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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..9d9e292 --- /dev/null +++ b/README.md @@ -0,0 +1,2 @@ +Project Gutenberg (https://www.gutenberg.org) public repository for +eBook #69171 (https://www.gutenberg.org/ebooks/69171) diff --git a/old/69171-0.txt b/old/69171-0.txt deleted file mode 100644 index 479a642..0000000 --- a/old/69171-0.txt +++ /dev/null @@ -1,4137 +0,0 @@ -The Project Gutenberg eBook of Mother Hubbard's cupboard, by The -Young Ladies Society - -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: Mother Hubbard's cupboard - Recipes collected by the Young Ladies' Society, First Baptist - Church, Rochester N.Y. Fourth Edition - -Author: The Young Ladies Society - -Release Date: October 16, 2022 [eBook #69171] - -Language: English - -Produced by: Charlene Taylor and the Online Distributed Proofreading - Team at https://www.pgdp.net (This file was produced from - images generously made available by The Internet - Archive/American Libraries.) - -*** START OF THE PROJECT GUTENBERG EBOOK MOTHER HUBBARD'S -CUPBOARD *** - - - - - - - MOTHER HUBBARD’S CUPBOARD: - - RECIPES - COLLECTED BY - THE YOUNG LADIES’ SOCIETY, - First Baptist Church, - ROCHESTER, N. Y. - - Fourth Edition.—Twentieth Thousand. - - MAILED TO ANY ADDRESS ON RECEIPT OF FIFTY CENTS. - - Entered according to Act of Congress, in the year 1880, by the Young - Ladies’ Society of the First Baptist Church, Rochester, N.Y., in the - Office of the Librarian of Congress, at Washington. - - [Illustration] - - SCRANTOM, WETMORE & CO. - Publishers, - ROCHESTER, N. Y. - 1887. - - COPYRIGHT, 1887, - SCRANTOM, WETMORE & CO. - - - - -INDEX. - - - PAGE. - - SOUPS, 5 - - FISH, 8 - - SUNDRIES, 12 - - VEGETABLES, 19 - - BREAD, 25 - - PIES, 34 - - PLAIN AND FANCY DESSERTS, 39 - - CAKE, 53 - - PICKLES, CANNED FRUIT, &C., 68 - - SALADS, 76 - - BEVERAGES, 78 - - SWEETS, 80 - - MISCELLANEOUS 85 - - - - -“MOTHER HUBBARD’S CUPBOARD.” - - - - -SOUPS. - - -BEEF SOUP. - -Boil a soup bone the day before wanting it; skim the grease off next day, -and melt the jelly; add spices to taste, a little brandy, a small teacup -of butter rubbed in browned flour, a little vermicelli, and a grated -carrot. - -Boil three eggs hard, mash smooth, put in tureen, and pour soup over them. - - WASHINGTON. - - -MACARONI or VERMICELLI SOUP. - -Two small carrots, four onions, two turnips, two cloves, one tablespoon -salt; pepper to taste. Herbs—marjoram, parsley and thyme. Any cooked or -uncooked meat. Put the soup bones in enough water to cover them; when -they boil, skim them and add the vegetables. Simmer three or four hours, -then strain through a colander and put back in the sauce-pan to reheat. - -Boil one-half pound macaroni until quite tender, and place in the soup -tureen, and pour the soup over it—the last thing. - -Vermicelli will only need to be soaked a short time—not boiled. - - IDA SATTERLEE. - - -SPLIT PEAS SOUP. - -One gallon of water, one quart peas soaked over night, one-quarter pound -salt pork, cut in bits; one pound lean beef, cut the same. Boil slowly -two hours, or until the water is reduced one-half. Pour in a colander, -and press the peas through. Return to the kettle, and add one small head -celery, chopped fine, a little parsley and marjoram. Have three or four -slices of bread, fried brown in butter, cut up and put in the soup when -served. - - MRS. M. K. W. - - -POTATO SOUP. - -Boil in one quart of water a small slice salt pork, one or two onions, -six or eight good size potatoes, boiled, mashed fine and put with the -pork and onions. Boil half an hour, then add milk to make about as thick -as peas soup. Pepper and salt. - -Just before taking up, add a small piece of butter; strain through a -colander. - - MRS. M. K. WOODBURY. - - -TURTLE BEAN SOUP. - -One pint black beans, soaked in cold water over night; add one gallon -water, one-half pound salt pork, one-half pound beef, one or two onions -and a grated carrot. Strain after boiling three or four hours, and add a -little wine, one lemon and one hard boiled egg, sliced, into the tureen. -Pour the soup over them. - - WASHINGTON. - - -NOODLES. - -Three eggs slightly beaten, two tablespoons of water, pinch of salt; add -flour to make a stiff dough; roll as thin as wafer, sprinkle over flour, -and roll into tight roll; cut into thin slices and let dry for an hour -before putting into soup. - - -TOMATO SOUP. - -One can of tomatoes, one quart boiling water; strain, and add one -teaspoon soda, one pint milk, a little butter, pepper, and salt; let it -scald, not boil; add two rolled crackers. - - -SPICED SOUP. - -Boil a shank bone of beef all day for a soup of four quarts; one can of -tomatoes; boil two hours, then strain; add one teaspoon cloves, one-half -teaspoon cinnamon, one-half teaspoon allspice. Mace, pepper and salt to -taste. Grated peel and juice of one lemon. - -One teacup brown flour, moistened with water, pour into soup and boil -half an hour. - -One-half dozen eggs, boiled hard; chop the whites, leaving the yolks -whole; add to soup when serving. - - -BLACK BEAN SOUP. - -Three pounds soup bone, one quart black beans, soaked over night and -drained; one onion, chopped fine; juice of one lemon. Pepper, salt and -Worcestershire sauce to taste. Boil the soup bone, beans and onions -together six hours; strain and add seasoning. Slice lemon and put on top -when served. - - MRS. WM. PITKIN. - - -MILK SOUP. - -Four potatoes, two onions, two ounces of butter, one-quarter ounce of -salt; pepper to taste; one pint milk, three tablespoons tapioca. Boil -slowly all the vegetables with two quarts of water several hours, then -strain through the colander, and add the milk and tapioca. Boil slowly -and stir constantly fifteen minutes, and it is ready to serve. - - IDA SATTERLEE. - - - - -FISH. - - -TO FRY BROOK TROUT, OR ANY OTHER SMALL FISH. - -Clean the fish and let them lie a few minutes wrapped singly in a clean -dry towel; season with pepper and salt; roll in corn meal, and fry in -one-third butter and two-thirds lard; drain on a sieve, and serve hot. - - -BROILED WHITE FISH. - -Wash the fish thoroughly in salt and water; spread it out flat on a wire -broiler; sprinkle with salt and set in a dripper in the oven; bake twenty -minutes, then brown over hot coals. Pour melted butter over and serve. - -A medium sized fish is preferable. - - ELLEN. - - -BAKED FISH. - -A fish weighing from four to six pounds is a good size to bake. It should -be cooked whole to look well. Make a dressing of bread crumbs, butter, -salt and a little salt pork, chopped fine (parsley and onions, if you -please); mix this with one egg. Fill the body, sew it up, and lay in -large dripper; put across it some strips of salt pork to flavor it. Put a -pint of water and a little salt in the pan. Bake it an hour and a half. -Baste frequently. After taking up the fish, thicken the gravy and pour -over it. - -CREAM GRAVY FOR BAKED FISH. - -Have ready in sauce-pan one cup cream, diluted with a few spoonfuls hot -water; stir in carefully two tablespoons melted butter and a little -chopped parsley; heat this in a vessel filled with hot water. Pour in the -gravy from the dripping pan of fish. Boil thick. - - -SAUCE FOR FISH. - -Two ounces butter, one-half cup vinegar, one teaspoon ground mustard, one -teaspoon salt, a little pepper; let this boil, then add one cup milk and -yolks of two eggs. Let this first boil, stirring all the time. - - -FISH CHOWDER. - -Cut two or three slices of salt pork into dice pieces, fry to a crisp, -and turn the whole into your chowder kettle. Pare half a dozen medium -sized potatoes and cut them in two. Peel a small onion and chop it fine. -Put the potatoes into the kettle with part of the onion. Cut the fish -(which should be fresh cod or haddock) into convenient pieces and lay -over the potatoes; sprinkle over it the rest of the onion, season well -with salt and pepper, and add just enough water to come to the top of the -fish. Pour over the whole a quart can of tomatoes, cover closely, and -allow about as long to cook as it takes to boil potatoes; then add two -quarts of milk, and let it scald up again. Season with “Sauce Piquant” or -tomato catsup, and more salt and pepper if required. - -While the chowder is cooking, break some sea-biscuit into a pan, pour -water over them, and set them where they will soften and keep hot. Dip -the chowder into the tureen and lay the crackers on the top. - - MRS. WM. N. SAGE. - - -CLAM CHOWDER. - -Twenty-five clams, one-half pound salt pork, chopped fine; six potatoes, -sliced thin; six onions sliced thin. Put the pork in kettle; after -cooking a short time, add the potatoes, onions and juice of clams. Cook -two and one-half hours, then add the clams. - -Fifteen minutes before serving, add two quarts of milk. - - MRS. J. M. PITKIN. - - -CLAM CHOWDER. - -Forty-five clams “chopped”; one quart sliced potatoes, one-half pint -sliced onions. Cut a few slices salt pork, fry to a crisp, chop fine. Put -in kettle a little fat from the pork, a layer potatoes, clams onions, a -little pepper and salt; another layer of chopped pork, potatoes, etc., -until all are in. Pour over all the juice of the clams. Cook three hours, -being careful not to burn. - -Add a teacup of milk just before serving. - - MRS. HORACE CANDEE. - - -CODFISH BALLS. - -Put the fish in cold water, set on the back of the stove; when water gets -hot, pour off and put on cold again until the fish is fresh enough; then -pick it up. Boil potatoes and mash them; mix fish and potatoes together -while potatoes are hot, taking two-thirds potatoes and one-third fish. -Put in plenty of butter; make into balls, and fry in plenty of lard. Have -the lard hot before putting in bails. - - A. M. - - -CREAM OYSTERS. - -Fifty shell oysters, one quart sweet cream; butter, pepper and salt -to suit taste. Put the cream and oysters in separate kettles to heat, -the oysters in their own liquid, and let them come to a boil; when -sufficiently cooked, skim; then take them out of the liquid and put in -some dish to keep warm. Put the cream and liquid together. Season to -taste, and thicken with powdered cracker. When sufficiently thick, stir -in the oysters. - - I. TEAL. - - -SCOLLOPED OYSTERS. - -Put a layer of rolled crackers in bottom of pudding dish, layer of -oysters, drained; season with butter, pepper and salt; so on until the -dish is full, then pour over coffeecup of milk. Bake three quarters of an -hour. - - -OYSTER PIE. - -One quart oysters, drained; pepper, salt and butter to taste. One quart -flour, two tablespoons lard, one teaspoon salt; mix with water for -pie-crust. Line the pie plate with the crust; fill with the oysters, -seasoned; put over a crust, and bake. - - BELLE. - - -SCOLLOPED CLAMS. - -Put stale bread in oven to dry; roll fine, then put in dish a layer of -crumbs, layer of clams, cut in small pieces; season with butter and -pepper; so on until dish is full. Pour over the clam juice; bake one-half -hour. Cracker crumbs may be used in the place of bread. - - -PICKLED OYSTERS. - -One quart oysters, drain off the liquid; add one cup of vinegar, one cup -of water; let it boil, and skim off the top while boiling. One teaspoon -of white pepper, one-half teaspoon of allspice, one teaspoon of salt, -little stick cinnamon. Let the spices boil with the liquid; when cool -pour this over the oysters. - - MRS. C. F. PAINE. - - -PICKLED OYSTERS. - -Two gallons of large oysters, drain and rinse them; put one pint of the -oyster juice and one quart of vinegar over the fire, scald and skim -until clear; add one tablespoonful of whole pepper, one tablespoonful of -cloves, one teaspoonful of mace and one even tablespoonful of salt; scald -a minute, then throw in the oysters, and let them just come to a boil. - -The oysters should be pickled the day before they are wanted, as they -grow tough after standing a few days in the vinegar. - - MRS. W. N. S. - - -FRIED OYSTERS. - -Take large sized oysters, drain and dry; dip in egg and bread or cracker -crumbs. Fry in hot butter or lard. - - - - -SUNDRIES. - - -HAM COOKED IN CIDER. - -Put a pint of cider and a cup of brown sugar into enough water to cover -the ham; boil three hours, or until the skin will peel off easily. Remove -the skin, cover the ham with a crust of sugar, and bake in a slow oven -three hours. - -Dissolve a cup of sugar in a pint of cider and baste the ham frequently -while baking. If the cider is very sweet, use less sugar. - - MRS. W. N. SAGE. - - -STEWED BEEF. - -Have a steak weighing two pounds, and an inch and a half thick. Put -two ounces of butter in a stew pan; when melted, put in the steak with -one-quarter pound of lean bacon, cut in small pieces. Place the stew pan -over the fire; turn the steak occasionally until a little brown, then -lay it off into a dish. Add one tablespoon of flour to the butter in the -pan, and continue stirring until brown; then again lay in the steak. Add -one pint of water, one glass sherry, a little pepper and salt; let simmer -slowly one hour. Skim off all the fat, and add twenty button onions; -simmer until onions are very tender; remove the steak to hot platter, and -pour the onions, sauce, etc., over. - - MRS. K. WOODBURY. - - -MOCK TERRAPINS (Supper Dish). - -Half a calf’s liver; season and fry brown; hash it, not very fine; dust -thickly with flour, a teaspoon of mixed mustard, as much cayenne pepper -as will lie on half a dime; two hard boiled eggs, chopped fine; a piece -of butter, size of an egg; a teacup of water. Let all boil a minute or -two, then serve. - -Cold veal is also nice dressed in this way. - - -BEEF STEAK BALLS. - -One and one-half pounds round steak, chopped fine; two eggs, one -tablespoon flour, two tablespoons milk; salt and pepper to taste. Drop in -spider and fry until done. - - -VEAL LOAF. - -Three pounds of the nice part of a leg of veal, chopped fine; six -crackers rolled fine; two eggs, well beaten; a piece of butter, size of -an egg; one tablespoon of salt; one teaspoon of pepper, one-quarter of -a nutmeg. Work all well together; then make into a loaf, and put into a -dripping pan; cover with cracker crumbs and bits of butter. Have a little -water in the pan, and baste often until done. - - MISS ELLA I. GOULD. - - -VEAL OMELETTE. - -Two pounds veal, and one-quarter pound salt pork, chopped fine; one -teaspoon salt, one teaspoon pepper, two crackers, rolled fine; two eggs, -eight tablespoons cream. Mix crackers and meat; add the eggs and other -ingredients. Bake two hours, covered with a pan. - -If you have not cream use six tablespoons of melted butter. - - MISS JENNIE MORGAN. - - -BAKED OMELETTE. - -Four or six eggs; beat whites separate; small teacup milk, piece butter, -size of a walnut; one tablespoon flour, a little salt. Beat yolks; add -butter, milk, flour and salt, lastly the beaten whites. Butter a dish -just the right size to hold it and bake in quick oven. - - JENNIE MORGAN. - - -OMELETTE. - -Soak a teacup of bread crumbs in a cup of sweet milk over night; three -eggs, beat yolks and whites separately; mix the yolks with the bread and -milk; stir in the whites, add a teaspoon of salt, and fry brown. This is -sufficient for six persons. - - MRS. AMBROSE LANE. - - -SWEETBREADS. - -Scald in salted water; remove the stringy parts; put in cold water five -or ten minutes; drain in towel; dip in egg and bread or cracker crumbs, -and fry in butter or boil them plain. - - -FROGS’ LEGS. - -Fry in hot butter or lard. - - -SOFT SHELL CRABS. - -Fry in butter or lard. - - -BONED CHICKEN. - -Boil a chicken in as little water as possible until the meat will fall -from the bones; remove all of the skin, chop together the light and -dark parts; season with pepper and salt. Boil down the liquid in which -the chicken was boiled, then pour it on the meat; place in a tin, wrap -tightly in a cloth, press with a heavy weight for several hours. When -served cut in thin slices. - - IDA SATTERLEE. - - -CHICKEN PIE. - -Two chickens, jointed small; cook them tender; season with butter, salt -and pepper; thicken the gravy with flour. Make a crust as for soda -biscuit; line the sides of pie dish with crust, half an inch thick; fill -the dish with the chicken and gravy; cover with crust; bake half hour. - - -CHICKEN POT PIE. - -Two large chickens, jointed and boiled in two quarts of water; add a few -slices of salt pork; season. When nearly cooked, add a crust made of one -quart flour, four teaspoons baking powder, one saltspoon salt; stir in a -stiff batter with water; drop into the kettle while boiling; cover close -and cook twenty-five minutes. - - ELLEN. - - -SMOTHERED CHICKEN. - -Open the chicken as for boiling; put into dripping-pan, with a little -water; season with butter, pepper and salt; cover with another pan -and cook until done; take off cover and brown them. Make a gravy in -dripping-pan of milk and browned flour; pour over chicken. - - -CHICKEN CROQUETTES. - -The breast of two boiled chickens, chopped; one cup of soft bread, two -eggs, two spoons chopped parsley. Mix well together; pepper and salt -to taste. Roll six crackers; mix with one egg, well beaten. Make the -croquettes into pear shapes with your hands, put in wire basket, and boil -in lard. - - -STEWED MUSHROOMS. - -Let them lie in salt and water an hour; cover with water and stew until -tender; season with butter, salt and pepper: cream, if you wish. - - -LOBSTER CROQUETTES. - -One can of lobsters, chopped; one cup bread softened with water; two -eggs; pepper and salt to taste. Mix all together. Roll fine eight medium -sized crackers; one egg, beaten and mixed with the crumbs. Make the -lobster into round or pear-shaped balls, and roll in the cracker crumbs. -Fry in a spider with lard. - - -POTATO SALAD. - -Chop two quarts of cold boiled potatoes; mix one teaspoon salt, one-half -teaspoon pepper, two tablespoons parsley, two tablespoons grated onion, -one gill vinegar, one-half gill oil or melted butter; pour over potatoes; -stand half an hour before serving. - - -STEWED CRANBERRIES. - -Look them over carefully; wash and put them over the fire, more than -cover with water; cover the sauce pan, and stew until the skins are -tender, adding more water if necessary; add one pound of sugar to a pound -of berries. Let them simmer ten or twelve minutes; then set away in a -bowl or wide-mouthed crock. - - -WELSH RAREBIT. - -Toast the bread; butter it, and spread with mustard; then melt the cheese -and spread over, and put together the same as sandwiches. - - -RICE CROQUETTES. - -One cup boiled rice, one egg, well beaten; thicken with bread and cracker -crumbs; then roll in cracker crumbs, and fry in lard. - - -YORKSHIRE PUDDING. - -Six large spoons flour, three eggs, saltspoon salt, milk enough to make -like soft custard; pour into shallow pan, in which there is a little beef -dripping. - - -STUFFING FOR TURKEY OR ROAST MEATS. - -Mix stale bread crumbs or pounded cracker with butter, salt, pepper and -an egg; add summer savory or sage. If wished, oysters chopped may be -added. Mix thoroughly together, adding a little warm water for wetting, -if necessary. - - -OYSTER DRESSING. - -Two tablespoons flour, two tablespoons butter; brown the butter and flour -in dripper; add water to make thin for gravy; boil: add one pint oysters, -chopped; pepper and salt to taste. - - -CAPER SAUCE. - -Two tablespoons of butter, one tablespoon of flour; mix well; pour on -boiling water until it thickens; add one hard boiled egg, chopped fine, -and two tablespoons of capers. - - MRS. A. W. MUDGE. - - -MINT SAUCE. - -Mix one tablespoon of white sugar to half a teacup of good vinegar; add -mint, chopped fine; one-half teaspoon of salt. Serve with roast lamb or -mutton. - - MRS. A. W. MUDGE. - - -GRAVY FOR ROAST MEATS. - -After taking out the meat, pour off the fat; add water, season, and -thicken with flour. - - -DRAWN BUTTER OR EGG SAUCE. - -Half a cup butter, two tablespoons flour; rubbed thoroughly together, -then stir into pint boiling water; little salt; parsley, if wished. - -For egg sauce, add one or two eggs, boiled hard and chopped. - - -GRAVY FOR TURKEY. - -Boil the giblets very tender; chop fine; then take liquor in which they -are boiled, thicken with flour; season with salt, pepper and a little -butter; add the giblets and drippings in which the turkey was roasted. - - -“ROLLED SANDWICHES.” - -When the bread is ready to make into loaves, put one into a long bar tin; -let stand until light, then steam one hour. Make a dressing of ham, veal -and smoked tongue, chopped very fine and mixed with salad dressing. When -the bread is quite cold, cut into thin slices, spread with the chopped -meats and roll. - - -RAGOUT OF BEEF. - -For six pounds of the round, take one-half dozen ripe tomatoes, or canned -tomatoes, and three onions, a few cloves, stick cinnamon, whole black -pepper, and salt; cut gashes in meat and fill with small pieces of salt -pork; put meat in dish or pan with other ingredients; over this pour one -cup water, one-half cup vinegar; cover tightly and bake slowly four or -five hours; when done, strain with gravy and thicken with flour. - - -LAMB COOKED WITH PEAS. - -The breast of lamb and salt pork cut in medium pieces, put in stew pan -with water enough to cover; stew until tender; skim and add green peas; -when done, season with butter rolled in flour and pepper. - - -PRESSED CHICKEN. - -Boil two chickens until dropping to pieces; pick meat off bones, taking -out all skin; season with salt and pepper; put in deep tin or mould; -take one-fourth box of gelatine, dissolved in a little warm water, add -to liquid left in kettle, and boil until it begins to thicken, then pour -over the chicken and set away to cool; cut in slices for table. - - MRS. E. H. S. - - -HAM FOR SUPPER. - -Chop boiled ham fine; season with mustard, pepper, beaten yolk of an egg, -and oil if desired. - - - - -VEGETABLES. - - -GENERAL DIRECTIONS. - -_First._ Have them fresh as possible. Summer vegetables should be cooked -on the same day that they are gathered. - -_Second._ Look them over and wash well, cutting out all decayed or unripe -parts. - -_Third._ Lay them when peeled in cold water for some time before using. - -_Fourth._ Always let the water boil before putting them in and continue -to boil until done. - -TURNIPS—Should be peeled, and boil from forty minutes to an hour. - -BEETS—Boil from one to two hours; then put in cold water, and slip the -skin off. - -SPINACH—Boil twenty minutes. - -PARSNIPS—Boil from twenty to thirty minutes. - -ONIONS—Best boiled in two or three waters; adding milk the last time. - -STRING BEANS—Should be boiled one hour. - -SHELL BEANS—Require half an hour to an hour. - -GREEN CORN—Boil twenty or thirty minutes. - -GREEN PEAS—Should be boiled in as little water as possible; boil twenty -minutes. - -ASPARAGUS—Same as peas; serve on toast with cream gravy. - -WINTER SQUASH—Cut in pieces and boil twenty to forty minutes, in small -quantity of water; when done press the water out, mash smooth, and season -with butter, pepper and salt. - -CABBAGE—Should be boiled from one-half hour to one hour in plenty of -water; salt while boiling. - - -POTATOES BOILED IN LARD. - -Pare and slice thick eight or ten large potatoes. Half fill a good sized -kettle with lard or drippings. When boiling put in the potatoes; cook -until tender and brown; then take out with a skimmer into a colander to -drain off any grease. Sprinkle salt over them. Be sure and not fill the -kettle too full with potatoes, as it is better to cook at a time only -what the lard covers. - - -STIRRED FRIED POTATOES. - -Put a tablespoon of lard into a kettle; pare and slice fine as many -potatoes as needed. When the lard is hot put in the potatoes and cover -closely; watch and stir frequently, to prevent burning. When nearly -cooked remove the cover and brown them; then stir in salt, pepper and a -heaping teaspoon of butter. - - -BAKED POTATOES. - -Pare eight or ten potatoes, or as many as needed; bake in a quick oven -half an hour. - - -SARATOGA POTATOES. - -Pare and slice the potatoes very thin with potato slicer; let them stand -in alum water for half an hour; wipe dry and fry in very hot lard a light -brown; salt while hot. - - MRS. L. SUNDERLIN. - - -SARATOGA POTATOES. - -Take white Peachblow potatoes; peel and slice very thin with potato -slicer; let them stand in cold salt and water for half an hour; dry them, -and fry in boiling hot lard, taking out as soon as they rattle against -the spoon; salt hot. - - MRS. A. S. MANN. - - -SCOLLOPED POTATOES. - -Use boiled potatoes; slice them thin; put in a pudding dish a layer of -potatoes, a thin layer of rolled crackers; sprinkle in pepper and salt -and three or four small pieces of butter; then add another layer of -potatoes, crackers, etc., until the dish is filled. Over all pour a cup -of cream or rich milk. Bake from one-half to three-quarters of an hour. - - -POTATO ROLLS. - -Take five or six potatoes, boil and wash them; add salt, pepper and a -little milk. Beat three eggs light and mix with them. Make out into -little rolls, and cover with flour. Fry in hot lard. - - MRS. IRA NORTHROP. - - -BROILED POTATOES. - -Boil eight or ten large potatoes; when cold, slice them lengthways and -put on a toaster or fine wire broiler over a hot fire; when browned, -remove, salt, and pour melted butter over them. - - -FRIED TOMATOES. - -Cut the tomatoes in slices without skinning; pepper and salt them; then -sprinkle a little flour over them and fry in butter until brown. Put them -on a hot platter and pour milk or cream into the butter and juice. When -boiling hot, pour over the tomatoes. - - -BAKED TOMATOES. - -Skin the tomatoes, slice in small pieces; spread in bottom of a pudding -dish a thick layer; cover with a thin layer of bread crumbs, and sprinkle -salt, pepper and a few small pieces of butter over them; add layers of -tomatoes, &c., until the dish is filled—sprinkle over the top a layer of -fine rolled crackers. Bake one hour. - - H. A. - - -BROILED TOMATOES. - -Cut large tomatoes in two; crosswise; put on gridiron, cut surface down; -when well seared, turn, and put butter, salt and pepper on, and cook with -the skin-side down till done. - - C. M. - - -SPICED TOMATOES. - -To one pound of ripe tomatoes, peeled and sliced, add one-half pound -brown sugar, one-half pint vinegar, one teaspoon cinnamon, one teaspoon -allspice, one teaspoon cloves. Boil two hours. - - -BAKED CORN. - -Grate one dozen ears sweet corn, one cup milk, small piece butter; salt, -and bake in pudding dish one hour. - - -CORN CAKES. - -One pint grated corn, two eggs, one teaspoon melted butter, three -tablespoons sweet milk, two and one-half tablespoons Boston crackers, -rolled. Fry in spider. - - MRS. W. - - -CORN OYSTERS. - -Eight ears of sweet corn, grated; two cups of milk, three eggs, salt and -pepper; flour enough to make a batter. Put a tablespoon of butter into -a frying pan and drop the mixture into the hot butter—a spoonful in a -place; brown on both sides. Serve hot for breakfast or as a side dish for -dinner. - - MRS. SAGE. - - -SUCCOTASH. - -Ten ears green corn, one pint Lima beans; cut the corn from the cob, and -stew gently with the beans until tender. Use as little water as possible. -Season with butter, salt and pepper—milk, if you choose. - - -EGG PLANT. - -Pare and cut in slices half an inch thick; sprinkle with salt; cover and -let stand for an hour. Rinse in clear cold water; wipe each slice dry; -dip first in beaten egg, then in rolled cracker or bread crumbs. Season -with pepper and salt, and fry brown in butter. - - MRS. MILLER. - - -MACCARONI. - -Three long sticks of maccaroni, broken in small pieces; soak in a pint of -milk two hours. Grate bread and dried cheese. Put a layer of maccaroni -in a pudding dish; add pepper, salt and butter; then sprinkle the bread -and cheese crumbs over it, and so continue until the dish is filled. Bake -until brown. - - BELLE. - - -VEGETABLE OYSTERS. - -One bunch of oysters; boil and mash. One pint sour milk, half a teaspoon -soda; flour to make a batter; add two eggs, beaten, and the oysters. Fry -in hot lard—drop in spoonfuls. - - C. M. - - -MOCK OYSTERS. - -Three grated parsnips, three eggs, one teaspoon salt, one teacup sweet -cream, butter half the size of an egg, three tablespoons flour. Fry as -pancakes. - - MRS. M. K. W. - - -BAKED BEANS. - -One quart beans, soaked over night; in the morning put them in a kettle -with cold water and boil ten minutes; change the water, and put with them -a small piece of salt pork. Let them boil until nearly tender, then take -them out of the kettle with a skimmer; put in a baking dish, with pork -in the centre; cut the rind in small squares; sprinkle over the top one -tablespoon of white sugar; bake three hours. If they bake dry, add the -bean broth. - - MRS. ADELBERT MUDGE. - - - - -BREAD. - - -POTATO YEAST. - -Three potatoes; boil and mash them in the morning; add one-quarter cup -sugar, one-half cup flour, a little salt; after stirring well, pour over -one-half pint boiling water; stir and add one-half pint cold water; stir -that, and add one-half cup yeast, and put it in a warm place. When it -is risen well and rounds up to the top of the dish, stir it down. Do so -several times during the day, and at night strain and put it in a jug. -Keep in a cool place. It will be good a week. - - MRS. C. J. BALDWIN. - - -YEAST CAKES. - -Boil one-half pound of hops in eight quarts of water until the liquid is -very strong; then put in fifteen or twenty large potatoes; let them boil -till they are thoroughly done; take them out; pare and mash them fine. -Put in the mashed potatoes a pint of flour, and strain your boiling hop -liquid on to the flour and potato, taking care that the flour is well -scalded. Add one pint of molasses, one tablespoonful of ginger and one -handful of salt; when the mixture is cool enough to put the hand in, -rub it through a colander to reduce it to a fine pulp. Add a sufficient -quantity of yeast to raise it, and let it stand in a large covered jar -until morning; then add another bowl of flour, and mix the cakes with -Indian meal. They must be hard enough to take up a quantity of dough in -the hand, pat it together and cut it into slices. Lay the cakes as you -cut them on plates or something that will not impart any taste to them. -The cakes must be turned once the first day, and after that twice a day -until they are thoroughly dry. - - MRS. ORIN SAGE. - - -YEAST. - -One handful hops, six large potatoes; boil together until well done, and -strain through a colander; add sufficient water to make two quarts, and -when boiling stir quickly into one quart of flour and a little salt. When -lukewarm add one cup of yeast. - - ELLEN. - - -POTATO BREAD. - -Three and one-half quarts sifted flour, one boiled potato, large; one -quart warm water, one teacup yeast, one even tablespoon salt. Mix at -night; put the flour in a large bowl; hollow a place in the centre for -the potato mashed, water and salt. Stir in flour enough to make a smooth -batter; add yeast; stir in the rest of the flour. Put the dough on the -floured board; knead fifteen minutes, using barely enough flour to -prevent sticking. Flour the bowl, lay the dough in it, cover, and leave -to rise. In the morning, divide in four parts; mould into loaves; when -light, prick, and bake in a moderate oven. - - -SALT RAISING BREAD. - -Pour a pint of hot water in a two-quart pail or pitcher on one-half -tablespoon of salt; when the finger can be held in it, add one and -one-third pints of flour; mix well, and leave the pitcher in a kettle of -water, as warm as that used in mixing. Keep it at the same temperature -until the batter is nearly twice its original bulk (which will be in from -five to eight hours). It may be stirred once or twice during the rising. -Add to this a sponge made of one quart of hot water, two and one-half -quarts of flour—adding as much more as may be necessary to make a soft -dough; mix well, and leave in a warm place to rise. When light, mould -into loaves, keeping them as soft as possible; lay in buttered tins. When -light again, prick, and bake. - - -BREAD. - -Five quarts flour, one tablespoon salt, two quarts lukewarm water, one -cup of yeast. Knead thoroughly, and leave in warm place all night. In the -morning make into five loaves, and when light bake one hour. - - ELLEN. - - -BISCUIT. - -Two quarts flour (full); one quart milk or water, one cup lard, one-half -cup yeast, one tablespoon sugar, salt. Melt the lard in half the milk (or -water); when it comes to a boil, pour on the flour, thoroughly scalding -the quantity it will wet; then put in the remaining milk, cold; add the -other ingredients; mould thoroughly, like bread, and let stand to rise -very light (which will take from five to six hours); then stir down, -and put where it will be cold. As fast as it rises, work it down, until -entirely cold; then mould it, and leave where it will be cold as possible -without freezing. This dough will keep a week, and when wanted can be -rolled, cut, and baked like soda biscuit—letting them stand to rise ten -minutes on the pans before baking. - - MRS. A. A. MORGAN. - - -FRENCH ROLLS. - -One pint of milk, scalded; put into it while hot half a cup of sugar -and one tablespoon of butter; when the milk is cool, add a little salt -and half a cup of yeast, or one compressed yeast cake; stir in flour to -make a stiff sponge, and when light mix as for bread. Let it rise until -light, punch it down with the hand, and let it rise again—repeat two or -three times; then turn the dough on to the moulding board, and pound with -the rolling-pin until thin enough to cut. Cut out with a tumbler, brush -the surface of each one with melted butter, and fold over. Let the rolls -rise on the tins; bake, and while warm brush over the surface with melted -butter to make the crust tender. - - MRS. W. N. S. - - -PARKER HOUSE ROLLS. - -One teacup home made yeast, a little salt, one tablespoon sugar, piece of -lard size of an egg, one pint milk, flour sufficient to mix. Put the milk -on the stove to scald with the lard in it. Prepare the flour with salt, -sugar and yeast. Then add the milk, not too hot. Knead thoroughly when -mixed at night; in the morning but very slight kneading is necessary. -Then roll out and cut with large biscuit cutter. Spread a little butter -on each roll and lap together. Let them rise very light, then bake in a -quick oven. - - MRS. E. FOSTER HOYT. - - -PARKER HOUSE ROLLS. - -One quart flour, one ounce lard, one-half pint milk, one-half gill yeast, -one-half tablespoon sugar, one-half teaspoon salt. In the evening put -the flour in a bowl; put the salt and lard in the milk, and warm until -the lard is melted. When the milk is lukewarm, add the yeast; mix well, -and pour into the centre of the flour. Do not stir it. Cover and leave -it in the cellar. In the morning work it thoroughly and let rise; two -hours before tea, roll it out two-thirds of an inch thick; cut with a -tin cutter four inches across. With a feather coat half of the top with -melted butter, and lap it nearly over the other half. Then draw them out -a little, to make them roll-shaped; lay them apart in buttered pans, and -when light bake. - - MRS. MILLER. - - -RUSK. - -Four eggs, two cups sugar, one cup butter, one pint milk, three-fourths -cup yeast. Beat eggs and sugar together, and mix all soft with flour. Let -them rise over night; mix again, and when light make into biscuit; put in -tins, and raise again before baking. - -When taken from the oven, rub the top with sugar and cream. - - MRS. WOODBURY. - - -TEA RUSK. - -Three cups of flour, one cup of milk, three-fourths cup of sugar, two -heaping tablespoons of butter, melted; two eggs, three teaspoons baking -powder. - - MRS. W. L. SAGE. - - -BROWN BREAD. - -Three cups corn meal, two cups brown flour, one cup molasses, little -salt, one teaspoon saleratus, three and one-half cups warm water. Steam -two and one-half hours. - - MRS. M. K. W. - - -RYE BREAD. - -One pint rye meal, one pint Indian meal, one cup molasses, one teaspoon -saleratus, one teaspoon salt, two cups sour milk. Mix the rye, Indian, -salt and saleratus together; put in the molasses and mix with the milk. -Steam four hours. - - MRS. WOODBURY. - - -BROWN BREAD. - -One quart of sour milk, one-half cup of molasses, one-half cup of sugar, -two eggs, three tablespoons of melted butter, one teaspoon of soda. Mix -with brown flour as stiff as you can stir it with a spoon. - -To make gems or puffs for breakfast, use a little less flour, and bake in -muffin rings or gem pans. - - -BOSTON BROWN BREAD. - -One and one-half pints Indian meal, one and one-half pints rye meal, one -cup molasses, two tablespoons vinegar, one teaspoon salt, two teaspoons -saleratus, one quart lukewarm water. Boil or bake five hours. - - MRS. E. W. SAGE. - - -GRAHAM BREAD. - -One bowl soft bread sponge, one-half cup brown sugar, three tablespoons -butter, very little soda. Dissolve in warm water; stir to a thick batter -with Graham flour; put in tins, and let rise until very light; then bake. - - MRS. B. N. HURD. - - -CORN BREAD. - -One quart Indian meal, one pint Graham flour, one pint sweet milk, one -pint of butter or sour milk, one-half teacup of molasses, one full -teaspoon of soda. Steam three hours. - - MRS. EDWIN O. SAGE. - - -CORN BREAD. - -One pint corn meal, one pint bread sponge, two-thirds cup molasses, one -teaspoon soda. Scald the meal; when cool add the sponge, molasses and -soda. Mix with Graham flour stiff as cake; put in tins, and when light -bake one hour. - - SENECA POINT. - - -JOHNNY CAKE. - -Two eggs, three cups butter-milk or sour milk, one-half cup lard, -one-half cup sugar, one cup flour, one teaspoon saleratus, one-half -teaspoon salt, three cups Indian meal. - - MRS. H. E. B. - - -BAKING POWDER BISCUIT. - -One quart flour, four teaspoons baking powder, a little salt—sifted -together; add a full teaspoon of butter and sufficient water to make soft -dough. Roll out, and cut in cakes an inch thick. Bake in quick oven. - - ELLEN. - - -TEA PUFFS. - -Two and one-quarter cups flour, three cups milk, three eggs—whites and -yolks beaten separately; three teaspoons melted butter, a little salt. -Bake in cups, in a hot oven. - - MRS. GEO. DARLING. - - -INDIAN CORN MUFFINS. - -Beat one egg thoroughly; put in a coffee-cup; add one tablespoon brown -sugar, one tablespoon thick cream or butter; fill with butter-milk -or sour milk, two handfuls corn meal, one small handful wheat flour, -one-half teaspoon soda—rubbed into the flour. Bake in muffin rings on a -griddle. - - MRS. EDWIN PANCOST. - - -MUFFINS. - -One cup of home-made yeast or half of a compressed yeast cake, one -pint of sweet milk, two eggs, two tablespoons of melted butter, two -tablespoons of sugar. Beat the butter, sugar and eggs well together; -then stir in the milk, slightly warmed, and thicken with flour to the -consistency of griddle cakes. When light, bake in muffin rings or on a -griddle. - -Muffins should never be cut with a knife, but be pulled open with the -fingers. - -If wanted for tea, the batter must be mixed immediately after breakfast. - - MRS. S. - - -MUFFINS. - -Three pints flour, one quart milk, two eggs, four teaspoons baking -powder, one teaspoon salt (one teaspoon butter, one teaspoon lard—melt -together). Bake in quick oven. - - -BREAKFAST PUFFS. - -Four eggs, four cups milk, four cups flour. Beat milk, yolks of egg and -flour together; add the whites beaten stiff. Bake in quick oven, in gem -irons. - - MRS. E. F. WILSON. - - -GEMS. - -One pint warm water, one teaspoon salt, Graham flour enough to make stiff -batter. Have your irons and oven both hot. - - -GRAHAM PUFFS. - -One quart of Graham flour, one pint of milk, one pint of water, two eggs, -a little salt. Bake in cups or gem pans. - - -HUCKLEBERRY CAKE. - -One cup of sugar, one cup of milk, two and one-half cups of flour, one -egg, butter the size of an egg, two teaspoons of baking powder, one and -one-half cups of huckleberries. To be eaten hot with butter. This makes a -very delicate tea rusk by leaving out the huckleberries, and using only -half a cup of sugar. - - MRS. SAGE. - - -SHORT CAKE. - -Three teaspoons baking powder, sifted with one and one-half pints flour; -three tablespoons butter, rubbed into the flour; one-half cup sugar; -teaspoon salt; one egg, beaten with one pint milk. Bake in jelly tins. -Spread with butter, and put berries between layers. - - MATTIE C. DAYFOOT. - - -DEMOCRATS. - -One-half cup of sugar, one-quarter cup butter, one cup sweet milk, one -pint flour, three eggs, two and one-half teaspoons baking powder. Bake in -cups for tea. - - MRS. J. M. P. - - -RICE GRIDDLE CAKES. - -For a small quantity, say one quart bowl full, take one egg, two-thirds -of rice (cooked) to one-third flour; one teaspoon soda, two teaspoons -cream tartar, or three teaspoons baking powder; sweet milk enough to make -it the right consistency. - - MRS. OREN SAGE. - - -WHEAT CAKES. - -One pint sour milk, teaspoon soda, a little salt, two eggs, flour to make -a thin batter. - - -WAFFLES. - -If you want your waffles for tea, take one quart warm milk after dinner; -put in two eggs, beaten; a small piece of butter; a small cup of yeast. -Mix with flour a little thicker than wheat pancakes. Set by warm stove -and they will be light for tea. Baked in waffle irons, greased. - - MRS. J. H. HURD. - - -WAFFLES. - -Three eggs, one quart sour milk, one teaspoon soda, a little salt, two -tablespoons melted butter. Beat the yolks thoroughly; stir in the milk, -butter and soda, lastly the whites, beaten stiff. Use flour to make -stiffer than pancakes. Bake in waffle irons. Serve with butter and sugar. - - -EGG TOAST. - -For six persons, take two eggs, one-half cup milk, flour enough to make a -good stiff batter. Cut old bread in thin slices; dip into the batter, and -fry brown in butter. Serve hot. - - MRS. L. - - - - -PIES. - - -PIE CRUST. - -One-half cup lard, one-half cup butter, one quart sifted flour, one cup -cold water, a little salt. Rub the butter and lard _slightly_ into the -flour; wet it with the water, mixing it as little as possible. - -This quantity will make two large or three small pies. - - MRS. W. N. SAGE. - - -PIE CRUST GLAZE. - -To prevent the juice from soaking the under crust, beat up the white of -an egg, and before filling the pie, brush over the crust with the beaten -egg. Brush over the top crust also, to give it a beautiful yellow brown. - - -CUSTARD PIE. - -One pint of milk, three eggs, a little salt, three tablespoons of sugar. -Flavor with vanilla or nutmeg and essence of lemon. If the milk is -scalded, it will require but two eggs to a pint. - - -COCOANUT PIE. - -Make a custard and add a small cup of cocoanut. - - -RICE PIE. - -For two pies, take two tablespoons of rice; wash and put it into a farina -boiler with a quart of milk; cook until perfectly soft. Let it cool; -add three eggs, well beaten, with three tablespoons of sugar and one of -butter; a little salt, cinnamon and a few stoned raisins. Bake with under -crust. - - MRS. W. N. S. - - -CREAM PIE. - -One pint of milk, scalded; two tablespoons of corn starch, three -tablespoons of sugar, yolks of two eggs. Wet the starch with a little -cold milk; beat the eggs and sugar until light, and stir the whole into -the scalding milk. Flavor with lemon or vanilla, and set aside to cool. -Line a plate with pie crust and bake; fill it with cream, and cover -it with frosting made of the whites of the eggs, beaten dry, with two -tablespoons of sugar. Bake a delicate brown. - - MRS. EDWIN PANCOST. - - -CREAM PIE ELEGANTE. - -For one pie, beat together one cup sugar, one-half cup corn starch, two -eggs. Stir into one pint hot milk; when well cooked and cool, flavor and -put between crusts which have been baked and are cold. - - -CRUST FOR PIE. - -One pint flour, one-half teacup lard, one-quarter teacup ice water, -teaspoon salt. Bake upper and lower crusts in separate plates, and put -the cream between. - - -PLAIN APPLE PIE. - -Line your plate with pastry; fill with sliced sour apples; cover with -crust without pressing down the outer edge. Bake light brown, and when -done remove the upper crust, and season with butter, sugar and spice to -taste. - - -LINCOLN PIE. - -One pint stewed sour apples, sifted; butter size of an egg, two -tablespoons flour; grated rind and juice of a lemon; yolks of three eggs, -beaten. Sweeten to taste. Bake with lower crust, and when done spread a -meringue of the whites of three eggs, beaten with three tablespoons sugar -over the top, and brown in oven. - - MRS. M. K. W. - - -PUMPKIN PIE. - -One quart pumpkin, three pints milk, three or four eggs. Spice and -sweeten to taste. A little salt. - - C. M. - - -PUMPKIN PIE. - -One cup stewed pumpkin, one coffeecup milk, three eggs, piece of butter -size of a walnut, two teaspoons cinnamon, one teaspoon ginger, a little -salt and pepper. Sweeten with molasses. - - MRS. SUGRU. - - -SQUASH PIE. - -One full cup stewed squash, one scant cup sugar, one pint milk, two eggs, -two tablespoons melted butter, a little salt, ginger and cinnamon. - - MRS. W. N. S. - - -PIE PLANT PIE. - -Two cups pie plant, one tablespoon water, one-half cup sugar, a little -butter. Crust: one pint flour, one-half cup lard; pinch salt; water to -roll out. - - -PORK PIE. - -Cover the dish with crust; put layer of apples, sliced thin; a layer of -pork (salt and raw), sliced very thin and in small pieces. Black pepper -and spices to taste. Sugar upper crust. Bake one hour and a half. - - -COCOANUT PIE. - -One cup powdered sugar, one-half cup butter, four eggs, one cup grated -cocoanut, one quart milk. Put the cocoanut with the butter and sugar; add -the milk and eggs. Makes two pies. - - BUFFALO. - - -COCOANUT PIE. - -One cup sugar, one-half cup butter, one-half grated cocoanut, one -quart milk, four eggs, one teaspoon corn starch. Beat sugar and butter -together; add the eggs, then the cocoanut, lastly the milk. This will -make two pies. - - MRS. HATTIE GILBERT. - - -A VERY RICH LEMON PIE. - -One large lemon, one teaspoon of butter (heaping); one and one-half cups -of sugar, three eggs, one heaping teaspoon of flour, one-half glass of -brandy. Grate the yellow part of the rind and squeeze the juice of the -lemon; beat the butter and sugar to a cream with the yolks of the eggs; -then stir in the grated rind and juice, flour and brandy; lastly whip and -stir in the whites. Bake with an under crust. - - -LEMON PIE. - -One cup sugar; yolks of three eggs, stirred to cream; add tablespoon -flour; grated rind and juice of two lemons; one coffeecup milk. Bake with -under crust. Make a meringue of whites of the eggs and three tablespoons -of sugar; spread over the top of pie. Set in oven and brown slightly. - - E. I. G. - - -CHOCOLATE PIE. - -One coffeecup milk, two tablespoons grated chocolate, three-fourths cup -sugar, yolks three eggs. Heat chocolate and milk together; add the sugar -and yolks together, beaten to cream. Flavor with vanilla. Bake with under -crust. Spread meringue of the whites over the top. - - ELLA I. GOULD. - - -RICH MINCE PIES. - -Four pounds of meat, two pounds of suet, eight pounds of apples, six -pounds of sugar, four and one-half pounds of raisins (stoned); one pint -of brandy; ten nutmegs; add cinnamon, cloves, salt and citron to your -taste. Wet with boiled cider. This quantity will make twenty-four pies on -the largest sized plates. - - -MINCE MEAT FOR PIES. - -Four pounds of round of beef, seven pounds apples, five pounds raisins -(chopped or stoned); two pounds suet, seven pounds sugar, one pint -brandy, ten nutmegs, grated; cinnamon and cloves to taste; a little salt, -three-fourths pound citron, sliced fine. Boil beef until tender; when -cold chop fine, add the apples, chopped also, and the other ingredients. -This quantity makes a three gallon crock full. - - MRS. A. S. LANE. - - -MINCE PIES. (Makes 17). - -Boil one large or two small beef hearts; one and one-half pounds fine -chopped suet, six pints fine chopped sour apples, two pounds fine chopped -raisins, two pounds currants, one pound fine chopped citron, one quart -molasses, two pounds brown sugar, one quart brandy, two quarts cider, one -ounce allspice, one ounce cinnamon, three nutmegs. Chop the meat when -cold, add the other ingredients and cook one hour; let it stand two days -before making into pies, then if too rich add more apples. - - -MOCK MINCE PIE. - -Two cups sugar, one small cup butter, one-half cup of molasses, two eggs, -one cup rolled crackers, one cup cold water, one cup wine, one-half cup -boiled cider, one cup chopped raisins, a little salt, cinnamon and cloves. - - MRS. SAGE. - - - - -PLAIN AND FANCY DESSERTS. - - -GENERAL DIRECTIONS. - -FLOUR—Should always be sifted just before you wish to use it. - -CREAM OF TARTAR, OR BAKING POWDER—Should be thoroughly mixed with the -flour. - -SODA—Should always be dissolved in the milk. - -BUTTER AND SUGAR FOR CAKE—Should always be beaten to a cream. - -EGGS—Beat the yolks until you can take up a spoon _full_; whip the whites -to a stiff froth and stir them into the cake with the flour the last -thing before putting the flour into the tins. - -TO BOIL A PUDDING IN A BAG—Dip the bag (which should be made of thick -cotton or linen) in hot water, and rub the inside with flour before -putting in the pudding; when done, dip the bag in cold water and the -pudding will turn out easily. Always put a plate on the bottom of the -kettle to keep the pudding from burning. - -TO STEAM A PUDDING—Put it into a tin pan or earthen dish, tie a cloth -over the top and set it into a steamer, cover the steamer closely; allow -a little longer time than you do for boiling. - - MRS. W. N. SAGE. - - -WEIGHTS AND MEASURES. - - Two cups of sifted flour weighs one pound. - One pint sifted flour weighs one pound. - One pint white sugar weighs one pound. - Two tablespoons of liquid one ounce. - Eight teaspoons of liquid one ounce. - One gill of liquid four ounces. - One pint of liquid sixteen ounces. - - MRS. W. N. SAGE. - - -SUET PUDDING. - -One cup suet or butter, one cup molasses, one bowl of raisins and -currants, one egg, one cup sweet milk, one teaspoon saleratus, dissolved -in milk; one-fourth teaspoon cloves, one-half nutmeg. Mix stiff with -flour and steam three hours. - -SAUCE. - -One cup butter and two cups sugar, beat to a cream; add three eggs beaten -very light; stir in two tablespoons boiling water. Flavor with wine, -brandy, or vanilla. - - MRS. M. B. B. - - -PLUM PUDDING. - -One pound raisins, stoned; one pound currants, three-fourths pound suet, -chopped fine; three eggs, one coffeecup sugar, one teaspoon soda, a -little nutmeg and salt; moisten with milk, and add flour to mix soft. Tie -in a bag, leaving room to swell, and boil from three to four hours. Serve -with sauce. - - MRS. A. S. LANE. - - -ENGLISH PLUM PUDDING. - -Two pounds suet, chopped; three pounds raisins, seeded; two pounds -currants, one-half pound citron, two pounds sugar, five eggs, one pint -milk, one-half pint brandy, two or three nutmegs, a little salt, flour to -make very stiff. Put in one or two bags, and boil in a large quantity of -water seven or eight hours. Serve with sauce. - - MRS. A. S. LANE. - - -GRAHAM PUDDING. - -One and one-half cups Graham flour, one-half cup molasses, one-fourth -cup melted butter, one-half cup sweet milk, one egg, even teaspoon soda, -little salt, one-half cup raisins, one-half cup currants, one teaspoon -cloves, one teaspoon cinnamon, one-fourth of a nutmeg. Steam two and -one-half hours. Serve with warm sauce. - - MRS. WOODBURY. - - -SWEET POTATO PUDDING. - -One-half dozen good sized potatoes, grated raw; one tablespoon of butter, -one tablespoon of lard, one pint molasses, three tablespoons brown sugar, -one-half pint milk, one egg, one teaspoon cloves, allspice and ginger, -two teaspoons salt, water to make a soft batter. Stir two or three times -while baking. Bake slow for two hours. - - MRS. BATTELLE. - - -APPLE PUDDING. - -Fill a dish with apples nicely sliced, sweeten them, add spices, nutmeg, -a little lemon or vanilla, and cover with a crust; set on top of the -stove until the crust rises, then bake a nice brown. - -CRUST. - -One quart flour, three teaspoons baking powder, piece of butter size of -an egg, salt, milk enough to mix soft dough. - -SAUCE FOR ABOVE. - -One egg, one cup fine sugar, beaten very light; pour a little boiling -water over until the consistency of cream. Flavor with vanilla, and grate -a little nutmeg on top. - - MISS FOSDICK. - - -BREAD PUDDING. - -One pint bread crumbs, one quart milk, rind of one lemon grated into -milk; yolks four eggs, beaten and mixed with one-half cup sugar. Bake -one-half hour. Spread meringue on top. - - MRS. PITKIN. - - -STEAMED PUDDING. - -One egg, one large teacup sour milk, a little cream or butter, one -teaspoon soda. Mix soft and put in deep pie plates or a pudding dish. -Fill with blackberries or other pressed fruits. Steam one hour, and serve -with sweetened cream, or sauce. - - MARY. - - -QUAKER PUDDING. - -Six eggs, beaten with nine or ten tablespoons flour and quart milk. Bake -about twenty minutes. Serve with sauce. - - GRANDMA B. - - -RICE PUDDING. - -One teacup rice, one teacup sugar, one teacup raisins, small piece -butter, a little salt, two quarts milk. Bake from an hour and a half to -two hours. Serve with sauce. - - -QUEEN’S PUDDING. - -One pint of bread crumbs, one quart of milk, warmed and poured over the -crumbs; yolks of four eggs, well beaten with one cup of sugar and one -teaspoon of butter. When baked, spread over the top a layer of jelly or -preserves. Beat the whites of the eggs dry, and add two tablespoons of -sugar and spread over the top. Bake a light brown. Serve warm with sauce, -or cold with sugar and cream. - - -ANGELS’ FOOD. - -Dissolve one-half box of gelatine in one quart of milk; beat together the -yolks of three eggs; one cup of sugar, and the juice of one lemon; stir -it into the gelatine and milk, and let it just come to a boil; flavor -with vanilla. When nearly cold, whip the whites of the eggs to a stiff -froth, and stir through the custard. Pour into moulds and set away to -cool. - - -COTTAGE PUDDING. - -Two tablespoons melted butter, one cup sugar, three small cups flour, one -cup milk, one egg, three teaspoons baking powder. - - -POOR MAN’S PUDDING. - -One-half cup of rice washed thoroughly; three-fourths cup of sugar, one -teaspoon cinnamon, one and one-half quarts sweet milk. Stir occasionally; -add milk as it boils away, until it is the consistency of thick cream, -and quite brown. - - MRS. W. T. MILLS. - - -BROWN BETTIE. - -One-third of bread and two-thirds of apples. Crumb the bread fine and -chop the apples; two cups of brown sugar, one-half cup butter, two -teaspoons of cinnamon, little nutmeg. Mix thoroughly and spread over the -apples and bread. Bake very brown. - -SAUCE. - -One teaspoon butter, one-half cup brown sugar, one pint boiling water, -one teaspoon of flour; flavor with vanilla or wine. - - MRS. C. F. PAINE. - - -INDIAN PUDDING. - -Add to one quart boiling milk two well beaten eggs; three tablespoons -Indian meal, one tablespoon flour, a little salt. Bake three-quarters of -an hour. Serve with sugar and cream. - - MRS. A. A. MORGAN. - - -APPLE DUMPLINGS. - -Fill a dish two-thirds full of apples, pared and quartered; cover with -biscuit-crust one-half inch thick. Steam one-half hour. - - -BOILED CUSTARD. - -Six eggs, one quart milk, six tablespoons; sugar scald milk, add the -sugar and eggs beaten together. Stir until done. - - -BAKED CUSTARD. - -One quart milk, four well-beaten eggs, four tablespoons sugar. Flavor to -taste. Bake in moderate oven. - - -TAPIOCA PUDDING. - -One small cup of tapioca, one quart of milk, one teaspoon of butter, -three tablespoons of sugar. Soak the tapioca in water four or five hours, -then add the milk; flavor with essence of lemon or anything else you -prefer. Bake slowly one hour. To be made the day before it is wanted, and -eaten cold with cream or milk and sugar. Some prefer the pudding made -with three pints of milk and no water. - - -APPLE TAPIOCA PUDDING. - -Pare and core enough apples to fill a dish; put into each apple a bit of -lemon peel. Soak half a pint of tapioca in one quart of lukewarm water -one hour; add a little salt; flavor with lemon; pour over the apples. -Bake until apples are tender. Eat when cold, with cream and sugar. - - -TAPIOCA AND COCOANUT PUDDING. - -One cup tapioca, soaked over night; one quart milk, yolks of four eggs, -white of two, one cup sugar, two tablespoons grated cocoanut. Bake -one-half hour. Make frosting of whites two eggs, three tablespoons sugar, -two tablespoons grated cocoanut; spread over the pudding when baked. Set -in the oven until a light brown. - - DELIA. - - -TAPIOCA CREAM. - -Three tablespoons tapioca, soaked in a teacup of water over night; add -one quart of milk; stir together and boil twenty minutes. Beat the yolks -of three eggs and one cup sugar thoroughly; stir into the milk; flavor -with vanilla. Beat the whites very stiff, put in the bottom of the dish -and pour the rest over it. Serve cold. - - -PUFFS. - -Two cups flour, two teaspoons baking powder sifted together; add one and -three-fourths cups sweet milk, one teaspoon melted butter, one-half cup -sugar, one egg; stir quickly. Bake in patty tins twenty minutes. Serve -with sauce. - - MRS. H. C. - - -FRITTERS. - -Two cups flour, two teaspoons baking powder, two eggs, milk enough for -stiff batter, a little salt. Drop into boiling lard; fry light brown. -Serve with cream and sugar or sauce. - - -FRITTERS. - -One cup sour milk, one egg, one-half teaspoon salt; flour to make stiff -batter; one even teaspoon soda—last thing. Fry in lard. To be eaten with -lemon and sugar, or cider sweetened and hot. - - E. B. - - -TAPIOCA MERINGUE. - -One small cup of tapioca, three pints of milk, three eggs. Soak the -tapioca in the milk two hours or more; cook in a farina boiler until -soft; beat the yolks of the eggs and stir in. Sweeten, flavor and set -away to cool. Before sending to table, whip the whites to a stiff froth -and stir in lightly. - - MRS. W. N. S. - - -RICE MERINGUE. - -One-half tea cup of rice, one quart of milk, four eggs, eight teaspoons -of fine sugar, a little salt. Boil the rice in the milk until it is soft; -beat the yolks of the eggs with four spoons of the sugar and stir into -the rice while it is hot. Flavor with vanilla, and put the mixture into -your pudding dish. Beat the whites of the eggs dry; stir in the other -four spoons of sugar; spread the frosting evenly over the pudding and -bake a light brown. - - MRS. W. N. S. - - -CAKE MERINGUE. - -Line a pudding dish with cake; fill it with boiled custard; spread a -meringue over the top, and bake a light brown. - - MRS. A. S. MANN. - - -COCOANUT PUDDING. - -One pint rich milk, two tablespoons corn starch, whites of four eggs, -scant half cup sugar, a little salt. Put the milk over the fire, and when -boiling add the corn starch, wet with a little cold milk; then the sugar, -stirring constantly, until it makes a smooth paste. Then take from the -fire and stir in the beaten eggs. Flavor with lemon or vanilla, and when -slightly cooled add half a grated cocoanut. Pour into a mould; set in a -cold place. Serve with soft custard. - - MISS MORGAN. - - -COCOANUT PUDDING. - -One-half pound sugar, one quarter pound butter, one-half pound grated -cocoanut, whites of three eggs; one tablespoon rose-water, two -tablespoons cherry wine. Beat the sugar and butter to a cream; beat -whites until stiff and add to the butter and sugar. Add the cocoanut -last. Bake and serve with sauce. - - MRS. E. H. - - -CHOCOLATE PUDDING. - -One quart of milk, scalded; one and one-half squares of chocolate, -grated; wet with cold milk, and stir into the scalded milk. When the -chocolate is dissolved, pour into a pudding dish; add the yolks of six -eggs, well beaten, and six tablespoons sugar. Bake about three-quarters -of an hour. Beat the whites of the eggs to stiff froth; add six -tablespoons sugar. Spread the frosting over the top; set again in the -oven until a light brown. - - MRS. E. W. SAGE. - - -SPONGE PUDDING. - -One small stale sponge cake, one coffeecup seeded raisins, one-quarter -cup currants, one quart milk, three eggs. Must have a tin mould with a -chimney. Butter the mould well; flatten the raisins, and put thick on -the mould. Crumb the cake in the mould with the currants. Mix the eggs -and milk as for a custard, and pour in the mould; cover tight and boil -three-quarters of an hour; then put it on a platter, and set in the oven -for a few minutes. - -For sauce, make a thin boiled custard. - - MRS. GEO. DARLING. - - -SPONGE PUDDING. - -One heaping coffeecup of flour, stirred perfectly smooth in one quart -of milk. Set in boiling water and stir constantly until flour is well -cooked. When nearly cold, add two teaspoons melted butter, one small -teacup sugar, yolk twelve eggs (beaten to froth)—mix together. Just -before baking, add the whites of twelve eggs, well beaten. Have in oven a -dripping pan half full of boiling water; put the pudding in buttered tin -dish, and set in dripping pan. Bake in moderate oven three-quarters of an -hour. Serve with sugar and cream or sauce. - - SYRACUSE. - - -ORANGE SPONGE PUDDING. - -Cut five or six oranges in small pieces and place in a pudding dish; pour -over them one coffeecup sugar; then make a boiled custard of one pint -milk, yolks of three eggs, one-half cup sugar, one large teaspoon corn -starch; pour this over the oranges. Make a meringue of the beaten whites -of the eggs with three tablespoons of powdered sugar, and put over the -top of the pudding, and brown it slightly in the oven. - - EMMA SATTERLEE. - - -ECLAIR PUDDING. - -Four eggs, one cup sugar, one cup flour, one teaspoon vanilla, one -teaspoon baking powder. When baked spread the top with chocolate icing. - -ICING. - -White of one egg, one-half teacup milk, one-half teacup sugar, four -tablespoons grated chocolate; boil until thick and smooth. Just before -serving the pudding split and fill with the following: - -CUSTARD. - -One pint of milk, a little salt, yolks of three eggs, one-half cup sugar, -two tablespoons corn starch; flavor with vanilla and lemon. - - IDA M. SATTERLEE. - - -DELMONICO PUDDING. - -One quart of milk, four eggs (leave out the whites of three); three -tablespoons of sugar, two tablespoons of corn starch, one cup of -cocoanut, a little salt. Put the milk in a farina boiler to scald; wet -the starch in cold milk; beat the eggs and sugar, and stir all into the -scalding milk; add the cocoanut, and pour the whole into a pudding dish; -whip the three whites dry with three tablespoons of sugar; flavor with -lemon or vanilla; spread over the pudding and bake a light brown. Eat hot -or cold. - - MRS. W. N. S. - - -ORANGE PUDDING. - -Four sweet oranges, sliced small; one quart milk, one cup sugar, two -tablespoons corn starch, yolks of three eggs. Heat the milk, when nearly -boiling add the corn starch (wet with a little cold milk), the sugar and -eggs, thoroughly beaten. Boil until thick as custard; when cold pour over -the sliced oranges. Make a meringue of the whites of three eggs and one -small teacup of sugar; spread on pudding, and put sliced oranges on top -of this. - - E. I. G. - - -PORCUPINE PUDDING. - -One cup sugar, one cup flour, three eggs, three teaspoons baking powder, -dissolved in teaspoon of milk; bake in a round tin. Frost cake, top and -sides, thickly; stick blanched almonds over top of cake with points up; -make floating island; put cake on glass standard; pour a little custard -with snow around the edge of standard; on each spot of snow drop a little -jelly; use rest of custard as sauce. - - MRS. H. C. - - -SNOW PUDDING. - -One-half box gelatine, soaked in cup of water one hour; two lemons, -grated; three eggs, one and one-half cups sugar. Add sugar and lemons -to gelatine, then pour over one-half pint boiling water. When dissolved -beat until all sparkles; then add the whites of eggs beaten stiff. Make a -custard of yolks. - - ELLA. - - -PUDDING SAUCE. - -One tablespoon flour, butter size of an egg, one-half pint sugar, grated -peel and juice of one or two lemons, to suit taste; mix flour and butter -together, then add sugar and lemon; then put into one-half pint boiling -water, boil until it thickens, cool a little, then add well beaten egg. - - M. C. - - -FOAM SAUCE. - -One cup pulverized sugar, two eggs; beat sugar and yolks together in a -bowl; set in boiling water; stir until hot; then add whites beaten stiff. -Put a small piece of butter and tablespoon of brandy in a dish: pour over -them the sugar and eggs just before serving. - - ELLA I. G. - - -PUDDING SAUCE. - -One cup sugar, two eggs; beat the yolks very light, add sugar, mix -thoroughly, add the whites, beaten to a stiff froth; then add two -tablespoons brandy. Serve as soon as made. - - E. B. P. - - -PUDDING SAUCE (Cold). - -One heaping tablespoon of butter, one cup of fine sugar, one glass -of sherry or Madeira wine. Beat the butter and sugar to a cream, and -gradually beat in the wine; grate a little nutmeg over it before sending -to table. - - MRS. W. N. S. - - -WINE SAUCE (Hot). - -Boil one-half pint of water with a tablespoon of flour, and strain on the -sauce made as above just before sending it to table. Set it over the top -of the tea-kettle three or four minutes. - - MRS. W. N. S. - - -CHOCOLATE BLANC MANGE. - -One quart of milk, one-half box gelatine, soaked in one cup water; four -tablespoons grated chocolate, rubbed smooth in a little milk; three eggs, -vanilla. Heat the milk until boiling, then add the other ingredients; -boil five minutes, pour into mould. Serve cold with sugar and cream, or -custard. - - ELLA I. GOULD. - - -CORN STARCH BLANC MANGE. - -One quart milk, one cup sugar, three tablespoons corn starch; flavor with -lemon or vanilla. Boil the milk and sugar together, flavor, then stir in -corn starch dissolved in a little cold milk. Boil and turn into mould. - - MRS. GILBERT. - - -CARAMEL CUSTARD. - -Put two dessert spoons of crushed sugar in a tin pan. Let it stand on the -stove until it begins to brown, then stir constantly until it is a thick, -black syrup. Pour it into a quart of scalding milk; add six ounces of -white sugar and the yolks of six eggs. Beat and pour into cups, set in a -pan of hot water in the oven, and bake twenty minutes. - - MRS. M. K. W. - - -APPLE SNOW. - -Mash the pulp of three baked apples with silver spoon; add one cup sugar, -and the beaten white of an egg; flavor and beat one-half hour. Serve on -soft custard or alone. - - JENNIE MORGAN. - - -SNOW DRIFT. - -Two strips (or one-half ounce) isinglass, soaked in cold water twenty or -thirty minutes. Take it from the cold water and pour over it one pint -boiling water; add two cups granulated sugar and the juice of two lemons. -Put it on the ice, and when thick beat into the beaten whites of four -eggs. Then put in mould and place on ice. Serve with boiled custard. - - MRS. M. K. W. - - -CHARLOTTE RUSSE ELEGANTE. - -One-half package Coxe’s gelatine dissolved in a very little water; one -quart whipped cream; flavored and sweetened to taste. Line a mould with -sponge or white cake. Stir the gelatine into the cream and pour into the -prepared mould. The cake may be soaked in a little wine if preferred. - - MRS. H. CANDEE. - - -CHARLOTTE RUSSE. - -Two tablespoons gelatine soaked in a little cold milk two hours; two -coffeecups rich cream; one teacup milk. Whip the cream stiff in a large -bowl or dish; set on ice. Boil the milk and pour gradually over the -gelatine until dissolved, then strain; when nearly cold add the whipped -cream, a spoonful at a time. Sweeten with pulverized sugar, and flavor -with vanilla. Line a dish with lady fingers or sponge cake; pour in the -cream and set in a cool place to harden. - - ELLA I. GOULD. - - -SPANISH CREAM. - -Make a soft custard of one quart milk, yolks of six eggs, six tablespoons -sugar. Put one box gelatine dissolved in one-half pint water over the -fire; add the custard; flavor with vanilla. Strain into moulds. Set in -cool place. - - DELIA. - - -RUSSE CREAM. - -One-half box gelatine, soaked in a little water one-half hour; one -quart milk, one cup sugar, four eggs. Mix sugar, milk, yolks of eggs -and gelatine together; put in a pail set in a kettle of water, and boil -twenty minutes. Beat the whites of the eggs stiff and stir into custard -after taking off the fire. Flavor with vanilla, and pour into moulds. -Serve with sugar and cream or custard. - - -WHIPPED CREAM. - -To one quart cream whipped very thick, add powdered sugar to taste; then -one tumbler of wine. Make just before ready to use. - - MRS. W. C. R. - - -SNOW JELLY. - -One-half box gelatine covered with cold water. Let it stand while mixing. -Two cups sugar, juice two lemons, whites of three eggs beaten stiff. Add -to gelatine one pint boiling water, the sugar and eggs; beat thoroughly -and strain into moulds. Make a custard of one pint milk, three eggs’ -yolk; turn over the jelly just before serving. - - MRS. LANE. - - -WINE JELLY. - -One-half box Coxe’s gelatine, soaked in one-half pint cold water one -hour; add one pint boiling water, two cups sugar, two lemons, grated; -two-thirds pint sherry wine. Let all come to a boil, then strain into -moulds and set in a cool place to harden. - - A. H. - - -LEMON JELLY. - -One-half box Coxe’s gelatine, soaked in one-half pint cold water one -hour; add one pint boiling water, and one and one-half cups sugar, three -lemons, grated. Stand on stove until boiling. Strain into a mould and set -in cool place. - - -CIDER JELLY. - -One box gelatine dissolved in one pint cold water. In twenty minutes -add one pint boiling water, then one quart cider and one pint sugar -(granulated), and the grated rind and juice of two lemons. Let it stand -on the stove until hot, but not boil. Then strain into moulds. - - MRS. E. S. CONVERSE. - - - - -CAKE. - - -SOFT GINGERBREAD. - -One-half cup butter, two cups molasses, one cup sugar, four cups flour, -one cup sour milk, four eggs, one teaspoon saleratus, ginger and cloves. - - M. C. - - -GINGERBREAD. - -One cup brown sugar, and one tablespoon butter, stirred to a cream; -add one cup New Orleans molasses, and mix well; then add one cup sour -milk, one teaspoon soda dissolved in a little of the sour milk. Mix all -together, and stir in two and a half cups flour; put in ginger or spice -to taste. Bake in one large loaf one hour, or two small loaves one-half -hour. - - ELLEN. - - -GINGERBREAD. - -One cup brown sugar, one cup molasses, three-fourths cup butter, one -teaspoon cinnamon, two teaspoons ginger. Stir together and put on the -stove and warm, while sifting flour and beating the eggs. Then add one -teacup sour milk, two eggs, four and one-half cups flour, one teaspoon -soda, dissolved in a little hot water. Put in after the sour milk, one -teacup chopped raisins. - - MRS. E. HOLMES. - - -GINGER COOKIES. - -One cup molasses, one-half cup lard, one-half cup boiling water, one -teaspoon soda, one teaspoon ginger, a little salt, flour to roll out. - - -SEED COOKIES. - -Two small cups of sugar, one cup butter, one-half cup sweet milk, one -egg, two teaspoons baking powder, caraway seed. Mix very soft, roll out, -cut in shapes; sprinkle sugar over the top and bake. - - MRS. G. GOULD. - - -MOLASSES COOKIES. - -One cup butter, one cup brown sugar, one cup New Orleans molasses, three -eggs, three even teaspoons soda, two small teaspoons ginger. Stir butter -and sugar together; then add the other ingredients, with flour enough to -make a soft dough. Roll thick, cut, and bake in a quick oven. - - MRS. GEORGE F. HURD. - - -GINGER COOKIES. - -One-half cup butter, one cup brown sugar, one cup molasses, one cup sour -milk, one teaspoon ginger, one-half teaspoon cinnamon, one-half teaspoon -nutmeg, one egg, one quart flour, one teaspoon saleratus dissolved in the -milk. Bake in cups. Very nice hot for tea. - - MRS. G. DARLING. - - -GINGER SNAPS. - -One cup of molasses, one cup of sugar. Put four tablespoons of boiling -water into a cup and fill the cup with melted butter. One teaspoon of -ginger, one of salt and one of soda. Mix as soft as you can roll out; -roll as thin as a knife blade. - - -COOKIES. - -One cup sugar, two-thirds cup butter, two tablespoons sour milk, one -large egg or two small ones, a little soda. - - -RAISED DOUGHNUTS. - -One pint sweet milk, one-half pint lard, one pint sugar, three eggs. Mix -soft at night, using the milk, one-half the sugar and lard and one-half -pint of yeast. In the morning add the rest with the eggs, one nutmeg, -two tablespoons whiskey, and a little soda. Knead well, and raise; when -light, roll out thin, and after cutting let raise again before frying. -One-half beef suet and one-half lard is better to fry them in than all -lard. - - MRS. WOODBURY. - - -DOUGHNUTS. - -One and one-half coffeecup sugar, one-half coffeecup lard, one and -one-half coffeecup milk, three eggs, four teaspoons baking powder, one -teaspoon salt, one nutmeg, flour enough to mix soft. - - -FRIED CAKES. - -One cup of sugar, one cup of sweet milk, three tablespoons of butter, -three teaspoons of baking powder, two eggs, one quart of flour. - - MRS. W. T. MILLS. - - -CRULLERS. - -One cup sour cream, one cup sugar, one egg, small teaspoon soda, a little -salt; spice to taste. Mix soft. Fry in boiling lard. - - AUNT JANE. - - -COMFORTS. - -One cup milk, one cup sugar, two eggs, a little salt, two and one-half -cups of flour, three teaspoons baking powder. Mix thoroughly, and drop -from a spoon into boiling lard; fry a light brown. - - MRS. CANDEE. - - -PEPPERNUTS. - -One pound flour, one pound sugar, four eggs, one teaspoon cloves, one -of cinnamon, one-half pound citron, one cup blanched almonds, one-half -teaspoon black pepper, one-half teaspoon salt. Rub flour and sugar -together; add the other ingredients. Roll out and cut in small square -cakes. Bake a light brown. - - MRS. WINANS. - - -ANGEL FOOD. - -One gill flour, one and one-half gills sugar, the whites of eleven eggs, -one teaspoon of cream tartar (just even full), one teaspoon of vanilla. -Beat the eggs to a stiff froth, then add sugar after sifting twice; sift -the flour five times and mix the cream tartar in it well; put a pan in -the oven and set your tin on that, or it will bake too fast. Bake in a -new tin and do not grease. Time one hour in a slow oven. A very nice and -delicate cake. - - MRS. A. PRENTICE. - - -LADY FINGERS. - -One-half pound pulverized sugar and six yolks of eggs, well stirred; add -one-fourth pound flour, whites of six eggs, well beaten. Bake in lady -finger tins, or squeeze through a bag of paper in strips two or three -inches long. These are nice placed together after baking, with frosting -or chocolate icing. - - I. M. S. - - -FRUIT JUMBLES. - -One cup butter, two cups sugar, three and one-half cups flour, one-half -cup milk, three eggs, one-half nutmeg, grated; three teaspoons baking -powder, one cup currants. Bake in a broad shallow tin, and cut in squares -while warm. - - MRS. EMMA W. SAGE. - - -ECLAIRS A LA CREME. - -Three-fourths pound flour, one pint water, ten eggs, one-half cup butter. -Put the water on the fire in a stew-pan with the butter; as soon as it -boils stir in the sifted flour; stir well until it leaves the bottom and -sides of the pan, when taken from the fire; then add the eggs one at a -time. Put the batter in a bag of paper, and press out in the shape of -fingers on a greased tin. When cold fill with cream. - -CREAM. - -One and one-half pints milk, two cups sugar, yolks of five eggs, one -tablespoon butter, three large tablespoons corn starch, two teaspoons -extract vanilla. They are very nice frosted with chocolate. - - I. M. S. - - -SCOTCH SHORT BREAD. - -Four pounds flour, two and one-half pounds butter, one and one-fourth -pounds sugar, one wine glass rose water, one-half pound caraway comfits, -one-half pound citron. Rub the butter and sugar to a cream, add the rose -water, then the flour; roll out rather less than one-half an inch in -thickness, and strew the comfits and citron on the top; pass the rolling -pin over them, and then cut into squares and diamonds with a paste -jigger. Good for three months. - - MRS. M. K. W. - - -BREAD CAKE. - -Two coffee cups bread dough, two teacups sugar, two eggs, one teacup -butter, two teaspoons essence lemon, one nutmeg, teaspoon each cloves, -cinnamon and allspice, wine glass brandy, coffee cup raisins. Let rise -before baking. - - MRS. A. S. LANE. - - -COFFEE CAKE. - -One cup brown sugar, one cup molasses, one cup butter, one cup strained -coffee, wine glass brandy, one pound raisins, one pound currants, one -tablespoon cinnamon, one tablespoon cloves, two nutmegs, one teaspoon -soda, four cups flour. - - MRS. L. WINANS. - - -FRUIT CAKE WITHOUT EGGS. - -One pound fat pork, chopped fine; pour over it one pint boiling water or -coffee, two cups molasses, one cup sugar, one and one-half pound raisins, -one-half pound currants, one tablespoon cinnamon, one teaspoon saleratus, -eight cups flour. - - MRS. H. DOTY. - - -RAISED LOAF CAKE. - -Four cups flour, one cup butter, one-half cup yeast, one cup milk; let it -raise over night, then add two cups sugar, two eggs, one-half teaspoon -saleratus, one pound raisins; put in tins; let rise again and bake. - - MRS. FLINT. - - -NUT CAKE. - -Two eggs, one cup sugar, one-half cup butter, one-half cup sweet milk, -one and one-half cups sifted flour, two teaspoons baking powder, one -large cup chopped walnuts. Frost when baked, mark in squares and put half -a nut on each square. - - MRS. MATTIE C. DAYFOOT. - - -NUT CAKE. - -Two-thirds cup butter, two cups sugar, one cup milk, three eggs, three -cups flour, three teaspoons baking powder, one cup nuts; bake in shallow -tins about two inches thick, cut in squares, frost and put walnut meat on -each piece. - - E. B. - - -POUND CAKE. - -One and one-half cups flour, one cup butter, one and one-half cups sugar, -one cup eggs, one-half teaspoon baking powder. Beat butter and flour to a -cream; beat the eggs and sugar very light; put all together and add the -baking powder. - - MRS. M. K. WOODBURY. - - -WHITE CAKE. - -One cup butter, two cups sugar, two and one-half cups flour, one-half cup -sweet milk, whites eight eggs, two teaspoons baking powder. - - MRS. W. - - -ALMOND CAKE. - -Two cups sugar, three cups flour, one cup butter, one-half cup sour milk, -whites of eight eggs, two teaspoons baking powder, one teaspoon bitter -almonds, one cup blanched almonds. - - MRS. A. CHURCHILL. - - -SNOW CAKE. - -One cup sugar, one and one-half cups flour, two teaspoons cream tartar. -Sift all together through a sieve; add the whites of ten eggs beaten -stiff. Bake in a quick oven. - - MRS. E. W. SAGE. - - -LEMON CUP CAKE. - -One cup butter, three cups sugar, five cups flour, one cup milk, one -teaspoon saleratus, six eggs, peel and juice of one lemon. - - MRS. C. - - -IMPERIAL CAKE. - -One pound sugar, one pound butter, one pound flour, two pounds raisins, -one pound citron, one pound sweet almonds, two tablespoons wine or -brandy, one nutmeg, mace, ten eggs. - - MRS. C. - - -CORN STARCH CAKE. - -One-half cup butter, one and one-half cups sugar, one and one-half cups -flour, one-half cup corn starch, one-half cup milk, whites six eggs, one -and one-half teaspoons baking powder, a few blanched and chopped almonds. - - -CLAY CAKE. - -One pound sugar, one pound flour, one-half pound butter, six eggs, -one-half pint sweet cream, one and one-half teaspoons baking powder, -little nutmeg. - - -SODA POUND CAKE. - -One and one-half coffeecups sugar, three fourths coffeecup butter, two -coffeecups flour, one-half coffeecup milk, four eggs, one and one-half -teaspoon baking powder. Flavor with lemon. - - -SPONGE CAKE. - -One pint flour, one pint sugar, six eggs, one-half cup water, three -teaspoons baking powder. Mix the yolks and sugar, then add the water, -then flour, then the whites of eggs on top. Stir as little as possible. - - L. B. - - -SPONGE CAKE. - -One pound of sugar, one-half pound flour, a little salt, ten eggs; flavor -with lemon or vanilla. - - MRS. W. N. S. - - -FEATHER SPONGE CAKE. - -One and one-half goblets sifted sugar, one goblet sifted flour, two -teaspoons cream tartar, one-half teaspoon salt. Sift all through a sieve; -add whites of ten eggs well beaten. Bake in two square tins in quick -oven, frost, flavoring with bitter almond or rose. - - JENNIE. - - -SPONGE CAKE. - -One cup of sugar, one cup flour, mix thoroughly; four eggs (beaten -separately), mix the whites in first; two teaspoons baking powder, little -salt, lemon or vanilla. - - MRS. W. T. MILLS. - - -QUEEN’S CAKE. - -One pound sugar, one pound flour, one-half pound butter, four eggs, one -and one half gills sour cream, one gill wine or brandy, one nutmeg, small -teaspoon soda, one pound raisins, one-half pound citron. - - -WASHINGTON CAKE. - -Three cups sugar, two cups butter, one cup milk or water, four cups -flour, five eggs, three teaspoons baking powder, one pound raisins, -one-half pound citron, one teaspoon ground cinnamon, one nutmeg. - - MRS. AMBROSE LANE. - - -SPICE CAKE. - -One cup butter, two cups brown sugar, three and one-half cups flour, one -cup cold water, two teaspoons baking powder, three eggs, two teaspoons -cinnamon, one-half teaspoon cloves, one-half nutmeg, one large cup -raisins and currants. - - MRS. H. E. BIRDSEYE. - - -JUMBLE CAKE. - -One cup butter, two cups sugar, one cup sour milk, and one-half teaspoon -soda, one nutmeg, five eggs, little less than one quart flour, two -teaspoons baking powder. - - -COCOANUT CAKE. - -Three-fourths pound butter, one pound sugar, three-fourths pound flour, -eight eggs, the grated meat of a cocoanut. - - C. U. - - -COCOANUT CAKE. - -One pound sugar, one-half pound flour, two teaspoons baking powder, -one-half pound butter, six eggs or whites of twelve, two grated -cocoanuts, save enough of it for the frosting, put the rest in the cake. -Will make one large cake. - - MRS. FANNIE B. NORTHROP. - - -WHITE CAKE. - -One-half cup butter, two cups sugar, one cup milk, three cups flour, -whites four eggs, two teaspoons baking powder. - - MRS. A. A. MORGAN. - - -COMPOSITION CAKE. - -One pound of flour, three-fourths pound of sugar, one-half pound of -butter, three eggs, one-half pint of sweet milk, one-half teaspoon of -soda, one nutmeg, a little cloves, one glass of brandy, one pound of -fruit. If you wish the cake rich, add as much more fruit as you like. - - -LEMON CAKE. - -One and one-half cups of sugar, one-half cup of butter, one-half cup of -milk, two cups of flour, two eggs, juice and grated rind of one lemon, -one-half teaspoon of soda. - - -WHITE FRUIT CAKE. - -Whites of eight eggs, two cups sugar, one cup butter, one cup milk, four -cups flour, two teaspoons baking powder, two cups raisins, one-half cup -citron, sliced fine. - - MRS. EMMA W. SAGE. - - -WEDDING CAKE. - -One pound flour, one pound butter, one and one-half pounds brown sugar, -twelve eggs, eleven pounds raisins, two pounds citron, one-half ounce -cinnamon, three-fourths ounce cloves, one ounce mace, three gills brandy, -one teacup milk, two teaspoons baking powder. - - -WEDDING FRUIT CAKE. - -One pound flour, one pound sugar, one pound butter, two pounds currants, -one pound raisins, one-half pound citron, one ounce mace, one ounce -cinnamon, four nutmegs, one ounce cloves, eight eggs, wineglass brandy, -one-half ounce rose water. - - MRS. ALFRED S. LANE. - - -WEDDING FRUIT CAKE. - -One pound butter, one pound brown sugar, one pound flour, slightly -browned; twelve eggs, six pounds raisins, four pounds currants, one pound -citron, four nutmegs, one tablespoon mace, two tablespoons cinnamon, -one-half tablespoon cloves, two wineglasses white wine, two wineglasses -brandy, one wineglass rose water. - - MRS. H. E. B. - - -WHITE FROSTING. - -To the white of an egg when thoroughly beaten, add five tablespoons -sugar, beating all the time. Will frost one medium sized cake. - - -CHOCOLATE FROSTING. - -Whites of three eggs, fifteen tablespoons pulverized sugar, four -tablespoons grated chocolate. Beat whites thoroughly; add the sugar and -chocolate. - - -COCOANUT FROSTING. - -Whites of three eggs, twelve tablespoons sugar, one grated cocoanut. -Beat the sugar and eggs together; spread on the cake, and sprinkle the -cocoanut over thickly. This will make a whiter frosting than stirring in -the cocoanut. - - -ORANGE ICING. - -Whites of two eggs, twelve tablespoons sugar, two oranges, grated. - - -LEMON ICING. - -Whites of two eggs, two cups sugar, juice and part of the rind of two -lemons. - - -ALMOND ICING. - -The whites of three eggs, beaten light; one cup of blanched almonds, -chopped fine or pounded; ten tablespoons pulverized sugar. Flavor with -little bitter almond. - - -COOKED FROSTING. - -One small teacup of granulated sugar, wet with very little water. Set on -the stove and let it boil, without stirring, until it begins to thicken. -Take whites of two eggs, beat very light. Strain the boiled sugar into -them slowly, beating all the time. Flavor to taste. - - -MARTHA WASHINGTON CAKE. - -One cup sugar, one cup sweet milk, two cups flour, one egg, two teaspoons -baking powder, two tablespoons butter. Bake in three layers. - -CUSTARD. - -One egg, one-half pint milk, one teaspoon corn starch, one tablespoon -flour, two tablespoons sugar. Scald the milk; beat the sugar, flour, egg -and corn starch together; add the milk, boil until thick. Flavor, and -when cold, spread between cake. - - MRS. CANDEE. - - -ALMOND CREAM CAKE. - -Two cups sugar (pulverized), one-fourth cup butter, one cup sweet milk, -three cups flour, three teaspoons baking powder, whites four eggs, beaten -very light; one-half teaspoon vanilla. Bake in four layers. - -FOR THE CREAM. - -Whip one cup of sweet cream to a froth; stir gradually into it one-half -cup pulverized sugar, a few drops vanilla, and one pound of almonds, -blanched and chopped. Spread quite thickly between the layers of cake, -and frost the top and sides. - - MRS. HENRY BARNARD. - - -JELLY FRUIT CAKE. - -Two cups sugar, three cups flour, three teaspoons baking powder, -two-thirds cup butter, one cup milk, three eggs. Flavor with vanilla. To -half the cake add one tablespoon molasses, one tablespoon brandy, one -tablespoon cinnamon, one teaspoon cloves, one-half teaspoon allspice, -one-half nutmeg, one cup chopped raisins, one-half pound citron. Bake -in jelly tins, two layers of light and two of fruit cake. Spread jelly -between the layers, when slightly cool, putting a light one on top. Over -all spread white frosting. - - H. A. - - -CONFECTIONERY CAKE. - -One coffeecup sugar, three-fourths coffeecup butter, two coffeecups -flour, one coffeecup milk, whites five eggs, three teaspoons baking -powder. Flavor with vanilla. Take one tablespoon of this cake, add -one-half cup chopped raisins, one-half cup citron, one-half cup flour, -one-half cup molasses, two teaspoons cinnamon, one-half teaspoon cloves, -one wineglass brandy. Bake in three layers, two light and one dark. Put -together with soft frosting. - - MRS. WM. HURD. - - -BLACK CHOCOLATE CAKE. - -One cup butter, two cups sugar, two and one-half cups flour, five eggs, -one cup sour milk, one teaspoon soda dissolved in a little boiling water; -one-half cake “Baker’s” chocolate, grated and put in the cake before -stirring in the flour. Bake in jelly tins in four layers. - -FILLING. - -One pound white sugar wet with a little cold water; add the whites of -three eggs, slightly beaten; one-half cake grated chocolate. Cook in -boiling water until it thickens. Flavor with vanilla. Spread between the -layers, and outside the cake. Sprinkle grated cocoanut over the top. - - MRS. J. A. S. - - -LEMON COCOANUT CAKE. - -One pound sugar, one pound flour, one-half pound butter, six eggs, -one-half pint cream, one teaspoon cream tartar, one-half teaspoon soda. - -DRESSING BETWEEN LAYERS. - -One grated cocoanut, three-fourths cup sugar, two eggs, juice of one -lemon. Beat the eggs thoroughly, add sugar and lemon, lastly the -cocoanut; put all on the stove and cook enough to cook the egg, being -careful not to burn. Frost the cake and strew cocoanut over the top. - - MRS. GILBERT. - - -JELLY CAKE. - -One-half cup butter, two cups sugar, one cup sweet milk, three and -one-half cups flour, and three teaspoons baking powder, four eggs. Flavor -with lemon or vanilla. Bake in jelly tins. - - MRS. W. T. MILLS. - - -GERMAN CAKE. - -One cup sugar, two tablespoons butter, one cup flour, four eggs, one -teaspoon baking powder. Bake in two layers. - -FILLING. - -Whites of five eggs, fifteen tablespoons sugar; add grated cocoanut. -Spread between and on top of layers. - - MRS. A. S. MANN. - - -ORANGE CAKE. - -Two cups sugar, one cup butter, one cup sweet milk, three cups flour, -five eggs (yolks of two and whites of five); three teaspoons baking -powder, two oranges (grated peel and juice of one). Bake in four layers. - -FILLING. - -Whites of three eggs, juice of one orange, fifteen tablespoons of sugar. -Beat together, spread between layers and outside of cake. Pare and pull -in small pieces two oranges; put on top of cake. - - BELLE. - - -WHITE MOUNTAIN CAKE. - -One cup sugar, one-half cup of butter, one half cup sweet milk, one-half -cup corn starch, one cup flour, whites of six eggs, a little vanilla, two -teaspoons baking powder. Bake in layers. - -FROSTING FOR ABOVE. - -Whites of five eggs, twenty tablespoons sifted sugar, beaten very light; -a little vanilla. Spread between layers and outside of cake. - - - - -PICKLES, CANNED FRUIT, Etc. - - -CUCUMBER PICKLES. - -Make a weak brine, hot or cold; if hot, let the cucumbers stand in -it twenty-four hours, if cold forty-eight hours; rinse, and dry the -cucumbers with a cloth, take vinegar enough to cover them, allow one -ounce of alum to every gallon of vinegar, put it in a brass kettle with -the cucumbers and heat slowly, turning the cucumbers from the bottom -frequently; as soon as they are heated through skim them out into a -crock, let the vinegar boil up, turn it over the pickles and let them -stand at least twenty-four hours; drain off the vinegar. Take fresh -vinegar, and to every gallon allow two tablespoons of white mustard seed, -one of cloves, one of celery seed, one of stick cinnamon, one large green -pepper, a very little horse radish, and if you like one-half pint sugar. -Divide the spices equally into several small bags of coarse muslin, scald -with the vinegar and pour over the pickles. If you like your pickles -hard, let the vinegar cool before pouring over them. - - -PICKLED CUCUMBERS. - -FOR ONE THOUSAND. - -Sprinkle salt and pour boiling water over for three successive days, then -prepare vinegar as follows: One-fourth pound whole cloves, one-fourth -pound cinnamon, one-fourth pound allspice, one fourth pound black pepper, -one-fourth pound white mustard, alum size of an egg, one pound brown -sugar, a little horse radish root. Boil with vinegar ten minutes and pour -over pickles; put the spices in a bag or leave loose in vinegar, as you -choose. - - M. C. - - -CUCUMBER PICKLES. - -SIX HUNDRED CUCUMBERS. - -Make a brine that will bear up an egg, beat it boiling hot, pour it over -the cucumbers; let them stand twenty-four hours, or make a cold brine and -let it stand forty-eight hours. Take the cucumbers and wipe the black -specks from each one, then take sufficient quantity of vinegar to cover -them, and add a small lump of alum; put the cucumbers in the brass kettle -with the vinegar cold, heat them slowly, turning them from the bottom -several times; let them stand twenty-four hours; afterwards take three -gallons of vinegar if needed to cover them; the size of the cucumbers -vary so much, judgment must be used. Then put three pints of brown sugar, -three gills of mustard seed, a handful of cloves, a handful of stick -cinnamon, six green peppers, one tablespoon of celery seed, ginger root, -a piece of alum the size of a walnut; tie in a muslin bag all the spices, -with the peppers, and scald with the vinegar, then pour it over the -cucumbers hot; add green grapes and horse radish, cold. - - MRS. OREN SAGE. - - -EAST INDIA PICKLE. - -One hundred cucumbers (large and small), one peck green tomatoes, -one-half peck onions, four cauliflowers, four red peppers (without the -seeds), four heads celery, one pint bottle horseradish. Slice all, and -stand in salt twenty-four hours; then drain, pour on weak vinegar, stand -on stove until it comes to a boil; then drain again. One ounce ground -cinnamon, one ounce ground turmeric, one-half pound mustard, one-quarter -pound brown sugar; wet these with cold vinegar; add to this sufficient -vinegar to moisten all the pickles. Cook all together ten minutes. Seal -in bottles while hot. - - MRS. PITKIN. - - -FRENCH PICKLE. - -One peck green tomatoes, sliced; six large onions, a teacup of salt -thrown on over night. Drain thoroughly, then boil in two quarts of water -and one quart of vinegar fifteen or twenty minutes; drain in colander; -then take four quarts vinegar, two pounds brown sugar, one-half pound -white mustard seed, two tablespoons cloves, two tablespoons cinnamon, two -tablespoons ginger, two tablespoons ground mustard, one teaspoon cayenne -pepper; put all together and cook fifteen minutes. - - M. C. - - -PICCALLILY. - -One peck green tomatoes sliced, one-half peck onions sliced, one -cauliflower, one peck small cucumbers. Leave in salt and water -twenty-four hours; then put in kettle with handful scraped horseradish, -one ounce turmeric, one ounce cloves (whole), one-quarter pound pepper -(whole), one ounce cassia buds or cinnamon, one pound white mustard seed, -one pound English mustard. Put in kettle in layers, and cover with cold -vinegar. Boil fifteen minutes, constantly stirring. - - -HIGDOM. - -One-half dozen large cucumbers, one dozen small cucumbers, one-half dozen -large onions, two dozen green tomatoes, one cabbage, four large green -peppers, two large red peppers; chop fine, and sprinkle over a coffee -cup of salt; let it stand over night, then drain through a colander. Put -two quarts of vinegar, one quart of water with this, and boil fifteen -minutes; drain again, and add one pound brown sugar, one-half pound white -mustard seed, three tablespoons cloves, three tablespoons cinnamon, two -tablespoons allspice, two tablespoons ginger, two tablespoons mustard, -one small teaspoon cayenne pepper, one small teaspoon black pepper, alum -size of a walnut; add vinegar enough to cover all. Let it just boil. - - M. C. - - -TOMATO SOY. - -One-half bushel green tomatoes, three onions, three green peppers, -one-quarter pound mustard seed, three cups sugar, three cabbages. Chop -the tomatoes and onions together (fine); add to one gallon of the -tomatoes one cup of salt; let stand twenty-four hours, drain and add the -peppers (chopped fine), mustard seed, sugar and other spices, to taste. -Moisten all with vinegar and cook until tender. Before bottling, add the -cabbages (chopped), and one cup chopped horseradish. - - -CHILI SAUCE. - -One peck ripe tomatoes, six green peppers, six onions, two teaspoons -ground allspice, two teaspoons ground cloves, two teaspoons ground -cinnamon, two cups brown sugar, five cups vinegar, salt to taste. Scald -and skim the tomatoes, chop the onions and peppers fine; boil all -together slowly, three or four hours, then bottle. - - MRS. LANE. - - -CHOW CHOW. - -One quart large cucumbers, one quart small cucumbers, two quarts onions, -four heads cauliflower, six green peppers, one quart green tomatoes, -one gallon vinegar, one pound mustard, two cups sugar, two cups flour, -one ounce turmeric. Put all in salt and water one night; cook all the -vegetables in brine until tender, except large cucumbers. Pour vinegar -and spices over. - - -TOMATO CATSUP. - -One gallon of tomatoes (strained), six tablespoons salt, three -tablespoons black pepper, one tablespoon cloves, two tablespoons -cinnamon, two tablespoons allspice, one and one-half pints vinegar; boil -down one-half. One peck of tomatoes will make one gallon strained. - - -GREEN TOMATO CATSUP. - -One peck of green tomatoes, one dozen large onions, one-half pint salt; -slice the tomatoes and onions. To a layer of these add a layer of -salt; let stand twenty-four hours, then drain. Add one-quarter pound -mustard seed, three dessertspoons sweet oil, one ounce allspice, one -ounce cloves, one ounce ground mustard, one ounce ground ginger, two -tablespoons black pepper, two teaspoons celery seed, one-quarter pound -brown sugar. Put all ingredients in preserving pan, cover with vinegar, -and boil two hours. - - L. B. - - -TOMATO CATSUP. - -One peck ripe tomatoes, cut up, boil tender and sift through a wire -sieve; add one large tablespoon ground cloves, one large tablespoon -allspice, one large tablespoon cinnamon, one teaspoon cayenne pepper, -one-quarter pound salt, one-quarter pound mustard, one pint vinegar. Boil -gently three hours. Bottle and seal while warm. - - MRS. LANE. - - -GRAPE CATSUP. - -Five pints of grapes, simmer until soft, then put through a colander; -add to them two pints brown sugar, one pint vinegar, two tablespoons -allspice, two tablespoons cinnamon, two tablespoons cloves, one and -one-half teaspoons mace, one teaspoon salt, one and one-half teaspoons -red pepper. Boil till thick; then bottle. - - E. & I. - - -RIPE CUCUMBER PICKLE. - -Pare and scrape out the inside of the cucumber; put in a weak brine for -twenty-four hours. Make a syrup of sugar and vinegar; boil a few slices -of the cucumber at a time in this, until they look clear. When the -cucumbers are all cooked, boil down the syrup and pour over them. - - M. C. - - -RIPE CUCUMBER PICKLE. - -Peel and take out the inside of the cucumbers; cut in pieces, put in cold -vinegar, let them lie twenty-four hours; then to a quart of vinegar put -two pounds of sugar and one ounce cinnamon buds. Boil the whole together, -until the cucumbers are clear. - - -PICKLED WATERMELON. - -Take the green part of the rind of the lemon, pare and cut in small -pieces. To one quart of vinegar add two pounds of sugar, one ounce of -cassia buds. In this boil the rind until clear and tender. - - L. H. - - -SPICED PEACHES. - -Seven pounds fruit, one pint vinegar, three pounds sugar, two ounces -cinnamon, one-half ounce cloves. Scald together sugar, vinegar and -spices; pour over the fruit. Let it stand twenty-four hours; drain off, -scald again and pour over fruit, letting it stand another twenty-four -hours. Boil all together until the fruit is tender. Skim it out and boil -the liquor until thickened. Pour over the fruit and set away in a jar. - - -SPICED GRAPES. - -Seven pounds grapes, three pounds sugar, one pint vinegar, one tablespoon -cloves, one tablespoon cinnamon. - - -SWEET PICKLED PEACHES. - -One peck peaches, three pounds brown sugar, one quart vinegar. Dip each -peach in a weak solution of soda water, and wipe dry to remove roughness. -Stick three or four cloves in each peach. Heat the vinegar and sugar, -then put in the peaches and cook until tender. - - MRS. E. S. CONVERSE. - - -PICKLED PEACHES. - -One peck peaches, three pounds sugar, one quart vinegar, cloves. - - -PICKLED PLUMS. - -Four pounds plums, two pounds sugar, one pint vinegar. - - -PICKLED PEARS. - -One-half bushel pears, three quarts vinegar, five pounds sugar, cinnamon -to taste. - - -SPICED BLACKBERRIES. - -To six pints fruit take two and one-half pints sugar, one and one-half -pints vinegar, one-half ounce cinnamon (ground), one-half ounce cloves, -one-half ounce allspice, a little mace broken in small pieces. Boil the -sugar and vinegar together, with the spices, putting these last into -muslin bags. Then put in the berries and let them scald, not boil. - - MRS. M. K. WOODBURY. - - -☞ In canning fruit, to a pound of fruit allow one-fourth to one-half -pound sugar, according to taste. - - -CANNED PINE APPLE. - -Pare the fruit, and be very particular to cut out the eyes. Weigh it and -chop fine. Add to it the same weight of sugar. Mix thoroughly in a large -crock, and let it stand twenty-four hours. Then put in cans, filling them -full, and seal tight. After leaving them about two weeks it is well to -look and see if there are any signs of working. If so pour into a pan and -warm through, then replace in tin cans. - - MRS. A. S. LANE. - - -CANNED CHERRIES. - -One-fourth pound sugar, one pound fruit, one teacup vinegar to five -pounds fruit. - - -CANNED PINE-APPLE. - -Three-fourths pound sugar to one pound of fruit. Pick the pine-apple to -pieces with silver fork. Scald, and can hot. - - MRS. A. S. MANN. - - -CURRANT JELLY. - -Put the fruit on and scald thoroughly; strain, and for one pint juice -allow one pound sugar; when juice boils, stir in sugar; boil until -dissolved. Pour into glasses. - - -RASPBERRY JAM. - -Six pounds sugar to eight pounds fruit, one pint currant juice, with an -additional pound of sugar. Jam all together, and boil down until a good, -rich flavor. Then can. - - MRS. A. S. MANN. - - -ORANGE MARMALADE. - -Peel the oranges, and put peel in water; let boil until tender; then with -a knife scrape off the white lining, which is bitter; then cut up peel -fine. Take the oranges, divide into sections as they separate naturally. -With a pair of scissors cut off the stringy edge in middle of piece, -the seeds will then come out easily. Chop or cut fine, and add to peel. -Then to one pint of orange, add one pound of sugar, and boil until thick -enough; it thickens a little in cooling. - - J. M. - - - - -SALADS. - - -CABBAGE SALAD. - -To a dish of chopped cabbage, four teaspoons of celery seed, or one bunch -of celery. Put in a bowl, yolks of two eggs, one teaspoon of sugar, one -teaspoon of butter, one teaspoon of pepper, one teaspoon of salt, one -teaspoon of made mustard, one-half teacup of vinegar. Set the bowl into -hot water, stir carefully until it begins to thicken. Let it get cold. -Pour over the cabbage. If it does not moisten it enough, put in a little -more vinegar. - - MRS. W. T. M. - - -CABBAGE SALAD. - -Two cabbages, chopped fine; sprinkle with salt; let stand over night. -One pint vinegar, one-half cup ground mustard, three eggs. Beat eggs -thoroughly and add to boiling vinegar. Wet the mustard with cold water or -vinegar; add to the boiling vinegar; pepper and salt to taste, and let -all come to a boil. Pour over cabbage, and stir thoroughly together. - - MRS. M. B. BIRDSEYE. - - -DRESSING FOR CABBAGE. - -One egg, one teaspoon mustard, one teaspoon salt, one teaspoon sugar, -one-half cup vinegar, one-half cup milk. - - -SALAD DRESSING. - -Beat four eggs light, add one tablespoon mixed mustard, one-half teaspoon -salt, five tablespoons vinegar, a little cayenne pepper; mix well, then -stand in a dish filled with boiling water; when warmed through add a -tablespoon of butter; cook until a little thicker than custard, stirring -constantly. If desired it may be boiled until thicker, then thinned with -milk or cream. - - MRS. GILBERT. - - -SALAD DRESSING. - -Yolk of one egg, salt-spoon of salt, mustard-spoon of mustard, one cruet -of oil put in very slowly, and when well beaten add one tablespoon of -vinegar. - - -CHICKEN SALAD. - -Boil the white meat of two large chickens; cut it coarse, and add the -white part of celery cut coarse; a little more chicken than celery. - -DRESSING. - -Three yolks of eggs, well beaten; one pint of oil added drop by drop, and -beaten; the juice of two lemons, one teaspoon of dry mustard, a little -cayenne pepper, a little salt. If not moist enough beat the whites of two -eggs and add to it. - - MRS. GEO. GOULD. - - -CHICKEN SALAD. - -Use the white meat of two good sized chickens, and celery enough to -make the proportion one-third chicken and two-thirds celery; boil ten -eggs hard, rub the yolks perfectly smooth with a silver spoon, adding -gradually four tablespoons of olive oil, one tablespoon of made mustard, -two teaspoons of salt, one teaspoon of black pepper, half a teaspoon of -cayenne pepper, and one tablespoon of sugar; add sweet cream by degrees -until about the consistency of batter. Just before sending to table, mix -the dressing with the chicken and celery, and moisten with sharp vinegar. -The juice of two lemons is an improvement. - - MRS. W. N. SAGE. - - -MAYONNAISE DRESSING. - -Yolks of three eggs, beaten, oil added gradually until as stiff as -cake-batter; salt-spoon of salt, lastly the white of one egg, beaten -stiff. This is very nice for lobster or chicken salad, or as a dressing -for celery. - - MRS. G. D. - - -SALMON SALAD. - -One can fresh salmon, four bunches celery; chop as for chicken salad; mix -with the salmon. - -DRESSING. - -One teaspoon of mustard, two tablespoons vinegar, yolks of two eggs, salt -to taste, and a little cayenne pepper; mix thoroughly, add it to the -salmon just before serving. - - MRS. C. F. PAINE. - - - - -BEVERAGES. - - -VIENNA COFFEE. - -Equal parts Mocha and Java coffee; allow one heaping tablespoon of coffee -to each person, and two extra to make good strength; mix one egg with the -grounds, pour on the coffee half as much boiling water as will be needed, -let the coffee froth, then stir down the grounds, and let it boil five -minutes; then let the coffee stand where it will keep hot, but not boil, -for five or ten minutes, and add the rest of the water. To one pint of -cream add the white of an egg, well beaten; this is to be put in the cups -with the sugar, and the hot coffee added. - - MRS. A. W. MUDGE. - - -KAOKA COFFEE. - -Put into an ordinary tea or coffee pot the same quantity of K. O. K. as -would be used of coffee, pour on sufficient boiling water to extract the -strength, letting boil fifteen minutes, after which add enough boiling -water for the requirements of the family, remove from the stove and let -settle for a few moments; milk or cream and sugar to taste. It will be -found to improve by long simmering on the stove, but be sure to let it -settle before using. Do not throw away any of the clear liquid, but heat -it up again and add to the next brewing; it is even better than the -first. - - -ELLEN’S COFFEE. - -FOR SIX PERSONS. - -Take one full cup ground coffee, one egg, a little cold water; stir -together, add one pint boiling water, boil up; then add another pint -boiling water, and set back to settle before serving. - - -TEA. - -One teaspoon of tea is allowed for each person; pour on a little boiling -water and let come to a boil; add as much hot water as is necessary. - - -CHOCOLATE. - -Tablespoon chocolate for each person. Pour on boiling water and allow -to thicken up; milk enough to cool; then stir in well beaten egg and -sugar to taste, add milk and boil fifteen or twenty minutes; flavor with -vanilla. Beat whites of eggs and pour over them when ready to serve. - - -WINE WHEY. - -One pint sweet milk, boil, and pour sherry wine until it curdles; then -strain and use the whey. - - E. H. H. - - -BLACK CURRANT CORDIAL. - -Five quarts black currants, two ounces ginger root, one ounce cloves, two -ounces stick cinnamon, two ounces allspice, four nutmegs, one teaspoon -cayenne pepper. Bruise the currants, the ginger root and cinnamon, add -all the other spices except pepper. Put into a thin muslin bag; put the -pepper in another bag; pour over all one-half gallon whiskey. Let it -stand forty-eight hours, stirring occasionally; strain this off, and put -over the currants another half gallon of whiskey; stir thoroughly, and -strain into the other whiskey; add to this liquor four pounds granulated -sugar. If too strong, dilute with a little water; then bottle. - - GRANDMA REID. - - -BOULLION. - -Two pounds lean beef, chopped fine; pour over it one quart cold water, -put in a porcelain kettle, cover tight, and let it simmer four hours. -Strain off the tea and let it cool, beat the white of one egg and add to -the tea; put in on the stove and stir until it comes to a boil; let it -boil until it becomes perfectly clear, skimming; then strain through a -fine napkin; season with salt to taste. - - MRS. EDGAR HOLMES. - - -RASPBERRY VINEGAR. - -Cut the berries with vinegar; let them stand forty-eight hours. Strain -them through a sieve; add one pound white sugar to one pint of juice; -boil one-half hour, then bottle. If possible, use half red berries; they -give a richer flavor, and the black ones the color. - - MRS. A. LANE. - - -RASPBERRY VINEGAR. - -Three pints red berries; pour over them one pint cider vinegar and let -stand twenty-four hours. Strain, and to one pint of juice add one pound -of sugar; boil one-half hour, and when cold, bottle for use. - - MRS. HIRAM DOTY. - - - - -SWEETS. - - -GENERAL DIRECTIONS. - -Granulated sugar is preferable. Candy should not be stirred while -boiling. Cream tartar should not be added until the syrup begins to boil. -Butter should be put in when the candy is almost done. Flavors are more -delicate when not boiled in the candy. - - -CREAM FOR BON-BONS. - -Three cups sugar, one and one-half cups water, one-half teaspoon cream -tartar; flavor with vanilla. Boil until drops will almost keep their -shape in water; then pour into a bowl set in cold water; stir steadily -with a silver or wooden spoon until cool enough to bear the hand; then -place on a platter and knead until of fine even texture. If too hard, a -few drops of warm water may be stirred in; if too soft, it must be boiled -again. This is the general foundation of Cream Bon-Bons. It must be -flavored with chocolate, by adding a tablespoon of melted chocolate while -the syrup is hot. - - MISS HELEN W. HOOKER. - - -CHOCOLATE CREAMS. - -Set one-half cake cooking chocolate on a plate or flat dish, in the oven -until soft. Prepare the cream (as cream bon-bons); roll into small balls; -leave a few moments to dry, then roll in the melted chocolate and place -on buttered paper. Two two-tined forks will be found most convenient for -rolling in the chocolate. - - H. W. H. - - -CHOCOLATE CREAMS. - -One-half cup water, one-half cake chocolate, two cups sugar; flavor with -lemon or vanilla. Boil the sugar and water to a thick syrup, put aside -until a little cool, then beat to a thick cream; add flavoring and make -it into balls. Dip quickly into melted chocolate, place on buttered -plate, and put in a cool place to dry. - - MISS NELLIE SIDDONS. - - -ALMOND CREAMS. - -Boil sugar, water, etc., as directed for cream, and when partially -stirred, add a cup of blanched almonds (chopped fine). Treat as plain -cream, and when well moulded, cut in squares or bars. Almond cream is -very nice flavored with chocolate. - - H. W. H. - - -COCOANUT CREAM. - -Make like almond cream, substituting grated or desiccated cocoanut for -the almonds. - - H. W. H. - - -CREAM ALMONDS. - -Take enough of the plain cream in the hand to cover an almond, and roll -the almond up in it. Almonds thus prepared, look and keep better, if -rolled in powdered sugar. They are very nice made with chocolate flavored -cream. - - H. W. H. - - -COCOANUT DROPS. - -One pound cocoanut (grated and dried), one pound white sugar, two eggs -(well beaten). Mix this together, make them up pear shape; lay on a sheet -of paper on a tin, about an inch apart. Bake fifteen minutes. - - -COCOANUT CREAM CANDY. - -One cocoanut, one and one-half pounds granulated sugar. Put the sugar -and the milk of the cocoanut together and heat slowly until the sugar is -melted; then boil for five minutes; add the cocoanut (finely grated), and -boil for ten minutes longer, stirring constantly to keep from burning. -Pour on buttered plates, and cut in squares. Will take about two days to -harden. - - NELLIE SIDDONS. - - -CREAM WALNUTS. - -Two cups sugar, two-thirds cup water. Boil without stirring, until it -will spin a thread; flavor with vanilla. Set off into a dish with a -little cold water in; stir briskly until white and creamy. Have the -walnuts shelled; make the cream into small round cakes with your fingers; -press half a walnut on either side, and drop into sifted granulated -sugar. For cream dates, take fresh California dates, remove the stones -and fill the centre of dates with this same cream. Drop into sugar. - - A. H. - - -HICKORY NUT CANDY. - -One cup hickory nut meats, two cups sugar, one-half cup water. Boil sugar -and water without stirring, until thick enough to spin a thread. Flavor; -set off into cold water; stir quickly until white, then stir in the -hickory nuts; turn into a flat tin, and when cold cut into small squares. - - -FRUIT CANDY. - -One cocoanut, one and one-half pounds granulated sugar (wet with milk -of cocoanut). Put in sauce pan, let it heat slowly; then boil rapidly -five minutes; add the cocoanut (grated very fine), and boil ten minutes, -stirring constantly. Try a little on a cold plate, and if it forms a firm -paste when cool, take from the fire. Pour part of it out on to a large -tin lined with greased paper; then add to the remaining cream one-quarter -pound raisins (stoned), one-half pound blanched almonds, one pint pecans, -one-half cup chopped walnuts. Pour over the other cream, and when cool -cut in bars and squares. - - MRS. NELSON SAGE. - - -VANILLA CREAM CANDY. - -Three cups sugar, one and one-half cups water, one-half teaspoon cream -tartar, butter size of a walnut; flavor with vanilla. Boil until it -begins to thread, or until the drops are somewhat brittle if dropped in -cold water; pour into buttered platters, and when sufficiently cool pull -over a hook, or in the hands. It may be flavored with peppermint, lemon, -&c. If chocolate flavoring is desired, grate it over the hot candy, or -place some melted chocolate on it before pulling. A pretty variety may -be made by pulling the vanilla and chocolate candies together a few -times, thus leaving it striped. Pulled candy should never be moved, -after pouring into platters, until ready for pulling. It will be sure to -granulate. - - H. W. H. - - -CREAM CANDY. - -One pound white sugar, three tablespoons vinegar, one teaspoon lemon -extract, one teaspoon cream tartar. Add a little water to moisten the -sugar, and boil until brittle. Put in the extract; then turn quickly out -on buttered plates. When cool, pull until white, and cut in squares. - - MISS N. SIDDONS. - - -BUTTER SCOTCH. - -Two cups sugar, two tablespoons water, piece of butter the size of an -egg. Boil without stirring, until it hardens on a spoon. Pour out on -buttered plates to cool. - - HATTIE. - - -CHOCOLATE CARAMELS. - -Three cups brown sugar, one cup milk, one-half cake chocolate, one piece -butter (size of an egg). Boil until thick; pour in a buttered pan, and -when cool cut in squares. - - NELLIE SIDDONS. - - -CHOCOLATE CARAMELS. - -Two cups molasses, one cup brown sugar, one cup cream or milk, one-half -pound Baker’s chocolate, piece of butter size of an egg. Beat all -together; boil until it thickens in water; turn into large, flat tins, -well buttered. When nearly cold, cut into small squares. - - -MOLASSES CANDY. - -Three cups yellow coffee sugar, one-half cup molasses, one cup water, -one-half teaspoon cream tartar, butter the size of a walnut. Follow the -directions for vanilla cream candy. - - H. W. H. - - - - -MISCELLANEOUS. - - -BREAD AND CAKE. - -Two cups of dough, two cups of brown sugar, one cup of butter, two eggs, -two-thirds cup sour milk; mix one teaspoonful soda, one teaspoonful -cinnamon, one teaspoonful cloves and allspice, one cup flour, one cup -raisins. - - MISS ELLA WILSON. - - -GINGER COOKIES. - -One cup sugar, two cups molasses, one cup butter, three teaspoonfuls soda -in one cup boiling water, two teaspoonfuls ginger. - - MISS ELLA WILSON. - - -SPONGE CAKE. - -Two cups flour, three cups fine sugar, ten eggs. Beat to a stiff froth. -Grate rind and juice of one lemon. Bake in a quick oven. - - MISS MARCIA ERDLE. - - -WHITE WINGS CAKE. - -Three cups sugar, one cup butter, one cup milk, three and one-half -cups flour, whites of ten eggs; one teaspoonful cream tartar, one-half -teaspoonful soda, essence of almond. Excellent for either layer or loaf -cake. - - MISS ELLA WILSON. - - -RUSSIAN CREAM. - -Two-thirds box of Gelatine soaked in a cup of water one-half hour; three -pints of milk, one and one-half cups of sugar, six eggs. Scald the milk, -add Gelatine and yolks of eggs, stir all together and boil—when boiled -take off the stove. Beat whites of eggs stiff and stir into custard. -Flavor with vanilla, serve with whipped cream or custard. - - -ORANGE CAKE. - -Two cups of sugar, two cups of flour, one-half cup of water, two -teaspoonfuls baking powder, a little salt, yolks of five eggs, whites of -three eggs, grated rind and juice of one orange and one lemon. Beat yolks -and whites separately, and stir sugar and whites of eggs together, add -yolks, then water and orange, then flour and baking powder. - -FROSTING. - -Whites of two eggs with grated rind and juice of one orange, stiffen with -sugar. - - MISS ELLA WILSON. - - -COPPLE PUDDING. - -One pint of flour, one cup of sugar, one cup of milk, two teaspoonfuls -of baking powder. Bake in layers, spread raspberry jam and soft frosting -between layers and over top. Serve with wine sauce. - - MISS ELLEN DOYLE. - - -CREAM SPONGE CAKE. - -Break two eggs in a cup, fill the cup with sweet cream. One cup of white -sugar, one and one-half cups of flour, one teaspoonful of baking powder, -flavor to taste. - - MISS ELLA WILSON. - - -ORNAMENTAL FROSTING. - -Whites of two eggs, one-half teaspoonful tartaric acid, make stiff with -powdered sugar. Make a cornucopia of paper, let frosting run through -small end in any design desired. - - MISS ELLA WILSON. - - -GRAHAM BREAD. - -One pint sour milk, one pint graham flour, one cup white flour, one-half -cup molasses, one teaspoonful soda. Steam one hour, and brown in oven. - - MISS ELLA WILSON. - - -ORANGE BASKETS. - -Make a basket by taking inside out of orange and fill with any kind of -icing you prefer. Makes one nice course. - - -BRANDY PEACHES. - -Four pounds of fruit, four pounds of sugar, one pint of white brandy. -Make syrup of sugar with enough water to dissolve sugar, put fruit in and -let boil five minutes. Remove fruit and boil syrup fifteen minutes, then -add brandy. Put fruit in cans and fill with syrup. - - MISS ELLA WILSON. - - -FRENCH PICKLE. - -One peck green tomatoes, eight large onions sliced, sprinkle one cup of -salt through them. Let stand over night. Drain in the morning and boil in -one quart of water, and four quarts of vinegar until tender. - -After boiling strain again through colander, then take one gallon -vinegar, two pounds brown sugar, one pound white mustard seed, two -tablespoons grated allspice, two of cloves, two of cinnamon, two of -ginger, two of mustard, one-half of cayenne pepper. Put all together and -boil one hour. - - MISS ELLA WILSON. - - -MAYONNAISE DRESSING. - -Yolks of three eggs, one tablespoonful of mustard, one tablespoonful -of sugar, one-tenth teaspoonful cayenne pepper, one teaspoonful salt, -small half-cup vinegar, one pint of oil. Beat yolks and dry ingredients -until light. Add a few drops of oil at a time until thick, then add more -rapidly. Then add vinegar, when done should be very thick. Place on ice -for a few hours. Just before serving add one cup of cream. - - MISS ELLA WILSON. - -A nice way to dispose of pieces of roast turkey, pork, veal, etc., is to -cut fine, mix with celery, and use Mayonnaise dressing. - -*** END OF THE PROJECT GUTENBERG EBOOK MOTHER HUBBARD'S CUPBOARD *** - -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. Special rules, set forth in the General Terms of Use part -of this license, apply to copying and distributing Project -Gutenberg-tm electronic works to protect the PROJECT GUTENBERG-tm -concept and trademark. 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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:0; margin-left:2em; text-indent:-2em'>Title: Mother Hubbard's cupboard</p> -<p style='display:block; margin-left:2em; text-indent:0; margin-top:0; margin-bottom:1em;'>Recipes collected by the Young Ladies' Society, First Baptist Church, Rochester N.Y. Fourth Edition</p> -<p style='display:block; margin-top:1em; margin-bottom:0; margin-left:2em; text-indent:-2em'>Author: The Young Ladies Society</p> -<p style='display:block; text-indent:0; margin:1em 0'>Release Date: October 16, 2022 [eBook #69171]</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: Charlene Taylor and the Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive/American Libraries.)</p> -<div style='margin-top:2em; margin-bottom:4em'>*** START OF THE PROJECT GUTENBERG EBOOK MOTHER HUBBARD'S CUPBOARD ***</div> - -<p><span class="pagenum"><a id="Page_1"></a>[1]</span></p> - -<p class="titlepage larger"><span class="smcap">Mother Hubbard’s Cupboard</span>:</p> - -<p class="titlepage larger">RECIPES<br /> -<span class="smaller">COLLECTED BY</span><br /> -<span class="smcap">The Young Ladies’ Society</span>,<br /> -<span class="gothic">First Baptist Church,</span><br /> -<span class="smaller">ROCHESTER, N. Y.</span></p> - -<p class="titlepage">Fourth Edition.—Twentieth Thousand.</p> - -<p class="titlepage">MAILED TO ANY ADDRESS ON RECEIPT OF FIFTY CENTS.</p> - -<p class="titlepage smaller">Entered according to Act of Congress, in the year 1880, by the Young<br /> -Ladies’ Society of the First Baptist Church, Rochester, N.Y., in the<br /> -Office of the Librarian of Congress, at Washington.</p> - -<div class="figcenter titlepage illowp100" style="max-width: 15.625em;"> - <img class="w100" src="images/line.jpg" alt="" /> -</div> - -<p class="titlepage">SCRANTOM, WETMORE & CO.<br /> -<span class="gothic">Publishers</span>,<br /> -<span class="smcap">Rochester, N. Y.</span><br /> -1887.</p> - -<p><span class="pagenum"><a id="Page_2"></a>[2]</span></p> - -<p class="titlepage smaller"><span class="smcap">Copyright, 1887,</span><br /> -<span class="smcap">Scrantom, Wetmore & Co.</span></p> - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> - -<p><span class="pagenum"><a id="Page_3"></a>[3]</span></p> - -<h2 class="nobreak" id="INDEX">INDEX.</h2> - -</div> - -<table> - <tr> - <td></td> - <td class="tdpg"><span class="smcap">Page.</span></td> - </tr> - <tr> - <td><span class="smcap">Soups</span>,</td> - <td class="tdpg"><a href="#SOUPS">5</a></td> - </tr> - <tr> - <td><span class="smcap">Fish</span>,</td> - <td class="tdpg"><a href="#FISH">8</a></td> - </tr> - <tr> - <td><span class="smcap">Sundries</span>,</td> - <td class="tdpg"><a href="#SUNDRIES">12</a></td> - </tr> - <tr> - <td><span class="smcap">Vegetables</span>,</td> - <td class="tdpg"><a href="#VEGETABLES">19</a></td> - </tr> - <tr> - <td><span class="smcap">Bread</span>,</td> - <td class="tdpg"><a href="#BREAD">25</a></td> - </tr> - <tr> - <td><span class="smcap">Pies</span>,</td> - <td class="tdpg"><a href="#PIES">34</a></td> - </tr> - <tr> - <td><span class="smcap">Plain and Fancy Desserts</span>,</td> - <td class="tdpg"><a href="#PLAIN_AND_FANCY_DESSERTS">39</a></td> - </tr> - <tr> - <td><span class="smcap">Cake</span>,</td> - <td class="tdpg"><a href="#CAKE">53</a></td> - </tr> - <tr> - <td><span class="smcap">Pickles, Canned Fruit, &c.</span>,</td> - <td class="tdpg"><a href="#PICKLES_CANNED_FRUIT_Etc">68</a></td> - </tr> - <tr> - <td><span class="smcap">Salads</span>,</td> - <td class="tdpg"><a href="#SALADS">76</a></td> - </tr> - <tr> - <td><span class="smcap">Beverages</span>,</td> - <td class="tdpg"><a href="#BEVERAGES">78</a></td> - </tr> - <tr> - <td><span class="smcap">Sweets</span>,</td> - <td class="tdpg"><a href="#SWEETS">80</a></td> - </tr> - <tr> - <td><span class="smcap">Miscellaneous</span></td> - <td class="tdpg"><a href="#MISCELLANEOUS">85</a></td> - </tr> -</table> - -<p><span class="pagenum"><a id="Page_4"></a>[4]</span></p> - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> - -<p><span class="pagenum"><a id="Page_5"></a>[5]</span></p> - -<h1><span class="smcap">“Mother Hubbard’s Cupboard.”</span></h1> - -<h2 class="nobreak" id="SOUPS">SOUPS.</h2> - -</div> - -<h3>BEEF SOUP.</h3> - -<p>Boil a soup bone the day before wanting it; skim the -grease off next day, and melt the jelly; add spices to taste, a -little brandy, a small teacup of butter rubbed in browned -flour, a little vermicelli, and a grated carrot.</p> - -<p>Boil three eggs hard, mash smooth, put in tureen, and -pour soup over them.</p> - -<p class="right"><span class="smcap">Washington.</span></p> - -<h3>MACARONI or VERMICELLI SOUP.</h3> - -<p>Two small carrots, four onions, two turnips, two cloves, -one tablespoon salt; pepper to taste. Herbs—marjoram, -parsley and thyme. Any cooked or uncooked meat. Put the -soup bones in enough water to cover them; when they boil, -skim them and add the vegetables. Simmer three or four -hours, then strain through a colander and put back in the -sauce-pan to reheat.</p> - -<p>Boil one-half pound macaroni until quite tender, and place -in the soup tureen, and pour the soup over it—the last thing.</p> - -<p>Vermicelli will only need to be soaked a short time—not -boiled.</p> - -<p class="right"><span class="smcap">Ida Satterlee.</span></p> - -<p><span class="pagenum"><a id="Page_6"></a>[6]</span></p> - -<h3>SPLIT PEAS SOUP.</h3> - -<p>One gallon of water, one quart peas soaked over night, -one-quarter pound salt pork, cut in bits; one pound lean -beef, cut the same. Boil slowly two hours, or until the water -is reduced one-half. Pour in a colander, and press the peas -through. Return to the kettle, and add one small head -celery, chopped fine, a little parsley and marjoram. Have -three or four slices of bread, fried brown in butter, cut up -and put in the soup when served.</p> - -<p class="right"><span class="smcap">Mrs. M. K. W.</span></p> - -<h3>POTATO SOUP.</h3> - -<p>Boil in one quart of water a small slice salt pork, one or -two onions, six or eight good size potatoes, boiled, mashed -fine and put with the pork and onions. Boil half an hour, -then add milk to make about as thick as peas soup. Pepper -and salt.</p> - -<p>Just before taking up, add a small piece of butter; strain -through a colander.</p> - -<p class="right"><span class="smcap">Mrs. M. K. Woodbury.</span></p> - -<h3>TURTLE BEAN SOUP.</h3> - -<p>One pint black beans, soaked in cold water over night; -add one gallon water, one-half pound salt pork, one-half -pound beef, one or two onions and a grated carrot. Strain -after boiling three or four hours, and add a little wine, one -lemon and one hard boiled egg, sliced, into the tureen. Pour -the soup over them.</p> - -<p class="right"><span class="smcap">Washington.</span></p> - -<h3>NOODLES.</h3> - -<p>Three eggs slightly beaten, two tablespoons of water, pinch -of salt; add flour to make a stiff dough; roll as thin as wafer, -sprinkle over flour, and roll into tight roll; cut into thin -slices and let dry for an hour before putting into soup.</p> - -<p><span class="pagenum"><a id="Page_7"></a>[7]</span></p> - -<h3>TOMATO SOUP.</h3> - -<p>One can of tomatoes, one quart boiling water; strain, and -add one teaspoon soda, one pint milk, a little butter, pepper, -and salt; let it scald, not boil; add two rolled crackers.</p> - -<h3>SPICED SOUP.</h3> - -<p>Boil a shank bone of beef all day for a soup of four quarts; -one can of tomatoes; boil two hours, then strain; add one -teaspoon cloves, one-half teaspoon cinnamon, one-half teaspoon -allspice. Mace, pepper and salt to taste. Grated peel -and juice of one lemon.</p> - -<p>One teacup brown flour, moistened with water, pour into -soup and boil half an hour.</p> - -<p>One-half dozen eggs, boiled hard; chop the whites, leaving -the yolks whole; add to soup when serving.</p> - -<h3>BLACK BEAN SOUP.</h3> - -<p>Three pounds soup bone, one quart black beans, soaked -over night and drained; one onion, chopped fine; juice of one -lemon. Pepper, salt and Worcestershire sauce to taste. -Boil the soup bone, beans and onions together six hours; -strain and add seasoning. Slice lemon and put on top when -served.</p> - -<p class="right"><span class="smcap">Mrs. Wm. Pitkin.</span></p> - -<h3>MILK SOUP.</h3> - -<p>Four potatoes, two onions, two ounces of butter, one-quarter -ounce of salt; pepper to taste; one pint milk, three -tablespoons tapioca. Boil slowly all the vegetables with two -quarts of water several hours, then strain through the colander, -and add the milk and tapioca. Boil slowly and stir -constantly fifteen minutes, and it is ready to serve.</p> - -<p class="right"><span class="smcap">Ida Satterlee.</span></p> - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> - -<p><span class="pagenum"><a id="Page_8"></a>[8]</span></p> - -<h2 class="nobreak" id="FISH">FISH.</h2> - -</div> - -<h3>TO FRY BROOK TROUT, OR ANY OTHER SMALL FISH.</h3> - -<p>Clean the fish and let them lie a few minutes wrapped -singly in a clean dry towel; season with pepper and salt; roll -in corn meal, and fry in one-third butter and two-thirds lard; -drain on a sieve, and serve hot.</p> - -<h3>BROILED WHITE FISH.</h3> - -<p>Wash the fish thoroughly in salt and water; spread it out -flat on a wire broiler; sprinkle with salt and set in a dripper -in the oven; bake twenty minutes, then brown over hot coals. -Pour melted butter over and serve.</p> - -<p>A medium sized fish is preferable.</p> - -<p class="right"><span class="smcap">Ellen.</span></p> - -<h3>BAKED FISH.</h3> - -<p>A fish weighing from four to six pounds is a good size to -bake. It should be cooked whole to look well. Make a -dressing of bread crumbs, butter, salt and a little salt pork, -chopped fine (parsley and onions, if you please); mix this -with one egg. Fill the body, sew it up, and lay in large -dripper; put across it some strips of salt pork to flavor it. -Put a pint of water and a little salt in the pan. Bake it an -hour and a half. Baste frequently. After taking up the fish, -thicken the gravy and pour over it.</p> - -<h4>CREAM GRAVY FOR BAKED FISH.</h4> - -<p>Have ready in sauce-pan one cup cream, diluted with a -few spoonfuls hot water; stir in carefully two tablespoons -melted butter and a little chopped parsley; heat this in a -vessel filled with hot water. Pour in the gravy from the -dripping pan of fish. Boil thick.</p> - -<p><span class="pagenum"><a id="Page_9"></a>[9]</span></p> - -<h3>SAUCE FOR FISH.</h3> - -<p>Two ounces butter, one-half cup vinegar, one teaspoon -ground mustard, one teaspoon salt, a little pepper; let this -boil, then add one cup milk and yolks of two eggs. Let this -first boil, stirring all the time.</p> - -<h3>FISH CHOWDER.</h3> - -<p>Cut two or three slices of salt pork into dice pieces, fry to -a crisp, and turn the whole into your chowder kettle. Pare -half a dozen medium sized potatoes and cut them in two. -Peel a small onion and chop it fine. Put the potatoes into -the kettle with part of the onion. Cut the fish (which should -be fresh cod or haddock) into convenient pieces and lay over -the potatoes; sprinkle over it the rest of the onion, season -well with salt and pepper, and add just enough water to come -to the top of the fish. Pour over the whole a quart can of -tomatoes, cover closely, and allow about as long to cook as it -takes to boil potatoes; then add two quarts of milk, and let -it scald up again. Season with “Sauce Piquant” or tomato -catsup, and more salt and pepper if required.</p> - -<p>While the chowder is cooking, break some sea-biscuit into -a pan, pour water over them, and set them where they will -soften and keep hot. Dip the chowder into the tureen and -lay the crackers on the top.</p> - -<p class="right"><span class="smcap">Mrs. Wm. N. Sage.</span></p> - -<h3>CLAM CHOWDER.</h3> - -<p>Twenty-five clams, one-half pound salt pork, chopped fine; -six potatoes, sliced thin; six onions sliced thin. Put the -pork in kettle; after cooking a short time, add the potatoes, -onions and juice of clams. Cook two and one-half hours, -then add the clams.</p> - -<p>Fifteen minutes before serving, add two quarts of milk.</p> - -<p class="right"><span class="smcap">Mrs. J. M. Pitkin.</span></p> - -<p><span class="pagenum"><a id="Page_10"></a>[10]</span></p> - -<h3>CLAM CHOWDER.</h3> - -<p>Forty-five clams “chopped”; one quart sliced potatoes, -one-half pint sliced onions. Cut a few slices salt pork, fry to -a crisp, chop fine. Put in kettle a little fat from the pork, -a layer potatoes, clams onions, a little pepper and salt; -another layer of chopped pork, potatoes, etc., until all are in. -Pour over all the juice of the clams. Cook three hours, -being careful not to burn.</p> - -<p>Add a teacup of milk just before serving.</p> - -<p class="right"><span class="smcap">Mrs. Horace Candee.</span></p> - -<h3>CODFISH BALLS.</h3> - -<p>Put the fish in cold water, set on the back of the stove; -when water gets hot, pour off and put on cold again until the -fish is fresh enough; then pick it up. Boil potatoes and -mash them; mix fish and potatoes together while potatoes -are hot, taking two-thirds potatoes and one-third fish. Put in -plenty of butter; make into balls, and fry in plenty of lard. -Have the lard hot before putting in bails.</p> - -<p class="right"><span class="smcap">A. M.</span></p> - -<h3>CREAM OYSTERS.</h3> - -<p>Fifty shell oysters, one quart sweet cream; butter, pepper -and salt to suit taste. Put the cream and oysters in separate -kettles to heat, the oysters in their own liquid, and let them -come to a boil; when sufficiently cooked, skim; then take -them out of the liquid and put in some dish to keep warm. -Put the cream and liquid together. Season to taste, and -thicken with powdered cracker. When sufficiently thick, stir -in the oysters.</p> - -<p class="right"><span class="smcap">I. Teal.</span></p> - -<h3>SCOLLOPED OYSTERS.</h3> - -<p>Put a layer of rolled crackers in bottom of pudding dish, -layer of oysters, drained; season with butter, pepper and salt; -so on until the dish is full, then pour over coffeecup of milk. -Bake three quarters of an hour.</p> - -<p><span class="pagenum"><a id="Page_11"></a>[11]</span></p> - -<h3>OYSTER PIE.</h3> - -<p>One quart oysters, drained; pepper, salt and butter to -taste. One quart flour, two tablespoons lard, one teaspoon -salt; mix with water for pie-crust. Line the pie plate with -the crust; fill with the oysters, seasoned; put over a crust, -and bake.</p> - -<p class="right"><span class="smcap">Belle.</span></p> - -<h3>SCOLLOPED CLAMS.</h3> - -<p>Put stale bread in oven to dry; roll fine, then put in dish a -layer of crumbs, layer of clams, cut in small pieces; season -with butter and pepper; so on until dish is full. Pour over -the clam juice; bake one-half hour. Cracker crumbs may -be used in the place of bread.</p> - -<h3>PICKLED OYSTERS.</h3> - -<p>One quart oysters, drain off the liquid; add one cup of -vinegar, one cup of water; let it boil, and skim off the top -while boiling. One teaspoon of white pepper, one-half teaspoon -of allspice, one teaspoon of salt, little stick cinnamon. -Let the spices boil with the liquid; when cool pour this over -the oysters.</p> - -<p class="right"><span class="smcap">Mrs. C. F. Paine.</span></p> - -<h3>PICKLED OYSTERS.</h3> - -<p>Two gallons of large oysters, drain and rinse them; put -one pint of the oyster juice and one quart of vinegar over -the fire, scald and skim until clear; add one tablespoonful of -whole pepper, one tablespoonful of cloves, one teaspoonful of -mace and one even tablespoonful of salt; scald a minute, -then throw in the oysters, and let them just come to a boil.</p> - -<p>The oysters should be pickled the day before they are -wanted, as they grow tough after standing a few days in the -vinegar.</p> - -<p class="right"><span class="smcap">Mrs. W. N. S.</span></p> - -<p><span class="pagenum"><a id="Page_12"></a>[12]</span></p> - -<h3>FRIED OYSTERS.</h3> - -<p>Take large sized oysters, drain and dry; dip in egg and -bread or cracker crumbs. Fry in hot butter or lard.</p> - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> - -<h2 class="nobreak" id="SUNDRIES">SUNDRIES.</h2> - -</div> - -<h3>HAM COOKED IN CIDER.</h3> - -<p>Put a pint of cider and a cup of brown sugar into enough -water to cover the ham; boil three hours, or until the skin -will peel off easily. Remove the skin, cover the ham with a -crust of sugar, and bake in a slow oven three hours.</p> - -<p>Dissolve a cup of sugar in a pint of cider and baste the -ham frequently while baking. If the cider is very sweet, use -less sugar.</p> - -<p class="right"><span class="smcap">Mrs. W. N. Sage.</span></p> - -<h3>STEWED BEEF.</h3> - -<p>Have a steak weighing two pounds, and an inch and a -half thick. Put two ounces of butter in a stew pan; when -melted, put in the steak with one-quarter pound of lean -bacon, cut in small pieces. Place the stew pan over the fire; -turn the steak occasionally until a little brown, then lay it off -into a dish. Add one tablespoon of flour to the butter in the -pan, and continue stirring until brown; then again lay in the -steak. Add one pint of water, one glass sherry, a little -pepper and salt; let simmer slowly one hour. Skim off all -the fat, and add twenty button onions; simmer until onions -are very tender; remove the steak to hot platter, and pour -the onions, sauce, etc., over.</p> - -<p class="right"><span class="smcap">Mrs. K. Woodbury.</span></p> - -<p><span class="pagenum"><a id="Page_13"></a>[13]</span></p> - -<h3>MOCK TERRAPINS (Supper Dish).</h3> - -<p>Half a calf’s liver; season and fry brown; hash it, not -very fine; dust thickly with flour, a teaspoon of mixed -mustard, as much cayenne pepper as will lie on half a dime; -two hard boiled eggs, chopped fine; a piece of butter, size of -an egg; a teacup of water. Let all boil a minute or two, -then serve.</p> - -<p>Cold veal is also nice dressed in this way.</p> - -<h3>BEEF STEAK BALLS.</h3> - -<p>One and one-half pounds round steak, chopped fine; two -eggs, one tablespoon flour, two tablespoons milk; salt and -pepper to taste. Drop in spider and fry until done.</p> - -<h3>VEAL LOAF.</h3> - -<p>Three pounds of the nice part of a leg of veal, chopped -fine; six crackers rolled fine; two eggs, well beaten; a piece -of butter, size of an egg; one tablespoon of salt; one teaspoon -of pepper, one-quarter of a nutmeg. Work all well -together; then make into a loaf, and put into a dripping pan; -cover with cracker crumbs and bits of butter. Have a little -water in the pan, and baste often until done.</p> - -<p class="right"><span class="smcap">Miss Ella I. Gould.</span></p> - -<h3>VEAL OMELETTE.</h3> - -<p>Two pounds veal, and one-quarter pound salt pork, chopped -fine; one teaspoon salt, one teaspoon pepper, two crackers, -rolled fine; two eggs, eight tablespoons cream. Mix crackers -and meat; add the eggs and other ingredients. Bake two -hours, covered with a pan.</p> - -<p>If you have not cream use six tablespoons of melted butter.</p> - -<p class="right"><span class="smcap">Miss Jennie Morgan.</span></p> - -<p><span class="pagenum"><a id="Page_14"></a>[14]</span></p> - -<h3>BAKED OMELETTE.</h3> - -<p>Four or six eggs; beat whites separate; small teacup -milk, piece butter, size of a walnut; one tablespoon flour, a -little salt. Beat yolks; add butter, milk, flour and salt, lastly -the beaten whites. Butter a dish just the right size to hold -it and bake in quick oven.</p> - -<p class="right"><span class="smcap">Jennie Morgan.</span></p> - -<h3>OMELETTE.</h3> - -<p>Soak a teacup of bread crumbs in a cup of sweet milk over -night; three eggs, beat yolks and whites separately; mix the -yolks with the bread and milk; stir in the whites, add a teaspoon -of salt, and fry brown. This is sufficient for six -persons.</p> - -<p class="right"><span class="smcap">Mrs. Ambrose Lane.</span></p> - -<h3>SWEETBREADS.</h3> - -<p>Scald in salted water; remove the stringy parts; put in -cold water five or ten minutes; drain in towel; dip in egg -and bread or cracker crumbs, and fry in butter or boil them -plain.</p> - -<h3>FROGS’ LEGS.</h3> - -<p>Fry in hot butter or lard.</p> - -<h3>SOFT SHELL CRABS.</h3> - -<p>Fry in butter or lard.</p> - -<h3>BONED CHICKEN.</h3> - -<p>Boil a chicken in as little water as possible until the meat -will fall from the bones; remove all of the skin, chop together -the light and dark parts; season with pepper and salt. Boil -down the liquid in which the chicken was boiled, then pour -it on the meat; place in a tin, wrap tightly in a cloth, press -with a heavy weight for several hours. When served cut in -thin slices.</p> - -<p class="right"><span class="smcap">Ida Satterlee.</span></p> - -<p><span class="pagenum"><a id="Page_15"></a>[15]</span></p> - -<h3>CHICKEN PIE.</h3> - -<p>Two chickens, jointed small; cook them tender; season -with butter, salt and pepper; thicken the gravy with flour. -Make a crust as for soda biscuit; line the sides of pie dish -with crust, half an inch thick; fill the dish with the chicken -and gravy; cover with crust; bake half hour.</p> - -<h3>CHICKEN POT PIE.</h3> - -<p>Two large chickens, jointed and boiled in two quarts of -water; add a few slices of salt pork; season. When nearly -cooked, add a crust made of one quart flour, four teaspoons -baking powder, one saltspoon salt; stir in a stiff batter with -water; drop into the kettle while boiling; cover close and -cook twenty-five minutes.</p> - -<p class="right"><span class="smcap">Ellen.</span></p> - -<h3>SMOTHERED CHICKEN.</h3> - -<p>Open the chicken as for boiling; put into dripping-pan, -with a little water; season with butter, pepper and salt; -cover with another pan and cook until done; take off cover -and brown them. Make a gravy in dripping-pan of milk and -browned flour; pour over chicken.</p> - -<h3>CHICKEN CROQUETTES.</h3> - -<p>The breast of two boiled chickens, chopped; one cup of -soft bread, two eggs, two spoons chopped parsley. Mix well -together; pepper and salt to taste. Roll six crackers; mix -with one egg, well beaten. Make the croquettes into pear -shapes with your hands, put in wire basket, and boil in lard.</p> - -<h3>STEWED MUSHROOMS.</h3> - -<p>Let them lie in salt and water an hour; cover with water -and stew until tender; season with butter, salt and pepper: -cream, if you wish.</p> - -<p><span class="pagenum"><a id="Page_16"></a>[16]</span></p> - -<h3>LOBSTER CROQUETTES.</h3> - -<p>One can of lobsters, chopped; one cup bread softened -with water; two eggs; pepper and salt to taste. Mix all -together. Roll fine eight medium sized crackers; one egg, -beaten and mixed with the crumbs. Make the lobster into -round or pear-shaped balls, and roll in the cracker crumbs. -Fry in a spider with lard.</p> - -<h3>POTATO SALAD.</h3> - -<p>Chop two quarts of cold boiled potatoes; mix one teaspoon -salt, one-half teaspoon pepper, two tablespoons parsley, two -tablespoons grated onion, one gill vinegar, one-half gill oil or -melted butter; pour over potatoes; stand half an hour before -serving.</p> - -<h3>STEWED CRANBERRIES.</h3> - -<p>Look them over carefully; wash and put them over the -fire, more than cover with water; cover the sauce pan, and -stew until the skins are tender, adding more water if necessary; -add one pound of sugar to a pound of berries. Let -them simmer ten or twelve minutes; then set away in a bowl -or wide-mouthed crock.</p> - -<h3>WELSH RAREBIT.</h3> - -<p>Toast the bread; butter it, and spread with mustard; then -melt the cheese and spread over, and put together the same -as sandwiches.</p> - -<h3>RICE CROQUETTES.</h3> - -<p>One cup boiled rice, one egg, well beaten; thicken with -bread and cracker crumbs; then roll in cracker crumbs, and -fry in lard.</p> - -<p><span class="pagenum"><a id="Page_17"></a>[17]</span></p> - -<h3>YORKSHIRE PUDDING.</h3> - -<p>Six large spoons flour, three eggs, saltspoon salt, milk -enough to make like soft custard; pour into shallow pan, in -which there is a little beef dripping.</p> - -<h3>STUFFING FOR TURKEY OR ROAST MEATS.</h3> - -<p>Mix stale bread crumbs or pounded cracker with butter, -salt, pepper and an egg; add summer savory or sage. If -wished, oysters chopped may be added. Mix thoroughly -together, adding a little warm water for wetting, if necessary.</p> - -<h3>OYSTER DRESSING.</h3> - -<p>Two tablespoons flour, two tablespoons butter; brown the -butter and flour in dripper; add water to make thin for -gravy; boil: add one pint oysters, chopped; pepper and salt -to taste.</p> - -<h3>CAPER SAUCE.</h3> - -<p>Two tablespoons of butter, one tablespoon of flour; mix -well; pour on boiling water until it thickens; add one hard -boiled egg, chopped fine, and two tablespoons of capers.</p> - -<p class="right"><span class="smcap">Mrs. A. W. Mudge.</span></p> - -<h3>MINT SAUCE.</h3> - -<p>Mix one tablespoon of white sugar to half a teacup of good -vinegar; add mint, chopped fine; one-half teaspoon of salt. -Serve with roast lamb or mutton.</p> - -<p class="right"><span class="smcap">Mrs. A. W. Mudge.</span></p> - -<h3>GRAVY FOR ROAST MEATS.</h3> - -<p>After taking out the meat, pour off the fat; add water, -season, and thicken with flour.</p> - -<p><span class="pagenum"><a id="Page_18"></a>[18]</span></p> - -<h3>DRAWN BUTTER OR EGG SAUCE.</h3> - -<p>Half a cup butter, two tablespoons flour; rubbed thoroughly -together, then stir into pint boiling water; little salt; -parsley, if wished.</p> - -<p>For egg sauce, add one or two eggs, boiled hard and -chopped.</p> - -<h3>GRAVY FOR TURKEY.</h3> - -<p>Boil the giblets very tender; chop fine; then take liquor -in which they are boiled, thicken with flour; season with salt, -pepper and a little butter; add the giblets and drippings in -which the turkey was roasted.</p> - -<h3>“ROLLED SANDWICHES.”</h3> - -<p>When the bread is ready to make into loaves, put one into -a long bar tin; let stand until light, then steam one hour. -Make a dressing of ham, veal and smoked tongue, chopped -very fine and mixed with salad dressing. When the bread is -quite cold, cut into thin slices, spread with the chopped meats -and roll.</p> - -<h3>RAGOUT OF BEEF.</h3> - -<p>For six pounds of the round, take one-half dozen ripe tomatoes, -or canned tomatoes, and three onions, a few cloves, -stick cinnamon, whole black pepper, and salt; cut gashes in -meat and fill with small pieces of salt pork; put meat in dish -or pan with other ingredients; over this pour one cup water, -one-half cup vinegar; cover tightly and bake slowly four or -five hours; when done, strain with gravy and thicken with -flour.</p> - -<h3>LAMB COOKED WITH PEAS.</h3> - -<p>The breast of lamb and salt pork cut in medium pieces, put -in stew pan with water enough to cover; stew until tender; -skim and add green peas; when done, season with butter -rolled in flour and pepper.</p> - -<p><span class="pagenum"><a id="Page_19"></a>[19]</span></p> - -<h3>PRESSED CHICKEN.</h3> - -<p>Boil two chickens until dropping to pieces; pick meat off -bones, taking out all skin; season with salt and pepper; put -in deep tin or mould; take one-fourth box of gelatine, dissolved -in a little warm water, add to liquid left in kettle, and -boil until it begins to thicken, then pour over the chicken and -set away to cool; cut in slices for table.</p> - -<p class="right"><span class="smcap">Mrs. E. H. S.</span></p> - -<h3>HAM FOR SUPPER.</h3> - -<p>Chop boiled ham fine; season with mustard, pepper, beaten -yolk of an egg, and oil if desired.</p> - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> - -<h2 class="nobreak" id="VEGETABLES">VEGETABLES.</h2> - -</div> - -<h3>GENERAL DIRECTIONS.</h3> - -<p><i>First.</i> Have them fresh as possible. Summer vegetables -should be cooked on the same day that they are gathered.</p> - -<p><i>Second.</i> Look them over and wash well, cutting out all -decayed or unripe parts.</p> - -<p><i>Third.</i> Lay them when peeled in cold water for some time -before using.</p> - -<p><i>Fourth.</i> Always let the water boil before putting them in -and continue to boil until done.</p> - -<p><span class="smcap">Turnips</span>—Should be peeled, and boil from forty minutes -to an hour.</p> - -<p><span class="smcap">Beets</span>—Boil from one to two hours; then put in cold -water, and slip the skin off.</p> - -<p><span class="smcap">Spinach</span>—Boil twenty minutes.</p> - -<p><span class="smcap">Parsnips</span>—Boil from twenty to thirty minutes.</p> - -<p><span class="pagenum"><a id="Page_20"></a>[20]</span></p> - -<p><span class="smcap">Onions</span>—Best boiled in two or three waters; adding milk -the last time.</p> - -<p><span class="smcap">String Beans</span>—Should be boiled one hour.</p> - -<p><span class="smcap">Shell Beans</span>—Require half an hour to an hour.</p> - -<p><span class="smcap">Green Corn</span>—Boil twenty or thirty minutes.</p> - -<p><span class="smcap">Green Peas</span>—Should be boiled in as little water as possible; -boil twenty minutes.</p> - -<p><span class="smcap">Asparagus</span>—Same as peas; serve on toast with cream -gravy.</p> - -<p><span class="smcap">Winter Squash</span>—Cut in pieces and boil twenty to forty -minutes, in small quantity of water; when done press the -water out, mash smooth, and season with butter, pepper and -salt.</p> - -<p><span class="smcap">Cabbage</span>—Should be boiled from one-half hour to one -hour in plenty of water; salt while boiling.</p> - -<h3>POTATOES BOILED IN LARD.</h3> - -<p>Pare and slice thick eight or ten large potatoes. Half fill -a good sized kettle with lard or drippings. When boiling put -in the potatoes; cook until tender and brown; then take out -with a skimmer into a colander to drain off any grease. -Sprinkle salt over them. Be sure and not fill the kettle too -full with potatoes, as it is better to cook at a time only what -the lard covers.</p> - -<h3>STIRRED FRIED POTATOES.</h3> - -<p>Put a tablespoon of lard into a kettle; pare and slice fine -as many potatoes as needed. When the lard is hot put in -the potatoes and cover closely; watch and stir frequently, to -prevent burning. When nearly cooked remove the cover and -brown them; then stir in salt, pepper and a heaping teaspoon -of butter.</p> - -<p><span class="pagenum"><a id="Page_21"></a>[21]</span></p> - -<h3>BAKED POTATOES.</h3> - -<p>Pare eight or ten potatoes, or as many as needed; bake in -a quick oven half an hour.</p> - -<h3>SARATOGA POTATOES.</h3> - -<p>Pare and slice the potatoes very thin with potato slicer; let -them stand in alum water for half an hour; wipe dry and fry -in very hot lard a light brown; salt while hot.</p> - -<p class="right"><span class="smcap">Mrs. L. Sunderlin.</span></p> - -<h3>SARATOGA POTATOES.</h3> - -<p>Take white Peachblow potatoes; peel and slice very thin -with potato slicer; let them stand in cold salt and water for -half an hour; dry them, and fry in boiling hot lard, taking -out as soon as they rattle against the spoon; salt hot.</p> - -<p class="right"><span class="smcap">Mrs. A. S. Mann.</span></p> - -<h3>SCOLLOPED POTATOES.</h3> - -<p>Use boiled potatoes; slice them thin; put in a pudding -dish a layer of potatoes, a thin layer of rolled crackers; sprinkle -in pepper and salt and three or four small pieces of butter; -then add another layer of potatoes, crackers, etc., until -the dish is filled. Over all pour a cup of cream or rich milk. -Bake from one-half to three-quarters of an hour.</p> - -<h3>POTATO ROLLS.</h3> - -<p>Take five or six potatoes, boil and wash them; add salt, -pepper and a little milk. Beat three eggs light and mix with -them. Make out into little rolls, and cover with flour. Fry -in hot lard.</p> - -<p class="right"><span class="smcap">Mrs. Ira Northrop.</span></p> - -<p><span class="pagenum"><a id="Page_22"></a>[22]</span></p> - -<h3>BROILED POTATOES.</h3> - -<p>Boil eight or ten large potatoes; when cold, slice them -lengthways and put on a toaster or fine wire broiler over a -hot fire; when browned, remove, salt, and pour melted butter -over them.</p> - -<h3>FRIED TOMATOES.</h3> - -<p>Cut the tomatoes in slices without skinning; pepper and -salt them; then sprinkle a little flour over them and fry in -butter until brown. Put them on a hot platter and pour milk -or cream into the butter and juice. When boiling hot, pour -over the tomatoes.</p> - -<h3>BAKED TOMATOES.</h3> - -<p>Skin the tomatoes, slice in small pieces; spread in bottom -of a pudding dish a thick layer; cover with a thin layer of -bread crumbs, and sprinkle salt, pepper and a few small pieces -of butter over them; add layers of tomatoes, &c., until the -dish is filled—sprinkle over the top a layer of fine rolled -crackers. Bake one hour.</p> - -<p class="right"><span class="smcap">H. A.</span></p> - -<h3>BROILED TOMATOES.</h3> - -<p>Cut large tomatoes in two; crosswise; put on gridiron, cut -surface down; when well seared, turn, and put butter, salt -and pepper on, and cook with the skin-side down till done.</p> - -<p class="right"><span class="smcap">C. M.</span></p> - -<h3>SPICED TOMATOES.</h3> - -<p>To one pound of ripe tomatoes, peeled and sliced, add one-half -pound brown sugar, one-half pint vinegar, one teaspoon -cinnamon, one teaspoon allspice, one teaspoon cloves. Boil -two hours.</p> - -<h3>BAKED CORN.</h3> - -<p>Grate one dozen ears sweet corn, one cup milk, small piece -butter; salt, and bake in pudding dish one hour.</p> - -<p><span class="pagenum"><a id="Page_23"></a>[23]</span></p> - -<h3>CORN CAKES.</h3> - -<p>One pint grated corn, two eggs, one teaspoon melted butter, -three tablespoons sweet milk, two and one-half tablespoons -Boston crackers, rolled. Fry in spider.</p> - -<p class="right"><span class="smcap">Mrs. W.</span></p> - -<h3>CORN OYSTERS.</h3> - -<p>Eight ears of sweet corn, grated; two cups of milk, three -eggs, salt and pepper; flour enough to make a batter. Put a -tablespoon of butter into a frying pan and drop the mixture -into the hot butter—a spoonful in a place; brown on both -sides. Serve hot for breakfast or as a side dish for dinner.</p> - -<p class="right"><span class="smcap">Mrs. Sage.</span></p> - -<h3>SUCCOTASH.</h3> - -<p>Ten ears green corn, one pint Lima beans; cut the corn -from the cob, and stew gently with the beans until tender. -Use as little water as possible. Season with butter, salt and -pepper—milk, if you choose.</p> - -<h3>EGG PLANT.</h3> - -<p>Pare and cut in slices half an inch thick; sprinkle with -salt; cover and let stand for an hour. Rinse in clear cold -water; wipe each slice dry; dip first in beaten egg, then in -rolled cracker or bread crumbs. Season with pepper and salt, -and fry brown in butter.</p> - -<p class="right"><span class="smcap">Mrs. Miller.</span></p> - -<h3>MACCARONI.</h3> - -<p>Three long sticks of maccaroni, broken in small pieces; -soak in a pint of milk two hours. Grate bread and dried -cheese. Put a layer of maccaroni in a pudding dish; add -pepper, salt and butter; then sprinkle the bread and cheese -crumbs over it, and so continue until the dish is filled. Bake -until brown.</p> - -<p class="right"><span class="smcap">Belle.</span></p> - -<p><span class="pagenum"><a id="Page_24"></a>[24]</span></p> - -<h3>VEGETABLE OYSTERS.</h3> - -<p>One bunch of oysters; boil and mash. One pint sour milk, -half a teaspoon soda; flour to make a batter; add two eggs, -beaten, and the oysters. Fry in hot lard—drop in spoonfuls.</p> - -<p class="right"><span class="smcap">C. M.</span></p> - -<h3>MOCK OYSTERS.</h3> - -<p>Three grated parsnips, three eggs, one teaspoon salt, one -teacup sweet cream, butter half the size of an egg, three tablespoons -flour. Fry as pancakes.</p> - -<p class="right"><span class="smcap">Mrs. M. K. W.</span></p> - -<h3>BAKED BEANS.</h3> - -<p>One quart beans, soaked over night; in the morning put -them in a kettle with cold water and boil ten minutes; change -the water, and put with them a small piece of salt pork. Let -them boil until nearly tender, then take them out of the kettle -with a skimmer; put in a baking dish, with pork in the -centre; cut the rind in small squares; sprinkle over the top -one tablespoon of white sugar; bake three hours. If they -bake dry, add the bean broth.</p> - -<p class="right"><span class="smcap">Mrs. Adelbert Mudge.</span></p> - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> - -<p><span class="pagenum"><a id="Page_25"></a>[25]</span></p> - -<h2 class="nobreak" id="BREAD">BREAD.</h2> - -</div> - -<h3>POTATO YEAST.</h3> - -<p>Three potatoes; boil and mash them in the morning; add -one-quarter cup sugar, one-half cup flour, a little salt; after -stirring well, pour over one-half pint boiling water; stir and -add one-half pint cold water; stir that, and add one-half cup -yeast, and put it in a warm place. When it is risen well and -rounds up to the top of the dish, stir it down. Do so several -times during the day, and at night strain and put it in a jug. -Keep in a cool place. It will be good a week.</p> - -<p class="right"><span class="smcap">Mrs. C. J. Baldwin.</span></p> - -<h3>YEAST CAKES.</h3> - -<p>Boil one-half pound of hops in eight quarts of water until -the liquid is very strong; then put in fifteen or twenty large -potatoes; let them boil till they are thoroughly done; take -them out; pare and mash them fine. Put in the mashed -potatoes a pint of flour, and strain your boiling hop liquid on -to the flour and potato, taking care that the flour is well -scalded. Add one pint of molasses, one tablespoonful of -ginger and one handful of salt; when the mixture is cool -enough to put the hand in, rub it through a colander to reduce -it to a fine pulp. Add a sufficient quantity of yeast to -raise it, and let it stand in a large covered jar until morning; -then add another bowl of flour, and mix the cakes with Indian -meal. They must be hard enough to take up a quantity of -dough in the hand, pat it together and cut it into slices. Lay -the cakes as you cut them on plates or something that will -not impart any taste to them. The cakes must be turned -once the first day, and after that twice a day until they are -thoroughly dry.</p> - -<p class="right"><span class="smcap">Mrs. Orin Sage.</span></p> - -<p><span class="pagenum"><a id="Page_26"></a>[26]</span></p> - -<h3>YEAST.</h3> - -<p>One handful hops, six large potatoes; boil together until -well done, and strain through a colander; add sufficient water -to make two quarts, and when boiling stir quickly into one -quart of flour and a little salt. When lukewarm add one cup -of yeast.</p> - -<p class="right"><span class="smcap">Ellen.</span></p> - -<h3>POTATO BREAD.</h3> - -<p>Three and one-half quarts sifted flour, one boiled potato, -large; one quart warm water, one teacup yeast, one even -tablespoon salt. Mix at night; put the flour in a large bowl; -hollow a place in the centre for the potato mashed, water and -salt. Stir in flour enough to make a smooth batter; add -yeast; stir in the rest of the flour. Put the dough on the -floured board; knead fifteen minutes, using barely enough -flour to prevent sticking. Flour the bowl, lay the dough in -it, cover, and leave to rise. In the morning, divide in four -parts; mould into loaves; when light, prick, and bake in a -moderate oven.</p> - -<h3>SALT RAISING BREAD.</h3> - -<p>Pour a pint of hot water in a two-quart pail or pitcher on -one-half tablespoon of salt; when the finger can be held in -it, add one and one-third pints of flour; mix well, and leave -the pitcher in a kettle of water, as warm as that used in mixing. -Keep it at the same temperature until the batter is -nearly twice its original bulk (which will be in from five to -eight hours). It may be stirred once or twice during the rising. -Add to this a sponge made of one quart of hot water, -two and one-half quarts of flour—adding as much more as -may be necessary to make a soft dough; mix well, and leave -in a warm place to rise. When light, mould into loaves, -keeping them as soft as possible; lay in buttered tins. When -light again, prick, and bake.</p> - -<p><span class="pagenum"><a id="Page_27"></a>[27]</span></p> - -<h3>BREAD.</h3> - -<p>Five quarts flour, one tablespoon salt, two quarts lukewarm -water, one cup of yeast. Knead thoroughly, and leave in -warm place all night. In the morning make into five loaves, -and when light bake one hour.</p> - -<p class="right"><span class="smcap">Ellen.</span></p> - -<h3>BISCUIT.</h3> - -<p>Two quarts flour (full); one quart milk or water, one cup -lard, one-half cup yeast, one tablespoon sugar, salt. Melt the -lard in half the milk (or water); when it comes to a boil, pour -on the flour, thoroughly scalding the quantity it will wet; -then put in the remaining milk, cold; add the other ingredients; -mould thoroughly, like bread, and let stand to rise very -light (which will take from five to six hours); then stir down, -and put where it will be cold. As fast as it rises, work it -down, until entirely cold; then mould it, and leave where it -will be cold as possible without freezing. This dough will -keep a week, and when wanted can be rolled, cut, and baked -like soda biscuit—letting them stand to rise ten minutes on -the pans before baking.</p> - -<p class="right"><span class="smcap">Mrs. A. A. Morgan.</span></p> - -<h3>FRENCH ROLLS.</h3> - -<p>One pint of milk, scalded; put into it while hot half a cup -of sugar and one tablespoon of butter; when the milk is cool, -add a little salt and half a cup of yeast, or one compressed -yeast cake; stir in flour to make a stiff sponge, and when -light mix as for bread. Let it rise until light, punch it down -with the hand, and let it rise again—repeat two or three -times; then turn the dough on to the moulding board, and -pound with the rolling-pin until thin enough to cut. Cut out -with a tumbler, brush the surface of each one with melted -butter, and fold over. Let the rolls rise on the tins; bake, -and while warm brush over the surface with melted butter to -make the crust tender.</p> - -<p class="right"><span class="smcap">Mrs. W. N. S.</span></p> - -<p><span class="pagenum"><a id="Page_28"></a>[28]</span></p> - -<h3>PARKER HOUSE ROLLS.</h3> - -<p>One teacup home made yeast, a little salt, one tablespoon -sugar, piece of lard size of an egg, one pint milk, flour sufficient -to mix. Put the milk on the stove to scald with the -lard in it. Prepare the flour with salt, sugar and yeast. Then -add the milk, not too hot. Knead thoroughly when mixed at -night; in the morning but very slight kneading is necessary. -Then roll out and cut with large biscuit cutter. Spread a -little butter on each roll and lap together. Let them rise -very light, then bake in a quick oven.</p> - -<p class="right"><span class="smcap">Mrs. E. Foster Hoyt.</span></p> - -<h3>PARKER HOUSE ROLLS.</h3> - -<p>One quart flour, one ounce lard, one-half pint milk, one-half -gill yeast, one-half tablespoon sugar, one-half teaspoon -salt. In the evening put the flour in a bowl; put the salt and -lard in the milk, and warm until the lard is melted. When -the milk is lukewarm, add the yeast; mix well, and pour into -the centre of the flour. Do not stir it. Cover and leave it in -the cellar. In the morning work it thoroughly and let rise; -two hours before tea, roll it out two-thirds of an inch thick; -cut with a tin cutter four inches across. With a feather coat -half of the top with melted butter, and lap it nearly over the -other half. Then draw them out a little, to make them roll-shaped; -lay them apart in buttered pans, and when light -bake.</p> - -<p class="right"><span class="smcap">Mrs. Miller.</span></p> - -<h3>RUSK.</h3> - -<p>Four eggs, two cups sugar, one cup butter, one pint milk, -three-fourths cup yeast. Beat eggs and sugar together, and -mix all soft with flour. Let them rise over night; mix again, -and when light make into biscuit; put in tins, and raise again -before baking.</p> - -<p>When taken from the oven, rub the top with sugar and -cream.</p> - -<p class="right"><span class="smcap">Mrs. Woodbury.</span></p> - -<p><span class="pagenum"><a id="Page_29"></a>[29]</span></p> - -<h3>TEA RUSK.</h3> - -<p>Three cups of flour, one cup of milk, three-fourths cup of -sugar, two heaping tablespoons of butter, melted; two eggs, -three teaspoons baking powder.</p> - -<p class="right"><span class="smcap">Mrs. W. L. Sage.</span></p> - -<h3>BROWN BREAD.</h3> - -<p>Three cups corn meal, two cups brown flour, one cup molasses, -little salt, one teaspoon saleratus, three and one-half -cups warm water. Steam two and one-half hours.</p> - -<p class="right"><span class="smcap">Mrs. M. K. W.</span></p> - -<h3>RYE BREAD.</h3> - -<p>One pint rye meal, one pint Indian meal, one cup molasses, -one teaspoon saleratus, one teaspoon salt, two cups sour milk. -Mix the rye, Indian, salt and saleratus together; put in the -molasses and mix with the milk. Steam four hours.</p> - -<p class="right"><span class="smcap">Mrs. Woodbury.</span></p> - -<h3>BROWN BREAD.</h3> - -<p>One quart of sour milk, one-half cup of molasses, one-half -cup of sugar, two eggs, three tablespoons of melted butter, -one teaspoon of soda. Mix with brown flour as stiff as you -can stir it with a spoon.</p> - -<p>To make gems or puffs for breakfast, use a little less flour, -and bake in muffin rings or gem pans.</p> - -<h3>BOSTON BROWN BREAD.</h3> - -<p>One and one-half pints Indian meal, one and one-half pints -rye meal, one cup molasses, two tablespoons vinegar, one -teaspoon salt, two teaspoons saleratus, one quart lukewarm -water. Boil or bake five hours.</p> - -<p class="right"><span class="smcap">Mrs. E. W. Sage.</span></p> - -<p><span class="pagenum"><a id="Page_30"></a>[30]</span></p> - -<h3>GRAHAM BREAD.</h3> - -<p>One bowl soft bread sponge, one-half cup brown sugar, -three tablespoons butter, very little soda. Dissolve in warm -water; stir to a thick batter with Graham flour; put in tins, -and let rise until very light; then bake.</p> - -<p class="right"><span class="smcap">Mrs. B. N. Hurd.</span></p> - -<h3>CORN BREAD.</h3> - -<p>One quart Indian meal, one pint Graham flour, one pint -sweet milk, one pint of butter or sour milk, one-half teacup -of molasses, one full teaspoon of soda. Steam three hours.</p> - -<p class="right"><span class="smcap">Mrs. Edwin O. Sage.</span></p> - -<h3>CORN BREAD.</h3> - -<p>One pint corn meal, one pint bread sponge, two-thirds cup -molasses, one teaspoon soda. Scald the meal; when cool -add the sponge, molasses and soda. Mix with Graham flour -stiff as cake; put in tins, and when light bake one hour.</p> - -<p class="right"><span class="smcap">Seneca Point.</span></p> - -<h3>JOHNNY CAKE.</h3> - -<p>Two eggs, three cups butter-milk or sour milk, one-half -cup lard, one-half cup sugar, one cup flour, one teaspoon -saleratus, one-half teaspoon salt, three cups Indian meal.</p> - -<p class="right"><span class="smcap">Mrs. H. E. B.</span></p> - -<h3>BAKING POWDER BISCUIT.</h3> - -<p>One quart flour, four teaspoons baking powder, a little salt—sifted -together; add a full teaspoon of butter and sufficient -water to make soft dough. Roll out, and cut in cakes an -inch thick. Bake in quick oven.</p> - -<p class="right"><span class="smcap">Ellen.</span></p> - -<p><span class="pagenum"><a id="Page_31"></a>[31]</span></p> - -<h3>TEA PUFFS.</h3> - -<p>Two and one-quarter cups flour, three cups milk, three -eggs—whites and yolks beaten separately; three teaspoons -melted butter, a little salt. Bake in cups, in a hot oven.</p> - -<p class="right"><span class="smcap">Mrs. Geo. Darling.</span></p> - -<h3>INDIAN CORN MUFFINS.</h3> - -<p>Beat one egg thoroughly; put in a coffee-cup; add one -tablespoon brown sugar, one tablespoon thick cream or butter; -fill with butter-milk or sour milk, two handfuls corn -meal, one small handful wheat flour, one-half teaspoon soda—rubbed -into the flour. Bake in muffin rings on a griddle.</p> - -<p class="right"><span class="smcap">Mrs. Edwin Pancost.</span></p> - -<h3>MUFFINS.</h3> - -<p>One cup of home-made yeast or half of a compressed yeast -cake, one pint of sweet milk, two eggs, two tablespoons of -melted butter, two tablespoons of sugar. Beat the butter, -sugar and eggs well together; then stir in the milk, slightly -warmed, and thicken with flour to the consistency of griddle -cakes. When light, bake in muffin rings or on a griddle.</p> - -<p>Muffins should never be cut with a knife, but be pulled -open with the fingers.</p> - -<p>If wanted for tea, the batter must be mixed immediately -after breakfast.</p> - -<p class="right"><span class="smcap">Mrs. S.</span></p> - -<h3>MUFFINS.</h3> - -<p>Three pints flour, one quart milk, two eggs, four teaspoons -baking powder, one teaspoon salt (one teaspoon butter, one -teaspoon lard—melt together). Bake in quick oven.</p> - -<h3>BREAKFAST PUFFS.</h3> - -<p>Four eggs, four cups milk, four cups flour. Beat milk, -yolks of egg and flour together; add the whites beaten stiff. -Bake in quick oven, in gem irons.</p> - -<p class="right"><span class="smcap">Mrs. E. F. Wilson.</span></p> - -<p><span class="pagenum"><a id="Page_32"></a>[32]</span></p> - -<h3>GEMS.</h3> - -<p>One pint warm water, one teaspoon salt, Graham flour -enough to make stiff batter. Have your irons and oven both -hot.</p> - -<h3>GRAHAM PUFFS.</h3> - -<p>One quart of Graham flour, one pint of milk, one pint of -water, two eggs, a little salt. Bake in cups or gem pans.</p> - -<h3>HUCKLEBERRY CAKE.</h3> - -<p>One cup of sugar, one cup of milk, two and one-half cups -of flour, one egg, butter the size of an egg, two teaspoons of -baking powder, one and one-half cups of huckleberries. To -be eaten hot with butter. This makes a very delicate tea -rusk by leaving out the huckleberries, and using only half a -cup of sugar.</p> - -<p class="right"><span class="smcap">Mrs. Sage.</span></p> - -<h3>SHORT CAKE.</h3> - -<p>Three teaspoons baking powder, sifted with one and one-half -pints flour; three tablespoons butter, rubbed into the -flour; one-half cup sugar; teaspoon salt; one egg, beaten -with one pint milk. Bake in jelly tins. Spread with butter, -and put berries between layers.</p> - -<p class="right"><span class="smcap">Mattie C. Dayfoot.</span></p> - -<h3>DEMOCRATS.</h3> - -<p>One-half cup of sugar, one-quarter cup butter, one cup -sweet milk, one pint flour, three eggs, two and one-half teaspoons -baking powder. Bake in cups for tea.</p> - -<p class="right"><span class="smcap">Mrs. J. M. P.</span></p> - -<h3>RICE GRIDDLE CAKES.</h3> - -<p>For a small quantity, say one quart bowl full, take one -egg, two-thirds of rice (cooked) to one-third flour; one teaspoon -soda, two teaspoons cream tartar, or three teaspoons -baking powder; sweet milk enough to make it the right consistency.</p> - -<p class="right"><span class="smcap">Mrs. Oren Sage.</span></p> - -<p><span class="pagenum"><a id="Page_33"></a>[33]</span></p> - -<h3>WHEAT CAKES.</h3> - -<p>One pint sour milk, teaspoon soda, a little salt, two eggs, -flour to make a thin batter.</p> - -<h3>WAFFLES.</h3> - -<p>If you want your waffles for tea, take one quart warm milk -after dinner; put in two eggs, beaten; a small piece of butter; -a small cup of yeast. Mix with flour a little thicker -than wheat pancakes. Set by warm stove and they will be -light for tea. Baked in waffle irons, greased.</p> - -<p class="right"><span class="smcap">Mrs. J. H. Hurd.</span></p> - -<h3>WAFFLES.</h3> - -<p>Three eggs, one quart sour milk, one teaspoon soda, a -little salt, two tablespoons melted butter. Beat the yolks -thoroughly; stir in the milk, butter and soda, lastly the -whites, beaten stiff. Use flour to make stiffer than pancakes. -Bake in waffle irons. Serve with butter and sugar.</p> - -<h3>EGG TOAST.</h3> - -<p>For six persons, take two eggs, one-half cup milk, flour -enough to make a good stiff batter. Cut old bread in thin -slices; dip into the batter, and fry brown in butter. Serve -hot.</p> - -<p class="right"><span class="smcap">Mrs. L.</span></p> - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> - -<p><span class="pagenum"><a id="Page_34"></a>[34]</span></p> - -<h2 class="nobreak" id="PIES">PIES.</h2> - -</div> - -<h3>PIE CRUST.</h3> - -<p>One-half cup lard, one-half cup butter, one quart sifted -flour, one cup cold water, a little salt. Rub the butter and -lard <i>slightly</i> into the flour; wet it with the water, mixing it -as little as possible.</p> - -<p>This quantity will make two large or three small pies.</p> - -<p class="right"><span class="smcap">Mrs. W. N. Sage.</span></p> - -<h3>PIE CRUST GLAZE.</h3> - -<p>To prevent the juice from soaking the under crust, beat -up the white of an egg, and before filling the pie, brush over -the crust with the beaten egg. Brush over the top crust also, -to give it a beautiful yellow brown.</p> - -<h3>CUSTARD PIE.</h3> - -<p>One pint of milk, three eggs, a little salt, three tablespoons -of sugar. Flavor with vanilla or nutmeg and essence of -lemon. If the milk is scalded, it will require but two eggs to -a pint.</p> - -<h3>COCOANUT PIE.</h3> - -<p>Make a custard and add a small cup of cocoanut.</p> - -<h3>RICE PIE.</h3> - -<p>For two pies, take two tablespoons of rice; wash and put -it into a farina boiler with a quart of milk; cook until perfectly -soft. Let it cool; add three eggs, well beaten, with -three tablespoons of sugar and one of butter; a little salt, -cinnamon and a few stoned raisins. Bake with under crust.</p> - -<p class="right"><span class="smcap">Mrs. W. N. S.</span></p> - -<p><span class="pagenum"><a id="Page_35"></a>[35]</span></p> - -<h3>CREAM PIE.</h3> - -<p>One pint of milk, scalded; two tablespoons of corn starch, -three tablespoons of sugar, yolks of two eggs. Wet the starch -with a little cold milk; beat the eggs and sugar until light, -and stir the whole into the scalding milk. Flavor with lemon -or vanilla, and set aside to cool. Line a plate with pie crust -and bake; fill it with cream, and cover it with frosting made -of the whites of the eggs, beaten dry, with two tablespoons -of sugar. Bake a delicate brown.</p> - -<p class="right"><span class="smcap">Mrs. Edwin Pancost.</span></p> - -<h3>CREAM PIE ELEGANTE.</h3> - -<p>For one pie, beat together one cup sugar, one-half cup corn -starch, two eggs. Stir into one pint hot milk; when well -cooked and cool, flavor and put between crusts which have -been baked and are cold.</p> - -<h3>CRUST FOR PIE.</h3> - -<p>One pint flour, one-half teacup lard, one-quarter teacup ice -water, teaspoon salt. Bake upper and lower crusts in separate -plates, and put the cream between.</p> - -<h3>PLAIN APPLE PIE.</h3> - -<p>Line your plate with pastry; fill with sliced sour apples; -cover with crust without pressing down the outer edge. Bake -light brown, and when done remove the upper crust, and season -with butter, sugar and spice to taste.</p> - -<h3>LINCOLN PIE.</h3> - -<p>One pint stewed sour apples, sifted; butter size of an egg, -two tablespoons flour; grated rind and juice of a lemon; -yolks of three eggs, beaten. Sweeten to taste. Bake with -lower crust, and when done spread a meringue of the whites -of three eggs, beaten with three tablespoons sugar over the -top, and brown in oven.</p> - -<p class="right"><span class="smcap">Mrs. M. K. W.</span></p> - -<p><span class="pagenum"><a id="Page_36"></a>[36]</span></p> - -<h3>PUMPKIN PIE.</h3> - -<p>One quart pumpkin, three pints milk, three or four eggs. -Spice and sweeten to taste. A little salt.</p> - -<p class="right"><span class="smcap">C. M.</span></p> - -<h3>PUMPKIN PIE.</h3> - -<p>One cup stewed pumpkin, one coffeecup milk, three eggs, -piece of butter size of a walnut, two teaspoons cinnamon, one -teaspoon ginger, a little salt and pepper. Sweeten with -molasses.</p> - -<p class="right"><span class="smcap">Mrs. Sugru.</span></p> - -<h3>SQUASH PIE.</h3> - -<p>One full cup stewed squash, one scant cup sugar, one pint -milk, two eggs, two tablespoons melted butter, a little salt, -ginger and cinnamon.</p> - -<p class="right"><span class="smcap">Mrs. W. N. S.</span></p> - -<h3>PIE PLANT PIE.</h3> - -<p>Two cups pie plant, one tablespoon water, one-half cup -sugar, a little butter. Crust: one pint flour, one-half cup -lard; pinch salt; water to roll out.</p> - -<h3>PORK PIE.</h3> - -<p>Cover the dish with crust; put layer of apples, sliced thin; -a layer of pork (salt and raw), sliced very thin and in small -pieces. Black pepper and spices to taste. Sugar upper -crust. Bake one hour and a half.</p> - -<h3>COCOANUT PIE.</h3> - -<p>One cup powdered sugar, one-half cup butter, four eggs, -one cup grated cocoanut, one quart milk. Put the cocoanut -with the butter and sugar; add the milk and eggs. Makes -two pies.</p> - -<p class="right"><span class="smcap">Buffalo.</span></p> - -<p><span class="pagenum"><a id="Page_37"></a>[37]</span></p> - -<h3>COCOANUT PIE.</h3> - -<p>One cup sugar, one-half cup butter, one-half grated cocoanut, -one quart milk, four eggs, one teaspoon corn starch. -Beat sugar and butter together; add the eggs, then the cocoanut, -lastly the milk. This will make two pies.</p> - -<p class="right"><span class="smcap">Mrs. Hattie Gilbert.</span></p> - -<h3>A VERY RICH LEMON PIE.</h3> - -<p>One large lemon, one teaspoon of butter (heaping); one -and one-half cups of sugar, three eggs, one heaping teaspoon -of flour, one-half glass of brandy. Grate the yellow part of -the rind and squeeze the juice of the lemon; beat the butter -and sugar to a cream with the yolks of the eggs; then stir in -the grated rind and juice, flour and brandy; lastly whip and -stir in the whites. Bake with an under crust.</p> - -<h3>LEMON PIE.</h3> - -<p>One cup sugar; yolks of three eggs, stirred to cream; add -tablespoon flour; grated rind and juice of two lemons; one -coffeecup milk. Bake with under crust. Make a meringue -of whites of the eggs and three tablespoons of sugar; spread -over the top of pie. Set in oven and brown slightly.</p> - -<p class="right"><span class="smcap">E. I. G.</span></p> - -<h3>CHOCOLATE PIE.</h3> - -<p>One coffeecup milk, two tablespoons grated chocolate, -three-fourths cup sugar, yolks three eggs. Heat chocolate -and milk together; add the sugar and yolks together, beaten -to cream. Flavor with vanilla. Bake with under crust. -Spread meringue of the whites over the top.</p> - -<p class="right"><span class="smcap">Ella I. Gould.</span></p> - -<h3>RICH MINCE PIES.</h3> - -<p>Four pounds of meat, two pounds of suet, eight pounds of -apples, six pounds of sugar, four and one-half pounds of raisins -(stoned); one pint of brandy; ten nutmegs; add cinnamon, -cloves, salt and citron to your taste. Wet with boiled -cider. This quantity will make twenty-four pies on the largest -sized plates.</p> - -<p><span class="pagenum"><a id="Page_38"></a>[38]</span></p> - -<h3>MINCE MEAT FOR PIES.</h3> - -<p>Four pounds of round of beef, seven pounds apples, five -pounds raisins (chopped or stoned); two pounds suet, seven -pounds sugar, one pint brandy, ten nutmegs, grated; cinnamon -and cloves to taste; a little salt, three-fourths pound -citron, sliced fine. Boil beef until tender; when cold chop -fine, add the apples, chopped also, and the other ingredients. -This quantity makes a three gallon crock full.</p> - -<p class="right"><span class="smcap">Mrs. A. S. Lane.</span></p> - -<h3>MINCE PIES. (Makes 17).</h3> - -<p>Boil one large or two small beef hearts; one and one-half -pounds fine chopped suet, six pints fine chopped sour apples, -two pounds fine chopped raisins, two pounds currants, one -pound fine chopped citron, one quart molasses, two pounds -brown sugar, one quart brandy, two quarts cider, one ounce -allspice, one ounce cinnamon, three nutmegs. Chop the meat -when cold, add the other ingredients and cook one hour; let -it stand two days before making into pies, then if too rich -add more apples.</p> - -<h3>MOCK MINCE PIE.</h3> - -<p>Two cups sugar, one small cup butter, one-half cup of molasses, -two eggs, one cup rolled crackers, one cup cold water, -one cup wine, one-half cup boiled cider, one cup chopped -raisins, a little salt, cinnamon and cloves.</p> - -<p class="right"><span class="smcap">Mrs. Sage.</span></p> - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> - -<p><span class="pagenum"><a id="Page_39"></a>[39]</span></p> - -<h2 class="nobreak" id="PLAIN_AND_FANCY_DESSERTS">PLAIN AND FANCY DESSERTS.</h2> - -</div> - -<h3>GENERAL DIRECTIONS.</h3> - -<p><span class="smcap">Flour</span>—Should always be sifted just before you wish to -use it.</p> - -<p><span class="smcap">Cream of Tartar, or Baking Powder</span>—Should be thoroughly -mixed with the flour.</p> - -<p><span class="smcap">Soda</span>—Should always be dissolved in the milk.</p> - -<p><span class="smcap">Butter and Sugar for Cake</span>—Should always be beaten -to a cream.</p> - -<p><span class="smcap">Eggs</span>—Beat the yolks until you can take up a spoon <i>full</i>; -whip the whites to a stiff froth and stir them into the cake -with the flour the last thing before putting the flour into -the tins.</p> - -<p><span class="smcap">To Boil a Pudding in a Bag</span>—Dip the bag (which should -be made of thick cotton or linen) in hot water, and rub the -inside with flour before putting in the pudding; when done, -dip the bag in cold water and the pudding will turn out -easily. Always put a plate on the bottom of the kettle to -keep the pudding from burning.</p> - -<p><span class="smcap">To Steam a Pudding</span>—Put it into a tin pan or earthen -dish, tie a cloth over the top and set it into a steamer, cover -the steamer closely; allow a little longer time than you do -for boiling.</p> - -<p class="right"><span class="smcap">Mrs. W. N. Sage.</span></p> - -<h3>WEIGHTS AND MEASURES.</h3> - -<table> - <tr> - <td>Two cups of sifted flour weighs</td> - <td>one pound.</td> - </tr> - <tr> - <td>One pint sifted flour weighs</td> - <td>one pound.</td> - </tr> - <tr> - <td>One pint white sugar weighs</td> - <td>one pound.</td> - </tr> - <tr> - <td>Two tablespoons of liquid</td> - <td>one ounce.</td> - </tr> - <tr> - <td>Eight teaspoons of liquid</td> - <td>one ounce.</td> - </tr> - <tr> - <td>One gill of liquid</td> - <td>four ounces.</td> - </tr> - <tr> - <td>One pint of liquid</td> - <td>sixteen ounces.</td> - </tr> -</table> - -<p class="right"><span class="smcap">Mrs. W. N. Sage.</span></p> - -<p><span class="pagenum"><a id="Page_40"></a>[40]</span></p> - -<h3>SUET PUDDING.</h3> - -<p>One cup suet or butter, one cup molasses, one bowl of -raisins and currants, one egg, one cup sweet milk, one teaspoon -saleratus, dissolved in milk; one-fourth teaspoon cloves, -one-half nutmeg. Mix stiff with flour and steam three hours.</p> - -<h4>SAUCE.</h4> - -<p>One cup butter and two cups sugar, beat to a cream; add -three eggs beaten very light; stir in two tablespoons boiling -water. Flavor with wine, brandy, or vanilla.</p> - -<p class="right"><span class="smcap">Mrs. M. B. B.</span></p> - -<h3>PLUM PUDDING.</h3> - -<p>One pound raisins, stoned; one pound currants, three-fourths -pound suet, chopped fine; three eggs, one coffeecup -sugar, one teaspoon soda, a little nutmeg and salt; moisten -with milk, and add flour to mix soft. Tie in a bag, leaving -room to swell, and boil from three to four hours. Serve with -sauce.</p> - -<p class="right"><span class="smcap">Mrs. A. S. Lane.</span></p> - -<h3>ENGLISH PLUM PUDDING.</h3> - -<p>Two pounds suet, chopped; three pounds raisins, seeded; -two pounds currants, one-half pound citron, two pounds -sugar, five eggs, one pint milk, one-half pint brandy, two or -three nutmegs, a little salt, flour to make very stiff. Put in -one or two bags, and boil in a large quantity of water seven -or eight hours. Serve with sauce.</p> - -<p class="right"><span class="smcap">Mrs. A. S. Lane.</span></p> - -<h3>GRAHAM PUDDING.</h3> - -<p>One and one-half cups Graham flour, one-half cup molasses, -one-fourth cup melted butter, one-half cup sweet milk, one -egg, even teaspoon soda, little salt, one-half cup raisins, one-half -cup currants, one teaspoon cloves, one teaspoon cinnamon, -one-fourth of a nutmeg. Steam two and one-half hours. -Serve with warm sauce.</p> - -<p class="right"><span class="smcap">Mrs. Woodbury.</span></p> - -<p><span class="pagenum"><a id="Page_41"></a>[41]</span></p> - -<h3>SWEET POTATO PUDDING.</h3> - -<p>One-half dozen good sized potatoes, grated raw; one tablespoon -of butter, one tablespoon of lard, one pint molasses, -three tablespoons brown sugar, one-half pint milk, one egg, -one teaspoon cloves, allspice and ginger, two teaspoons salt, -water to make a soft batter. Stir two or three times while -baking. Bake slow for two hours.</p> - -<p class="right"><span class="smcap">Mrs. Battelle.</span></p> - -<h3>APPLE PUDDING.</h3> - -<p>Fill a dish with apples nicely sliced, sweeten them, add -spices, nutmeg, a little lemon or vanilla, and cover with a -crust; set on top of the stove until the crust rises, then bake -a nice brown.</p> - -<h4>CRUST.</h4> - -<p>One quart flour, three teaspoons baking powder, piece of -butter size of an egg, salt, milk enough to mix soft dough.</p> - -<h4>SAUCE FOR ABOVE.</h4> - -<p>One egg, one cup fine sugar, beaten very light; pour a -little boiling water over until the consistency of cream. -Flavor with vanilla, and grate a little nutmeg on top.</p> - -<p class="right"><span class="smcap">Miss Fosdick.</span></p> - -<h3>BREAD PUDDING.</h3> - -<p>One pint bread crumbs, one quart milk, rind of one lemon -grated into milk; yolks four eggs, beaten and mixed with -one-half cup sugar. Bake one-half hour. Spread meringue -on top.</p> - -<p class="right"><span class="smcap">Mrs. Pitkin.</span></p> - -<h3>STEAMED PUDDING.</h3> - -<p>One egg, one large teacup sour milk, a little cream or -butter, one teaspoon soda. Mix soft and put in deep pie -plates or a pudding dish. Fill with blackberries or other -pressed fruits. Steam one hour, and serve with sweetened -cream, or sauce.</p> - -<p class="right"><span class="smcap">Mary.</span></p> - -<p><span class="pagenum"><a id="Page_42"></a>[42]</span></p> - -<h3>QUAKER PUDDING.</h3> - -<p>Six eggs, beaten with nine or ten tablespoons flour and -quart milk. Bake about twenty minutes. Serve with sauce.</p> - -<p class="right"><span class="smcap">Grandma B.</span></p> - -<h3>RICE PUDDING.</h3> - -<p>One teacup rice, one teacup sugar, one teacup raisins, -small piece butter, a little salt, two quarts milk. Bake from -an hour and a half to two hours. Serve with sauce.</p> - -<h3>QUEEN’S PUDDING.</h3> - -<p>One pint of bread crumbs, one quart of milk, warmed and -poured over the crumbs; yolks of four eggs, well beaten with -one cup of sugar and one teaspoon of butter. When baked, -spread over the top a layer of jelly or preserves. Beat the -whites of the eggs dry, and add two tablespoons of sugar and -spread over the top. Bake a light brown. Serve warm with -sauce, or cold with sugar and cream.</p> - -<h3>ANGELS’ FOOD.</h3> - -<p>Dissolve one-half box of gelatine in one quart of milk; -beat together the yolks of three eggs; one cup of sugar, and -the juice of one lemon; stir it into the gelatine and milk, and -let it just come to a boil; flavor with vanilla. When nearly -cold, whip the whites of the eggs to a stiff froth, and stir -through the custard. Pour into moulds and set away to cool.</p> - -<h3>COTTAGE PUDDING.</h3> - -<p>Two tablespoons melted butter, one cup sugar, three small -cups flour, one cup milk, one egg, three teaspoons baking -powder.</p> - -<h3>POOR MAN’S PUDDING.</h3> - -<p>One-half cup of rice washed thoroughly; three-fourths cup -of sugar, one teaspoon cinnamon, one and one-half quarts -sweet milk. Stir occasionally; add milk as it boils away, -until it is the consistency of thick cream, and quite brown.</p> - -<p class="right"><span class="smcap">Mrs. W. T. Mills.</span></p> - -<p><span class="pagenum"><a id="Page_43"></a>[43]</span></p> - -<h3>BROWN BETTIE.</h3> - -<p>One-third of bread and two-thirds of apples. Crumb the -bread fine and chop the apples; two cups of brown sugar, -one-half cup butter, two teaspoons of cinnamon, little nutmeg. -Mix thoroughly and spread over the apples and bread. Bake -very brown.</p> - -<h4>SAUCE.</h4> - -<p>One teaspoon butter, one-half cup brown sugar, one pint -boiling water, one teaspoon of flour; flavor with vanilla or -wine.</p> - -<p class="right"><span class="smcap">Mrs. C. F. Paine.</span></p> - -<h3>INDIAN PUDDING.</h3> - -<p>Add to one quart boiling milk two well beaten eggs; three -tablespoons Indian meal, one tablespoon flour, a little salt. -Bake three-quarters of an hour. Serve with sugar and cream.</p> - -<p class="right"><span class="smcap">Mrs. A. A. Morgan.</span></p> - -<h3>APPLE DUMPLINGS.</h3> - -<p>Fill a dish two-thirds full of apples, pared and quartered; -cover with biscuit-crust one-half inch thick. Steam one-half -hour.</p> - -<h3>BOILED CUSTARD.</h3> - -<p>Six eggs, one quart milk, six tablespoons; sugar scald milk, -add the sugar and eggs beaten together. Stir until done.</p> - -<h3>BAKED CUSTARD.</h3> - -<p>One quart milk, four well-beaten eggs, four tablespoons -sugar. Flavor to taste. Bake in moderate oven.</p> - -<p><span class="pagenum"><a id="Page_44"></a>[44]</span></p> - -<h3>TAPIOCA PUDDING.</h3> - -<p>One small cup of tapioca, one quart of milk, one teaspoon -of butter, three tablespoons of sugar. Soak the tapioca in -water four or five hours, then add the milk; flavor with essence -of lemon or anything else you prefer. Bake slowly one -hour. To be made the day before it is wanted, and eaten -cold with cream or milk and sugar. Some prefer the pudding -made with three pints of milk and no water.</p> - -<h3>APPLE TAPIOCA PUDDING.</h3> - -<p>Pare and core enough apples to fill a dish; put into each -apple a bit of lemon peel. Soak half a pint of tapioca in one -quart of lukewarm water one hour; add a little salt; flavor -with lemon; pour over the apples. Bake until apples are -tender. Eat when cold, with cream and sugar.</p> - -<h3>TAPIOCA AND COCOANUT PUDDING.</h3> - -<p>One cup tapioca, soaked over night; one quart milk, yolks -of four eggs, white of two, one cup sugar, two tablespoons -grated cocoanut. Bake one-half hour. Make frosting of -whites two eggs, three tablespoons sugar, two tablespoons -grated cocoanut; spread over the pudding when baked. Set -in the oven until a light brown.</p> - -<p class="right"><span class="smcap">Delia.</span></p> - -<h3>TAPIOCA CREAM.</h3> - -<p>Three tablespoons tapioca, soaked in a teacup of water -over night; add one quart of milk; stir together and boil -twenty minutes. Beat the yolks of three eggs and one cup -sugar thoroughly; stir into the milk; flavor with vanilla. -Beat the whites very stiff, put in the bottom of the dish and -pour the rest over it. Serve cold.</p> - -<p><span class="pagenum"><a id="Page_45"></a>[45]</span></p> - -<h3>PUFFS.</h3> - -<p>Two cups flour, two teaspoons baking powder sifted together; -add one and three-fourths cups sweet milk, one teaspoon -melted butter, one-half cup sugar, one egg; stir quickly. -Bake in patty tins twenty minutes. Serve with sauce.</p> - -<p class="right"><span class="smcap">Mrs. H. C.</span></p> - -<h3>FRITTERS.</h3> - -<p>Two cups flour, two teaspoons baking powder, two eggs, -milk enough for stiff batter, a little salt. Drop into boiling -lard; fry light brown. Serve with cream and sugar or sauce.</p> - -<h3>FRITTERS.</h3> - -<p>One cup sour milk, one egg, one-half teaspoon salt; flour -to make stiff batter; one even teaspoon soda—last thing. -Fry in lard. To be eaten with lemon and sugar, or cider -sweetened and hot.</p> - -<p class="right"><span class="smcap">E. B.</span></p> - -<h3>TAPIOCA MERINGUE.</h3> - -<p>One small cup of tapioca, three pints of milk, three eggs. -Soak the tapioca in the milk two hours or more; cook in a -farina boiler until soft; beat the yolks of the eggs and stir in. -Sweeten, flavor and set away to cool. Before sending to -table, whip the whites to a stiff froth and stir in lightly.</p> - -<p class="right"><span class="smcap">Mrs. W. N. S.</span></p> - -<h3>RICE MERINGUE.</h3> - -<p>One-half tea cup of rice, one quart of milk, four eggs, eight -teaspoons of fine sugar, a little salt. Boil the rice in the -milk until it is soft; beat the yolks of the eggs with four -spoons of the sugar and stir into the rice while it is hot. -Flavor with vanilla, and put the mixture into your pudding -dish. Beat the whites of the eggs dry; stir in the other four -spoons of sugar; spread the frosting evenly over the pudding -and bake a light brown.</p> - -<p class="right"><span class="smcap">Mrs. W. N. S.</span></p> - -<p><span class="pagenum"><a id="Page_46"></a>[46]</span></p> - -<h3>CAKE MERINGUE.</h3> - -<p>Line a pudding dish with cake; fill it with boiled custard; -spread a meringue over the top, and bake a light brown.</p> - -<p class="right"><span class="smcap">Mrs. A. S. Mann.</span></p> - -<h3>COCOANUT PUDDING.</h3> - -<p>One pint rich milk, two tablespoons corn starch, whites of -four eggs, scant half cup sugar, a little salt. Put the milk -over the fire, and when boiling add the corn starch, wet with -a little cold milk; then the sugar, stirring constantly, until it -makes a smooth paste. Then take from the fire and stir in -the beaten eggs. Flavor with lemon or vanilla, and when -slightly cooled add half a grated cocoanut. Pour into a mould; -set in a cold place. Serve with soft custard.</p> - -<p class="right"><span class="smcap">Miss Morgan.</span></p> - -<h3>COCOANUT PUDDING.</h3> - -<p>One-half pound sugar, one quarter pound butter, one-half -pound grated cocoanut, whites of three eggs; one tablespoon -rose-water, two tablespoons cherry wine. Beat the sugar and -butter to a cream; beat whites until stiff and add to the butter -and sugar. Add the cocoanut last. Bake and serve with -sauce.</p> - -<p class="right"><span class="smcap">Mrs. E. H.</span></p> - -<h3>CHOCOLATE PUDDING.</h3> - -<p>One quart of milk, scalded; one and one-half squares of -chocolate, grated; wet with cold milk, and stir into the -scalded milk. When the chocolate is dissolved, pour into a -pudding dish; add the yolks of six eggs, well beaten, and six -tablespoons sugar. Bake about three-quarters of an hour. -Beat the whites of the eggs to stiff froth; add six tablespoons -sugar. Spread the frosting over the top; set again in the -oven until a light brown.</p> - -<p class="right"><span class="smcap">Mrs. E. W. Sage.</span></p> - -<p><span class="pagenum"><a id="Page_47"></a>[47]</span></p> - -<h3>SPONGE PUDDING.</h3> - -<p>One small stale sponge cake, one coffeecup seeded raisins, -one-quarter cup currants, one quart milk, three eggs. Must -have a tin mould with a chimney. Butter the mould well; -flatten the raisins, and put thick on the mould. Crumb the -cake in the mould with the currants. Mix the eggs and milk -as for a custard, and pour in the mould; cover tight and boil -three-quarters of an hour; then put it on a platter, and set in -the oven for a few minutes.</p> - -<p>For sauce, make a thin boiled custard.</p> - -<p class="right"><span class="smcap">Mrs. Geo. Darling.</span></p> - -<h3>SPONGE PUDDING.</h3> - -<p>One heaping coffeecup of flour, stirred perfectly smooth in -one quart of milk. Set in boiling water and stir constantly -until flour is well cooked. When nearly cold, add two teaspoons -melted butter, one small teacup sugar, yolk twelve -eggs (beaten to froth)—mix together. Just before baking, -add the whites of twelve eggs, well beaten. Have in oven a -dripping pan half full of boiling water; put the pudding in -buttered tin dish, and set in dripping pan. Bake in moderate -oven three-quarters of an hour. Serve with sugar and cream -or sauce.</p> - -<p class="right"><span class="smcap">Syracuse.</span></p> - -<h3>ORANGE SPONGE PUDDING.</h3> - -<p>Cut five or six oranges in small pieces and place in a pudding -dish; pour over them one coffeecup sugar; then make a -boiled custard of one pint milk, yolks of three eggs, one-half -cup sugar, one large teaspoon corn starch; pour this over -the oranges. Make a meringue of the beaten whites of the -eggs with three tablespoons of powdered sugar, and put over -the top of the pudding, and brown it slightly in the oven.</p> - -<p class="right"><span class="smcap">Emma Satterlee.</span></p> - -<p><span class="pagenum"><a id="Page_48"></a>[48]</span></p> - -<h3>ECLAIR PUDDING.</h3> - -<p>Four eggs, one cup sugar, one cup flour, one teaspoon -vanilla, one teaspoon baking powder. When baked spread -the top with chocolate icing.</p> - -<h4>ICING.</h4> - -<p>White of one egg, one-half teacup milk, one-half teacup -sugar, four tablespoons grated chocolate; boil until thick -and smooth. Just before serving the pudding split and fill -with the following:</p> - -<h4>CUSTARD.</h4> - -<p>One pint of milk, a little salt, yolks of three eggs, one-half -cup sugar, two tablespoons corn starch; flavor with vanilla -and lemon.</p> - -<p class="right"><span class="smcap">Ida M. Satterlee.</span></p> - -<h3>DELMONICO PUDDING.</h3> - -<p>One quart of milk, four eggs (leave out the whites of -three); three tablespoons of sugar, two tablespoons of corn -starch, one cup of cocoanut, a little salt. Put the milk in a -farina boiler to scald; wet the starch in cold milk; beat the -eggs and sugar, and stir all into the scalding milk; add the -cocoanut, and pour the whole into a pudding dish; whip -the three whites dry with three tablespoons of sugar; flavor -with lemon or vanilla; spread over the pudding and bake a -light brown. Eat hot or cold.</p> - -<p class="right"><span class="smcap">Mrs. W. N. S.</span></p> - -<h3>ORANGE PUDDING.</h3> - -<p>Four sweet oranges, sliced small; one quart milk, one cup -sugar, two tablespoons corn starch, yolks of three eggs. -Heat the milk, when nearly boiling add the corn starch (wet -with a little cold milk), the sugar and eggs, thoroughly -beaten. Boil until thick as custard; when cold pour over -the sliced oranges. Make a meringue of the whites of three -eggs and one small teacup of sugar; spread on pudding, and -put sliced oranges on top of this.</p> - -<p class="right"><span class="smcap">E. I. G.</span></p> - -<p><span class="pagenum"><a id="Page_49"></a>[49]</span></p> - -<h3>PORCUPINE PUDDING.</h3> - -<p>One cup sugar, one cup flour, three eggs, three teaspoons -baking powder, dissolved in teaspoon of milk; bake in a -round tin. Frost cake, top and sides, thickly; stick blanched -almonds over top of cake with points up; make floating -island; put cake on glass standard; pour a little custard with -snow around the edge of standard; on each spot of snow -drop a little jelly; use rest of custard as sauce.</p> - -<p class="right"><span class="smcap">Mrs. H. C.</span></p> - -<h3>SNOW PUDDING.</h3> - -<p>One-half box gelatine, soaked in cup of water one hour; -two lemons, grated; three eggs, one and one-half cups sugar. -Add sugar and lemons to gelatine, then pour over one-half -pint boiling water. When dissolved beat until all sparkles; -then add the whites of eggs beaten stiff. Make a custard of -yolks.</p> - -<p class="right"><span class="smcap">Ella.</span></p> - -<h3>PUDDING SAUCE.</h3> - -<p>One tablespoon flour, butter size of an egg, one-half pint -sugar, grated peel and juice of one or two lemons, to suit -taste; mix flour and butter together, then add sugar and -lemon; then put into one-half pint boiling water, boil until it -thickens, cool a little, then add well beaten egg.</p> - -<p class="right"><span class="smcap">M. C.</span></p> - -<h3>FOAM SAUCE.</h3> - -<p>One cup pulverized sugar, two eggs; beat sugar and yolks -together in a bowl; set in boiling water; stir until hot; then -add whites beaten stiff. Put a small piece of butter and -tablespoon of brandy in a dish: pour over them the sugar -and eggs just before serving.</p> - -<p class="right"><span class="smcap">Ella I. G.</span></p> - -<h3>PUDDING SAUCE.</h3> - -<p>One cup sugar, two eggs; beat the yolks very light, add -sugar, mix thoroughly, add the whites, beaten to a stiff froth; -then add two tablespoons brandy. Serve as soon as made.</p> - -<p class="right"><span class="smcap">E. B. P.</span></p> - -<p><span class="pagenum"><a id="Page_50"></a>[50]</span></p> - -<h3>PUDDING SAUCE (Cold).</h3> - -<p>One heaping tablespoon of butter, one cup of fine sugar, -one glass of sherry or Madeira wine. Beat the butter and -sugar to a cream, and gradually beat in the wine; grate a -little nutmeg over it before sending to table.</p> - -<p class="right"><span class="smcap">Mrs. W. N. S.</span></p> - -<h3>WINE SAUCE (Hot).</h3> - -<p>Boil one-half pint of water with a tablespoon of flour, and -strain on the sauce made as above just before sending it to -table. Set it over the top of the tea-kettle three or four -minutes.</p> - -<p class="right"><span class="smcap">Mrs. W. N. S.</span></p> - -<h3>CHOCOLATE BLANC MANGE.</h3> - -<p>One quart of milk, one-half box gelatine, soaked in one -cup water; four tablespoons grated chocolate, rubbed smooth -in a little milk; three eggs, vanilla. Heat the milk until -boiling, then add the other ingredients; boil five minutes, -pour into mould. Serve cold with sugar and cream, or -custard.</p> - -<p class="right"><span class="smcap">Ella I. Gould.</span></p> - -<h3>CORN STARCH BLANC MANGE.</h3> - -<p>One quart milk, one cup sugar, three tablespoons corn -starch; flavor with lemon or vanilla. Boil the milk and -sugar together, flavor, then stir in corn starch dissolved in a -little cold milk. Boil and turn into mould.</p> - -<p class="right"><span class="smcap">Mrs. Gilbert.</span></p> - -<h3>CARAMEL CUSTARD.</h3> - -<p>Put two dessert spoons of crushed sugar in a tin pan. Let -it stand on the stove until it begins to brown, then stir constantly -until it is a thick, black syrup. Pour it into a quart -of scalding milk; add six ounces of white sugar and the yolks -of six eggs. Beat and pour into cups, set in a pan of hot -water in the oven, and bake twenty minutes.</p> - -<p class="right"><span class="smcap">Mrs. M. K. W.</span></p> - -<p><span class="pagenum"><a id="Page_51"></a>[51]</span></p> - -<h3>APPLE SNOW.</h3> - -<p>Mash the pulp of three baked apples with silver spoon; -add one cup sugar, and the beaten white of an egg; flavor -and beat one-half hour. Serve on soft custard or alone.</p> - -<p class="right"><span class="smcap">Jennie Morgan.</span></p> - -<h3>SNOW DRIFT.</h3> - -<p>Two strips (or one-half ounce) isinglass, soaked in cold -water twenty or thirty minutes. Take it from the cold water -and pour over it one pint boiling water; add two cups granulated -sugar and the juice of two lemons. Put it on the ice, -and when thick beat into the beaten whites of four eggs. -Then put in mould and place on ice. Serve with boiled -custard.</p> - -<p class="right"><span class="smcap">Mrs. M. K. W.</span></p> - -<h3>CHARLOTTE RUSSE ELEGANTE.</h3> - -<p>One-half package Coxe’s gelatine dissolved in a very little -water; one quart whipped cream; flavored and sweetened to -taste. Line a mould with sponge or white cake. Stir the -gelatine into the cream and pour into the prepared mould. -The cake may be soaked in a little wine if preferred.</p> - -<p class="right"><span class="smcap">Mrs. H. Candee.</span></p> - -<h3>CHARLOTTE RUSSE.</h3> - -<p>Two tablespoons gelatine soaked in a little cold milk two -hours; two coffeecups rich cream; one teacup milk. Whip -the cream stiff in a large bowl or dish; set on ice. Boil the -milk and pour gradually over the gelatine until dissolved, -then strain; when nearly cold add the whipped cream, a -spoonful at a time. Sweeten with pulverized sugar, and -flavor with vanilla. Line a dish with lady fingers or sponge -cake; pour in the cream and set in a cool place to harden.</p> - -<p class="right"><span class="smcap">Ella I. Gould.</span></p> - -<p><span class="pagenum"><a id="Page_52"></a>[52]</span></p> - -<h3>SPANISH CREAM.</h3> - -<p>Make a soft custard of one quart milk, yolks of six eggs, -six tablespoons sugar. Put one box gelatine dissolved in -one-half pint water over the fire; add the custard; flavor -with vanilla. Strain into moulds. Set in cool place.</p> - -<p class="right"><span class="smcap">Delia.</span></p> - -<h3>RUSSE CREAM.</h3> - -<p>One-half box gelatine, soaked in a little water one-half -hour; one quart milk, one cup sugar, four eggs. Mix sugar, -milk, yolks of eggs and gelatine together; put in a pail set -in a kettle of water, and boil twenty minutes. Beat the -whites of the eggs stiff and stir into custard after taking off -the fire. Flavor with vanilla, and pour into moulds. Serve -with sugar and cream or custard.</p> - -<h3>WHIPPED CREAM.</h3> - -<p>To one quart cream whipped very thick, add powdered -sugar to taste; then one tumbler of wine. Make just before -ready to use.</p> - -<p class="right"><span class="smcap">Mrs. W. C. R.</span></p> - -<h3>SNOW JELLY.</h3> - -<p>One-half box gelatine covered with cold water. Let it -stand while mixing. Two cups sugar, juice two lemons, -whites of three eggs beaten stiff. Add to gelatine one pint -boiling water, the sugar and eggs; beat thoroughly and strain -into moulds. Make a custard of one pint milk, three eggs’ -yolk; turn over the jelly just before serving.</p> - -<p class="right"><span class="smcap">Mrs. Lane.</span></p> - -<h3>WINE JELLY.</h3> - -<p>One-half box Coxe’s gelatine, soaked in one-half pint cold -water one hour; add one pint boiling water, two cups sugar, -two lemons, grated; two-thirds pint sherry wine. Let all -come to a boil, then strain into moulds and set in a cool -place to harden.</p> - -<p class="right"><span class="smcap">A. H.</span></p> - -<p><span class="pagenum"><a id="Page_53"></a>[53]</span></p> - -<h3>LEMON JELLY.</h3> - -<p>One-half box Coxe’s gelatine, soaked in one-half pint cold -water one hour; add one pint boiling water, and one and -one-half cups sugar, three lemons, grated. Stand on stove -until boiling. Strain into a mould and set in cool place.</p> - -<h3>CIDER JELLY.</h3> - -<p>One box gelatine dissolved in one pint cold water. In -twenty minutes add one pint boiling water, then one quart -cider and one pint sugar (granulated), and the grated rind -and juice of two lemons. Let it stand on the stove until hot, -but not boil. Then strain into moulds.</p> - -<p class="right"><span class="smcap">Mrs. E. S. Converse.</span></p> - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> - -<h2 class="nobreak" id="CAKE">CAKE.</h2> - -</div> - -<h3>SOFT GINGERBREAD.</h3> - -<p>One-half cup butter, two cups molasses, one cup sugar, -four cups flour, one cup sour milk, four eggs, one teaspoon -saleratus, ginger and cloves.</p> - -<p class="right"><span class="smcap">M. C.</span></p> - -<h3>GINGERBREAD.</h3> - -<p>One cup brown sugar, and one tablespoon butter, stirred -to a cream; add one cup New Orleans molasses, and mix -well; then add one cup sour milk, one teaspoon soda dissolved -in a little of the sour milk. Mix all together, and -stir in two and a half cups flour; put in ginger or spice to -taste. Bake in one large loaf one hour, or two small loaves -one-half hour.</p> - -<p class="right"><span class="smcap">Ellen.</span></p> - -<p><span class="pagenum"><a id="Page_54"></a>[54]</span></p> - -<h3>GINGERBREAD.</h3> - -<p>One cup brown sugar, one cup molasses, three-fourths -cup butter, one teaspoon cinnamon, two teaspoons ginger. -Stir together and put on the stove and warm, while sifting -flour and beating the eggs. Then add one teacup sour milk, -two eggs, four and one-half cups flour, one teaspoon soda, -dissolved in a little hot water. Put in after the sour milk, -one teacup chopped raisins.</p> - -<p class="right"><span class="smcap">Mrs. E. Holmes.</span></p> - -<h3>GINGER COOKIES.</h3> - -<p>One cup molasses, one-half cup lard, one-half cup boiling -water, one teaspoon soda, one teaspoon ginger, a little salt, -flour to roll out.</p> - -<h3>SEED COOKIES.</h3> - -<p>Two small cups of sugar, one cup butter, one-half cup -sweet milk, one egg, two teaspoons baking powder, caraway -seed. Mix very soft, roll out, cut in shapes; sprinkle sugar -over the top and bake.</p> - -<p class="right"><span class="smcap">Mrs. G. Gould.</span></p> - -<h3>MOLASSES COOKIES.</h3> - -<p>One cup butter, one cup brown sugar, one cup New -Orleans molasses, three eggs, three even teaspoons soda, two -small teaspoons ginger. Stir butter and sugar together; -then add the other ingredients, with flour enough to make a -soft dough. Roll thick, cut, and bake in a quick oven.</p> - -<p class="right"><span class="smcap">Mrs. George F. Hurd.</span></p> - -<h3>GINGER COOKIES.</h3> - -<p>One-half cup butter, one cup brown sugar, one cup molasses, -one cup sour milk, one teaspoon ginger, one-half teaspoon -cinnamon, one-half teaspoon nutmeg, one egg, one -quart flour, one teaspoon saleratus dissolved in the milk. -Bake in cups. Very nice hot for tea.</p> - -<p class="right"><span class="smcap">Mrs. G. Darling.</span></p> - -<p><span class="pagenum"><a id="Page_55"></a>[55]</span></p> - -<h3>GINGER SNAPS.</h3> - -<p>One cup of molasses, one cup of sugar. Put four tablespoons -of boiling water into a cup and fill the cup with -melted butter. One teaspoon of ginger, one of salt and one -of soda. Mix as soft as you can roll out; roll as thin as a -knife blade.</p> - -<h3>COOKIES.</h3> - -<p>One cup sugar, two-thirds cup butter, two tablespoons -sour milk, one large egg or two small ones, a little soda.</p> - -<h3>RAISED DOUGHNUTS.</h3> - -<p>One pint sweet milk, one-half pint lard, one pint sugar, -three eggs. Mix soft at night, using the milk, one-half the -sugar and lard and one-half pint of yeast. In the morning -add the rest with the eggs, one nutmeg, two tablespoons -whiskey, and a little soda. Knead well, and raise; when -light, roll out thin, and after cutting let raise again before -frying. One-half beef suet and one-half lard is better to fry -them in than all lard.</p> - -<p class="right"><span class="smcap">Mrs. Woodbury.</span></p> - -<h3>DOUGHNUTS.</h3> - -<p>One and one-half coffeecup sugar, one-half coffeecup lard, -one and one-half coffeecup milk, three eggs, four teaspoons -baking powder, one teaspoon salt, one nutmeg, flour enough -to mix soft.</p> - -<h3>FRIED CAKES.</h3> - -<p>One cup of sugar, one cup of sweet milk, three tablespoons -of butter, three teaspoons of baking powder, two -eggs, one quart of flour.</p> - -<p class="right"><span class="smcap">Mrs. W. T. Mills.</span></p> - -<h3>CRULLERS.</h3> - -<p>One cup sour cream, one cup sugar, one egg, small teaspoon -soda, a little salt; spice to taste. Mix soft. Fry in -boiling lard.</p> - -<p class="right"><span class="smcap">Aunt Jane.</span></p> - -<p><span class="pagenum"><a id="Page_56"></a>[56]</span></p> - -<h3>COMFORTS.</h3> - -<p>One cup milk, one cup sugar, two eggs, a little salt, two -and one-half cups of flour, three teaspoons baking powder. -Mix thoroughly, and drop from a spoon into boiling lard; -fry a light brown.</p> - -<p class="right"><span class="smcap">Mrs. Candee.</span></p> - -<h3>PEPPERNUTS.</h3> - -<p>One pound flour, one pound sugar, four eggs, one teaspoon -cloves, one of cinnamon, one-half pound citron, one cup -blanched almonds, one-half teaspoon black pepper, one-half -teaspoon salt. Rub flour and sugar together; add the other -ingredients. Roll out and cut in small square cakes. Bake -a light brown.</p> - -<p class="right"><span class="smcap">Mrs. Winans.</span></p> - -<h3>ANGEL FOOD.</h3> - -<p>One gill flour, one and one-half gills sugar, the whites of -eleven eggs, one teaspoon of cream tartar (just even full), -one teaspoon of vanilla. Beat the eggs to a stiff froth, then -add sugar after sifting twice; sift the flour five times and -mix the cream tartar in it well; put a pan in the oven and -set your tin on that, or it will bake too fast. Bake in a new -tin and do not grease. Time one hour in a slow oven. A -very nice and delicate cake.</p> - -<p class="right"><span class="smcap">Mrs. A. Prentice.</span></p> - -<h3>LADY FINGERS.</h3> - -<p>One-half pound pulverized sugar and six yolks of eggs, -well stirred; add one-fourth pound flour, whites of six eggs, -well beaten. Bake in lady finger tins, or squeeze through a -bag of paper in strips two or three inches long. These are -nice placed together after baking, with frosting or chocolate -icing.</p> - -<p class="right"><span class="smcap">I. M. S.</span></p> - -<h3>FRUIT JUMBLES.</h3> - -<p>One cup butter, two cups sugar, three and one-half cups -flour, one-half cup milk, three eggs, one-half nutmeg, grated; -three teaspoons baking powder, one cup currants. Bake in -a broad shallow tin, and cut in squares while warm.</p> - -<p class="right"><span class="smcap">Mrs. Emma W. Sage.</span></p> - -<p><span class="pagenum"><a id="Page_57"></a>[57]</span></p> - -<h3>ECLAIRS A LA CREME.</h3> - -<p>Three-fourths pound flour, one pint water, ten eggs, one-half -cup butter. Put the water on the fire in a stew-pan -with the butter; as soon as it boils stir in the sifted flour; -stir well until it leaves the bottom and sides of the pan, -when taken from the fire; then add the eggs one at a time. -Put the batter in a bag of paper, and press out in the shape -of fingers on a greased tin. When cold fill with cream.</p> - -<h4>CREAM.</h4> - -<p>One and one-half pints milk, two cups sugar, yolks of -five eggs, one tablespoon butter, three large tablespoons corn -starch, two teaspoons extract vanilla. They are very nice -frosted with chocolate.</p> - -<p class="right"><span class="smcap">I. M. S.</span></p> - -<h3>SCOTCH SHORT BREAD.</h3> - -<p>Four pounds flour, two and one-half pounds butter, one -and one-fourth pounds sugar, one wine glass rose water, one-half -pound caraway comfits, one-half pound citron. Rub the -butter and sugar to a cream, add the rose water, then the -flour; roll out rather less than one-half an inch in thickness, -and strew the comfits and citron on the top; pass the rolling -pin over them, and then cut into squares and diamonds with -a paste jigger. Good for three months.</p> - -<p class="right"><span class="smcap">Mrs. M. K. W.</span></p> - -<h3>BREAD CAKE.</h3> - -<p>Two coffee cups bread dough, two teacups sugar, two eggs, -one teacup butter, two teaspoons essence lemon, one nutmeg, -teaspoon each cloves, cinnamon and allspice, wine glass -brandy, coffee cup raisins. Let rise before baking.</p> - -<p class="right"><span class="smcap">Mrs. A. S. Lane.</span></p> - -<p><span class="pagenum"><a id="Page_58"></a>[58]</span></p> - -<h3>COFFEE CAKE.</h3> - -<p>One cup brown sugar, one cup molasses, one cup butter, -one cup strained coffee, wine glass brandy, one pound -raisins, one pound currants, one tablespoon cinnamon, one -tablespoon cloves, two nutmegs, one teaspoon soda, four cups -flour.</p> - -<p class="right"><span class="smcap">Mrs. L. Winans.</span></p> - -<h3>FRUIT CAKE WITHOUT EGGS.</h3> - -<p>One pound fat pork, chopped fine; pour over it one pint -boiling water or coffee, two cups molasses, one cup sugar, -one and one-half pound raisins, one-half pound currants, -one tablespoon cinnamon, one teaspoon saleratus, eight cups -flour.</p> - -<p class="right"><span class="smcap">Mrs. H. Doty.</span></p> - -<h3>RAISED LOAF CAKE.</h3> - -<p>Four cups flour, one cup butter, one-half cup yeast, one -cup milk; let it raise over night, then add two cups sugar, -two eggs, one-half teaspoon saleratus, one pound raisins; -put in tins; let rise again and bake.</p> - -<p class="right"><span class="smcap">Mrs. Flint.</span></p> - -<h3>NUT CAKE.</h3> - -<p>Two eggs, one cup sugar, one-half cup butter, one-half -cup sweet milk, one and one-half cups sifted flour, two teaspoons -baking powder, one large cup chopped walnuts. -Frost when baked, mark in squares and put half a nut on -each square.</p> - -<p class="right"><span class="smcap">Mrs. Mattie C. Dayfoot.</span></p> - -<h3>NUT CAKE.</h3> - -<p>Two-thirds cup butter, two cups sugar, one cup milk, -three eggs, three cups flour, three teaspoons baking powder, -one cup nuts; bake in shallow tins about two inches thick, -cut in squares, frost and put walnut meat on each piece.</p> - -<p class="right"><span class="smcap">E. B.</span></p> - -<p><span class="pagenum"><a id="Page_59"></a>[59]</span></p> - -<h3>POUND CAKE.</h3> - -<p>One and one-half cups flour, one cup butter, one and one-half -cups sugar, one cup eggs, one-half teaspoon baking -powder. Beat butter and flour to a cream; beat the eggs -and sugar very light; put all together and add the baking -powder.</p> - -<p class="right"><span class="smcap">Mrs. M. K. Woodbury.</span></p> - -<h3>WHITE CAKE.</h3> - -<p>One cup butter, two cups sugar, two and one-half cups -flour, one-half cup sweet milk, whites eight eggs, two teaspoons -baking powder.</p> - -<p class="right"><span class="smcap">Mrs. W.</span></p> - -<h3>ALMOND CAKE.</h3> - -<p>Two cups sugar, three cups flour, one cup butter, one-half -cup sour milk, whites of eight eggs, two teaspoons -baking powder, one teaspoon bitter almonds, one cup blanched -almonds.</p> - -<p class="right"><span class="smcap">Mrs. A. Churchill.</span></p> - -<h3>SNOW CAKE.</h3> - -<p>One cup sugar, one and one-half cups flour, two teaspoons -cream tartar. Sift all together through a sieve; add the -whites of ten eggs beaten stiff. Bake in a quick oven.</p> - -<p class="right"><span class="smcap">Mrs. E. W. Sage.</span></p> - -<h3>LEMON CUP CAKE.</h3> - -<p>One cup butter, three cups sugar, five cups flour, one cup -milk, one teaspoon saleratus, six eggs, peel and juice of one -lemon.</p> - -<p class="right"><span class="smcap">Mrs. C.</span></p> - -<h3>IMPERIAL CAKE.</h3> - -<p>One pound sugar, one pound butter, one pound flour, two -pounds raisins, one pound citron, one pound sweet almonds, -two tablespoons wine or brandy, one nutmeg, mace, ten eggs.</p> - -<p class="right"><span class="smcap">Mrs. C.</span></p> - -<p><span class="pagenum"><a id="Page_60"></a>[60]</span></p> - -<h3>CORN STARCH CAKE.</h3> - -<p>One-half cup butter, one and one-half cups sugar, one -and one-half cups flour, one-half cup corn starch, one-half -cup milk, whites six eggs, one and one-half teaspoons baking -powder, a few blanched and chopped almonds.</p> - -<h3>CLAY CAKE.</h3> - -<p>One pound sugar, one pound flour, one-half pound butter, -six eggs, one-half pint sweet cream, one and one-half teaspoons -baking powder, little nutmeg.</p> - -<h3>SODA POUND CAKE.</h3> - -<p>One and one-half coffeecups sugar, three fourths coffeecup -butter, two coffeecups flour, one-half coffeecup milk, -four eggs, one and one-half teaspoon baking powder. Flavor -with lemon.</p> - -<h3>SPONGE CAKE.</h3> - -<p>One pint flour, one pint sugar, six eggs, one-half cup -water, three teaspoons baking powder. Mix the yolks and -sugar, then add the water, then flour, then the whites of eggs -on top. Stir as little as possible.</p> - -<p class="right"><span class="smcap">L. B.</span></p> - -<h3>SPONGE CAKE.</h3> - -<p>One pound of sugar, one-half pound flour, a little salt, ten -eggs; flavor with lemon or vanilla.</p> - -<p class="right"><span class="smcap">Mrs. W. N. S.</span></p> - -<h3>FEATHER SPONGE CAKE.</h3> - -<p>One and one-half goblets sifted sugar, one goblet sifted -flour, two teaspoons cream tartar, one-half teaspoon salt. -Sift all through a sieve; add whites of ten eggs well beaten. -Bake in two square tins in quick oven, frost, flavoring with -bitter almond or rose.</p> - -<p class="right"><span class="smcap">Jennie.</span></p> - -<p><span class="pagenum"><a id="Page_61"></a>[61]</span></p> - -<h3>SPONGE CAKE.</h3> - -<p>One cup of sugar, one cup flour, mix thoroughly; four -eggs (beaten separately), mix the whites in first; two teaspoons -baking powder, little salt, lemon or vanilla.</p> - -<p class="right"><span class="smcap">Mrs. W. T. Mills.</span></p> - -<h3>QUEEN’S CAKE.</h3> - -<p>One pound sugar, one pound flour, one-half pound butter, -four eggs, one and one half gills sour cream, one gill wine -or brandy, one nutmeg, small teaspoon soda, one pound -raisins, one-half pound citron.</p> - -<h3>WASHINGTON CAKE.</h3> - -<p>Three cups sugar, two cups butter, one cup milk or water, -four cups flour, five eggs, three teaspoons baking powder, -one pound raisins, one-half pound citron, one teaspoon ground -cinnamon, one nutmeg.</p> - -<p class="right"><span class="smcap">Mrs. Ambrose Lane.</span></p> - -<h3>SPICE CAKE.</h3> - -<p>One cup butter, two cups brown sugar, three and one-half -cups flour, one cup cold water, two teaspoons baking powder, -three eggs, two teaspoons cinnamon, one-half teaspoon cloves, -one-half nutmeg, one large cup raisins and currants.</p> - -<p class="right"><span class="smcap">Mrs. H. E. Birdseye.</span></p> - -<h3>JUMBLE CAKE.</h3> - -<p>One cup butter, two cups sugar, one cup sour milk, and -one-half teaspoon soda, one nutmeg, five eggs, little less than -one quart flour, two teaspoons baking powder.</p> - -<p><span class="pagenum"><a id="Page_62"></a>[62]</span></p> - -<h3>COCOANUT CAKE.</h3> - -<p>Three-fourths pound butter, one pound sugar, three-fourths -pound flour, eight eggs, the grated meat of a cocoanut.</p> - -<p class="right"><span class="smcap">C. U.</span></p> - -<h3>COCOANUT CAKE.</h3> - -<p>One pound sugar, one-half pound flour, two teaspoons -baking powder, one-half pound butter, six eggs or whites of -twelve, two grated cocoanuts, save enough of it for the -frosting, put the rest in the cake. Will make one large cake.</p> - -<p class="right"><span class="smcap">Mrs. Fannie B. Northrop.</span></p> - -<h3>WHITE CAKE.</h3> - -<p>One-half cup butter, two cups sugar, one cup milk, three -cups flour, whites four eggs, two teaspoons baking powder.</p> - -<p class="right"><span class="smcap">Mrs. A. A. Morgan.</span></p> - -<h3>COMPOSITION CAKE.</h3> - -<p>One pound of flour, three-fourths pound of sugar, one-half -pound of butter, three eggs, one-half pint of sweet milk, one-half -teaspoon of soda, one nutmeg, a little cloves, one glass -of brandy, one pound of fruit. If you wish the cake rich, -add as much more fruit as you like.</p> - -<h3>LEMON CAKE.</h3> - -<p>One and one-half cups of sugar, one-half cup of butter, one-half -cup of milk, two cups of flour, two eggs, juice and grated -rind of one lemon, one-half teaspoon of soda.</p> - -<h3>WHITE FRUIT CAKE.</h3> - -<p>Whites of eight eggs, two cups sugar, one cup butter, one -cup milk, four cups flour, two teaspoons baking powder, two -cups raisins, one-half cup citron, sliced fine.</p> - -<p class="right"><span class="smcap">Mrs. Emma W. Sage.</span></p> - -<p><span class="pagenum"><a id="Page_63"></a>[63]</span></p> - -<h3>WEDDING CAKE.</h3> - -<p>One pound flour, one pound butter, one and one-half -pounds brown sugar, twelve eggs, eleven pounds raisins, two -pounds citron, one-half ounce cinnamon, three-fourths ounce -cloves, one ounce mace, three gills brandy, one teacup milk, -two teaspoons baking powder.</p> - -<h3>WEDDING FRUIT CAKE.</h3> - -<p>One pound flour, one pound sugar, one pound butter, two -pounds currants, one pound raisins, one-half pound citron, -one ounce mace, one ounce cinnamon, four nutmegs, one -ounce cloves, eight eggs, wineglass brandy, one-half ounce -rose water.</p> - -<p class="right"><span class="smcap">Mrs. Alfred S. Lane.</span></p> - -<h3>WEDDING FRUIT CAKE.</h3> - -<p>One pound butter, one pound brown sugar, one pound -flour, slightly browned; twelve eggs, six pounds raisins, four -pounds currants, one pound citron, four nutmegs, one tablespoon -mace, two tablespoons cinnamon, one-half tablespoon -cloves, two wineglasses white wine, two wineglasses brandy, -one wineglass rose water.</p> - -<p class="right"><span class="smcap">Mrs. H. E. B.</span></p> - -<h3>WHITE FROSTING.</h3> - -<p>To the white of an egg when thoroughly beaten, add five -tablespoons sugar, beating all the time. Will frost one -medium sized cake.</p> - -<h3>CHOCOLATE FROSTING.</h3> - -<p>Whites of three eggs, fifteen tablespoons pulverized sugar, -four tablespoons grated chocolate. Beat whites thoroughly; -add the sugar and chocolate.</p> - -<p><span class="pagenum"><a id="Page_64"></a>[64]</span></p> - -<h3>COCOANUT FROSTING.</h3> - -<p>Whites of three eggs, twelve tablespoons sugar, one grated -cocoanut. Beat the sugar and eggs together; spread on the -cake, and sprinkle the cocoanut over thickly. This will make -a whiter frosting than stirring in the cocoanut.</p> - -<h3>ORANGE ICING.</h3> - -<p>Whites of two eggs, twelve tablespoons sugar, two oranges, -grated.</p> - -<h3>LEMON ICING.</h3> - -<p>Whites of two eggs, two cups sugar, juice and part of the -rind of two lemons.</p> - -<h3>ALMOND ICING.</h3> - -<p>The whites of three eggs, beaten light; one cup of -blanched almonds, chopped fine or pounded; ten tablespoons -pulverized sugar. Flavor with little bitter almond.</p> - -<h3>COOKED FROSTING.</h3> - -<p>One small teacup of granulated sugar, wet with very little -water. Set on the stove and let it boil, without stirring, -until it begins to thicken. Take whites of two eggs, beat -very light. Strain the boiled sugar into them slowly, beating -all the time. Flavor to taste.</p> - -<h3>MARTHA WASHINGTON CAKE.</h3> - -<p>One cup sugar, one cup sweet milk, two cups flour, one -egg, two teaspoons baking powder, two tablespoons butter. -Bake in three layers.</p> - -<h4>CUSTARD.</h4> - -<p>One egg, one-half pint milk, one teaspoon corn starch, -one tablespoon flour, two tablespoons sugar. Scald the -milk; beat the sugar, flour, egg and corn starch together; -add the milk, boil until thick. Flavor, and when cold, spread -between cake.</p> - -<p class="right"><span class="smcap">Mrs. Candee.</span></p> - -<p><span class="pagenum"><a id="Page_65"></a>[65]</span></p> - -<h3>ALMOND CREAM CAKE.</h3> - -<p>Two cups sugar (pulverized), one-fourth cup butter, one -cup sweet milk, three cups flour, three teaspoons baking -powder, whites four eggs, beaten very light; one-half teaspoon -vanilla. Bake in four layers.</p> - -<h4>FOR THE CREAM.</h4> - -<p>Whip one cup of sweet cream to a froth; stir gradually -into it one-half cup pulverized sugar, a few drops vanilla, -and one pound of almonds, blanched and chopped. Spread -quite thickly between the layers of cake, and frost the top -and sides.</p> - -<p class="right"><span class="smcap">Mrs. Henry Barnard.</span></p> - -<h3>JELLY FRUIT CAKE.</h3> - -<p>Two cups sugar, three cups flour, three teaspoons baking -powder, two-thirds cup butter, one cup milk, three eggs. -Flavor with vanilla. To half the cake add one tablespoon -molasses, one tablespoon brandy, one tablespoon cinnamon, -one teaspoon cloves, one-half teaspoon allspice, one-half nutmeg, -one cup chopped raisins, one-half pound citron. Bake -in jelly tins, two layers of light and two of fruit cake. Spread -jelly between the layers, when slightly cool, putting a light -one on top. Over all spread white frosting.</p> - -<p class="right"><span class="smcap">H. A.</span></p> - -<h3>CONFECTIONERY CAKE.</h3> - -<p>One coffeecup sugar, three-fourths coffeecup butter, two -coffeecups flour, one coffeecup milk, whites five eggs, three -teaspoons baking powder. Flavor with vanilla. Take one -tablespoon of this cake, add one-half cup chopped raisins, -one-half cup citron, one-half cup flour, one-half cup molasses, -two teaspoons cinnamon, one-half teaspoon cloves, one wineglass -brandy. Bake in three layers, two light and one dark. -Put together with soft frosting.</p> - -<p class="right"><span class="smcap">Mrs. Wm. Hurd.</span></p> - -<p><span class="pagenum"><a id="Page_66"></a>[66]</span></p> - -<h3>BLACK CHOCOLATE CAKE.</h3> - -<p>One cup butter, two cups sugar, two and one-half cups -flour, five eggs, one cup sour milk, one teaspoon soda dissolved -in a little boiling water; one-half cake “Baker’s” -chocolate, grated and put in the cake before stirring in the -flour. Bake in jelly tins in four layers.</p> - -<h4>FILLING.</h4> - -<p>One pound white sugar wet with a little cold water; add -the whites of three eggs, slightly beaten; one-half cake -grated chocolate. Cook in boiling water until it thickens. -Flavor with vanilla. Spread between the layers, and outside -the cake. Sprinkle grated cocoanut over the top.</p> - -<p class="right"><span class="smcap">Mrs. J. A. S.</span></p> - -<h3>LEMON COCOANUT CAKE.</h3> - -<p>One pound sugar, one pound flour, one-half pound butter, -six eggs, one-half pint cream, one teaspoon cream tartar, -one-half teaspoon soda.</p> - -<h4>DRESSING BETWEEN LAYERS.</h4> - -<p>One grated cocoanut, three-fourths cup sugar, two eggs, -juice of one lemon. Beat the eggs thoroughly, add sugar -and lemon, lastly the cocoanut; put all on the stove and -cook enough to cook the egg, being careful not to burn. -Frost the cake and strew cocoanut over the top.</p> - -<p class="right"><span class="smcap">Mrs. Gilbert.</span></p> - -<h3>JELLY CAKE.</h3> - -<p>One-half cup butter, two cups sugar, one cup sweet milk, -three and one-half cups flour, and three teaspoons baking -powder, four eggs. Flavor with lemon or vanilla. Bake in -jelly tins.</p> - -<p class="right"><span class="smcap">Mrs. W. T. Mills.</span></p> - -<p><span class="pagenum"><a id="Page_67"></a>[67]</span></p> - -<h3>GERMAN CAKE.</h3> - -<p>One cup sugar, two tablespoons butter, one cup flour, -four eggs, one teaspoon baking powder. Bake in two layers.</p> - -<h4>FILLING.</h4> - -<p>Whites of five eggs, fifteen tablespoons sugar; add grated -cocoanut. Spread between and on top of layers.</p> - -<p class="right"><span class="smcap">Mrs. A. S. Mann.</span></p> - -<h3>ORANGE CAKE.</h3> - -<p>Two cups sugar, one cup butter, one cup sweet milk, three -cups flour, five eggs (yolks of two and whites of five); three -teaspoons baking powder, two oranges (grated peel and juice -of one). Bake in four layers.</p> - -<h4>FILLING.</h4> - -<p>Whites of three eggs, juice of one orange, fifteen tablespoons -of sugar. Beat together, spread between layers and -outside of cake. Pare and pull in small pieces two oranges; -put on top of cake.</p> - -<p class="right"><span class="smcap">Belle.</span></p> - -<h3>WHITE MOUNTAIN CAKE.</h3> - -<p>One cup sugar, one-half cup of butter, one half cup sweet -milk, one-half cup corn starch, one cup flour, whites of six -eggs, a little vanilla, two teaspoons baking powder. Bake in -layers.</p> - -<h4>FROSTING FOR ABOVE.</h4> - -<p>Whites of five eggs, twenty tablespoons sifted sugar, -beaten very light; a little vanilla. Spread between layers -and outside of cake.</p> - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> - -<p><span class="pagenum"><a id="Page_68"></a>[68]</span></p> - -<h2 class="nobreak" id="PICKLES_CANNED_FRUIT_Etc">PICKLES, CANNED FRUIT, Etc.</h2> - -</div> - -<h3>CUCUMBER PICKLES.</h3> - -<p>Make a weak brine, hot or cold; if hot, let the cucumbers -stand in it twenty-four hours, if cold forty-eight hours; rinse, -and dry the cucumbers with a cloth, take vinegar enough to -cover them, allow one ounce of alum to every gallon of -vinegar, put it in a brass kettle with the cucumbers and heat -slowly, turning the cucumbers from the bottom frequently; -as soon as they are heated through skim them out into a -crock, let the vinegar boil up, turn it over the pickles and let -them stand at least twenty-four hours; drain off the vinegar. -Take fresh vinegar, and to every gallon allow two tablespoons -of white mustard seed, one of cloves, one of celery -seed, one of stick cinnamon, one large green pepper, a very -little horse radish, and if you like one-half pint sugar. Divide -the spices equally into several small bags of coarse muslin, -scald with the vinegar and pour over the pickles. If you -like your pickles hard, let the vinegar cool before pouring -over them.</p> - -<h3>PICKLED CUCUMBERS.</h3> - -<h4>FOR ONE THOUSAND.</h4> - -<p>Sprinkle salt and pour boiling water over for three successive -days, then prepare vinegar as follows: One-fourth -pound whole cloves, one-fourth pound cinnamon, one-fourth -pound allspice, one fourth pound black pepper, one-fourth -pound white mustard, alum size of an egg, one pound brown -sugar, a little horse radish root. Boil with vinegar ten -minutes and pour over pickles; put the spices in a bag or -leave loose in vinegar, as you choose.</p> - -<p class="right"><span class="smcap">M. C.</span></p> - -<p><span class="pagenum"><a id="Page_69"></a>[69]</span></p> - -<h3>CUCUMBER PICKLES.</h3> - -<h4>SIX HUNDRED CUCUMBERS.</h4> - -<p>Make a brine that will bear up an egg, beat it boiling hot, -pour it over the cucumbers; let them stand twenty-four -hours, or make a cold brine and let it stand forty-eight hours. -Take the cucumbers and wipe the black specks from each -one, then take sufficient quantity of vinegar to cover them, -and add a small lump of alum; put the cucumbers in the -brass kettle with the vinegar cold, heat them slowly, turning -them from the bottom several times; let them stand twenty-four -hours; afterwards take three gallons of vinegar if needed -to cover them; the size of the cucumbers vary so much, -judgment must be used. Then put three pints of brown -sugar, three gills of mustard seed, a handful of cloves, a handful -of stick cinnamon, six green peppers, one tablespoon of -celery seed, ginger root, a piece of alum the size of a walnut; -tie in a muslin bag all the spices, with the peppers, and scald -with the vinegar, then pour it over the cucumbers hot; add -green grapes and horse radish, cold.</p> - -<p class="right"><span class="smcap">Mrs. Oren Sage.</span></p> - -<h3>EAST INDIA PICKLE.</h3> - -<p>One hundred cucumbers (large and small), one peck green -tomatoes, one-half peck onions, four cauliflowers, four red -peppers (without the seeds), four heads celery, one pint bottle -horseradish. Slice all, and stand in salt twenty-four hours; -then drain, pour on weak vinegar, stand on stove until it -comes to a boil; then drain again. One ounce ground cinnamon, -one ounce ground turmeric, one-half pound mustard, -one-quarter pound brown sugar; wet these with cold vinegar; -add to this sufficient vinegar to moisten all the pickles. Cook -all together ten minutes. Seal in bottles while hot.</p> - -<p class="right"><span class="smcap">Mrs. Pitkin.</span></p> - -<p><span class="pagenum"><a id="Page_70"></a>[70]</span></p> - -<h3>FRENCH PICKLE.</h3> - -<p>One peck green tomatoes, sliced; six large onions, a teacup -of salt thrown on over night. Drain thoroughly, then -boil in two quarts of water and one quart of vinegar fifteen -or twenty minutes; drain in colander; then take four quarts -vinegar, two pounds brown sugar, one-half pound white -mustard seed, two tablespoons cloves, two tablespoons cinnamon, -two tablespoons ginger, two tablespoons ground -mustard, one teaspoon cayenne pepper; put all together and -cook fifteen minutes.</p> - -<p class="right"><span class="smcap">M. C.</span></p> - -<h3>PICCALLILY.</h3> - -<p>One peck green tomatoes sliced, one-half peck onions -sliced, one cauliflower, one peck small cucumbers. Leave in -salt and water twenty-four hours; then put in kettle with -handful scraped horseradish, one ounce turmeric, one ounce -cloves (whole), one-quarter pound pepper (whole), one ounce -cassia buds or cinnamon, one pound white mustard seed, one -pound English mustard. Put in kettle in layers, and cover -with cold vinegar. Boil fifteen minutes, constantly stirring.</p> - -<h3>HIGDOM.</h3> - -<p>One-half dozen large cucumbers, one dozen small cucumbers, -one-half dozen large onions, two dozen green tomatoes, -one cabbage, four large green peppers, two large red peppers; -chop fine, and sprinkle over a coffee cup of salt; let it stand -over night, then drain through a colander. Put two quarts -of vinegar, one quart of water with this, and boil fifteen -minutes; drain again, and add one pound brown sugar, one-half -pound white mustard seed, three tablespoons cloves, -three tablespoons cinnamon, two tablespoons allspice, two -tablespoons ginger, two tablespoons mustard, one small teaspoon -cayenne pepper, one small teaspoon black pepper, alum -size of a walnut; add vinegar enough to cover all. Let it -just boil.</p> - -<p class="right"><span class="smcap">M. C.</span></p> - -<p><span class="pagenum"><a id="Page_71"></a>[71]</span></p> - -<h3>TOMATO SOY.</h3> - -<p>One-half bushel green tomatoes, three onions, three green -peppers, one-quarter pound mustard seed, three cups sugar, -three cabbages. Chop the tomatoes and onions together -(fine); add to one gallon of the tomatoes one cup of salt; let -stand twenty-four hours, drain and add the peppers (chopped -fine), mustard seed, sugar and other spices, to taste. Moisten -all with vinegar and cook until tender. Before bottling, add -the cabbages (chopped), and one cup chopped horseradish.</p> - -<h3>CHILI SAUCE.</h3> - -<p>One peck ripe tomatoes, six green peppers, six onions, two -teaspoons ground allspice, two teaspoons ground cloves, two -teaspoons ground cinnamon, two cups brown sugar, five cups -vinegar, salt to taste. Scald and skim the tomatoes, chop -the onions and peppers fine; boil all together slowly, three -or four hours, then bottle.</p> - -<p class="right"><span class="smcap">Mrs. Lane.</span></p> - -<h3>CHOW CHOW.</h3> - -<p>One quart large cucumbers, one quart small cucumbers, -two quarts onions, four heads cauliflower, six green peppers, -one quart green tomatoes, one gallon vinegar, one pound -mustard, two cups sugar, two cups flour, one ounce turmeric. -Put all in salt and water one night; cook all the vegetables -in brine until tender, except large cucumbers. Pour vinegar -and spices over.</p> - -<h3>TOMATO CATSUP.</h3> - -<p>One gallon of tomatoes (strained), six tablespoons salt, -three tablespoons black pepper, one tablespoon cloves, two -tablespoons cinnamon, two tablespoons allspice, one and one-half -pints vinegar; boil down one-half. One peck of tomatoes -will make one gallon strained.</p> - -<p><span class="pagenum"><a id="Page_72"></a>[72]</span></p> - -<h3>GREEN TOMATO CATSUP.</h3> - -<p>One peck of green tomatoes, one dozen large onions, one-half -pint salt; slice the tomatoes and onions. To a layer of -these add a layer of salt; let stand twenty-four hours, then -drain. Add one-quarter pound mustard seed, three dessertspoons -sweet oil, one ounce allspice, one ounce cloves, one -ounce ground mustard, one ounce ground ginger, two tablespoons -black pepper, two teaspoons celery seed, one-quarter -pound brown sugar. Put all ingredients in preserving pan, -cover with vinegar, and boil two hours.</p> - -<p class="right"><span class="smcap">L. B.</span></p> - -<h3>TOMATO CATSUP.</h3> - -<p>One peck ripe tomatoes, cut up, boil tender and sift -through a wire sieve; add one large tablespoon ground cloves, -one large tablespoon allspice, one large tablespoon cinnamon, -one teaspoon cayenne pepper, one-quarter pound salt, one-quarter -pound mustard, one pint vinegar. Boil gently three -hours. Bottle and seal while warm.</p> - -<p class="right"><span class="smcap">Mrs. Lane.</span></p> - -<h3>GRAPE CATSUP.</h3> - -<p>Five pints of grapes, simmer until soft, then put through -a colander; add to them two pints brown sugar, one pint -vinegar, two tablespoons allspice, two tablespoons cinnamon, -two tablespoons cloves, one and one-half teaspoons mace, one -teaspoon salt, one and one-half teaspoons red pepper. Boil -till thick; then bottle.</p> - -<p class="right"><span class="smcap">E. & I.</span></p> - -<h3>RIPE CUCUMBER PICKLE.</h3> - -<p>Pare and scrape out the inside of the cucumber; put in a -weak brine for twenty-four hours. Make a syrup of sugar -and vinegar; boil a few slices of the cucumber at a time in -this, until they look clear. When the cucumbers are all -cooked, boil down the syrup and pour over them.</p> - -<p class="right"><span class="smcap">M. C.</span></p> - -<p><span class="pagenum"><a id="Page_73"></a>[73]</span></p> - -<h3>RIPE CUCUMBER PICKLE.</h3> - -<p>Peel and take out the inside of the cucumbers; cut in -pieces, put in cold vinegar, let them lie twenty-four hours; -then to a quart of vinegar put two pounds of sugar and one -ounce cinnamon buds. Boil the whole together, until the -cucumbers are clear.</p> - -<h3>PICKLED WATERMELON.</h3> - -<p>Take the green part of the rind of the lemon, pare and cut -in small pieces. To one quart of vinegar add two pounds -of sugar, one ounce of cassia buds. In this boil the rind -until clear and tender.</p> - -<p class="right"><span class="smcap">L. H.</span></p> - -<h3>SPICED PEACHES.</h3> - -<p>Seven pounds fruit, one pint vinegar, three pounds sugar, -two ounces cinnamon, one-half ounce cloves. Scald together -sugar, vinegar and spices; pour over the fruit. Let -it stand twenty-four hours; drain off, scald again and pour -over fruit, letting it stand another twenty-four hours. Boil -all together until the fruit is tender. Skim it out and boil -the liquor until thickened. Pour over the fruit and set away -in a jar.</p> - -<h3>SPICED GRAPES.</h3> - -<p>Seven pounds grapes, three pounds sugar, one pint vinegar, -one tablespoon cloves, one tablespoon cinnamon.</p> - -<h3>SWEET PICKLED PEACHES.</h3> - -<p>One peck peaches, three pounds brown sugar, one quart -vinegar. Dip each peach in a weak solution of soda water, -and wipe dry to remove roughness. Stick three or four -cloves in each peach. Heat the vinegar and sugar, then put -in the peaches and cook until tender.</p> - -<p class="right"><span class="smcap">Mrs. E. S. Converse.</span></p> - -<p><span class="pagenum"><a id="Page_74"></a>[74]</span></p> - -<h3>PICKLED PEACHES.</h3> - -<p>One peck peaches, three pounds sugar, one quart vinegar, -cloves.</p> - -<h3>PICKLED PLUMS.</h3> - -<p>Four pounds plums, two pounds sugar, one pint vinegar.</p> - -<h3>PICKLED PEARS.</h3> - -<p>One-half bushel pears, three quarts vinegar, five pounds -sugar, cinnamon to taste.</p> - -<h3>SPICED BLACKBERRIES.</h3> - -<p>To six pints fruit take two and one-half pints sugar, one -and one-half pints vinegar, one-half ounce cinnamon -(ground), one-half ounce cloves, one-half ounce allspice, a -little mace broken in small pieces. Boil the sugar and -vinegar together, with the spices, putting these last into -muslin bags. Then put in the berries and let them scald, not -boil.</p> - -<p class="right"><span class="smcap">Mrs. M. K. Woodbury.</span></p> - -<p class="mt2">☞ In canning fruit, to a pound of fruit allow one-fourth -to one-half pound sugar, according to taste.</p> - -<h3>CANNED PINE APPLE.</h3> - -<p>Pare the fruit, and be very particular to cut out the eyes. -Weigh it and chop fine. Add to it the same weight of sugar. -Mix thoroughly in a large crock, and let it stand twenty-four -hours. Then put in cans, filling them full, and seal -tight. After leaving them about two weeks it is well to -look and see if there are any signs of working. If so pour -into a pan and warm through, then replace in tin cans.</p> - -<p class="right"><span class="smcap">Mrs. A. S. Lane.</span></p> - -<p><span class="pagenum"><a id="Page_75"></a>[75]</span></p> - -<h3>CANNED CHERRIES.</h3> - -<p>One-fourth pound sugar, one pound fruit, one teacup -vinegar to five pounds fruit.</p> - -<h3>CANNED PINE-APPLE.</h3> - -<p>Three-fourths pound sugar to one pound of fruit. Pick the -pine-apple to pieces with silver fork. Scald, and can hot.</p> - -<p class="right"><span class="smcap">Mrs. A. S. Mann.</span></p> - -<h3>CURRANT JELLY.</h3> - -<p>Put the fruit on and scald thoroughly; strain, and for one -pint juice allow one pound sugar; when juice boils, stir in -sugar; boil until dissolved. Pour into glasses.</p> - -<h3>RASPBERRY JAM.</h3> - -<p>Six pounds sugar to eight pounds fruit, one pint currant -juice, with an additional pound of sugar. Jam all together, -and boil down until a good, rich flavor. Then can.</p> - -<p class="right"><span class="smcap">Mrs. A. S. Mann.</span></p> - -<h3>ORANGE MARMALADE.</h3> - -<p>Peel the oranges, and put peel in water; let boil until -tender; then with a knife scrape off the white lining, which -is bitter; then cut up peel fine. Take the oranges, divide -into sections as they separate naturally. With a pair of -scissors cut off the stringy edge in middle of piece, the seeds -will then come out easily. Chop or cut fine, and add to peel. -Then to one pint of orange, add one pound of sugar, and -boil until thick enough; it thickens a little in cooling.</p> - -<p class="right"><span class="smcap">J. M.</span></p> - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> - -<p><span class="pagenum"><a id="Page_76"></a>[76]</span></p> - -<h2 class="nobreak" id="SALADS">SALADS.</h2> - -</div> - -<h3>CABBAGE SALAD.</h3> - -<p>To a dish of chopped cabbage, four teaspoons of celery -seed, or one bunch of celery. Put in a bowl, yolks of two -eggs, one teaspoon of sugar, one teaspoon of butter, one teaspoon -of pepper, one teaspoon of salt, one teaspoon of made -mustard, one-half teacup of vinegar. Set the bowl into hot -water, stir carefully until it begins to thicken. Let it get -cold. Pour over the cabbage. If it does not moisten it -enough, put in a little more vinegar.</p> - -<p class="right"><span class="smcap">Mrs. W. T. M.</span></p> - -<h3>CABBAGE SALAD.</h3> - -<p>Two cabbages, chopped fine; sprinkle with salt; let stand -over night. One pint vinegar, one-half cup ground mustard, -three eggs. Beat eggs thoroughly and add to boiling vinegar. -Wet the mustard with cold water or vinegar; add to the boiling -vinegar; pepper and salt to taste, and let all come to a -boil. Pour over cabbage, and stir thoroughly together.</p> - -<p class="right"><span class="smcap">Mrs. M. B. Birdseye.</span></p> - -<h3>DRESSING FOR CABBAGE.</h3> - -<p>One egg, one teaspoon mustard, one teaspoon salt, one teaspoon -sugar, one-half cup vinegar, one-half cup milk.</p> - -<h3>SALAD DRESSING.</h3> - -<p>Beat four eggs light, add one tablespoon mixed mustard, -one-half teaspoon salt, five tablespoons vinegar, a little -cayenne pepper; mix well, then stand in a dish filled with -boiling water; when warmed through add a tablespoon of -butter; cook until a little thicker than custard, stirring constantly. -If desired it may be boiled until thicker, then -thinned with milk or cream.</p> - -<p class="right"><span class="smcap">Mrs. Gilbert.</span></p> - -<p><span class="pagenum"><a id="Page_77"></a>[77]</span></p> - -<h3>SALAD DRESSING.</h3> - -<p>Yolk of one egg, salt-spoon of salt, mustard-spoon of -mustard, one cruet of oil put in very slowly, and when well -beaten add one tablespoon of vinegar.</p> - -<h3>CHICKEN SALAD.</h3> - -<p>Boil the white meat of two large chickens; cut it coarse, -and add the white part of celery cut coarse; a little more -chicken than celery.</p> - -<h4>DRESSING.</h4> - -<p>Three yolks of eggs, well beaten; one pint of oil added -drop by drop, and beaten; the juice of two lemons, one teaspoon -of dry mustard, a little cayenne pepper, a little salt. -If not moist enough beat the whites of two eggs and add to it.</p> - -<p class="right"><span class="smcap">Mrs. Geo. Gould.</span></p> - -<h3>CHICKEN SALAD.</h3> - -<p>Use the white meat of two good sized chickens, and celery -enough to make the proportion one-third chicken and two-thirds -celery; boil ten eggs hard, rub the yolks perfectly -smooth with a silver spoon, adding gradually four tablespoons -of olive oil, one tablespoon of made mustard, two teaspoons -of salt, one teaspoon of black pepper, half a teaspoon of -cayenne pepper, and one tablespoon of sugar; add sweet -cream by degrees until about the consistency of batter. -Just before sending to table, mix the dressing with the -chicken and celery, and moisten with sharp vinegar. The -juice of two lemons is an improvement.</p> - -<p class="right"><span class="smcap">Mrs. W. N. Sage.</span></p> - -<h3>MAYONNAISE DRESSING.</h3> - -<p>Yolks of three eggs, beaten, oil added gradually until as -stiff as cake-batter; salt-spoon of salt, lastly the white of one -egg, beaten stiff. This is very nice for lobster or chicken -salad, or as a dressing for celery.</p> - -<p class="right"><span class="smcap">Mrs. G. D.</span></p> - -<p><span class="pagenum"><a id="Page_78"></a>[78]</span></p> - -<h3>SALMON SALAD.</h3> - -<p>One can fresh salmon, four bunches celery; chop as for -chicken salad; mix with the salmon.</p> - -<h4>DRESSING.</h4> - -<p>One teaspoon of mustard, two tablespoons vinegar, yolks -of two eggs, salt to taste, and a little cayenne pepper; mix -thoroughly, add it to the salmon just before serving.</p> - -<p class="right"><span class="smcap">Mrs. C. F. Paine.</span></p> - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> - -<h2 class="nobreak" id="BEVERAGES">BEVERAGES.</h2> - -</div> - -<h3>VIENNA COFFEE.</h3> - -<p>Equal parts Mocha and Java coffee; allow one heaping -tablespoon of coffee to each person, and two extra to make -good strength; mix one egg with the grounds, pour on the -coffee half as much boiling water as will be needed, let the -coffee froth, then stir down the grounds, and let it boil five -minutes; then let the coffee stand where it will keep hot, but -not boil, for five or ten minutes, and add the rest of the water. -To one pint of cream add the white of an egg, well beaten; -this is to be put in the cups with the sugar, and the hot -coffee added.</p> - -<p class="right"><span class="smcap">Mrs. A. W. Mudge.</span></p> - -<h3>KAOKA COFFEE.</h3> - -<p>Put into an ordinary tea or coffee pot the same quantity of -K. O. K. as would be used of coffee, pour on sufficient boiling -water to extract the strength, letting boil fifteen minutes, -after which add enough boiling water for the requirements of -the family, remove from the stove and let settle for a few -moments; milk or cream and sugar to taste. It will be found -to improve by long simmering on the stove, but be sure to -let it settle before using. Do not throw away any of the -clear liquid, but heat it up again and add to the next brewing; -it is even better than the first.</p> - -<p><span class="pagenum"><a id="Page_79"></a>[79]</span></p> - -<h3>ELLEN’S COFFEE.</h3> - -<h4>FOR SIX PERSONS.</h4> - -<p>Take one full cup ground coffee, one egg, a little cold -water; stir together, add one pint boiling water, boil up; -then add another pint boiling water, and set back to settle -before serving.</p> - -<h3>TEA.</h3> - -<p>One teaspoon of tea is allowed for each person; pour on a -little boiling water and let come to a boil; add as much hot -water as is necessary.</p> - -<h3>CHOCOLATE.</h3> - -<p>Tablespoon chocolate for each person. Pour on boiling -water and allow to thicken up; milk enough to cool; then -stir in well beaten egg and sugar to taste, add milk and boil -fifteen or twenty minutes; flavor with vanilla. Beat whites -of eggs and pour over them when ready to serve.</p> - -<h3>WINE WHEY.</h3> - -<p>One pint sweet milk, boil, and pour sherry wine until it -curdles; then strain and use the whey.</p> - -<p class="right"><span class="smcap">E. H. H.</span></p> - -<h3>BLACK CURRANT CORDIAL.</h3> - -<p>Five quarts black currants, two ounces ginger root, one -ounce cloves, two ounces stick cinnamon, two ounces allspice, -four nutmegs, one teaspoon cayenne pepper. Bruise the currants, -the ginger root and cinnamon, add all the other spices -except pepper. Put into a thin muslin bag; put the pepper -in another bag; pour over all one-half gallon whiskey. Let -it stand forty-eight hours, stirring occasionally; strain this -off, and put over the currants another half gallon of whiskey; -stir thoroughly, and strain into the other whiskey; add to -this liquor four pounds granulated sugar. If too strong, -dilute with a little water; then bottle.</p> - -<p class="right"><span class="smcap">Grandma Reid.</span></p> - -<p><span class="pagenum"><a id="Page_80"></a>[80]</span></p> - -<h3>BOULLION.</h3> - -<p>Two pounds lean beef, chopped fine; pour over it one -quart cold water, put in a porcelain kettle, cover tight, and -let it simmer four hours. Strain off the tea and let it cool, -beat the white of one egg and add to the tea; put in on the -stove and stir until it comes to a boil; let it boil until it becomes -perfectly clear, skimming; then strain through a fine -napkin; season with salt to taste.</p> - -<p class="right"><span class="smcap">Mrs. Edgar Holmes.</span></p> - -<h3>RASPBERRY VINEGAR.</h3> - -<p>Cut the berries with vinegar; let them stand forty-eight -hours. Strain them through a sieve; add one pound white -sugar to one pint of juice; boil one-half hour, then bottle. -If possible, use half red berries; they give a richer flavor, -and the black ones the color.</p> - -<p class="right"><span class="smcap">Mrs. A. Lane.</span></p> - -<h3>RASPBERRY VINEGAR.</h3> - -<p>Three pints red berries; pour over them one pint cider -vinegar and let stand twenty-four hours. Strain, and to one -pint of juice add one pound of sugar; boil one-half hour, and -when cold, bottle for use.</p> - -<p class="right"><span class="smcap">Mrs. Hiram Doty.</span></p> - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> - -<h2 class="nobreak" id="SWEETS">SWEETS.</h2> - -</div> - -<h3>GENERAL DIRECTIONS.</h3> - -<p>Granulated sugar is preferable. Candy should not be -stirred while boiling. Cream tartar should not be added -until the syrup begins to boil. Butter should be put in when -the candy is almost done. Flavors are more delicate when -not boiled in the candy.</p> - -<p><span class="pagenum"><a id="Page_81"></a>[81]</span></p> - -<h3>CREAM FOR BON-BONS.</h3> - -<p>Three cups sugar, one and one-half cups water, one-half -teaspoon cream tartar; flavor with vanilla. Boil until drops -will almost keep their shape in water; then pour into a bowl -set in cold water; stir steadily with a silver or wooden spoon -until cool enough to bear the hand; then place on a platter -and knead until of fine even texture. If too hard, a few -drops of warm water may be stirred in; if too soft, it must -be boiled again. This is the general foundation of Cream -Bon-Bons. It must be flavored with chocolate, by adding a -tablespoon of melted chocolate while the syrup is hot.</p> - -<p class="right"><span class="smcap">Miss Helen W. Hooker.</span></p> - -<h3>CHOCOLATE CREAMS.</h3> - -<p>Set one-half cake cooking chocolate on a plate or flat dish, -in the oven until soft. Prepare the cream (as cream bon-bons); -roll into small balls; leave a few moments to dry, then -roll in the melted chocolate and place on buttered paper. -Two two-tined forks will be found most convenient for rolling -in the chocolate.</p> - -<p class="right"><span class="smcap">H. W. H.</span></p> - -<h3>CHOCOLATE CREAMS.</h3> - -<p>One-half cup water, one-half cake chocolate, two cups -sugar; flavor with lemon or vanilla. Boil the sugar and -water to a thick syrup, put aside until a little cool, then beat -to a thick cream; add flavoring and make it into balls. Dip -quickly into melted chocolate, place on buttered plate, and -put in a cool place to dry.</p> - -<p class="right"><span class="smcap">Miss Nellie Siddons.</span></p> - -<h3>ALMOND CREAMS.</h3> - -<p>Boil sugar, water, etc., as directed for cream, and when -partially stirred, add a cup of blanched almonds (chopped -fine). Treat as plain cream, and when well moulded, cut in -squares or bars. Almond cream is very nice flavored with -chocolate.</p> - -<p class="right"><span class="smcap">H. W. H.</span></p> - -<p><span class="pagenum"><a id="Page_82"></a>[82]</span></p> - -<h3>COCOANUT CREAM.</h3> - -<p>Make like almond cream, substituting grated or desiccated -cocoanut for the almonds.</p> - -<p class="right"><span class="smcap">H. W. H.</span></p> - -<h3>CREAM ALMONDS.</h3> - -<p>Take enough of the plain cream in the hand to cover an -almond, and roll the almond up in it. Almonds thus prepared, -look and keep better, if rolled in powdered sugar. -They are very nice made with chocolate flavored cream.</p> - -<p class="right"><span class="smcap">H. W. H.</span></p> - -<h3>COCOANUT DROPS.</h3> - -<p>One pound cocoanut (grated and dried), one pound white -sugar, two eggs (well beaten). Mix this together, make them -up pear shape; lay on a sheet of paper on a tin, about an -inch apart. Bake fifteen minutes.</p> - -<h3>COCOANUT CREAM CANDY.</h3> - -<p>One cocoanut, one and one-half pounds granulated sugar. -Put the sugar and the milk of the cocoanut together and heat -slowly until the sugar is melted; then boil for five minutes; -add the cocoanut (finely grated), and boil for ten minutes -longer, stirring constantly to keep from burning. Pour on -buttered plates, and cut in squares. Will take about two -days to harden.</p> - -<p class="right"><span class="smcap">Nellie Siddons.</span></p> - -<h3>CREAM WALNUTS.</h3> - -<p>Two cups sugar, two-thirds cup water. Boil without stirring, -until it will spin a thread; flavor with vanilla. Set off -into a dish with a little cold water in; stir briskly until white -and creamy. Have the walnuts shelled; make the cream into -small round cakes with your fingers; press half a walnut on -either side, and drop into sifted granulated sugar. For cream -dates, take fresh California dates, remove the stones and fill -the centre of dates with this same cream. Drop into sugar.</p> - -<p class="right"><span class="smcap">A. H.</span></p> - -<p><span class="pagenum"><a id="Page_83"></a>[83]</span></p> - -<h3>HICKORY NUT CANDY.</h3> - -<p>One cup hickory nut meats, two cups sugar, one-half cup -water. Boil sugar and water without stirring, until thick -enough to spin a thread. Flavor; set off into cold water; -stir quickly until white, then stir in the hickory nuts; turn -into a flat tin, and when cold cut into small squares.</p> - -<h3>FRUIT CANDY.</h3> - -<p>One cocoanut, one and one-half pounds granulated sugar -(wet with milk of cocoanut). Put in sauce pan, let it heat -slowly; then boil rapidly five minutes; add the cocoanut -(grated very fine), and boil ten minutes, stirring constantly. -Try a little on a cold plate, and if it forms a firm paste when -cool, take from the fire. Pour part of it out on to a large tin -lined with greased paper; then add to the remaining cream -one-quarter pound raisins (stoned), one-half pound blanched -almonds, one pint pecans, one-half cup chopped walnuts. -Pour over the other cream, and when cool cut in bars and -squares.</p> - -<p class="right"><span class="smcap">Mrs. Nelson Sage.</span></p> - -<h3>VANILLA CREAM CANDY.</h3> - -<p>Three cups sugar, one and one-half cups water, one-half -teaspoon cream tartar, butter size of a walnut; flavor with -vanilla. Boil until it begins to thread, or until the drops are -somewhat brittle if dropped in cold water; pour into buttered -platters, and when sufficiently cool pull over a hook, or -in the hands. It may be flavored with peppermint, lemon, -&c. If chocolate flavoring is desired, grate it over the hot -candy, or place some melted chocolate on it before pulling. -A pretty variety may be made by pulling the vanilla and -chocolate candies together a few times, thus leaving it striped. -Pulled candy should never be moved, after pouring into platters, -until ready for pulling. It will be sure to granulate.</p> - -<p class="right"><span class="smcap">H. W. H.</span></p> - -<p><span class="pagenum"><a id="Page_84"></a>[84]</span></p> - -<h3>CREAM CANDY.</h3> - -<p>One pound white sugar, three tablespoons vinegar, one -teaspoon lemon extract, one teaspoon cream tartar. Add a -little water to moisten the sugar, and boil until brittle. Put -in the extract; then turn quickly out on buttered plates. -When cool, pull until white, and cut in squares.</p> - -<p class="right"><span class="smcap">Miss N. Siddons.</span></p> - -<h3>BUTTER SCOTCH.</h3> - -<p>Two cups sugar, two tablespoons water, piece of butter the -size of an egg. Boil without stirring, until it hardens on a -spoon. Pour out on buttered plates to cool.</p> - -<p class="right"><span class="smcap">Hattie.</span></p> - -<h3>CHOCOLATE CARAMELS.</h3> - -<p>Three cups brown sugar, one cup milk, one-half cake -chocolate, one piece butter (size of an egg). Boil until thick; -pour in a buttered pan, and when cool cut in squares.</p> - -<p class="right"><span class="smcap">Nellie Siddons.</span></p> - -<h3>CHOCOLATE CARAMELS.</h3> - -<p>Two cups molasses, one cup brown sugar, one cup cream -or milk, one-half pound Baker’s chocolate, piece of butter -size of an egg. Beat all together; boil until it thickens in -water; turn into large, flat tins, well buttered. When nearly -cold, cut into small squares.</p> - -<h3>MOLASSES CANDY.</h3> - -<p>Three cups yellow coffee sugar, one-half cup molasses, one -cup water, one-half teaspoon cream tartar, butter the size of -a walnut. Follow the directions for vanilla cream candy.</p> - -<p class="right"><span class="smcap">H. W. H.</span></p> - -<hr class="chap x-ebookmaker-drop" /> - -<div class="chapter"> - -<p><span class="pagenum"><a id="Page_85"></a>[85]</span></p> - -<h2 class="nobreak" id="MISCELLANEOUS">MISCELLANEOUS.</h2> - -</div> - -<h3>BREAD AND CAKE.</h3> - -<p>Two cups of dough, two cups of brown sugar, one cup of -butter, two eggs, two-thirds cup sour milk; mix one teaspoonful -soda, one teaspoonful cinnamon, one teaspoonful cloves -and allspice, one cup flour, one cup raisins.</p> - -<p class="right"><span class="smcap">Miss Ella Wilson.</span></p> - -<h3>GINGER COOKIES.</h3> - -<p>One cup sugar, two cups molasses, one cup butter, three -teaspoonfuls soda in one cup boiling water, two teaspoonfuls -ginger.</p> - -<p class="right"><span class="smcap">Miss Ella Wilson.</span></p> - -<h3>SPONGE CAKE.</h3> - -<p>Two cups flour, three cups fine sugar, ten eggs. Beat to -a stiff froth. Grate rind and juice of one lemon. Bake in a -quick oven.</p> - -<p class="right"><span class="smcap">Miss Marcia Erdle.</span></p> - -<h3>WHITE WINGS CAKE.</h3> - -<p>Three cups sugar, one cup butter, one cup milk, three and -one-half cups flour, whites of ten eggs; one teaspoonful -cream tartar, one-half teaspoonful soda, essence of almond. -Excellent for either layer or loaf cake.</p> - -<p class="right"><span class="smcap">Miss Ella Wilson.</span></p> - -<h3>RUSSIAN CREAM.</h3> - -<p>Two-thirds box of Gelatine soaked in a cup of water one-half -hour; three pints of milk, one and one-half cups of sugar, -six eggs. Scald the milk, add Gelatine and yolks of eggs, -stir all together and boil—when boiled take off the stove. -Beat whites of eggs stiff and stir into custard. Flavor with -vanilla, serve with whipped cream or custard.</p> - -<p><span class="pagenum"><a id="Page_86"></a>[86]</span></p> - -<h3>ORANGE CAKE.</h3> - -<p>Two cups of sugar, two cups of flour, one-half cup of water, -two teaspoonfuls baking powder, a little salt, yolks of five -eggs, whites of three eggs, grated rind and juice of one orange -and one lemon. Beat yolks and whites separately, and stir -sugar and whites of eggs together, add yolks, then water and -orange, then flour and baking powder.</p> - -<h4>FROSTING.</h4> - -<p>Whites of two eggs with grated rind and juice of one -orange, stiffen with sugar.</p> - -<p class="right"><span class="smcap">Miss Ella Wilson.</span></p> - -<h3>COPPLE PUDDING.</h3> - -<p>One pint of flour, one cup of sugar, one cup of milk, two -teaspoonfuls of baking powder. Bake in layers, spread raspberry -jam and soft frosting between layers and over top. -Serve with wine sauce.</p> - -<p class="right"><span class="smcap">Miss Ellen Doyle.</span></p> - -<h3>CREAM SPONGE CAKE.</h3> - -<p>Break two eggs in a cup, fill the cup with sweet cream. -One cup of white sugar, one and one-half cups of flour, one -teaspoonful of baking powder, flavor to taste.</p> - -<p class="right"><span class="smcap">Miss Ella Wilson.</span></p> - -<h3>ORNAMENTAL FROSTING.</h3> - -<p>Whites of two eggs, one-half teaspoonful tartaric acid, make -stiff with powdered sugar. Make a cornucopia of paper, let -frosting run through small end in any design desired.</p> - -<p class="right"><span class="smcap">Miss Ella Wilson.</span></p> - -<h3>GRAHAM BREAD.</h3> - -<p>One pint sour milk, one pint graham flour, one cup white -flour, one-half cup molasses, one teaspoonful soda. Steam -one hour, and brown in oven.</p> - -<p class="right"><span class="smcap">Miss Ella Wilson.</span></p> - -<p><span class="pagenum"><a id="Page_87"></a>[87]</span></p> - -<h3>ORANGE BASKETS.</h3> - -<p>Make a basket by taking inside out of orange and fill with -any kind of icing you prefer. Makes one nice course.</p> - -<h3>BRANDY PEACHES.</h3> - -<p>Four pounds of fruit, four pounds of sugar, one pint of -white brandy. Make syrup of sugar with enough water to -dissolve sugar, put fruit in and let boil five minutes. Remove -fruit and boil syrup fifteen minutes, then add brandy. Put -fruit in cans and fill with syrup.</p> - -<p class="right"><span class="smcap">Miss Ella Wilson.</span></p> - -<h3>FRENCH PICKLE.</h3> - -<p>One peck green tomatoes, eight large onions sliced, -sprinkle one cup of salt through them. Let stand over night. -Drain in the morning and boil in one quart of water, and -four quarts of vinegar until tender.</p> - -<p>After boiling strain again through colander, then take one -gallon vinegar, two pounds brown sugar, one pound white -mustard seed, two tablespoons grated allspice, two of cloves, -two of cinnamon, two of ginger, two of mustard, one-half of -cayenne pepper. Put all together and boil one hour.</p> - -<p class="right"><span class="smcap">Miss Ella Wilson.</span></p> - -<h3>MAYONNAISE DRESSING.</h3> - -<p>Yolks of three eggs, one tablespoonful of mustard, one -tablespoonful of sugar, one-tenth teaspoonful cayenne pepper, -one teaspoonful salt, small half-cup vinegar, one pint of oil. -Beat yolks and dry ingredients until light. Add a few drops -of oil at a time until thick, then add more rapidly. Then add -vinegar, when done should be very thick. Place on ice for a -few hours. Just before serving add one cup of cream.</p> - -<p class="right"><span class="smcap">Miss Ella Wilson.</span></p> - -<p>A nice way to dispose of pieces of roast turkey, pork, veal, -etc., is to cut fine, mix with celery, and use Mayonnaise -dressing.</p> - -<div style='display:block; margin-top:4em'>*** END OF THE PROJECT GUTENBERG EBOOK MOTHER HUBBARD'S CUPBOARD ***</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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