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diff --git a/31102.txt b/31102.txt new file mode 100644 index 0000000..27765bd --- /dev/null +++ b/31102.txt @@ -0,0 +1,10737 @@ +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. 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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 *** + +***** This file should be named 31102.txt or 31102.zip ***** +This and all associated files of various formats will be found in: + https://www.gutenberg.org/3/1/1/0/31102/ + +Produced by Emmy, Tor Martin Kristiansen and the Online +Distributed Proofreading Team at https://www.pgdp.net (This +file was produced from images generously made available +by The Internet Archive) + + +Updated editions will replace the previous one--the old editions +will be renamed. + +Creating the works from public domain print editions means that no +one owns a United States copyright in these works, so the Foundation +(and you!) can copy and distribute it in the United States without +permission and without paying copyright royalties. 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