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+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)
+
+
+
+
+
+
+
+
+Transcriber's Notes: 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 the HTML edition of this text.
+
+These retained errors include such things as "lawyer" for "layer,"
+"maringue" for "meringue," varied spellings of "ramekin," and the
+contributors names.
+
+
+
+
+STEVENSON MEMORIAL
+
+COOK BOOK
+
+
+[Illustration]
+
+
+          PUBLISHED BY
+
+          Sarah Hackett Stevenson Memorial Lodging House Association
+          ENDORSED BY THE CHICAGO ASSOCIATION COMMERCE
+          SUBSCRIPTIONS INVESTIGATING COMMITTEE
+          2412 Prairie Avenue
+          CHICAGO
+
+
+
+
+INDEX
+
+
+                               Page
+          APPETIZERS              7
+          BEVERAGES             159
+          BREAD                 107
+          CAKES                 117
+          CANDIES               181
+          CHEESE DISHES         177
+          COOKIES               131
+          DESSERTS               83
+          EGG DISHES            171
+          FILLINGS AND ICINGS   127
+          FISH                   23
+          HOUSEHOLD HINTS       193
+          MEATS AND FOWL         35
+          PICKLES               141
+          PIES                   77
+          PRESERVES             149
+          FROZEN DISHES          99
+          PUDDINGS               89
+          SALADS                 67
+          SANDWICHES            165
+          SAUCES                 51
+          SHELL FISH             29
+          SOUPS                  15
+          TIME REQUIRED         192
+          VEGETABLES             55
+          WEIGHTS AND MEASURES  191
+
+       *       *       *       *       *
+
+          Copyright, 1919
+          by
+          Sarah Hackett Stevenson Memorial Lodging House Association
+
+
+
+
+          DEDICATED
+          --TO--
+          SARAH HACKETT STEVENSON
+          Whose life was devoted to Service for Humanity
+
+Compiled by
+
+MRS. WILLIAM D. HURLBUT
+
+
+Assisted by
+
+THE EXECUTIVE COMMITTEE
+
+          MRS. HERBERT D. SHELDON
+              MRS. CARL S. JUNGE
+                 MRS. A. DONALD CAMPBELL
+                     MRS. SARAH A. GRAHAM
+          MRS. A. C. ALLEN
+              MRS. GEORGE K. SPOOR
+                 MRS. WM. S. TASKER
+                    MRS. WM. IRVING CLOCK
+                       MRS. EDWARD D. GOTCHY
+
+
+TRUSTEES
+
+          HON. WM. B. MCKINLEY, M. C.
+             HON. HENRY HORNER
+                    Judge of Probate Court (Ex-officio)
+                MRS. W. H. WINSLOW
+                      President Chicago Woman's Club (Ex-officio)
+                    MRS. GEORGE WATKINS
+                        MRS. GEORGE S. BLAKESLEE
+          MRS. THOMAS D. MCMICKEN
+              MRS. EDWARD L. PHELPS
+                  MRS. HERMANN VANDER PLOEG
+                      MRS. A. C. ALLEN
+                          MRS. HERBERT D. SHELDON
+
+
+
+
+FOREWORD
+
+
+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.
+
+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.
+
+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.
+
+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.
+
+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 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.
+
+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.
+
+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.
+
+A visit to the Stevenson Memorial will interest you and you are most
+welcome at all times.
+
+                                       MRS. HERBERT D. SHELDON,
+                                                       _President._
+
+
+
+
+APPETIZERS
+
+    "_Nor love thy life, nor hate, but while thou livest, live well._"
+
+
+CHEESE TOAST CANAPE
+
+Mrs. C. A. Carscadin
+
+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.
+
+
+CHEESE CANAPES
+
+Mrs. E. S. Smith
+
+Cut bread in quarter-inch slices. Spread lightly with French mustard.
+Sprinkle with grated cheese and finely chopped olives. Brown slightly in
+oven.
+
+
+SARDINE AND EGG CANAPE
+
+Mrs. C. A. Carscadin
+
+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.
+
+
+SARDINE CANAPE
+
+Mrs. J. A. Kaerwer
+
+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.
+
+
+SARDINE CANAPE
+
+Mrs. J. A. Kaerwer
+
+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.
+
+
+SARDINE CANAPE
+
+Mrs. A. D. Campbell
+
+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.
+
+
+SALMON AND TOMATO CANAPE
+
+Mrs. C. A. Carscadin
+
+On a small piece of toast put a paste of salmon, and on this a slice of
+ripe tomato with mayonnaise.
+
+
+LOBSTER CANAPE
+
+Mrs. Louis Geyler
+
+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.
+
+
+CANAPES
+
+Mrs. Louis Geyler
+
+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
+
+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
+
+Cover toast with tomato slices, curl anchovy in center and season with
+lemon, onion juice and paprika; or
+
+Garnish with powdered egg yolk and diced whites; or
+
+Spread toast with anchovy butter, cover with mayonnaise mixed with chili
+sauce.
+
+
+MUSHROOM CANAPE (Hot)
+
+Miss Agnes Sieber
+
+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.
+
+
+PRUNE AND BACON CANAPE (Hot)
+
+Miss Agnes Sieber
+
+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.
+
+
+TONGUE CANAPE
+
+Mrs. F. A. Sieber
+
+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.
+
+
+CANAPE A LA VANDERBILT
+
+Mrs. Paul Klein-exel.
+
+Slice of tomatoes on lettuce; combination of crabmeat, celery and pearl
+onions. Serve with oil mayonnaise.
+
+
+TUNNYFISH CANAPE
+
+Mrs. F. A. Sieber
+
+Spread toast with horseradish butter, lay on strips of tunnyfish and
+garnish with slices of gherkin.
+
+
+TOMATO CANAPE
+
+Elizabeth Jennings
+
+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.
+
+
+ANCHOVY PASTE CANAPE
+
+Mrs. Paul Klein-exel.
+
+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.
+
+
+SARDINOLA CANAPE
+
+Mrs. Frederick T. Hoyt
+
+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.
+
+
+CHICKEN, HAM OR TONGUE CANAPES
+
+Mrs. Louis Geyler
+
+Spread toast with mustard butter, cover with minced chicken and garnish
+with olives, pickles, capers and pearl onions; or
+
+Border edge of toast with minced tongue or ham, fill center with chicken
+mixed with mayonnaise and garnish with minced truffles.
+
+
+ANCHOVIES AND TOMATOES
+
+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.
+
+
+ARTICHOKE FONDS OR CELERY CUPS
+
+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
+
+Coat the cups with aspic and fill with caviar.
+
+Canned artichokes which are already cooked may be used.
+
+
+CUCUMBER CROWNS
+
+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
+
+Fill with caviar mixed with lemon juice and garnish with pearl onions
+and minced cress.
+
+
+SHRIMPS AND EGGS
+
+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.
+
+
+EASTER APPETIZER
+
+Mrs. A. J. Atwater
+
+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.
+
+
+SWEETBREAD CANAPE
+
+Mrs. Louis Geyler
+
+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.
+
+
+CANAPE
+
+Mrs. W. D. Hurlbut
+
+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.
+
+
+SARDINE CANAPE
+
+Mrs. J. G. Sherer
+
+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.
+
+
+CRAB FLAKE CANAPE
+
+Mrs. J. G. Sherer
+
+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.
+
+
+SAUSAGE AND OLIVE CANAPE
+
+Mrs. P. D. Swigart
+
+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.
+
+
+OLIVE AND NUT CANAPE
+
+Mrs. H. Clay Calhoun
+
+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.
+
+
+FRUIT COCKTAIL
+
+Mrs. W. D. Hurlbut
+
+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.
+
+
+FRUIT COCKTAIL
+
+Mrs. A. Donald Campbell
+
+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.
+
+
+STRAWBERRY COCKTAIL
+
+Mrs. H. W. Keil
+
+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.
+
+
+CHERRY COCKTAIL
+
+Mrs. J. G. Sherer
+
+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.
+
+
+ORANGE COCKTAIL
+
+Mrs. H. F. Vehmeyer
+
+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.
+
+
+TOMATO COCKTAIL
+
+Mrs. Magda West
+
+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.
+
+
+SHRIMP COCKTAIL
+
+Mrs. A. M. Cameron
+
+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.
+
+
+SARDINE COCKTAIL
+
+Mrs. W. D. Hurlbut
+
+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.
+
+
+CRABMEAT COCKTAIL
+
+Mrs. C. A. Carscadin
+
+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.
+
+
+CRAB FLAKE COCKTAIL
+
+Mrs. J. G. Sherer
+
+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.
+
+
+CLAM COCKTAIL SAUCE
+
+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.
+
+
+COCKTAIL SAUCE
+
+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.
+
+
+COCKTAIL SAUCE
+
+Mrs. W. L. Gregson
+
+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.
+
+
+COCKTAIL SAUCE
+
+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.
+
+
+COCKTAIL SAUCE
+
+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.
+
+
+
+
+
+SOUPS
+
+
+                _All human history attests:
+          That happiness for man--the hungry sinner--
+          Since Eve ate apples--much depends on dinner._
+                                          --BYRON.
+
+
+CREAM OF ASPARAGUS
+
+Mrs. K. T. Cary
+
+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.
+
+
+CREAM OF BEAN SOUP
+
+Mrs. E. D. Kenfield
+
+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.
+
+
+CREAM OF CABBAGE
+
+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.
+
+
+CREAM OF CELERY
+
+Mrs. W. D. Hurlbut
+
+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.
+
+
+CREAM OF CORN
+
+Mrs. A. Donald Campbell
+
+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.
+
+
+CREAM OF LIMA BEANS
+
+Mrs. A. J. Atwater
+
+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.
+
+
+CREAM OF MUSHROOM SOUP
+
+Mrs. J. H. Harris
+
+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.
+
+
+MUSHROOM SOUP
+
+Mrs. Harry Freeman
+
+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.
+
+
+CREAM OF RICE SOUP
+
+Mrs. W. I. Clock
+
+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.
+
+
+CREAM OF SPINACH
+
+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.
+
+
+CREAM OF TOMATO
+
+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.
+
+
+CHOWDER
+
+Mrs. C. A. Carscadin
+
+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.
+
+
+CLAM SOUP
+
+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.
+
+
+MOCK CHICKEN SOUP
+
+L. E. Kennedy
+
+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.
+
+
+COURT BOUILLON
+
+Mrs. Robert Woods
+
+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.
+
+
+TOMATO BOUILLON
+
+Clara L. Scott
+
+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.
+
+
+VEGETABLE BOUILLON
+
+Mrs. W. L. Gregson
+
+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.
+
+
+JELLIED TOMATO BOUILLON
+
+Mrs. P. J. Lanten
+
+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.
+
+
+CREOLE GUMBO
+
+Mrs. Robert Woods
+
+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.
+
+
+CREOLE GUMBO No. 2
+
+Mrs. Robert Woods
+
+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.
+
+
+BROWN SOUP
+
+Mrs. Joseph T. Bowen
+
+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.
+
+
+SPLIT PEA SOUP
+
+Mrs. W. D. Hurlbut
+
+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.
+
+
+POTATO SOUP
+
+Anna Moss
+
+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.
+
+
+MEAT JELLY
+
+L. E. Kennedy
+
+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.
+
+
+RICE AND TOMATO SOUP
+
+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.
+
+
+ONION SOUP
+
+Mrs. E. P. Rowen
+
+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.
+
+
+OXTAIL SOUP
+
+Mrs. H. J. Keil
+
+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.
+
+
+PEA PUREE
+
+Mrs. H. P. E. Hafer
+
+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.
+
+
+DUCHESS SOUP
+
+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.
+
+
+SATISFACTION SOUP
+
+Alice Clock
+
+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.
+
+
+SCOTCH BROTH
+
+Mrs. C. A. Bowman
+
+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.
+
+
+
+
+FISH
+
+
+          "_The fish called the flounder, perhaps you may know,
+            Has one side for use and another for show;
+            One side for the public, a delicate brown,
+            And one that is white, which he always keeps down._"
+                                                       --HOLMES.
+
+
+FISH DELIGHT
+
+Mrs. William Blanchard
+
+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.
+
+
+STEAMED HALIBUT, LOBSTER SAUCE
+
+Mrs. W. R. McGhee
+
+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.
+
+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.
+
+
+BAKED HALIBUT
+
+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.
+
+
+FISH SOUFFLE
+
+Mrs. W. I. Clock
+
+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.
+
+
+FISH WITH TOMATO SAUCE
+
+Mrs. Robert Woods
+
+Bake a well selected fish in oven after seasoning with pepper and salt.
+When done serve with sauce made as follows:
+
+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.
+
+
+CODFISH BALLS
+
+Mrs. C. A. Jennings
+
+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.
+
+
+COD FISH BALLS
+
+Belle Shaw
+
+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.
+
+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.
+
+
+CODFISH PUFF
+
+Mrs. Grant Beebe
+
+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.
+
+
+BROILED FINNAN HADDIE
+
+Mrs. W. D. Hurlbut
+
+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.
+
+
+FRIED SHAD ROE
+
+Mrs. W. R. McGhee
+
+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.
+
+
+STUFFING FOR FISH
+
+Mrs. Max Mauermann
+
+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.
+
+
+SHAD ROE, BAKED--CASSEROLE
+
+Mrs. Louis Geyler
+
+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.
+
+
+FROGS LEGS A LA POULETTE
+
+Mrs. W. D. Hurlbut
+
+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.
+
+
+FROGS LEGS, TARTARE SAUCE
+
+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.
+
+
+SALMON EN CASSEROLE
+
+Mrs. George D. Milligan
+
+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.
+
+
+MOULDED SALMON
+
+Mrs. C. A. Robinson
+
+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.
+
+
+SALMON CROQUETTES
+
+Mrs. George Longwell
+
+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.
+
+
+COLD SALMON LOAF
+
+Mrs. R. E. P. Kline
+
+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.
+
+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.
+
+
+SALMON EN SURPRISE
+
+Mrs. T. D. McMicken
+
+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.
+
+
+SMOKED STURGEON AND SCRAMBLED EGGS
+
+Mrs. W. D. Hurlbut
+
+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.
+
+
+EGG SAUCE FOR FISH
+
+Mrs. Maxwell
+
+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.
+
+
+
+
+SHELL FISH
+
+          "_I wiped away the weeds and foam,
+            I fetched my sea-born treasures home._"
+
+
+OYSTER SAUSAGE
+
+Mrs. W. L. Gregson
+
+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.
+
+
+OYSTER CROQUETTES
+
+Mrs. Frank Maccoy
+
+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.
+
+
+DEVILED OYSTERS
+
+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.
+
+
+CREAMED OYSTERS IN CHAFING DISH
+
+Mrs. Marquis Regan
+
+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.
+
+
+OYSTERS SCALLOPED WITH CELERY
+
+Blanch Ellis Layton
+
+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.
+
+
+OYSTER PIE
+
+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.
+
+
+ROAST OYSTERS ON THE HALF SHELL
+
+Mrs. W. D. Hurlbut
+
+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.
+
+
+PANNED OYSTERS
+
+Mrs. H. Clay Calhoun
+
+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.
+
+
+OYSTER FRICASSEE
+
+Mrs. Arthur M. Lucius
+
+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.
+
+
+BROILED OYSTERS
+
+Mrs. W. D. Hurlbut
+
+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.
+
+
+BROILED OYSTERS
+
+Mrs. W. K. Mitchell
+
+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.
+
+
+OYSTERS IN BROWN SAUCE
+
+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.
+
+
+CASSEROLE OF OYSTERS
+
+Miss Agnes Sieber
+
+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.
+
+
+OYSTERS AND MACARONI
+
+Mrs. H. Clay Calhoun
+
+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.
+
+
+OMELETTE AUX HUITRES
+
+Mrs. R. Woods
+
+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.
+
+
+FRIED SCALLOPS
+
+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.
+
+
+JAMBALAYA OF RICE AND SHRIMPS
+
+Mrs. Robert Woods
+
+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.
+
+
+SHRIMP FRICASSEE
+
+Mrs. Ada Woods
+
+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.
+
+
+SHRIMP RAMIKINS
+
+Mrs. Max Mauermann
+
+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.
+
+
+SHRIMP WIGGLE
+
+Mrs. Willard Brown
+
+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.
+
+
+CRAB A LA CREOLE
+
+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.
+
+
+LOBSTER A LA BOUQUET
+
+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.
+
+
+
+
+
+MEATS AND FOWL
+
+
+          "_Some hae meat and canna eat,
+            And some wad eat that want it.
+            But we hae meat and we can eat,
+            And, so the Lord be thank it._"
+
+
+BEEFSTEAK ROLL
+
+Mrs. J. E. Kelly
+
+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.
+
+
+HAMBURGER POT DINNER
+
+Mrs. Antonio Sterba
+
+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.
+
+
+CALVES' HEARTS STUFFED AND BRAISED
+
+Mrs. W. R. McGhee
+
+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.
+
+
+LUNCHEON BEEF
+
+Mrs. I. A. Wilcox
+
+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.
+
+
+POT ROAST
+
+Mary S. Vanzwoll
+
+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.
+
+
+SPANISH STEAK
+
+Mrs. W. H. Hart
+
+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.
+
+
+BRAISED BEEF
+
+Mrs. I. S. Blackwelder
+
+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.
+
+
+MOTHER'S BEEF LOAF
+
+Mrs. F. E. Lyons
+
+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.
+
+
+MEAT PIE
+
+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.
+
+
+BRAISED LARDED LIVER
+
+Mrs. W. R. McGhee
+
+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.
+
+
+HAMBURG STEAK
+
+Sue C. Woodman
+
+Mix one egg and a little salt and pepper; make into balls and bake in
+closed pan quickly.
+
+
+POT ROAST
+
+Mrs. C. S. Junge
+
+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.
+
+
+BRAIN PATTIES
+
+Mrs. E. Iglehart
+
+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.
+
+
+ROAST BEEF SOUFFLE
+
+Mrs. H. S. Hart
+
+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.
+
+
+MEAT LOAF
+
+Mrs. L. E. Brown
+
+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.
+
+
+TOUGH STEAKS
+
+Mrs. E. S. Smith
+
+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.
+
+
+VEAL CROQUETTES
+
+Belle Shaw
+
+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.
+
+
+BONED AND STUFFED LEG OF LAMB
+
+Mrs. H. L. Baumgardner
+
+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.
+
+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.
+
+
+LAMB STEW A LA CREOLE
+
+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.
+
+
+LAMB HASH WITH GREEN PEPPERS
+
+Mrs. W. D. Hurlbut
+
+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.
+
+
+RECIPE FOR CORNING BEEF
+
+Mrs. W. T. Foster
+
+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.
+
+
+MOCK TERRAPIN
+
+Mrs. W. H. Muschlet
+
+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.
+
+
+VEAL LOAF WITH EGG
+
+Mrs. H. B. Rairden
+
+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.
+
+
+VEAL LOAF
+
+Mrs. A. Donald Campbell
+
+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.
+
+
+BAKED SPICED HAM, ALABAMA STYLE
+
+Mrs. K. T. Cary
+
+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.
+
+
+KOLDOLMA
+
+Mrs. F. W. Waddell
+
+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.
+
+
+VIRGINIA HAM
+
+Mrs. G. W. Plummer
+
+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."
+
+
+HAM EN CASSEROLE
+
+Mrs. A. Donald Campbell
+
+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.
+
+
+ROGNONS AUX TOMATOES
+
+Mrs. R. Woods
+
+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.
+
+
+EASTER HAM
+
+Mrs. E. Iglehart
+
+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.
+
+
+HAM PUFF
+
+Mrs. A. Donald Campbell
+
+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.
+
+
+HAM LOAF
+
+Mrs. W. C. Thorbus
+
+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.
+
+
+JAMABALA OF HAM
+
+Mrs. H. Clay Calhoun
+
+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.
+
+
+BARBECUED ROAST PORK
+
+Mrs. Chase
+
+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.
+
+
+CROWN ROAST OF YOUNG PORK
+
+Mrs. M. Dippen
+
+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.
+
+
+BROILED SAUSAGE
+
+Mrs. W. D. Hurlbut
+
+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.
+
+
+PORK CHOPS WITH POTATOES
+
+Mrs. C. S. Junge
+
+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.
+
+
+GRANDMOTHER'S PORK NOODLES
+
+Mrs. H. D. Sheldon
+
+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.
+
+
+PORK CHOP CASSEROLE
+
+Mrs. George D. Milligan
+
+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.
+
+
+BAKED PORK CHOPS
+
+Sue C. Woodman
+
+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.
+
+
+STUFFED PORK TENDERLOINS
+
+Mrs. C. E. Balluff
+
+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.
+
+
+STUFFED SPARERIBS
+
+Mrs. H. L. Middleton
+
+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.
+
+
+DELMONICO CLUB HOUSE SAUSAGE
+
+Miss A. Brennan
+
+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.
+
+
+FRIED PICKLED PIGS' FEET
+
+Mrs. W. D. Hurlbut
+
+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.
+
+
+ENGLISH SAUSAGE
+
+Mrs. C. A. Carscadin
+
+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.
+
+
+ESCALLOPED SWEETBREADS
+
+Mrs. E. K. Parker
+
+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.
+
+
+CREAMED SWEETBREADS WITH TOMATO SAUCE
+
+Mrs. W. D. Hurlbut
+
+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.
+
+
+CHICKEN A LA KING
+
+Mrs. W. C. Thorbus
+
+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.
+
+
+CHICKEN NOODLES AND MUSHROOMS
+
+Mrs. W. D. Hurlbut
+
+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.
+
+
+CHICKEN A LA CREOLE
+
+Mrs. R. Woods
+
+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.
+
+
+SWEET BREAD PATTIES
+
+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.
+
+
+BAKED MACARONI AND CHICKEN
+
+Bertha Z. Bisbee
+
+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.
+
+
+REAL COTTAGE CHICKEN
+
+Mrs. F. W. Waddell
+
+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.
+
+
+BOUCHEES A LA REINE
+
+Mrs. Robert Woods
+
+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.
+
+
+CHICKEN IN ASPIC
+
+Mrs. E. S. Bailey
+
+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.
+
+
+CHICKEN TERRAPIN FOR SIX PEOPLE
+
+Mrs. J. P. Cobb
+
+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.
+
+
+SPANISH CHICKEN
+
+Mrs. Lester Tennant
+
+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.
+
+
+CURRY OF CHICKEN EN CASSEROLE
+
+Mrs. W. P. Hilliard
+
+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.
+
+
+SALMI OF DUCK
+
+Mrs. S. E. Baumgardner
+
+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.
+
+
+CREOLE CHICKEN
+
+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.
+
+
+CHICKEN CURRY WITH MUSHROOMS IN CHAFING DISH
+
+Mrs. M. Regan
+
+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.
+
+
+SQUAB EN CASSEROLE
+
+Mrs. W. D. Hurlbut
+
+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.
+
+
+PIGEON PIE
+
+Mrs. Culbertson
+
+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.
+
+
+A GOOD IMITATION OF MARYLAND FRIED CHICKEN
+
+Mrs. J. G. Sherer
+
+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."
+
+
+RABBIT STEW
+
+Mrs. J. G. Sherer
+
+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.
+
+
+BELGIAN HARE EN CASSEROLE
+
+Mrs. J. G. Sherer
+
+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.
+
+
+CHOP SUEY
+
+Mrs. J. G. Sherer
+
+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.
+
+
+CHOP SUEY
+
+Mrs. C. S. Junge
+
+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.
+
+
+CHOP SUEY
+
+Mrs. W. F. Barnard
+
+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.
+
+
+CHESTNUT STUFFING
+
+Mrs. S. E. Baumgardner
+
+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.
+
+
+CHESTNUT STUFFING
+
+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.
+
+
+OYSTER DRESSING FOR FOWLS
+
+Mrs. W. S. Kiskaddon
+
+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.
+
+
+RICE DRESSING FOR DUCK OR GOOSE
+
+Mrs. H. P. E. Hafer
+
+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.
+
+
+
+
+SAUCES
+
+
+HOLLANDAISE SAUCE
+
+Mrs. A. Donald Campbell
+
+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.
+
+
+HOLLANDAISE SAUCE
+
+Belle Shaw
+
+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.
+
+
+TARTAR SAUCE NO. 1
+
+Mrs. Carl S. Junge
+
+Sweet cucumber pickles; green peppers and onion. Chop fine and mix with
+mayonnaise salad dressing.
+
+
+TARTAR SAUCE NO. 2
+
+Mrs. Carl S. Junge
+
+Tablespoonful mixed capers; tablespoonful cucumber pickles, chopped;
+teaspoonful parsley; teaspoonful Tarragon; teaspoonful mixed mustard;
+one-half pint mayonnaise dressing.
+
+
+RICH GRAVY WITHOUT MEAT
+
+Mrs. T. M. Butler
+
+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.
+
+
+A VEGETABLE SAUCE
+
+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.
+
+
+CREOLE SAUCE
+
+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.
+
+
+MUSHROOM SAUCE
+
+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.
+
+
+TOMATO CELERY SAUCE
+
+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.
+
+
+SAUCE BERNAISE
+
+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.
+
+
+MINT SAUCE
+
+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.
+
+
+SAUCE ALLEMANDE
+
+Mrs. Bertha C. Hansen
+
+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.
+
+
+HORSE-RADISH DRESSING FOR ROAST BEEF
+
+Mrs. E. D. Gotchy
+
+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.
+
+
+
+
+VEGETABLES
+
+          "_Oh, muckle is the powerful grace
+            That lies in herbs._"
+
+
+A PORTO RICAN DINNER
+
+Mrs. G. W. Plummer
+
+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.
+
+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.
+
+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.
+
+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.
+
+This, with a green salad and French dressing is an abundant and
+satisfying dinner. No meat should be served.
+
+
+STUFFED POTATOES
+
+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.
+
+
+A "DIFFERENT" DINNER
+
+Mrs. G. W. Plummer
+
+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.
+
+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.
+
+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.
+
+
+SUNDAY NIGHT SUPPER DISH
+
+Mrs. G. W. Plummer
+
+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:
+
+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.
+
+
+CUBAN RICE
+
+Mrs. W. F. Barnard
+
+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.
+
+
+INDIAN VEGETABLE CURRY
+
+Mrs. Jean Wallace Butler
+
+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.
+
+
+POTATO PUFF BALLS
+
+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.
+
+
+POTATO FLUFF
+
+Mrs. W. D. Hurlbut
+
+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.
+
+
+STUFFED SWEET POTATOES
+
+Mrs. Louis Geyler
+
+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.
+
+
+FRENCH FRIED SWEET POTATOES
+
+Mrs. A. M. Cameron
+
+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.
+
+
+SWEET POTATO CROQUETTES
+
+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.
+
+
+POTATO SURPRISE
+
+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.
+
+
+MASHED POTATOES WITH GREEN PEPPERS AND ONIONS
+
+Mrs. W. D. Hurlbut
+
+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.
+
+
+JUMBALAYA
+
+Mrs. M. T. Wagner
+
+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.
+
+
+SAVORY RICE
+
+Mrs. W. R. McGhee
+
+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.
+
+
+EASY RICE CROQUETTES
+
+Mrs. C. A. Carscadin
+
+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.
+
+
+STUFFED TOMATOES WITH SHRIMP
+
+Mrs. J. E. Kelly
+
+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.
+
+
+RICE WITH TOMATOES AND GREEN PEPPERS
+
+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.
+
+
+SPAGHETTI--ITALIAN STYLE
+
+Mrs. J. H. Shanley
+
+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.
+
+
+ITALIAN SPAGHETTI
+
+Mrs. C. A. Jennings
+
+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.
+
+
+SCALLOPED TOMATOES
+
+Alice Clock
+
+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.
+
+
+ITALIAN MACARONI
+
+Mrs. W. I. Clock
+
+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.
+
+
+MACARONI
+
+Mrs. Gussie Enos
+
+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.
+
+
+HOMINY CROQUETTES
+
+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.
+
+
+HOMINY GRITS
+
+Mrs. W. D. Hurlbut
+
+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.
+
+
+TOMATOES, CREOLE STYLE
+
+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.
+
+
+TOMATOES ON HALF SHELL
+
+Mrs. R. McNeil
+
+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.
+
+
+BAKED TOMATOES
+
+Mrs. W. O. King
+
+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.
+
+
+FRIED TOMATOES
+
+Mrs. C. S. Junge
+
+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.
+
+
+BAKED NOODLES
+
+Mrs. E. Lewis Phelps
+
+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.
+
+
+CORN PUDDING
+
+Helen M. Bailey
+
+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.
+
+
+CORN OYSTERS
+
+Mrs. E. S. Smith
+
+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.
+
+
+CORN CROQUETTES
+
+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.
+
+
+GREEN PEPPERS STUFFED WITH RICE, TOMATOES AND NUT MEATS
+
+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.
+
+
+GREEN PEPPERS STUFFED WITH ONIONS
+
+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.
+
+
+GREEN PEPPERS STUFFED WITH CORN
+
+Mrs. T. D. Caliger
+
+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.
+
+
+EGG PLANT AND SHRIMP
+
+Mrs. Ada Woods
+
+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.
+
+
+FRENCH FRIED EGG PLANT
+
+Mrs. A. M. Cameron
+
+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.
+
+
+BAKED STUFFED EGG PLANT
+
+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.
+
+
+NEW STRING BEANS
+
+Mrs. W. D. Hurlbut
+
+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.
+
+
+CREAMED PEAS AS AN ENTREE
+
+Mrs. C. A. Carscadin
+
+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.
+
+
+FRENCH FRIED ONIONS
+
+Bertha Z. Bishee
+
+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.
+
+
+BAKED SPANISH ONION
+
+Alice Clock
+
+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.
+
+
+SCALLOPED CABBAGE
+
+Miss Kennedy
+
+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.
+
+
+CABBAGE ROLLS
+
+Mrs. C. S. Junge
+
+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.
+
+
+CAULIFLOWER AU GRATIN
+
+Miss June Baumgardner
+
+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.
+
+
+PARSNIP SAUTE
+
+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.
+
+
+FRIED SUMMER SQUASH
+
+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.
+
+
+CREAMED CELERY CABBAGE
+
+Mrs. H. Clay Calhoun
+
+Cut celery cabbage in inch lengths, boil until tender in salted water;
+drain and pour over a rich cream sauce.
+
+
+BAKED, STUFFED ARTICHOKES
+
+Mrs. Francis A. Sieber
+
+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.
+
+
+MUSHROOMS
+
+Mrs. H. P. E. Hafer
+
+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.
+
+
+STUFFED MUSHROOMS
+
+Mrs. K. Larson
+
+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.
+
+
+STEWED MUSHROOMS
+
+Mrs. E. R. Hornig
+
+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.
+
+
+STEWED CUCUMBERS
+
+Mrs. E. R. Hornig
+
+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.
+
+
+FRIED CUCUMBERS
+
+Mrs. William H. Fahrney
+
+Peel and slice, medium thick, large cucumbers; dip in batter and cracker
+crumbs and fry in hot fat until brown.
+
+
+KOHLRABBI
+
+Mrs. E. R. Hornig
+
+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.
+
+
+
+
+SALADS
+
+          "_'Twould tempt the dying anchorite to eat;
+            Back to the world, he'd turn his weary soul,
+            And plunge his fingers in the salad bowl._"
+
+
+TEA SALAD
+
+Mrs. Frederick Dunn
+
+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.
+
+
+PERFECTION SALAD
+
+Mrs. Louis Geyler
+
+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.
+
+
+CHICKEN SALAD
+
+Mrs. Jarvis Weed
+
+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.
+
+
+FROZEN FRUIT SALAD
+
+Mrs. C. H. Bushnell
+
+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.
+
+
+FROZEN SALAD
+
+Mrs. A. E. Kaltenbrun
+
+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.
+
+
+FROZEN SALAD
+
+Mrs. Thos. D. Caliger
+
+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.
+
+
+HAWAIIAN SALAD
+
+Mrs. C. A. Jennings
+
+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.
+
+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.
+
+
+COTTAGE CHEESE AND PRUNE SALAD
+
+Mrs. Lyman Holsey
+
+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.
+
+
+FRUIT SALAD
+
+Belle Hallen Molt
+
+One can pineapple cubed; one pound Malaga grapes seeded and cut in half;
+one-fourth pound pecans; one-fourth pound marshmallows cut in half.
+
+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.
+
+
+FRUIT SALAD
+
+Mrs. C. B. Martin
+
+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.
+
+
+FRUIT SALAD
+
+Mrs. J. Blackburn
+
+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.
+
+
+BEST EVER SALAD
+
+Mrs. Kathryn M. Haskell
+
+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.
+
+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.
+
+
+TOMATO STUFFED WITH COTTAGE CHEESE AND ALMONDS
+
+Katherine Blade
+
+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.
+
+
+TOMATO EN SURPRISE
+
+Mrs. J. E. Kelly
+
+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.
+
+
+A NOVEL SALAD DISH
+
+Mrs. Campbell
+
+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.
+
+
+CHRISTMAS SALAD
+
+Marian Blade
+
+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.
+
+
+DATE AND PINEAPPLE SALAD
+
+Mrs. Lyman
+
+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.
+
+
+NEAPOLITAN SALAD
+
+Mrs. Lyman Holsey
+
+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.
+
+
+ANCHOVIE BONNES-BOUCHES
+
+Mrs. Trumen
+
+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.
+
+
+CUCUMBER SALAD
+
+Mrs. J. T. Brown
+
+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.
+
+
+CUCUMBER SALAD
+
+Mrs. Maxwell
+
+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.
+
+
+BUTTER BEAN SALAD
+
+Mrs. Lyman
+
+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.
+
+
+CREAM CHEESE
+
+Mrs. C. E. Ellis
+
+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.
+
+
+BANANA SALAD
+
+Cut bananas lengthwise, roll them in mayonnaise then in ground peanuts
+and serve on lettuce leaves.
+
+
+NORMANDY SALAD
+
+Mrs. Theresa B. Orr
+
+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.
+
+
+PIQUANT RAISINS FOR SALADS
+
+Mrs. Lyman
+
+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.
+
+
+CABBAGE SLAW
+
+Mrs. T. M. Butler
+
+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.
+
+
+POTATO SALAD
+
+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.
+
+
+POTATO SALAD
+
+Mrs. Campbell
+
+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.
+
+
+TO SERVE WITH A SALAD
+
+Mrs. C. A. Carscadin
+
+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.
+
+
+HAM SALAD
+
+Edna Blade
+
+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.
+
+
+LOBSTER SALAD
+
+Mrs. Campbell
+
+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.
+
+
+OYSTER SALAD
+
+Miss Anna Brennan
+
+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.
+
+
+DANDELION SALAD
+
+Mrs. Maxwell
+
+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.
+
+
+TOMATO JELLY
+
+Mrs. A. Donald Campbell
+
+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.
+
+
+SALAD DRESSING
+
+Mrs. H. P. Sieh
+
+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.
+
+
+SALAD DRESSING
+
+Mrs. E. Hilliard
+
+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.
+
+
+EXCELLENT SALAD DRESSING
+
+Mrs. Frederick Dunn
+
+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.
+
+
+CREAM SALAD DRESSING
+
+Mrs. N. A. Flanders
+
+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.)
+
+
+CREAM SALAD DRESSING
+
+Mrs. J. H. Shanley
+
+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.
+
+
+MRS. LUFF'S MAYONNAISE
+
+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.
+
+
+FRUIT SALAD DRESSING
+
+Mrs. A. R. Swickheimar
+
+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.
+
+
+FRUIT SALAD DRESSING
+
+Mrs. Frank Sessions
+
+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.
+
+
+FRUIT DRESSING
+
+Mrs. A. E. Kaltenbrun
+
+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.
+
+
+FRUIT SALAD DRESSING
+
+Mrs. T. M. Butler
+
+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.
+
+
+SALAD DRESSING
+
+Mrs. W. H. Muschlet
+
+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.
+
+
+ITALIAN SALAD DRESSING
+
+Mrs. Theresa B. Orr
+
+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.
+
+
+SOUR CREAM SALAD DRESSING
+
+Mrs. A. R. Swickheimar
+
+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.
+
+
+THOUSAND ISLAND DRESSING
+
+Mrs. Carolyn Chandler
+
+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.
+
+
+THOUSAND ISLAND DRESSING
+
+Mrs. F. B. Woodland
+
+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.
+
+
+MRS. PHELPS' THOUSAND ISLAND SALAD DRESSING
+
+Mrs. E. Lewis Phelps
+
+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.
+
+
+COOKED SALAD DRESSING
+
+Mrs. H. D. Sheldon
+
+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.
+
+
+BOILED DRESSING
+
+Mrs. Arthur Hammer
+
+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.
+
+
+WALTHAM SALAD DRESSING
+
+B. C. Hansen
+
+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.
+
+
+ROQUEFORT CHEESE DRESSING
+
+Mrs. A. E. Kaltenbrun
+
+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.
+
+
+CHEESE MAYONNAISE
+
+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.
+
+
+
+
+PIES
+
+          "_No soil upon earth is so dear to our eyes
+            As the soil we first stirred in terrestrial pies._"
+
+
+PIE CRUST UNFAILING
+
+Mrs. H. S. Mount
+
+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.
+
+
+PIE CRUST
+
+Anna May Price
+
+One cup shortening; one-half cup boiling water; cream. Two cups sifted
+flour and two level teaspoonfuls baking powder.
+
+
+PIE CRUST
+
+Mrs. N. L. Hurlbut
+
+One cup flour; two heaping tablespoonfuls lard; pinch salt; one
+teaspoonful baking powder. Cold water enough to make dough. Handle as
+little as possible.
+
+
+LEMON CREAM PIE
+
+Mrs. Becker
+
+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.
+
+
+LEMON PIE
+
+Juice of three lemons; three eggs; pint milk; one-half cup sugar;
+one-fourth cup rolled crackers; one lemon rind.
+
+
+LEMON CREAM PIE
+
+Mrs. Willet Wanzer
+
+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.
+
+
+LEMON CREAM PIE
+
+Mrs. H. Clay Calhoun
+
+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.
+
+
+LEMON PIE
+
+Mrs. R. F. Morrow
+
+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.
+
+
+FLAT CUSTARD PIE
+
+Mrs. Earl Combs
+
+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.
+
+
+CRANBERRY PIE
+
+Mrs. Harry M. Boon
+
+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.
+
+
+BOSTON CREAM PIE
+
+Mrs. J. G. Sherer
+
+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.
+
+
+CREAM PIE
+
+Mrs. Willet Wanzer
+
+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.
+
+
+BUTTER SCOTCH PIE
+
+Mrs. William Molt
+
+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.
+
+
+CREAM PIE
+
+Mrs. T. M. Butler
+
+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.
+
+
+BUTTER-SCOTCH PIE
+
+Mrs. P. D. Swigart
+
+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.
+
+
+BUTTER-SCOTCH PIE
+
+Mrs. Earl Combs
+
+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.
+
+
+FILLING FOR PUMPKIN PIE
+
+Mrs. W. H. Hart
+
+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.
+
+
+BLUEBERRY PIE
+
+Mrs. C. S. Junge
+
+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.
+
+
+SOUR CREAM PIE
+
+Mrs. H. Freeman
+
+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.
+
+
+MOCK CHERRY PIE
+
+Belle Shaw
+
+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.
+
+
+PUMPKIN PIE
+
+Mrs. Max Mauermann
+
+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.
+
+
+RICE RAISIN PIE
+
+Mrs. C. A. Carscadin
+
+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.
+
+
+DUTCH APPLE PIE
+
+Mrs. H. Abells
+
+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.
+
+
+SWEET POTATO PIE
+
+Mrs. Earl Combs
+
+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.
+
+
+SWEET POTATO PIE
+
+Mrs. Thomas D. Caliger
+
+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.
+
+
+POTATO PIE
+
+Mrs. Charles T. Daily
+
+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.
+
+
+PRUNE TARTS
+
+Mrs. Litson
+
+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.
+
+
+
+
+DESSERTS
+
+          "_Among the great, whom heaven hath made to shine,
+            How few have learned the art of arts,--to dine!_"
+
+
+KISS TORTE
+
+Mrs. F. Dunn
+
+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.
+
+
+KISS TORTE
+
+Mrs. Harry M. Boon
+
+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.
+
+
+CHERRY TORTE
+
+Mrs. H. S. Mount
+
+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.
+
+
+DATE TORTE
+
+Mrs. W. F. Barnard
+
+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.
+
+
+PINEAPPLE CREAM
+
+Mrs. C. S. Junge
+
+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.
+
+
+PINEAPPLE BAVARIAN CREAM
+
+Mrs. C. S. Junge
+
+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.
+
+
+PINEAPPLE MERINGUE
+
+Mrs. May F. Kenfield
+
+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.
+
+
+PINEAPPLE SPONGE
+
+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.
+
+
+WHIPPED CREAM SECRET
+
+Mrs. W. H. Muschlet
+
+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.
+
+
+SPANISH CREAM
+
+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.
+
+
+DREAM WHIP
+
+Mrs. W. I. Clock
+
+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.
+
+
+CHARLOTTE RUSSE
+
+Katharine Orr
+
+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.
+
+
+DRESDEN CHOCOLATE
+
+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.
+
+
+CHOCOLATE LADY FINGER DESSERT
+
+Mrs. S. Friedlander
+
+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.
+
+
+RIZ AU LAIT
+
+Mrs. R. Woods
+
+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.
+
+
+PRUNE SOUFFLE
+
+Mrs. William Molt
+
+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.
+
+
+MAPLE CREAM CUSTARD
+
+Mrs. Jarvis Weed
+
+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.
+
+
+PEACH SURPRISE
+
+Mrs. W. I. Clock
+
+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.
+
+
+CARAMEL CUSTARD EN SURPRISE
+
+Mrs. T. D. McMicken
+
+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.
+
+
+BLUEBERRY SHORTCAKE
+
+Mrs. C. A. Jennings
+
+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.
+
+
+PEACH SHORTCAKE
+
+Mrs. W. N. Hurlbut
+
+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.
+
+
+THORN APPLES
+
+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.
+
+
+FOOD FOR THE GODS
+
+Mrs. J. F. Nichols
+
+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.
+
+
+STRAWBERRY FOAM
+
+Mrs. A. J. Langan
+
+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.
+
+
+CRUMB TARTAR
+
+Mrs. Wm. J. Maiden
+
+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.
+
+
+FIGS AS A DESSERT
+
+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.
+
+
+HOT APPLE DESSERT DISH
+
+Mrs. Eustace
+
+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.
+
+
+
+
+PUDDINGS
+
+          "_The pudding's proof does in the eating lie,
+            Success is yours, whichever rule you try._"
+
+
+FIG PUDDING
+
+Mrs. C. B. Martin
+
+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.
+
+
+STEAMED FIG PUDDING
+
+Mary Roberts
+
+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:
+
+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.
+
+
+FIG PUDDING
+
+Mrs. W. K. Mitchell
+
+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.
+
+
+CHOCOLATE PUDDING
+
+Mrs. C. A. Bowman
+
+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.
+
+
+CHOCOLATE PUDDING
+
+Mrs. J. L. Putnam
+
+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.
+
+
+STEAMED CHOCOLATE PUDDING
+
+Mrs. William H. Fahrney
+
+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.
+
+Cream Sauce: One-fourth cup butter; one cup powdered sugar; stir until
+creamy; then add one cup whipped cream just before serving; flavor.
+
+
+STEAMED CHOCOLATE PUDDING
+
+Mrs. H. R. Foster
+
+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.
+
+
+CHOCOLATE ICE-BOX PUDDING
+
+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.
+
+
+CARAMEL PUDDING
+
+Mrs. H. R. Foster
+
+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.
+
+
+MOLASSES PUDDING
+
+Mrs. C. A. Carscadin
+
+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.
+
+Sauce: Two eggs; one-half cup sugar; pinch salt; half teaspoonful
+vanilla; cream together and add one cup of whipped cream.
+
+
+ICE-BOX PUDDING
+
+Katherine T. Peck
+
+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.
+
+
+ICE BOX CAKE
+
+Mrs. J. F. Nichols
+
+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.
+
+
+ICE BOX CAKE
+
+Mrs. H. S. Mount
+
+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.
+
+
+SPONGE PUDDING
+
+Mrs. C. A. Carscadin
+
+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.
+
+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.
+
+
+SUNSHINE PUDDING
+
+Mrs. Carscadin
+
+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.
+
+Sauce: One-fourth cup butter; one-half cup powdered sugar; four
+tablespoonfuls cream, added slowly.
+
+
+DATE PUDDING
+
+Mrs. W. I. Clock
+
+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.
+
+
+PEACH PUDDING
+
+Mrs. E. Oliver
+
+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.
+
+
+CREAM PUDDING
+
+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.
+
+
+SOUR CREAM PUDDING
+
+Mrs. William H. Fahrney
+
+One cup brown sugar; two eggs; pinch of salt; one cup sour cream; one
+teaspoonful soda; two cups flour; three-fourths cup nuts. Bake.
+
+Sauce: Cream one cup powdered sugar and one-fourth cup butter; add one
+egg; one teaspoonful vanilla or tablespoonful sherry wine.
+
+
+APPLE PUDDING
+
+Miss Flora Gill
+
+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.
+
+
+LEMON PUDDING
+
+Mrs. W. I. Clock
+
+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.
+
+
+SOUR MILK BLUEBERRY PUDDING
+
+Mrs. C. S. Junge
+
+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.
+
+
+CARROT PUDDING
+
+Mrs. P. D. Swigart
+
+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.
+
+Sauce: Two yolks of eggs; one cup powdered sugar; cream the above. Last
+thing, add a cup whipped cream.
+
+
+CARROT PUDDING
+
+Mrs. Frederick T. Hoyt
+
+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.
+
+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.
+
+
+PRUNE PUDDING
+
+Mrs. Eustace
+
+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.
+
+
+STEAMED MARMALADE PUDDING
+
+Mrs. T. D. McMicken
+
+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.
+
+
+GRAHAM PUDDING
+
+Mrs. R. H. Wheeler
+
+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.
+
+Sauce: One egg thoroughly beaten. Add one cup pulverized sugar; one cup
+whipped cream; one-half teaspoonful vanilla.
+
+
+BROWN BETTY
+
+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.
+
+
+SURPRISE PUDDING
+
+Mrs. C. E. Upham
+
+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.
+
+
+CHERRY PUDDING
+
+Mrs. P. D. Swigart
+
+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.
+
+Sauce: One and one-half cups cherry juice; one tablespoonful butter;
+sweeten; thicken with corn starch.
+
+
+SIMPLE HASTY FRUIT PUDDING
+
+Mrs. C. S. Junge
+
+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.
+
+
+ECONOMICAL PUDDING
+
+Mrs. Minnie A. Watkins
+
+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.
+
+
+PHILADELPHIA RICE PUDDING
+
+Mrs. B. Z. Bisbee
+
+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.
+
+
+NOONDAY DESSERT FOR SCHOOL CHILDREN
+
+Mrs. Minnie A. Watkins
+
+Hot steamed rice served with rich canned peaches, and cream, either
+plain or whipped. Serve English walnut meats with same.
+
+
+MOTHER'S RICE PUDDING
+
+Mrs. F. E. Lyons
+
+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.)
+
+
+HONEYCOMB PUDDING
+
+Mrs. C. A. Bowman
+
+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.
+
+
+INDIVIDUAL PUDDINGS
+
+Miss Nora Edmonds
+
+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.
+
+Sauce: One-fourth cupful butter; one-half cupful powdered sugar and four
+tablespoonfuls cream added.
+
+
+TAPIOCA CREAM
+
+Mrs. A. H. Schweizer
+
+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.
+
+
+ENGLISH PUDDING
+
+Mrs. William Molt
+
+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.
+
+Foam Sauce: White of one egg; enough confectionery sugar to make stiff
+and enough hot water to make it smooth.
+
+
+ORANGE PUDDING
+
+Mrs. H. B. Rairden
+
+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.
+
+
+ENGLISH PUDDING
+
+Miss J. Eliza Ball
+
+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.
+
+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.
+
+
+CHRISTMAS PUDDING
+
+Mrs. Joel H. Norton
+
+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.
+
+
+NUT PUDDING
+
+Mrs. R. E. P. Kline
+
+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.
+
+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.
+
+
+NUT PUDDING
+
+Miss Julia Hunt
+
+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.
+
+
+PUDDING SAUCE
+
+Mrs. R. F. Morrow
+
+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.
+
+
+PUDDING SAUCE
+
+Mrs. Weatherell
+
+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.
+
+
+PUDDING SAUCE
+
+Mrs. H. D. Sheldon
+
+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.
+
+
+FRUIT SAUCE
+
+Mrs. May F. Kenfield
+
+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.
+
+
+HARD SAUCE
+
+Mrs. W. D. Hurlbut
+
+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.
+
+
+GRAPE SAUCE
+
+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.
+
+
+STRAWBERRY SAUCE
+
+One-half cup butter; one cup sugar; then add one cup crushed
+strawberries. This can be made only in strawberry season.
+
+
+
+
+FROZEN DISHES
+
+          "_Seek roses in December, ices in June._"
+                                        --BYRON.
+
+
+NESSELRODE PUDDING
+
+Miss Agnes Seiber
+
+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.
+
+
+MACAROON ICE CREAM
+
+Mrs. G. Shelly
+
+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.
+
+
+FROZEN PEACHES
+
+Miss B. L. Chandler
+
+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.
+
+
+STRAWBERRY ICE CREAM
+
+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.
+
+
+PEACH ICE CREAM
+
+Mrs. R. J. Roulston
+
+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.
+
+
+CHOCOLATE ICE CREAM
+
+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.
+
+
+FIG ICE CREAM
+
+Mrs. George Lomax
+
+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.
+
+
+ICE CREAM
+
+Mrs. Everett Maynard
+
+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.
+
+
+PINEAPPLE CREAM
+
+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.
+
+
+MAPLE PARFAIT
+
+Mrs. Earl Combs
+
+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.
+
+
+ANGEL PARFAIT
+
+Mrs. Frank A. Simmons
+
+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.
+
+
+CAFE PARFAIT
+
+L. E. Kennedy
+
+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.
+
+
+GRAPE PARFAIT
+
+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.
+
+
+FROZEN PUDDING
+
+Mrs. K. T. Cary
+
+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.
+
+
+BISQUE
+
+Mrs. Henry Thayer
+
+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.
+
+
+FROZEN FRUIT COCKTAILS
+
+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.
+
+
+GRAPE WATER ICE
+
+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.
+
+
+PINEAPPLE SHERBET
+
+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.
+
+
+CHOCOLATE SAUCE FOR ICE CREAM
+
+Mrs. E. Oliver
+
+Two squares bitter chocolate; one cup hot water; one-half cup sugar; one
+teaspoonful vinegar; pinch of salt and flavoring, boil ten minutes.
+
+
+TEA SHERBET
+
+Mrs. A. H. Wagoner
+
+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.
+
+
+FRUIT SHERBET
+
+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.
+
+
+APRICOT SHERBET
+
+Miss Maude Higgins
+
+One quart apricots; one quart milk; one pound sugar. Put fruit through
+soup sieve. Then mix all together and freeze in ice cream freezer.
+
+
+MILK SHERBET
+
+Mrs. Harry Hankins
+
+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.
+
+
+A DELICIOUS SHERBET
+
+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.
+
+
+MAPLE MOUSSE
+
+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.
+
+
+PEACH MOUSSE
+
+Mrs. J. H. Shanley
+
+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.
+
+
+MAPLE MOUSSE
+
+Mrs. T. D. McMicken
+
+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.
+
+
+GRAPE MOUSSE
+
+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.
+
+
+CAFE MOUSSE
+
+L. E. Kennedy
+
+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.
+
+
+CAFE MOUSSE
+
+Genevieve Macklem
+
+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.
+
+
+ORANGE PUNCH
+
+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.
+
+
+COCOA FRAPPE
+
+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.
+
+
+PINEAPPLE FRAPPE
+
+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.
+
+
+FROZEN EGG-NOG
+
+Mrs. Will J. Davis
+
+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.
+
+
+FRUIT PUNCH
+
+Mamie Johnson
+
+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.
+
+
+CRANBERRY PUNCH
+
+Mrs. Frank Germaine
+
+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.
+
+
+WATERMELON ICE
+
+Mrs. Charles S. Clark
+
+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.
+
+
+LEMON ICE
+
+Sue C. Woodman
+
+Juice four lemons; two cups sugar; strain juice into sugar; let stand
+two hours on ice; one pint milk or cream. Freeze.
+
+
+LEMON ICE
+
+Mrs. Alice Snively
+
+Four cups water, two cups sugar, three-fourths cup lemon juice. Make a
+syrup of the sugar and water. Add lemon juice. Freeze.
+
+
+ORANGE ICE
+
+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.
+
+
+ALMOND ICE
+
+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.
+
+
+FROZEN LEMONADE
+
+Mrs. Frederick T. Hoyt
+
+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.
+
+
+LEMON ICE
+
+Belle Shaw
+
+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.
+
+
+THREE-OF-A-KIND ICE
+
+L. E. Kennedy
+
+Three oranges; three lemons; three cupfuls sugar; the whites of three
+eggs and three cupfuls water. Freeze. This will serve twenty.
+
+
+
+
+BREAD
+
+          "_Here is bread which strengthens men's hearts,
+            And, therefore, is called 'The Staff of Life.'_"
+
+
+SPOON BREAD
+
+Mary S. Vanzwoll
+
+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.
+
+
+OATMEAL BREAD
+
+Mrs. F. W. Bentley
+
+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.
+
+
+NUT BREAD
+
+Mrs. Stevens
+
+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.
+
+
+NUT BREAD
+
+Mrs. T. M. Butler
+
+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.
+
+
+NUT BREAD
+
+Mrs. H. D. Sheldon
+
+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.
+
+
+NUT BREAD
+
+Mrs. W. F. Barnard
+
+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.
+
+
+NUT LOAF
+
+Mrs. R. McNeil
+
+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.
+
+
+GRAHAM BREAD
+
+Mrs. John T. Gilchrist
+
+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.
+
+
+RAISIN GRAHAM BREAD
+
+Mrs. Clara A. Baldwin
+
+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.
+
+
+RAISIN BREAD
+
+Mrs. T. D. McMicken
+
+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.
+
+
+SOUTHERN BROWN BREAD
+
+Sue C. Woodman
+
+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.
+
+
+BOSTON BROWN BREAD
+
+Mrs. Emma C. Portman
+
+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.
+
+
+BOSTON BROWN BREAD NO. 2
+
+Mrs. M. A. Stewart
+
+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.
+
+
+MY MOTHER'S BROWN BREAD
+
+Mrs. Grant Beebe
+
+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.
+
+
+JOHNNY CAKE
+
+Mary S. Vanzoll
+
+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.
+
+
+CORN CAKE
+
+Mrs. J. L. Putnam
+
+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.
+
+
+CORN MEAL GEMS
+
+Mrs. K. Larson
+
+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.
+
+
+CORN GEMS
+
+Josephine Hurlbut
+
+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.
+
+
+BAKING POWDER BISCUITS
+
+Mrs. H. B. Rairden
+
+Thirteen tablespoonfuls flour; one teaspoonful salt; four level
+teaspoonfuls baking powder; one tablespoonful lard; mix together with
+milk enough to make dough.
+
+
+PARKER HOUSE ROLLS
+
+Mrs. H. R. Foster
+
+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.
+
+
+OATMEAL GEMS
+
+Mrs. Henry Crossman
+
+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.
+
+
+LIGHT BISCUIT
+
+Mrs. A. J. Atwater
+
+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.
+
+
+POTATO BISCUIT
+
+Mrs. H. S. Mount
+
+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.
+
+
+SOUTHERN POTATO BISCUITS
+
+Mrs. Granville Richardson
+
+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.
+
+
+"ABBIE'S" CORN BREAD
+
+Mrs. Edward E. Swadener
+
+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.
+
+
+MUFFINS
+
+Mrs. John M. Stahl
+
+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.
+
+
+AFTERNOON TEA ROLLS
+
+Mrs. C. N. Eastman
+
+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.
+
+
+OATMEAL MUFFINS
+
+Dr. V. Racine
+
+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.
+
+
+BRAN MUFFINS
+
+Josephine Hurlbut
+
+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.
+
+
+MUFFINS
+
+Mrs. Harry M. Boon
+
+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.
+
+
+MUFFINS
+
+Mrs. Thomas H. Iglehart
+
+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.
+
+
+BLUEBERRY MUFFINS
+
+Esther Blade
+
+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.
+
+
+MUFFINS
+
+Mrs. George D. Milligan
+
+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.
+
+
+COLD WATER MUFFINS
+
+Mrs. Edward E. Swadener
+
+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.
+
+
+SALLY LUNN
+
+Mrs. J. P. Cobb
+
+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.
+
+
+FRENCH COFFEE CAKE
+
+Mrs. H. P. Sieh
+
+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.
+
+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.
+
+
+COFFEE CAKE
+
+Mrs. Crouch
+
+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.
+
+
+CINNAMON CAKE
+
+Mrs. C. E. Upham
+
+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.
+
+
+CINNAMON ROLLS
+
+Mrs. A. J. Atwater
+
+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.
+
+
+BREAKFAST PUFFS
+
+Mrs. E. N. Wilder
+
+One pint sour milk; one teaspoonful soda; flour enough to make stiff
+enough to roll. Fry like doughnuts. Eat with syrup.
+
+
+TOAST PATTY CASES
+
+Mrs. A. J. Atwater
+
+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.
+
+
+YORKSHIRE PUDDING
+
+Mrs. J. L. Putnam
+
+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.
+
+
+YORKSHIRE PUDDING TO SERVE WITH ROAST BEEF
+
+Mrs. C. A. Carscadin
+
+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.
+
+
+POPOVERS
+
+Mrs. W. I. Clock
+
+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.
+
+
+POPOVERS
+
+Mrs. R. F. Morrow
+
+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.
+
+
+FRENCH PANCAKES
+
+Mrs. Charles T. Daily
+
+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.
+
+
+BANANA PANCAKES
+
+Mrs. C. S. Junge
+
+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.
+
+
+RAW POTATO PANCAKES
+
+Mrs. E. R. Hornig
+
+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.
+
+
+POTATO PANCAKES
+
+Mrs. F. B. Woodland
+
+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.
+
+
+BREAD PANCAKES
+
+Mrs. E. R. Hornig
+
+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.
+
+
+SOFT WAFFLES
+
+Mrs. Thomas Meeks Butler
+
+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.
+
+
+WAFFLES
+
+V. F. Hollenberger
+
+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.
+
+
+WAFFLES
+
+Mrs. J. F. Nicols
+
+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.
+
+
+WAFFLES
+
+Mrs. Charles T. Daily
+
+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.
+
+
+CARRIE WATKINS' WAFFLES
+
+Bertha Z. Bisbee
+
+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.
+
+
+GLORIFIED HOE CAKES
+
+Mrs. Archy S. Corken
+
+(This recipe won a $10.00 Tribune prize for wartime conservation
+recipes.)
+
+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.
+
+
+AMBER SYRUP
+
+Mrs. Harry M. Boon
+
+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.
+
+
+
+
+CAKES
+
+          "_Now, now the mirth comes
+            With the cake full of plums._"
+                                    --HERRICK.
+
+
+MARSHMALLOW CAKE
+
+Mrs. J. H. Shanley
+
+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.
+
+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.
+
+
+GOLD CAKE
+
+Mrs. Charles S. Daily
+
+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.
+
+
+COCOANUT CREAM CAKE
+
+Mrs. H. S. Mount
+
+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.
+
+
+ORANGE CAKE
+
+Mrs. Martin K. Northam
+
+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.
+
+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.
+
+
+EGGLESS CAKE
+
+Mrs. W. H. Muschlet
+
+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.
+
+
+LADY BALTIMORE CAKE
+
+Mrs. L. B. Maxwell
+
+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.
+
+
+TUTTI FRUTTI CAKE
+
+Mrs. Wm. J. Maiden
+
+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.
+
+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.
+
+
+CREAM CAKE
+
+Mrs. W. S. Holabird
+
+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.
+
+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.
+
+
+LADY FINGER CAKE
+
+Mrs. C. A. Bowman
+
+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.
+
+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.
+
+
+WEARY WILLY
+
+Mrs. C. A. Carscadin
+
+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.
+
+
+SUNSHINE CAKES
+
+Charlotte Pangburn
+
+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.
+
+
+DELICIOUS WHITE CAKE
+
+Mrs. W. F. Barnard
+
+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.
+
+
+WHITE CAKE (LAYER)
+
+Mrs. Knap
+
+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.
+
+
+SUNSHINE CAKE
+
+Mary Roberts
+
+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.
+
+
+GOOD LAYER CAKE
+
+Mrs. H. D. Sheldon
+
+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.
+
+
+GOOD LAYER CAKE
+
+Mrs. W. F. Barnard
+
+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.
+
+
+GRAFTON CAKE
+
+Mrs. Floyd E. Jennison
+
+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.
+
+
+THE ROBERT E. LEE CAKE
+
+Mrs. Deborah Kaufman
+
+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.
+
+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.
+
+
+CRUMB CAKE
+
+Mrs. A. Donald Campbell
+
+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.
+
+
+WHEATLESS SPONGE CAKE
+
+Sabin School
+
+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.
+
+
+SPONGE CAKE
+
+Mrs. E. P. Rowen
+
+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.
+
+
+PRUNE CAKE
+
+Mrs. C. B. Martin
+
+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.
+
+Icing: Cream two cups pulverized sugar and one tablespoonful butter; add
+whites of two eggs beaten stiff.
+
+
+WAR CAKE
+
+Mrs. M. A. Flanders
+
+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.
+
+
+EGGLESS, MILKLESS, BUTTERLESS CAKE
+
+Mrs. C. E. Seaton
+
+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.
+
+
+BUTTERLESS, EGGLESS, MILKLESS CAKE
+
+Mrs. M. A. Flanders
+
+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.
+
+
+BLUEBERRY CAKE
+
+Mrs. Henry Crossman
+
+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.
+
+
+SPONGE CAKE
+
+Mrs. Earl Combs
+
+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.
+
+
+FIG CAKE
+
+Mrs. J. E. Kelly
+
+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.
+
+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.
+
+
+LAYER CAKE WITH APPLE FILLING
+
+Mrs. W. F. Becker
+
+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.
+
+Filling: Whites of two eggs; one-half cup sugar; two large grated
+apples; one teaspoonful vanilla. Beat one-half hour.
+
+
+APPLE SAUCE CAKE
+
+Mrs. H. D. Sheldon
+
+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.
+
+Frosting: One cup of confectioners' sugar; two tablespoonfuls melted
+butter, enough hot water to spread.
+
+
+DATE CAKE
+
+Mrs. Edward S. Smith
+
+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.
+
+
+CHOCOLATE FUDGE CAKE
+
+Mrs. J. G. Sherer
+
+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.
+
+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.
+
+
+CHOCOLATE CAKE
+
+Sharlotte Pangburn
+
+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.
+
+
+CHOCOLATE CAKE
+
+Mrs. T. C. Hollenberger
+
+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.
+
+
+GRAHAM CRACKER CAKE
+
+Mrs. Paul Klein-exel
+
+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.
+
+
+HICKORY NUT CAKE
+
+Mrs. William S. Wood
+
+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.
+
+
+POTATOE CAKE
+
+Mrs. William Molt
+
+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.
+
+
+LIZZIE'S NO-EGG CAKE
+
+Mrs. C. A. Carscadin
+
+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.
+
+
+POOR MAN'S CAKE
+
+Mrs. K. Larson
+
+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.
+
+
+RYE BREAD TORTE
+
+Mrs. Harry M. Boon
+
+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.
+
+
+DARK CAKE
+
+Mrs. C. A. Carscadin
+
+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.
+
+
+DEVIL'S CAKE
+
+Mrs. R. H. Wheeler
+
+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.
+
+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.
+
+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.
+
+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.
+
+
+DEVIL'S FOOD CAKE
+
+Sue C. Woodman
+
+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.
+
+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.
+
+
+SPICE CAKE
+
+Mrs. Harry M. Boon
+
+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.
+
+
+SOUTHERN PORK CAKE
+
+Miss Katharine Orr
+
+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.
+
+
+MRS. ROOSEVELT'S RECIPE FOR SPICE CAKE
+
+Mrs. Theodore Roosevelt
+
+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.
+
+
+BLACK FRUIT CAKE
+
+Mrs. N. L. Hurlbut
+
+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.
+
+
+CINNAMON CAKE
+
+Bertha Z. Bisbee
+
+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.
+
+
+
+
+FILLINGS AND ICINGS
+
+
+COCOANUT FILLING
+
+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.
+
+
+CUSTARD FILLING
+
+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.
+
+
+ORANGE FILLING
+
+Miss Edmonds
+
+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.
+
+
+MAPLE FILLING
+
+Mrs. Louis Geyler
+
+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.
+
+
+MOCHA FILLING
+
+Sue C. Woodman
+
+One tablespoonful butter; one tablespoonful cocoa; one tablespoonful
+cold coffee; one and one-fourth cup powdered sugar; one teaspoonful
+vanilla.
+
+
+MOCHA FILLING
+
+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.
+
+
+MOCHA CAKE FILLING
+
+Mrs. Louis Geyler
+
+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.
+
+
+FIG FILLING
+
+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.
+
+
+NUT FILLING FOR CAKE
+
+Mrs. E. R. Blew
+
+One cup sour cream, one cup hickory nuts chopped fine, one cup sugar.
+Cook in double boiler till thick enough to spread.
+
+
+SOUR CREAM FILLING FOR LAYER CAKE
+
+Mrs. W. F. Becker
+
+One cup sour whipping cream; one-half cup sugar; one-half cup walnuts
+chopped; one teaspoonful vanilla.
+
+
+LEMON FILLING
+
+Mrs. G. D. Prentiss
+
+One cupful sugar; one egg; one tablespoonful butter; juice and grated
+rind of one lemon. Boil over hot water until thick and creamy.
+
+
+LEMON ICING
+
+Mrs. J. T. Wilcox
+
+Whites of two eggs beaten to a froth, one pound powdered sugar and one
+lemon grated.
+
+
+WHITE ICING AND FILLING
+
+Mrs. De Vries
+
+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.
+
+
+MARSHMALLOW ICING
+
+Mrs. W. D. Hurlbut
+
+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.
+
+
+CHOCOLATE ICING
+
+Mrs. E. G. Cooley
+
+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.
+
+
+CHOCOLATE CREAM FROSTING
+
+Miss Nora Edmonds
+
+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.
+
+
+QUICK ICING
+
+Miss Shay
+
+Four tablespoonfuls butter creamed, add six tablespoonfuls sugar; spread
+on cake, using a knife dipped in hot water to make it smooth.
+
+
+BOILED ICING
+
+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.
+
+
+FRUIT ICING
+
+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.
+
+
+TUTTI FRUTTI ICING
+
+Mrs. A. Donald Campbell
+
+Mix with boiled icing one ounce each of citron, candied cherries,
+seedless raisins, pineapple and almonds cut very fine.
+
+
+
+
+COOKIES
+
+
+WALNUT JUMBLES
+
+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.
+
+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.
+
+
+SPICE JUMBLES
+
+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.
+
+
+ANISE TEA CAKES
+
+Four eggs; one pound of fine granulated sugar; one pound of sifted
+pastry flour; one teaspoonful of fine anise seed.
+
+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.
+
+
+CHILDREN'S SPONGE CAKES
+
+Mrs. C. A. Carscadin
+
+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.
+
+
+FRENCH TEA CAKES
+
+Mrs. C. A. Carscadin
+
+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.
+
+
+HOT TEA CAKES
+
+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.
+
+
+LIGHTNING CAKE
+
+Mrs. W. F. Barnard
+
+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.
+
+
+AFTERNOON TEA CAKES
+
+Mrs. W. N. Hurlbut
+
+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.
+
+
+BROWNIES
+
+Mrs. W. N. Hurlbut
+
+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.
+
+
+EGG ROLLS
+
+Mrs. W. N. Hurlbut
+
+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.
+
+
+SOUTHERN COOKIES
+
+Mrs. T. D. McMicken
+
+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.
+
+
+OATMEAL MACAROONS
+
+Mary Roberts
+
+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.
+
+
+MACAROONS
+
+Mrs. W. D. Hurlbut
+
+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.
+
+
+MACAROONS
+
+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.
+
+
+SOFT WHITE COOKIES WITH RAISIN FILLING
+
+Mrs. M. A. Flanders
+
+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.
+
+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.
+
+
+BUTTER COOKIES
+
+Mrs. J. R. Kline
+
+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.
+
+
+ROCKS
+
+Mrs. F. B. Woodland
+
+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.
+
+
+OLD-FASHIONED SUGAR COOKIES
+
+Mrs. C. W. Woodman
+
+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.
+
+
+COOKIES
+
+Mrs. J. A. Osborne
+
+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.
+
+
+FAVORITE COOKIES
+
+Mrs. Earl Combs
+
+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.
+
+
+OATMEAL AND COCOANUT COOKIES
+
+Mrs. T. C. Hollenberger
+
+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.
+
+
+CORN FLAKE COOKIES
+
+Mrs. S. Friedlander
+
+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.
+
+
+CORNFLAKE KISSES
+
+Mary Roberts
+
+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.
+
+
+NUT KISSES
+
+Mrs. C. A. Carscadin
+
+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.
+
+
+MERINGUE SHELLS
+
+Mrs. C. A. Carscadin
+
+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.
+
+
+CREAM PUFFS
+
+Mrs. Paul Klein-exel.
+
+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.
+
+
+MACAROON COOKIES
+
+Mrs. W. D. ("Ma") Sunday
+
+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.
+
+
+HERMITS
+
+Mrs. J. H. Shanley
+
+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.
+
+
+ROCKS
+
+Mrs. H. B. Rairden
+
+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.
+
+
+MARGUERITES
+
+Mrs. W. L. Gregson
+
+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.
+
+
+CHRISTMAS COOKIES
+
+Mrs. Adolph Holeman
+
+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.
+
+
+OATMEAL COOKIES
+
+Mrs. A. J. Atwater
+
+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.
+
+
+OATMEAL COOKIES
+
+Mrs. W. D. ("Ma") Sunday
+
+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.
+
+
+OATMEAL COOKIES
+
+Mrs. Minnie E. Bodwell
+
+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.
+
+
+LACE OATMEAL WAFERS
+
+Mrs. F. T. Hoyt
+
+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.
+
+
+DROP CLOVE COOKIES
+
+Mrs. C. E. Upham
+
+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.
+
+
+DROP COOKIES (LIGHT)
+
+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.
+
+
+PEANUT COOKIES
+
+Mrs. L. Ficklen
+
+One cup sugar; two eggs; two teaspoonfuls butter; one cup peanuts
+rolled; enough flour with baking powder to make stiff batter.
+
+
+CHOCOLATE COOKIES
+
+Mrs. H. S. Mount
+
+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.
+
+
+CHOCOLATE NUT COOKIES
+
+Mrs. J. W. Moss
+
+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.
+
+
+CHOCOLATE FINGERS
+
+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.
+
+
+DROP COOKIES (Dark)
+
+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.
+
+
+GINGER SNAPS
+
+W. B. McKinley (his mother's recipe)
+
+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.
+
+
+GINGER BREAD
+
+Mrs. A. P. Roberts
+
+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.
+
+
+SOFT GINGERBREAD
+
+Mrs. T. C. Hollenberger
+
+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.
+
+
+GINGER BREAD
+
+Mrs. Eustace
+
+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.
+
+
+GINGER BREAD
+
+Mrs. W. F. Barnard
+
+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.
+
+
+COLONIAL GINGERBREAD
+
+Mrs. Floyd E. Jennison
+
+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.
+
+
+CHOCOLATE GINGERBREAD
+
+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.
+
+
+CINNAMON STARS
+
+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.
+
+
+CALIFORNIA COOKIES
+
+Mrs. E. T. Clissold
+
+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.
+
+
+DOUGHNUTS
+
+Mrs. H. P. Sieh
+
+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.
+
+
+MOLASSES SQUARES
+
+Mrs. E. Oliver
+
+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.
+
+
+GINGER BLOCKS
+
+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.
+
+
+PUFF BALLS
+
+Mrs. J. Dana Brown
+
+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.
+
+
+DOUGHNUTS
+
+Mrs. J. H. Shanley
+
+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.
+
+
+DOUGHNUTS
+
+Mrs. T. C. Hollenberger
+
+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.
+
+
+DOUGHNUTS
+
+Miss Shay
+
+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.
+
+
+
+
+PICKLES
+
+          "_How Cam'st in Such a Pickle?_"
+                                  --SHAKESPEARE.
+
+
+SLICED PICKLE
+
+Mrs. William H. Fahrney
+
+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.
+
+
+MUSTARD PICKLE
+
+Mrs. William Molt
+
+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.
+
+
+MUSTARD PICKLES FOR TWO QUART JAR
+
+Mrs. Wm. J. Maiden
+
+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.
+
+
+PICKLES
+
+Alice H. Tolmie
+
+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.
+
+
+MIXED PICKLES
+
+Mrs. H. D. Sheldon
+
+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.
+
+
+CUCUMBER PICKLES
+
+Mrs. Samuel Friedlander
+
+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.
+
+
+CUCUMBER PICKLE
+
+Florence Trainer
+
+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.
+
+
+PICKLED ONIONS
+
+Mrs. W. L. Gregson
+
+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.
+
+
+TOMATO RELISH
+
+Mrs. A. Donald Campbell
+
+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.
+
+
+OIL PICKLES
+
+Mrs. A. C. Allen
+
+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.
+
+
+OIL CUCUMBER PICKLES
+
+Mrs. E. D. Gotchy
+
+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.
+
+
+PICKLES FOR IMMEDIATE USE
+
+Mrs. S. A. Power
+
+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.
+
+
+DILL PICKLES
+
+Mrs. W. T. Klenze
+
+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.
+
+
+PICCALILI
+
+Mrs. H. B. Rairden
+
+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.
+
+
+BEET RELISH
+
+Mrs. R. McNeil
+
+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.
+
+
+PEPPER RELISH
+
+Sue C. Woodman
+
+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.
+
+
+PEPPER HASH
+
+Mrs. John T. Gilchrist
+
+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.
+
+
+OLIVE OIL PICKLES
+
+Mrs. A. J. Atwater
+
+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.
+
+
+UNCOOKED CHILI SAUCE
+
+Mrs. Herman Vander Ploeg
+
+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.
+
+
+CANNED TOMATO SOUP
+
+Mrs. Edwin Oliver
+
+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.
+
+
+CORN RELISH
+
+Mrs. A. J. Langan
+
+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.
+
+
+CORN RELISH
+
+Mrs. Samuel Friedlander
+
+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.
+
+
+CORN RELISH
+
+Mrs. R. Heidorn
+
+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.
+
+
+CORN RELISH
+
+Mrs. E. L. Phelps
+
+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.
+
+
+CORN SALAD
+
+Sue. C. Woodman
+
+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.
+
+
+CHILI SAUCE
+
+Mrs. R. Heidorn
+
+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.
+
+
+CHILI SAUCE
+
+Belle Shaw
+
+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.
+
+
+CHILI SAUCE
+
+Mrs. H. D. Sheldon
+
+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.
+
+
+SPICED CURRANTS
+
+Mrs. C. A. Robinson
+
+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.
+
+
+NEVER FAIL CATSUP
+
+Mrs. Minnie E. Bodwell
+
+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.
+
+
+TOMATO CATSUP
+
+Sue C. Woodman
+
+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.
+
+
+CURRANT CATSUP
+
+Mrs. J. H. Ostrander
+
+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.
+
+
+VEGETABLES FOR WINTER SOUP
+
+Mrs. C. E. Seaton
+
+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.
+
+
+SWEET WATERMELON PICKLE
+
+Mrs. N. F. Swartwout
+
+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.
+
+
+
+
+
+PRESERVES
+
+
+          "_The best of families have their family 'jars.'_"
+
+
+FOUR FRUIT JAM
+
+Mrs. W. C. Thorbus
+
+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.
+
+
+CRANBERRY CONSERVE
+
+Sue C. Woodman
+
+One quart cranberries cut coarsely; one cup sultana raisins; six
+oranges; soak raisins; cut up oranges; mix. Equal measure of sugar;
+cook. Stir constantly.
+
+
+RHUBARB CONSERVE
+
+Mrs. John Ingram
+
+Six pounds rhubarb; six pounds granulated sugar; one-half pound English
+walnuts; six oranges, pulp and juice. Boil until proper consistency.
+
+
+PLUM CONSERVE
+
+Mrs. A. C. Allen
+
+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.
+
+
+HEAVENLY HASH
+
+Mrs. W. D. Hurlbut
+
+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.
+
+
+PEAR CHIPS
+
+Mrs. M. Evans
+
+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.
+
+
+SUN COOKED STRAWBERRIES
+
+Mrs. H. D. Sheldon
+
+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.
+
+
+HARLEQUIN JAM
+
+Good Housekeeping
+
+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.
+
+
+BLACKBERRY JAM
+
+Two quarts blackberries; one and one-half quarts sugar; one cup water.
+Cook well for half an hour.
+
+
+APRICOT JAM
+
+Mrs. Herman Vander Ploeg
+
+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.
+
+
+YELLOW TOMATO PRESERVES
+
+Mrs. T. B. Orr
+
+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.
+
+
+TOMATO BUTTER
+
+Mrs. A. Donald Campbell
+
+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.
+
+
+EAST INDIAN PRESERVE
+
+Mrs. George D. Milligan
+
+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.
+
+
+QUINCE HONEY
+
+Aunt Margaret
+
+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.
+
+
+APRICOT MARMALADE
+
+Mrs. J. G. Sherer
+
+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.
+
+
+APRICOT AND PINEAPPLE MARMALADE
+
+Mrs. A. Donald Campbell
+
+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.
+
+
+FIG MARMALADE
+
+Mrs. John T. Gilchrist
+
+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.
+
+
+PEACH MARMALADE
+
+Mrs. F. J. Macnish
+
+Equal parts of peaches (run through a fine collander) and sugar, cooked
+two hours.
+
+
+PEACH MARMALADE
+
+Mrs. J. H. Shanley
+
+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.
+
+
+PIE PLANT MARMALADE
+
+Mrs. T. B. Orr
+
+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.
+
+
+ORANGE MARMALADE
+
+Mrs. T. M. Flournoy
+
+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.
+
+
+ORANGE MARMALADE
+
+Mrs. C. B. Martin
+
+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.
+
+
+ORANGE MARMALADE
+
+Miss Julia Hunt
+
+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.
+
+
+QUICK ORANGE MARMALADE
+
+Mrs. A. Donald Campbell
+
+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.
+
+
+RHUBARB MARMALADE
+
+Mrs. J. L. Putman
+
+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.
+
+
+RHUBARB MARMALADE
+
+Mrs. John T. Gilchrist
+
+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.
+
+
+SPICED RHUBARB
+
+Mrs. John Ingram
+
+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.
+
+
+SPICED RHUBARB
+
+Mrs. John T. Gilchrist
+
+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.
+
+
+SPICED CHERRIES
+
+Mrs. C. A. Bowman
+
+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.
+
+
+SPICED GRAPES
+
+Mrs. J. G. S.
+
+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.
+
+
+SPICED GRAPE JELLY
+
+Mrs. W. D. Hurlbut
+
+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.
+
+
+CRAB APPLE AND DAMSON PLUM JELLY
+
+Mrs. C. A. Carscadin
+
+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.
+
+
+QUINCE AND CRANBERRY JELLY
+
+Mrs. C. A. Carscadin
+
+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.
+
+
+MINT JELLY
+
+Mrs. W. C. Thorbus
+
+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.
+
+
+AMBER JELLY
+
+Mrs. M. Evans
+
+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.
+
+
+QUINCE AND CRANBERRY JELLY
+
+Mrs. George K. Spoor
+
+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.
+
+
+PICKLED PEACHES OR PEARS
+
+Mrs. J. A. Kaerwer
+
+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.
+
+
+PICKLED PEACHES
+
+Mrs. N. L. Hillard
+
+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.
+
+
+ROSE APPLES
+
+Mrs. C. E. Jones
+
+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.
+
+
+MINCE MEAT
+
+Mrs. T. B. Orr
+
+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.
+
+
+MINCE MEAT
+
+A. E. Loring
+
+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.
+
+
+MINCE MEAT
+
+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.
+
+
+GREEN TOMATO MINCE MEAT
+
+Mrs. Ada Woods
+
+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.
+
+
+MINCE MEAT
+
+Mrs. J. P. Cobb
+
+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.
+
+
+MINCE MEAT
+
+Mrs. Elizabeth Iglehart
+
+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.
+
+
+
+
+
+BEVERAGES
+
+
+          _Then said the Judge, "A sweeter draught
+           From a fairer hand was never quaffed."_
+                                            --WHITTIER.
+
+
+GRAPE JUICE MINT JULEP
+
+Midlothian Country Club
+
+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.
+
+
+GRAPE JUICE
+
+Mrs. R. C. Foster
+
+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.
+
+
+GRAPE JUICE LEMONADE
+
+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.
+
+
+MULLED GRAPE JUICE
+
+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.
+
+
+GRAPE JUICE
+
+Mrs. E. Lewis Phelps
+
+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.
+
+
+GRAPE JUICE
+
+Mrs. W. D. Hurlbut
+
+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.
+
+
+GRAPE JUICE HIGHBALL
+
+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).
+
+
+CHERRY JULEP
+
+Mrs. Louis Geyler
+
+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.
+
+
+GINGER ALE PUNCH
+
+Miss Agnes Sieber
+
+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.
+
+
+MINT PUNCH
+
+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.
+
+
+STRAWBERRY PUNCH
+
+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.
+
+
+CHOCOLATE MILK SHAKE
+
+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.
+
+
+GINGER ALE
+
+Mrs. C. A. Carscadin
+
+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.
+
+
+GINGERADE
+
+Mrs. W. L. Gregson
+
+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.
+
+
+BLACK COW
+
+Midlothian Country Club
+
+Put fine ice in glass and nearly fill with sarsaparilla, pour cream
+carefully on top of that and serve.
+
+
+A DELICIOUS FRUIT CUP
+
+Midlothian Country Club
+
+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.
+
+
+CHOCOLATE FRAPPE
+
+S. Blanche Backman
+
+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.
+
+
+CREAMY COCOA
+
+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.
+
+
+CURRANT LEMONADE
+
+Mrs. W. L. Gregson
+
+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.
+
+
+ICED COFFEE
+
+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.
+
+
+COCOA EGG-NOG
+
+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.
+
+
+LEMON TRIFFLE
+
+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.
+
+
+RASPBERRY VINEGAR
+
+Mrs. W. W. Backman
+
+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.
+
+
+EGG-NOG
+
+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.
+
+
+
+
+SANDWICHES
+
+
+          "_Would you know how first he met her?
+            She was cutting bread and butter._"
+
+
+SPANISH SANDWICH FILLING
+
+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.
+
+
+LUNCHEON SANDWICH
+
+Mrs. C. S. Junge
+
+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.
+
+
+TASTY FILLING
+
+Mrs. W. D. Hurlbut
+
+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.
+
+
+ANCHOVY SANDWICH
+
+Mrs. Francis A. Sieber
+
+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.
+
+
+CHICKEN AND BACON SANDWICH
+
+Mrs. Louis Geyler
+
+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.
+
+
+SANDWICH (CHICKEN AND HAM)
+
+Miss Agnes Sieber
+
+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.
+
+
+BEEFSTEAK SANDWICH
+
+Mrs. W. R. McGhee
+
+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.
+
+
+CHEESE, PECAN NUT AND PIMENTO SANDWICH
+
+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.
+
+
+CHEESE SANDWICHES
+
+Mrs. Helen Armstrong
+
+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.
+
+
+DREAM SANDWICHES
+
+Mrs. W. L. Clock
+
+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.
+
+
+HOT CHEESE SANDWICHES
+
+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.
+
+
+HOT CHEESE SANDWICH
+
+Mrs. W. D. Hurlbut
+
+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.
+
+
+JANE DABNEY'S CHEESE SANDWICH
+
+Mary S. Vanzwoll
+
+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.
+
+
+CHEESE AND NUT SANDWICHES
+
+Mary Barwick Wells
+
+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.
+
+
+CUCUMBER SANDWICH
+
+Mrs. F. E. Place
+
+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.
+
+
+FILLING FOR PIEMENTO SANDWICHES
+
+Mrs. J. E. Kelly
+
+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.
+
+
+LAYER SANDWICHES
+
+Five slices of Boston brown bread, put together with cream cheese
+reduced with sweet cream or mayonnaise; cut down in half-inch slices.
+
+
+OLIVE SANDWICHES
+
+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.
+
+
+EGG AND GREEN PEPPER SANDWICH
+
+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.
+
+
+MAPLE SANDWICH
+
+Judith Slocum
+
+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.
+
+
+DATE AND NUT SANDWICHES
+
+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.
+
+
+CARROT AND NUT SANDWICH
+
+Peel and chop carrots very fine; allow a cup of minced nut meats to each
+cup of carrots and mix with mayonnaise.
+
+
+
+
+EGG DISHES
+
+
+BAKED EGGS
+
+Mrs. C. A. Bowman
+
+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.
+
+
+OMELET
+
+Mrs. E. Lewis Phelps
+
+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.
+
+
+EGG BALLS
+
+Mrs. Ben Craycroft
+
+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.
+
+
+ESCALLOPED EGGS
+
+Mrs. Ben Craycroft
+
+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.
+
+
+ESCALLOPED EGGS
+
+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.
+
+
+A SITTING OF EGGS
+
+Mrs. Ben Craycroft
+
+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.
+
+
+HAM OMELET
+
+Mrs. Gorham
+
+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.
+
+
+OMELET
+
+Mrs. Edward E. Swadener
+
+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.
+
+
+EGGS POACHED WITH ARTICHOKES
+
+Mrs. Francis A. Sieber
+
+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.
+
+
+EGGS IN GREEN PEPPERS
+
+Mrs. Louis Geyler
+
+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.
+
+
+SPANISH EGG
+
+Mrs. Harry H. Small
+
+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.
+
+
+EGGS IN BATTER
+
+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.
+
+
+SCOTCH EGGS FOR BREAKFAST
+
+Mrs. A. M. Studley
+
+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.
+
+
+POACHED EGGS ON RICE TOAST
+
+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.
+
+
+EGGS DELICIOUS
+
+Alice Clock
+
+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.
+
+
+EGG RELISH
+
+Mrs. A. Donald Campbell
+
+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.
+
+
+EGG GARNISH
+
+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.
+
+
+A LUNCHEON DISH
+
+Mrs. William E. Mason
+
+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.
+
+
+EGGS A LA BUCKINGHAM
+
+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.
+
+
+EGGS A LA GOLDENROD
+
+Charlotte V. Thearle
+
+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.
+
+
+EGGS A LA MARTIN
+
+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.
+
+
+EGGS A LA LEE
+
+Mrs. Harry F. Atwood
+
+Cover circular pieces of toasted bread with thin slices cold boiled ham.
+Arrange on each a dropped egg, and pour around mushroom sauce.
+
+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.
+
+
+EGGS A LA FRANCOISE
+
+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.
+
+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.
+
+
+TO BOIL EGGS FOR AN INVALID
+
+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.
+
+
+
+
+CHEESE DISHES
+
+
+          "_Wilt, please, your honor, taste of these._"
+                                               --SHAKESPEARE.
+
+
+CHEESE BALLS
+
+Mrs. W. H. Hart
+
+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.
+
+
+CHEESE SOUFFLE
+
+Mrs. Max Mauerman
+
+Two tablespoonfuls flour; two tablespoonfuls butter; one-half cup grated
+cheese; four eggs; one pint of milk.
+
+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.
+
+
+CHEESE SOUFFLE
+
+Mrs. Frank Sessions
+
+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.
+
+
+FROZEN CHEESE
+
+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.
+
+
+SUNDAY SUPPER MUSH
+
+Mrs. A. Donald Campbell
+
+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.
+
+
+CHEESE DELIGHT
+
+Mrs. H. Clay Calhoun
+
+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.
+
+
+CHEESE RICE
+
+Mrs. Ralph Wilder
+
+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.
+
+
+CHEESE STRAWS
+
+Mrs. Elizabeth F. Pearce
+
+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.
+
+
+CHEESE BALLS
+
+Susy M. Horton
+
+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.
+
+
+WELSH RAREBIT
+
+Mrs. Harry H. Small
+
+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.
+
+
+WELSH RAREBIT
+
+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.
+
+
+CHEESE WAFERS
+
+Mrs. Helen Armstrong
+
+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.
+
+
+CHEESE BALLS
+
+Mrs. Fred L. Kimmey
+
+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.
+
+
+
+
+CANDIES
+
+
+          "_A wilderness of sweets._"
+                                     --MILTON.
+
+
+FONDANT
+
+Mrs. E. A. Thompson
+
+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.
+
+
+FONDANT
+
+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.
+
+
+MEXICAN CARAMELS
+
+Mrs. A. Donald Campbell
+
+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.
+
+
+COFFEE CARAMELS
+
+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.
+
+
+MAPLE CARAMELS
+
+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.
+
+
+VANILLA CARAMELS
+
+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.
+
+
+CHOCOLATE CARAMELS
+
+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.
+
+
+CHOCOLATE CARAMELS
+
+Mrs. E. A. Thompson
+
+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.
+
+
+VANILLA CARAMELS
+
+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.
+
+
+KARO CARAMELS
+
+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.
+
+
+ENGLISH WALNUT CANDY
+
+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.
+
+
+COCOANUT CANDY
+
+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.
+
+
+MAPLE CREAM
+
+To one pound of maple sugar take half a pint cream. Cook until it
+hardens in water. Stir frequently. Beat until cool.
+
+
+CHOCOLATE CREAMS
+
+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.
+
+
+NOUGAT
+
+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.
+
+
+SUGARED ALMONDS
+
+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.
+
+
+BURNT ALMONDS
+
+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.
+
+
+MARSHMALLOWS
+
+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.
+
+
+MARSHMALLOWS
+
+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.
+
+
+PEPPERMINT OR WINTERGREEN PATTIES
+
+Mrs. E. A. Thompson
+
+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.
+
+
+CHOCOLATE PEPPERMINTS
+
+Mrs. A. H. Wagoner
+
+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.
+
+
+SEA FOAM
+
+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.
+
+
+DIVINITY FUDGE
+
+Mrs. A. Donald Campbell
+
+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.
+
+
+DIVINITY CANDY
+
+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.
+
+
+OCEAN FOAM
+
+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.
+
+
+FUDGES
+
+Emily L. Wegner
+
+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.
+
+
+FUDGE
+
+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.
+
+
+CHOCOLATE FUDGE
+
+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.
+
+
+CARAMEL FUDGE
+
+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.
+
+
+PEANUT BUTTER FUDGE
+
+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.
+
+
+CREAM OF CARAMEL FUDGE
+
+Boil two and one-half cupfuls brown sugar, one cupful cream. When hard
+turn on a greased tin.
+
+
+MAPLE FUDGE
+
+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.
+
+
+MAPLE SUGAR FUDGE
+
+Boil two and one-half cupfuls maple sugar, one cupful cream. When little
+hard turn on greased tin.
+
+
+COCOANUT FUDGE
+
+Boil two and one-half cupfuls white sugar, one cupful cream. Add one
+tablespoonful butter, and when hard pour on greased tin.
+
+
+CANDIED ORANGE PEEL
+
+Mrs. A. J. Langan
+
+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.
+
+
+ORANGE OR GRAPE FRUIT STRAWS
+
+Mrs. Harry Pagin, Valparaiso, Ind.
+
+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.
+
+
+HONEY CANDY
+
+Four tablespoonfuls honey, one pint white sugar, water enough to
+dissolve sugar; boil until brittle when tried in water. When cool pull.
+
+
+BUTTER SCOTCH
+
+Mrs. R. A. Dandliker
+
+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.
+
+
+THREE MINUTE BUTTER-SCOTCH
+
+Use three-fourths cup sugar, one tablespoonful water, butter size of an
+egg, one-half tablespoonful vinegar. Boil until brittle; pour on
+buttered plates.
+
+
+WALNUT MOLASSES BALLS
+
+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.
+
+
+MOLASSES CANDY
+
+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.
+
+
+MOLASSES KISSES
+
+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.
+
+
+CREAM TAFFY
+
+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.
+
+
+PEANUT CANDY
+
+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.
+
+
+STUFFED DATES
+
+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.
+
+
+OLD-FASHIONED TAFFY
+
+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.
+
+
+PUFFED RICE CANDY
+
+Helen Collins
+
+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.
+
+
+PEANUT CANDY
+
+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.
+
+
+PEPPERMINTS
+
+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.
+
+
+AFTER DINNER MINTS
+
+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.
+
+
+POP CORN BALLS
+
+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.
+
+
+
+
+WEIGHTS AND MEASURES
+
+
+Ten eggs equal one pound.
+
+One quart of flour equals one pound.
+
+Two cupfuls of butter equal one pound.
+
+One generous pint of liquid equals one pound.
+
+Two cupfuls of granulated sugar equal one pound.
+
+Two heaping cupfuls of powdered sugar equal one pound.
+
+One pint finely chopped meat, packed solidly, equals one pound.
+
+Four saltspoonfuls equal one teaspoonful.
+
+Three teaspoonfuls equal one tablespoonful.
+
+Sixteen tablespoonfuls equal one cupful.
+
+Four tablespoonfuls salt equal one ounce.
+
+One and one-half tablespoonfuls granulated sugar equal one ounce.
+
+Two tablespoonfuls of flour equal one ounce.
+
+A piece of butter the size of an egg equals about one and one-half
+ounces.
+
+One pint of loaf sugar equals ten ounces.
+
+One pint of brown sugar equals twelve ounces.
+
+One pint of granulated sugar equals sixteen ounces.
+
+One pint of wheat flour equals nine ounces.
+
+One pint of corn meal equals eleven ounces.
+
+Use two teaspoonfuls of soda to one pint of sour milk.
+
+Use one teaspoonful of soda to one cupful of molasses.
+
+One-half teaspoonful cream of tartar with one teaspoonful baking soda
+equals two teaspoonfuls baking powder.
+
+
+
+
+TIME REQUIRED
+
+For Cooking the Following Meats and Vegetables.
+
+
+Beef, sirloin, rare, per pound, eight to ten minutes.
+
+Beef, sirloin, well done, per pound, twelve to fifteen minutes.
+
+Chickens, three or four pounds weight, one to one and one-half hours.
+
+Duck, tame, from forty to sixty minutes.
+
+Lamb, well done, per pound, fifteen minutes.
+
+Pork, well done, per pound, thirty minutes.
+
+Turkey, ten pounds, three hours.
+
+Veal, well done, per pound, twenty minutes.
+
+Potatoes, boiled, thirty minutes.
+
+Potatoes, baked, forty-five minutes.
+
+Sweet potatoes, boiled, forty-five minutes.
+
+Sweet potatoes, baked, one hour.
+
+Squash, boiled, twenty-five minutes.
+
+Squash, baked, forty-five minutes.
+
+Green peas, boiled, twenty to forty minutes.
+
+String beans, one to two hours.
+
+Green corn, from twenty to thirty minutes.
+
+Asparagus, fifteen to thirty minutes.
+
+Spinach, one to two hours.
+
+Tomatoes, one hour.
+
+Cabbage, forty-five minutes to two hours.
+
+Cauliflower, one to two hours.
+
+Dandelions, two to three hours.
+
+Beet greens, one hour.
+
+Onions, one to two hours.
+
+Beets, one to five hours.
+
+Turnips, forty-five minutes to one hour.
+
+Parsnips, from one-half to one hour.
+
+
+
+
+HOUSEHOLD HINTS
+
+
+When peeling onions, if you will hold the onions under the running cold
+water, there will be no discomfort experienced.
+
+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.
+
+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.
+
+For removing odor of onions from hands, use celery or powdered celery
+seed.
+
+A handful of salt rubbed around sink will help remove all grease and
+keep it sweet and clean.
+
+A tiny pinch of soda will sweeten cream slightly soured.
+
+To remove bread or cake from pans, apply wet cloth to bottom of pan.
+
+Tack a piece of asbestos on end of ironing board for iron stand.
+
+Burn a piece of camphor gum to rid house of mosquitoes.
+
+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.
+
+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.
+
+To cream butter and sugar easily when butter is hard, warm the sugar
+slightly.
+
+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.
+
+Lime water and linseed oil is an excellent application for burns.
+
+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.
+
+To renovate food chopper and sharpen its knives, grind a piece of sand
+soap through it.
+
+Before using new tinware, if you will rub it well with lard and heat it
+thoroughly in oven, it will not rust.
+
+To remove paint from window pains, rub with baking soda.
+
+To remove match scratches from painted woodwork, rub with slice of
+lemon, then with whiting, and wash with soap and water.
+
+In making pancakes, two tablespoons of snow stirred in quickly is equal
+to one egg.
+
+Two apples placed in your cake box will keep the cake moist.
+
+If in cooking you have accidentally put too much salt in anything, a
+small amount of brown sugar will counteract it.
+
+
+
+
+[Illustration]
+
+          _C. Henning_
+          _Exclusive Furs_
+
+          _220 Stewart Bldg._
+          _108 N. State St._
+          _Chicago._
+
+       *       *       *       *       *
+
+
+B. L. CHANDLER & CO.
+
+Hairdressers and Wigmakers
+
+_Importers and Manufacturers of Hair Goods_
+
+          First Class Work
+          Scalp Treatment
+          Hairdressing
+          Facial Massage
+          Shampooing
+          Manicuring
+
+          =Tel. Wentworth 3663=                    =6314 Harvard Ave.=
+                         (Directly Under "L" Station)
+
+       *       *       *       *       *
+
+Don't Worry ... _about the_ Flavor or Color. _Just before serving
+Gravies. Stews. Soups. Etc. add a dash of_
+
+=_Kitchen Bouquet_=
+
+_You will find that it imparts a wonderfully rich brown color and
+delicious flavor and appetizing relish that can be obtained in no other
+way._
+
+          WRITE FOR FREE SAMPLE    The Palisade Manufacturing Co.
+                                        West Hoboken, N.J.
+
+       *       *       *       *       *
+
+ENGLEWOOD STATE BANK
+
+63rd Street and Yale Avenue
+
+=OUR AIM=
+
+          To conduct a bank of the highest character in
+          every respect.
+
+          To take the greatest care in the protection of our
+          depositors.
+
+          To make the fullest possible response to all of
+          the banking requirements of our customers.
+
+          To extend never-failing welcome and courtesy to
+          all--men, women and children--who for any purpose
+          enter our bank.
+
+          Our banking office is a clean, comfortable and
+          pleasant place to enter and transact business.
+
+          We have thousands of satisfied customers and we
+          invite other thousands.
+
+=OFFICERS=
+
+          FRANK H. TINSLEY, President
+          BRYAN G. TIGHE, Vice-President
+          E. W. STANSBURY, Cashier
+          E. E. HART, Assistant Cashier
+          W. M. GOLDSBERRY, Assistant Cashier
+
+       *       *       *       *       *
+
+          For GOOD Things to
+          EAT
+          Trade at the
+          Metropolitan Grocery Co.
+          63rd and Harvard Ave.
+
+Phone: Normal 6153
+
+       *       *       *       *       *
+
+          _THE WHITE FRONT_
+
+          _Grocery and Market_
+
+          _Now Located Permanently_
+          =_Corner 63rd and Stewart Avenue_=
+
+          _Where you will always find_
+          _THE BEST IN GROCERIES AND MEATS_
+
+          =_Telephone: Wentworth 582_=
+
+       *       *       *       *       *
+
+          =Our Place of Business=
+          =Our Exclusive Styles=
+          =Our Merchandising Methods=
+
+          The service rendered by intelligent sales people,
+          are the topic of conversation where women are
+          gathered together.
+
+Come and see our
+
+          =Ready to Wear=
+          =Dresses, Suits and Coats=
+
+          =Gordon-Torrance Company=
+          Third Floor, Tower Building
+          Michigan Ave. and Madison Street
+
+       *       *       *       *       *
+
+
+USE
+
+MORTON'S SALT
+
+[Illustration: IT POURS]
+
+[Illustration]
+
+[Illustration]
+
+You will appreciate the additional savor Morton's Salt will add to your
+favorite recipe.
+
+          _Convenient_
+          _Sanitary_
+          _Economical_
+
+          Morton Salt Company
+          Chicago
+
+       *       *       *       *       *
+
+          Washers that Wash
+
+          CENTRAL     _Judd Co_
+          2692
+
+          Vacuum Electric Washers
+          Gas Heated
+
+          HORTON IRONERS (Mangles)
+          1326 Stevens Bdg. 17th State St.
+
+       *       *       *       *       *
+
+          Phones: Central 2690, 2692
+          13th Floor, Stevens' Building
+
+[Illustration]
+
+The "Easy" is a Double-Vacuum Gas Heated Electric Washer and is rightly
+named, for it is
+
+          Easy to understand.
+          Easy to operate.
+          Easy to clean.
+          Easy to move about.
+          Easy on the clothes.
+          You may "wash while you cook"
+
+       *       *       *       *       *
+
+
+_Society Stationery_
+
+_of Every_
+
+_Description_
+
+BARNARD & MILLER
+
+_Phone_
+
+_Franklin_
+
+562
+
+
+_PRINTERS_
+
+          Year Books
+          Annual Reports
+          Booklets
+          _and_
+          Announcements
+
+_SERVICE and QUALITY_
+
+_Our Specialty_
+
+          172-174 NORTH LaSALLE STREET
+          CHICAGO
+
+       *       *       *       *       *
+
+[Illustration]
+
+          PHONE CALUMET 3565
+          ADAMS' LAUNDRY
+          2331-2333 Indiana Ave.
+
+          Catering to the Better
+          Trade
+
+          Hand Work   Domestic Finish
+          CHICAGO
+
+       *       *       *       *       *
+
+
+          =Barnard
+          &
+          Miller=
+
+          =_Printers · Chicago_=
+
+
+
+
+
+End of the Project Gutenberg EBook of Stevenson Memorial Cook Book, by Various
+
+*** END OF THIS PROJECT GUTENBERG EBOOK STEVENSON MEMORIAL COOK BOOK ***
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+      The Project Gutenberg eBook of Stevenson Memorial Cook Book, compiled by Mrs. William D. Hurlbut.
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+<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'>&nbsp;</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&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;</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 />
+&mdash;TO&mdash;<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'>&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;<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&mdash;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&mdash;the past
+was not the thing to be dealt with&mdash;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&mdash;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&mdash;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&mdash;she might
+be any one's mother&mdash;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&mdash;the hungry sinner&mdash;</i><br />
+<i>Since Eve ate apples&mdash;much depends on dinner.</i><br />
+<div class='sig'>&mdash;<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'>
+&mdash;<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&mdash;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&mdash;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&mdash;about a tablespoonful&mdash;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 &amp;
+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&mdash;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&mdash;about
+a tablespoonful&mdash;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&mdash;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,&mdash;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">&mdash;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&mdash;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&mdash;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'>&mdash;<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&mdash;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&mdash;the
+latter well mixed with the four cups of flour&mdash;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&mdash;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">&mdash;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&mdash;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'>
+&mdash;<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'>
+&mdash;<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'>
+&mdash;<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 &amp; 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&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;</td><td align='left'>Hairdressing</td><td align='left'>Shampooing</td></tr>
+<tr><td align='left'>Scalp Treatment</td><td align='left'>Facial Massage&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;</td><td align='left'>Manicuring</td></tr>
+</table></div>
+
+
+
+<div class='center'><br />
+<b>Tel. Wentworth 3663</b>    &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;                <b>6314 Harvard Ave.</b><br />
+(Directly Under "L" Station)<br />
+</div>
+
+<div class='center'>&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;</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'>&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;</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&mdash;men, women and
+children&mdash;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&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;</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>&nbsp;<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'>&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;</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'>&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;</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>&nbsp;<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&#39;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 &amp; 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&#39; 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 &amp; 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 ***
+
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+</body>
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+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: ASCII
+
+*** 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)
+
+
+
+
+
+
+
+
+Transcriber's Notes: 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 the HTML edition of this text.
+
+These retained errors include such things as "lawyer" for "layer,"
+"maringue" for "meringue," varied spellings of "ramekin," and the
+contributors names.
+
+
+
+
+STEVENSON MEMORIAL
+
+COOK BOOK
+
+
+[Illustration]
+
+
+          PUBLISHED BY
+
+          Sarah Hackett Stevenson Memorial Lodging House Association
+          ENDORSED BY THE CHICAGO ASSOCIATION COMMERCE
+          SUBSCRIPTIONS INVESTIGATING COMMITTEE
+          2412 Prairie Avenue
+          CHICAGO
+
+
+
+
+INDEX
+
+
+                               Page
+          APPETIZERS              7
+          BEVERAGES             159
+          BREAD                 107
+          CAKES                 117
+          CANDIES               181
+          CHEESE DISHES         177
+          COOKIES               131
+          DESSERTS               83
+          EGG DISHES            171
+          FILLINGS AND ICINGS   127
+          FISH                   23
+          HOUSEHOLD HINTS       193
+          MEATS AND FOWL         35
+          PICKLES               141
+          PIES                   77
+          PRESERVES             149
+          FROZEN DISHES          99
+          PUDDINGS               89
+          SALADS                 67
+          SANDWICHES            165
+          SAUCES                 51
+          SHELL FISH             29
+          SOUPS                  15
+          TIME REQUIRED         192
+          VEGETABLES             55
+          WEIGHTS AND MEASURES  191
+
+       *       *       *       *       *
+
+          Copyright, 1919
+          by
+          Sarah Hackett Stevenson Memorial Lodging House Association
+
+
+
+
+          DEDICATED
+          --TO--
+          SARAH HACKETT STEVENSON
+          Whose life was devoted to Service for Humanity
+
+Compiled by
+
+MRS. WILLIAM D. HURLBUT
+
+
+Assisted by
+
+THE EXECUTIVE COMMITTEE
+
+          MRS. HERBERT D. SHELDON
+              MRS. CARL S. JUNGE
+                 MRS. A. DONALD CAMPBELL
+                     MRS. SARAH A. GRAHAM
+          MRS. A. C. ALLEN
+              MRS. GEORGE K. SPOOR
+                 MRS. WM. S. TASKER
+                    MRS. WM. IRVING CLOCK
+                       MRS. EDWARD D. GOTCHY
+
+
+TRUSTEES
+
+          HON. WM. B. MCKINLEY, M. C.
+             HON. HENRY HORNER
+                    Judge of Probate Court (Ex-officio)
+                MRS. W. H. WINSLOW
+                      President Chicago Woman's Club (Ex-officio)
+                    MRS. GEORGE WATKINS
+                        MRS. GEORGE S. BLAKESLEE
+          MRS. THOMAS D. MCMICKEN
+              MRS. EDWARD L. PHELPS
+                  MRS. HERMANN VANDER PLOEG
+                      MRS. A. C. ALLEN
+                          MRS. HERBERT D. SHELDON
+
+
+
+
+FOREWORD
+
+
+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.
+
+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.
+
+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.
+
+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.
+
+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 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.
+
+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.
+
+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.
+
+A visit to the Stevenson Memorial will interest you and you are most
+welcome at all times.
+
+                                       MRS. HERBERT D. SHELDON,
+                                                       _President._
+
+
+
+
+APPETIZERS
+
+    "_Nor love thy life, nor hate, but while thou livest, live well._"
+
+
+CHEESE TOAST CANAPE
+
+Mrs. C. A. Carscadin
+
+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.
+
+
+CHEESE CANAPES
+
+Mrs. E. S. Smith
+
+Cut bread in quarter-inch slices. Spread lightly with French mustard.
+Sprinkle with grated cheese and finely chopped olives. Brown slightly in
+oven.
+
+
+SARDINE AND EGG CANAPE
+
+Mrs. C. A. Carscadin
+
+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.
+
+
+SARDINE CANAPE
+
+Mrs. J. A. Kaerwer
+
+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.
+
+
+SARDINE CANAPE
+
+Mrs. J. A. Kaerwer
+
+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.
+
+
+SARDINE CANAPE
+
+Mrs. A. D. Campbell
+
+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.
+
+
+SALMON AND TOMATO CANAPE
+
+Mrs. C. A. Carscadin
+
+On a small piece of toast put a paste of salmon, and on this a slice of
+ripe tomato with mayonnaise.
+
+
+LOBSTER CANAPE
+
+Mrs. Louis Geyler
+
+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.
+
+
+CANAPES
+
+Mrs. Louis Geyler
+
+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
+
+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
+
+Cover toast with tomato slices, curl anchovy in center and season with
+lemon, onion juice and paprika; or
+
+Garnish with powdered egg yolk and diced whites; or
+
+Spread toast with anchovy butter, cover with mayonnaise mixed with chili
+sauce.
+
+
+MUSHROOM CANAPE (Hot)
+
+Miss Agnes Sieber
+
+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.
+
+
+PRUNE AND BACON CANAPE (Hot)
+
+Miss Agnes Sieber
+
+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.
+
+
+TONGUE CANAPE
+
+Mrs. F. A. Sieber
+
+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.
+
+
+CANAPE A LA VANDERBILT
+
+Mrs. Paul Klein-exel.
+
+Slice of tomatoes on lettuce; combination of crabmeat, celery and pearl
+onions. Serve with oil mayonnaise.
+
+
+TUNNYFISH CANAPE
+
+Mrs. F. A. Sieber
+
+Spread toast with horseradish butter, lay on strips of tunnyfish and
+garnish with slices of gherkin.
+
+
+TOMATO CANAPE
+
+Elizabeth Jennings
+
+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.
+
+
+ANCHOVY PASTE CANAPE
+
+Mrs. Paul Klein-exel.
+
+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.
+
+
+SARDINOLA CANAPE
+
+Mrs. Frederick T. Hoyt
+
+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.
+
+
+CHICKEN, HAM OR TONGUE CANAPES
+
+Mrs. Louis Geyler
+
+Spread toast with mustard butter, cover with minced chicken and garnish
+with olives, pickles, capers and pearl onions; or
+
+Border edge of toast with minced tongue or ham, fill center with chicken
+mixed with mayonnaise and garnish with minced truffles.
+
+
+ANCHOVIES AND TOMATOES
+
+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.
+
+
+ARTICHOKE FONDS OR CELERY CUPS
+
+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
+
+Coat the cups with aspic and fill with caviar.
+
+Canned artichokes which are already cooked may be used.
+
+
+CUCUMBER CROWNS
+
+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
+
+Fill with caviar mixed with lemon juice and garnish with pearl onions
+and minced cress.
+
+
+SHRIMPS AND EGGS
+
+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.
+
+
+EASTER APPETIZER
+
+Mrs. A. J. Atwater
+
+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.
+
+
+SWEETBREAD CANAPE
+
+Mrs. Louis Geyler
+
+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.
+
+
+CANAPE
+
+Mrs. W. D. Hurlbut
+
+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.
+
+
+SARDINE CANAPE
+
+Mrs. J. G. Sherer
+
+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.
+
+
+CRAB FLAKE CANAPE
+
+Mrs. J. G. Sherer
+
+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.
+
+
+SAUSAGE AND OLIVE CANAPE
+
+Mrs. P. D. Swigart
+
+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.
+
+
+OLIVE AND NUT CANAPE
+
+Mrs. H. Clay Calhoun
+
+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.
+
+
+FRUIT COCKTAIL
+
+Mrs. W. D. Hurlbut
+
+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.
+
+
+FRUIT COCKTAIL
+
+Mrs. A. Donald Campbell
+
+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.
+
+
+STRAWBERRY COCKTAIL
+
+Mrs. H. W. Keil
+
+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.
+
+
+CHERRY COCKTAIL
+
+Mrs. J. G. Sherer
+
+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.
+
+
+ORANGE COCKTAIL
+
+Mrs. H. F. Vehmeyer
+
+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.
+
+
+TOMATO COCKTAIL
+
+Mrs. Magda West
+
+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.
+
+
+SHRIMP COCKTAIL
+
+Mrs. A. M. Cameron
+
+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.
+
+
+SARDINE COCKTAIL
+
+Mrs. W. D. Hurlbut
+
+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.
+
+
+CRABMEAT COCKTAIL
+
+Mrs. C. A. Carscadin
+
+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.
+
+
+CRAB FLAKE COCKTAIL
+
+Mrs. J. G. Sherer
+
+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.
+
+
+CLAM COCKTAIL SAUCE
+
+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.
+
+
+COCKTAIL SAUCE
+
+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.
+
+
+COCKTAIL SAUCE
+
+Mrs. W. L. Gregson
+
+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.
+
+
+COCKTAIL SAUCE
+
+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.
+
+
+COCKTAIL SAUCE
+
+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.
+
+
+
+
+
+SOUPS
+
+
+                _All human history attests:
+          That happiness for man--the hungry sinner--
+          Since Eve ate apples--much depends on dinner._
+                                          --BYRON.
+
+
+CREAM OF ASPARAGUS
+
+Mrs. K. T. Cary
+
+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.
+
+
+CREAM OF BEAN SOUP
+
+Mrs. E. D. Kenfield
+
+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.
+
+
+CREAM OF CABBAGE
+
+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.
+
+
+CREAM OF CELERY
+
+Mrs. W. D. Hurlbut
+
+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.
+
+
+CREAM OF CORN
+
+Mrs. A. Donald Campbell
+
+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.
+
+
+CREAM OF LIMA BEANS
+
+Mrs. A. J. Atwater
+
+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.
+
+
+CREAM OF MUSHROOM SOUP
+
+Mrs. J. H. Harris
+
+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.
+
+
+MUSHROOM SOUP
+
+Mrs. Harry Freeman
+
+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.
+
+
+CREAM OF RICE SOUP
+
+Mrs. W. I. Clock
+
+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.
+
+
+CREAM OF SPINACH
+
+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.
+
+
+CREAM OF TOMATO
+
+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.
+
+
+CHOWDER
+
+Mrs. C. A. Carscadin
+
+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.
+
+
+CLAM SOUP
+
+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.
+
+
+MOCK CHICKEN SOUP
+
+L. E. Kennedy
+
+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.
+
+
+COURT BOUILLON
+
+Mrs. Robert Woods
+
+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.
+
+
+TOMATO BOUILLON
+
+Clara L. Scott
+
+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.
+
+
+VEGETABLE BOUILLON
+
+Mrs. W. L. Gregson
+
+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.
+
+
+JELLIED TOMATO BOUILLON
+
+Mrs. P. J. Lanten
+
+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.
+
+
+CREOLE GUMBO
+
+Mrs. Robert Woods
+
+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.
+
+
+CREOLE GUMBO No. 2
+
+Mrs. Robert Woods
+
+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.
+
+
+BROWN SOUP
+
+Mrs. Joseph T. Bowen
+
+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.
+
+
+SPLIT PEA SOUP
+
+Mrs. W. D. Hurlbut
+
+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.
+
+
+POTATO SOUP
+
+Anna Moss
+
+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.
+
+
+MEAT JELLY
+
+L. E. Kennedy
+
+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.
+
+
+RICE AND TOMATO SOUP
+
+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.
+
+
+ONION SOUP
+
+Mrs. E. P. Rowen
+
+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.
+
+
+OXTAIL SOUP
+
+Mrs. H. J. Keil
+
+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.
+
+
+PEA PUREE
+
+Mrs. H. P. E. Hafer
+
+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.
+
+
+DUCHESS SOUP
+
+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.
+
+
+SATISFACTION SOUP
+
+Alice Clock
+
+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.
+
+
+SCOTCH BROTH
+
+Mrs. C. A. Bowman
+
+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.
+
+
+
+
+FISH
+
+
+          "_The fish called the flounder, perhaps you may know,
+            Has one side for use and another for show;
+            One side for the public, a delicate brown,
+            And one that is white, which he always keeps down._"
+                                                       --HOLMES.
+
+
+FISH DELIGHT
+
+Mrs. William Blanchard
+
+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.
+
+
+STEAMED HALIBUT, LOBSTER SAUCE
+
+Mrs. W. R. McGhee
+
+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.
+
+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.
+
+
+BAKED HALIBUT
+
+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.
+
+
+FISH SOUFFLE
+
+Mrs. W. I. Clock
+
+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.
+
+
+FISH WITH TOMATO SAUCE
+
+Mrs. Robert Woods
+
+Bake a well selected fish in oven after seasoning with pepper and salt.
+When done serve with sauce made as follows:
+
+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.
+
+
+CODFISH BALLS
+
+Mrs. C. A. Jennings
+
+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.
+
+
+COD FISH BALLS
+
+Belle Shaw
+
+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.
+
+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.
+
+
+CODFISH PUFF
+
+Mrs. Grant Beebe
+
+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.
+
+
+BROILED FINNAN HADDIE
+
+Mrs. W. D. Hurlbut
+
+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.
+
+
+FRIED SHAD ROE
+
+Mrs. W. R. McGhee
+
+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.
+
+
+STUFFING FOR FISH
+
+Mrs. Max Mauermann
+
+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.
+
+
+SHAD ROE, BAKED--CASSEROLE
+
+Mrs. Louis Geyler
+
+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.
+
+
+FROGS LEGS A LA POULETTE
+
+Mrs. W. D. Hurlbut
+
+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.
+
+
+FROGS LEGS, TARTARE SAUCE
+
+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.
+
+
+SALMON EN CASSEROLE
+
+Mrs. George D. Milligan
+
+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.
+
+
+MOULDED SALMON
+
+Mrs. C. A. Robinson
+
+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.
+
+
+SALMON CROQUETTES
+
+Mrs. George Longwell
+
+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.
+
+
+COLD SALMON LOAF
+
+Mrs. R. E. P. Kline
+
+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.
+
+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.
+
+
+SALMON EN SURPRISE
+
+Mrs. T. D. McMicken
+
+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.
+
+
+SMOKED STURGEON AND SCRAMBLED EGGS
+
+Mrs. W. D. Hurlbut
+
+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.
+
+
+EGG SAUCE FOR FISH
+
+Mrs. Maxwell
+
+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.
+
+
+
+
+SHELL FISH
+
+          "_I wiped away the weeds and foam,
+            I fetched my sea-born treasures home._"
+
+
+OYSTER SAUSAGE
+
+Mrs. W. L. Gregson
+
+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.
+
+
+OYSTER CROQUETTES
+
+Mrs. Frank Maccoy
+
+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.
+
+
+DEVILED OYSTERS
+
+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.
+
+
+CREAMED OYSTERS IN CHAFING DISH
+
+Mrs. Marquis Regan
+
+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.
+
+
+OYSTERS SCALLOPED WITH CELERY
+
+Blanch Ellis Layton
+
+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.
+
+
+OYSTER PIE
+
+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.
+
+
+ROAST OYSTERS ON THE HALF SHELL
+
+Mrs. W. D. Hurlbut
+
+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.
+
+
+PANNED OYSTERS
+
+Mrs. H. Clay Calhoun
+
+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.
+
+
+OYSTER FRICASSEE
+
+Mrs. Arthur M. Lucius
+
+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.
+
+
+BROILED OYSTERS
+
+Mrs. W. D. Hurlbut
+
+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.
+
+
+BROILED OYSTERS
+
+Mrs. W. K. Mitchell
+
+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.
+
+
+OYSTERS IN BROWN SAUCE
+
+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.
+
+
+CASSEROLE OF OYSTERS
+
+Miss Agnes Sieber
+
+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.
+
+
+OYSTERS AND MACARONI
+
+Mrs. H. Clay Calhoun
+
+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.
+
+
+OMELETTE AUX HUITRES
+
+Mrs. R. Woods
+
+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.
+
+
+FRIED SCALLOPS
+
+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.
+
+
+JAMBALAYA OF RICE AND SHRIMPS
+
+Mrs. Robert Woods
+
+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.
+
+
+SHRIMP FRICASSEE
+
+Mrs. Ada Woods
+
+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.
+
+
+SHRIMP RAMIKINS
+
+Mrs. Max Mauermann
+
+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.
+
+
+SHRIMP WIGGLE
+
+Mrs. Willard Brown
+
+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.
+
+
+CRAB A LA CREOLE
+
+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.
+
+
+LOBSTER A LA BOUQUET
+
+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.
+
+
+
+
+
+MEATS AND FOWL
+
+
+          "_Some hae meat and canna eat,
+            And some wad eat that want it.
+            But we hae meat and we can eat,
+            And, so the Lord be thank it._"
+
+
+BEEFSTEAK ROLL
+
+Mrs. J. E. Kelly
+
+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.
+
+
+HAMBURGER POT DINNER
+
+Mrs. Antonio Sterba
+
+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.
+
+
+CALVES' HEARTS STUFFED AND BRAISED
+
+Mrs. W. R. McGhee
+
+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.
+
+
+LUNCHEON BEEF
+
+Mrs. I. A. Wilcox
+
+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.
+
+
+POT ROAST
+
+Mary S. Vanzwoll
+
+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.
+
+
+SPANISH STEAK
+
+Mrs. W. H. Hart
+
+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.
+
+
+BRAISED BEEF
+
+Mrs. I. S. Blackwelder
+
+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.
+
+
+MOTHER'S BEEF LOAF
+
+Mrs. F. E. Lyons
+
+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.
+
+
+MEAT PIE
+
+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.
+
+
+BRAISED LARDED LIVER
+
+Mrs. W. R. McGhee
+
+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.
+
+
+HAMBURG STEAK
+
+Sue C. Woodman
+
+Mix one egg and a little salt and pepper; make into balls and bake in
+closed pan quickly.
+
+
+POT ROAST
+
+Mrs. C. S. Junge
+
+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.
+
+
+BRAIN PATTIES
+
+Mrs. E. Iglehart
+
+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.
+
+
+ROAST BEEF SOUFFLE
+
+Mrs. H. S. Hart
+
+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.
+
+
+MEAT LOAF
+
+Mrs. L. E. Brown
+
+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.
+
+
+TOUGH STEAKS
+
+Mrs. E. S. Smith
+
+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.
+
+
+VEAL CROQUETTES
+
+Belle Shaw
+
+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.
+
+
+BONED AND STUFFED LEG OF LAMB
+
+Mrs. H. L. Baumgardner
+
+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.
+
+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.
+
+
+LAMB STEW A LA CREOLE
+
+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.
+
+
+LAMB HASH WITH GREEN PEPPERS
+
+Mrs. W. D. Hurlbut
+
+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.
+
+
+RECIPE FOR CORNING BEEF
+
+Mrs. W. T. Foster
+
+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.
+
+
+MOCK TERRAPIN
+
+Mrs. W. H. Muschlet
+
+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.
+
+
+VEAL LOAF WITH EGG
+
+Mrs. H. B. Rairden
+
+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.
+
+
+VEAL LOAF
+
+Mrs. A. Donald Campbell
+
+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.
+
+
+BAKED SPICED HAM, ALABAMA STYLE
+
+Mrs. K. T. Cary
+
+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.
+
+
+KOLDOLMA
+
+Mrs. F. W. Waddell
+
+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.
+
+
+VIRGINIA HAM
+
+Mrs. G. W. Plummer
+
+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."
+
+
+HAM EN CASSEROLE
+
+Mrs. A. Donald Campbell
+
+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.
+
+
+ROGNONS AUX TOMATOES
+
+Mrs. R. Woods
+
+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.
+
+
+EASTER HAM
+
+Mrs. E. Iglehart
+
+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.
+
+
+HAM PUFF
+
+Mrs. A. Donald Campbell
+
+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.
+
+
+HAM LOAF
+
+Mrs. W. C. Thorbus
+
+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.
+
+
+JAMABALA OF HAM
+
+Mrs. H. Clay Calhoun
+
+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.
+
+
+BARBECUED ROAST PORK
+
+Mrs. Chase
+
+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.
+
+
+CROWN ROAST OF YOUNG PORK
+
+Mrs. M. Dippen
+
+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.
+
+
+BROILED SAUSAGE
+
+Mrs. W. D. Hurlbut
+
+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.
+
+
+PORK CHOPS WITH POTATOES
+
+Mrs. C. S. Junge
+
+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.
+
+
+GRANDMOTHER'S PORK NOODLES
+
+Mrs. H. D. Sheldon
+
+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.
+
+
+PORK CHOP CASSEROLE
+
+Mrs. George D. Milligan
+
+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.
+
+
+BAKED PORK CHOPS
+
+Sue C. Woodman
+
+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.
+
+
+STUFFED PORK TENDERLOINS
+
+Mrs. C. E. Balluff
+
+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.
+
+
+STUFFED SPARERIBS
+
+Mrs. H. L. Middleton
+
+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.
+
+
+DELMONICO CLUB HOUSE SAUSAGE
+
+Miss A. Brennan
+
+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.
+
+
+FRIED PICKLED PIGS' FEET
+
+Mrs. W. D. Hurlbut
+
+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.
+
+
+ENGLISH SAUSAGE
+
+Mrs. C. A. Carscadin
+
+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.
+
+
+ESCALLOPED SWEETBREADS
+
+Mrs. E. K. Parker
+
+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.
+
+
+CREAMED SWEETBREADS WITH TOMATO SAUCE
+
+Mrs. W. D. Hurlbut
+
+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.
+
+
+CHICKEN A LA KING
+
+Mrs. W. C. Thorbus
+
+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.
+
+
+CHICKEN NOODLES AND MUSHROOMS
+
+Mrs. W. D. Hurlbut
+
+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.
+
+
+CHICKEN A LA CREOLE
+
+Mrs. R. Woods
+
+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.
+
+
+SWEET BREAD PATTIES
+
+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.
+
+
+BAKED MACARONI AND CHICKEN
+
+Bertha Z. Bisbee
+
+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.
+
+
+REAL COTTAGE CHICKEN
+
+Mrs. F. W. Waddell
+
+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.
+
+
+BOUCHEES A LA REINE
+
+Mrs. Robert Woods
+
+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.
+
+
+CHICKEN IN ASPIC
+
+Mrs. E. S. Bailey
+
+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.
+
+
+CHICKEN TERRAPIN FOR SIX PEOPLE
+
+Mrs. J. P. Cobb
+
+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.
+
+
+SPANISH CHICKEN
+
+Mrs. Lester Tennant
+
+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.
+
+
+CURRY OF CHICKEN EN CASSEROLE
+
+Mrs. W. P. Hilliard
+
+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.
+
+
+SALMI OF DUCK
+
+Mrs. S. E. Baumgardner
+
+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.
+
+
+CREOLE CHICKEN
+
+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.
+
+
+CHICKEN CURRY WITH MUSHROOMS IN CHAFING DISH
+
+Mrs. M. Regan
+
+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.
+
+
+SQUAB EN CASSEROLE
+
+Mrs. W. D. Hurlbut
+
+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.
+
+
+PIGEON PIE
+
+Mrs. Culbertson
+
+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.
+
+
+A GOOD IMITATION OF MARYLAND FRIED CHICKEN
+
+Mrs. J. G. Sherer
+
+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."
+
+
+RABBIT STEW
+
+Mrs. J. G. Sherer
+
+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.
+
+
+BELGIAN HARE EN CASSEROLE
+
+Mrs. J. G. Sherer
+
+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.
+
+
+CHOP SUEY
+
+Mrs. J. G. Sherer
+
+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.
+
+
+CHOP SUEY
+
+Mrs. C. S. Junge
+
+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.
+
+
+CHOP SUEY
+
+Mrs. W. F. Barnard
+
+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.
+
+
+CHESTNUT STUFFING
+
+Mrs. S. E. Baumgardner
+
+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.
+
+
+CHESTNUT STUFFING
+
+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.
+
+
+OYSTER DRESSING FOR FOWLS
+
+Mrs. W. S. Kiskaddon
+
+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.
+
+
+RICE DRESSING FOR DUCK OR GOOSE
+
+Mrs. H. P. E. Hafer
+
+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.
+
+
+
+
+SAUCES
+
+
+HOLLANDAISE SAUCE
+
+Mrs. A. Donald Campbell
+
+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.
+
+
+HOLLANDAISE SAUCE
+
+Belle Shaw
+
+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.
+
+
+TARTAR SAUCE NO. 1
+
+Mrs. Carl S. Junge
+
+Sweet cucumber pickles; green peppers and onion. Chop fine and mix with
+mayonnaise salad dressing.
+
+
+TARTAR SAUCE NO. 2
+
+Mrs. Carl S. Junge
+
+Tablespoonful mixed capers; tablespoonful cucumber pickles, chopped;
+teaspoonful parsley; teaspoonful Tarragon; teaspoonful mixed mustard;
+one-half pint mayonnaise dressing.
+
+
+RICH GRAVY WITHOUT MEAT
+
+Mrs. T. M. Butler
+
+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.
+
+
+A VEGETABLE SAUCE
+
+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.
+
+
+CREOLE SAUCE
+
+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.
+
+
+MUSHROOM SAUCE
+
+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.
+
+
+TOMATO CELERY SAUCE
+
+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.
+
+
+SAUCE BERNAISE
+
+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.
+
+
+MINT SAUCE
+
+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.
+
+
+SAUCE ALLEMANDE
+
+Mrs. Bertha C. Hansen
+
+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.
+
+
+HORSE-RADISH DRESSING FOR ROAST BEEF
+
+Mrs. E. D. Gotchy
+
+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.
+
+
+
+
+VEGETABLES
+
+          "_Oh, muckle is the powerful grace
+            That lies in herbs._"
+
+
+A PORTO RICAN DINNER
+
+Mrs. G. W. Plummer
+
+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.
+
+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.
+
+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.
+
+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.
+
+This, with a green salad and French dressing is an abundant and
+satisfying dinner. No meat should be served.
+
+
+STUFFED POTATOES
+
+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.
+
+
+A "DIFFERENT" DINNER
+
+Mrs. G. W. Plummer
+
+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.
+
+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.
+
+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.
+
+
+SUNDAY NIGHT SUPPER DISH
+
+Mrs. G. W. Plummer
+
+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:
+
+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.
+
+
+CUBAN RICE
+
+Mrs. W. F. Barnard
+
+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.
+
+
+INDIAN VEGETABLE CURRY
+
+Mrs. Jean Wallace Butler
+
+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.
+
+
+POTATO PUFF BALLS
+
+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.
+
+
+POTATO FLUFF
+
+Mrs. W. D. Hurlbut
+
+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.
+
+
+STUFFED SWEET POTATOES
+
+Mrs. Louis Geyler
+
+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.
+
+
+FRENCH FRIED SWEET POTATOES
+
+Mrs. A. M. Cameron
+
+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.
+
+
+SWEET POTATO CROQUETTES
+
+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.
+
+
+POTATO SURPRISE
+
+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.
+
+
+MASHED POTATOES WITH GREEN PEPPERS AND ONIONS
+
+Mrs. W. D. Hurlbut
+
+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.
+
+
+JUMBALAYA
+
+Mrs. M. T. Wagner
+
+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.
+
+
+SAVORY RICE
+
+Mrs. W. R. McGhee
+
+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.
+
+
+EASY RICE CROQUETTES
+
+Mrs. C. A. Carscadin
+
+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.
+
+
+STUFFED TOMATOES WITH SHRIMP
+
+Mrs. J. E. Kelly
+
+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.
+
+
+RICE WITH TOMATOES AND GREEN PEPPERS
+
+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.
+
+
+SPAGHETTI--ITALIAN STYLE
+
+Mrs. J. H. Shanley
+
+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.
+
+
+ITALIAN SPAGHETTI
+
+Mrs. C. A. Jennings
+
+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.
+
+
+SCALLOPED TOMATOES
+
+Alice Clock
+
+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.
+
+
+ITALIAN MACARONI
+
+Mrs. W. I. Clock
+
+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.
+
+
+MACARONI
+
+Mrs. Gussie Enos
+
+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.
+
+
+HOMINY CROQUETTES
+
+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.
+
+
+HOMINY GRITS
+
+Mrs. W. D. Hurlbut
+
+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.
+
+
+TOMATOES, CREOLE STYLE
+
+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.
+
+
+TOMATOES ON HALF SHELL
+
+Mrs. R. McNeil
+
+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.
+
+
+BAKED TOMATOES
+
+Mrs. W. O. King
+
+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.
+
+
+FRIED TOMATOES
+
+Mrs. C. S. Junge
+
+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.
+
+
+BAKED NOODLES
+
+Mrs. E. Lewis Phelps
+
+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.
+
+
+CORN PUDDING
+
+Helen M. Bailey
+
+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.
+
+
+CORN OYSTERS
+
+Mrs. E. S. Smith
+
+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.
+
+
+CORN CROQUETTES
+
+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.
+
+
+GREEN PEPPERS STUFFED WITH RICE, TOMATOES AND NUT MEATS
+
+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.
+
+
+GREEN PEPPERS STUFFED WITH ONIONS
+
+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.
+
+
+GREEN PEPPERS STUFFED WITH CORN
+
+Mrs. T. D. Caliger
+
+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.
+
+
+EGG PLANT AND SHRIMP
+
+Mrs. Ada Woods
+
+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.
+
+
+FRENCH FRIED EGG PLANT
+
+Mrs. A. M. Cameron
+
+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.
+
+
+BAKED STUFFED EGG PLANT
+
+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.
+
+
+NEW STRING BEANS
+
+Mrs. W. D. Hurlbut
+
+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.
+
+
+CREAMED PEAS AS AN ENTREE
+
+Mrs. C. A. Carscadin
+
+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.
+
+
+FRENCH FRIED ONIONS
+
+Bertha Z. Bishee
+
+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.
+
+
+BAKED SPANISH ONION
+
+Alice Clock
+
+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.
+
+
+SCALLOPED CABBAGE
+
+Miss Kennedy
+
+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.
+
+
+CABBAGE ROLLS
+
+Mrs. C. S. Junge
+
+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.
+
+
+CAULIFLOWER AU GRATIN
+
+Miss June Baumgardner
+
+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.
+
+
+PARSNIP SAUTE
+
+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.
+
+
+FRIED SUMMER SQUASH
+
+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.
+
+
+CREAMED CELERY CABBAGE
+
+Mrs. H. Clay Calhoun
+
+Cut celery cabbage in inch lengths, boil until tender in salted water;
+drain and pour over a rich cream sauce.
+
+
+BAKED, STUFFED ARTICHOKES
+
+Mrs. Francis A. Sieber
+
+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.
+
+
+MUSHROOMS
+
+Mrs. H. P. E. Hafer
+
+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.
+
+
+STUFFED MUSHROOMS
+
+Mrs. K. Larson
+
+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.
+
+
+STEWED MUSHROOMS
+
+Mrs. E. R. Hornig
+
+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.
+
+
+STEWED CUCUMBERS
+
+Mrs. E. R. Hornig
+
+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.
+
+
+FRIED CUCUMBERS
+
+Mrs. William H. Fahrney
+
+Peel and slice, medium thick, large cucumbers; dip in batter and cracker
+crumbs and fry in hot fat until brown.
+
+
+KOHLRABBI
+
+Mrs. E. R. Hornig
+
+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.
+
+
+
+
+SALADS
+
+          "_'Twould tempt the dying anchorite to eat;
+            Back to the world, he'd turn his weary soul,
+            And plunge his fingers in the salad bowl._"
+
+
+TEA SALAD
+
+Mrs. Frederick Dunn
+
+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.
+
+
+PERFECTION SALAD
+
+Mrs. Louis Geyler
+
+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.
+
+
+CHICKEN SALAD
+
+Mrs. Jarvis Weed
+
+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.
+
+
+FROZEN FRUIT SALAD
+
+Mrs. C. H. Bushnell
+
+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.
+
+
+FROZEN SALAD
+
+Mrs. A. E. Kaltenbrun
+
+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.
+
+
+FROZEN SALAD
+
+Mrs. Thos. D. Caliger
+
+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.
+
+
+HAWAIIAN SALAD
+
+Mrs. C. A. Jennings
+
+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.
+
+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.
+
+
+COTTAGE CHEESE AND PRUNE SALAD
+
+Mrs. Lyman Holsey
+
+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.
+
+
+FRUIT SALAD
+
+Belle Hallen Molt
+
+One can pineapple cubed; one pound Malaga grapes seeded and cut in half;
+one-fourth pound pecans; one-fourth pound marshmallows cut in half.
+
+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.
+
+
+FRUIT SALAD
+
+Mrs. C. B. Martin
+
+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.
+
+
+FRUIT SALAD
+
+Mrs. J. Blackburn
+
+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.
+
+
+BEST EVER SALAD
+
+Mrs. Kathryn M. Haskell
+
+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.
+
+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.
+
+
+TOMATO STUFFED WITH COTTAGE CHEESE AND ALMONDS
+
+Katherine Blade
+
+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.
+
+
+TOMATO EN SURPRISE
+
+Mrs. J. E. Kelly
+
+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.
+
+
+A NOVEL SALAD DISH
+
+Mrs. Campbell
+
+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.
+
+
+CHRISTMAS SALAD
+
+Marian Blade
+
+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.
+
+
+DATE AND PINEAPPLE SALAD
+
+Mrs. Lyman
+
+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.
+
+
+NEAPOLITAN SALAD
+
+Mrs. Lyman Holsey
+
+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.
+
+
+ANCHOVIE BONNES-BOUCHES
+
+Mrs. Trumen
+
+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.
+
+
+CUCUMBER SALAD
+
+Mrs. J. T. Brown
+
+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.
+
+
+CUCUMBER SALAD
+
+Mrs. Maxwell
+
+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.
+
+
+BUTTER BEAN SALAD
+
+Mrs. Lyman
+
+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.
+
+
+CREAM CHEESE
+
+Mrs. C. E. Ellis
+
+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.
+
+
+BANANA SALAD
+
+Cut bananas lengthwise, roll them in mayonnaise then in ground peanuts
+and serve on lettuce leaves.
+
+
+NORMANDY SALAD
+
+Mrs. Theresa B. Orr
+
+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.
+
+
+PIQUANT RAISINS FOR SALADS
+
+Mrs. Lyman
+
+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.
+
+
+CABBAGE SLAW
+
+Mrs. T. M. Butler
+
+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.
+
+
+POTATO SALAD
+
+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.
+
+
+POTATO SALAD
+
+Mrs. Campbell
+
+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.
+
+
+TO SERVE WITH A SALAD
+
+Mrs. C. A. Carscadin
+
+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.
+
+
+HAM SALAD
+
+Edna Blade
+
+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.
+
+
+LOBSTER SALAD
+
+Mrs. Campbell
+
+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.
+
+
+OYSTER SALAD
+
+Miss Anna Brennan
+
+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.
+
+
+DANDELION SALAD
+
+Mrs. Maxwell
+
+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.
+
+
+TOMATO JELLY
+
+Mrs. A. Donald Campbell
+
+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.
+
+
+SALAD DRESSING
+
+Mrs. H. P. Sieh
+
+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.
+
+
+SALAD DRESSING
+
+Mrs. E. Hilliard
+
+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.
+
+
+EXCELLENT SALAD DRESSING
+
+Mrs. Frederick Dunn
+
+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.
+
+
+CREAM SALAD DRESSING
+
+Mrs. N. A. Flanders
+
+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.)
+
+
+CREAM SALAD DRESSING
+
+Mrs. J. H. Shanley
+
+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.
+
+
+MRS. LUFF'S MAYONNAISE
+
+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.
+
+
+FRUIT SALAD DRESSING
+
+Mrs. A. R. Swickheimar
+
+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.
+
+
+FRUIT SALAD DRESSING
+
+Mrs. Frank Sessions
+
+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.
+
+
+FRUIT DRESSING
+
+Mrs. A. E. Kaltenbrun
+
+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.
+
+
+FRUIT SALAD DRESSING
+
+Mrs. T. M. Butler
+
+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.
+
+
+SALAD DRESSING
+
+Mrs. W. H. Muschlet
+
+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.
+
+
+ITALIAN SALAD DRESSING
+
+Mrs. Theresa B. Orr
+
+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.
+
+
+SOUR CREAM SALAD DRESSING
+
+Mrs. A. R. Swickheimar
+
+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.
+
+
+THOUSAND ISLAND DRESSING
+
+Mrs. Carolyn Chandler
+
+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.
+
+
+THOUSAND ISLAND DRESSING
+
+Mrs. F. B. Woodland
+
+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.
+
+
+MRS. PHELPS' THOUSAND ISLAND SALAD DRESSING
+
+Mrs. E. Lewis Phelps
+
+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.
+
+
+COOKED SALAD DRESSING
+
+Mrs. H. D. Sheldon
+
+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.
+
+
+BOILED DRESSING
+
+Mrs. Arthur Hammer
+
+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.
+
+
+WALTHAM SALAD DRESSING
+
+B. C. Hansen
+
+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.
+
+
+ROQUEFORT CHEESE DRESSING
+
+Mrs. A. E. Kaltenbrun
+
+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.
+
+
+CHEESE MAYONNAISE
+
+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.
+
+
+
+
+PIES
+
+          "_No soil upon earth is so dear to our eyes
+            As the soil we first stirred in terrestrial pies._"
+
+
+PIE CRUST UNFAILING
+
+Mrs. H. S. Mount
+
+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.
+
+
+PIE CRUST
+
+Anna May Price
+
+One cup shortening; one-half cup boiling water; cream. Two cups sifted
+flour and two level teaspoonfuls baking powder.
+
+
+PIE CRUST
+
+Mrs. N. L. Hurlbut
+
+One cup flour; two heaping tablespoonfuls lard; pinch salt; one
+teaspoonful baking powder. Cold water enough to make dough. Handle as
+little as possible.
+
+
+LEMON CREAM PIE
+
+Mrs. Becker
+
+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.
+
+
+LEMON PIE
+
+Juice of three lemons; three eggs; pint milk; one-half cup sugar;
+one-fourth cup rolled crackers; one lemon rind.
+
+
+LEMON CREAM PIE
+
+Mrs. Willet Wanzer
+
+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.
+
+
+LEMON CREAM PIE
+
+Mrs. H. Clay Calhoun
+
+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.
+
+
+LEMON PIE
+
+Mrs. R. F. Morrow
+
+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.
+
+
+FLAT CUSTARD PIE
+
+Mrs. Earl Combs
+
+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.
+
+
+CRANBERRY PIE
+
+Mrs. Harry M. Boon
+
+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.
+
+
+BOSTON CREAM PIE
+
+Mrs. J. G. Sherer
+
+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.
+
+
+CREAM PIE
+
+Mrs. Willet Wanzer
+
+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.
+
+
+BUTTER SCOTCH PIE
+
+Mrs. William Molt
+
+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.
+
+
+CREAM PIE
+
+Mrs. T. M. Butler
+
+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.
+
+
+BUTTER-SCOTCH PIE
+
+Mrs. P. D. Swigart
+
+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.
+
+
+BUTTER-SCOTCH PIE
+
+Mrs. Earl Combs
+
+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.
+
+
+FILLING FOR PUMPKIN PIE
+
+Mrs. W. H. Hart
+
+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.
+
+
+BLUEBERRY PIE
+
+Mrs. C. S. Junge
+
+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.
+
+
+SOUR CREAM PIE
+
+Mrs. H. Freeman
+
+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.
+
+
+MOCK CHERRY PIE
+
+Belle Shaw
+
+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.
+
+
+PUMPKIN PIE
+
+Mrs. Max Mauermann
+
+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.
+
+
+RICE RAISIN PIE
+
+Mrs. C. A. Carscadin
+
+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.
+
+
+DUTCH APPLE PIE
+
+Mrs. H. Abells
+
+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.
+
+
+SWEET POTATO PIE
+
+Mrs. Earl Combs
+
+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.
+
+
+SWEET POTATO PIE
+
+Mrs. Thomas D. Caliger
+
+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.
+
+
+POTATO PIE
+
+Mrs. Charles T. Daily
+
+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.
+
+
+PRUNE TARTS
+
+Mrs. Litson
+
+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.
+
+
+
+
+DESSERTS
+
+          "_Among the great, whom heaven hath made to shine,
+            How few have learned the art of arts,--to dine!_"
+
+
+KISS TORTE
+
+Mrs. F. Dunn
+
+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.
+
+
+KISS TORTE
+
+Mrs. Harry M. Boon
+
+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.
+
+
+CHERRY TORTE
+
+Mrs. H. S. Mount
+
+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.
+
+
+DATE TORTE
+
+Mrs. W. F. Barnard
+
+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.
+
+
+PINEAPPLE CREAM
+
+Mrs. C. S. Junge
+
+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.
+
+
+PINEAPPLE BAVARIAN CREAM
+
+Mrs. C. S. Junge
+
+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.
+
+
+PINEAPPLE MERINGUE
+
+Mrs. May F. Kenfield
+
+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.
+
+
+PINEAPPLE SPONGE
+
+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.
+
+
+WHIPPED CREAM SECRET
+
+Mrs. W. H. Muschlet
+
+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.
+
+
+SPANISH CREAM
+
+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.
+
+
+DREAM WHIP
+
+Mrs. W. I. Clock
+
+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.
+
+
+CHARLOTTE RUSSE
+
+Katharine Orr
+
+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.
+
+
+DRESDEN CHOCOLATE
+
+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.
+
+
+CHOCOLATE LADY FINGER DESSERT
+
+Mrs. S. Friedlander
+
+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.
+
+
+RIZ AU LAIT
+
+Mrs. R. Woods
+
+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.
+
+
+PRUNE SOUFFLE
+
+Mrs. William Molt
+
+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.
+
+
+MAPLE CREAM CUSTARD
+
+Mrs. Jarvis Weed
+
+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.
+
+
+PEACH SURPRISE
+
+Mrs. W. I. Clock
+
+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.
+
+
+CARAMEL CUSTARD EN SURPRISE
+
+Mrs. T. D. McMicken
+
+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.
+
+
+BLUEBERRY SHORTCAKE
+
+Mrs. C. A. Jennings
+
+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.
+
+
+PEACH SHORTCAKE
+
+Mrs. W. N. Hurlbut
+
+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.
+
+
+THORN APPLES
+
+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.
+
+
+FOOD FOR THE GODS
+
+Mrs. J. F. Nichols
+
+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.
+
+
+STRAWBERRY FOAM
+
+Mrs. A. J. Langan
+
+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.
+
+
+CRUMB TARTAR
+
+Mrs. Wm. J. Maiden
+
+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.
+
+
+FIGS AS A DESSERT
+
+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.
+
+
+HOT APPLE DESSERT DISH
+
+Mrs. Eustace
+
+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.
+
+
+
+
+PUDDINGS
+
+          "_The pudding's proof does in the eating lie,
+            Success is yours, whichever rule you try._"
+
+
+FIG PUDDING
+
+Mrs. C. B. Martin
+
+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.
+
+
+STEAMED FIG PUDDING
+
+Mary Roberts
+
+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:
+
+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.
+
+
+FIG PUDDING
+
+Mrs. W. K. Mitchell
+
+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.
+
+
+CHOCOLATE PUDDING
+
+Mrs. C. A. Bowman
+
+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.
+
+
+CHOCOLATE PUDDING
+
+Mrs. J. L. Putnam
+
+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.
+
+
+STEAMED CHOCOLATE PUDDING
+
+Mrs. William H. Fahrney
+
+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.
+
+Cream Sauce: One-fourth cup butter; one cup powdered sugar; stir until
+creamy; then add one cup whipped cream just before serving; flavor.
+
+
+STEAMED CHOCOLATE PUDDING
+
+Mrs. H. R. Foster
+
+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.
+
+
+CHOCOLATE ICE-BOX PUDDING
+
+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.
+
+
+CARAMEL PUDDING
+
+Mrs. H. R. Foster
+
+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.
+
+
+MOLASSES PUDDING
+
+Mrs. C. A. Carscadin
+
+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.
+
+Sauce: Two eggs; one-half cup sugar; pinch salt; half teaspoonful
+vanilla; cream together and add one cup of whipped cream.
+
+
+ICE-BOX PUDDING
+
+Katherine T. Peck
+
+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.
+
+
+ICE BOX CAKE
+
+Mrs. J. F. Nichols
+
+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.
+
+
+ICE BOX CAKE
+
+Mrs. H. S. Mount
+
+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.
+
+
+SPONGE PUDDING
+
+Mrs. C. A. Carscadin
+
+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.
+
+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.
+
+
+SUNSHINE PUDDING
+
+Mrs. Carscadin
+
+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.
+
+Sauce: One-fourth cup butter; one-half cup powdered sugar; four
+tablespoonfuls cream, added slowly.
+
+
+DATE PUDDING
+
+Mrs. W. I. Clock
+
+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.
+
+
+PEACH PUDDING
+
+Mrs. E. Oliver
+
+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.
+
+
+CREAM PUDDING
+
+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.
+
+
+SOUR CREAM PUDDING
+
+Mrs. William H. Fahrney
+
+One cup brown sugar; two eggs; pinch of salt; one cup sour cream; one
+teaspoonful soda; two cups flour; three-fourths cup nuts. Bake.
+
+Sauce: Cream one cup powdered sugar and one-fourth cup butter; add one
+egg; one teaspoonful vanilla or tablespoonful sherry wine.
+
+
+APPLE PUDDING
+
+Miss Flora Gill
+
+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.
+
+
+LEMON PUDDING
+
+Mrs. W. I. Clock
+
+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.
+
+
+SOUR MILK BLUEBERRY PUDDING
+
+Mrs. C. S. Junge
+
+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.
+
+
+CARROT PUDDING
+
+Mrs. P. D. Swigart
+
+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.
+
+Sauce: Two yolks of eggs; one cup powdered sugar; cream the above. Last
+thing, add a cup whipped cream.
+
+
+CARROT PUDDING
+
+Mrs. Frederick T. Hoyt
+
+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.
+
+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.
+
+
+PRUNE PUDDING
+
+Mrs. Eustace
+
+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.
+
+
+STEAMED MARMALADE PUDDING
+
+Mrs. T. D. McMicken
+
+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.
+
+
+GRAHAM PUDDING
+
+Mrs. R. H. Wheeler
+
+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.
+
+Sauce: One egg thoroughly beaten. Add one cup pulverized sugar; one cup
+whipped cream; one-half teaspoonful vanilla.
+
+
+BROWN BETTY
+
+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.
+
+
+SURPRISE PUDDING
+
+Mrs. C. E. Upham
+
+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.
+
+
+CHERRY PUDDING
+
+Mrs. P. D. Swigart
+
+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.
+
+Sauce: One and one-half cups cherry juice; one tablespoonful butter;
+sweeten; thicken with corn starch.
+
+
+SIMPLE HASTY FRUIT PUDDING
+
+Mrs. C. S. Junge
+
+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.
+
+
+ECONOMICAL PUDDING
+
+Mrs. Minnie A. Watkins
+
+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.
+
+
+PHILADELPHIA RICE PUDDING
+
+Mrs. B. Z. Bisbee
+
+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.
+
+
+NOONDAY DESSERT FOR SCHOOL CHILDREN
+
+Mrs. Minnie A. Watkins
+
+Hot steamed rice served with rich canned peaches, and cream, either
+plain or whipped. Serve English walnut meats with same.
+
+
+MOTHER'S RICE PUDDING
+
+Mrs. F. E. Lyons
+
+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.)
+
+
+HONEYCOMB PUDDING
+
+Mrs. C. A. Bowman
+
+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.
+
+
+INDIVIDUAL PUDDINGS
+
+Miss Nora Edmonds
+
+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.
+
+Sauce: One-fourth cupful butter; one-half cupful powdered sugar and four
+tablespoonfuls cream added.
+
+
+TAPIOCA CREAM
+
+Mrs. A. H. Schweizer
+
+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.
+
+
+ENGLISH PUDDING
+
+Mrs. William Molt
+
+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.
+
+Foam Sauce: White of one egg; enough confectionery sugar to make stiff
+and enough hot water to make it smooth.
+
+
+ORANGE PUDDING
+
+Mrs. H. B. Rairden
+
+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.
+
+
+ENGLISH PUDDING
+
+Miss J. Eliza Ball
+
+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.
+
+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.
+
+
+CHRISTMAS PUDDING
+
+Mrs. Joel H. Norton
+
+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.
+
+
+NUT PUDDING
+
+Mrs. R. E. P. Kline
+
+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.
+
+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.
+
+
+NUT PUDDING
+
+Miss Julia Hunt
+
+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.
+
+
+PUDDING SAUCE
+
+Mrs. R. F. Morrow
+
+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.
+
+
+PUDDING SAUCE
+
+Mrs. Weatherell
+
+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.
+
+
+PUDDING SAUCE
+
+Mrs. H. D. Sheldon
+
+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.
+
+
+FRUIT SAUCE
+
+Mrs. May F. Kenfield
+
+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.
+
+
+HARD SAUCE
+
+Mrs. W. D. Hurlbut
+
+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.
+
+
+GRAPE SAUCE
+
+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.
+
+
+STRAWBERRY SAUCE
+
+One-half cup butter; one cup sugar; then add one cup crushed
+strawberries. This can be made only in strawberry season.
+
+
+
+
+FROZEN DISHES
+
+          "_Seek roses in December, ices in June._"
+                                        --BYRON.
+
+
+NESSELRODE PUDDING
+
+Miss Agnes Seiber
+
+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.
+
+
+MACAROON ICE CREAM
+
+Mrs. G. Shelly
+
+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.
+
+
+FROZEN PEACHES
+
+Miss B. L. Chandler
+
+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.
+
+
+STRAWBERRY ICE CREAM
+
+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.
+
+
+PEACH ICE CREAM
+
+Mrs. R. J. Roulston
+
+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.
+
+
+CHOCOLATE ICE CREAM
+
+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.
+
+
+FIG ICE CREAM
+
+Mrs. George Lomax
+
+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.
+
+
+ICE CREAM
+
+Mrs. Everett Maynard
+
+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.
+
+
+PINEAPPLE CREAM
+
+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.
+
+
+MAPLE PARFAIT
+
+Mrs. Earl Combs
+
+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.
+
+
+ANGEL PARFAIT
+
+Mrs. Frank A. Simmons
+
+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.
+
+
+CAFE PARFAIT
+
+L. E. Kennedy
+
+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.
+
+
+GRAPE PARFAIT
+
+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.
+
+
+FROZEN PUDDING
+
+Mrs. K. T. Cary
+
+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.
+
+
+BISQUE
+
+Mrs. Henry Thayer
+
+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.
+
+
+FROZEN FRUIT COCKTAILS
+
+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.
+
+
+GRAPE WATER ICE
+
+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.
+
+
+PINEAPPLE SHERBET
+
+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.
+
+
+CHOCOLATE SAUCE FOR ICE CREAM
+
+Mrs. E. Oliver
+
+Two squares bitter chocolate; one cup hot water; one-half cup sugar; one
+teaspoonful vinegar; pinch of salt and flavoring, boil ten minutes.
+
+
+TEA SHERBET
+
+Mrs. A. H. Wagoner
+
+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.
+
+
+FRUIT SHERBET
+
+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.
+
+
+APRICOT SHERBET
+
+Miss Maude Higgins
+
+One quart apricots; one quart milk; one pound sugar. Put fruit through
+soup sieve. Then mix all together and freeze in ice cream freezer.
+
+
+MILK SHERBET
+
+Mrs. Harry Hankins
+
+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.
+
+
+A DELICIOUS SHERBET
+
+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.
+
+
+MAPLE MOUSSE
+
+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.
+
+
+PEACH MOUSSE
+
+Mrs. J. H. Shanley
+
+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.
+
+
+MAPLE MOUSSE
+
+Mrs. T. D. McMicken
+
+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.
+
+
+GRAPE MOUSSE
+
+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.
+
+
+CAFE MOUSSE
+
+L. E. Kennedy
+
+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.
+
+
+CAFE MOUSSE
+
+Genevieve Macklem
+
+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.
+
+
+ORANGE PUNCH
+
+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.
+
+
+COCOA FRAPPE
+
+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.
+
+
+PINEAPPLE FRAPPE
+
+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.
+
+
+FROZEN EGG-NOG
+
+Mrs. Will J. Davis
+
+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.
+
+
+FRUIT PUNCH
+
+Mamie Johnson
+
+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.
+
+
+CRANBERRY PUNCH
+
+Mrs. Frank Germaine
+
+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.
+
+
+WATERMELON ICE
+
+Mrs. Charles S. Clark
+
+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.
+
+
+LEMON ICE
+
+Sue C. Woodman
+
+Juice four lemons; two cups sugar; strain juice into sugar; let stand
+two hours on ice; one pint milk or cream. Freeze.
+
+
+LEMON ICE
+
+Mrs. Alice Snively
+
+Four cups water, two cups sugar, three-fourths cup lemon juice. Make a
+syrup of the sugar and water. Add lemon juice. Freeze.
+
+
+ORANGE ICE
+
+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.
+
+
+ALMOND ICE
+
+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.
+
+
+FROZEN LEMONADE
+
+Mrs. Frederick T. Hoyt
+
+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.
+
+
+LEMON ICE
+
+Belle Shaw
+
+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.
+
+
+THREE-OF-A-KIND ICE
+
+L. E. Kennedy
+
+Three oranges; three lemons; three cupfuls sugar; the whites of three
+eggs and three cupfuls water. Freeze. This will serve twenty.
+
+
+
+
+BREAD
+
+          "_Here is bread which strengthens men's hearts,
+            And, therefore, is called 'The Staff of Life.'_"
+
+
+SPOON BREAD
+
+Mary S. Vanzwoll
+
+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.
+
+
+OATMEAL BREAD
+
+Mrs. F. W. Bentley
+
+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.
+
+
+NUT BREAD
+
+Mrs. Stevens
+
+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.
+
+
+NUT BREAD
+
+Mrs. T. M. Butler
+
+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.
+
+
+NUT BREAD
+
+Mrs. H. D. Sheldon
+
+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.
+
+
+NUT BREAD
+
+Mrs. W. F. Barnard
+
+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.
+
+
+NUT LOAF
+
+Mrs. R. McNeil
+
+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.
+
+
+GRAHAM BREAD
+
+Mrs. John T. Gilchrist
+
+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.
+
+
+RAISIN GRAHAM BREAD
+
+Mrs. Clara A. Baldwin
+
+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.
+
+
+RAISIN BREAD
+
+Mrs. T. D. McMicken
+
+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.
+
+
+SOUTHERN BROWN BREAD
+
+Sue C. Woodman
+
+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.
+
+
+BOSTON BROWN BREAD
+
+Mrs. Emma C. Portman
+
+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.
+
+
+BOSTON BROWN BREAD NO. 2
+
+Mrs. M. A. Stewart
+
+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.
+
+
+MY MOTHER'S BROWN BREAD
+
+Mrs. Grant Beebe
+
+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.
+
+
+JOHNNY CAKE
+
+Mary S. Vanzoll
+
+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.
+
+
+CORN CAKE
+
+Mrs. J. L. Putnam
+
+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.
+
+
+CORN MEAL GEMS
+
+Mrs. K. Larson
+
+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.
+
+
+CORN GEMS
+
+Josephine Hurlbut
+
+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.
+
+
+BAKING POWDER BISCUITS
+
+Mrs. H. B. Rairden
+
+Thirteen tablespoonfuls flour; one teaspoonful salt; four level
+teaspoonfuls baking powder; one tablespoonful lard; mix together with
+milk enough to make dough.
+
+
+PARKER HOUSE ROLLS
+
+Mrs. H. R. Foster
+
+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.
+
+
+OATMEAL GEMS
+
+Mrs. Henry Crossman
+
+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.
+
+
+LIGHT BISCUIT
+
+Mrs. A. J. Atwater
+
+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.
+
+
+POTATO BISCUIT
+
+Mrs. H. S. Mount
+
+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.
+
+
+SOUTHERN POTATO BISCUITS
+
+Mrs. Granville Richardson
+
+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.
+
+
+"ABBIE'S" CORN BREAD
+
+Mrs. Edward E. Swadener
+
+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.
+
+
+MUFFINS
+
+Mrs. John M. Stahl
+
+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.
+
+
+AFTERNOON TEA ROLLS
+
+Mrs. C. N. Eastman
+
+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.
+
+
+OATMEAL MUFFINS
+
+Dr. V. Racine
+
+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.
+
+
+BRAN MUFFINS
+
+Josephine Hurlbut
+
+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.
+
+
+MUFFINS
+
+Mrs. Harry M. Boon
+
+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.
+
+
+MUFFINS
+
+Mrs. Thomas H. Iglehart
+
+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.
+
+
+BLUEBERRY MUFFINS
+
+Esther Blade
+
+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.
+
+
+MUFFINS
+
+Mrs. George D. Milligan
+
+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.
+
+
+COLD WATER MUFFINS
+
+Mrs. Edward E. Swadener
+
+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.
+
+
+SALLY LUNN
+
+Mrs. J. P. Cobb
+
+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.
+
+
+FRENCH COFFEE CAKE
+
+Mrs. H. P. Sieh
+
+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.
+
+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.
+
+
+COFFEE CAKE
+
+Mrs. Crouch
+
+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.
+
+
+CINNAMON CAKE
+
+Mrs. C. E. Upham
+
+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.
+
+
+CINNAMON ROLLS
+
+Mrs. A. J. Atwater
+
+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.
+
+
+BREAKFAST PUFFS
+
+Mrs. E. N. Wilder
+
+One pint sour milk; one teaspoonful soda; flour enough to make stiff
+enough to roll. Fry like doughnuts. Eat with syrup.
+
+
+TOAST PATTY CASES
+
+Mrs. A. J. Atwater
+
+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.
+
+
+YORKSHIRE PUDDING
+
+Mrs. J. L. Putnam
+
+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.
+
+
+YORKSHIRE PUDDING TO SERVE WITH ROAST BEEF
+
+Mrs. C. A. Carscadin
+
+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.
+
+
+POPOVERS
+
+Mrs. W. I. Clock
+
+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.
+
+
+POPOVERS
+
+Mrs. R. F. Morrow
+
+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.
+
+
+FRENCH PANCAKES
+
+Mrs. Charles T. Daily
+
+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.
+
+
+BANANA PANCAKES
+
+Mrs. C. S. Junge
+
+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.
+
+
+RAW POTATO PANCAKES
+
+Mrs. E. R. Hornig
+
+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.
+
+
+POTATO PANCAKES
+
+Mrs. F. B. Woodland
+
+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.
+
+
+BREAD PANCAKES
+
+Mrs. E. R. Hornig
+
+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.
+
+
+SOFT WAFFLES
+
+Mrs. Thomas Meeks Butler
+
+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.
+
+
+WAFFLES
+
+V. F. Hollenberger
+
+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.
+
+
+WAFFLES
+
+Mrs. J. F. Nicols
+
+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.
+
+
+WAFFLES
+
+Mrs. Charles T. Daily
+
+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.
+
+
+CARRIE WATKINS' WAFFLES
+
+Bertha Z. Bisbee
+
+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.
+
+
+GLORIFIED HOE CAKES
+
+Mrs. Archy S. Corken
+
+(This recipe won a $10.00 Tribune prize for wartime conservation
+recipes.)
+
+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.
+
+
+AMBER SYRUP
+
+Mrs. Harry M. Boon
+
+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.
+
+
+
+
+CAKES
+
+          "_Now, now the mirth comes
+            With the cake full of plums._"
+                                    --HERRICK.
+
+
+MARSHMALLOW CAKE
+
+Mrs. J. H. Shanley
+
+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.
+
+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.
+
+
+GOLD CAKE
+
+Mrs. Charles S. Daily
+
+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.
+
+
+COCOANUT CREAM CAKE
+
+Mrs. H. S. Mount
+
+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.
+
+
+ORANGE CAKE
+
+Mrs. Martin K. Northam
+
+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.
+
+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.
+
+
+EGGLESS CAKE
+
+Mrs. W. H. Muschlet
+
+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.
+
+
+LADY BALTIMORE CAKE
+
+Mrs. L. B. Maxwell
+
+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.
+
+
+TUTTI FRUTTI CAKE
+
+Mrs. Wm. J. Maiden
+
+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.
+
+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.
+
+
+CREAM CAKE
+
+Mrs. W. S. Holabird
+
+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.
+
+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.
+
+
+LADY FINGER CAKE
+
+Mrs. C. A. Bowman
+
+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.
+
+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.
+
+
+WEARY WILLY
+
+Mrs. C. A. Carscadin
+
+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.
+
+
+SUNSHINE CAKES
+
+Charlotte Pangburn
+
+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.
+
+
+DELICIOUS WHITE CAKE
+
+Mrs. W. F. Barnard
+
+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.
+
+
+WHITE CAKE (LAYER)
+
+Mrs. Knap
+
+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.
+
+
+SUNSHINE CAKE
+
+Mary Roberts
+
+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.
+
+
+GOOD LAYER CAKE
+
+Mrs. H. D. Sheldon
+
+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.
+
+
+GOOD LAYER CAKE
+
+Mrs. W. F. Barnard
+
+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.
+
+
+GRAFTON CAKE
+
+Mrs. Floyd E. Jennison
+
+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.
+
+
+THE ROBERT E. LEE CAKE
+
+Mrs. Deborah Kaufman
+
+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.
+
+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.
+
+
+CRUMB CAKE
+
+Mrs. A. Donald Campbell
+
+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.
+
+
+WHEATLESS SPONGE CAKE
+
+Sabin School
+
+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.
+
+
+SPONGE CAKE
+
+Mrs. E. P. Rowen
+
+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.
+
+
+PRUNE CAKE
+
+Mrs. C. B. Martin
+
+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.
+
+Icing: Cream two cups pulverized sugar and one tablespoonful butter; add
+whites of two eggs beaten stiff.
+
+
+WAR CAKE
+
+Mrs. M. A. Flanders
+
+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.
+
+
+EGGLESS, MILKLESS, BUTTERLESS CAKE
+
+Mrs. C. E. Seaton
+
+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.
+
+
+BUTTERLESS, EGGLESS, MILKLESS CAKE
+
+Mrs. M. A. Flanders
+
+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.
+
+
+BLUEBERRY CAKE
+
+Mrs. Henry Crossman
+
+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.
+
+
+SPONGE CAKE
+
+Mrs. Earl Combs
+
+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.
+
+
+FIG CAKE
+
+Mrs. J. E. Kelly
+
+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.
+
+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.
+
+
+LAYER CAKE WITH APPLE FILLING
+
+Mrs. W. F. Becker
+
+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.
+
+Filling: Whites of two eggs; one-half cup sugar; two large grated
+apples; one teaspoonful vanilla. Beat one-half hour.
+
+
+APPLE SAUCE CAKE
+
+Mrs. H. D. Sheldon
+
+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.
+
+Frosting: One cup of confectioners' sugar; two tablespoonfuls melted
+butter, enough hot water to spread.
+
+
+DATE CAKE
+
+Mrs. Edward S. Smith
+
+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.
+
+
+CHOCOLATE FUDGE CAKE
+
+Mrs. J. G. Sherer
+
+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.
+
+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.
+
+
+CHOCOLATE CAKE
+
+Sharlotte Pangburn
+
+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.
+
+
+CHOCOLATE CAKE
+
+Mrs. T. C. Hollenberger
+
+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.
+
+
+GRAHAM CRACKER CAKE
+
+Mrs. Paul Klein-exel
+
+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.
+
+
+HICKORY NUT CAKE
+
+Mrs. William S. Wood
+
+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.
+
+
+POTATOE CAKE
+
+Mrs. William Molt
+
+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.
+
+
+LIZZIE'S NO-EGG CAKE
+
+Mrs. C. A. Carscadin
+
+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.
+
+
+POOR MAN'S CAKE
+
+Mrs. K. Larson
+
+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.
+
+
+RYE BREAD TORTE
+
+Mrs. Harry M. Boon
+
+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.
+
+
+DARK CAKE
+
+Mrs. C. A. Carscadin
+
+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.
+
+
+DEVIL'S CAKE
+
+Mrs. R. H. Wheeler
+
+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.
+
+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.
+
+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.
+
+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.
+
+
+DEVIL'S FOOD CAKE
+
+Sue C. Woodman
+
+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.
+
+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.
+
+
+SPICE CAKE
+
+Mrs. Harry M. Boon
+
+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.
+
+
+SOUTHERN PORK CAKE
+
+Miss Katharine Orr
+
+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.
+
+
+MRS. ROOSEVELT'S RECIPE FOR SPICE CAKE
+
+Mrs. Theodore Roosevelt
+
+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.
+
+
+BLACK FRUIT CAKE
+
+Mrs. N. L. Hurlbut
+
+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.
+
+
+CINNAMON CAKE
+
+Bertha Z. Bisbee
+
+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.
+
+
+
+
+FILLINGS AND ICINGS
+
+
+COCOANUT FILLING
+
+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.
+
+
+CUSTARD FILLING
+
+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.
+
+
+ORANGE FILLING
+
+Miss Edmonds
+
+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.
+
+
+MAPLE FILLING
+
+Mrs. Louis Geyler
+
+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.
+
+
+MOCHA FILLING
+
+Sue C. Woodman
+
+One tablespoonful butter; one tablespoonful cocoa; one tablespoonful
+cold coffee; one and one-fourth cup powdered sugar; one teaspoonful
+vanilla.
+
+
+MOCHA FILLING
+
+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.
+
+
+MOCHA CAKE FILLING
+
+Mrs. Louis Geyler
+
+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.
+
+
+FIG FILLING
+
+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.
+
+
+NUT FILLING FOR CAKE
+
+Mrs. E. R. Blew
+
+One cup sour cream, one cup hickory nuts chopped fine, one cup sugar.
+Cook in double boiler till thick enough to spread.
+
+
+SOUR CREAM FILLING FOR LAYER CAKE
+
+Mrs. W. F. Becker
+
+One cup sour whipping cream; one-half cup sugar; one-half cup walnuts
+chopped; one teaspoonful vanilla.
+
+
+LEMON FILLING
+
+Mrs. G. D. Prentiss
+
+One cupful sugar; one egg; one tablespoonful butter; juice and grated
+rind of one lemon. Boil over hot water until thick and creamy.
+
+
+LEMON ICING
+
+Mrs. J. T. Wilcox
+
+Whites of two eggs beaten to a froth, one pound powdered sugar and one
+lemon grated.
+
+
+WHITE ICING AND FILLING
+
+Mrs. De Vries
+
+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.
+
+
+MARSHMALLOW ICING
+
+Mrs. W. D. Hurlbut
+
+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.
+
+
+CHOCOLATE ICING
+
+Mrs. E. G. Cooley
+
+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.
+
+
+CHOCOLATE CREAM FROSTING
+
+Miss Nora Edmonds
+
+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.
+
+
+QUICK ICING
+
+Miss Shay
+
+Four tablespoonfuls butter creamed, add six tablespoonfuls sugar; spread
+on cake, using a knife dipped in hot water to make it smooth.
+
+
+BOILED ICING
+
+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.
+
+
+FRUIT ICING
+
+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.
+
+
+TUTTI FRUTTI ICING
+
+Mrs. A. Donald Campbell
+
+Mix with boiled icing one ounce each of citron, candied cherries,
+seedless raisins, pineapple and almonds cut very fine.
+
+
+
+
+COOKIES
+
+
+WALNUT JUMBLES
+
+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.
+
+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.
+
+
+SPICE JUMBLES
+
+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.
+
+
+ANISE TEA CAKES
+
+Four eggs; one pound of fine granulated sugar; one pound of sifted
+pastry flour; one teaspoonful of fine anise seed.
+
+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.
+
+
+CHILDREN'S SPONGE CAKES
+
+Mrs. C. A. Carscadin
+
+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.
+
+
+FRENCH TEA CAKES
+
+Mrs. C. A. Carscadin
+
+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.
+
+
+HOT TEA CAKES
+
+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.
+
+
+LIGHTNING CAKE
+
+Mrs. W. F. Barnard
+
+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.
+
+
+AFTERNOON TEA CAKES
+
+Mrs. W. N. Hurlbut
+
+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.
+
+
+BROWNIES
+
+Mrs. W. N. Hurlbut
+
+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.
+
+
+EGG ROLLS
+
+Mrs. W. N. Hurlbut
+
+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.
+
+
+SOUTHERN COOKIES
+
+Mrs. T. D. McMicken
+
+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.
+
+
+OATMEAL MACAROONS
+
+Mary Roberts
+
+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.
+
+
+MACAROONS
+
+Mrs. W. D. Hurlbut
+
+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.
+
+
+MACAROONS
+
+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.
+
+
+SOFT WHITE COOKIES WITH RAISIN FILLING
+
+Mrs. M. A. Flanders
+
+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.
+
+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.
+
+
+BUTTER COOKIES
+
+Mrs. J. R. Kline
+
+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.
+
+
+ROCKS
+
+Mrs. F. B. Woodland
+
+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.
+
+
+OLD-FASHIONED SUGAR COOKIES
+
+Mrs. C. W. Woodman
+
+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.
+
+
+COOKIES
+
+Mrs. J. A. Osborne
+
+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.
+
+
+FAVORITE COOKIES
+
+Mrs. Earl Combs
+
+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.
+
+
+OATMEAL AND COCOANUT COOKIES
+
+Mrs. T. C. Hollenberger
+
+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.
+
+
+CORN FLAKE COOKIES
+
+Mrs. S. Friedlander
+
+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.
+
+
+CORNFLAKE KISSES
+
+Mary Roberts
+
+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.
+
+
+NUT KISSES
+
+Mrs. C. A. Carscadin
+
+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.
+
+
+MERINGUE SHELLS
+
+Mrs. C. A. Carscadin
+
+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.
+
+
+CREAM PUFFS
+
+Mrs. Paul Klein-exel.
+
+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.
+
+
+MACAROON COOKIES
+
+Mrs. W. D. ("Ma") Sunday
+
+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.
+
+
+HERMITS
+
+Mrs. J. H. Shanley
+
+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.
+
+
+ROCKS
+
+Mrs. H. B. Rairden
+
+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.
+
+
+MARGUERITES
+
+Mrs. W. L. Gregson
+
+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.
+
+
+CHRISTMAS COOKIES
+
+Mrs. Adolph Holeman
+
+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.
+
+
+OATMEAL COOKIES
+
+Mrs. A. J. Atwater
+
+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.
+
+
+OATMEAL COOKIES
+
+Mrs. W. D. ("Ma") Sunday
+
+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.
+
+
+OATMEAL COOKIES
+
+Mrs. Minnie E. Bodwell
+
+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.
+
+
+LACE OATMEAL WAFERS
+
+Mrs. F. T. Hoyt
+
+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.
+
+
+DROP CLOVE COOKIES
+
+Mrs. C. E. Upham
+
+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.
+
+
+DROP COOKIES (LIGHT)
+
+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.
+
+
+PEANUT COOKIES
+
+Mrs. L. Ficklen
+
+One cup sugar; two eggs; two teaspoonfuls butter; one cup peanuts
+rolled; enough flour with baking powder to make stiff batter.
+
+
+CHOCOLATE COOKIES
+
+Mrs. H. S. Mount
+
+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.
+
+
+CHOCOLATE NUT COOKIES
+
+Mrs. J. W. Moss
+
+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.
+
+
+CHOCOLATE FINGERS
+
+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.
+
+
+DROP COOKIES (Dark)
+
+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.
+
+
+GINGER SNAPS
+
+W. B. McKinley (his mother's recipe)
+
+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.
+
+
+GINGER BREAD
+
+Mrs. A. P. Roberts
+
+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.
+
+
+SOFT GINGERBREAD
+
+Mrs. T. C. Hollenberger
+
+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.
+
+
+GINGER BREAD
+
+Mrs. Eustace
+
+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.
+
+
+GINGER BREAD
+
+Mrs. W. F. Barnard
+
+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.
+
+
+COLONIAL GINGERBREAD
+
+Mrs. Floyd E. Jennison
+
+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.
+
+
+CHOCOLATE GINGERBREAD
+
+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.
+
+
+CINNAMON STARS
+
+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.
+
+
+CALIFORNIA COOKIES
+
+Mrs. E. T. Clissold
+
+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.
+
+
+DOUGHNUTS
+
+Mrs. H. P. Sieh
+
+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.
+
+
+MOLASSES SQUARES
+
+Mrs. E. Oliver
+
+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.
+
+
+GINGER BLOCKS
+
+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.
+
+
+PUFF BALLS
+
+Mrs. J. Dana Brown
+
+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.
+
+
+DOUGHNUTS
+
+Mrs. J. H. Shanley
+
+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.
+
+
+DOUGHNUTS
+
+Mrs. T. C. Hollenberger
+
+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.
+
+
+DOUGHNUTS
+
+Miss Shay
+
+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.
+
+
+
+
+PICKLES
+
+          "_How Cam'st in Such a Pickle?_"
+                                  --SHAKESPEARE.
+
+
+SLICED PICKLE
+
+Mrs. William H. Fahrney
+
+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.
+
+
+MUSTARD PICKLE
+
+Mrs. William Molt
+
+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.
+
+
+MUSTARD PICKLES FOR TWO QUART JAR
+
+Mrs. Wm. J. Maiden
+
+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.
+
+
+PICKLES
+
+Alice H. Tolmie
+
+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.
+
+
+MIXED PICKLES
+
+Mrs. H. D. Sheldon
+
+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.
+
+
+CUCUMBER PICKLES
+
+Mrs. Samuel Friedlander
+
+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.
+
+
+CUCUMBER PICKLE
+
+Florence Trainer
+
+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.
+
+
+PICKLED ONIONS
+
+Mrs. W. L. Gregson
+
+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.
+
+
+TOMATO RELISH
+
+Mrs. A. Donald Campbell
+
+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.
+
+
+OIL PICKLES
+
+Mrs. A. C. Allen
+
+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.
+
+
+OIL CUCUMBER PICKLES
+
+Mrs. E. D. Gotchy
+
+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.
+
+
+PICKLES FOR IMMEDIATE USE
+
+Mrs. S. A. Power
+
+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.
+
+
+DILL PICKLES
+
+Mrs. W. T. Klenze
+
+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.
+
+
+PICCALILI
+
+Mrs. H. B. Rairden
+
+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.
+
+
+BEET RELISH
+
+Mrs. R. McNeil
+
+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.
+
+
+PEPPER RELISH
+
+Sue C. Woodman
+
+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.
+
+
+PEPPER HASH
+
+Mrs. John T. Gilchrist
+
+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.
+
+
+OLIVE OIL PICKLES
+
+Mrs. A. J. Atwater
+
+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.
+
+
+UNCOOKED CHILI SAUCE
+
+Mrs. Herman Vander Ploeg
+
+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.
+
+
+CANNED TOMATO SOUP
+
+Mrs. Edwin Oliver
+
+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.
+
+
+CORN RELISH
+
+Mrs. A. J. Langan
+
+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.
+
+
+CORN RELISH
+
+Mrs. Samuel Friedlander
+
+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.
+
+
+CORN RELISH
+
+Mrs. R. Heidorn
+
+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.
+
+
+CORN RELISH
+
+Mrs. E. L. Phelps
+
+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.
+
+
+CORN SALAD
+
+Sue. C. Woodman
+
+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.
+
+
+CHILI SAUCE
+
+Mrs. R. Heidorn
+
+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.
+
+
+CHILI SAUCE
+
+Belle Shaw
+
+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.
+
+
+CHILI SAUCE
+
+Mrs. H. D. Sheldon
+
+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.
+
+
+SPICED CURRANTS
+
+Mrs. C. A. Robinson
+
+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.
+
+
+NEVER FAIL CATSUP
+
+Mrs. Minnie E. Bodwell
+
+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.
+
+
+TOMATO CATSUP
+
+Sue C. Woodman
+
+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.
+
+
+CURRANT CATSUP
+
+Mrs. J. H. Ostrander
+
+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.
+
+
+VEGETABLES FOR WINTER SOUP
+
+Mrs. C. E. Seaton
+
+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.
+
+
+SWEET WATERMELON PICKLE
+
+Mrs. N. F. Swartwout
+
+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.
+
+
+
+
+
+PRESERVES
+
+
+          "_The best of families have their family 'jars.'_"
+
+
+FOUR FRUIT JAM
+
+Mrs. W. C. Thorbus
+
+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.
+
+
+CRANBERRY CONSERVE
+
+Sue C. Woodman
+
+One quart cranberries cut coarsely; one cup sultana raisins; six
+oranges; soak raisins; cut up oranges; mix. Equal measure of sugar;
+cook. Stir constantly.
+
+
+RHUBARB CONSERVE
+
+Mrs. John Ingram
+
+Six pounds rhubarb; six pounds granulated sugar; one-half pound English
+walnuts; six oranges, pulp and juice. Boil until proper consistency.
+
+
+PLUM CONSERVE
+
+Mrs. A. C. Allen
+
+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.
+
+
+HEAVENLY HASH
+
+Mrs. W. D. Hurlbut
+
+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.
+
+
+PEAR CHIPS
+
+Mrs. M. Evans
+
+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.
+
+
+SUN COOKED STRAWBERRIES
+
+Mrs. H. D. Sheldon
+
+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.
+
+
+HARLEQUIN JAM
+
+Good Housekeeping
+
+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.
+
+
+BLACKBERRY JAM
+
+Two quarts blackberries; one and one-half quarts sugar; one cup water.
+Cook well for half an hour.
+
+
+APRICOT JAM
+
+Mrs. Herman Vander Ploeg
+
+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.
+
+
+YELLOW TOMATO PRESERVES
+
+Mrs. T. B. Orr
+
+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.
+
+
+TOMATO BUTTER
+
+Mrs. A. Donald Campbell
+
+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.
+
+
+EAST INDIAN PRESERVE
+
+Mrs. George D. Milligan
+
+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.
+
+
+QUINCE HONEY
+
+Aunt Margaret
+
+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.
+
+
+APRICOT MARMALADE
+
+Mrs. J. G. Sherer
+
+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.
+
+
+APRICOT AND PINEAPPLE MARMALADE
+
+Mrs. A. Donald Campbell
+
+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.
+
+
+FIG MARMALADE
+
+Mrs. John T. Gilchrist
+
+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.
+
+
+PEACH MARMALADE
+
+Mrs. F. J. Macnish
+
+Equal parts of peaches (run through a fine collander) and sugar, cooked
+two hours.
+
+
+PEACH MARMALADE
+
+Mrs. J. H. Shanley
+
+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.
+
+
+PIE PLANT MARMALADE
+
+Mrs. T. B. Orr
+
+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.
+
+
+ORANGE MARMALADE
+
+Mrs. T. M. Flournoy
+
+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.
+
+
+ORANGE MARMALADE
+
+Mrs. C. B. Martin
+
+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.
+
+
+ORANGE MARMALADE
+
+Miss Julia Hunt
+
+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.
+
+
+QUICK ORANGE MARMALADE
+
+Mrs. A. Donald Campbell
+
+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.
+
+
+RHUBARB MARMALADE
+
+Mrs. J. L. Putman
+
+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.
+
+
+RHUBARB MARMALADE
+
+Mrs. John T. Gilchrist
+
+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.
+
+
+SPICED RHUBARB
+
+Mrs. John Ingram
+
+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.
+
+
+SPICED RHUBARB
+
+Mrs. John T. Gilchrist
+
+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.
+
+
+SPICED CHERRIES
+
+Mrs. C. A. Bowman
+
+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.
+
+
+SPICED GRAPES
+
+Mrs. J. G. S.
+
+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.
+
+
+SPICED GRAPE JELLY
+
+Mrs. W. D. Hurlbut
+
+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.
+
+
+CRAB APPLE AND DAMSON PLUM JELLY
+
+Mrs. C. A. Carscadin
+
+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.
+
+
+QUINCE AND CRANBERRY JELLY
+
+Mrs. C. A. Carscadin
+
+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.
+
+
+MINT JELLY
+
+Mrs. W. C. Thorbus
+
+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.
+
+
+AMBER JELLY
+
+Mrs. M. Evans
+
+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.
+
+
+QUINCE AND CRANBERRY JELLY
+
+Mrs. George K. Spoor
+
+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.
+
+
+PICKLED PEACHES OR PEARS
+
+Mrs. J. A. Kaerwer
+
+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.
+
+
+PICKLED PEACHES
+
+Mrs. N. L. Hillard
+
+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.
+
+
+ROSE APPLES
+
+Mrs. C. E. Jones
+
+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.
+
+
+MINCE MEAT
+
+Mrs. T. B. Orr
+
+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.
+
+
+MINCE MEAT
+
+A. E. Loring
+
+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.
+
+
+MINCE MEAT
+
+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.
+
+
+GREEN TOMATO MINCE MEAT
+
+Mrs. Ada Woods
+
+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.
+
+
+MINCE MEAT
+
+Mrs. J. P. Cobb
+
+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.
+
+
+MINCE MEAT
+
+Mrs. Elizabeth Iglehart
+
+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.
+
+
+
+
+
+BEVERAGES
+
+
+          _Then said the Judge, "A sweeter draught
+           From a fairer hand was never quaffed."_
+                                            --WHITTIER.
+
+
+GRAPE JUICE MINT JULEP
+
+Midlothian Country Club
+
+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.
+
+
+GRAPE JUICE
+
+Mrs. R. C. Foster
+
+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.
+
+
+GRAPE JUICE LEMONADE
+
+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.
+
+
+MULLED GRAPE JUICE
+
+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.
+
+
+GRAPE JUICE
+
+Mrs. E. Lewis Phelps
+
+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.
+
+
+GRAPE JUICE
+
+Mrs. W. D. Hurlbut
+
+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.
+
+
+GRAPE JUICE HIGHBALL
+
+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).
+
+
+CHERRY JULEP
+
+Mrs. Louis Geyler
+
+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.
+
+
+GINGER ALE PUNCH
+
+Miss Agnes Sieber
+
+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.
+
+
+MINT PUNCH
+
+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.
+
+
+STRAWBERRY PUNCH
+
+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.
+
+
+CHOCOLATE MILK SHAKE
+
+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.
+
+
+GINGER ALE
+
+Mrs. C. A. Carscadin
+
+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.
+
+
+GINGERADE
+
+Mrs. W. L. Gregson
+
+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.
+
+
+BLACK COW
+
+Midlothian Country Club
+
+Put fine ice in glass and nearly fill with sarsaparilla, pour cream
+carefully on top of that and serve.
+
+
+A DELICIOUS FRUIT CUP
+
+Midlothian Country Club
+
+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.
+
+
+CHOCOLATE FRAPPE
+
+S. Blanche Backman
+
+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.
+
+
+CREAMY COCOA
+
+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.
+
+
+CURRANT LEMONADE
+
+Mrs. W. L. Gregson
+
+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.
+
+
+ICED COFFEE
+
+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.
+
+
+COCOA EGG-NOG
+
+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.
+
+
+LEMON TRIFFLE
+
+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.
+
+
+RASPBERRY VINEGAR
+
+Mrs. W. W. Backman
+
+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.
+
+
+EGG-NOG
+
+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.
+
+
+
+
+SANDWICHES
+
+
+          "_Would you know how first he met her?
+            She was cutting bread and butter._"
+
+
+SPANISH SANDWICH FILLING
+
+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.
+
+
+LUNCHEON SANDWICH
+
+Mrs. C. S. Junge
+
+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.
+
+
+TASTY FILLING
+
+Mrs. W. D. Hurlbut
+
+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.
+
+
+ANCHOVY SANDWICH
+
+Mrs. Francis A. Sieber
+
+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.
+
+
+CHICKEN AND BACON SANDWICH
+
+Mrs. Louis Geyler
+
+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.
+
+
+SANDWICH (CHICKEN AND HAM)
+
+Miss Agnes Sieber
+
+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.
+
+
+BEEFSTEAK SANDWICH
+
+Mrs. W. R. McGhee
+
+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.
+
+
+CHEESE, PECAN NUT AND PIMENTO SANDWICH
+
+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.
+
+
+CHEESE SANDWICHES
+
+Mrs. Helen Armstrong
+
+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.
+
+
+DREAM SANDWICHES
+
+Mrs. W. L. Clock
+
+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.
+
+
+HOT CHEESE SANDWICHES
+
+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.
+
+
+HOT CHEESE SANDWICH
+
+Mrs. W. D. Hurlbut
+
+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.
+
+
+JANE DABNEY'S CHEESE SANDWICH
+
+Mary S. Vanzwoll
+
+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.
+
+
+CHEESE AND NUT SANDWICHES
+
+Mary Barwick Wells
+
+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.
+
+
+CUCUMBER SANDWICH
+
+Mrs. F. E. Place
+
+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.
+
+
+FILLING FOR PIEMENTO SANDWICHES
+
+Mrs. J. E. Kelly
+
+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.
+
+
+LAYER SANDWICHES
+
+Five slices of Boston brown bread, put together with cream cheese
+reduced with sweet cream or mayonnaise; cut down in half-inch slices.
+
+
+OLIVE SANDWICHES
+
+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.
+
+
+EGG AND GREEN PEPPER SANDWICH
+
+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.
+
+
+MAPLE SANDWICH
+
+Judith Slocum
+
+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.
+
+
+DATE AND NUT SANDWICHES
+
+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.
+
+
+CARROT AND NUT SANDWICH
+
+Peel and chop carrots very fine; allow a cup of minced nut meats to each
+cup of carrots and mix with mayonnaise.
+
+
+
+
+EGG DISHES
+
+
+BAKED EGGS
+
+Mrs. C. A. Bowman
+
+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.
+
+
+OMELET
+
+Mrs. E. Lewis Phelps
+
+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.
+
+
+EGG BALLS
+
+Mrs. Ben Craycroft
+
+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.
+
+
+ESCALLOPED EGGS
+
+Mrs. Ben Craycroft
+
+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.
+
+
+ESCALLOPED EGGS
+
+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.
+
+
+A SITTING OF EGGS
+
+Mrs. Ben Craycroft
+
+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.
+
+
+HAM OMELET
+
+Mrs. Gorham
+
+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.
+
+
+OMELET
+
+Mrs. Edward E. Swadener
+
+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.
+
+
+EGGS POACHED WITH ARTICHOKES
+
+Mrs. Francis A. Sieber
+
+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.
+
+
+EGGS IN GREEN PEPPERS
+
+Mrs. Louis Geyler
+
+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.
+
+
+SPANISH EGG
+
+Mrs. Harry H. Small
+
+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.
+
+
+EGGS IN BATTER
+
+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.
+
+
+SCOTCH EGGS FOR BREAKFAST
+
+Mrs. A. M. Studley
+
+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.
+
+
+POACHED EGGS ON RICE TOAST
+
+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.
+
+
+EGGS DELICIOUS
+
+Alice Clock
+
+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.
+
+
+EGG RELISH
+
+Mrs. A. Donald Campbell
+
+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.
+
+
+EGG GARNISH
+
+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.
+
+
+A LUNCHEON DISH
+
+Mrs. William E. Mason
+
+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.
+
+
+EGGS A LA BUCKINGHAM
+
+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.
+
+
+EGGS A LA GOLDENROD
+
+Charlotte V. Thearle
+
+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.
+
+
+EGGS A LA MARTIN
+
+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.
+
+
+EGGS A LA LEE
+
+Mrs. Harry F. Atwood
+
+Cover circular pieces of toasted bread with thin slices cold boiled ham.
+Arrange on each a dropped egg, and pour around mushroom sauce.
+
+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.
+
+
+EGGS A LA FRANCOISE
+
+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.
+
+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.
+
+
+TO BOIL EGGS FOR AN INVALID
+
+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.
+
+
+
+
+CHEESE DISHES
+
+
+          "_Wilt, please, your honor, taste of these._"
+                                               --SHAKESPEARE.
+
+
+CHEESE BALLS
+
+Mrs. W. H. Hart
+
+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.
+
+
+CHEESE SOUFFLE
+
+Mrs. Max Mauerman
+
+Two tablespoonfuls flour; two tablespoonfuls butter; one-half cup grated
+cheese; four eggs; one pint of milk.
+
+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.
+
+
+CHEESE SOUFFLE
+
+Mrs. Frank Sessions
+
+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.
+
+
+FROZEN CHEESE
+
+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.
+
+
+SUNDAY SUPPER MUSH
+
+Mrs. A. Donald Campbell
+
+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.
+
+
+CHEESE DELIGHT
+
+Mrs. H. Clay Calhoun
+
+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.
+
+
+CHEESE RICE
+
+Mrs. Ralph Wilder
+
+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.
+
+
+CHEESE STRAWS
+
+Mrs. Elizabeth F. Pearce
+
+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.
+
+
+CHEESE BALLS
+
+Susy M. Horton
+
+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.
+
+
+WELSH RAREBIT
+
+Mrs. Harry H. Small
+
+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.
+
+
+WELSH RAREBIT
+
+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.
+
+
+CHEESE WAFERS
+
+Mrs. Helen Armstrong
+
+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.
+
+
+CHEESE BALLS
+
+Mrs. Fred L. Kimmey
+
+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.
+
+
+
+
+CANDIES
+
+
+          "_A wilderness of sweets._"
+                                     --MILTON.
+
+
+FONDANT
+
+Mrs. E. A. Thompson
+
+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.
+
+
+FONDANT
+
+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.
+
+
+MEXICAN CARAMELS
+
+Mrs. A. Donald Campbell
+
+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.
+
+
+COFFEE CARAMELS
+
+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.
+
+
+MAPLE CARAMELS
+
+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.
+
+
+VANILLA CARAMELS
+
+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.
+
+
+CHOCOLATE CARAMELS
+
+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.
+
+
+CHOCOLATE CARAMELS
+
+Mrs. E. A. Thompson
+
+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.
+
+
+VANILLA CARAMELS
+
+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.
+
+
+KARO CARAMELS
+
+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.
+
+
+ENGLISH WALNUT CANDY
+
+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.
+
+
+COCOANUT CANDY
+
+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.
+
+
+MAPLE CREAM
+
+To one pound of maple sugar take half a pint cream. Cook until it
+hardens in water. Stir frequently. Beat until cool.
+
+
+CHOCOLATE CREAMS
+
+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.
+
+
+NOUGAT
+
+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.
+
+
+SUGARED ALMONDS
+
+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.
+
+
+BURNT ALMONDS
+
+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.
+
+
+MARSHMALLOWS
+
+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.
+
+
+MARSHMALLOWS
+
+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.
+
+
+PEPPERMINT OR WINTERGREEN PATTIES
+
+Mrs. E. A. Thompson
+
+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.
+
+
+CHOCOLATE PEPPERMINTS
+
+Mrs. A. H. Wagoner
+
+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.
+
+
+SEA FOAM
+
+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.
+
+
+DIVINITY FUDGE
+
+Mrs. A. Donald Campbell
+
+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.
+
+
+DIVINITY CANDY
+
+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.
+
+
+OCEAN FOAM
+
+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.
+
+
+FUDGES
+
+Emily L. Wegner
+
+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.
+
+
+FUDGE
+
+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.
+
+
+CHOCOLATE FUDGE
+
+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.
+
+
+CARAMEL FUDGE
+
+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.
+
+
+PEANUT BUTTER FUDGE
+
+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.
+
+
+CREAM OF CARAMEL FUDGE
+
+Boil two and one-half cupfuls brown sugar, one cupful cream. When hard
+turn on a greased tin.
+
+
+MAPLE FUDGE
+
+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.
+
+
+MAPLE SUGAR FUDGE
+
+Boil two and one-half cupfuls maple sugar, one cupful cream. When little
+hard turn on greased tin.
+
+
+COCOANUT FUDGE
+
+Boil two and one-half cupfuls white sugar, one cupful cream. Add one
+tablespoonful butter, and when hard pour on greased tin.
+
+
+CANDIED ORANGE PEEL
+
+Mrs. A. J. Langan
+
+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.
+
+
+ORANGE OR GRAPE FRUIT STRAWS
+
+Mrs. Harry Pagin, Valparaiso, Ind.
+
+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.
+
+
+HONEY CANDY
+
+Four tablespoonfuls honey, one pint white sugar, water enough to
+dissolve sugar; boil until brittle when tried in water. When cool pull.
+
+
+BUTTER SCOTCH
+
+Mrs. R. A. Dandliker
+
+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.
+
+
+THREE MINUTE BUTTER-SCOTCH
+
+Use three-fourths cup sugar, one tablespoonful water, butter size of an
+egg, one-half tablespoonful vinegar. Boil until brittle; pour on
+buttered plates.
+
+
+WALNUT MOLASSES BALLS
+
+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.
+
+
+MOLASSES CANDY
+
+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.
+
+
+MOLASSES KISSES
+
+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.
+
+
+CREAM TAFFY
+
+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.
+
+
+PEANUT CANDY
+
+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.
+
+
+STUFFED DATES
+
+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.
+
+
+OLD-FASHIONED TAFFY
+
+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.
+
+
+PUFFED RICE CANDY
+
+Helen Collins
+
+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.
+
+
+PEANUT CANDY
+
+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.
+
+
+PEPPERMINTS
+
+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.
+
+
+AFTER DINNER MINTS
+
+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.
+
+
+POP CORN BALLS
+
+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.
+
+
+
+
+WEIGHTS AND MEASURES
+
+
+Ten eggs equal one pound.
+
+One quart of flour equals one pound.
+
+Two cupfuls of butter equal one pound.
+
+One generous pint of liquid equals one pound.
+
+Two cupfuls of granulated sugar equal one pound.
+
+Two heaping cupfuls of powdered sugar equal one pound.
+
+One pint finely chopped meat, packed solidly, equals one pound.
+
+Four saltspoonfuls equal one teaspoonful.
+
+Three teaspoonfuls equal one tablespoonful.
+
+Sixteen tablespoonfuls equal one cupful.
+
+Four tablespoonfuls salt equal one ounce.
+
+One and one-half tablespoonfuls granulated sugar equal one ounce.
+
+Two tablespoonfuls of flour equal one ounce.
+
+A piece of butter the size of an egg equals about one and one-half
+ounces.
+
+One pint of loaf sugar equals ten ounces.
+
+One pint of brown sugar equals twelve ounces.
+
+One pint of granulated sugar equals sixteen ounces.
+
+One pint of wheat flour equals nine ounces.
+
+One pint of corn meal equals eleven ounces.
+
+Use two teaspoonfuls of soda to one pint of sour milk.
+
+Use one teaspoonful of soda to one cupful of molasses.
+
+One-half teaspoonful cream of tartar with one teaspoonful baking soda
+equals two teaspoonfuls baking powder.
+
+
+
+
+TIME REQUIRED
+
+For Cooking the Following Meats and Vegetables.
+
+
+Beef, sirloin, rare, per pound, eight to ten minutes.
+
+Beef, sirloin, well done, per pound, twelve to fifteen minutes.
+
+Chickens, three or four pounds weight, one to one and one-half hours.
+
+Duck, tame, from forty to sixty minutes.
+
+Lamb, well done, per pound, fifteen minutes.
+
+Pork, well done, per pound, thirty minutes.
+
+Turkey, ten pounds, three hours.
+
+Veal, well done, per pound, twenty minutes.
+
+Potatoes, boiled, thirty minutes.
+
+Potatoes, baked, forty-five minutes.
+
+Sweet potatoes, boiled, forty-five minutes.
+
+Sweet potatoes, baked, one hour.
+
+Squash, boiled, twenty-five minutes.
+
+Squash, baked, forty-five minutes.
+
+Green peas, boiled, twenty to forty minutes.
+
+String beans, one to two hours.
+
+Green corn, from twenty to thirty minutes.
+
+Asparagus, fifteen to thirty minutes.
+
+Spinach, one to two hours.
+
+Tomatoes, one hour.
+
+Cabbage, forty-five minutes to two hours.
+
+Cauliflower, one to two hours.
+
+Dandelions, two to three hours.
+
+Beet greens, one hour.
+
+Onions, one to two hours.
+
+Beets, one to five hours.
+
+Turnips, forty-five minutes to one hour.
+
+Parsnips, from one-half to one hour.
+
+
+
+
+HOUSEHOLD HINTS
+
+
+When peeling onions, if you will hold the onions under the running cold
+water, there will be no discomfort experienced.
+
+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.
+
+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.
+
+For removing odor of onions from hands, use celery or powdered celery
+seed.
+
+A handful of salt rubbed around sink will help remove all grease and
+keep it sweet and clean.
+
+A tiny pinch of soda will sweeten cream slightly soured.
+
+To remove bread or cake from pans, apply wet cloth to bottom of pan.
+
+Tack a piece of asbestos on end of ironing board for iron stand.
+
+Burn a piece of camphor gum to rid house of mosquitoes.
+
+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.
+
+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.
+
+To cream butter and sugar easily when butter is hard, warm the sugar
+slightly.
+
+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.
+
+Lime water and linseed oil is an excellent application for burns.
+
+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.
+
+To renovate food chopper and sharpen its knives, grind a piece of sand
+soap through it.
+
+Before using new tinware, if you will rub it well with lard and heat it
+thoroughly in oven, it will not rust.
+
+To remove paint from window pains, rub with baking soda.
+
+To remove match scratches from painted woodwork, rub with slice of
+lemon, then with whiting, and wash with soap and water.
+
+In making pancakes, two tablespoons of snow stirred in quickly is equal
+to one egg.
+
+Two apples placed in your cake box will keep the cake moist.
+
+If in cooking you have accidentally put too much salt in anything, a
+small amount of brown sugar will counteract it.
+
+
+
+
+[Illustration]
+
+          _C. Henning_
+          _Exclusive Furs_
+
+          _220 Stewart Bldg._
+          _108 N. State St._
+          _Chicago._
+
+       *       *       *       *       *
+
+
+B. L. CHANDLER & CO.
+
+Hairdressers and Wigmakers
+
+_Importers and Manufacturers of Hair Goods_
+
+          First Class Work
+          Scalp Treatment
+          Hairdressing
+          Facial Massage
+          Shampooing
+          Manicuring
+
+          =Tel. Wentworth 3663=                    =6314 Harvard Ave.=
+                         (Directly Under "L" Station)
+
+       *       *       *       *       *
+
+Don't Worry ... _about the_ Flavor or Color. _Just before serving
+Gravies. Stews. Soups. Etc. add a dash of_
+
+=_Kitchen Bouquet_=
+
+_You will find that it imparts a wonderfully rich brown color and
+delicious flavor and appetizing relish that can be obtained in no other
+way._
+
+          WRITE FOR FREE SAMPLE    The Palisade Manufacturing Co.
+                                        West Hoboken, N.J.
+
+       *       *       *       *       *
+
+ENGLEWOOD STATE BANK
+
+63rd Street and Yale Avenue
+
+=OUR AIM=
+
+          To conduct a bank of the highest character in
+          every respect.
+
+          To take the greatest care in the protection of our
+          depositors.
+
+          To make the fullest possible response to all of
+          the banking requirements of our customers.
+
+          To extend never-failing welcome and courtesy to
+          all--men, women and children--who for any purpose
+          enter our bank.
+
+          Our banking office is a clean, comfortable and
+          pleasant place to enter and transact business.
+
+          We have thousands of satisfied customers and we
+          invite other thousands.
+
+=OFFICERS=
+
+          FRANK H. TINSLEY, President
+          BRYAN G. TIGHE, Vice-President
+          E. W. STANSBURY, Cashier
+          E. E. HART, Assistant Cashier
+          W. M. GOLDSBERRY, Assistant Cashier
+
+       *       *       *       *       *
+
+          For GOOD Things to
+          EAT
+          Trade at the
+          Metropolitan Grocery Co.
+          63rd and Harvard Ave.
+
+Phone: Normal 6153
+
+       *       *       *       *       *
+
+          _THE WHITE FRONT_
+
+          _Grocery and Market_
+
+          _Now Located Permanently_
+          =_Corner 63rd and Stewart Avenue_=
+
+          _Where you will always find_
+          _THE BEST IN GROCERIES AND MEATS_
+
+          =_Telephone: Wentworth 582_=
+
+       *       *       *       *       *
+
+          =Our Place of Business=
+          =Our Exclusive Styles=
+          =Our Merchandising Methods=
+
+          The service rendered by intelligent sales people,
+          are the topic of conversation where women are
+          gathered together.
+
+Come and see our
+
+          =Ready to Wear=
+          =Dresses, Suits and Coats=
+
+          =Gordon-Torrance Company=
+          Third Floor, Tower Building
+          Michigan Ave. and Madison Street
+
+       *       *       *       *       *
+
+
+USE
+
+MORTON'S SALT
+
+[Illustration: IT POURS]
+
+[Illustration]
+
+[Illustration]
+
+You will appreciate the additional savor Morton's Salt will add to your
+favorite recipe.
+
+          _Convenient_
+          _Sanitary_
+          _Economical_
+
+          Morton Salt Company
+          Chicago
+
+       *       *       *       *       *
+
+          Washers that Wash
+
+          CENTRAL     _Judd Co_
+          2692
+
+          Vacuum Electric Washers
+          Gas Heated
+
+          HORTON IRONERS (Mangles)
+          1326 Stevens Bdg. 17th State St.
+
+       *       *       *       *       *
+
+          Phones: Central 2690, 2692
+          13th Floor, Stevens' Building
+
+[Illustration]
+
+The "Easy" is a Double-Vacuum Gas Heated Electric Washer and is rightly
+named, for it is
+
+          Easy to understand.
+          Easy to operate.
+          Easy to clean.
+          Easy to move about.
+          Easy on the clothes.
+          You may "wash while you cook"
+
+       *       *       *       *       *
+
+
+_Society Stationery_
+
+_of Every_
+
+_Description_
+
+BARNARD & MILLER
+
+_Phone_
+
+_Franklin_
+
+562
+
+
+_PRINTERS_
+
+          Year Books
+          Annual Reports
+          Booklets
+          _and_
+          Announcements
+
+_SERVICE and QUALITY_
+
+_Our Specialty_
+
+          172-174 NORTH LaSALLE STREET
+          CHICAGO
+
+       *       *       *       *       *
+
+[Illustration]
+
+          PHONE CALUMET 3565
+          ADAMS' LAUNDRY
+          2331-2333 Indiana Ave.
+
+          Catering to the Better
+          Trade
+
+          Hand Work   Domestic Finish
+          CHICAGO
+
+       *       *       *       *       *
+
+
+          =Barnard
+          &
+          Miller=
+
+          =_Printers . Chicago_=
+
+
+
+
+
+End of the Project Gutenberg EBook of Stevenson Memorial Cook Book, by Various
+
+*** END OF THIS PROJECT GUTENBERG EBOOK STEVENSON MEMORIAL COOK BOOK ***
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