +butter; one-half cup milk; one and three-fourths cups flour; one teaspoonful +powdered cinnamon; one teaspoonful vanilla extract.</p> + + +<div class='unindent'><b>CHOCOLATE FINGERS</b></div> + +<p>Three eggs; one-half pound of powdered sugar; one-half pound +of sifted pastry flour; two ounces of powdered chocolate. Method: +Beat sugar and eggs for half an hour, sift chocolate and sugar together, +then stir into the flour. Beat well, then with a pastry squirt +form oblong cakes, size of a finger on waxed tins. Set away over +night, then bake as other cookies in moderate heat. They have +the appearance of being frosted owing to the light components rising +to the top during night. If you have no pastry tube or squirt, form +little round mounds by dipping up portions with a small spoon dipped +in cold water. When baking the above cakes be sure to use only moderate +heat. Remove cakes from pan as soon as done and place in tin +pails or cans as soon as cold. If kept in closed tin small cakes will keep +a long time and remain palatable.</p> + + +<div class='unindent'><b>DROP COOKIES (Dark)</b></div> + +<p>One cup of brown sugar; one-quarter cup shortening; one egg; +one-half cup each of hot water and molasses; one teaspoonful each of +soda, baking powder, cinnamon, cloves and salt; one-half teaspoonful +of ground nutmeg, all sifted thoroughly with two and one-half cups of +flour. Mix well, drop in small spoonfuls upon a greased tin, and bake +in a quick oven. This makes a small batch.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>GINGER SNAPS</b></span> W. B. McKinley (his mother's recipe)</div> + +<p>Two cups brown sugar; two cups molasses; one cup lard or butter; +one-half cup sweet milk; one teaspoonful salt; two tablespoonfuls soda; +one teaspoonful cinnamon; one-half teaspoonful cloves; two tablespoonfuls +ginger; add flour enough to roll. Put molasses, lard, sugar +and spices on the stove, let get hot. When cool dissolve the soda in +the milk, add flour and milk alternately, roll very thin and bake.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>GINGER BREAD</b></span> Mrs. A. P. Roberts</div> + +<p>One cupful molasses; two cupfuls sour milk; three cupfuls flour; +one-half teaspoonful each nutmeg and cinnamon; scant half cupful +sugar; two eggs; one heaping teaspoonful ginger and a teaspoonful +soda dissolved in the sour milk.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SOFT GINGERBREAD</b></span> Mrs. T. C. Hollenberger</div> + +<p>Two-thirds cup molasses, fill cup with sugar; one-half cup butter, +fill cup with hot water; two cups flour; two teaspoonfuls ginger; one-half +teaspoonful cinnamon; one teaspoonful soda, dissolved in a little +of the hot water; one egg.<span class='pagenum'><a name="Page_138" id="Page_138"></a>[<a href="images/138.png">138</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>GINGER BREAD</b></span> Mrs. Eustace</div> + +<p>One cup molasses; one cup brown sugar; one-half cup butter and +lard; two eggs; two scant teaspoonfuls of soda in one cup of sour +milk; three cups of flour; one teaspoonful each of ginger and cinnamon; +one-half teaspoonful each of cloves and allspice. Bake slowly.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>GINGER BREAD</b></span> Mrs. W. F. Barnard</div> + +<p>Two-thirds cup molasses, fill up cup with granulated sugar; one-half +cup butter, fill cup up with hot water; two scant cups flour; one +egg, beaten light; one teaspoonful ginger; one teaspoonful cinnamon; +one teaspoonful soda. Bake in moderate oven about one-half hour.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>COLONIAL GINGERBREAD</b></span> Mrs. Floyd E. Jennison</div> + +<p>One cup molasses; one-half cup sugar; one-half cup shortening. +Pour over the above, one cup warm water in which one level dessertspoonful +of soda has been dissolved. Let mixture cool; then add two +and one-half cupfuls flour (sifted); one teaspoonful each of ginger and +cinnamon and lastly two well beaten eggs and one cup (or less) of +English walnut meats. Raisins may be added, if desired.</p> + + +<div class='unindent'><b>CHOCOLATE GINGERBREAD</b></div> + +<p>One-half cup molasses; one tablespoonful each of melted butter +and lard; one-half cup brown sugar; one-fourth teaspoonful each of +ginger and cinnamon; one heaping tablespoonful grated sweet chocolate, +mixed to a paste with a little hot water. Blend the ingredients +thoroughly, then stir in one teaspoonful soda in one cupful of sour +milk; flour to stiffen. Bake twenty minutes.</p> + + +<div class='unindent'><b>CINNAMON STARS</b></div> + +<p>Two tablespoonfuls of butter; one cupful of sugar; two eggs; one +and one-half cupfuls of sifted pastry flour; one teaspoonful of cinnamon; +one-fourth teaspoonful of baking powder. Method: Cream butter, +sugar and eggs until light, sift all dry ingredients together, then +stir into egg mixture. Take onto a floured board, using a very little +more flour if needed. Roll quite thin, then cut with a star cutter. +Bake on waxed tins in a very moderate oven.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CALIFORNIA COOKIES</b></span> Mrs. E. T. Clissold</div> + +<p>One cup molasses; one egg; one-half cup milk; one cup chopped +raisins; one-half cup butter; one-half cup sugar; one-half teaspoonful +each of cloves, nutmeg and cinnamon; one teaspoonful soda. Drop in +spoonfuls in buttered tins. Bake quickly.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>DOUGHNUTS</b></span> Mrs. H. P. Sieh</div> + +<p>Two cups sugar; four eggs; one cup buttermilk; six tablespoonfuls +hot lard; one teaspoonful nutmeg, one of soda and one of salt. Flour +to make a good rolling dough. Cut and cook in hot lard.<span class='pagenum'><a name="Page_139" id="Page_139"></a>[<a href="images/139.png">139</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>MOLASSES SQUARES</b></span> Mrs. E. Oliver</div> + +<p>One cup sugar; one egg; two tablespoonfuls shortening; three-fourths +cup molasses; one teaspoonful soda dissolved in molasses; +one cup milk; two and one-half cups flour (after sifting); one cup +raisins; one teaspoonful each cinnamon, cloves and one-half teaspoonful +nutmeg. Beat egg, add shortening, molasses, milk, spices and last +the raisins (floured). Bake in two shallow pans. Any desired frosting.</p> + + +<div class='unindent'><b>GINGER BLOCKS</b></div> + +<p>Four tablespoonfuls of butter or butterine; one-third cupful sugar; +one egg; one-half cupful of golden drip syrup; one-half cupful of +milk; one and three-quarters cupfuls of sifted pastry flour; one teaspoonful +of baking powder; two teaspoonfuls of ginger. Method: +Cream butter, sugar and yolk; then add the sirup and beat hard. +Sift dry ingredients together, and then add, alternating with the milk. +Whip white of egg and fold in. Bake in square tins. When done cut +into blocks and sift confectioners' sugar over. To make the blocks +of uniform size trim the very outer edge of cake before cutting. These +rims can be used for a pudding some other day.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>PUFF BALLS</b></span> Mrs. J. Dana Brown</div> + +<p>One egg; three-fourths cupful sugar; one scant cupful milk; one +and one-half cupfuls flour; and one-half teaspoonful baking powder; +pinch of salt. Mix and roll out and cut with the smallest biscuit cutter +and dropped in hot fat.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>DOUGHNUTS</b></span> Mrs. J. H. Shanley</div> + +<p>Three eggs; one cup sugar; one cup sweet milk; three teaspoonfuls +baking powder sifted with three cups flour; spice and flavoring to suit +your taste. When these are put into the boiling lard they sink, but +rise almost at once and turn themselves. They never break apart when +frying, as they contain no shortening, yet they are sufficiently rich to +satisfy anyone.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>DOUGHNUTS</b></span> Mrs. T. C. Hollenberger</div> + +<p>Three eggs beaten very light; one cup sugar; four tablespoonfuls +melted lard, add to the eggs and beat all together. One teaspoonful +salt and a little nutmeg or lemon rind grated; one cup thick sour +milk with one-half teaspoonful soda dissolved in it; add flour with one +heaping teaspoonful baking powder sifted with flour—three cups, with +enough more to make a very soft dough.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>DOUGHNUTS</b></span> Miss Shay</div> + +<p>Two eggs, well beaten; add one and one-half cupfuls sugar; one-half +grated nutmeg; one cup milk; two heaping tablespoonfuls butter, +melted; two heaping teaspoonfuls baking powder sifted in the flour +and flour enough to make the dough roll easily, about three pints of +flour.</p> + + + +<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_141" id="Page_141"></a>[<a href="images/141.png">141</a>]</span></p> +<h2>PICKLES</h2> + +<div class='poem'> +"<i>How Cam'st in Such a Pickle?</i>"<br /> +<div class='sig'> +<span class="smcap">—Shakespeare.</span><br /> +</div></div> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SLICED PICKLE</b></span> Mrs. William H. Fahrney</div> + +<p>One peck cucumbers; thirty small onions; four green peppers; +two red peppers; slice and soak over night in salt water. Soak cucumbers +separately, rinse in cold water. One-half gallon vinegar; two +tablespoonfuls mustard seed; one tablespoonful celery seed; six cups +brown sugar; one-fourth teaspoonful tumeric; one teaspoonful powdered +alum. Let the vinegar and seasoning come to a boil, add the +onions and peppers, cook five minutes; then add the cucumbers and +cook five minutes. Can hot.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>MUSTARD PICKLE</b></span> Mrs. William Molt</div> + +<p>One quart tiny cucumbers; one quart large cucumbers, cut or +sliced; one quart green tomatoes, cut in pieces; one large cauliflower, +divided; five green peppers, chopped fine; one quart button onions, cut +up. To four quarts of water add one pint salt and pour over the vegetables +and let stand twenty-four hours; then heat in same brine just +enough to scald; turn into colander and drain. Mix one-half cup +flour; six tablespoonfuls mustard; two tablespoonfuls tumeric, with +enough cold vinegar to make a smooth paste; add one cup sugar and +enough vinegar to make two quarts in all; boil this until it thickens +and is smooth. Add this to the pickles and cook until they are heated +through, about fifteen minutes; pack in Mason jars and seal.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>MUSTARD PICKLES FOR TWO QUART JAR</b></span> Mrs. Wm. J. Maiden</div> + +<p>Three tablespoonfuls Coleman's mustard; one-fourth cupful salt; +piece of horseradish root; fill jar with vinegar. Wash and wipe +pickles and pack in jar, then pour over the above mixture.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>PICKLES</b></span> Alice H. Tolmie</div> + +<p>Slice 25 small cucumbers with a large onion, put in salt brine and +let stand for three hours, then drain and boil in following syrup: One +quart vinegar, one pound sugar, one-half cup mustard seed, one tablespoonful +ginger, one teaspoonful each of celery seed and tumeric powder. +Boil five minutes and can.<span class='pagenum'><a name="Page_142" id="Page_142"></a>[<a href="images/142.png">142</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>MIXED PICKLES</b></span> Mrs. H. D. Sheldon</div> + +<p>One quart of small cucumbers; one quart of white onions; one +quart green tomatoes; two large cauliflower; soak in weak salt water +over night; scald in same brine and drain. Paste: Six tablespoonfuls +dry mustard; one tablespoonful tumeric powder; one and one-half cups +flour; two cups brown sugar; five pints vinegar. Add vegetables to +paste; heat through and seal in cans.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CUCUMBER PICKLES</b></span> Mrs. Samuel Friedlander</div> + +<p>Twelve long cucumbers; five large onions, sliced and salted. Let +stand over night. In morning drain well. Boil three pints vinegar; +one and one-half pounds sugar; one red pepper, cut in strips; two +tablespoonfuls dry mustard; a tablespoonful whole white peppers; one +tablespoonful whole black pepper; two tablespoonfuls mustard seed. +Boil until tender and can hot.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CUCUMBER PICKLE</b></span> Florence Trainer</div> + +<p>Two dozen large cucumbers, chopped fine and salted over night; +one cup salt; four large onions; two stalks celery; one red pepper; +chop all fine. Heat three cups cider vinegar; one cup water; two +cups brown sugar; three tablespoonfuls mustard seed; three tablespoonfuls +ground mustard; one tablespoonful celery seed; one-fourth +teaspoonful cayenne pepper. When hot, pour over chopped mixture +and cook ten minutes. Then bottle.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>PICKLED ONIONS</b></span> Mrs. W. L. Gregson</div> + +<p>Peel and drop in hot brine. The third day heat the brine again +and pour over them; the sixth day make a new strong brine; the tenth +day drain and pour scalding vinegar containing a very little ginger +root over them. Let stand on the stove until thoroughly heated +through, but do not cook; pour into jars and seal hot. A little alum +in the brine makes them firmer, and white wine vinegar aids in keeping +them white, but malt vinegar adds to the flavor.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>TOMATO RELISH</b></span> Mrs. A. Donald Campbell</div> + +<p>One peck ripe tomatoes, peeled, chopped fine and drained in jelly +bag over night; in the morning add two cups chopped celery, six large +onions chopped fine; two large green peppers (without seeds), chopped +fine; two cups sugar; half cup salt; two ounces white mustard seed; +one quart cider vinegar. Mix well and bottle; it does not require +heating and will keep for years.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>OIL PICKLES</b></span> Mrs. A. C. Allen</div> + +<p>One-half peck small cucumbers; one pint silver skin onions, slice +thin and place in stone jar alternately, sprinkling salt between. Let +stand over night; pour off brine and wash thoroughly; add the following: +one teacup olive oil, two tablespoonfuls white mustard seed, +two tablespoonfuls celery seed, four pepper corns and vinegar to cover.<span class='pagenum'><a name="Page_143" id="Page_143"></a>[<a href="images/143.png">143</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>OIL CUCUMBER PICKLES</b></span> Mrs. E. D. Gotchy</div> + +<p>Cut one hundred small cucumbers into thin slices; put in earthen +crock in layers with salt for four hours; drain off liquor and mix with +three pints of sliced onions, three ounces white mustard seed, three +ounces celery seed, three ounces of ground white pepper. Dissolve +small lump alum in vinegar; add to it two cups olive oil; add white +vinegar enough to cover.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>PICKLES FOR IMMEDIATE USE</b></span> Mrs. S. A. Power</div> + +<p>Mix together one cupful each of salt and dry mustard; add it to +one gallon of good vinegar, spices of various kinds and a little sugar, +if liked, may be added. Drop the well washed cucumbers into this +pickle each day as they grow. These pickles will keep indefinitely.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>DILL PICKLES</b></span> Mrs. W. T. Klenze</div> + +<p>One hundred medium sized cucumbers; one small red pepper; +one big bunch of dill; some cherry leaves; ten quarts of water; one +quart of vinegar; two cups salt. Mason jars, two quart size. Lay +cucumbers in salt water over night (one-half cup salt to four quarts +water). Boil water, vinegar and salt; let cool over night. Drain cucumbers +and place in jars in layers between cherry leaves and dill. +Pack cucumbers tight; add a small piece of red pepper, cover with +brine and screw down cover. Will keep. One cup of mustard seeds +and one cup of horseradish root, shaved fine, may be added.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>PICCALILI</b></span> Mrs. H. B. Rairden</div> + +<p>One peck of green tomatoes; eight large onions; one cup salt; +slice and let stand over night. In the morning drain and add three +quarts of water and let come to a good boil, then drain well through a +colander. Put back in kettle and add two quarts vinegar; one pound +of sugar; half pound of white mustard; two tablespoonfuls ground +pepper; two of cinnamon; one of cloves; two of ginger; one of allspice +and half a teaspoonful of cayenne pepper. Boil all together until +tender; it will take from thirty minutes to an hour to cook. Stir it +often to prevent scorching. Seal in glass jars; add more sugar if +liked sweeter.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>BEET RELISH</b></span> Mrs. R. McNeil</div> + +<p>One quart cooked beets, chopped fine; one quart cabbage, chopped +fine; one cup each of grated horseradish, chopped onion and sugar; +one teaspoonful salt; one pint vinegar. Heat vinegar, pour over all +and seal.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>PEPPER RELISH</b></span> Sue C. Woodman</div> + +<p>Twelve green peppers; twelve red peppers; ten medium onions; +chop together. Pour boiling water over and let stand five minutes; +strain and repeat. Three cups of vinegar; one cup sugar; two tablespoonfuls +salt; one-half cup mustard seed; cook thirty minutes. Bottle.<span class='pagenum'><a name="Page_144" id="Page_144"></a>[<a href="images/144.png">144</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>PEPPER HASH</b></span> Mrs. John T. Gilchrist</div> + +<p>Nine sweet peppers; one large head cabbage; six large onions; +chop fine and add one-half cup salt. Stand over night and drain in +morning. Add two cups sugar; cup white mustard seed; one tablespoonful +celery seed; vinegar to cover. Do not remove pepper seeds +and do not cook. Put in earthen jar, covered with a plate.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>OLIVE OIL PICKLES</b></span> Mrs. A. J. Atwater</div> + +<p>Forty cucumbers, dill size, scrub and slice with rind; one-half +cup salt; a layer of cucumbers and a layer of salt in a crock; put +weight on top and let stand for two hours; pour off water and add ten +onions, four green peppers, sliced fine; two ounces mustard seed; one +pint olive oil; one ounce celery seed. Pack in jars and cover with +vinegar.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>UNCOOKED CHILI SAUCE</b></span> Mrs. Herman Vander Ploeg</div> + +<p>One peck ripe tomatoes; two cups chopped onions; two cups +chopped celery; two cups sugar; one-half cup salt; four ounces white +mustard seed; one teaspoonful powdered mace; one teaspoonful black +pepper; one teaspoonful powdered cinnamon; four chopped green +peppers; three pints vinegar. Chop the onions and peppers, add tomatoes +peeled and chopped; sugar, salt, mustard seed, mace, pepper, +cinnamon and vinegar. Seal and if screw top jars are used, turn upside +down overnight.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CANNED TOMATO SOUP</b></span> Mrs. Edwin Oliver</div> + +<p>Fourteen quarts of sliced ripe tomatoes; fourteen stalks celery; +fourteen sprigs parsley; two bay leaves; twenty-one cloves; seven +medium sized onions. Boil until tender and strain. Then blend fourteen +tablespoonfuls each of butter and flour; eight tablespoonfuls salt; +sixteen tablespoonfuls sugar; one-fourth tablespoonful paprika. Cook +until the desired thickness; makes about eight quarts. If milk is +used, add soda.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CORN RELISH</b></span> Mrs. A. J. Langan</div> + +<p>One dozen ears of corn, boil ten miutes, cut from cob; one head +of cabbage; four green peppers; four red peppers; one cup sugar; +three pints vinegar; one small box Coleman's mustard; one tablespoonful +celery seed; salt to taste; one teaspoonful tumeric. Mix well; boil +twenty minutes and seal.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CORN RELISH</b></span> Mrs. Samuel Friedlander</div> + +<p>Twelve ears of corn, cut from cob; twelve green peppers; two +red peppers; two quarts ripe tomatoes; a head cabbage; one quart +onions, chopped all together; add one quart sugar; one-half cup +salt; two quarts vinegar; one ounce celery seed: one ounce mustard +seed; one ounce dry mustard; one tablespoonful tumeric. Mix and +boil forty minutes. Seal hot in air tight cans.<span class='pagenum'><a name="Page_145" id="Page_145"></a>[<a href="images/145.png">145</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CORN RELISH</b></span> Mrs. R. Heidorn</div> + +<p>Twelve ears corn; six cucumbers; six large onions; two stalks +celery; six green peppers; three red peppers; three tablespoonfuls +salt; two cups sugar; three tablespoonfuls dry mustard; three tablespoonfuls +flour; one-half ounce tumeric; two quarts vinegar; boil one +hour and seal hot.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CORN RELISH</b></span> Mrs. E. L. Phelps</div> + +<p>Two dozen ears of corn, cut from the cob; six red peppers; six +green peppers; large head of cabbage; two tablespoonfuls salt; three +cups sugar; two quarts vinegar (diluted); one-half pound dry mustard; +add celery and onions as much as you like. Cook the salt, +mustard, sugar and vinegar together; add cabbage, celery and onions. +Cook a little, then add corn; let boil up and can air tight.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CORN SALAD</b></span> Sue. C. Woodman</div> + +<p>Four large onions; one cabbage; four green peppers; one red +pepper; twenty ears of corn; one and one-half cups sugar; one-half +cup salt. Make paste of and pour on above; one-half cup flour; one-half +teaspoonful tumeric; three tablespoonfuls mustard; one quart +vinegar. Boil twenty minutes.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CHILI SAUCE</b></span> Mrs. R. Heidorn</div> + +<p>Twenty-four ripe tomatoes; four white onions; three green peppers; +four tablespoonfuls salt; one of cinnamon; one-half of ground +cloves and allspice mixed; one teacup sugar; one pint vinegar; boil +three hours, seal hot.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CHILI SAUCE</b></span> Belle Shaw</div> + +<p>One peck tomatoes; six large onions; four green peppers; two red +peppers; six tablespoonfuls white sugar; three tablespoonfuls salt; +three cups vinegar; two tablespoonfuls whole cloves; two tablespoonfuls +whole allspice; two stalks whole cinnamon; chop tomatoes, pepper +and onions, very fine; tie spices in two bags, loosely. Boil three +hours, slowly.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CHILI SAUCE</b></span> Mrs. H. D. Sheldon</div> + +<p>Thirty large tomatoes; eight onions (medium), three green peppers +chopped fine; two red peppers chopped fine; ten tablespoonfuls brown +sugar; three tablespoonfuls salt; two tablespoonfuls cinnamon; one-half +tablespoonful cloves; one quart vinegar. Peel and slice tomatoes, +put in kettle with remaining ingredients, cook slowly until thick, add +vinegar when nearly done.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SPICED CURRANTS</b></span> Mrs. C. A. Robinson</div> + +<p>Four pounds of currants; one and one-half pints of vinegar; one-half +pint of water; pound of brown sugar; one tablespoonful cinnamon; +one teaspoonful cloves; one nutmeg. Boil slowly three hours.<span class='pagenum'><a name="Page_146" id="Page_146"></a>[<a href="images/146.png">146</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>NEVER FAIL CATSUP</b></span> Mrs. Minnie E. Bodwell</div> + +<p>One gallon of ripe tomatoes, after having been boiled and strained; +one pint of vinegar; five tablespoonfuls of salt; two tablespoonfuls of +black pepper; three ounces of white mustard seed ground finely; one +teaspoonful of cayenne pepper; one teaspoonful of cinnamon; one-half +teaspoonful of allspice. Cook all together for four hours.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>TOMATO CATSUP</b></span> Sue C. Woodman</div> + +<p>Cut up one peck of tomatoes over night with one cup salt. Boil +well and strain. Add: One tablespoonful ground cloves; one tablespoonful +allspice; one tablespoonful mace; one tablespoonful white +mustard seed; one tablespoonful black pepper; one teaspoonful red +pepper; one-half cup sugar; one pine white wine vinegar. Boil down +one-half. Bottle.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CURRANT CATSUP</b></span> Mrs. J. H. Ostrander</div> + +<p>Clean and stew four pounds of ripe currants; add two pounds +of brown sugar and one pint of vinegar; boil steadily and slowly until +thick; add one teaspoonful each of ground pepper, cloves and cinnamon; +boil for five minutes longer. Bottle and seal.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>VEGETABLES FOR WINTER SOUP</b></span> Mrs. C. E. Seaton</div> + +<p>One peck ripe tomatoes; one head of cabbage; one bunch carrots; +six large onions; nine ears of corn; six stalks celery; two green +peppers; one large bunch parsley. Scald the skins off the tomatoes +and cut in rather large pieces; shred cabbage; peel and slice carrots; +peel and chop onions; cut corn from cob; cut celery as for salad; +remove the seeds from peppers, chop them and the parsley quite fine. +Mix all together and boil for one hour in a porcelain or agate kettle, +stirring often to prevent scorching; about ten minutes before it is done, +add salt to taste. Seal hot in glass jars. Potatoes may be added +to the soup in the winter.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SWEET WATERMELON PICKLE</b></span> Mrs. N. F. Swartwout</div> + +<p>Remove the thin rind (green), also all of the ripe melon, using +only the white portion of the rind. Nine pounds fruit, three pounds +sugar, one quart vinegar. After soaking the rinds over night in strong +salt water and then rinsing in hot water; put the fruit, sugar and vinegar +together in preserving kettle and boil until tender. Skim out +fruit and put into the liquid a bag of spices and boil until a little +thick; then pour over the fruit. If there is not enough syrup to +cover it add a little more vinegar.</p> + + + +<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_149" id="Page_149"></a>[<a href="images/149.png">149</a>]</span></p> + +<h2>PRESERVES</h2> + + +<div class='center'> +"<i>The best of families have their family 'jars.'</i>"<br /> +</div> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>FOUR FRUIT JAM</b></span> Mrs. W. C. Thorbus</div> + +<p>One quart cranberries cut coarsely; one cup sultana raisins; six +ries; one quart gooseberries; two quarts granulated sugar. Boil forty +minutes and put in jelly glasses.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CRANBERRY CONSERVE</b></span> Sue C. Woodman</div> + +<p>One quart cranberries cut coarsely; one cup sultana raisins; six +oranges; soak raisins; cut up oranges; mix. Equal measure of sugar; +cook. Stir constantly.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>RHUBARB CONSERVE</b></span> Mrs. John Ingram</div> + +<p>Six pounds rhubarb; six pounds granulated sugar; one-half pound +English walnuts; six oranges, pulp and juice. Boil until proper consistency.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>PLUM CONSERVE</b></span> Mrs. A. C. Allen</div> + +<p>One box of blue plums; one pound of raisins, chopped; three +pounds sugar; juice of four oranges; rind of two oranges chopped. +Boil the rind in water until bitterness is gone. Cook for one-half +hour.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>HEAVENLY HASH</b></span> Mrs. W. D. Hurlbut</div> + +<p>A five-pound basket of big blue plums; wash and seed them, put in +preserving kettle with one pint water; add (everything but the seeds +of) five oranges and five lemons, putting the skins through a meat +chopper; four pounds of seedless raisins, also put through the chopper; +one pound of walnut meats broken and lastly five pounds of sugar. +Let boil until quite thick, then put in glasses and when cold cover +with paraffine.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>PEAR CHIPS</b></span> Mrs. M. Evans</div> + +<p>Seven pounds pear chips; seven pounds sugar; one-fourth pound +candied ginger; three lemons sliced; two oranges. Cook oranges and +lemons slowly before adding to pears; then cook slowly for two hours.<span class='pagenum'><a name="Page_150" id="Page_150"></a>[<a href="images/150.png">150</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SUN COOKED STRAWBERRIES</b></span> Mrs. H. D. Sheldon</div> + +<p>Use cup for cup sugar and fruit. Let sugar stand on fruit over +night. Drain juice and cook slowly until sugar is thoroughly dissolved. +Add fruit and heat through. Turn out on platters and stand +in sun until thick as desired. Pieces of glass over each platter helps +cook more rapidly. Seal as you would jelly in glasses.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>HARLEQUIN JAM</b></span> Good Housekeeping</div> + +<p>One orange; twenty-five peaches; twelve pears; twelve plums; one +pound white grapes; one-fourth pound almonds, blanched; three-fourths +cup of sugar to one cup of fruit. Cook two hours.</p> + + +<div class='unindent'><b>BLACKBERRY JAM</b></div> + +<p>Two quarts blackberries; one and one-half quarts sugar; one cup +water. Cook well for half an hour.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>APRICOT JAM</b></span> Mrs. Herman Vander Ploeg</div> + +<p>One pound dried apricots; three pounds granulated sugar; one-half +ounce bitter almonds; three pints cold water. Soak the apricots +in the water over night (wash first), and in the morning boil until +tender. Add sugar and almonds blanched and boil another half hour, +or until mixture sets.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>YELLOW TOMATO PRESERVES</b></span> Mrs. T. B. Orr</div> + +<p>Two quarts tomatoes; two lemons ground, use juice and all; four +chopped large sour apples; two and one-half cups brown sugar; two +teaspoonfuls cinnamon; one teaspoonful ground ginger; one-half teaspoonful +cloves. Cook slowly until thick. Put in jars.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>TOMATO BUTTER</b></span> Mrs. A. Donald Campbell</div> + +<p>Seven pounds large ripe tomatoes; four pounds brown sugar; one-half +cup vinegar; one teaspoonful each of ginger and cloves; one +tablespoonful cinnamon. Cover tomatoes with boiling water and let +stand five minutes; rub off skins and cut off stem ends. Slice into a +porcelain kettle and cook until soft; add sugar and stew until very +thick; add spices and vinegar and cook short time longer. Pour in +quart Mason jars and seal while hot. This is particularly good with +meat or game.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>EAST INDIAN PRESERVE</b></span> Mrs. George D. Milligan</div> + +<p>Six pounds yellow tomatoes—small ones; six pounds sugar; one +pound raisins, large ones with seeds; put them in water until they +plump up; two ounces green ginger root (obtainable at a Chinese +store); six lemons sliced; put tomatoes in kettle and put on enough +water to cover them; then add the other ingredients and boil until +thick.<span class='pagenum'><a name="Page_151" id="Page_151"></a>[<a href="images/151.png">151</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>QUINCE HONEY</b></span> Aunt Margaret</div> + +<p>Peel and grate three large quinces and one tart apple. Make a +syrup of three pints of granulated sugar and one pint of water; have +the syrup boiling briskly; stir in the grated fruit and boil twenty minutes.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>APRICOT MARMALADE</b></span> Mrs. J. G. Sherer</div> + +<p>One basket of apricots; one pineapple; three oranges; five pounds +cane sugar. Peel oranges, scald peeling and scrape off white and then +put all through grinder. Boil all slowly one hour, stirring constantly +or it will stick.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>APRICOT AND PINEAPPLE MARMALADE</b></span> Mrs. A. Donald Campbell</div> + +<p>One large, or two small, pineapples, put through meat chopper +with large knife; one and one-half pounds apricots; weighed after they +are peeled and pitted; two pounds sugar; one-half pint water. Boil +slowly for an hour.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>FIG MARMALADE</b></span> Mrs. John T. Gilchrist</div> + +<p>Cut five pounds rhubarb into inch pieces. Add one quart of water +and cook as for sauce. Put one pound figs through a food chopper. +Heat five pounds sugar and add to hot sauce, then figs. Add juice +of two lemons. Cook slowly for about one hour, stirring often.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>PEACH MARMALADE</b></span> Mrs. F. J. Macnish</div> + +<p>Equal parts of peaches (run through a fine collander) and sugar, +cooked two hours.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>PEACH MARMALADE</b></span> Mrs. J. H. Shanley</div> + +<p>Nine medium sized peaches, cut small; one orange, chopped fine +(with skin); one cup sugar. Cook until it thickens, put in jelly glasses +and seal.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>PIE PLANT MARMALADE</b></span> Mrs. T. B. Orr</div> + +<p>Two quarts pie plant pared and cut in inch length pieces; four +large oranges, chopped (use juice); one-half pound almonds, blanched +and chopped; four pounds sugar; mix all together and let stand in +bowl all night. Cook slowly in enamel kettle until thick. Seal with +paraffine in glasses.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>ORANGE MARMALADE</b></span> Mrs. T. M. Flournoy</div> + +<p>Six oranges; three lemons, parboiled, and save the water; either +put the skins through the chopper or slice them very thin; add eight +cupfuls water, using that in which the fruit was boiled, and sixteen +cupfuls of sugar; let stand over night. Next day let it boil gently +until it jellies.<span class='pagenum'><a name="Page_152" id="Page_152"></a>[<a href="images/152.png">152</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>ORANGE MARMALADE</b></span> Mrs. C. B. Martin</div> + +<p>One grapefruit; six oranges; two lemons (sliced like wafers); two +quarts of cold water; let stand over night. In the morning, boil slowly +until fruit can be pierced with a straw; add seven and one-half pounds +granulated sugar and boil until thick enough.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>ORANGE MARMALADE</b></span> Miss Julia Hunt</div> + +<p>Six pounds of pumpkin (after cut), cut one inch long, three-fourths +inch wide and one-half inch thick; cover with five pounds +sugar; let stand over night. Six lemons, juice and rind; two oranges +sliced and the rinds cut in small pieces; three-fourths ounce ginger, +the preserved is best. Simmer until the rind softens, then add to the +pumpkin and boil until the right consistency.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>QUICK ORANGE MARMALADE</b></span> Mrs. A. Donald Campbell</div> + +<p>Take one-third lemons and two-thirds oranges (eight oranges and +four lemons makes large enough quantity to cook up at one time and +makes twelve glasses). Take off the yellow part of the peel from one-half +of each; cut into small pieces and drop into the preserving kettle; +take off the white part of the peel, between the yellow part and the +pulp; be sure none of the white goes into the marmalade, as it makes +it bitter. Slice the fruit across in thin slices, and add it to the cut +up peel; put teacup of water to each whole fruit (oranges and lemons) +and cook until the fruit is soft. When cooked, add three-fourths cup +of sugar for each whole fruit and boil hard until it jells. The quicker +it is cooked the better, as long cooking, especially after the sugar +is added, tends to destroy the flavor and makes the mixture taste +strong.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>RHUBARB MARMALADE</b></span> Mrs. J. L. Putman</div> + +<p>Boil for twenty minutes, four pounds of rhubarb cut into small +pieces, leaving the skin on. Add the juice of five lemons, the rind of +which has been sliced off thinly, boiled in a little water for about +twenty minutes or until soft; and chopped fine. To this add six +pounds of granulated sugar, one pound of blanched almonds, chopped +or cut, and one wine-glass of Jamaica ginger. Boil all together until +thick.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>RHUBARB MARMALADE</b></span> Mrs. John T. Gilchrist</div> + +<p>Cut rhubarb very fine and to each cupful add the juice and pulp +of one orange, one tablespoonful lemon juice and one teaspoonful +grated orange peel and one and one-half cups sugar. Let stand until +sugar is dissolved. Boil rapidly until transparent.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SPICED RHUBARB</b></span> Mrs. John Ingram</div> + +<p>Two and one-half pounds rhubarb; skin and cut in one inch +pieces; two pounds granulated sugar, mixed with one teaspoonful cinnamon; +one-half teaspoonful ground cloves; seven-eighths cup vinegar. +Bring to boiling point and simmer till thick.<span class='pagenum'><a name="Page_153" id="Page_153"></a>[<a href="images/153.png">153</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SPICED RHUBARB</b></span> Mrs. John T. Gilchrist</div> + +<p>Sprinkle two and one-half pounds sliced rhubarb with one pound +of sugar and let stand over night. Drain in the morning and add to +the juice one cup water and one-half cup vinegar. Put on, boil with +a spice bag containing one-half teaspoonful each of ground cloves, +mace, allspice, ginger and cinnamon. Boil until it makes a good +syrup, then add rhubarb and cook until thick.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SPICED CHERRIES</b></span> Mrs. C. A. Bowman</div> + +<p>Take eight quarts of large red cherries (stoned), cover with cold +vinegar, let stand over night. Next day turn off all the juice in +the jar, measure the cherries and take equal parts of sugar and cherries. +Take one tablespoonful cloves, six sticks of cinnamon, pounded +a little, put in cheesecloth bag, put in jar with sugar and cherries. +Stir every few hours for several days until sugar is thoroughly dissolved. +Put in fruit jars.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SPICED GRAPES</b></span> Mrs. J. G. S.</div> + +<p>Remove the skins from seven pounds of grapes, boil until soft +and pass through sieve. Boil four pounds of sugar and one quart of +vinegar together, add skins, boiled grapes, one tablespoonful powdered +cloves; two tablespoonfuls powdered cinnamon and boil all together +for two and one-half or three hours.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SPICED GRAPE JELLY</b></span> Mrs. W. D. Hurlbut</div> + +<p>One peck of grapes; one quart vinegar; six pounds sugar; one +ounce whole cloves; one-fourth ounce stick cinnamon. Boil grapes, +spices and vinegar together until the grapes are tender. Press through +sieve and boil the juice thirty minutes. Add heated sugar, boil five +minutes, testing to see whether it has jellied. Cook longer if necessary. +Pour into hot sterilized jelly glasses and cover with wax.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CRAB APPLE AND DAMSON PLUM JELLY</b></span> Mrs. C. A. Carscadin</div> + +<p>Four quarts of crabapples; one quart of damson plums. Wash +fruit and put on with cold water enough to cover. Let cook until soft, +drain through a jelly bag and return to kettle with an equal quantity +of sugar. Boil until it jells. This makes a tart jelly which tastes +like currants.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>QUINCE AND CRANBERRY JELLY</b></span> Mrs. C. A. Carscadin</div> + +<p>Three large quinces; one quart of cranberries. Wash and quarter +the quinces, removing the seeds; pick over and wash the cranberries +and put them in the preserving kettle with the quinces; add cold +water to nearly cover fruit; cook slowly until soft. Allow juice to +drip through a jelly bag. Boil twenty-five minutes and add an equal +quantity of heated sugar. Boil five minutes, skim and put in heated +glasses. Seal.<span class='pagenum'><a name="Page_154" id="Page_154"></a>[<a href="images/154.png">154</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>MINT JELLY</b></span> Mrs. W. C. Thorbus</div> + +<p>Two bunches of fresh mint; one pint boiling water; one-half box +gelatin, soaked in one-half cupful cold water; one-half cupful lemon +juice; one cupful sugar. Crush mint and steep in water one-half hour; +soak gelatin in cold water and add to mint; add sugar and lemon juice. +Strain and color with Burnette's leaf green paste.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>AMBER JELLY</b></span> Mrs. M. Evans</div> + +<p>One grape fruit; one orange; one lemon; after washing fruit, slice +very thin, rejecting only seeds and tough inner pulps of grape fruit. +Cut slices in halves and quarters, measure and add two and one-half +times the quantity of water and set aside for twenty-four hours. Then +boil gently for fifteen minutes, and set aside another twenty-four hours. +Add sugar, measure for measure, to fruit and juice and boil until it +jellies, which will be for one hour and a half or two hours. Before +cooking dissolve the sugar through the fruit and juice. Then do not +stir at all while the process of cooking is going on. The rinds should +be transparent and the jelly a clear amber hue when done.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>QUINCE AND CRANBERRY JELLY</b></span> Mrs. George K. Spoor</div> + +<p>Four pounds quince; two quarts cranberries; cook until mushy; +then strain for juice and add one cup sugar to every cup of juice. +Boil fifteen minutes. This makes a beautifully colored jelly.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>PICKLED PEACHES OR PEARS</b></span> Mrs. J. A. Kaerwer</div> + +<p>One quart vinegar; two quarts water (eight cups); four pounds +sugar (nine cups); put stick cinnamon and five cents worth of cloves +in bag and boil fifteen minutes. Peal fruit and pour hot syrup over +fruit and let stand over night. Drain syrup off fruit and reboil syrup. +Pour hot on fruit a second time. The third morning boil syrup again +twenty minutes, and then boil fruit in syrup. Can and seal.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>PICKLED PEACHES</b></span> Mrs. N. L. Hillard</div> + +<p>For ten pounds of peaches take five pounds of light brown sugar, +one ounce whole cloves, one ounce cinnamon stick and one pint vinegar; +let it come to a boil and pour over the peaches; let stand until +next day; pour off liquid; reheat and pour over fruit again; the third +day reheat the liquid and put in the peaches, a few at a time, and +boil; then put in jars and seal.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>ROSE APPLES</b></span> Mrs. C. E. Jones</div> + +<p>Peel and core six small apples. Put into a saucepan with one +cupful of sugar, one and one-half cups of water and five cents worth +of red cinnamon drops. Boil gently until apples are tender and a +pretty pink color. Remove carefully to a dish and let the syrup +continue boiling until it jellies. Pour over the apples. Serve as a +garnish or in glass sherbet cups and top with whipped cream.<span class='pagenum'><a name="Page_155" id="Page_155"></a>[<a href="images/155.png">155</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>MINCE MEAT</b></span> Mrs. T. B. Orr</div> + +<p>One-half beef tongue chopped fine; six large sour apples; one +quart of wine; one cup molasses; juice of one large orange and grated +rind; two lemons, that is, juice and grated rind; two pints granulated +sugar; one pint currant jelly; two tablespoonfuls cinnamon; one +tablespoonful salt; one-half teaspoonful black pepper; two nutmegs; +one large cup suet chopped fine, cooked; two pounds seeded raisins; +one cup chopped citron; brandy enough to make moist. Use cold, +strong coffee if brandy is objectionable.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>MINCE MEAT</b></span> A. E. Loring</div> + +<p>One quart bowl each of chopped lean beef and of chopped apples; +two quinces chopped fine; one-half bowl each of suet and molasses; +one and one-half bowls each of brown sugar; raisins; currants; one-half +bowl of candied lemon and orange peel chopped fine; one-half +bowl of citron chopped fine, grated rind and juice of two lemons; +one glass jelly; one pint of boiled cider; one pint of sweet cider; four +level teaspoonfuls cinnamon; one level teaspoonful cloves; one-third +teaspoonful white pepper; three teaspoonfuls salt and one grated +nutmeg. Allow meat to cool in the water in which it was cooked; +remove all membrane from suet and cream it with your hand; chop +meat, add suet, apples, quinces, molasses, sugar, raisins, currants, +orange and lemon peel, citron, lemon juice, jelly and cider; heat +gradually and let it simmer three hours. When cool add the spices +and if desired, brandy to taste.</p> + + +<div class='unindent'><b>MINCE MEAT</b></div> + +<p>Mix together one cup chopped apples; one-half cup raisins, seeded +and chopped; one-half cup currants; one-fourth cup butter; one tablespoonful +molasses; one tablespoonful boiled cider; one cup sugar; one +teaspoonful cinnamon; one-half teaspoonful each of cloves and grated +nutmeg; one salt spoon mace. Add enough stock in which meat was +cooked to moisten; heat gradually to boiling point and simmer one +hour; then add one cup chopped meat and two tablespoonfuls currant +jelly. Cook fifteen minutes.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>GREEN TOMATO MINCE MEAT</b></span> Mrs. Ada Woods</div> + +<p>One peck green tomatoes, wash well and cut off blossom end; put +through meat chopper; put on stove and pour over them boiling water +and scald; drain this water off, put back on stove and repeat the +process. After they have been scalded and drained three times, add +one peck of apples, washed, cored and quartered and put through the +meat chopper; five pounds sugar; two pounds raisins; one and one-half +pounds beef suet; two tablespoonfuls salt; three tablespoonfuls +cinnamon; one teaspoonful cloves; two teaspoonfuls nutmeg and one +teaspoonful allspice. Cook one and one-half hours, stirring constantly +as it burns very easily; add three cups vinegar and seal while hot.<span class='pagenum'><a name="Page_156" id="Page_156"></a>[<a href="images/156.png">156</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>MINCE MEAT</b></span> Mrs. J. P. Cobb</div> + +<p>One-half pound suet; five pounds stoned raisins; three pounds dried +currants; one and one-half pound citron; six pounds sugar; one and +one-half pints molasses; six pounds round of beef; one-half peck sour +apples; one quart boiled cider; one quart California brandy; one pint +California sherry; three nutmegs; one-half cup cinnamon; one-fourth +cup ground cloves.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>MINCE MEAT</b></span> Mrs. Elizabeth Iglehart</div> + +<p>Six pounds round beef chopped fine; eight pounds chopped apples; +four pounds raisins with seeds; four pounds currants; one and one-half +pounds suet shredded; two and one-half pounds sugar; one-half pint +alcohol; two quarts cider; two quarts water; one nutmeg grated; four +heaping teaspoonfuls cinnamon; one heaping teaspoonful cloves; six +heaping teaspoonfuls allspice; two pounds chopped cooked figs; one +pound chopped citron; one pint good whiskey. Mix meat and fruits +thoroughly, then add the liquor.</p> + + + + +<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_159" id="Page_159"></a>[<a href="images/159.png">159</a>]</span></p> +<h2>BEVERAGES</h2> + + +<div class='poem'> +<i>Then said the Judge, "A sweeter draught</i><br /> +<i>From a fairer hand was never quaffed."</i><br /> +<div class='sig'> +—<span class="smcap">Whittier.</span><br /> +</div></div> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>GRAPE JUICE MINT JULEP</b></span> Midlothian Country Club</div> + +<p>One teaspoonful powdered sugar; enough water to dissolve sugar; +a dozen sprigs of mint; put in bottom of glass; fill glass with fine ice +and pour white grape juice over that to nearly fill glass, serve with +slices of orange, pineapple and sprigs of mint on top.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>GRAPE JUICE</b></span> Mrs. R. C. Foster</div> + +<p>To ten pounds of New York Concord grapes add three pints of +boiled water. Cook and strain. Put in one pound of granulated sugar. +Let stand over night to clear. Strain in the morning, bring to a boil +and skim. Have jars, or bottles, hot, and bottle immediately.</p> + + +<div class='unindent'><b>GRAPE JUICE LEMONADE</b></div> + +<p>Mix the juice of two lemons with half a cup of granulated sugar, +then stir in one pint of grape juice; continue to stir it until the sugar +is dissolved, add enough cold water to make a quart of liquid; turn +into a pitcher in which there is a piece of ice. Add a few thin slices +of lemon from which the seeds have been removed, and a few maraschino +cherries. Serve with an extra supply of lemon and pineapple, +cherries and sprigs of fresh mint, that each glass may be decorated.</p> + + +<div class='unindent'><b>MULLED GRAPE JUICE</b></div> + +<p>Wash and pick over one cupful of seedless raisins; set over the +fire with two cupfuls of cold water and four sticks of cinnamon; simmer +very slowly, never reaching a hard boil, for three-quarters of an +hour. Add to them one quart of grape juice, and let this become +scalding hot, take from fire, add juice of a lemon and serve hot.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>GRAPE JUICE</b></span> Mrs. E. Lewis Phelps</div> + +<p>Wash and stem four pints of blue grapes. Have a gallon jug +scalded and drained; put in grapes and cover with a syrup made of +two pounds of sugar and eight cups of water; fill jug with boiling +water; cork tightly. Following morning drive cork in tighter and +cover with wax. Will be ready to serve in three weeks.<span class='pagenum'><a name="Page_160" id="Page_160"></a>[<a href="images/160.png">160</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>GRAPE JUICE</b></span> Mrs. W. D. Hurlbut</div> + +<p>Ten pounds of grapes; three pounds of sugar; one cup water. +Put the grapes and water in the preserving kettle, heat until pulp and +seeds separate. Strain through jelly bag. Then add sugar to the +juice heated to boiling point, then pour into hot sterilized bottles and +seal. When serving add crushed ice.</p> + + +<div class='unindent'><b>GRAPE JUICE HIGHBALL</b></div> + +<p>Put a piece of ice in each glass; rather more than half fill the +glasses with grape juice, then fill with charged water (from a syphon).</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CHERRY JULEP</b></span> Mrs. Louis Geyler</div> + +<p>Cook one pint of red cherries, stoned, in one-half cupful sugar +syrup until soft; cool and add one-half cupful cider; one-half cupful +maraschino and a few sprigs of mint. Crush mint cherries, fill tall +glasses with shaved ice and mixture alternately and stir, without touching +glasses with hands, until they are well frosted. Garnish with a +slice of pineapple and a sprig of mint dipped in powdered sugar.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>GINGER ALE PUNCH</b></span> Miss Agnes Sieber</div> + +<p>Add one bunch of mint to juice of five lemons and one cupful +sugar; bruise mint and let stand several hours on ice. Squeeze through +cloth and add one lemon and one orange cut in thin half slices and +two pints of ginger ale; add ice and one pint ginger ale. Garnish with +mint.</p> + + +<div class='unindent'><b>MINT PUNCH</b></div> + +<p>Cook one cupful sugar with two cupfuls water, grated rind of an +orange and a lemon, a piece of stick cinnamon and twelve cloves. +Cool and strain, add juice of three lemons and four oranges; one +bunch of fresh mint leaves and two drops of oil of spearmint. Place on +ice for two hours. Strain again and add one-fourth cupful preserved +ginger, cut in dice. Color green and add ice and one pint club soda. +Garnish with mint.</p> + + +<div class='unindent'><b>STRAWBERRY PUNCH</b></div> + +<p>Mash one quart strawberries, add juice of one-half pineapple, one +lemon, two oranges and two cupfuls sugar cooked in five cupfuls water. +Place on ice and strain into pitcher filled with ice and add whole +strawberries and any fruits in season.</p> + + +<div class='unindent'><b>CHOCOLATE MILK SHAKE</b></div> + +<p>One-fourth cup finely crushed ice; two tablespoonfuls chocolate +syrup; one-half cup milk; one-fourth cup apollinaris water or soda +water from syphon. Put ice in tumbler, add remaining ingredients, +and shake until well mixed. Serve with or without whipped cream, +sweetened and flavored.<span class='pagenum'><a name="Page_161" id="Page_161"></a>[<a href="images/161.png">161</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>GINGER ALE</b></span> Mrs. C. A. Carscadin</div> + +<p>One and three-fourths pounds of sugar; one and one-half ounce +whole ginger; two and one-half ounces cream of tartar; one lemon +sliced; seven quarts of boiling water and two cents worth of yeast. +Put the sugar and spices in a stone jar; pour boiling water over them +and let them stand covered in a cool place for twenty-four hours. +Then add the yeast, dissolved in luke warm water, and let stand again +for twenty-four hours. Put in bottles, cork well and after three days it +is ready for use.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>GINGERADE</b></span> Mrs. W. L. Gregson</div> + +<p>One quart of cold water, one cup sugar, one-fourth ounce white +ginger root, juice two oranges and one lemon. Put the water and +sugar to boil, add ginger root broken into small bits. Let it boil +twenty minutes after boiling begins, remove from the fire and add +fruit juice. Strain and cool. Serve with powdered ice and a preserved +or sweet cherry in each glass.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>BLACK COW</b></span> Midlothian Country Club</div> + +<p>Put fine ice in glass and nearly fill with sarsaparilla, pour cream +carefully on top of that and serve.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>A DELICIOUS FRUIT CUP</b></span> Midlothian Country Club</div> + +<p>Put one pint of water, one pound of sugar and the grated yellow +rind of one lemon on to boil for five minutes; strain and while hot +slice into it two bananas; one grated pineapple and one-fourth pound +stoned cherries. When ready to serve add the juice of six lemons. +Put in the center of your punch bowl, as guard, a block of ice; pour +over it two quarts of apollinaris, add the fruit mixture and at the +last moment one dozen strawberries and mix all together.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CHOCOLATE FRAPPE</b></span> S. Blanche Backman</div> + +<p>Put a quart of rich milk in a double boiler, stir into it gradually +three-fourths of a cup grated chocolate and sweeten to taste. Boil +five minutes, stirring all the while; then pour into an earthen dish and +add a teaspoonful of vanilla and set on ice. Have chopped ice in the +bottom of the glasses; then fill the glasses within a quarter of an inch +of the brim. Put sweetened whipped cream on top. If desired the +whipped cream can be dotted in the middle with fruit jelly.</p> + + +<div class='unindent'><b>CREAMY COCOA</b></div> + +<p>Stir together in a saucepan half a cup cocoa, half a cup flour, +half a cup granulated sugar and half a teaspoonful salt. Add gradually +one quart boiling water and let mixture boil five minutes, stirring +it constantly. Remove from fire, add a quart boiling milk, and serve. +If desired a spoonful whipped cream may be put in each cup before +filling with cocoa. (Flour should be sifted before measured.) The +above recipe will serve twelve persons.<span class='pagenum'><a name="Page_162" id="Page_162"></a>[<a href="images/162.png">162</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CURRANT LEMONADE</b></span> Mrs. W. L. Gregson</div> + +<p>One glass of currant jelly; one cup sugar; two lemons; beat the +jelly very thoroughly with the sugar and add the lemon juice and two +quarts water and a generous piece of ice.</p> + + +<div class='unindent'><b>ICED COFFEE</b></div> + +<p>Iced coffee served with orange is also delicious. Add half cup +orange syrup to three cups coffee and shake in a shaker with a little +chopped ice. Turn into thin glasses and add a spoonful whipped +cream.</p> + + +<div class='unindent'><b>COCOA EGG-NOG</b></div> + +<p>Beat white of an egg to a stiff froth, adding tiny pinch of salt. +Sweeten, flavor with vanilla and put aside about two teaspoonfuls. +Add. yolk to the rest and beat well, then add enough rather rich cold +cocoa to fill tumbler. Stir well together and put the remainder of the +beaten white on top. Serve at once, and ice cold.</p> + + +<div class='unindent'><b>LEMON TRIFFLE</b></div> + +<p>Two lemons; two oranges; twelve lumps loaf sugar; two teaspoonfuls +brandy; two teaspoonfuls Jamaica rum; a little grated nutmeg; +one-half pint double cream, whipped. Grate rind of one orange and +two lemons and squeeze juice of all on the sugar and let stand until +dissolved. Stir well and serve in glasses with a spoonful of cream +on top. This serves four persons.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>RASPBERRY VINEGAR</b></span> Mrs. W. W. Backman</div> + +<p>Mash six quarts of berries (red or black). Pour two quarts of +cider over the berries and let them stand all day and night. The +next day mash six more quarts of berries; strain first six quarts and +pour over last six quarts of berries and let stand another night and +day; then strain all again. To every pint of juice add one pint of +sugar and boil about twenty minutes; then bottle. When serving, use +about one-third of the raspberry vinegar to two-thirds water.</p> + + +<div class='unindent'><b>EGG-NOG</b></div> + +<p>Beat separately the white and yolk of an egg. Stir a heaping +teaspoonful of sugar and a tablespoonful of grape juice into the yolk; +pour into tall glass, add the whipped white and fill glass with unskimmed +milk. Serve cold with light cakes or thin bread and butter.</p> + + + +<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_165" id="Page_165"></a>[<a href="images/165.png">165</a>]</span></p> +<h2>SANDWICHES</h2> + + +<div class='poem'> +"<i>Would you know how first he met her?</i><br /> +<span style="margin-left: 0.5em;"><i>She was cutting bread and butter.</i>"</span><br /> +</div> + + +<div class='unindent'><b>SPANISH SANDWICH FILLING</b></div> + +<p>One large onion; three carrots; two red peppers; two green peppers +(without seeds); two eggs, hard boiled; two sour pickles. Chop +all the vegetables and pickle very fine; squeeze dry in a cheese cloth, +add the chopped eggs and one-half cup mayonnaise.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>LUNCHEON SANDWICH</b></span> Mrs. C. S. Junge</div> + +<p>Fry two slices of bacon for each sandwich. Toast bread. Pour +over the first layer of toast a little of the bacon fat. In remaining +fat stir a tablespoonful flour, add a cup and a half of milk and cook +until creamed. On the slice of toast place a slice of cold roast beef, +chicken or veal, and on that two slices of tomatoes; then the slices of +bacon. Place on the second slice of toast and turn over all the +creamed gravy, and serve.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>TASTY FILLING</b></span> Mrs. W. D. Hurlbut</div> + +<p>One bunch of radishes, washed but with the skins left on and a +bit of the green stem; one Spanish onion peeled; chop together until +very fine. Make a highly seasoned boiled mayonnaise, mix with the +radishes and onion and spread thin slices of buttered bread; put a +lettuce leaf over the mixture and then another slice of buttered bread.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>ANCHOVY SANDWICH</b></span> Mrs. Francis A. Sieber</div> + +<p>Two tablespoonfuls creamed butter; one-half cup grated cheese; +one teaspoonful French mustard; one teaspoonful Tarragon vinegar; +and anchovy paste. Add one tablespoonful minced olives, pickles, +salt and paprika. Spread on bread.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CHICKEN AND BACON SANDWICH</b></span> Mrs. Louis Geyler</div> + +<p>Mix equal portions of chicken, bacon and celery; add one teaspoonful +minced green pepper and a few drops of tarragon vinegar. +Lay lettuce strips across sandwiches and when serving, lay a slice of +tomato on each and cover with the minced chicken mixture. Top with +a spoonful of mayonnaise.<span class='pagenum'><a name="Page_166" id="Page_166"></a>[<a href="images/166.png">166</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SANDWICH (CHICKEN AND HAM)</b></span> Miss Agnes Sieber</div> + +<p>Mix one cup minced chicken with two-thirds cup minced ham; add +four tablespoonfuls each of chopped pickles, piementoes and creamed +cheese, mashed smooth. Add paprika and spread on bread.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>BEEFSTEAK SANDWICH</b></span> Mrs. W. R. McGhee</div> + +<p>Have a cut of tenderloin of beef for each sandwich; butter two +slices of bread and lay them side by side; broil the steak, seasoning +well and lay on one piece of bread; on the other place a slice of Spanish +onion which has been thoroughly chilled to make it brittle.</p> + + +<div class='unindent'><b>CHEESE, PECAN NUT AND PIMENTO SANDWICH</b></div> + +<p>Cut Boston brown bread and white bread into thin slices and stamp +into rings with a doughnut cutter. Beat one-fourth cupful of butter +to a cream; gradually beat in half a cupful (measured light) of grated +cheese, half a teaspoonful paprika and one-fourth cupful sliced pecan +nut meats. Use this to spread the prepared bread; drop on the mixture +here and there thin slices of piemento, then press the two pieces +together.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CHEESE SANDWICHES</b></span> Mrs. Helen Armstrong</div> + +<p>One hard boiled egg; one-half teaspoonful salt; one-fourth pound +grated cheese; one-half teaspoonful pepper; one-half teaspoonful mustard; +one tablespoonful melted butter; three tablespoonfuls lemon juice +or vinegar. Rub yolk of egg to paste and add salt and pepper, butter +and mustard; then add lemon juice to make right consistency. Spread +between thin slices of bread.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>DREAM SANDWICHES</b></span> Mrs. W. L. Clock</div> + +<p>One-half cup of pecan nuts chopped fine; one-half cup stoned +raisins; one apple; juice of one-half lemon; one spoonful sugar. Mix +with a small amount of cream and spread it on bread thin. It makes an +excellent filling for sandwiches.</p> + + +<div class='unindent'><b>HOT CHEESE SANDWICHES</b></div> + +<p>These are particularly nice for Sunday evening teas. Slice the bread +very thin; put a thick layer of grated cheese between the two forms; +sprinkle with salt and a dash of cayenne pepper and press the bread +well together. Fry them to a delicate brown on each side in equal +parts of hot lard and butter and serve very hot.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>HOT CHEESE SANDWICH</b></span> Mrs. W. D. Hurlbut</div> + +<p>On a slice of bread, well buttered, place a fairly thick piece of +yellow American cheese; sprinkle with salt and paprika pepper; cover +with another slice of buttered bread and place under the blaze in the +broiler to toast; when one side is done turn over and toast other side. +By the time both sides are toasted the cheese is quite soft.<span class='pagenum'><a name="Page_167" id="Page_167"></a>[<a href="images/167.png">167</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>JANE DABNEY'S CHEESE SANDWICH</b></span> Mary S. Vanzwoll</div> + +<p>One and one-half cups grated cheese; one egg; two tablespoonfuls +cream. Spread on bread and cover with a slice of bacon. Brown in a +medium oven.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CHEESE AND NUT SANDWICHES</b></span> Mary Barwick Wells</div> + +<p>Chop pecans, hickory nuts or English walnuts; mix with an equal +quantity of cream or Neufchatel cheese. Butter thin slices of bread +and spread with the cheese and nuts. Between the slices lay a heart-leaf +of lettuce dipped in mayonnaise dressing.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CUCUMBER SANDWICH</b></span> Mrs. F. E. Place</div> + +<p>Peel and slice cucumbers like wafers; put on the ice several hours +before using. Mix with an oil mayonnaise and spread between thin +slices of bread.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>FILLING FOR PIEMENTO SANDWICHES</b></span> Mrs. J. E. Kelly</div> + +<p>Two tablespoonfuls sugar; one teaspoonful salt; one tablespoonful +flour; mix. Yolks of two eggs, beaten; one-half cup water; one-half +cup vinegar; one teaspoonful butter. Cook in double boiler till thick. +Add to: Three Eagle brand cream cheese; one small can pimentoes; +one cupful walnuts or pecans; grind pimentoes and nuts and cream +into the cheese.</p> + + +<div class='unindent'><b>LAYER SANDWICHES</b></div> + +<p>Five slices of Boston brown bread, put together with cream cheese +reduced with sweet cream or mayonnaise; cut down in half-inch slices.</p> + + +<div class='unindent'><b>OLIVE SANDWICHES</b></div> + +<p>Chop one-third olives and two-third chicken livers that have been +thoroughly cooked and mashed quite smooth; mix with thick mayonnaise +dressing. Serve in white bread, ice cold.</p> + + +<div class='unindent'><b>EGG AND GREEN PEPPER SANDWICH</b></div> + +<p>Six hard boiled eggs; one green pepper; two tablespoonfuls olive +oil; one tablespoonful ketchup; one-fourth teaspoonful salt and mustard; +cream. Chop eggs and pepper, mix other ingredients and add +to chopped eggs, moisten with cream and spread between thin slices +of buttered bread. Cut in fancy shapes and keep in damp cloth until +ready to serve.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>MAPLE SANDWICH</b></span> Judith Slocum</div> + +<p>Put one cupful of finely shaved maple sugar through the meat +chopper with one cupful of blanched almonds, then mix to a paste +with thick sweet cream. Spread on slices of brown bread and white +bread.<span class='pagenum'><a name="Page_168" id="Page_168"></a>[<a href="images/168.png">168</a>]</span></p> + + +<div class='unindent'><b>DATE AND NUT SANDWICHES</b></div> + +<p>Remove the stones and scales from the dates and break them up +with a fork. Chop pecan meats fine and use twice as many dates as +nuts. Mix together and moisten with creamed butter, add a dash of +salt. Spread between thin slices of bread.</p> + + +<div class='unindent'><b>CARROT AND NUT SANDWICH</b></div> + +<p>Peel and chop carrots very fine; allow a cup of minced nut meats +to each cup of carrots and mix with mayonnaise.</p> + + + +<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_171" id="Page_171"></a>[<a href="images/171.png">171</a>]</span></p> +<h2>EGG DISHES</h2> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>BAKED EGGS</b></span> Mrs. C. A. Bowman</div> + +<p>Cover bottom of pan with fresh bread crumbs; drop eggs on +them, being careful not to break them; dot with butter and seasoning +and bake.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>OMELET</b></span> Mrs. E. Lewis Phelps</div> + +<p>One and one-half tablespoonful flour; one and one-half tablespoonful +butter; blend over fire and add one cup of milk. (This should be +thick and stiff when cooked.) When about cold, add one cup grated +cheese (yellow American preferred); beat the yolks of seven eggs +stiff, and when cold fold in the beaten whites; add a little salt. Mince +some cold boiled ham, onion and green pepper for a center filling. +Set the dish in pan of water and bake.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>EGG BALLS</b></span> Mrs. Ben Craycroft</div> + +<p>Serve with salad. Rub the yolks of four hard boiled eggs to a +paste; add a dash of salt, same of pepper; six drops of Worcestershire +sauce, and one teaspoonful melted butter. Moisten with the beaten +yolk of one egg and shape in small balls. Roll in flour and saute in +butter. Fry to a delicate brown.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>ESCALLOPED EGGS</b></span> Mrs. Ben Craycroft</div> + +<p>Six eggs; two tablespoonfuls of cream to each egg; season with +pepper, butter and salt and sprinkle cracker or bread crumbs over the +top. Bake in rather quick oven.</p> + + +<div class='unindent'><b>ESCALLOPED EGGS</b></div> + +<p>Make a force meat of chopped ham, fine bread crumbs, pepper, +salt, a little minced parsley and some melted butter. Moisten it with +milk to a soft paste and half fill patty pans with the mixture. Break +an egg carefully upon the top of each, dust with pepper, salt and sift +some very finely powdered cracker over it all. Set in hot oven and +bake until the eggs are well set (about eight minutes), and serve hot.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>A SITTING OF EGGS</b></span> Mrs. Ben Craycroft</div> + +<p>Take the number of eggs to be cooked and separate the whites +and yolks. Beat the whites to a froth, add a little salt. Butter a +pan; then pour in the whites; then dip the yolks around in the whites; +put in oven, bake two or three minutes and serve.<span class='pagenum'><a name="Page_172" id="Page_172"></a>[<a href="images/172.png">172</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>HAM OMELET</b></span> Mrs. Gorham</div> + +<p>Chop fine cold boiled ham. Beat four eggs; add two tablespoonfuls +milk, salt and pepper to taste. Mix with ham and fry on hot griddle, +dropping a spoonful at a time. Serve hot. Any cold meat may +be utilized in the same way.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>OMELET</b></span> Mrs. Edward E. Swadener</div> + +<p>Four eggs; one-half cupful milk. Separate the whites of the eggs, +beat to a stiff froth; beat the yolks well and add salt, pepper and one-half +cupful milk. Fold in the beaten whites. Have the oven hot; +have the spider hot, put in a generous tablespoonful butter (bacon or +ham drippings may be used), and when it melts add eggs. Let the +omelet "set," then put it into the hot oven to brown. It should slip +out of the spider without breaking if enough butter (or substitute) +has been used. Have platter heated on which the omelet is to be +served.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>EGGS POACHED WITH ARTICHOKES</b></span> Mrs. Francis A. Sieber</div> + +<p>Cover eight rounds of toast with eight artichoke fonds (cooked +or canned). Put a whole poached egg in center of each, and cover +with brown sauce seasoned with ham. Dust eggs with powdered +parsley.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>EGGS IN GREEN PEPPERS</b></span> Mrs. Louis Geyler</div> + +<p>Chop one-half dozen hard boiled eggs; add one-half cup minced +ham, and fill a buttered dish lined with crumbs with alternate layers +of eggs and cream sauce, seasoned with salt, minced green peppers, +parsley and chives. Spread crumbs on top, dot with butter, and bake; +or bake in green peppers.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SPANISH EGG</b></span> Mrs. Harry H. Small</div> + +<p>Blend two tablespoonfuls of melted butter and one tablespoonful +of flour in a chafing dish. Add one pint of milk and cook to a thick +cream. Add salt and paprika and a dash of cayenne pepper. Then +add half a pound of American cheese cut in very small pieces and cook +until well blended together. Have one large onion and one green +pepper cut in chips and fried as tender as butter, taking care not to +brown the onion. Add to the onion and pepper one-half can of tomatoes, +cook for five minutes together, and add to the cream sauce. Have +six eggs boiled hard, slice and add to the mixture. Serve on toast on +hot plates.</p> + + +<div class='unindent'><b>EGGS IN BATTER</b></div> + +<p>One egg; one and one-half tablespoonfuls thick cream; two tablespoonfuls +fine stale bread crumbs; one-fourth teaspoonful salt. +Mix cream, bread crumbs and salt. Put one-half tablespoonful of +mixture in egg-shirrer. Slip in egg and cover with remaining mixture. +Bake six minutes in moderate oven.<span class='pagenum'><a name="Page_173" id="Page_173"></a>[<a href="images/173.png">173</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SCOTCH EGGS FOR BREAKFAST</b></span> Mrs. A. M. Studley</div> + +<p>Boil six eggs twenty minutes. When cold, remove shells. Roll +in sausage meat about one-half inch thick all over; put in the ice box +over night. Then fry, turning all the time till brown. Serve on +platter, cutting them open, and garnish with Saratoga potatoes.</p> + + +<div class='unindent'><b>POACHED EGGS ON RICE TOAST</b></div> + +<p>Put one quart of rice into one quart of boiling water, to which has +been added one teaspoonful salt, boil rapidly for fifteen minutes, then +place on back of stove and steam twenty minutes. When the rice has +absorbed all of the water press into a square mold or bread pan and set +aside to cool. When cold cut into slices, place in wire broiler and +toast over hot fire. Poach as many eggs as you have slices of toast +and place an egg on each slice. Sprinkle with pepper and salt and +serve very hot.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>EGGS DELICIOUS</b></span> Alice Clock</div> + +<p>Six hard boiled eggs; one pint milk; one tablespoonful (heaping) +butter; two tablespoonfuls flour; one tin sifted peas. Mix the +butter and flour smoothly; slowly add milk while stirring constantly +over slow fire, until white sauce is nicely smooth. Season sauce to +taste, with paprika and salt; and add hard-boiled eggs, cut in halves. +Pour over the whole the sifted peas, and as soon as the peas are heated, +being careful not to stir, serve on rounds of toast. This amount will +serve six people.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>EGG RELISH</b></span> Mrs. A. Donald Campbell</div> + +<p>One cupful of bread crumbs; one cup cream and five eggs. When +the cream has been absorbed by the crumbs and the eggs well beaten +add pepper and salt with a teaspoonful of chopped parsley. Fry as +an omelet.</p> + + +<div class='unindent'><b>EGG GARNISH</b></div> + +<p>Boil six eggs. Cut them into halves, and remove yolks. Fill +the whites with chopped cucumbers, over which a French dressing has +been poured. Serve these upon shredded lettuce.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>A LUNCHEON DISH</b></span> Mrs. William E. Mason</div> + +<p>Butter baking dish; drop in six eggs, whole; grate American +cheese, thickly. Sprinkle a little salt, pepper and small pieces of butter +over them and bake slowly. Serve in baking dish.</p> + + +<div class='unindent'><b>EGGS A LA BUCKINGHAM</b></div> + +<p>Make five slices milk toast, and arrange on platter. Use receipe +for scrambled eggs, having the eggs slightly under-done. Pour eggs +over toast, sprinkle with four tablespoonfuls grated mild cheese. Put +in oven to melt cheese, and finish cooking eggs.<span class='pagenum'><a name="Page_174" id="Page_174"></a>[<a href="images/174.png">174</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>EGGS A LA GOLDENROD</b></span> Charlotte V. Thearle</div> + +<p>Three hard boiled eggs, one tablespoonful butter, one tablespoonful +flour, one cup milk, one-half teaspoonful salt, one-third teaspoonful +pepper, five slices toast, parsley. Make a thin white sauce +with butter, flour, milk and seasonings. Separate yolks from whites +of eggs. Chop whites finely and add them to the sauce. Cut four +slices of toast in halves lengthwise. Arrange on platter and pour over +the sauce. Force the yolks through a potato ricer or strainer, sprinkling +over the top. Garnish with parsley and remaining toast cut in +points.</p> + + +<div class='unindent'><b>EGGS A LA MARTIN</b></div> + +<p>One cup white sauce, six eggs, one-fourth pound grated cheese. +Break eggs carefully into a well buttered pudding dish, cover with +white sauce and sprinkle cheese over all. Bake fifteen minutes in moderate +oven.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>EGGS A LA LEE</b></span> Mrs. Harry F. Atwood</div> + +<p>Cover circular pieces of toasted bread with thin slices cold boiled +ham. Arrange on each a dropped egg, and pour around mushroom +sauce.</p> + +<p>Sauce: Clean one-fourth pound mushrooms, break cap in pieces, +and saute five minutes in one tablespoonful butter. Add one cup +chicken stock and simmer five minutes. Rub through a sieve and +thicken with one tablespoonful each butter and flour cooked together. +Season with salt and pepper.</p> + + +<div class='unindent'><b>EGGS A LA FRANCOISE</b></div> + +<p>Poach two eggs in boiling water acidulated with lemon juice and +slightly salted. Arrange the eggs on rounds of toasted bread, pour +over a tomato sauce made as follows, and garnish with toast points.</p> + +<p>Sauce: Put one large tablespoonful butter in the chafing dish +(or skillet), one teaspoonful minced onion, one tablespoonful minced +carrot and fry. With this blend two level tablespoonfuls flour and +add one cup of canned tomatoes sifted, and one-third teaspoonful beef +extract. Dissolve in one tablespoonful hot water, simmer and strain.</p> + + +<div class='unindent'><b>TO BOIL EGGS FOR AN INVALID</b></div> + +<p>Have water boiling, pour over eggs and cover tightly; put on +back of stove and stand five minutes. The whites of the eggs will be +firmly set and the yolks soft.</p> + + + +<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_177" id="Page_177"></a>[<a href="images/177.png">177</a>]</span></p> +<h2>CHEESE DISHES</h2> + + +<div class='poem'> +"<i>Wilt, please, your honor, taste of these.</i>"<br /> +<div class='sig'> +—<span class="smcap">Shakespeare.</span><br /> +</div></div> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CHEESE BALLS</b></span> Mrs. W. H. Hart</div> + +<p>One and one-half cupfuls cream cheese; one-half teaspoonful salt; +one-fourth teaspoonful paprika; three eggs, whites beaten firm; cracker +crumbs. Add salt and paprika to cheese, then fold in whites and roll +into small balls; roll in cracker crumbs and fry in deep fat.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CHEESE SOUFFLE</b></span> Mrs. Max Mauerman</div> + +<p>Two tablespoonfuls flour; two tablespoonfuls butter; one-half cup +grated cheese; four eggs; one pint of milk.</p> + +<p>Method: Rub butter and flour together over fire; when they bubble, +add gradually hot milk. Remove from fire; add the beaten yolks; +cool the mixture; then add the beaten whites, stirring all together +thoroughly. Put in baking dish well buttered, bake in moderately hot +oven for fifteen or twenty minutes or until it sets like custard. Serve +at once.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CHEESE SOUFFLE</b></span> Mrs. Frank Sessions</div> + +<p>Break a slice of fresh bread about three inches thick into small +pieces, pour over it a cup of milk, let stand while you prepare the rest +of the ingredients. Grate enough yellow American cheese to make +three heaping tablespoonfuls; beat three eggs until light and frothy; +add the cheese and eggs to the bread, mix thoroughly and put in a +buttered baking dish; bake half an hour or until brown. Serve immediately.</p> + + +<div class='unindent'><b>FROZEN CHEESE</b></div> + +<p>Rub two Neufchatel cheese to a paste, add one cup whipped +cream, one-half cup finely chopped olives, one-fourth cup finely chopped +pimentoes. Season with salt, cayenne, lemon juice or vinegar to taste. +Soften one teaspoonful granulated gelatine in one tablespoonful cold +water, dissolve over hot water, cool and add to cheese, mix well and +turn into one-half pound baking powder cans previously wet with cold +water, cover with a piece of white paper, adjust covers and pack in ice +and salt. Let stand for several hours. Serve with salad course with +toasted water crackers.<span class='pagenum'><a name="Page_178" id="Page_178"></a>[<a href="images/178.png">178</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>SUNDAY SUPPER MUSH</b></span> Mrs. A. Donald Campbell</div> + +<p>One cup corn meal; one quart of milk, salted to taste. Cook in +double boiler. Just before removing, add one egg. Spread the mixture +on a board three-fourths inch thick. When cold, cut in shapes +and put slice of American cheese on top, put in buttered dish and set +in oven long enough for cheese to melt and brown.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CHEESE DELIGHT</b></span> Mrs. H. Clay Calhoun</div> + +<p>One-half pound American cheese; two eggs, well beaten; salt and +paprika to taste. Cook in a double boiler until thick. Serve on round +of bread and toast in oven.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CHEESE RICE</b></span> Mrs. Ralph Wilder</div> + +<p>Fill a baking dish with alternate layers of cooked salted rice and +grated cheese; moisten with milk and cover with bits of butter; add +dash of red pepper if liked. Bake to golden brown.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CHEESE STRAWS</b></span> Mrs. Elizabeth F. Pearce</div> + +<p>One cupful grated cheese; salt and pepper to taste; two tablespoonfuls +melted butter; three tablespoonfuls cold water, and flour +sufficient for soft dough. Cut into strips. Bake in a quick oven +until brown and crispy.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CHEESE BALLS</b></span> Susy M. Horton</div> + +<p>Beat two eggs very light, and just enough grated cheese to handle +the mixture, red pepper and salt to taste. Roll into balls, the size +of a walnut, dip in egg and cracker crumbs and fry in hot lard a delicate +brown. To be served hot with salad.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>WELSH RAREBIT</b></span> Mrs. Harry H. Small</div> + +<p>One pound of American cheese cut in dice; butter the size of an +egg; melt butter and cheese in a chafing dish, blending together until +smooth. Beat up one egg and stir into cheese, adding milk until the +right consistency. Add mustard salt and paprika and a teaspoonful +of Worcestershire sauce. Serve on thin slices of toast, on hot plates.</p> + + +<div class='unindent'><b>WELSH RAREBIT</b></div> + +<p>One cup hot milk; one-quarter pound grated cheese; one-half teaspoonful +salt; one-quarter teaspoonful mustard; one teaspoonful flour; +one teaspoonful butter; one egg; dash of cayenne. Put the milk to +heat. Mix the grated cheese, flour, mustard, salt, cayenne and egg well +beaten, add milk when hot, a little at a time, to the mixture, stirring +all the time. Cook until smooth and very creamy. Take from heat +and add butter, stirring well. Serve hot on slices of toast. The milk +should be added slowly. Toast bread on one side only. Pour rarebit +on untoasted side.<span class='pagenum'><a name="Page_179" id="Page_179"></a>[<a href="images/179.png">179</a>]</span></p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CHEESE WAFERS</b></span> Mrs. Helen Armstrong</div> + +<p>Beat the whites of two eggs very stiff; add pepper and salt; mix +in gently half a cup grated cheese; spread lightly over salted wafers. +Sprinkle with cheese and brown in moderate oven.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CHEESE BALLS</b></span> Mrs. Fred L. Kimmey</div> + +<p>Whites of three eggs; one cup grated cheese; one tablespoonful +flour; pinch of salt and red pepper. Form into balls, roll in cracker +crumbs and fry in deep fat. This makes fifteen small balls.</p> + + + +<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_181" id="Page_181"></a>[<a href="images/181.png">181</a>]</span></p> +<h2>CANDIES</h2> + + +<div class='poem'> +"<i>A wilderness of sweets.</i>"<br /> +<div class='sig'> +—<span class="smcap">Milton.</span><br /> +</div></div> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>FONDANT</b></span> Mrs. E. A. Thompson</div> + +<p>Two and one-half pounds fine granulated sugar; one and one-half +cups water; one-half teaspoonful cream of tartar. Place in a saucepan, +set on back of stove. When clear let come to a boil until it reaches +242 degrees, or until it holds together when dropped into cold water. +Take from fire and cool. When lukewarm, beat until thick enough +to kneed, turn out on marble or platter and work until thick.</p> + + +<div class='unindent'><b>FONDANT</b></div> + +<p>One pound white sugar and half cup water, stir over the fire until +it dissolves, no longer. Then boil, without stirring, until it makes a +very soft ball when tested in water (cold). Pour out on a platter and +when slightly cool beat until you have a creamy mass, then work and +knead with the hands until it is soft and smooth. Never boil but one +pound of sugar at a time no matter how much candy you intend +making. Pack your fondant all together in an earthen bowl and cover +with a damp cloth until the next day. Then shape into the desired +forms. Use for all kinds of French creams.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>MEXICAN CARAMELS</b></span> Mrs. A. Donald Campbell</div> + +<p>One cup granulated sugar; one large cup milk or cream; one-fourth +teaspoonful soda. Caramel the sugar and add soda to milk +warmed; after caramel is dissolved add two cups of brown sugar; do +not let boil until sugar is thoroughly dissolved; then boil until it +hardens when dropped in cold water. Add cup of nut meats.</p> + + +<div class='unindent'><b>COFFEE CARAMELS</b></div> + +<p>One cupful sugar and one-half cupful cream and one-quarter cupful +strong coffee. Stir constantly over a hot fire, and turn on a +greased tin.</p> + + +<div class='unindent'><b>MAPLE CARAMELS</b></div> + +<p>One cupful sugar (maple) and three-quarters of a cupful of cream, +placed in a saucepan. Stir constantly over a hot fire until it reaches +the hard boil stage. Remove from fire, and turn on a greased tin.<span class='pagenum'><a name="Page_182" id="Page_182"></a>[<a href="images/182.png">182</a>]</span></p> + + +<div class='unindent'><b>VANILLA CARAMELS</b></div> + +<p>Two level cups "Coffee C" brown sugar; one-half cup corn +syrup; two-thirds cup cream; one cup chopped nuts. Boil sugar, cream +and corn syrup without stirring until hard ball forms when tried in +cold water. Add nuts and vanilla, remove from fire and pour at once +into buttered tin. Do not stir caramels. When cold, remove from pan +in one sheet and cut in squares. Wrap in wax paper.</p> + + +<div class='unindent'><b>CHOCOLATE CARAMELS</b></div> + +<p>Put in a saucepan half a cupful each of molasses, white sugar +and brown sugar; a cupful of grated chocolate and a cupful of cream +or milk. Stir the mixture constantly over the fire until it reaches the +hard-boil stage. Then add a teaspoonful vanilla and turn it onto a +buttered tin, making the paste an inch thick. Mark it into inch squares +and cut before it is quite cold.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CHOCOLATE CARAMELS</b></span> Mrs. E. A. Thompson</div> + +<p>Two squares chocolate; one cup sugar; one cup molasses; one cup +milk; one-half cup melted butter. Boil on the top of stove over a +brisk fire until it becomes brittle when dropped in cold water. Do not +stir, but shake the vessel while boiling. Pour into a buttered tin and +check off into squares.</p> + + +<div class='unindent'><b>VANILLA CARAMELS</b></div> + +<p>One cupful sugar and three-quarters of a cupful cream, placed +in a saucepan. Stir constantly over a hot fire until it reaches the +hard-boil stage. Remove from fire, add a teaspoonful vanilla and turn +on a greased tin.</p> + + +<div class='unindent'><b>KARO CARAMELS</b></div> + +<p>Boil one cup sugar, one cup Karo corn syrup, one-fourth cup water +six minutes, then add two tablespoonfuls butter, and cook to the soft +ball stage. Beat in a teaspoonful of vanilla extract or half a cup +candied cherries cut in halves; beat thoroughly and turn into a shallow +buttered dish. When cold cut in cubes and wrap in confectioner's +paper.</p> + + +<div class='unindent'><b>ENGLISH WALNUT CANDY</b></div> + +<p>The white of one egg, beaten stiff; add a pound of Confectioners' +sugar; stirring the sugar and egg till the mixture is stiff enough to +roll into little balls. Add vanilla, and press the balls of candy between +the halves of an English walnut.</p> + + +<div class='unindent'><b>COCOANUT CANDY</b></div> + +<p>Two cups white sugar; one cup milk; one cup molasses; one-half +cup butter; try as molasses candy, and when done add one and one-half +cups cocoanut and one teaspoonful vanilla.<span class='pagenum'><a name="Page_183" id="Page_183"></a>[<a href="images/183.png">183</a>]</span></p> + + +<div class='unindent'><b>MAPLE CREAM</b></div> + +<p>To one pound of maple sugar take half a pint cream. Cook +until it hardens in water. Stir frequently. Beat until cool.</p> + + +<div class='unindent'><b>CHOCOLATE CREAMS</b></div> + +<p>Put three squares of chocolate in a dish over a tea kettle to melt. +Boil two cups of white sugar, one cup water, one teaspoonful of glucose +until stringy; beat until creamy; mold into the desired shapes and +dip in chocolate. Put on whole nuts if desired.</p> + + +<div class='unindent'><b>NOUGAT</b></div> + +<p>One cupful almonds, chopped and placed in oven to dry, being +careful not to brown. Put into a saucepan two and one-half cupfuls +powdered sugar and a tablespoonful lemon juice. Place it on fire +and stir with a wooden spoon until it is melted and slightly colored. +Let stand for a few minutes, so it will be thoroughly melted, then +turn in the hot almonds, mix them together quickly, not stirring long +enough to grain the sugar, and turn it on to an oiled slab or tin. +Spread it out in an even sheet an eighth of an inch thick. While it +is still warm mark off into squares. Break into pieces when cold.</p> + + +<div class='unindent'><b>SUGARED ALMONDS</b></div> + +<p>Put a cupful granulated sugar in a saucepan with a little water, +stir until it is dissolved, then let it cook to the boil stage without +touching except to test. Turn in half cupful of blanched almonds +and stir off the fire until the nuts are well covered with the granulated +sugar, but turn them out before they become a mass. Boil +another cupful of sugar and turn the coated almonds into it, and +stir again in the same way, giving them a second coating of sugar, +but do not leave them in the pan until they are all stuck together.</p> + + +<div class='unindent'><b>BURNT ALMONDS</b></div> + +<p>Place a cupful of brown sugar into a saucepan with a very little +water. Stir until the sugar is dissolved. Let it boil a minute, then +pour in half a cupful of almonds and stir over the fire until the sugar +granulates and is a little brown. When the nuts are well coated, and +before they get into one mass, turn them out and separate any that +are stuck together.</p> + + +<div class='unindent'><b>MARSHMALLOWS</b></div> + +<p>One-half box granulated gelatin soaked in three-fourths cup cold +water (scant); two cups sugar cooked with three-fourths cup boiling +water (scant) only until dissolved. Pour over gelatin, add flavoring +and pinch salt and let stand until lukewarm. Beat first with egg +beater, then with a spoon until stiff enough to spread in sheets. Pour +into pans thickly dusted with mixture of powdered sugar and little +corn starch. When chilled, turn on marble slab or platter and cut in +cubes, roll in powdered sugar mixture and serve.<span class='pagenum'><a name="Page_184" id="Page_184"></a>[<a href="images/184.png">184</a>]</span></p> + + +<div class='unindent'><b>MARSHMALLOWS</b></div> + +<p>Soak four ounces of gum arabic in a cupful of water until it is +dissolved. Strain it to take out any black specks in it. Put the dissolved +gum arabic into a saucepan with half a pound of powdered +sugar. Place the saucepan in a second pan containing boiling water; +stir until the mixture becomes thick and white. When it is beginning +to thicken test it by dropping a little into cold water; when it +will form a ball remove it from fire. Stir into it the whites of three +eggs whipped to a stiff froth. This will give a spongy texture. Lastly, +flavor it with two teaspoonfuls of orange water. Turn the paste into +a pan covered thick with cornstarch; the layer of paste should +be one inch thick. After the paste has stood for a while turn it +onto a slab and cut it into inch squares; dust them well with cornstarch +or confectioner's sugar. As the paste is more or less cooked +it will be more or less stiff.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>PEPPERMINT OR WINTERGREEN PATTIES</b></span> Mrs. E. A. Thompson</div> + +<p>One pound confectioner's sugar; six large tablespoonfuls water; +six drops oil of peppermint or wintergreen; a little bit of cream of +tartar put into a cup with a bit of sugar and the oil. Boil until it +ropes, then remove from fire and stir in the cream of tartar, oil and the +sugar.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CHOCOLATE PEPPERMINTS</b></span> Mrs. A. H. Wagoner</div> + +<p>Take two pounds confectioner's sugar and add enough water to +make it the right consistency to roll into balls. Flavor with peppermint +and roll out on waxed paper with a rolling pin. Cut out the peppermints. +With water in the under part of the chafing dish melt half +a pound of Baker's chocolate and dip the peppermint on the end of a +fork. Set on waxed paper to harden.</p> + + +<div class='unindent'><b>SEA FOAM</b></div> + +<p>Two cups light brown sugar; one-half cup water; boil together +until a little dropped in cold water forms a soft ball. Remove from +fire. Beat in a deep bowl the whites of two eggs to a froth, add candy +syrup, one-half teaspoonful vanilla and beat in until it begins to stiffen. +Drop with spoon on waxed paper and press on a nut meat. Will keep +moist in a glass jar.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>DIVINITY FUDGE</b></span> Mrs. A. Donald Campbell</div> + +<p>Whites of two eggs, well beaten; two cups granulated sugar; one-third +cup Karo corn syrup boiled together with one-half cup hot water; +boil until syrup forms hard (not brittle) strands when dropped in cold +water; one teaspoonful vanilla. Pour the boiling mixture over whites +of eggs, beating constantly; beat mixture until pure white. Add nuts +or cherries, etc., which should be cut up before cooking syrup. Turn +entire mixture out on buttered platter; let stand an hour, or until +hard enough to cut.<span class='pagenum'><a name="Page_185" id="Page_185"></a>[<a href="images/185.png">185</a>]</span></p> + + +<div class='unindent'><b>DIVINITY CANDY</b></div> + +<p>Two and one-half cups granulated sugar; one-half cup corn syrup; +one-half cup cold water; whites of two eggs beaten to a stiff froth. +Boil the first three ingredients until a little dropped into cold water +can be formed into a firm ball. When done pour over the eggs and +beat until stiff, then add one cup walnut meats. Spread in a buttered +pan and cut into squares.</p> + + +<div class='unindent'><b>OCEAN FOAM</b></div> + +<p>One cup sugar; one-half cup corn syrup; one-half cup water. Boil +mixture until hard when dropped in cold water. Add stiffly beaten +whites of two eggs, beat until it stiffens and becomes foamy. Add one +cup nuts and vanilla to flavor. Pour into buttered tin.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>FUDGES</b></span> Emily L. Wegner</div> + +<p>Two cups granulated sugar; one cup milk; one-half teaspoonful +butter; two squares Baker's bitter chocolate. Put on sugar and milk, +let it come to a boil before adding butter and chocolate. Beat constantly. +Cook from fifteen to twenty minutes. This may be varied by +adding chopped nuts or grated cocoanut.</p> + + +<div class='unindent'><b>FUDGE</b></div> + +<p>Boil together a pint of milk; a cup of granulated sugar; a cup of +grated chocolate and butter the size of an egg. When a drop of the +mixture hardens in cold water add a teaspoonful vanilla, beat until +smooth and creamy; spread in a buttered pan and cut into squares.</p> + + +<div class='unindent'><b>CHOCOLATE FUDGE</b></div> + +<p>One cupful milk; two squares or ounces of chocolate; two cupfuls +granulated sugar placed in granite sauce pan. Let chocolate syrup boil +till it hardens, when a little can be dropped in cold water or on ice to +see if it is done. Then stir in a heaping tablespoonful butter and pour +the mixture at once on a well buttered tin. Nuts can be added to this +if desired.</p> + + +<div class='unindent'><b>CARAMEL FUDGE</b></div> + +<p>Two cups granulated cane sugar; three-fourths cup milk; one-half +cup butter; one teaspoonful vanilla; one cup nuts. Place the +butter, milk and one and one-half cups sugar in one pan, and let it +boil. In another pan melt the half cup sugar, and when melted pour +upon it the boiling mixture. Remove from fire and beat until it +thickens; add vanilla and nuts. Pour on buttered platter.</p> + + +<div class='unindent'><b>PEANUT BUTTER FUDGE</b></div> + +<p>Two cups confectionery sugar; two tablespoonfuls peanut butter; +one-half cup milk. When mixture starts to boil, stir constantly until +it thickens. Pour into buttered tin.<span class='pagenum'><a name="Page_186" id="Page_186"></a>[<a href="images/186.png">186</a>]</span></p> + + +<div class='unindent'><b>CREAM OF CARAMEL FUDGE</b></div> + +<p>Boil two and one-half cupfuls brown sugar, one cupful cream. +When hard turn on a greased tin.</p> + + +<div class='unindent'><b>MAPLE FUDGE</b></div> + +<p>Break into small pieces a pound of maple sugar and put it over +the fire with a cupful of milk. Bring it to a boil, add a tablespoonful +of butter and cook until a little dropped in cold water becomes brittle. +Take from fire, stir until it begins to granulate a little about the sides +of the pan, and then pour into a greased pan. Mark into squares with +a knife.</p> + + +<div class='unindent'><b>MAPLE SUGAR FUDGE</b></div> + +<p>Boil two and one-half cupfuls maple sugar, one cupful cream. +When little hard turn on greased tin.</p> + + +<div class='unindent'><b>COCOANUT FUDGE</b></div> + +<p>Boil two and one-half cupfuls white sugar, one cupful cream. Add +one tablespoonful butter, and when hard pour on greased tin.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>CANDIED ORANGE PEEL</b></span> Mrs. A. J. Langan</div> + +<p>Take nice thick orange peel, soak over night in salt water. In +the morning take out peel, boil in fresh water until tender, then add +sugar, pound for pound, boil until the peel is clear and thick. Seal in +glass jars, and when wanted cut in long strips, roll in sugar and serve.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>ORANGE OR GRAPE FRUIT STRAWS</b></span> Mrs. Harry Pagin, Valparaiso, Ind.</div> + +<p>Take peeling of two large oranges, or grape fruit, or both, and cut +with scissors in narrow lengthwise strips. Cover with cold water, put +on stove and boil twenty minutes. Pour off water. Cover with water +and boil twenty minutes more. Pour off water. Cover with water and +boil twenty minutes more. Pour off water and add one cup sugar and +one-half cup of hot water. Let simmer until almost dry, taking care +not to burn. Take from stove and roll, a few at a time, in granulated +sugar.</p> + + +<div class='unindent'><b>HONEY CANDY</b></div> + +<p>Four tablespoonfuls honey, one pint white sugar, water enough +to dissolve sugar; boil until brittle when tried in water. When cool +pull.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>BUTTER SCOTCH</b></span> Mrs. R. A. Dandliker</div> + +<p>Two cups sugar; two tablespoonfuls vinegar; two tablespoonfuls +water; four tablespoonfuls molasses; one-half cup butter. Boil about +fifteen minutes, then add two teaspoonfuls vanilla. Cook till it hardens +in water, do not stir. Pour into buttered pans.<span class='pagenum'><a name="Page_187" id="Page_187"></a>[<a href="images/187.png">187</a>]</span></p> + + +<div class='unindent'><b>THREE MINUTE BUTTER-SCOTCH</b></div> + +<p>Use three-fourths cup sugar, one tablespoonful water, butter size +of an egg, one-half tablespoonful vinegar. Boil until brittle; pour on +buttered plates.</p> + + +<div class='unindent'><b>WALNUT MOLASSES BALLS</b></div> + +<p>One cup New Orleans molasses; cream of tartar size of a pea; +three cups white sugar; one-half cup water. Boil mixture slowly until +soft ball forms when tried in cold water. Add butter size of an egg +and boil until brittle when tried in cold water. Add one-half teaspoonful +soda and remove from fire. Spread three cups black walnut meats +thickly on well buttered tin and pour candy over same. When cool +knead into balls.</p> + + +<div class='unindent'><b>MOLASSES CANDY</b></div> + +<p>Put into a saucepan one cupful of brown sugar, two cupfuls of +New Orleans molasses and a tablespoonful each of butter and vinegar. +Mix them well and boil until it will harden when dropped in water. +Then stir in a teaspoonful baking soda, which will whiten it, and turn +it into a greased tin to cool; when it can be handled, pull it until white +and firm. Draw it into sticks and cut into inch lengths.</p> + + +<div class='unindent'><b>MOLASSES KISSES</b></div> + +<p>One level cup sugar; two cups molasses; two level teaspoonfuls +corn starch; one-eighth teaspoonful soda. Mix sugar and corn starch +thoroughly and beat in molasses. When well blended heat slowly, +stirring constantly. When mixture forms hard ball if dropped in cold +water, remove from fire, add soda and pour into buttered pan. When +cool, pull until straw colored, cut and wrap in waxed paper.</p> + + +<div class='unindent'><b>CREAM TAFFY</b></div> + +<p>Two cups sugar; one cup water; two tablespoonfuls vinegar; one +teaspoonful cream tartar. Cook until brittle; pour into buttered pan. +Then cool enough to handle; pull until white.</p> + + +<div class='unindent'><b>PEANUT CANDY</b></div> + +<p>Put into a saucepan three-fourths cup corn syrup, three-fourths +cup sugar, a large piece of butter, and one and one-half tablespoonfuls +of vinegar. Boil until a little dropped into cold water becomes brittle. +Then add one pound salted peanuts. Spread into buttered pan and cut +into squares or oblongs.</p> + + +<div class='unindent'><b>STUFFED DATES</b></div> + +<p>Take some fondant, small pieces of walnuts, almonds, bits of +date, a few raisins, a small piece of citron; mix well; if not wet enough +when molded add a few drops of water and lemon juice. Take the +seeds from the dates and fill with this mixture. Roll in granulated +sugar.<span class='pagenum'><a name="Page_188" id="Page_188"></a>[<a href="images/188.png">188</a>]</span></p> + + +<div class='unindent'><b>OLD-FASHIONED TAFFY</b></div> + +<p>Put into a saucepan two and one-half cupfuls of sugar and one-half +cupful of water. Stir until it is dissolved. Then wash the sides +of the pan and let it boil without touching a few moments, and add a +tablespoonful butter and let boil until it will crack when tested in cold +water. Add a teaspoonful vanilla and turn in onto a tin to cool. Mark +it off into squares before it becomes cold.</p> + + +<div style="text-align:right;"><br /><span style="float:left;"><b>PUFFED RICE CANDY</b></span> Helen Collins</div> + +<p>One cup granulated sugar; one-fourth cup water; one-fourth cup +molasses; one teaspoonful butter; one drop oil of peppermint. Boil +sugar, water, molasses and butter until it forms a hard ball when +dropped into cold water. Remove from fire, add peppermint, stir and +pour over one package of puffed rice, stirring until rice is coated.</p> + + +<div class='unindent'><b>PEANUT CANDY</b></div> + +<p>Fill a small square tin half an inch deep with shelled peanuts, leaving +the skins on. Boil some sugar until done and pour it over the nuts, +just covering them. Cut into squares before it becomes cold.</p> + + +<div class='unindent'><b>PEPPERMINTS</b></div> + +<p>Two cups sugar; one-half cup water; one-half teaspoonful cream +of tartar; seven or eight drops of oil of peppermint. Boil until a drop +of syrup on tip of fork looks like a fine hair. Remove from fire, add +cream of tartar and peppermint, and stir until creamy. Drop on +waxed paper.</p> + + +<div class='unindent'><b>AFTER DINNER MINTS</b></div> + +<p>Two level cups sugar; one-fourth teaspoonful cream of tartar; +one-half cup boiling water; three drops peppermint. Boil sugar, water +and cream tartar until dissolved. Let boil without stirring until it +forms soft ball when dropped in cold water. Set aside to cool. When +lukewarm add peppermint and beat until creamy. Drop from spoon +on wax paper or marble slab. If preferred, use checkerberry or creme +de menthe.</p> + + +<div class='unindent'><b>POP CORN BALLS</b></div> + +<p>Twelve quarts all white grains pop corn, warm and pour over this +in a large dishpan the following syrup while hot: Half cup molasses +or corn syrup; half cup sugar; three tablespoonfuls water. Boil until +it crisps in cold water. Stir with a spoon all the candy thoroughly +through the corn. Butter fingers, then press with hands into balls.</p> + + + +<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_191" id="Page_191"></a>[<a href="images/191.png">191</a>]</span></p> +<h2>WEIGHTS AND MEASURES</h2> + + +<p>Ten eggs equal one pound.</p> + +<p>One quart of flour equals one pound.</p> + +<p>Two cupfuls of butter equal one pound.</p> + +<p>One generous pint of liquid equals one pound.</p> + +<p>Two cupfuls of granulated sugar equal one pound.</p> + +<p>Two heaping cupfuls of powdered sugar equal one pound.</p> + +<p>One pint finely chopped meat, packed solidly, equals one pound.</p> + +<p>Four saltspoonfuls equal one teaspoonful.</p> + +<p>Three teaspoonfuls equal one tablespoonful.</p> + +<p>Sixteen tablespoonfuls equal one cupful.</p> + +<p>Four tablespoonfuls salt equal one ounce.</p> + +<p>One and one-half tablespoonfuls granulated sugar equal one ounce.</p> + +<p>Two tablespoonfuls of flour equal one ounce.</p> + +<p>A piece of butter the size of an egg equals about one and one-half +ounces.</p> + +<p>One pint of loaf sugar equals ten ounces.</p> + +<p>One pint of brown sugar equals twelve ounces.</p> + +<p>One pint of granulated sugar equals sixteen ounces.</p> + +<p>One pint of wheat flour equals nine ounces.</p> + +<p>One pint of corn meal equals eleven ounces.</p> + +<p>Use two teaspoonfuls of soda to one pint of sour milk.</p> + +<p>Use one teaspoonful of soda to one cupful of molasses.</p> + +<p>One-half teaspoonful cream of tartar with one teaspoonful baking +soda equals two teaspoonfuls baking powder.</p> + + + +<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_192" id="Page_192"></a>[<a href="images/192.png">192</a>]</span></p> +<h2>TIME REQUIRED</h2> + +<p>For Cooking the Following Meats and Vegetables.</p> + + +<p>Beef, sirloin, rare, per pound, eight to ten minutes.</p> + +<p>Beef, sirloin, well done, per pound, twelve to fifteen minutes.</p> + +<p>Chickens, three or four pounds weight, one to one and one-half +hours.</p> + +<p>Duck, tame, from forty to sixty minutes.</p> + +<p>Lamb, well done, per pound, fifteen minutes.</p> + +<p>Pork, well done, per pound, thirty minutes.</p> + +<p>Turkey, ten pounds, three hours.</p> + +<p>Veal, well done, per pound, twenty minutes.</p> + +<p>Potatoes, boiled, thirty minutes.</p> + +<p>Potatoes, baked, forty-five minutes.</p> + +<p>Sweet potatoes, boiled, forty-five minutes.</p> + +<p>Sweet potatoes, baked, one hour.</p> + +<p>Squash, boiled, twenty-five minutes.</p> + +<p>Squash, baked, forty-five minutes.</p> + +<p>Green peas, boiled, twenty to forty minutes.</p> + +<p>String beans, one to two hours.</p> + +<p>Green corn, from twenty to thirty minutes.</p> + +<p>Asparagus, fifteen to thirty minutes.</p> + +<p>Spinach, one to two hours.</p> + +<p>Tomatoes, one hour.</p> + +<p>Cabbage, forty-five minutes to two hours.</p> + +<p>Cauliflower, one to two hours.</p> + +<p>Dandelions, two to three hours.</p> + +<p>Beet greens, one hour.</p> + +<p>Onions, one to two hours.</p> + +<p>Beets, one to five hours.</p> + +<p>Turnips, forty-five minutes to one hour.</p> + +<p>Parsnips, from one-half to one hour.</p> + + + +<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_193" id="Page_193"></a>[<a href="images/193.png">193</a>]</span></p> +<h2>HOUSEHOLD HINTS</h2> + + +<p>When peeling onions, if you will hold the onions under the running +cold water, there will be no discomfort experienced.</p> + +<p>Put a thimble over the end of rods and you can easily run it +through your curtains, or an old glove finger will answer the purpose +if thimble is too large.</p> + +<p>To mark a hem in linen, remove thread from the machine and +run the goods through the hemmer as though stitching; you will find +a perfect hem turned down.</p> + +<p>For removing odor of onions from hands, use celery or powdered +celery seed.</p> + +<p>A handful of salt rubbed around sink will help remove all grease +and keep it sweet and clean.</p> + +<p>A tiny pinch of soda will sweeten cream slightly soured.</p> + +<p>To remove bread or cake from pans, apply wet cloth to bottom of +pan.</p> + +<p>Tack a piece of asbestos on end of ironing board for iron stand.</p> + +<p>Burn a piece of camphor gum to rid house of mosquitoes.</p> + +<p>To break glass evenly, tie a string around the glass, saturated with +kerosene, then fill with cold water as high as the string; set fire to +the string, and glass will snap at point of string.</p> + +<p>If a silver spoon is placed in a jelly glass the boiling jelly can be +poured in without the least danger of breaking the glass.</p> + +<p>To cream butter and sugar easily when butter is hard, warm the +sugar slightly.</p> + +<p>For angel, sunshine and all sponge cakes, add the cream of tartar +to the eggs when half beaten, and if soda is called for, add it to the +flour.</p> + +<p>Lime water and linseed oil is an excellent application for burns.</p> + +<p>To caramelize sugar: Put in a smooth granite saucepan or omelet +pan, place over hot part of stove and stir constantly until melted and +of the color of maple syrup. Care must be taken to prevent sugar +from adhering to sides of pan or spoon.</p> + +<p>To renovate food chopper and sharpen its knives, grind a piece +of sand soap through it.</p> + +<p>Before using new tinware, if you will rub it well with lard and +heat it thoroughly in oven, it will not rust.</p> + +<p>To remove paint from window pains, rub with baking soda.</p> + +<p>To remove match scratches from painted woodwork, rub with +slice of lemon, then with whiting, and wash with soap and water.</p> + +<p>In making pancakes, two tablespoons of snow stirred in quickly +is equal to one egg.</p> + +<p>Two apples placed in your cake box will keep the cake moist.</p> + +<p>If in cooking you have accidentally put too much salt in anything, +a small amount of brown sugar will counteract it.</p> + + + +<hr style="width: 65%;" /> +<div class="figcenter" style="width: 371px;"> +<img src="images/ad-1-furs.png" width="371" height="600" alt="C. Henning Exclusive Furs" title="" /> +</div> + + +<hr style="width: 65%;" /> +<div class='bbox'> + +<h3>B. L. CHANDLER & CO.<br /> + +Hairdressers and Wigmakers</h3> + +<div class='center'><i>Importers and Manufacturers of Hair Goods</i></div> + + +<div class='center'> +<table border="0" cellpadding="0" cellspacing="0" summary="Services"> +<tr><td align='left'>First Class Work </td><td align='left'>Hairdressing</td><td align='left'>Shampooing</td></tr> +<tr><td align='left'>Scalp Treatment</td><td align='left'>Facial Massage </td><td align='left'>Manicuring</td></tr> +</table></div> + + + +<div class='center'><br /> +<b>Tel. Wentworth 3663</b> <b>6314 Harvard Ave.</b><br /> +(Directly Under "L" Station)<br /> +</div> + +<div class='center'>————————————</div> + +<div class="figcenter" style="width: 400px;"> +<img src="images/ad-2-kitchenbouquet.png" width="400" height="261" alt="Kitchen Bouquet" title="" /> +</div> + + +<div class='center'>————————————</div> + + +<h2>ENGLEWOOD STATE BANK</h2> + +<h3>63rd Street and Yale Avenue</h3> + +<div class='center'><b>OUR AIM</b></div> + +<div class="hang1">To conduct a bank of the highest character in every respect.</div> + +<div class="hang1">To take the greatest care in the protection of our depositors.</div> + +<div class="hang1">To make the fullest possible response to all of the banking requirements +of our customers.</div> + +<div class="hang1">To extend never-failing welcome and courtesy to all—men, women and +children—who for any purpose enter our bank.</div> + +<div class="hang1">Our banking office is a clean, comfortable and pleasant place to enter +and transact business.</div> + +<div class="hang1">We have thousands of satisfied customers and we invite other thousands.</div> + +<div class='center'><br /><b>OFFICERS</b></div> + + + +<div class='center'> +<table border="0" cellpadding="1" cellspacing="0" summary="Bank officers"> +<tr><td align='left'>FRANK H. TINSLEY, President </td><td align='left'>BRYAN G. TIGHE, Vice-President</td></tr> +<tr><td align='left'>E. W. STANSBURY, Cashier</td><td align='left'>E. E. HART, Assistant Cashier</td></tr> +<tr><td align='center' colspan='2'>W. M. GOLDSBERRY, Assistant Cashier</td></tr> +</table></div> + +</div> +<p> <br /><br /></p> + +<div class='bbox'> + +<h2>For GOOD Things to<br /> +<big>EAT</big><br /> +<small>Trade at the</small><br /> +Metropolitan Grocery Co.<br /></h2> +<div class='center'><b>63rd and Harvard Ave.</b></div> +<div class='unindent'><span style="margin-left: 8em;"><b>Phone: Normal 6153</b></span></div> + + +<div class='center'>————————————</div> + + +<h2> +<i>THE WHITE FRONT</i></h2> +<div class='center'> +<i><big><b>Grocery and Market</b></big></i><br /> + +<i>Now Located Permanently</i><br /> +<b><i>Corner 63rd and Stewart Avenue</i></b><br /> + +<i>Where you will always find</i><br /> +<i>THE BEST IN GROCERIES AND MEATS</i><br /> + +<b><i><small>Telephone: Wentworth 582</small></i></b><br /> +</div> + + +<div class='center'>————————————</div> + + +<div class='unindent'> +<b>Our Place of Business</b><br /> +<b>Our Exclusive Styles</b><br /> +<b>Our Merchandising Methods</b><br /> +</div> + +<div class="blockquot">The service rendered by intelligent +sales people, are the topic of conversation +where women are gathered +together.</div> + +<div class='unindent'><b>Come and see our</b></div> + +<div class='left'> +<span style="margin-left: 12em;"><b><big>Ready to Wear</big></b></span><br /> +<span style="margin-left: 12em;"><b><big>Dresses, Suits and Coats</big></b></span><br /> +</div> + +<div class='center'><br /> +<b><big>Gordon-Torrance Company</big></b><br /> +<small>Third Floor, Tower Building</small><br /> +<small>Michigan Ave. and Madison Street</small><br /> +</div> +</div> + +<p> <br /></p> + +<div class='bbox'> + + +<h3>USE</h3> + +<h1><span class="smcap">Morton's Salt</span></h1> + +<div class="figcenter" style="width: 172px;"> +<img src="images/ad-3a-salt.png" width="172" height="46" alt="IT POURS" title="" /> +</div> + +<div class="figleft" style="width: 117px;"> +<img src="images/ad-3b-salt.png" width="117" height="204" alt="Morton's Salt" title="" /> +</div> + +<div class="figright" style="width: 169px;"> +<img src="images/ad-3c-salt.png" width="169" height="205" alt="Girl with umbrella and pouring salt" title="" /> +</div> + +<div class='blockquot'><br /><br /><br />You will appreciate the +additional savor Morton's +Salt will add to your +favorite recipe.<br /><br /></div> + + + +<div class='center'> +<table border="0" cellpadding="0" cellspacing="0" summary="Salt attributes"> +<tr><td align='left'><i>Convenient</i></td></tr> +<tr><td align='left'><i>Sanitary</i></td></tr> +<tr><td align='left'><i>Economical</i></td></tr> +</table></div> +<br /> + +<div class='center'><br /><br /> +<big>Morton Salt Company</big><br /> +Chicago<br /> +</div> +</div> + + + +<div class='center'><br /><br /><br /> +<table border="0" cellpadding="0" cellspacing="0" summary="Judd Washing machines ad"> +<tr><td align='left'><div class="figcenter" style="width: 357px;"> +<img src="images/ad-3d-washers.png" width="357" height="194" alt="Judd Co. Vacuum Electric Washers Gas Heated Horton Ironers (Mangles)" title="" /> +</div></td><td align='left'>Phones: Central 2690, 2692<br /> +13th Floor, Stevens' Building<br /></td></tr> +</table></div> +<div class='center'> +<table border="0" cellpadding="0" cellspacing="0" summary="Judd Washing machines ad"> +<tr><td align='left'>The "Easy" is a Double-Vacuum +Gas Heated +Electric Washer and is +rightly named, for it is<br /> <br /> +Easy to understand.<br /> +Easy to operate.<br /> +Easy to clean.<br /> +Easy to move about.<br /> +Easy on the clothes.<br /> +You may "wash while you cook"</td><td align='left'><div class="figright" style="width: 443px;"> +<img src="images/ad-3e-washer.png" width="443" height="485" alt="Washing Machine" title="" /> +</div></td></tr> +</table></div> + + + + + + + + + + +<div class="figcenter" style="width: 413px;"> +<img src="images/ad-4a-printers.png" width="413" height="500" alt="BARNARD & MILLER Printers" title="" /> +</div> + + + + +<hr style="width: 45%;" /> + +<div class="figcenter" style="width: 600px;"> +<img src="images/ad-4b-laundry.png" width="600" height="246" alt="Adams' Laundery Catering to the Better Trade Hand Work Domestic Finish Chicago" title="" /> +</div> + + + +<hr style="width: 45%;" /> + + +<div class="figcenter" style="width: 87px;"> +<img src="images/i-202-pinters.png" width="87" height="50" alt="Barnard & Miller Printers Chicago" title="" /> +</div> + + + + + + + + +<pre> + + + + + +End of the Project Gutenberg EBook of Stevenson Memorial Cook Book, by Various + +*** END OF THIS PROJECT GUTENBERG EBOOK STEVENSON MEMORIAL COOK BOOK *** + +***** This file should be named 31102-h.htm or 31102-h.zip ***** +This and all associated files of various formats will be found in: + https://www.gutenberg.org/3/1/1/0/31102/ + +Produced by Emmy, Tor Martin Kristiansen and the Online +Distributed Proofreading Team at https://www.pgdp.net (This +file was produced from images generously made available +by The Internet Archive) + + +Updated editions will replace the previous one--the old editions +will be renamed. + +Creating the works from public domain print editions means that no +one owns a United States copyright in these works, so the Foundation +(and you!) can copy and distribute it in the United States without +permission and without paying copyright royalties. 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