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+The Project Gutenberg EBook of Cloud City Cook-Book, by Mrs. William H. Nash
+
+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: Cloud City Cook-Book
+
+Author: Mrs. William H. Nash
+
+Release Date: March 6, 2011 [EBook #35506]
+
+Language: English
+
+Character set encoding: ASCII
+
+*** START OF THIS PROJECT GUTENBERG EBOOK CLOUD CITY COOK-BOOK ***
+
+
+
+
+Produced by Linda M. Everhart, Blairstown, Missouri
+
+
+
+
+Cloud City Cook Book
+
+by
+Mrs. William H. Nash
+
+Leadville, Colorado
+Herald Democrat Steam Book and Job Printing House
+1889
+
+
+
+PREFACE.
+
+"Of making many books there is no end," said a wise man; but probably
+he had good cooks. There is a "place" for all things as well as a
+"time," and every hungry man knows the place for a good dinner. If
+the shortest road to man's heart is by way of his stomach, then the
+projectors of this little volume think they have struck it rich. So,
+like all other authors, we have written to meet a "long felt want."
+There are cook-books and cook-books, but who ever saw a cook-book for
+"Cloud City"? It is a well-established fact that in a high altitude
+the science culinary has its local and peculiar laws. It is commonly
+held that a different proportion of ingredients is necessary, as well
+as a different length of time. It is even claimed by some that more
+fuel is required here than in a lower altitude. Be this as it may, it
+is well established that the husband, who has recently brought his
+wife from the East, is not in healthy employment when he reminds her
+of the superior quality of his mother's cooking. He must wait until
+she has learned the new conditions in her new world. Without a
+scientific explanation of why the boiling point is reached at lower
+temperature here than at lower altitude, or whether this one fact
+accounts for the necessity of different proportions of ingredients in
+cookery, the Ladies of the Congregational Church gracefully bow
+themselves before the public with a genuine blessing to every family.
+Poor cooking is responsible for much of the wretched health of women
+and children, and much of the drinking habit among men. If, by
+gathering together in this little volume the wisest experience,
+wrought out in the peculiar conditions of this lofty altitude, we are
+able to bring peace and happiness to the home, our ambition shall
+have been amply satisfied.
+
+Ladies Congregational Church.
+
+
+
+SOUPS.
+
+PEA SOUP.
+
+Parboil the peas in saleratus water (one heaping teaspoon to kettle
+two-thirds full of water), then wash well and put in to boil with a
+piece of salt pork. Season to taste, with salt and pepper, and onions
+previously fried in butter. Add dried bread crumbs just before
+serving.--Mrs. C. H. Bailey.
+
+* * *
+
+TOMATO SOUP.
+
+One quart of tomatoes, or a two-pound can of tomatoes, to which add
+one quart water, one-half of a small onion sliced, a piece of butter
+the size of a hen's egg, in which rub a large tablespoon of flour,
+and boil slowly one hour. Just before serving, strain the soup and
+add one pint of scalded milk.
+
+* * *
+
+BLACK BEAN SOUP.
+
+One pint of black beans, a small joint or shank of beef, a slice of
+salt pork. Soak the beans over night, drain off the water, and put
+them into the kettle with the meat, and cover with water. Boil about
+five hours; strain through the colander. Season with red pepper and a
+little wine. Add the yolks of three hard-boiled eggs and slices of
+lemon.--Mrs. Werner.
+
+* * *
+
+VEGETABLE SOUP.
+
+Boil a soup-bone all day in plenty of water; strain it, add a little
+salt, and let it stand until the next day. In the morning, boil
+steadily until about an hour before dinner, when season to taste, and
+add one large onion, part of a carrot, little cabbage, one tomato,
+part of a turnip, one potato, all chopped very fine.--Mrs. Hugh
+Parry.
+
+* * *
+
+ONION SOUP.
+
+Four large onions, cut up (not sliced), six ounces of butter, salt,
+cayenne, soup stock, with yolks of four eggs, one-fourth of a loaf of
+bread cut in very thin slices and dried, two tablespoons of grated
+cheese. Slowly stir the onions in the butter one hour, stirring
+frequently, being very careful not to brown; add salt, pepper,
+cayenne and stock, and cook one hour longer. Add one-third as much
+stock. Have in the tureen the bread and cheese. Beat up the eggs with
+a ladle full of soup; pour this on the bread, cover close, and stand
+five minutes. Add the rest of the soup and serve at once.--Mrs.
+Werner.
+
+* * *
+
+MACARONI SOUP.
+
+One gallon soup stock, five sticks macaroni, one onion. Season with
+salt and pepper. Boil well.--Mrs. Hugh Parry.
+
+* * *
+
+VEAL SOUP.
+
+Two legs of veal, put on with boiling water and skimmed; when
+skimmed, add butter. Prepare rice by boiling. When the soup is done,
+remove bone and meat, strain, add rice, and let come to a boil. Beat
+yolk of egg in dish with a little water, add chopped parsley, little
+nutmeg; then pour over soup and serve.
+
+* * *
+
+RICE SOUP.
+
+One quart of water, one-fourth cup of rice, piece of butter, yolk of
+egg, chopped parsley, little nutmeg. Stir the yolk of the egg, add
+parsley and nutmeg; pour over the soup and serve.
+
+* * *
+
+NOODLE SOUP.
+
+Boil two good, fat old chickens until all that is good of them is
+extracted for the broth. For the noodles, take two eggs, a pinch of
+salt, three tablespoons sweet milk, flour enough to make a stiff
+dough. Roll out in two very thin sheets; let dry until they will roll
+without breaking. Lay the sheets together, roll up tight, and cut as
+fine as possible with a sharp knife into little ribbons. Thrown the
+noodles into the boiling broth about twenty minutes before serving.
+--Mrs. Werner.
+
+* * *
+
+ASPARAGUS OR CELERY SOUP.
+
+Six bunches of asparagus, cooked thoroughly and pressed through a
+sieve; one quart of milk, half pound butter, and four tablespoons
+flour. Mix flour and butter together, and let boil five minutes, then
+add the milk, then the asparagus, stirring well but not boiling.
+Season with salt and pepper to taste. If not perfectly white, strain
+again, and serve hot. If celery is used, three bunches are
+sufficient; the soup to be made same as above.--Mrs. Hugh Parry.
+
+
+
+BREAD, YEAST, GEMS, ETC.
+
+YEAST.
+
+Peel and boil eight common-sized potatoes in two quarts of water,
+with one handful of hops tied up in a thin bag. When the potatoes are
+done, mash them fine, add one pint of flour, one tablespoon ginger,
+and one-half cup sugar; mix thoroughly, then, having added more water
+to make up for what has boiled away, turn on the water in which the
+potatoes and hops were boiled, boiling hot, stirring it well. When
+quite warm, but not hot, add one cup of yeast. After it is done
+working, add one tablespoon salt.--Mrs. C. H. Bailey.
+
+* * *
+
+GRAHAM BREAD.
+
+Two cups graham flour, one and a half cups sour milk, one tablespoon
+N. O. molasses, one scant tablespoon soda, one tablespoon salt.--Miss
+F. L. Raymond.
+
+* * *
+
+BISCUIT.
+
+One quart flour, one cup lard, two teaspoons Price's baking powder,
+sifted with flour. Salt. Mix with milk to roll soft, and bake in a
+quick oven.--Mrs. Brooks.
+
+* * *
+
+YEAST.
+
+Boil six potatoes until soft, mash them through a colander, add
+enough of the water they were boiled in to make a thin batter; then
+six tablespoons sugar. Stir all together with a large cup full of
+fresh yeast, and put in a warm place over night.
+
+* * *
+
+HOP YEAST.
+
+Boil four large potatoes, and at the same time steep a fourth package
+of hops in sufficient water to cover them. Mash the potatoes through
+a colander, strain over them four cups of the hop water; add one cup
+sugar, tablespoon salt; thicken with flour to the consistency of
+batter cakes. Add one-half cup yeast, and leave it uncovered in a jar
+to rise. Use one-half a cup of this for four loaves of bread.--Mrs.
+Werner.
+
+* * *
+
+GRAHAM GEMS.
+
+One pint graham flour, one pint flour, one-half cup sugar, one pint
+sour milk, little salt, and small teaspoon soda.--Mrs. W. H. Nash.
+
+* * *
+
+MUFFINS.
+
+One cup sweet milk, two eggs well beaten, one small teaspoon salt,
+two large teaspoons baking powder, flour for stiff batter. Drop in
+hot muffin pans.--Mrs. J. M. Raymond.
+
+* * *
+
+GRAHAM GEMS.
+
+One cup sour milk, tablespoon of molasses, pinch of salt, half
+teaspoon soda, graham flour.--Mrs. Hugh Parry.
+
+* * *
+
+BOSTON BROWN BREAD.
+
+Two cups sour milk, one cup sweet milk, one-half cup molasses, two
+cups Indian meal, two cups graham flour, one teaspoon salt, one
+teaspoon soda. Steam five hours. Bake one-half hour in a slow oven.
+--Mrs. J. M. Raymond.
+
+* * *
+
+BROWN BREAD.
+
+Four cups milk, three cups Indian meal, one cup graham flour, one cup
+flour, one cup molasses, one egg, teaspoon soda dissolved in a little
+boiling water, one teaspoon salt. Steam five or six hours. Bake half
+an hour. (This rule requires a five-pound lard pail to steam.)--Mrs.
+W. H. Nash.
+
+* * *
+
+GRAHAM GEMS.
+
+Two cups graham meal, two cups flour, three cups sour milk, two large
+spoons sugar. Salt. Soda according to condition of the milk.--Mrs. C.
+H. Bailey.
+
+* * *
+
+GRIDDLE CAKES.
+
+One cup sour milk, one cup sweet milk, two eggs, half teaspoon soda,
+one small teaspoon baking powder. Mix with flour.--Mrs. Guilbault.
+
+* * *
+
+POTATO BREAD.
+
+Six good-sized potatoes, boiled and well mashed; one pint or more of
+the water in which they were boiled, one cup of yeast for the sponge.
+Set the sponge in a warm place over night. In the morning, when
+kneading the bread add a little salt, little sugar, lard the size of
+an egg, and sufficient luke-warm water to make six loaves of bread.
+--Mrs. Hugh Parry.
+
+* * *
+
+GRIDDLE CAKES.
+
+One cup stale bread crumbs soaked in two cups of water, three cups
+flour, one yeast cake to start. Let it rise over night; in the
+morning add two eggs and one-half teaspoon soda, and milk to form a
+thin batter. The batter left can be used successive mornings, the
+same as buckwheats.
+
+* * *
+
+RUSK.
+
+One pint milk and one pint sugar; warm slightly, add one-half cup
+yeast, raisins and some flour. Let set over night, and in the morning
+add salt, three beaten eggs, one heaping cup melted butter and more
+flour. Let it rise, then make into rolls and when light bake.--Mrs.
+O. H. Simons.
+
+* * *
+
+BISCUIT.
+
+One cup sweet milk, two teaspoons baking powder sifted in flour, one
+small teaspoon salt, lard size of a walnut, moulded with flour. Mould
+well.--Mrs. J. M. Raymond.
+
+* * *
+
+BROWN BREAD.
+
+One quart corn meal, one pint flour, one cup molasses, one cup yeast,
+one teaspoon soda, one tablespoon salt, four cups cold water. Mix
+well the meal, flour and salt, make a hole in the middle, put in the
+molasses, yeast and soda, stir it well, then add the water a cupful
+at a time. Steam six or seven hours, bake two hours.--Mrs. C. H.
+Bailey.
+
+* * *
+
+JOHNNY CAKE.
+
+Two coffee cups meal, one and one-half coffee cups flour, two eggs,
+one teaspoon soda, sour milk. Stir well.--Mrs. H. D. Leonard.
+
+
+
+SALADS.
+
+CABBAGE SALAD.
+
+One medium head cabbage, three eggs beaten, six tablespoons cream,
+and three of melted butter, (or five tablespoons milk and four of
+butter), one teaspoon or more of mustard, one of pepper, one of salt,
+one coffee-cup strong vinegar heated until it thickens but not boils.
+Mix with the cabbage when hot. Cover tightly.--Mrs. H. D. Leonard.
+
+* * *
+
+CHICKEN SALAD.
+
+One chicken, smothered; when cold, cut in small pieces; do not use a
+chopping knife. Prepare as much celery as chicken, two medium-sized
+cucumber pickles cut up; also, the whites of the eggs left from the
+dressing. This part of salad may be mixed at once, as it does not
+hurt to stand, and the dressing poured over just before it is used.
+
+DRESSING--Yolks of four hard-boiled eggs mashed to a smooth paste,
+one-half teaspoon salt, one-half teaspoon pepper, two of mustard, two
+of sugar, four of salad-oil, one small teacup of good vinegar. Pour
+over chicken, and mix with a fork; do not stir it. This is enough for
+eight persons.--Mrs. J. B. Henslee.
+
+* * *
+
+COLD SLAW.
+
+One small head of cabbage and one onion, chopped fine; add one
+teaspoon salt, two tablespoons sugar, one cup vinegar, and a little
+pepper.--Mrs. Hugh Parry.
+
+* * *
+
+COLD SLAW.
+
+One-third pint vinegar, three tablespoons sugar, two of cream, one of
+butter, two eggs beaten with cream. Cook vinegar, sugar and butter
+together; when boiling, add eggs and cream, cooking until thick. Chop
+the cabbage fine, adding celery, if obtainable; if not, celery salt;
+then pour over it the dressing.--Mrs. O. H. Simons.
+
+* * *
+
+POTATO SALAD.
+
+Pare six or eight large potatoes, boil until done, and slice thin
+while hot. Peel and cut up a white onion in small bits and mix with
+the potatoes. Cut up some breakfast bacon in small bits, sufficient
+to fill a teacup, and fry it a light brown. Remove the meat, and into
+the grease stir three tablespoons vinegar, making a sour gravy,
+which, with the bacon, pour over the potato and onion. Mix lightly.
+To be eaten when hot.--Mrs. McKenzie.
+
+* * *
+
+WINTER SALAD.
+
+Two boiled potatoes pressed through a sieve, one spoonful mustard,
+two of salt, three of olive oil, one of vinegar, yolks of two
+hard-boiled eggs, a little onion chopped fine, one spoonful anchovy
+sauce added last.--Mrs. H. D. Leonard.
+
+* * *
+
+CABBAGE SLAW.
+
+Boil one cup of vinegar, melt in it a piece of butter the size of a
+walnut. Beat together one egg, one teaspoon each mustard, sugar,
+salt, and half teaspoon pepper. Pour the boiling vinegar on this
+mixture. Stir it well, then put back on the stove and boil one
+minute. Pour this on the cabbage.--Mrs. McKenzie.
+
+* * *
+
+SALAD DRESSING.
+
+Yolks of three eggs, two teaspoons wet mustard, one-half cup vinegar,
+two tablespoons sugar, one-half teaspoon salt, two teaspoons butter.
+Heat vinegar and butter, add other ingredients, and cook until thick
+as cream.--Mrs. H. C. Dimick.
+
+* * *
+
+CARROT SALAD.
+
+Select tender, rich colored carrots, scrape and boil them in
+fast-boiling water until tender; cut in thin slices and put in a
+glass salad bowl. Sprinkle with sifted loaf sugar, add the juice
+of a large, fresh lemon, and a wineglass of olive oil. Garnish the
+dish with very thin slices of onion, or any fresh, green salad
+leaves.--Mrs. John Alfred.
+
+* * *
+
+EGG SALAD.
+
+Six hard-boiled eggs cut quite fine, one-fourth of a cabbage chopped.
+Mix well together.
+
+DRESSING--Three tablespoons of melted butter, one small teaspoon each
+of pepper and salt, one teaspoon of prepared mustard. Mix together
+and pour over salad.--Mrs. C. A. Frear.
+
+* * *
+
+SALAD DRESSING.
+
+Yolks of two eggs, or one whole egg, well beaten, added to five
+tablespoons boiling vinegar. Add butter the size of an egg. Cook in a
+pan of boiling water. When cool, season to taste with salt, pepper
+and mustard. Thin with sweet cream to the required consistency.--Mrs.
+H. D. Leonard.
+
+* * *
+
+POTATO SALAD.
+
+Boil ten or twelve medium-sized potatoes, not too soft, cool a
+little, peel and slice; add pepper and salt, two tablespoons vinegar
+(be careful with vinegar not to make it too sour), two tablespoons
+hot water, a little onion cut very fine. Let it stand half an hour;
+then add two or three spoons olive oil. Mix well, then serve. To be
+eaten with cold meats.--Mrs. Werner.
+
+* * *
+
+EGG SALAD.
+
+Two dozen eggs, boiled hard and chopped not too fine, equal quantity
+of celery. Mix with Durkee's Salad Dressing to taste. Garnish the
+dish with lettuce and serve. This is sufficient for ten or twelve
+persons.
+
+* * *
+
+CABBAGE SLAW.
+
+Take a medium head cabbage, chop fine, with one tablespoon of salt;
+squeeze the water out thoroughly with your hands, then pour one-half
+cup vinegar over.
+
+DRESSING--Three eggs, one-fourth cup butter, two tablespoons
+condensed milk. Season with pepper. Beat together with one-half
+teacup boiling water; cook five minutes and pour over the cabbage. It
+is then ready to serve.--Mrs. P. B. Turnbull.
+
+
+
+PIES.
+
+MINCE PIES.
+
+Four pounds of beef, twelve pounds of apples, one-half pound salt
+pork, two pounds of sugar, four pounds of raisins, one pound of
+citron, four ounces of cassia, two of nutmeg, one of cloves, one pint
+molasses, one quart of boiled cider, or one quart of good vinegar.
+--Mrs. Taylor.
+
+* * *
+
+MOCK MINCE PIES.
+
+Five large crackers rolled fine, one and a half cups molasses,
+one-half cup sugar, two-thirds cup vinegar, two cups chopped raisins,
+one-half cup butter, one and a half cups cold water, a little salt,
+one teaspoon each all kinds of spices. Put all together and cook
+until thick. This will make four pies.--Mrs. L. A. Grover.
+
+* * *
+
+LEMON PIE.
+
+One heaping tablespoon cornstarch, dissolved in a little cold water;
+pour on one coffee-cup boiling water, and boil until it puffs up;
+take off the stove and add two-thirds coffee-cup sugar, yolks of two
+eggs, small lump of butter, and juice and grated rind of two lemons.
+--Mrs. O. H. Simons.
+
+* * *
+
+PIE-CRUST.
+
+Four cups of flour, one large teaspoon salt, one teaspoon baking
+powder, one scant cup lard, one large cup water. Mix rather soft.
+Take part of crust and roll in butter for top crust.--Miss Price.
+
+* * *
+
+CREAM PIE.
+
+Whip one quart of stiff cream, add sugar and vanilla to your taste.
+Line pie-plates with crust, and prick with a fork before baking. When
+cool, fill with the whipped cream.--Mrs. Paxton.
+
+* * *
+
+LEMON PIE.
+
+Grate the rind of one lemon, add one tablespoon cornstarch dissolved
+in a little cold water, one teacup boiling water, one whole egg and
+the yolks of two. Take the whites of two eggs for the meringue, and
+brown in the oven.--Mrs. Hugh Parry.
+
+* * *
+
+SWEET POTATO PIE.
+
+Boil or bake sufficient sweet potatoes to make a pint of pulp when
+rubbed through a colander; add a pint of milk, a small cup of sugar,
+a little salt, yolks of two eggs, one teaspoon lemon extract. Bake in
+a shallow pan lined with rich crust. When done, beat the whites with
+a little powdered sugar for top, and brown in the oven.--Mrs. Hugh
+Parry.
+
+* * *
+
+LEMON PIE.
+
+The juice and grated rind of one lemon, one tablespoon cornstarch,
+one teacup sugar, two eggs (reserving the white of one), one cup
+boiling water. Mix all together and cook, stirring constantly until
+it thickens; pour it in the crust and bake. Beat the white with three
+spoons sugar and spread on top; return to the oven and brown
+lightly.--Mrs. McKenzie.
+
+* * *
+
+CREAM PIE.
+
+One pint of milk put in a steamer; let it come to a boil; then add
+half a cup of sugar, two tablespoons cornstarch and yolks of two eggs
+well beaten together. Flavor with lemon. When cool, have crust baked
+ready for filling. Beat the whites of the eggs, spread on top and
+brown in the oven.--Mrs. Hugh Parry.
+
+* * *
+
+ENGLISH APPLE PIE.
+
+Small piece of butter in pan, add apple sauce, then cover with crust
+and bake; add apple and crust and bake again, and so on until pan is
+filled. Serve with hot sauce.--Mrs. Paxton.
+
+* * *
+
+CREAM PIE.
+
+One cup sugar, one egg, one-fourth cup butter, one-half cup sweet
+milk, two cups flour, one teaspoon soda, one-half teaspoon of essence
+of bitter almonds. This makes two cakes, baked in round shallow
+tins.
+
+CREAM FOR FILLING--One scant pint milk, one cup sugar, yolks of two
+eggs, one-half cup flour. Flavor with vanilla. Boil the milk, add
+flour moistened smoothly with cold milk, then sugar and eggs; let it
+boil to the consistency of cream. Use the whites of the eggs with two
+tablespoons sugar for the meringue. Cut open the warm cakes, put
+cream between and meringue on top. Brown the two pies in the oven.
+--Mrs. Hugh Parry.
+
+
+
+CAKE.
+
+WHITE CAKE.
+
+Whites of eight eggs well beaten, one and a third cups sugar, one
+scant half cup butter, three cups sifted flour, one cup sweet milk,
+one-half teaspoon baking powder mixed in the flour. Mix butter and
+sugar, then stir in gradually milk and flour, sifting the flour in,
+then the whites of eggs. Flavor with lemon.--Mrs. J. B. Henslee.
+
+* * *
+
+GINGER COOKIES.
+
+Two cups molasses, one cup sugar, one cup water, one large cup
+butter, one tablespoon soda, one tablespoon ginger, little cinnamon.
+Flour enough to roll.--Mrs. Wm. Pemberthy.
+
+* * *
+
+CHEAP CREAM CAKE.
+
+One cup sugar, one cup sweet milk, two cups flour, one egg, one
+tablespoon butter, one teaspoon baking powder. Flavor to taste. Bake
+in layers.
+
+FILLING--One egg, one-half cup sugar, one-fourth cup flour mixed with
+a little cold milk, and stirred into one cup boiling milk. Boil until
+thick enough. Flavor.--Miss Cora Paddock.
+
+* * *
+
+TEA CAKE.
+
+One cup sugar, one tablespoon butter, two eggs well beaten, one cup
+sweet milk, one and a half teaspoons baking powder. Flour enough for
+pretty thick batter. One teaspoon lemon or vanilla extract. Bake in
+hot gem pans.--Miss F. L. Raymond.
+
+* * *
+
+GINGERBREAD.
+
+One cup molasses, one egg, butter size of an egg, three cups of
+flour, one-fourth teaspoon cloves, one-half teaspoon ginger and one
+of soda. Beat molasses, egg, butter and part of flour together; pour
+a cup of boiling water on soda, add it to mixture, then remainder of
+flour, beating thoroughly.--Mrs. O. H. Simons.
+
+* * *
+
+COOKIES.
+
+One cup butter, two cups sugar, one cup sweet cream. Melt the sugar
+and pour over the butter. Stir while it melts. After it is cold,
+cream it and stir in the sweet cream; after putting in the cream and
+mixing thoroughly, add an even teaspoon of soda. Beat three eggs,
+yolks and whites together, and put in, but do not mix until you have
+added some flour. Mix them as soft as possible, taking them up from
+the table with a knife. The less flour the better. Use extra C sugar;
+you cannot use granulated sugar.--Mrs. S. J. Hanna.
+
+* * *
+
+ANGEL FOOD.
+
+The whites of eleven eggs beaten to a stiff froth, a tumbler and a
+half each of flour and pulverized sugar. Sift the sugar and flour
+twice, adding a teaspoon of cream tartar, and a little salt. Stir
+lightly, flavor to taste. Bake twenty-five minutes. Do not grease the
+pan.--Mrs. C. E. Dodge.
+
+* * *
+
+CHEAP SPONGE CAKE.
+
+One-half large teacup sugar, one teacup flour, three eggs, two
+tablespoons milk, one heaping teaspoon baking powder, one teaspoon
+essence of lemon. Stir all well together.--Mrs. H. D. Leonard.
+
+* * *
+
+JENNIE'S SUGAR CAKES.
+
+Three cups sugar, two of butter, three eggs well beaten, one teaspoon
+soda. Flour sufficient to roll out.--Mrs. A. J. Lampshire.
+
+* * *
+
+NUT CAKE.
+
+Six eggs, one large cup of sugar, one-half cup butter, one-half cup
+sweet milk, one pound of English walnuts rolled fine, one tablespoon
+of baking powder, and flour to thicken. Flavor with extract of
+strawberry, and bake in a flat pan.
+
+COOKED FROSTING--The whites of three eggs beaten stiff, and one cup
+of granulated sugar. Put sugar in a pan and cover with water, let it
+cook until it will hair from the end of a fork. Stir the beaten eggs
+with this until perfectly cold; it will then be thick enough to
+spread on cake.--Mrs. W. L. Scott.
+
+* * *
+
+COOKIES.
+
+Two cups sugar, three-fourths cup butter, one and a half cups sour
+milk, one teaspoon soda. Flavor with nutmeg. Flour enough to roll
+softly. Sprinkle sugar on top, cut and bake.--Mrs. P. B. Turnbull.
+
+* * *
+
+CHEAP FRUIT CAKE.
+
+Three eggs, two-thirds cup brown sugar, fill up the cup with
+molasses, half cup butter, half cup sour milk, three cups sifted
+flour, one teaspoon each of cinnamon, cloves and soda, half teaspoon
+nutmeg. Add currants and raisins.--Mrs. H. D. Leonard.
+
+* * *
+
+LEMON FILLING FOR CAKE.
+
+The juice of two lemons, two eggs, piece of butter the size of a
+hickory nut, coffee-cup of sugar. Beat all together and boil until it
+thickens, stirring carefully. This is enough for four layers.--Mrs.
+C. E. Dodge.
+
+* * *
+
+COOKIES.
+
+One cup light brown sugar, one-half cup butter, one egg, two
+tablespoons sweet milk, and two teaspoons of baking powder. Add
+flower enough to roll thin. Bake in a quick oven.--Mrs. John Alfred.
+
+* * *
+
+MARBLE CAKE.
+
+For the white cake: One cup butter, three cups white sugar, five even
+cups flour, one-half cup sweet milk, one-half teaspoon of soda,
+whites of eight eggs. Flavor with lemon.
+
+For the dark cake: One cup butter, two cups of brown sugar, one cup
+of molasses, one cup sour milk, one teaspoon soda, four cups of
+flour, yolks of eight eggs and one whole egg, spices of all kinds.
+Put in pans first a layer of dark, then a layer of white, and so on,
+finishing with a dark layer.--Mrs. Wm. Morris.
+
+* * *
+
+FRUIT CAKE.
+
+One pound of flour, one of brown sugar, three-fourths pound butter,
+twelve eggs, one and a half pounds raisins, one and one-half pounds
+currants, one-half pound citron, one-half pound almonds, one-half
+pound figs, one-half pint sour milk, one level teaspoon soda, two
+teaspoons each of allspice, cloves and cinnamon, one teaspoon mace.
+--Mrs. C. A. Frear.
+
+* * *
+
+WHITE CAKE.
+
+One cup pulverized sugar, and one-half cup white butter beaten to a
+cream, one-half cup milk, one and two-thirds cups flour, one-fourth
+cup cornstarch, whites of nine eggs beaten to a froth, one teaspoon
+of baking powder and lemon extract.--Mrs. G. B. Harker.
+
+* * *
+
+DOUGHNUTS.
+
+One coffee-cup granulated sugar, one-fourth coffee-cup butter, one
+coffee-cup milk, four eggs, two tablespoons water, two teaspoons
+baking powder, one teaspoon salt, one nutmeg. Cream the sugar and
+butter as for cake, add the eggs, well beaten, then milk, water, salt
+and nutmeg; next flour enough to make stiff for handling. Do not roll
+out all at once, but keep adding a little fresh every time, and roll
+half an inch thick. Add baking powder with the flour and have your
+lard just right. In about an hour after cooking, roll in powdered
+sugar. Keep well covered in an earthen jar.--Mrs. Guilbault.
+
+* * *
+
+JELLY ROLL.
+
+Two teacups of coffee sugar, two teacups of sifted flour, two heaping
+teaspoons baking powder; into this break six good-sized eggs and beat
+all well together. Turn into square tins and bake in a quick oven to
+a light brown. When done, turn out on a moulding board, and spread
+with jelly. Roll carefully, and wrap each roll in a clean napkin. Can
+be used for table at once.--Mrs. Hugh Parry.
+
+* * *
+
+LEMON CAKE.
+
+One cup sugar, one-half cup butter beaten to a cream; then add the
+yolks and whites of five eggs, beaten separately. Grate the rind of
+one lemon, add the juice of same, and three-fourths cup sweet milk.
+Dissolve one-half teaspoon of soda and stir all together. Do not mix
+too stiff. Bake in a moderate oven.--Mrs. F. M. Mahn.
+
+* * *
+
+PRINCE OF WALES CAKE.
+
+White Part.--One cup sugar, one-half cup butter, whites of three
+eggs, two cups flour, one-half cup sweet milk, one teaspoon baking
+powder.
+
+Dark Part.--One cup brown sugar, one-half cup butter, yolks of three
+eggs, one-half cup sweet milk, two cups flour, one cup seeded
+raisins, tablespoon cinnamon, little nutmeg, one teaspoon baking
+powder. Bake in jelly tins, two white and two dark.
+
+Cooked icing to be put between the layers. One and a half cups sugar,
+whites of two eggs; dissolve the sugar in water and boil until it
+hairs on the end of the spoon; beat the eggs to a stiff froth, and
+stir it in the hot syrup, and beat until cold.--Mrs. P. B. Turnbull.
+
+* * *
+
+DROP GINGER CAKES.
+
+One quart flour, half pint milk, half pint molasses, two teaspoons
+soda, two teaspoons ginger, butter size of an egg. Drop with spoon on
+tins.--Mrs. H. D. Leonard.
+
+* * *
+
+MARBLE CHOCOLATE CAKE.
+
+Light Part.--One cup sugar, one-half cup butter, whites three eggs,
+one cup milk, one teaspoon baking powder, about two cups flour.
+
+Dark Part--One cup sugar, one-half cup butter, yolks three eggs, one
+cup milk, three-fourths cup grated chocolate, moistened with boiling
+water, one teaspoon baking powder, about two cups flour. Flavor with
+vanilla. Put alternate spoonfulls of the batter in a round deep pan
+with a stem, and bake until done.--Mrs. P. B. Turnbull.
+
+* * *
+
+GINGERBREAD.
+
+One cup brown sugar, one cup New Orleans molasses, one cup
+shortening, three eggs, one cup sour milk, teaspoon soda, pinch of
+salt, tablespoon ginger, little cinnamon. To be eaten as a dessert
+with cream.--Mrs. Guilbault.
+
+* * *
+
+GOLD CAKE.
+
+Two heaping cups flour, yolks of four eggs, one cup sugar, one and a
+half cups butter, one and a half cups sweet milk, one and a half
+teaspoons soda, one teaspoon cream tartar. Flavor to taste.--Mrs. M.
+L. Clark.
+
+* * *
+
+CORNSTARCH CAKE.
+
+Whites of three eggs, one and a half cups cornstarch, one and a half
+cups milk, one cup pulverized sugar, one and a half cups butter, one
+and a half teaspoons cream tartar, one-fourth teaspoon soda. Flavor
+with lemon.--Mrs. M. L. Clark.
+
+* * *
+
+WHITE CAKE.
+
+One cup sugar, one-half cup butter, two cups flour, whites of seven
+eggs, and a scant teaspoon baking powder. Cream the butter and sugar,
+and add gradually the well-beaten whites, with a half teacup of sweet
+milk. Flour and extract to taste. Bake in a moderate oven, well
+covered, until light.--Mrs. Cooper.
+
+* * *
+
+SPONGE ROLL.
+
+One cup sugar, two cups flour, six eggs, six teaspoons of water, and
+one of baking powder. Beat the eggs and sugar very light, add the
+rest of the ingredients and beat rapidly until smooth. Bake quickly;
+turn on a clean cloth, spread with jelly or any kind of filling that
+is liked, and roll while warm. This mixture can be baked in jelly
+tins, if preferred.--Mrs. Cooper.
+
+* * *
+
+ROLLED JELLY CAKE.
+
+Four eggs, whites and yolks beaten separately, one half cup of
+pulverized sugar, one cup flour, one teaspoon baking powder. Flavor
+with lemon extract. Bake in a large flat tin.--Mrs. P. B. Turnbull.
+
+* * *
+
+SPONGE CAKE.
+
+One heaping coffee-cup flour, one even coffee-cup sugar, six eggs,
+essence lemon.--Mrs. H. D. Leonard.
+
+* * *
+
+COOKIES.
+
+Two cups granulated sugar, one cup butter, three eggs, one cup
+boiling water, one teaspoon baking powder, one teaspoon soda. Flour
+enough to roll good. Flavor with nutmeg to suit the taste.--Mrs. G.
+B. Harker.
+
+* * *
+
+COFFEE CAKE.
+
+Four eggs (reserve the whites of two for frosting), one and one-half
+cups molasses, the same of sugar, two cups chopped raisins, one-half
+cup butter, one cup strong cold coffee, one tea spoon salt, two
+teaspoons soda, one teaspoon each all kinds spices. Mix stiff with
+flour. This will make two large loaves.--Mrs. L. A. Grover.
+
+* * *
+
+DOUGHNUTS.
+
+One cup sweet milk, one even cup sugar, two eggs, one teaspoon salt,
+two teaspoons baking powder, two teaspoons melted butter, flour to
+roll.--Mrs. J. M. Raymond.
+
+* * *
+
+BRIDE'S CAKE.
+
+Whites of twelve eggs, three cups sugar, small cup butter, cup sweet
+milk, four small cups of flour, half cup cornstarch, two teaspoons
+baking powder. Flavor to taste.
+
+A cup of thin sliced citron dusted with flour, added to the above,
+makes a very nice citron cake.--Mrs. A. J. Lampshire.
+
+* * *
+
+WHITE CAKE.
+
+Whites of four eggs, one cup sugar, good half cup butter, cup of
+milk, three cups of flour, one teaspoon baking powder, one teaspoon
+of flavoring.
+
+The yolks of the eggs, and the same ingredients make a nice gold
+cake.--Mrs. McKenzie.
+
+* * *
+
+HARRISON CAKE.
+
+One cup sugar, one-half cup butter, three eggs well beaten, half
+teaspoon soda stirred in half cup sour milk, two small cups flour.
+Flavor with lemon or vanilla. Pour in small dripping pan. Bake half
+an hour.--Miss R. H. Nash.
+
+* * *
+
+SPONGE CAKE.
+
+One cup sugar, two scant cups flour, one-half cup cold water, five
+eggs beaten separately, one teaspoon baking powder, one teaspoon
+extract.--Mrs. T. Kyle.
+
+* * *
+
+FIG FILLING FOR CAKE.
+
+One and a half pounds figs chopped fine; boil down with half a cup of
+water. Cool, then fill the cake.--Mrs. Guilbault.
+
+* * *
+
+FRUIT COOKIES.
+
+Two eggs, one and a third cups brown sugar, two-thirds cup warm
+water, two-thirds cup butter, even teaspoon soda dissolved in hot
+water, one cup chopped raisins; salt, cinnamon and cloves. Flour
+enough to handle easily.--Mrs. C. A. Frear.
+
+* * *
+
+CHOCOLATE FROSTING.
+
+Shave three fourths cup Baker's chocolate, add three-fourths cup
+sugar beaten with one egg and a tablespoon of cream. Cook over the
+tea kettle.--Miss Price.
+
+* * *
+
+CHEAP DROP CAKES.
+
+One cup molasses, one cup water, three cups flour, two eggs, one
+teaspoon soda, butter size of an egg, one teaspoon each cloves,
+allspice and cinnamon.--Mrs. C. H. Bailey.
+
+* * *
+
+WHITE CAKE.
+
+One cup sugar, one-half cup butter, whites of nine eggs, two and
+three-fourths cups flour, one-fourth cup cornstarch, one cup milk,
+one teaspoon baking powder. Flavor with lemon. Beat sugar, butter,
+flour and milk together, then add eggs and baking powder.--Mrs. C. A.
+Frear.
+
+* * *
+
+SPICE CAKE.
+
+Yolks of five eggs, one cup sugar, one cup milk, two and a half cups
+flour, one teaspoon baking powder, butter the size of an egg, a
+heaping teaspoon of all kinds of spices.--Mrs. C. E. Dodge.
+
+* * *
+
+ANGEL FOOD.
+
+Whites of ten eggs, three-fourths tumbler pulverized sugar, one full
+tumbler of flour measured and then sifted seven times, three-fourths
+teaspoon cream tartar sifted in the flour. Lemon extract or bitter
+almond.--Mrs. T. Kyle.
+
+* * *
+
+GINGER SNAPS.
+
+Mix three teaspoons baking powder with one and a quarter quarts of
+flour; add to this one-quarter pound sugar, two teaspoons butter,
+one-half pint molasses, and two tablespoons extract of ginger. Roll
+very thin and bake in a few minutes. Will soften by being kept.--Mrs.
+John Alfred.
+
+* * *
+
+PLAIN CAKE FOR LAYERS.
+
+One-half cup butter, three-fourths cup sugar, two eggs, one cup milk,
+two and a half cups flour after sifting three times, one teaspoon
+baking powder. Mix butter and yolks thoroughly, add milk, flour and
+baking powder; lastly, the beaten whites, with a good amount of
+flavoring.
+
+CREAM FOR LAYER CAKE--Yolks of two eggs, one tablespoon sugar, one
+teaspoon flour and one teacup milk; boil until it thickens.--Mrs. O.
+H. Simons.
+
+* * *
+
+WHITE CAKE.
+
+Whites of two eggs beaten to a stiff froth, one cup sugar, piece of
+butter the size of an egg, one cup milk, two and a half cups flour,
+teaspoon baking powder. Flavor to taste.--Mrs. C. E. Dodge.
+
+* * *
+
+MARBLE CAKE.
+
+Light Part.--Whites of four eggs, cup of sugar, one-half cup butter,
+one-half cup sweet milk, one teaspoon baking powder, two and a half
+cups flour. Flavor with lemon.
+
+Dark Part.--Yolks of four eggs, cup brown sugar, half cup molasses,
+half cup butter, half cup sour milk, teaspoon soda, two and a half
+cups flour.
+
+Stir together, dark and light parts, and bake two hours in a slow
+oven.--Mrs. Taylor.
+
+* * *
+
+DOUGHNUTS.
+
+One cup sour milk, cup and a half C sugar, two teaspoons melted
+butter, half a teaspoon soda, pinch of salt, flour enough to mix soft
+dough. Cinnamon to taste.--Mrs. Hugh Parry.
+
+* * *
+
+POUND CAKE.
+
+One and three-fourths cups sugar, half pound butter rubbed to a
+cream, one pound flour sifted three times, whites of sixteen eggs,
+one cup walnuts, one teaspoon baking powder.--Mrs. Werner.
+
+* * *
+
+CREAM CAKE.
+
+Whites of three eggs beaten very light, one-fourth cup butter and one
+cup sugar beaten to a cream, one cup milk, three cups flour, two
+spoons baking powder. Stir eggs in last and bake in layers.
+
+For the cream, take the yolks of two eggs, one cup milk, one-half cup
+sugar, two tablespoons cornstarch, butter size of a hickory-nut. Beat
+the yolks, then add the other ingredients and boil. Flavor to taste
+when cool. Do not spread on layers until cool.--Mrs. John Alfred.
+
+* * *
+
+RAISIN CAKE.
+
+Take one and a quarter pounds of light dough, a teacup of sugar, one
+of butter, three eggs, a teaspoon of soda, one pound of raisins,
+nutmeg or cinnamon to the taste. Bake one hour. Let it rise before
+being baked.--Mrs. John Alfred.
+
+* * *
+
+COOKIES.
+
+Cup of melted butter, two-thirds cup sour milk, teaspoon soda
+dissolved in hot water, three eggs well beaten, one and a fourth cups
+sugar, flour to roll thin, and bake in a quick oven.--Mrs. J. M.
+Raymond.
+
+* * *
+
+BANANA CAKE.
+
+Two cups sugar, one cup butter, one cup sweet milk, three cups flour,
+yolks of five eggs, whites of three, two teaspoons baking powder.
+Bake in layers.
+
+Filling.--Whites of two eggs, one-half pound powdered sugar; spread
+each layer with the icing. Cut banana thin with silver knife and
+spread thick over icing. Strawberries may be used the same way.--Mrs.
+Werner.
+
+* * *
+
+STRAWBERRY SHORT CAKE.
+
+One cup sour milk, very small teaspoon soda, one tablespoon melted
+butter, little salt, add flour to thicken, and bake in pie tins.
+Split the cakes and add berries.--Mrs. Guilbault.
+
+* * *
+
+SPONGE CAKE.
+
+Two cups flour, two teaspoons baking powder, six eggs, one cup milk,
+two cups sugar.--Mrs. John Alfred.
+
+* * *
+
+GINGER SNAPS.
+
+One cup C sugar, one-half cup molasses, one cup boiling water, two
+eggs, one teaspoon each soda, ginger and cinnamon. Flour enough to
+roll out well.--Mrs. G. B. Harker.
+
+* * *
+
+DOUGHNUTS.
+
+One coffee cup of not too thick sour cream, or one of sour milk and
+one tablespoon butter, two eggs, a little nutmeg and salt, one teacup
+sugar, one small teaspoon soda dissolved. Mix soft.--Mrs. A. J.
+Lampshire.
+
+* * *
+
+OLD-FASHIONED GINGERBREAD.
+
+One tablespoon soda, one teaspoon pulverized alum, each in one-half
+cup boiling water. Add one pint New Orleans molasses, one tablespoon
+ginger, one-half cup butter. Mix soft, roll thin, and bake in a quick
+oven.--Mrs. Hugh Parry.
+
+* * *
+
+CONFECTIONERY FROSTING.
+
+Take the white of one egg (don't beat it) and stir powdered sugar
+into it until it is as thick as cold cream, or as thick as it can be
+spread on the cake. Flavor if desired.
+
+* * *
+
+LAYER CAKE.
+
+TWO CAKES OF THREE LAYERS.
+
+One cup sugar, one-half cup butter, four eggs, one cup milk, four
+cups flour, two heaping teaspoons baking powder.
+
+CREAM FILLING--One cup milk, half cup sugar; boil one minute. Two
+heaping tablespoons cornstarch, yolks of two eggs; boil five minutes.
+When cold add one teaspoon vanilla.
+
+* * *
+
+COOKIES.
+
+One cup C sugar, one cup melted lard, two teaspoons baking powder,
+one egg; flour enough to roll without sticking.--Mrs. Hugh Parry.
+
+* * *
+
+ICE-CREAM CAKE.
+
+Two cups sugar, scant cup of butter, one cup sweet milk, two cups
+flour, one cup cornstarch, whites of eight eggs, two teaspoons baking
+powder sifted in the flour and cornstarch. Cream, butter and sugar,
+add milk, then flour and cornstarch, and last eggs well beaten. Bake
+in layers.
+
+ICING FOR THE ABOVE--Whites of four eggs, four cups sugar; pour half
+pint boiling water on sugar and boil till it candies; pour boiling
+sugar on the well beaten whites; then beat till it is cold. Flavor
+with lemon and two teaspoons vanilla. Spread between the cake.--Mrs.
+Werner.
+
+* * *
+
+GINGER SNAPS.
+
+Bring to a scald one cup of molasses, and stir in one tablespoon
+soda; pour it while foaming over one cup sugar, one egg and one
+tablespoon ginger beaten together; then add one tablespoon vinegar
+and flour enough to roll, stirred in as lightly as possible.--Mrs.
+Wm. Morris.
+
+* * *
+
+VARIETY CAKE.
+
+Light Part.--Whites of three eggs, one cup sugar, butter size of an
+egg, half cup sweet milk, one teaspoon baking powder. Flavor with
+lemon. About two cups flour.
+
+Dark Part.--One-half cup sugar, one-half cup molasses, cup of chopped
+raisins, yolks of three eggs, one-half teaspoon soda, half a cup of
+coffee, about two cups flour, spices of all kinds. Bake in square
+tins. Beat the whites of two eggs with a little sugar, flavor with
+lemon; this is to be used between the layers, then add enough sugar
+to frost the top.--Mrs. Hugh Parry.
+
+* * *
+
+COOKIES.
+
+Rub together till white one teacup butter and two of sugar; beat two
+eggs and stir into the mixture with a little flour. Grate in a
+nutmeg. Dissolve one teaspoon soda in one cup milk. Add flour to roll
+easy.--Mrs. H. D. Leonard.
+
+* * *
+
+MACAROONS.
+
+One-half pound grated almonds, one-half pound sugar, one lemon,
+whites of two eggs. Blanch and chop the almonds, add eggs and sugar,
+with the juice of lemon. Drop a small quantity on paper greased on
+the back, which will enable you to take off the pan.--Mrs. Werner.
+
+* * *
+
+COOKIES.
+
+One-half cup cold water, one teacup white sugar, one-half cup butter,
+one-half cup sweet cream, three eggs, two heaping teaspoons baking
+powder, one teaspoon lemon extract. Mix well and roll to about
+one-fourth an inch in thickness. Sprinkle with granulated sugar, cut,
+and bake in a quick oven.--Mrs. Wm. Morris.
+
+* * *
+
+CREAM PUFFS.
+
+One pint of flour, one large pint of water, one-half pound of melted
+butter; let the butter stand a few moments till the salt settles to
+the bottom; eight eggs, grated rind of half a lemon. Set the butter
+and water on the stove to boil; when it boils add the flour and stir
+quickly till it comes off from the dish; let it cool, then beat the
+eggs in one at a time. Drop from the spoon on buttered pans, not too
+near together. Bake in a quick oven. Sprinkle the puffs with powdered
+sugar and fill with cream. This will make forty-five puffs.--Mrs.
+Werner.
+
+* * *
+
+CHOCOLATE ICING.
+
+One tablespoon melted chocolate. One and a half cups sugar boiled to
+a syrup in two tablespoons water. Add to this while hot the whites of
+two eggs, and then stir in chocolate.
+
+* * *
+
+JELLY OR CHOCOLATE LAYER CAKE.
+
+Four eggs, half cup sugar, half a cup of flour, in which a teaspoon
+of baking powder has been well mixed, pinch of salt, half cup of milk
+or cream put in the last thing.--Mrs. Werner.
+
+* * *
+
+CINNAMON CAKE.
+
+One and a fourth pounds flour, one pound sugar, four eggs, half pound
+butter, half pound grated almonds, one teaspoon cinnamon, grated rind
+of one lemon. Stir sugar and eggs for half an hour, then add the
+butter, almonds, cinnamon, lemon rind and flour. Roll out to the
+thickness of one-fourth an inch or less. Cut out with cake-cutter and
+stand over night, and bake the next morning in a moderate oven.--Mrs.
+Werner.
+
+
+
+PUDDINGS AND SAUCES.
+
+SUET PUDDING.
+
+Cup chopped suet, cup molasses, cup sweet milk, three cups flour
+after it is sifted, cup stoned raisins and a few whole ones, teaspoon
+soda dissolved in a little boiling water, teaspoon each of cloves and
+cinnamon, one-half teaspoon nutmeg. Steam until done, at least three
+hours.
+
+SAUCE FOR SAME--Butter size of an egg, cup of sugar, tablespoon
+flour. Put all together and pour on boiling water, cook one-half
+hour. Flavor with brandy, or anything preferred.--Mrs. S. J. Hanna.
+
+* * *
+
+SNOW PUDDING.
+
+One-half box Nelson's gelatine, one pint boiling water, one and a
+half cups sugar, juice of two lemons. When mixture is cool add beaten
+whites of eight eggs, and beat until ready to congeal. Tint with
+fruit coloring, and serve with whipped cream.--Mrs. J. B. Henslee.
+
+* * *
+
+TAPIOCA PUDDING.
+
+Take one-half cup of tapioca, soak over night, put on the stove in
+the morning; cook up clear, add one cup of sugar, large spoon of
+butter and raisins. Bake one hour, set away until cool. Serve with
+cream.--Mrs. Hugh Parry.
+
+* * *
+
+PLUM PUDDING.
+
+Six crackers pounded fine, six eggs, one quart boiling milk, one cup
+sugar, one-half cup butter. Raisins, currants, citron and spices to
+taste.--Mrs. W. H. Nash.
+
+* * *
+
+POP-OVERS.
+
+Three eggs, three cups flour, three cups milk, a little salt, butter
+the size of an egg, one heaping teaspoon baking powder. Beat the
+whites separate and add last. Bake in small muffin tins in a quick
+oven.--Mrs. Hugh Parry.
+
+* * *
+
+PLUM PUDDING.
+
+Chop and rub to a cream one-fourth pound of suet, add scant half
+pound sugar; mix well. Add four well beaten eggs, one grated nutmeg,
+one-half teaspoon each cloves, mace, and salt, one-half cup brandy,
+three-fourths cup milk, flour to make a thin batter. Seed and chop
+one-half pound raisins, wash clean one-half pound currants, cut into
+thin slices one-half pound citron. Sprinkle fruits with flour to
+prevent their settling to the bottom of batter. Steam five or eight
+hours.
+
+SAUCE FOR PUDDING--Cream two cups of butter, add slowly one cup
+powdered sugar, the unbeaten white of one egg, two tablespoons of
+wine and one of brandy, one-fourth cup boiling water. Heat until
+smooth and creamy. Heat the bowl for the creamed butter, and when
+adding wine do so slowly to prevent curdling. This pudding will keep
+for a year. As it can be prepared beforehand, it is excellent for
+Christmas, saving much labor on that busy day.--Mrs. H. C. Dimick.
+
+* * *
+
+CHOCOLATE PUDDING.
+
+One quart milk, three squares Baker's chocolate melted in the milk,
+two eggs, four large spoons cornstarch, three large spoons sugar.
+Beat sugar, eggs and cornstarch together, add small teaspoon salt.
+Cool in a mould. Serve with whipped cream.--Mrs. F. G. Barker.
+
+* * *
+
+INDIAN PUDDING.
+
+One quart milk, one cup white meal or gold dust, one cup sugar, two
+eggs. Salt. Scald the meal in milk, and bake about two hours slowly.
+
+* * *
+
+QUEEN OF PUDDINGS.
+
+One pint bread crumbs, one quart of new milk, one cup sugar, yolks of
+four eggs. Bake in slow oven; when done spread with jelly. Whip
+whites of eggs to stiff froth, add four tablespoons pulverized sugar,
+spread on top, return to oven and brown. Serve with whipped cream.
+--Mrs. H. C. Dimick.
+
+* * *
+
+SNOW PUDDING.
+
+One-half package gelatine, soak two hours in one pint cold water;
+heat without boiling until it is all dissolved; when nearly cold,
+beat thoroughly with an egg beater, then add the whites of four eggs
+beaten to a stiff froth, one cup powdered sugar, the juice and grated
+rind of one lemon. Let it cool. Use the yolks for a soft custard to
+put around each dish when served.--Mrs. T. Kyle.
+
+* * *
+
+TRANSCENDENTAL PUDDING.
+
+Half a teacup of rice steamed in one quart of milk two hours. Take
+the yolks of three eggs, grated rind of one lemon, a little salt,
+sweeten to taste. This is to be stirred into the rice. Butter the
+pudding dish. Bake. Beat the whites stiff, sweeten with pulverized
+sugar, flavor with the juice of the lemon. Set in oven and brown
+lightly.--Mrs. H. D. Leonard.
+
+* * *
+
+SNOW PUDDING.
+
+Pour half a pint boiling water over half a box gelatine; stir until
+dissolved. Into this squeeze the juice of three lemons, add two cups
+sugar; beat whites of four eggs to a stiff froth, add gradually to
+the dissolved gelatine, etc. Beat constantly thirty minutes, until it
+has the appearance of snow. Dip moulds in cold water, and put the
+mixture on ice to cool.
+
+CUSTARD FOR THE ABOVE--Three cups milk, three-fourths cup sugar,
+yolks of four eggs. Flavor with vanilla. Boil the milk and stir in
+the eggs gradually, being careful not to let it lump.--Mrs. H. C.
+Dimick.
+
+* * *
+
+BAKED CUSTARD.
+
+Scald one quart of milk, then add four well-beaten eggs; sweeten and
+flavor to taste. Pour into a pudding dish, and set in a pan of hot
+water in the oven.
+
+* * *
+
+ORANGE PUDDING.
+
+Peel four oranges, slice very thin, lay in a deep dish with one cup
+white sugar strewn over it; set it away for an hour.
+
+CREAM FOR SAME--One-half cup flour, three-fourths cup sugar, small
+piece of butter, yolks three eggs, one half teaspoon essence lemon.
+Beat these together and pour into one pint boiling water; let it boil
+a few minutes; pour over the oranges while hot. Beat the whites of
+the eggs to a stiff froth, add two teaspoons sugar, spread over the
+top, place in the oven to brown a few minutes. Serve cold.--Mrs. W.
+H. Nash.
+
+* * *
+
+BAKED CUSTARD.
+
+Beat the yolks of four eggs half an hour; add five ounces pulverized
+sugar, then one quart cold, new milk; add a teaspoon lemon extract,
+fill the cups and set them in a pan half filled with warm water.
+Place the pan in a rather cool oven and gradually increase the heat.
+In about twenty minutes dip a teaspoon in one of the custards to see
+if it is firm. Great care is needed in baking custards, for if left
+in the oven a minute too long, or if the fire is too hot, the milk
+will certainly whey.--Mrs. Wm. Morris.
+
+* * *
+
+DANDY PUDDING.
+
+One quart sweet milk, two tablespoons cornstarch, five tablespoons
+sugar, yolks of four eggs. Beat the cornstarch and sugar together,
+and stir into the milk when boiling; stir until it thickens and is
+smooth. Flavor with a teaspoon vanilla. Butter the pudding dish. Beat
+the whites of the eggs to a stiff froth with a little pulverized
+sugar, pour on the top, put in the oven and bake.--Mrs. H. D.
+Leonard.
+
+
+
+DESSERT.
+
+APPLE MERINGUE.
+
+Pare and stew a few apples just as you would for sauce; take two or
+three slices of bread, butter them well. Line a bread pan with pie
+crust, cover with a layer of the apple sauce well sweetened with
+sugar, next a layer of bread, then of apples. Bake till done. Beat
+the white of an egg for meringue, spread on top and brown in the
+oven. Serve with cream or sauce of any kind.--Mrs. Hugh Parry.
+
+* * *
+
+GELATINE CUSTARD.
+
+One quart milk, one-half box gelatine, two-thirds cup sugar, three
+eggs. Put gelatine in milk, scald the same, then add the yolks of
+eggs with the sugar, and salt. Let it come to a boil; when a little
+cool stir in the whites. Set it in a basin of cold water and stir
+thoroughly, adding flavoring when quite cool.
+
+* * *
+
+ORANGE JELLY.
+
+One-half box gelatine dissolved in one-half pint cold water half an
+hour; then add half a pint boiling water, place over the steam of a
+tea-kettle. When thoroughly dissolved add one cup sugar, the juice of
+five oranges and two lemons, and put in a mould in a cool place.
+
+* * *
+
+PRUNE JELLY.
+
+Soak in water one-half a box of gelatine. Stew half a pound of prunes
+until tender, then remove the stones. To liquid add gelatine and one
+cup of sugar, and enough hot water to make a pint and a gill of
+liquid. Return prunes to liquid and let boil. Serve with whipped
+cream.
+
+* * *
+
+WHIPPED CREAM.
+
+Add to one-half pint cream of moderate thickness the white of one egg
+beaten to a stiff froth, one-half cup pulverized sugar and flavoring.
+The grated rind and juice of half a lemon is nice.
+
+* * *
+
+CHARLOTTE RUSSE.
+
+Eighteen Savoy biscuit, three-fourths pint cream, one tablespoon
+powdered sugar, one-half ounce isinglass. Flavor with vanilla or
+wine. Brush the biscuit with the white of egg. Line the bottom of a
+round mould, standing them upright all around the edge, then place
+the mould in the oven for five minutes to dry the egg. Whip the cream
+to a stiff froth with the sugar, flavoring and melted isinglass. Fill
+the charlotte, cover the top with a piece of sponge cake the shape of
+the mould, place on the ice until ready for use.--Mrs. Werner.
+
+* * *
+
+WINE JELLY.
+
+Two pounds sugar, one pint pale sherry, one pint cold water, one
+package Cox's gelatine, juice of two lemons, one quart boiling water,
+small stick cinnamon. Soak the gelatine in cold water one hour, add
+to this sugar, lemon, cinnamon, and pour over all the boiling water,
+stirring until gelatine is dissolved. Put in the wine last. Strain
+through flannel bag without squeezing. Wet mould with cold water and
+pour in the jelly; set on ice to cool.--Mrs. Werner.
+
+* * *
+
+ICE-CREAM.
+
+One teacup milk, one cup sugar, two eggs beaten light, let come to a
+boil; cool and strain, adding one quart cream. Flavor with a
+tablespoon of vanilla. Then freeze.--Mrs. McKenzie.
+
+* * *
+
+COFFEE JELLY.
+
+One box gelatine dissolved in half a pint cold water two hours, then
+add one pint sugar, one pint strong hot coffee, one and a half pints
+boiling water. Strain and set away to cool. Serve with cream and
+sugar.--Miss R. H. Nash.
+
+* * *
+
+ORANGE SHERBET.
+
+Six oranges, whites of six eggs beaten to a stiff froth, two quarts
+of water, two cups of sugar. Freeze same as ice cream.--Mrs. Paxton.
+
+* * *
+
+LEMON JELLY.
+
+One-half paper gelatine dissolved in one-half pint cold water
+An hour; then add one pint of boiling water, juice of a lemon,
+three-fourths pint sugar. Strain and set away to cool.
+
+* * *
+
+CHARLOTTE RUSSE.
+
+One pint milk, one-fourth box Nelson's gelatine, two cups sugar,
+yolks of two eggs. Mix these ingredients and set in a vessel of
+boiling water until gelatine is dissolved. Strain through a sieve.
+Flavor with vanilla. When cool, beat in one pint of well-whipped
+cream. Line your dish with sponge cake and pour in the custard.
+--Mrs. J. B. Henslee.
+
+* * *
+
+FRUIT ICE-CREAM.
+
+Two quarts cream, five eggs, one and one-fourth coffee-cups
+pulverized sugar, three pounds peaches peeled and chopped fine. Beat
+whites and yolks of eggs separately. Any fruit preferred may be
+used.--Mrs. Guilbault.
+
+* * *
+
+ICE-CREAM.
+
+One pint of milk, one pint of cream, one cup pulverized sugar, two
+eggs. Flavor to suit the taste. This makes three pints of cream.
+--Mrs. G. B. Harker.
+
+* * *
+
+PINEAPPLE SHERBET.
+
+Pour two quarts of boiling water over one can of sliced pineapple,
+steep one hour and strain. Add juice of six lemons and two cups of
+sugar. Put into freezer; when partly frozen, whip the whites of five
+eggs to a stiff froth, adding slowly after they are whipped four
+tablespoons pulverized sugar. Stir this slowly into freezer and
+freeze two hours.--Mrs. H. C. Dimick.
+
+
+
+MISCELLANEOUS.
+
+CREAMED OYSTERS.
+
+One quart of oysters, one and a half cups cream, one heaping
+tablespoon cornstarch. Salt and pepper to taste. Let the cream come
+to a boil, mix the cornstarch in a little milk and stir into the
+cream, add pepper and salt. Let the oysters come to a boil in their
+own liquor, and skim carefully. Drain off the liquor, and turn the
+oysters into the cream.--Mrs. H. D. Leonard.
+
+* * *
+
+CREAMED CELERY.
+
+Cut in inch pieces and cover with milk, to which, when boiling, add
+salt and a small piece of butter. Serve hot.
+
+* * *
+
+DICED TURNIPS.
+
+Pare, slice, cut in dice an inch square; boil until nearly done in as
+little water as possible. To one quart of turnips, add one tablespoon
+sugar, and salt to taste; when boiled quite dry, add two or three
+spoons of cream and a beaten egg.--Mrs. A. J. Lampshire.
+
+* * *
+
+CHOPPED PICKLE.
+
+One peck of green tomatoes, one pint green peppers, two quarts green
+cucumbers, four bunches celery and one ounce celery seed, one ounce
+mustard seed, five cents worth of turmeric in a bag, one large cup
+brown sugar, two heads of cabbage, one-fourth pound horse-radish.
+Sprinkle salt over cabbage and tomatoes, and let drain over night;
+rinse with water in the morning. Put seeds and turmeric in vinegar
+and boil, pour over the ingredients while hot.
+
+* * *
+
+EGG OMELETTE.
+
+Ten eggs, one large coffee-cup milk, a little salt. Beat the eggs
+very light, add the milk and salt. Pour into a hot skillet in which a
+large tablespoon of butter has been melted. When partly cooked,
+remove from fire and bake in oven until firm. Place a hot platter on
+top of omelette, invert quickly, and serve at once.
+
+* * *
+
+CHILI SAUCE.
+
+Fifty large, ripe tomatoes, six green peppers, six red peppers, eight
+onions and six garlics, eight tablespoons salt, eight tablespoons
+sugar, twelve cups vinegar, celery, cloves, cinnamon and allspice to
+taste. Chop peppers and onions very fine. Peel and chop the tomatoes.
+Boil two hours; stir while boiling.
+
+* * *
+
+WATERMELON SWEET PICKLE.
+
+Pare and cut the rind into thin pieces and place in a porcelain-lined
+kettle; to about five pounds of fruit, add two teaspoons salt, with
+sufficient water to cover, and boil until tender enough to pierce
+with a silver fork. Drain well, then take one quart of vinegar, two
+pounds sugar, and pour over the fruit. Scald the syrup and pour over
+the fruit for eight successive days, the ninth day add one ounce each
+stick cinnamon, whole cloves and allspice. Scald all together and
+seal up. Nicer if left to stand two or three months.--Mrs. L. A.
+Grover.
+
+* * *
+
+DRESSING FOR MEATS AND POULTRY.
+ESPECIALLY FOR TURKEYS.
+
+One-half loaf baker's bread dried and soaked in cold water; squeeze
+the bread well with the hands until all the water is out. Smother a
+small onion in a large piece of butter, but do not brown it; add this
+to the bread, also one pound chopped veal, one-half pound tender
+pork, grated half nutmeg, pepper, salt, chopped parsley, three eggs,
+beating the whites to a froth and adding last.--Mrs. Werner.
+
+* * *
+
+VEAL LOAF.
+
+Three-fourths pound raw veal, one-fourth pound raw salt-pork, three
+eggs, nine crackers, three teaspoons salt, one and a half teaspoons
+pepper, parsley. Chop very fine, and bake one hour. When cold, slice
+thin.--Mrs. W. H. Nash.
+
+* * *
+
+GERMAN PICKLES.
+
+One bushel large, yellow cucumbers; peel, cut up lengthwise and
+remove seeds; sprinkle with salt and let stand twelve hours. Strain
+and thoroughly dry with a cloth; cover with cold vinegar and let
+stand for two weeks; pour off vinegar, dry cucumbers, put in a jar
+with a teacup of mustard seeds and spices. Boil sufficient vinegar to
+cover and pour over them warm.--Mrs. Werner.
+
+* * *
+
+ESCALLOPED OYSTERS.
+
+Sprinkle a buttered dish with cracker crumbs, then put in a layer of
+oysters, some bits of butter, a little pepper and salt, and so on
+until the dish is full, leaving crumbs and butter on top. Pour over
+the top a little milk. Bake until of a light brown.
+
+* * *
+
+TO BLANCH ALMONDS.
+
+Shell the nuts and pour boiling water over them; let them stand a
+minute, then throw them into cold water; rub between the hands and
+the dark skin will come off.
+
+* * *
+
+BOILED FISH.
+
+One mountain trout or white fish, clean and wash well, sprinkle salt
+on the inside and out and let it stand over night; in the morning put
+into salt boiling water, boiling fifteen or twenty minutes. Lay on a
+platter sprinkled with chopped parsley and serve at once with hot
+potatoes boiled in salt water. For gravy, a large piece of butter
+melted but not boiled; pour the butter slowly into a tureen, leaving
+the salt in the dish. Add chopped parsley.--Mrs. Werner.
+
+* * *
+
+SPICED CURRANTS.
+
+Stem three pints of ripe currants. Make a syrup of three parts of
+sugar to one of strong vinegar. Add currants, boil for a few minutes,
+stirring constantly to prevent burning. Spice with cinnamon and
+cloves.--Mrs. H. C. Dimick.
+
+* * *
+
+FISH CHOWDER.
+
+Try out small pieces of salt pork in a kettle. Cut up a medium-sized
+fish, slice thin four or five potatoes; add these to the salt pork in
+alternate layers; cover with boiling water and cook until soft.
+Season to taste, add an onion if liked, one large pint milk, and
+piece of butter. Let boil. Add a few Boston crackers (split) just
+before serving.
+
+* * *
+
+GRAPE PRESERVES.
+
+Wash the grapes, weigh, having equal weight of sugar and grapes; then
+pulp the grapes, put the pulp in a kettle and boil twenty-five
+minutes. Rub through a sieve; return this to the kettle, add the
+sugar, and boil thirty minutes, then put in the skins and boil ten
+minutes.--Miss R. H. Nash.
+
+* * *
+
+DUMPLINGS.
+
+One pint flour, one cup milk, one egg, a large teaspoon baking
+powder, little salt. Make the batter soft, so as to drop in with a
+spoon. Cook about ten minutes. Be sure to have the soup boiling when
+you drop them in. Serve at once.--Mrs. W. H. Nash.
+
+* * *
+
+SAUER KRAUT WITH OYSTERS.
+
+Drain the oysters. Mix some flour with part of the liquor, put the
+rest of the liquor on the stove, let come to a boil; add oysters and
+flour and let come to a boil again; add pepper and salt and piece of
+butter. Then fill dish with layer of sauer kraut and layer of oysters
+alternately. Serve at once.--Mrs. Werner.
+
+* * *
+
+SWEET PICKLE.
+
+Take seven pounds of fruit, three pounds sugar, one quart vinegar,
+one-half ounce each mace, cinnamon and cloves, and scald all
+together. Take out the fruit and boil the syrup down and pour over;
+repeat this for three days.
+
+* * *
+
+COLD TOMATO CATSUP.
+
+One-half peck tomatoes, three pints of good vinegar, three-fourths
+cup salt, three-fourths cup ground mustard seed, three peppers,
+handful celery seed, one tablespoon grated horse-radish. Mix well and
+bottle tight.
+
+* * *
+
+SPICED BEEF.
+
+Chop one pound raw beefsteak and a piece of suet or pork the size of
+an egg. Add one-half pint bread crumbs or crackers, two eggs, six
+tablespoons cream or milk, a small piece of butter. Season with
+savory, marjoram, salt and pepper. Mix and make in a roll with flour
+enough to keep together. Bake. When cold slice thin.
+
+* * *
+
+PREPARED FISH.
+
+Boil until quite soft three pounds of fish; pick in small pieces and
+lay upon a flat dish. Season with pepper and salt, add a small piece
+of butter. Turn upon the well-beaten yolks of four eggs a pint of
+scalding milk, and pour it over the fish. Beat to a stiff froth the
+whites and spread over the surface. Bake half an hour.--Mrs. W. H.
+Nash.
+
+* * *
+
+TOMATO TOAST.
+
+Run a quart of stewed ripe tomatoes through a colander, place in a
+porcelain kettle, season with butter, pepper, salt and sugar to
+taste. Cut thin slices of bread, brown on both sides, place on a
+platter, and when ready to serve, add a pint of sweet cream to the
+tomatoes and pour over the toast.--Mrs. A. J. Lampshire.
+
+* * *
+
+CRANBERRY JELLY.
+
+Cover cranberries with water and cook until soft; mash through a
+colander. To one pint of juice add one pound of sugar. Return to
+stove and boil one-half hour. Pour the hot liquid in moulds to cool.
+--Miss R. H. Nash.
+
+* * *
+
+HOT MUSH BREAD FOR DINNER.
+
+Scald a pint of corn meal until of the consistency of mush; when
+cooked, cool with sour or buttermilk until about as thick as batter
+cake dough; then add one-half teaspoon each of salt and soda, two
+eggs, and a teaspoon of butter. Beat well and bake quickly. To be
+served in the dish in which it is baked, and helped with a spoon.
+--Mrs. Cooper.
+
+* * *
+
+FOAM SAUCE.
+
+One cup sugar, one egg; beat well together, add four tablespoons
+boiling milk. Flavor with vanilla.--Mrs. W. H. Nash.
+
+
+
+CANDIES.
+
+MOLASSES CANDY.
+
+Two cups New Orleans molasses, one cup sugar, one tablespoon vinegar,
+a piece of butter the size of a walnut. Boil twenty-five minutes,
+stirring constantly. Either pull it or pour out thin on pans.--Miss
+F. L. Raymond.
+
+* * *
+
+PEANUT CANDY.
+
+One pound of granulated sugar put in an iron spider; stir until free
+from lumps. Crush a quart of peanuts very fine and add just before
+taking from the stove.--Mrs. C. E. Dodge.
+
+* * *
+
+CHOCOLATE CARAMELS.
+
+One large cup sugar, one-half cup molasses, one half cup milk, butter
+the size of an egg, one teaspoon cornstarch, one-fourth pound
+chocolate.--Miss R. H. Nash.
+
+* * *
+
+CHOCOLATE CARAMELS.
+
+One cup milk, two cups molasses, one cup sugar, one and a half cakes
+chocolate, small piece of butter. Grate the chocolate and stir it
+into the milk when boiling, then stir in gradually the other
+ingredients. Try it as you would molasses candy, and when done and
+cooled a little, cut in squares half an inch.
+
+* * *
+
+FRENCH CREAM CANDY.
+
+(uncooked.)
+
+Mix whites of two eggs and their bulk in water in a large bowl; beat
+very well, add a dessert spoon vanilla and about two pounds "XXX"
+confectioners' sugar (finest grade of powdered sugar), well sifted;
+beat well, and the paste is ready. Take half a pound of dates, remove
+stones, put in a piece of the candy paste and roll each one in
+granulated sugar.
+
+For Fig Candy, split half a pound of figs, place a layer of the dough
+on a board (first sprinkle well with powdered sugar to prevent its
+adhering), then a layer of figs, again a layer of dough, and cut in
+squares.
+
+Nuts of any kind may be made up into candy by using the meats for the
+foundation or inside of little balls of paste, and then roll in
+coarse sugar; set each kind out in a cool place to harden.
+
+For Chocolate Creams roll any number of balls size of small marbles
+from the dough, and when they are hardened, dip with a fork into some
+Baker's chocolate melted on the stove. Be careful not to allow it
+To boil; better to melt it in a little cup placed in a pan of hot
+Water on the stove. Or make a caramel of three-fourths pint sugar,
+one-third pint milk, two tablespoons butter, and one square chocolate.
+Boil twenty minutes and add one teaspoon vanilla. Remove from fire,
+place in a pan of hot water, and dip in the little balls.
+
+Cocoanut Candy may be made by rolling out another portion of the
+dough on the floured board, sprinkle with cocoanut, roll a few times
+with the roller, and cut into squares.
+
+A mixture of cocoanut and nuts chopped fine makes a delicious candy.
+
+For English Walnut Candy split the walnuts, shape some of the dough
+into round flat balls, place a half of the nut on each and press
+firmly. Use hickory-nut meats for Hickory-Nut Candy.
+
+
+
+HOUSEHOLD HINTS.
+
+To clean the silver spoons and forks in everyday use, rub them with a
+damp cloth dipped in baking soda, then polish them with a small piece
+of chamois skin.
+
+* * *
+
+Rub salt on the inside of your coffee pot when washing it, and it
+will remove the coffee and egg very quickly. Be sure to rinse it
+thoroughly before using it again.
+
+* * *
+
+Old lamp burners should be boiled often in strong saleratus water.
+Let them boil for an hour, polish them, and they will be as good as
+new, and will not trouble you by causing a smoky light.
+
+* * *
+
+Brooms become very brittle in this dry atmosphere; dipping them in
+hot suds every week will toughen them, so they will last much
+longer.
+
+* * *
+
+Cut old boot tops into pieces the right size, cover with calico, and
+you have a holder that will not heat the hand.
+
+* * *
+
+JAVELLE WATER.
+
+TO BLEACH AND REMOVE STAINS.
+
+Four pounds sal-soda, one pound chloride of lime, one gallon water.
+Heat the sal soda in a vessel over the fire, add the water boiling.
+Boil ten minutes. Add the chloride of lime, having first reduced it
+to powder. When cold, bottle and cork the mixture. Rinse well after
+using.
+
+* * *
+
+CLEANING FLUID.
+
+Sulphuric ether, one drachm; chloroform, one drachm; alcohol, two
+drachms; deodorized benzine, two pints; oil of wintergreen, two
+drachms. Nice for cleaning kid gloves, grease spots, etc.
+
+END OF CLOUD CITY COOK-BOOK
+
+
+
+
+
+End of Project Gutenberg's Cloud City Cook-Book, by Mrs. William H. Nash
+
+*** END OF THIS PROJECT GUTENBERG EBOOK CLOUD CITY COOK-BOOK ***
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