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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..d7b82bc --- /dev/null +++ b/.gitattributes @@ -0,0 +1,4 @@ +*.txt text eol=lf +*.htm text eol=lf +*.html text eol=lf +*.md text eol=lf diff --git a/LICENSE.txt b/LICENSE.txt new file mode 100644 index 0000000..6312041 --- /dev/null +++ b/LICENSE.txt @@ -0,0 +1,11 @@ +This eBook, including all associated images, markup, improvements, +metadata, and any other content or labor, has been confirmed to be +in the PUBLIC DOMAIN IN THE UNITED STATES. + +Procedures for determining public domain status are described in +the "Copyright How-To" at https://www.gutenberg.org. + +No investigation has been made concerning possible copyrights in +jurisdictions other than the United States. Anyone seeking to utilize +this eBook outside of the United States should confirm copyright +status under the laws that apply to them. diff --git a/README.md b/README.md new file mode 100644 index 0000000..df13c2f --- /dev/null +++ b/README.md @@ -0,0 +1,2 @@ +Project Gutenberg (https://www.gutenberg.org) public repository for +eBook #68983 (https://www.gutenberg.org/ebooks/68983) diff --git a/old/68983-0.txt b/old/68983-0.txt deleted file mode 100644 index 8ce66b0..0000000 --- a/old/68983-0.txt +++ /dev/null @@ -1,3202 +0,0 @@ -The Project Gutenberg eBook of Cook book of tested receipes, by Ida -Lee Cary - -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world 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. If you are not located in the United States, you -will have to check the laws of the country where you are located before -using this eBook. - -Title: Cook book of tested receipes - -Author: Ida Lee Cary - -Release Date: September 13, 2022 [eBook #68983] - -Language: English - -Produced by: The Online Distributed Proofreading Team at - https://www.pgdp.net (This file was produced from images - generously made available by The Internet Archive) - -*** START OF THE PROJECT GUTENBERG EBOOK COOK BOOK OF TESTED -RECEIPES *** - - - - - - COOK BOOK - - _of_ - - TESTED RECEIPES - - - by - - IDA LEE CARY - - Originator of Vassar Tea Room - - - PRINTED BY - THE A. V. HAIGHT CO. - POUGHKEEPSIE, N. Y. - - - - - Copyright, 1920 - by - IDA LEE CARY - - - - - This book is dedicated - to - my daughter - Eula - - - - -STORY OF THE TEA ROOM - -No. 2 College View Ave., Poughkeepsie, N. Y. - - -I started serving College Students lunches and waffle suppers in a -small way in my parlor and selling homemade candy. My business became -very popular with the College Students and I was obliged to extend my -facilities. - -So I had three rooms arched and made in one large room and decorated -very prettily. The room seated 104 students very comfortably and was -very popular among the students and their friends as it was one of the -most attractive Tea Rooms established for College Women. - - -POPULAR COLLEGE YELL - - Cary Cottage, Cary Cottage, Are we in it, well I guess - Cary Cottage, Cary Cottage, Yes, Yes, Yes. - -[Illustration] - - - - -RULES FOR MEASURING - - - 2 cups of butter or lard make 1 pound - 4 cups of pastry or bread flour make 1 pound - 3⁷⁄₈ cups of entire wheat flour make 1 pound - 2²⁄₃ cups of oatmeal make 1 pound - 4³⁄₄ cups of rolled oats make 1 pound - 2 cups of granulated sugar make 1 pound - 2²⁄₃ cups of powdered sugar make 1 pound - 3 teaspoons make 1 tablespoon - 16 tablespoons dry ingredient make 1 cup. - - - - -SOUPS - - -Beef Soup. - -Four (4) lbs of rib beef, boil four or five hours, take out meat, skim -off all grease. Add one-half cup each of chopped carrots, potatoes, -salt, pepper to taste. Makes three (3) quarts. - - -Chicken Soup. - -Take a fat chicken after cleaning, let it lay in fresh water an hour, -boil the chicken at least two hours, let cool and skim off the fat and -add a little celery cut into bits, cup of rice and bits of chopped -parsley. You can use the chicken either for salad or pressed chicken -loaf. - - -Tomato Soup. - -To one pint of canned tomatoes or four (4) large raw ones cut up fine, -add one qt. of boiling water and let it come to a boil. Then add -one-half teaspoon of soda and immediately one of sweet milk and cream, -season with salt, pepper and butter. - - -Virginia Soup. - -Put soup bone on in 1¹⁄₂ quarts of cold water, cut a small turnip -in squares, also two (2) medium size potatoes, put in with bones -and salt to taste. Drop in small handful cabbage chopped fine, 6 -tablespoons canned corn, small handful of carrots cut in dice and two -(2) tablespoons of tomato to color, 1 tablespoon of flour and pepper -to taste. Keep closely covered, cook slowly simmering for 3 or 4 -hours. Then take out bone and if clear soup is preferable strain out -vegetables also. Serve at once in hot tureen with toasted crackers. - - -Potato Soup. - -Four (4) potatoes boiled and mashed. Save water left, boil two quarts -milk; add potatoes and water, also tablespoon of flour, salt and pepper -and a little chopped parsley. Let come to a boil and serve. - - -Corn Soup. - -Take one (1) can of sweet corn and 1 pint of water and let it cook -slowly for almost fifteen (15) minutes. Strain and add a cup of milk -and cream and little minced parsley, thicken with 1 tablespoon of -flour. Let come to a boil and serve. - - -Black Bean Soup. - -One (1) quart of beans, parboil in three quarts of water, add 1 -teaspoonful of soda, add few slices of salt pork, when they have cooked -tender, drain and serve with slices of hard-boil eggs and slice lemon. - - -Pea Soup. - -Take one can of peas and press them through a sieve. To the pulp add 1 -cup of hot water, 1 cup of milk and cream. Dissolve one tablespoon of -flour in a little cold milk and add to your soup with 1 tablespoonful -of melted butter and salt and pepper to taste. - - -Clam Chowder. - - Four (4) quarts of water to 25 clams. - Four (4) slices of pork fried and chopped. - ¹⁄₂ dozen of potatoes, 3 onions chopped. - ¹⁄₂ lb of cracker rolled, added before serving. Cook all together - for 2¹⁄₂ hours. - - -Soup Stock. - -Buy 3 lbs Shank, have it cut up and the bone cracked. Wash and put on -to boil in a gallon of cold water with ¹⁄₂ tablespoon of salt. When -it comes to a boil take off the scum put the kettle where it will -just simmer for an hr. Then strain into a tin or jar which is to be -kept for the purpose and set away to cool. In the morning skim off -the fat, then turn gently into the soup kettle being careful not to -turn in the sediment. It is now ready to make any kind of soup. Do not -boil vegetables in the stock as they cause it to sour. Celery is an -improvement in all soups. - - -Cream Celery Soup. - -Wash and peel 3 celery roots, cut in thin slices, cover with 1 qt of -boiling water and cook 38 minutes, rub through colander. Put 1 qt milk -on in a double boiler and slice of onions, when scalded mix with celery -sauce and thicken with 1 tablespoonful of flour and 1 heaping lb of -butter and serve with croutons. - - - - -FISH - - -Broiled Shad. - -Have it split down the back and lay it on a large meat platter and -season with pepper and salt for an hour before cooking. Then rub -the bars of a double gridiron with lard or beef suet to prevent -sticking. Lay the fish on and broil slowly doing the inside first. -Turn frequently. It will take from eight to fifteen minutes according -to size of fish. When the bone may be easily lifted from the fish, the -cooking is completed. Remove at once to a hot platter, pour over it an -ounce of melted butter with a teaspoonful of minced parsley and serve -hot. - -Roes of the shad seasoned, roll in flour on both sides and put them in -a fry pan of grease and fry light brown on both sides. - - -Baked Fish. - -Take a good size white or blue fish, stuff with stale bread seasoned -highly with butter, salt, pepper and chopped parsley, sew the fish up, -bake. Before serving put over it a dressing of drawn butter made as -follows:--¹⁄₂ cup of flour mixed well with a small cup of butter, pour -on this enough boiling water to make a nice gravy, stirring constantly. -Cook until thick and pour over the fish. - - -Boiled Fish. - -Take 2 or 3 lbs of salmon or cod and tie it up in cheese cloth and cook -for ¹⁄₂ hr with 1 teaspoon of salt in the water to cover it, when done -serve with drawn butter. - - -Creamed Salt Cod Fish. - -Take 1 pint of shredded codfish soaked in cold water enough to cover -it for ¹⁄₂ hr. Drain the water off add 1 pint of milk, 1 tablespoon of -flour dissolved in cold milk and 1 beaten egg, small piece of butter -cook for 10 minutes and serve hot. - - -Frog’s Legs. - -Soak over night in salt and water and in the morning drain them off -dry, roll in cracker crumbs, fry in hot butter or lard. - - -Codfish Balls. - -1 pint raw codfish, 2 pints pared potatoes, cooked and mashed, 2 eggs, -butter size of an egg. Cook the codfish and add to the potatoes, make -in balls and fry in lard. - - -Fried Perch. - -Place fish in cold water for 1 hour, dry, dip in egg, then in cracker -crumbs or corn meal. Drop in deep hot fat and fry. - - -Lobsters (To select and Open.) - -Buy those that have been boiled but a few hours. The heaviest whether -large or small are best. In opening them care must be taken to remove -the poisonous part. This lies in the head, all of which must be thrown -away, as well as the vein which passes from it through the body. All -the other parts are good. Break the shell with hammer and cut open -the body on the under side with a sharp knife. Carefully examine the -tormelly or green part to see that there is none of the poison vein in -it. If you are going to make salad put it on a platter, the meat from -the body in the centre and that of the large claws at each end of the -dish, arrange some of the small claws around the edge. Garnish with -lettuce and serve with a boiled dressing. - - -Deviled Lobsters. - -Cold boiled lobster taken from the shells, cut up in small pieces and -equal amount of bread crumbs mixed in milk, a very little red pepper, -salt, a good deal of butter and if liked a little mustard ready mixed -is added, after washing the shells replace the mixture and bake in a -quick oven. This mixture can be made into balls, dipped into beaten egg -and rolled in cracker and makes delicious croquettes if fried. - - -Oyster Stew. - -Pour oysters into porcelain kettle put in not too much cold water. Stir -well, heat gradually until the scum rises, skim very clean. Then add -cup of hot milk thicken with 1 tablespoon flour and 1 tablespoonful of -butter, a little pepper and salt, serve hot. - - -Oyster Patties. - -Make crust the same as pie crust, roll out with biscuit cutter, using -two rings for one bottom crust, for the filling; Take one quart of new -milk, ¹⁄₂ cup of butter, salt, pepper and liquid from one quart of -oyster, set this in pan of water to cook. When scalding hot (do not -boil) add one small tablespoon of corn starch, stirred up with a little -cold milk. This will thicken about like cream then add oysters, when -hot remove from fire, put a few oysters and some of the cream in the -shells and serve hot. - - -Fried Oysters. - -Roll cracker crumbs fine season with salt and pepper mix into them a -handful of flour. Take a handful of the crumb in one hand, lay on 2 or -more oysters put crumb over them and press into round patties, have -ready, hot fat and fry quickly a nice brown, watch carefully as much -depends on the frying. - - -Oyster Loaf. - -Cut the top from a well baked loaf of bread remove the soft part -leaving the crust ¹⁄₂ inch thick, make a rich oyster stew, thicken a -little and fill the loaf with alternate layers of bread crumbs and -oysters. Replace the top of loaf, glaze the whole with beaten yolk of -egg and place in oven for 10 minutes. Serve very hot. - - -Escalloped Oysters. - -Use a deep baking dish first put in a layer of oyster, then a layer of -oysters, then one of crumbs sprinkled with a little salt and pepper and -small pieces of butter then a layer of oysters, finish with a layer -of crumbs and bits of butter over the top. Take the liquid from the -oysters pour it in the pan and fill well up. Allow room for the crumbs -to swell. If it seems dry after trying it with a spoon when removing -from oven, pour into it a little milk and set back again until the -contents are heated again hot enough to serve. - - - - -MEATS - - -Roast Beef. - -The sirloin is considered the best for roasting. Split the meat, pepper -the top and baste it well while roasting with its own drippings and -throw on a tablespoonful of salt. Put it in a hot oven, keep the fire -bright and clear. From 15 to 20 minutes to the lb is the rule for -roasting. - - -Yorkshire Pudding. - -¹⁄₂ pint milk, 2 eggs, 1 cup of flour, ¹⁄₂ level teaspoon salt. Beat -the yolks of the eggs, then add the milk and flour, add the salt to -the whites and beat them very stiff and then mix them with other -ingredients. Now take the egg beater and beat the whole batter very -thoroughly for 5 minutes this makes it light and porous as cake. Then -pour the mixture into the roasting pan under a rack if you use one if -not then beside the meat about ³⁄₄ hr. before the beef is done and cook -in the drippings to a nice brown basting it when you do the meat, cut -in squares and serve with the meat. Double the quantity if your family -consists of more than four or five. This is nice served with roast beef. - - -Broiled Steak. - -Broil a porterhouse steak one and one half inches thick over a clear -hot fire for 5 minutes, turning till both sides are well seared, having -ready a hot tin, lay the meat on it season with salt and pepper and -plenty of butter. Place at once in a hot oven for about 10 minutes -before serving. - - -Steak. - -Have a steak cut 2 inches thick and cut a pocket in one side, fill with -dressing and roast. - - -Beefsteak Smothered in Onions. - -Put tablespoon butter in frying pan when hot put in steak trimmed and -salted slice onions thin and cover steak, salt and pepper onions add -good size lump of butter, cook slowly 1 hour, add water to prevent -burning. - - -Pig’s Feet. - -Scrape and wash, put in cold water and when boiling add teaspoonful of -salt and cook tender. Place in jar 2 qt vinegar to one of water and -whole cloves. - - -Pot Roast of Beef. - -Place a small piece of suet or fat in kettle let it get very hot. Place -the roast in kettle, sprinkle with pepper and grated nutmeg, brown -on all sides watching carefully to prevent burning. Then cover with -boiling water and cook till tender. Salt about ¹⁄₂ hr. before removing -from the kettle, make a brown gravy. Beef not suitable for oven roasts -will be excellent cooked this way. - - -Leg of Lamb. - -Leg of lamb baked in the oven until tender and served with a mint sauce -or it can be cooked the same as a beef roast and served with a brown -gravy or mint sauce. - - -Creamed Veal. - -Simmer one slice onion and one half inch bit of bay leaf in one rounded -tablespoonful butter, remove the onions and bay leaf, add one level -tablespoonful corn starch, when well mixed add gradually 1 cup thin -cream and ¹⁄₂ cup strained tomato, season with salt and pepper and heat -quickly in it 2 cups of cooked veal cut in small dice. - - -Boiled Ham. - -Soak the ham over night in water which should cover well. Then set it -on fire to boil, the rule for boiling ham is 15 minutes to each lb. -When it is half boiled change water and add a cup of molasses, when -done set it to cool when cold enough skin and stick in a few whole -cloves and put in the oven to brown. - - -Liver with Bacon. - -Pour boiling water on liver, drain and dip in flour. Cook with bacon. - - -Roast Pork. - -Take a leg of pork and wash it clean, cut the skin in squares, making a -dressing of grated bread, sage, onion, pepper and salt, moistened with -an egg. Rub this under the skin of the knuckle and sprinkle a little -powdered sage into the rind where it is cut and rub it over with pepper -and salt and place it in a hot oven. 8 lbs. will require about 3 hrs. -to roast it a light brown. The shoulder, loin sparerib are roasted in -the same manner. - - -Roast Veal. - -In roasting veal follow the direction as in roasting pork. Roast before -a brisk fire till it comes to a light brown color, be sure to baste it -while roasting. - - -Broiled Lamb Chops. - -Take the lamb chops and wipe them off, place them on the broiler over a -good hot fire, keep turning them first on one side then the other until -a nice light brown, remove from the broiler, place them on a hot plate -with pieces of butter pepper and little salt, place in the oven for a -few minutes then serve with peas laid around the out side of the chops. - - -Lamb Stew. - -3 or 4 lbs of lamb cut up in small pieces, wash off with hot water and -put in a kettle, cover the meat with water and cook until tender about -20 minutes, before removing from the fire, add dumplings, cook them 20 -minutes, then take them out and thicken the liquid with 1 tablespoonful -of flour put all on a large platter and serve. - - -Veal Loaf. - -3 lbs of veal, ¹⁄₂ lb of fat salt pork chopped together, 1 cup of -cracker crumbs, 3 eggs, pepper and salt to taste, moisten all with 1¹⁄₂ -cups of water, bake 1¹⁄₂ hrs. - - -Fried Sausages. - -Prick the casing with a fork in order to keep it from bursting, put in -a frying pan and fry until a light brown, turning frequently. - - -Stewed Kidney. - -Take 1 or 2 kidneys, cut them in half, remove the skin and center fat -or core, give each a dust of pepper and salt. Chop finely 1 teaspoonful -of onion and parsley, melt a piece of butter the size of a large walnut -in a small saucepan, when hot put in the kidneys, the outside down, -also the onion. Fry quickly a nice brown, now shake in 2 teaspoons of -flour stir it in and let it brown, next pour in not quite a teacup of -hot water, stock, stir till it boils. - - - - -POULTRY AND GAME - - -CAUTION:--To roast fowls the fire must be quick and clear. Baste -frequently and if you don’t use a double roaster, keep white paper -pinned on the breast till it is nearly done. - -Take the turkey, draw it and wash it clean and dry with a clean towel. -Turkey Dressing. Take 1 loaf of stale bread, free of crust cut into -inch cubes and pour over it 1 pint of hot milk, stir it all soft and -smooth, then beat an egg light and add to the mixture, season with -pepper and salt and poultry seasoning, 1 table spoon of melted butter. -Then stuff your turkey with this mixture. Then sew it up and draw legs -back close to the body and the wings back against the side so that the -breast will stand out prominently. Dust the turkey with salt and pepper -and drawn butter, then lay on a grate in the roast pan with down. This -permits the juice to run down into the breast and makes it tender and -juicy. The oven should be very hot when the turkey is first put in -and the heat slightly reduced after the first ¹⁄₂ hour. Cook in the -original position for the first hour then turn it over on its back and -cook until a light brown, allowing for cooking 15 minutes to a lb. - - -Roast Duck. - -After drawing the duck, wiping out with a clean towel, do not wash -them, cut off wings to the second joint. Roast in a very hot oven from -15 to 20 minutes in a baking pan containing a little water, any one of -the dressings may be chosen for the filling but I use just the plain -dressing and always serve apple sauce with duck. - - -Chestnut Dressing. - -Take 1 pint of chestnut, prepare the nut by making a cut in each with -a sharp knife. Then put them in a kettle, cover with cold water, bring -to a boil and boil exactly 2 minutes. Remove from the water, drain, -turn in a pan with a little butter and shake over fire, after this the -shells and skins may be removed together. Chop the nuts, add a large -cupful of grated bread crumb, 4 tablespoonful of butter, melted, 1 -tablespoonful of shredded parsley, ¹⁄₂ teaspoonful of ground poultry -seasoning salt and pepper to taste. This gives rather a dry dressing -and sufficient hot water to mix to a paste may be added if a moist -dressing is preferred. - - -Oyster Dressing. - -1 quart of oysters will be required for an ordinary sized turkey. Grate -into a mixing bowl 4 large cupfuls of bread crumbs, add a teaspoonful -of chopped celery, drain the oysters either chop or leave them whole, 1 -salt spoonful of white pepper, 1 tablespoonful of chopped parsley, and -1 tablespoon of melted butter, and add the cup of oyster liquid. ¹⁄₂ -cup of sherry may be added. - - -Fricassee Chicken. - -Singe, draw the chicken and disjoint it, put a ¹⁄₄ lb. of bacon in a -sauce pan and let the fat fry out slowly. When the bacon is crisp lift -it out and put it aside. Flour the pieces of chicken, drop them in the -hot bacon fat, shake and turn them until brown then draw them to one -side of the saucepan. Add to the fat 3 level tablespoonfuls of flour, -mix and add 1 pint of boiling water, stir until boiling, add a level -teaspoonful of salt, cover and simmer gently until the chicken is done -(1 hr.). Remove from the pan and place on a good size platter with -the gravy poured over it and split biscuit laid around the outside of -platter. - - -Broiled Guenia. - -Guenia is split open on the back and placed on a broiler over a hot -fire and cooked to a light brown on both sides. Remove the guenia -season with salt and pepper and tablespoon of hot butter poured over -then place in oven for about 10 minutes before serving and serve hot. - - -Roast Goose. - -Select a young goose weighing 8 or 10 lbs., wash and scrub the skin -thoroughly and cleanse with warm water. Wipe the fowl dry and stuff -with any of the preceding dressings. Sew the goose and steam for ¹⁄₂ -hour to draw out the oil. Then place in a pan, dredge with salt, pepper -and a little flour, rub over the outside, pouring in a little hot water -into the pan and put the goose in a hot oven to roast when it begins to -brown baste often. Cook for 1 hour and ¹⁄₂ until brown and tender. - - -Creamed Chicken. - -Prepare it the same as for fricassee chicken, put in a kettle, cover it -with water and let it cook till tender, before removing from the kettle -season with salt and pepper, then remove from the kettle when cool, -remove it from the bones and thicken the gravy with 2 tablespoonsful of -flour in a little cold water to dissolve the flour, then add 1 cup of -milk and cream and serve with hot waffles. - - -Waffles With Creamed Chicken. - -3 eggs beaten separate, then add 1 pt. of milk, 1 large tablespoonful -of melted butter, 1 even teaspoonful of salt and flour enough -to thicken the same as for pan cakes. Stir all together with 2 -tablespoonsful of Baking Powder and the whites of the eggs beaten stiff -the last thing. Have waffle iron hot and bake until a light brown. This -will serve 6 people. - - -Broiled Chicken. - -Prepare the same as Fricassee chicken then split open through the back. -Place on a broiler over a hot fire and cook by turning them from one -side to another until light brown, then remove from the broiler place -on a hot plate large enough to hold the chicken and place in the oven -with pieces of butter, pepper and salt over it about 10 minutes before -serving. - - -Chicken Croquettes. - -2 cups of chopped chicken, 3 eggs beaten light, a little salt and -pepper. Beat the chicken and eggs together and drop from a tablespoon -in hot fat. - - -Chicken Pie. - -Cook the chicken well done, seasoning well with small piece of butter, -pepper and salt to taste, remove it from the bone or not as preferred. -Line a baking dish with a rich biscuit dough rolled out the same as -for pie crust and fill the dish up with the chicken and the liquid, -sprinkle over with flour and cover with a top crust. This is very good. - - -To Cook Rabbits and Squirrels. - -Dress and wash same as chicken. Put in water enough to cover and slice -into the water an small onion. Boil till onion is soft, drain and -remove onion, cover with boiling water and cook till tender and season -with salt and pepper to taste. Serve with brown gravy or stew down and -fry in butter. - - - - -VEGETABLES - - -Baked Potatoes. - -Select nice smooth potatoes for baking. Put in a hot oven for 1¹⁄₂ -hrs. It depends on the size of the potatoes how long it will take them -to bake. Serve as soon as they are done to let them stand after being -baked will make them soggy. - - -Stuffed Baked Potatoes. - -Bake the potatoes until they are well done, then remove from the oven -and cut off one end and take a teaspoon and remove all the inside and -put in a dish and add 2 tablespoonsful of sweet cream, piece of butter -size of a walnut, pepper and salt to taste. Cream all together the same -as for mashed potatoes, then fill the potatoes skin, return to the oven -for about 10 minutes and serve hot. - - -French Potatoes. - -Pare and wash potatoes, cut them length wise into ¹⁄₂ inch pieces and -fry them in hot lard. When a light brown, remove from the fat and lay -on paper to drain. - - -Creamed Potatoes. - -Cold potatoes cut in dice and 1 cup of milk with 1 tablespoonful of -flour stirred in with 1 piece of butter the size of a small egg, salt -and pepper and cook until creamy. - - -Scalloped Potatoes. - -Slice potatoes thin, put in layer salt and pepper add piece of butter, -dredge lightly with flour, fill the dish with three layers within an -inch of the top, cover with rich milk. Grate cheese over the top is -very good. - - -Potato Chips. - -Pare and slice potatoes very thin with potato slicer or sharp knife, -let them remain in ice water about 2 hours, drain and wipe dry and fry -in hot lard, salt while hot. - - -Potato Balls. - -Take cold mashed potatoes, make into flat balls and dip them in flour -and fry in hot butter a light brown. - - -Boston Baked Beans. - -Soak beans over night, in the morning pour off the water and parboil -with ¹⁄₂ teaspoon of soda until half tender then pour off the water -and cover again with hot water and small piece of salt pork, cook -until tender then remove from the kettle and put them in a bean pot or -earthen dish, add a little mustard, salt 1 tablespoonful of molasses, -bake 8 hours, keeping them covered with hot water until the last hour -when they will brown. - - -Asparagus. - -Cook the asparagus whole in salt water, when tender serve on toast with -a cream sauce made of milk, butter, salt and thicken with flour or pour -over melted butter. - - -Squash. - -Do not peel, cut in large pieces and steam till tender, scrape out -inside season well. - - -Parsnips. - -Scrape well, cut in thin slices, cook in water till tender about 20 -minutes season well, drain off the water and flour each piece and fry -in hot butter. - - -Turnips. - -Boil till tender then put into chopping bowl and chop quite fine or -mash them fine, add butter and little cream, pepper and salt to taste. - - -Fried Tomatoes. - -Peel tomatoes by pouring boiling water over them, slice crosswise in -large slices, salt and pepper them, dip each slice into wheat flour and -then into the beaten egg and fry at once in hot lard. Serve hot. - - -Egg Plant. - -Peel slice and sprinkle each with salt and pepper at noon. Put in a -bowl with plate on top a flat iron to press it down. At dinner time -wash dry, roll in flour, season with pepper, fry in hot drippings to -rich brown. - - -Mushrooms. - -Choose such as are young having red gills, cut off the part of the -stalk which grew in the earth, wash them remove the skin from the top, -stew them with some salt in a little water and when tender add butter -into which you have rubbed brown flour. They are good broiled on a -griddle and laid around beefsteak. - - - - -BREAD - - -Three things must be exactly right in order to have good bread, the -quality of the yeast, the lightness or fermentation of the dough and -the heat of the oven. It requires careful attention and good judgement -to decide when all are right, no precise rules can be given. - - -Good Bread (White) - -Scald 1 qt of milk when cool add 1 Fleischmann yeast cake dissolved in -luke warm water. 2 tablespoons of sugar, 2 tablespoons of lard or -butter melted, 1 tablespoon of salt, stir in 6 qts of sifted flour or -more, enough to make a stiff dough, then put in a bread pan or deep -bowl to rise over night. In the morning knead and put in pans. Let rise -to the top of the pan. Put in hot oven, bake 45 minutes. - - -Grandmother’s Old Fashioned Yeast. - -Wash pare and boil 6 large potatoes until soft. If the water boils away -very much, add enough more to make about 3 pints. After removing the -potatoes from the kettle, add to the water in which they were boiled a -very small pinch of hops. The water should be but slightly colored. Let -the water boil hard for 10 minutes, now take a large pitcher or earthen -crock which will hold 2 to 3 quarts. Put the potatoes in the pitcher -and mash them smooth. Then add ¹⁄₂ cup of flour, the same of sugar and -a tablespoon of salt, being sure to rub out all the lumps. Place a fine -strainer in the top of pitcher and as the hop water boils, add 1 or 2 -cups of water and stir again until all is smooth. Then add the rest of -the water. There should be about 2 quarts of yeast. When just warm add -¹⁄₂ cake of magic yeast. 1 cup will raise a sponge for 5 or 6 loaves. -This yeast should be as thick as thin cream and about the color. This -yeast will rise very quickly and when it begins to foam, stir 2 or 3 -times. Do not bottle yeast but keep in the pitcher and place a saucer -over the top. Keep in a cool place in winter and in the refrigerator in -summer. It will keep sweet for two or three weeks. - - -Whole Wheat Bread. - -Take 1 Fleischmann yeast cake, dissolved in 1¹⁄₂ cups of lukewarm water. -1¹⁄₂ cups of milk, scald and cool. Then add 2 tablespoons of lard or -butter melted. 3 tablespoons of sugar, 1¹⁄₂ teaspoons of salt, 7¹⁄₂ -cups of whole wheat flour, stir until a stiff dough. Then place in a -deep bowl to rise over night and in the morning mould out in tins let -rise again. Then put in the oven to bake 1 hour, bake slower than white -bread. - - -Steamed Brown Bread. - -1 cup of Indian meal, 1 cup of molasses, 1 cup of rye flour, 2 cups -Graham flour, 1¹⁄₂ pints of sour milk, 1 teaspoon of soda, 1 teaspoon -of salt, 1 egg. Mix the dry ingredients together, dissolve the soda in -two tablespoons of boiling water, add it to the milk, molasses stir -well and pour in the other ingredients, beat the egg and add it. Mix -thoroughly and pour into well buttered tin pan that holds 2 quarts. -Steam 4 hours and then put in the oven for ¹⁄₂ hour. - - -Boston Brown Bread Baked. - -1 cup corn meal, 2 cups of boiling water, 1 cup of Orleans molasses, 2 -cups of sour milk or buttermilk. 1 teaspoon of salt, 2 quarts of Graham -flour not sifted. Grease well five tall and narrow qt. buckets or -cans, fill half full and cover tightly. Bake two and one half hours in -moderate oven. - - -Baking Powder Graham Bread. - -1 qt of Graham flour, ¹⁄₂ a cup of sugar, ¹⁄₂ teaspoon of salt, 1 -tablespoon of melted lard, 2 heaping teaspoons of baking powder, 2 cups -and ¹⁄₂ of milk or part water can be used. The wetting depends on the -flour. It should be mixed quite soft. Bake in moderate oven in covered -pan 1 hour. - - -Raisin Bread. - -Dissolve yeast and 1 tablespoon of sugar in luke warm water. Take 2 -cups of milk, scald and cool, then add ³⁄₄ cup of sugar, 2 tablespoons -lard or butter, ³⁄₄ cup raisin, 1 teaspoon of salt, 6 cups of sifted -flour, then add the yeast cake. Mix a stiff dough and put to rise in a -greased bowl to rise overnight. In the morning knead out in loaves and -put in greased pan to get light, then bake in a hot oven. - - -Nut Bread. - -Dissolve yeast in a little warm water, take 2 cups of milk scalded and -cooled, then add 1 large tablespoon of lard or butter ¹⁄₂ cup of sugar, -1 cup of chopped walnut, 1 teaspoon of salt, add 6 cups of flour or -more, to make a stiff dough and set to rise over night, in the morning -when light, knead and put in pans to rise again and when light bake in -a hot oven. - - -Oatmeal Bread. - -Pour two cups of boiling water over oatmeal, cover and let stand -until cool. Dissolve yeast in a little warm water and add this to the -oatmeal and water with ¹⁄₄ cup of sugar, 1 tablespoon lard or butter, -1 teaspoon of salt, add 4 or 5 cups of flour enough to make a stiff -dough. Then set to rise overnight and in the morning knead the bread -and put in greased pan to rise until light. Then bake in hot oven 45 -minutes. - - -Wheat Muffins. - -2 eggs well beaten, add 1 large tablespoon of lard or butter, 1 large -tablespoon of sugar, 1 level teaspoon of salt, beat this all together, -then add 1 cup and ³⁄₄ of milk and flour enough to make a stiff batter -to drop from the spoon, lastly 2 teaspoon of baking powder, place in -hot greased muffin tins and bake a light brown. - - -Whole Wheat Muffins. - -May be made in the same way as the above receipt using whole wheat -instead of white flour or corn meal, graham all made the same. - - -Rice Bread. - -Allow half a pint of ground rice to a qt. of milk, or milk and water, -put the milk and water over the fire to boil, reserve enough to wet -the rice. Stir out the lumps add a large teaspoon of salt and when the -milk and water boil, stir in the rice, exactly as when you make gruel. -Boil it up two or three minutes, stirring it repeatedly, then pour it -out into your bread pan and immediately stir in as much flour as you -can with a spoon. After it is cool enough and of this be very sure, as -scalding the yeast will make heavy, sour bread, full of holes, add a -gill of yeast and let it stand until morning. Then knead in more flour -until the dough ceases to stick to the hands. It is necessary to make -this kind of bread a little stiffer than that in which no rice is used, -else there will be a heavy streak through the loaf. It is an elegant -bread, keeps moist several days and is particularly good toasted. - - -English Muffins. - -3 eggs beaten light, 2 cups of milk, 1 large tablespoon of melted -butter, 1 teaspoon of salt, ¹⁄₂ compressed yeast cake dissolved in -lukewarm water. Stir all together in a stiff dough, mix well and put in -buttered pans, cover and set to rise. When light put in muffin pans to -bake in a moderate oven. - - -Raised Biscuits. - -¹⁄₂ cup of milk scalded and cooled then add ¹⁄₂ cup of luke warm water -with 1 compressed yeast cake dissolved in lukewarm water, 1 tablespoon -of lard or butter melted, ¹⁄₂ teaspoon of salt, beat thoroughly -together and make in a stiff dough, add more flour if necessary and -put in a warm place to rise about 2 hours. Then mould out in biscuits, -place in pan to get light, then bake in hot oven 10 minutes to a light -brown. - - -Lunch Rolls. - -1¹⁄₄ cups of milk scalded and cooled, 1 tablespoon of sugar, 1 egg -beaten light, 2 tablespoons of lard or butter, 1 compressed yeast cake, -¹⁄₂ teaspoon salt. Beat all together with 4 cups of flour or more to -make a stiff dough, cover and set in warm place to rise when light -knead the dough, roll out and cut with biscuit cutter and fold them -over with melted butter spread light over before you fold. Then set -them to rise again and bake 10 minutes in a hot oven. - - -Baking Powder Biscuits. - -Take 1 pint of flour, sifted, add ¹⁄₂ teaspoon of salt, 2 heaping -teaspoons of baking powder, 1 large tablespoon lard and butter, mix -this all together before adding your milk, then gradually add enough -milk to make a stiff dough. Then roll out and cut in biscuits with a -cutter, prick with a fork and place in a hot oven to bake 10 minutes. - - -Buttermilk Biscuits. - -Sift a quart of flour, add 1 tablespoon of lard, ¹⁄₂ teaspoon of salt, -1 teaspoon of soda, stir this in 1 cup of buttermilk. Stir the dry -ingredients all together, then add the cup of buttermilk and mix to a -soft dough, roll thin, cut into small biscuits and bake in a hot oven -to a light brown. - - -Maryland Beaten Biscuits--Southern. - -1 qt. of sifted flour, ¹⁄₂ teacup of lard, 1 teacup of sweet milk, 1 -teaspoon of salt, mix all dry ingredients together thoroughly before -adding milk, add the milk gradually and knead the dough until firm and -glossy. Then beat with a flat iron for 20 minutes or until the dough -will spring large elastic, then cut out in small biscuits, prick the -top with a fork and bake for 30 minutes. This is the southern beaten -biscuit. - - -Parker House Rolls. - -Mix about 7 or 8 o’clock in the morning 1 cup of milk scalded and 1 -large tablespoon of butter. Let it cool and add 2 scant tablespoons of -sugar, ¹⁄₂ teaspoon of salt, 1 yeast cake dissolved in a little warm -water, stir all together with flour enough to make stiff dough. When it -is light, knead out and cut out with biscuit cutter, brush over with -melted butter, fold over and put them in a baking pan, let them rise -more, then put them in a hot oven to bake about ¹⁄₂ hr. - - -Caution for Baking Griddle Cakes. - -In using all griddles, the heat should be greatest when the batter is -first poured on, this browns them quickly, then reduce the heat and -cook more slowly as undone griddle cake is a failure. - - -Wheat Griddle Cakes. - -Sift into a large mixing bowl 1 quart of flour, 3 teaspoons of baking -powder and a scant teaspoon of salt. Beat until very light, 2 eggs, add -1 teaspoon of molasses and a pint of milk, mix well and very gradually -blend the liquid into the flour. Beat the batter until it is full of -air bubbles, add 1 tablespoon of melted butter, beat again and pour -into a pitcher. Bake immediately on a heated griddle. The cakes must be -served as fast as they are baked as even the lightest cakes will spoil -if allowed to stand and steam in the oven. If the batter seems too -thick add a little more milk as the thickening quality of the flour and -the size of the egg may vary. - - -Graham Griddle Cakes. - -For these are required a pint of graham flour and ¹⁄₂ pint each of -yellow cornmeal and flour with these mix ¹⁄₂ teaspoon of salt, 1 -teaspoon of brown sugar, 2 heaping teaspoons of baking powder and after -they are thoroughly stirred together, mix to a batter with ¹⁄₂ pint -each of milk and water and 1 egg well beaten. The griddle must be very -hot to bake these cakes brown. Serve with cream and grated maple sugar. - - -Corn Meal Pancakes. - -1 cup of cornmeal, 1 cup wheat flour, 2 teaspoons baking powder, 1 -scant teaspoon salt, ¹⁄₂ tablespoon sugar, 1 tablespoon melted butter, -1 egg, 1 cup of milk. Mix to a batter and bake on a hot griddle. - - -Yellow Johnny Cake. - -1 cup of yellow corn meal, 1 cup of sifted flour, 1 tablespoon sugar, -1 scant teaspoon of salt, 2 eggs, well beaten, 1 tablespoon of melted -butter, 2 teaspoons of baking powder. Mix in the order given beating -the eggs in the milk and mix this with the other ingredients well -blended add baking powder last. Bake in a shallow pan for 20 to 30 -minutes. - - -Old Fashioned Buckwheat Cakes. - -Put into a stone jar with a rather narrow neck 1 teaspoon of salt, -3³⁄₄ cups of buckwheat flour and 1 teaspoon of molasses. Then slowly -mix in 1 quart of water from which the chill has been taken and ¹⁄₂ -cake of compressed yeast that has been dissolved in 2 tablespoons of -tepid water. Beat the batter until smooth and very light, cover the -top of the jar with saucer and stand in a warm place over night about -65 Degrees. In the morning dissolve ¹⁄₂ teaspoon of baking soda in 2 -tablespoons of hot water, stir this into the buckwheat batter, beat -thoroughly and bake immediately on a hot griddle. A cup of this batter -may be saved and added to the cakes of tomorrow instead of using fresh -yeast and may be continued for a number of mornings. - - - - -DISHES FOR LUNCHEON - - -Fried Apples. - -Quarter and core apples without paring, butter half size of an egg in -frying pan, when melted put in apples and cover with light brown sugar, -stir to prevent burning, cook until soft, serve hot. - - -Escalloped Tomatoes. - -Slice 5 or 6 large tomatoes, add 1 teacup of cracker or stale bread, 1 -teaspoonful of butter, salt and pepper. Put a layer of tomatoes then -the crackers or bread and then a layer of tomatoes, place seasoning -over top and bake ¹⁄₂ hour in hot oven. - - -Stuffed Baked Ripe Tomatoes. - -First cut large slice off top and then remove all inside with a -teaspoon, put this in chopping bowl and chop with 1 small onion, 1 -large cup of bread crumbs, salt, pepper and big piece of melted butter -(do not peel tomatoes), mix all the above and fill the tomatoes. Bake -until done. - - -Macaroni with Cheese. - -¹⁄₄ lb or twelve sticks of macaroni, broken in 1 inch lengths and -cooked in 3 pints boiling water (salted). Cook 20 minutes, turn into -a colander and pour over it cold water, drain. Make a sauce of 1 -tablespoon each of butter and flour and 1 and ¹⁄₂ cups of hot milk, -put a layer of grated cheese in bottom of baking dish, then a layer of -macaroni and one of sauce then cheese and macaroni and sauce and cover -the top with bread crumbs with bits of butter dotted over and a little -cheese. Bake until brown. - - -Cabbage Slaw. - -To a piece of butter size of small egg slightly browned, add medium -size head of cabbage chopped with salt and pepper to taste, cover over -with hot water and cook till tender then add ¹⁄₂ cup of vinegar 1 -tablespoonful sugar, let this cook up for about 10 minutes and serve -hot. - - -Macaroni and Tomato. - -¹⁄₄ lb or 12 sticks of macaroni broken in 1 inch length and cooked in -3 pints of boiling water, salted, cook 20 minutes, drain off the water -put in a baking dish, 1 layer of macaroni season with butter the size -of a walnut, pepper, salt then a layer of tomatoes sliced or canned -tomatoes, sprinkle over the top bits of butter and 1 chopped pepper -after removing seeds. Then cover over with layer macaroni and lastly a -layer of tomatoes. This is very good. - - -Tomato Fritters. - -A delicious fritter to serve with cold meat and dinners. 1 can of -tomatoes chopped fine and then drained. To this is added 1 beaten egg, -¹⁄₂ teaspoonful of salt and the same amount of baking powder sifted -with enough flour to make a light batter. Fry this fritter in butter -and serve with cold or hot meats. - - -Prune Fritters. - -Cook 1 lb of prunes with 1 tablespoon of ground cinnamon when cool -remove the stones and mash. Cut 2 day old bread into thin slices, -spread these slices with mashed prunes and cut in quarters. Each slice -of bread upon which is spread the prunes is again covered with another -slice of bread. Beat 3 eggs light with ¹⁄₂ cup of milk, add a pinch -of salt, dip the quarters in the mixture and fry in hot lard a light -brown. Serve hot. - - -Cream Giblets. - -Take a lb of giblets, wash and put them over. Cook covered with cold -water and ¹⁄₂ teaspoonful of salt, cook until tender, then thicken with -2 tablespoonsful flour add 1 cup of milk or cream, pepper and salt to -taste. Serve on toast or in patties crust. Wine may be added. - - -Sweet Potato Croquettes. - -Boil 4 potatoes till tender, remove skin, mash, add ¹⁄₂ teaspoon salt, -¹⁄₂ teaspoon pepper, shape into croquettes. Dip into 1 egg beaten and 1 -tablespoon cold water, roll in crumbs. Fry in hot fat till light brown. - - -Scalloped Corn. - -1 can sweet corn, 2 eggs beaten light, added to 1 pt. milk, 1 level -teaspoonful of salt, ¹⁄₄ teaspoonful of black pepper. 1 piece of butter -size of a small egg, 1 level tablespoon of cornstarch stirred in and -then sprinkle with bread crumbs over the top. - - -Peas in Ambush. - -Take a 2 inch square of bread cutting out the center form a box. Brush -with butter and put in oven until golden brown, now fill these boxes -with creamed peas, and serve very hot. - - -Fried Bananas. - -Take the bananas. Peel, cut them in two length wise, put them in a -baking dish or pie plate, take the juice of lemon, 3 tablespoons of -water, 1 tablespoonful sugar, mix together, pour over the bananas and -bake until a light brown. These are good served with meats. - - -Chicken Chop Suey. - -Take a pint bowl of chopped chicken and 2 cups of cold boiled rice, -then fry 3 or 4 slices of bacon to a light brown, remove the bacon, -chop it fine and put all together in the pan with ¹⁄₂ teacup of boiling -water, heat it all together for 15 minutes and serve with peas over -the top. This is a good dish for luncheon. Chicken gravy added to this -improves it. - - -Stuffed Egg Plant. - -This is an excellent dish. Cut a fine egg plant in half, lengthwise. Do -not peel it but scoop out the interior to within about ³⁄₄ of the edge. -Use a large silver spoon for the purpose and hold the vegetable under -water as much as possible while doing this prevents discoloration. As -the interior is removed, put it also under water and when the whole -is finished cover with new cold water, adding to every qt. of water a -tablespoonful of salt. Let the egg plant, both shell and scooped out -portion, rest in this salted water 2 or 3 hours or until the water -turns dark. After soaking put the vegetable into fresh cold water and -let it come to the boiling stage. Boil until tender, salting the water -slightly. It will take about ¹⁄₂ hour. It is well to cook the scooped -out pulp longer then the shells, so as to have it very soft. The shells -should be tender but not so tender that they will lose their shape. Set -the shell aside on an earthen plate. It is well not to let them come -into contact with tin. Now mash the pieces of scooped out egg plant -to a pulp with a wooden potato masher and to every cupful add 2 or 3 -cupfuls of soft bread crumbs. Mix the two together and if they seem -too stiff add a little milk. Season with a tiny minced onion, a scant -teaspoonful of salt and white pepper. Mix the seasoning thoroughly -with stuffing and fill the prepared shell with it, spread soft butter -all over the tops and set the shells with their contents in a buttered -dish. Bake in a brisk oven for about ¹⁄₂ hr. until done. - - -Stuffed Beefsteak. - -Take a thick and tender slice of rump of about 2 lbs, make a dressing -of cup of bread crumbs, 1 egg, 1 tablespoon melted butter, 1 tablespoon -poultry seasoning, mix all together with hot milk with pepper and salt -to taste. Roll the dressing up in the steak, wind a piece of twine -around it, taking care to secure the ends. Have ready a fry pan or deep -stew pan with slice or two of bacon fried crisp. Take out the bacon and -lay in the steak, turn it on all sides until it is done. Then put in 2 -cups of water or meat stock with 1 teaspoonful salt and pepper, cover -close and let it cook slowly for 1¹⁄₂ hrs. A small onion may be added -to the gravy, when done thicken the gravy and pour around the steak, -remove the string carefully before serving. - - -Scalloped Salmon. - -Take 1 can of salmon after it has been shredded, place in a baking dish -in layers. First a layer of bread crumbs or rolled cracker crumb, then -one of salmon. Butter, salt, pepper, repeat this process until the dish -is nearly filled. Moisten well with milk, then take a tablespoonful -each of butter and flour, beaten well together and stir into 1 cup of -boiling milk when cooked sufficiently stir in a well beaten egg. Pour -this over the dish and bake ¹⁄₂ hour or until nicely browned. Serve -hot. - - -Little Pigs in Blankets. - -Wrap a half slice of bacon around an oyster and fasten with a wooden -tooth pick, when ready to cook put them in a shallow pan, brown on one -side, then on the other and serve. Do not remove the toothpicks. - - -A Fancy Oyster Dish. - -The fleshey part of two dozen oysters, cut in small pieces, 1 cup -of chopped fresh celery, 1 cup of milk, 2 tablespoonsful butter, 2 -tablespoons flour, 1 saltspoon or more of salt, a dash of tabasco -sauce. Make a white sauce of butter together adding the milk gradually, -then add the oysters, salt and tabasco sauce, cook 5 minutes and just -before serving add celery. Serve on thin slices of buttered toasted -bread. - - -Lobster Chips. - -Cut ¹⁄₂ lb. of the flesh of a boiled lobster into small dice, put two -ounces of butter into a stew pan and when it bubbles sprinkle in 2 -tablespoons of flour, cook it, then pour in a cup of boiling milk and -dice. Stir until scalding hot then take from the fire and when slightly -cooled stir beaten yolks of 3 eggs, grating of a nutmeg, a little -cayenne pepper and salt to taste. Return the mixture to the fire and -stir it long enough to well set the eggs. Butter a flat dish in which -spread the lobster an inch thick, when cold form into the shape of -chips, at each end roll in bread crumbs again, fry in hot lard, stick a -clove in each chip after it’s cold. - - -Cheese Fonda. - -Soak 1 cup of fine dry bread crumbs into cup of rich fresh milk or it -will curdle. Beat into this 3 eggs whipped very light, 1 tablespoon -of melted butter, pepper and salt, lastly ¹⁄₂ lb of cheese. Put in a -buttered dish, strew some bread crumbs over the top and bake in a quick -oven. Serve immediately in the baking dish for it will soon fall. - - -Boiled Mush (Corn Meal). - -The water must be fresh and boiling then sprinkle in gradually with -one hand and stir with the other hand using wooden paddle for stirring -add scant teaspoonful of salt, cover and let cook for a half day. The -average rule would be four quarts of water to 1 quart of meal. - - -Fried Mush. - -Make as above and pour into pans with straight side as bread pans. When -cold cut into half inch slices, roll in wheat flour and fry in hot fat -a quarter inch deep. Fry to a nice brown. - - -Stuffed Green Peppers. - -Prepare the ordinary bread stuffing as if for a roast turkey (only in -place of the sage put the middle of the peppers.) Add a little raw -tomato put the whole in the skin of the pepper. You may add chopped -chicken if you have it. - - -Creamed Sweetbreads. - -First soak them in cold salted water for one hour, then put them into -a kettle of hot water and boil for 20 minutes, then take them out and -plunge them in cold water, when cool enough to handle, remove all skin -and fine membranes, cut up with scissors, heat again and season with -salt and pepper and pour over them a sauce made of cream thickened a -little, 1 tablespoon of melted butter. Serve on toast or put in pattie -crust. - - -Banana Fritters. - -Make a batter of 1 cup of flour, 1¹⁄₂ teaspoons of baking powder, a -little salt, 1 beaten egg and 1 cup of milk beat very light and add 3 -or 4 chopped bananas. Fry in deep fat to a light brown. - - -Corn Fritters. - -Make the batter the same as above, add 1 cup of canned corn or fresh -corn. Fry in deep fat to a light brown. - - -Apple Fritters. - -Make batter the same as for the other fritters adding 1 large cup of -chopped apples. Fry in deep fat a light brown. - - -Timbales. - -Beat 2 eggs slightly with one quarter teaspoon of salt. Add 1 cup of -milk and 1 cup of flour and beat until smooth. Heat your iron before -dipping it into the batter. Dip quickly into the batter then into hot -lard and cook for 20 seconds. Slip timbale from hot iron with a clean -cloth. - - -Frizzled Beef. - -Use a quarter of a lb of dried beef shredded very fine. Into a pan -put 1 tablespoon of butter, let it melt, then add 1¹⁄₂ tablespoons of -flour. Rub it to a smooth paste, pour in 1 cup of milk or cream, add -a dash of paprika, then the beef, allow it to boil up then serve on -rounds of toast. - - -Veal Cutlets. - -Cut slices of veal in pieces for serving, sprinkle with salt and -pepper. Dip in flour, egg and lastly bread or cracker crumbs and fry -slowly in hot fat until a light brown. Remove from the pan, add 1 -tablespoon of flour and water enough to make the quantity of gravy -desired. Arrange cutlets on a hot platter and pour gravy around the -cutlets. A tomato sauce may be used if preferred. - - -Corn Fritters. - -Make a batter of 1 cup of flour, ¹⁄₂ teaspoon of baking powder, a -little salt, 1 beaten egg and 1 cup milk, add 1 cup of corn and fry in -hot lard. - - -Corn Beef Hash. - -Take equal parts of corn beef or any kind of meat and cold potatoes. -Mix well and put in a spider with a tablespoon of melted butter and -enough water to make it moist. Season to taste and cook very slowly. -This makes a good dish for breakfast as well as luncheon. - - -Meat Pie. - -Take 2 cups of flour, a pinch of salt, 2 teaspoonsful of baking powder, -2 tablespoons of shortening, 1 egg, well beaten, 1 cup of milk, stir -until a smooth batter and lay over chicken or any kind of meat, well -seasoned with pepper, salt and butter and a cup or more of hot water to -make the meat moist. - - -Meat Balls. - -1 pint cold roast beef or any other meat, ¹⁄₂ pint of stale bread -crumbs, ¹⁄₂ teaspoon of grated rind of lemon, 1 teaspoon of salt, 2 -eggs slightly beaten, ¹⁄₂ cup of flour, drop meat balls into this -batter and then into smoking fat. - - -Omelet. - -Beat the white and yolks of three to five eggs separately. Then add a -tablespoon of milk for each yolk, add pinch of salt and pepper. Have -the frying pan quite hot and let a small piece of butter melt in it -then throw the yolks, milk, pepper and salt which have been mixed into -the whites and put all into the frying pan, when set turn over into a -fold. This is delicious and should be eaten hot as it may fall. - - -Scrambled Eggs. - -Take three to five eggs and put them in a frying pan with a piece of -butter when the butter has melted put in your eggs with a little pepper -and salt, when they begin to set take a cooking fork, a tin one is -better and stir them, do not let them get too dry. Serve them quite -soft. - - - - -EGGS COOKED IN DIFFERENT WAYS - - -Try the freshness of eggs by putting them into a pan of cold water. -Those that sink the soonest are the freshest. Never attempt to boil any -egg without watching a clock or egg timer. Let the water boil before -the eggs are put in. In three minutes an egg will boil soft, in four -the white part is completely cooked, in 10 it is hard enough for a -salad. - - -Poached Egg. - -Drop nice fresh egg in boiling water with a pinch of salt, when the -white has nicely set remove carefully on slice of toast bread and serve -hot. - - -Deviled Eggs. - -Boil eggs hard, shell and cut in halve slipping the yolk into a dish, -cut with a spoon until fine. - - -Dressing for Deviled Eggs. - -1 tablespoon of melted butter, 1 of vinegar, 1 teaspoon of sugar and -1 scant teaspoon of mustard, add salt and pepper and pour over the -yolk. Mix all together and replace in the whites of the eggs. Cut a -slice from the end so they will stand and place on a dish. Garnish with -lettuce. - - -Egg Timbales. - -6 eggs, ¹⁄₂ cup of milk, 1 teaspoon salt, 2 dashes of pepper, 1 -teaspoon of chopped parsley, ¹⁄₄ teaspoon of onion juice. Beat eggs add -seasoning and stir all in the milk, butter mould and fill and let stand -in pan of hot water in oven till set. - - -Curried Eggs. - -Boil eggs hard, remove from the shell and serve hot with cream sauce as -follows:--1 tablespoon of butter, 1 tablespoon of flour, pinch of salt. -Heat 1 cup of milk or cream, stir in butter and flour and salt till it -is smooth and thick, add a curried sauce to taste and pour over the -eggs. - - -Egg Nests. - -1 cup of chopped meat, ¹⁄₂ cup of bread crumbs or rice, ¹⁄₄ teaspoon of -salt, butter, little pepper and moisten with water. Put in muffin pans -leaving hole in center into which break an egg. Bake and serve hot. - - - - -SANDWICHES - - -The best sandwiches are made from bread one day old. Always cream the -butter before buttering the bread. Spread the loaf with butter before -cutting the slice from the loaf. Cut each slice as thin as possible. -After cutting, spread the slice with the sandwich mixture, and cover -with another slice. Press the slices to-gether, cut off all crust and -cut in any shape desired. - - -Lettuce Sandwich. - -Butter thin slices of bread, arrange on bread crisp lettuce leaves -spread with mayonnaise dressing. - - -Nut Sandwich. - -Mix one cup each of chopped peanuts and walnuts with two tablespoons of -mayonnaise dressing. Spread between buttered slices of brown bread. - - -Chicken Sandwich. - -Put through the meat chopper one cup of cold chicken add to it one cup -of celery cut very fine and four tablespoons of mayonnaise dressing. -Butter thin slices of white bread and spread. - - -Club Sandwich. - -Toast a slice of bread evenly and lightly and butter it. On one half -put first a thin slice of bacon which has been broiled till dry and -tender, next a slice of the white meat of either turkey or chicken over -one half of this place a slice of a ripe tomato and over the other -half a tender leaf of lettuce. Cover these with a generous layer of -mayonnaise dressing and complete this with the remaining piece of toast. - - -Egg Sandwich. - -Chop the whites of hard boiled eggs, mix the yolks smooth with -mayonnaise dressing, add the whites and spread on thin slices of -buttered bread. - - -Ham Sandwich. - -Butter thin slices of white bread and put thin slices of ham spread -lightly with prepared mustard lay between two slices of bread. - - -Cream Cheese Sandwich. - -After cutting the crust from the bread, cut in very thin slices and -butter lightly. Put two slices together with the filling, cream cheese -or cottage cheese, in which has been chopped olives. Brown bread is -excellent. - - - - -SALAD DRESSING - - -French Dressing. - -4 tablespoons of salad oil, 2 tablespoons lemon juice, or vinegar, ¹⁄₂ -teaspoon of salt, ¹⁄₂ teaspoon of pepper. Place a small piece of ice in -a bowl, add the oil and lemon juice or vinegar, beat with a fork until -the dressing is thick. Remove ice and place the dressing in a cold -place until ready to serve. - - -Boiled Salad Dressing. - -1¹⁄₂ teaspoons of mustard, 1¹⁄₂ teaspoons of salt, 2 teaspoons of -paprika, 1¹⁄₂ teaspoons of melted butter, 2 egg yolks, ¹⁄₄ cup of -vinegar. Mix ingredients in order given in the top of a double boiler, -cook over hot water until thick like soft custard, pour immediately -into cold bowl and ¹⁄₂ cup of cream which has been beaten stiff. - - -Mayonnaise Dressing. - -1 teaspoon each mustard, salt and sugar, few grains cayenne pepper. -Yolks 2 eggs, 2 tablespoons each vinegar, lemon juice, 1¹⁄₂ cups of -salad oil. Mix dry ingredients and eggs yolks and when well mixed add -oil gradually drop by drop at first, stir constantly as the mixture -thickens, thin with vinegar or lemon juice, alternately until all is -used beating constantly. All the ingredients should be kept cold while -making this dressing. - - -Thousand Island Dressing. - -1 cup of mayonnaise dressing, 1 cup of whipped cream, 1¹⁄₂ cups of -Chile Sauce or catsup, 2 tablespoons minced pimentos, 2 tablespoons -minced green pepper, 1 tablespoon chopped cucumbers, 1 tablespoon -chopped nuts. 1 tablespoon Worchester Sauce. Mix in the order given and -use at once. - - - - -SALADS - - -Every salad, no matter how plain and simple it may be should be made -to look inviting and tempting. The method of draining or drying is a -very easy performance so long as the salad leaves whatever they may be -are almost free from moisture. This is effected best by putting the -leaves which should be broken, not cut with knife into a wire basket -and drying them well until the outer moisture of the leaves is well -absorbed. The salad then is ready for mixing. - -Any cold boiled vegetables left over from dinner is useful as giving -variety to salad and helps to make a good accompaniment to cold meats -served to luncheons. - - -Waldorf Salad. - -2 cups of celery chopped fine, grated rind of 1 orange, 1 cup of apples -cut in dice, 1 cup of chopped English walnuts, mix all together and -place on nest made of lettuce leaves and dressing on top. - - -Pear Salad. - -Use canned pears, place ¹⁄₂ pear in nest of lettuce with mayonnaise -dressing over the top and ¹⁄₂ cup of chopped English Walnuts sprinkled -over the top of each salad. - - -Shad Roe Salad. - -Soak the roe in cold water 5 minutes then lay it carefully into a -pan with 1 qt of boiling water, 2 teaspoons of salt, 1 teaspoon -minced onion, ¹⁄₂ of bay leaf, 1 teaspoon of mixed whole spice and 2 -tablespoon of lemon juice. Pour off the water, add cold water carefully -so as not to break the roe. Add a piece of ice and when the roe is -chilled and firm, dry it in a napkin. Divide it into long strips and -then cut in slices. Serve on lettuce leaves pour French dressing over -the whole. - - -Fruit Salad. - -Blanch the meats of 2 dozen English Walnuts and break in pieces, skin -and seed 2 dozen white grapes, cut 1 pineapple in slices and slice -cubes slice 3 bananas separate the sections of 2 large oranges and -remove all skin. Arrange each in piles, pour over a dressing made of -¹⁄₂ cup of Madeira wine, 1 cup of sugar, 2 tablespoons of lemon juice -and ¹⁄₂ cup of orange juice. Garnish with Maraschino cherries. - - -Sweetbread Salad. - -Soak 1 pair of sweetbreads in cold water for 20 minutes, then cook in -boiling salted water 12 minutes. Cool and cut in slices, mix with 1 cup -of celery cut in small pieces, cover with french dressing and chill for -at least ¹⁄₂ hr. Serve in nests made of the crisp inner leaves of a -head of lettuce and garnish with 1 cup of mayonnaise dressing. - - -Potato Salad. - -Cut 6 cold boiled potatoes into even dice, mix with these chopped -whites of 3 hard boiled eggs. Mix the yolk with a scant teaspoon of dry -mustard and stir into it a large cup of thick sour cream, add a little -paprika, pour the dressing over the potatoes and mix gently. - - -Salmon Salad. - -Place on a bed of lettuce leaves in a flat salad bowl the contents of a -can of salmon freed from oil and bones and flaked. Pour over the fish a -little boiled salad dressing or mayonnaise and garnish with slices of -hard boiled eggs and lemon. - - -Asparagus Salad. - -Take a can of asparagus or fresh cooked asparagus, drain asparagus -and chill and place on nest of crisp lettuce leaves with mayonnaise -dressing. - - - - -PIES - - -CAUTION - -Paste for pies should be quite thin and rolled a little larger than the -tin to allow for shrinkage. Allow more paste for the upper than the -under crust and be sure to perforate the former. Always brush the under -crust with cold water and press the upper one down on it. When baking -juicy fruit pies make an incision in the crust and place a small funnel -shaped piece of paper into the incision. This will keep the juice from -escaping at the sides of the pie. Never grease pie tins. Properly made -pastry will grease its own tins. For baking pastry requires from 30 to -45 minutes. - - -Crust for Pies. - -Use ³⁄₄ of a cup of shortening to each cup of flour. You may use all -lard or part butter if preferred. Take the shortening with level -teaspoon of salt and mix in the flour then stir in as little water -as possible and form with a spoon into a very stiff paste. Put it on -a mixing board and roll out lightly for your pies. Always make a few -slits in the upper crust to allow the steam to escape. Never put the -filling in until you are ready to bake it. - - -Apple Pie. - -Take ripe tart apples, pare, core and cut them into very thin slices, -fill the under crust, then strew over the apples as much sugar as you -think they require, a little nutmeg or cinnamon to taste and bits of -butter. Cover with the upper paste, make a few small incisions in the -middle of the upper crust and bake in a mild oven. - - -Lemon Pie No. 1. - -4 eggs, 1¹⁄₂ cups of sugar, 2 heaping tablespoons of cornstarch, the -grated rinds and juice of a lemon, 2 lemons, 1¹⁄₂ cups of boiling -water. Beat the yolks and whites of the eggs separately. To the beaten -yolk add the sugar, cornstarch, lemon juice, rind and last the boiling -water. Cook in a double boiler and when it begins to thicken add to it -¹⁄₂ of the beaten whites, stir this in thoroughly and let it cook until -it is as thick as desired. Use the remaining whites of the eggs for the -meringue on top of the pie. After your custard has cooled, fill your -pie tins and pile the meringue on top and bake in a very slow oven to a -light brown. - - -Lemon Pie No. 2. - -The juice and grated rind of 1 lemon, 1 cup of sugar, the yolks of -2 eggs, 3 tablespoons of sifted flour, milk to fill the plate. This -makes a large pie and should be made with an undercrust but not any -top crust, bake nearly done then take from the oven and pour over it -a frosting made of the beaten whites of 2 eggs and 2 tablespoons of -powdered sugar, set back in the oven and brown lightly. - - -Buttermilk Pie. - -2 tablespoons of butter, 1 cup of sugar, yolk of 2 eggs, 2 scant -tablespoons of buttermilk, and the whites of 2 eggs, well beaten. -Flavor with lemon and bake with one crust. This will make 2 pies and is -delicious. - - -Cream Pie. - -Make a rich paste, roll out and cover your plates. - -CREAM:--Put a pint of milk to boil, break 2 eggs into a dish and add -1 cup of sugar, ¹⁄₂ cup of flour, after beating well, stir into the -milk as it commences to boil, stir until it thickens use any flavor you -prefer, fill the pie tins and bake. - - -Cocanut Pie. - -1 pint of milk, add 2 eggs well beaten, 1 scant teaspoon of salt, 2 -large tablespoons of cornstarch. The cornstarch should be mixed smooth -with milk and eggs beaten up in it, sweeten, season to taste with -nutmeg. Pour into the pie pans lined with paste, bake in a moderate -oven. - - -Cherry Pie. - -Line the dish and with ripe cherries regulating the quantity of sugar -used by their sweetness, sift over this a small tablespoon of flour, a -little butter and a sprinkle of cinnamon or nutmeg, then cover and bake. - - -Rhubarb Pie. - -Skin the stalk, cut in small pieces, line the plate and well with raw -fruit, strew lavishly with sugar and sprinkle over this a little flour -and flavor with cinnamon and pieces of butter strewed over the top. -Cover and bake about ³⁄₄ of an hour. - - -Peach Pie. - -Make a nice short crust and cover the pie dishes, have ready pared -and quartered ripe peaches or canned peaches, put a layer of them in -a dish, sprinkle thickly with sugar, bits of butter and sprinkle with -cinnamon and 1 tablespoon of flour, roll out another crust, double it -over and cut a row of slits through the center, wet the edge of the -lower crust, press lightly on the edges, trim it around, close to the -dish with a knife dipped in flour and bake in a quick oven ¹⁄₂ to ³⁄₄ -of an hour. All fruit pies should be eaten the day they are baked. - - -Mince Pie. - -Boil 4 lbs of lean meat, chop very fine, add twice the quantity of -apples, also chopped and ¹⁄₂ lb of raw suet chopped very fine, then add -3 lbs of seeded raisins, 2 lbs of currants, 2 lbs of citron chopped, -grated rind and juice of 4 lemons, sweeten to taste with brown sugar -and add 3 qts of cider and 1 pint Madeira Wine, 1 tablespoon of -cinnamon, cloves, mace. This mixture can be put in glass jars to use -when needed, between 2 rich pie crusts for pie. - - -Pumpkin Pie. - -2 teacups of pumpkins, 2 eggs, 3 cups of milk, ¹⁄₂ teaspoon of salt, 1 -tablespoon cornstarch, 1 tablespoon cinnamon, ginger, 1 cup of sugar. - - -Berry Pie. - -Make a rich crust and line the pie dishes, put in the fruit with ¹⁄₂ -cup of sugar, bits of butter and 1 tablespoon of flour, sprinkle over -the top. An egg beaten up and added to it will keep it from running out. - - -Chocolate Pie. - -2 cups of milk, 2 eggs, ²⁄₃ cups of sugar, 2 tablespoons of corn -starch, 2 tablespoons of chocolate, butter, size of a hickory nut. Heat -milk, chocolate and sugar together, then add cornstarch dissolved in a -little cold milk and the beaten yolks of the eggs. Let all cook until -thickened. Flavor with vanilla and bake with only the under crust. When -baked cover with 2 beaten whites of eggs mixed with a little sugar. Put -in oven again and brown slowly. - - -Sweet Potato Pie. - -Take 1 cup of sweet potatoes and rub through a colander, then add ¹⁄₂ -cup of butter, beat it to a cream, then add ¹⁄₂ cup of sugar, 1 pint of -milk, 2 eggs well beaten, 1 tablespoon of cinnamon, ¹⁄₂ of ginger. Bake -with one crust, to be eaten cold. - - -Apple Dumplings. - -Make a light biscuit dough and roll quite thin, cut in pieces about -four inches square and roll in each ¹⁄₂ of an apple cut in pieces. -Put in a deep tin, 1 cup of sugar, ¹⁄₂ cup of butter, 1 large cup of -boiling water, lay the dumplings in and bake one-half hour. - - -Strawberry Short Cake Crust No. 1. - -1 qt of flour, ¹⁄₂ cup of butter, 3 teaspoons of baking powder wet with -cold water with 1 level teaspoon of salt. - - -Strawberry Short Cake No. 2. - -1 cup of sugar, 1 cup of milk, 1 egg, 1 tablespoon of melted butter, -2¹⁄₂ cups of flour, 2 teaspoons of baking powder, 1 level teaspoon of -salt, mix a cake, bake in layers and put berries between and over the -top and serve with whipped cream. - -The berries that you put between the layers are better mashed and -seasoned with sugar to taste. - - -German Peach Pie. - -Beat 1 egg, add 1 cup of milk, a little salt, 2¹⁄₂ cups of flour, 2 -tablespoons melted butter and 1 heaping teaspoon of baking powder. -Spread in a shallow tin and cover with slice peaches and sugar. Serve -with maple syrup or any good sauce. Apples are good in place of peaches. - - -Prune Short Cake. - -Sift together twice, 2 cups of flour, 4 teaspoons of baking powder, -1¹⁄₂ teaspoons of salt, 2 large tablespoons of sugar. Blend with this -mixture ¹⁄₂ cup of butter and ³⁄₄ cup of milk mixed with beaten yolks -of 2 eggs. Bake in layers. Use best prunes, soak several hours, then -let them cook very slowly without boiling until tender but not broken, -adding the sugar when half done. To 1 pint of prunes allow 1 tablespoon -sugar and 1 teaspoon lemon juice, when the prunes are done, remove them -carefully and cook the juice until like syrup. On the lower layer of -shortcake place prunes with syrup poured over, on the top use prunes -well drained. Then heap lightly with whipped cream slightly sweetened. - - -Green Tomato Pie. - -Have ready 4 qts of chopped green tomatoes, 3 lbs of brown sugar, ¹⁄₂ a -nutmeg, 1 tablespoon of allspice, 1 teaspoon of cloves, 2 lemons, 1 lb -of currants, 1 lb of raisins. The tomatoes and lemons should be chopped -fine, boil them together with the sugar, salt and spices until reduced -to half of the original quantity. No water is needed. Then add the -currants and raisins and continue to cook for 2 or 3 hours, fill 2 rich -crusts with the filling having any left may be put in glass jar to use -when needed. - - -Chocolate Pie. - -1 cup of sweet milk, 1 cup sugar, 2 tablespoons grated chocolate and -stir until smooth, yolks from eggs, 1 teaspoon of cornstarch wet with a -little milk and stirred into milk while boiling. Cook until it dimples, -put into crusts and bake. Frost with whites of 4 eggs and 4 tablespoons -sugar, flavor with vanilla. - - -Harlequin Pie. - -1 cup of cranberries, 1 cup of raisins, 1 cup of apples, run all -through meat chopper. Mix thoroughly, add 1 cup of sugar, little salt -and 2 or 3 tablespoons of water. Bake in rich crust. - - - - -CAKES - - -Hints for making cakes. The flour should always be very dry and well -sifted. White sugar is purer and sweeter for cakes and pastries than -the brown sugar. If the butter is very hard soften but do not melt it -when soda is used dissolve it before adding to the ground mixture. -Fruit should be thoroughly dry if added to the other ingredients damp, -cakes will be liable to be heavy. Dust your fruit with a little of the -flour to be used for the cake and stir into the other ingredients just -before putting in the rest of the flour. The ingredients should be well -beaten before mixing in the flour except in a few plain cakes that are -beaten all together. All cakes bake nicer if the pan used is lined with -buttered paper. - - -Good Sponge Cake. - -Beat the whites of 3 eggs, dry and the yolks until thick into the yolks -gradually beat 1 cup of sugar then 1 tablespoon of lemon juice and 2 -tablespoons of cold water, fold in part of the whites then add 1 cup of -sifted flour and the rest of the whites. Bake in a tube pan from 30 to -40 minutes. - - -Jam Cake. - -1¹⁄₂ cups sugar, ¹⁄₂ cup of butter, 2 eggs, 1 cup of jam, 3 tablespoons -sour milk, ¹⁄₂ teaspoon of soda, 1¹⁄₂ cups of flour. - - -Filling. - -1 cup of sugar, ¹⁄₂ cup water, ¹⁄₂ cup chopped raisins white of 1 egg, -boil all but egg until waxy add beaten white. - - -Hickory Nut Cake. - -1 cup sugar, butter size of an egg, whites of 2 eggs, ²⁄₃ cup of sweet -milk, 2 cups of flour, 2 teaspoons baking powder. - - -Filling. - -1 cup of chopped nuts, ²⁄₃ cups of sour cream, pinch of soda, 1 cup of -sugar boil until it begins to thicken, let cool before putting in the -cake. - - -Roll Jelly Cake. - -3 eggs, 1 cup sugar, 1 cup flour, 1 teaspoon baking powder, 2 -tablespoons sweet milk, salt, sift baking powder with flour last add -beaten whites and flavor. Bake in dripping pan, turn out on a towel, -spread with jelly and roll while warm. - - -Soft Molasses Cake. - -¹⁄₂ cup sugar, ¹⁄₂ cup of molasses, ¹⁄₂ cup lard, ¹⁄₂ cup sour milk, 2 -eggs beaten with sugar, 1 teaspoon of ginger, 1 teaspoon of soda, 2¹⁄₂ -cups of flour. - - -Ginger Bread. - -4 tablespoons shortening, 1 cup of good N. O. molasses, 1 teaspoon -ginger, teaspoon soda, 4 tablespoons of boiling water, just a little -salt, put 2 tablespoons of hot water on 1 teaspoon alum and 2 on soda, -mix the same as for cookies, divide in four parts, roll out the size of -your tin and mark the top with a knife. - - -Devils Food No. 1. - -Grate ¹⁄₂ cube of Bakers Chocolate, yolk of 1 egg, 1 cup of sugar, ¹⁄₂ -cup of sweet milk, mix together put on the stove and heat, cool before -adding other ingredients. 1 cup of sugar, ¹⁄₂ cup of butter, 2 eggs -(stir to a cream), ¹⁄₂ cup of sweet milk, 2 cups of flour, 2 teaspoons -of baking powder, 2 teaspoons of vanilla. Stir in the chocolate, bake -in layers and put together with icing or make a loaf cake. - - -Devils Food No. 2. - -Grate ¹⁄₂ cake of chocolate, yolk of 1 egg, 1 cup of sugar, ¹⁄₂ cup -of sweet milk, mix together put on the stove and heat all together. -Cool before adding the other ingredients. 1 cup sugar, ¹⁄₂ cup butter, -2 eggs (stir to a cream) ¹⁄₂ cup of sweet milk, 2 cups of flour, 2 -teaspoons baking powder, 2 teaspoons of vanilla. Stir in the chocolate -bake in a loaf cake or layers and put together with icing. - - -Spice Cake. - -1 cup of sugar, ¹⁄₂ cup of molasses, ¹⁄₂ cup of butter, ¹⁄₂ cup -sour milk, ¹⁄₂ cup cold coffee, 2 eggs, 1 teaspoon soda, 1 teaspoon -cinnamon, 1 teaspoon cloves, 1 tablespoon grated chocolate, 2 cups of -flour, bake in two layers making filling of 1 cup chopped raisins and -boiled frosting. - - -Oatmeal Cookies. - -1 cup of butter, 1¹⁄₂ cups of sugar, 2 eggs, 4 tablespoons sweet milk, -2 cups of oatmeal (uncooked), 2 cups of flour, ¹⁄₂ teaspoon baking -powder, 1 cup of raisins (seeded) cut and flavored with 1 teaspoon of -cinnamon, a little nutmeg. Cream the butter and sugar together add the -eggs well beaten then the milk and oatmeal. Sift the baking powder in -the flour and add the raisins nutmeg last. The batter should be very -thick and is dropped on well greased tins in small circles and baked -for 15 or 20 minutes. - - -Plain Cookies. - -¹⁄₂ cup of butter, 1 cup of sugar, 2 eggs, 1 tablespoon of milk or -cream, 2¹⁄₂ cups of flour, 1¹⁄₂ teaspoon lemon extract, ¹⁄₂ teaspoon of -grated nutmeg. Cream the butter and sugar together, add the eggs, milk -and flavoring sifted flour and baking powder in last. Small bits of -citron look well on top of these cookies. - - -Canada War Cakes. - -2 cups brown sugar, 1 teaspoon salt, 2 cups of hot water, 1 teaspoon -cinnamon, 2 tablespoons lard, 1 teaspoon cloves, 1 box of seedless -raisins. Boil these ingredients 5 minutes let mixture get cold add 1 -teaspoon soda dissolved in 1 teaspoon of hot water. Stir in 3 cups of -flour. This makes 2 loaves. Bake 45 minutes in moderate oven. - - -Brownies. - -1 cup of sugar, ¹⁄₂ cup of butter, ¹⁄₂ cup of flour, 1 cup of chopped -walnuts, 2 eggs, 2 squares of chocolate. Cream butter and sugar -together. Beat whites of eggs stiff beat yolk thoroughly and add to -butter and sugar. Add the flour chocolate melted and the walnuts. Stir -until well mixed and turn in buttered cake tins. Bake 20 minutes in a -moderate oven. - - -Chocolate Drop Cakes. - -¹⁄₂ cup of sugar, 1 cup of molasses, ¹⁄₂ cup of shortening, ²⁄₃ cups -of hot water, 1 level teaspoon of soda, 1 heaping tablespoon of cocoa, -flavor with vanilla, 2 cups of sifted flour, 1 teaspoon salt. Beat well -sprinkle sugar on top. Can be dropped from spoon in greased pan a few -inches apart or in small tins, (very nice). - - -Cream Puffs. - -Melt ¹⁄₂ cup of butter in 1 cup hot water and while boiling beat in 1 -cup of flour, when cold, stir in 3 eggs without first beating. Drop the -mixture in tins in small spoonsful and bake in moderate oven when done -they are hollow and should be filled with the following custard. - -CUSTARD:--1¹⁄₂ cups of milk, 2 eggs, 4 tablespoons of flour, 2 -tablespoons sugar, cook in double boiler, stirring constantly, cool and -flavor with whatever you wish then fill the puffs. - - -Marguerites. - -Boiled frosting with whites of 2 eggs, 1 cup of sugar, ¹⁄₃ cup of -water. Add 1 cup finely chopped nut meats. Take unsalted wafers, cover -with the icing, bake in a slow oven till a delicate brown. - - -Chocolate Layer Cake. - -Whites of 3 eggs, 1 yolk, 1 cup of sugar, ¹⁄₂ cup of butter, ¹⁄₂ cup -sweet milk, 2 teaspoons of baking powder, 2 cups of flour, bake in -layers. Filling 2 squares of chocolate melted, ¹⁄₂ cup of sugar, 1 egg, -1 teaspoon of butter, 2 tablespoons of sweet milk, cook until thick and -spread between the layers, 1 teaspoon vanilla flavoring. - - -Angel Food. - -Whites of 11 eggs, 1 and ¹⁄₂ cups of granulated sugar, 1 cup of flour -after once sifted, 1 teaspoon cream tartar, 1 teaspoon vanilla, sift -the flour and cream of tartar, 6 times, beat the eggs not stiff, then -beat in the sugar thoroughly. Add vanilla and flour stirring lightly -but thoroughly bake in an ungreased tin in a moderate oven 40 minutes. -Be careful about jarring the oven. - - -Hermits. - -3 eggs, 1¹⁄₂ cups of sugar, 1 cup of butter, 1 cup of chopped raisins, -1 cup of currants, 1 teaspoon of cinnamon, 1 teaspoon nutmeg, 1 -teaspoon soda, ¹⁄₂ cup of sour milk, flour to make stiff and drop a -teaspoon on a buttered tin. - - - - -PUDDINGS - - -The proof of the pudding is the eating. - - -Snow Pudding. - -This fine, easy to make. Dissolve 2 tablespoons of cornstarch in a -little water, add 1 pint of boiling water and cook 5 minutes, remove -from fire, add the beaten whites of 2 eggs and beat until smooth add a -little salt, sugar and vanilla. - - -Chocolate Pudding. - -1¹⁄₂ pints of milk, 3 tablespoons of melted chocolate or cocoa, boil -the milk and chocolate thoroughly, remove from the stove and when -nearly cold add yolks of 3 eggs, 3 tablespoons of cornstarch, 1 cup of -sugar, set in the oven until set and spread over meringue made of the -whites of 3 eggs and 3 tablespoons of sugar. - - -Bananas. - -Mash several bananas to a pulp, add the juice of 1 lemon and gelatine, -when quite cold add whites of 3 eggs, beaten to a stiff froth. Lay 2 -whole bananas in the bottom of the dish and slices of bananas around -sides, then fill up with the mixture and serve with whipped cream. - - -Almond Custard. - -Blanch 3 ounces of almonds and pound to a paste, mix with a little -cream add the beaten yolk of 4 eggs, 1 cup of sugar. Have a pint of -cream hot add the mixture to this and stir thoroughly. Put into cups -or a baking dish, bake slowly in the oven in a pan of hot water. Serve -with whipped cream with a few brown almonds in the cream. - - -Rice Pudding. - -Take ¹⁄₃ cup of rice, 4 tablespoons of sugar, 1 quart of milk, butter -the size of a walnut, a little nutmeg, 2 eggs may be added if desired. -Bake 2 hours in a slow oven. - - -Prune Whip. - -Sweeten and stew 1 lb of prunes, when cold add the whites of 4 eggs, -beaten stiff. Stir all these together until light, put in a pudding -dish and bake 20 minutes, when cold cover with whipped cream and serve. - - -Dainty Dessert. - -6 bananas, ¹⁄₂ can of pineapple or a fresh one, ¹⁄₂ lb. of grapes -(seeded) 2 oranges, sweeten to suit the taste. Prepare gelatine as for -fruit jelly, then put in a dish or mould a layer of chopped fruit of -¹⁄₂ inch thick while you require 1 inch of the gelatine jelly. When -cold slice and serve with whipped cream with little bits of citron -through the cream. - - -Tapioca Pudding No. 1. - -Soak 3 tablespoons of tapioca in a little water overnight, in the -morning add 3 cups of sweet milk and a pinch of salt. When hot add the -beaten yolks of 3 eggs to which ²⁄₃ cup of sugar has been added. When -it thickens up, remove from the stove. Beat whites of eggs and put on -the top with 1 tablespoon of sugar. - - -Apple Tapioca No. 2. - -Soak 1 cup of tapioca in a quart of tepid water at least 3 hrs. Fill -a pudding dish two thirds full of tart apples, add 1 cup of sugar, 1 -tablespoon of cinnamon, pour over the tapioca, bake 1 hr. and serve -with whipped cream. - - -Date Puffs. - -2 eggs, 1 cup of sugar, ¹⁄₄ cup of butter, ¹⁄₄ cup of milk, 1 teaspoon -baking powder, flour to make a thin batter. Stir in 1 cup of stoned -dates, fill muffin cups half full, steam 30 minutes. Serve with liquid -sauce. - - -Graham Pudding. - -1 cup of molasses, 1 cup of milk, 1 egg, 1 teaspoon of soda, 1 -tablespoon of butter, 1 cup of seeded raisins, 2 cups of sifted graham -flour, cinnamon, nutmeg, ¹⁄₂ teaspoon of salt. Steam 2 hrs and serve -with sauce. - -SAUCE:--¹⁄₂ cup of sugar, 1 tablespoon of flour, 2 tablespoons of -butter, 1 cup of boiling water over it and flavor to taste with lemon -juice. - - -Queen Pudding. - -1 qt of milk, 2 cups of grated bread crumbs, 4 eggs, whites and yolks -beaten separately, butter the size of an egg and 1 cup of white sugar, -juice and grated rind of 1 lemon. Heat the milk and pour it over the -grated bread crumbs, add the butter, cover and let the mixture get soft -and add to the mixture with the grated rinds of 2 lemons. Bake in a -buttered dish for ¹⁄₂ or ³⁄₄ of an hour, when a light brown, take out -and when cold spread a glass of currant jelly over the top and spread -the whites of eggs with 1 tablespoon of sugar over the top. - - -Plum Pudding. - -1 cup of suet chopped very fine, 1 cup of light brown sugar, ¹⁄₂ cup -molasses, ¹⁄₂ cup sour milk, 3 unbeaten eggs, 2 cups of stale bread -crumbs, 1 cup of flour, 1 level teaspoon soda, ¹⁄₄ cup of cold water, -1 cup of raisins, 1 cup of currants, ¹⁄₂ cup of citron, 1 teaspoon -each cinnamon nutmeg, mace cloves and allspice. Thoroughly mix these -ingredients and pour into a buttered mould and steam 7 hours or put in -lb baking powder tins and steam 3 hrs. - - -Baked Indian Pudding. - -1 qt of milk, 1 cup of Indian meal stirred in while the milk is hot. -Let it cool and add 1 egg, 2 tablespoons of molasses, butter ¹⁄₂ size -of an egg. Cinnamon and salt to taste, bake ³⁄₄ of an hour. - - -Cornstarch Pudding. - -Boil 1 qt of milk, then beat the yolks of 3 eggs with 3 tablespoons of -cornstarch and a little milk, stir into the boiling milk, let it boil -up at once, sweeten and flavor to taste and turn in a pudding dish. - - -Baked Apple Dumpling. - -Make a crust as for baking powder biscuit, peel and core your apples, -cut the dough in square pieces and put 1 apple for each dumpling. Put -them in a baking dish and place in the oven, then make a syrup with -water and sugar, 1 cup of sugar to a pint of water and pour into the -pan, baste with syrup while they are cooking, when done eat with sweet -cream. - - -Soft Pudding. - -¹⁄₂ cup of milk, ¹⁄₂ cup of chopped meat, ¹⁄₂ cup of molasses, 2 cups -of fruit and nuts chopped together, 1 cup of flour, pinch of salt, 1 -small teaspoon of soda dissolved in warm water, steam 3 hours. Any sort -of fruit and nuts may be used. - - -English Plum Pudding. - -6 ounces of fine bread crumbs, 2 ounces each of lemon, orange and -citron peel cut into fine shreds, ¹⁄₂ ounce of mixed spices (cloves, -cinnamon, nutmeg) ¹⁄₄ lb of chopped apples, ¹⁄₂ teaspoon of minced -lemon rind, ¹⁄₂ lb of chopped and seeded raisins, ³⁄₄ lb of currents, -1 lb of flour, 1 lb of finely shredded suet. Mix the ingredients -thoroughly then add 6 eggs and a little milk if needed. This should -make a stiff batter. Boil in a pudding basin or mould 5 or 6 hours. - - -Cottage Pudding. - -Cream together 1¹⁄₂ cups of sugar and ¹⁄₄ cup of butter, add 1 beaten -egg, ²⁄₃ of a cup milk, 2¹⁄₂ cups of flour, sifted with 2 teaspoons of -baking powder. Bake in a buttered tin for 30 to 40 minutes. 1 cup of -stoned cherries or berries may be added to this recipe. - - -Marshmallow Compote. - -1 lb of marshmallows cut with scissors into small pieces. 1 pineapple -sliced and cut up. Put the two together in layers in a glass dish with -sprinkling of sugar the night before and place in cold pantry or ice -chest to ripen when ready to serve heap with whipped cream, maraschino -cherries added is an improvement. - - -Orange Dessert. - -Pare 3 oranges, cut in thin slices, ¹⁄₂ coffee cup of sugar, boil ¹⁄₂ -pint milk add the yolk of 2 eggs, 1 teaspoon of cornstarch, (make -smooth with cold milk). Stir all the time when it thickens pour over -the fruit with the whites of the eggs beaten stiff with 1 tablespoon -powdered sugar over the top. Put it in oven until a light brown and -serve cold. - - -Charlotte Russe. - -2 tablespoons of gelatine, ¹⁄₄ cup cold water, ³⁄₄ cup of sugar, 1 qt -of cream, 2 tablespoons vanilla. Soak the gelatine in cold water then -dissolve entirely by setting the cup in boiling water, whip the cream -add sugar, dissolved gelatine and vanilla, line a mould with lady -fingers or sponge cake and pour in the mixture. Put in a cool place to -set before serving. - - -Macaroon Pudding. - -Cover the bottom of a pudding dish with 12 broken macaroons. Make the -following custard and pour over them. Scald 1 pint of milk in double -boiler, add 1 tablespoon cornstarch dissolved in a little cold milk, -yolks of 2 eggs, 3 tablespoons of sugar and 1 teaspoon of vanilla. Cook -until thick. Beat the eggs whites stiff with powdered sugar and vanilla -to taste put on top and slightly brown it over. - - -Raspberry Cream. - -Place 1 cup of sweetened raspberry juice where it will boil, then stir -into it 2 rounding tablespoons of cornstarch, wet in 2 tablespoons of -cold water. Add 1 cup of sugar and stir until it looks transparent, -then add 1 level tablespoon of butter and juice of ¹⁄₂ lemon. Fold in -the stiffly beaten whites of 3 eggs. Turn mixture into a fancy mould -and set in a place where it is cold, when serving place on a cold dish -with whole berries in center, serve with whipped cream or plain sweet -cream. - - -Raspberry Mousse. - -To 1 cup sweet milk cream whipped stiff, add 1 cup sugar, 1 cup -raspberry, juice of 1 lemon. Put in a pail, then pack in ice and salt -allowing it to stand 4 hours. I use the juice from my preserves. This -is delicious and easy to make. - - -Birds Nest Pudding. - -For a pint of milk take 3 eggs, 1 tablespoon of sugar, 1 large -tablespoon of butter, mix the sugar and butter together then add -the eggs and milk. Add enough flour to make a stiff batter with ¹⁄₂ -teaspoon of salt then pour this over about ¹⁄₂ dozen apples sliced up -in a baking dish. Bake it about an hour and serve with a melted sauce. - - -Bavarian Cream. - -Half a lemon grated rind and juice ¹⁄₂ cup of orange juice, ¹⁄₃ cup of -sugar, yolk of 2 eggs. Mix well over fire until it thickens, then add -1 teaspoon of granulated gelatine which has been soaked in water, beat -whites of 2 eggs stiff, add to above and set the mixture in cold water -beating until thick enough to hold its shape. Turn in mould and chill. - - -Farina Pudding. - -Heat 1 qt of milk to the boiling point, stir in dry five tablespoons of -farina and continue to stir it until quite thick, add 1 cup of sugar -and ¹⁄₂ teaspoon of salt. Flavor with vanilla serve with sweetened -cream, flavored with nutmeg or vanilla. - - -Peach Tapioca Pudding. - -Soak 1 cup of tapioca in cold water for 2 or 3 hrs, then set on the -stove until it cools clear, then add sugar to taste with a teaspoon -of cinnamon. Peel and slice ripe peaches to nearly fill a baking dish -sprinkle over with sugar. Then pour over the tapioca and bake slowly -for about an hour. To be eaten with sweetened cream. - - - - -PRESERVES - - -Orange Marmalade. - -6 oranges, 4 lemons, 1 grape fruit. Wash the fruit, slice very thin, -first cutting in quarters to remove the seeds. To each lb of sliced -fruit add 3 pints of cold water, let this stand 24 hours, then boil 2 -hours or until the peel is perfectly tender. Let stand until the next -day. To each pint of boiled fruit, add 1 pint of granulated sugar, boil -together for 2 hours or until it jellies. This makes 24 glasses. - - -Currant Jelly. - -Put currants in kettle, do not stem but wash and drain well, then mash -with potato masher, let them cook slowly until all soft, then when cold -squeeze the juice out and to every pint of juice add a bowl of sugar -and boil 20 minutes and pour glass jars. - - -Grape Jelly. - -Grape jelly is made the same as currant jelly. - - -Quince Jelly. - -Take very ripe quinces, peel and core and boil in a little water till -very soft, drain off the juice through cheese cloth. To 1 pint of juice -add 1 pint of sugar and boil 20 minutes. - - -Preserve Peaches. - -Select peaches that are ripe, pour boiling water over them and let them -stand 6 minutes then pour it off and pull off the skins. Weigh equal -quantities of fruit with the stones and granulated sugar and put them -together in earthen pan over night, next day pour off the syrup and -boil it a few minutes, then set off the kettle to the fire and when it -boils lay the peaches into it. Boil them very slowly ³⁄₄ of an hour, -then lay them into the jars. Boil the syrup 15 minutes more and pour -over them. - - -Green Tomato Mince Meat. - -1 peck green tomatoes chopped and drained, 4 lbs brown sugar, 3 or 4 -qts apples chopped fine, 1 lb suet chopped fine, cook for 3 hrs then -add, 2 lbs of raisins, 1 lb of currants, 1 tablespoon each of spices, 1 -tablespoon of salt, 1 cup of vinegar, cook for ¹⁄₂ hour. - - -Corn Relish. - -18 ears of corn, 4 onions chopped, 3 green peppers, 1 cabbage, 4 cups -of sugar, 2 qts of vinegar. Boil ³⁄₄ of hr, 1 tablespoon of mustard. - - -Cucumber Relish. - -4 onions, 1 bunch celery, 2 red peppers, 4 green peppers, 6 large -cucumbers. Pare onions and cucumbers, take the seeds from the peppers -and put the above through the food chopper. Chop the celery fine, -sprinkle the mixture with salt and let stand over night. Drain, make -dressing of 1 qt vinegar, 2 cups sugar, ¹⁄₂ cup of flour, 1 tablespoon -of mustard, 1 teaspoon of tumeric. Cook 10 minutes and pour over the -mixture. - - -Pickle Peaches. - -8 lbs of peaches, 4 lbs of sugar, 1 pint of vinegar. Take the selected -peaches after wiping them all off with a towel, stick 2 or 3 cloves in -each peach, then cook a few at a time until they are cooked up, then -place all in jars and boil the vinegar to thick syrup, add ¹⁄₄ lb of -cinnamon sticks and pour over them. - - -Chili Sauce. - -12 large ripe tomatoes, 4 ripe peppers, 2 onions, 1 tablespoon of salt, -¹⁄₂ cup of sugar, 1 tablespoon cinnamon. Peel tomatoes and onions and -chop peppers and onions and mix all together in a kettle with 2 cups of -vinegar and cook slowly for 2 hrs, if not sweet enough add more sugar -to taste. - - -Green Tomato Pickles. - -1 peach basket of tomatoes sliced up over night and covered with 2 cups -of salt and water enough to cover them. The next morning drain off the -salt water and rinse thoroughly and then stand and drain quite dry. -Then take 1 qt of vinegar and cook the tomatoes in the vinegar a few at -a time and skim them out of the vinegar and put in a jar after drain -them until all have been cooked. Be sure you drain off all the vinegar -you can, then set them aside until the next day when you drain them -again. Take another qt of vinegar, 3¹⁄₂ lbs of sugar, ¹⁄₄ lb of cloves -and whole mustard seeds and cook the syrup quite thick and pour over -them and seal tight for use. - - -Rhubarb Marmalade. - -5 lb of rhubarb, 5 lbs of sugar, 1 lb of raisins, 1 lb of figs, mix all -together with 2 cups of water, cook slowly on back of the stove until -thick then place in glass jars. - - - - -ICE CREAM AND SHERBET - - -Ice Cream No. 1. - -1 pint of cream, 1 qt of new milk, 1¹⁄₂ cups of sugar, 1 tablespoon of -vanilla. Let stand in the freezer with ice and salt around it for 10 -minutes before freezing. - - -Ice Cream No. 2. - -1¹⁄₂ qts of milk, 1 cup of sugar, 4 eggs, 1 tablespoon of cornstarch, -1 scant teaspoon of salt. Steam in dish of water until creamy, flavor -with lemon or vanilla and freeze. - - -Hickory Nut Ice Cream. - -1 pound of hickory nut meat, 2 cups of sugar, 1 qt of cream, 2 -tablespoons of sugar, burnt brown, chop meats very fine, put 2 -tablespoons of sugar over fire without water and let it melt and brown. -Pour in little water to dissolve it, then add it to the cream with -sugar and nut meats and freeze. - - -Strawberry Ice Cream. - -3 pints of thin cream, 2 boxes of strawberries, 2 cups of sugar, 4 -grains of salt, wash and hull the berries, sprinkle with sugar, cover -and let stand 2 hrs. Wash and squeeze through cheesecloth, then add -salt. Freeze cream to the consistence of a mush, add gradually fruit -juice and finish freezing. - - -Peach Ice Cream. - -Prepare a pint of boiled custard from 1 pint of milk, a ¹⁄₄ teaspoon -of salt, 1 tablespoon of cornstarch blended with a little cold milk, -3 tablespoon of vanilla extract. Cool chill and fold in a ¹⁄₂ pint of -cream with a tablespoon of powdered sugar. Turn into a chilled freezer -and when the mixture begins to congeal stir with powdered sugar. -Continue freezing until firm and smooth. - - -Lemon Sherbet. - -Mix 1 cup sugar with juice of 1¹⁄₂ lemon, when it has stood until -nearly melted, add slowly 2 cups of milk. If you do not mix carefully, -the lemon juice will curdle the milk. Pour into the freezer and freeze. -The sherbert will be smooth solid and as white as milk. - - -Strawberry Ice. - -Use 1 qt of berry juice, 4 cups of sugar, the juice of 2 lemons, 3 -pints of water and a few whole strawberries, mix all together and -freeze. - - -Lemon Sherbet No. 2. - -1 qt of water, 1¹⁄₂ cups of sugar, ³⁄₄ cup of lemon juice. Make a -syrup of the boiling water and sugar, add lemon juice, cool strain and -freeze. When half frozen add the white of 1 egg beaten stiff. - - -Orange Sherbet. - -Made in the same manner as the above recipe, using orange juice with -the juice of 1 lemon added. - - -Grapefruit Cocktail. - -Cut 3 medium size grapefruit into halves, remove pulp and membrane -and separate the pulp into flakes. Mix this lightly with ¹⁄₄ lb. of -Malaga grapes, which have been skinned and seeded sprinkle liberally -with sugar and chill thoroughly. Serve in the grapefruit shells with a -little crushed ice. - - -Peach Cocktail. - -Have the fruit chilled on the ice. Peel quickly and slice small, place -in each chilled cocktail glass the equivalent of 1 sliced peach and -add powdered sugar to taste the juice of ¹⁄₄ lemon, 2 tablespoons of -grape juice, the same of cracked ice and a few fresh mint leaves. Serve -immediately before the ice melts. - - - - -CANDIES - - -Cream Candy. - -Use the white of 1 egg and the same of water, for 1 pound of sugar. -Whip the egg and water together, then add sugar until you cannot add -more. Knead as bread, use figs or nuts for filling. - - -Kisses. - -Whites of 7 eggs beaten to a stiff froth, 1 lb confectionery sugar add -lightly drop a tablespoon of the mixture on buttered paper, bake in -moderate oven until a light brown. - - -Sea Foam. - -2 cups of light brown sugar, 1 cup of water, white of 1 egg, put the -sugar and water in a sauce pan and boil until it will form a hard ball -when dropped in water. Beat the whites of the eggs till stiff then pour -the liquid in it slowly while pouring and beat till stiff. Then pour in -buttered pans. - - -Divinity Candy. - -4 cups sugar, ¹⁄₂ cup of water, 1 cup peanuts, 1 cup Karo corn syrup, -the whites of 3 eggs. Let boil together except egg and peanuts until it -hardens in water. Then beat the eggs and pour into the syrup and add -the peanuts and flavor with vanilla. Pour in platter and when cool cut -in squares. - - -Pinoche. - -2 cups of brown sugar, ³⁄₄ cup of milk, ¹⁄₂ cup of walnuts, 1¹⁄₂ -tablespoons of butter. Boil sugar and milk until a firm ball is formed, -remove from the fire and butter, set pan in cold water, leave until -syrup thickens, remove, beat till creamy, add vanilla and chopped -walnuts when nearly done. - - -To Blanch Almonds. - -Shell the nuts and throw boiling water over them, let them stand a few -minutes and then throw in cold water; rub between the hands. - - -Raisin Fudge. - -2 cups of sugar, ³⁄₄ cup milk, butter size of an English walnut, 2 sq. -of chocolate, 1 teaspoon of vanilla. - - -Fruit Cakes. - -Take ³⁄₄ cup of raisins and ¹⁄₄ cup of walnut meats and a few grains of -salt. Mix well and press through a meat grinder. Shape into small flat -cakes and wrap in waxed paper. - - -Chocolate Nut Bar. - -Melt 6 ounces of sweet chocolate over hot water, beat until nearly cool -then add ¹⁄₂ cup each of chopped raisins and peanuts with ¹⁄₄ teaspoon -of salt. Mix well and press into the top of a tin cracker box. Leave -until firm when it will come out without breaking. - - -Cocanut Kisses. - -2 cups of grated coconut, 1 cup of sugar, 2 tablespoons of flour, -whites of 3 eggs, beaten stiff, 1 teaspoon of vanilla. Bake on buttered -paper. - - -Stuffed Dates. - -Take nice fresh dates, cut a small opening, remove the stone and fill -with nuts or cream filling, roll in sugar. - - -Peanut Crisp. - -¹⁄₄ cup of butter, ¹⁄₂ cup of sugar, 2 eggs, 1 cup of flour, 1 teaspoon -of baking powder, ³⁄₄ cup of coarsely chopped nut meats, ¹⁄₂ teaspoon -of salt. Mixed in order given and drop by the ¹⁄₂ teaspoonful on -buttered tins and bake in a moderate oven. - - - - -CHAFING DISH - - -Omelette. - -Whip 4 eggs add 4 tablespoons of milk, salt and pepper, butter chafing -dish, when very hot pour mixture in, when done fold the edge quickly -over. - - -Ham Omelette. - -Follow the same directions as for omelette before folding spread with -chopped ham. Cheese omelette made the same way. - - -Chicken Croquettes. - -4 cups minced chicken, 1 cup bread crumbs, 3 eggs, tablespoon of butter -and seasoning. Mix and make into balls, dip into beaten eggs and bread -crumbs. Fry a nice brown. - - -Welsh Rarebit. - -1 teacup of grated cheese, 3 eggs, 1 tablespoon of butter, 3 -tablespoons of sweet cream or milk, 1 tablespoon of mixed mustard, -¹⁄₂ teaspoon of salt. Put the cheese, butter and cream into a double -boiler, when the cheese is melted, stir in the eggs well beaten, add -the seasoning and cook until it thickens, then pour over slices of hot -buttered toast. - - - - -HOUSEHOLD HINTS - - -When boiling fish add a dash of vinegar to the water and the fish will -be much whiter and firmer. - -Add a teaspoon of baking powder to old potatoes when mashing them and -beat briskly. This will make them light and creamy. - -To prevent the saucepan containing cabbage or cauliflower from boiling -over, add to the water a piece of butter the size of a walnut. This -will make the vegetables cook steadily and they will not require -watching. - -If cake pans are greased when cold, cake will not stick to them. - -The flavor of stewed pears will be improved if a little vinegar is -added to them while cooking. - -Cleansing with mustard is said to remove the smell of fish from pots. - -The clothes wringer will last twice as long if the pressure screw at -the top is loosened after using. - -When mixing pie crust if the lard, flour and salt are mixed before -adding the water the crust will be rich and flaky. - -A few pieces of Gum Camphor kept in the boxes in which silver is placed -in wrappings will prevent its turning dark. - -When boiling eggs wet the shells thoroughly in cold water before -dropping in the boiling water and they will not crack. - - - - -LAUNDRY HINTS - - -To remove fruit stains from a tablecloth apply powdered starch to the -stained parts and leave for several hours till all the discoloration -has been absorbed by the starch. - - -When Heating Irons. - -When the fire is not good or there is a draft across the range, irons -to be heated quickly should be covered with an inverted dishpan or a -pot to concentrate the heat and prevent them being cooled by cold air -playing over them. - - -Rust Stains. - -Rust stains no matter how bad can easily be removed by putting vinegar -and salt on the stains and placing it in the hot sun. - - -To Remove Soil Marks from Raincoats. - -A simple and excellent way to remove soil marks from a raincoat is to -cut raw potato into slices and rub it well on the marks. It will also -remove mud stains from dress skirts, children and mens coats. - - -Peach Stains. - -Peach stains can be removed by wetting spot with water and putting on -layer of cream of tartar. Then place in hot sun. - - -Coffee Stains. - -The most difficult of all stains to take out are those made by coffee. -With care however the stains can be removed from the most delicate -silk or woolen fabric. Rub the marks gently with a little piece of -glycerine, then rinse it in lukewarm water, lay cloth over the damp -part on the wrong side and press with a cool iron until dry. - - -To remove Scorch. - -To remove scorch from linen cut an onion in half and rub the scorched -part with it and then soak it in cold water. The mark will disappear. - - -To Keep Out Moths. - -First shake each garment then brush or beat it and hang it out of doors -if possible. Spray the box or trunk which is to hold the woolen with -turpentine and line it well with newspapers. Fill the trunk or box with -garments laying them smoothly and with newspapers between them and over -the top. If moths should be seen during the warm months just sprinkle -the top papers lightly with turpentine or kerosene as the odor will -disappear very quickly. - - -To Clean Furs. - -To clean white furs buy 5 cents worth of plaster of paris and sprinkle -the article to be cleaned, rubbing lightly with the fingers or a soft -brush, dust and if not clean repeat. It will clean much better then -corn meal, requiring but a few minutes and the article looks like new. - - - - -Transcriber’s Notes - -The transcriber advises caution in actually replicating the recipes, -which often seem to be missing ingredients or instructions or have -seemingly very odd proportions. These oddities have been replicated as -per the original. - -Errors in punctuation have been fixed. - -Page 8: “15 ot 20 minutes” changed to “15 to 20 minutes” - -Page 16: “Scolloped Potatoes.” changed to “Scalloped Potatoes.” - -Page 17: “and than a layer of tomatoes” changed to “and then a layer of -tomatoes” - -Page 18: “tesapoonful salt” changed to “teaspoonful salt” - -Page 19: “its cold” changed to “it’s cold” “fine membrances” changed to -“fine membranes” - -Page 22: “¹⁄₂ tesapoon of salt” changed to “¹⁄₂ teaspoon of salt” -“apples cut n di e” changed to “apples cut in dice” - -Page 23: “cup of Maderia” changed to “cup of Madeira” - -Page 24: The coconut pie did not list any coconut in the original -ingredients. - -Page 25: “sweeten to tate” changed to “sweeten to taste” “Maderia Wine” -changed to “Madeira Wine” - -Page 28: “while boiling heat in” changed to “while boiling beat in” -“Snow Puddiug.” changed to “Snow Pudding.” - -Page 30: “1 teaspoon cinnamon each nutmeg” changed to “1 teaspoon each -cinnamon nutmeg” “marachino cherries” changed to “maraschino cherries” -“dissolve entirely be setting” changed to “dissolve entirely by -setting” “broken macraoons” changed to “broken macaroons” - -Page 31: “tesapoon of cinnamon” changed to “teaspoon of cinnamon” -“sweetened cram” changed to “sweetened cream” - -Page 33: “through cheesecoth” changed to “through cheesecloth” - -Page 34: “n squares” changed to “in squares” The raisin fudge recipe -has no baking instructions in the original (and no raisins). “nice fesh -dates” changed to “nice fresh dates” - -Page 35: “cocentrate the heat” changed to “concentrate the heat” “into -slice” changed to “into slices” - -*** END OF THE PROJECT GUTENBERG EBOOK COOK BOOK OF TESTED -RECEIPES *** - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law 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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Thus, we do not -necessarily keep eBooks in compliance with any particular paper -edition. - -Most people start at our website which has the main PG search -facility: www.gutenberg.org - -This website includes information about Project Gutenberg-tm, -including how to make donations to the Project Gutenberg Literary -Archive Foundation, how to help produce our new eBooks, and how to -subscribe to our email newsletter to hear about new eBooks. diff --git a/old/68983-0.zip b/old/68983-0.zip Binary files differdeleted file mode 100644 index cde9215..0000000 --- a/old/68983-0.zip +++ /dev/null diff --git a/old/68983-h.zip b/old/68983-h.zip Binary files differdeleted file mode 100644 index d6e6068..0000000 --- a/old/68983-h.zip +++ /dev/null diff --git a/old/68983-h/68983-h.htm b/old/68983-h/68983-h.htm deleted file mode 100644 index 07e245b..0000000 --- a/old/68983-h/68983-h.htm +++ /dev/null @@ -1,3501 +0,0 @@ -<!DOCTYPE html> -<html xmlns="http://www.w3.org/1999/xhtml" xml:lang="en" lang="en"> -<head> - <meta charset="UTF-8" /> - <title> - Cook Book of Tested Receipes, by Ida Lee Cary—A Project Gutenberg eBook - </title> - <link rel="icon" href="images/cover.jpg" type="image/x-cover" /> - <style> /* <![CDATA[ */ - -body { - margin-left: 10%; - margin-right: 10%; -} - - h1,h2,h3,h4,h5,h6 { - text-align: center; /* all headings centered */ - clear: both; -} - -p { - margin-top: .51em; - text-align: justify; - margin-bottom: .49em; - text-indent: 1em; -} - -.p2 {margin-top: 2em;} -.p4 {margin-top: 4em;} - -hr { - width: 33%; - margin-top: 2em; - margin-bottom: 2em; - margin-left: 33.5%; - margin-right: 33.5%; - clear: both; -} - -hr.chap {width: 65%; margin-left: 17.5%; margin-right: 17.5%;} -@media print { hr.chap {display: none; visibility: hidden;} } - -div.chapter {page-break-before: always;} -h2.nobreak {page-break-before: avoid;} - -.pagenum { /* uncomment the next line for invisible page numbers */ - /* visibility: hidden; */ - position: absolute; - left: 92%; - font-size: smaller; - text-align: right; - font-style: normal; - font-weight: normal; - font-variant: normal; - text-indent: 0; -} - -.center {text-align: center; text-indent: 0em;} - -.smcap {font-variant: small-caps;} - - - -/* Images */ - -img { - max-width: 100%; - height: auto; -} -img.w75 {width: 75%;} -.x-ebookmaker .w75 {width: 95%;} - -.figcenter { - margin: auto; - text-align: center; - page-break-inside: avoid; - max-width: 100%; -} - -/* Poetry */ -.poetry {text-align: left; margin-left: 5%; margin-right: 5%; text-indent: 0em;} -/* uncomment the next line for centered poetry in browsers */ -/* .poetry {display: inline-block;} */ -/* large inline blocks don't split well on paged devices */ -@media print { .poetry {display: block;} } -.x-ebookmaker .poetry {display: block;} - -/* Transcriber's notes */ -.transnote {background-color: #E6E6FA; - color: black; - font-size:smaller; - padding:0.5em; - margin-bottom:5em; - font-family:sans-serif, serif; } - -.big {font-size: 1.2em;} -.small {font-size: 0.8em;} - -abbr[title] { - text-decoration: none; -} - - /* ]]> */ </style> -</head> -<body> -<p style='text-align:center; font-size:1.2em; font-weight:bold'>The Project Gutenberg eBook of Cook book of tested receipes, by Ida Lee Cary</p> -<div style='display:block; margin:1em 0'> -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world 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 <a href="https://www.gutenberg.org">www.gutenberg.org</a>. If you -are not located in the United States, you will have to check the laws of the -country where you are located before using this eBook. -</div> - -<p style='display:block; margin-top:1em; margin-bottom:1em; margin-left:2em; text-indent:-2em'>Title: Cook book of tested receipes</p> -<p style='display:block; margin-top:1em; margin-bottom:0; margin-left:2em; text-indent:-2em'>Author: Ida Lee Cary</p> -<p style='display:block; text-indent:0; margin:1em 0'>Release Date: September 13, 2022 [eBook #68983]</p> -<p style='display:block; text-indent:0; margin:1em 0'>Language: English</p> - <p style='display:block; margin-top:1em; margin-bottom:0; margin-left:2em; text-indent:-2em; text-align:left'>Produced by: The Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive)</p> -<div style='margin-top:2em; margin-bottom:4em'>*** START OF THE PROJECT GUTENBERG EBOOK COOK BOOK OF TESTED RECEIPES ***</div> - - - -<h1><span class="big">COOK BOOK</span><br /><span class="small"><i>of</i></span><br /> TESTED RECEIPES</h1> - -<p class="center p2"> -<span class="small">by</span><br /> -<br /> -<span class="big">IDA LEE CARY</span><br /> -<br /> -<span class="small">Originator of Vassar Tea Room</span><br /> -</p> -<p class="center p4"> -PRINTED BY<br /> -THE A. V. HAIGHT <abbr title="Company">CO.</abbr><br /> -POUGHKEEPSIE, <abbr title="New York">N. Y.</abbr><br /> -</p> - - - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p class="center"> -Copyright, 1920<br /> -by<br /> -<span class="smcap">Ida Lee Cary</span><br /> -</p> - -</div> - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> - -<p class="center"> -This book is dedicated<br /> -to<br /> -my daughter<br /> -<span class="big">Eula</span><br /> -</p> -</div> - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h2 class="nobreak" id="STORY_OF_THE_TEA_ROOM">STORY OF THE TEA ROOM</h2> -</div> - -<p class="center"><abbr title="number">No.</abbr> 2 College View <abbr title="Avenue">Ave.</abbr>,<br /> Poughkeepsie, <abbr title="New York">N. Y.</abbr></p> - - -<p>I started serving College Students lunches and waffle suppers in a -small way in my parlor and selling homemade candy. My business became -very popular with the College Students and I was obliged to extend my -facilities.</p> - -<p>So I had three rooms arched and made in one large room and decorated -very prettily. The room seated 104 students very comfortably and was -very popular among the students and their friends as it was one of the -most attractive Tea Rooms established for College Women.</p> - - -<p class="center p2">POPULAR COLLEGE YELL</p> - -<p class="poetry"> -<span style="margin-left: 1em;">Cary Cottage, Cary Cottage, Are we in it, well I guess</span><br /> -<span style="margin-left: 1em;">Cary Cottage, Cary Cottage, Yes, Yes, Yes.</span><br /> -</p> - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p class="center p2"><span class="figcenter" id="img001"> - <img src="images/001.jpg" class="w75" alt="The tea room" /> -</span></p></div> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_5">[Pg 5]</span></p> - -<h2 class="nobreak" id="RULES_FOR_MEASURING">RULES FOR MEASURING</h2> -</div> - - -<p class="poetry"> -<span style="margin-left: 1em;">2 cups of butter or lard make 1 pound</span><br /> -<span style="margin-left: 1em;">4 cups of pastry or bread flour make 1 pound</span><br /> -<span style="margin-left: 1em;">3⁷⁄₈ cups of entire wheat flour make 1 pound</span><br /> -<span style="margin-left: 1em;">2²⁄₃ cups of oatmeal make 1 pound</span><br /> -<span style="margin-left: 1em;">4³⁄₄ cups of rolled oats make 1 pound</span><br /> -<span style="margin-left: 1em;">2 cups of granulated sugar make 1 pound</span><br /> -<span style="margin-left: 1em;">2²⁄₃ cups of powdered sugar make 1 pound</span><br /> -<span style="margin-left: 1em;">3 teaspoons make 1 tablespoon</span><br /> -<span style="margin-left: 1em;">16 tablespoons dry ingredient make 1 cup.</span><br /> -</p> -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<p><span class="pagenum" id="Page_6">[Pg 6]</span></p> - -<h2 class="nobreak" id="SOUPS">SOUPS</h2> -</div> - - -<h3>Beef Soup.</h3> - -<p>Four (4) <abbr title="pounds">lbs</abbr> of rib beef, boil four or five hours, take out meat, skim -off all grease. Add one-half cup each of chopped carrots, potatoes, -salt, pepper to taste. Makes three (3) quarts.</p> - - -<h3>Chicken Soup.</h3> - -<p>Take a fat chicken after cleaning, let it lay in fresh water an hour, -boil the chicken at least two hours, let cool and skim off the fat and -add a little celery cut into bits, cup of rice and bits of chopped -parsley. You can use the chicken either for salad or pressed chicken -loaf.</p> - - -<h3>Tomato Soup.</h3> - -<p>To one pint of canned tomatoes or four (4) large raw ones cut up fine, -add one <abbr title="quart">qt</abbr>. of boiling water and let it come to a boil. Then add -one-half teaspoon of soda and immediately one of sweet milk and cream, -season with salt, pepper and butter.</p> - - -<h3>Virginia Soup.</h3> - -<p>Put soup bone on in 1¹⁄₂ quarts of cold water, cut a small turnip -in squares, also two (2) medium size potatoes, put in with bones -and salt to taste. Drop in small handful cabbage chopped fine, 6 -tablespoons canned corn, small handful of carrots cut in dice and two -(2) tablespoons of tomato to color, 1 tablespoon of flour and pepper -to taste. Keep closely covered, cook slowly simmering for 3 or 4 -hours. Then take out bone and if clear soup is preferable strain out -vegetables also. Serve at once in hot tureen with toasted crackers.</p> - - -<h3>Potato Soup.</h3> - -<p>Four (4) potatoes boiled and mashed. Save water left, boil two quarts -milk; add potatoes and water, also tablespoon of flour, salt and pepper -and a little chopped parsley. Let come to a boil and serve.</p> - - -<h3>Corn Soup.</h3> - -<p>Take one (1) can of sweet corn and 1 pint of water and let it cook -slowly for almost fifteen (15) minutes. Strain and add a cup of milk -and cream and little minced parsley, thicken with 1 tablespoon of -flour. Let come to a boil and serve.</p> - - -<h3>Black Bean Soup.</h3> - -<p>One (1) quart of beans, parboil in three quarts of water, add 1 -teaspoonful of soda, add few slices of salt pork, when they have cooked -tender, drain and serve with slices of hard-boil eggs and slice lemon.</p> - - -<h3>Pea Soup.</h3> - -<p>Take one can of peas and press them through a sieve. To the pulp add 1 -cup of hot water, 1 cup of milk and cream. Dissolve one tablespoon of -flour in a little cold milk and add to your soup with 1 tablespoonful -of melted butter and salt and pepper to taste.</p> - -<h3>Clam Chowder.</h3> - -<p class="poetry"> -<span style="margin-left: 1em;">Four (4) quarts of water to 25 clams.</span><br /> -<span style="margin-left: 1em;">Four (4) slices of pork fried and chopped.</span><br /> -<span style="margin-left: 1em;">¹⁄₂ dozen of potatoes, 3 onions chopped.</span><br /> -<span style="margin-left: 1em;">¹⁄₂ <abbr title="pound">lb</abbr> of cracker rolled, added before serving. Cook all together for 2¹⁄₂ hours.</span><br /> -</p> - - -<h3>Soup Stock.</h3> - -<p>Buy 3 <abbr title="pounds">lbs</abbr> Shank, have it cut up and the bone cracked. Wash and put on -to boil in a gallon of cold water with ¹⁄₂ tablespoon of salt. When -it comes to a boil take off the scum put the kettle<span class="pagenum" id="Page_7">[Pg 7]</span> where it will -just simmer for an <abbr title="hour">hr</abbr>. Then strain into a tin or jar which is to be -kept for the purpose and set away to cool. In the morning skim off -the fat, then turn gently into the soup kettle being careful not to -turn in the sediment. It is now ready to make any kind of soup. Do not -boil vegetables in the stock as they cause it to sour. Celery is an -improvement in all soups.</p> - - -<h3>Cream Celery Soup.</h3> - -<p>Wash and peel 3 celery roots, cut in thin slices, cover with 1 <abbr title="quart">qt</abbr> of -boiling water and cook 38 minutes, rub through colander. Put 1 <abbr title="quart">qt</abbr> milk -on in a double boiler and slice of onions, when scalded mix with celery -sauce and thicken with 1 tablespoonful of flour and 1 heaping <abbr title="pound">lb</abbr> of -butter and serve with croutons.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h2 class="nobreak" id="FISH">FISH</h2> -</div> - - -<h3>Broiled Shad.</h3> - -<p>Have it split down the back and lay it on a large meat platter and -season with pepper and salt for an hour before cooking. Then rub -the bars of a double gridiron with lard or beef suet to prevent -sticking. Lay the fish on and broil slowly doing the inside first. -Turn frequently. It will take from eight to fifteen minutes according -to size of fish. When the bone may be easily lifted from the fish, the -cooking is completed. Remove at once to a hot platter, pour over it an -ounce of melted butter with a teaspoonful of minced parsley and serve -hot.</p> - -<p>Roes of the shad seasoned, roll in flour on both sides and put them in -a fry pan of grease and fry light brown on both sides.</p> - - -<h3>Baked Fish.</h3> - -<p>Take a good size white or blue fish, stuff with stale bread seasoned -highly with butter, salt, pepper and chopped parsley, sew the fish up, -bake. Before serving put over it a dressing of drawn butter made as -follows:—¹⁄₂ cup of flour mixed well with a small cup of butter, pour -on this enough boiling water to make a nice gravy, stirring constantly. -Cook until thick and pour over the fish.</p> - - -<h3>Boiled Fish.</h3> - -<p>Take 2 or 3 <abbr title="pounds">lbs</abbr> of salmon or cod and tie it up in cheese cloth and cook -for ¹⁄₂ <abbr title="hour">hr</abbr> with 1 teaspoon of salt in the water to cover it, when done -serve with drawn butter.</p> - - -<h3>Creamed Salt Cod Fish.</h3> - -<p>Take 1 pint of shredded codfish soaked in cold water enough to cover -it for ¹⁄₂ <abbr title="hour">hr</abbr>. Drain the water off add 1 pint of milk, 1 tablespoon of -flour dissolved in cold milk and 1 beaten egg, small piece of butter -cook for 10 minutes and serve hot.</p> - - -<h3>Frog’s Legs.</h3> - -<p>Soak over night in salt and water and in the morning drain them off -dry, roll in cracker crumbs, fry in hot butter or lard.</p> - - -<h3>Codfish Balls.</h3> - -<p>1 pint raw codfish, 2 pints pared potatoes, cooked and mashed, 2 eggs, -butter size of an egg. Cook the codfish and add to the potatoes, make -in balls and fry in lard.</p> - - -<h3>Fried Perch.</h3> - -<p>Place fish in cold water for 1 hour, dry, dip in egg, then in cracker -crumbs or corn meal. Drop in deep hot fat and fry.</p> - - -<h3>Lobsters (To select and Open.)</h3> - -<p>Buy those that have been boiled but a few hours. The heaviest whether -large or small are best. In opening them care must be taken to remove -the poisonous part. This lies in the head, all of which must be thrown -away, as well as the vein which passes from it through the body. All -the other parts are good. Break the shell with hammer and cut open -the body on the under side<span class="pagenum" id="Page_8">[Pg 8]</span> with a sharp knife. Carefully examine the -tormelly or green part to see that there is none of the poison vein in -it. If you are going to make salad put it on a platter, the meat from -the body in the centre and that of the large claws at each end of the -dish, arrange some of the small claws around the edge. Garnish with -lettuce and serve with a boiled dressing.</p> - - -<h3>Deviled Lobsters.</h3> - -<p>Cold boiled lobster taken from the shells, cut up in small pieces and -equal amount of bread crumbs mixed in milk, a very little red pepper, -salt, a good deal of butter and if liked a little mustard ready mixed -is added, after washing the shells replace the mixture and bake in a -quick oven. This mixture can be made into balls, dipped into beaten egg -and rolled in cracker and makes delicious croquettes if fried.</p> - - -<h3>Oyster Stew.</h3> - -<p>Pour oysters into porcelain kettle put in not too much cold water. Stir -well, heat gradually until the scum rises, skim very clean. Then add -cup of hot milk thicken with 1 tablespoon flour and 1 tablespoonful of -butter, a little pepper and salt, serve hot.</p> - - -<h3>Oyster Patties.</h3> - -<p>Make crust the same as pie crust, roll out with biscuit cutter, using -two rings for one bottom crust, for the filling; Take one quart of new -milk, ¹⁄₂ cup of butter, salt, pepper and liquid from one quart of -oyster, set this in pan of water to cook. When scalding hot (do not -boil) add one small tablespoon of corn starch, stirred up with a little -cold milk. This will thicken about like cream then add oysters, when -hot remove from fire, put a few oysters and some of the cream in the -shells and serve hot.</p> - - -<h3>Fried Oysters.</h3> - -<p>Roll cracker crumbs fine season with salt and pepper mix into them a -handful of flour. Take a handful of the crumb in one hand, lay on 2 or -more oysters put crumb over them and press into round patties, have -ready, hot fat and fry quickly a nice brown, watch carefully as much -depends on the frying.</p> - - -<h3>Oyster Loaf.</h3> - -<p>Cut the top from a well baked loaf of bread remove the soft part -leaving the crust ¹⁄₂ inch thick, make a rich oyster stew, thicken a -little and fill the loaf with alternate layers of bread crumbs and -oysters. Replace the top of loaf, glaze the whole with beaten yolk of -egg and place in oven for 10 minutes. Serve very hot.</p> - - -<h3>Escalloped Oysters.</h3> - -<p>Use a deep baking dish first put in a layer of oyster, then a layer of -oysters, then one of crumbs sprinkled with a little salt and pepper and -small pieces of butter then a layer of oysters, finish with a layer -of crumbs and bits of butter over the top. Take the liquid from the -oysters pour it in the pan and fill well up. Allow room for the crumbs -to swell. If it seems dry after trying it with a spoon when removing -from oven, pour into it a little milk and set back again until the -contents are heated again hot enough to serve.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h2 class="nobreak" id="MEATS">MEATS</h2> -</div> - - -<h3>Roast Beef.</h3> - -<p>The sirloin is considered the best for roasting. Split the meat, pepper -the top and baste it well while roasting with its own drippings and -throw on a tablespoonful of salt. Put it in a hot oven, keep the fire -bright and clear. From 15 to 20 minutes to the <abbr title="pound">lb</abbr> is the rule for -roasting.</p> - - -<h3>Yorkshire Pudding.</h3> - -<p>¹⁄₂ pint milk, 2 eggs, 1 cup of flour, ¹⁄₂ level teaspoon salt. Beat -the yolks of the eggs, then add the milk and flour, add the salt to -the whites and beat them very stiff and then mix them with other -ingredients. Now take the egg beater and beat the whole batter very -thoroughly for 5 minutes<span class="pagenum" id="Page_9">[Pg 9]</span> this makes it light and porous as cake. Then -pour the mixture into the roasting pan under a rack if you use one if -not then beside the meat about ³⁄₄ <abbr title="hour">hr</abbr>. before the beef is done and cook -in the drippings to a nice brown basting it when you do the meat, cut -in squares and serve with the meat. Double the quantity if your family -consists of more than four or five. This is nice served with roast beef.</p> - - -<h3>Broiled Steak.</h3> - -<p>Broil a porterhouse steak one and one half inches thick over a clear -hot fire for 5 minutes, turning till both sides are well seared, having -ready a hot tin, lay the meat on it season with salt and pepper and -plenty of butter. Place at once in a hot oven for about 10 minutes -before serving.</p> - - -<h3>Steak.</h3> - -<p>Have a steak cut 2 inches thick and cut a pocket in one side, fill with -dressing and roast.</p> - - -<h3>Beefsteak Smothered in Onions.</h3> - -<p>Put tablespoon butter in frying pan when hot put in steak trimmed and -salted slice onions thin and cover steak, salt and pepper onions add -good size lump of butter, cook slowly 1 hour, add water to prevent -burning.</p> - - -<h3>Pig’s Feet.</h3> - -<p>Scrape and wash, put in cold water and when boiling add teaspoonful of -salt and cook tender. Place in jar 2 <abbr title="quart">qt</abbr> vinegar to one of water and -whole cloves.</p> - - -<h3>Pot Roast of Beef.</h3> - -<p>Place a small piece of suet or fat in kettle let it get very hot. Place -the roast in kettle, sprinkle with pepper and grated nutmeg, brown -on all sides watching carefully to prevent burning. Then cover with -boiling water and cook till tender. Salt about ¹⁄₂ <abbr title="hour">hr</abbr>. before removing -from the kettle, make a brown gravy. Beef not suitable for oven roasts -will be excellent cooked this way.</p> - - -<h3>Leg of Lamb.</h3> - -<p>Leg of lamb baked in the oven until tender and served with a mint sauce -or it can be cooked the same as a beef roast and served with a brown -gravy or mint sauce.</p> - - -<h3>Creamed Veal.</h3> - -<p>Simmer one slice onion and one half inch bit of bay leaf in one rounded -tablespoonful butter, remove the onions and bay leaf, add one level -tablespoonful corn starch, when well mixed add gradually 1 cup thin -cream and ¹⁄₂ cup strained tomato, season with salt and pepper and heat -quickly in it 2 cups of cooked veal cut in small dice.</p> - - -<h3>Boiled Ham.</h3> - -<p>Soak the ham over night in water which should cover well. Then set it -on fire to boil, the rule for boiling ham is 15 minutes to each <abbr title="pound">lb.</abbr> -When it is half boiled change water and add a cup of molasses, when -done set it to cool when cold enough skin and stick in a few whole -cloves and put in the oven to brown.</p> - - -<h3>Liver with Bacon.</h3> - -<p>Pour boiling water on liver, drain and dip in flour. Cook with bacon.</p> - - -<h3>Roast Pork.</h3> - -<p>Take a leg of pork and wash it clean, cut the skin in squares, making a -dressing of grated bread, sage, onion, pepper and salt, moistened with -an egg. Rub this under the skin of the knuckle and sprinkle a little -powdered sage into the rind where it is cut and rub it over with pepper -and salt and place it in a hot oven. 8 <abbr title="pounds">lbs</abbr>. will require about 3 <abbr title="hours">hrs</abbr>. -to roast it a light brown. The shoulder, loin sparerib are roasted in -the same manner.</p> - -<p><span class="pagenum" id="Page_10">[Pg 10]</span></p> - - -<h3>Roast Veal.</h3> - -<p>In roasting veal follow the direction as in roasting pork. Roast before -a brisk fire till it comes to a light brown color, be sure to baste it -while roasting.</p> - - -<h3>Broiled Lamb Chops.</h3> - -<p>Take the lamb chops and wipe them off, place them on the broiler over a -good hot fire, keep turning them first on one side then the other until -a nice light brown, remove from the broiler, place them on a hot plate -with pieces of butter pepper and little salt, place in the oven for a -few minutes then serve with peas laid around the out side of the chops.</p> - - -<h3>Lamb Stew.</h3> - -<p>3 or 4 <abbr title="pounds">lbs</abbr> of lamb cut up in small pieces, wash off with hot water and -put in a kettle, cover the meat with water and cook until tender about -20 minutes, before removing from the fire, add dumplings, cook them 20 -minutes, then take them out and thicken the liquid with 1 tablespoonful -of flour put all on a large platter and serve.</p> - - -<h3>Veal Loaf.</h3> - -<p>3 <abbr title="pounds">lbs</abbr> of veal, ¹⁄₂ <abbr title="pound">lb</abbr> of fat salt pork chopped together, 1 cup of -cracker crumbs, 3 eggs, pepper and salt to taste, moisten all with 1¹⁄₂ -cups of water, bake 1¹⁄₂ <abbr title="hours">hrs</abbr>.</p> - - -<h3>Fried Sausages.</h3> - -<p>Prick the casing with a fork in order to keep it from bursting, put in -a frying pan and fry until a light brown, turning frequently.</p> - - -<h3>Stewed Kidney.</h3> - -<p>Take 1 or 2 kidneys, cut them in half, remove the skin and center fat -or core, give each a dust of pepper and salt. Chop finely 1 teaspoonful -of onion and parsley, melt a piece of butter the size of a large walnut -in a small saucepan, when hot put in the kidneys, the outside down, -also the onion. Fry quickly a nice brown, now shake in 2 teaspoons of -flour stir it in and let it brown, next pour in not quite a teacup of -hot water, stock, stir till it boils.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h2 class="nobreak" id="POULTRY_AND_GAME">POULTRY AND GAME</h2> -</div> - - -<p>CAUTION:—To roast fowls the fire must be quick and clear. Baste -frequently and if you don’t use a double roaster, keep white paper -pinned on the breast till it is nearly done.</p> - -<p>Take the turkey, draw it and wash it clean and dry with a clean towel. -Turkey Dressing. Take 1 loaf of stale bread, free of crust cut into -inch cubes and pour over it 1 pint of hot milk, stir it all soft and -smooth, then beat an egg light and add to the mixture, season with -pepper and salt and poultry seasoning, 1 table spoon of melted butter. -Then stuff your turkey with this mixture. Then sew it up and draw legs -back close to the body and the wings back against the side so that the -breast will stand out prominently. Dust the turkey with salt and pepper -and drawn butter, then lay on a grate in the roast pan with down. This -permits the juice to run down into the breast and makes it tender and -juicy. The oven should be very hot when the turkey is first put in -and the heat slightly reduced after the first ¹⁄₂ hour. Cook in the -original position for the first hour then turn it over on its back and -cook until a light brown, allowing for cooking 15 minutes to a <abbr title="pound">lb.</abbr></p> - - -<h3>Roast Duck.</h3> - -<p>After drawing the duck, wiping out with a clean towel, do not wash -them, cut off wings to the second joint. Roast in a very hot oven from -15 to 20 minutes in a baking pan containing a little water, any one of -the dressings may be chosen for the filling but I use just the plain -dressing and always serve apple sauce with duck.</p> - -<p><span class="pagenum" id="Page_11">[Pg 11]</span></p> - - -<h3>Chestnut Dressing.</h3> - -<p>Take 1 pint of chestnut, prepare the nut by making a cut in each with -a sharp knife. Then put them in a kettle, cover with cold water, bring -to a boil and boil exactly 2 minutes. Remove from the water, drain, -turn in a pan with a little butter and shake over fire, after this the -shells and skins may be removed together. Chop the nuts, add a large -cupful of grated bread crumb, 4 tablespoonful of butter, melted, 1 -tablespoonful of shredded parsley, ¹⁄₂ teaspoonful of ground poultry -seasoning salt and pepper to taste. This gives rather a dry dressing -and sufficient hot water to mix to a paste may be added if a moist -dressing is preferred.</p> - - -<h3>Oyster Dressing.</h3> - -<p>1 quart of oysters will be required for an ordinary sized turkey. Grate -into a mixing bowl 4 large cupfuls of bread crumbs, add a teaspoonful -of chopped celery, drain the oysters either chop or leave them whole, 1 -salt spoonful of white pepper, 1 tablespoonful of chopped parsley, and -1 tablespoon of melted butter, and add the cup of oyster liquid. ¹⁄₂ -cup of sherry may be added.</p> - - -<h3>Fricassee Chicken.</h3> - -<p>Singe, draw the chicken and disjoint it, put a ¹⁄₄ <abbr title="pound">lb.</abbr> of bacon in a -sauce pan and let the fat fry out slowly. When the bacon is crisp lift -it out and put it aside. Flour the pieces of chicken, drop them in the -hot bacon fat, shake and turn them until brown then draw them to one -side of the saucepan. Add to the fat 3 level tablespoonfuls of flour, -mix and add 1 pint of boiling water, stir until boiling, add a level -teaspoonful of salt, cover and simmer gently until the chicken is done -(1 <abbr title="hour">hr</abbr>.). Remove from the pan and place on a good size platter with -the gravy poured over it and split biscuit laid around the outside of -platter.</p> - - -<h3>Broiled Guenia.</h3> - -<p>Guenia is split open on the back and placed on a broiler over a hot -fire and cooked to a light brown on both sides. Remove the guenia -season with salt and pepper and tablespoon of hot butter poured over -then place in oven for about 10 minutes before serving and serve hot.</p> - - -<h3>Roast Goose.</h3> - -<p>Select a young goose weighing 8 or 10 <abbr title="pounds">lbs</abbr>., wash and scrub the skin -thoroughly and cleanse with warm water. Wipe the fowl dry and stuff -with any of the preceding dressings. Sew the goose and steam for ¹⁄₂ -hour to draw out the oil. Then place in a pan, dredge with salt, pepper -and a little flour, rub over the outside, pouring in a little hot water -into the pan and put the goose in a hot oven to roast when it begins to -brown baste often. Cook for 1 hour and ¹⁄₂ until brown and tender.</p> - - -<h3>Creamed Chicken.</h3> - -<p>Prepare it the same as for fricassee chicken, put in a kettle, cover it -with water and let it cook till tender, before removing from the kettle -season with salt and pepper, then remove from the kettle when cool, -remove it from the bones and thicken the gravy with 2 tablespoonsful of -flour in a little cold water to dissolve the flour, then add 1 cup of -milk and cream and serve with hot waffles.</p> - - -<h3>Waffles With Creamed Chicken.</h3> - -<p>3 eggs beaten separate, then add 1 <abbr title="pint">pt.</abbr> of milk, 1 large tablespoonful -of melted butter, 1 even teaspoonful of salt and flour enough -to thicken the same as for pan cakes. Stir all together with 2 -tablespoonsful of Baking Powder and the whites of the eggs beaten stiff -the last thing. Have waffle iron hot and bake until a light brown. This -will serve 6 people.</p> - - -<h3>Broiled Chicken.</h3> - -<p>Prepare the same as Fricassee chicken then split open through the back. -Place on a broiler over a hot fire and cook by turning them from one -side to another until light brown, then remove from the broiler place -on a hot plate large enough to hold the chicken and place in the oven -with pieces of butter, pepper and salt over it about 10 minutes before -serving.</p> - -<p><span class="pagenum" id="Page_12">[Pg 12]</span></p> - - -<h3>Chicken Croquettes.</h3> - -<p>2 cups of chopped chicken, 3 eggs beaten light, a little salt and -pepper. Beat the chicken and eggs together and drop from a tablespoon -in hot fat.</p> - - -<h3>Chicken Pie.</h3> - -<p>Cook the chicken well done, seasoning well with small piece of butter, -pepper and salt to taste, remove it from the bone or not as preferred. -Line a baking dish with a rich biscuit dough rolled out the same as -for pie crust and fill the dish up with the chicken and the liquid, -sprinkle over with flour and cover with a top crust. This is very good.</p> - - -<h3>To Cook Rabbits and Squirrels.</h3> - -<p>Dress and wash same as chicken. Put in water enough to cover and slice -into the water an small onion. Boil till onion is soft, drain and -remove onion, cover with boiling water and cook till tender and season -with salt and pepper to taste. Serve with brown gravy or stew down and -fry in butter.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h2 class="nobreak" id="VEGETABLES">VEGETABLES</h2> -</div> - - -<h3>Baked Potatoes.</h3> - -<p>Select nice smooth potatoes for baking. Put in a hot oven for 1¹⁄₂ -<abbr title="hours">hrs</abbr>. It depends on the size of the potatoes how long it will take them -to bake. Serve as soon as they are done to let them stand after being -baked will make them soggy.</p> - - -<h3>Stuffed Baked Potatoes.</h3> - -<p>Bake the potatoes until they are well done, then remove from the oven -and cut off one end and take a teaspoon and remove all the inside and -put in a dish and add 2 tablespoonsful of sweet cream, piece of butter -size of a walnut, pepper and salt to taste. Cream all together the same -as for mashed potatoes, then fill the potatoes skin, return to the oven -for about 10 minutes and serve hot.</p> - - -<h3>French Potatoes.</h3> - -<p>Pare and wash potatoes, cut them length wise into ¹⁄₂ inch pieces and -fry them in hot lard. When a light brown, remove from the fat and lay -on paper to drain.</p> - - -<h3>Creamed Potatoes.</h3> - -<p>Cold potatoes cut in dice and 1 cup of milk with 1 tablespoonful of -flour stirred in with 1 piece of butter the size of a small egg, salt -and pepper and cook until creamy.</p> - - -<h3>Scalloped Potatoes.</h3> - -<p>Slice potatoes thin, put in layer salt and pepper add piece of butter, -dredge lightly with flour, fill the dish with three layers within an -inch of the top, cover with rich milk. Grate cheese over the top is -very good.</p> - - -<h3>Potato Chips.</h3> - -<p>Pare and slice potatoes very thin with potato slicer or sharp knife, -let them remain in ice water about 2 hours, drain and wipe dry and fry -in hot lard, salt while hot.</p> - - -<h3>Potato Balls.</h3> - -<p>Take cold mashed potatoes, make into flat balls and dip them in flour -and fry in hot butter a light brown.</p> - - -<h3>Boston Baked Beans.</h3> - -<p>Soak beans over night, in the morning pour off the water and parboil -with ¹⁄₂ teaspoon of soda until half tender then pour off the water -and cover again with hot water and small piece of salt pork, cook -until tender then remove from the kettle and put them in a bean pot or -earthen dish, add a little mustard, salt 1 tablespoonful of molasses, -bake 8 hours, keeping them covered with hot water until the last hour -when they will brown.</p> - -<p><span class="pagenum" id="Page_13">[Pg 13]</span></p> - - -<h3>Asparagus.</h3> - -<p>Cook the asparagus whole in salt water, when tender serve on toast with -a cream sauce made of milk, butter, salt and thicken with flour or pour -over melted butter.</p> - - -<h3>Squash.</h3> - -<p>Do not peel, cut in large pieces and steam till tender, scrape out -inside season well.</p> - - -<h3>Parsnips.</h3> - -<p>Scrape well, cut in thin slices, cook in water till tender about 20 -minutes season well, drain off the water and flour each piece and fry -in hot butter.</p> - - -<h3>Turnips.</h3> - -<p>Boil till tender then put into chopping bowl and chop quite fine or -mash them fine, add butter and little cream, pepper and salt to taste.</p> - - -<h3>Fried Tomatoes.</h3> - -<p>Peel tomatoes by pouring boiling water over them, slice crosswise in -large slices, salt and pepper them, dip each slice into wheat flour and -then into the beaten egg and fry at once in hot lard. Serve hot.</p> - - -<h3>Egg Plant.</h3> - -<p>Peel slice and sprinkle each with salt and pepper at noon. Put in a -bowl with plate on top a flat iron to press it down. At dinner time -wash dry, roll in flour, season with pepper, fry in hot drippings to -rich brown.</p> - - -<h3>Mushrooms.</h3> - -<p>Choose such as are young having red gills, cut off the part of the -stalk which grew in the earth, wash them remove the skin from the top, -stew them with some salt in a little water and when tender add butter -into which you have rubbed brown flour. They are good broiled on a -griddle and laid around beefsteak.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h2 class="nobreak" id="BREAD">BREAD</h2> -</div> - - -<p>Three things must be exactly right in order to have good bread, the -quality of the yeast, the lightness or fermentation of the dough and -the heat of the oven. It requires careful attention and good judgement -to decide when all are right, no precise rules can be given.</p> - - -<h3>Good Bread (White)</h3> - -<p>Scald 1 <abbr title="quart">qt</abbr> of milk when cool add 1 Fleischmann yeast cake dissolved in -luke warm water. 2 tablespoons of sugar, 2 tablespoons of lard or -butter melted, 1 tablespoon of salt, stir in 6 <abbr title="quarts">qts</abbr> of sifted flour or -more, enough to make a stiff dough, then put in a bread pan or deep -bowl to rise over night. In the morning knead and put in pans. Let rise -to the top of the pan. Put in hot oven, bake 45 minutes.</p> - - -<h3>Grandmother’s Old Fashioned Yeast.</h3> - -<p>Wash pare and boil 6 large potatoes until soft. If the water boils away -very much, add enough more to make about 3 pints. After removing the -potatoes from the kettle, add to the water in which they were boiled a -very small pinch of hops. The water should be but slightly colored. Let -the water boil hard for 10 minutes, now take a large pitcher or earthen -crock which will hold 2 to 3 quarts. Put the potatoes in the pitcher -and mash them smooth. Then add ¹⁄₂ cup of flour, the same of sugar and -a tablespoon of salt, being sure to rub out all the lumps. Place a fine -strainer in the top of pitcher and as the hop water boils, add 1 or 2 -cups of water and stir again until all is smooth. Then add the rest of -the water. There should be about 2 quarts of yeast. When just warm add -¹⁄₂ cake of magic yeast. 1 cup will raise a sponge for 5 or 6 loaves. -This yeast should be as thick as thin cream and about the color. This -yeast will rise very quickly<span class="pagenum" id="Page_14">[Pg 14]</span> and when it begins to foam, stir 2 or 3 -times. Do not bottle yeast but keep in the pitcher and place a saucer -over the top. Keep in a cool place in winter and in the refrigerator in -summer. It will keep sweet for two or three weeks.</p> - - -<h3>Whole Wheat Bread.</h3> - -<p>Take 1 Fleischmann yeast cake, dissolved in 1¹⁄₂ cups of lukewarm water. -1¹⁄₂ cups of milk, scald and cool. Then add 2 tablespoons of lard or -butter melted. 3 tablespoons of sugar, 1¹⁄₂ teaspoons of salt, 7¹⁄₂ -cups of whole wheat flour, stir until a stiff dough. Then place in a -deep bowl to rise over night and in the morning mould out in tins let -rise again. Then put in the oven to bake 1 hour, bake slower than white -bread.</p> - - -<h3>Steamed Brown Bread.</h3> - -<p>1 cup of Indian meal, 1 cup of molasses, 1 cup of rye flour, 2 cups -Graham flour, 1¹⁄₂ pints of sour milk, 1 teaspoon of soda, 1 teaspoon -of salt, 1 egg. Mix the dry ingredients together, dissolve the soda in -two tablespoons of boiling water, add it to the milk, molasses stir -well and pour in the other ingredients, beat the egg and add it. Mix -thoroughly and pour into well buttered tin pan that holds 2 quarts. -Steam 4 hours and then put in the oven for ¹⁄₂ hour.</p> - - -<h3>Boston Brown Bread Baked.</h3> - -<p>1 cup corn meal, 2 cups of boiling water, 1 cup of Orleans molasses, 2 -cups of sour milk or buttermilk. 1 teaspoon of salt, 2 quarts of Graham -flour not sifted. Grease well five tall and narrow <abbr title="quart">qt</abbr>. buckets or -cans, fill half full and cover tightly. Bake two and one half hours in -moderate oven.</p> - - -<h3>Baking Powder Graham Bread.</h3> - -<p>1 <abbr title="quart">qt</abbr> of Graham flour, ¹⁄₂ a cup of sugar, ¹⁄₂ teaspoon of salt, 1 -tablespoon of melted lard, 2 heaping teaspoons of baking powder, 2 cups -and ¹⁄₂ of milk or part water can be used. The wetting depends on the -flour. It should be mixed quite soft. Bake in moderate oven in covered -pan 1 hour.</p> - - -<h3>Raisin Bread.</h3> - -<p>Dissolve yeast and 1 tablespoon of sugar in luke warm water. Take 2 -cups of milk, scald and cool, then add ³⁄₄ cup of sugar, 2 tablespoons -lard or butter, ³⁄₄ cup raisin, 1 teaspoon of salt, 6 cups of sifted -flour, then add the yeast cake. Mix a stiff dough and put to rise in a -greased bowl to rise overnight. In the morning knead out in loaves and -put in greased pan to get light, then bake in a hot oven.</p> - - -<h3>Nut Bread.</h3> - -<p>Dissolve yeast in a little warm water, take 2 cups of milk scalded and -cooled, then add 1 large tablespoon of lard or butter ¹⁄₂ cup of sugar, -1 cup of chopped walnut, 1 teaspoon of salt, add 6 cups of flour or -more, to make a stiff dough and set to rise over night, in the morning -when light, knead and put in pans to rise again and when light bake in -a hot oven.</p> - - -<h3>Oatmeal Bread.</h3> - -<p>Pour two cups of boiling water over oatmeal, cover and let stand -until cool. Dissolve yeast in a little warm water and add this to the -oatmeal and water with ¹⁄₄ cup of sugar, 1 tablespoon lard or butter, -1 teaspoon of salt, add 4 or 5 cups of flour enough to make a stiff -dough. Then set to rise overnight and in the morning knead the bread -and put in greased pan to rise until light. Then bake in hot oven 45 -minutes.</p> - - -<h3>Wheat Muffins.</h3> - -<p>2 eggs well beaten, add 1 large tablespoon of lard or butter, 1 large -tablespoon of sugar, 1 level teaspoon of salt, beat this all together, -then add 1 cup and ³⁄₄ of milk and flour enough to make a stiff batter -to drop from the spoon, lastly 2 teaspoon of baking powder, place in -hot greased muffin tins and bake a light brown.</p> - -<p><span class="pagenum" id="Page_15">[Pg 15]</span></p> - - -<h3>Whole Wheat Muffins.</h3> - -<p>May be made in the same way as the above receipt using whole wheat -instead of white flour or corn meal, graham all made the same.</p> - - -<h3>Rice Bread.</h3> - -<p>Allow half a pint of ground rice to a <abbr title="quart">qt</abbr>. of milk, or milk and water, -put the milk and water over the fire to boil, reserve enough to wet -the rice. Stir out the lumps add a large teaspoon of salt and when the -milk and water boil, stir in the rice, exactly as when you make gruel. -Boil it up two or three minutes, stirring it repeatedly, then pour it -out into your bread pan and immediately stir in as much flour as you -can with a spoon. After it is cool enough and of this be very sure, as -scalding the yeast will make heavy, sour bread, full of holes, add a -gill of yeast and let it stand until morning. Then knead in more flour -until the dough ceases to stick to the hands. It is necessary to make -this kind of bread a little stiffer than that in which no rice is used, -else there will be a heavy streak through the loaf. It is an elegant -bread, keeps moist several days and is particularly good toasted.</p> - - -<h3>English Muffins.</h3> - -<p>3 eggs beaten light, 2 cups of milk, 1 large tablespoon of melted -butter, 1 teaspoon of salt, ¹⁄₂ compressed yeast cake dissolved in -lukewarm water. Stir all together in a stiff dough, mix well and put in -buttered pans, cover and set to rise. When light put in muffin pans to -bake in a moderate oven.</p> - - -<h3>Raised Biscuits.</h3> - -<p>¹⁄₂ cup of milk scalded and cooled then add ¹⁄₂ cup of luke warm water -with 1 compressed yeast cake dissolved in lukewarm water, 1 tablespoon -of lard or butter melted, ¹⁄₂ teaspoon of salt, beat thoroughly -together and make in a stiff dough, add more flour if necessary and -put in a warm place to rise about 2 hours. Then mould out in biscuits, -place in pan to get light, then bake in hot oven 10 minutes to a light -brown.</p> - - -<h3>Lunch Rolls.</h3> - -<p>1¹⁄₄ cups of milk scalded and cooled, 1 tablespoon of sugar, 1 egg -beaten light, 2 tablespoons of lard or butter, 1 compressed yeast cake, -¹⁄₂ teaspoon salt. Beat all together with 4 cups of flour or more to -make a stiff dough, cover and set in warm place to rise when light -knead the dough, roll out and cut with biscuit cutter and fold them -over with melted butter spread light over before you fold. Then set -them to rise again and bake 10 minutes in a hot oven.</p> - - -<h3>Baking Powder Biscuits.</h3> - -<p>Take 1 pint of flour, sifted, add ¹⁄₂ teaspoon of salt, 2 heaping -teaspoons of baking powder, 1 large tablespoon lard and butter, mix -this all together before adding your milk, then gradually add enough -milk to make a stiff dough. Then roll out and cut in biscuits with a -cutter, prick with a fork and place in a hot oven to bake 10 minutes.</p> - - -<h3>Buttermilk Biscuits.</h3> - -<p>Sift a quart of flour, add 1 tablespoon of lard, ¹⁄₂ teaspoon of salt, -1 teaspoon of soda, stir this in 1 cup of buttermilk. Stir the dry -ingredients all together, then add the cup of buttermilk and mix to a -soft dough, roll thin, cut into small biscuits and bake in a hot oven -to a light brown.</p> - - -<h3>Maryland Beaten Biscuits—Southern.</h3> - -<p>1 <abbr title="quart">qt</abbr>. of sifted flour, ¹⁄₂ teacup of lard, 1 teacup of sweet milk, 1 -teaspoon of salt, mix all dry ingredients together thoroughly before -adding milk, add the milk gradually and knead the dough until firm and -glossy. Then beat with a flat iron for 20 minutes or until the dough -will spring large elastic, then cut out in small biscuits, prick the -top with a fork and bake for 30 minutes. This is the southern beaten -biscuit.</p> - -<p><span class="pagenum" id="Page_16">[Pg 16]</span></p> - - -<h3>Parker House Rolls.</h3> - -<p>Mix about 7 or 8 o’clock in the morning 1 cup of milk scalded and 1 -large tablespoon of butter. Let it cool and add 2 scant tablespoons of -sugar, ¹⁄₂ teaspoon of salt, 1 yeast cake dissolved in a little warm -water, stir all together with flour enough to make stiff dough. When it -is light, knead out and cut out with biscuit cutter, brush over with -melted butter, fold over and put them in a baking pan, let them rise -more, then put them in a hot oven to bake about ¹⁄₂ <abbr title="hour">hr</abbr>.</p> - - -<h3>Caution for Baking Griddle Cakes.</h3> - -<p>In using all griddles, the heat should be greatest when the batter is -first poured on, this browns them quickly, then reduce the heat and -cook more slowly as undone griddle cake is a failure.</p> - - -<h3>Wheat Griddle Cakes.</h3> - -<p>Sift into a large mixing bowl 1 quart of flour, 3 teaspoons of baking -powder and a scant teaspoon of salt. Beat until very light, 2 eggs, add -1 teaspoon of molasses and a pint of milk, mix well and very gradually -blend the liquid into the flour. Beat the batter until it is full of -air bubbles, add 1 tablespoon of melted butter, beat again and pour -into a pitcher. Bake immediately on a heated griddle. The cakes must be -served as fast as they are baked as even the lightest cakes will spoil -if allowed to stand and steam in the oven. If the batter seems too -thick add a little more milk as the thickening quality of the flour and -the size of the egg may vary.</p> - - -<h3>Graham Griddle Cakes.</h3> - -<p>For these are required a pint of graham flour and ¹⁄₂ pint each of -yellow cornmeal and flour with these mix ¹⁄₂ teaspoon of salt, 1 -teaspoon of brown sugar, 2 heaping teaspoons of baking powder and after -they are thoroughly stirred together, mix to a batter with ¹⁄₂ pint -each of milk and water and 1 egg well beaten. The griddle must be very -hot to bake these cakes brown. Serve with cream and grated maple sugar.</p> - - -<h3>Corn Meal Pancakes.</h3> - -<p>1 cup of cornmeal, 1 cup wheat flour, 2 teaspoons baking powder, 1 -scant teaspoon salt, ¹⁄₂ tablespoon sugar, 1 tablespoon melted butter, -1 egg, 1 cup of milk. Mix to a batter and bake on a hot griddle.</p> - - -<h3>Yellow Johnny Cake.</h3> - -<p>1 cup of yellow corn meal, 1 cup of sifted flour, 1 tablespoon sugar, -1 scant teaspoon of salt, 2 eggs, well beaten, 1 tablespoon of melted -butter, 2 teaspoons of baking powder. Mix in the order given beating -the eggs in the milk and mix this with the other ingredients well -blended add baking powder last. Bake in a shallow pan for 20 to 30 -minutes.</p> - - -<h3>Old Fashioned Buckwheat Cakes.</h3> - -<p>Put into a stone jar with a rather narrow neck 1 teaspoon of salt, -3³⁄₄ cups of buckwheat flour and 1 teaspoon of molasses. Then slowly -mix in 1 quart of water from which the chill has been taken and ¹⁄₂ -cake of compressed yeast that has been dissolved in 2 tablespoons of -tepid water. Beat the batter until smooth and very light, cover the -top of the jar with saucer and stand in a warm place over night about -65 Degrees. In the morning dissolve ¹⁄₂ teaspoon of baking soda in 2 -tablespoons of hot water, stir this into the buckwheat batter, beat -thoroughly and bake immediately on a hot griddle. A cup of this batter -may be saved and added to the cakes of tomorrow instead of using fresh -yeast and may be continued for a number of mornings.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h2 class="nobreak" id="DISHES_FOR_LUNCHEON">DISHES FOR LUNCHEON</h2> -</div> - - -<h3>Fried Apples.</h3> - -<p>Quarter and core apples without paring, butter half size of an egg in -frying pan, when melted put in apples and cover with light brown sugar, -stir to prevent burning, cook until soft, serve hot.</p> - -<p><span class="pagenum" id="Page_17">[Pg 17]</span></p> - - -<h3>Escalloped Tomatoes.</h3> - -<p>Slice 5 or 6 large tomatoes, add 1 teacup of cracker or stale bread, 1 -teaspoonful of butter, salt and pepper. Put a layer of tomatoes then -the crackers or bread and then a layer of tomatoes, place seasoning -over top and bake ¹⁄₂ hour in hot oven.</p> - - -<h3>Stuffed Baked Ripe Tomatoes.</h3> - -<p>First cut large slice off top and then remove all inside with a -teaspoon, put this in chopping bowl and chop with 1 small onion, 1 -large cup of bread crumbs, salt, pepper and big piece of melted butter -(do not peel tomatoes), mix all the above and fill the tomatoes. Bake -until done.</p> - - -<h3>Macaroni with Cheese.</h3> - -<p>¹⁄₄ <abbr title="pound">lb</abbr> or twelve sticks of macaroni, broken in 1 inch lengths and -cooked in 3 pints boiling water (salted). Cook 20 minutes, turn into -a colander and pour over it cold water, drain. Make a sauce of 1 -tablespoon each of butter and flour and 1 and ¹⁄₂ cups of hot milk, -put a layer of grated cheese in bottom of baking dish, then a layer of -macaroni and one of sauce then cheese and macaroni and sauce and cover -the top with bread crumbs with bits of butter dotted over and a little -cheese. Bake until brown.</p> - - -<h3>Cabbage Slaw.</h3> - -<p>To a piece of butter size of small egg slightly browned, add medium -size head of cabbage chopped with salt and pepper to taste, cover over -with hot water and cook till tender then add ¹⁄₂ cup of vinegar 1 -tablespoonful sugar, let this cook up for about 10 minutes and serve -hot.</p> - - -<h3>Macaroni and Tomato.</h3> - -<p>¹⁄₄ <abbr title="pound">lb</abbr> or 12 sticks of macaroni broken in 1 inch length and cooked in -3 pints of boiling water, salted, cook 20 minutes, drain off the water -put in a baking dish, 1 layer of macaroni season with butter the size -of a walnut, pepper, salt then a layer of tomatoes sliced or canned -tomatoes, sprinkle over the top bits of butter and 1 chopped pepper -after removing seeds. Then cover over with layer macaroni and lastly a -layer of tomatoes. This is very good.</p> - - -<h3>Tomato Fritters.</h3> - -<p>A delicious fritter to serve with cold meat and dinners. 1 can of -tomatoes chopped fine and then drained. To this is added 1 beaten egg, -¹⁄₂ teaspoonful of salt and the same amount of baking powder sifted -with enough flour to make a light batter. Fry this fritter in butter -and serve with cold or hot meats.</p> - - -<h3>Prune Fritters.</h3> - -<p>Cook 1 <abbr title="pound">lb</abbr> of prunes with 1 tablespoon of ground cinnamon when cool -remove the stones and mash. Cut 2 day old bread into thin slices, -spread these slices with mashed prunes and cut in quarters. Each slice -of bread upon which is spread the prunes is again covered with another -slice of bread. Beat 3 eggs light with ¹⁄₂ cup of milk, add a pinch -of salt, dip the quarters in the mixture and fry in hot lard a light -brown. Serve hot.</p> - - -<h3>Cream Giblets.</h3> - -<p>Take a <abbr title="pound">lb</abbr> of giblets, wash and put them over. Cook covered with cold -water and ¹⁄₂ teaspoonful of salt, cook until tender, then thicken with -2 tablespoonsful flour add 1 cup of milk or cream, pepper and salt to -taste. Serve on toast or in patties crust. Wine may be added.</p> - - -<h3>Sweet Potato Croquettes.</h3> - -<p>Boil 4 potatoes till tender, remove skin, mash, add ¹⁄₂ teaspoon salt, -¹⁄₂ teaspoon pepper, shape into croquettes. Dip into 1 egg beaten and 1 -tablespoon cold water, roll in crumbs. Fry in hot fat till light brown.</p> - - -<h3>Scalloped Corn.</h3> - -<p>1 can sweet corn, 2 eggs beaten light, added to 1 pt. milk, 1 level -teaspoonful of salt, ¹⁄₄ teaspoonful of black pepper. 1 piece of butter -size of a small egg, 1 level tablespoon of cornstarch stirred in and -then sprinkle with bread crumbs over the top.</p> - -<p><span class="pagenum" id="Page_18">[Pg 18]</span></p> - - -<h3>Peas in Ambush.</h3> - -<p>Take a 2 inch square of bread cutting out the center form a box. Brush -with butter and put in oven until golden brown, now fill these boxes -with creamed peas, and serve very hot.</p> - - -<h3>Fried Bananas.</h3> - -<p>Take the bananas. Peel, cut them in two length wise, put them in a -baking dish or pie plate, take the juice of lemon, 3 tablespoons of -water, 1 tablespoonful sugar, mix together, pour over the bananas and -bake until a light brown. These are good served with meats.</p> - - -<h3>Chicken Chop Suey.</h3> - -<p>Take a pint bowl of chopped chicken and 2 cups of cold boiled rice, -then fry 3 or 4 slices of bacon to a light brown, remove the bacon, -chop it fine and put all together in the pan with ¹⁄₂ teacup of boiling -water, heat it all together for 15 minutes and serve with peas over -the top. This is a good dish for luncheon. Chicken gravy added to this -improves it.</p> - - -<h3>Stuffed Egg Plant.</h3> - -<p>This is an excellent dish. Cut a fine egg plant in half, lengthwise. Do -not peel it but scoop out the interior to within about ³⁄₄ of the edge. -Use a large silver spoon for the purpose and hold the vegetable under -water as much as possible while doing this prevents discoloration. As -the interior is removed, put it also under water and when the whole -is finished cover with new cold water, adding to every <abbr title="quart">qt</abbr>. of water a -tablespoonful of salt. Let the egg plant, both shell and scooped out -portion, rest in this salted water 2 or 3 hours or until the water -turns dark. After soaking put the vegetable into fresh cold water and -let it come to the boiling stage. Boil until tender, salting the water -slightly. It will take about ¹⁄₂ hour. It is well to cook the scooped -out pulp longer then the shells, so as to have it very soft. The shells -should be tender but not so tender that they will lose their shape. Set -the shell aside on an earthen plate. It is well not to let them come -into contact with tin. Now mash the pieces of scooped out egg plant -to a pulp with a wooden potato masher and to every cupful add 2 or 3 -cupfuls of soft bread crumbs. Mix the two together and if they seem -too stiff add a little milk. Season with a tiny minced onion, a scant -teaspoonful of salt and white pepper. Mix the seasoning thoroughly -with stuffing and fill the prepared shell with it, spread soft butter -all over the tops and set the shells with their contents in a buttered -dish. Bake in a brisk oven for about ¹⁄₂ <abbr title="hour">hr</abbr>. until done.</p> - - -<h3>Stuffed Beefsteak.</h3> - -<p>Take a thick and tender slice of rump of about 2 <abbr title="pounds">lbs</abbr>, make a dressing -of cup of bread crumbs, 1 egg, 1 tablespoon melted butter, 1 tablespoon -poultry seasoning, mix all together with hot milk with pepper and salt -to taste. Roll the dressing up in the steak, wind a piece of twine -around it, taking care to secure the ends. Have ready a fry pan or deep -stew pan with slice or two of bacon fried crisp. Take out the bacon and -lay in the steak, turn it on all sides until it is done. Then put in 2 -cups of water or meat stock with 1 teaspoonful salt and pepper, cover -close and let it cook slowly for 1¹⁄₂ <abbr title="hours">hrs</abbr>. A small onion may be added -to the gravy, when done thicken the gravy and pour around the steak, -remove the string carefully before serving.</p> - - -<h3>Scalloped Salmon.</h3> - -<p>Take 1 can of salmon after it has been shredded, place in a baking dish -in layers. First a layer of bread crumbs or rolled cracker crumb, then -one of salmon. Butter, salt, pepper, repeat this process until the dish -is nearly filled. Moisten well with milk, then take a tablespoonful -each of butter and flour, beaten well together and stir into 1 cup of -boiling milk when cooked sufficiently stir in a well beaten egg. Pour -this over the dish and bake ¹⁄₂ hour or until nicely browned. Serve -hot.</p> - -<p><span class="pagenum" id="Page_19">[Pg 19]</span></p> - - -<h3>Little Pigs in Blankets.</h3> - -<p>Wrap a half slice of bacon around an oyster and fasten with a wooden -tooth pick, when ready to cook put them in a shallow pan, brown on one -side, then on the other and serve. Do not remove the toothpicks.</p> - - -<h3>A Fancy Oyster Dish.</h3> - -<p>The fleshey part of two dozen oysters, cut in small pieces, 1 cup -of chopped fresh celery, 1 cup of milk, 2 tablespoonsful butter, 2 -tablespoons flour, 1 saltspoon or more of salt, a dash of tabasco -sauce. Make a white sauce of butter together adding the milk gradually, -then add the oysters, salt and tabasco sauce, cook 5 minutes and just -before serving add celery. Serve on thin slices of buttered toasted -bread.</p> - - -<h3>Lobster Chips.</h3> - -<p>Cut ¹⁄₂ <abbr title="pound">lb.</abbr> of the flesh of a boiled lobster into small dice, put two -ounces of butter into a stew pan and when it bubbles sprinkle in 2 -tablespoons of flour, cook it, then pour in a cup of boiling milk and -dice. Stir until scalding hot then take from the fire and when slightly -cooled stir beaten yolks of 3 eggs, grating of a nutmeg, a little -cayenne pepper and salt to taste. Return the mixture to the fire and -stir it long enough to well set the eggs. Butter a flat dish in which -spread the lobster an inch thick, when cold form into the shape of -chips, at each end roll in bread crumbs again, fry in hot lard, stick a -clove in each chip after it’s cold.</p> - - -<h3>Cheese Fonda.</h3> - -<p>Soak 1 cup of fine dry bread crumbs into cup of rich fresh milk or it -will curdle. Beat into this 3 eggs whipped very light, 1 tablespoon -of melted butter, pepper and salt, lastly ¹⁄₂ <abbr title="pound">lb</abbr> of cheese. Put in a -buttered dish, strew some bread crumbs over the top and bake in a quick -oven. Serve immediately in the baking dish for it will soon fall.</p> - - -<h3>Boiled Mush (Corn Meal).</h3> - -<p>The water must be fresh and boiling then sprinkle in gradually with -one hand and stir with the other hand using wooden paddle for stirring -add scant teaspoonful of salt, cover and let cook for a half day. The -average rule would be four quarts of water to 1 quart of meal.</p> - - -<h3>Fried Mush.</h3> - -<p>Make as above and pour into pans with straight side as bread pans. When -cold cut into half inch slices, roll in wheat flour and fry in hot fat -a quarter inch deep. Fry to a nice brown.</p> - - -<h3>Stuffed Green Peppers.</h3> - -<p>Prepare the ordinary bread stuffing as if for a roast turkey (only in -place of the sage put the middle of the peppers.) Add a little raw -tomato put the whole in the skin of the pepper. You may add chopped -chicken if you have it.</p> - - -<h3>Creamed Sweetbreads.</h3> - -<p>First soak them in cold salted water for one hour, then put them into -a kettle of hot water and boil for 20 minutes, then take them out and -plunge them in cold water, when cool enough to handle, remove all skin -and fine membranes, cut up with scissors, heat again and season with -salt and pepper and pour over them a sauce made of cream thickened a -little, 1 tablespoon of melted butter. Serve on toast or put in pattie -crust.</p> - - -<h3>Banana Fritters.</h3> - -<p>Make a batter of 1 cup of flour, 1¹⁄₂ teaspoons of baking powder, a -little salt, 1 beaten egg and 1 cup of milk beat very light and add 3 -or 4 chopped bananas. Fry in deep fat to a light brown.</p> - - -<h3>Corn Fritters.</h3> - -<p>Make the batter the same as above, add 1 cup of canned corn or fresh -corn. Fry in deep fat to a light brown.</p> - -<p><span class="pagenum" id="Page_20">[Pg 20]</span></p> - - -<h3>Apple Fritters.</h3> - -<p>Make batter the same as for the other fritters adding 1 large cup of -chopped apples. Fry in deep fat a light brown.</p> - - -<h3>Timbales.</h3> - -<p>Beat 2 eggs slightly with one quarter teaspoon of salt. Add 1 cup of -milk and 1 cup of flour and beat until smooth. Heat your iron before -dipping it into the batter. Dip quickly into the batter then into hot -lard and cook for 20 seconds. Slip timbale from hot iron with a clean -cloth.</p> - - -<h3>Frizzled Beef.</h3> - -<p>Use a quarter of a <abbr title="pound">lb</abbr> of dried beef shredded very fine. Into a pan -put 1 tablespoon of butter, let it melt, then add 1¹⁄₂ tablespoons of -flour. Rub it to a smooth paste, pour in 1 cup of milk or cream, add -a dash of paprika, then the beef, allow it to boil up then serve on -rounds of toast.</p> - - -<h3>Veal Cutlets.</h3> - -<p>Cut slices of veal in pieces for serving, sprinkle with salt and -pepper. Dip in flour, egg and lastly bread or cracker crumbs and fry -slowly in hot fat until a light brown. Remove from the pan, add 1 -tablespoon of flour and water enough to make the quantity of gravy -desired. Arrange cutlets on a hot platter and pour gravy around the -cutlets. A tomato sauce may be used if preferred.</p> - - -<h3>Corn Fritters.</h3> - -<p>Make a batter of 1 cup of flour, ¹⁄₂ teaspoon of baking powder, a -little salt, 1 beaten egg and 1 cup milk, add 1 cup of corn and fry in -hot lard.</p> - - -<h3>Corn Beef Hash.</h3> - -<p>Take equal parts of corn beef or any kind of meat and cold potatoes. -Mix well and put in a spider with a tablespoon of melted butter and -enough water to make it moist. Season to taste and cook very slowly. -This makes a good dish for breakfast as well as luncheon.</p> - - -<h3>Meat Pie.</h3> - -<p>Take 2 cups of flour, a pinch of salt, 2 teaspoonsful of baking powder, -2 tablespoons of shortening, 1 egg, well beaten, 1 cup of milk, stir -until a smooth batter and lay over chicken or any kind of meat, well -seasoned with pepper, salt and butter and a cup or more of hot water to -make the meat moist.</p> - - -<h3>Meat Balls.</h3> - -<p>1 pint cold roast beef or any other meat, ¹⁄₂ pint of stale bread -crumbs, ¹⁄₂ teaspoon of grated rind of lemon, 1 teaspoon of salt, 2 -eggs slightly beaten, ¹⁄₂ cup of flour, drop meat balls into this -batter and then into smoking fat.</p> - - -<h3>Omelet.</h3> - -<p>Beat the white and yolks of three to five eggs separately. Then add a -tablespoon of milk for each yolk, add pinch of salt and pepper. Have -the frying pan quite hot and let a small piece of butter melt in it -then throw the yolks, milk, pepper and salt which have been mixed into -the whites and put all into the frying pan, when set turn over into a -fold. This is delicious and should be eaten hot as it may fall.</p> - - -<h3>Scrambled Eggs.</h3> - -<p>Take three to five eggs and put them in a frying pan with a piece of -butter when the butter has melted put in your eggs with a little pepper -and salt, when they begin to set take a cooking fork, a tin one is -better and stir them, do not let them get too dry. Serve them quite -soft.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h2 class="nobreak" id="EGGS_COOKED_IN_DIFFERENT_WAYS">EGGS COOKED IN DIFFERENT WAYS</h2> -</div> - - -<p>Try the freshness of eggs by putting them into a pan of cold water. -Those that sink the soonest are the freshest. Never attempt to boil any -egg without watching a clock or egg timer. Let the water boil before -the eggs are put in. In three minutes an egg will boil soft, in four -the white part is completely cooked, in 10 it is hard enough for a -salad.</p> - -<p><span class="pagenum" id="Page_21">[Pg 21]</span></p> - - -<h3>Poached Egg.</h3> - -<p>Drop nice fresh egg in boiling water with a pinch of salt, when the -white has nicely set remove carefully on slice of toast bread and serve -hot.</p> - - -<h3>Deviled Eggs.</h3> - -<p>Boil eggs hard, shell and cut in halve slipping the yolk into a dish, -cut with a spoon until fine.</p> - - -<h3>Dressing for Deviled Eggs.</h3> - -<p>1 tablespoon of melted butter, 1 of vinegar, 1 teaspoon of sugar and -1 scant teaspoon of mustard, add salt and pepper and pour over the -yolk. Mix all together and replace in the whites of the eggs. Cut a -slice from the end so they will stand and place on a dish. Garnish with -lettuce.</p> - - -<h3>Egg Timbales.</h3> - -<p>6 eggs, ¹⁄₂ cup of milk, 1 teaspoon salt, 2 dashes of pepper, 1 -teaspoon of chopped parsley, ¹⁄₄ teaspoon of onion juice. Beat eggs add -seasoning and stir all in the milk, butter mould and fill and let stand -in pan of hot water in oven till set.</p> - - -<h3>Curried Eggs.</h3> - -<p>Boil eggs hard, remove from the shell and serve hot with cream sauce as -follows:—1 tablespoon of butter, 1 tablespoon of flour, pinch of salt. -Heat 1 cup of milk or cream, stir in butter and flour and salt till it -is smooth and thick, add a curried sauce to taste and pour over the -eggs.</p> - - -<h3>Egg Nests.</h3> - -<p>1 cup of chopped meat, ¹⁄₂ cup of bread crumbs or rice, ¹⁄₄ teaspoon of -salt, butter, little pepper and moisten with water. Put in muffin pans -leaving hole in center into which break an egg. Bake and serve hot.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h2 class="nobreak" id="SANDWICHES">SANDWICHES</h2> -</div> - - -<p>The best sandwiches are made from bread one day old. Always cream the -butter before buttering the bread. Spread the loaf with butter before -cutting the slice from the loaf. Cut each slice as thin as possible. -After cutting, spread the slice with the sandwich mixture, and cover -with another slice. Press the slices to-gether, cut off all crust and -cut in any shape desired.</p> - - -<h3>Lettuce Sandwich.</h3> - -<p>Butter thin slices of bread, arrange on bread crisp lettuce leaves -spread with mayonnaise dressing.</p> - - -<h3>Nut Sandwich.</h3> - -<p>Mix one cup each of chopped peanuts and walnuts with two tablespoons of -mayonnaise dressing. Spread between buttered slices of brown bread.</p> - - -<h3>Chicken Sandwich.</h3> - -<p>Put through the meat chopper one cup of cold chicken add to it one cup -of celery cut very fine and four tablespoons of mayonnaise dressing. -Butter thin slices of white bread and spread.</p> - - -<h3>Club Sandwich.</h3> - -<p>Toast a slice of bread evenly and lightly and butter it. On one half -put first a thin slice of bacon which has been broiled till dry and -tender, next a slice of the white meat of either turkey or chicken over -one half of this place a slice of a ripe tomato and over the other -half a tender leaf of lettuce. Cover these with a generous layer of -mayonnaise dressing and complete this with the remaining piece of toast.</p> - - -<h3>Egg Sandwich.</h3> - -<p>Chop the whites of hard boiled eggs, mix the yolks smooth with -mayonnaise dressing, add the whites and spread on thin slices of -buttered bread.</p> - -<p><span class="pagenum" id="Page_22">[Pg 22]</span></p> - - -<h3>Ham Sandwich.</h3> - -<p>Butter thin slices of white bread and put thin slices of ham spread -lightly with prepared mustard lay between two slices of bread.</p> - - -<h3>Cream Cheese Sandwich.</h3> - -<p>After cutting the crust from the bread, cut in very thin slices and -butter lightly. Put two slices together with the filling, cream cheese -or cottage cheese, in which has been chopped olives. Brown bread is -excellent.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h2 class="nobreak" id="SALAD_DRESSING">SALAD DRESSING</h2> -</div> - - -<h3>French Dressing.</h3> - -<p>4 tablespoons of salad oil, 2 tablespoons lemon juice, or vinegar, ¹⁄₂ -teaspoon of salt, ¹⁄₂ teaspoon of pepper. Place a small piece of ice in -a bowl, add the oil and lemon juice or vinegar, beat with a fork until -the dressing is thick. Remove ice and place the dressing in a cold -place until ready to serve.</p> - - -<h3>Boiled Salad Dressing.</h3> - -<p>1¹⁄₂ teaspoons of mustard, 1¹⁄₂ teaspoons of salt, 2 teaspoons of -paprika, 1¹⁄₂ teaspoons of melted butter, 2 egg yolks, ¹⁄₄ cup of -vinegar. Mix ingredients in order given in the top of a double boiler, -cook over hot water until thick like soft custard, pour immediately -into cold bowl and ¹⁄₂ cup of cream which has been beaten stiff.</p> - - -<h3>Mayonnaise Dressing.</h3> - -<p>1 teaspoon each mustard, salt and sugar, few grains cayenne pepper. -Yolks 2 eggs, 2 tablespoons each vinegar, lemon juice, 1¹⁄₂ cups of -salad oil. Mix dry ingredients and eggs yolks and when well mixed add -oil gradually drop by drop at first, stir constantly as the mixture -thickens, thin with vinegar or lemon juice, alternately until all is -used beating constantly. All the ingredients should be kept cold while -making this dressing.</p> - - -<h3>Thousand Island Dressing.</h3> - -<p>1 cup of mayonnaise dressing, 1 cup of whipped cream, 1¹⁄₂ cups of -Chile Sauce or catsup, 2 tablespoons minced pimentos, 2 tablespoons -minced green pepper, 1 tablespoon chopped cucumbers, 1 tablespoon -chopped nuts. 1 tablespoon Worchester Sauce. Mix in the order given and -use at once.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h2 class="nobreak" id="SALADS">SALADS</h2> -</div> - - -<p>Every salad, no matter how plain and simple it may be should be made -to look inviting and tempting. The method of draining or drying is a -very easy performance so long as the salad leaves whatever they may be -are almost free from moisture. This is effected best by putting the -leaves which should be broken, not cut with knife into a wire basket -and drying them well until the outer moisture of the leaves is well -absorbed. The salad then is ready for mixing.</p> - -<p>Any cold boiled vegetables left over from dinner is useful as giving -variety to salad and helps to make a good accompaniment to cold meats -served to luncheons.</p> - - -<h3>Waldorf Salad.</h3> - -<p>2 cups of celery chopped fine, grated rind of 1 orange, 1 cup of apples -cut in dice, 1 cup of chopped English walnuts, mix all together and -place on nest made of lettuce leaves and dressing on top.</p> - - -<h3>Pear Salad.</h3> - -<p>Use canned pears, place ¹⁄₂ pear in nest of lettuce with mayonnaise -dressing over the top and ¹⁄₂ cup of chopped English Walnuts sprinkled -over the top of each salad.</p> - -<p><span class="pagenum" id="Page_23">[Pg 23]</span></p> - - -<h3>Shad Roe Salad.</h3> - -<p>Soak the roe in cold water 5 minutes then lay it carefully into a -pan with 1 <abbr title="quart">qt</abbr> of boiling water, 2 teaspoons of salt, 1 teaspoon -minced onion, ¹⁄₂ of bay leaf, 1 teaspoon of mixed whole spice and 2 -tablespoon of lemon juice. Pour off the water, add cold water carefully -so as not to break the roe. Add a piece of ice and when the roe is -chilled and firm, dry it in a napkin. Divide it into long strips and -then cut in slices. Serve on lettuce leaves pour French dressing over -the whole.</p> - - -<h3>Fruit Salad.</h3> - -<p>Blanch the meats of 2 dozen English Walnuts and break in pieces, skin -and seed 2 dozen white grapes, cut 1 pineapple in slices and slice -cubes slice 3 bananas separate the sections of 2 large oranges and -remove all skin. Arrange each in piles, pour over a dressing made of -¹⁄₂ cup of Madeira wine, 1 cup of sugar, 2 tablespoons of lemon juice -and ¹⁄₂ cup of orange juice. Garnish with Maraschino cherries.</p> - - -<h3>Sweetbread Salad.</h3> - -<p>Soak 1 pair of sweetbreads in cold water for 20 minutes, then cook in -boiling salted water 12 minutes. Cool and cut in slices, mix with 1 cup -of celery cut in small pieces, cover with french dressing and chill for -at least ¹⁄₂ <abbr title="hour">hr</abbr>. Serve in nests made of the crisp inner leaves of a -head of lettuce and garnish with 1 cup of mayonnaise dressing.</p> - - -<h3>Potato Salad.</h3> - -<p>Cut 6 cold boiled potatoes into even dice, mix with these chopped -whites of 3 hard boiled eggs. Mix the yolk with a scant teaspoon of dry -mustard and stir into it a large cup of thick sour cream, add a little -paprika, pour the dressing over the potatoes and mix gently.</p> - - -<h3>Salmon Salad.</h3> - -<p>Place on a bed of lettuce leaves in a flat salad bowl the contents of a -can of salmon freed from oil and bones and flaked. Pour over the fish a -little boiled salad dressing or mayonnaise and garnish with slices of -hard boiled eggs and lemon.</p> - - -<h3>Asparagus Salad.</h3> - -<p>Take a can of asparagus or fresh cooked asparagus, drain asparagus -and chill and place on nest of crisp lettuce leaves with mayonnaise -dressing.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h2 class="nobreak" id="PIES">PIES</h2> -</div> - - -<p class="center">CAUTION</p> - -<p>Paste for pies should be quite thin and rolled a little larger than the -tin to allow for shrinkage. Allow more paste for the upper than the -under crust and be sure to perforate the former. Always brush the under -crust with cold water and press the upper one down on it. When baking -juicy fruit pies make an incision in the crust and place a small funnel -shaped piece of paper into the incision. This will keep the juice from -escaping at the sides of the pie. Never grease pie tins. Properly made -pastry will grease its own tins. For baking pastry requires from 30 to -45 minutes.</p> - - -<h3>Crust for Pies.</h3> - -<p>Use ³⁄₄ of a cup of shortening to each cup of flour. You may use all -lard or part butter if preferred. Take the shortening with level -teaspoon of salt and mix in the flour then stir in as little water -as possible and form with a spoon into a very stiff paste. Put it on -a mixing board and roll out lightly for your pies. Always make a few -slits in the upper crust to allow the steam to escape. Never put the -filling in until you are ready to bake it.</p> - -<p><span class="pagenum" id="Page_24">[Pg 24]</span></p> - - -<h3>Apple Pie.</h3> - -<p>Take ripe tart apples, pare, core and cut them into very thin slices, -fill the under crust, then strew over the apples as much sugar as you -think they require, a little nutmeg or cinnamon to taste and bits of -butter. Cover with the upper paste, make a few small incisions in the -middle of the upper crust and bake in a mild oven.</p> - - -<h3>Lemon Pie <abbr title="number">No.</abbr> 1.</h3> - -<p>4 eggs, 1¹⁄₂ cups of sugar, 2 heaping tablespoons of cornstarch, the -grated rinds and juice of a lemon, 2 lemons, 1¹⁄₂ cups of boiling -water. Beat the yolks and whites of the eggs separately. To the beaten -yolk add the sugar, cornstarch, lemon juice, rind and last the boiling -water. Cook in a double boiler and when it begins to thicken add to it -¹⁄₂ of the beaten whites, stir this in thoroughly and let it cook until -it is as thick as desired. Use the remaining whites of the eggs for the -meringue on top of the pie. After your custard has cooled, fill your -pie tins and pile the meringue on top and bake in a very slow oven to a -light brown.</p> - - -<h3>Lemon Pie <abbr title="number">No.</abbr> 2.</h3> - -<p>The juice and grated rind of 1 lemon, 1 cup of sugar, the yolks of -2 eggs, 3 tablespoons of sifted flour, milk to fill the plate. This -makes a large pie and should be made with an undercrust but not any -top crust, bake nearly done then take from the oven and pour over it -a frosting made of the beaten whites of 2 eggs and 2 tablespoons of -powdered sugar, set back in the oven and brown lightly.</p> - - -<h3>Buttermilk Pie.</h3> - -<p>2 tablespoons of butter, 1 cup of sugar, yolk of 2 eggs, 2 scant -tablespoons of buttermilk, and the whites of 2 eggs, well beaten. -Flavor with lemon and bake with one crust. This will make 2 pies and is -delicious.</p> - - -<h3>Cream Pie.</h3> - -<p>Make a rich paste, roll out and cover your plates.</p> - -<p>CREAM:—Put a pint of milk to boil, break 2 eggs into a dish and add -1 cup of sugar, ¹⁄₂ cup of flour, after beating well, stir into the -milk as it commences to boil, stir until it thickens use any flavor you -prefer, fill the pie tins and bake.</p> - - -<h3>Cocanut Pie.</h3> - -<p>1 pint of milk, add 2 eggs well beaten, 1 scant teaspoon of salt, 2 -large tablespoons of cornstarch. The cornstarch should be mixed smooth -with milk and eggs beaten up in it, sweeten, season to taste with -nutmeg. Pour into the pie pans lined with paste, bake in a moderate -oven.</p> - - -<h3>Cherry Pie.</h3> - -<p>Line the dish and with ripe cherries regulating the quantity of sugar -used by their sweetness, sift over this a small tablespoon of flour, a -little butter and a sprinkle of cinnamon or nutmeg, then cover and bake.</p> - - -<h3>Rhubarb Pie.</h3> - -<p>Skin the stalk, cut in small pieces, line the plate and well with raw -fruit, strew lavishly with sugar and sprinkle over this a little flour -and flavor with cinnamon and pieces of butter strewed over the top. -Cover and bake about ³⁄₄ of an hour.</p> - - -<h3>Peach Pie.</h3> - -<p>Make a nice short crust and cover the pie dishes, have ready pared -and quartered ripe peaches or canned peaches, put a layer of them in -a dish, sprinkle thickly with sugar, bits of butter and sprinkle with -cinnamon and 1 tablespoon of flour, roll out another crust, double it -over and cut a row of slits through the center, wet the edge of the -lower crust, press lightly on the edges, trim it around, close to the -dish with a knife dipped in flour and bake in a quick oven ¹⁄₂ to ³⁄₄ -of an hour. All fruit pies should be eaten the day they are baked.</p> - -<p><span class="pagenum" id="Page_25">[Pg 25]</span></p> - - -<h3>Mince Pie.</h3> - -<p>Boil 4 <abbr title="pounds">lbs</abbr> of lean meat, chop very fine, add twice the quantity of -apples, also chopped and ¹⁄₂ <abbr title="pound">lb</abbr> of raw suet chopped very fine, then add -3 <abbr title="pounds">lbs</abbr> of seeded raisins, 2 <abbr title="pounds">lbs</abbr> of currants, 2 <abbr title="pounds">lbs</abbr> of citron chopped, -grated rind and juice of 4 lemons, sweeten to taste with brown sugar -and add 3 <abbr title="quarts">qts</abbr> of cider and 1 pint Madeira Wine, 1 tablespoon of -cinnamon, cloves, mace. This mixture can be put in glass jars to use -when needed, between 2 rich pie crusts for pie.</p> - - -<h3>Pumpkin Pie.</h3> - -<p>2 teacups of pumpkins, 2 eggs, 3 cups of milk, ¹⁄₂ teaspoon of salt, 1 -tablespoon cornstarch, 1 tablespoon cinnamon, ginger, 1 cup of sugar.</p> - - -<h3>Berry Pie.</h3> - -<p>Make a rich crust and line the pie dishes, put in the fruit with ¹⁄₂ -cup of sugar, bits of butter and 1 tablespoon of flour, sprinkle over -the top. An egg beaten up and added to it will keep it from running out.</p> - - -<h3>Chocolate Pie.</h3> - -<p>2 cups of milk, 2 eggs, ²⁄₃ cups of sugar, 2 tablespoons of corn -starch, 2 tablespoons of chocolate, butter, size of a hickory nut. Heat -milk, chocolate and sugar together, then add cornstarch dissolved in a -little cold milk and the beaten yolks of the eggs. Let all cook until -thickened. Flavor with vanilla and bake with only the under crust. When -baked cover with 2 beaten whites of eggs mixed with a little sugar. Put -in oven again and brown slowly.</p> - - -<h3>Sweet Potato Pie.</h3> - -<p>Take 1 cup of sweet potatoes and rub through a colander, then add ¹⁄₂ -cup of butter, beat it to a cream, then add ¹⁄₂ cup of sugar, 1 pint of -milk, 2 eggs well beaten, 1 tablespoon of cinnamon, ¹⁄₂ of ginger. Bake -with one crust, to be eaten cold.</p> - - -<h3>Apple Dumplings.</h3> - -<p>Make a light biscuit dough and roll quite thin, cut in pieces about -four inches square and roll in each ¹⁄₂ of an apple cut in pieces. -Put in a deep tin, 1 cup of sugar, ¹⁄₂ cup of butter, 1 large cup of -boiling water, lay the dumplings in and bake one-half hour.</p> - - -<h3>Strawberry Short Cake Crust <abbr title="number">No.</abbr> 1.</h3> - -<p>1 <abbr title="quart">qt</abbr> of flour, ¹⁄₂ cup of butter, 3 teaspoons of baking powder wet with -cold water with 1 level teaspoon of salt.</p> - - -<h3>Strawberry Short Cake <abbr title="number">No.</abbr> 2.</h3> - -<p>1 cup of sugar, 1 cup of milk, 1 egg, 1 tablespoon of melted butter, -2¹⁄₂ cups of flour, 2 teaspoons of baking powder, 1 level teaspoon of -salt, mix a cake, bake in layers and put berries between and over the -top and serve with whipped cream.</p> - -<p>The berries that you put between the layers are better mashed and -seasoned with sugar to taste.</p> - - -<h3>German Peach Pie.</h3> - -<p>Beat 1 egg, add 1 cup of milk, a little salt, 2¹⁄₂ cups of flour, 2 -tablespoons melted butter and 1 heaping teaspoon of baking powder. -Spread in a shallow tin and cover with slice peaches and sugar. Serve -with maple syrup or any good sauce. Apples are good in place of peaches.</p> - - -<h3>Prune Short Cake.</h3> - -<p>Sift together twice, 2 cups of flour, 4 teaspoons of baking powder, -1¹⁄₂ teaspoons of salt, 2 large tablespoons of sugar. Blend with this -mixture ¹⁄₂ cup of butter and ³⁄₄ cup of milk mixed with beaten yolks -of 2 eggs. Bake in layers. Use best prunes, soak several hours, then -let them cook very slowly without boiling until tender but not broken, -adding the sugar when half done. To 1 pint of prunes allow 1 tablespoon -sugar and 1 teaspoon lemon juice, when the prunes are done, remove them -carefully and cook the juice until like syrup. On the lower layer of -shortcake place prunes with syrup poured over, on the top use prunes -well drained. Then heap lightly with whipped cream slightly sweetened.</p> - -<p><span class="pagenum" id="Page_26">[Pg 26]</span></p> - - -<h3>Green Tomato Pie.</h3> - -<p>Have ready 4 <abbr title="quarts">qts</abbr> of chopped green tomatoes, 3 <abbr title="pounds">lbs</abbr> of brown sugar, ¹⁄₂ a -nutmeg, 1 tablespoon of allspice, 1 teaspoon of cloves, 2 lemons, 1 <abbr title="pound">lb</abbr> -of currants, 1 <abbr title="pound">lb</abbr> of raisins. The tomatoes and lemons should be chopped -fine, boil them together with the sugar, salt and spices until reduced -to half of the original quantity. No water is needed. Then add the -currants and raisins and continue to cook for 2 or 3 hours, fill 2 rich -crusts with the filling having any left may be put in glass jar to use -when needed.</p> - - -<h3>Chocolate Pie.</h3> - -<p>1 cup of sweet milk, 1 cup sugar, 2 tablespoons grated chocolate and -stir until smooth, yolks from eggs, 1 teaspoon of cornstarch wet with a -little milk and stirred into milk while boiling. Cook until it dimples, -put into crusts and bake. Frost with whites of 4 eggs and 4 tablespoons -sugar, flavor with vanilla.</p> - - -<h3>Harlequin Pie.</h3> - -<p>1 cup of cranberries, 1 cup of raisins, 1 cup of apples, run all -through meat chopper. Mix thoroughly, add 1 cup of sugar, little salt -and 2 or 3 tablespoons of water. Bake in rich crust.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h2 class="nobreak" id="CAKES">CAKES</h2> -</div> - - -<p>Hints for making cakes. The flour should always be very dry and well -sifted. White sugar is purer and sweeter for cakes and pastries than -the brown sugar. If the butter is very hard soften but do not melt it -when soda is used dissolve it before adding to the ground mixture. -Fruit should be thoroughly dry if added to the other ingredients damp, -cakes will be liable to be heavy. Dust your fruit with a little of the -flour to be used for the cake and stir into the other ingredients just -before putting in the rest of the flour. The ingredients should be well -beaten before mixing in the flour except in a few plain cakes that are -beaten all together. All cakes bake nicer if the pan used is lined with -buttered paper.</p> - - -<h3>Good Sponge Cake.</h3> - -<p>Beat the whites of 3 eggs, dry and the yolks until thick into the yolks -gradually beat 1 cup of sugar then 1 tablespoon of lemon juice and 2 -tablespoons of cold water, fold in part of the whites then add 1 cup of -sifted flour and the rest of the whites. Bake in a tube pan from 30 to -40 minutes.</p> - - -<h3>Jam Cake.</h3> - -<p>1¹⁄₂ cups sugar, ¹⁄₂ cup of butter, 2 eggs, 1 cup of jam, 3 tablespoons -sour milk, ¹⁄₂ teaspoon of soda, 1¹⁄₂ cups of flour.</p> - - -<h3>Filling.</h3> - -<p>1 cup of sugar, ¹⁄₂ cup water, ¹⁄₂ cup chopped raisins white of 1 egg, -boil all but egg until waxy add beaten white.</p> - - -<h3>Hickory Nut Cake.</h3> - -<p>1 cup sugar, butter size of an egg, whites of 2 eggs, ²⁄₃ cup of sweet -milk, 2 cups of flour, 2 teaspoons baking powder.</p> - - -<h3>Filling.</h3> - -<p>1 cup of chopped nuts, ²⁄₃ cups of sour cream, pinch of soda, 1 cup of -sugar boil until it begins to thicken, let cool before putting in the -cake.</p> - - -<h3>Roll Jelly Cake.</h3> - -<p>3 eggs, 1 cup sugar, 1 cup flour, 1 teaspoon baking powder, 2 -tablespoons sweet milk, salt, sift baking powder with flour last add -beaten whites and flavor. Bake in dripping pan, turn out on a towel, -spread with jelly and roll while warm.</p> - - -<h3>Soft Molasses Cake.</h3> - -<p>¹⁄₂ cup sugar, ¹⁄₂ cup of molasses, ¹⁄₂ cup lard, ¹⁄₂ cup sour milk, 2 -eggs beaten with sugar, 1 teaspoon of ginger, 1 teaspoon of soda, 2¹⁄₂ -cups of flour.</p> - -<p><span class="pagenum" id="Page_27">[Pg 27]</span></p> - - -<h3>Ginger Bread.</h3> - -<p>4 tablespoons shortening, 1 cup of good N. O. molasses, 1 teaspoon -ginger, teaspoon soda, 4 tablespoons of boiling water, just a little -salt, put 2 tablespoons of hot water on 1 teaspoon alum and 2 on soda, -mix the same as for cookies, divide in four parts, roll out the size of -your tin and mark the top with a knife.</p> - - -<h3>Devils Food <abbr title="number">No.</abbr> 1.</h3> - -<p>Grate ¹⁄₂ cube of Bakers Chocolate, yolk of 1 egg, 1 cup of sugar, ¹⁄₂ -cup of sweet milk, mix together put on the stove and heat, cool before -adding other ingredients. 1 cup of sugar, ¹⁄₂ cup of butter, 2 eggs -(stir to a cream), ¹⁄₂ cup of sweet milk, 2 cups of flour, 2 teaspoons -of baking powder, 2 teaspoons of vanilla. Stir in the chocolate, bake -in layers and put together with icing or make a loaf cake.</p> - - -<h3>Devils Food <abbr title="number">No.</abbr> 2.</h3> - -<p>Grate ¹⁄₂ cake of chocolate, yolk of 1 egg, 1 cup of sugar, ¹⁄₂ cup -of sweet milk, mix together put on the stove and heat all together. -Cool before adding the other ingredients. 1 cup sugar, ¹⁄₂ cup butter, -2 eggs (stir to a cream) ¹⁄₂ cup of sweet milk, 2 cups of flour, 2 -teaspoons baking powder, 2 teaspoons of vanilla. Stir in the chocolate -bake in a loaf cake or layers and put together with icing.</p> - - -<h3>Spice Cake.</h3> - -<p>1 cup of sugar, ¹⁄₂ cup of molasses, ¹⁄₂ cup of butter, ¹⁄₂ cup -sour milk, ¹⁄₂ cup cold coffee, 2 eggs, 1 teaspoon soda, 1 teaspoon -cinnamon, 1 teaspoon cloves, 1 tablespoon grated chocolate, 2 cups of -flour, bake in two layers making filling of 1 cup chopped raisins and -boiled frosting.</p> - - -<h3>Oatmeal Cookies.</h3> - -<p>1 cup of butter, 1¹⁄₂ cups of sugar, 2 eggs, 4 tablespoons sweet milk, -2 cups of oatmeal (uncooked), 2 cups of flour, ¹⁄₂ teaspoon baking -powder, 1 cup of raisins (seeded) cut and flavored with 1 teaspoon of -cinnamon, a little nutmeg. Cream the butter and sugar together add the -eggs well beaten then the milk and oatmeal. Sift the baking powder in -the flour and add the raisins nutmeg last. The batter should be very -thick and is dropped on well greased tins in small circles and baked -for 15 or 20 minutes.</p> - - -<h3>Plain Cookies.</h3> - -<p>¹⁄₂ cup of butter, 1 cup of sugar, 2 eggs, 1 tablespoon of milk or -cream, 2¹⁄₂ cups of flour, 1¹⁄₂ teaspoon lemon extract, ¹⁄₂ teaspoon of -grated nutmeg. Cream the butter and sugar together, add the eggs, milk -and flavoring sifted flour and baking powder in last. Small bits of -citron look well on top of these cookies.</p> - - -<h3>Canada War Cakes.</h3> - -<p>2 cups brown sugar, 1 teaspoon salt, 2 cups of hot water, 1 teaspoon -cinnamon, 2 tablespoons lard, 1 teaspoon cloves, 1 box of seedless -raisins. Boil these ingredients 5 minutes let mixture get cold add 1 -teaspoon soda dissolved in 1 teaspoon of hot water. Stir in 3 cups of -flour. This makes 2 loaves. Bake 45 minutes in moderate oven.</p> - - -<h3>Brownies.</h3> - -<p>1 cup of sugar, ¹⁄₂ cup of butter, ¹⁄₂ cup of flour, 1 cup of chopped -walnuts, 2 eggs, 2 squares of chocolate. Cream butter and sugar -together. Beat whites of eggs stiff beat yolk thoroughly and add to -butter and sugar. Add the flour chocolate melted and the walnuts. Stir -until well mixed and turn in buttered cake tins. Bake 20 minutes in a -moderate oven.</p> - - -<h3>Chocolate Drop Cakes.</h3> - -<p>¹⁄₂ cup of sugar, 1 cup of molasses, ¹⁄₂ cup of shortening, ²⁄₃ cups -of hot water, 1 level teaspoon of soda, 1 heaping tablespoon of cocoa, -flavor with vanilla, 2 cups of sifted flour, 1 teaspoon salt. Beat well -sprinkle sugar on top. Can be dropped from spoon in greased pan a few -inches apart or in small tins, (very nice).</p> - -<p><span class="pagenum" id="Page_28">[Pg 28]</span></p> - - -<h3>Cream Puffs.</h3> - -<p>Melt ¹⁄₂ cup of butter in 1 cup hot water and while boiling beat in 1 -cup of flour, when cold, stir in 3 eggs without first beating. Drop the -mixture in tins in small spoonsful and bake in moderate oven when done -they are hollow and should be filled with the following custard.</p> - -<p>CUSTARD:—1¹⁄₂ cups of milk, 2 eggs, 4 tablespoons of flour, 2 -tablespoons sugar, cook in double boiler, stirring constantly, cool and -flavor with whatever you wish then fill the puffs.</p> - - -<h3>Marguerites.</h3> - -<p>Boiled frosting with whites of 2 eggs, 1 cup of sugar, ¹⁄₃ cup of -water. Add 1 cup finely chopped nut meats. Take unsalted wafers, cover -with the icing, bake in a slow oven till a delicate brown.</p> - - -<h3>Chocolate Layer Cake.</h3> - -<p>Whites of 3 eggs, 1 yolk, 1 cup of sugar, ¹⁄₂ cup of butter, ¹⁄₂ cup -sweet milk, 2 teaspoons of baking powder, 2 cups of flour, bake in -layers. Filling 2 squares of chocolate melted, ¹⁄₂ cup of sugar, 1 egg, -1 teaspoon of butter, 2 tablespoons of sweet milk, cook until thick and -spread between the layers, 1 teaspoon vanilla flavoring.</p> - - -<h3>Angel Food.</h3> - -<p>Whites of 11 eggs, 1 and ¹⁄₂ cups of granulated sugar, 1 cup of flour -after once sifted, 1 teaspoon cream tartar, 1 teaspoon vanilla, sift -the flour and cream of tartar, 6 times, beat the eggs not stiff, then -beat in the sugar thoroughly. Add vanilla and flour stirring lightly -but thoroughly bake in an ungreased tin in a moderate oven 40 minutes. -Be careful about jarring the oven.</p> - - -<h3>Hermits.</h3> - -<p>3 eggs, 1¹⁄₂ cups of sugar, 1 cup of butter, 1 cup of chopped raisins, -1 cup of currants, 1 teaspoon of cinnamon, 1 teaspoon nutmeg, 1 -teaspoon soda, ¹⁄₂ cup of sour milk, flour to make stiff and drop a -teaspoon on a buttered tin.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h2 class="nobreak" id="PUDDINGS">PUDDINGS</h2> -</div> - - -<p>The proof of the pudding is the eating.</p> - - -<h3>Snow Pudding.</h3> - -<p>This fine, easy to make. Dissolve 2 tablespoons of cornstarch in a -little water, add 1 pint of boiling water and cook 5 minutes, remove -from fire, add the beaten whites of 2 eggs and beat until smooth add a -little salt, sugar and vanilla.</p> - - -<h3>Chocolate Pudding.</h3> - -<p>1¹⁄₂ pints of milk, 3 tablespoons of melted chocolate or cocoa, boil -the milk and chocolate thoroughly, remove from the stove and when -nearly cold add yolks of 3 eggs, 3 tablespoons of cornstarch, 1 cup of -sugar, set in the oven until set and spread over meringue made of the -whites of 3 eggs and 3 tablespoons of sugar.</p> - - -<h3>Bananas.</h3> - -<p>Mash several bananas to a pulp, add the juice of 1 lemon and gelatine, -when quite cold add whites of 3 eggs, beaten to a stiff froth. Lay 2 -whole bananas in the bottom of the dish and slices of bananas around -sides, then fill up with the mixture and serve with whipped cream.</p> - - -<h3>Almond Custard.</h3> - -<p>Blanch 3 ounces of almonds and pound to a paste, mix with a little -cream add the beaten yolk of 4 eggs, 1 cup of sugar. Have a pint of -cream hot add the mixture to this and stir thoroughly. Put into cups -or a baking dish, bake slowly in the oven in a pan of hot water. Serve -with whipped cream with a few brown almonds in the cream.</p> - -<p><span class="pagenum" id="Page_29">[Pg 29]</span></p> - - -<h3>Rice Pudding.</h3> - -<p>Take ¹⁄₃ cup of rice, 4 tablespoons of sugar, 1 quart of milk, butter -the size of a walnut, a little nutmeg, 2 eggs may be added if desired. -Bake 2 hours in a slow oven.</p> - - -<h3>Prune Whip.</h3> - -<p>Sweeten and stew 1 <abbr title="pound">lb</abbr> of prunes, when cold add the whites of 4 eggs, -beaten stiff. Stir all these together until light, put in a pudding -dish and bake 20 minutes, when cold cover with whipped cream and serve.</p> - - -<h3>Dainty Dessert.</h3> - -<p>6 bananas, ¹⁄₂ can of pineapple or a fresh one, ¹⁄₂ <abbr title="pound">lb.</abbr> of grapes -(seeded) 2 oranges, sweeten to suit the taste. Prepare gelatine as for -fruit jelly, then put in a dish or mould a layer of chopped fruit of -¹⁄₂ inch thick while you require 1 inch of the gelatine jelly. When -cold slice and serve with whipped cream with little bits of citron -through the cream.</p> - - -<h3>Tapioca Pudding <abbr title="number">No.</abbr> 1.</h3> - -<p>Soak 3 tablespoons of tapioca in a little water overnight, in the -morning add 3 cups of sweet milk and a pinch of salt. When hot add the -beaten yolks of 3 eggs to which ²⁄₃ cup of sugar has been added. When -it thickens up, remove from the stove. Beat whites of eggs and put on -the top with 1 tablespoon of sugar.</p> - - -<h3>Apple Tapioca <abbr title="number">No.</abbr> 2.</h3> - -<p>Soak 1 cup of tapioca in a quart of tepid water at least 3 <abbr title="hours">hrs</abbr>. Fill -a pudding dish two thirds full of tart apples, add 1 cup of sugar, 1 -tablespoon of cinnamon, pour over the tapioca, bake 1 <abbr title="hour">hr</abbr>. and serve -with whipped cream.</p> - - -<h3>Date Puffs.</h3> - -<p>2 eggs, 1 cup of sugar, ¹⁄₄ cup of butter, ¹⁄₄ cup of milk, 1 teaspoon -baking powder, flour to make a thin batter. Stir in 1 cup of stoned -dates, fill muffin cups half full, steam 30 minutes. Serve with liquid -sauce.</p> - - -<h3>Graham Pudding.</h3> - -<p>1 cup of molasses, 1 cup of milk, 1 egg, 1 teaspoon of soda, 1 -tablespoon of butter, 1 cup of seeded raisins, 2 cups of sifted graham -flour, cinnamon, nutmeg, ¹⁄₂ teaspoon of salt. Steam 2 <abbr title="hours">hrs</abbr> and serve -with sauce.</p> - -<p>SAUCE:—¹⁄₂ cup of sugar, 1 tablespoon of flour, 2 tablespoons of -butter, 1 cup of boiling water over it and flavor to taste with lemon -juice.</p> - - -<h3>Queen Pudding.</h3> - -<p>1 <abbr title="quart">qt</abbr> of milk, 2 cups of grated bread crumbs, 4 eggs, whites and yolks -beaten separately, butter the size of an egg and 1 cup of white sugar, -juice and grated rind of 1 lemon. Heat the milk and pour it over the -grated bread crumbs, add the butter, cover and let the mixture get soft -and add to the mixture with the grated rinds of 2 lemons. Bake in a -buttered dish for ¹⁄₂ or ³⁄₄ of an hour, when a light brown, take out -and when cold spread a glass of currant jelly over the top and spread -the whites of eggs with 1 tablespoon of sugar over the top.</p> - - -<h3>Plum Pudding.</h3> - -<p>1 cup of suet chopped very fine, 1 cup of light brown sugar, ¹⁄₂ cup -molasses, ¹⁄₂ cup sour milk, 3 unbeaten eggs, 2 cups of stale bread -crumbs, 1 cup of flour, 1 level teaspoon soda, ¹⁄₄ cup of cold water, -1 cup of raisins, 1 cup of currants, ¹⁄₂ cup of citron, 1 teaspoon -each cinnamon nutmeg, mace cloves and allspice. Thoroughly mix these -ingredients and pour into a buttered mould and steam 7 hours or put in -<abbr title="pound">lb</abbr> baking powder tins and steam 3 <abbr title="hours">hrs</abbr>.</p> - - -<h3>Baked Indian Pudding.</h3> - -<p>1 <abbr title="quart">qt</abbr> of milk, 1 cup of Indian meal stirred in while the milk is hot. -Let it cool and add 1 egg, 2 tablespoons of molasses, butter ¹⁄₂ size -of an egg. Cinnamon and salt to taste, bake ³⁄₄ of an hour.</p> - -<p><span class="pagenum" id="Page_30">[Pg 30]</span></p> - - -<h3>Cornstarch Pudding.</h3> - -<p>Boil 1 <abbr title="quart">qt</abbr> of milk, then beat the yolks of 3 eggs with 3 tablespoons of -cornstarch and a little milk, stir into the boiling milk, let it boil -up at once, sweeten and flavor to taste and turn in a pudding dish.</p> - - -<h3>Baked Apple Dumpling.</h3> - -<p>Make a crust as for baking powder biscuit, peel and core your apples, -cut the dough in square pieces and put 1 apple for each dumpling. Put -them in a baking dish and place in the oven, then make a syrup with -water and sugar, 1 cup of sugar to a pint of water and pour into the -pan, baste with syrup while they are cooking, when done eat with sweet -cream.</p> - - -<h3>Soft Pudding.</h3> - -<p>¹⁄₂ cup of milk, ¹⁄₂ cup of chopped meat, ¹⁄₂ cup of molasses, 2 cups -of fruit and nuts chopped together, 1 cup of flour, pinch of salt, 1 -small teaspoon of soda dissolved in warm water, steam 3 hours. Any sort -of fruit and nuts may be used.</p> - - -<h3>English Plum Pudding.</h3> - -<p>6 ounces of fine bread crumbs, 2 ounces each of lemon, orange and -citron peel cut into fine shreds, ¹⁄₂ ounce of mixed spices (cloves, -cinnamon, nutmeg) ¹⁄₄ <abbr title="pound">lb</abbr> of chopped apples, ¹⁄₂ teaspoon of minced -lemon rind, ¹⁄₂ <abbr title="pound">lb</abbr> of chopped and seeded raisins, ³⁄₄ <abbr title="pound">lb</abbr> of currents, -1 <abbr title="pound">lb</abbr> of flour, 1 <abbr title="pound">lb</abbr> of finely shredded suet. Mix the ingredients -thoroughly then add 6 eggs and a little milk if needed. This should -make a stiff batter. Boil in a pudding basin or mould 5 or 6 hours.</p> - - -<h3>Cottage Pudding.</h3> - -<p>Cream together 1¹⁄₂ cups of sugar and ¹⁄₄ cup of butter, add 1 beaten -egg, ²⁄₃ of a cup milk, 2¹⁄₂ cups of flour, sifted with 2 teaspoons of -baking powder. Bake in a buttered tin for 30 to 40 minutes. 1 cup of -stoned cherries or berries may be added to this recipe.</p> - - -<h3>Marshmallow Compote.</h3> - -<p>1 <abbr title="pound">lb</abbr> of marshmallows cut with scissors into small pieces. 1 pineapple -sliced and cut up. Put the two together in layers in a glass dish with -sprinkling of sugar the night before and place in cold pantry or ice -chest to ripen when ready to serve heap with whipped cream, maraschino -cherries added is an improvement.</p> - - -<h3>Orange Dessert.</h3> - -<p>Pare 3 oranges, cut in thin slices, ¹⁄₂ coffee cup of sugar, boil ¹⁄₂ -pint milk add the yolk of 2 eggs, 1 teaspoon of cornstarch, (make -smooth with cold milk). Stir all the time when it thickens pour over -the fruit with the whites of the eggs beaten stiff with 1 tablespoon -powdered sugar over the top. Put it in oven until a light brown and -serve cold.</p> - - -<h3>Charlotte Russe.</h3> - -<p>2 tablespoons of gelatine, ¹⁄₄ cup cold water, ³⁄₄ cup of sugar, 1 <abbr title="quart">qt</abbr> -of cream, 2 tablespoons vanilla. Soak the gelatine in cold water then -dissolve entirely by setting the cup in boiling water, whip the cream -add sugar, dissolved gelatine and vanilla, line a mould with lady -fingers or sponge cake and pour in the mixture. Put in a cool place to -set before serving.</p> - - -<h3>Macaroon Pudding.</h3> - -<p>Cover the bottom of a pudding dish with 12 broken macaroons. Make the -following custard and pour over them. Scald 1 pint of milk in double -boiler, add 1 tablespoon cornstarch dissolved in a little cold milk, -yolks of 2 eggs, 3 tablespoons of sugar and 1 teaspoon of vanilla. Cook -until thick. Beat the eggs whites stiff with powdered sugar and vanilla -to taste put on top and slightly brown it over.</p> - - -<h3>Raspberry Cream.</h3> - -<p>Place 1 cup of sweetened raspberry juice where it will boil, then stir -into it 2 rounding tablespoons of cornstarch, wet in 2 tablespoons of -cold water. Add 1 cup of sugar and stir until it looks transparent, -then add 1 level tablespoon of butter and juice of ¹⁄₂ lemon. Fold in -the stiffly beaten<span class="pagenum" id="Page_31">[Pg 31]</span> whites of 3 eggs. Turn mixture into a fancy mould -and set in a place where it is cold, when serving place on a cold dish -with whole berries in center, serve with whipped cream or plain sweet -cream.</p> - - -<h3>Raspberry Mousse.</h3> - -<p>To 1 cup sweet milk cream whipped stiff, add 1 cup sugar, 1 cup -raspberry, juice of 1 lemon. Put in a pail, then pack in ice and salt -allowing it to stand 4 hours. I use the juice from my preserves. This -is delicious and easy to make.</p> - - -<h3>Birds Nest Pudding.</h3> - -<p>For a pint of milk take 3 eggs, 1 tablespoon of sugar, 1 large -tablespoon of butter, mix the sugar and butter together then add -the eggs and milk. Add enough flour to make a stiff batter with ¹⁄₂ -teaspoon of salt then pour this over about ¹⁄₂ dozen apples sliced up -in a baking dish. Bake it about an hour and serve with a melted sauce.</p> - - -<h3>Bavarian Cream.</h3> - -<p>Half a lemon grated rind and juice ¹⁄₂ cup of orange juice, ¹⁄₃ cup of -sugar, yolk of 2 eggs. Mix well over fire until it thickens, then add -1 teaspoon of granulated gelatine which has been soaked in water, beat -whites of 2 eggs stiff, add to above and set the mixture in cold water -beating until thick enough to hold its shape. Turn in mould and chill.</p> - - -<h3>Farina Pudding.</h3> - -<p>Heat 1 <abbr title="quart">qt</abbr> of milk to the boiling point, stir in dry five tablespoons of -farina and continue to stir it until quite thick, add 1 cup of sugar -and ¹⁄₂ teaspoon of salt. Flavor with vanilla serve with sweetened -cream, flavored with nutmeg or vanilla.</p> - - -<h3>Peach Tapioca Pudding.</h3> - -<p>Soak 1 cup of tapioca in cold water for 2 or 3 <abbr title="hours">hrs</abbr>, then set on the -stove until it cools clear, then add sugar to taste with a teaspoon -of cinnamon. Peel and slice ripe peaches to nearly fill a baking dish -sprinkle over with sugar. Then pour over the tapioca and bake slowly -for about an hour. To be eaten with sweetened cream.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h2 class="nobreak" id="PRESERVES">PRESERVES</h2> -</div> - - -<h3>Orange Marmalade.</h3> - -<p>6 oranges, 4 lemons, 1 grape fruit. Wash the fruit, slice very thin, -first cutting in quarters to remove the seeds. To each <abbr title="pound">lb</abbr> of sliced -fruit add 3 pints of cold water, let this stand 24 hours, then boil 2 -hours or until the peel is perfectly tender. Let stand until the next -day. To each pint of boiled fruit, add 1 pint of granulated sugar, boil -together for 2 hours or until it jellies. This makes 24 glasses.</p> - - -<h3>Currant Jelly.</h3> - -<p>Put currants in kettle, do not stem but wash and drain well, then mash -with potato masher, let them cook slowly until all soft, then when cold -squeeze the juice out and to every pint of juice add a bowl of sugar -and boil 20 minutes and pour glass jars.</p> - - -<h3>Grape Jelly.</h3> - -<p>Grape jelly is made the same as currant jelly.</p> - - -<h3>Quince Jelly.</h3> - -<p>Take very ripe quinces, peel and core and boil in a little water till -very soft, drain off the juice through cheese cloth. To 1 pint of juice -add 1 pint of sugar and boil 20 minutes.</p> - - -<h3>Preserve Peaches.</h3> - -<p>Select peaches that are ripe, pour boiling water over them and let them -stand 6 minutes then pour it off and pull off the skins. Weigh equal -quantities of fruit with the stones and granulated sugar and put them -together in earthen pan over night, next day pour off the syrup and -boil it<span class="pagenum" id="Page_32">[Pg 32]</span> a few minutes, then set off the kettle to the fire and when it -boils lay the peaches into it. Boil them very slowly ³⁄₄ of an hour, -then lay them into the jars. Boil the syrup 15 minutes more and pour -over them.</p> - - -<h3>Green Tomato Mince Meat.</h3> - -<p>1 peck green tomatoes chopped and drained, 4 <abbr title="pounds">lbs</abbr> brown sugar, 3 or 4 -<abbr title="quarts">qts</abbr> apples chopped fine, 1 <abbr title="pound">lb</abbr> suet chopped fine, cook for 3 <abbr title="hours">hrs</abbr> then -add, 2 <abbr title="pounds">lbs</abbr> of raisins, 1 <abbr title="pound">lb</abbr> of currants, 1 tablespoon each of spices, 1 -tablespoon of salt, 1 cup of vinegar, cook for ¹⁄₂ hour.</p> - - -<h3>Corn Relish.</h3> - -<p>18 ears of corn, 4 onions chopped, 3 green peppers, 1 cabbage, 4 cups -of sugar, 2 <abbr title="quarts">qts</abbr> of vinegar. Boil ³⁄₄ of <abbr title="hour">hr</abbr>, 1 tablespoon of mustard.</p> - - -<h3>Cucumber Relish.</h3> - -<p>4 onions, 1 bunch celery, 2 red peppers, 4 green peppers, 6 large -cucumbers. Pare onions and cucumbers, take the seeds from the peppers -and put the above through the food chopper. Chop the celery fine, -sprinkle the mixture with salt and let stand over night. Drain, make -dressing of 1 <abbr title="quart">qt</abbr> vinegar, 2 cups sugar, ¹⁄₂ cup of flour, 1 tablespoon -of mustard, 1 teaspoon of tumeric. Cook 10 minutes and pour over the -mixture.</p> - - -<h3>Pickle Peaches.</h3> - -<p>8 <abbr title="pounds">lbs</abbr> of peaches, 4 <abbr title="pounds">lbs</abbr> of sugar, 1 pint of vinegar. Take the selected -peaches after wiping them all off with a towel, stick 2 or 3 cloves in -each peach, then cook a few at a time until they are cooked up, then -place all in jars and boil the vinegar to thick syrup, add ¹⁄₄ <abbr title="pound">lb</abbr> of -cinnamon sticks and pour over them.</p> - - -<h3>Chili Sauce.</h3> - -<p>12 large ripe tomatoes, 4 ripe peppers, 2 onions, 1 tablespoon of salt, -¹⁄₂ cup of sugar, 1 tablespoon cinnamon. Peel tomatoes and onions and -chop peppers and onions and mix all together in a kettle with 2 cups of -vinegar and cook slowly for 2 <abbr title="hours">hrs</abbr>, if not sweet enough add more sugar -to taste.</p> - - -<h3>Green Tomato Pickles.</h3> - -<p>1 peach basket of tomatoes sliced up over night and covered with 2 cups -of salt and water enough to cover them. The next morning drain off the -salt water and rinse thoroughly and then stand and drain quite dry. -Then take 1 <abbr title="quart">qt</abbr> of vinegar and cook the tomatoes in the vinegar a few at -a time and skim them out of the vinegar and put in a jar after drain -them until all have been cooked. Be sure you drain off all the vinegar -you can, then set them aside until the next day when you drain them -again. Take another <abbr title="quart">qt</abbr> of vinegar, 3¹⁄₂ <abbr title="pounds">lbs</abbr> of sugar, ¹⁄₄ <abbr title="pound">lb</abbr> of cloves -and whole mustard seeds and cook the syrup quite thick and pour over -them and seal tight for use.</p> - - -<h3>Rhubarb Marmalade.</h3> - -<p>5 <abbr title="pound">lb</abbr> of rhubarb, 5 <abbr title="pounds">lbs</abbr> of sugar, 1 <abbr title="pound">lb</abbr> of raisins, 1 <abbr title="pound">lb</abbr> of figs, mix all -together with 2 cups of water, cook slowly on back of the stove until -thick then place in glass jars.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h2 class="nobreak" id="ICE_CREAM_AND_SHERBET">ICE CREAM AND SHERBET</h2> -</div> - - -<h3>Ice Cream <abbr title="number">No.</abbr> 1.</h3> - -<p>1 pint of cream, 1 <abbr title="quart">qt</abbr> of new milk, 1¹⁄₂ cups of sugar, 1 tablespoon of -vanilla. Let stand in the freezer with ice and salt around it for 10 -minutes before freezing.</p> - - -<h3>Ice Cream <abbr title="number">No.</abbr> 2.</h3> - -<p>1¹⁄₂ <abbr title="quarts">qts</abbr> of milk, 1 cup of sugar, 4 eggs, 1 tablespoon of cornstarch, -1 scant teaspoon of salt. Steam in dish of water until creamy, flavor -with lemon or vanilla and freeze.</p> - -<p><span class="pagenum" id="Page_33">[Pg 33]</span></p> - - -<h3>Hickory Nut Ice Cream.</h3> - -<p>1 pound of hickory nut meat, 2 cups of sugar, 1 <abbr title="quart">qt</abbr> of cream, 2 -tablespoons of sugar, burnt brown, chop meats very fine, put 2 -tablespoons of sugar over fire without water and let it melt and brown. -Pour in little water to dissolve it, then add it to the cream with -sugar and nut meats and freeze.</p> - - -<h3>Strawberry Ice Cream.</h3> - -<p>3 pints of thin cream, 2 boxes of strawberries, 2 cups of sugar, 4 -grains of salt, wash and hull the berries, sprinkle with sugar, cover -and let stand 2 <abbr title="hours">hrs</abbr>. Wash and squeeze through cheesecloth, then add -salt. Freeze cream to the consistence of a mush, add gradually fruit -juice and finish freezing.</p> - - -<h3>Peach Ice Cream.</h3> - -<p>Prepare a pint of boiled custard from 1 pint of milk, a ¹⁄₄ teaspoon -of salt, 1 tablespoon of cornstarch blended with a little cold milk, -3 tablespoon of vanilla extract. Cool chill and fold in a ¹⁄₂ pint of -cream with a tablespoon of powdered sugar. Turn into a chilled freezer -and when the mixture begins to congeal stir with powdered sugar. -Continue freezing until firm and smooth.</p> - - -<h3>Lemon Sherbet.</h3> - -<p>Mix 1 cup sugar with juice of 1¹⁄₂ lemon, when it has stood until -nearly melted, add slowly 2 cups of milk. If you do not mix carefully, -the lemon juice will curdle the milk. Pour into the freezer and freeze. -The sherbert will be smooth solid and as white as milk.</p> - - -<h3>Strawberry Ice.</h3> - -<p>Use 1 <abbr title="quart">qt</abbr> of berry juice, 4 cups of sugar, the juice of 2 lemons, 3 -pints of water and a few whole strawberries, mix all together and -freeze.</p> - - -<h3>Lemon Sherbet <abbr title="number">No.</abbr> 2.</h3> - -<p>1 <abbr title="quart">qt</abbr> of water, 1¹⁄₂ cups of sugar, ³⁄₄ cup of lemon juice. Make a -syrup of the boiling water and sugar, add lemon juice, cool strain and -freeze. When half frozen add the white of 1 egg beaten stiff.</p> - - -<h3>Orange Sherbet.</h3> - -<p>Made in the same manner as the above recipe, using orange juice with -the juice of 1 lemon added.</p> - - -<h3>Grapefruit Cocktail.</h3> - -<p>Cut 3 medium size grapefruit into halves, remove pulp and membrane -and separate the pulp into flakes. Mix this lightly with ¹⁄₄ <abbr title="pound">lb.</abbr> of -Malaga grapes, which have been skinned and seeded sprinkle liberally -with sugar and chill thoroughly. Serve in the grapefruit shells with a -little crushed ice.</p> - - -<h3>Peach Cocktail.</h3> - -<p>Have the fruit chilled on the ice. Peel quickly and slice small, place -in each chilled cocktail glass the equivalent of 1 sliced peach and -add powdered sugar to taste the juice of ¹⁄₄ lemon, 2 tablespoons of -grape juice, the same of cracked ice and a few fresh mint leaves. Serve -immediately before the ice melts.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h2 class="nobreak" id="CANDIES">CANDIES</h2> -</div> - - -<h3>Cream Candy.</h3> - -<p>Use the white of 1 egg and the same of water, for 1 pound of sugar. -Whip the egg and water together, then add sugar until you cannot add -more. Knead as bread, use figs or nuts for filling.</p> - - -<h3>Kisses.</h3> - -<p>Whites of 7 eggs beaten to a stiff froth, 1 <abbr title="pound">lb</abbr> confectionery sugar add -lightly drop a tablespoon of the mixture on buttered paper, bake in -moderate oven until a light brown.</p> - -<p><span class="pagenum" id="Page_34">[Pg 34]</span></p> - - -<h3>Sea Foam.</h3> - -<p>2 cups of light brown sugar, 1 cup of water, white of 1 egg, put the -sugar and water in a sauce pan and boil until it will form a hard ball -when dropped in water. Beat the whites of the eggs till stiff then pour -the liquid in it slowly while pouring and beat till stiff. Then pour in -buttered pans.</p> - - -<h3>Divinity Candy.</h3> - -<p>4 cups sugar, ¹⁄₂ cup of water, 1 cup peanuts, 1 cup Karo corn syrup, -the whites of 3 eggs. Let boil together except egg and peanuts until it -hardens in water. Then beat the eggs and pour into the syrup and add -the peanuts and flavor with vanilla. Pour in platter and when cool cut -in squares.</p> - - -<h3>Pinoche.</h3> - -<p>2 cups of brown sugar, ³⁄₄ cup of milk, ¹⁄₂ cup of walnuts, 1¹⁄₂ -tablespoons of butter. Boil sugar and milk until a firm ball is formed, -remove from the fire and butter, set pan in cold water, leave until -syrup thickens, remove, beat till creamy, add vanilla and chopped -walnuts when nearly done.</p> - - -<h3>To Blanch Almonds.</h3> - -<p>Shell the nuts and throw boiling water over them, let them stand a few -minutes and then throw in cold water; rub between the hands.</p> - - -<h3>Raisin Fudge.</h3> - -<p>2 cups of sugar, ³⁄₄ cup milk, butter size of an English walnut, 2 <abbr title="square">sq.</abbr> -of chocolate, 1 teaspoon of vanilla.</p> - - -<h3>Fruit Cakes.</h3> - -<p>Take ³⁄₄ cup of raisins and ¹⁄₄ cup of walnut meats and a few grains of -salt. Mix well and press through a meat grinder. Shape into small flat -cakes and wrap in waxed paper.</p> - - -<h3>Chocolate Nut Bar.</h3> - -<p>Melt 6 ounces of sweet chocolate over hot water, beat until nearly cool -then add ¹⁄₂ cup each of chopped raisins and peanuts with ¹⁄₄ teaspoon -of salt. Mix well and press into the top of a tin cracker box. Leave -until firm when it will come out without breaking.</p> - - -<h3>Cocanut Kisses.</h3> - -<p>2 cups of grated coconut, 1 cup of sugar, 2 tablespoons of flour, -whites of 3 eggs, beaten stiff, 1 teaspoon of vanilla. Bake on buttered -paper.</p> - - -<h3>Stuffed Dates.</h3> - -<p>Take nice fresh dates, cut a small opening, remove the stone and fill -with nuts or cream filling, roll in sugar.</p> - - -<h3>Peanut Crisp.</h3> - -<p>¹⁄₄ cup of butter, ¹⁄₂ cup of sugar, 2 eggs, 1 cup of flour, 1 teaspoon -of baking powder, ³⁄₄ cup of coarsely chopped nut meats, ¹⁄₂ teaspoon -of salt. Mixed in order given and drop by the ¹⁄₂ teaspoonful on -buttered tins and bake in a moderate oven.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h2 class="nobreak" id="CHAFING_DISH">CHAFING DISH</h2> -</div> - - -<h3>Omelette.</h3> - -<p>Whip 4 eggs add 4 tablespoons of milk, salt and pepper, butter chafing -dish, when very hot pour mixture in, when done fold the edge quickly -over.</p> - - -<h3>Ham Omelette.</h3> - -<p>Follow the same directions as for omelette before folding spread with -chopped ham. Cheese omelette made the same way.</p> - -<p><span class="pagenum" id="Page_35">[Pg 35]</span></p> - - -<h3>Chicken Croquettes.</h3> - -<p>4 cups minced chicken, 1 cup bread crumbs, 3 eggs, tablespoon of butter -and seasoning. Mix and make into balls, dip into beaten eggs and bread -crumbs. Fry a nice brown.</p> - - -<h3>Welsh Rarebit.</h3> - -<p>1 teacup of grated cheese, 3 eggs, 1 tablespoon of butter, 3 -tablespoons of sweet cream or milk, 1 tablespoon of mixed mustard, -¹⁄₂ teaspoon of salt. Put the cheese, butter and cream into a double -boiler, when the cheese is melted, stir in the eggs well beaten, add -the seasoning and cook until it thickens, then pour over slices of hot -buttered toast.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h2 class="nobreak" id="HOUSEHOLD_HINTS">HOUSEHOLD HINTS</h2> -</div> - - -<p>When boiling fish add a dash of vinegar to the water and the fish will -be much whiter and firmer.</p> - -<p>Add a teaspoon of baking powder to old potatoes when mashing them and -beat briskly. This will make them light and creamy.</p> - -<p>To prevent the saucepan containing cabbage or cauliflower from boiling -over, add to the water a piece of butter the size of a walnut. This -will make the vegetables cook steadily and they will not require -watching.</p> - -<p>If cake pans are greased when cold, cake will not stick to them.</p> - -<p>The flavor of stewed pears will be improved if a little vinegar is -added to them while cooking.</p> - -<p>Cleansing with mustard is said to remove the smell of fish from pots.</p> - -<p>The clothes wringer will last twice as long if the pressure screw at -the top is loosened after using.</p> - -<p>When mixing pie crust if the lard, flour and salt are mixed before -adding the water the crust will be rich and flaky.</p> - -<p>A few pieces of Gum Camphor kept in the boxes in which silver is placed -in wrappings will prevent its turning dark.</p> - -<p>When boiling eggs wet the shells thoroughly in cold water before -dropping in the boiling water and they will not crack.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> -<h2 class="nobreak" id="LAUNDRY_HINTS">LAUNDRY HINTS</h2> -</div> - - -<p>To remove fruit stains from a tablecloth apply powdered starch to the -stained parts and leave for several hours till all the discoloration -has been absorbed by the starch.</p> - - -<h3>When Heating Irons.</h3> - -<p>When the fire is not good or there is a draft across the range, irons -to be heated quickly should be covered with an inverted dishpan or a -pot to concentrate the heat and prevent them being cooled by cold air -playing over them.</p> - - -<h3>Rust Stains.</h3> - -<p>Rust stains no matter how bad can easily be removed by putting vinegar -and salt on the stains and placing it in the hot sun.</p> - - -<h3>To Remove Soil Marks from Raincoats.</h3> - -<p>A simple and excellent way to remove soil marks from a raincoat is to -cut raw potato into slices and rub it well on the marks. It will also -remove mud stains from dress skirts, children and mens coats.</p> - - -<h3>Peach Stains.</h3> - -<p>Peach stains can be removed by wetting spot with water and putting on -layer of cream of tartar. Then place in hot sun.</p> - -<p><span class="pagenum" id="Page_36">[Pg 36]</span></p> - - -<h3>Coffee Stains.</h3> - -<p>The most difficult of all stains to take out are those made by coffee. -With care however the stains can be removed from the most delicate -silk or woolen fabric. Rub the marks gently with a little piece of -glycerine, then rinse it in lukewarm water, lay cloth over the damp -part on the wrong side and press with a cool iron until dry.</p> - - -<h3>To remove Scorch.</h3> - -<p>To remove scorch from linen cut an onion in half and rub the scorched -part with it and then soak it in cold water. The mark will disappear.</p> - - -<h3>To Keep Out Moths.</h3> - -<p>First shake each garment then brush or beat it and hang it out of doors -if possible. Spray the box or trunk which is to hold the woolen with -turpentine and line it well with newspapers. Fill the trunk or box with -garments laying them smoothly and with newspapers between them and over -the top. If moths should be seen during the warm months just sprinkle -the top papers lightly with turpentine or kerosene as the odor will -disappear very quickly.</p> - - -<h3>To Clean Furs.</h3> - -<p>To clean white furs buy 5 cents worth of plaster of paris and sprinkle -the article to be cleaned, rubbing lightly with the fingers or a soft -brush, dust and if not clean repeat. It will clean much better then -corn meal, requiring but a few minutes and the article looks like new.</p> - - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter transnote"> -<h2 class="nobreak" id="Transcribers_Notes">Transcriber’s Notes</h2> - -<p>The transcriber advises caution in actually replicating the recipes, -which often seem to be missing ingredients or instructions or have -seemingly very odd proportions. These oddities have been replicated as -per the original.</p> - -<p>Errors in punctuation have been fixed.</p> - -<p><a href="#Page_8">Page 8</a>: “15 ot 20 minutes” changed to “15 to 20 minutes”</p> - -<p><a href="#Page_16">Page 16</a>: “Scolloped Potatoes.” changed to “Scalloped Potatoes.”</p> - -<p><a href="#Page_17">Page 17</a>: “and than a layer of tomatoes” changed to “and then a layer of -tomatoes”</p> - -<p><a href="#Page_18">Page 18</a>: “tesapoonful salt” changed to “teaspoonful salt”</p> - -<p><a href="#Page_19">Page 19</a>: “its cold” changed to “it’s cold” “fine membrances” changed to -“fine membranes”</p> - -<p><a href="#Page_22">Page 22</a>: “¹⁄₂ tesapoon of salt” changed to “¹⁄₂ teaspoon of salt” -“apples cut n di e” changed to “apples cut in dice”</p> - -<p><a href="#Page_23">Page 23</a>: “cup of Maderia” changed to “cup of Madeira”</p> - -<p><a href="#Page_24">Page 24</a>: The coconut pie did not list any coconut in the original -ingredients.</p> - -<p><a href="#Page_25">Page 25</a>: “sweeten to tate” changed to “sweeten to taste” “Maderia Wine” -changed to “Madeira Wine”</p> - -<p><a href="#Page_28">Page 28</a>: “while boiling heat in” changed to “while boiling beat in” -“Snow Puddiug.” changed to “Snow Pudding.”</p> - -<p><a href="#Page_30">Page 30</a>: “1 teaspoon cinnamon each nutmeg” changed to “1 teaspoon each -cinnamon nutmeg” “marachino cherries” changed to “maraschino cherries” -“dissolve entirely be setting” changed to “dissolve entirely by -setting” “broken macraoons” changed to “broken macaroons”</p> - -<p><a href="#Page_31">Page 31</a>: “tesapoon of cinnamon” changed to “teaspoon of cinnamon” “sweetened cram” changed to “sweetened cream”</p> - -<p><a href="#Page_33">Page 33</a>: “through cheesecoth” changed to “through cheesecloth”</p> - -<p><a href="#Page_34">Page 34</a>: “n squares” changed to “in squares” The raisin fudge recipe -has no baking instructions in the original (and no raisins). “nice fesh dates” changed -to “nice fresh dates”</p> - -<p><a href="#Page_35">Page 35</a>: “cocentrate the heat” changed to “concentrate the heat” “into -slice” changed to “into slices”</p> -</div> -<div style='display:block; margin-top:4em'>*** END OF THE PROJECT GUTENBERG EBOOK COOK BOOK OF TESTED RECEIPES ***</div> -<div style='text-align:left'> - -<div style='display:block; margin:1em 0'> -Updated editions will replace the previous one—the old editions will -be renamed. -</div> - -<div style='display:block; margin:1em 0'> -Creating the works from print editions not protected by U.S. copyright -law 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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