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| author | www-data <www-data@mail.pglaf.org> | 2026-01-18 20:10:30 -0800 |
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| committer | www-data <www-data@mail.pglaf.org> | 2026-01-18 20:10:30 -0800 |
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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..6833f05 --- /dev/null +++ b/.gitattributes @@ -0,0 +1,3 @@ +* text=auto +*.txt text +*.md text diff --git a/77733-0.txt b/77733-0.txt new file mode 100644 index 0000000..5ebe193 --- /dev/null +++ b/77733-0.txt @@ -0,0 +1,10857 @@ +*** START OF THE PROJECT GUTENBERG EBOOK 77733 *** + + + + + THE PROGRESS + MEATLESS COOK BOOK + AND + VALUABLE RECIPES AND SUGGESTIONS + FOR + CLEANING CLOTHING, HATS, GLOVES, HOUSE FURNISHINGS, WALLS AND WOODWORK + AND + ALL KINDS OF HELPS FOR THE HOUSEHOLD + + +[Illustration: Decorative emblem of an open book with ornate scrollwork +beneath] + + PUBLISHED BY + THE NEW LITERATURE PUBLISHING CO. + LOS ANGELES, CALIFORNIA + + + COPYRIGHT, 1911 + BY + LOTTA M. LAKE + + + THE HICKS-JUDD CO. + Printers & Binders + San Francisco, Cal. + + + + + CONTENTS + + + PAGE + Preface 7 + Suggestions for Starting the Day 9 + Weights and Measures 15 + Yeast 17 + Helps About Breads 19 + Biscuits 26 + Griddle Cakes 29 + Cereals and Breakfast Dishes 32 + Eggs 34 + Cheese Dishes 40 + Sandwiches 45 + Soups 47 + Vegetables 53 + Asparagus 53 + Beans 54 + Brussels Sprouts 57 + Cabbage 57 + Carrots 58 + Cauliflower 59 + Corn 59 + Cucumbers 60 + Eggplant 60 + Spinach 61 + Macaroni 62 + Onions 67 + Potatoes 69 + Protose 73 + Parsnips 73 + Green Peas 74 + Peppers 74 + Boiled Rice 75 + Squash 76 + Tomatoes 76 + Turnips 78 + Mushrooms 79 + Nut Recipes 63 + To Blanch Nuts 63 + Salted Almonds 63 + Chestnuts 64 + Nut Roasts 65 + Peanut Butter 66 + Sauces, Relishes, etc. 81 + Salad Combinations 84 + Fruit Salads 90 + Fritters 93 + Pies 94 + Puddings 103 + Pudding Sauces 110 + About Milk 113 + Cream and Whipped Cream 114 + Fruits 119 + Doughnuts 123 + Baking Cakes 124 + Cakes 126 + Cake Fillings 135 + Icings 138 + Cookies 142 + Chilled Dishes 145 + Ice Cream Sauces 148 + Punches 150 + Cold Beverages 153 + Hot Beverages 158 + Candies and Sweets 160 + Jellies and Preserves 166 + Canning in Jars 174 + Canning Vegetables 176 + Chutney, Catsup and Pickles 177 + Wines, Flavorings and Vinegars 182 + Personal Comforts and Things Good to Know 185 + Bathroom and Toilet 189 + The Hair 192 + Gloves, Parasols, etc. 194 + Shoes and Rubbers 196 + Hats, Feathers, Ribbons and Laces 199 + Removing Stains 211 + Furs 217 + Disinfectants, Scents, etc. 219 + Pests of Various Kinds 222 + Flowers, Plants and Green Things 225 + Bottles, Glass, Mirrors, etc. 230 + Paper and Books 235 + Coal, Stoves and Furnaces 237 + Cleaning Metals, etc. 242 + Cleaning Bric-a-Brac 247 + Cleaning Compounds 248 + + + + + PREFACE + + +This book is gotten up to meet the wants of young housekeepers who wish +to use plain practical methods of keeping house in such manner that they +do not spend all or even =one-half= their days in the kitchen; who wish +to manage their household so sensibly that the feeling of drudgery is +removed, and they can be “chief cook and bottle washer” if necessary, +yet meet with a smile the husband coming for meals. + +And for the “tired out” housekeeper who spends so much time planning and +executing the family cooking and the serving of varied and elaborate +meals, that she has no time to devote to the so-called recreations of +life, frequently feeling obliged to give up everything to prevent a +“complete nervous breakdown.” + +If your children hear constant talk regarding food and its preparation, +unless they learn better later on, they will most likely consider +=eating= the chief thing in life. While every one must eat, let each one +endeavor to make the preparation and the partaking of the daily meals a +pleasure to the cook, and the manager of the cook. For unless a house is +run on one or two “flat wheels” (as the streetcar men express it), there +=must= be a manager. + +This book is also a plea for “the simple life” in a sensible way. + +We are independent beings, and we must decide our course for ourselves. +If any of these things appeal to your thinking selves, use and enjoy +them. If not, just ignore them, but, =do not dictate= as to the right or +wrong of your neighbor’s using them. You remember Epictetus said “Does a +man bathe quickly? Do not say that he bathes badly, but that he bathes +quickly. For unless you perfectly understand the principle from which he +acts, how do =you= know whether =he= is acting wrong.” + +The aim in this book is =not= to present an immense variety of recipes, +but a number of good, plain, wholesome dishes; with directions for +=using= and not =wasting= ingredients. + +The housekeeper need not be what is termed “stingy,” but it is criminal +to =waste=, and statistics prove that no other nation is so prodigal as +the American. So let the women, the rulers of the house, see to it that +they are doing their part in benefiting mankind. “Charity begins at +home.” Attend to yours. + + + + + SUGGESTIONS FOR STARTING THE DAY + + +You will find, by sometimes pleasant experience (sometimes the reverse) +that rising before 6.30 o’clock summer mornings, and before 7 in winter, +is conducive to a smooth day. Of course, this is under ordinary +conditions and environments. You have time to “do” your hair and don a +neat shirt waist or dressing jacket and skirt. If a plain tulle veil to +match the hair in color is fastened lightly over the head, it does not +look unsightly, and may be removed before luncheon, a curl or puff (as +the style may be) added, if desired, and the hair found dressed for the +day. It is also surprising how such a filmy, almost unseen, cover +prevents dust entering the hair. + +While breakfast is cooking, a carpet sweeper can be run over rugs in the +downstairs rooms; the hardwood floors wiped with a “dustless duster” +(which absorbs the dust and polishes at the same time), or with a dust +cloth two feet square made by stitching old stockings together. + +After breakfast, a few moments will suffice for the dusting of furniture +and bric-a-brac, and the first floor is cleaned for the day. + +Dusters should be frequently shaken out of doors while dusting. + +After the breakfast work is done, the upstairs can be arranged and +dusted. + +All bath-rooms, wash bowls and toilets should then be left in absolute +cleanliness, and hardwood stairs wiped with a dust cloth if necessary. +In some houses, twice a week is sufficient to clean stairs and bathroom +floors, and once in four weeks for cleaning windows. + +If the work in a house is attended to regularly, there is never any need +for the old fashioned “House Cleaning.” + +Whenever rugs and draperies need cleaning, have them cleaned +immediately. + + + THE KITCHEN SINK + +If it is convenient, by all means have a row of brass hooks over the +sink, on which to hang the following articles, viz: + +A small three-cornered piece of zinc, each corner differing in shape, to +use in cleaning corners of pans, etc. Have a hole in one corner to hang +by. + +A small stiff bristled brush for cleaning vegetables, with a screw-eye +in one end to hang by. + +A wire dish for holding laundry and toilet soap, and another for sapolio +and a small piece of flannel (or cotton cloth). + +A perforated dish into which to empty coffee grounds, etc., to prevent +stoppage of the sink drain. + +A wire soap shaker to hold scraps of soap. + +An ordinary granite water dipper. + +A medium size sauce pan also utilized for dipping. + +Do not omit a wire dish cloth. + +A long wire with bristles on one end for cleaning bottles. + +A medium size scrubbing brush with pointed ends for cleaning the sink +with Dutch Cleanser. + +A granite dish pan should hang or be placed near the sink, also a +granite basin in which to wash vegetables. + +A sink should have boiling water poured in it each day, and if signs of +stoppage occur, throw in a handful of copperas and usually the water +poured in during the day will dissolve the copperas slowly and clean the +pipes. + +On a shelf near the sink it is well to keep a can of Dutch Cleanser, a +package of borax, if the water is “hard,” and a package of pearline or +similar powder. + + + THE KITCHEN FLOOR + +The best linoleum is the most satisfactory and lasting cover for +kitchen, pantry and back hall floors. It cleans beautifully with a scrub +brush and naphtha soap, rinsing and wiping dry. Ordinarily, once a week +is sufficient for scrubbing the kitchen, but the floor should be wiped +or carefully mopped with a small mop at least every other day or +oftener, if necessary. + +For spots and stains difficult to remove from linoleum, Dutch Cleanser +is almost a certain remedy. + + + THE KITCHEN TABLE + +If possible, have what is termed a combination table, and have a tinner +cover the top with zinc. On this all hot dishes may be set with no ill +results, and it is most easy to clean. If you can enjoy the luxury of a +kitchen cabinet, select one with a tall cupboard on top, as that uses +space otherwise wasted. If not already zinc covered, have it done. The +cost is small, and the comfort and time saving enormous. In the upper +drawers in the combination table, you can keep whatever articles you +wish. But somewhere, manage to keep a bunch of papers, for their use is +manifold. When gathering the dishes preparatory to washing them, always +crush several pieces of paper and wipe out grease; wipe off the table +with paper when grease has been spilled; and wipe off the stove with +paper. All this is a great aid to greater comfort in washing these +things. + + + THE GARBAGE + +In some cities a garbage collector calls on certain days, and a +convenient way is to keep an old coal hod indoors (so as not to attract +flies) with a newspaper in it, into which to empty garbage as it +accumulates during the day. This can be easily emptied into an outside +garbage can each night. + +These matters must be governed by existing conditions. + + + AROUND THE KITCHEN STOVE + +Brass hooks are convenient for holding the following, viz: Dust pan, +soft brush, and old whisk broom. + +Asbestos plates or old shallow baking pans to invert under kettles to +prevent burning. + +Cover squares of old shoe leather with ticking or any material suitable +for holders, leaving a space about three inches not sewed in one edge of +cover through which to slip leather when cover is washed. Sew a brass +ring to one corner to hang by. + +Hem a square of ticking and attach a brass ring to hang by, to use in +handling hot dishes about the stove. + +A turkey wing is most handy to brush under low furniture. + +Provide a place for drying dish cloths and towels. + +For drying glass and silver, make towels of linen, to do away with lint. +But nothing seems so satisfactory for drying china, as the soft towels +made from flour and sugar bags, the one hundred pound size. + +Knitted dish cloths of fine twine can now be purchased in any linen +department for a few cents. They are durable and just right to handle. + +By all means have a nickle tea kettle. + + + OTHER HELPS + +Have a small dish in refrigerator or other cool place, into which to +drop egg shells which are washed before breaking eggs for cooking, and +save for settling coffee. + +A good can opener and cork screw. + +A good, not too heavy broom, and an old one. + +Save all worn out flannels and soft cotton underwear for cleaning +purposes. + +Pieces of medium grade sandpaper tacked over a strip of board 4×10 +inches, similar to a razor sharpener, is fine for whetting knives. + +Always keep a pair of clean shears convenient for cutting orange and +lemon peel, certain vegetables, etc. + +A rubber window dryer, used on or off the handle. + +Get a good Fireless Cooker. + +And a steam cooker, if you can—a copper one, or it will rust out, and +get it with two doors. + +Three or four empty pound baking powder cans, with covers. + +A light weight mop. + +Good scrub brush. + +Wire basket to keep vegetables from burning to bottom of kettle. + +Buy a good clock. + + + COOKING UTENSILS + +A word to the wise: have plenty and proper dishes for cooking, and if +you cannot purchase both dishes and bric-a-brac, by all means leave out +the bric-a-brac. + +Have a good food chopper for grinding nuts, cheese, bread, herbs, etc., +etc. + +A wooden chopping bowl and sharp chopping knife. + +A nutmeg grater, also a large grater having different size punctures. + +Quart measure—with other divisions marked. + +Measuring cup. + +Small sharp vegetable knife. + +Large sharp bread knife. + +Two steel knives and forks. + +A long doughnut fork and doughnut cutter. + +A cooky cutter. + +Lemon reamer. + +Egg beater. + +One draining, two mixing, two table, one dessert, three teaspoons. + +Pancake turner. + +Steamed pudding dish. + +Bread pans. + +Large baking pans. + +Perforated pie tins. + +Patent cake tins. + +Six granite cups to hold left-overs, etc. + +Granite saucers and different sized round basins. + +Double boiler. + +Small steamer and kettle to fit. + +Funnel. + +Three different sized stew pans, granite. + +Three different sized sheet iron frying pans. + +A granite colander. + +Three sizes, wire strainers. + +Moulding board and glass rolling pin. + +Flour sieve. + + + WEIGHTS AND MEASURES + +For convenience in using, measurements in this book are given in both +cups and pints. + +Have a measuring cup and no difficulty will be experienced. + + 2 cupfuls butter= 1 pound= 1 pint + 4 cupfuls flour= 1 pound= 1 quart + 2 cupfuls sugar= 1 pound= 1 pint + 2½ cupfuls powdered sugar= 1 pound= 1 pint + 1 cupful bread crumbs= 4 ounces + 1 cupful grated cheese= ¼ pound + ¾ cupful macaroni= ¼ pound + 1 cupful nut meats= ¼ pound + 1 cupful dates= ½ pound + ¼ cupful dates= 4 tablespoonfuls + ⅓ cupful dates= 6 tablespoonfuls + 2 cupfuls milk or water= 1 pound + 10 eggs= 1 pound + + + READ THIS + +Granulated sugar is used almost universally. + +Soda may be dissolved in either hot or cold water. + +When mixing, add ingredients in order given. + +Butter is softened, =not melted=, by placing on small tin in oven. + +Flour is =never= used without being sifted, and measurements given mean +=after= sifting. + +All measurements given are =even= or =level=. + + + YEAST + +A yeast cake may be kept fresh for a week by burying it in the flour. + +A liberal pinch of soda dissolved in a little warm water and added to +slightly soured yeast will sweeten it. + + + EVERLASTING YEAST + + =1 cupful mashed potatoes= + =3 cupfuls lukewarm water= + =yeast cake= + =1 tablespoonful salt= + =3 tablespoonfuls sugar= + =½ teaspoonful ginger= + +Peel and boil old potatoes, put through a colander, mix with the other +ingredients with the yeast dissolved in a little warm water. Add the +ginger the first time in starting the yeast, but not again. Let this +mixture stand for three days before using. When you make bread, repeat +the formula, omitting the yeast and ginger, add the ingredients to the +first mixture and let stand over night. In the morning, stir it +thoroughly, take out a pint to start your next yeast, sift the flour +with the remainder, knead and put into pans. By noon the bread may be +baked. This makes three loaves. Keep the yeast in a tight jar, and it +will keep for about ten days in warm weather. + + + MAKING DRY YEAST + +After mixing bread at night, the following morning take a large cupful +of the light sponge and stir into it dry corn meal. Spread it out thinly +to dry, stirring occasionally. When perfectly dry, like coarse powder, +it is ready for use, and will keep indefinitely. Use about two +tablespoonfuls for a medium size baking. + + + YEAST + + 1 handful of hops + 2 quarts cold water + 2 cupfuls grated raw potato + 1 yeast cake + ½ cupful salt + ½ cupful sugar + +Put the hops in cold water, let boil for five minutes and strain. Add +potato, salt and sugar, boiling all together for five minutes. Have a +yeast cake dissolved in a little warm water, and when the potato mixture +is nearly cold, stir in the yeast cake and let rise. + + + + + HELPS ABOUT BREADS + + +When the temperature is too low for bread to rise well, set the bread +pan on folded newspaper or something to prevent it getting chilled; an +asbestos mat is good; cover the pan with towels and newspaper; a hot +water bag filled with hot water and placed on top of these coverings, +and the bag itself covered, is one of the best helps. + +Always stir in all the flour possible at the first mixing. + +Never fill the bread pans over half full. + +Knead the dough into loaves, let rise, work over again, let rise in the +pans and bake. + +If you mix bread dough with water, your loaves will stand a hotter fire +than when mixed with milk. + +If flour is warmed before mixing bread in cold weather, it will aid in +the rising. + +Too much kneading is unnecessary. + +One cupful of liquid yeast is equal to one dried yeast cake or about +three-fourths of a compressed yeast cake. + +A little sugar sprinkled on the bottom of the oven helps brown the top +of your loaves. + +For sandwich making, bake the bread in one pound baking powder cans, +filling them half full of the dough. + +Some good cooks add one teaspoonful of glycerine to every four cupfuls +of flour in making bread. It makes the dough “richer.” + + + KEEPING BREAD FRESH + +As soon as bread is cold, put each loaf in a paper bag, putting the bags +in an earthen jar with cover, or in a bread tin. + +A dish containing a wet sponge set inside the bread tin is good. Of +course, see that the sponge is kept sweet. And a cut apple inside the +bread tin helps. + +Bread wrapped in paraffin paper before being placed in the jar or box, +keeps well. + + + STALE BREAD + +Dip stale loaves in water, quickly removing to a hot oven for about ten +minutes. + +When not needed as bread, put stale pieces through the chopper and save +every crumb in a receptacle covered with a cloth, not with a tight +cover, to prevent mold. + + + CUTTING BREAD + +Tie a piece of coarse white thread or common twine around the hot bread +where you wish to cut. It cuts perfectly smooth and straight. + + + + + BREADS OF VARIOUS NAMES + + + ENTIRE WHEAT BREAD + + 1 pint milk + 1 pint water + 3 tablespoonfuls sugar + 2 teaspoonfuls salt + 1 cake yeast foam + entire wheat flour + +At night scald the milk, add water, sugar and salt and the yeast +dissolved in a little of the warm milk and water. Stir in all possible +of the whole wheat flour. Cover and keep in warm place till morning. +Knead just enough to work into loaves to =half fill= bread pans, and +when the loaves have risen to nearly the top of the pan, bake. + + + WHITE BREAD, ROLLS AND BREAD DOUGHNUTS + + 1 pint hot water or milk + 1 pint cold water or milk + butter, size of egg + 3 tablespoonfuls sugar + 3 teaspoonfuls salt + 1 cake compressed yeast + +Mix at night. + +Dissolve yeast in ½ cupful lukewarm water. Stir butter, sugar and salt +into the pint of hot water or milk, adding the cold water or milk after +butter becomes softened, then add the yeast and all the flour you can +stir in. Cover and keep in warm place till morning. Place on the floured +moulding board, and knead just enough to work into three loaves, leaving +a fourth loaf to work into rolls. + +Place the three loaves in bread pans, cover, let rise, and bake. Take +the fourth loaf, work in a second piece of softened butter, mould into +rolls, place in tin to rise. + +Usually, in about half an hour, bread and rolls are ready to bake. + +If the rolls are wanted later, place them in the refrigerator or cold +place, till time to allow them to rise and bake. + + + BREAD DOUGHNUTS + +Take one loaf of the bread mixture, dip a tablespoon first into hot +cooking oil, then into this one loaf, and drop a small thin piece from +the spoon into the hot oil ready for frying. They are fine with maple or +sugar syrup. + + + RYE BREAD + + 1 cupful scalded milk + 1 cupful boiling water + ⅓ cupful sugar + 3 cupfuls flour + 2 tablespoonfuls butter + 1 tablespoonful salt + 1 cake compressed yeast + +Mix at night. + +Dissolve the yeast in a little warm water, and as soon as the hot +liquids are simply =warm=, not =hot=, add them to the yeast; then stir +in the sugar, softened butter, salt and flour; cover and keep in a warm +place to rise over night. + +Next morning, add rye meal until thick enough to work into loaves. Allow +this to rise, then work it into loaves, place in bread tins, let rise +again and bake. Makes two loaves. + + + BOSTON BROWN BREAD No. 1 + + 1 cupful corn meal + 1 cupful graham flour + 1⅓ cupfuls sour milk + ½ cupful molasses + ½ teaspoonful soda + 1 teaspoonful salt + +Pour molasses into your mixing bowl, add the milk, then the soda +dissolved in a little water, then meal and flour, and pour into two +one-pound baking powder cans, put covers on tightly and steam three +hours. + + + BOSTON BROWN BREAD No. 2 + + ¾ cupful graham flour + ½ cupful corn meal + ¾ cupful sour milk + ¼ cupful molasses + ¾ teaspoonful salt + ½ teaspoonful soda + +Mix as in No. 1, pour into a two quart granite basin, cover tightly +(place a weight on cover if necessary), steam two and one-half hours, +and bake ten minutes. + + + BROWN BREAD No. 1 + + 2 cupfuls graham flour + ½ cupful corn meal + 1 cupful milk + butter, size of walnut + ½ cupful molasses + 1 egg + 1 teaspoonful soda + ½ teaspoonful salt + +Pour molasses and milk into your mixing bowl, add the soda dissolved in +a little water, salt, the butter softened, flour and meal. Bake in +ordinary oven. + + + BROWN BREAD No. 2 + + 2 cupfuls milk + 2 cupfuls corn meal + 1 cupful graham flour + 1 teaspoonful salt + ½ teaspoonful soda + 2 teaspoonfuls baking powder + ½ cupful molasses + +Mix and bake as in Brown Bread No. 1. + + + GRAHAM BREAD No. 1 + + 1 pint milk + 1 pint water + 3 tablespoonfuls sugar + 2 cupfuls dried raisins + 2 teaspoonfuls salt + 1 cake yeast foam + graham flour + +Have the raisins washed and dried the day before, then proceed as per +Entire Wheat Bread recipe, adding the perfectly dry raisins in the last +kneading. + + + GRAHAM BREAD No. 2 + + 2 cupfuls sour milk + ¼ cupful molasses + 2 cupfuls graham flour + 1 cupful corn meal + 1 teaspoonful salt + 1 teaspoonful soda + butter, size of egg + 1 cupful chopped raisins + +Dissolve soda in a little water and stir it in the sour milk, add +molasses, salt and part of the flour and corn meal, softened butter, +adding the raisins and remainder of flour and meal alternately. + +Bake for about three-quarters of an hour. + + + ROLLS + +One recipe is given under White Bread. If these rolls are molded and the +pan placed in a dish of warm water, or in a gas oven with the flame +turned very low, they will be ready for baking in from ten to twenty +minutes. + +A cupful of finely chopped nut meats added to the above recipe at the +last kneading, is fine. + + + NUT ROLLS + +Use the recipe for Baking Powder Biscuit, roll very thin, spread with +butter and sprinkle with chopped raisins, or nuts or both. Roll this +dough tightly, like jelly roll, cut into slices, and bake. + + + PARKER HOUSE ROLLS + + 2 cupfuls milk + ¼ cupful butter + flour + 2 tablespoonfuls sugar + 1 teaspoonful salt + 1 compressed yeast cake + +To the scalding milk add salt, sugar, a little flour and the softened +butter. Dissolve the yeast cake in about half a cupful of lukewarm +water, stirring into the milk mixture as soon as it is lukewarm, not +hot. Add sufficient flour to form a soft dough. Knead till it is smooth, +put back into mixing pan, cover and let stand in a warm place till +light. Usually it becomes very light in two hours. Turn it on the bread +board, knead a little more, roll and cut into pieces to shape into +rolls. Spread half of the inside with butter, fold the other half over +and press it down. Place these in a covered well buttered pan till they +are twice their original size, and bake from ten to twenty minutes. + + + + + BISCUITS + + + BAKING BISCUITS + +Have the oven hot at first, letting it cool gradually. + + + BAKING POWDER BISCUITS + + 4 cupfuls flour + 2 cupfuls milk + ½ cupful butter + 1 teaspoonful salt + 3 teaspoonfuls baking powder + pinch of sugar + +Sift the baking powder with the flour into the milk and the softened +butter, add salt and sugar, roll to half inch in thickness, cut and +bake. + +Instead of milk, water may be used by adding a little more butter. + +By rolling the dough very thin, cutting small biscuits, placing one on +top of another to bake, very convenient biscuits for buttering for +parties and luncheons can be made. + + + GRAHAM BISCUITS + + 1 cupful sour milk + 1 tablespoonful sugar + ½ teaspoonful salt + ½ teaspoonful soda + graham flour + butter, size of egg + +Stir the soda dissolved in a little water into the milk, add salt, +sugar, a little graham flour, the melted or softened butter, and more +graham flour till the liquid has absorbed all possible. Dip a dessert +spoon into cold water, then into the dough, taking enough to make a +small biscuit, place in a buttered pan, repeating till dough is all +used. Bake about twenty minutes. + +Use same recipe for white biscuits by substituting white flour for +graham, and two teaspoonfuls baking powder for soda. + + + MAPLE TEA BISCUITS + + 4 cupfuls flour + ⅓ cupful butter + 1 cupful ground maple sugar + ½ teaspoonful salt + 2 teaspoonfuls baking powder + sweet milk + +Into part of the flour stir half a cupful of milk, salt, then the +softened butter and the balance of the flour with baking powder sifted +in, and enough milk to make a soft dough. Add the maple sugar (ground by +putting through the food chopper), roll about one-half inch thick, cut +into biscuits and bake in a quick oven. + + + GRAHAM GEMS + + 1½ cupfuls graham flour + 1¼ cupfuls cold water + 1 teaspoonful salt + +Stir the flour gradually into the salted water. Stir very briskly for +about five minutes and pour into hot gem pan. Makes 12 gems and takes +about 15 minutes to bake. + + + MUFFINS + + 2 cupfuls flour + 2 eggs + butter, size of egg + 2 teaspoonfuls baking powder + 1 teaspoonful salt + ½ cupful milk + +To the flour sifted with the baking powder, add the salt, the well +beaten eggs and the milk. Drop from a dessertspoon into hot gem pans, +and bake in quick oven. + +Makes 12 muffins and takes about 15 minutes to bake. + + + POP-OVERS + + 1 cupful flour + 1 cupful milk + ½ teaspoonful salt + 2 eggs + +To the beaten eggs add milk and salt, stir in flour, pour in hot +buttered gem pans and bake about twenty minutes. + + + BAKED BUCKWHEAT CAKE + + 1 cupful sour milk + 1 tablespoonful molasses + buckwheat flour + 1 teaspoonful salt + ½ teaspoonful soda + +Into the sour milk, stir salt, soda dissolved in a little warm water and +molasses; add buckwheat till the mixture is like cake dough. Bake about +thirty minutes in a rather deep pan, serve in squares thick enough to +cut in two and butter. This is a fine bread for winter luncheon. + + + JOHNNY-CAKE + + 1 cupful sour milk + 1 cupful corn meal + 1 cupful flour + butter, size of egg + ½ teaspoonful salt + ½ teaspoonful soda + 1 tablespoonful sugar + 1 egg + +To the beaten egg, add sugar, salt, corn meal and softened butter, then +the milk, soda dissolved in little water, and the flour. Bake in +buttered pan about twenty five minutes; makes a medium size loaf. + + + + + GRIDDLE CAKES + + + BAKING POWDER GRIDDLE CAKES + + 2 cupfuls sweet milk + 2 eggs + flour + butter, size of egg + ½ teaspoonful salt + 2 teaspoonfuls baking powder + 1 teaspoonful sugar + +Add the beaten egg to the milk, stir in the salt, sugar and softened +butter, and sift in the flour in which the baking powder has been mixed. +Use enough flour to make a batter like that of cake. + +Corn meal with part flour, buckwheat or graham flour, may be +substituted. + +In berry season, huckleberries, blueberries or raspberries added to the +above griddle cake batter, are delicious. + +Cold boiled rice and left over cereals may be stirred in almost any +recipe for griddle cakes. + +A little vinegar added to the sour milk batter of griddle cakes just +before frying, is good. + + + BUCKWHEAT GRIDDLE CAKES No. 1 + + 1 quart buckwheat flour + warm water + 1 yeast cake + 1 tablespoonful molasses + 1 teaspoonful salt + +Mix at night. + +To the yeast dissolved in a little lukewarm water add the salt, +molasses, a little warm water, a little flour, continuing to add flour +and water till you have a thin batter. Keep in a warm place till +morning, add a pinch of soda, fry and serve with butter and syrup, maple +or sugar syrup. + + + SUGAR SYRUP FOR HOT CAKES + +Into one cupful of cold water in a quart basin, stir all the granulated +sugar that will dissolve. More sugar and water can be added as necessary +to keep the syrup the right consistency. + +This syrup never becomes hard. + + + BUCKWHEAT GRIDDLE CAKES No. 2 + + 2 cupfuls scalded milk + ⅓ cupful bread crumbs + ¾ of a yeast cake + buckwheat flour + ½ teaspoonful salt + ¼ teaspoonful soda + 1 tablespoonful molasses + +Mix at night. + +Pour the hot milk over the crumbs and when the mixture is just lukewarm, +add the yeast dissolved in a little warm water, salt, and enough +buckwheat flour to make a batter about like that of cake. Keep in a warm +place till morning, add the soda dissolved in a little warm water, and +the molasses. Fry, and serve as desired. If about one cupful of the +batter is set aside, it can be used instead of yeast for the next +making. + + + OATMEAL CAKES + + 1 cupful oatmeal + 1 cupful sour milk + ½ cupful sugar + flour + ½ teaspoonful salt + 1 teaspoonful soda + 1 egg + +Mix at night. + +Stir the oatmeal into the milk and let stand in a not too cold place +over night. In the morning, add the sugar, salt, soda dissolved in a +little warm water, and flour enough to make a batter like that of cake. +Fry on a buttered griddle and serve with butter and syrup. + + + SOUR MILK GRIDDLE CAKES + + 2 cupfuls sour milk + 1 egg + flour, either graham, wheat flour or buckwheat + butter, size of egg + ½ teaspoonful salt + 1 teaspoonful soda + 1 teaspoonful sugar + +Add the beaten egg to the sour milk, then stir in the salt, sugar, soda +dissolved in a little water, the softened butter and enough flour to +make a batter like that of cake. Fry and serve as prepared. + +Bread crumbs or even corn meal with part flour may be used instead of +all flour, or buckwheat, or graham flour may be substituted. + + + FRENCH PANCAKES WITH JELLY + + 2 cupfuls flour + 2 cupfuls milk + 3 eggs + ½ teaspoonful salt + 1 tablespoonful sugar + +Stir the flour into the beaten eggs, add the sugar, salt and milk. Stir +thoroughly, fry, spread with jelly, and roll. + + + + + CEREALS AND BREAKFAST DISHES + + +Good directions for cooking cereals will be found on each package. + +Many cooked cereals sliced cold, dipped in flour and fried, are fine +served with syrup and butter. + + + CORN MEAL MUSH + +Wet two cupfuls corn meal in one and one-half cupfuls cold water, stir +in slowly three and one-half cupfuls boiling water and one-half +teaspoonful salt. Cook at least one hour in double boiler. If cooked in +a kettle, butter the inside first, to prevent sticking. Serve with +syrup, or sugar and cream. + +Cook enough mush to have some left to slice and fry. Dip the slices in +white of egg to make crisp. + + + FRIED CORN MEAL MUSH + +Cut slices about three-fourths of an inch in thickness from the cold +mush, dip on a plate containing flour, and fry in butter. Serve with +butter, syrup, or any desired way. + +Cream of Wheat when cooked, may be sliced cold and fried like corn mush. + + + PLAIN AND FANCY TOASTS + + + BIRD’S NEST TOAST + +Have buttered dry toast ready. Break each egg and leave the yolk in the +shell. Add a pinch of salt to the white and beat stiffly. Arrange the +beaten white on the toast, place yolk in center, put in the oven and +cook to suit. + + + CHEESE TOAST + +Butter slices of bread, lay on a thin slice of cheese or cover with +grated cheese, and place in a pan in the oven, leaving just long enough +for cheese to melt. Crackers may be similarly toasted. + + + DRY TOAST + +Place slices of bread on clean top of hot range or on asbestos mat over +gas stove, turning over to brown on upper side after under side is +browned. + + + MARSHMALLOW TOAST + +Cut bread in thin slices, butter, or spread with jelly, cut marshmallows +in halves, place on top and put in oven for about two minutes, till the +marshmallow is a bit browned. Serve immediately. + + + MILK TOAST + + 2 cupfuls milk + 4 tablespoonfuls flour + butter, size of egg + ½ teaspoonful salt + +Stir flour smoothly in half the milk, heat the remainder of milk to +boiling, stir in the flour and milk, add butter and salt, pouring over +previously toasted bread. Serve hot. Bread is easily toasted by laying +in a corn popper and holding over coals. + + + + + EGGS + + + BEATING EGGS + +A teaspoonful of cold water added to the white of an egg, makes it whip +more quickly, as well as increase in quantity. + +A pinch of salt will make white of an egg whip more quickly. + +Add a pinch of cream of tartar while whipping white of egg, to keep from +falling afterward. + + + TO PRESERVE EGGS + +Add one quart fresh slaked lime to two gallons of water, pour into a +cask and put in the eggs till ready for use. They will keep for months. + +Eggs may be kept for months in table salt. + +Or to three gallons of water add one pint fresh slaked lime and one-half +pint table salt. Keep the eggs always covered in the brine. + + + EGG SUBSTITUTE + +One tablespoonful of corn starch is equal to one egg. Try it in +doughnuts. + +Unused yolks should be put in a cold place in an uncovered glass of +water, where they will keep several days. + +If a small piece of shell gets in a broken egg, take a piece of shell +and the smaller piece will adhere to it, so it may be easily removed. + +When a bit of yolk gets in with the white in separating the parts, touch +the yolk with a piece of dry cloth and it will adhere to it. + + + BAKED EGGS + + 6 eggs + 1¾ cupfuls bread crumbs + 2 cupfuls milk + ½ cupful melted butter + ½ teaspoonful salt + a little pepper + +Soak the bread crumbs in milk with pepper and salt for an hour or more +in a mixing bowl. Add the butter, stir well, and pour in a small deep +bread pan. With a spoon, make six depressions the size of an egg, break +the eggs into these hollows, and bake thirty minutes. + + + BOILED EGGS + +Cover eggs in cold water, and remove after water has boiled two minutes +if soft boiled eggs are desired, boiling longer for hard boiled. + +Whenever soft boiled eggs are left over, boil them hard at once, so they +may be utilized cold. + + + DEVILED EGGS No. 1 + + 4 hard boiled eggs + melted butter + ¼ teaspoonful mustard + dash of pepper + 2 tablespoonfuls grated cheese + 1 tablespoonful vinegar + pinch of salt + +Boil the eggs fifteen minutes, and plunge into cold water as soon as +taken from the fire, to set the whites. Cut eggs in two and mash the +yolks, add cheese, vinegar, mustard, pepper, salt, and enough butter to +make the mixture right to shape in the size of yolks. Place these in the +whites to look like whole eggs. Wrap each one in a small piece of +paraffin paper, and pack in a small box. + + + DEVILED EGGS No. 2 + +Proceed as in Deviled Eggs No. 1, substituting chowchow sauce from a +pickle bottle for mustard, and chopped olives for cheese. + +After making Deviled Eggs, try dipping some in egg and bread crumbs, +frying in cooking oil. + + + EGG GRAVY + + 2 eggs + ½ cupful milk + butter size of walnut + salt and pepper + +Add to the beaten eggs all the other ingredients, pour into a cold stew +pan and stir constantly over the fire till of the right consistency. +Serve from a gravy bowl on hot potatoes. + + + EGG OMELET No. 1 + + 4 eggs + ¼ cupful water + 1 tablespoonful flour + pinch of salt + +Smooth flour and water together, stir in the beaten yolks and salt, then +stir in very lightly the stiffly beaten whites, and pour into a hot +buttered pan. Shake the pan gently to keep the mixture from burning. As +soon as brown on the bottom, fold it over and serve at once on a hot +dish. + +Chopped mushrooms are nice in omelet. + +Add a little chopped green pepper to an omelet. + + + EGG OMELET No. 2 + + 5 eggs + 2 tablespoonfuls cream + 1 tablespoonful butter + 1 tablespoonful chopped parsley + ½ teaspoonful onion juice + pinch of salt + little pepper + dash of nutmeg + +Beat the whites stiffly and set in a very cold place. Beat in with the +yolks all of the other ingredients, add carefully to the whites and cook +in hot buttered pan. As soon as the bottom of the mixture is a trifle +set, lift the pan frequently to prevent burning. When the mixture is +browned on the bottom, set in the oven to brown top. + + + FRUIT OMELET + + raisins + prunes + citron + currants + lemons + figs + oranges + juice of 1 orange + dash of cinnamon + +Mix only enough of the fruit to just half fill a cup; run it through the +chopper, add cinnamon and put all in a double boiler with the orange +juice and let cook thirty minutes. + +Make the omelet of + + 4 eggs + pinch of salt + 1 tablespoonful sugar + 1 teaspoonful butter + +Beat eggs, add sugar and butter. Melt a second teaspoonful butter in a +pan, turn in the mixture, letting it brown, continually lifting up the +set part to let the uncooked run on the hot pan. When it is all set, +pour in the hot fruit, fold over instantly and turn on a plate. + + + FRIED EGGS + +Eggs fried in a hot pan in which a piece of butter is first melted, salt +and pepper added, are relished by many. + +A spoonful of flour sprinkled over butter in the pan ready to fry eggs, +will prevent their sticking. + + + POACHED EGGS No. 1 + +Break each egg carefully in a dish of boiling water, into which a +teaspoonful of vinegar has been stirred, remove in a draining spoon and +season. Serve on buttered toast. Dried sliced bread dipped in milk and +quickly removed and fried in butter, with a poached egg served on each +slice, is nice. + +Chopped olives mixed with one beaten egg, a little water, pepper and +salt, fried brown, is a nice accompaniment to poached eggs. + + + POACHED EGGS No. 2 + +Use boiling milk instead of water and proceed as in Poached Eggs No. 1. + + + RAW EGGS + +For one who enjoys it, an egg broken carefully into a glass, seasoned +with salt, a few drops of lemon juice, vinegar or a little wine, and +swallowed whole, is delicious. + +Or, to a well beaten egg, fill the glass with cream or milk, a +tablespoonful of sugar, and a sprinkle of nutmeg. + + + SCRAMBLED EGGS + +Beat, add one tablespoonful milk, a little salt and pepper. Pour into a +hot buttered frying pan and stir constantly, adding a bit of butter. +Serve as desired. + +For a change, add a few drops of lemon juice when scrambling eggs. + + + + + CHEESE DISHES + + + BAKED CHEESE No. 1 + + 1 cupful grated cheese + 1 cupful bread crumbs + 1½ cupfuls milk + 1 egg + ½ teaspoonful salt + ¼ teaspoonful pepper + +Mix all together, bake about thirty minutes, and serve immediately. + + + BAKED CHEESE No. 2 + + grated cheese + eggs + bread crumbs + pepper + salt + butter + +Butter a deep pie plate, cover the bottom with a layer of cheese, then +break over the cheese as many eggs as desired, sprinkle with pepper and +salt, add another layer of cheese, then a layer of bread crumbs, and +scatter over the top small pieces of butter. Bake fifteen to twenty +minutes. + +To keep cut cheese from moulding, wrap in a cloth wrung out of vinegar. + + + CHEESE BALLS + + 1 cupful flour + ½ cupful butter + ¼ cupful grated cheese + 1 egg + pinch of salt + dash of cayenne pepper + +Thoroughly mix flour and softened butter, add cheese and beaten egg, +salt and pepper, roll to one-half inch in thickness, cut with a small +cutter and bake, or dip in a beaten egg with bread crumbs and fry in +cooking oil. + +Serve on lettuce leaves with a dressing made of equal parts olive oil +and vinegar. + + + CREAM CHEESE + +Use grated cheese (grate it by putting through the food chopper), season +with salt and a dash of cayenne pepper, and moisten with sweet or sour +cream. After standing a day or two, mould the mixture into balls and +serve like cream cheese. + + + DUTCH OR COTTAGE CHEESE + +Scald sour or buttermilk; as soon as the whey separates, pour it off, +and let the curd drain in a strainer. When quite dry, add a little salt +and enough sweet cream or milk to produce the right consistency to mould +into balls. Cottage cheese may be moulded into various shapes, rolled in +chopped parsley and used to decorate various salads. + + + CHEESE CUSTARD + + ¼ cupful grated cheese + ¼ cupful milk + 4 eggs + pinch of salt + dash of pepper + +Cook all together in a double boiler till like smooth custard, then pour +into small buttered cups and bake ten minutes in a slow oven. + + + CHEESE DREAMS + + 2 eggs + 1½ tablespoonfuls flour + cheese + 1 cupful milk + buttered sliced bread + pinch of salt + +Cut bread very thin, butter, and lay in slices of cheese or sprinkle in +grated cheese thickly, like sandwiches. Smooth flour in with beaten +eggs, stir in milk and salt, dip sandwiches in and fry brown in a +buttered pan. + + + CHEESE PUDDING No. 1 + + 1 cupful grated cheese + 1 cupful boiling milk + 2 eggs + 1 tablespoonful bread crumbs + 1 dessertspoonful butter + 1 teaspoonful flour + 1 teaspoonful salt + dash of pepper + +Mix in a bowl, cheese, flour, salt, pepper and crumbs, add the boiling +milk, softened butter, yolks and stiffly beaten whites. Stir thoroughly, +bake in a buttered dish twenty minutes, and serve hot. + + + CHEESE PUDDING No. 2 + + ½ cupful bread crumbs + 1½ cupfuls milk + 2 cupfuls grated cheese + 1 cupful whipped cream + 3 eggs + ½ teaspoonful mustard + 1 tablespoonful butter + pinch of salt + dash of pepper + +Mix together crumbs, salt, pepper, mustard and milk, put in double +boiler, removing when hot to add cheese and beaten yolks. When cool, add +stiffly beaten whites and cream. Fill baking cups half full, set in a +pan of hot water, and bake fifteen or twenty minutes in a quick oven. + + + CHEESE STRAWS No. 1 + + 2½ cupfuls grated cheese + ½ cupful butter + flour + pinch of salt + dash cayenne pepper + +Mix cheese and softened butter thoroughly, add salt and pepper and +sufficient flour to roll the dough very thin. Put in a buttered pan, +draw a knife across the dough in sections one-half inch in width, and +bake in quick oven. + + + CHEESE STRAWS No. 2 + + ½ cupful flour + ¼ cupful butter + ½ cupful grated cheese + 1 egg + ½ teaspoonful baking powder + ½ teaspoonful salt + dash cayenne pepper + +Mix part of flour, beaten egg and softened butter, add cheese, salt and +pepper, and remainder of flour with baking powder sifted in. Roll thin, +place in pan and mark into straws with a sharp knife. Bake quickly. + + + MACARONI AND CHEESE No. 1 + + ½ cupful macaroni + 1 chopped onion + 2 cupfuls strained tomatoes + 2 cupfuls grated cheese + 2 tablespoonfuls olive oil + ½ teaspoonful salt + ½ cupful milk + +Break the macaroni into inch pieces, boil thirty minutes and pour off +water. Put olive oil in a stew pan, add onion and shake over fire till +onion is soft. Add macaroni and tomatoes, heat thoroughly, stir in the +other ingredients, cook for about ten minutes and serve hot. + +Two cupfuls tomatoes are generally in one ordinary can of tomatoes. This +serves ten people. + + + MACARONI AND CHEESE No. 2 + + ¾ cupful macaroni + 1 cupful grated cheese + 1 tablespoonful corn starch + a little salt + 1 cupful milk + +Prepare the macaroni as per directions in Macaroni and Cheese No. 1. +After taking macaroni from the boiling water, butter a baking dish, put +in part of the macaroni and cover it with milk and the corn starch +smoothed in. Then sprinkle with half of the cheese, then the macaroni, +then another layer of cheese, a little salt, and put in the oven to bake +for about twenty minutes. + + + WELSH RAREBIT No. 1 + + 4 cupfuls grated cheese + ¾ cupful ale + yolk of 1 egg + dash of pepper + 1 teaspoonful dry mustard + 1 teaspoonful Worcestershire sauce + pinch of salt + 1 teaspoonful butter + +Melt butter in stew pan, add cheese, and gradually the ale, stirring +constantly. Break egg and stir in mustard and sauce, pepper and salt. +Stir all together and cook for a few minutes, then pour over toasted +bread. + +If the mixture becomes stringy or curdled, add a pinch of soda to make +it creamy. + + + WELSH RAREBIT No. 2 + + 4 cupfuls grated cheese + ¼ cupful milk + 1 egg + dash cayenne pepper + ½ teaspoonful dry mustard + 1 tablespoonful butter + pinch of salt + +Melt butter in cooking dish, add cheese, then beaten egg and other +ingredients, stirring constantly. Pour over toasted buttered bread. +Serves five people. + + + + + SANDWICHES + + + ABOUT SANDWICHES + +Bake bread in baking powder cans. Butter cans and fill one-third full +when dough is to be baked with the covers on (which makes a tender +crust), and one-half full when it is to be baked without covers. + +When necessary to make sandwiches some time in advance of their being +eaten, wrap them in a cloth wrung out of hot water and put in a cool +place. + +Do not use bread any less than a day old. + + + HERB SANDWICHES + +Mix chopped lettuce, pepper grass, watercress and peppermint with +mayonnaise dressing. + + + VEGETABLE SANDWICHES + +Cold boiled oyster plant, beets and cauliflower with any preferred +dressing. + + + SANDWICH FILLING COMBINATIONS + +Cream cheese and dates. + +Apples and onions. + +Two parts nuts, one part preserved ginger, moistened with thick cream. + +Olives and walnuts moistened with Mayonnaise Dressing. + +Sweetened mashed bananas. + +Jam or marmalade covered with cream cheese. + +For a sweet sandwich, chopped figs and dates, with a few drops of lemon +juice. + +Many people like cayenne pepper sprinkled on bread and butter sandwiches +for evening refreshment. + +Chopped cold boiled eggs and lettuce with French Dressing. + +Finely chopped peanuts and Mayonnaise. + +Chopped nuts, cream cheese, olive oil and lemon juice. + +Chopped mint leaves with French Dressing. + +Chopped onions and Mayonnaise. + +Lettuce leaves spread with Mayonnaise, sprinkled with grated cheese and +nuts. + + + SOUPS + +If soup is too salty, add a few slices of raw potato and cook a few +minutes longer for the potato to absorb the salt. + +If soup appears lacking in strength, stir in a little grated cheese. + + + NUT STOCK FOR SOUPS + +Put two cupfuls of mixed chopped nuts in a stew pan with one quart of +water and let them stew slowly for two hours, then strain and remove the +water for stock. + +The nuts may be used in soups, cakes, or any preferred way. + + + SOUP BASIS + +Water drained from boiled rice and from all vegetables, is used as a +basis or “stock” for soups. + + + CROUTONS + +Cut rather dry bread into one-half inch slices, and cut them into small +pieces. Put in a pan in the oven to brown. Place half a dozen or more +pieces on each plate of soup just before serving. + + + CREAM OF ASPARAGUS SOUP + + 1 bunch of asparagus + 2 cupfuls milk + ¼ cupful cream + ¼ teaspoonful salt + 1 tablespoonful flour + 1 tablespoonful butter + dash of pepper + +Wash asparagus and cut off the tips. Put the stalks in cold water and +boil till tender. Put them through a colander, then put back in the +water they boiled in. Heat milk to the boiling point and stir in the +butter and flour smoothed together. Boil ten minutes, pour into the +asparagus, season, add cream and the asparagus tips which have been +boiled by themselves in cold water till tender. + +A spoonful of whipped cream is nice on almost any soup, added just +before serving. + + + BEAN SOUP + +Take as many stewed or baked beans as desired, put through a colander, +add as much water as wished and boil about ten minutes. Add butter size +of an egg to a small kettle of soup, season with salt and pepper. Make +the soup as thick as desired and just before taking from the fire, stir +in about a cupful of milk. A few sprigs of parsley on each plate of soup +is pleasing. + + + CREAM OF PEA SOUP + + 1 quart shelled peas + 1 quart milk + 1 onion + 1 cupful cream + dash of pepper + 3 tablespoonfuls butter + 1 tablespoonful olive oil + 2 tablespoonfuls flour + ½ teaspoonful salt + +Put peas and onion in cold water to cover them, and boil fifteen +minutes. Heat the milk in double boiler. Smooth butter and flour +together and gradually pour the hot milk on the mixture, pour it all in +double boiler and heat. Take the onion from the peas and run them +through a strainer, add them to the milk mixture, add salt, pepper, oil +and cream, and keep at boiling point ten minutes. + + + PLAIN POTATO SOUP + +Peel, and cut in very thin small pieces three medium size potatoes. Put +one-fourth cupful of butter in a soup kettle and let it melt and brown, +but not burn. Turn the potatoes on the butter and stir till most of the +butter is absorbed, for about fifteen minutes, being careful not to let +the mixture burn. Add one cupful of cold water and let the potatoes come +to boiling point and boil five minutes. Then add, gradually, one cupful +of milk and as soon as it reaches the boiling point, add one +tablespoonful of flour smoothed in three-fourths of a cup of milk, one +teaspoonful of salt and a pinch of pepper. Remove from fire and serve. + + + QUICK SOUP + + 1 quart can tomatoes + 1 slice of onion + 2 cupfuls water + ¼ cupful flour + 2 tablespoonfuls butter + 1 teaspoonful salt + a blade of mace + +Put tomatoes, water, salt, onion and mace to boiling point, and add +flour and butter smoothed together. Stir constantly till the mixture +boils, run through a sieve, heat and serve with croutons. + + + SALSIFY SOUP + +Salsify is the vegetable oyster. Scrape the salsify, cut in small pieces +to fill a quart measure, put immediately into cold water. Cook till +tender, being careful not to burn it, put through a colander, add one +quart milk, butter size of egg and one-half teaspoonful salt. Let come +to a boil and remove from fire. + + + TOMATO SOUP + + 1 quart cut tomatoes + 2 cupfuls water + 1 slice of onion + 1 cucumber + ⅛ teaspoonful cloves + 1 dessertspoonful sugar + part of a bay leaf + +Wash, peel, and cut the tomato and cucumber in small pieces to make one +quart. Boil with the other ingredients for twenty minutes, put through a +strainer. + +Prepare + + 2 tablespoonfuls butter + 3 tablespoonfuls flour + 1 teaspoonful salt + ⅓ teaspoonful soda + +Warm the butter and smooth in the flour, add salt and soda dissolved in +a little hot water, stirring constantly, add gradually the hot soup, let +come to a boil, and remove from fire. + + + VEGETABLE SOUP + + 2 potatoes + 2 quarts water + 1 cupful tomato + 1 carrot + 1 onion + 1 turnip + ¼ cupful rice + 1 teaspoonful salt + dash of pepper + 2 tablespoonfuls olive oil + +Peel potatoes, turnip and onion, scrape the carrot, slice each very +thinly, put into the cold water and boil one hour. Pour boiling water +over the rice in double boiler, cook till partly done, then add to the +vegetables that have been cooked one hour, and put in the other +ingredients and cook one more hour. + + + CORN CHOWDER + + 4 cupfuls chopped corn + 4 cupfuls sliced potatoes + 2 chopped onions + 2 tablespoonfuls olive oil + ½ cupful flour + 2 cupfuls hot milk + salt + +Cut the kernels from about a dozen ears of corn and put through the food +chopper. Slice the potatoes very thinly. Put the oil in the kettle, and +stir the onions in it for about five minutes, then put in a layer of +corn, then potatoes, sprinkling each layer with salt and flour, adding +the layers till vegetables are all used. Then just cover with boiling +water and let cook for thirty minutes, turn in the hot milk and serve +hot. + + + NUT CHOWDER + + 4 potatoes + 2 turnips + 1 onion + 2 cupfuls milk + 2 tablespoonfuls flour + 2 tablespoonfuls peanut butter + 2 cupfuls chopped nuts + 1 quart water + 1 tablespoonful olive oil + a little thyme and sweet marjoram + 1 teaspoonful salt + +Put the nuts with the water and stew slowly for two hours, then strain. +Peel and cut in thin slices potatoes, turnips and onions. Put the oil in +a soup kettle, then add a layer of potatoes, one of the turnips and +onions, sprinkle in a little thyme, sweet marjoram and salt, and then +add a layer of nuts, then potatoes, turnips, etc., till the ingredients +are all used, and finally pour on the boiling hot water strained from +the nuts. Cook about twenty minutes, and stir in the flour which has +been gradually smoothed into the milk, and the peanut butter. Serve hot. +Makes four plates. + + + + + VEGETABLES + + + BAKED ASPARAGUS + + 1 cupful asparagus + 1 cupful milk + 3 eggs + 1 teaspoonful chopped parsley + 2 tablespoonfuls butter + 2 tablespoonfuls flour + ½ teaspoonful salt + +Cook the asparagus and parsley together in a stew pan, same as Boiled +Asparagus. When tender, remove from fire and stir in the well beaten +eggs. Smooth the flour in part gradually adding all of the milk, and +pour over asparagus in stew pan over fire, add butter and salt and when +well mixed, but not boiling, turn into a buttered baking mould, set the +mould in a pan of hot water and bake until firm. Serve with melted +butter. + + + BOILED ASPARAGUS + +Cut off the tough ends of the stalks, scrape the stem and leave the +asparagus in cold salt water thirty minutes. Tie in a bunch, put upright +in a kettle holding enough water to reach to the tips. Cook till the +stalks are tender, and the tips will be done just right. Serve with +butter, pepper and salt, or on toasted bread, or with a cupful of hot +cream or milk poured over it. + + + BAKED BEANS + + 1½ cupfuls beans + ¼ cupful butter + ½ cupful chopped nuts + pinch of soda + 1 tablespoonful molasses + 1 teaspoonful salt + dash of cayenne pepper + +Soak the beans in cold water over night. In the morning, drain off the +water, put into cold water, let boil fifteen minutes, drain off, put +again into cold water and boil second fifteen minutes, and repeat a +third time. Be sure the beans are put in very cold water each time. +After the third boiling, pour off the water, cover with cold water, stir +in the other ingredients and boil ten minutes. Then pour into a bean pot +and bake all day, adding boiling water if the water bakes out. Leave off +the cover ten minutes before finishing the baking. + +They may be baked at two different times, if the oven is being used two +successive half days. + +A chopped onion is good added to the beans. + +A cupful of cream stirred in during the last hour of baking is a +delicious addition. + +Peanuts are good nut to use with beans. + +A half teaspoonful of mustard and a half cupful of butter instead of a +fourth cupful, omitting the nuts, but using the other ingredients, makes +a nice dish. + +In winter, set the beanpot on the ledge or shelf inside your furnace +door. In the summer, if possible, bake in a fireless cooker, leaving in +four hours. Re-heating for ten minutes and putting in the cooker for +another four hours. + +Serve with Boston Brown Bread. + +Most people enjoy catsup on beans. + + + BEAN CROQUETTES + + 2 cupfuls baked beans + egg + bread crumbs + 2 tablespoonfuls catsup + a good dash of red pepper + +Put the beans through a colander, work in the other ingredients, shape +into small croquettes, roll in crumbs, dip in the beaten egg, roll again +in crumbs and fry in deep cooking oil. + + + BEAN HASH + +Put two cupfuls baked beans through a colander, add four cupfuls chopped +cooked potatoes, mix, put in a frying pan with a little water and butter +size of an egg, season with pepper and salt, stir and heat till of the +desired consistency. + + + BAKED LIMA BEANS + +Soak one cupful dried lima beans over night. Next morning, drain and +cover with boiling water. Let them cool, drain, cover the second time +with boiling water, cool and repeat for the third time. Slip off the +loosened skins, put the beans in a baking dish, cover with hot milk, +sprinkle with salt and pepper, cover and bake for two hours. Remove the +cover after about one hour’s baking, add two tablespoonfuls of butter in +small pieces, scatter over the top of the beans, and complete baking +with the cover off. + + + FRESH LIMA BEANS + +Shell and put in boiling water and boil till tender. Drain off the +water, add one-fourth cupful butter to an ordinary kettle of beans, +season with salt and pepper, and serve hot. + + + STEWED BEANS + +Prepare as for Baked Beans; after the third boiling, put again in cold +water and stew till tender. + +Beans continue to improve by warming over. Put them in a buttered frying +pan, with a little water, cover a few minutes, stir to prevent sticking +and as soon as heated, remove from fire. + +Sliced raw onions are fine with beans. + + + SUMMER BEANS + +Wash, cut in small pieces, cover with boiling water and cook till +tender. Drain off water and season with butter, pepper and salt. + + + BAKED BEETS + +Scrub thoroughly after green tops are removed, and place in oven to bake +till tender. + + + BOILED BEETS + +Scrub and wash the beets after green tops are removed, place in cold +water, let boil till tender, remove from fire, drain, immerse quickly in +cold water to make skins peel easily. Peel and serve with butter, pepper +and salt. + + + BEET HASH + +Use boiled beets and boiled potatoes in the proportion of two cupfuls +chopped potatoes to one of beets. Mix, and put in a buttered frying pan +with a little water. Add butter size of a walnut to each cupful of the +vegetables, season with pepper and salt, and stir and cook till not too +moist. + + + BRUSSELS SPROUTS + +Pick off the old leaves and wash the sprouts. Put a pinch of soda in a +little boiling water in a kettle, turn in the sprouts, adding boiling +water to cover. Boil until tender, drain, add butter, and season with +pepper and salt. + + + BAKED CABBAGE + + 1 medium sized cabbage + ½ cupful chopped English walnuts + 1 small chopped onion + ½ cupful boiled rice + a little sage + salt and pepper + +Hollow out the cabbage, and fill with the dressing well stirred +together. Place in a bag tied at the top and boil about one hour. When +done, remove from bag, add a few small pieces of butter on top, and +serve hot. Egg plant may be cooked as above. + + + BOILED CABBAGE + +Remove the outer leaves till those exposed are clean and fresh. Wash, +cut in pieces and put in cold water in a kettle with a little salt. Boil +about thirty minutes, drain and serve with this— + + + CREAM SAUCE FOR VEGETABLES + + ½ cupful milk + 2 tablespoonfuls made mustard + 2 tablespoonfuls warm vinegar + 1 dessertspoonful flour + 1 dessertspoonful melted butter + +Smooth the flour into just water enough for it to be pasty, add a little +of the milk, heat the remainder milk in a double boiler and add flour +mixture, stirring constantly. + +When very hot, =not= boiling, add the other ingredients, heat for a few +moments and remove from fire. + +Always soak cabbage in salty water a half hour before cooking. + +Place a piece of bread in the kettle with boiling cabbage to do away +with the odor. + + + CARROTS + +Always soak carrots in cold water three or four hours before using. And +always cut them in slices when they are to be served in creams, because +the outer part is richer in flavor than the center. + + + BOILED CARROTS + +Wash, scrape and put into cold water and boil till tender. + +Drain off the water, and serve whole with butter, pepper and salt. + + + CARROTS WITH DRESSING + + 3 cupfuls sliced carrots + 1 cupful milk + dash of pepper + 2 tablespoonfuls butter + 1 dessertspoonful flour + ½ teaspoonful salt + +Wash, scrape and cut the carrots into thin slices. Cover with boiling +water in a stew pan and cook till tender. Drain off the water and return +to fire, adding the butter and seasoning. Smooth the flour into a little +milk gradually adding all of it, and stir it into the carrots, letting +all come to boiling heat, then remove from fire. + + + CAULIFLOWER + +Always soak cauliflower in cold water one hour before boiling in salted +water about thirty minutes. Place it head down in the kettle, and be +sure it is all covered with water. + + + CELERY + +Wash the stalks after breaking them apart, leave part of the green tops +on, put in cold water for an hour, and dry quickly on a soft towel +before serving. + + + CORN + +Do not use salted water in which to boil corn, as the salt toughens it. + + + BOILED CORN + +Husk the corn, cut off any brown ends or spots, put in cold water, and +boil for ten or fifteen minutes. + +Re-wrap the ears in the inner husk, tie around with twine and boil. + + + CORN IN MILK + +With a sharp knife, cut the kernels from boiled corn, place in a stew +pan, cover with milk, add butter size of an egg, pepper and salt, heat +to boiling point, and serve. + + + CORN IN TOMATOES + +Wash, peel and scoop out the centers of firm tomatoes, turn down and +drain for a few minutes, then fill with a mixture of uncooked sweet corn +kernels cut from the ear, a few chopped mushrooms, one-half teaspoonful +of butter, and pepper and salt for each tomato. Pack closely in a +buttered pan and bake for about thirty minutes. + + + FRIED CORN CAKES + + 2 cupfuls milk + 1 cupful canned or fresh corn + 2 eggs + 2 teaspoonfuls baking powder + pinch of salt + flour + +Add the beaten yolks to the milk, salt and corn. Stir in a cupful of +flour containing the baking powder, then a little more flour to make a +stiff batter, and stir in very lightly the stiffly beaten whites. If +more flour is needed, stir it in carefully. Fry on a hot buttered +griddle and serve with syrup or molasses. + + + CUCUMBERS + +Wash, peel and slice cucumbers, soak in cold salt water one hour, drain, +put on a cloth to dry, and serve cold. + + + EGG PLANT + +Wash, peel and cut into slices about three-fourths of an inch in +thickness. Soak in salted water for an hour. Put a heavy earthen dish on +the slices to keep them under water. Remove from the salt water, dip in +egg, then in flour and fry slowly in a buttered frying pan. Use butter +enough to prevent the slices sticking. Cover part of the time. Turn them +to brown on the other side, using a pancake turner. Serve hot. Egg plant +may also be baked like cabbage. + + + GREEN THINGS + +Save leaves of celery, parsley and other herbs, and dry in the warming +oven. When thoroughly dry, pack away in glass jars to have ready for +flavoring soups and vegetables. + +A pinch of soda in the water in which green vegetables are boiled, is a +help to keeping color. + +When root vegetables have withered, to revive them, slice off the ends, +then put the vegetables in cold water, leaving them for several hours. + +If a small piece of charcoal is placed in the vegetable kettle, +disagreeable odors will be removed, and vegetables not injured. + + + SPINACH GREENS + +Wash spinach very carefully in at least three waters to remove all dirt. +Cook in boiling water till tender, drain and season with butter, pepper +and salt. + +A little cream may be heated and poured over it. + + + WATER CRESS GREENS + +Wash, leave out the large stems, and put the other pieces in a kettle of +boiling water to cook thirty minutes. Drain well, and season with +butter, pepper and salt. + + + LENTILS + +Soak dried lentils in water over night, drain and put in a kettle with +plenty of cold water and cook till tender. Drain, add butter, and season +with pepper and salt. + + + MACARONI AND CORN + + ¾ cupful macaroni + 1¼ cupful corn + ½ teaspoonful salt + 1 cupful milk + 2 tablespoonfuls corn starch + +Break macaroni into inch pieces, boil thirty minutes, drain and put +one-half of it in a buttered baking pan about the size of a bread pan. +Cover with milk, put one-half the corn over it, add the remainder of the +macaroni, then the last of the corn. Scatter a few bits of butter over +the top, sprinkle with salt and bake. + +Cooked sweet corn cut from the ears may be used, or canned corn. + + + MACARONI AND RICE + +Cook like Macaroni and Corn. + + + MACARONI WITH CREAM SAUCE + + ¾ cupful macaroni + 1 cupful milk + 2 tablespoonfuls flour + ¼ teaspoonful salt + 2 tablespoonfuls butter + +Break macaroni into inch pieces, put in boiling water to cover, boil +thirty minutes and drain. Then cover it with cold water and put on the +fire to boil fifteen minutes. Smooth the flour into a little milk +gradually using all of it, add butter and salt, and stir into the +macaroni, removing from fire as soon as mixture thickens. + + + + + NUT RECIPES + + + TO FRESHEN STALE NUTS + +Remove shells and soak over night in equal parts of water and milk, then +dry in the oven, being careful not to burn. + + + TO BLANCH NUTS + +Remove shells and pour boiling water over the nut meats. Allow them to +soak a few minutes, then rub a few of them in a coarse crash towel and +if the skins do not loosen readily, let them soak till they do. + + + TO CRACK NUTS WHOLE + +Pour boiling water over nuts, boil for ten or fifteen minutes, remove +from fire, let cool, and crack. + + + SALTED ALMONDS + +Blanch the nuts, dry them in a towel, place them in a shallow pan and +pour over them a teaspoonful of olive oil, stir them about, sprinkle +with fine salt and put them in the oven to become light brown. + + + BOILED CHESTNUTS + +Put in boiling water and cook till mealy. Serve in individual saucers, +the nuts to be opened with sharp knives. The nuts may be sprinkled with +salt. + + + MASHED CHESTNUTS + +Cut a slit in the shell of each nut and leave them in boiling water till +the shells are easily removed. Put the meats in boiling water and cook +till soft. Drain off the water, put the nuts through a potato masher, +return to the kettle and stir in a little butter and salt. Serve hot +like mashed potatoes. + + + NUT HASH + +Take two parts chopped cold boiled potatoes and one part chopped nut +roast. Mix well, put in a frying pan with small piece of butter and a +little water. Cover for a few minutes, then remove cover, sprinkle with +pepper and salt, stir till of the desired consistency, and serve hot. +Chopped nuts may be added, if desired. Serve with sliced raw onions, or +catsup. + + + NUT ROAST No. 1 + + 1 cupful bread crumbs + 1 cupful chopped nuts + 1 cupful boiled rice + ¾ cupful milk + dash of pepper + 2 hard boiled eggs + 2 raw eggs + 1 teaspoonful sage + 1 teaspoonful salt + +Soak crumbs in milk for about one hour, stir in the beaten eggs, and +seasoning, then add the chopped hard boiled eggs, nuts and rice. Press +into a pan to shape, then turn into a buttered baking tin and bake from +forty five to sixty minutes. + + + STEAMED NUT ROAST No. 2 + + 2 cupfuls bread crumbs + 1½ cupfuls milk + 2 cupfuls chopped nuts + 1 teaspoonful salt + dash of pepper + 1 teaspoonful chopped onion or sage + +Soak crumbs in milk for one hour, add the other ingredients and mix +thoroughly. Press into buttered baking powder cans, filling two-thirds +full, steam three hours, remove covers, and serve hot, or let stand till +cold, slice, dip in egg, then in bread crumbs, then again in egg and fry +in a buttered frying pan. Serve with catsup. + + + NUT ROAST No. 3 + + 1½ cupfuls bread crumbs + 1 cupful milk + 1¼ cupfuls chopped nuts + 1 teaspoonful powdered sage + ½ teaspoonful salt + 2 eggs + +Soak crumbs in milk, stir in nuts, beaten eggs and seasoning. Press the +mixture into a pan to mould it into the desired shape, then turn it into +a buttered baking pan and bake from forty five to sixty minutes. + +This roast is good served with sage cheese. Makes a small loaf. + + + NUT SCRAPPLE + + 2 cupfuls corn meal + 1 cupful hominy + 5 cupfuls boiling water + 1 teaspoonful salt + 2¼ cupfuls chopped nuts + +Moisten the meal and hominy in cold water, then stir in gradually the +boiling water, and cook in a double boiler till like mush. Then stir in +the nuts and pour into a buttered baking tin. Set aside to cool. When +cold, slice and fry in butter. Serve on a platter with green garnishings +for a dinner dish. + + + ALMOND NUT FORCEMEAT + + 2–3 cupful chopped almonds + 3 cupfuls bread crumbs + ¼ cupful melted butter + ½ cupful cream + 3 eggs + 2 tablespoonfuls olive oil + a dash of nutmeg + +Add cream to beaten yolks. Blanch and chop the almonds to fill +two-thirds of a cup and mix with the white of one egg. Stir crumbs and +melted butter in a mixing bowl, add oil, then nuts, then the cream and +yolk mixture, nutmeg, and finally the stiffly beaten whites. Press into +a mould and bake carefully, or form into small balls and fry five +minutes, and serve around a roast. + + + PEANUT BUTTER + +Shell peanuts and remove inner skins. Put them through the finest +chopper several times, and mix with olive oil till like a very thick +cream, and keep in a covered glass jar. + + + + + ONIONS + + + BAKED ONIONS + + 1 cupful hot milk + 2–3 cupful cold milk + 1 cupful cold boiled onions + 1 cupful bread crumbs + 3 eggs + ½ teaspoonful salt + 1 tablespoonful butter + dash of pepper + +Soak bread crumbs in cold milk one hour, then add the hot milk with +butter melted in, beaten yolks, salt, pepper and onions. Mix thoroughly, +then stir in very lightly the stiffly beaten whites, turn into a +buttered baking dish and bake forty five minutes. Serve hot. + +To remove the smell on the hands after peeling onions, hold the hands +immediately under cold running water. Hold the paring knife there too. + + + BOILED ONIONS + +Wash, remove outer skin, and put into cold salted water to boil till +tender. When done, drain off the water, cut into pieces in the kettle +with a spoon, add butter, salt and pepper. + +Or leave them whole, making a cream dressing like that for new potatoes. + + + FRIED ONIONS + +Wash, peel and slice the onions very thin, and put them into a hot +frying pan containing butter. Stir them enough to keep from burning, and +cook till browned. Lift from the pan with a skimmer to remove the melted +butter, and season with salt and pepper. + + + RAW ONIONS + +Wash, remove the outer skin and slice. Season with salt, pepper, and +vinegar, if desired. + +They may also be served with French dressing, and are fine with sliced +cucumbers and tomatoes. + + + + + POTATOES + + + BAKED POTATOES + +Wash them, wipe dry, and rub over with a little oil or butter. They will +bake beautifully. + +Potatoes may be first peeled, then baked in a hot even. + +To bake them quickly, boil in salted water ten minutes, then bake. + +Or place them close together in the oven and cover with a pie plate. + +If potatoes are immersed in hot water before boiling, they may be easily +peeled. + +To prevent discoloration, peel them and let stand an hour in cold water, +before boiling. + +A spray of mint in the water potatoes boil in, gives a nice flavor. + + + BOILED POTATOES + +Wash, peel or not, put in cold water with a little salt, and boil till +tender. + + + NEW POTATOES + +New potatoes must be washed and scraped (not peeled), and put to cook in +boiling salted water. When tender, drain off the water, add butter (size +of an egg to a small kettle full), a cupful of cream into which is +smoothed a teaspoonful of flour (or a cupful of milk with one and +one-half teaspoonfuls of flour), and a little pepper. Let come to a nice +boil and serve. + +Instead of scraping new potatoes, let them boil a while till the skins +are ready to peel off, peel them and put in the oven to bake. + + + BOILED SWEET POTATOES + +Wash the potatoes, cut out any bad spots, cover with cold water in a +kettle to boil about thirty minutes. Drain off the water, scrape the +peel off, putting each potato immediately back in the covered kettle to +keep hot till all are peeled. + +To be eaten with butter and salt, or mashed on the individual plates and +eaten with plenty of cream or milk, with a spoon. + + + POTATOES AND CHEESE + +Stew sliced potatoes till well done. Drain the water off and turn +potatoes into a sauce pan and add chopped cheese. Stir constantly till +cheese is melted, and the mixture is like creamed potatoes. Sprinkle +with salt and pepper. + + + FRIED POTATOES No. 1 + + 6 large potatoes + 1 cupful flour + milk + parsley + 1 teaspoonful baking powder + 1 teaspoonful salt + cooking oil + +Wash and peel potatoes and slice very thinly. Make a paste by mixing +baking powder and flour, adding milk enough to make it smooth, salt, and +stir in the sliced potato. Fry in deep cooking oil, drain on clean brown +paper and sprinkle with parsley. + + + FRIED POTATOES No. 2 + +Slice cold boiled peeled potatoes, heat a teaspoonful of butter in a +frying pan, place potatoes in pan, sprinkle with salt and pepper, and +cover. Cook a few minutes, remove cover, add a little more butter, turn +them to brown on other side, cover for a minute or so, till done. + + + LYONNAISE POTATOES + + 1½ tablespoonfuls butter + 1 tablespoonful chopped onion + 3 tablespoonfuls melted butter + ½ tablespoonful chopped parsley + 2 cupfuls cold boiled sliced potatoes + ¼ teaspoonful salt + dash of pepper + +Cook one and one-half tablespoonfuls butter and the onion for five +minutes. Cook the melted butter, potatoes, pepper and salt, until the +potatoes have absorbed the butter, then add the onion mixture, stir well +and add parsley. + + + MASHED POTATOES + +Boil peeled potatoes; when done, drain off water, add butter size of an +egg, pepper, mash with a potato masher, and add milk enough to make +creamy. Or, after water is drained off, put through a perforated potato +masher and with a large spoon, beat in butter, pepper and milk. Beat in +one or two teaspoonfuls of baking powder when mashing potatoes, to make +them light. + + + STUFFED POTATOES + +Bake medium size potatoes about thirty minutes. When done, cut in two +and remove the inside from the peel. Put the potato into a heated bowl +and mash. Then to each three potatoes, beat this mixture together: + + 3 tablespoonfuls grated cheese + white of 1 egg + ½ teaspoonful salt + 1 teaspoonful butter + +Fill the six shells with the mixture, set in a baking dish and bake till +brown. By counting the potatoes you can get the exact quantities +required for filling. + + + + + PROTOSE, PARSNIPS, ETC. + + + BAKED PROTOSE + +Slices of protose may be placed in a buttered baking tin, sprinkled with +chopped onions, pepper and salt, and baked for about twenty minutes. + + + FRIED PROTOSE + +Cut protose in slices three-fourths of an inch in thickness, dip in egg, +then fry in a buttered frying pan. When brown on one side, turn them +over with a pancake turner, fry on the other side and sprinkle with salt +and pepper. Serve with green onions or catsup. + + + PROTOSE HASH + +Same directions as for Nut Hash. + + + BAKED PARSNIPS + +Clean with a vegetable brush and proceed same as in baking potatoes. + + + BOILED PARSNIPS + +Boil same as potatoes, pour melted butter, and season with salt and +pepper. + + + FRIED PARSNIPS + +Cut boiled parsnips in slices, fry in butter and season. + + + PARSNIP CAKES + +Mash boiled parsnips through a colander and to each cupful, add the +beaten yolk of an egg, a little salt and pepper, shape into little cakes +and fry in butter. + + + PARSNIP CROQUETTES + +Cut boiled parsnips into short pieces, dip in beaten egg, then in bread +crumbs, dip again in the egg and fry in deep cooking oil. + + + GREEN PEAS + +Shell, cover with boiling water in a stew pan. Cook slowly till tender, +drain, add butter size of egg, one-half teaspoonful salt and dash of +pepper. Pour into a hot dish and serve in small dishes. + +Or add a cupful of milk, allowing it to become hot when added with the +butter. + +A leaf of spinach may be added to the water in which peas are boiled to +help them to retain a good green color. + +A teaspoonful of sugar may be added to peas while boiling. + +A sprig of mint in the boiling peas adds a nice flavor. + +Peas may be cooked by washing the pods and boiling them whole. When +done, the pods will burst open and the peas will go to the bottom. + + + STUFFED GREEN PEPPERS + +Cut out stems and seeds, pour boiling water over them, let stand a few +minutes and drain. Fill with equal parts cooked rice and tomatoes, or +with bread crumbs soaked in cold milk, and chopped nuts. Season with +salt. Stand on the small ends close together in a baking pan containing +a little water, and bake. + + + BOILED RICE + +Wash two cupfuls rice, put in a double boiler and cover with four +cupfuls of boiling water. Do not stir, but let cook till each kernel +stands separately. Then stir in one-half teaspoonful salt, and serve hot +or cold. + +If desired for a pudding, add raisins, two beaten eggs and put in a +baking dish and bake. + +Or it may be added, part or in whole, to flour enough to thicken like +stiff dough, dipped in egg, then in bread crumbs, again in egg and fried +in a buttered frying pan. + +Rice may also be cooked in milk. + +Rice may be served with fruits, sugar and cream, or in any preferred +style. + + + RICE TOMATOES + +Stir one-half cupful cooked rice into two cupfuls stewed tomatoes, stew +for ten minutes, add a teaspoonful of butter, and season with pepper and +salt. + +A teaspoonful of sugar may be added, if desired. + + + BAKED SQUASH + +Clean the outside of a winter squash, cut in two, remove seeds, sprinkle +salt inside and fasten the halves together with long metal skewers. Then +place in a pan in the oven and bake. Serve whole on a platter, the host +opening the squash and scooping out the portions with a large spoon. + + + FRIED SQUASH + +Take boiled squash after it is mashed and seasoned; chop an onion and +brown in butter in a frying pan, stir in the squash and fry, being +careful not to burn. + + + SUMMER SQUASH + +Wash, peel, cut in small pieces and remove seeds, put in cold water and +boil. Drain off water, mash and season with pepper, salt and butter. + + + TOMATOES + +Plunge tomatoes into boiling water and pour through a drainer instantly, +peeling immediately. + + + FRIED TOMATOES + +Peel and cut in thick slices, dip in corn meal or bread crumbs, season +and fry in a kettle of cooking oil. Drain on clean brown paper. + + + FRIED GREEN TOMATOES + +Cut in thick slices and soak fifteen minutes in salt water. Drain, +sprinkle with sugar, dip in corn meal or flour, season and fry in butter +in a frying pan, or in a kettle of cooking oil. + + + STEWED TOMATOES + +Peel, cut in pieces and stew till done. Add butter, salt and pepper, or +sugar, for seasoning. + + + SAUCE FOR FRIED TOMATOES + + 1 tablespoonful butter + 1 tablespoonful hot vinegar + 1 egg + a little mustard + a little salt + a little pepper + +Melt butter in hot vinegar, stir in the beaten yolk, then the seasoning, +the stiffly beaten white, and remove from fire. + + + STUFFED TOMATOES + + 6 tomatoes + 2 cupfuls bread crumbs + 1 cupful chopped nuts + 1 egg + a little chopped parsley + ½ teaspoonful salt + a dash of pepper + +Wash, wipe dry, and cut a slice off the stem end of nice, firm tomatoes, +remove seeds and pulp, mix the ingredients given, fill in, cover with +the piece cut off, and bake in a buttered pan thirty minutes. + + + STUFFED TOMATO FILLINGS + +Equal parts chopped mushrooms and bread crumbs seasoned with chopped +onion, parsley, pepper and salt, and olive oil. + +Chopped boiled corn, bread crumbs, melted butter and salt. Boiled rice +seasoned with salt. + + + TURNIPS + +Wash young turnip greens, and boil in plenty of water for about one +hour. Season with pepper and salt. Butter should be added, unless they +are to be eaten with vinegar. + +Add a little sugar to the water in which turnips are to be boiled. + + + BOILED TURNIPS + +Wash, peel off the thick skin, let stand one hour in cold water, put in +fresh water containing a little salt and boil till tender. Drain off the +water, mash, add butter size of an egg, and season with salt and pepper. + + + STUFFED TURNIPS + +After boiling till tender, hollow out the center of each, mashing the +part taken out, adding butter, pepper and salt, a little milk, one +beaten egg, and enough bread crumbs to form a nice dressing. Pour into +the turnips, rub a bit of butter over them and brown in a hot oven. +Small turnips may be served individually, or large ones dished out by +the host. + + + VEGETABLE CHILI CON-CARNE + + 1 cupful kidney beans + 2 dried red chili peppers + 1 cupful stewed tomatoes + ½ cupful peanut oil + ½ cupful water + 2 tablespoonfuls flour + 1 small chopped onion + ½ teaspoonful salt + ½ cupful pecan meats + +Soak beans over night, next morning drain, cover with cold water, boil +ten minutes, drain, cover and boil a second, and a third ten minutes, +adding a pinch of soda to the third water, and cook till tender. Remove +seeds from the peppers, soak the pods in warm water till soft, then +scrape the pods, saving the pulp and throwing away the skins. Put the +whole pecan meats in a frying pan with the oil, with flour smoothed in, +and cook and stir for five minutes. Then add the chili pulp, chopped +onion, tomatoes and salt, and cook slowly for two hours. Add water, if +necessary, to make the mixture like a thick sauce. Add beans just before +removing from fire. One teaspoonful of chili powder may be substituted +for the chili peppers, if desired. The tomatoes may be omitted if +desired. + + + MUSHROOM FORCEMEAT + + 2–3 cupful chopped mushrooms + ¼ cupful butter + 1 cupful bread crumbs + 2 eggs + a little salt + a bit of mace + 1 tablespoonful olive oil + a dash of cayenne pepper + a dash of nutmeg + mushroom gravy + +Peel and chop the mushrooms to make two-thirds of a cupful. Cook with +the butter, and cool. To the well beaten eggs add oil, bread crumbs and +seasoning, the mushroom mixture, and mushroom gravy if needed, to form +into small balls. Fry about five minutes and serve around a roast. + + + GRAVIES + +To brown flour for gravy, put it in a pan when baking and brown it in +the oven. It may be kept in a jar ready for use. + + + MILK GRAVY + +Use two tablespoonfuls of flour and one teaspoonful of butter for each +cupful of milk. Smooth the flour into part of the milk to make a paste. +Let part of the milk get to boiling point, dip out a little and stir in +with the cold paste, then stir the paste quickly into the hot milk. Add +butter, season with salt and remove from fire as soon as the mixture +thickens. + + + + + SAUCES, RELISHES, ETC. + + + CUCUMBER RELISH + +Peel and slice enough cucumbers to fill a quart fruit jar. Add a sliced +onion, season with salt and mix carefully, fill the jars and pour over +boiling hot vinegar and seal at once. Keep in a dark cool place. + + + GREEN RELISH + + ¼ of a head of cabbage + 3 onions + 2 stalks of celery + 1 green pepper + ½ teaspoonful salt + vinegar to suit + +Cut out the core of the cabbage, chop finely with the onions, celery and +pepper, add seasoning and stir in as much vinegar as desired. + +Two tablespoonfuls butter and the same of flour is the usual quantity to +one cupful of liquid in thickening sauce. + + + HORSERADISH + +Mix grated horseradish with lemon juice. Serve with Nut Roast or Baked +Beans. + + + HORSERADISH TASTY RELISH + +Mix fresh grated turnips with vinegar, salt and a dash of cayenne +pepper. Serve with Nut Roast and Baked Beans. + + + FRENCH MUSTARD + + 1 teaspoonful sugar + 1 teaspoonful mustard + 1 teaspoonful vinegar + ½ teaspoonful flour + 1 egg + +Add sugar to the beaten egg, stir in mustard and flour, and beat till +creamy, then add vinegar, put over the fire and stir until it thickens, +then remove. + + + TABLE MUSTARD + + ¼ cupful mustard + vinegar + olive oil + 1 teaspoonful onion juice + 1 teaspoonful sugar + 1 teaspoonful paprika + +Add olive oil to mustard till creamy, add onion juice, sugar, paprika, +mix well, beat in vinegar to make a smooth paste, bottle, and serve cold +with roasts. + + + EGG SAUCE + + yolks 3 hard boiled eggs + 2 tablespoonfuls lemon juice + 1 tablespoonful butter + 1 tablespoonful milk or cream + +Mash yolks, mix in butter till creamy, then lemon and milk. Serve with +vegetables. + + + MINT SAUCE + + 3 tablespoonfuls chopped mint + ⅓ cupful vinegar + 2 tablespoonfuls powdered sugar + +The leaves stripped from six stalks of mint are usually enough for three +tablespoonfuls chopped. Mix mint and sugar, adding gradually the +vinegar. Serve cold with roasts. + + + TOMATO SAUCE + + 3 tomatoes + 1 small onion + ¼ cupful olive oil + 1 teaspoonful butter + 2 tablespoonfuls chopped parsley + pinch of salt + dash of red pepper + 3 tablespoonfuls flour + +Put tomatoes through colander, add the other ingredients and boil all +together a few minutes. Serve hot with vegetables. + + + WATERCRESS SAUCE + +Chop watercress and onions, simmer in butter till tender, add a little +cream, cook a few moments, and serve cold with Nut Roast. + + + OLIVES + +When a bottle is opened and only part of them used, pour about two +tablespoonfuls of olive oil over the remaining olives to prevent their +becoming soft. + +Keep olive oil in the dark to retain its flavor. + + + RADISHES + +Wash, put in cold water, wipe dry, and keep in a cool place till time to +serve. + + + SALAD COMBINATIONS + +Lima beans, olives and peppers, all cut finely, with French Dressing. + +Chopped celery and mint. + +Bananas and chopped peanuts with Mayonnaise. The mixture may be placed +in the banana peeling and prettily garnished. + +Stoned cherries filled with peanuts, served with Mayonnaise. + +Sliced oranges on lettuce with French Dressing. + +Apples and celery with Mayonnaise. + +Apples and nuts with French Dressing. + +Chopped cabbage with slices of hard boiled eggs and Mayonnaise. + +A salad may be very lightly sprinkled with very finely chopped green +peppers or pistachio nuts. + +Chopped raisins, nuts and celery. + +Cherries, oranges and bananas with French Dressing. + +Watercress served with French Dressing. + +Small cabbages may be cut and shaped into very artistic salad cups. + +Halves of oranges and grape fruit skins make beautiful salad cups. + +Red pepper pods cut in various shapes make a pretty salad garnish. + +Always heat crackers to make them crisp when serving with salad. + + + BOILED SALAD DRESSING No. 1 + + ½ cupful sweet or sour cream + ¼ cupful vinegar + ¼ cupful melted butter + 1 teaspoonful salt + 1 teaspoonful flour + 1 teaspoonful mustard + 1 teaspoonful sugar + +Smooth mustard in a little water, add flour, then salt, sugar and cream. +Add this mixture to the heated vinegar on the range, and stir till it +thickens, then remove from fire, add butter and stir till smooth. Serve +cold. + +If milk is substituted for cream, use a teaspoonful more butter. + + + BOILED SALAD DRESSING No. 2 + + 2 cupfuls milk + 1 cupful vinegar + ½ cupful sugar + 2 eggs + 1½ tablespoonfuls flour + 1½ tablespoonfuls butter + 1½ teaspoonfuls mustard + 1 teaspoonful salt + +Smooth flour in half of milk, putting other half to heat, after which +stir butter, flour and milk together. Add the other ingredients, +stirring constantly till thickened. May be kept in a cold place for +months. + + + SOUR CREAM SALAD DRESSING + + ½ cupful sour cream + yolk 1 hard boiled egg + pinch of salt + 1 tablespoonful vinegar + 1 teaspoonful sugar + dash of pepper + +Cream the yolk, add sour cream, and beat in sugar, salt and pepper. + + + FRENCH DRESSING No. 1 + + 4 tablespoonfuls lemon juice + ½ teaspoonful salt + dash of cayenne pepper + +Mix and serve cold. + + + FRENCH DRESSING No. 2 + + 4 tablespoonfuls olive oil + 2 tablespoonfuls vinegar + ¾ teaspoonful salt + ¼ teaspoonful pepper + +Mix thoroughly. + + + MAYONNAISE DRESSING + + yolks 2 eggs + 1½ cupfuls olive oil + 2 tablespoonfuls lemon juice + vinegar + 1 teaspoonful salt + 1 teaspoonful mustard + 1 teaspoonful powdered sugar + dash of cayenne pepper + +Mix thoroughly, salt, mustard, sugar, pepper, then add yolks, mix well +and add one-half teaspoonful vinegar. To this add one and one-half +cupfuls oil, gradually, a few drops at a time, stirring constantly. Have +ready two tablespoonfuls each, oil and vinegar, and as the mixture +thickens, add this oil and vinegar alternately, stirring constantly. + +Always use a very cold dish in mixing Mayonnaise. + +One-third cupful of cream stiffly beaten is good added to the Mayonnaise +just before serving. + +A pleasing change is made by using equal parts of Mayonnaise and Boiled +Dressing. + + + WHITE MAYONNAISE DRESSING + +In recipe for Mayonnaise Dressing, substitute cream for oil, lemon juice +for vinegar, and whites for yolks. + + + CHEESE SALAD No. 1 + +Press grated cheese into small balls, and roll in chopped nuts. + +Cut celery in very fine long strips, arrange like a bird nest, and plate +two cheese balls within. Serve with French Dressing. + +Instead of celery, cabbage stalk may be cut in very fine long strips, +sprinkled with celery seed. + + + CHEESE SALAD No. 2 + + 2 cupfuls whipped cream + ¼ cupful grated cheese + 1 tablespoonful gelatin + ¼ teaspoonful salt + dash cayenne pepper + dash dry mustard + +Dissolve gelatin in the least possible warm water, not hot water. When +cool, stir in with the other ingredients, mixing very thoroughly. Put in +tiny moulds and set on ice. Serve with French Dressing. + + + CREAM CHEESE SALAD No. 1 + +Smooth cream cheese and chili sauce together, shape into small balls, +and serve on lettuce. + + + CREAM CHEESE SALAD No. 2 + + 1 cream cheese + 1 cupful ripe olives + milk + 1 head lettuce + ½ cupful nuts + +Remove stones from and cut olives in small pieces. Smooth cheese to +paste by adding a little milk or cream, and shape into small balls. Mix +nuts and olives and place among lettuce leaves in center of plates. Put +cheese balls around these centers, and serve with French Dressing. + + + COTTAGE CHEESE SALAD + +Press cottage cheese into any preferred shape, surround with leaves or +flowers, and cover with a dressing of two-thirds Mayonnaise and +one-third whipped cream. + + + COOKED CABBAGE SALAD + + ½ cupful sugar + ½ cupful vinegar + ½ cupful cream + ½ cupful butter + 1 teaspoonful mustard + ½ teaspoonful salt + 2 eggs + 1 small cabbage + +To the beaten eggs add creamed butter and sugar, vinegar, mustard and +salt. Mix thoroughly, add cream and let come to a boil, then stir in the +finely chopped cabbage, boil about two minutes, and serve hot. + +Milk may be substituted for cream by adding a little more butter. + + + EGG SALAD IN POND LILY STYLE + +One hard boiled egg for each plate. Remove the shell while hot, commence +at the small end and cut nearly to the other end to form six petals. +Remove yolks, and set whites in a dish for the ends to curl up. Mash the +yolks, adding a little dressing and shape into small mounds in the +centers of whites. Serve each egg on the stem of a large nasturtium leaf +with Boiled Salad Dressing No. 1, on one side. + +For a pretty suggestion of water, serve on an inexpensive small round +mirror. + + + + + FRUIT SALADS + + + APPLE SALAD No. 1 + +Peel and slice apples, pour over them at once a little lemon juice, to +prevent discoloration. Add plenty of whole nut meats and serve with +Mayonnaise Dressing. + + + APPLE SALAD No. 2 + +Prepare apples as in Apple Salad No. 1, and add sliced onions. Serve +with French Dressing. + + + CHERRY SALAD + +Stone a sufficient number of cherries, insert a peanut in each, arrange +on lettuce, and serve with Mayonnaise Dressing. + + + FRUIT SALAD + +Oranges may be used alone, with nuts, or with apples, nuts and +pineapple. Serve with Mayonnaise Dressing. + + + NUT SALAD + + mushrooms + nuts + stuffed olives + celery + +Cut in small pieces, place on lettuce leaves and cover with Mayonnaise +Dressing. + + + NUT AND APPLE SALAD + +Combine sliced apples, nuts and a few chopped figs. Serve in shells made +of halves of orange skins, and put whipped cream on top. + + + POTATO SALAD No. 1 + +Boil potatoes in their skins. When cooked, pour off the water and let +them remain a few minutes in the kettle to prevent their becoming soggy +or sticky. Chop one-half an onion and mix in with potatoes, with some +chopped parsley. Serve with French Dressing. + + + POTATO SALAD No. 2 + +Slice a dish of cold potatoes. Chop some celery, parsley and an onion, +mix well, sprinkle with celery salt, add one-half of sliced hard boiled +egg to each plate, and serve with French Dressing. + +A little chopped cabbage is an agreeable addition for a change in Potato +Salad. + + + PRUNE SALAD + +Soak dried prunes all night in cold water, or leave a few moments in hot +water. Remove pits and cut fruit lengthwise. Arrange on a lettuce leaf, +sprinkle with chopped nuts, and serve with a dressing of equal parts +whipped cream and Mayonnaise Dressing. + + + TOMATO SALAD NO. 1 + + 6 tomatoes + ½ cream cheese + 1 dessertspoonful sherry wine + pinch of salt + 1 dessertspoonful chopped parsley + 1 dessertspoonful chopped pepper + ½ teaspoonful chopped onion + +Peel tomatoes and remove a portion of the center, sprinkle with salt and +chill on ice. Smooth the cheese to a paste, adding the other +ingredients, and fill in the tomato centers. Put a bit of Mayonnaise +Dressing on top, setting each tomato on a lettuce leaf with any +preferred garnishing. + +Tomatoes may be stuffed with asparagus tips. + + + TOMATO SALAD No. 2 + +Peel and slice tomatoes, place on lettuce leaves, cover with Mayonnaise +Dressing, and scatter over that a few nut meats. + + + TOMATO JELLY SALAD + +Harden the jelly in a large flat dish, and cut out any desired shapes +and place on lettuce leaves. Mix one-half cupful each stoned chopped +olives and chopped cucumber pickle, with a little Mayonnaise Dressing. + + + VEGETABLE SALAD No. 1 + +Keep onions, lettuce and young mustard in cold water an hour or two, +chop and serve with French Dressing and sliced hard boiled eggs. + + + VEGETABLE SALAD No. 2 + +String beans, peas, lima beans, sliced tomatoes, cucumbers and onions +arranged on a lettuce leaf and served with French Dressing is a favorite +salad. + +Any one, or two or three ingredients may be omitted. + + + + + FRITTERS + + + CORN FRITTERS + + 1⅓ cupfuls flour + 2–3 cupful milk + 1 cupful corn + 3 teaspoonfuls baking powder + ¼ teaspoonful salt + 1 egg + +To the well beaten egg, add milk, part of the flour and salt, mix the +baking powder with remainder of flour, and add alternately corn and +flour. Dip with a teaspoon and drop in deep cooking oil to fry. + +About two and one-half ears of sweet boiled corn will make one cupful +after kernels are cut off. + +This recipe makes sixteen fritters. + +Serve with syrup. + + + APPLE FRITTERS + +Substitute two medium size tart apples finely sliced, for the corn in +Corn Fritters. + + + BANANA FRITTERS + +Substitute two medium size bananas cut in very small pieces, and one +tablespoonful lemon juice, for the corn in Corn Fritters. + + + + + PIES + + +When a pie is ready to bake, pour cold water over it, drain quickly and +place immediately in hot oven. + +If a lower crust is wet with the beaten white of an egg before filling +with soft mixtures, it will prevent filling from soaking in. + +Do not take hot pies suddenly to a cold room, as the sudden change makes +them “heavy.” And do not leave them on a hot stove after being baked. + +Grease pie plates with butter. It helps make a flaky crust. + +A strip of clean muslin about two inches wide, wrung from cold water and +pinned around the edge of juicy pies, will keep juice in and keep edge +from burning. + +Another plan is to insert a small funnel of white paper, small end down, +in the center of the upper crust, for the escape of steam. + +Sprinkle a little flour over a lower crust before filling in juicy pies. + +A very good way to prevent juice running out, is to put the sugar in the +lower crust before filling in the fruit. + +See that under crusts around outer edge are loose from pie plates before +baking. + +Under crusts to be baked a day before using, are made even by baking one +crust between two pie plates of the same size. + + + CINNAMON ROLLS + +Whenever pie crust dough is left, cut in narrow strips, spread with +softened butter, sprinkle with sugar and cinnamon, roll and bake like a +jelly roll. + + + SHORTCAKE + +Use directions for Baking Powder Biscuit. Cut open the biscuits, butter +well, and spread with whatever fruit is in season. Place the upper half +of the biscuit over the under piece with its crust down, that is, on the +fruit, spreading another layer of the sugared fruit on the top, with +whipped cream above this top layer, if desired. + +Berries, pineapple, oranges, etc., etc., are all nice in shortcakes. + + + PIE CRUST No. 1 + + 1 cupful flour + ½ cupful butter + salt + ¼ cupful very cold water + a pinch of baking powder + +Sift the flour and baking powder together, add the salt and the softened +(not warm) butter, then the water. Turn onto a floured moulding board, +sift a little flour over and turn over till right to roll out. This +makes just two pie crusts, or a lower crust for one pie, and four small +biscuits. + + + PIE CRUST No. 2 + + 4 cupfuls flour + 2 cupfuls butter + ¼ cupful very cold water + pinch of salt + +Mix salt in flour and add one-half softened (not warm) butter and enough +very cold water to form a stiff dough. Turn this on the floured moulding +board, sprinkle with flour, spread with some of the butter, fold over, +roll out, spread on more butter, fold over, roll out, spread for the +third time, fold and roll and fit on pie plates. Will make four pies. + + + SOUR MILK PIE CRUST + + 1 cupful flour + ¼ cupful sour milk + pinch of salt + ½ cupful butter + ⅛ teaspoonful soda + +Mix the softened butter with part of flour, add milk with soda dissolved +in it, salt, and remainder of flour. Turn on the floured moulding board +in a soft dough, roll, and fit on the pie plate. + + + APPLE PIE + +Have ready, apples peeled and cut in thin slices, or apples that have +been cooked like Apple Sauce. Line a pie plate with crust. + +A little chopped fresh lemon peel sprinkled over the fruit is a tasty +addition. Or powdered lemon peel flavoring is fine. + +A teaspoonful of strong cold tea added to the apple sauce filling is +nice. + + + FRIED APPLE PIE + +Roll out Baking Powder Biscuit dough to about one-quarter inch in +thickness, and cut in circles about five inches in diameter. A tin can +cover that size is a good cutter. Fill the center of half this round +piece with about one tablespoonful Apple Sauce. Moisten the edge of +dough with cold water, folding the empty half over the sauce, pressing +the two edges tightly together making a pie shaped like a half circle. +Fry like doughnuts in hot cooking oil. Drain them on clean brown paper. +Eaten hot or cold, with cheese if desired. + + + APRICOT PIE + + 1 cupful mashed apricots + ½ cupful sugar + 2 eggs + 1½ tablespoonfuls flour + pinch of cream of tartar + +Soak apricots in cold water over night, or scald. Cook till tender. To +the beaten yolks, add sugar and flour. Mix thoroughly. Pour into a crust +already baked and bake. Add cream of tartar to whites, beat stiffly, add +two extra tablespoonfuls sugar, spread over pie, and return to oven to +brown slightly. + + + CUSTARD PIE + +Spread crust on the plate the day before filling, and keep in cold +place. This applies only when no baking powder is used, as baking powder +works as soon as it is dampened. + + + CUSTARD PIE FILLING + + 2 cupfuls milk + 2 eggs + ¼ cupful sugar + 1 tablespoonful melted butter + pinch of salt + a little nutmeg + +Stir in the well beaten eggs to sugar, milk and salt, add butter, pour +into pie crust, grate a little nutmeg over it, and bake in a moderate +oven. + +Heat the milk before mixing Custard Pie Filling. + + + COCOANUT PIE FILLING + +Add to recipe for Custard Pie Filling one-half cupful shredded cocoanut, +and sprinkle more over the top in place of nutmeg. A little vanilla +flavoring may be added. + + + CRUSTLESS PIE + + 1 quart milk + 3 eggs + pinch of salt + ¼ cupful sugar + ¼ cupful flour + ½ teaspoonful flavoring + +To the well beaten eggs, add the other ingredients, pour into a buttered +pie plate and bake. + + + DATE PIE FILLING + + 1 lb. dates + 1 cupful thick cream + yolks of 3 eggs + 2 tablespoonfuls butter + 1 teaspoonful cinnamon + ½ teaspoonful cloves + +Soak the dates (2 cupfuls weighing 1 lb.) over night in cold water, and +stew until soft enough to put through colander. Mix well and add all the +other ingredients. Mix thoroughly and bake brown in one crust. Cover +with the following meringue and return to oven to brown. + + + MERINGUE + +To the stiffly beaten whites of two eggs, add three tablespoonfuls of +granulated sugar (not powdered). Flavor with a few drops of flavoring, +if desired. + +In making Meringue one tablespoonful very cold water may be substituted +for one egg. Beat the water in with the white of egg. + + + LEMON PIE No. 1 + + 1 cupful water + 1 cupful sugar + yolks 2 eggs + 3 tablespoonfuls flour + a pinch of salt + juice and grated rind of 1 lemon + +Make crust as per directions given, and bake. + +Beat yolks, smooth in flour, add water, sugar, salt and lemon, cook in +double boiler till the mixture thickens, pour in baked crust. Beat the +whites very stiffly, add 1 tablespoonful sugar, spread over pie and put +in oven to brown slightly. + + + LEMON PIE No. 2 + + 1 cupful sugar + 1 cupful milk + 2 eggs + 3 tablespoonfuls flour + juice and grated rind of 1 lemon + +Beat sugar and yolks together, add flour and milk and continue beating. +Beat the whites stiffly and stir lightly into the mixture. + +Make crust as per directions previously given. This filling may be +poured into a baked crust as per Lemon Pie No. 1, or filling and crust +baked together. + + + LEMON PIE No. 3 + + 1 cupful sugar + 3 eggs + 4 tablespoonfuls water + juice of 1 lemon + +Beat yolks, add sugar, water and lemon and cook till thickened, in +double boiler. Remove from stove and beat in stiffly beaten whites. Pour +into crust and bake. + +Add one crushed banana put through a colander to a lemon pie filling, if +desired. + + + MINCE PIE + + ¾ cupful chopped nuts + 1 cupful tart chopped apples + ¼ cupful raisins + ¼ cupful fruit juices + ½ cupful sugar + 1 tablespoonful vinegar + 1 tablespoonful currants + 2 tablespoonfuls butter + ½ teaspoonful cinnamon + ½ teaspoonful salt + a pinch of cloves and mace + +Mix all together very thoroughly, adding more sugar or vinegar to suit +taste. Bake in two crusts. Makes one pie. + + + PUMPKINS AND PIES + +Pumpkin may be grated raw and used as when cooked, making less work to +prepare. + +Grating, now-a-days, usually means running through the food chopper. + +A pumpkin may be baked by cutting it in two, removing seeds, scooping it +from the shell with a mixing spoon and crushing through a colander. + +In selecting a pumpkin, choose a glossy one that is flat on both ends. + +Chopped pecan and English walnuts sprinkled over a pumpkin pie just +before putting it in the oven, give an agreeable flavor. + +Shredded cocoanut sprinkled over a pumpkin pie just as it goes in the +oven, is nice. + + + PUMPKIN PIE No. 1 + + 1¼ cupfuls pumpkin + 1 cupful milk + ½ cupful sugar + ½ teaspoonful salt + ½ teaspoonful cinnamon + 1 egg + +Prepare the pumpkin by washing, cutting in pieces, paring and steaming +till soft. Rub through a colander or sieve. To the required amount add +the beaten egg and other ingredients, mixing thoroughly. Pour into a +crust with a high rim. + +This recipe may be varied by using squash instead of pumpkin, and the +required amount of sweetening used being half sugar and half molasses. + + + PUMPKIN PIE No. 2 + +Prepare the filling as per Pumpkin Pie No. 1. Butter the pie tins, just +cover the bottom with corn meal. Pour in the filling, and bake. + +PRUNE PIE + +May be made by substituting prunes for apricots in Apricot Pie recipe. + + + RHUBARB PIE No. 1 + + 2 pints rhubarb + 1 pint sugar + 1 cupful water + juice of 1 lemon + +Peel and cut rhubarb into half inch lengths, add other ingredients and +stew until tender. Bake between two crusts. Serve with whipped cream, if +desired. + + + RHUBARB PIE No. 2 + +Peel and cut rhubarb into half inch lengths and place on lower crust. +Mix one cupful sugar very thoroughly with one tablespoonful corn starch +and put over rhubarb. Moisten the edge of lower crust with cold water, +put on the upper crust and press edges firmly together. Bake about +thirty minutes. + + + SQUASH PIE + + 2 cupfuls Hubbard squash + 3 cupfuls milk + 1 cupful sugar + 4 eggs + pinch of salt + 1 tablespoonful butter + 1 tablespoonful brandy + ½ teaspoonful ginger + ½ teaspoonful cinnamon + ½ grated nutmeg + +Beat eggs and mix thoroughly with other ingredients, the butter being +first softened and squash run through colander. Pour in crust and bake. + +If crust is spread on the plate a day before and kept in a cool place, +it will be nicer than when freshly made. But dough will not keep fresh +when mixed with baking powder. + + + SWEET POTATO PIE + + 1 cupful mashed sweet potatoes + ½ cupful sugar + 1 cupful milk + 1 egg + ½ teaspoonful salt + ½ teaspoonful nutmeg + ½ teaspoonful ginger + +Mix the beaten egg with the other ingredients and bake about thirty +minutes in one crust, adding Meringue. + + + + + PUDDINGS + + + APPLE DUMPLINGS + +Cut into about eight pieces each, ten or twelve pared and cored, rather +tart, medium sized apples. Put into a kettle with water enough to about +half cover them. Add one cupful sugar. Have this apple sauce started +boiling when the dumplings are added. For the dumplings— + + ½ cupful sour milk + ½ teaspoonful soda + ½ teaspoonful salt + ½ teaspoonful sugar + butter size ½ egg + flour + +Stir the soda dissolved in little water, into the milk, add salt, sugar, +a little flour, part of the softened butter, more flour and butter, and +flour till no more can be stirred in. + +Drop from a dessert spoon dipped each time in cold water, on top of the +boiling apple sauce. This makes eight dumplings, not too thick, the size +of a biscuit. + + + THE SAUCE + +Use Pudding Sauce No. 1 and substitute a little ground cinnamon for +lemon flavoring. + +Place a clean piece of white cotton cloth over the kettle after putting +dumplings in, fit the cover on closely and your dumplings will not +“fall.” + + + BAKING POWDER DUMPLINGS + + ½ cupful milk + 2 teaspoonfuls baking powder + ½ teaspoonful salt + ½ teaspoonful sugar + butter, size of egg + flour + +Mix part of the milk with a little flour, salt, sugar, add softened +butter, then more flour with the baking powder sifted in. Mix to right +consistency to make a soft dough, roll lightly, cut with a small biscuit +cutter and drop over apple sauce as in directions for Apple Dumplings. + +Peach sauce may be substituted for apple sauce in Apple Dumplings, and +Pudding Sauce No. 2 used. + + + SOUP DUMPLINGS + + 2 cupfuls flour + 1¾ cupfuls boiling water + 3 teaspoonfuls baking powder + ½ teaspoonful salt + +Put flour, baking powder and salt in the sifter, sift into a mixing +bowl. Stir rapidly while adding the water. Turn on to moulding board, +roll, and cut like biscuits. Drop into hot soups and boil till done. + + + BREAD PUDDING + + 2 cupfuls bread crumbs + 2 cupfuls milk + 1 cupful molasses + 2 cupfuls graham flour + 1 cupful chopped raisins + ½ cupful sugar + ½ teaspoonful salt + ½ teaspoonful cinnamon + ½ teaspoonful lemon flavoring + 1 teaspoonful soda + 2 eggs + +Soak crumbs about thirty minutes in milk, add molasses, soda dissolved +in little hot water, beaten eggs, flavoring, sugar, salt, spice, and the +flour with the raisins well stirred in. Steam two and one-half hours. + +One-fourth cupful chopped candied orange peel may be substituted for +lemon flavoring. + +One-half cupful chopped nut meats may be added if desired. + + + PLAIN CUSTARD + + 2 cupfuls milk + 1 egg + ¼ teaspoonful butter + pinch of salt + 1 tablespoonful corn starch + 2 tablespoonfuls sugar + 1 teaspoonful flavoring + +Smooth the corn starch on part of the milk, adding to remainder of the +milk that has been heated to boiling point. Add the beaten egg, sugar, +salt, butter and flavoring. + +Stir constantly till it thickens. + +Cooks easily in a double boiler. + +If boiled custard “separates,” it is cooked too much. To overcome this, +beat with an egg beater till smooth. + +When no corn starch is used in custard, use one egg instead of the +tablespoonful of corn starch. + + + ORANGE CUSTARD + + 2 cupfuls milk + 1 cupful sugar + 4 eggs + 2 teaspoonfuls corn starch + 2 tablespoonfuls powdered sugar + sliced sugared oranges + +Smooth the corn starch in a little cold milk, adding it to the two +cupfuls of milk and the sugar when milk has reached boiling point. Stir +constantly, add the well beaten yolks and let thicken. Remove at once +from the fire and when cold, pour over the dish of oranges. Beat very +stiffly the whites with the powdered sugar, and drop from a tablespoon +into a shallow pan of boiling water. Cook about one minute, turn +carefully over and cook the other side. Place over custard and serve +very cold. + +Peaches may be substituted for the oranges. + + + CARROT PUDDING + + 1 cupful grated carrots + 1 cupful grated raw potatoes + 1 cupful sugar + 1½ cupfuls bread crumbs + ½ cupful raisins + ½ cupful currants + ½ cupful butter + ½ teaspoonful cinnamon + ½ teaspoonful cloves + ½ teaspoonful nutmeg + 1 teaspoonful soda + ½ teaspoonful salt + +Dissolve soda in a little hot water and stir in the potatoes. Then mix +in all the other ingredients, pour into a pudding mould and steam three +hours. Serve with sauce. + +By doubling the quantity of fruit, and steaming six hours, a fine rich +pudding results. It may be steamed three hours at a time on different +days. + + + COTTAGE PUDDING + + 1 cupful sugar + ½ cupful milk + 1½ cupfuls flour + 2 eggs + 2 teaspoonfuls baking powder + butter size of egg + ½ teaspoonful vanilla flavoring + +Cream butter and sugar, add eggs, milk, flavoring, and lastly, flour and +baking powder sifted together. Bake and serve with Pudding Sauce No. 1. + + + FIG PUDDING + + 1½ cupfuls bread crumbs + 1 cupful chopped figs + ½ cupful chopped nuts + ½ cupful sugar + ½ cupful peanut or olive oil + ½ cupful milk + 1 egg + ¼ teaspoonful salt + ½ teaspoonful cinnamon + ¾ teaspoonful baking powder + +Pour the milk over the bread crumbs in a mixing bowl, add the beaten +egg, then the sugar with baking powder stirred in, figs, nuts, oil, salt +and cinnamon, stirring well together. Steam three hours. This fills one +ordinary steamed pudding dish. + +Use dates instead of figs, if preferred, and serve with Pudding Sauce +No. 1 or No. 2. + +In steaming puddings, breads, etc., when necessary to add water, be sure +you add boiling water. + + + FLOATING ISLAND + + 2 cupfuls milk + 2 eggs + 4 tablespoonfuls sugar + 1 tablespoonful corn starch + +Place milk in double boiler and when at boiling point, add well beaten +yolks, three tablespoonsfuls of the sugar, the corn starch smoothed into +a little cold milk. Continue stirring till mixture thickens, remove from +fire and pour into a dish. Beat the whites very stiff, add the fourth +tablespoonful of sugar, and drop like little islands over the top of the +custard, putting in the oven a few moments to brown. + +One-half cupful chopped nuts may be sprinkled over the islands for a +change. + + + STEAMED FRUIT ROLL + +Roll biscuit dough as in making biscuits, spread with jam or marmalade, +roll tightly like jelly roll and steam on a pie plate for about thirty +minutes. Place in the oven about ten minutes. Serve with sauce. + + + GINGER PUDDING + + ¼ lb. ginger snaps + ½ cupful raisins + milk + 2 eggs + 1 teaspoonful butter + 2 tablespoonfuls sugar + pinch of baking powder + +Break the snaps in small pieces and soak in enough milk to just cover +them. Mix baking powder and sugar, and stir into beaten eggs, add +butter, raisins, mix all together and bake. Serve with sauce. + + + BAKED INDIAN PUDDING + + ½ cupful molasses + 1 pint cold milk + ½ teaspoonful salt + ½ cupful yellow corn meal + 1 quart boiling milk + +Stir the meal, then salt, into the boiling milk, and when nearly cold, +add molasses and cold milk; bake slowly for three hours. Serve hot or +cold with sweetened cream. + + + POTATO PUDDING + + ¾ cupful sugar + ½ cupful chopped nuts + ¾ cupful potatoes + 1 tablespoonful melted butter + 1 tablespoonful lemon juice + 4 eggs + +To the stiffly beaten whites add sugar, lemon and beaten yolks, and the +other ingredients. Mix thoroughly. Steam two hours. Serve with hard +sauce. + + + TAPIOCA PUDDING + + ⅓ cupful tapioca + 4 cupfuls scalded milk + 1 cupful milk + ¼ cupful corn meal + ¾ cupful molasses + 3 tablespoonfuls butter + 1½ teaspoonfuls salt + +Soak tapioca two or three hours in water to cover it. Pour the scalded +milk over corn meal, add molasses, softened butter and salt. Cook this +mixture about twenty minutes in double boiler, drain water from tapioca, +stir tapioca into the cooked mixture and pour into a buttered baking +dish. Then pour the cold milk over this, being careful not to stir. Bake +about one and one-half hours in a slow oven. Serve with sugar and cream. + + + + + VARIOUS SAUCES + + + BRANDY SAUCE No. 1 + + ¼ cupful butter + 1 cupful sugar + ½ cupful milk + 2 tablespoonfuls brandy + 2 eggs + +Cream butter and sugar, beat constantly and add gradually the brandy, +beaten yolks, and milk. Cook in a double boiler till thickened, then +stir in the stiffly beaten whites. + + + BRANDY SAUCE No. 2 + + ½ cupful butter + 1 cupful sugar + ⅓ cupful hot water + 1 tablespoonful brandy + 1 egg + +Cream sugar and butter, add beaten yolk, beating constantly while adding +very gradually the hot water. Then add brandy and then the stiffly +beaten whites. + + + BRANDY SAUCE No. 3 + + 1 cupful sugar + ¼ cupful hot milk + whites of 2 eggs + 1 teaspoonful brandy + +To the stiffly beaten whites, add gradually the sugar, then milk, +beating well at same time. Flavor and mix ingredients in a dish set in +another dish of hot, not boiling water. + +One-half teaspoonful of any preferred flavoring may be substituted for +brandy. + + + CREAM SAUCE + + 1 cupful cream + ⅓ cupful sugar + ½ teaspoonful flavoring + pinch of salt + +To the stiffly beaten cream add sugar, salt and flavoring. + + + EASY SAUCE + + ⅓ cupful butter + 1 cupful sugar + 3 tablespoonfuls wine + 3 eggs + +Cream butter and sugar, add beaten yolks, and flavor. Then beat in the +stiffly beaten whites. One-half teaspoonful flavoring may be substituted +for wine. + + + HARD SAUCE No. 1 + + ½ cupful butter + 1 cupful powdered sugar + 3 tablespoonfuls cream + 2 tablespoonfuls sherry wine + +Cream butter and sugar, adding slowly, beating constantly, the cream, +till the mixture is light. Add wine or one-half teaspoonful any +preferred flavoring. + + + HARD SAUCE No. 2 + + ½ cupful butter + 1 cupful sugar + white of 1 egg + ½ cupful whipped cream + ½ teaspoonful flavoring + +To the creamed butter and sugar add the stiffly beaten white and cream +alternately. Flavor. + + + HOT SAUCE + + 1 tablespoonful melted butter + 1 tablespoonful flour + 1 cupful tart fruit juice + sugar to taste + +Smooth butter and flour and add juice and sugar. Cook till thickened. + + + PUDDING SAUCE No. 1 + + 1½ cupfuls water + ½ cupful sugar + butter size of walnut + 2 tablespoonfuls flour + ½ tablespoonful lemon flavoring + +Measure the water into a small stew pan, smoothing the flour into a +little of it in a cup. Boil the water in stew pan; when it starts +boiling, dip some into the cup with the moistened flour, stirring +rapidly. Pour from the cup into the pan, adding sugar and butter, +stirring constantly till thick enough; then remove from fire, add +flavoring and serve hot. + + + PUDDING SAUCE No. 2 + + ½ cupful sugar + 1 egg + 3 tablespoonfuls hot milk + ½ teaspoonful flavoring + +Beat the beaten yolk with the sugar, add milk, beaten whites and flavor. + + + + + ABOUT MILK + + + TO TEST MILK + +Put a bright steel knitting needle in the milk and if on withdrawing it, +the milk runs off slowly, it is pure; if it runs quickly, the milk has +been diluted with water. + +Milk absorbs all strong odors, and should never be placed near them. + +A pinch of soda added to a quart of milk before putting it on to boil, +will prevent curdling. + +When milk boils over, sprinkle salt on it to prevent the smell. + +Usually when milk or foodstuffs burn on the kettle, if it is instantly +set in a dish of cold water, the contents of the kettle may be removed +without tasting burned. + +When you wish to scald or boil milk, rinse the dish with cold water, +pour the milk in immediately and it will not stick to the dish. + +Sour milk is best when it sours quickly. If it is too thick, beat until +light with an egg beater. + + + + + CREAM AND WHIPPED CREAM + + + EMERGENCY CREAM + + ½ cupful cold milk + 1 cupful hot milk + whites of 2 eggs + 1 tablespoonful butter + 1 tablespoonful sugar + 1 teaspoonful corn starch + +To the stiffly beaten whites add sugar and corn starch, beat constantly +and add gradually the cold milk. Heat a cupful of milk to boiling point, +melting the butter in it, beating in the first mixture. When thickened +like cream, remove from fire, strain, and set on ice. + +This will not “whip” but is for use in place of plain cream on fruits, +puddings, etc. + + + WHIPPED CREAM + +Scald cream and set on ice till very cold, before whipping. + +When cream will not whip, add white of an egg. + +Dissolve a little gelatine in two teaspoonfuls of water and whip in with +cream to prevent whipped cream becoming watery, after standing some +time. + +Always have cream as cold as possible, before whipping. + + + DELICATE CREAM + + 1 grated apple + white of 1 egg + ⅓ cupful sugar + ½ teaspoonful flavoring + +Add apple and sugar to the stiffly beaten white, and flavor. + +Use as a change from whipped cream on desserts. + + + + + DESSERTS + + + APPLE SNOW + + 2 cupfuls stewed apples + 1 cupful sugar + whites of 3 eggs + ¼ cupful chopped candied lemon peel + ¼ cupful chopped raisins + +Mix the stiffly beaten whites with the other ingredients, and serve with +fresh sponge or white cake. + + + BANANA WHIP + + 6 bananas + whites of 2 eggs + ¼ cupful sugar + ½ teaspoonful vanilla flavoring + +Crush bananas through a colander, beat in sugar, add flavoring, and stir +in very lightly the stiffly beaten whites. + +Turn into six sherbet glasses, place a bit of pineapple or other fruit +on top with a spoonful of whipped cream. Serve very cold. + + + BANANA CREAM No. 1 + + 6 bananas + 1 cupful milk + ½ cupful sugar + 1 dessertspoonful corn starch + 1 teaspoonful vanilla flavoring + 1 egg + +Slice bananas very thin and sprinkle with half the sugar. Put one-half +the milk in double boiler and when at boiling point, add beaten yolk, +one-half the sugar, and corn starch smoothed in remaining one-half of +milk, stirring as it boils about a minute. Add well beaten white, +flavor, and remove from fire. Do not pour over fruit till cream is cold. + +Other fruits may be substituted for bananas. + + + BANANA CREAM No. 2 + + 6 bananas + 3 eggs + milk + 2 tablespoonfuls butter + 3 tablespoonfuls sugar + 1 teaspoonful vanilla flavoring + +Peel the bananas, mash, add enough milk to make a creamy mixture. Cream +butter and sugar, add well beaten yolks, bananas, and stiffly beaten +whites. Flavor, pour into moulds and bake about thirty minutes. + + + CRANBERRY WHIP + + 1 cupful cranberry sauce + white of 1 egg + ¼ cupful sugar + ¼ cupful chopped nuts + +To the stiffly beaten white, beat in the sugar and sauce alternately, +beating till very fluffy, then adding nuts. + + + FANCY CREAM + + 1 cupful milk + ½ cupful chopped marshmallows + ½ cupful chopped dates + ½ cupful chopped nuts + 1 dessertspoonful gelatine + ¼ cupful sugar + ½ teaspoonful vanilla flavoring + +Heat the milk in double boiler, dissolve gelatine in it. Stir in +marshmallows, dates, nuts and sugar, till mixture is smooth. Remove from +fire, flavor, pour in mould or into small dishes and set on ice to cool. + +May be served with whipped cream, jelly or any preferred addition. + + + MARSHMALLOW CREAM No. 1 + + 1 cupful cream + ¾ cupful chopped marshmallows + 1 cupful grated nuts + ½ teaspoonful flavoring + +Cut marshmallows in small pieces with scissors. To the stiffly whipped +cream add flavoring and pour over marshmallows in six sherbet glasses. +Sprinkle nuts over top, and serve very cold. + + + MARSHMALLOW CREAM No. 2 + + 1 cupful milk + ½ teaspoonful flavoring + ¾ cupful marshmallows, cut in small pieces + +Heat the marshmallows in milk till melted to a cream. Add flavoring and +serve cold in any preferred style. + + + MARSHMALLOW CUPS + +Fill sherbet cups with a layer of chopped marshmallows, walnuts, and +pineapple. Place on top whipped cream and a couple of small pieces of +preserved ginger. + + + ORANGE CREAM + + 6 oranges + ¼ cupful sugar + ¼ cupful butter + 1 dessertspoonful corn starch + 3 eggs + +Wash and cut oranges in half, remove juice with a lemon reamer, saving +the skins. Smooth corn starch into the beaten yolks, add juice and cook +with butter and sugar, in double boiler, till the mixture thickens. Then +stir in very lightly the stiffly beaten whites and remove at once from +fire. Cut the orange skins in scallops, with scissors, around the top, +the inside scraped dry and brushed with melted butter, with sugar +sprinkled over it. Pour each skin half full of cream and set in the oven +for a few minutes to become firm. + + + PRUNE WHIP + + 1 cupful prunes + whites of 3 eggs + +Stew prunes, put through colander, add stiffly beaten whites, bake in a +buttered dish fifteen or twenty minutes. Serve cold with whipped cream. + + + SPANISH CREAM + + ¼ box gelatine + 2 cupfuls milk + 1 cupful sugar + 2 eggs + ½ teaspoonful flavoring + +Dissolve gelatine in enough cold water to soften it, add it to milk at +boiling point, stirring constantly. Then add well beaten yolks and +sugar. Remove from fire and add well beaten whites and flavoring. Serve +cold with whipped cream or any preferred sauce. + +Cook in double boiler. + + + + + FRUITS + + + BAKED APPLES No. 1 + + 2 quarts sliced apples + ½ cupful sugar + ¼ teaspoonful soda + ⅛ teaspoonful cloves + ⅛ teaspoonful cinnamon + +Peel and slice apples that are rather tart, and put the two quarts in an +earthen baking dish, stone jar or bean pot; mix all the other +ingredients thoroughly, adding a little at a time to the apples in the +dish, shaking the dish frequently to mix the contents. Bake slowly for +five or six hours. + + + BAKED APPLES No. 2 + +Wash and core apples, fill the centers with preserves or marmalade, +sprinkle with sugar, and bake. Serve cold with whipped cream, or with +plain cream with a little flavoring to suit the apple filling. + +Baked apples are good filled with raisins, dates and figs. + + + BAKED PRUNES + +Soak dried prunes in cold water all night. Next morning (when baking +bread is a good time), put them in an earthen baking dish or bean pot, +cover with water, add sugar to taste, and let bake several hours. + + + APPLE SAUCE + +Peel and cut in small slices as many tart apples as required. Just cover +with cold water and when it boils, add sugar to suit the taste, and boil +till sufficiently tender. + +A few chopped dates may be added. + +Or some finely chopped fresh lemon peel. + +Or a little cinnamon. + +Serving apple sauce with whipped cream and a few chopped walnuts is +good. + + + FRIED APPLES + +Peel and slice (not too thinly) tart apples. Dip in cold water, then in +sugar, then place carefully in a wire basket and plunge into hot olive +oil to fry till tender. Drain on brown paper, lay again in sugar, and +arrange in any preferred style on a hot plate. + +Nice to serve with Nut Roast. + + + CRANBERRY MOULD + +To one quart of washed cranberries add one and one-half cupfuls water +and simmer till the skins burst. Strain through a colander and boil +again, adding, as soon as it boils, one cupful sugar. Simmer slowly till +thick, and stir often. + + + CRANBERRY SAUCE + +Wash one quart cranberries and simmer in one pint of water in a covered +dish till the skins burst. Then add two cupfuls sugar and boil twenty +minutes without the cover. Add a pinch of soda, but do not stir. + + + STUFFED DATES + +Cut open dates lengthwise and remove seed. Fill the place of the seed +with a nut meat and roll in powdered sugar. + + + CREAM DATES + + 12 dates + whites of 2 eggs + cold water + powdered sugar + ½ teaspoonful flavoring + +Remove seeds from dates. Measure an equal amount of water to the whites, +beat whites stiffly, and add to the water with enough sugar to form a +thick paste. Flavor, and fill in the date centers. + + + STUFFED FIGS + +Steam figs until soft. When cool, cut lengthwise and insert one-half of +a marshmallow and a walnut meat. + + + GRAPE FRUIT + +Prepare the night before, by cutting in halves, loosening the juice by +jabbing with a fork. Remove seeds, put over the center as much sugar as +it will absorb. Add a few maraschino cherries, or a little wine if +desired. To be eaten with an orange spoon and served for breakfast, +luncheon or as a dinner salad. + +Very artistic dishes may be made by cutting the grape fruit skins in +pretty designs. + + + LEMONS + +Keep lemons in a vessel filled with water, changing the water twice each +week. + +When lemons have become hard, cover them with boiling water in a covered +dish, allowing them to remain two hours. + +Lemons may be kept fresh for months by placing them on a flat surface +and inverting a glass jar or tumbler over each lemon. + + + DRIED PEACH SAUCE + +Remove the skins by letting peaches stand a few moments in hot water. +Boil and sweeten to taste. + +The skins may also be easily removed after soaking all night in cold +water. + + + STUFFED PRUNES + +Wash dried prunes, soak about three hours in cold water, drain, place in +enough cold water to cover and boil ten or fifteen minutes, when pits +may be removed. Then proceed as in directions for Stuffed Dates. + + + DOUGHNUTS + + 1 cupful sugar + 1 cupful sour milk + ⅓ cupful butter + 4 cupfuls flour + 2 eggs + ½ teaspoonful soda + 1 teaspoonful salt + ½ grated nutmeg + +Cream sugar and softened butter, add beaten eggs, half the flour, soda +dissolved in a little water, spice, salt, and flour enough to form a +soft dough. Turn on the moulding board and work in more flour if +necessary to have mixture roll out one-half inch in thickness. Take +one-half the entire mixture to roll at a time, cut with a doughnut +cutter and fry in hot cooking oil. This makes fifty doughnuts. + +A tablespoonful of molasses added to this recipe is good. + + + BAKING POWDER DOUGHNUTS + + 1 cupful sugar + 1 cupful milk + ½ cupful butter + 4 cupfuls flour + 2 eggs + 2 teaspoonfuls baking powder + 1 teaspoonful salt + 1 teaspoonful vanilla flavoring + +Cream sugar and softened butter, add beaten eggs, half the flour, +flavoring, salt and more flour with baking powder sifted in. Stir in all +the flour possible, turn on a moulding board, working in only enough +flour to make the mixture roll into a soft one-half inch dough. Then +proceed as in Doughnuts. + + + + + AS TO BAKING CAKES + + +Slamming the oven door will often cause a cake to become heavy. + +A little flour sprinkled over buttered paper in cake tins prevents cakes +sticking. + +When creaming butter and sugar for cake, if the butter is pressed +through a perforated potato masher, it is done very easily and +satisfactorily. + +Stale cake may be freshened by immersing quickly in cold milk and +placing immediately in the oven for a few moments. + +A wooden toothpick is good for testing cakes in the oven. If the wood +comes out perfectly dry, the cake is done. + +Raisins should be washed a day before using, placed in a wire basket and +plunged quickly in a dish of boiling water. Spread on a platter or towel +and dry. + +Flavoring can be sprinkled over the cake dough after it is in the pan, +in case of the flavoring being forgotten till then. + +Stirring in lightly is usually the same as “folding” in. If a pan of +water is placed in the oven your cake will never burn. + +A piece of paper placed across the top of a pan of cake when first set +in the oven, will prevent it from rising unevenly. + +To remove a cake inclined to stick to the pan after baking, set the tin +immediately on a thick cloth wrung from hot water and after five +minutes, the cake can be turned out without breaking. + +Chopped nut meats may be added to almost any cake, for a change. + +Pour one-half the batter to fruit cake into the pan before adding the +fruit, stirring fruit into the batter left in the mixing bowl, then +pouring the mixture over that already in the pan, and fruit will not all +sink to the bottom. + +A cake without butter must be baked in a quick oven. Fruit cakes and +most dark cakes should bake slowly. + +If sour milk is used in baking, use one-half teaspoonful of soda to each +cupful. If sweet milk is used, baking powder is the usual accompaniment, +and should be one and a half teaspoonfuls baking powder to each cupful +of flour. + + + ORNAMENTING CAKES + +Crystallized mint leaves and violets and candied fruits can be formed +into most artistic decorations for cakes. To fasten candles on cakes, +push a hot hat pin or knitting needle in the bottom of candle, remove +and put a wooden toothpick in while wax is soft. After the wax hardens +around the pick the candle may be easily placed in position on the cake. + + + + + CAKES OF MANY KINDS + + + ANGEL CAKE + + 1 cupful sugar + ¾ cupful flour + whites of 8 eggs + 1 teaspoonful cream of tartar + 1 teaspoonful almond flavoring + pinch of salt + +Beat the eggs, add cream of tartar, then the sugar, beating constantly. +Sift the flour three times, add salt and stir in as lightly as possible +to the mixture, add flavoring and bake in unbuttered angel food tin from +forty five to sixty minutes. When the top begins to brown, place over it +a buttered paper. + + + IMITATION ANGEL CAKE + + 1 cupful sugar + 1¼ cupfuls flour + ½ cupful milk + whites of 2 eggs + 1 teaspoonful almond flavoring + 1½ tablespoonfuls butter + 2 teaspoonfuls baking powder + +Cream the butter and sugar, add milk, then the twice sifted flour with +the baking powder sifted in, flavoring, and lastly stir the well beaten +whites very lightly into the mixture. Bake in a buttered angel food tin. + + + APPLE CAKE + + 1 cupful sugar + ½ cupful butter + 1 cupful unsweetened apple sauce + 1¾ cupfuls flour + 1 cupful chopped raisins + 1 tablespoonful boiling water + 1 teaspoonful soda + 1 teaspoonful cinnamon + ½ teaspoonful cloves + ½ teaspoonful salt + +Cream butter and sugar, add apples, soda dissolved in the boiling water, +salt, spices, and raisins well stirred in the flour. Bake in well +buttered pan about forty five minutes. + + + COFFEE CAKE + + 1 cupful butter + 1 cupful brown sugar + 1 cupful strong cold coffee + ½ cupful molasses + 1 cupful chopped raisins + 2 eggs + 2 teaspoonfuls cinnamon + 1 teaspoonful cloves + 1 teaspoonful soda + 3 cupfuls flour + +Stir together the softened butter and sugar, add molasses, coffee, eggs, +and soda dissolved in a little water. Stir spices into sifted flour with +raisins or any desired fruit, stirring all together and baking from +forty five minutes to one hour, according to depth of pan. + + + CHOCOLATE CAKE + + 1 cupful brown sugar + 1 cupful milk + 1½ cupfuls flour + 2 eggs + 1 tablespoonful butter + 1 teaspoonful soda + ½ cupful melted chocolate + 1 teaspoonful vanilla flavoring + +Cream butter and sugar, add half the milk, and the soda dissolved in one +tablespoonful hot water. Melt the chocolate in small tin or granite cup +or saucer over the fire, and stir into the mixture alternately with the +flour, beaten yolks and flavoring. This makes two layers. Any preferred +filling and icing may be used. + + + CREAM PUFFS + + ½ cupful butter + 1 cupful hot water + 1 cupful flour + 3 eggs + pinch of salt + +Pour the water in a stew pan, add the butter and boil till melted. Stir +in flour, when well cooked in, remove from fire and cool. When cold, +stir in one at a time the unbeaten eggs. Drop from a dessert spoon on +buttered tins and bake about twenty minutes. For filling use— + + ½ cupful milk + ½ cupful sugar + 1 egg + 1 teaspoonful corn starch + 1 teaspoonful vanilla flavoring + +Bring milk and sugar to a boil, add cornstarch previously dissolved in a +little cold milk, then stir in the well beaten egg, flavor and when +cool, fill into the split puffs. + + + DAINTY CAKE + + 1 cupful sugar + ¼ cupful cocoa + ½ cupful flour + whites 5 eggs + ½ teaspoonful cream of tartar + ½ teaspoonful flavoring + +To the stiffly beaten eggs, add cream of tartar, sugar and cocoa, +beating constantly. Then add vanilla and stir in the flour very lightly. +Makes one large or three layer cakes. + + + DROP CAKES No. 1 + + 2 cupfuls sugar + 1 cupful molasses + 1 cupful milk + 2 cupfuls chopped fruit + 6 cupfuls flour + 1 cupful butter + 2 eggs + 1 teaspoonful soda + 1 teaspoonful salt + 1 teaspoonful each, cinnamon and cloves + +Cream butter and sugar, add eggs, molasses, milk, part of flour, soda +dissolved in little water, salt and spices, and fruit stirred first in +the remainder of the flour. Drop from a teaspoon on buttered tins. + + + DROP CAKES No. 2 + + 2 cupfuls sugar + 1 cupful butter + 1 cupful milk + flour + 4 eggs + 2 teaspoonfuls baking powder + 1 teaspoonful vanilla flavoring + +Cream butter and sugar, add milk and beaten yolks and sifted flour with +baking powder sifted in, to make rather a stiff batter. Then add +flavoring and the well beaten whites. Bake in buttered gem pans. + + + DROP NUT CAKES + + 1 cupful sugar + 1 cupful chopped nuts + ¼ cupful flour + 1 egg + ½ teaspoonful lemon flavoring + pinch of salt + +To the well beaten egg, beat in the sugar and stir in the other +ingredients. Shape into eighteen cakes about the size of an English +walnut, put about two inches apart in a buttered tin and bake. Serve +with lemonade, tea, or in any preferred way. + + + DRIED APPLE FRUIT CAKE + + 3 cupfuls dried apples (soaked over night in cold water) + 2 cupfuls molasses + 2 eggs + 1 cupful sugar + flour + 1 cupful sweet milk + ¾ cupful butter + 1½ teaspoonfuls soda + 1 teaspoonful each cinnamon, nutmeg, cloves + +Chop the dried apples slightly and simmer for two hours with the +molasses; add sugar, milk, spices, butter, eggs, soda dissolved in +little water, and flour enough for a stiff batter. Bake in steady oven. + + + FRUIT CAKE No. 1 + + 2 cupfuls brown sugar + 1 cupful sour cream or milk + 1 cupful chopped nuts + 1 cupful chopped raisins + flour + 3 eggs + 1 teaspoonful soda + 1 teaspoonful cinnamon + 1 teaspoonful cloves + ½ teaspoonful nutmeg + 1 teaspoonful salt + 1 teaspoonful baking powder + +Mix beaten eggs and sugar, add milk to which soda dissolved in little +water has been added, nuts, salt, spices, flour in which baking powder +has been sifted, and pour one-half this mixture into buttered pan, stir +fruit into the other half and pour over first half in pan. + + + FRUIT CAKE No. 2 + + ½ lb. chopped English walnuts + ½ lb. chopped pecans + ½ lb. chopped almonds + ½ lb. chopped citron + 1 lb. currants + 1 lb. raisins + 1 cupful warm molasses + ½ cupful wine (or fruit juice) + 1 cupful butter + 1 cupful sugar + 6 eggs + 2 cupfuls flour + 1 teaspoonful nutmeg + 1 teaspoonful cinnamon + 1 teaspoonful allspice + 1 teaspoonful cloves + ¼ teaspoonful soda + 1½ tablespoonfuls orange juice + 1½ tablespoonfuls lemon juice + +Cream butter and sugar, add beaten yolks, molasses containing soda +dissolved in little water, flour, spices, nuts and wine. Dip the fruits +in flour, pour half the cake mixture in the buttered tin, stir the +floured fruits into the other half of batter and pour over batter in +tin. Steam one and one-half hours and bake twenty minutes, or bake +slowly about two hours. + +When cold, wrap in paraffin paper, or keep in a box with a fresh apple. + + + PRUNE FRUIT CAKE + + 1½ cupfuls sugar + 2 cupfuls mashed prunes + 2 cupfuls flour + ¼ cupful butter + 1 teaspoonful soda + 2 teaspoonfuls cinnamon + 1 teaspoonful cloves + 2 eggs + +Cream butter and sugar, add beaten eggs, prunes, spices, soda dissolved +in water, flour, and bake in buttered pan, or make into layers. + + + GINGERBREAD No. 1 + + ½ cupful butter + ¾ cupful sugar + ½ cupful molasses + ½ cupful sour milk + 2 cupfuls flour + 1 egg + 1 teaspoonful ginger + ½ teaspoonful cinnamon + 1 teaspoonful soda + pinch of salt + +Cream butter and sugar, add molasses, milk, soda dissolved in little +water, beaten egg, flour and spices. Bake in buttered pan. + + + GINGERBREAD No. 2 + + ½ cupful sugar + ½ cupful molasses + ½ cupful sour milk + ¼ cupful butter + 1½ cupfuls flour + 1 teaspoonful ginger + ½ teaspoonful cinnamon + ½ teaspoonful salt + 1 teaspoonful soda + +Mix as for Gingerbread No. 1 without the egg. + + + GOLD CAKE + + 1 cupful sugar + ½ cupful butter + 2 cupfuls flour + yolks of 6 eggs + 2 teaspoonfuls baking powder + 1 teaspoonful orange flavoring + +Cream butter and sugar, add well beaten yolks, the flour with baking +powder sifted in, and flavoring. Bake in buttered tin in medium oven. + + + GRANDMA’S BREAD CAKE + + 2 cupfuls bread sponge + 1 cupful sugar + ⅔ cupful butter + 1 cupful warm milk + ½ cupful chopped fruit + ½ teaspoonful cinnamon + ½ teaspoonful clove + flour + +In the morning, after bread sponge from the night before has had a very +little flour worked in and allowed to rise, take two cupfuls of this, +stir in all the ingredients but the flour, adding just enough of that to +make a soft dough. When this has risen to double its size, mould softly +into loaves and bake in well buttered tins. + + + HERMITS + + 1½ cupfuls brown sugar + 1½ cupfuls chopped raisins + 2½ cupfuls flour + 3 eggs + 1 tablespoonful hot water + 1 teaspoonful cloves + 1 teaspoonful cinnamon + ½ teaspoonful soda + 1 teaspoonful baking powder + +To the well beaten eggs add sugar, raisins, spices, soda dissolved in +hot water, and baking powder sifted in with flour. Drop from a dessert +spoon on a buttered tin and bake. + + + MARGUERITES + + 1 cupful chopped nuts + sugar + thin crackers + white of 1 egg + 1 teaspoonful flavoring + +To the stiffly beaten white, add sugar to spread, nuts and flavoring. +Spread on the crackers and brown in the oven. Do not let stand long +before serving. + + + PLAIN CAKE No. 1 + + ¾ cupful sugar + ½ cupful milk + 1 cupful flour + 1 egg + butter size of egg + 2 teaspoonfuls baking powder + 1 teaspoonful flavoring + +Cream butter and sugar, add beaten egg, milk, flour in which baking +powder has been sifted, flavor, and bake in buttered pan. + + + PLAIN CAKE No. 2 + + ¾ cupful sugar + ½ cupful sour milk + 1 cupful flour + 1 egg + butter size of egg + ¼ teaspoonful soda + 1 teaspoonful flavoring + +Cream butter and sugar, add beaten egg, milk, soda dissolved in a little +water, flavoring and flour. Bake in buttered pan. + + + SPONGE CAKE No. 1 + + 6 eggs + 2 cupfuls sugar + 1 cupful boiling water + 2 cupfuls flour + juice of 1 lemon + 1½ teaspoonfuls baking powder + +To the well beaten eggs, beat in the sugar, add lemon juice, boiling +water and flour with baking powder sifted in. Bake in buttered pan. +Angel food tin is good. + + + SPONGE CAKE No. 2 + + 3 eggs + 1½ cupfuls sugar + 1¾ cupfuls flour + ½ cupful cold water + 1½ teaspoonfuls baking powder + 1 teaspoonful vanilla flavoring + +To the well beaten eggs, beat in the sugar, add water, flavoring, and +the flour in which baking powder has been sifted. Bake in buttered pan. +If this cake is to be iced, the white of one egg may be saved for use in +icing. + +Never stir sponge cake batter any more than is necessary. + + + WHITE CAKE No. 1 + + 2 cupfuls sugar + ½ cupful butter + ½ cupful milk + 1½ cupfuls flour + whites of 4 eggs + 2 teaspoonfuls baking powder + 1 teaspoonful rose flavoring + +Cream butter and sugar, add milk, flavoring and the stiffly beaten +whites, then flour, with the baking powder sifted in. Makes a good layer +cake. + + + WHITE CAKE No. 2 + + ½ cupful butter + 1¼ cupfuls sugar + ½ cupful milk + 2 cupfuls flour + 2 teaspoonfuls baking powder + whites of 5 eggs + 1 teaspoonful almond flavoring + +Cream butter and sugar, then stir in first milk, then flour till flour +is nearly used, adding the last of it with baking powder sifted in, +flavor, and stir in very lightly the whites, and bake in buttered angel +food pan. This makes one medium size cake or two layers. + + + + + CAKE FILLINGS + + +1 cupful of chopped nuts, fruit or caraway seed may be added to any +plain cake batter, changing it to a choice cake. + +A good filling is made by adding chopped nuts or fruit to ordinary +icing. + +A little flour added to sugar in thickening icing is good. + + + CHOCOLATE FILLING No. 1 + + 1 cupful brown sugar + yolk of 1 egg + 2½ squares Baker’s chocolate + 1 teaspoonful vanilla flavoring + 3 tablespoonfuls milk + +Stir sugar into melted chocolate, add milk, the beaten yolk, flavor, and +cook till thickened in a double boiler. When cool, put between layers. + + + CHOCOLATE FILLING No. 2 + + 1 cupful powdered sugar + whites of 2 eggs + 1 square Baker’s chocolate + 1 teaspoonful vanilla flavoring + +To the stiffly beaten eggs, beat in the sugar, add melted chocolate and +vanilla, mix thoroughly and put between layers. + + + FRUIT FILLING + + ¼ cupful chopped raisins + ¼ cupful chopped citron + ½ cupful chopped dates + ½ cupful chopped nuts + ½ cupful powdered sugar + whites of 3 eggs + 1 teaspoonful vanilla flavoring + +To the stiffly beaten whites, add sugar, then the remaining ingredients, +and spread before cold. + + + LEMON FILLING + + 1 cupful sugar + juice of 1 lemon + 1 egg + +Add sugar and juice to the well beaten egg, and cook till thickened. + + + LEMON HONEY FILLING + + 1 cupful sugar + ¼ cupful butter + yolks of 6 eggs + 3 lemons + +Wash, press out juice and grate rind of lemons, put in double boiler, +add butter and sugar. When near boiling point add well beaten yolks, +stirring constantly. Keep stirring till mixture becomes very thick. + +This is good in sandwiches as well as cake. + + + MARSHMALLOW FILLING No. 1 + + ½ lb. chopped marshmallows + 2 cupfuls sugar + ½ cupful water + whites of 2 eggs + ½ teaspoonful vanilla flavoring + +Boil water and sugar till it hairs, remove from fire and stir in stiffly +beaten whites, then the marshmallows and flavoring, stirring briskly +till cold. This quantity is sufficient filling for a three layer cake. + +Chopped nuts may be spread over layers before adding filling, if +desired. + + + MARSHMALLOW FILLING No. 2 + + 1 lb. marshmallows + 1 cupful sugar + ⅓ cupful boiling water + ½ teaspoonful vanilla flavoring + +Boil sugar and water till it hairs, remove from fire, slowly stir in the +melted marshmallows, add flavoring and stir till right consistency to +spread. + + + NUT FILLING + + 2 cupfuls chopped nuts + 1 tablespoonful melted chocolate + ½ cupful sugar + 2 tablespoonfuls cream + ¼ teaspoonful butter + +Mix all together thoroughly and put between layers. + + + NUT AND FRUIT FILLING + + 2 cupfuls chopped nuts + 2 cupfuls chopped raisins + 1 cupful citron + 1½ cupfuls chopped figs + little wine + +Put nuts and fruit through food chopper, and rub all together with +enough wine to form a paste. Put between layers. + + + ORANGE FILLING + + 3 tablespoonfuls orange juice + 1 tablespoonful butter + 1 teaspoonful lemon juice + confectioner’s sugar + +Heat juices and butter just enough to melt the butter, adding sufficient +sugar for a thick filling. + + + TART FILLING + + 2 grated apples + 2 eggs + juice of 1 lemon + 1 cupful sugar + +Let apples and beaten eggs come to a boil, beat in sugar and spread when +cool. + + + + + ABOUT ICINGS + + + COLORED ICINGS + +Use cranberry juice or pieces of beets for pink. + +Grape juice makes violet. + +Spinach makes green. + +Yolks of eggs produce yellow. + +Dip a knife frequently in cold water when spreading. + +When icing runs down the sides of cake, a strip of paraffin paper pinned +around, standing above the top, will prevent it. The paper may be +removed when icing is cold. + + + BERRY ICING + +About 8 crushed strawberries beaten with confectioner’s sugar till right +to spread. + +Any juicy berries may be substituted. + + + BOILED ICING + + 1 cupful granulated sugar + ¼ cupful water + pinch of cream tartar + white of 1 egg + flavoring + +Boil water and sugar about three minutes; beat the white of the egg +slightly, and add half of the slightly boiled water and sugar, and a +pinch of cream tartar, beating constantly. As soon as the remainder of +the syrup will hair, pour it into the mixture and beat until cold. +Flavor. + + + CHOCOLATE ICING No. 1 + + 1½ cupfuls sugar + ¾ cupful cream + ¼ cupful melted chocolate + 1 teaspoonful vanilla flavoring + +Mix sugar, cream and chocolate, boiling four or five minutes. Remove +from fire, add flavoring and beat till mixture thickens. Spread quickly +over cake, frequently dipping knife in hot water. + + + CHOCOLATE ICING No. 2 + +Use any preferred rule for icing. Melt one-half cupful Baker’s chocolate +by placing in dish over teakettle of boiling water, setting in a small +dish inside of a larger one containing water boiling, or placing a small +tin or granite dish over a gas burner turned low, or on a stove where +it’s not too hot. Spread this melted chocolate over the icing, making an +effect like chocolate creams. + +A sprinkling of cinnamon in the chocolate is a pleasant change in +flavor. + + + COCOANUT ICING + +Use any preferred rule for icing. Stir in the shredded cocoanut, or +press it carefully over icing before it hardens on the cake. + + + FRUIT ICING + +Add one-half cupful chopped figs, raisins, or any desired fruit to any +preferred icing. + + + MAPLE ICING No. 1 + + 2 cupfuls ground maple sugar + 1 cupful thin cream + +Put the maple sugar through the food chopper, boil with the cream for +fifteen minutes. Remove from fire and beat with an egg beater till thick +enough to spread. + +Walnut meats placed on an icing while soft, is a nice trimming. + + + MAPLE ICING No. 2 + + 1 cupful maple syrup + confectioner’s sugar + ½ cupful chopped nuts + +Stir the sugar into the syrup till thick enough to spread; add the nuts +or fruit. + + + MARSHMALLOW ICING + + 1½ cupfuls sugar + ¼ cupful butter + ½ lb. marshmallows + ¼ cupful water + +Melt the marshmallows in a dish set in a larger dish of water boiling. +Boil sugar, butter and water till it hairs, add marshmallows and beat, +till ready to spread. + + + NUT ICING + +Add one-half cupful chopped nuts to any preferred icing. + + + ORANGE ICING + + 1 egg + 1 teaspoonful cold water + ½ teaspoonful orange flavoring + powdered sugar + +To the well beaten egg add water and flavoring, beating and stirring in +enough sugar to spread. + + + UNCOOKED ICING + + ¼ cupful cream + confectioner’s sugar + 2 tablespoonfuls butter melted + 1 teaspoonful flavoring + +While beating cream, add gradually enough sugar for the mixture to +spread. Then add butter and flavoring. + + + YELLOW ICING + + yolk of 1 egg + juice of ½ lemon + 1 tablespoonful water + confectioner’s sugar + +Add the lemon juice to the beaten yolk, water and enough sugar to make +it quite stiff. + + + + + COOKIES + + +If your cookies are inclined to burn, bake them on the pans turned +bottom side up. + +Place cookies in pans with a pancake turner. + +Cookies take but a few minutes to bake. + +Place cookies while warm in a cloth in a covered jar. + + + CHOCOLATE COOKIES + +Use Cocoanut Cooky recipe, with the exception of changing cup of +cocoanut to one cupful of melted chocolate. + + + COCOANUT COOKIES + + ½ cupful sugar + ½ cupful butter + ¼ cupful milk + 1 cupful grated cocoanut + ½ teaspoonful salt + ½ teaspoonful lemon flavoring + 1 teaspoonful baking powder + 1 cupful flour + +Cream butter and sugar, add milk, cocoanut, salt, flavoring, and baking +powder stirred in with the sifted flour. Roll thin, cut out and bake. + + + FRUIT COOKIES + +Use recipe for Cocoanut Cookies, substituting chopped fruit for +cocoanut. + +Place them when cold in a jar with paraffin paper between each layer. + + + GINGER COOKIES + + 2 cupfuls molasses + 1 cupful butter + 1 cupful sugar + 2 cupful sour milk + 2 eggs + 1 tablespoonful ginger + 1 teaspoonful soda + flour + +Cream butter and sugar, add beaten eggs, milk, soda dissolved in little +water, ginger, and flour enough for dough to roll thin. Cut and bake in +buttered pans in quick oven. + + + GINGER SNAPS + + 1 cupful molasses + ½ cupful sugar + ½ cupful butter + 1 tablespoonful ginger + 1 teaspoonful soda + flour + +Heat the molasses and stir in the sugar, add softened butter, soda +dissolved in little water, ginger, and sufficient flour to make a thin +dough. Roll, cut, and bake in buttered pans in quick oven, being careful +not to burn. + + + OATMEAL COOKIES + + 1 cupful sugar + 1 cupful butter + 1 cupful sour milk + 3 cupfuls flour + 3 cupfuls oatmeal + 2 eggs + 1 teaspoonful nutmeg + 1 teaspoonful cinnamon + 1 teaspoonful soda + pinch of salt + +Cream butter and sugar, add beaten eggs, milk, soda dissolved in little +water, salt, spices, flour and oatmeal alternately. Roll and cut, or +drop from a dessert spoon on buttered tins to bake. + + + PEANUT COOKIES + + 1 tablespoonful butter + 2 tablespoonfuls sugar + 2 tablespoonful milk + ½ cupful flour + 1 egg + ½ teaspoonful baking powder + pinch of salt + 2 cupfuls chopped peanuts + +Cream butter and sugar, add beaten egg, milk, salt, peanuts, and baking +powder sifted in with the flour. Roll thick and cut, or drop on buttered +tins from a teaspoon. + +Any preferred nuts may be used. + + + SUGAR COOKIES + + 2 cupfuls sugar + 1½ cupfuls sour milk + 1 cupful butter + 2 eggs + flour + caraway seeds or flavoring + 1½ tablespoonfuls boiling water + 1 teaspoonful baking powder + 1 teaspoonful soda + +Cream butter and sugar, add beaten eggs, milk, soda dissolved in the +boiling water, any desired flavoring, and baking powder sifted with +flour enough to make dough roll out soft and thin. + +Cut in any desired shape. + + + + + CHILLED DISHES + + + CURRANT CREAM + + 1 cupful water + ½ cupful sugar + 2 cupfuls currants + whites of 2 eggs + 1½ tablespoonfuls gelatine + juice of 1 orange + juice of 1 lemon + +Boil water and sugar, add gelatine dissolved in just enough hot water to +cover it, orange and lemon juice, and currants that have been crushed +through a strainer. Place on ice to chill, then mix in the stiffly +beaten whites, place the mixture in a tightly covered mould and pack in +ice to chill. + + + LEMON CREAM + + 2 lemons + 1¼ cupfuls powdered sugar + 5 eggs + +To the well beaten yolks of the eggs, beat in the juice and grated rind +of the lemons, sugar, let come to the boiling point and stir in lightly +the stiffly beaten whites. When well stirred in, place in a mould and +pack in or set on ice to cool. + + + NUT CREAM + + 2 cupfuls cream + ½ cupful sugar + ½ cupful chopped nuts + 1 cupful chopped dates + ½ cupful chopped figs + white of 1 egg + ½ teaspoonful vanilla flavoring + +To the stiffly whipped cream, stir in all the other ingredients, put in +a mould, cover tightly and pack in a bucket with finely chopped ice and +salt for several hours. + + + FREEZING ICE CREAM + +Put ice and salt in the freezer and press pieces of newspaper all around +the top, covering all with the ice sack. Turn the crank a few times, let +stand fifteen minutes, then turn for about five minutes. After the cream +is frozen, pack in pieces of newspaper very closely, instead of using +more ice. + + + MAPLE ICE CREAM + + 2 cupfuls milk + 1 cupful maple syrup + 2 cupfuls cream + 3 eggs + 1 teaspoonful vanilla flavoring + +Scald the milk in double boiler and add the syrup, then the well beaten +eggs and cook till thickened. When cold, add the cream whipped. Freeze, +and serve with small pieces of preserved ginger scattered over each +dish. + + + PEACH ICE CREAM + + 10 large peaches + 2½ cupfuls sugar + 1 quart milk + 1 cupful cream + 1 teaspoonful pistachio flavoring + +Mash the peaches with sugar, add the other ingredients, having each one +very cold, mix well and put in freezer. + + + PISTACHIO + + 1 cupful sugar + 1 cupful mashed strawberries + 2 cupfuls whipped cream + green coloring + 1 cupful milk + ½ cupful pistachio nuts + 1 box gelatine + +Dissolve gelatin in a little warm water, to one-half of it add one-half +the sugar, berries and one-half the cream. Stir chopped nuts in the +scalded milk, let cool, add the remainder of the gelatin, sugar and +cream, tint green with coloring purchased at drug or candy store. Then +put one spoonful of first one, then the other mixture, into a mould and +freeze. + + + PLAIN ICE CREAM + + 1 pint cream + 1 pint milk + 1 cupful sugar + 1 egg + 1 teaspoonful flavoring + +Beat in sugar to thoroughly beaten egg, add the other ingredients and +any preferred flavoring. Put in double boiler and get hot, but do not +boil. When very cold, pour into freezer. This serves six people. The +custard may be prepared the day before. + +Fill sherbet glasses half full of vanilla ice cream, add to the top a +spoonful of jam and over that a large spoonful of whipped cream. + +Vanilla ice cream is nice served in half a cantaloupe. So is coffee ice +cream. + + + + + SAUCES FOR ICE CREAMS + + + CREME DE MENTHE SAUCE + + 1 cupful cream + ⅓ cupful sugar + mint flavoring + nuts + green coloring + +To the stiffly whipped cream add sugar, flavoring and coloring (which +may be purchased at drug or candy store). Serve the ice cream in sherbet +cups, put the sauce on top and sprinkle with a few finely chopped nuts. + + + CHOCOLATE SAUCE + + ½ cupful milk + 1 cupful sugar + 4 tablespoonfuls melted chocolate + +Mix milk, chocolate and sugar in double boiler, stirring till sugar is +dissolved, then boiling till syrup hairs. Serve ice cream in sherbet +glasses, pouring hot syrup over it. + + + STRAWBERRY SAUCE + +Boil for ten minutes three-fourths of a cupful sugar and one-half a +cupful of water. Put a pint of strawberries through a sieve. When syrup +is cold, add the berries and one-half teaspoonful vanilla. Serve with +vanilla ice cream. + + + GRAPE SHERBET + + 1 cupful grape juice + 1 cupful milk + 1⅓ cupfuls sugar + juice of 1 lemon + +Allow the milk to become very cold in the freezer before adding the +other portions, then freeze. + + + LEMON SHERBET + + 1 quart milk + 2½ cupfuls sugar + juice of 2 lemons + juice of 1 orange + +Strain orange and lemon juice, add sugar and melt over fire. When +melted, set out to cool. Have the milk thoroughly chilled in the freezer +and when the juices are cold, add to the milk and freeze in the usual +way. + + + ICE SUBSTITUTE + +If ice is not obtainable, put in a box about three feet square, coarse +salt to the depth of five inches. Keep it moist to set milk, butter and +food in. + +To prevent dishes slipping when placed on ice in the refrigerator, first +place a newspaper over the ice. + + + TO KEEP BUTTER WITHOUT ICE + +Put the butter in a small pan, and set this small pan in a larger pan +which contains enough water to reach the top of the butter pan. Put two +tablespoonfuls of salt in this water. Place a flower pot in the water +and after it has absorbed all it will hold, invert it over the butter. +Re-soak the flower pot occasionally. + + + SERVING PUNCH ARTISTICALLY + +Heat a stove poker and melt a small hollow in the center of a large +block of ice. Keep punch ready to fill in this hollow as fast as it is +used. + + + + + PUNCHES + + + CURRANT PUNCH + + 1 cupful cracked ice + ½ cupful sugar + 1 cupful currant juice + 1 tablespoonful lemon juice + 10 sprays fresh mint + +Shake ice and sugar till sugar is dissolved, then add mint, pouring over +it the lemon. Add currant juice and enough water to make one quart of +this liquid. If too strong, add more water. + + + FRUIT PUNCH + + 1½ doz. lemons + 1 doz. oranges + 1 doz. bananas + 10 quarts water + 8 cupfuls sugar + 1 pint canned raspberry juice + a few strawberries or cherries + +Roll lemons and oranges to loosen juice, slice, slice bananas, add the +other ingredients and ice, and serve from a punch bowl. + + + GRAPE JUICE PUNCH + + juice of 6 lemons + juice of 2 oranges + 1 quart grape juice + 2 cupfuls sugar + 2 quarts Apollinaris water + small pieces of pineapple + +Boil sugar with enough cold water to cover it, till it resembles syrup. +Let it get perfectly cold, then mix all but Apollinaris water in the +punch bowl, adding that water just before serving. Have plenty of ice in +the bowl. + + + RUSSIAN TEA PUNCH + + 1 quart strong tea + 2 cupfuls sugar + 1 quart Apollinaris + 2 tablespoonfuls orange juice + ⅓ cupful lemon juice + sliced orange, pineapple and cherries + +Have all ingredients ice cold, mix and pour over ice in punch bowl just +before serving. + + + TEMPERANCE PUNCH + + 5 lemons + 1 cupful sugar + 1 quart water + 1 quart ginger ale + ½ doz. sprays of mint + +Slice lemons, cover with sugar and let stand one hour. Add water and +ginger ale in equal proportions till strong enough to suit. Crush part +of the mint sprays and add to the punch which should be poured over a +block of ice in the punch bowl. + + + VIOLET PUNCH + + 1 cupful grated pineapple + 4 cupfuls water + 2 cupfuls sugar + 1 cupful strong tea + fresh violets + 2 quarts water + 1 cupful grape juice + juice of 2 oranges + juice of 2 lemons + +Cook pineapple in two cupfuls water fifteen minutes, strain through +cheese cloth, add two more cupfuls water and sugar, and boil ten +minutes. Let cool, add cold tea, two quarts of water and other +ingredients, pour over ice in punch bowl and serve with two violets in +each glass. Have the punch bowl surrounded by violets, if a dainty +effect is desired. + + + WINE PUNCH + + 2 quarts wine + 2 sliced lemons + 3 sliced oranges + 2 quarts Apollinaris + 2 cupfuls sugar + +Have all of these ice cold, mix and pour over ice in a punch bowl. Or +use these ingredients— + + 2 quarts wine + 1 quart champagne + 1 quart Apollinaris + + + + + COLD BEVERAGES + + + FOR COLD WATER + +Keep a large bottle of cold water with half a lemon over the top, in the +refrigerator. By refilling when necessary, cold drinking water is always +ready. + +In case of emergency, water may be cooled by placing it in a tin vessel +covered with a coarse wet cloth where a breeze blowing on it will cause +it to cool, by evaporation. + + + CLARET CUP No. 1 + + 1 quart claret + 1 cupful sugar + rind of cucumber + 1 liqueur glass brandy + 1 liqueur glass curacoa + +Mix all together, let stand thirty minutes, remove cucumber rind and add +ice. + + + CLARET CUP No. 2 + + ¾ cupful seedless raisins + 1 quart cold water + 2 cupfuls sugar + 1 pint claret + 2 quarts Apollinaris + 1 4-in. stick of cinnamon + 1 cupful lemon juice + 1¾ cupfuls orange juice + sliced fruits + +Simmer the raisins in the water thirty minutes. Strain, add cinnamon +broken in small pieces, sugar, and half the lemon juice. Boil all +together for five minutes. Then add orange and remainder of lemon juice, +strain and let become ice cold. Put in the punch bowl a block of ice, +pour the claret over it, then the mixture and then just before serving, +the Apollinaris. + +Put in small slices of fruits. + +This is for a company of twenty five. + + + FRUIT COCKTAIL + +Cut pineapples, bananas and strawberries in small pieces enough to fill +one cup. Fill another cup with small pieces of grape fruit pulp, mix, +and add + + ⅓ cupful sherry wine + ¼ cupful brandy + ½ cupful sugar + pinch of salt + +Mix and pour over the fruit, set on ice and when cold, serve in cocktail +glasses. + + + GINGER AND GRAPE BEVERAGE + +Use equal parts of ginger ale and grape juice. Serve ice cold in +cocktail glasses, with maraschino cherries on top. + +A few small pieces of cracked ice may be in the glass. + + + ICED FRUIT JUICE + + 2 cupfuls sugar + juice of 1 lemon + 2 quarts water + 2 cupfuls raspberry juice + 1 small grated pineapple + +Mix and serve with ice in glasses. + + + ICED TEA + +Into a large size granite tea-pot put six teaspoonfuls of tea, and pour +on it three cupfuls of water that has just boiled about two minutes. +Cover and stand in a warm place five minutes. Strain into any desired +tea-pot, ready to pour into glasses half filled with cracked ice. A +crushed mint leaf may be placed in each glass, and a little lemon juice +added. + +Half a dozen cloves added to tea leaves just before pouring boiling +water on, gives a good flavor. + + + KUMISS + + 1 quart fresh milk + 1¼ cupfuls warm water + 1 tablespoonful sugar + ⅓ cake compressed yeast + +Dissolve yeast in water, and sugar in milk, stir all together, bottle +and cork very tightly. Leave in a moderately warm place for six hours, +then put in a cold place. Never fill bottles more than two-thirds full. + + + LEMONADE + +Cut lemons in two, remove the juice with a lemon reamer and pour into +glasses, or according to quantity required, pour into a pitcher. Sweeten +to taste. Dissolve the sugar in a little hot water and let cool before +adding. One ordinary sized lemon makes three glasses of lemonade. Add +sugar and ice water or pour water over cracked ice in glasses. + +A cupful of grape or raspberry juice, or a few crushed mint leaves are +good in a pitcher of lemonade. + + + LEMON SYRUP FOR LEMONADE + + 2 quarts water + 4 cupfuls sugar + 1½ cupfuls lemon juice + +Boil water and sugar about ten minutes, add lemon juice, pour into fruit +jars and set in refrigerator. Dilute part of the syrup with ice water +for lemonade, making strong as desired. + + + OATMEAL WATER + +Mix one teacupful oatmeal to a paste with a little cold water. Pour over +it one quart boiling water and let it get cold. A few drops of lemon +juice may be added. Drink it as cold as desired. + + + ORANGEADE + + juice of 1 orange + juice of ½ lemon + 1 egg + sugar + +Pour the well beaten egg in a glass, add juices, fill the glass with +water and sweeten to taste. Ice if desired. + + + SODA WATER + + 1 quart sugar + 3 pints boiling water + ½ cupful flour + 2 oz. tartaric acid + juice of 1 lemon + whites of 3 eggs + 2 tablespoonfuls wintergreen flavoring + +Mix acid, sugar, lemon juice and boiling water and boil three minutes. +Let partially cool, and add the stiffly beaten whites into which flour +has been smoothed. Add any desired flavoring, bottle, and keep in a cool +place. Shake well before using. Fill a glass two-thirds full of ice +water, put in two tablespoonfuls of the syrup, add while stirring +rapidly, one-fourth teaspoonful of soda. + + + CREME de MENTHE + + mint + juice of 2 lemons + syrup + 1 pint brandy + +Wash about one dozen sprays of fresh mint, place in a fruit jar and pour +over them the strained juice of the lemons, then the brandy. Cover +closely, let stand from one to two weeks, according to the desired +strength, strain, sweeten to taste with syrup, cork tightly, and keep in +a cool dark place. + + + MANHATTAN COCKTAIL + + a piece of lemon peel + ½ jigger vermouth + ½ jigger whiskey + a dash of angostura bitters + a little syrup + a little orange juice + +Put in a mixing glass half filled with ice. + +Stir thoroughly, strain, and pour into cocktail glasses. + + + + + HOT BEVERAGES + + + CHOCOLATE + +Take a piece of Baker’s chocolate one inch square and melt on a small +dish on the stove, set in another dish of hot water over a teakettle of +boiling water, or in the oven. Heat two cupfuls milk, stir in melted +chocolate and bring to a boil, stirring constantly. Serve with cream and +sugar, if desired. + +A marshmallow may be dropped in each cup just before serving. + +A drop of vanilla may be added to each cup. + + + COFFEE + +Have a large bottomed granite coffee pot (because it heats quickly and +does not boil over). Take one heaping tablespoonful of ground coffee for +each person and one extra tablespoonful for “the pot.” Crush in the hand +two or more egg shells (saved for this purpose), stir in with the +coffee, add one and one-fourth cupfuls cold water for each person; boil +three minutes, allow to remain hot, but not boiling, about two or more +minutes. + +This makes one cup delicious clear strong coffee for each. + +If more than this is desired, add coffee and water in the same +proportion. When serving, pour the coffee on the cream, not cream on the +coffee. + +Add a tiny pinch of salt to coffee for an agreeable flavor. + +Adding half a dozen raisins to a pot of coffee is a pleasing change. + +A pinch of flour added to the coffee before water is poured over, is +another way of “settling.” + +When cream is slightly soured, a little soda stirred in will restore its +sweetness for use in coffee. + + + DRIP COFFEE + +Pour boiling water into a drip coffee pot to get it hot, then pour it +out, and put one tablespoonful finely ground coffee in the bag, fasten +it in and pour over it two cupfuls freshly boiling water. When the water +has drained through the bag, pour it in again, drain, and continue to +pour and drain four times. Remove the bag and if the coffee is too +strong, add boiling water. Be sure to clean the bag by scraping off the +grounds with a knife, washing it in cold water, and having it perfectly +dry before using again. Serve the coffee with cream. This coffee is made +in five minutes and is delicious. + + + TEA + +For a tea-pot holding about four cupfuls, put in two teaspoonfuls tea, +pour in freshly boiling water, set in a warm place to stand five minutes +before serving. Milk should never be used with tea, and only a little +cream, if any. To take it with lemon juice is considered by experts the +proper way to drink it. + + + + + CANDIES AND SWEETS + + + FONDANT + +This is the foundation for most candies, and should be kept a day or two +before using. With it almost an endless variety of candies may be made, +viz:— + + 2 cupfuls sugar + 1 cupful water + ¼ teaspoonful cream of tartar + +Put these ingredients to boil, not stirring after sugar is dissolved. +After about five minutes try it in cold water, to see if it can be +moulded by hand. Beware of cooking it too long. Let cool gradually, then +stir briskly till creamy and ready to knead by hand. Work in a little +sugar if the mass becomes sticky. Set away in an earthen dish covered +with a damp cloth for a day or two. Then flavor and form into candies of +any preferred kind. + + + BUTTER SCOTCH + + 1 cupful sugar + ¼ cupful molasses + ½ cupful butter + 2 tablespoonfuls boiling water + 1 tablespoonful vinegar + +Boil all together till it hardens in cold water. Pour into buttered pan, +when sufficiently cool mark with a knife into squares. + + + CHOCOLATE PEPPERMINTS + + 3 cupfuls granulated sugar + 1 cupful hot water + 4 oz. melted chocolate + 1 teaspoonful cream of tartar + 5 drops oil of peppermint + +Boil water, sugar and cream of tartar till it hairs. Remove from fire +and add peppermint, beating constantly till it begins to cool, when it +must be dropped quickly from a teaspoon on buttered or paraffin paper. +When cold, dip in the melted chocolate and return to paper to harden. + +If the melted chocolate becomes curdled, add a little olive oil. + +Any desired flavoring may be used. + + + DIVINITY CANDY + + 2⅔ cupfuls sugar + ⅔ cupful water + ⅔ cupful corn syrup + 1 cupful nuts + whites of 2 eggs + +Stir sugar, water and syrup together, boiling till it hardens in cold +water, making a tinkling sound when it hits the cup. Mix the stiffly +beaten whites with nuts, pour the syrup slowly into the mixture, beating +constantly until it is cool enough to form in a ball, then roll out on a +buttered platter and cut in slices. + + + DIVINITY FUDGE + + 2 cupfuls sugar + 1 cupful water + ½ cupful corn syrup + 1 cupful chopped fruit + whites of 2 eggs + +Boil sugar, water and syrup rapidly together till the mixture forms a +soft ball when dropped into cold water. Pour the hot syrup slowly into +the stiffly beaten whites, beating constantly, and as soon as the +mixture begins to harden, stir in a cupful of chopped citron, candied +cherries, orange, or similar fruits. Pour the fudge on to a buttered +dish, and cut it in squares before it is cold. + + + NUT KISSES + + whites of 2 eggs + 1 cupful pulverized sugar + ¼ teaspoonful flavoring + 1 cupful chopped nuts + pinch of salt + +To the well beaten eggs, add sugar, then nuts, salt and flavoring, +beating with a spoon as ingredients are added. Drop from a small spoon +in little balls on buttered tins and bake slowly. + + + KISSES + + 5 tablespoonfuls powdered sugar + whites of 3 eggs + 1 teaspoonful flavoring + +To the stiffly beaten whites, add flavoring and sugar, dropping from a +dessert spoon on a buttered paper in a pan, baking till slightly +browned. + + + AFTER DINNER MINTS + + white of 1 egg + same quantity of water + confectioner’s sugar + ½ teaspoonful peppermint flavoring + +Mix the beaten white and water, adding sugar till the mixture may be +kneaded like bread on a board without sticking. Add flavoring, knead +again, roll and cut any preferred shape, and set away on a paraffin +paper for two days. + + + PEANUT CANDY + + 2 cupfuls molasses + 1 cupful sugar + 1 cupful water + ½ cupful vinegar + 1 cupful peanuts + butter, size of egg + +Boil all but the peanuts together till the mixture hardens in cold +water. Then stir in the peanuts with skins removed. + +Pour on buttered plates to cool. + + + POPCORN BALLS + + ¾ cupful coffee sugar + ¾ cupful granulated sugar + ½ cupful molasses + ½ cupful water + ¼ cupful butter + 1 tablespoonful vinegar + ¼ teaspoonful soda + 4 qts. freshly popped corn + +Butter a stew pan or kettle and boil in it without stirring the water, +molasses, sugar and vinegar. When it will hair, add butter. When the +mixture hardens, in cold water, add soda and pour over corn, stirring +with a mixing spoon. Dip the hands in cold water and form the mixture +into balls, continuing to dip the hands in cold water when making each +ball, working rapidly before the syrup hardens. It is sometimes +necessary to keep the dish containing the mixture in another dish of hot +water to prevent hardening before balls are formed. Keep the finished +balls in a cold place. + + + PULLED CREAM CANDY + + 4 lbs. sugar + 1 teaspoonful cream of tartar + water + flavoring + +Use enough water to cover sugar in which cream of tartar has been +stirred in a stew pan, boil this till it hardens slightly in cold water. +Flavor, pour in buttered tins, and pull when cool enough to handle. + + + PULLED MOLASSES CANDY + + 3 cupfuls sugar + 1 cupful molasses + ½ cupful melted butter + 1 cupful boiling water + 3 tablespoonfuls vinegar + ½ teaspoonful cream of tartar + ¼ teaspoonful soda + +Heat molasses, sugar, water and vinegar to boiling point, add cream of +tartar, stirring occasionally. Boil till it hardens in cold water, +stirring often toward the last. When almost done, add butter and soda. +Pour into buttered pans till cool enough to pull. + +It may be cut with scissors in small pieces. + + + SEA FOAM CANDY + + 3 cupfuls sugar + 1 cupful water + 1 cupful chopped meats + 1 tablespoonful vinegar + whites of 2 eggs + 1 teaspoonful vanilla + +Heat sugar, water and vinegar to boiling, stirring till sugar is +dissolved. Boil without stirring till it hardens in cold water. Remove +immediately from fire, and when partially cool, pour over the stiffly +beaten whites, continuing to beat until the mixture holds its shape. Add +nuts, flavor, and drop from a teaspoon on paraffin paper. + + + CANDIED MINT LEAVES + + mint + fondant syrup + +Prepare fondant as per Fondant recipe. When the syrup is boiled so it +will “hair,” remove from fire, stir a little and dip each small spray of +mint in it, laying them on buttered paper to harden. + + + CANDIED ORANGE AND LEMON PEEL + +Cut fresh peel from four oranges into one-half inch strips with +scissors. Put in cold water, let boil five minutes, pour off this water, +put into cold water and boil five minutes more, pour off this water, put +into cold water and boil five minutes more for the third time. Make a +syrup of one-half cupful water and one cupful granulated sugar, boil +till begins to thicken, throw in peel, stirring constantly till syrup +candies on peel. Turn candied peel into a colander to drain, then roll +in sugar. + + + CANDIED VIOLETS + +Violets may be prepared the same as Candied Mint leaves. The syrup may +be colored by using grape juice, and the stems made green with spinach +leaves crushed and juice added to the fondant. + + + + + JELLIES, PRESERVES AND CANNED FRUITS + + +=Never= cook fruit in dishes of tin or iron. + +To prevent mould gathering on preserves, keep a pan of lime on the +shelves of the fruit closet, and have the closet dark and cool. + +When newly-made jelly is a trifle too thin, set the glasses in a pan and +put in the warming oven until of the right consistency. + +One way to see if jelly has cooked sufficiently is to try it with a +spoon. If it runs from the spoon in drops, not in a stream, it is cooked +enough. + +When jellies refuse to “jell,” add a pinch of powdered alum. + +If the preserving kettle be placed in a pan of boiling water, the +contents can cook any length of time without burning, and need but +occasional stirring. + +Sprinkling ashes on the stove lid under a kettle of boiling fruit will +prevent the fruit burning on the bottom of the kettle. + +Drop half a dozen small agate marbles into the kettle of jelly. The +marbles will keep in constant motion and prevent the juice from burning. + + + HEAT SUGAR FOR JELLY + +Place the sugar in a granite dish in the oven and stir frequently till +all portions of the sugar are heated. Do not close the oven door. + + + JELLY BAGS AND GLASSES + +Make a jelly bag from coarse white flannel, pointed on the bottom. Bind +the top and sew strong loops to suspend it by. The little hair like +threads on the flannel seem to hold every little roughness, making the +juice perfectly clear. Have the bag as large as will hang in the kettle. +Put a stout stick through the loops and suspend it in the kettle with +enough cold water to cover the fruit. Cook until soft, lifting the bag +occasionally to stir the fruit about. When the fruit is cooked very +soft, suspend the bag in a convenient place to drip till morning. Do not +squeeze it. In the morning, add the juice from the bag to that in the +kettle, let boil about twenty minutes, add an equal quantity of sugar +and boil about ten minutes more. This is the usual way to make jelly. + + + JELLY GLASSES + +Have them very clean, place in a large pan on the fire in cold water, +and heat to boiling point. Turn glasses upside down to drain, then place +quickly on a cloth wrung out of hot water. Fill the glasses and set +aside for a day, then cover the jelly with melted paraffin, pouring it +in the glasses from an old tea-pot or gravy dish. When a glass is +opened, save the paraffin and use it over and over. + + + EASY WAY FOR JELLY + +Berries and soft fruit may be washed and crushed, placed in a cheese +cloth bag and squeezed carefully. Measure the juice and put in a kettle +and boil ten minutes. Add an equal quantity of heated sugar, boil five +minutes, and pour into glasses. + + + APPLE JELLY + +Select perfect fruit, wash, cut out all imperfect parts, remove stems +and cores, and put in a kettle with cold water to cover. Boil slowly +till apples are soft. Strain through a jelly bag, and suspend the bag to +drip over night. Next morning, add the juice to that in the kettle, boil +twenty minutes, add an equal amount of heated sugar. Let boil ten +minutes, skim and turn into glasses. + +A few quinces added to apples make a delicious jelly. + +A rose geranium leaf placed in the bottom of a glass before pouring the +apple jelly in it, will impart a delightful flavor. + +A drop of oil of cinnamon put in apple jelly is much liked by many. + +A handful of cherry leaves thrown into apple jelly while boiling will +give the jelly a perfect cherry flavor. The leaves may be removed after +boiling about twenty minutes. + + + APPLE AND FIG JAM + +Wash and wipe the desired quantity of apples, cut in two, but do not +peel or core, remove stem, cover with cold water and cook till soft. +Pour in a jelly bag to strain. Cut each fig of the desired quantity into +three or four pieces, cover with cold water and cook till soft, then +cool. After the figs are cold, stir in with the apple juice and sugar, +using one pint of sugar to one pint of juice, and two cupfuls figs to +four pints of juice. Boil this mixture till it jellies, then put it in +sealed jars. + +Part of this jam may be flavored with a little whole ginger. + + + CRANBERRY JELLY + +Cook one quart cranberries in one cupful of water for ten minutes. Put +through a sieve, add one cupful of sugar, stir till sugar is dissolved, +then pour into glasses. Do not allow juice to boil after adding sugar. + + + CURRANT JELLY + +Wash and remove imperfect berries, but not stems. Mash, bring to the +boiling point and simmer till currants are colorless. Strain through a +jelly bag. Let drip over night. Next morning, measure the juice and boil +for five minutes. Add an equal quantity of heated sugar, boil five +minutes and pour into glasses. + +Currants and raspberries make one of the very best jellies. + + + GRAPE JELLY + +Pick over the grapes, wash and remove from stems. Put in a kettle, heat +to boiling point, mash and boil twenty minutes. Put through a colander, +then through a jelly bag to drip till morning. Measure the juice and +boil ten minutes. Add an equal quantity of heated sugar, boil five +minutes and pour into glasses. + + + RED RASPBERRY JELLY + +Pick over the berries, wash and cook slowly till soft, using one cupful +of hot water to each quart of berries. Let drip all night in a jelly +bag. Next morning, measure the juice and allow an equal quantity of +heated sugar. Cook enough apples to make one cupful of apple juice, +strain, add to the berry juice and boil twenty minutes. + +Add the sugar and stir until dissolved, cook five minutes longer and +turn into glasses. + + + RHUBARB JELLY + +Wash, and cut rhubarb into small pieces, put in a kettle with cold water +to cover and boil till soft. Let drip through a jelly bag over night. Do +not squeeze. Measure the juice next morning, and allow an equal quantity +of heated sugar. Boil the juice fifteen minutes, add sugar and boil five +minutes. To each quart add one teaspoonful of gelatine dissolved in a +little cold water. As soon as gelatine is dissolved in the juice, pour +into glasses. + + + DRIED FRUIT JELLY + +Wash the fruit, let soak over night and cook in the same water. Cook +till tender and proceed as in making Apple Jelly. + + + ORANGE MARMALADE + +Wash and cut the peel in quarters from eight oranges and four lemons. +Cook the peel until soft in enough boiling water to cover. Save four +cups of this water and pour it over three quarts of sugar. Scrape the +white insides of the peelings with a spoon, throwing this inside lining +away, and cut the peelings in narrow strips with the scissors. Remove +the seeds and the tough skin from the orange, dividing it into small +sections. Then cook the syrup, pulp and peelings all together for nearly +one hour. + + + CARROT PRESERVES + +Wash and scrape three pounds of carrots, steam until tender, add two +quarts of sugar, grated rind and juice of six lemons, and one-half +cupful chopped almonds. Cook thirty-five minutes. + + + LEMON RIND PRESERVE + +During the summer, whenever lemonade is made, after squeezing the +lemons, drop the shells into a jar of fresh water, keep it in the ice +box and change the water twice a week. At the time of changing, drops of +pure oil of lemon will be found floating on the water. Put these drops +carefully in a bottle. After about two weeks, scrape the white inside +out with a spoon and throw it away. Weigh the shells and add an equal +weight of sugar and cook slowly till thick. + + + RASPBERRY PRESERVES + +Take an equal weight of fruit and sugar. It is usually cupful for +cupful. Cook one-fourth of the fruit till soft. Strain it, and pour the +juice in the kettle with the sugar, stirring till sugar is dissolved. +Put in the remainder of the fruit and boil for five minutes. Dip out the +fruit and put in jars till nearly full. Boil the syrup till it jellies, +pour over the berries till jars are completely filled, and seal. + +If a tablespoonful of glycerine be added to each pound of fruit used in +making jam, it will prevent crystallization. + + + FRUIT JARS + +Turn fruit jars upside down to prevent fruit becoming mouldy. + +Put a teaspoonful of pulverized borax into a pan of cold water, put the +jars in the pan and set on the fire till the water is at boiling point. +Remove the jars, place on a cloth wrung from hot water, and fill +immediately with fruit. Put on one rubber and screw on the cover. Let +stand till just cool enough to handle, and to harden the paraffin. Pour +the paraffin all over the rubber where it touches the jar and where it +hits the cover. When opening jars, save the paraffin and use again. + +When a fruit jar cover refuses to come off, run a knife around the jar +under the rubber band, and the cover will loosen immediately. + + + SAVING PEELINGS + +Whenever apples, peaches or similar fruits are peeled, dry the peelings, +and at preserving time they are fine for jelly. + + + TO REMOVE PEACH SKINS + +Place the fruit in a pan and cover it with boiling water. + +Place another pan of the same size over this, and let stand until cool, +and the skins will come off almost whole in the fingers. And when the +peach is cut open, the pit will drop out. + +When putting away fruit jars if the rubbers are dropped inside and the +cover screwed down, the rubbers will be just as good the next season. + +Discoloration on the hands from vegetables or fruit may be removed by +dipping the hands in very strong tea and washing them in warm water. + + + + + CANNING IN THE JARS + + + CANNING APPLES + +Add four quarts of cold water to one quart of sugar and boil to a syrup +and cool. Wash, wipe and cut in quarters rather tart apples and pack in +fruit jars. As fast as a jar is filled, cover immediately with the syrup +to prevent the fruit turning dark. When jars enough are ready to heat, +put them in a wash boiler, galvanized tub or dish pan, setting them on +small pieces of wood to prevent them from resting on the bottom. Put in +cold water to nearly the top of the jars and let it boil ten minutes. +Some of the fruit will cook down, and all such jars must be filled with +hot syrup. Seal immediately. + + + CANNING APRICOTS, PEACHES, PEARS, ETC. + +Proceed same as Canning Apples. + + + CANNING PEACHES AFTER SEALING + +Prepare a basket of firm peaches by washing, wiping, peeling, quartering +and removing pits. As fast as peeled, put into cold water to prevent +turning dark. Add one quart of sugar to four quarts of water and boil to +a thin syrup. Set the jars on a cloth wrung out of hot water, fill +tightly with the fruit, and pour in boiling syrup to fill the jars +completely. Seal immediately. Place the jars at once in a tub or wash +boiler and cover with boiling water. Place a cover over them and leave +until cold. Pour paraffin around each jar where cover hits the rubber +and where the rubber hits the glass. Old blankets or rugs may be used as +a cover for jars in tubs. + + + CANNING PEARS, QUINCES AND GRAPES + +Proceed as in Canning Apples or Peaches. + + + CANNING RHUBARB + +Wash, peel and cut rhubarb in inch lengths. Place immediately in jars, +fill them with fresh cold water and seal at once. + + + CANNING TOMATOES + +Proceed as in Canning Peaches, substituting boiling water for syrup. + + + SPICED PEACHES + +Wash and wipe firm peaches, but do not peel them. Add one and one-half +quarts sugar to one quart of vinegar. As soon as the syrup boils, put in +as many peaches as it will cover, cook till tender and seal in fruit +jars. + + + TUTTI FRUTTI + +Put one pint of French brandy into a three gallon stone jar. Put a layer +of unsweetened stewed strawberries in the bottom, and cover with an +equal quantity of sugar. Then add the fruits as they appear in market, +stewing them till soft, adding one cupful of sugar to one cupful of +fruit. Keep covered with a piece of thick white paper to fit in the jar. +Dip the paper in olive oil and take it out each time fresh fruit is +added. When the jar is filled, cover well and keep in a cool dark place. + + + + + CANNING VEGETABLES + + + CANNING GREEN BEANS + +String and break into one inch pieces, then proceed as in canning +Peaches, substituting boiling water for syrup. + + + CANNING CORN + + 9 cupfuls corn + ½ cupful sugar + ½ cupful salt + 2 cupfuls water + +Cut sweet corn from the cob, stir in with salt and sugar and boil twenty +minutes. Pour into glass jars and seal as in canning fruits. After +opening the corn for use, rinse in cold water to remove surplus salt. + + + GREEN TOMATO MINCE MEAT + + 1 peck chopped green tomatoes + 4 lbs. sugar + 1 lb. raisins + 1 lb. currants + ¼ lb. citron + 2 tablespoonfuls cinnamon + 1 tablespoonful cloves + 2 tablespoonfuls salt + 1 tablespoonful allspice + ½ cupful butter + +Put tomatoes through the food chopper to crush and loosen the juice, add +all the other ingredients, cook until tender and can in glass jars, for +use in winter. + + + + + CHUTNEY, CATSUP, PICKLES, ETC. + + + APPLE CHUTNEY + + 6 tart apples + 4 tomatoes + 1 onion + 1 cupful vinegar + ¼ cupful brown sugar + 1 teaspoonful ginger + pinch of cayenne pepper + a clove of garlic + +Peel and chop apples and tomatoes, add onion and garlic grated, spices, +sugar and vinegar. Mix well and boil ten minutes. Allow the mixture to +cool, then seal in jars or bottles. + + + BENGAL CHUTNEY + + 2 lbs. green apples + ¼ lb. brown sugar + 3 cupfuls vinegar + 1 teaspoonful ginger + 1 teaspoonful garlic + dash of cayenne pepper + +Chop apples and mix all together in a stone jar and bake five or six +hours till the mixture is like pulp. Seal in jars or bottles. + + + EAST INDIA CHUTNEY + + 3 pints vinegar + 1 lb. brown sugar + 1 cupful salt + 12 large sour apples + 7 large tomatoes + 1 lb. raisins + 2 oz. ground mustard + 4 oz. mustard seed + ¼ oz. tumeric + ½ oz. cayenne pepper + 4 oz. onions + 2 cloves of garlic + +Put all spices in a little cheese cloth bag and tie. Pare and chop the +apples, tomatoes and onions, add the other ingredients, mix all +thoroughly and boil for two hours. Put through a colander and seal in +jars or bottles. + + + GOOSEBERRY CHUTNEY + + 2 pints gooseberries + 1½ cupfuls raisins + 3 onions + 1 cupful brown sugar + 1 quart vinegar + 3 tablespoonfuls mustard + 3 tablespoonfuls ginger + 3 tablespoonfuls salt + ½ teaspoonful cayenne pepper + ¼ teaspoonful tumeric + +Chop onions and berries, put on to heat and add the other ingredients +and cook thirty minutes. Strain through a sieve and seal. + + + QUICK CHUTNEY + +Scald and peel one large tomato, chop, add one small chopped onion and +one chopped green chili. Mix thoroughly with one-half teaspoonful lemon +juice and a pinch each of salt and sugar. + + + CATSUP + +To keep catsup from moulding, place a few whole cloves on top just +before sealing. + +Always keep pickles and vinegar in glass jars. + + + PRUNE CATSUP + + 4 quarts prune pulp + 3 cupfuls vinegar + 1½ cupfuls brown sugar + ¼ cupful salt + 1 teaspoonful cinnamon + 3 teaspoonfuls pepper + ½ teaspoonful cayenne pepper + 2 cupfuls mustard + 1 teaspoonful cloves + +Soak dried prunes over night. Drain and cook soft in boiling water. +Remove pits and put through colander. Mix the pulp thoroughly with all +the ingredients, cook for one hour and stir constantly. Seal and allow +to stand at least a month before using. + + + TOMATO CATSUP + + ½ bushel ripe tomatoes + 2 cupfuls sugar + 2 cupfuls vinegar + ¾ cupful salt + 1 tablespoonful allspice + 1 tablespoonful cloves + 1 tablespoonful cinnamon + 1 teaspoonful pepper + ½ teaspoonful cayenne pepper + +Scald and peel tomatoes, cut in small pieces and put in a preserving +kettle to cook till soft. Strain through a sieve, add the other +ingredients, cook about three hours and seal. Have the spices tied in a +cheese cloth bag. + + + CHILI SAUCE + + 1 doz. ripe tomatoes + 3 large onions + 3 large green peppers + 1½ cupfuls vinegar + 2½ teaspoonfuls cinnamon + 2½ tablespoonfuls brown sugar + 2½ tablespoonfuls salt + 1½ teaspoonfuls ginger + ¾ teaspoonful cloves + +Scald and peel tomatoes, slice and drain. Chop onions and peppers and +cook all together about three hours till thick. Seal at once. + + + QUICK CUCUMBER PICKLES + + 1 quart vinegar + 1 cupful olive oil + ½ cupful salt + 1 oz. white mustard seed + cucumbers + +Wash cucumbers, put in glass jars and pour the well mixed ingredients +over them. Cover, and allow to stand for a week before using. + + + SMALL CUCUMBER PICKLES + +Wash and wipe four quarts small green cucumbers, put in a stone jar and +add one cupful of salt dissolved in two quarts of boiling water, and let +stand three days. Drain off this brine, heat it to boiling point, pour +over the cucumbers, let stand a second three days, drain, heat and pour +over and let stand for a third three days. Then drain, wipe the +cucumbers, and pour over them one gallon of boiling water in which one +tablespoonful of alum is dissolved. Let stand six hours and drain from +alum water. Mix the following: + + 1 gallon vinegar + 4 red peppers + 2 sticks of cinnamon + 2 tablespoonfuls allspice + 2 tablespoonfuls cloves + +Boil these ingredients for ten minutes, then take one-fourth of it and +boil with the cucumbers, a few at a time for ten minutes, putting the +pickles as fast as boiled, into a stone jar. Strain the other +three-fourths of the mixture over pickles in jar. + + + DILL PICKLES + +Wash cucumbers and lay in water over night. Next morning pack tightly in +jars and fill the spaces between the pickles with dill. Make a brine of +three quarts water, one quart vinegar and one cupful salt, boil together +and pour while hot over the pickles and seal. Dill may be added to suit +the taste. + + + FRENCH PICKLES + + 1 peck green tomatoes + 6 onions + 1 cupful salt + 2 lbs. brown sugar + 2 tablespoonfuls cinnamon + 2 tablespoonfuls mustard + 2 quarts water + 4 quarts vinegar + 2 tablespoonfuls cloves + 2 tablespoonfuls ginger + 2 tablespoonfuls allspice + 1 teaspoonful cayenne pepper + +Slice tomatoes and onions, sprinkle with the salt and let stand over +night. Next morning, drain, add two quarts of water and one quart of +vinegar, boil fifteen minutes and drain. Then add the remaining two +quarts of vinegar and the other ingredients and boil twenty minutes and +set away in a covered crock, or seal in jars. + + + + + WINES, FLAVORINGS AND VINEGARS + + + GRAPE WINE + +Wash and pick grapes from stems, press out the juice, measure, and put +in a stone jar with three pounds of sugar to each gallon. Skim it for +twelve consecutive days. Then strain, and add one and one-half pints +alcohol to six gallons of juice. Pour in stone jars and cork tightly. + + + STRAWBERRY WINE + +Proceed as for Grape Wine, using two and one-half pounds of sugar to +each gallon of juice. + + + UNFERMENTED GRAPE JUICE + +Have thoroughly fresh ripe grapes. Wash, remove skins, boil skins and +pulp together in a little water till tender. Strain through cheese +cloth, but do not squeeze. Hang up to drip several hours. Measure the +juice, put it on to boil and as soon as it starts boiling, add half as +much sugar as there is juice. Boil till sugar dissolves, put into jars +and seal hot. + + + MAKING LEMON FLAVORING No. 1 + +Cut the rinds of two lemons in small pieces, put them into a four ounce +bottle, fill with deodorized strong alcohol and let stand in a warm +place for one week. Put two drachms fresh oil of lemon, four ounces of +deodorized strong alcohol and the juice of half a lemon in a large +bottle and strain into the contents of the smaller bottle. + + + MAKING LEMON FLAVORING No. 2 + +Cover small pieces of fresh lemon peel with brandy in tightly covered +jars, and use the liquid later for flavoring. + + + DRIED LEMON FLAVORING + +Put dried lemon peel through the food chopper two or three times, sift, +and put the fine powder away for flavoring. + + + MAKING ORANGE FLAVORING + +Proceed same as in making Lemon Flavoring. + + + MAKING VANILLA FLAVORING No. 1 + +With one ounce of finely cut fresh vanilla beans, rub two ounces of +sugar and put in a pint bottle. Pour over this four ounces of distilled +water and ten ounces of 95% deodorized alcohol. Let stand for two weeks +in a warm place, shaking occasionally. + + + MAKING VANILLA FLAVORING No. 2 + +Proceed as in making Dried Lemon Flavoring. + +Vanilla should be kept in the dark. + + + TO CLARIFY VINEGAR OR WINE + +To each gallon of vinegar, pour in one pint or a little more, of new +milk, and let stand one day. The milk will be curdled and caked in the +bottom of the jar and all the sediment will adhere to it, and the +vinegar may be drained off perfectly clear. + + + WATERMELON VINEGAR + +Take the inside of very ripe watermelons, crush in a stone jar, strain +the juice into glass jars, cover and set away to sour. Makes good +vinegar. + +A small button of garlic in a quart of vinegar gives a good flavor to +salads with which it is used. + + + + + PERSONAL COMFORTS AND THINGS GOOD TO KNOW + + + GOOD COMPLEXION CREAMS + +Plenty of buttermilk drank each day. + +At least a tablespoonful of olive oil each day. + +Tomatoes eaten daily. + +Onions eaten three times a week. + +Plenty of good drinking water. + +Apples eaten daily. + + + CUTS, BURNS, ETC. + +Put a few drops of carbolic acid in the water to wash cuts, burns and +bruises. + +Never close a cut with court plaster. When necessary to cover it to keep +out dirt, or to prevent hitting it, fasten a soft piece of linen over +it. + + + AN INSECT IN THE EAR + +Hold a lighted lamp to the ear, and the insect will at once come toward +it. + + + TO REMOVE A SUBSTANCE FROM THE EYE + +To remove a foreign substance from the eye, slice a very thin piece from +a raw potato, raise the lid and lay the potato on the eyeball. Leave for +a little time, remove and the substance will be found adhering to the +potato. + +A moistened flax-seed may be used in the same manner as the potato +piece. + + + TO PREVENT EYE-GLASSES STEAMING + +Rub both sides of eye-glass lenses with soap or vaseline, wipe off with +a soft cloth and polish with tissue paper or a silk handkerchief, and +glasses will not steam in cold weather. + + + TO REMOVE A FISH BONE FROM THE THROAT + +Swallow a raw oyster or a raw egg. + + + BLISTERED HEELS + +If heels are blistered from slipping up and down in low shoes, paste +four small half circles of velveteen smoothly to the side of the heel +and the nap of the velveteen will prevent the foot slipping. + +Another way to prevent blistered heels from low shoes rubbing them, is +to stick a strip of adhesive tape around the back of the heel at the +spot where the shoe rubs. + + + HOT CLOTHS + +Hot cloths may be quickly prepared by heating them in a steamer, which +is easier than wringing them out of hot water. + + + HOT WATER BAG + +Instead of the rubber bag for hot water, a screw top coffee can is a +good substitute, as it never leaks, and keeps hot all night. Cover it +with a washable case of outing flannel. + +Another good hot bag is one made of strong muslin with a washable cover. +Heat clean sand in the oven and fill the bag. + +A bag filled with hot salt is also good. + + + LOCKJAW PRECAUTION + +When a rusty nail or any other metal causes a wound, bathe it, and hold +it for half an hour or more over a burning woolen cloth. A piece of wool +may be burned over a shovel of coals, or in any other way, just so the +smoke pours on the wound. + + + TO MAKE A MUSTARD PLASTER + + 2 teaspoonfuls mustard + 2 teaspoonfuls flour + 2 teaspoonfuls ginger + water + +Mix the mustard, flour, and ginger with enough water to make a paste, +and place between two pieces of soft muslin and apply. If it burns too +much at first, lay on an extra piece of muslin and remove it later. + + + TO STOP A SIMPLE NOSE BLEED + +Press with the fingers on the upper lip beneath the nostril. + + + TO EXTRACT A NEEDLE FROM THE FLESH + +Apply a magnet immediately. + + + POISONS + +In case of accidental swallowing of poison, mix three teaspoonfuls of +mustard with a cupful of warm water and swallow as quickly as possible. + + + TO REMOVE A SPLINTER + +Fill a wide-mouthed bottle nearly full of hot water, place the part +containing the splinter over the mouth of the bottle and press tightly. +The suction will draw the flesh down and the steam will remove the +splinter. + + + LAVENDER SMELLING SALTS + + 8 oz. carbonate of ammonia cut in squares + 1 fluid ounce oil of cloves + ½ oz. oil of lavender + ½ oz. oil of bergamot + ½ oz. oil of cassia + +Put the ammonia into a smelling bottle, mix the oils thoroughly and pour +just enough into the bottle to cover the ammonia, keeping the remainder +to replenish the smelling bottle. + + + TO RELIEVE THIRST WITHOUT WATER + +Keep a dry pebble or button in the mouth. + + + + + BATHROOM AND TOILET + + + TO CLEAN COMBS + +Put a few drops of ammonia in a basin of water and let the combs remain +in it a few minutes, rinse and wipe. Combs may also be cleaned in +gasoline. + + + TO CLEAN A BATHTUB + +Use kerosene, gasoline, or turpentine on an enameled tub. + + + FOR THE BATH + +Mix four ounces of alcohol, one-half ounce of ammonia and one drachm of +oil of lavender, and pour a few drops into a bowl of water to perfume +and soften it. + + + FOR BATH BAGS + + 4 lbs. oatmeal + 1½ lb. powdered orris root + 1½ lb. almond meal + 2 quarts of bran + 1 lb. white castile soap + 3 oz. violet sachet + +Have the soap dried and powdered, mix all together and keep in glass +jars from which to fill small cheese cloth bags to use as sponges. + +Another pleasing softener and perfume is made with two and one-half +pounds of fine oatmeal and four ounces of powdered orris root. Make +cheese cloth bags about four inches square, and fill as wanted. + +Two tablespoonfuls of powdered borax is good to soften the water in the +bath. + +A few drops of lavender and cologne in the bath are pleasing. + +A few drops of camphor seems refreshing in a bath. + + + TO CLEAN BRISTLE BRUSHES + +Wash in warm water in which a little baking soda is dissolved, and rinse +in warm water and turn bristle side down to dry. + + + FOR THE HANDS + +Immediately after washing and wiping the hands, dip in vinegar and rub +together till dry. + +Corn meal used with vinegar is good. + +Lemon juice is fine for removing stains from the hands. + +Putting salt into water for rinsing the hands after cleaning them in +soapy water, will be beneficial. + +A little granulated sugar should be kept on the washstand to dip the +fingers in after covering with soap. The sugar makes a fine lather and +leaves the hands very soft. Do not keep much sugar on the stand, as it +soon gets hard, but add to it as needed. + +Rubbing the hands with a cut tomato once each day will remove stains and +whiten the hands. + + + FOR A DISCOLORED NECK + +Dissolve one teaspoonful of salt in one pint of fresh milk, wash the +neck with it at night, let it dry on, and wash off with warm water in +the morning. + + + TO CLEAN A SPONGE + +Rub lemon juice well into it, and rinse in several lukewarm waters, to +remove a sour smell. + + + THE TEETH + +Put a few drops of lemon juice in the water with which the teeth are +brushed. + +Occasionally brush the teeth with salt. + + + TO CLEANSE A TOOTHBRUSH + +Wash toothbrushes occasionally in a strong solution of salt and water +and dip them, once in a while, in boiling water. + + + TO MAKE A TOOTH POWDER + +Mix two ounces of precipitated chalk with two ounces of powdered orris +root, then add twelve drops of eucalyptus and mix again. + + + + + THE HAIR + + + A DRY SHAMPOO + +Sift yellow corn meal till fine, and rub into the hair, brush +thoroughly, and repeat. + + + AN EGG SHAMPOO + +Beat two eggs, add the juice of a lemon, rub thoroughly through the +hair, and rinse in several warm waters. Dry in sun and air. + +Rub dry salt into the hair at night, wear a night cap, and brush out all +the salt in the morning, to make the hair lustrous. + +Washing hair in warm salt water is very good if not done too often. +Always dry in sun and air. + + + A GOOD SHAMPOO + +Lay a cake of Ivory soap in a pitcher, pour over it a pint of boiling +water, and stir till there’s a good lather. Add one teaspoonful of +bicarbonate of soda, wash the hair and scalp thoroughly and rinse in +several warm waters. + + + A SHAMPOO FOR AUBURN HAIR + +Put five cents worth of Salts of Tartar in a pint of warm water, rub +into the hair, making a fine lather. Leave it a short time, and rinse in +several warm waters. + + + WASHING BLOND HAIR + +After shampooing blond hair, to the last rinsing water, add the juice of +half a lemon strained through a cloth. Dry in sun and air. + + + TO KEEP HAIR IN CURL + +Put the white of an egg in a cup, beat to a froth, and fill the cup with +rain water. Apply this to the hair, and roll on clean strips of old +stockings and tie in bow knots. + + + TO REMOVE TANGLES + +Put a little alcohol on the tangle. + + + + + GLOVES, PARASOLS, ETC. + + + TO MEND GLOVES + +Sew over and over on the wrong side with cotton thread, or place court +plaster of the same color on the underpart, smoothing till dry. + + + TO PRESERVE NEW GLOVES + +Wrap in paraffin paper to prevent fading. + + + TO FRESHEN BLACK KID GLOVES + +Cover with ink and polish with a soft cloth when dry. + + + TO CLEAN CHAMOIS LEATHER + +Wash in a weak solution of soda and warm water. Soap the chamois skin +with Ivory soap and soak it in the soda water for two hours. Rub it +softly till clean, rinse in two soapy waters (not clear water), wring in +a rough towel, dry in the air, and when nearly dry, pull carefully into +shape. + + + TO FRESHEN SUEDE KID + +Rub with a piece of emery paper. + + + TO DRY CLEAN WHITE GLOVES + +Lay the gloves on a table, rub into them Fuller’s earth and powdered +alum mixed in equal quantities, rub well, then brush well, and sprinkle +with dry bran and whitening. Leave on a short time, then shake. + + + TO WASH WHITE SILK GLOVES + +Wash at night with Ivory soap suds. Rinse well and let dry in the dark +to prevent turning yellow. + + + TO CLEAN WHITE KID GLOVES + +Put on the hands and proceed to wash them as though washing the hands in +a bowl of gasoline. When clean, wipe dry on a clean white flannel or +towel. Remove and hang out to air. Use gasoline out of doors. + + + TO CLEAN A WHITE PARASOL + +Put in a tub of warm Ivory soap suds, and scrub inside and out, +carefully, with a small scrubbing brush. Rinse well, and dry open, out +of doors in the sun. If the parasol is white silk, dry in the shade. + + + TO CLEAN KHAKI TROUSERS + +Use warm water, soap, and a scrubbing brush. + + + + + SHOES AND RUBBERS + + + TO BLACKEN SHOES + +Use a discarded tooth brush to apply paste blacking. A few drops of +paraffin added to shoe blacking will impart a good polish to damp shoes, +and help preserve the leather. + + + TO CLEAN PATENT LEATHERS + +Clean with olive oil, then polish briskly with a soft woolen cloth. + +Wipe off dust and dirt, clean with sweet milk, leaving the milk on for a +few minutes, then wipe with a soft cloth. + +Wipe the patent leather to remove dust, then wipe with olive oil and +polish with a soft cloth. + + + CLEANING TAN SHOES + +Rub with the inside of a banana peel, then wipe dry with a soft cloth. + +A flannel cloth dipped in turpentine cleans tan leather. + + + CLEANING WHITE CANVAS SHOES + +Use a preparation purchased at the stores where the shoes are sold. It +is much more convenient to use and costs no more than preparations made +at home. + + + CLEANING WHITE KID SHOES + +Dip a clean white flannel in benzine and rub the kid, dipping frequently +into the benzine and rubbing quickly, then rub with a dry flannel. + +A piece of Art Gum is also good for cleaning kid, but if badly soiled, +plenty of benzine or gasoline is better. + + + FOR CREAKY SHOES + +Have a cobbler drive a couple of small wooden pegs into the soles. + + + CARE OF NEW SHOES + +If allowed to stand over night in a pan with enough olive oil to cover +the soles, they will last longer, and never creak. + +Rub new shoes with a slice of raw potato, and they will polish as easily +as old ones. + +Coat the soles of new shoes with three or four coats of copal varnish +and they will seldom need resoling. + +Rub new shoes occasionally with vaseline to prolong their wearing +qualities. + +If the soles of shoes are oiled with a little vaseline about twice each +month, and let dry over night, rubbers will seldom be needed to keep out +dampness. + +Wet shoes should be stuffed with paper to absorb the moisture and +prevent the leather getting hard. + + + INNER SOLES + +Inner soles for shoes may be cut from old felt hats. Soles for bedroom +slippers may be cut from old felt hats and glued to the ordinary sole, +or bound and sewed to a soft top shoe. + + + SHOE LACES + +If shoe laces are slightly waxed, they will not come undone. + +Tie a shoe lace bow as usual, and before pulling the loops tight, slip a +second loop through the center and tighten. This will never slip. + + + TO SAVE RUBBERS + +Cut a heel shaped piece out of an old rubber and glue in the heel of the +new one. + +Always mark your initials inside your rubbers. + +To varnish rubbers helps looks and wearing qualities. + +When heels of rubbers are worn out, cut them into strap or toe rubbers. + +Turn rubbers wrong side out to wash, and they will dry without rotting. + + + + + HATS, FEATHERS, RIBBONS AND LACES + + + TO CLEAN FELT HATS + +Rub corn meal carefully into the felt, and remove with a soft brush. + +Or scrub with corn meal and gasoline. + +The inner part of a stale loaf of white bread rubbed into the felt is +sometimes very successful in cleaning. + +Rub the entire hat with fine sandpaper and it leaves the hat like new. + +To dust a felt hat, use a piece of velveteen. + + + TO CLEAN STRAW HATS + +Clean a black chip hat with a soft cloth dipped in alcohol. + +To restore the color, use one-half pint hot water with one teaspoonful +of ammonia. Cover the hat with a cloth wet in this mixture, let stand a +few minutes, then place a warm iron over the cloth, and press into +shape. + + + TO FRESHEN BLACK STRAW HATS + +Mix one ounce of black sealing wax and one-half pint of alcohol. Leave +the bottle in a warm place till the contents are creamy, shake the +bottle well, and brush over the hat. + + + TO CLEAN WHITE STRAW HATS + +Mix corn meal and gasoline, and scrub with a small scrub brush. Apply +till clean, and brush dry. + +Another method is to make a paste of sulphur and lemon juice and scrub +the hat with it, rinsing in clear water, very quickly. + +And still another way is to pour peroxide of hydrogen on the hat and +brush it with a small scrub brush. Repeat till clean, shape the hat, and +dry in the sun. + + + TO CLEAN AND FRESHEN CHIFFON HATS + +Mix equal parts of magnesia, French chalk and pulverized soap, sprinkle +thickly on the hat, leave for a day, and brush off. + +If a chiffon or flower hat is caught in a heavy shower, shake it well +and suspend it bottom side up in some convenient place to dry. It will +revive like new. + +Any lace or flower or other hat may be dipped in gasoline entirely, and +cleaned thoroughly. Always be careful to use gasoline out of doors. + + + TO CLEAN FEATHERS + +Put one cupful of corn meal, one-half cupful of white flour and three +tablespoonfuls of powdered borax into a paper bag and shake the feathers +in this till clean, then remove and shake. This also cleans laces, etc. + +Feathers are also cleaned by dipping in gasoline, rubbing the feathers +toward the tip, then shaking dry. This does not take out the curl. Never +use gasoline indoors. + + + TO CLEAN WHITE FEATHERS + +Make a paste of flour and gasoline. Put the feather in it and rub +carefully the entire length, toward the tip. Repeat till clean. Rinse in +clear gasoline and shake dry. + + + TO CLEAN RIBBONS + +“Wash ribbons” washed in warm soapy water, squeezed as dry as possible, +smoothed, placed on an ironing board and held down with a warm flat iron +in one hand while the other hand pulls the ribbon quickly under the iron +till it is dry, will be like new. + +This is good for cleaning ribbons. Dip in lukewarm water, spread on a +table and scrub with a brush rubbed in Ivory soap. Rinse in clean warm +water and press between folds of thin cloth. + + + TO WASH DELICATE RIBBONS + +Immerse in salt and water, and dissolve shavings of Ivory soap in +boiling water till like jelly when cooled slightly. To a little of this +jelly, add warm water to form a good suds, add a pinch of borax, put the +ribbon in and squeeze back and forth through the hands till clean. Then +rinse in warm, then in cold water, roll smoothly in a towel and in about +two hours, press between paper. + +Gasoline is fine for cleaning ribbons. Do not use gasoline indoors. + +Ribbons and silk may be scrubbed with Ivory soap and gasoline, rinsing +in clean gasoline. + + + TO STIFFEN RIBBONS + +Put a teaspoonful of sugar in a cupful of water and rinse ribbons, and +when pressed between paper, they are like new. + + + TO CLEAN WHITE WINGS + +Make a paste of naphtha and French chalk, letting it dry on the wings +and remain for a day, then brush. + +Ordinary white wings may be scrubbed with a small scrubbing brush and +Ivory soap suds. Scrub in the direction the wings grow, rinse well and +while drying, brush frequently. + + + TO CURL OSTRICH FEATHERS + +Sprinkle salt over hot coals, and shake the feathers over them. + +Or place the plume in a warm oven for a few minutes. + + + TO COLOR FLOWERS + +Squeeze a little oil paint of the desired color into a cup. Pour in a +little gasoline, and mix it with a stiff brush (about one-half inch in +width) with the paint. Add gasoline a little at a time till the right +shade is reached. Try a leaf in it, dipping in, then shaking dry. Drying +makes the color several shades lighter. Ribbons, laces, gloves, etc., +may be tinted in this manner. + + + TO PREVENT SILK FROM CRACKING + +Press with a hot iron. + + + TO CLEAN BLACK SILK + +Brush black taffeta with a piece of velveteen, pin it smoothly to the +ironing board and sponge with one tablespoonful of ammonia in two quarts +of strong black coffee. Sponge both sides and rub dry with a clean soft +cloth. An old soft stocking makes a good sponging cloth. Equal parts of +ox gall and boiling water are also good for sponging black silk. + +Another sponging liquid is one teaspoonful of ammonia in a cupful of +strong tea. + + + TO REMOVE BEESWAX FROM SILK + +Put the spotted places between clean white blotting paper, and press +with a quite warm iron, changing the blotters as the wax is absorbed. + +Grease spots are often removed in the same manner. + + + TO WASH PONGEE SILK + +Wash in lukewarm Ivory soap suds, rinse in warm water, hang on the line +and let drip dry, and press on the wrong side without dampening. Pongee +sometimes shrinks when wet. + + + TO FRESHEN VELVET + +Spread a cloth wrung from cold water on top of a not too hot range, or +over an inverted flat iron, spread the velvet over it and brush lightly +with a whisk broom. Velvet can be made to look like new. + + + TO CLEAN WHITE SATIN + +To dry clean white satin, use dried bread crumbs finely sifted, mixed +with an equal quantity of pulverized blue. Spread over the satin, let +remain an hour or two, and brush off with a piece of soft clean linen. +If gold or silver trimmings are on the satin, use a piece of clean white +velveteen for brushing. + + + TO WASH WHITE SATIN + +Use Ivory soap suds in lukewarm water, rinse in lukewarm water, and +press on the wrong side. + +Silks, satins and velvets may often be cleaned by using gasoline and +corn meal, cleaning a small space at a time and rubbing with a soft +clean cloth. By adding little salt, the gasoline will never leave a mark +around edges. + + + TO CLEAN SILK GOWNS + +Grate a large raw potato to each quart of soft water necessary to wash +the dress. Cover the potatoes well with cold water, let stand two days +without moving, pour off the clear water carefully into the tub or large +pail in which the dress is to be washed, and dip the pieces up and down +till clean. Do not wring, but hang out to drip nearly dry, when the +pieces should be laid flat and wiped on both sides, and pressed between +soft cloths or paper. + + + TO WASH LACES + +Fine laces, handkerchiefs, doilies or trimmings, may be made like new by +soaking them in lukewarm Ivory soap suds for a couple of hours, changing +the water and repeating till clean. Squeeze them very gently, rinse in +several warm waters and while quite wet (do not squeeze), pat them +carefully in shape on a flat smooth surface to dry. Place them right +side up and they will look exactly like new, and it is very easy to +spread each tiny figure into shape when it is quite wet. A large piece +of marble or glass, the bottom of a large platter, or the bottom of a +flat porcelain bath tub is good to dry them on. Thin laces may be dried +on the window pane, but heavier lace will not stay on the glass. Lace +yokes are beautifully done in this manner. + + + TO DRY CLEAN LACES + +Rub block magnesia or corn starch carefully into the lace, roll or fold +and lay away for several days, when the powder may be shaken out. If not +perfectly clean, repeat. Flat pieces of lace may be laid over a piece of +white paper that is covered with block magnesia, the lace itself also +well covered, another sheet of white paper laid on the lace and a heavy +flat weight, like a large book, placed on top and left to press the lace +for several days. Shake, or brush carefully with a soft brush. + + + TO CLEAN LACE YOKES + +Sprinkle boric acid on a lace yoke, lay away for a couple of days, shake +well, and the yoke will be clean without removing it from the waist. + + + TO CLEAN LACE WAISTS + +Put a delicate lace waist into a two quart glass jar filled with +gasoline with the top tightly screwed on, and let stand over night. Next +morning pour out a little of the gasoline, shake the jar thoroughly, +remove the waist, and shake carefully dry. If the gasoline is much +soiled, rinse in clean gasoline. And do not use gasoline indoors. + + + TO DRY CLEAN LACE WAISTS + +Put a lace waist in a pillow case, cover thickly with corn meal and +flour mixed, leave for several days, take out of doors and shake well +but carefully in the bag. Then remove and shake free from the flour and +corn meal. + + + TO WASH LACE WAISTS + +Shake the dust from a washable lace waist, immerse it in clean warm +water, with a tablespoonful of ammonia stirred in, then lay it in a wash +bowl, cover it with strong Ivory soap suds and set in the sun for three +hours. Do not rub, but dip up and down, rinse well in several warm +waters, starch if desired, and press on the wrong side, on a padded +ironing board. + + + TO COLOR LACES + +Proceed in same manner as To Color Flowers. + + + TO CLEAN VEILS + +Put the veil into a glass fruit jar, filled with wood alcohol, screw the +top tightly on, and leave for about ten minutes. Then pour out a little +of the alcohol, replace the top and shake the jar thoroughly. Squeeze +the veil carefully, and shake partly dry (out of doors), then pin over a +sheet on a bed or table, to dry in shape. Do not use alcohol near fire. + + + TO WASH VEILS + +Dip the veil into a warm suds of Ivory soap, squeeze it carefully till +clean, rinse in several warm waters, and pin on a sheet on a bed or +table till partly dry, then press under a cloth with a warm iron. + + + TO FRESHEN BLACK VEILS + +Stir a dessertspoonful of ammonia into a quart fruit jar nearly filled +with alcohol, put a black veil in, cover tightly, and shake thoroughly. +Remove from the jar, squeeze carefully, shake till nearly dry, pin on a +sheet on a bed or table, and leave till perfectly dry. + + + TO FRESHEN BLACK LACE + +Spread the lace on a flat surface, brush carefully with a soft brush, +and shake out the dust. Mix in a saucepan one dessertspoonful of dry +tea, one pint of boiling water and one teaspoonful of gum arabic. Simmer +slowly, stirring till the gum is dissolved. Strain into a dish and soak +the lace in it for thirty minutes. If the lace is silk, add a +teaspoonful of alcohol to the solution. After soaking, squeeze the lace +carefully, then put it in folds of cloth and squeeze. Then smooth it in +shape, roll carefully in a dry cloth, let remain an hour and press over +paper on a padded ironing board, with a paper on top of the lace which +must be pressed on the wrong side. + + + TO STIFFEN LACE + +Put a pinch of sugar in the last rinsing water. + + + TO CLEAN A BLACK WOOL GOWN + +Sponge with ammonia and warm water, a tablespoonful of ammonia to a +quart of water. Rub powdered French chalk into the spots, leave for half +a day, cover the chalk with clean white blotting paper and set a warm +iron on it. Then sponge again with ammonia and water, and press +carefully under a cloth, on the wrong side where possible. + + + TO WASH A BLACK WOOL GOWN + +Boil one ounce of soap bark solution in one quart of water. When +thoroughly steeped, strain, and add to two gallons of hot water. Put the +dress in this and dip up and down till clean. Rinse in warm water, +squeeze carefully, shake out doors and let drip partially dry. Shake +again, hang up again and when nearly dry, press carefully on the wrong +side. + + + TO CLEAN COVERT CLOTH + +Mix six ounces of water, one ounce of sulphuric ether and one ounce of +ammonia. Sponge covert cloth with the mixture, then sponge with warm +water, cover with a damp cloth and press dry, pressing on the wrong side +where possible. + + + TO CLEAN SPOTS FROM CASHMERE + +Make a paste of Fuller’s earth and cold water, and put on the spots and +leave for several hours, then brush. + + + TO CLEAN MACINTOSH COATS + +Dissolve a handful of the best gray lime in half a pail of water, and +apply to the coat, with a sponge. Repeat, after three hours. + + + TO REMOVE GLOSS FROM CLOTHING + +Rub carefully with fine emery cloth. After using emery cloth on very +smooth surfaces, rub carefully the way of the nap with a warm silk +handkerchief. + +Sponging with hot vinegar is good for removing shine from woolen +garments. + +Black wool may be sponged with borax and water, then with clear water, +to remove gloss. + + + TO DRY CLEAN WHITE CLOTH + +Rub pipe clay into the soiled places, leave for a few hours, or a day or +two, then brush off the pipe clay with a small scrubbing brush kept for +the purpose. + + + TO CLEAN WHITE FUR CLOTH + +Brush the cloth the way of the nap, shake, dip a clean sponge in alcohol +and wash thoroughly in the direction the nap goes. Have mixed one part +powdered borax and three parts powdered starch, and sprinkle on while +the cloth is wet, all it will hold. Leave in a clean place for three +days, then brush out all the starch. + + + TO WASH WHITE SWEATERS AND SHAWLS + +Use a tablespoonful of Pearline to each pailful of warm water. Cover the +garment with this, press down with the hands to squeeze out the dirty +water. Let soak thirty minutes, pour off the water and repeat till +clean. Rinse in several clean warm waters, but do not lift from the tub +or bucket the garment is washed in. Take out of doors, pour off all the +water possible. Squeeze the garment into a bunch in the two hands and +dump quickly on a dry sheet on the grass in the hot sun. Spread the +garment in shape and let dry. It will be perfect. If the sun is not hot +enough to dry it on the grass, the garment may be spread on a sheet +stretched on quilting or curtain frames across boxes or chairs. + + + + + REMOVING STAINS + + + TO REMOVE BLOOD STAINS FROM COTTON + +To remove blood stains from cotton, wet the spots with cold water, +sprinkle with salt and rub lightly. + +Or soak the material in salt and water, afterwards washing in soap and +water. + +A spot on a starched garment may be removed by applying a thick paste of +corn starch and cold water. + + + TO REMOVE BLOOD STAINS FROM SILK + +Use strong cold borax water. + + + TO REMOVE CHOCOLATE AND COCOA STAINS + +Wash first in cold, then pour boiling water through the stains. + + + TO REMOVE COFFEE STAINS + +Spread the stained part over a basin, rub in powdered borax and pour +boiling water through, and let soak. + + + TO REMOVE FRUIT STAINS + +Spread the stained part over a basin, and pour boiling water through, +let soak for thirty minutes and launder as usual. Let dry in the sun. + +Another method is to moisten the spots with camphor before wetting with +water, then launder as usual. + + + TO REMOVE GRASS STAINS + +Rub the stain with molasses, laundering as usual, afterward. Another way +is to saturate the spot with kerosene, and launder. Alcohol will remove +grass stains in materials that will not launder. + + + TO REMOVE CANDLE GREASE + +Use gasoline on a soft cloth. + + + TO REMOVE AXLE GREASE + +To remove axle grease on washable garments, cover thickly with butter, +let stand a few minutes, wash in gasoline, and then in soap and water. + +Grease may be removed from overalls by putting them in cold water, with +plenty of soap, and as soon as the water boils, add about three +tablespoonfuls of kerosene and boil a few minutes. Do not pour kerosene +from a kerosene can near a fire, but pour it from a can into a dipper +away from fire, and then pour from the dipper quickly into the boiler. + +Chloroform will remove grease from the most delicate fabrics, but it is +apt to leave a mark and for that reason, ether is more universally used. + +French chalk put around the edge of a spot before cleaning with gasoline +on cloth, will prevent a mark from showing. + + + TO REMOVE INDELIBLE INK OR PENCIL MARKS + +Dampen the spot with water, and rub with the head of a common match. + + + TO REMOVE INK STAINS + +Cover the ink stain on any fabric with Hydrogen Peroxide, lay in the sun +and air, and repeat till the stain disappears. + +Ink may be removed from wash goods by melting a piece of tallow, putting +the spot in the hot tallow and washing as usual. On colored garments +that will not wash, drop melted tallow and scrape off with a knife. If +the stain does not all come out, put a clean piece of blotting paper +over it, and press with a hot iron. + + + TO REMOVE INK FROM WOODEN FLOORS + +Use lemon juice and salt, without soap. + + + TO REMOVE RED INK + +Use ammonia and water. + + + TO REMOVE IODINE STAINS + +Cover the stain on cloth as soon as possible with a paste of corn starch +and water. Change for fresh paste and repeat till stain disappears. + +If the stain is on wood, apply the paste, let stand a few minutes, and +rub with a soft cloth. + + + TO REMOVE IRON RUST FROM WASH GOODS + +Wet the spot with lemon juice, sprinkle with salt, and hold over boiling +water so the steam can go through. If very badly rusted, add three +tablespoonfuls of cream of tartar to three gallons of water, and boil +the stained garments in it for about one hour. + +Another way is to boil pie plant in enough water to soak the dress, +remove the pie plant and soak the dress in the water for some time, then +wash as usual. + + + TO REMOVE LEMON JUICE STAINS + +Mix one tablespoonful of ammonia in four tablespoonfuls of water, and +sponge lightly. + + + TO REMOVE MACHINE OIL + +Apply kerosene to the spots, and launder as usual. + +Cover an oil spot on silk with block magnesia shaved in fine powder. +Leave on for a time, shake off, and repeat if necessary. + + + TO REMOVE MILDEW + +Cover the mildew on wash goods with molasses, then launder as usual. + +Or soak the stains in buttermilk several hours, then wash. + + + TO REMOVE MILK STAINS + +Wash first in cold, then hot water. + +Apply absorbent cotton at once when milk is spilled on woolens. + +Alcohol will remove milk on colored garments. + + + TO REMOVE MUD STAINS FROM CLOTH + +Use water in which a sliced raw potato has soaked. + + + TO REMOVE PAINT + +Rub turpentine thoroughly into the material. If the paint is very dry, +mix a little ammonia with the turpentine. Keep all cleaning fluids away +from fire. + +Ether is also good for removing paint. + + + TO REMOVE PERSPIRATION STAINS + +To remove perspiration stains from white waists, soak the stained part +in baking soda and cold water. Repeat, if necessary, after thirty +minutes. + +For silk waists, sponge the spot carefully with a little cold water, and +cover with powdered prepared chalk. When thoroughly dry, brush carefully +with a soft brush. + +To remove perspiration stains on white cotton from wearing black silk, +boil the garment in one-half gallon of water containing a handful of +peach leaves. + + + TO REMOVE SCORCH STAINS + +Apply Peroxide of Hydrogen. + + + TO REMOVE TEA STAINS + +Wash in cold, and then pour boiling water through the spot. Soak an +obstinate tea stain in glycerine. + + + TO REMOVE VARNISH STAINS + +Saturate in gasoline, then wash in cold water with naphtha soap. + + + TO REMOVE VINEGAR STAINS + +Mix one tablespoonful of ammonia in four tablespoonfuls of water and +sponge lightly. + + + TO REMOVE WINE STAINS + +Moisten a red wine stain in cold water and keep covered with salt, and +the wet salt will absorb the stain. + +Wash yellow wine stains in cold water, then in warm suds. + + + + + FURS + + + STORING FURS + +Beat the furs well but carefully, out of doors and hang, if convenient, +on a line in the sun for an hour or more. Then lay in a box lined with +newspapers, putting paper between parts of the furs that must lap over +one another. Wrap the box in newspapers, putting a heavy express paper +over all, sticking all edges of this last paper with mucilage. + + + CLEANING BLACK LYNX + +Clean it with a stiff brush dipped in a solution of ammonia and water. + + + TO CLEAN CHINCHILLA + +Make a paste of prepared chalk and water, put on the fur with a wide +brush and let dry. Beat the fur lightly to remove the chalk. + +If chinchilla fur gets wet, suspend it near heat, beating it lightly +every few minutes. Harder furs require stiff brushes to smooth them, +always stroking in the direction the fur lies. + +If furs get wet, absorb all possible moisture by applying hot towels, +before hanging to dry. + + + TO CLEAN ERMINE + +Smooth starch with water till like paste. Dip a piece of clean white +flannel in this paste, rub the furs well with it and leave near fire to +dry. Then brush it with a stiff brush, and shake thoroughly to remove +the flour. + + + TO CLEAN MINK + +Brush thoroughly with dry corn meal. + + + TO CLEAN SEALSKIN + +Spread sawdust over sealskin and spray benzine over the sawdust. When +nearly dry, brush off with a whisk broom, then brush so the hair stands +up, and let it air. + + + TO CLEAN WHITE FUR + +Lay the fur flat on a table, take a clean white cloth and rub dampened +corn meal into the fur, always rubbing the way the fur lies. Rub +carefully till the fur is filled. Shake, and if not clean, repeat the +operation, using plenty of dry corn meal to dry it at the last. + +White fur may be cleaned by rubbing in a paste of corn meal and +gasoline, repeating, if the fur is badly soiled. Shake well, and air. +Clean all things out of doors when using gasoline. + + + + + DISINFECTANTS, SCENTS, ETC. + + +Essence of cinnamon evaporating in a shallow dish is an agreeable +disinfectant. + +A little charcoal mixed with water thrown in a sink will deodorize it. + +A small piece of charcoal should be placed inside the refrigerator to +insure a sweet interior. It should also be placed in dark closets. Renew +every week or two. + +Put a piece of camphor gum in a saucer and apply a hot poker. + +Put a few pieces of dried orange peel on a hot stove, or in an old tin +can or shovel, and allow it to smoulder. + +Broken pieces of pumice stone may be saturated with oil of lavender to +create a pleasant odor in a room. Or a few drops of the oil may be +dropped into a bowl of boiling water, letting it stand till cold. + +Eau-de-cologne may be burned in an old iron spoon made red hot; or it +may be poured over block ammonia placed in an earthen jar. + +A little oil of sandalwood dropped on a hot shovel will impart a +delightful fragrance to a room. + +The odor of paint, and of tobacco smoke in a room may be dispelled by +setting a dish of cold water in the room. + +A dish of ground roasted coffee is one of the best preservatives to +leave in cellar. + + + LIME WATER + +Put a piece of unslacked lime the size of an egg in an earthen vessel, +pouring over it a quart of cold water. Allow it to stand a few hours, +then filter it through clean white blotting paper. Pour it into a clean +bottle, cork and keep in a cool dark place. A teaspoonful of lime water +in a cupful of milk or water, almost destroys any deleterious substance +there. It gives no unpleasant taste. + + + SCENTING LINENS + +Underlinen is delightfully scented by placing broken orris root in the +bureau drawers and hanging in small muslin bags in the closets. + +A few drops of any preferred scent put on broken pumice stone and +scattered through drawers and boxes, gives a delicious perfume. + +Sachet powder mixed with powdered orris root in equal parts, preserves +the fragrance much longer than by using sachet powder alone. + +Pack away bed linen with leaves of dried rosemary or sweet lavender. + + + COLOGNE + + ½ oz. bergamot + ¼ oz. oil of lemon + ½ oz. English lavender + ½ drachm neroli + 1 quart alcohol + + + FILLING A ROSE JAR No. 1 + +Gather rose leaves in June, pack in a covered stone jar with alternate +layers of salt, and keep in a dry cool place for a week after sufficient +leaves are packed. Then turn out on a paper spread on a table, and mix +very thoroughly. Add the following ingredients, mix well and put in the +jar for six weeks before filling the rose jars. Leave rose jars +uncovered for a short time only, as the perfume is easily exhausted. + + ½ oz. powdered violet + ½ oz. powdered rose + ½ oz. powdered heliotrope + 1 oz. powdered orris root + 4 drops oil of roses + 10 drops oil of neroli + ½ teaspoonful mace + ½ teaspoonful cloves + ¼ teaspoonful cinnamon + 2 drachms pure alcohol + 20 drops oil of eucalyptus + 10 drops oil of bergamot + 20 drops oil of lavender + + + FILLING ROSE JAR No. 2 + +Gather rose leaves in June and put a layer in a covered stone jar, then +add a layer of salt; spread thickly over this stick cinnamon and whole +cloves; pour over these a pint of alcohol, cover and allow to remain one +week, then mix and fill into rose jar. + + + + + PESTS OF VARIOUS KINDS + + + ANTS + + ¼ cupful water + 1 teaspoonful sugar + 1 teaspoonful tartar emetic + +Mix and place where ants congregate. + +Wash a large sponge, press dry, then sprinkle with fine sugar and place +where ants are thick. They will fill the sponge, which may be dropped in +boiling water, squeezed out, and placed ready for them again. + +A small cloth saturated with oil of sassafras will cause ants to leave. + + + RED ANTS + +Several ways of getting rid of red ants are good. Use whichever is +easiest for you in your locality. + +The sponge remedy given for ants is good. + +1 teaspoonful paregoric with one-fourth cupful water is effective when +sprinkled around. + +Sugar well mixed with pulverized plaster of paris sprinkled about will +drive them away. + +Sprigs of fresh parsley laid around food will cause ants to disappear. + + + RATS AND MICE + +Put sprays of peppermint or peppermint essence where mice have been, and +they will not return. + +Or stuff pieces of sponge in holes where they enter. + +Sprinkle sulphur about house and barn where rats come in, and they will +be driven away. + +To stuff the holes where they enter with soap sprinkled with cayenne +pepper, will keep them out. + + + FLIES + +Mix one-half teaspoonful black pepper and one teaspoonful of sugar in +one teaspoonful cream and put on a plate, and flies will disappear. + +Two teaspoonfuls formaldehyde in two cupfuls of water poured into +shallow dishes and set around tables where flies are troublesome, will +destroy them. + +A little bit of sassafras on a small cloth laid in an old baking powder +or other can cover, will drive flies away. + +Flies dislike mignonette, and they despise hop vines. + + + ROACHES + +Cucumber peel scattered around the haunts of roaches and left over +night, gets rid of the bugs. + +Mix a dough of corn meal and strong borax solution, shape into little +cakes and place on pantry shelves to feed roaches so they will refuse to +return. + +A weak solution of turpentine might be poured down water pipes once a +week to keep water bugs away. + + + SPARROWS + +A little molasses put on their roosting places causes them to leave. + + + MOTHS + +Blotting paper saturated with turpentine placed where moths are apt to +work, will prevent their havoc. + +Sassafras bark scattered among woolens and furs is a preventive of +moths. + +Saturate an old sheet with formaldehyde and hang in the closet +containing moths, first stopping all possible cracks and keyhole, and +leaving there for a day. + +If moths get into carpets, draperies and furniture, use the just given +formaldehyde cure. + +Where moths are apt to injure carpets, boil a few camphor balls in water +and sweep with a clean broom, dipping frequently in the mixture. + +Or scatter powdered borax plentifully about. + +An effective, quick way to rid carpets and furniture of moths, is to use +an oil atomizer and spray them with one teaspoonful carbolic acid, mixed +in one quart benzine. + + + SCENT BAGS TO HANG IN CLOSETS + + ¼ oz. ground cloves + ¼ oz. caraway seed + 1 oz. dry salt + ½ lb. lavender flowers + ½ oz. dried thyme + ½ oz. dried mint + +Mix well and put in small bags in closets and among clothes. This +mixture is said to be a preventive of moths. + + + + + FLOWERS, PLANTS AND GREEN THINGS + + +Add a little salt, saltpeter or soda to the water containing cut +flowers, or place them in cold soap suds, to aid in their preservation. + +Another way is to fill a vase nearly full of fresh bits of charcoal, +adding water till the vase is nearly full of water, place flowers in it, +and change water daily. + +Cut flowers with a sharp knife instead of scissors, if you wish them to +keep for a longer time. + + + NASTURTIUMS + +After picking, put them in rather hot water and the stems soon become +stiff, so the blooms will stay up. + +By tying a soft thread around buds, they may be kept from opening for +several days. + + + A FLOWER CENTER PIECE + +Cover any size embroidery hoop with mosquito netting, placing over a low +bowl, and stick short stemmed flowers through it. + + + A GROWING CENTER PIECE + +Plant a five cent package of old fashioned portulaca seed in your fern +dish for beautiful greenery. + +A flower pot may be covered with a straw sleeve protector or made +attractive by decorating in green oil paints in leaf designs. + + + GROWING GREENS + +Mix mustard and turnip seed and sow thickly in odd spots in garden or +yard. They grow rapidly, can be cut off and will grow again. Horse +radish is also good to have growing. + + + MINT + +Grow fresh mint for cooking, in less than a week in a glass jar of +water. Do not change, but add to the water each day or two, and keep the +sprays short by pinching off the tops. + + + VINES + +Vines should be trained on a strong black thread in a window garden. + +A sweet potato, not kiln dried, placed in a bowl containing a few inches +of water, will grow beautiful greens. + + + TO HASTEN GROWTH + +Thoroughly dissolve one tablespoonful epsom salts in one-half gallon +cool water, and pour over plant roots. + + + FLOWERS FOR WINTER + +Save the most perfect buds of the desired flowers, cut with a three inch +stem and cover the end immediately with sealing wax. When they have +shrunken some, wrap each one in a piece of paper and keep in a dry box. +When ready for them in winter, take them at night, cut off the ends, and +place in water containing a little niter of salt. The following day the +flowers will bloom as though just picked. + + + PRESERVING FOR DECORATION + +Gather red berries like pods of roses, and bright red berries and dip in +melted paraffin for decorating in winter. + + + HYACINTHS + +Plant four or five bulbs in October in a six inch pot, and place in the +cellar till six weeks before Christmas, then bring gradually to the +light. If about to bloom too soon, put in a darker cooler place; if too +slow, put in a warmer lighter place. + + + TO KEEP CYCLAMEN BLOOMING + +Do not cast it aside after repeated blooming, but in the spring, dig a +hole in the ground, set the pot in and water as usual. In the fall, +place it in a sunny window, keep moist with warm water and it will bloom +like new. + + + TO ROOT OLEANDERS + +Cut off a strong slip, cut a slot in the end and fill full of cotton, +wrapping paper around it so it will not touch the bottle, and put it in +a bottle of water in a dark place for a week. It should have plenty of +roots by that time, and is ready to plant carefully in rich soil. + +Other woody plants may be rooted in this way. + + + SLIPPING GERANIUMS + +Insert an oat or a grain of rye in the bottom of the slip, put in a pot, +keep moist, and the result is wonderful. + + + FERNS AND PALMS + +Do not place ferns on windows or in a draft. + +Moisten the soil around them each week with not too strong cold tea. + +When the fronds droop, the fern is usually root-bound. + +Two tablespoonfuls of olive or castor oil poured on the roots of large +ferns and palms once a month, does wonders. Use less quantities for +smaller plants. + + + PALMS + +Keep palms washed clean with luke warm water and milk and give them from +one to two tablespoonfuls olive or castor oil, according to their size, +once a month. + +A fresh green pineapple top may be planted and grown into a fine palm. + + + RUBBER PLANTS + +Give them oil as advised for ferns and palms. If the leaves become +spotted, turn yellow and drop, give the roots some sweet skim milk once +or twice each week. + + + FROZEN POTTED PLANTS + +Turn boxes or other covers immediately over them, covering them with +blankets, papers, or anything to entirely keep out light; or set them in +a perfectly dark closet to thaw naturally, without light. Bulbs frozen +in water should be set away from a ray of light and brought out on a +milder day. + + + TO KILL BURDOCKS + +Cut off close to the ground and drop a few drops of gasoline from an old +kerosene can on the roots. + + + PLANT BUGS + +One teaspoonful ammonia to one quart warm water on roots of plants +destroys worms and bugs. + +To rid plants of lice, spray with two tablespoonfuls oil of sassafras +well stirred in one quart of lukewarm water. + + + TO SHARPEN LAWN MOWERS + +Spread a mixture of emery dust and black oil as thick as molasses, on +the concave cutter bar beneath the knives. Remove the cast head covering +on the outside of one wheel and place a crank on the end of the axle, +and turn backward. This turns the knife cylinder rapidly and draws the +knife edges through the emery and oil. The kitchen range shaker or +clothes wringer crank may be utilized for the crank. + + + + + BOTTLES, GLASS UTENSILS, MIRRORS, ETC. + + + TO CLEAN BOTTLES + +Wash first in cold water, then in hot water with baking soda. + +Cut up raw potato parings very finely, fill the bottle with them, cover +with warm water and let stand twenty four hours. Remove a few of the +parings, shake the bottle thoroughly, turn all out, and wash the bottle. +It should be perfectly clean. + +Crush egg shells and put in a bottle with clear cold water. Shake +thoroughly, empty, and rinse well. + +Put a piece of soap and a handful of small cinders in a bottle with hot +water, shake thoroughly, rinse well, and drain. + + + TO CUT A BOTTLE No. 1 + +Wind cotton twine two or three times around the bottle just below where +it is to be cut. Drop kerosene or alcohol very slowly on the cord until +it is saturated, then ignite it with a match. When the flame has nearly +died out, pour on a little cold water, and the bottle separates +smoothly. + + + TO CUT A BOTTLE No. 2 + +To file, drill, or saw glass with a hack saw, keep the tool edge wet +with camphor dissolved in turpentine. + + + TO CUT GLASS + +Fill a deep pan with water, put the hands, glass and scissors completely +under water and hold them there while cutting any desired shape in +glass. + + + REMOVING STOPPERS FROM BOTTLES + +Wrap the stopper round with a cloth dipped in boiling water. If the +bottle contains smelling salts, put it into vinegar and water. Leave it +a short time in a warm place, then stand it in hot water. Then hold it +in one hand and tap it on first one side and then the other with a piece +of wood, with an upward stroke. + +Another way is to put a few drops of olive oil around the glass stopper, +leave for an hour or more, and if it refuses to be moved, place the +whole bottle in warm water and tap the stopper carefully on each side. + + + TO REMOVE A CORK FROM BOTTLE + +Tie a nail on the loop of a string so it will not float, get the string +under the cork and pull it out. + +To keep a cork from sticking in a glue bottle, rub it with vaseline. + + + TO MAKE A CORK SMALLER + +Cut two wedge shaped pieces out of it at right angles across the small +end, and it will fit tightly. + + + TO KEEP GAS GLOBES FROM BREAKING + +Keep a paper clip over the edge of the globe. + + + POURING HOT LIQUIDS IN GLASSES + +Put a silver spoon in a glass to prevent its breaking, when hot liquid +is poured in. + + + WHEN GLASSES STICK TOGETHER + +To separate glasses that stick together, set the lower glass in warm +water and fill the upper with cold water. + + + WASHING GLASS + +Wash cut glass in lukewarm water and brush with a bristle brush. + +A little soda in the water is good. + +Use small turkish towels for drying glass and silver, or fine linen +ones. + + + MIRRORS + +To clean mirrors, use a soft cloth dipped in alcohol, and polish with a +clean dry cloth. + +Stains may be removed from mirrors by using a soft cloth dipped in +spirits of camphor, polishing afterwards. + +Never allow the sun to shine on a mirror, as it softens the backing, +making the glass cloudy. + + + MENDING CHINA + +Use common white lead for mending china and glass. + +Apply the paint to the edges with a small stick, place rubber bands or +twine around it to hold the parts together, and set away to become +thoroughly hardened. + +It is very much better, however, to immediately throw out a piece of +broken china, as all the mending in the world never makes it perfect, +and there can be no satisfaction in having an imperfect piece of china +that is liable at any time to fall apart and break several other pieces. + + + CEMENT FOR CHINA AND GLASS + +Use common white lead. + + + CEMENT FOR ENAMEL WARE + +Mix equal parts of finely sifted coal ashes, sifted table salt, and soft +putty. Fill the hole with this mixture and set the dish on the fire with +a little water in it till the cement hardens. + +Cement for joining leather, wood, and paper to metal mix one teaspoonful +of glycerine with a gill of blue. + + + FOR MENDING RUBBER ARTICLES + +Try a piece of adhesive plaster where it is practicable. + + + CANDLES, LAMPS, ETC. + +Keep candles in the refrigerator several hours, to harden them, to +prevent drooping when used for decorations. + +Fancy candles may be washed with a soft brush, with soap and water. + +Put fine salt on a lighted candle to make it last. + +Save all small candle ends to use in sealing fruit jars. + +When carrying a candle in a draft, fasten it by its melted grease in a +tumbler, using a short candle. + + + FILLING OIL LAMPS, ETC. + +Fill oil lamps with a funnel kept for the purpose. + +Boil the burners occasionally in soda water. + +Place a small lump of camphor in the oil to brighten lamplight. + +If a lamp gets overturned, never pour water on it, but use earth, flour +or sand. + + + LAMP WICKS + +Soak a new lampwick in vinegar and dry perfectly before using, to +prevent it smelling badly. + +When a lampwick is too large, do not cut down the side, but draw several +threads from the middle of the wick. + +Put a new wick in a lamp through the top instead of the bottom of the +burner. + +Dip one inch of the end of a wick in starch and iron perfectly dry, to +insert it easily in a burner. + +Sew a piece of white flannel to the bottom of large lamp wicks and they +may be used a much longer time. + + + TO CLEAN LAMP CHIMNEYS + +Wipe chimney with a cloth moistened with vinegar, then polish. + +A few drops of alcohol rubbed on the inside of a lamp chimney will +remove all the black. + + + + + PAPER AND BOOKS + + + TO MAKE WATERPROOF PAPER + +Mix sulphuric acid of an exact strength with one-half its weight of +water. A sheet of common paper placed in this solution becomes hard and +fibrous, yet its weight is not increased, and it makes a better +parchment for writing purposes than animal parchment. + + + TO RESTORE FADED WRITING + +Moisten the paper with water, then brush over with a solution of +hydric-ammonia. + + + TO PREVENT MOULD ON BOOKS + +Wipe the shelves with oil of cedar. + + + TO CLEAN SOILED BOOKS + +Use two parts of water to one part of vinegar, rub over the soiled +pages, and leave the book open to dry. + +Book covers soiled by grease may be cleaned by putting pipe clay or +French chalk over the spots, then applying a warm iron. + +To clean the edges (where they are not gilt edges) close the book +tightly and erase with an ink eraser. + + + COOK BOOK COVERS + +Cook books should be covered with oil cloth or waxed paper. + + + TO MAKE LIBRARY PASTE + + 1½ pints rain water + 1 oz. gum tragacanth + a few drops of essential oil + +Put in jars and be sure to keep tightly covered, and it is always ready +for use. + + + + + COAL, STOVES, FURNACES, ETC. + + + TO PREVENT SOOT IN CHIMNEYS + +Burn raw potato parings in the stove, or pieces of zinc to prevent +having soot accumulate. + + + TO SEE OBSTRUCTIONS IN A CHIMNEY + +Remove the soot-pan, place a hand mirror in the opening, and you can see +to the top unless obstructed. + +Vinegar will remove lime spots and soot from an open chimney. + + + TO START A FIRE + +Keep ashes in an old tin can and pour over kerosene enough to soak them. +Have the grate clean and wood laid on it ready to light. Place two +spoonfuls of ashes on the wood, then lay a few sticks over the ashes, +have dampers open, and light the ashes. Keep the can of ashes outside, +away from fire and your kindling is always ready. A brick may be soaked +in kerosene a short time and laid in a grate and lighted to start either +coal or wood. When the kerosene is burned out and the brick cold, it may +be soaked again. + +To start a fire in the grate, first take a newspaper and insert in +opening just above grate, then light paper; this will warm up the +chimney flue and prevent smoke from coming into room after lighting +fire. This also applies in starting hard and soft coal burners. + +To free a grate from cinders, dump clam or oyster shells into the grate. + + + TO KEEP A FIRE + +Soak two or three newspapers in clean cold water, squeeze out the water, +and make the papers into good sized balls. Pack these tightly together +on top of the red hot coal fire, and it will keep for hours. + +When a quick fire is needed, tear a newspaper into quarters without +unfolding, twist each one tightly, lay closely in the stove, and light +one end. + +Throw on a few pieces of coal and sprinkle table salt over them. At the +end of several hours, there will be a good fire. + + + TO WATERPROOF MATCHES + +Dip them in very hot melted paraffin and when cool, they are ready for +use. + + + TO CLEAN DISCOLORED FIREPLACE BRICK + +Rub into the bricks as much linseed oil as they will absorb, and repeat +till they are clear. + + + BLACKING A STOVE + +Use a paint brush to apply the blacking. Just before using stove polish, +mix a tablespoonful of gasoline with a saucer of polish. Be sure the +stove is cold and never use gasoline around heat. + +Turpentine is also good to use with polish. + +Clean the steel parts with boiled linseed oil on a woolen cloth, and +clean the nickle with whiting and ammonia. + +If a stove is washed, then rubbed well with a few drops of linseed oil +on a woolen cloth, it will never need polishing. + + + IN THE OVEN + +Paint the inside of the oven with aluminum paint and it is a pleasure to +be able to see every article in it. + +A little salt sprinkled on the bottom of the oven will prevent cakes +burning. + +When possible during the winter months, do the baking in the furnace. + +When the hinges on the oven door are worn and the doors fail to catch, +put washers of iron on the bolt. + + + TO CUT STOVE PIPE + +Cut stove pipe easily with a can opener. + + + GAS STOVES + +Wash them each time they are used, and wash with kerosene once each +week. + +Keep two pieces of sheet iron on top of a gas stove, large enough to +cover it. Enough heat will be diffused from one or two burners to cook a +whole meal. It will also keep dishes hot. + +On top of the gas stove under the burners, is a good place to spread a +paper to catch falling particles. + + + TO CLEAN ASBESTOS GAS LOGS + +To clean the asbestos gas log when it becomes blackened, sprinkle it +with salt, light the gas, and the asbestos turns white. + + + TO CLEAN A GAS MANTLE + +When smoke has blackened a gas mantle, sprinkle salt from a salt shaker +on it, slowly, light the gas and let the salt burn off a little at a +time. + + + TO WHITEN A HEARTH + +Melt a little size in a jar with a quart of boiling water. When the size +is melted, mix in the same quantity of whiting with just a bit of +washing-blue. Wash the hearth, then paint with the mixture. Clean it by +wiping with a cloth wrung out of cold water. When the whiting needs +renewing, wash the hearthstone in hot water, and apply the mixture. Add +more water when the mixture requires. + + + PACKING THE STOVE AWAY + +Rub a little oil, vaseline or kerosene over a stove before packing it +away, to prevent rusting. + + + ABOUT PLUMBING + +Slip a piece of garden hose about an inch long over the end of the +faucets in the kitchen sink to prevent breaking dishes on the faucets. + + + TO PREVENT PIPES FREEZING + +After water is shut off, always sprinkle a good handful of coarse salt +over the holes in the sink with just enough water to carry it to the +curve of the waste pipe. Treat all similar curves in the same manner. + + + TO THAW FROZEN PIPES + +Use a hot water bottle. + +When pipes become frozen in the yard, have an electrician connect a +transformer of suitable size into circuit; one lead of the secondary is +connected to the water valve or pipe near the curb and the other lead is +connected to the water piping in the house. The current is then turned +on, and the heat developed by the resistance of the water pipe to the +flow of the electric current soon thaws the pipe. + +A pipe-thawing electrical outfit is now manufactured. + + + + + CLEANING METALS, ETC. + + + TO CLEAN ALUMINUM KETTLES + +Boil rhubarb peelings in them for thirty minutes. + + + TO CLEAN BRASS + +Dip half a lemon in fine salt and rub over the stains, wipe with a soft +cloth, and polish with a woolen cloth. + +After cleaning brass, polish with equal parts of paraffin and naphtha +with enough rottenstone to make a good paste. Then polish with a soft +dry cloth. + +Ammonia in a little water will remove verdigris from brass. + +Drop rusty curtain pins into ammonia water and let them remain for ten +minutes, then dry on soft cloth. + + + TO CLEAN BRONZE + +Use salt and vinegar (or lemon juice), then rinse in clear water and +polish with a clean woolen cloth. + + + TO CLEAN COPPER + +Proceed as in To Clean Brass. + + + TO CLEAN ENAMELED WARE + +Use salt and vinegar. + +Or, put soda in the enameled lined vessel, and let come to a boil. + + + TO CLEAN GOLD + +Dip in a solution of one teaspoonful of ammonia to one quart of water, +rinse in clear warm water, and dry on soft cloth. + + + TO PRESERVE POLISHED IRON WORK + +Add olive oil to copal varnish till the mixture is rather greasy, then +mix in as much turpentine as there is varnish and apply. + + + TO CLEAN NICKEL + +Use whiting and ammonia. + + + TO CLEAN PEWTER + +Wash with hot water, rub with fine sand, dry and polish with leather. + + + TO CLEAN SILVER + +Apply kerosene with a brush or soft cloth, rinse in boiling water and +dry with soft towels. + +Dissolve one-fourth cupful sal-soda in one gallon of water, heat to +boiling, immerse the silver, being sure it is entirely covered in water, +let stand five minutes, rinse, and wipe dry. + +Another method is, boil the silver in an aluminum kettle for thirty +minutes, and dry with a soft towel. + + + TO REMOVE EGG STAIN FROM SILVER + +Use wet salt. + + + TO KEEP SILVER UNTARNISHED + +Sprinkle a few pieces of camphor gum in boxes or drawers where it is +kept. + + + TO CLEAN STEEL + +Emery powder and oil rubbed to a paste is good to clean steel. After +cleaning, polish with an oiled rag, and then with a soft dry cloth. + + + TO REMOVE RUST FROM STEEL + +Use plenty of kerosene. If possible, lay on or wrap about the rusted +parts, cloths soaked in kerosene, leaving them for a day or two. Then +apply salt wet in hot vinegar, or scour with brick dust. Rinse in hot +water and dry with a soft woolen cloth, finishing with an oil rub and +polish with a soft cloth. + + + TO CLEAN TIN + +Rub with a damp cloth dipped in soda. + + + TO CLEAN ZINC + +Clean with kerosene on a soft cloth, and wash in boiling water. + + + TO CLEAN ENAMELED WOODWORK + +Dampen a flannel cloth in warm water, dip in whiting and apply to the +wood. Rinse in clear warm water, and dry with a soft cloth. + + + TO CLEAN OILED WOODWORK + +Use cold tea with a soft cloth, and wipe with a dry cloth. + + + TO CLEAN PAINTED WOODWORK + +Use one dessertspoonful of soda to one bucketful of warm water. Wash, +and wipe with a dry, clean, soft cloth. + +Kerosene is good to clean any painted or polished woodwork. Use one +tablespoonful to a bucketful of warm water. + +Rub with a lemon, all marks left by scratching matches on painted wood. + + + TO CLEAN WINDOWS + +Use a cloth moistened in denatured alcohol, and polish immediately with +a soft dry cloth. + +Or a tablespoonful of kerosene to a gallon of warm water. + + + TO CLEAN OLD PAINT BRUSHES + +To clean a brush that is dried and stiff from standing in paint or +varnish, dip it repeatedly in boiling vinegar till it softens. Then wash +it in warm soap suds, rinse in warm water, and dry. + + + TO POLISH FURNITURE + +Mix equal parts of olive oil, vinegar and turpentine. Apply with a soft +cloth and rub dry with a soft clean flannel. + + + DUST CLOTHS + +Dip a soft piece of cheese cloth about a yard square in kerosene, do not +wring very dry, but hang out of doors for twenty four hours before +using. + +Old pieces of soft flannel soaked in paraffin all night, wrung out as +dry as possible and hung out of doors about twenty four hours, make nice +furniture polishers and cleaners. + + + + + CLEANING BRIC-A-BRAC, ETC. + + + TO CLEAN ALABASTER ORNAMENTS + +Apply a paste made of quick lime and water, leave on a few days, and +wash off with warm water and soap. + + + TO CLEAN IVORY + +Brush with a soft tooth brush in lukewarm water. Use alcohol if the +ivory is discolored and dry in the sun, if possible. + + + TO CLEAN MARBLE + +Mix two parts of soda, one of pumice stone, and one of salt, with warm +water to form a paste. + + + TO CLEAN PLASTER STATUETTES + +Dip the statue several times in a strong solution of soda in water, +rubbing badly soiled places with a soft cloth. + + + + + CLEANING COMPOUNDS + + + TO REMOVE GREASE FROM ALL FABRICS + + 1 pint deodorized benzine + 1 oz. alcohol + 1 oz. spirits of ammonia + +Shake well, apply with a sponge and rub. When dry, press with a slightly +warm iron. + + + TO CLEAN ALL FABRICS + + 3 drachms sulphuric ether + 3 drachms chloroform + 6 drachms alcohol + 1 quart gasoline + +Let the articles to be cleaned remain in the fluid from one to twelve +hours. If small pieces are to be cleaned, immerse them in the mixture in +a glass fruit jar with the top screwed tightly. Laces, feathers, silks, +woolens, etc., clean beautifully in this. + + + TO CLEAN CARPETS + + 2 buckets lukewarm rain water + 1½ bars naphtha soap + 1 oz. borax + 1 oz. cleaning soda + 1 oz. Fuller’s earth + +Scrub the mixture on the carpet with a scrubbing brush, and wipe dry +with clean cloths. + + + TO CLEAN WALL PAPER + + 1 quart cold water + 1¼ cupfuls aqua ammonia + 10c worth oil of sassafras + 2 teaspoonfuls salt + 1 teaspoonful soda + +Mix, and add flour till stiff enough to drop from spoon. Cook in a +covered pail set in a kettle of boiling water, stirring often, till +done. If the mixture does not stick to the hands when cool, it is done, +and can be kneaded into loaves. Rub the wall with pieces of the loaf, +using the pieces over and over. Keep the loaves covered when not using. + + MEMORANDA + +------------------------------------------------------------------------ + +------------------------------------------------------------------------ + +------------------------------------------------------------------------ + +------------------------------------------------------------------------ + +------------------------------------------------------------------------ + +------------------------------------------------------------------------ + +------------------------------------------------------------------------ + +------------------------------------------------------------------------ + +------------------------------------------------------------------------ + +------------------------------------------------------------------------ + +------------------------------------------------------------------------ + +------------------------------------------------------------------------ + +------------------------------------------------------------------------ + +------------------------------------------------------------------------ + +------------------------------------------------------------------------ + +------------------------------------------------------------------------ + +------------------------------------------------------------------------ + +------------------------------------------------------------------------ + +------------------------------------------------------------------------ + +------------------------------------------------------------------------ + + + + + INDEX + + + around the kitchen stove, 12 + + cooking utensils, 14 + + other helps, 13 + + preface, 7 + + read this, 16 + + suggestions for starting the day, 9 + + the garbage, 12 + + the kitchen floor, 11 + + the kitchen sink, 10 + + the kitchen table, 11 + + weights and measures, 15 + + + COOKING RECIPES + + after dinner mints, 162 + + almond nut forcemeat, 66 + + angel cake, 126 + + apple and fig jam, 168 + + apple cake, 126 + + apple chutney, 177 + + apple dumplings, 103 + + apple dumpling sauce, 103 + + apple fritters, 93 + + apple jelly, 166 + + apple pie, 94 + + apple salad, No. 1, 90 + + apple salad, No. 2, 90 + + apple sauce, 119 + + apple snow, 115 + + apricot pie, 97 + + + baked apples, No. 1, 119 + + baked apples, No. 2, 119 + + baked asparagus, 53 + + baked beans, 53 + + baked beets, 56 + + baked buckwheat cakes, 28 + + baked cabbage, 57 + + baked cheese, No. 1, 40 + + baked cheese, No. 2, 40 + + baked eggs, 35 + + baked indian pudding, 108 + + baked lima beans, 55 + + baked onions, 73 + + baked parsnips, 73 + + baked potatoes, 69 + + baked protose, 73 + + baked prunes, 119 + + baked squash, 75 + + baking biscuits, 26 + + baking cakes, 124 + + baking powder biscuits, 26 + + baking powder doughnuts, 123 + + baking powder dumplings, 103 + + baking powder griddle cakes, 29 + + banana cream, No. 1, 115 + + banana cream, No. 2, 115 + + banana fritters, 93 + + banana whip, 115 + + bean croquettes, 54 + + bean hash, 55 + + bean soup, 48 + + beating eggs, 34 + + beet hash, 56 + + bengal chutney, 177 + + berry icing, 138 + + bird’s nest toast, 32 + + biscuits, 26 + + boiled asparagus, 53 + + boiled beets, 56 + + boiled cabbage, 57 + + boiled carrots, 58 + + boiled chestnuts, 63 + + boiled corn, 59 + + boiled eggs, 35 + + boiled icing, 138 + + boiled onions, 67 + + boiled parsnips, 73 + + boiled potatoes, 69 + + boiled rice, 69 + + boiled salad dressing, No. 1, 85 + + boiled salad dressing, No. 2, 85 + + boiled sweet potatoes, 70 + + boiled turnips, 78 + + boston brown bread, No. 1, 22 + + boston brown bread, No. 2, 22 + + brandy sauce, No. 1, 110 + + brandy sauce, No. 2, 110 + + brandy sauce, No. 3, 110 + + breads, 26 + + bread doughnuts, 26 + + bread pudding, 104 + + brown bread, No. 1, 23 + + brown bread, No. 2, 23 + + brussels sprouts, 57 + + buckwheat griddle cakes, No. 1, 28 + + buckwheat griddle cakes, No. 2, 30 + + butter scotch, 160 + + butter without ice, 149 + + + cake fillings, 135 + + cakes of many kinds, 126 + + candies and sweets, 160 + + candied mint leaves, 164 + + candied orange and lemon peel, 165 + + candied violets, 165 + + canning apples, 174 + + canning apricots, 174 + + canning corn, 176 + + canning grapes, 175 + + canning green beans, 176 + + canning peaches, 174 + + canning pears, 174 + + canning quinces, 175 + + canning rhubarb, 175 + + canning tomatoes, 175 + + canning vegetables, 176 + + carrots, 58 + + carrots with dressing, 58 + + carrot preserves, 171 + + carrot pudding, 106 + + catsup, 178 + + cauliflower, 59 + + celery, 59 + + cereals and breakfast dishes, 32 + + cheese balls, 40 + + cheese custard, 41 + + cheese dreams, 42 + + cheese pudding, No. 1, 42 + + cheese pudding, No. 2, 42 + + cheese salad, No. 1, 87 + + cheese salad, No. 2, 88 + + cheese straws, No. 1, 43 + + cheese straws, No. 2, 43 + + cheese toast, 33 + + cherry salad, 84 + + chili sauce, 179 + + chilled dishes, 145 + + chocolate cake, 127 + + chocolate cookies, 142 + + chocolate filling, No. 1, 135 + + chocolate filling, No. 2, 135 + + chocolate icing, No. 1, 139 + + chocolate icing, No. 2, 139 + + chocolate peppermints, 160 + + chocolate sauce, 148 + + chutney, catsup, pickles, etc., 177 + + cinnamon rolls, 95 + + claret cup, No. 1, 153 + + claret cup, No. 2, 153 + + cocoanut cookies, 142 + + cocoanut icing, 139 + + cocoanut pie filling, 98 + + coffee, 158 + + coffee cake, 127 + + cold beverages, 153 + + cold water, 153 + + coloring icing, 138 + + cooked cabbage salad, 84 + + cookies, 142 + + corn, 59 + + corn chowder, 57 + + corn fritters, 93 + + corn in milk, 59 + + corn in tomatoes, 59 + + cornmeal mush, 32 + + cottage cheese salad, 88 + + cottage pudding, 106 + + cranberry jelly, 169 + + cranberry mould, 120 + + cranberry sauce, 120 + + cranberry whip, 116 + + cream and whipped cream, 114 + + cream cheese, 41 + + cream cheese salad, No. 1, 87 + + cream cheese salad, No. 2, 87 + + cream dates, 121 + + cream puffs, 128 + + cream sauce, 111 + + cream sauce for vegetables, 57 + + cream of asparagus soup, 48 + + cream of pea soup, 48 + + cream de menthe, 157 + + cream de menthe sauce, 148 + + croutons, 47 + + crustless pie, 98 + + cucumbers, 60 + + cucumber relish, 81 + + currant cream, 145 + + currant jelly, 169 + + currant punch, 150 + + custard pie, 97 + + custard pie filling, 97 + + cutting bread, 20 + + + dainty cake, 128 + + date pie filling, 98 + + delicate cream, 114 + + desserts, 93 + + deviled egg, No. 1, 35 + + deviled egg, No. 2, 35 + + dill pickles, 180 + + divinity candy, 161 + + divinity fudge, 161 + + doughnuts, 123 + + dried apple fruit cake, 129 + + dried fruit jelly, 170 + + dried lemon flavoring, 183 + + dried peach sauce, 122 + + drip coffee, 159 + + drop cake, No. 1, 128 + + drop cake, No. 2, 129 + + drop nut cakes, 129 + + dutch or cottage cheese, 40 + + + east india chutney, 177 + + easy sauce, 111 + + easy way for jelly, 167 + + eggs, 82 + + egg gravy, 36 + + egg omelet, No. 1, 36 + + egg omelet, No. 2, 37 + + eggplant, 60 + + egg salad in pond lily style, 88 + + egg sauce, 82 + + egg substitute, 34 + + emergency cream, 114 + + entire wheat bread, 21 + + everlasting yeast, 17 + + + fancy cream, 116 + + fig pudding, 106 + + floating island, 107 + + fondant, 160 + + freezing ice cream, 145 + + french dressing, No. 1, 86 + + french dressing, No. 2, 87 + + french mustard, 82 + + french pancakes with jelly, 31 + + french pickles, 181 + + fresh lima beans, 55 + + fried apples, 120 + + fried apple pies, 96 + + fried corn cakes, 60 + + fried cornmeal mush, 32 + + fried eggs, 38 + + fried green tomatoes, 76 + + fried onions, 67 + + fried parsnips, 73 + + fried potatoes, No. 1, 70 + + fried potatoes, No. 2, 71 + + fried protose, 73 + + fried squash, 76 + + fried tomatoes, 76 + + fritters, 93 + + fruits, 119 + + fruit cake, No. 1, 130 + + fruit cake, No. 2, 131 + + fruit cocktail, 154 + + fruit cookies, 142 + + fruit filling, 135 + + fruit icing, 139 + + fruit jars, 172 + + fruit omelet, 37 + + fruit punch, 150 + + fruit salads, 90 + + + gingerbread, No. 1, 131 + + gingerbread, No. 2, 131 + + ginger cookies, 143 + + ginger pudding, 108 + + ginger snaps, 143 + + ginger and grape beverage, 154 + + gooseberry chutney, 178 + + gold cake, 132 + + graham bread, No. 1, 24 + + graham bread, No. 2, 24 + + graham biscuits, 26 + + graham gems, 27 + + grandma’s bread cake, 132 + + grape fruit, 121 + + grape jelly, 169 + + grape juice punch, 150 + + grape sherbet, 148 + + grape wine, 182 + + gravies, 79 + + green peas, 74 + + green relish, 81 + + green things, 61 + + green tomato mince meat, 176 + + griddle cakes, 31 + + + hard sauce, No. 1, 111 + + hard sauce, No. 2, 111 + + heat sugar for jelly, 166 + + helps about breads, 19 + + herb sandwiches, 45 + + hermits, 132 + + horse radish, 81 + + horse radish tasty relish, 81 + + hot beverages, 158 + + hot sauce, 112 + + + iced fruit juice, 154 + + icings, 138 + + ice substitute, 149 + + iced tea, 154 + + imitation angel cake, 126 + + + jellies, preserves and canned fruits, 166 + + jelly bags and glasses, 167 + + jelly glasses, 167 + + johnny-cake, 28 + + + keeping bread fresh, 19 + + kisses, 162 + + kumiss, 155 + + + lemons, 122 + + lemonade, 155 + + lemon cream, 145 + + lemon filling, 136 + + lemon honey filling, 136 + + lemon pie, No. 1, 99 + + lemon pie, No. 2, 100 + + lemon pie, No. 3, 100 + + lemon rind preserves, 171 + + lemon sherbet, 149 + + lemon syrup for lemonade, 156 + + lentils, 61 + + lyonnaise potatoes, 71 + + + macaroni and cheese, No. 1, 43 + + macaroni and cheese, No. 2, 43 + + macaroni and corn, 62 + + macaroni with cream sauce, 62 + + macaroni and rice, 62 + + making dry yeast, 117 + + making lemon flavoring, No. 1, 183 + + making lemon flavoring, No. 2, 183 + + making orange flavoring, 183 + + making vanilla flavoring, No. 1, 183 + + making vanilla flavoring, No. 2, 183 + + manhattan cocktail, 157 + + maple ice cream, 146 + + maple icing, No. 1, 140 + + maple icing, No. 2, 140 + + maple tea biscuit, 27 + + marguerites, 133 + + marshmallow cream, No. 1, 117 + + marshmallow cream, No. 2, 117 + + marshmallow cups, 117 + + marshmallow filling, No. 1, 136 + + marshmallow filling, No. 2, 136 + + marshmallow icing, 140 + + marshmallow toast, 33 + + mashed potatoes, 71 + + mashed chestnuts, 64 + + mayonnaise dressing, 86 + + meringue, 98 + + milk, 113 + + milk gravy, 80 + + milk toast, 33 + + mince pie, 100 + + mint sauce, 82 + + muffins, 27 + + + new potatoes, 69 + + nut recipes, 63 + + nut cream, 145 + + nut chowder, 51 + + nut filling, 137 + + nut and fruit filling, 137 + + nut hash, 64 + + nut icing, 140 + + nut kisses, 162 + + nut roast, No. 1, 64 + + nut roast, No. 2, 65 + + nut roast, No. 3, 65 + + nut rolls, 25 + + nut salad, 90 + + nut scrapple, 65 + + nut stock for soups, 47 + + + oatmeal cakes, 30 + + oatmeal cookies, 143 + + oatmeal water, 156 + + olives, 83 + + onions, 67 + + orangeade, 156 + + orange cream, 117 + + orange custard, 105 + + orange filling, 137 + + orange icing, 140 + + orange marmalade, 170 + + ornamenting cakes, 125 + + + parker house rolls, 25 + + parsnip cakes, 74 + + parsnip croquettes, 74 + + peach ice cream, 146 + + peanut butter, 66 + + peanut candy, 163 + + peanut cookies, 144 + + piecrust, No. 1, 95 + + piecrust, No. 2, 95 + + pies, 94 + + pistachio ice cream, 147 + + plain cake, No. 1, 133 + + plain cake, No. 2, 133 + + plain custard, 185 + + plain ice cream, 147 + + plain potato soup, 49 + + poached eggs, No. 1, 38 + + poached eggs, No. 2, 38 + + popcorn balls, 163 + + pop-overs, 28 + + potatoes, 69 + + potatoes and cheese, 70 + + potato pudding, 108 + + potato salad, No. 1, 91 + + potato salad, No. 2, 91 + + protose hash, 73 + + prune catsup, 178 + + prune fruit cake, 131 + + prune pie, 101 + + prune salad, 91 + + prune whip, 118 + + puddings, 103 + + pudding sauce, No. 1, 112 + + pudding sauce, No. 2, 112 + + pulled cream candy, 163 + + pulled molasses candy, 164 + + pumpkins and pies, 100 + + pumpkin pie, No. 1, 101 + + pumpkin pie, No. 2, 101 + + punches, 150 + + + quick chutney, 178 + + quick cucumber pickles, 179 + + quick soups, 49 + + + radishes, 83 + + raspberry preserves, 171 + + raw eggs, 38 + + raw onions, 68 + + red raspberry jelly, 170 + + rhubarb jelly, 170 + + rhubarb pie, No. 1, 101 + + rhubarb pie, No. 2, 101 + + rice tomatoes, 75 + + rolls, 24 + + russian tea punch, 151 + + rye bread, 22 + + + salad combinations, 84 + + salsify soup, 50 + + salted almonds, 63 + + sandwiches, 45 + + sandwich filling combinations, 45 + + saving peelings, 172 + + sauces, relishes, etc., 81 + + sauce for fried tomatoes, 77 + + sauces for ice cream, 148 + + scrambled eggs, 39 + + sea foam candy, 164 + + serving punch artistically, 149 + + short cake, 95 + + small cucumber pickles, 180 + + soda water, 156 + + soups, 47 + + soups, basis, 47 + + soups, dumplings, 104 + + sour cream salad dressing, 85 + + sour milk griddle cakes, 31 + + sour milk pie crust, 96 + + spanish cream, 118 + + spiced peaches, 175 + + spinach greens, 61 + + sponge cake, No. 1, 134 + + sponge cake, No. 2, 134 + + stale bread, 19 + + steamed fruit roll, 107 + + stewed beans, 55 + + stewed tomatoes, 77 + + strawberry sauce, 148 + + strawberry wine, 182 + + stuffed dates, 121 + + stuffed figs, 121 + + stuffed green peppers, 74 + + stuffed potatoes, 72 + + stuffed prunes, 122 + + stuffed tomatoes, 77 + + stuffed tomato fillings, 77 + + stuffed turnips, 78 + + squash pie, 102 + + sugar cookies, 144 + + sugar syrup, for hot cakes, 30 + + summer beans, 56 + + summer squash, 76 + + sweet potato pie, 102 + + + table mustard, 82 + + tapioca pudding, 108 + + tart filling, 137 + + tea, 159 + + temperance punch, 151 + + toast, 32 + + to blanch nuts, 63 + + to clarify vinegar or wine, 184 + + to crack nuts whole, 63 + + to freshen stale nuts, 63 + + tomatoes, 76 + + tomato catsup, 179 + + tomato jelly salad, 92 + + tomato salad, No. 1, 91 + + tomato salad, No. 2, 92 + + tomato sauce, 83 + + tomato soup, 50 + + to remove peach skins, 172 + + to preserve eggs, 34 + + to test milk, 113 + + turnips, 78 + + tutti frutti, 175 + + + unfermented grape juice, 182 + + uncooked icing, 141 + + + various sauces, 110 + + vegetables, 53 + + vegetable chili con-carne, 78 + + vegetable salad, No. 1, 92 + + vegetable salad, No. 2, 92 + + vegetable sandwiches, 45 + + vegetable soup, 50 + + violet punch, 151 + + + watercress sauce, 83 + + watercress greens, 61 + + watermelon vinegar, 184 + + welsh rarebit, No. 1, 44 + + welsh rarebit, No. 2, 44 + + whipped cream, 114 + + white bread, rolls and bread doughnuts, 21 + + white cake, No. 1, 134 + + white cake, No. 2, 134 + + white mayonnaise dressing, 87 + + wine punch, 152 + + wines, flavorings and vinegars, 182 + + + yeast, 17 + + yellow icing, 141 + + + Personal Comforts and Things Good to Know, 185 + + + about plumbing, 241 + + a dry shampoo, 192 + + an egg shampoo, 192 + + a flower centerpiece, 225 + + a growing centerpiece, 225 + + a good shampoo, 192 + + an insect in the ear, 185 + + ants, 222 + + a shampoo for auburn hair, 192 + + + bathroom and toilet, 233 + + blacking a stove, 238 + + blistered heels, 186 + + bottles, glass utensils, mirrors, etc., 230 + + + candles, lamps, etc., 233 + + care of new shoes, 197 + + cement for china and glass, 233 + + cement for enamel ware, 233 + + cleaning compounds, 248 + + cleaning bric-a-brac, etc., 247 + + cleaning metals, etc., 242 + + cleaning tan shoes, 196 + + cleaning white canvas shoes, 196 + + cleaning white kid shoes, 196 + + coal, stoves, furnaces, etc., 237 + + cologne, 220 + + cook book covers, 235 + + cuts, burns, etc., 185 + + + disinfectants, scents, etc., 219 + + dust cloths, 246 + + + ferns and palms, 228 + + filling a rose jar, No. 1, 220 + + filling a rose jar, No. 2, 221 + + filling oil lamps, etc., 234 + + flies, 223 + + flowers for winter, 226 + + flowers, plants and green things, 225 + + for a discolored neck, 190 + + for bath bags, 189 + + for creaky shoes, 197 + + for mending rubber articles, 233 + + for the bath, 189 + + for the hands, 190 + + frozen potted plants, 228 + + furs, 217 + + + gas stoves, 239 + + gloves, 194 + + good complexion cream, 185 + + growing greens, 226 + + + hats, feathers, ribbons and laces, 199 + + hot cloths, 186 + + hot water bag, 187 + + hyacinths, 227 + + + innersoles, 198 + + in the oven, 239 + + + lamp wicks, 234 + + lavender smelling salts, 188 + + lime water, 220 + + lockjaw precaution, 187 + + + mending china, 232 + + mint, 226 + + mirrors, 232 + + moths, 224 + + + nasturtiums, 225 + + + packing the stove away, 240 + + palms, 228 + + paper and books, 235 + + pests of various kinds, 222 + + plant bugs, 229 + + poisons, 188 + + pouring hot liquids in glasses, 232 + + preserving for decoration, 227 + + + rats and mice, 222 + + red ants, 222 + + removing stains, 211 + + removing stoppers from bottles, 231 + + roaches, 223 + + rubber plants, 228 + + + scent bags to hang in closets, 224 + + scenting linens, 220 + + shoe laces, 198 + + shoes and rubbers, 196 + + slipping geraniums, 227 + + sparrows, 223 + + storing furs, 217 + + + the hair, 192 + + the teeth, 191 + + to blacken shoes, 196 + + to clean alabaster ornaments, 247 + + to clean all fabrics, 248 + + to clean aluminum kettles, 242 + + to clean asbestos gas logs, 240 + + to clean bath tubs, 189 + + to clean black silks, 203 + + to clean black wool gowns, 208 + + to clean brass, 242 + + to clean bottles, 220 + + to clean bristle brushes, 190 + + to clean bronze, 242 + + to clean carpets, 248 + + to clean chamois leather, 194 + + to clean chinchilla, 217 + + to clean combs, 189 + + to clean copper, 242 + + to clean covert cloth, 208 + + to clean discolored fireplace brick, 238 + + to clean enameled ware, 242 + + to clean enameled woodwork, 244 + + to clean ermine, 218 + + to clean feathers, 200 + + to clean felt hats, 199 + + to clean and freshen chiffon hats, 200 + + to clean gas mantles, 240 + + to clean gold, 243 + + to clean ivory, 247 + + to clean khaki trousers, 195 + + to clean lace waists, 205 + + to clean lace yokes, 205 + + to clean lamp chimneys, 234 + + to clean mackintosh coats, 209 + + to clean marble, 247 + + to clean mink, 218 + + to clean nickel, 243 + + to clean oiled woodwork, 245 + + to clean old paint brushes, 245 + + to clean painted woodwork, 245 + + to clean patent leathers, 196 + + to clean pewter, 243 + + to clean plaster statuettes, 247 + + to clean ribbons, 201 + + to clean sealskin, 218 + + to clean silk gowns, 204 + + to clean silver, 243 + + to clean soiled books, 235 + + to clean sponges, 191 + + to clean spots from cashmere, 208 + + to clean steel, 244 + + to clean straw hats, 199 + + to clean tin, 244 + + to clean veils, 206 + + to clean wall paper, 248 + + to clean white feathers, 200 + + to clean white fur cloth, 209 + + to clean white fur, 218 + + to clean white kid gloves, 195 + + to clean white parasols, 195 + + to clean white ribbons, 201 + + to clean white satin, 204 + + to clean white straw hats, 199 + + to clean white wings, 202 + + to clean windows, 245 + + to clean zinc, 244 + + to cleanse a tooth brush, 191 + + to color flowers, 202 + + to color laces, 206 + + to curl ostrich feathers, 202 + + to cut a bottle, No. 1, 230 + + to cut a bottle, No. 2, 230 + + to cut glass, 231 + + to cut stove pipe, 239 + + to dry clean laces, 205 + + to dry clean lace waists, 206 + + to dry clean white cloth, 209 + + to dry clean white gloves, 194 + + to extract a needle from the flesh, 188 + + to freshen black kid gloves, 194 + + to freshen black straw hats, 199 + + to freshen suede kid, 194 + + to freshen black lace, 207 + + to freshen black veils, 207 + + to freshen velvet, 203 + + to hasten growth, 226 + + to keep a cyclamen blooming, 227 + + to keep a fire, 238 + + to keep glass globes from breaking, 231 + + to keep hair in curl, 193 + + to keep silver untarnished, 244 + + to kill burdocks, 229 + + to make a cork smaller, 231 + + to make library paste, 236 + + to make a mustard plaster, 187 + + to make a tooth powder, 191 + + to make waterproof paper, 235 + + to mend gloves, 194 + + to polish furniture, 245 + + to preserve new gloves, 194 + + to preserve polished iron work, 243 + + to prevent eye-glasses steaming, 186 + + to prevent mould on books, 235 + + to prevent pipes freezing, 241 + + to prevent silk from cracking, 202 + + to prevent soot in chimneys, 237 + + to relieve thirst, etc., 188 + + to remove axle grease stains, 212 + + to remove beeswax from silk, 203 + + to remove blood stains from cotton, 211 + + to remove blood stains from silk, 211 + + to remove candle grease, 212 + + to remove chocolate and cocoa stains, 211 + + to remove coffee stains, 211 + + to remove cork from bottle, 231 + + to remove egg stain from silver, 243 + + to remove fishbone from throat, 186 + + to remove fruit stains, 211 + + to remove grass stains, 212 + + to remove grease from all fabrics, 248 + + to remove gloss from clothing, 209 + + to remove indelible ink or pencil marks, 213 + + to remove ink stains, 213 + + to remove ink from wooden floors, 213 + + to remove iodine stains, 213 + + to remove iron rust from wash goods, 214 + + to remove lemon juice stains, 214 + + to remove machine oil, 214 + + to remove mildew, 214 + + to remove milk stains, 214 + + to remove mud stains from cloth, 215 + + to remove paint, 215 + + to remove perspiration stains, 215 + + to remove red ink, 213 + + to remove rust from steel, 244 + + to remove scorch stains, 215 + + to remove splinter, 188 + + to remove substance from the eye, 185 + + to remove tangles, 193 + + to remove tea stains, 216 + + to remove varnish stains, 216 + + to remove vinegar stains, 216 + + to remove wine stains, 216 + + to restore faded writing, 235 + + to root oleanders, 227 + + to save rubbers, 198 + + to see obstructions in a chimney, 237 + + to sharpen lawn mowers, 229 + + to start a fire, 237 + + to stiffen lace, 208 + + to stiffen ribbons, 201 + + to stop a simple nose bleed, 187 + + to thaw frozen pipes, 241 + + to wash a black wool gown, 208 + + to wash delicate ribbons, 201 + + to wash laces, 204 + + to wash lace waists, 206 + + to wash pongee silk, 203 + + to wash veils, 207 + + to wash white satin, 204 + + to wash white silk gloves, 195 + + to wash white sweaters and shawls, 209 + + to waterproof matches, 238 + + to whiten a hearth, 240 + + + vines, 226 + + + washing blond hair, 193 + + washing glass, 232 + + wet shoes, 197 + + when glasses stick together, 232 + +------------------------------------------------------------------------ + + + + + TRANSCRIBER’S NOTES + + + ● Typos fixed; non-standard spelling and dialect retained. + ● Enclosed italics font in _underscores_. + ● Enclosed bold font in =equals=. + ● HTML alt text was used for images that didn’t have captions. + + + + +*** END OF THE PROJECT GUTENBERG EBOOK 77733 *** diff --git a/77733-h/77733-h.htm b/77733-h/77733-h.htm new file mode 100644 index 0000000..b7b82cd --- 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1em; page-break-inside: avoid; + clear: both; } + div.titlepage {text-align: center; page-break-before: always; + page-break-after: always; } + div.titlepage p {text-align: center; text-indent: 0em; font-weight: bold; + line-height: 1.5; margin-top: 3em; } + .ph2 { text-indent: 0em; font-weight: bold; font-size: x-large; margin: .75em auto; + page-break-before: always; } + .double {border-style: double;border-width: 4px; padding: 1em; clear: both; } + .x-ebookmaker p.dropcap:first-letter { float: left; } + </style> + </head> + <body> +<div style='text-align:center'>*** START OF THE PROJECT GUTENBERG EBOOK 77733 ***</div> + +<div class='tnotes covernote'> + +<p class='c000'><strong>Transcriber’s Note:</strong></p> + +<p class='c000'>New original cover art included with this eBook is granted to the public domain.</p> + +</div> + +<div class='titlepage double'> + +<div> + <h1 class='c001'><span class='xlarge'>THE PROGRESS</span><br> MEATLESS COOK BOOK<br> <span class='small'>AND</span><br> <span class='xlarge'>VALUABLE RECIPES AND SUGGESTIONS</span><br> <span class='small'>FOR</span><br> <span class='large'>CLEANING CLOTHING, HATS, GLOVES, HOUSE FURNISHINGS, WALLS AND WOODWORK</span><br> <span class='small'>AND<br> ALL KINDS OF HELPS FOR THE HOUSEHOLD</span></h1> +</div> + +<div class='c002 figcenter id001'> +<img src='images/i_title.jpg' alt='Decorative emblem of an open book with ornate scrollwork beneath' class='ig001'> +</div> + +<div class='nf-center-c0'> + <div class='nf-center'> + <div>PUBLISHED BY</div> + <div>THE NEW LITERATURE PUBLISHING CO.</div> + <div>LOS ANGELES, CALIFORNIA</div> + </div> +</div> + +</div> + +<div class='nf-center-c0'> +<div class='nf-center c002'> + <div><span class='small'><span class='sc'>Copyright</span>, 1911</span></div> + <div><span class='small'>BY</span></div> + <div><span class='small'>LOTTA M. LAKE</span></div> + <div class='c002'><span class='small'><span class='sc'>The Hicks-Judd Co.</span></span></div> + <div><span class='small'>Printers & Binders</span></div> + <div><span class='small'>San Francisco, Cal.</span></div> + </div> +</div> + +<div class='chapter'> + <span class='pageno' id='Page_3'>3</span> + <h2 class='c003'>CONTENTS</h2> +</div> + +<table class='table0'> + <tr> + <th class='c004' colspan='2'> </th> + <th class='c005'><span class='sc'>Page</span></th> + </tr> + <tr> + <td class='c004' colspan='2'>Preface</td> + <td class='c005'><a href='#Page_7'>7</a></td> + </tr> + <tr> + <td class='c004' colspan='2'>Suggestions for Starting the Day</td> + <td class='c005'><a href='#Page_9'>9</a></td> + </tr> + <tr> + <td class='c004' colspan='2'>Weights and Measures</td> + <td class='c005'><a href='#Page_15'>15</a></td> + </tr> + <tr> + <td class='c004' colspan='2'>Yeast</td> + <td class='c005'><a href='#Page_17'>17</a></td> + </tr> + <tr> + <td class='c004' colspan='2'>Helps About Breads</td> + <td class='c005'><a href='#Page_19'>19</a></td> + </tr> + <tr> + <td class='c004' colspan='2'>Biscuits</td> + <td class='c005'><a href='#Page_26'>26</a></td> + </tr> + <tr> + <td class='c004' colspan='2'>Griddle Cakes</td> + <td class='c005'><a href='#Page_29'>29</a></td> + </tr> + <tr> + <td class='c004' colspan='2'>Cereals and Breakfast Dishes</td> + <td class='c005'><a href='#Page_32'>32</a></td> + </tr> + <tr> + <td class='c004' colspan='2'>Eggs</td> + <td class='c005'><a href='#Page_34'>34</a></td> + </tr> + <tr> + <td class='c004' colspan='2'>Cheese Dishes</td> + <td class='c005'><a href='#Page_40'>40</a></td> + </tr> + <tr> + <td class='c004' colspan='2'>Sandwiches</td> + <td class='c005'><a href='#Page_45'>45</a></td> + </tr> + <tr> + <td class='c004' colspan='2'>Soups</td> + <td class='c005'><a href='#Page_47'>47</a></td> + </tr> + <tr> + <td class='c004' colspan='2'>Vegetables</td> + <td class='c005'><a href='#Page_53'>53</a></td> + </tr> + <tr> + <td class='c004'> </td> + <td class='c004'>Asparagus</td> + <td class='c005'><a href='#Page_53'>53</a></td> + </tr> + <tr> + <td class='c004'> </td> + <td class='c004'>Beans</td> + <td class='c005'><a href='#Page_54'>54</a></td> + </tr> + <tr> + <td class='c004'> </td> + <td class='c004'>Brussels Sprouts</td> + <td class='c005'><a href='#Page_57'>57</a></td> + </tr> + <tr> + <td class='c004'> </td> + <td class='c004'>Cabbage</td> + <td class='c005'><a href='#Page_57'>57</a></td> + </tr> + <tr> + <td class='c004'> </td> + <td class='c004'>Carrots</td> + <td class='c005'><a href='#Page_58'>58</a></td> + </tr> + <tr> + <td class='c004'> </td> + <td class='c004'>Cauliflower</td> + <td class='c005'><a href='#Page_59'>59</a></td> + </tr> + <tr> + <td class='c004'> </td> + <td class='c004'>Corn</td> + <td class='c005'><a href='#Page_59'>59</a></td> + </tr> + <tr> + <td class='c004'> </td> + <td class='c004'>Cucumbers</td> + <td class='c005'><a href='#Page_60'>60</a></td> + </tr> + <tr> + <td class='c004'> </td> + <td class='c004'>Eggplant</td> + <td class='c005'><a href='#Page_60'>60</a></td> + </tr> + <tr> + <td class='c004'> </td> + <td class='c004'>Spinach</td> + <td class='c005'><a href='#Page_61'>61</a></td> + </tr> + <tr> + <td class='c004'> </td> + <td class='c004'>Macaroni</td> + <td class='c005'><a href='#Page_62'>62</a></td> + </tr> + <tr> + <td class='c004'> </td> + <td class='c004'>Onions</td> + <td class='c005'><a href='#Page_67'>67</a></td> + </tr> + <tr> + <td class='c004'> </td> + <td class='c004'>Potatoes</td> + <td class='c005'><a href='#Page_69'>69</a></td> + </tr> + <tr> + <td class='c004'> </td> + <td class='c004'>Protose</td> + <td class='c005'><a href='#Page_73'>73</a></td> + </tr> + <tr> + <td class='c004'> </td> + <td class='c004'>Parsnips</td> + <td class='c005'><a href='#Page_73'>73</a></td> + </tr> + <tr> + <td class='c004'> </td> + <td class='c004'>Green Peas</td> + <td class='c005'><a href='#Page_74'>74</a></td> + </tr> + <tr> + <td class='c004'> </td> + <td class='c004'>Peppers</td> + <td class='c005'><a href='#Page_74'>74</a></td> + </tr> + <tr> + <td class='c004'> </td> + <td class='c004'>Boiled Rice</td> + <td class='c005'><a href='#Page_75'>75</a></td> + </tr> + <tr> + <td class='c004'><span class='pageno' id='Page_4'>4</span> </td> + <td class='c004'>Squash</td> + <td class='c005'><a href='#Page_76'>76</a></td> + </tr> + <tr> + <td class='c004'> </td> + <td class='c004'>Tomatoes</td> + <td class='c005'><a href='#Page_76'>76</a></td> + </tr> + <tr> + <td class='c004'> </td> + <td class='c004'>Turnips</td> + <td class='c005'><a href='#Page_78'>78</a></td> + </tr> + <tr> + <td class='c004'> </td> + <td class='c004'>Mushrooms</td> + <td class='c005'><a href='#Page_79'>79</a></td> + </tr> + <tr> + <td class='c004' colspan='2'>Nut Recipes</td> + <td class='c005'><a href='#Page_63'>63</a></td> + </tr> + <tr> + <td class='c004'> </td> + <td class='c004'>To Blanch Nuts</td> + <td class='c005'><a href='#Page_63'>63</a></td> + </tr> + <tr> + <td class='c004'> </td> + <td class='c004'>Salted Almonds</td> + <td class='c005'><a href='#Page_63'>63</a></td> + </tr> + <tr> + <td class='c004'> </td> + <td class='c004'>Chestnuts</td> + <td class='c005'><a href='#Page_64'>64</a></td> + </tr> + <tr> + <td class='c004'> </td> + <td class='c004'>Nut Roasts</td> + <td class='c005'><a href='#Page_65'>65</a></td> + </tr> + <tr> + <td class='c004'> </td> + <td class='c004'>Peanut Butter</td> + <td class='c005'><a href='#Page_66'>66</a></td> + </tr> + <tr> + <td class='c004' colspan='2'>Sauces, Relishes, etc.</td> + <td class='c005'><a href='#Page_81'>81</a></td> + </tr> + <tr> + <td class='c004' colspan='2'>Salad Combinations</td> + <td class='c005'><a href='#Page_84'>84</a></td> + </tr> + <tr> + <td class='c004' colspan='2'>Fruit Salads</td> + <td class='c005'><a href='#Page_90'>90</a></td> + </tr> + <tr> + <td class='c004' colspan='2'>Fritters</td> + <td class='c005'><a href='#Page_93'>93</a></td> + </tr> + <tr> + <td class='c004' colspan='2'>Pies</td> + <td class='c005'><a href='#Page_94'>94</a></td> + </tr> + <tr> + <td class='c004' colspan='2'>Puddings</td> + <td class='c005'><a href='#Page_103'>103</a></td> + </tr> + <tr> + <td class='c004' colspan='2'>Pudding Sauces</td> + <td class='c005'><a href='#Page_110'>110</a></td> + </tr> + <tr> + <td class='c004' colspan='2'>About Milk</td> + <td class='c005'><a href='#Page_113'>113</a></td> + </tr> + <tr> + <td class='c004' colspan='2'>Cream and Whipped Cream</td> + <td class='c005'><a href='#Page_114'>114</a></td> + </tr> + <tr> + <td class='c004' colspan='2'>Fruits</td> + <td class='c005'><a href='#Page_119'>119</a></td> + </tr> + <tr> + <td class='c004' colspan='2'>Doughnuts</td> + <td class='c005'><a href='#Page_123'>123</a></td> + </tr> + <tr> + <td class='c004' colspan='2'>Baking Cakes</td> + <td class='c005'><a href='#Page_124'>124</a></td> + </tr> + <tr> + <td class='c004' colspan='2'>Cakes</td> + <td class='c005'><a href='#Page_126'>126</a></td> + </tr> + <tr> + <td class='c004' colspan='2'>Cake Fillings</td> + <td class='c005'><a href='#Page_135'>135</a></td> + </tr> + <tr> + <td class='c004' colspan='2'>Icings</td> + <td class='c005'><a href='#Page_138'>138</a></td> + </tr> + <tr> + <td class='c004' colspan='2'>Cookies</td> + <td class='c005'><a href='#Page_142'>142</a></td> + </tr> + <tr> + <td class='c004' colspan='2'>Chilled Dishes</td> + <td class='c005'><a href='#Page_145'>145</a></td> + </tr> + <tr> + <td class='c004' colspan='2'>Ice Cream Sauces</td> + <td class='c005'><a href='#Page_148'>148</a></td> + </tr> + <tr> + <td class='c004' colspan='2'>Punches</td> + <td class='c005'><a href='#Page_150'>150</a></td> + </tr> + <tr> + <td class='c004' colspan='2'>Cold Beverages</td> + <td class='c005'><a href='#Page_153'>153</a></td> + </tr> + <tr> + <td class='c004' colspan='2'>Hot Beverages</td> + <td class='c005'><a href='#Page_158'>158</a></td> + </tr> + <tr> + <td class='c004' colspan='2'>Candies and Sweets</td> + <td class='c005'><a href='#Page_160'>160</a></td> + </tr> + <tr> + <td class='c004' colspan='2'>Jellies and Preserves</td> + <td class='c005'><a href='#Page_166'>166</a></td> + </tr> + <tr> + <td class='c004' colspan='2'>Canning in Jars</td> + <td class='c005'><a href='#Page_174'>174</a></td> + </tr> + <tr> + <td class='c004' colspan='2'>Canning Vegetables</td> + <td class='c005'><a href='#Page_176'>176</a></td> + </tr> + <tr> + <td class='c004' colspan='2'>Chutney, Catsup and Pickles</td> + <td class='c005'><a href='#Page_177'>177</a></td> + </tr> + <tr> + <td class='c004' colspan='2'>Wines, Flavorings and Vinegars</td> + <td class='c005'><a href='#Page_182'>182</a></td> + </tr> + <tr> + <td class='c004' colspan='2'><span class='pageno' id='Page_5'>5</span>Personal Comforts and Things Good to Know</td> + <td class='c005'><a href='#Page_185'>185</a></td> + </tr> + <tr> + <td class='c004' colspan='2'>Bathroom and Toilet</td> + <td class='c005'><a href='#Page_189'>189</a></td> + </tr> + <tr> + <td class='c004' colspan='2'>The Hair</td> + <td class='c005'><a href='#Page_192'>192</a></td> + </tr> + <tr> + <td class='c004' colspan='2'>Gloves, Parasols, etc.</td> + <td class='c005'><a href='#Page_194'>194</a></td> + </tr> + <tr> + <td class='c004' colspan='2'>Shoes and Rubbers</td> + <td class='c005'><a href='#Page_196'>196</a></td> + </tr> + <tr> + <td class='c004' colspan='2'>Hats, Feathers, Ribbons and Laces</td> + <td class='c005'><a href='#Page_199'>199</a></td> + </tr> + <tr> + <td class='c004' colspan='2'>Removing Stains</td> + <td class='c005'><a href='#Page_211'>211</a></td> + </tr> + <tr> + <td class='c004' colspan='2'>Furs</td> + <td class='c005'><a href='#Page_217'>217</a></td> + </tr> + <tr> + <td class='c004' colspan='2'>Disinfectants, Scents, etc.</td> + <td class='c005'><a href='#Page_219'>219</a></td> + </tr> + <tr> + <td class='c004' colspan='2'>Pests of Various Kinds</td> + <td class='c005'><a href='#Page_222'>222</a></td> + </tr> + <tr> + <td class='c004' colspan='2'>Flowers, Plants and Green Things</td> + <td class='c005'><a href='#Page_225'>225</a></td> + </tr> + <tr> + <td class='c004' colspan='2'>Bottles, Glass, Mirrors, etc.</td> + <td class='c005'><a href='#Page_230'>230</a></td> + </tr> + <tr> + <td class='c004' colspan='2'>Paper and Books</td> + <td class='c005'><a href='#Page_235'>235</a></td> + </tr> + <tr> + <td class='c004' colspan='2'>Coal, Stoves and Furnaces</td> + <td class='c005'><a href='#Page_237'>237</a></td> + </tr> + <tr> + <td class='c004' colspan='2'>Cleaning Metals, etc.</td> + <td class='c005'><a href='#Page_242'>242</a></td> + </tr> + <tr> + <td class='c004' colspan='2'>Cleaning Bric-a-Brac</td> + <td class='c005'><a href='#Page_247'>247</a></td> + </tr> + <tr> + <td class='c004' colspan='2'>Cleaning Compounds</td> + <td class='c005'><a href='#Page_248'>248</a></td> + </tr> +</table> + +<div class='chapter'> + <span class='pageno' id='Page_7'>7</span> + <h2 class='c003'>PREFACE</h2> +</div> + +<p class='c006'>This book is gotten up to meet the wants of young +housekeepers who wish to use plain practical methods of +keeping house in such manner that they do not spend all +or even <strong>one-half</strong> their days in the kitchen; who wish to +manage their household so sensibly that the feeling of +drudgery is removed, and they can be “chief cook and +bottle washer” if necessary, yet meet with a smile the +husband coming for meals.</p> + +<p class='c007'>And for the “tired out” housekeeper who spends so much +time planning and executing the family cooking and the +serving of varied and elaborate meals, that she has no +time to devote to the so-called recreations of life, frequently +feeling obliged to give up everything to prevent +a “complete nervous breakdown.”</p> + +<p class='c007'>If your children hear constant talk regarding food and +its preparation, unless they learn better later on, they +will most likely consider <strong>eating</strong> the chief thing in life. +While every one must eat, let each one endeavor to make +the preparation and the partaking of the daily meals a +pleasure to the cook, and the manager of the cook. For +unless a house is run on one or two “flat wheels” (as the +streetcar men express it), there <strong>must</strong> be a manager.</p> + +<p class='c007'>This book is also a plea for “the simple life” in a sensible +way.</p> + +<p class='c007'>We are independent beings, and we must decide our +course for ourselves. If any of these things appeal to +your thinking selves, use and enjoy them. If not, just +<span class='pageno' id='Page_8'>8</span>ignore them, but, <strong>do not dictate</strong> as to the right or wrong +of your neighbor’s using them. You remember Epictetus +said “Does a man bathe quickly? Do not say that he +bathes badly, but that he bathes quickly. For unless you +perfectly understand the principle from which he acts, +how do <strong>you</strong> know whether <strong>he</strong> is acting wrong.”</p> + +<p class='c007'>The aim in this book is <strong>not</strong> to present an immense variety +of recipes, but a number of good, plain, wholesome dishes; +with directions for <strong>using</strong> and not <strong>wasting</strong> ingredients.</p> + +<p class='c007'>The housekeeper need not be what is termed “stingy,” +but it is criminal to <strong>waste</strong>, and statistics prove that no +other nation is so prodigal as the American. So let the +women, the rulers of the house, see to it that they are +doing their part in benefiting mankind. “Charity begins +at home.” Attend to yours.</p> + +<div class='chapter'> + <span class='pageno' id='Page_9'>9</span> + <h2 class='c003'>SUGGESTIONS FOR STARTING THE DAY</h2> +</div> + +<p class='c006'>You will find, by sometimes pleasant experience (sometimes +the reverse) that rising before 6.30 o’clock summer +mornings, and before 7 in winter, is conducive to a smooth +day. Of course, this is under ordinary conditions and +environments. You have time to “do” your hair and +don a neat shirt waist or dressing jacket and skirt. If a +plain tulle veil to match the hair in color is fastened lightly +over the head, it does not look unsightly, and may be +removed before luncheon, a curl or puff (as the style may +be) added, if desired, and the hair found dressed for the +day. It is also surprising how such a filmy, almost unseen, +cover prevents dust entering the hair.</p> + +<p class='c007'>While breakfast is cooking, a carpet sweeper can be run +over rugs in the downstairs rooms; the hardwood floors +wiped with a “dustless duster” (which absorbs the dust +and polishes at the same time), or with a dust cloth two +feet square made by stitching old stockings together.</p> + +<p class='c007'>After breakfast, a few moments will suffice for the dusting +of furniture and bric-a-brac, and the first floor is +cleaned for the day.</p> + +<p class='c007'>Dusters should be frequently shaken out of doors while +dusting.</p> + +<p class='c007'>After the breakfast work is done, the upstairs can be arranged +and dusted.</p> + +<p class='c007'>All bath-rooms, wash bowls and toilets should then be +<span class='pageno' id='Page_10'>10</span>left in absolute cleanliness, and hardwood stairs wiped +with a dust cloth if necessary. In some houses, twice a +week is sufficient to clean stairs and bathroom floors, and +once in four weeks for cleaning windows.</p> + +<p class='c007'>If the work in a house is attended to regularly, there is +never any need for the old fashioned “House Cleaning.”</p> + +<p class='c007'>Whenever rugs and draperies need cleaning, have them +cleaned immediately.</p> + +<h3 class='c008'>THE KITCHEN SINK</h3> + +<p class='c009'>If it is convenient, by all means have a row of brass hooks +over the sink, on which to hang the following articles, viz:</p> + +<p class='c007'>A small three-cornered piece of zinc, each corner differing +in shape, to use in cleaning corners of pans, etc. Have +a hole in one corner to hang by.</p> + +<p class='c007'>A small stiff bristled brush for cleaning vegetables, with +a screw-eye in one end to hang by.</p> + +<p class='c007'>A wire dish for holding laundry and toilet soap, and another +for sapolio and a small piece of flannel (or cotton +cloth).</p> + +<p class='c007'>A perforated dish into which to empty coffee grounds, +etc., to prevent stoppage of the sink drain.</p> + +<p class='c007'>A wire soap shaker to hold scraps of soap.</p> + +<p class='c007'>An ordinary granite water dipper.</p> + +<p class='c007'>A medium size sauce pan also utilized for dipping.</p> + +<p class='c007'>Do not omit a wire dish cloth.</p> + +<p class='c007'>A long wire with bristles on one end for cleaning bottles.</p> + +<p class='c007'>A medium size scrubbing brush with pointed ends for +cleaning the sink with Dutch Cleanser.</p> + +<p class='c007'>A granite dish pan should hang or be placed near the +sink, also a granite basin in which to wash vegetables.</p> + +<p class='c007'><span class='pageno' id='Page_11'>11</span>A sink should have boiling water poured in it each day, +and if signs of stoppage occur, throw in a handful of +copperas and usually the water poured in during the day +will dissolve the copperas slowly and clean the pipes.</p> + +<p class='c007'>On a shelf near the sink it is well to keep a can of Dutch +Cleanser, a package of borax, if the water is “hard,” and +a package of pearline or similar powder.</p> + +<h3 class='c008'>THE KITCHEN FLOOR</h3> + +<p class='c009'>The best linoleum is the most satisfactory and lasting +cover for kitchen, pantry and back hall floors. It cleans +beautifully with a scrub brush and naphtha soap, rinsing +and wiping dry. Ordinarily, once a week is sufficient for +scrubbing the kitchen, but the floor should be wiped or +carefully mopped with a small mop at least every other +day or oftener, if necessary.</p> + +<p class='c007'>For spots and stains difficult to remove from linoleum, +Dutch Cleanser is almost a certain remedy.</p> + +<h3 class='c008'>THE KITCHEN TABLE</h3> + +<p class='c009'>If possible, have what is termed a combination table, and +have a tinner cover the top with zinc. On this all hot +dishes may be set with no ill results, and it is most easy +to clean. If you can enjoy the luxury of a kitchen cabinet, +select one with a tall cupboard on top, as that uses space +otherwise wasted. If not already zinc covered, have +it done. The cost is small, and the comfort and time saving +enormous. In the upper drawers in the combination +table, you can keep whatever articles you wish. But +somewhere, manage to keep a bunch of papers, for their +<span class='pageno' id='Page_12'>12</span>use is manifold. When gathering the dishes preparatory +to washing them, always crush several pieces of paper +and wipe out grease; wipe off the table with paper when +grease has been spilled; and wipe off the stove with +paper. All this is a great aid to greater comfort in washing +these things.</p> + +<h3 class='c008'>THE GARBAGE</h3> + +<p class='c009'>In some cities a garbage collector calls on certain days, +and a convenient way is to keep an old coal hod indoors +(so as not to attract flies) with a newspaper in it, into +which to empty garbage as it accumulates during the +day. This can be easily emptied into an outside garbage +can each night.</p> + +<p class='c007'>These matters must be governed by existing conditions.</p> + +<h3 class='c008'>AROUND THE KITCHEN STOVE</h3> + +<p class='c009'>Brass hooks are convenient for holding the following, viz: +Dust pan, soft brush, and old whisk broom.</p> + +<p class='c007'>Asbestos plates or old shallow baking pans to invert +under kettles to prevent burning.</p> + +<p class='c007'>Cover squares of old shoe leather with ticking or any +material suitable for holders, leaving a space about three +inches not sewed in one edge of cover through which to +slip leather when cover is washed. Sew a brass ring to +one corner to hang by.</p> + +<p class='c007'>Hem a square of ticking and attach a brass ring to hang +by, to use in handling hot dishes about the stove.</p> + +<p class='c007'>A turkey wing is most handy to brush under low furniture.</p> + +<p class='c007'><span class='pageno' id='Page_13'>13</span>Provide a place for drying dish cloths and towels.</p> + +<p class='c007'>For drying glass and silver, make towels of linen, to do +away with lint. But nothing seems so satisfactory for +drying china, as the soft towels made from flour and +sugar bags, the one hundred pound size.</p> + +<p class='c007'>Knitted dish cloths of fine twine can now be purchased +in any linen department for a few cents. They are durable +and just right to handle.</p> + +<p class='c007'>By all means have a nickle tea kettle.</p> + +<h3 class='c008'>OTHER HELPS</h3> + +<p class='c009'>Have a small dish in refrigerator or other cool place, into +which to drop egg shells which are washed before breaking +eggs for cooking, and save for settling coffee.</p> + +<p class='c007'>A good can opener and cork screw.</p> + +<p class='c007'>A good, not too heavy broom, and an old one.</p> + +<p class='c007'>Save all worn out flannels and soft cotton underwear for +cleaning purposes.</p> + +<p class='c007'>Pieces of medium grade sandpaper tacked over a strip of +board 4×10 inches, similar to a razor sharpener, is fine for +whetting knives.</p> + +<p class='c007'>Always keep a pair of clean shears convenient for cutting +orange and lemon peel, certain vegetables, etc.</p> + +<p class='c007'>A rubber window dryer, used on or off the handle.</p> + +<p class='c007'>Get a good Fireless Cooker.</p> + +<p class='c007'>And a steam cooker, if you can—a copper one, or it will +rust out, and get it with two doors.</p> + +<p class='c007'>Three or four empty pound baking powder cans, with +covers.</p> + +<p class='c007'>A light weight mop.</p> + +<p class='c007'>Good scrub brush.</p> + +<p class='c007'><span class='pageno' id='Page_14'>14</span>Wire basket to keep vegetables from burning to bottom of +kettle.</p> + +<p class='c007'>Buy a good clock.</p> + +<h3 class='c008'>COOKING UTENSILS</h3> + +<p class='c009'>A word to the wise: have plenty and proper dishes for +cooking, and if you cannot purchase both dishes and bric-a-brac, +by all means leave out the bric-a-brac.</p> + +<p class='c007'>Have a good food chopper for grinding nuts, cheese, bread, +herbs, etc., etc.</p> + +<p class='c007'>A wooden chopping bowl and sharp chopping knife.</p> + +<p class='c007'>A nutmeg grater, also a large grater having different +size punctures.</p> + +<p class='c007'>Quart measure—with other divisions marked.</p> + +<p class='c007'>Measuring cup.</p> + +<p class='c007'>Small sharp vegetable knife.</p> + +<p class='c007'>Large sharp bread knife.</p> + +<p class='c007'>Two steel knives and forks.</p> + +<p class='c007'>A long doughnut fork and doughnut cutter.</p> + +<p class='c007'>A cooky cutter.</p> + +<p class='c007'>Lemon reamer.</p> + +<p class='c007'>Egg beater.</p> + +<p class='c007'>One draining, two mixing, two table, one dessert, three +teaspoons.</p> + +<p class='c007'>Pancake turner.</p> + +<p class='c007'>Steamed pudding dish.</p> + +<p class='c007'>Bread pans.</p> + +<p class='c007'>Large baking pans.</p> + +<p class='c007'>Perforated pie tins.</p> + +<p class='c007'>Patent cake tins.</p> + +<p class='c007'>Six granite cups to hold left-overs, etc.</p> + +<p class='c007'><span class='pageno' id='Page_15'>15</span>Granite saucers and different sized round basins.</p> + +<p class='c007'>Double boiler.</p> + +<p class='c007'>Small steamer and kettle to fit.</p> + +<p class='c007'>Funnel.</p> + +<p class='c007'>Three different sized stew pans, granite.</p> + +<p class='c007'>Three different sized sheet iron frying pans.</p> + +<p class='c007'>A granite colander.</p> + +<p class='c007'>Three sizes, wire strainers.</p> + +<p class='c007'>Moulding board and glass rolling pin.</p> + +<p class='c007'>Flour sieve.</p> + +<h3 class='c008'>WEIGHTS AND MEASURES</h3> + +<p class='c009'>For convenience in using, measurements in this book are +given in both cups and pints.</p> + +<p class='c007'>Have a measuring cup and no difficulty will be experienced.</p> + +<table class='table1'> + <tr> + <td class='c010'>2 cupfuls butter=</td> + <td class='c010'>1 pound=</td> + <td class='c011'>1 pint</td> + </tr> + <tr> + <td class='c010'>4 cupfuls flour=</td> + <td class='c010'>1 pound=</td> + <td class='c011'>1 quart</td> + </tr> + <tr> + <td class='c010'>2 cupfuls sugar=</td> + <td class='c010'>1 pound=</td> + <td class='c011'>1 pint</td> + </tr> + <tr> + <td class='c010'>2½ cupfuls powdered sugar=</td> + <td class='c010'>1 pound=</td> + <td class='c011'>1 pint</td> + </tr> + <tr> + <td class='c010'>1 cupful bread crumbs=</td> + <td class='c010'>4 ounces</td> + <td class='c011'> </td> + </tr> + <tr> + <td class='c010'>1 cupful grated cheese=</td> + <td class='c010'>¼ pound</td> + <td class='c011'> </td> + </tr> + <tr> + <td class='c010'>¾ cupful macaroni=</td> + <td class='c010'>¼ pound</td> + <td class='c011'> </td> + </tr> + <tr> + <td class='c010'>1 cupful nut meats=</td> + <td class='c010'>¼ pound</td> + <td class='c011'> </td> + </tr> + <tr> + <td class='c010'>1 cupful dates=</td> + <td class='c010'>½ pound</td> + <td class='c011'> </td> + </tr> + <tr> + <td class='c010'>¼ cupful dates=</td> + <td class='c010'>4 tablespoonfuls</td> + <td class='c011'> </td> + </tr> + <tr> + <td class='c010'>⅓ cupful dates=</td> + <td class='c010'>6 tablespoonfuls</td> + <td class='c011'> </td> + </tr> + <tr> + <td class='c010'>2 cupfuls milk or water=</td> + <td class='c010'>1 pound</td> + <td class='c011'> </td> + </tr> + <tr> + <td class='c010'>10 eggs=</td> + <td class='c010'>1 pound</td> + <td class='c011'> </td> + </tr> +</table> + +<div> + <span class='pageno' id='Page_16'>16</span> + <h3 class='c008'>READ THIS</h3> +</div> + +<p class='c009'>Granulated sugar is used almost universally.</p> + +<p class='c007'>Soda may be dissolved in either hot or cold water.</p> + +<p class='c007'>When mixing, add ingredients in order given.</p> + +<p class='c007'>Butter is softened, <strong>not melted</strong>, by placing on small tin in +oven.</p> + +<p class='c007'>Flour is <strong>never</strong> used without being sifted, and measurements +given mean <strong>after</strong> sifting.</p> + +<p class='c007'>All measurements given are <strong>even</strong> or <strong>level</strong>.</p> + +<div> + <span class='pageno' id='Page_17'>17</span> + <h3 class='c008'>YEAST</h3> +</div> + +<p class='c009'>A yeast cake may be kept fresh for a week by burying it +in the flour.</p> + +<p class='c007'>A liberal pinch of soda dissolved in a little warm water +and added to slightly soured yeast will sweeten it.</p> + +<h3 class='c008'>EVERLASTING YEAST</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'><strong>1 cupful mashed potatoes</strong></div> + <div class='line'><strong>3 cupfuls lukewarm water</strong></div> + <div class='line'><strong>yeast cake</strong></div> + <div class='line'><strong>1 tablespoonful salt</strong></div> + <div class='line'><strong>3 tablespoonfuls sugar</strong></div> + <div class='line'><strong>½ teaspoonful ginger</strong></div> + </div> + </div> +</div> + +<p class='c007'>Peel and boil old potatoes, put through a colander, mix +with the other ingredients with the yeast dissolved in a +little warm water. Add the ginger the first time in starting +the yeast, but not again. Let this mixture stand for +three days before using. When you make bread, repeat +the formula, omitting the yeast and ginger, add the ingredients +to the first mixture and let stand over night. +In the morning, stir it thoroughly, take out a pint to start +your next yeast, sift the flour with the remainder, knead +and put into pans. By noon the bread may be baked. +This makes three loaves. Keep the yeast in a tight jar, +and it will keep for about ten days in warm weather.</p> + +<h3 class='c008'>MAKING DRY YEAST</h3> + +<p class='c009'>After mixing bread at night, the following morning take +a large cupful of the light sponge and stir into it dry +corn meal. Spread it out thinly to dry, stirring occasionally. +When perfectly dry, like coarse powder, it is +<span class='pageno' id='Page_18'>18</span>ready for use, and will keep indefinitely. Use about two +tablespoonfuls for a medium size baking.</p> + +<h3 class='c008'>YEAST</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 handful of hops</div> + <div class='line'>2 quarts cold water</div> + <div class='line'>2 cupfuls grated raw potato</div> + <div class='line'>1 yeast cake</div> + <div class='line'>½ cupful salt</div> + <div class='line'>½ cupful sugar</div> + </div> + </div> +</div> + +<p class='c007'>Put the hops in cold water, let boil for five minutes and +strain. Add potato, salt and sugar, boiling all together +for five minutes. Have a yeast cake dissolved in a little +warm water, and when the potato mixture is nearly cold, +stir in the yeast cake and let rise.</p> + +<div class='chapter'> + <span class='pageno' id='Page_19'>19</span> + <h2 class='c003'>HELPS ABOUT BREADS</h2> +</div> + +<p class='c006'>When the temperature is too low for bread to rise well, +set the bread pan on folded newspaper or something to +prevent it getting chilled; an asbestos mat is good; cover +the pan with towels and newspaper; a hot water bag +filled with hot water and placed on top of these coverings, +and the bag itself covered, is one of the best helps.</p> + +<p class='c007'>Always stir in all the flour possible at the first mixing.</p> + +<p class='c007'>Never fill the bread pans over half full.</p> + +<p class='c007'>Knead the dough into loaves, let rise, work over again, +let rise in the pans and bake.</p> + +<p class='c007'>If you mix bread dough with water, your loaves will +stand a hotter fire than when mixed with milk.</p> + +<p class='c007'>If flour is warmed before mixing bread in cold weather, +it will aid in the rising.</p> + +<p class='c007'>Too much kneading is unnecessary.</p> + +<p class='c007'>One cupful of liquid yeast is equal to one dried yeast cake +or about three-fourths of a compressed yeast cake.</p> + +<p class='c007'>A little sugar sprinkled on the bottom of the oven helps +brown the top of your loaves.</p> + +<p class='c007'>For sandwich making, bake the bread in one pound baking +powder cans, filling them half full of the dough.</p> + +<p class='c007'>Some good cooks add one teaspoonful of glycerine to +every four cupfuls of flour in making bread. It makes the +dough “richer.”</p> + +<h3 class='c008'>KEEPING BREAD FRESH</h3> + +<p class='c009'>As soon as bread is cold, put each loaf in a paper bag, +<span class='pageno' id='Page_20'>20</span>putting the bags in an earthen jar with cover, or in a +bread tin.</p> + +<p class='c007'>A dish containing a wet sponge set inside the bread tin is +good. Of course, see that the sponge is kept sweet. And +a cut apple inside the bread tin helps.</p> + +<p class='c007'>Bread wrapped in paraffin paper before being placed in +the jar or box, keeps well.</p> + +<h3 class='c008'>STALE BREAD</h3> + +<p class='c009'>Dip stale loaves in water, quickly removing to a hot oven +for about ten minutes.</p> + +<p class='c007'>When not needed as bread, put stale pieces through the +chopper and save every crumb in a receptacle covered +with a cloth, not with a tight cover, to prevent mold.</p> + +<h3 class='c008'>CUTTING BREAD</h3> + +<p class='c009'>Tie a piece of coarse white thread or common twine +around the hot bread where you wish to cut. It cuts perfectly +smooth and straight.</p> + +<div class='chapter'> + <span class='pageno' id='Page_21'>21</span> + <h2 class='c003'>BREADS OF VARIOUS NAMES</h2> +</div> + +<h3 class='c013'>ENTIRE WHEAT BREAD</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 pint milk</div> + <div class='line'>1 pint water</div> + <div class='line'>3 tablespoonfuls sugar</div> + <div class='line'>2 teaspoonfuls salt</div> + <div class='line'>1 cake yeast foam</div> + <div class='line'>entire wheat flour</div> + </div> + </div> +</div> + +<p class='c007'>At night scald the milk, add water, sugar and salt and the +yeast dissolved in a little of the warm milk and water. +Stir in all possible of the whole wheat flour. Cover and +keep in warm place till morning. Knead just enough to +work into loaves to <strong>half fill</strong> bread pans, and when the +loaves have risen to nearly the top of the pan, bake.</p> + +<h3 class='c008'>WHITE BREAD, ROLLS AND BREAD DOUGHNUTS</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 pint hot water or milk</div> + <div class='line'>1 pint cold water or milk</div> + <div class='line'>butter, size of egg</div> + <div class='line'>3 tablespoonfuls sugar</div> + <div class='line'>3 teaspoonfuls salt</div> + <div class='line'>1 cake compressed yeast</div> + </div> + </div> +</div> + +<p class='c007'>Mix at night.</p> + +<p class='c007'>Dissolve yeast in ½ cupful lukewarm water. Stir butter, +sugar and salt into the pint of hot water or milk, adding +the cold water or milk after butter becomes softened, then +add the yeast and all the flour you can stir in. Cover and +keep in warm place till morning. Place on the floured +moulding board, and knead just enough to work into +three loaves, leaving a fourth loaf to work into rolls.</p> + +<p class='c007'>Place the three loaves in bread pans, cover, let rise, and +bake. Take the fourth loaf, work in a second piece of +softened butter, mould into rolls, place in tin to rise.</p> + +<p class='c007'><span class='pageno' id='Page_22'>22</span>Usually, in about half an hour, bread and rolls are ready +to bake.</p> + +<p class='c007'>If the rolls are wanted later, place them in the refrigerator +or cold place, till time to allow them to rise and bake.</p> + +<h3 class='c008'>BREAD DOUGHNUTS</h3> + +<p class='c009'>Take one loaf of the bread mixture, dip a tablespoon first +into hot cooking oil, then into this one loaf, and drop a +small thin piece from the spoon into the hot oil ready for +frying. They are fine with maple or sugar syrup.</p> + +<h3 class='c008'>RYE BREAD</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 cupful scalded milk</div> + <div class='line'>1 cupful boiling water</div> + <div class='line'>⅓ cupful sugar</div> + <div class='line'>3 cupfuls flour</div> + <div class='line'>2 tablespoonfuls butter</div> + <div class='line'>1 tablespoonful salt</div> + <div class='line'>1 cake compressed yeast</div> + </div> + </div> +</div> + +<p class='c007'>Mix at night.</p> + +<p class='c007'>Dissolve the yeast in a little warm water, and as soon as +the hot liquids are simply <strong>warm</strong>, not <strong>hot</strong>, add them to the +yeast; then stir in the sugar, softened butter, salt and +flour; cover and keep in a warm place to rise over night.</p> + +<p class='c007'>Next morning, add rye meal until thick enough to work +into loaves. Allow this to rise, then work it into loaves, +place in bread tins, let rise again and bake. Makes two +loaves.</p> + +<h3 class='c008'>BOSTON BROWN BREAD No. 1</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 cupful corn meal</div> + <div class='line'>1 cupful graham flour</div> + <div class='line'>1⅓ cupfuls sour milk</div> + <div class='line'>½ cupful molasses</div> + <div class='line'>½ teaspoonful soda</div> + <div class='line'>1 teaspoonful salt</div> + </div> + </div> +</div> + +<p class='c007'>Pour molasses into your mixing bowl, add the milk, then +<span class='pageno' id='Page_23'>23</span>the soda dissolved in a little water, then meal and flour, +and pour into two one-pound baking powder cans, put +covers on tightly and steam three hours.</p> + +<h3 class='c008'>BOSTON BROWN BREAD No. 2</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>¾ cupful graham flour</div> + <div class='line'>½ cupful corn meal</div> + <div class='line'>¾ cupful sour milk</div> + <div class='line'>¼ cupful molasses</div> + <div class='line'>¾ teaspoonful salt</div> + <div class='line'>½ teaspoonful soda</div> + </div> + </div> +</div> + +<p class='c007'>Mix as in No. 1, pour into a two quart granite basin, cover +tightly (place a weight on cover if necessary), steam two +and one-half hours, and bake ten minutes.</p> + +<h3 class='c008'>BROWN BREAD No. 1</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>2 cupfuls graham flour</div> + <div class='line'>½ cupful corn meal</div> + <div class='line'>1 cupful milk</div> + <div class='line'>butter, size of walnut</div> + <div class='line'>½ cupful molasses</div> + <div class='line'>1 egg</div> + <div class='line'>1 teaspoonful soda</div> + <div class='line'>½ teaspoonful salt</div> + </div> + </div> +</div> + +<p class='c007'>Pour molasses and milk into your mixing bowl, add the +soda dissolved in a little water, salt, the butter softened, +flour and meal. Bake in ordinary oven.</p> + +<h3 class='c008'>BROWN BREAD No. 2</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>2 cupfuls milk</div> + <div class='line'>2 cupfuls corn meal</div> + <div class='line'>1 cupful graham flour</div> + <div class='line'>1 teaspoonful salt</div> + <div class='line'>½ teaspoonful soda</div> + <div class='line'>2 teaspoonfuls baking powder</div> + <div class='line'>½ cupful molasses</div> + </div> + </div> +</div> + +<p class='c007'>Mix and bake as in Brown Bread No. 1.</p> + +<div> + <span class='pageno' id='Page_24'>24</span> + <h3 class='c008'>GRAHAM BREAD No. 1</h3> +</div> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 pint milk</div> + <div class='line'>1 pint water</div> + <div class='line'>3 tablespoonfuls sugar</div> + <div class='line'>2 cupfuls dried raisins</div> + <div class='line'>2 teaspoonfuls salt</div> + <div class='line'>1 cake yeast foam</div> + <div class='line'>graham flour</div> + </div> + </div> +</div> + +<p class='c007'>Have the raisins washed and dried the day before, then +proceed as per Entire Wheat Bread recipe, adding the +perfectly dry raisins in the last kneading.</p> + +<h3 class='c008'>GRAHAM BREAD No. 2</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>2 cupfuls sour milk</div> + <div class='line'>¼ cupful molasses</div> + <div class='line'>2 cupfuls graham flour</div> + <div class='line'>1 cupful corn meal</div> + <div class='line'>1 teaspoonful salt</div> + <div class='line'>1 teaspoonful soda</div> + <div class='line'>butter, size of egg</div> + <div class='line'>1 cupful chopped raisins</div> + </div> + </div> +</div> + +<p class='c007'>Dissolve soda in a little water and stir it in the sour milk, +add molasses, salt and part of the flour and corn meal, +softened butter, adding the raisins and remainder of flour +and meal alternately.</p> + +<p class='c007'>Bake for about three-quarters of an hour.</p> + +<h3 class='c008'>ROLLS</h3> + +<p class='c009'>One recipe is given under White Bread. If these rolls +are molded and the pan placed in a dish of warm +water, or in a gas oven with the flame turned very low, +they will be ready for baking in from ten to twenty +minutes.</p> + +<p class='c007'>A cupful of finely chopped nut meats added to the above +recipe at the last kneading, is fine.</p> + +<div> + <span class='pageno' id='Page_25'>25</span> + <h3 class='c008'>NUT ROLLS</h3> +</div> + +<p class='c009'>Use the recipe for Baking Powder Biscuit, roll very thin, +spread with butter and sprinkle with chopped raisins, +or nuts or both. Roll this dough tightly, like jelly roll, +cut into slices, and bake.</p> + +<h3 class='c008'>PARKER HOUSE ROLLS</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>2 cupfuls milk</div> + <div class='line'>¼ cupful butter</div> + <div class='line'>flour</div> + <div class='line'>2 tablespoonfuls sugar</div> + <div class='line'>1 teaspoonful salt</div> + <div class='line'>1 compressed yeast cake</div> + </div> + </div> +</div> + +<p class='c007'>To the scalding milk add salt, sugar, a little flour and the +softened butter. Dissolve the yeast cake in about half a +cupful of lukewarm water, stirring into the milk mixture +as soon as it is lukewarm, not hot. Add sufficient flour to +form a soft dough. Knead till it is smooth, put back into +mixing pan, cover and let stand in a warm place till +light. Usually it becomes very light in two hours. Turn +it on the bread board, knead a little more, roll and cut +into pieces to shape into rolls. Spread half of the inside +with butter, fold the other half over and press it down. +Place these in a covered well buttered pan till they are +twice their original size, and bake from ten to twenty +minutes.</p> + +<div class='chapter'> + <span class='pageno' id='Page_26'>26</span> + <h2 class='c003'>BISCUITS</h2> +</div> + +<h3 class='c013'>BAKING BISCUITS</h3> + +<p class='c009'>Have the oven hot at first, letting it cool gradually.</p> + +<h3 class='c008'>BAKING POWDER BISCUITS</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>4 cupfuls flour</div> + <div class='line'>2 cupfuls milk</div> + <div class='line'>½ cupful butter</div> + <div class='line'>1 teaspoonful salt</div> + <div class='line'>3 teaspoonfuls baking powder</div> + <div class='line'>pinch of sugar</div> + </div> + </div> +</div> + +<p class='c007'>Sift the baking powder with the flour into the milk and +the softened butter, add salt and sugar, roll to half inch in +thickness, cut and bake.</p> + +<p class='c007'>Instead of milk, water may be used by adding a little +more butter.</p> + +<p class='c007'>By rolling the dough very thin, cutting small biscuits, +placing one on top of another to bake, very convenient +biscuits for buttering for parties and luncheons can be +made.</p> + +<h3 class='c008'>GRAHAM BISCUITS</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 cupful sour milk</div> + <div class='line'>1 tablespoonful sugar</div> + <div class='line'>½ teaspoonful salt</div> + <div class='line'>½ teaspoonful soda</div> + <div class='line'>graham flour</div> + <div class='line'>butter, size of egg</div> + </div> + </div> +</div> + +<p class='c007'>Stir the soda dissolved in a little water into the milk, add +salt, sugar, a little graham flour, the melted or softened +butter, and more graham flour till the liquid has absorbed +all possible. Dip a dessert spoon into cold water, then +into the dough, taking enough to make a small biscuit, +place in a buttered pan, repeating till dough is all used. +Bake about twenty minutes.</p> + +<p class='c007'><span class='pageno' id='Page_27'>27</span>Use same recipe for white biscuits by substituting white +flour for graham, and two teaspoonfuls baking powder +for soda.</p> + +<h3 class='c008'>MAPLE TEA BISCUITS</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>4 cupfuls flour</div> + <div class='line'>⅓ cupful butter</div> + <div class='line'>1 cupful ground maple sugar</div> + <div class='line'>½ teaspoonful salt</div> + <div class='line'>2 teaspoonfuls baking powder</div> + <div class='line'>sweet milk</div> + </div> + </div> +</div> + +<p class='c007'>Into part of the flour stir half a cupful of milk, salt, then +the softened butter and the balance of the flour with +baking powder sifted in, and enough milk to make a soft +dough. Add the maple sugar (ground by putting through +the food chopper), roll about one-half inch thick, cut into +biscuits and bake in a quick oven.</p> + +<h3 class='c008'>GRAHAM GEMS</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1½ cupfuls graham flour</div> + <div class='line'>1¼ cupfuls cold water</div> + <div class='line'>1 teaspoonful salt</div> + </div> + </div> +</div> + +<p class='c007'>Stir the flour gradually into the salted water. Stir very +briskly for about five minutes and pour into hot gem pan. +Makes 12 gems and takes about 15 minutes to bake.</p> + +<h3 class='c008'>MUFFINS</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>2 cupfuls flour</div> + <div class='line'>2 eggs</div> + <div class='line'>butter, size of egg</div> + <div class='line'>2 teaspoonfuls baking powder</div> + <div class='line'>1 teaspoonful salt</div> + <div class='line'>½ cupful milk</div> + </div> + </div> +</div> + +<p class='c007'>To the flour sifted with the baking powder, add the salt, +the well beaten eggs and the milk. Drop from a dessertspoon +into hot gem pans, and bake in quick oven.</p> + +<p class='c007'>Makes 12 muffins and takes about 15 minutes to bake.</p> + +<div> + <span class='pageno' id='Page_28'>28</span> + <h3 class='c008'>POP-OVERS</h3> +</div> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 cupful flour</div> + <div class='line'>1 cupful milk</div> + <div class='line'>½ teaspoonful salt</div> + <div class='line'>2 eggs</div> + </div> + </div> +</div> + +<p class='c007'>To the beaten eggs add milk and salt, stir in flour, pour +in hot buttered gem pans and bake about twenty minutes.</p> + +<h3 class='c008'>BAKED BUCKWHEAT CAKE</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 cupful sour milk</div> + <div class='line'>1 tablespoonful molasses</div> + <div class='line'>buckwheat flour</div> + <div class='line'>1 teaspoonful salt</div> + <div class='line'>½ teaspoonful soda</div> + </div> + </div> +</div> + +<p class='c007'>Into the sour milk, stir salt, soda dissolved in a little +warm water and molasses; add buckwheat till the mixture +is like cake dough. Bake about thirty minutes in a +rather deep pan, serve in squares thick enough to cut in +two and butter. This is a fine bread for winter luncheon.</p> + +<h3 class='c008'>JOHNNY-CAKE</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 cupful sour milk</div> + <div class='line'>1 cupful corn meal</div> + <div class='line'>1 cupful flour</div> + <div class='line'>butter, size of egg</div> + <div class='line'>½ teaspoonful salt</div> + <div class='line'>½ teaspoonful soda</div> + <div class='line'>1 tablespoonful sugar</div> + <div class='line'>1 egg</div> + </div> + </div> +</div> + +<p class='c007'>To the beaten egg, add sugar, salt, corn meal and softened +butter, then the milk, soda dissolved in little water, and +the flour. Bake in buttered pan about twenty five +minutes; makes a medium size loaf.</p> + +<div class='chapter'> + <span class='pageno' id='Page_29'>29</span> + <h2 class='c003'>GRIDDLE CAKES</h2> +</div> + +<h3 class='c013'>BAKING POWDER GRIDDLE CAKES</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>2 cupfuls sweet milk</div> + <div class='line'>2 eggs</div> + <div class='line'>flour</div> + <div class='line'>butter, size of egg</div> + <div class='line'>½ teaspoonful salt</div> + <div class='line'>2 teaspoonfuls baking powder</div> + <div class='line'>1 teaspoonful sugar</div> + </div> + </div> +</div> + +<p class='c007'>Add the beaten egg to the milk, stir in the salt, sugar and +softened butter, and sift in the flour in which the baking +powder has been mixed. Use enough flour to make a +batter like that of cake.</p> + +<p class='c007'>Corn meal with part flour, buckwheat or graham flour, +may be substituted.</p> + +<p class='c007'>In berry season, huckleberries, blueberries or raspberries +added to the above griddle cake batter, are delicious.</p> + +<p class='c007'>Cold boiled rice and left over cereals may be stirred in +almost any recipe for griddle cakes.</p> + +<p class='c007'>A little vinegar added to the sour milk batter of griddle +cakes just before frying, is good.</p> + +<h3 class='c008'>BUCKWHEAT GRIDDLE CAKES No. 1</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 quart buckwheat flour</div> + <div class='line'>warm water</div> + <div class='line'>1 yeast cake</div> + <div class='line'>1 tablespoonful molasses</div> + <div class='line'>1 teaspoonful salt</div> + </div> + </div> +</div> + +<p class='c007'>Mix at night.</p> + +<p class='c007'>To the yeast dissolved in a little lukewarm water add the +salt, molasses, a little warm water, a little flour, continuing +to add flour and water till you have a thin batter. +Keep in a warm place till morning, add a pinch of soda, +<span class='pageno' id='Page_30'>30</span>fry and serve with butter and syrup, maple or sugar +syrup.</p> + +<h3 class='c008'>SUGAR SYRUP FOR HOT CAKES</h3> + +<p class='c009'>Into one cupful of cold water in a quart basin, stir all the +granulated sugar that will dissolve. More sugar and +water can be added as necessary to keep the syrup the +right consistency.</p> + +<p class='c007'>This syrup never becomes hard.</p> + +<h3 class='c008'>BUCKWHEAT GRIDDLE CAKES No. 2</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>2 cupfuls scalded milk</div> + <div class='line'>⅓ cupful bread crumbs</div> + <div class='line'>¾ of a yeast cake</div> + <div class='line'>buckwheat flour</div> + <div class='line'>½ teaspoonful salt</div> + <div class='line'>¼ teaspoonful soda</div> + <div class='line'>1 tablespoonful molasses</div> + </div> + </div> +</div> + +<p class='c007'>Mix at night.</p> + +<p class='c007'>Pour the hot milk over the crumbs and when the mixture +is just lukewarm, add the yeast dissolved in a little warm +water, salt, and enough buckwheat flour to make a batter +about like that of cake. Keep in a warm place till morning, +add the soda dissolved in a little warm water, and the +molasses. Fry, and serve as desired. If about one cupful +of the batter is set aside, it can be used instead of yeast +for the next making.</p> + +<h3 class='c008'>OATMEAL CAKES</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 cupful oatmeal</div> + <div class='line'>1 cupful sour milk</div> + <div class='line'>½ cupful sugar</div> + <div class='line'>flour</div> + <div class='line'>½ teaspoonful salt</div> + <div class='line'>1 teaspoonful soda</div> + <div class='line'>1 egg</div> + </div> + </div> +</div> + +<p class='c007'>Mix at night.</p> + +<p class='c007'>Stir the oatmeal into the milk and let stand in a not too +<span class='pageno' id='Page_31'>31</span>cold place over night. In the morning, add the sugar, +salt, soda dissolved in a little warm water, and flour +enough to make a batter like that of cake. Fry on a buttered +griddle and serve with butter and syrup.</p> + +<h3 class='c008'>SOUR MILK GRIDDLE CAKES</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>2 cupfuls sour milk</div> + <div class='line'>1 egg</div> + <div class='line'>flour, either graham, wheat flour or buckwheat</div> + <div class='line'>butter, size of egg</div> + <div class='line'>½ teaspoonful salt</div> + <div class='line'>1 teaspoonful soda</div> + <div class='line'>1 teaspoonful sugar</div> + </div> + </div> +</div> + +<p class='c007'>Add the beaten egg to the sour milk, then stir in the salt, +sugar, soda dissolved in a little water, the softened butter +and enough flour to make a batter like that of cake. +Fry and serve as prepared.</p> + +<p class='c007'>Bread crumbs or even corn meal with part flour may be +used instead of all flour, or buckwheat, or graham flour +may be substituted.</p> + +<h3 class='c008'>FRENCH PANCAKES WITH JELLY</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>2 cupfuls flour</div> + <div class='line'>2 cupfuls milk</div> + <div class='line'>3 eggs</div> + <div class='line'>½ teaspoonful salt</div> + <div class='line'>1 tablespoonful sugar</div> + </div> + </div> +</div> + +<p class='c007'>Stir the flour into the beaten eggs, add the sugar, salt and +milk. Stir thoroughly, fry, spread with jelly, and roll.</p> + +<div class='chapter'> + <span class='pageno' id='Page_32'>32</span> + <h2 class='c003'>CEREALS AND BREAKFAST DISHES</h2> +</div> + +<p class='c006'>Good directions for cooking cereals will be found on each +package.</p> + +<p class='c007'>Many cooked cereals sliced cold, dipped in flour and fried, +are fine served with syrup and butter.</p> + +<h3 class='c008'>CORN MEAL MUSH</h3> + +<p class='c009'>Wet two cupfuls corn meal in one and one-half cupfuls +cold water, stir in slowly three and one-half cupfuls boiling +water and one-half teaspoonful salt. Cook at least one +hour in double boiler. If cooked in a kettle, butter the +inside first, to prevent sticking. Serve with syrup, or +sugar and cream.</p> + +<p class='c007'>Cook enough mush to have some left to slice and fry. +Dip the slices in white of egg to make crisp.</p> + +<h3 class='c008'>FRIED CORN MEAL MUSH</h3> + +<p class='c009'>Cut slices about three-fourths of an inch in thickness +from the cold mush, dip on a plate containing flour, and +fry in butter. Serve with butter, syrup, or any desired +way.</p> + +<p class='c007'>Cream of Wheat when cooked, may be sliced cold and +fried like corn mush.</p> + +<h3 class='c008'>PLAIN AND FANCY TOASTS</h3> + +<h3 class='c008'>BIRD’S NEST TOAST</h3> + +<p class='c009'>Have buttered dry toast ready. Break each egg and leave +<span class='pageno' id='Page_33'>33</span>the yolk in the shell. Add a pinch of salt to the white +and beat stiffly. Arrange the beaten white on the toast, +place yolk in center, put in the oven and cook to suit.</p> + +<h3 class='c008'>CHEESE TOAST</h3> + +<p class='c009'>Butter slices of bread, lay on a thin slice of cheese or +cover with grated cheese, and place in a pan in the oven, +leaving just long enough for cheese to melt. Crackers +may be similarly toasted.</p> + +<h3 class='c008'>DRY TOAST</h3> + +<p class='c009'>Place slices of bread on clean top of hot range or on asbestos +mat over gas stove, turning over to brown on +upper side after under side is browned.</p> + +<h3 class='c008'>MARSHMALLOW TOAST</h3> + +<p class='c009'>Cut bread in thin slices, butter, or spread with jelly, cut +marshmallows in halves, place on top and put in oven for +about two minutes, till the marshmallow is a bit browned. +Serve immediately.</p> + +<h3 class='c008'>MILK TOAST</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>2 cupfuls milk</div> + <div class='line'>4 tablespoonfuls flour</div> + <div class='line'>butter, size of egg</div> + <div class='line'>½ teaspoonful salt</div> + </div> + </div> +</div> + +<p class='c007'>Stir flour smoothly in half the milk, heat the remainder +of milk to boiling, stir in the flour and milk, add butter +and salt, pouring over previously toasted bread. Serve +hot. Bread is easily toasted by laying in a corn popper +and holding over coals.</p> + +<div class='chapter'> + <span class='pageno' id='Page_34'>34</span> + <h2 class='c003'>EGGS</h2> +</div> + +<h3 class='c013'>BEATING EGGS</h3> + +<p class='c009'>A teaspoonful of cold water added to the white of an egg, +makes it whip more quickly, as well as increase in +quantity.</p> + +<p class='c007'>A pinch of salt will make white of an egg whip more +quickly.</p> + +<p class='c007'>Add a pinch of cream of tartar while whipping white of +egg, to keep from falling afterward.</p> + +<h3 class='c008'>TO PRESERVE EGGS</h3> + +<p class='c009'>Add one quart fresh slaked lime to two gallons of water, +pour into a cask and put in the eggs till ready for use. +They will keep for months.</p> + +<p class='c007'>Eggs may be kept for months in table salt.</p> + +<p class='c007'>Or to three gallons of water add one pint fresh slaked +lime and one-half pint table salt. Keep the eggs always +covered in the brine.</p> + +<h3 class='c008'>EGG SUBSTITUTE</h3> + +<p class='c009'>One tablespoonful of corn starch is equal to one egg. +Try it in doughnuts.</p> + +<p class='c007'>Unused yolks should be put in a cold place in an uncovered +glass of water, where they will keep several days.</p> + +<p class='c007'>If a small piece of shell gets in a broken egg, take a piece +<span class='pageno' id='Page_35'>35</span>of shell and the smaller piece will adhere to it, so it may +be easily removed.</p> + +<p class='c007'>When a bit of yolk gets in with the white in separating +the parts, touch the yolk with a piece of dry cloth and it +will adhere to it.</p> + +<h3 class='c008'>BAKED EGGS</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>6 eggs</div> + <div class='line'>1¾ cupfuls bread crumbs</div> + <div class='line'>2 cupfuls milk</div> + <div class='line'>½ cupful melted butter</div> + <div class='line'>½ teaspoonful salt</div> + <div class='line'>a little pepper</div> + </div> + </div> +</div> + +<p class='c007'>Soak the bread crumbs in milk with pepper and salt for +an hour or more in a mixing bowl. Add the butter, stir +well, and pour in a small deep bread pan. With a spoon, +make six depressions the size of an egg, break the eggs +into these hollows, and bake thirty minutes.</p> + +<h3 class='c008'>BOILED EGGS</h3> + +<p class='c009'>Cover eggs in cold water, and remove after water has +boiled two minutes if soft boiled eggs are desired, boiling +longer for hard boiled.</p> + +<p class='c007'>Whenever soft boiled eggs are left over, boil them hard +at once, so they may be utilized cold.</p> + +<h3 class='c008'>DEVILED EGGS No. 1</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>4 hard boiled eggs</div> + <div class='line'>melted butter</div> + <div class='line'>¼ teaspoonful mustard</div> + <div class='line'>dash of pepper</div> + <div class='line'>2 tablespoonfuls grated cheese</div> + <div class='line'>1 tablespoonful vinegar</div> + <div class='line'>pinch of salt</div> + </div> + </div> +</div> + +<p class='c007'>Boil the eggs fifteen minutes, and plunge into cold water +<span class='pageno' id='Page_36'>36</span>as soon as taken from the fire, to set the whites. Cut +eggs in two and mash the yolks, add cheese, vinegar, +mustard, pepper, salt, and enough butter to make the +mixture right to shape in the size of yolks. Place these in +the whites to look like whole eggs. Wrap each one in a +small piece of paraffin paper, and pack in a small box.</p> + +<h3 class='c008'>DEVILED EGGS No. 2</h3> + +<p class='c009'>Proceed as in Deviled Eggs No. 1, substituting chowchow +sauce from a pickle bottle for mustard, and chopped +olives for cheese.</p> + +<p class='c007'>After making Deviled Eggs, try dipping some in egg and +bread crumbs, frying in cooking oil.</p> + +<h3 class='c008'>EGG GRAVY</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>2 eggs</div> + <div class='line'>½ cupful milk</div> + <div class='line'>butter size of walnut</div> + <div class='line'>salt and pepper</div> + </div> + </div> +</div> + +<p class='c007'>Add to the beaten eggs all the other ingredients, pour +into a cold stew pan and stir constantly over the fire till +of the right consistency. Serve from a gravy bowl on +hot potatoes.</p> + +<h3 class='c008'>EGG OMELET No. 1</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>4 eggs</div> + <div class='line'>¼ cupful water</div> + <div class='line'>1 tablespoonful flour</div> + <div class='line'>pinch of salt</div> + </div> + </div> +</div> + +<p class='c007'>Smooth flour and water together, stir in the beaten yolks +and salt, then stir in very lightly the stiffly beaten whites, +and pour into a hot buttered pan. Shake the pan gently +<span class='pageno' id='Page_37'>37</span>to keep the mixture from burning. As soon as brown on +the bottom, fold it over and serve at once on a hot dish.</p> + +<p class='c007'>Chopped mushrooms are nice in omelet.</p> + +<p class='c007'>Add a little chopped green pepper to an omelet.</p> + +<h3 class='c008'>EGG OMELET No. 2</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>5 eggs</div> + <div class='line'>2 tablespoonfuls cream</div> + <div class='line'>1 tablespoonful butter</div> + <div class='line'>1 tablespoonful chopped parsley</div> + <div class='line'>½ teaspoonful onion juice</div> + <div class='line'>pinch of salt</div> + <div class='line'>little pepper</div> + <div class='line'>dash of nutmeg</div> + </div> + </div> +</div> + +<p class='c007'>Beat the whites stiffly and set in a very cold place. Beat +in with the yolks all of the other ingredients, add carefully +to the whites and cook in hot buttered pan. As soon +as the bottom of the mixture is a trifle set, lift the pan +frequently to prevent burning. When the mixture is +browned on the bottom, set in the oven to brown top.</p> + +<h3 class='c008'>FRUIT OMELET</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>raisins</div> + <div class='line'>prunes</div> + <div class='line'>citron</div> + <div class='line'>currants</div> + <div class='line'>lemons</div> + <div class='line'>figs</div> + <div class='line'>oranges</div> + <div class='line'>juice of 1 orange</div> + <div class='line'>dash of cinnamon</div> + </div> + </div> +</div> + +<p class='c007'>Mix only enough of the fruit to just half fill a cup; run it +through the chopper, add cinnamon and put all in a double +boiler with the orange juice and let cook thirty minutes.</p> + +<p class='c007'>Make the omelet of</p> + +<div class='lg-container-b'> + <div class='linegroup'> + <div class='group'> + <div class='line'>4 eggs</div> + <div class='line'>pinch of salt</div> + <div class='line'>1 tablespoonful sugar</div> + <div class='line'>1 teaspoonful butter</div> + </div> + </div> +</div> + +<p class='c007'>Beat eggs, add sugar and butter. Melt a second teaspoonful +<span class='pageno' id='Page_38'>38</span>butter in a pan, turn in the mixture, letting it +brown, continually lifting up the set part to let the uncooked +run on the hot pan. When it is all set, pour in the +hot fruit, fold over instantly and turn on a plate.</p> + +<h3 class='c008'>FRIED EGGS</h3> + +<p class='c009'>Eggs fried in a hot pan in which a piece of butter is first +melted, salt and pepper added, are relished by many.</p> + +<p class='c007'>A spoonful of flour sprinkled over butter in the pan ready +to fry eggs, will prevent their sticking.</p> + +<h3 class='c008'>POACHED EGGS No. 1</h3> + +<p class='c009'>Break each egg carefully in a dish of boiling water, into +which a teaspoonful of vinegar has been stirred, remove +in a draining spoon and season. Serve on buttered toast. +Dried sliced bread dipped in milk and quickly removed +and fried in butter, with a poached egg served on each +slice, is nice.</p> + +<p class='c007'>Chopped olives mixed with one beaten egg, a little water, +pepper and salt, fried brown, is a nice accompaniment to +poached eggs.</p> + +<h3 class='c008'>POACHED EGGS No. 2</h3> + +<p class='c009'>Use boiling milk instead of water and proceed as in +Poached Eggs No. 1.</p> + +<h3 class='c008'>RAW EGGS</h3> + +<p class='c009'>For one who enjoys it, an egg broken carefully into a +<span class='pageno' id='Page_39'>39</span>glass, seasoned with salt, a few drops of lemon juice, vinegar +or a little wine, and swallowed whole, is delicious.</p> + +<p class='c007'>Or, to a well beaten egg, fill the glass with cream or milk, +a tablespoonful of sugar, and a sprinkle of nutmeg.</p> + +<h3 class='c008'>SCRAMBLED EGGS</h3> + +<p class='c009'>Beat, add one tablespoonful milk, a little salt and pepper. +Pour into a hot buttered frying pan and stir constantly, +adding a bit of butter. Serve as desired.</p> + +<p class='c007'>For a change, add a few drops of lemon juice when +scrambling eggs.</p> + +<div class='chapter'> + <span class='pageno' id='Page_40'>40</span> + <h2 class='c003'>CHEESE DISHES</h2> +</div> + +<h3 class='c013'>BAKED CHEESE No. 1</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 cupful grated cheese</div> + <div class='line'>1 cupful bread crumbs</div> + <div class='line'>1½ cupfuls milk</div> + <div class='line'>1 egg</div> + <div class='line'>½ teaspoonful salt</div> + <div class='line'>¼ teaspoonful pepper</div> + </div> + </div> +</div> + +<p class='c007'>Mix all together, bake about thirty minutes, and serve +immediately.</p> + +<h3 class='c008'>BAKED CHEESE No. 2</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>grated cheese</div> + <div class='line'>eggs</div> + <div class='line'>bread crumbs</div> + <div class='line'>pepper</div> + <div class='line'>salt</div> + <div class='line'>butter</div> + </div> + </div> +</div> + +<p class='c007'>Butter a deep pie plate, cover the bottom with a layer +of cheese, then break over the cheese as many eggs as +desired, sprinkle with pepper and salt, add another layer +of cheese, then a layer of bread crumbs, and scatter over +the top small pieces of butter. Bake fifteen to twenty +minutes.</p> + +<p class='c007'>To keep cut cheese from moulding, wrap in a cloth wrung +out of vinegar.</p> + +<h3 class='c008'>CHEESE BALLS</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 cupful flour</div> + <div class='line'>½ cupful butter</div> + <div class='line'>¼ cupful grated cheese</div> + <div class='line'>1 egg</div> + <div class='line'>pinch of salt</div> + <div class='line'>dash of cayenne pepper</div> + </div> + </div> +</div> + +<p class='c007'>Thoroughly mix flour and softened butter, add cheese +and beaten egg, salt and pepper, roll to one-half inch in +<span class='pageno' id='Page_41'>41</span>thickness, cut with a small cutter and bake, or dip in a +beaten egg with bread crumbs and fry in cooking oil.</p> + +<p class='c007'>Serve on lettuce leaves with a dressing made of equal +parts olive oil and vinegar.</p> + +<h3 class='c008'>CREAM CHEESE</h3> + +<p class='c009'>Use grated cheese (grate it by putting through the food +chopper), season with salt and a dash of cayenne pepper, +and moisten with sweet or sour cream. After standing +a day or two, mould the mixture into balls and serve like +cream cheese.</p> + +<h3 class='c008'>DUTCH OR COTTAGE CHEESE</h3> + +<p class='c009'>Scald sour or buttermilk; as soon as the whey separates, +pour it off, and let the curd drain in a strainer. When +quite dry, add a little salt and enough sweet cream or +milk to produce the right consistency to mould into balls. +Cottage cheese may be moulded into various shapes, +rolled in chopped parsley and used to decorate various +salads.</p> + +<h3 class='c008'>CHEESE CUSTARD</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>¼ cupful grated cheese</div> + <div class='line'>¼ cupful milk</div> + <div class='line'>4 eggs</div> + <div class='line'>pinch of salt</div> + <div class='line'>dash of pepper</div> + </div> + </div> +</div> + +<p class='c007'>Cook all together in a double boiler till like smooth +custard, then pour into small buttered cups and bake +ten minutes in a slow oven.</p> + +<div> + <span class='pageno' id='Page_42'>42</span> + <h3 class='c008'>CHEESE DREAMS</h3> +</div> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>2 eggs</div> + <div class='line'>1½ tablespoonfuls flour</div> + <div class='line'>cheese</div> + <div class='line'>1 cupful milk</div> + <div class='line'>buttered sliced bread</div> + <div class='line'>pinch of salt</div> + </div> + </div> +</div> + +<p class='c007'>Cut bread very thin, butter, and lay in slices of cheese or +sprinkle in grated cheese thickly, like sandwiches. Smooth +flour in with beaten eggs, stir in milk and salt, dip sandwiches +in and fry brown in a buttered pan.</p> + +<h3 class='c008'>CHEESE PUDDING No. 1</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 cupful grated cheese</div> + <div class='line'>1 cupful boiling milk</div> + <div class='line'>2 eggs</div> + <div class='line'>1 tablespoonful bread crumbs</div> + <div class='line'>1 dessertspoonful butter</div> + <div class='line'>1 teaspoonful flour</div> + <div class='line'>1 teaspoonful salt</div> + <div class='line'>dash of pepper</div> + </div> + </div> +</div> + +<p class='c007'>Mix in a bowl, cheese, flour, salt, pepper and crumbs, add +the boiling milk, softened butter, yolks and stiffly beaten +whites. Stir thoroughly, bake in a buttered dish twenty +minutes, and serve hot.</p> + +<h3 class='c008'>CHEESE PUDDING No. 2</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>½ cupful bread crumbs</div> + <div class='line'>1½ cupfuls milk</div> + <div class='line'>2 cupfuls grated cheese</div> + <div class='line'>1 cupful whipped cream</div> + <div class='line'>3 eggs</div> + <div class='line'>½ teaspoonful mustard</div> + <div class='line'>1 tablespoonful butter</div> + <div class='line'>pinch of salt</div> + <div class='line'>dash of pepper</div> + </div> + </div> +</div> + +<p class='c007'>Mix together crumbs, salt, pepper, mustard and milk, put +in double boiler, removing when hot to add cheese and +beaten yolks. When cool, add stiffly beaten whites and +cream. Fill baking cups half full, set in a pan of hot +water, and bake fifteen or twenty minutes in a quick +oven.</p> + +<div> + <span class='pageno' id='Page_43'>43</span> + <h3 class='c008'>CHEESE STRAWS No. 1</h3> +</div> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>2½ cupfuls grated cheese</div> + <div class='line'>½ cupful butter</div> + <div class='line'>flour</div> + <div class='line'>pinch of salt</div> + <div class='line'>dash cayenne pepper</div> + </div> + </div> +</div> + +<p class='c007'>Mix cheese and softened butter thoroughly, add salt and +pepper and sufficient flour to roll the dough very thin. +Put in a buttered pan, draw a knife across the dough in +sections one-half inch in width, and bake in quick oven.</p> + +<h3 class='c008'>CHEESE STRAWS No. 2</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>½ cupful flour</div> + <div class='line'>¼ cupful butter</div> + <div class='line'>½ cupful grated cheese</div> + <div class='line'>1 egg</div> + <div class='line'>½ teaspoonful baking powder</div> + <div class='line'>½ teaspoonful salt</div> + <div class='line'>dash cayenne pepper</div> + </div> + </div> +</div> + +<p class='c007'>Mix part of flour, beaten egg and softened butter, add +cheese, salt and pepper, and remainder of flour with baking +powder sifted in. Roll thin, place in pan and mark +into straws with a sharp knife. Bake quickly.</p> + +<h3 class='c008'>MACARONI AND CHEESE No. 1</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>½ cupful macaroni</div> + <div class='line'>1 chopped onion</div> + <div class='line'>2 cupfuls strained tomatoes</div> + <div class='line'>2 cupfuls grated cheese</div> + <div class='line'>2 tablespoonfuls olive oil</div> + <div class='line'>½ teaspoonful salt</div> + <div class='line'>½ cupful milk</div> + </div> + </div> +</div> + +<p class='c007'>Break the macaroni into inch pieces, boil thirty minutes +and pour off water. Put olive oil in a stew pan, add onion +and shake over fire till onion is soft. Add macaroni and +tomatoes, heat thoroughly, stir in the other ingredients, +cook for about ten minutes and serve hot.</p> + +<p class='c007'>Two cupfuls tomatoes are generally in one ordinary can +of tomatoes. This serves ten people.</p> + +<div> + <span class='pageno' id='Page_44'>44</span> + <h3 class='c008'>MACARONI AND CHEESE No. 2</h3> +</div> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>¾ cupful macaroni</div> + <div class='line'>1 cupful grated cheese</div> + <div class='line'>1 tablespoonful corn starch</div> + <div class='line'>a little salt</div> + <div class='line'>1 cupful milk</div> + </div> + </div> +</div> + +<p class='c007'>Prepare the macaroni as per directions in Macaroni and +Cheese No. 1. After taking macaroni from the boiling +water, butter a baking dish, put in part of the macaroni +and cover it with milk and the corn starch smoothed in. +Then sprinkle with half of the cheese, then the macaroni, +then another layer of cheese, a little salt, and put in the +oven to bake for about twenty minutes.</p> + +<h3 class='c008'>WELSH RAREBIT No. 1</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>4 cupfuls grated cheese</div> + <div class='line'>¾ cupful ale</div> + <div class='line'>yolk of 1 egg</div> + <div class='line'>dash of pepper</div> + <div class='line'>1 teaspoonful dry mustard</div> + <div class='line'>1 teaspoonful Worcestershire sauce</div> + <div class='line'>pinch of salt</div> + <div class='line'>1 teaspoonful butter</div> + </div> + </div> +</div> + +<p class='c007'>Melt butter in stew pan, add cheese, and gradually the ale, +stirring constantly. Break egg and stir in mustard and +sauce, pepper and salt. Stir all together and cook for a few +minutes, then pour over toasted bread.</p> + +<p class='c007'>If the mixture becomes stringy or curdled, add a pinch of +soda to make it creamy.</p> + +<h3 class='c008'>WELSH RAREBIT No. 2</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>4 cupfuls grated cheese</div> + <div class='line'>¼ cupful milk</div> + <div class='line'>1 egg</div> + <div class='line'>dash cayenne pepper</div> + <div class='line'>½ teaspoonful dry mustard</div> + <div class='line'>1 tablespoonful butter</div> + <div class='line'>pinch of salt</div> + </div> + </div> +</div> + +<p class='c007'>Melt butter in cooking dish, add cheese, then beaten egg +and other ingredients, stirring constantly. Pour over +toasted buttered bread. Serves five people.</p> + +<div class='chapter'> + <span class='pageno' id='Page_45'>45</span> + <h2 class='c003'>SANDWICHES</h2> +</div> + +<h3 class='c013'>ABOUT SANDWICHES</h3> + +<p class='c009'>Bake bread in baking powder cans. Butter cans and fill +one-third full when dough is to be baked with the covers +on (which makes a tender crust), and one-half full when +it is to be baked without covers.</p> + +<p class='c007'>When necessary to make sandwiches some time in advance +of their being eaten, wrap them in a cloth wrung +out of hot water and put in a cool place.</p> + +<p class='c007'>Do not use bread any less than a day old.</p> + +<h3 class='c008'>HERB SANDWICHES</h3> + +<p class='c009'>Mix chopped lettuce, pepper grass, watercress and peppermint +with mayonnaise dressing.</p> + +<h3 class='c008'>VEGETABLE SANDWICHES</h3> + +<p class='c009'>Cold boiled oyster plant, beets and cauliflower with any +preferred dressing.</p> + +<h3 class='c008'>SANDWICH FILLING COMBINATIONS</h3> + +<p class='c009'>Cream cheese and dates.</p> + +<p class='c007'>Apples and onions.</p> + +<p class='c007'>Two parts nuts, one part preserved ginger, moistened +with thick cream.</p> + +<p class='c007'><span class='pageno' id='Page_46'>46</span>Olives and walnuts moistened with Mayonnaise Dressing.</p> + +<p class='c007'>Sweetened mashed bananas.</p> + +<p class='c007'>Jam or marmalade covered with cream cheese.</p> + +<p class='c007'>For a sweet sandwich, chopped figs and dates, with a few +drops of lemon juice.</p> + +<p class='c007'>Many people like cayenne pepper sprinkled on bread and +butter sandwiches for evening refreshment.</p> + +<p class='c007'>Chopped cold boiled eggs and lettuce with French Dressing.</p> + +<p class='c007'>Finely chopped peanuts and Mayonnaise.</p> + +<p class='c007'>Chopped nuts, cream cheese, olive oil and lemon juice.</p> + +<p class='c007'>Chopped mint leaves with French Dressing.</p> + +<p class='c007'>Chopped onions and Mayonnaise.</p> + +<p class='c007'>Lettuce leaves spread with Mayonnaise, sprinkled with +grated cheese and nuts.</p> + +<div> + <span class='pageno' id='Page_47'>47</span> + <h3 class='c008'>SOUPS</h3> +</div> + +<p class='c009'>If soup is too salty, add a few slices of raw potato and +cook a few minutes longer for the potato to absorb the +salt.</p> + +<p class='c007'>If soup appears lacking in strength, stir in a little grated +cheese.</p> + +<h3 class='c008'>NUT STOCK FOR SOUPS</h3> + +<p class='c009'>Put two cupfuls of mixed chopped nuts in a stew pan +with one quart of water and let them stew slowly for two +hours, then strain and remove the water for stock.</p> + +<p class='c007'>The nuts may be used in soups, cakes, or any preferred +way.</p> + +<h3 class='c008'>SOUP BASIS</h3> + +<p class='c009'>Water drained from boiled rice and from all vegetables, +is used as a basis or “stock” for soups.</p> + +<h3 class='c008'>CROUTONS</h3> + +<p class='c009'>Cut rather dry bread into one-half inch slices, and cut +them into small pieces. Put in a pan in the oven to +brown. Place half a dozen or more pieces on each plate +of soup just before serving.</p> + +<div> + <span class='pageno' id='Page_48'>48</span> + <h3 class='c008'>CREAM OF ASPARAGUS SOUP</h3> +</div> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 bunch of asparagus</div> + <div class='line'>2 cupfuls milk</div> + <div class='line'>¼ cupful cream</div> + <div class='line'>¼ teaspoonful salt</div> + <div class='line'>1 tablespoonful flour</div> + <div class='line'>1 tablespoonful butter</div> + <div class='line'>dash of pepper</div> + </div> + </div> +</div> + +<p class='c007'>Wash asparagus and cut off the tips. Put the stalks in +cold water and boil till tender. Put them through a colander, +then put back in the water they boiled in. Heat +milk to the boiling point and stir in the butter and flour +smoothed together. Boil ten minutes, pour into the asparagus, +season, add cream and the asparagus tips which +have been boiled by themselves in cold water till tender.</p> + +<p class='c007'>A spoonful of whipped cream is nice on almost any soup, +added just before serving.</p> + +<h3 class='c008'>BEAN SOUP</h3> + +<p class='c009'>Take as many stewed or baked beans as desired, put +through a colander, add as much water as wished and boil +about ten minutes. Add butter size of an egg to a small +kettle of soup, season with salt and pepper. Make the +soup as thick as desired and just before taking from the +fire, stir in about a cupful of milk. A few sprigs of parsley +on each plate of soup is pleasing.</p> + +<h3 class='c008'>CREAM OF PEA SOUP</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 quart shelled peas</div> + <div class='line'>1 quart milk</div> + <div class='line'>1 onion</div> + <div class='line'>1 cupful cream</div> + <div class='line'>dash of pepper</div> + <div class='line'>3 tablespoonfuls butter</div> + <div class='line'>1 tablespoonful olive oil</div> + <div class='line'>2 tablespoonfuls flour</div> + <div class='line'>½ teaspoonful salt</div> + </div> + </div> +</div> + +<p class='c007'>Put peas and onion in cold water to cover them, and boil +<span class='pageno' id='Page_49'>49</span>fifteen minutes. Heat the milk in double boiler. Smooth +butter and flour together and gradually pour the hot milk +on the mixture, pour it all in double boiler and heat. Take +the onion from the peas and run them through a strainer, +add them to the milk mixture, add salt, pepper, oil and +cream, and keep at boiling point ten minutes.</p> + +<h3 class='c008'>PLAIN POTATO SOUP</h3> + +<p class='c009'>Peel, and cut in very thin small pieces three medium size +potatoes. Put one-fourth cupful of butter in a soup +kettle and let it melt and brown, but not burn. Turn the +potatoes on the butter and stir till most of the butter is +absorbed, for about fifteen minutes, being careful not to +let the mixture burn. Add one cupful of cold water and let +the potatoes come to boiling point and boil five minutes. +Then add, gradually, one cupful of milk and as soon as it +reaches the boiling point, add one tablespoonful of flour +smoothed in three-fourths of a cup of milk, one teaspoonful +of salt and a pinch of pepper. Remove from fire and +serve.</p> + +<h3 class='c008'>QUICK SOUP</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 quart can tomatoes</div> + <div class='line'>1 slice of onion</div> + <div class='line'>2 cupfuls water</div> + <div class='line'>¼ cupful flour</div> + <div class='line'>2 tablespoonfuls butter</div> + <div class='line'>1 teaspoonful salt</div> + <div class='line'>a blade of mace</div> + </div> + </div> +</div> + +<p class='c007'>Put tomatoes, water, salt, onion and mace to boiling point, +and add flour and butter smoothed together. Stir constantly +till the mixture boils, run through a sieve, heat +and serve with croutons.</p> + +<div> + <span class='pageno' id='Page_50'>50</span> + <h3 class='c008'>SALSIFY SOUP</h3> +</div> + +<p class='c009'>Salsify is the vegetable oyster. Scrape the salsify, cut +in small pieces to fill a quart measure, put immediately +into cold water. Cook till tender, being careful not to +burn it, put through a colander, add one quart milk, butter +size of egg and one-half teaspoonful salt. Let come to a +boil and remove from fire.</p> + +<h3 class='c008'>TOMATO SOUP</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 quart cut tomatoes</div> + <div class='line'>2 cupfuls water</div> + <div class='line'>1 slice of onion</div> + <div class='line'>1 cucumber</div> + <div class='line'>⅛ teaspoonful cloves</div> + <div class='line'>1 dessertspoonful sugar</div> + <div class='line'>part of a bay leaf</div> + </div> + </div> +</div> + +<p class='c007'>Wash, peel, and cut the tomato and cucumber in small +pieces to make one quart. Boil with the other ingredients +for twenty minutes, put through a strainer.</p> + +<p class='c007'>Prepare</p> + +<div class='lg-container-b'> + <div class='linegroup'> + <div class='group'> + <div class='line'>2 tablespoonfuls butter</div> + <div class='line'>3 tablespoonfuls flour</div> + <div class='line'>1 teaspoonful salt</div> + <div class='line'>⅓ teaspoonful soda</div> + </div> + </div> +</div> + +<p class='c007'>Warm the butter and smooth in the flour, add salt and +soda dissolved in a little hot water, stirring constantly, +add gradually the hot soup, let come to a boil, and remove +from fire.</p> + +<h3 class='c008'>VEGETABLE SOUP</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>2 potatoes</div> + <div class='line'>2 quarts water</div> + <div class='line'>1 cupful tomato</div> + <div class='line'>1 carrot</div> + <div class='line'>1 onion</div> + <div class='line'>1 turnip</div> + <div class='line'>¼ cupful rice</div> + <div class='line'>1 teaspoonful salt</div> + <div class='line'>dash of pepper</div> + <div class='line'>2 tablespoonfuls olive oil</div> + </div> + </div> +</div> + +<p class='c007'>Peel potatoes, turnip and onion, scrape the carrot, slice +<span class='pageno' id='Page_51'>51</span>each very thinly, put into the cold water and boil one +hour. Pour boiling water over the rice in double boiler, +cook till partly done, then add to the vegetables that have +been cooked one hour, and put in the other ingredients +and cook one more hour.</p> + +<h3 class='c008'>CORN CHOWDER</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>4 cupfuls chopped corn</div> + <div class='line'>4 cupfuls sliced potatoes</div> + <div class='line'>2 chopped onions</div> + <div class='line'>2 tablespoonfuls olive oil</div> + <div class='line'>½ cupful flour</div> + <div class='line'>2 cupfuls hot milk</div> + <div class='line'>salt</div> + </div> + </div> +</div> + +<p class='c007'>Cut the kernels from about a dozen ears of corn and put +through the food chopper. Slice the potatoes very thinly. +Put the oil in the kettle, and stir the onions in it for +about five minutes, then put in a layer of corn, then +potatoes, sprinkling each layer with salt and flour, adding +the layers till vegetables are all used. Then just cover +with boiling water and let cook for thirty minutes, turn +in the hot milk and serve hot.</p> + +<h3 class='c008'>NUT CHOWDER</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>4 potatoes</div> + <div class='line'>2 turnips</div> + <div class='line'>1 onion</div> + <div class='line'>2 cupfuls milk</div> + <div class='line'>2 tablespoonfuls flour</div> + <div class='line'>2 tablespoonfuls peanut butter</div> + <div class='line'>2 cupfuls chopped nuts</div> + <div class='line'>1 quart water</div> + <div class='line'>1 tablespoonful olive oil</div> + <div class='line'>a little thyme and sweet marjoram</div> + <div class='line'>1 teaspoonful salt</div> + </div> + </div> +</div> + +<p class='c007'>Put the nuts with the water and stew slowly for two +hours, then strain. Peel and cut in thin slices potatoes, +turnips and onions. Put the oil in a soup kettle, then add +<span class='pageno' id='Page_52'>52</span>a layer of potatoes, one of the turnips and onions, sprinkle +in a little thyme, sweet marjoram and salt, and then add +a layer of nuts, then potatoes, turnips, etc., till the ingredients +are all used, and finally pour on the boiling hot +water strained from the nuts. Cook about twenty minutes, +and stir in the flour which has been gradually smoothed +into the milk, and the peanut butter. Serve hot. Makes +four plates.</p> + +<div class='chapter'> + <span class='pageno' id='Page_53'>53</span> + <h2 class='c003'>VEGETABLES</h2> +</div> + +<h3 class='c013'>BAKED ASPARAGUS</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 cupful asparagus</div> + <div class='line'>1 cupful milk</div> + <div class='line'>3 eggs</div> + <div class='line'>1 teaspoonful chopped parsley</div> + <div class='line'>2 tablespoonfuls butter</div> + <div class='line'>2 tablespoonfuls flour</div> + <div class='line'>½ teaspoonful salt</div> + </div> + </div> +</div> + +<p class='c007'>Cook the asparagus and parsley together in a stew pan, +same as Boiled Asparagus. When tender, remove from +fire and stir in the well beaten eggs. Smooth the flour +in part gradually adding all of the milk, and pour over +asparagus in stew pan over fire, add butter and salt and +when well mixed, but not boiling, turn into a buttered +baking mould, set the mould in a pan of hot water and +bake until firm. Serve with melted butter.</p> + +<h3 class='c008'>BOILED ASPARAGUS</h3> + +<p class='c009'>Cut off the tough ends of the stalks, scrape the stem and +leave the asparagus in cold salt water thirty minutes. +Tie in a bunch, put upright in a kettle holding enough +water to reach to the tips. Cook till the stalks are tender, +and the tips will be done just right. Serve with butter, +pepper and salt, or on toasted bread, or with a cupful of +hot cream or milk poured over it.</p> + +<h3 class='c008'>BAKED BEANS</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1½ cupfuls beans</div> + <div class='line'>¼ cupful butter</div> + <div class='line'>½ cupful chopped nuts</div> + <div class='line'>pinch of soda</div> + <div class='line'>1 tablespoonful molasses</div> + <div class='line'>1 teaspoonful salt</div> + <div class='line'>dash of cayenne pepper</div> + </div> + </div> +</div> + +<p class='c007'>Soak the beans in cold water over night. In the morning, +<span class='pageno' id='Page_54'>54</span>drain off the water, put into cold water, let boil fifteen +minutes, drain off, put again into cold water and boil +second fifteen minutes, and repeat a third time. Be sure +the beans are put in very cold water each time. After the +third boiling, pour off the water, cover with cold water, +stir in the other ingredients and boil ten minutes. Then +pour into a bean pot and bake all day, adding boiling +water if the water bakes out. Leave off the cover ten +minutes before finishing the baking.</p> + +<p class='c007'>They may be baked at two different times, if the oven is +being used two successive half days.</p> + +<p class='c007'>A chopped onion is good added to the beans.</p> + +<p class='c007'>A cupful of cream stirred in during the last hour of baking +is a delicious addition.</p> + +<p class='c007'>Peanuts are good nut to use with beans.</p> + +<p class='c007'>A half teaspoonful of mustard and a half cupful of butter +instead of a fourth cupful, omitting the nuts, but using +the other ingredients, makes a nice dish.</p> + +<p class='c007'>In winter, set the beanpot on the ledge or shelf inside +your furnace door. In the summer, if possible, bake in a +fireless cooker, leaving in four hours. Re-heating for ten +minutes and putting in the cooker for another four hours.</p> + +<p class='c007'>Serve with Boston Brown Bread.</p> + +<p class='c007'>Most people enjoy catsup on beans.</p> + +<h3 class='c008'>BEAN CROQUETTES</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>2 cupfuls baked beans</div> + <div class='line'>egg</div> + <div class='line'>bread crumbs</div> + <div class='line'>2 tablespoonfuls catsup</div> + <div class='line'>a good dash of red pepper</div> + </div> + </div> +</div> + +<p class='c007'>Put the beans through a colander, work in the other ingredients, +<span class='pageno' id='Page_55'>55</span>shape into small croquettes, roll in crumbs, +dip in the beaten egg, roll again in crumbs and fry in deep +cooking oil.</p> + +<h3 class='c008'>BEAN HASH</h3> + +<p class='c009'>Put two cupfuls baked beans through a colander, add +four cupfuls chopped cooked potatoes, mix, put in a frying +pan with a little water and butter size of an egg, +season with pepper and salt, stir and heat till of the +desired consistency.</p> + +<h3 class='c008'>BAKED LIMA BEANS</h3> + +<p class='c009'>Soak one cupful dried lima beans over night. Next morning, +drain and cover with boiling water. Let them cool, +drain, cover the second time with boiling water, cool and +repeat for the third time. Slip off the loosened skins, put +the beans in a baking dish, cover with hot milk, sprinkle +with salt and pepper, cover and bake for two hours. Remove +the cover after about one hour’s baking, add two +tablespoonfuls of butter in small pieces, scatter over the +top of the beans, and complete baking with the cover off.</p> + +<h3 class='c008'>FRESH LIMA BEANS</h3> + +<p class='c009'>Shell and put in boiling water and boil till tender. Drain +off the water, add one-fourth cupful butter to an ordinary +kettle of beans, season with salt and pepper, and serve +hot.</p> + +<h3 class='c008'>STEWED BEANS</h3> + +<p class='c009'>Prepare as for Baked Beans; after the third boiling, put +again in cold water and stew till tender.</p> + +<p class='c007'><span class='pageno' id='Page_56'>56</span>Beans continue to improve by warming over. Put them +in a buttered frying pan, with a little water, cover a few +minutes, stir to prevent sticking and as soon as heated, +remove from fire.</p> + +<p class='c007'>Sliced raw onions are fine with beans.</p> + +<h3 class='c008'>SUMMER BEANS</h3> + +<p class='c009'>Wash, cut in small pieces, cover with boiling water and +cook till tender. Drain off water and season with butter, +pepper and salt.</p> + +<h3 class='c008'>BAKED BEETS</h3> + +<p class='c009'>Scrub thoroughly after green tops are removed, and place +in oven to bake till tender.</p> + +<h3 class='c008'>BOILED BEETS</h3> + +<p class='c009'>Scrub and wash the beets after green tops are removed, +place in cold water, let boil till tender, remove from fire, +drain, immerse quickly in cold water to make skins peel +easily. Peel and serve with butter, pepper and salt.</p> + +<h3 class='c008'>BEET HASH</h3> + +<p class='c009'>Use boiled beets and boiled potatoes in the proportion of +two cupfuls chopped potatoes to one of beets. Mix, and +put in a buttered frying pan with a little water. Add +butter size of a walnut to each cupful of the vegetables, +season with pepper and salt, and stir and cook till not +too moist.</p> + +<div> + <span class='pageno' id='Page_57'>57</span> + <h3 class='c008'>BRUSSELS SPROUTS</h3> +</div> + +<p class='c009'>Pick off the old leaves and wash the sprouts. Put a pinch +of soda in a little boiling water in a kettle, turn in the +sprouts, adding boiling water to cover. Boil until tender, +drain, add butter, and season with pepper and salt.</p> + +<h3 class='c008'>BAKED CABBAGE</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 medium sized cabbage</div> + <div class='line'>½ cupful chopped English walnuts</div> + <div class='line'>1 small chopped onion</div> + <div class='line'>½ cupful boiled rice</div> + <div class='line'>a little sage</div> + <div class='line'>salt and pepper</div> + </div> + </div> +</div> + +<p class='c007'>Hollow out the cabbage, and fill with the dressing well +stirred together. Place in a bag tied at the top and boil +about one hour. When done, remove from bag, add a +few small pieces of butter on top, and serve hot. +Egg plant may be cooked as above.</p> + +<h3 class='c008'>BOILED CABBAGE</h3> + +<p class='c009'>Remove the outer leaves till those exposed are clean and +fresh. Wash, cut in pieces and put in cold water in a +kettle with a little salt. Boil about thirty minutes, drain +and serve with this—</p> + +<h3 class='c013'>CREAM SAUCE FOR VEGETABLES</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>½ cupful milk</div> + <div class='line'>2 tablespoonfuls made mustard</div> + <div class='line'>2 tablespoonfuls warm vinegar</div> + <div class='line'>1 dessertspoonful flour</div> + <div class='line'>1 dessertspoonful melted butter</div> + </div> + </div> +</div> + +<p class='c007'>Smooth the flour into just water enough for it to be pasty, +add a little of the milk, heat the remainder milk in a +<span class='pageno' id='Page_58'>58</span>double boiler and add flour mixture, stirring constantly.</p> + +<p class='c007'>When very hot, <strong>not</strong> boiling, add the other ingredients, +heat for a few moments and remove from fire.</p> + +<p class='c007'>Always soak cabbage in salty water a half hour before +cooking.</p> + +<p class='c007'>Place a piece of bread in the kettle with boiling cabbage +to do away with the odor.</p> + +<h3 class='c008'>CARROTS</h3> + +<p class='c009'>Always soak carrots in cold water three or four hours +before using. And always cut them in slices when they +are to be served in creams, because the outer part is +richer in flavor than the center.</p> + +<h3 class='c008'>BOILED CARROTS</h3> + +<p class='c009'>Wash, scrape and put into cold water and boil till tender.</p> + +<p class='c007'>Drain off the water, and serve whole with butter, pepper +and salt.</p> + +<h3 class='c008'>CARROTS WITH DRESSING</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>3 cupfuls sliced carrots</div> + <div class='line'>1 cupful milk</div> + <div class='line'>dash of pepper</div> + <div class='line'>2 tablespoonfuls butter</div> + <div class='line'>1 dessertspoonful flour</div> + <div class='line'>½ teaspoonful salt</div> + </div> + </div> +</div> + +<p class='c007'>Wash, scrape and cut the carrots into thin slices. Cover +with boiling water in a stew pan and cook till tender. +Drain off the water and return to fire, adding the butter +and seasoning. Smooth the flour into a little milk gradually +adding all of it, and stir it into the carrots, letting +all come to boiling heat, then remove from fire.</p> + +<div> + <span class='pageno' id='Page_59'>59</span> + <h3 class='c008'>CAULIFLOWER</h3> +</div> + +<p class='c009'>Always soak cauliflower in cold water one hour before +boiling in salted water about thirty minutes. Place it +head down in the kettle, and be sure it is all covered +with water.</p> + +<h3 class='c008'>CELERY</h3> + +<p class='c009'>Wash the stalks after breaking them apart, leave part of +the green tops on, put in cold water for an hour, and dry +quickly on a soft towel before serving.</p> + +<h3 class='c008'>CORN</h3> + +<p class='c009'>Do not use salted water in which to boil corn, as the salt +toughens it.</p> + +<h3 class='c008'>BOILED CORN</h3> + +<p class='c009'>Husk the corn, cut off any brown ends or spots, put in +cold water, and boil for ten or fifteen minutes.</p> + +<p class='c007'>Re-wrap the ears in the inner husk, tie around with twine +and boil.</p> + +<h3 class='c008'>CORN IN MILK</h3> + +<p class='c009'>With a sharp knife, cut the kernels from boiled corn, place +in a stew pan, cover with milk, add butter size of an egg, +pepper and salt, heat to boiling point, and serve.</p> + +<h3 class='c008'>CORN IN TOMATOES</h3> + +<p class='c009'>Wash, peel and scoop out the centers of firm tomatoes, +turn down and drain for a few minutes, then fill with a +<span class='pageno' id='Page_60'>60</span>mixture of uncooked sweet corn kernels cut from the ear, +a few chopped mushrooms, one-half teaspoonful of butter, +and pepper and salt for each tomato. Pack closely +in a buttered pan and bake for about thirty minutes.</p> + +<h3 class='c008'>FRIED CORN CAKES</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>2 cupfuls milk</div> + <div class='line'>1 cupful canned or fresh corn</div> + <div class='line'>2 eggs</div> + <div class='line'>2 teaspoonfuls baking powder</div> + <div class='line'>pinch of salt</div> + <div class='line'>flour</div> + </div> + </div> +</div> + +<p class='c007'>Add the beaten yolks to the milk, salt and corn. Stir in +a cupful of flour containing the baking powder, then a +little more flour to make a stiff batter, and stir in very +lightly the stiffly beaten whites. If more flour is needed, +stir it in carefully. Fry on a hot buttered griddle and +serve with syrup or molasses.</p> + +<h3 class='c008'>CUCUMBERS</h3> + +<p class='c009'>Wash, peel and slice cucumbers, soak in cold salt water +one hour, drain, put on a cloth to dry, and serve cold.</p> + +<h3 class='c008'>EGG PLANT</h3> + +<p class='c009'>Wash, peel and cut into slices about three-fourths of an +inch in thickness. Soak in salted water for an hour. Put +a heavy earthen dish on the slices to keep them under +water. Remove from the salt water, dip in egg, then in +flour and fry slowly in a buttered frying pan. Use butter +enough to prevent the slices sticking. Cover part of the +time. Turn them to brown on the other side, using a +pancake turner. Serve hot. Egg plant may also be baked +like cabbage.</p> + +<div> + <span class='pageno' id='Page_61'>61</span> + <h3 class='c008'>GREEN THINGS</h3> +</div> + +<p class='c009'>Save leaves of celery, parsley and other herbs, and dry +in the warming oven. When thoroughly dry, pack away +in glass jars to have ready for flavoring soups and vegetables.</p> + +<p class='c007'>A pinch of soda in the water in which green vegetables +are boiled, is a help to keeping color.</p> + +<p class='c007'>When root vegetables have withered, to revive them, +slice off the ends, then put the vegetables in cold water, +leaving them for several hours.</p> + +<p class='c007'>If a small piece of charcoal is placed in the vegetable +kettle, disagreeable odors will be removed, and vegetables +not injured.</p> + +<h3 class='c008'>SPINACH GREENS</h3> + +<p class='c009'>Wash spinach very carefully in at least three waters to +remove all dirt. Cook in boiling water till tender, drain +and season with butter, pepper and salt.</p> + +<p class='c007'>A little cream may be heated and poured over it.</p> + +<h3 class='c008'>WATER CRESS GREENS</h3> + +<p class='c009'>Wash, leave out the large stems, and put the other pieces +in a kettle of boiling water to cook thirty minutes. Drain +well, and season with butter, pepper and salt.</p> + +<h3 class='c008'>LENTILS</h3> + +<p class='c009'>Soak dried lentils in water over night, drain and put in a +kettle with plenty of cold water and cook till tender. +Drain, add butter, and season with pepper and salt.</p> + +<div> + <span class='pageno' id='Page_62'>62</span> + <h3 class='c008'>MACARONI AND CORN</h3> +</div> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>¾ cupful macaroni</div> + <div class='line'>1¼ cupful corn</div> + <div class='line'>½ teaspoonful salt</div> + <div class='line'>1 cupful milk</div> + <div class='line'>2 tablespoonfuls corn starch</div> + </div> + </div> +</div> + +<p class='c007'>Break macaroni into inch pieces, boil thirty minutes, +drain and put one-half of it in a buttered baking pan about +the size of a bread pan. Cover with milk, put one-half +the corn over it, add the remainder of the macaroni, then +the last of the corn. Scatter a few bits of butter over the +top, sprinkle with salt and bake.</p> + +<p class='c007'>Cooked sweet corn cut from the ears may be used, or +canned corn.</p> + +<h3 class='c008'>MACARONI AND RICE</h3> + +<p class='c009'>Cook like Macaroni and Corn.</p> + +<h3 class='c008'>MACARONI WITH CREAM SAUCE</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>¾ cupful macaroni</div> + <div class='line'>1 cupful milk</div> + <div class='line'>2 tablespoonfuls flour</div> + <div class='line'>¼ teaspoonful salt</div> + <div class='line'>2 tablespoonfuls butter</div> + </div> + </div> +</div> + +<p class='c007'>Break macaroni into inch pieces, put in boiling water to +cover, boil thirty minutes and drain. Then cover it with +cold water and put on the fire to boil fifteen minutes. +Smooth the flour into a little milk gradually using all of +it, add butter and salt, and stir into the macaroni, removing +from fire as soon as mixture thickens.</p> + +<div class='chapter'> + <span class='pageno' id='Page_63'>63</span> + <h2 class='c003'>NUT RECIPES</h2> +</div> + +<h3 class='c013'>TO FRESHEN STALE NUTS</h3> + +<p class='c009'>Remove shells and soak over night in equal parts of water +and milk, then dry in the oven, being careful not to burn.</p> + +<h3 class='c008'>TO BLANCH NUTS</h3> + +<p class='c009'>Remove shells and pour boiling water over the nut meats. +Allow them to soak a few minutes, then rub a few of +them in a coarse crash towel and if the skins do not loosen +readily, let them soak till they do.</p> + +<h3 class='c008'>TO CRACK NUTS WHOLE</h3> + +<p class='c009'>Pour boiling water over nuts, boil for ten or fifteen +minutes, remove from fire, let cool, and crack.</p> + +<h3 class='c008'>SALTED ALMONDS</h3> + +<p class='c009'>Blanch the nuts, dry them in a towel, place them in a +shallow pan and pour over them a teaspoonful of olive +oil, stir them about, sprinkle with fine salt and put them +in the oven to become light brown.</p> + +<h3 class='c008'>BOILED CHESTNUTS</h3> + +<p class='c009'>Put in boiling water and cook till mealy. Serve in individual +saucers, the nuts to be opened with sharp knives. +The nuts may be sprinkled with salt.</p> + +<div> + <span class='pageno' id='Page_64'>64</span> + <h3 class='c008'>MASHED CHESTNUTS</h3> +</div> + +<p class='c009'>Cut a slit in the shell of each nut and leave them in boiling +water till the shells are easily removed. Put the +meats in boiling water and cook till soft. Drain off the +water, put the nuts through a potato masher, return to +the kettle and stir in a little butter and salt. Serve hot +like mashed potatoes.</p> + +<h3 class='c008'>NUT HASH</h3> + +<p class='c009'>Take two parts chopped cold boiled potatoes and one +part chopped nut roast. Mix well, put in a frying pan +with small piece of butter and a little water. Cover for +a few minutes, then remove cover, sprinkle with pepper +and salt, stir till of the desired consistency, and serve hot. +Chopped nuts may be added, if desired. Serve with sliced +raw onions, or catsup.</p> + +<h3 class='c008'>NUT ROAST No. 1</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 cupful bread crumbs</div> + <div class='line'>1 cupful chopped nuts</div> + <div class='line'>1 cupful boiled rice</div> + <div class='line'>¾ cupful milk</div> + <div class='line'>dash of pepper</div> + <div class='line'>2 hard boiled eggs</div> + <div class='line'>2 raw eggs</div> + <div class='line'>1 teaspoonful sage</div> + <div class='line'>1 teaspoonful salt</div> + </div> + </div> +</div> + +<p class='c007'>Soak crumbs in milk for about one hour, stir in the beaten +eggs, and seasoning, then add the chopped hard boiled +eggs, nuts and rice. Press into a pan to shape, then turn +into a buttered baking tin and bake from forty five to +sixty minutes.</p> + +<div> + <span class='pageno' id='Page_65'>65</span> + <h3 class='c008'>STEAMED NUT ROAST No. 2</h3> +</div> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>2 cupfuls bread crumbs</div> + <div class='line'>1½ cupfuls milk</div> + <div class='line'>2 cupfuls chopped nuts</div> + <div class='line'>1 teaspoonful salt</div> + <div class='line'>dash of pepper</div> + <div class='line'>1 teaspoonful chopped onion or sage</div> + </div> + </div> +</div> + +<p class='c007'>Soak crumbs in milk for one hour, add the other ingredients +and mix thoroughly. Press into buttered baking +powder cans, filling two-thirds full, steam three hours, +remove covers, and serve hot, or let stand till cold, slice, +dip in egg, then in bread crumbs, then again in egg and +fry in a buttered frying pan. Serve with catsup.</p> + +<h3 class='c008'>NUT ROAST No. 3</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1½ cupfuls bread crumbs</div> + <div class='line'>1 cupful milk</div> + <div class='line'>1¼ cupfuls chopped nuts</div> + <div class='line'>1 teaspoonful powdered sage</div> + <div class='line'>½ teaspoonful salt</div> + <div class='line'>2 eggs</div> + </div> + </div> +</div> + +<p class='c007'>Soak crumbs in milk, stir in nuts, beaten eggs and seasoning. +Press the mixture into a pan to mould it into the +desired shape, then turn it into a buttered baking pan and +bake from forty five to sixty minutes.</p> + +<p class='c007'>This roast is good served with sage cheese. Makes a +small loaf.</p> + +<h3 class='c008'>NUT SCRAPPLE</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>2 cupfuls corn meal</div> + <div class='line'>1 cupful hominy</div> + <div class='line'>5 cupfuls boiling water</div> + <div class='line'>1 teaspoonful salt</div> + <div class='line'>2¼ cupfuls chopped nuts</div> + </div> + </div> +</div> + +<p class='c007'>Moisten the meal and hominy in cold water, then stir in +gradually the boiling water, and cook in a double boiler +till like mush. Then stir in the nuts and pour into a buttered +<span class='pageno' id='Page_66'>66</span>baking tin. Set aside to cool. When cold, slice +and fry in butter. Serve on a platter with green garnishings +for a dinner dish.</p> + +<h3 class='c008'>ALMOND NUT FORCEMEAT</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>2–3 cupful chopped almonds</div> + <div class='line'>3 cupfuls bread crumbs</div> + <div class='line'>¼ cupful melted butter</div> + <div class='line'>½ cupful cream</div> + <div class='line'>3 eggs</div> + <div class='line'>2 tablespoonfuls olive oil</div> + <div class='line'>a dash of nutmeg</div> + </div> + </div> +</div> + +<p class='c007'>Add cream to beaten yolks. Blanch and chop the almonds +to fill two-thirds of a cup and mix with the white of one +egg. Stir crumbs and melted butter in a mixing bowl, +add oil, then nuts, then the cream and yolk mixture, nutmeg, +and finally the stiffly beaten whites. Press into a +mould and bake carefully, or form into small balls and +fry five minutes, and serve around a roast.</p> + +<h3 class='c008'>PEANUT BUTTER</h3> + +<p class='c009'>Shell peanuts and remove inner skins. Put them through +the finest chopper several times, and mix with olive oil +till like a very thick cream, and keep in a covered glass +jar.</p> + +<div class='chapter'> + <span class='pageno' id='Page_67'>67</span> + <h2 class='c003'>ONIONS</h2> +</div> + +<h3 class='c013'>BAKED ONIONS</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 cupful hot milk</div> + <div class='line'>2–3 cupful cold milk</div> + <div class='line'>1 cupful cold boiled onions</div> + <div class='line'>1 cupful bread crumbs</div> + <div class='line'>3 eggs</div> + <div class='line'>½ teaspoonful salt</div> + <div class='line'>1 tablespoonful butter</div> + <div class='line'>dash of pepper</div> + </div> + </div> +</div> + +<p class='c007'>Soak bread crumbs in cold milk one hour, then add the +hot milk with butter melted in, beaten yolks, salt, pepper +and onions. Mix thoroughly, then stir in very lightly the +stiffly beaten whites, turn into a buttered baking dish and +bake forty five minutes. Serve hot.</p> + +<p class='c007'>To remove the smell on the hands after peeling onions, +hold the hands immediately under cold running water. +Hold the paring knife there too.</p> + +<h3 class='c008'>BOILED ONIONS</h3> + +<p class='c009'>Wash, remove outer skin, and put into cold salted water +to boil till tender. When done, drain off the water, cut into +pieces in the kettle with a spoon, add butter, salt and +pepper.</p> + +<p class='c007'>Or leave them whole, making a cream dressing like that +for new potatoes.</p> + +<h3 class='c008'>FRIED ONIONS</h3> + +<p class='c009'>Wash, peel and slice the onions very thin, and put them +into a hot frying pan containing butter. Stir them enough +to keep from burning, and cook till browned. Lift from +<span class='pageno' id='Page_68'>68</span>the pan with a skimmer to remove the melted butter, and +season with salt and pepper.</p> + +<h3 class='c008'>RAW ONIONS</h3> + +<p class='c009'>Wash, remove the outer skin and slice. Season with salt, +pepper, and vinegar, if desired.</p> + +<p class='c007'>They may also be served with French dressing, and are +fine with sliced cucumbers and tomatoes.</p> + +<div class='chapter'> + <span class='pageno' id='Page_69'>69</span> + <h2 class='c003'>POTATOES</h2> +</div> + +<h3 class='c013'>BAKED POTATOES</h3> + +<p class='c009'>Wash them, wipe dry, and rub over with a little oil or +butter. They will bake beautifully.</p> + +<p class='c007'>Potatoes may be first peeled, then baked in a hot even.</p> + +<p class='c007'>To bake them quickly, boil in salted water ten minutes, +then bake.</p> + +<p class='c007'>Or place them close together in the oven and cover with +a pie plate.</p> + +<p class='c007'>If potatoes are immersed in hot water before boiling, +they may be easily peeled.</p> + +<p class='c007'>To prevent discoloration, peel them and let stand an hour +in cold water, before boiling.</p> + +<p class='c007'>A spray of mint in the water potatoes boil in, gives a nice +flavor.</p> + +<h3 class='c008'>BOILED POTATOES</h3> + +<p class='c009'>Wash, peel or not, put in cold water with a little salt, and +boil till tender.</p> + +<h3 class='c008'>NEW POTATOES</h3> + +<p class='c009'>New potatoes must be washed and scraped (not peeled), +and put to cook in boiling salted water. When tender, +drain off the water, add butter (size of an egg to a small +kettle full), a cupful of cream into which is smoothed a +teaspoonful of flour (or a cupful of milk with one and +<span class='pageno' id='Page_70'>70</span>one-half teaspoonfuls of flour), and a little pepper. Let +come to a nice boil and serve.</p> + +<p class='c007'>Instead of scraping new potatoes, let them boil a while till +the skins are ready to peel off, peel them and put in the +oven to bake.</p> + +<h3 class='c008'>BOILED SWEET POTATOES</h3> + +<p class='c009'>Wash the potatoes, cut out any bad spots, cover with cold +water in a kettle to boil about thirty minutes. Drain off +the water, scrape the peel off, putting each potato immediately +back in the covered kettle to keep hot till all are +peeled.</p> + +<p class='c007'>To be eaten with butter and salt, or mashed on the individual +plates and eaten with plenty of cream or milk, +with a spoon.</p> + +<h3 class='c008'>POTATOES AND CHEESE</h3> + +<p class='c009'>Stew sliced potatoes till well done. Drain the water off +and turn potatoes into a sauce pan and add chopped +cheese. Stir constantly till cheese is melted, and the +mixture is like creamed potatoes. Sprinkle with salt and +pepper.</p> + +<h3 class='c008'>FRIED POTATOES No. 1</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>6 large potatoes</div> + <div class='line'>1 cupful flour</div> + <div class='line'>milk</div> + <div class='line'>parsley</div> + <div class='line'>1 teaspoonful baking powder</div> + <div class='line'>1 teaspoonful salt</div> + <div class='line'>cooking oil</div> + </div> + </div> +</div> + +<p class='c007'>Wash and peel potatoes and slice very thinly. Make a +paste by mixing baking powder and flour, adding milk +<span class='pageno' id='Page_71'>71</span>enough to make it smooth, salt, and stir in the sliced +potato. Fry in deep cooking oil, drain on clean brown +paper and sprinkle with parsley.</p> + +<h3 class='c008'>FRIED POTATOES No. 2</h3> + +<p class='c009'>Slice cold boiled peeled potatoes, heat a teaspoonful of +butter in a frying pan, place potatoes in pan, sprinkle +with salt and pepper, and cover. Cook a few minutes, +remove cover, add a little more butter, turn them to +brown on other side, cover for a minute or so, till done.</p> + +<h3 class='c008'>LYONNAISE POTATOES</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1½ tablespoonfuls butter</div> + <div class='line'>1 tablespoonful chopped onion</div> + <div class='line'>3 tablespoonfuls melted butter</div> + <div class='line'>½ tablespoonful chopped parsley</div> + <div class='line'>2 cupfuls cold boiled sliced potatoes</div> + <div class='line'>¼ teaspoonful salt</div> + <div class='line'>dash of pepper</div> + </div> + </div> +</div> + +<p class='c007'>Cook one and one-half tablespoonfuls butter and the onion +for five minutes. Cook the melted butter, potatoes, +pepper and salt, until the potatoes have absorbed the +butter, then add the onion mixture, stir well and add +parsley.</p> + +<h3 class='c008'>MASHED POTATOES</h3> + +<p class='c009'>Boil peeled potatoes; when done, drain off water, add +butter size of an egg, pepper, mash with a potato masher, +and add milk enough to make creamy. Or, after water +is drained off, put through a perforated potato masher and +with a large spoon, beat in butter, pepper and milk. +Beat in one or two teaspoonfuls of baking powder when +mashing potatoes, to make them light.</p> + +<div> + <span class='pageno' id='Page_72'>72</span> + <h3 class='c008'>STUFFED POTATOES</h3> +</div> + +<p class='c009'>Bake medium size potatoes about thirty minutes. When +done, cut in two and remove the inside from the peel. Put +the potato into a heated bowl and mash. Then to each +three potatoes, beat this mixture together:</p> + +<div class='lg-container-b'> + <div class='linegroup'> + <div class='group'> + <div class='line'>3 tablespoonfuls grated cheese</div> + <div class='line'>white of 1 egg</div> + <div class='line'>½ teaspoonful salt</div> + <div class='line'>1 teaspoonful butter</div> + </div> + </div> +</div> + +<p class='c007'>Fill the six shells with the mixture, set in a baking dish +and bake till brown. By counting the potatoes you can +get the exact quantities required for filling.</p> + +<div class='chapter'> + <span class='pageno' id='Page_73'>73</span> + <h2 class='c003'>PROTOSE, PARSNIPS, ETC.</h2> +</div> + +<h3 class='c013'>BAKED PROTOSE</h3> + +<p class='c009'>Slices of protose may be placed in a buttered baking tin, +sprinkled with chopped onions, pepper and salt, and baked +for about twenty minutes.</p> + +<h3 class='c008'>FRIED PROTOSE</h3> + +<p class='c009'>Cut protose in slices three-fourths of an inch in thickness, +dip in egg, then fry in a buttered frying pan. When +brown on one side, turn them over with a pancake turner, +fry on the other side and sprinkle with salt and pepper. +Serve with green onions or catsup.</p> + +<h3 class='c008'>PROTOSE HASH</h3> + +<p class='c009'>Same directions as for Nut Hash.</p> + +<h3 class='c008'>BAKED PARSNIPS</h3> + +<p class='c009'>Clean with a vegetable brush and proceed same as in +baking potatoes.</p> + +<h3 class='c008'>BOILED PARSNIPS</h3> + +<p class='c009'>Boil same as potatoes, pour melted butter, and season +with salt and pepper.</p> + +<h3 class='c008'>FRIED PARSNIPS</h3> + +<p class='c009'>Cut boiled parsnips in slices, fry in butter and season.</p> + +<div> + <span class='pageno' id='Page_74'>74</span> + <h3 class='c008'>PARSNIP CAKES</h3> +</div> + +<p class='c009'>Mash boiled parsnips through a colander and to each cupful, +add the beaten yolk of an egg, a little salt and pepper, +shape into little cakes and fry in butter.</p> + +<h3 class='c008'>PARSNIP CROQUETTES</h3> + +<p class='c009'>Cut boiled parsnips into short pieces, dip in beaten egg, +then in bread crumbs, dip again in the egg and fry in deep +cooking oil.</p> + +<h3 class='c008'>GREEN PEAS</h3> + +<p class='c009'>Shell, cover with boiling water in a stew pan. Cook +slowly till tender, drain, add butter size of egg, one-half +teaspoonful salt and dash of pepper. Pour into a hot +dish and serve in small dishes.</p> + +<p class='c007'>Or add a cupful of milk, allowing it to become hot when +added with the butter.</p> + +<p class='c007'>A leaf of spinach may be added to the water in which peas +are boiled to help them to retain a good green color.</p> + +<p class='c007'>A teaspoonful of sugar may be added to peas while +boiling.</p> + +<p class='c007'>A sprig of mint in the boiling peas adds a nice flavor.</p> + +<p class='c007'>Peas may be cooked by washing the pods and boiling +them whole. When done, the pods will burst open and +the peas will go to the bottom.</p> + +<h3 class='c008'>STUFFED GREEN PEPPERS</h3> + +<p class='c009'>Cut out stems and seeds, pour boiling water over them, let +<span class='pageno' id='Page_75'>75</span>stand a few minutes and drain. Fill with equal parts +cooked rice and tomatoes, or with bread crumbs soaked in +cold milk, and chopped nuts. Season with salt. Stand +on the small ends close together in a baking pan containing +a little water, and bake.</p> + +<h3 class='c008'>BOILED RICE</h3> + +<p class='c009'>Wash two cupfuls rice, put in a double boiler and cover +with four cupfuls of boiling water. Do not stir, but let +cook till each kernel stands separately. Then stir in one-half +teaspoonful salt, and serve hot or cold.</p> + +<p class='c007'>If desired for a pudding, add raisins, two beaten eggs +and put in a baking dish and bake.</p> + +<p class='c007'>Or it may be added, part or in whole, to flour enough to +thicken like stiff dough, dipped in egg, then in bread +crumbs, again in egg and fried in a buttered frying pan.</p> + +<p class='c007'>Rice may also be cooked in milk.</p> + +<p class='c007'>Rice may be served with fruits, sugar and cream, or in +any preferred style.</p> + +<h3 class='c008'>RICE TOMATOES</h3> + +<p class='c009'>Stir one-half cupful cooked rice into two cupfuls stewed +tomatoes, stew for ten minutes, add a teaspoonful of +butter, and season with pepper and salt.</p> + +<p class='c007'>A teaspoonful of sugar may be added, if desired.</p> + +<h3 class='c008'>BAKED SQUASH</h3> + +<p class='c009'>Clean the outside of a winter squash, cut in two, remove +seeds, sprinkle salt inside and fasten the halves together +<span class='pageno' id='Page_76'>76</span>with long metal skewers. Then place in a pan in the +oven and bake. Serve whole on a platter, the host opening +the squash and scooping out the portions with a large +spoon.</p> + +<h3 class='c008'>FRIED SQUASH</h3> + +<p class='c009'>Take boiled squash after it is mashed and seasoned; chop +an onion and brown in butter in a frying pan, stir in the +squash and fry, being careful not to burn.</p> + +<h3 class='c008'>SUMMER SQUASH</h3> + +<p class='c009'>Wash, peel, cut in small pieces and remove seeds, put in +cold water and boil. Drain off water, mash and season +with pepper, salt and butter.</p> + +<h3 class='c008'>TOMATOES</h3> + +<p class='c009'>Plunge tomatoes into boiling water and pour through a +drainer instantly, peeling immediately.</p> + +<h3 class='c008'>FRIED TOMATOES</h3> + +<p class='c009'>Peel and cut in thick slices, dip in corn meal or bread +crumbs, season and fry in a kettle of cooking oil. Drain +on clean brown paper.</p> + +<h3 class='c008'>FRIED GREEN TOMATOES</h3> + +<p class='c009'>Cut in thick slices and soak fifteen minutes in salt water. +Drain, sprinkle with sugar, dip in corn meal or flour, season +and fry in butter in a frying pan, or in a kettle of cooking +oil.</p> + +<div> + <span class='pageno' id='Page_77'>77</span> + <h3 class='c008'>STEWED TOMATOES</h3> +</div> + +<p class='c009'>Peel, cut in pieces and stew till done. Add butter, salt and +pepper, or sugar, for seasoning.</p> + +<h3 class='c008'>SAUCE FOR FRIED TOMATOES</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 tablespoonful butter</div> + <div class='line'>1 tablespoonful hot vinegar</div> + <div class='line'>1 egg</div> + <div class='line'>a little mustard</div> + <div class='line'>a little salt</div> + <div class='line'>a little pepper</div> + </div> + </div> +</div> + +<p class='c007'>Melt butter in hot vinegar, stir in the beaten yolk, then +the seasoning, the stiffly beaten white, and remove from +fire.</p> + +<h3 class='c008'>STUFFED TOMATOES</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>6 tomatoes</div> + <div class='line'>2 cupfuls bread crumbs</div> + <div class='line'>1 cupful chopped nuts</div> + <div class='line'>1 egg</div> + <div class='line'>a little chopped parsley</div> + <div class='line'>½ teaspoonful salt</div> + <div class='line'>a dash of pepper</div> + </div> + </div> +</div> + +<p class='c007'>Wash, wipe dry, and cut a slice off the stem end of nice, +firm tomatoes, remove seeds and pulp, mix the ingredients +given, fill in, cover with the piece cut off, and bake +in a buttered pan thirty minutes.</p> + +<h3 class='c008'>STUFFED TOMATO FILLINGS</h3> + +<p class='c009'>Equal parts chopped mushrooms and bread crumbs seasoned +with chopped onion, parsley, pepper and salt, and +olive oil.</p> + +<p class='c007'>Chopped boiled corn, bread crumbs, melted butter and +salt. Boiled rice seasoned with salt.</p> + +<div> + <span class='pageno' id='Page_78'>78</span> + <h3 class='c008'>TURNIPS</h3> +</div> + +<p class='c009'>Wash young turnip greens, and boil in plenty of water +for about one hour. Season with pepper and salt. Butter +should be added, unless they are to be eaten with +vinegar.</p> + +<p class='c007'>Add a little sugar to the water in which turnips are to +be boiled.</p> + +<h3 class='c008'>BOILED TURNIPS</h3> + +<p class='c009'>Wash, peel off the thick skin, let stand one hour in cold +water, put in fresh water containing a little salt and boil +till tender. Drain off the water, mash, add butter size of +an egg, and season with salt and pepper.</p> + +<h3 class='c008'>STUFFED TURNIPS</h3> + +<p class='c009'>After boiling till tender, hollow out the center of each, +mashing the part taken out, adding butter, pepper and +salt, a little milk, one beaten egg, and enough bread +crumbs to form a nice dressing. Pour into the turnips, +rub a bit of butter over them and brown in a hot oven. +Small turnips may be served individually, or large ones +dished out by the host.</p> + +<h3 class='c008'>VEGETABLE CHILI CON-CARNE</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 cupful kidney beans</div> + <div class='line'>2 dried red chili peppers</div> + <div class='line'>1 cupful stewed tomatoes</div> + <div class='line'>½ cupful peanut oil</div> + <div class='line'>½ cupful water</div> + <div class='line'>2 tablespoonfuls flour</div> + <div class='line'>1 small chopped onion</div> + <div class='line'>½ teaspoonful salt</div> + <div class='line'>½ cupful pecan meats</div> + </div> + </div> +</div> + +<p class='c007'>Soak beans over night, next morning drain, cover with +<span class='pageno' id='Page_79'>79</span>cold water, boil ten minutes, drain, cover and boil a second, +and a third ten minutes, adding a pinch of soda to +the third water, and cook till tender. Remove seeds from +the peppers, soak the pods in warm water till soft, then +scrape the pods, saving the pulp and throwing away the +skins. Put the whole pecan meats in a frying pan with +the oil, with flour smoothed in, and cook and stir for five +minutes. Then add the chili pulp, chopped onion, tomatoes +and salt, and cook slowly for two hours. Add water, +if necessary, to make the mixture like a thick sauce. Add +beans just before removing from fire. One teaspoonful +of chili powder may be substituted for the chili peppers, +if desired. The tomatoes may be omitted if desired.</p> + +<h3 class='c008'>MUSHROOM FORCEMEAT</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>2–3 cupful chopped mushrooms</div> + <div class='line'>¼ cupful butter</div> + <div class='line'>1 cupful bread crumbs</div> + <div class='line'>2 eggs</div> + <div class='line'>a little salt</div> + <div class='line'>a bit of mace</div> + <div class='line'>1 tablespoonful olive oil</div> + <div class='line'>a dash of cayenne pepper</div> + <div class='line'>a dash of nutmeg</div> + <div class='line'>mushroom gravy</div> + </div> + </div> +</div> + +<p class='c007'>Peel and chop the mushrooms to make two-thirds of a +cupful. Cook with the butter, and cool. To the well +beaten eggs add oil, bread crumbs and seasoning, the +mushroom mixture, and mushroom gravy if needed, to +form into small balls. Fry about five minutes and serve +around a roast.</p> + +<h3 class='c008'>GRAVIES</h3> + +<p class='c009'>To brown flour for gravy, put it in a pan when baking +and brown it in the oven. It may be kept in a jar ready +for use.</p> + +<div> + <span class='pageno' id='Page_80'>80</span> + <h3 class='c008'>MILK GRAVY</h3> +</div> + +<p class='c009'>Use two tablespoonfuls of flour and one teaspoonful of +butter for each cupful of milk. Smooth the flour into +part of the milk to make a paste. Let part of the milk +get to boiling point, dip out a little and stir in with the +cold paste, then stir the paste quickly into the hot milk. +Add butter, season with salt and remove from fire as soon +as the mixture thickens.</p> + +<div class='chapter'> + <span class='pageno' id='Page_81'>81</span> + <h2 class='c003'>SAUCES, RELISHES, ETC.</h2> +</div> + +<h3 class='c013'>CUCUMBER RELISH</h3> + +<p class='c009'>Peel and slice enough cucumbers to fill a quart fruit jar. +Add a sliced onion, season with salt and mix carefully, +fill the jars and pour over boiling hot vinegar and seal at +once. Keep in a dark cool place.</p> + +<h3 class='c008'>GREEN RELISH</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>¼ of a head of cabbage</div> + <div class='line'>3 onions</div> + <div class='line'>2 stalks of celery</div> + <div class='line'>1 green pepper</div> + <div class='line'>½ teaspoonful salt</div> + <div class='line'>vinegar to suit</div> + </div> + </div> +</div> + +<p class='c007'>Cut out the core of the cabbage, chop finely with the +onions, celery and pepper, add seasoning and stir in as +much vinegar as desired.</p> + +<p class='c007'>Two tablespoonfuls butter and the same of flour is the +usual quantity to one cupful of liquid in thickening sauce.</p> + +<h3 class='c008'>HORSERADISH</h3> + +<p class='c009'>Mix grated horseradish with lemon juice. Serve with +Nut Roast or Baked Beans.</p> + +<h3 class='c008'>HORSERADISH TASTY RELISH</h3> + +<p class='c009'>Mix fresh grated turnips with vinegar, salt and a dash of +cayenne pepper. Serve with Nut Roast and Baked Beans.</p> + +<div> + <span class='pageno' id='Page_82'>82</span> + <h3 class='c008'>FRENCH MUSTARD</h3> +</div> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 teaspoonful sugar</div> + <div class='line'>1 teaspoonful mustard</div> + <div class='line'>1 teaspoonful vinegar</div> + <div class='line'>½ teaspoonful flour</div> + <div class='line'>1 egg</div> + </div> + </div> +</div> + +<p class='c007'>Add sugar to the beaten egg, stir in mustard and flour, +and beat till creamy, then add vinegar, put over the fire +and stir until it thickens, then remove.</p> + +<h3 class='c008'>TABLE MUSTARD</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>¼ cupful mustard</div> + <div class='line'>vinegar</div> + <div class='line'>olive oil</div> + <div class='line'>1 teaspoonful onion juice</div> + <div class='line'>1 teaspoonful sugar</div> + <div class='line'>1 teaspoonful paprika</div> + </div> + </div> +</div> + +<p class='c007'>Add olive oil to mustard till creamy, add onion juice, +sugar, paprika, mix well, beat in vinegar to make a smooth +paste, bottle, and serve cold with roasts.</p> + +<h3 class='c008'>EGG SAUCE</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>yolks 3 hard boiled eggs</div> + <div class='line'>2 tablespoonfuls lemon juice</div> + <div class='line'>1 tablespoonful butter</div> + <div class='line'>1 tablespoonful milk or cream</div> + </div> + </div> +</div> + +<p class='c007'>Mash yolks, mix in butter till creamy, then lemon and +milk. Serve with vegetables.</p> + +<h3 class='c008'>MINT SAUCE</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>3 tablespoonfuls chopped mint</div> + <div class='line'>⅓ cupful vinegar</div> + <div class='line'>2 tablespoonfuls powdered sugar</div> + </div> + </div> +</div> + +<p class='c007'>The leaves stripped from six stalks of mint are usually +enough for three tablespoonfuls chopped. Mix mint and +sugar, adding gradually the vinegar. Serve cold with +roasts.</p> + +<div> + <span class='pageno' id='Page_83'>83</span> + <h3 class='c008'>TOMATO SAUCE</h3> +</div> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>3 tomatoes</div> + <div class='line'>1 small onion</div> + <div class='line'>¼ cupful olive oil</div> + <div class='line'>1 teaspoonful butter</div> + <div class='line'>2 tablespoonfuls chopped parsley</div> + <div class='line'>pinch of salt</div> + <div class='line'>dash of red pepper</div> + <div class='line'>3 tablespoonfuls flour</div> + </div> + </div> +</div> + +<p class='c007'>Put tomatoes through colander, add the other ingredients +and boil all together a few minutes. Serve hot with +vegetables.</p> + +<h3 class='c008'>WATERCRESS SAUCE</h3> + +<p class='c009'>Chop watercress and onions, simmer in butter till tender, +add a little cream, cook a few moments, and serve cold +with Nut Roast.</p> + +<h3 class='c008'>OLIVES</h3> + +<p class='c009'>When a bottle is opened and only part of them used, pour +about two tablespoonfuls of olive oil over the remaining +olives to prevent their becoming soft.</p> + +<p class='c007'>Keep olive oil in the dark to retain its flavor.</p> + +<h3 class='c008'>RADISHES</h3> + +<p class='c009'>Wash, put in cold water, wipe dry, and keep in a cool +place till time to serve.</p> + +<div> + <span class='pageno' id='Page_84'>84</span> + <h3 class='c008'>SALAD COMBINATIONS</h3> +</div> + +<p class='c009'>Lima beans, olives and peppers, all cut finely, with French +Dressing.</p> + +<p class='c007'>Chopped celery and mint.</p> + +<p class='c007'>Bananas and chopped peanuts with Mayonnaise. The +mixture may be placed in the banana peeling and prettily +garnished.</p> + +<p class='c007'>Stoned cherries filled with peanuts, served with +Mayonnaise.</p> + +<p class='c007'>Sliced oranges on lettuce with French Dressing.</p> + +<p class='c007'>Apples and celery with Mayonnaise.</p> + +<p class='c007'>Apples and nuts with French Dressing.</p> + +<p class='c007'>Chopped cabbage with slices of hard boiled eggs and +Mayonnaise.</p> + +<p class='c007'>A salad may be very lightly sprinkled with very finely +chopped green peppers or pistachio nuts.</p> + +<p class='c007'>Chopped raisins, nuts and celery.</p> + +<p class='c007'>Cherries, oranges and bananas with French Dressing.</p> + +<p class='c007'>Watercress served with French Dressing.</p> + +<p class='c007'>Small cabbages may be cut and shaped into very artistic +salad cups.</p> + +<p class='c007'>Halves of oranges and grape fruit skins make beautiful +salad cups.</p> + +<p class='c007'>Red pepper pods cut in various shapes make a pretty +salad garnish.</p> + +<p class='c007'>Always heat crackers to make them crisp when serving +with salad.</p> + +<div> + <span class='pageno' id='Page_85'>85</span> + <h3 class='c008'>BOILED SALAD DRESSING No. 1</h3> +</div> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>½ cupful sweet or sour cream</div> + <div class='line'>¼ cupful vinegar</div> + <div class='line'>¼ cupful melted butter</div> + <div class='line'>1 teaspoonful salt</div> + <div class='line'>1 teaspoonful flour</div> + <div class='line'>1 teaspoonful mustard</div> + <div class='line'>1 teaspoonful sugar</div> + </div> + </div> +</div> + +<p class='c007'>Smooth mustard in a little water, add flour, then salt, +sugar and cream. Add this mixture to the heated vinegar +on the range, and stir till it thickens, then remove from +fire, add butter and stir till smooth. Serve cold.</p> + +<p class='c007'>If milk is substituted for cream, use a teaspoonful more +butter.</p> + +<h3 class='c008'>BOILED SALAD DRESSING No. 2</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>2 cupfuls milk</div> + <div class='line'>1 cupful vinegar</div> + <div class='line'>½ cupful sugar</div> + <div class='line'>2 eggs</div> + <div class='line'>1½ tablespoonfuls flour</div> + <div class='line'>1½ tablespoonfuls butter</div> + <div class='line'>1½ teaspoonfuls mustard</div> + <div class='line'>1 teaspoonful salt</div> + </div> + </div> +</div> + +<p class='c007'>Smooth flour in half of milk, putting other half to heat, +after which stir butter, flour and milk together. Add the +other ingredients, stirring constantly till thickened. May +be kept in a cold place for months.</p> + +<h3 class='c008'>SOUR CREAM SALAD DRESSING</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>½ cupful sour cream</div> + <div class='line'>yolk 1 hard boiled egg</div> + <div class='line'>pinch of salt</div> + <div class='line'>1 tablespoonful vinegar</div> + <div class='line'>1 teaspoonful sugar</div> + <div class='line'>dash of pepper</div> + </div> + </div> +</div> + +<p class='c007'>Cream the yolk, add sour cream, and beat in sugar, salt +and pepper.</p> + +<div> + <span class='pageno' id='Page_86'>86</span> + <h3 class='c008'>FRENCH DRESSING No. 1</h3> +</div> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>4 tablespoonfuls lemon juice</div> + <div class='line'>½ teaspoonful salt</div> + <div class='line'>dash of cayenne pepper</div> + </div> + </div> +</div> + +<p class='c007'>Mix and serve cold.</p> + +<h3 class='c008'>FRENCH DRESSING No. 2</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>4 tablespoonfuls olive oil</div> + <div class='line'>2 tablespoonfuls vinegar</div> + <div class='line'>¾ teaspoonful salt</div> + <div class='line'>¼ teaspoonful pepper</div> + </div> + </div> +</div> + +<p class='c007'>Mix thoroughly.</p> + +<h3 class='c008'>MAYONNAISE DRESSING</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>yolks 2 eggs</div> + <div class='line'>1½ cupfuls olive oil</div> + <div class='line'>2 tablespoonfuls lemon juice</div> + <div class='line'>vinegar</div> + <div class='line'>1 teaspoonful salt</div> + <div class='line'>1 teaspoonful mustard</div> + <div class='line'>1 teaspoonful powdered sugar</div> + <div class='line'>dash of cayenne pepper</div> + </div> + </div> +</div> + +<p class='c007'>Mix thoroughly, salt, mustard, sugar, pepper, then add +yolks, mix well and add one-half teaspoonful vinegar. To +this add one and one-half cupfuls oil, gradually, a few +drops at a time, stirring constantly. Have ready two +tablespoonfuls each, oil and vinegar, and as the mixture +thickens, add this oil and vinegar alternately, stirring +constantly.</p> + +<p class='c007'>Always use a very cold dish in mixing Mayonnaise.</p> + +<p class='c007'>One-third cupful of cream stiffly beaten is good added to +the Mayonnaise just before serving.</p> + +<p class='c007'>A pleasing change is made by using equal parts of +Mayonnaise and Boiled Dressing.</p> + +<div> + <span class='pageno' id='Page_87'>87</span> + <h3 class='c008'>WHITE MAYONNAISE DRESSING</h3> +</div> + +<p class='c009'>In recipe for Mayonnaise Dressing, substitute cream for +oil, lemon juice for vinegar, and whites for yolks.</p> + +<h3 class='c008'>CHEESE SALAD No. 1</h3> + +<p class='c009'>Press grated cheese into small balls, and roll in chopped +nuts.</p> + +<p class='c007'>Cut celery in very fine long strips, arrange like a bird +nest, and plate two cheese balls within. Serve with +French Dressing.</p> + +<p class='c007'>Instead of celery, cabbage stalk may be cut in very fine +long strips, sprinkled with celery seed.</p> + +<h3 class='c008'>CHEESE SALAD No. 2</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>2 cupfuls whipped cream</div> + <div class='line'>¼ cupful grated cheese</div> + <div class='line'>1 tablespoonful gelatin</div> + <div class='line'>¼ teaspoonful salt</div> + <div class='line'>dash cayenne pepper</div> + <div class='line'>dash dry mustard</div> + </div> + </div> +</div> + +<p class='c007'>Dissolve gelatin in the least possible warm water, not +hot water. When cool, stir in with the other ingredients, +mixing very thoroughly. Put in tiny moulds and set on +ice. Serve with French Dressing.</p> + +<h3 class='c008'>CREAM CHEESE SALAD No. 1</h3> + +<p class='c009'>Smooth cream cheese and chili sauce together, shape into +small balls, and serve on lettuce.</p> + +<div> + <span class='pageno' id='Page_88'>88</span> + <h3 class='c008'>CREAM CHEESE SALAD No. 2</h3> +</div> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 cream cheese</div> + <div class='line'>1 cupful ripe olives</div> + <div class='line'>milk</div> + <div class='line'>1 head lettuce</div> + <div class='line'>½ cupful nuts</div> + </div> + </div> +</div> + +<p class='c007'>Remove stones from and cut olives in small pieces. +Smooth cheese to paste by adding a little milk or cream, +and shape into small balls. Mix nuts and olives and place +among lettuce leaves in center of plates. Put cheese balls +around these centers, and serve with French Dressing.</p> + +<h3 class='c008'>COTTAGE CHEESE SALAD</h3> + +<p class='c009'>Press cottage cheese into any preferred shape, surround +with leaves or flowers, and cover with a dressing of two-thirds +Mayonnaise and one-third whipped cream.</p> + +<h3 class='c008'>COOKED CABBAGE SALAD</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>½ cupful sugar</div> + <div class='line'>½ cupful vinegar</div> + <div class='line'>½ cupful cream</div> + <div class='line'>½ cupful butter</div> + <div class='line'>1 teaspoonful mustard</div> + <div class='line'>½ teaspoonful salt</div> + <div class='line'>2 eggs</div> + <div class='line'>1 small cabbage</div> + </div> + </div> +</div> + +<p class='c007'>To the beaten eggs add creamed butter and sugar, vinegar, +mustard and salt. Mix thoroughly, add cream and let +come to a boil, then stir in the finely chopped cabbage, boil +about two minutes, and serve hot.</p> + +<p class='c007'>Milk may be substituted for cream by adding a little more +butter.</p> + +<h3 class='c008'>EGG SALAD IN POND LILY STYLE</h3> + +<p class='c009'>One hard boiled egg for each plate. Remove the shell +<span class='pageno' id='Page_89'>89</span>while hot, commence at the small end and cut nearly to +the other end to form six petals. Remove yolks, and set +whites in a dish for the ends to curl up. Mash the yolks, +adding a little dressing and shape into small mounds in +the centers of whites. Serve each egg on the stem of a +large nasturtium leaf with Boiled Salad Dressing No. 1, +on one side.</p> + +<p class='c007'>For a pretty suggestion of water, serve on an inexpensive +small round mirror.</p> + +<div class='chapter'> + <span class='pageno' id='Page_90'>90</span> + <h2 class='c003'>FRUIT SALADS</h2> +</div> + +<h3 class='c013'>APPLE SALAD No. 1</h3> + +<p class='c009'>Peel and slice apples, pour over them at once a little lemon +juice, to prevent discoloration. Add plenty of whole nut +meats and serve with Mayonnaise Dressing.</p> + +<h3 class='c008'>APPLE SALAD No. 2</h3> + +<p class='c009'>Prepare apples as in Apple Salad No. 1, and add sliced +onions. Serve with French Dressing.</p> + +<h3 class='c008'>CHERRY SALAD</h3> + +<p class='c009'>Stone a sufficient number of cherries, insert a peanut in +each, arrange on lettuce, and serve with Mayonnaise +Dressing.</p> + +<h3 class='c008'>FRUIT SALAD</h3> + +<p class='c009'>Oranges may be used alone, with nuts, or with apples, nuts +and pineapple. Serve with Mayonnaise Dressing.</p> + +<h3 class='c008'>NUT SALAD</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>mushrooms</div> + <div class='line'>nuts</div> + <div class='line'>stuffed olives</div> + <div class='line'>celery</div> + </div> + </div> +</div> + +<p class='c007'>Cut in small pieces, place on lettuce leaves and cover with +Mayonnaise Dressing.</p> + +<h3 class='c008'>NUT AND APPLE SALAD</h3> + +<p class='c009'>Combine sliced apples, nuts and a few chopped figs. Serve +<span class='pageno' id='Page_91'>91</span>in shells made of halves of orange skins, and put whipped +cream on top.</p> + +<h3 class='c008'>POTATO SALAD No. 1</h3> + +<p class='c009'>Boil potatoes in their skins. When cooked, pour off the +water and let them remain a few minutes in the kettle to +prevent their becoming soggy or sticky. Chop one-half +an onion and mix in with potatoes, with some chopped +parsley. Serve with French Dressing.</p> + +<h3 class='c008'>POTATO SALAD No. 2</h3> + +<p class='c009'>Slice a dish of cold potatoes. Chop some celery, parsley +and an onion, mix well, sprinkle with celery salt, add one-half +of sliced hard boiled egg to each plate, and serve with +French Dressing.</p> + +<p class='c007'>A little chopped cabbage is an agreeable addition for a +change in Potato Salad.</p> + +<h3 class='c008'>PRUNE SALAD</h3> + +<p class='c009'>Soak dried prunes all night in cold water, or leave a few +moments in hot water. Remove pits and cut fruit lengthwise. +Arrange on a lettuce leaf, sprinkle with chopped +nuts, and serve with a dressing of equal parts whipped +cream and Mayonnaise Dressing.</p> + +<h3 class='c008'>TOMATO SALAD NO. 1</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>6 tomatoes</div> + <div class='line'>½ cream cheese</div> + <div class='line'>1 dessertspoonful sherry wine</div> + <div class='line'>pinch of salt</div> + <div class='line'>1 dessertspoonful chopped parsley</div> + <div class='line'>1 dessertspoonful chopped pepper</div> + <div class='line'>½ teaspoonful chopped onion</div> + </div> + </div> +</div> + +<p class='c007'>Peel tomatoes and remove a portion of the center, sprinkle +<span class='pageno' id='Page_92'>92</span>with salt and chill on ice. Smooth the cheese to a +paste, adding the other ingredients, and fill in the tomato +centers. Put a bit of Mayonnaise Dressing on top, setting +each tomato on a lettuce leaf with any preferred garnishing.</p> + +<p class='c007'>Tomatoes may be stuffed with asparagus tips.</p> + +<h3 class='c008'>TOMATO SALAD No. 2</h3> + +<p class='c009'>Peel and slice tomatoes, place on lettuce leaves, cover +with Mayonnaise Dressing, and scatter over that a few +nut meats.</p> + +<h3 class='c008'>TOMATO JELLY SALAD</h3> + +<p class='c009'>Harden the jelly in a large flat dish, and cut out any desired +shapes and place on lettuce leaves. Mix one-half +cupful each stoned chopped olives and chopped cucumber +pickle, with a little Mayonnaise Dressing.</p> + +<h3 class='c008'>VEGETABLE SALAD No. 1</h3> + +<p class='c009'>Keep onions, lettuce and young mustard in cold water an +hour or two, chop and serve with French Dressing and +sliced hard boiled eggs.</p> + +<h3 class='c008'>VEGETABLE SALAD No. 2</h3> + +<p class='c009'>String beans, peas, lima beans, sliced tomatoes, cucumbers +and onions arranged on a lettuce leaf and served +with French Dressing is a favorite salad.</p> + +<p class='c007'>Any one, or two or three ingredients may be omitted.</p> + +<div class='chapter'> + <span class='pageno' id='Page_93'>93</span> + <h2 class='c003'>FRITTERS</h2> +</div> + +<h3 class='c013'>CORN FRITTERS</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1⅓ cupfuls flour</div> + <div class='line'>2–3 cupful milk</div> + <div class='line'>1 cupful corn</div> + <div class='line'>3 teaspoonfuls baking powder</div> + <div class='line'>¼ teaspoonful salt</div> + <div class='line'>1 egg</div> + </div> + </div> +</div> + +<p class='c007'>To the well beaten egg, add milk, part of the flour and +salt, mix the baking powder with remainder of flour, and +add alternately corn and flour. Dip with a teaspoon and +drop in deep cooking oil to fry.</p> + +<p class='c007'>About two and one-half ears of sweet boiled corn will +make one cupful after kernels are cut off.</p> + +<p class='c007'>This recipe makes sixteen fritters.</p> + +<p class='c007'>Serve with syrup.</p> + +<h3 class='c008'>APPLE FRITTERS</h3> + +<p class='c009'>Substitute two medium size tart apples finely sliced, for +the corn in Corn Fritters.</p> + +<h3 class='c008'>BANANA FRITTERS</h3> + +<p class='c009'>Substitute two medium size bananas cut in very small +pieces, and one tablespoonful lemon juice, for the corn in +Corn Fritters.</p> + +<div class='chapter'> + <span class='pageno' id='Page_94'>94</span> + <h2 class='c003'>PIES</h2> +</div> + +<p class='c006'>When a pie is ready to bake, pour cold water over it, drain +quickly and place immediately in hot oven.</p> + +<p class='c007'>If a lower crust is wet with the beaten white of an egg +before filling with soft mixtures, it will prevent filling +from soaking in.</p> + +<p class='c007'>Do not take hot pies suddenly to a cold room, as the +sudden change makes them “heavy.” And do not leave +them on a hot stove after being baked.</p> + +<p class='c007'>Grease pie plates with butter. It helps make a flaky +crust.</p> + +<p class='c007'>A strip of clean muslin about two inches wide, wrung +from cold water and pinned around the edge of juicy pies, +will keep juice in and keep edge from burning.</p> + +<p class='c007'>Another plan is to insert a small funnel of white paper, +small end down, in the center of the upper crust, for the +escape of steam.</p> + +<p class='c007'>Sprinkle a little flour over a lower crust before filling in +juicy pies.</p> + +<p class='c007'>A very good way to prevent juice running out, is to put +the sugar in the lower crust before filling in the fruit.</p> + +<p class='c007'>See that under crusts around outer edge are loose from +pie plates before baking.</p> + +<p class='c007'>Under crusts to be baked a day before using, are made +even by baking one crust between two pie plates of the +same size.</p> + +<div> + <span class='pageno' id='Page_95'>95</span> + <h3 class='c008'>CINNAMON ROLLS</h3> +</div> + +<p class='c009'>Whenever pie crust dough is left, cut in narrow strips, +spread with softened butter, sprinkle with sugar and +cinnamon, roll and bake like a jelly roll.</p> + +<h3 class='c008'>SHORTCAKE</h3> + +<p class='c009'>Use directions for Baking Powder Biscuit. Cut open the +biscuits, butter well, and spread with whatever fruit is +in season. Place the upper half of the biscuit over the +under piece with its crust down, that is, on the fruit, +spreading another layer of the sugared fruit on the top, +with whipped cream above this top layer, if desired.</p> + +<p class='c007'>Berries, pineapple, oranges, etc., etc., are all nice in shortcakes.</p> + +<h3 class='c008'>PIE CRUST No. 1</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 cupful flour</div> + <div class='line'>½ cupful butter</div> + <div class='line'>salt</div> + <div class='line'>¼ cupful very cold water</div> + <div class='line'>a pinch of baking powder</div> + </div> + </div> +</div> + +<p class='c007'>Sift the flour and baking powder together, add the salt +and the softened (not warm) butter, then the water. +Turn onto a floured moulding board, sift a little flour +over and turn over till right to roll out. This makes just +two pie crusts, or a lower crust for one pie, and four small +biscuits.</p> + +<h3 class='c008'>PIE CRUST No. 2</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>4 cupfuls flour</div> + <div class='line'>2 cupfuls butter</div> + <div class='line'>¼ cupful very cold water</div> + <div class='line'>pinch of salt</div> + </div> + </div> +</div> + +<p class='c007'>Mix salt in flour and add one-half softened (not warm) +<span class='pageno' id='Page_96'>96</span>butter and enough very cold water to form a stiff dough. +Turn this on the floured moulding board, sprinkle with +flour, spread with some of the butter, fold over, roll out, +spread on more butter, fold over, roll out, spread for the +third time, fold and roll and fit on pie plates. Will make +four pies.</p> + +<h3 class='c008'>SOUR MILK PIE CRUST</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 cupful flour</div> + <div class='line'>¼ cupful sour milk</div> + <div class='line'>pinch of salt</div> + <div class='line'>½ cupful butter</div> + <div class='line'>⅛ teaspoonful soda</div> + </div> + </div> +</div> + +<p class='c007'>Mix the softened butter with part of flour, add milk with +soda dissolved in it, salt, and remainder of flour. Turn on +the floured moulding board in a soft dough, roll, and fit +on the pie plate.</p> + +<h3 class='c008'>APPLE PIE</h3> + +<p class='c009'>Have ready, apples peeled and cut in thin slices, or apples +that have been cooked like Apple Sauce. Line a pie plate +with crust.</p> + +<p class='c007'>A little chopped fresh lemon peel sprinkled over the fruit +is a tasty addition. Or powdered lemon peel flavoring +is fine.</p> + +<p class='c007'>A teaspoonful of strong cold tea added to the apple sauce +filling is nice.</p> + +<h3 class='c008'>FRIED APPLE PIE</h3> + +<p class='c009'>Roll out Baking Powder Biscuit dough to about one-quarter +inch in thickness, and cut in circles about five +<span class='pageno' id='Page_97'>97</span>inches in diameter. A tin can cover that size is a good +cutter. Fill the center of half this round piece with about +one tablespoonful Apple Sauce. Moisten the edge of +dough with cold water, folding the empty half over the +sauce, pressing the two edges tightly together making a +pie shaped like a half circle. Fry like doughnuts in hot +cooking oil. Drain them on clean brown paper. Eaten +hot or cold, with cheese if desired.</p> + +<h3 class='c008'>APRICOT PIE</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 cupful mashed apricots</div> + <div class='line'>½ cupful sugar</div> + <div class='line'>2 eggs</div> + <div class='line'>1½ tablespoonfuls flour</div> + <div class='line'>pinch of cream of tartar</div> + </div> + </div> +</div> + +<p class='c007'>Soak apricots in cold water over night, or scald. Cook +till tender. To the beaten yolks, add sugar and flour. +Mix thoroughly. Pour into a crust already baked and +bake. Add cream of tartar to whites, beat stiffly, add two +extra tablespoonfuls sugar, spread over pie, and return +to oven to brown slightly.</p> + +<h3 class='c008'>CUSTARD PIE</h3> + +<p class='c009'>Spread crust on the plate the day before filling, and keep +in cold place. This applies only when no baking powder +is used, as baking powder works as soon as it is dampened.</p> + +<h3 class='c008'>CUSTARD PIE FILLING</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>2 cupfuls milk</div> + <div class='line'>2 eggs</div> + <div class='line'>¼ cupful sugar</div> + <div class='line'>1 tablespoonful melted butter</div> + <div class='line'>pinch of salt</div> + <div class='line'>a little nutmeg</div> + </div> + </div> +</div> + +<p class='c007'>Stir in the well beaten eggs to sugar, milk and salt, add +<span class='pageno' id='Page_98'>98</span>butter, pour into pie crust, grate a little nutmeg over it, +and bake in a moderate oven.</p> + +<p class='c007'>Heat the milk before mixing Custard Pie Filling.</p> + +<h3 class='c008'>COCOANUT PIE FILLING</h3> + +<p class='c009'>Add to recipe for Custard Pie Filling one-half cupful +shredded cocoanut, and sprinkle more over the top in +place of nutmeg. A little vanilla flavoring may be added.</p> + +<h3 class='c008'>CRUSTLESS PIE</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 quart milk</div> + <div class='line'>3 eggs</div> + <div class='line'>pinch of salt</div> + <div class='line'>¼ cupful sugar</div> + <div class='line'>¼ cupful flour</div> + <div class='line'>½ teaspoonful flavoring</div> + </div> + </div> +</div> + +<p class='c007'>To the well beaten eggs, add the other ingredients, pour +into a buttered pie plate and bake.</p> + +<h3 class='c008'>DATE PIE FILLING</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 lb. dates</div> + <div class='line'>1 cupful thick cream</div> + <div class='line'>yolks of 3 eggs</div> + <div class='line'>2 tablespoonfuls butter</div> + <div class='line'>1 teaspoonful cinnamon</div> + <div class='line'>½ teaspoonful cloves</div> + </div> + </div> +</div> + +<p class='c007'>Soak the dates (2 cupfuls weighing 1 lb.) over night in +cold water, and stew until soft enough to put through +colander. Mix well and add all the other ingredients. Mix +thoroughly and bake brown in one crust. Cover with the +following meringue and return to oven to brown.</p> + +<h3 class='c008'>MERINGUE</h3> + +<p class='c009'>To the stiffly beaten whites of two eggs, add three tablespoonfuls +<span class='pageno' id='Page_99'>99</span>of granulated sugar (not powdered). Flavor +with a few drops of flavoring, if desired.</p> + +<p class='c007'>In making Meringue one tablespoonful very cold water +may be substituted for one egg. Beat the water in with +the white of egg.</p> + +<h3 class='c008'>LEMON PIE No. 1</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 cupful water</div> + <div class='line'>1 cupful sugar</div> + <div class='line'>yolks 2 eggs</div> + <div class='line'>3 tablespoonfuls flour</div> + <div class='line'>a pinch of salt</div> + <div class='line'>juice and grated rind of 1 lemon</div> + </div> + </div> +</div> + +<p class='c007'>Make crust as per directions given, and bake.</p> + +<p class='c007'>Beat yolks, smooth in flour, add water, sugar, salt and +lemon, cook in double boiler till the mixture thickens, +pour in baked crust. Beat the whites very stiffly, add 1 +tablespoonful sugar, spread over pie and put in oven to +brown slightly.</p> + +<h3 class='c008'>LEMON PIE No. 2</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 cupful sugar</div> + <div class='line'>1 cupful milk</div> + <div class='line'>2 eggs</div> + <div class='line'>3 tablespoonfuls flour</div> + <div class='line'>juice and grated rind of 1 lemon</div> + </div> + </div> +</div> + +<p class='c007'>Beat sugar and yolks together, add flour and milk and +continue beating. Beat the whites stiffly and stir lightly +into the mixture.</p> + +<p class='c007'>Make crust as per directions previously given. This filling +may be poured into a baked crust as per Lemon Pie +No. 1, or filling and crust baked together.</p> + +<div> + <span class='pageno' id='Page_100'>100</span> + <h3 class='c008'>LEMON PIE No. 3</h3> +</div> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 cupful sugar</div> + <div class='line'>3 eggs</div> + <div class='line'>4 tablespoonfuls water</div> + <div class='line'>juice of 1 lemon</div> + </div> + </div> +</div> + +<p class='c007'>Beat yolks, add sugar, water and lemon and cook till +thickened, in double boiler. Remove from stove and beat +in stiffly beaten whites. Pour into crust and bake.</p> + +<p class='c007'>Add one crushed banana put through a colander to a +lemon pie filling, if desired.</p> + +<h3 class='c008'>MINCE PIE</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>¾ cupful chopped nuts</div> + <div class='line'>1 cupful tart chopped apples</div> + <div class='line'>¼ cupful raisins</div> + <div class='line'>¼ cupful fruit juices</div> + <div class='line'>½ cupful sugar</div> + <div class='line'>1 tablespoonful vinegar</div> + <div class='line'>1 tablespoonful currants</div> + <div class='line'>2 tablespoonfuls butter</div> + <div class='line'>½ teaspoonful cinnamon</div> + <div class='line'>½ teaspoonful salt</div> + <div class='line'>a pinch of cloves and mace</div> + </div> + </div> +</div> + +<p class='c007'>Mix all together very thoroughly, adding more sugar or +vinegar to suit taste. Bake in two crusts. Makes one pie.</p> + +<h3 class='c008'>PUMPKINS AND PIES</h3> + +<p class='c009'>Pumpkin may be grated raw and used as when cooked, +making less work to prepare.</p> + +<p class='c007'>Grating, now-a-days, usually means running through the +food chopper.</p> + +<p class='c007'>A pumpkin may be baked by cutting it in two, removing +seeds, scooping it from the shell with a mixing spoon and +crushing through a colander.</p> + +<p class='c007'>In selecting a pumpkin, choose a glossy one that is flat on +both ends.</p> + +<p class='c007'><span class='pageno' id='Page_101'>101</span>Chopped pecan and English walnuts sprinkled over a +pumpkin pie just before putting it in the oven, give an +agreeable flavor.</p> + +<p class='c007'>Shredded cocoanut sprinkled over a pumpkin pie just as +it goes in the oven, is nice.</p> + +<h3 class='c008'>PUMPKIN PIE No. 1</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1¼ cupfuls pumpkin</div> + <div class='line'>1 cupful milk</div> + <div class='line'>½ cupful sugar</div> + <div class='line'>½ teaspoonful salt</div> + <div class='line'>½ teaspoonful cinnamon</div> + <div class='line'>1 egg</div> + </div> + </div> +</div> + +<p class='c007'>Prepare the pumpkin by washing, cutting in pieces, paring +and steaming till soft. Rub through a colander or +sieve. To the required amount add the beaten egg and +other ingredients, mixing thoroughly. Pour into a crust +with a high rim.</p> + +<p class='c007'>This recipe may be varied by using squash instead of +pumpkin, and the required amount of sweetening used +being half sugar and half molasses.</p> + +<h3 class='c008'>PUMPKIN PIE No. 2</h3> + +<p class='c009'>Prepare the filling as per Pumpkin Pie No. 1. Butter the +pie tins, just cover the bottom with corn meal. Pour in +the filling, and bake.</p> + +<p class='c007'>PRUNE PIE</p> + +<p class='c007'>May be made by substituting prunes for apricots in +Apricot Pie recipe.</p> + +<h3 class='c008'>RHUBARB PIE No. 1</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>2 pints rhubarb</div> + <div class='line'>1 pint sugar</div> + <div class='line'>1 cupful water</div> + <div class='line'>juice of 1 lemon</div> + </div> + </div> +</div> + +<p class='c007'>Peel and cut rhubarb into half inch lengths, add other +<span class='pageno' id='Page_102'>102</span>ingredients and stew until tender. Bake between two +crusts. Serve with whipped cream, if desired.</p> + +<h3 class='c008'>RHUBARB PIE No. 2</h3> + +<p class='c009'>Peel and cut rhubarb into half inch lengths and place on +lower crust. Mix one cupful sugar very thoroughly with +one tablespoonful corn starch and put over rhubarb. +Moisten the edge of lower crust with cold water, put on +the upper crust and press edges firmly together. Bake +about thirty minutes.</p> + +<h3 class='c008'>SQUASH PIE</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>2 cupfuls Hubbard squash</div> + <div class='line'>3 cupfuls milk</div> + <div class='line'>1 cupful sugar</div> + <div class='line'>4 eggs</div> + <div class='line'>pinch of salt</div> + <div class='line'>1 tablespoonful butter</div> + <div class='line'>1 tablespoonful brandy</div> + <div class='line'>½ teaspoonful ginger</div> + <div class='line'>½ teaspoonful cinnamon</div> + <div class='line'>½ grated nutmeg</div> + </div> + </div> +</div> + +<p class='c007'>Beat eggs and mix thoroughly with other ingredients, +the butter being first softened and squash run through +colander. Pour in crust and bake.</p> + +<p class='c007'>If crust is spread on the plate a day before and kept in a +cool place, it will be nicer than when freshly made. +But dough will not keep fresh when mixed with baking +powder.</p> + +<h3 class='c008'>SWEET POTATO PIE</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 cupful mashed sweet potatoes</div> + <div class='line'>½ cupful sugar</div> + <div class='line'>1 cupful milk</div> + <div class='line'>1 egg</div> + <div class='line'>½ teaspoonful salt</div> + <div class='line'>½ teaspoonful nutmeg</div> + <div class='line'>½ teaspoonful ginger</div> + </div> + </div> +</div> + +<p class='c007'>Mix the beaten egg with the other ingredients and bake +about thirty minutes in one crust, adding Meringue.</p> + +<div class='chapter'> + <span class='pageno' id='Page_103'>103</span> + <h2 class='c003'>PUDDINGS</h2> +</div> + +<h3 class='c013'>APPLE DUMPLINGS</h3> + +<p class='c009'>Cut into about eight pieces each, ten or twelve pared and +cored, rather tart, medium sized apples. Put into a kettle +with water enough to about half cover them. Add one +cupful sugar. Have this apple sauce started boiling when +the dumplings are added. For the dumplings—</p> + +<div class='lg-container-b'> + <div class='linegroup'> + <div class='group'> + <div class='line'>½ cupful sour milk</div> + <div class='line'>½ teaspoonful soda</div> + <div class='line'>½ teaspoonful salt</div> + <div class='line'>½ teaspoonful sugar</div> + <div class='line'>butter size ½ egg</div> + <div class='line'>flour</div> + </div> + </div> +</div> + +<p class='c007'>Stir the soda dissolved in little water, into the milk, add +salt, sugar, a little flour, part of the softened butter, more +flour and butter, and flour till no more can be stirred in.</p> + +<p class='c007'>Drop from a dessert spoon dipped each time in cold +water, on top of the boiling apple sauce. This makes +eight dumplings, not too thick, the size of a biscuit.</p> + +<h3 class='c008'>THE SAUCE</h3> + +<p class='c009'>Use Pudding Sauce No. 1 and substitute a little ground +cinnamon for lemon flavoring.</p> + +<p class='c007'>Place a clean piece of white cotton cloth over the kettle +after putting dumplings in, fit the cover on closely and +your dumplings will not “fall.”</p> + +<h3 class='c008'>BAKING POWDER DUMPLINGS</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>½ cupful milk</div> + <div class='line'>2 teaspoonfuls baking powder</div> + <div class='line'>½ teaspoonful salt</div> + <div class='line'>½ teaspoonful sugar</div> + <div class='line'>butter, size of egg</div> + <div class='line'>flour</div> + </div> + </div> +</div> + +<p class='c007'>Mix part of the milk with a little flour, salt, sugar, add +<span class='pageno' id='Page_104'>104</span>softened butter, then more flour with the baking powder +sifted in. Mix to right consistency to make a soft dough, +roll lightly, cut with a small biscuit cutter and drop over +apple sauce as in directions for Apple Dumplings.</p> + +<p class='c007'>Peach sauce may be substituted for apple sauce in Apple +Dumplings, and Pudding Sauce No. 2 used.</p> + +<h3 class='c008'>SOUP DUMPLINGS</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>2 cupfuls flour</div> + <div class='line'>1¾ cupfuls boiling water</div> + <div class='line'>3 teaspoonfuls baking powder</div> + <div class='line'>½ teaspoonful salt</div> + </div> + </div> +</div> + +<p class='c007'>Put flour, baking powder and salt in the sifter, sift into a +mixing bowl. Stir rapidly while adding the water. Turn +on to moulding board, roll, and cut like biscuits. Drop +into hot soups and boil till done.</p> + +<h3 class='c008'>BREAD PUDDING</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>2 cupfuls bread crumbs</div> + <div class='line'>2 cupfuls milk</div> + <div class='line'>1 cupful molasses</div> + <div class='line'>2 cupfuls graham flour</div> + <div class='line'>1 cupful chopped raisins</div> + <div class='line'>½ cupful sugar</div> + <div class='line'>½ teaspoonful salt</div> + <div class='line'>½ teaspoonful cinnamon</div> + <div class='line'>½ teaspoonful lemon flavoring</div> + <div class='line'>1 teaspoonful soda</div> + <div class='line'>2 eggs</div> + </div> + </div> +</div> + +<p class='c007'>Soak crumbs about thirty minutes in milk, add molasses, +soda dissolved in little hot water, beaten eggs, flavoring, +sugar, salt, spice, and the flour with the raisins well +stirred in. Steam two and one-half hours.</p> + +<p class='c007'>One-fourth cupful chopped candied orange peel may be +substituted for lemon flavoring.</p> + +<p class='c007'>One-half cupful chopped nut meats may be added if desired.</p> + +<div> + <span class='pageno' id='Page_105'>105</span> + <h3 class='c008'>PLAIN CUSTARD</h3> +</div> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>2 cupfuls milk</div> + <div class='line'>1 egg</div> + <div class='line'>¼ teaspoonful butter</div> + <div class='line'>pinch of salt</div> + <div class='line'>1 tablespoonful corn starch</div> + <div class='line'>2 tablespoonfuls sugar</div> + <div class='line'>1 teaspoonful flavoring</div> + </div> + </div> +</div> + +<p class='c007'>Smooth the corn starch on part of the milk, adding to remainder +of the milk that has been heated to boiling point. +Add the beaten egg, sugar, salt, butter and flavoring.</p> + +<p class='c007'>Stir constantly till it thickens.</p> + +<p class='c007'>Cooks easily in a double boiler.</p> + +<p class='c007'>If boiled custard “separates,” it is cooked too much. To +overcome this, beat with an egg beater till smooth.</p> + +<p class='c007'>When no corn starch is used in custard, use one egg instead +of the tablespoonful of corn starch.</p> + +<h3 class='c008'>ORANGE CUSTARD</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>2 cupfuls milk</div> + <div class='line'>1 cupful sugar</div> + <div class='line'>4 eggs</div> + <div class='line'>2 teaspoonfuls corn starch</div> + <div class='line'>2 tablespoonfuls powdered sugar</div> + <div class='line'>sliced sugared oranges</div> + </div> + </div> +</div> + +<p class='c007'>Smooth the corn starch in a little cold milk, adding it to +the two cupfuls of milk and the sugar when milk has +reached boiling point. Stir constantly, add the well +beaten yolks and let thicken. Remove at once from the +fire and when cold, pour over the dish of oranges. Beat +very stiffly the whites with the powdered sugar, and drop +from a tablespoon into a shallow pan of boiling water. +Cook about one minute, turn carefully over and cook the +other side. Place over custard and serve very cold.</p> + +<p class='c007'>Peaches may be substituted for the oranges.</p> + +<div> + <span class='pageno' id='Page_106'>106</span> + <h3 class='c008'>CARROT PUDDING</h3> +</div> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 cupful grated carrots</div> + <div class='line'>1 cupful grated raw potatoes</div> + <div class='line'>1 cupful sugar</div> + <div class='line'>1½ cupfuls bread crumbs</div> + <div class='line'>½ cupful raisins</div> + <div class='line'>½ cupful currants</div> + <div class='line'>½ cupful butter</div> + <div class='line'>½ teaspoonful cinnamon</div> + <div class='line'>½ teaspoonful cloves</div> + <div class='line'>½ teaspoonful nutmeg</div> + <div class='line'>1 teaspoonful soda</div> + <div class='line'>½ teaspoonful salt</div> + </div> + </div> +</div> + +<p class='c007'>Dissolve soda in a little hot water and stir in the potatoes. +Then mix in all the other ingredients, pour into a pudding +mould and steam three hours. Serve with sauce.</p> + +<p class='c007'>By doubling the quantity of fruit, and steaming six +hours, a fine rich pudding results. It may be steamed +three hours at a time on different days.</p> + +<h3 class='c008'>COTTAGE PUDDING</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 cupful sugar</div> + <div class='line'>½ cupful milk</div> + <div class='line'>1½ cupfuls flour</div> + <div class='line'>2 eggs</div> + <div class='line'>2 teaspoonfuls baking powder</div> + <div class='line'>butter size of egg</div> + <div class='line'>½ teaspoonful vanilla flavoring</div> + </div> + </div> +</div> + +<p class='c007'>Cream butter and sugar, add eggs, milk, flavoring, and +lastly, flour and baking powder sifted together. Bake and +serve with Pudding Sauce No. 1.</p> + +<h3 class='c008'>FIG PUDDING</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1½ cupfuls bread crumbs</div> + <div class='line'>1 cupful chopped figs</div> + <div class='line'>½ cupful chopped nuts</div> + <div class='line'>½ cupful sugar</div> + <div class='line'>½ cupful peanut or olive oil</div> + <div class='line'>½ cupful milk</div> + <div class='line'>1 egg</div> + <div class='line'>¼ teaspoonful salt</div> + <div class='line'>½ teaspoonful cinnamon</div> + <div class='line'>¾ teaspoonful baking powder</div> + </div> + </div> +</div> + +<p class='c007'>Pour the milk over the bread crumbs in a mixing bowl, +add the beaten egg, then the sugar with baking powder +<span class='pageno' id='Page_107'>107</span>stirred in, figs, nuts, oil, salt and cinnamon, stirring well +together. Steam three hours. This fills one ordinary +steamed pudding dish.</p> + +<p class='c007'>Use dates instead of figs, if preferred, and serve with +Pudding Sauce No. 1 or No. 2.</p> + +<p class='c007'>In steaming puddings, breads, etc., when necessary to +add water, be sure you add boiling water.</p> + +<h3 class='c008'>FLOATING ISLAND</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>2 cupfuls milk</div> + <div class='line'>2 eggs</div> + <div class='line'>4 tablespoonfuls sugar</div> + <div class='line'>1 tablespoonful corn starch</div> + </div> + </div> +</div> + +<p class='c007'>Place milk in double boiler and when at boiling point, +add well beaten yolks, three tablespoonsfuls of the sugar, +the corn starch smoothed into a little cold milk. Continue +stirring till mixture thickens, remove from fire and +pour into a dish. Beat the whites very stiff, add the +fourth tablespoonful of sugar, and drop like little islands +over the top of the custard, putting in the oven a few +moments to brown.</p> + +<p class='c007'>One-half cupful chopped nuts may be sprinkled over the +islands for a change.</p> + +<h3 class='c008'>STEAMED FRUIT ROLL</h3> + +<p class='c009'>Roll biscuit dough as in making biscuits, spread with jam +or marmalade, roll tightly like jelly roll and steam on a +pie plate for about thirty minutes. Place in the oven +about ten minutes. Serve with sauce.</p> + +<div> + <span class='pageno' id='Page_108'>108</span> + <h3 class='c008'>GINGER PUDDING</h3> +</div> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>¼ lb. ginger snaps</div> + <div class='line'>½ cupful raisins</div> + <div class='line'>milk</div> + <div class='line'>2 eggs</div> + <div class='line'>1 teaspoonful butter</div> + <div class='line'>2 tablespoonfuls sugar</div> + <div class='line'>pinch of baking powder</div> + </div> + </div> +</div> + +<p class='c007'>Break the snaps in small pieces and soak in enough milk +to just cover them. Mix baking powder and sugar, and +stir into beaten eggs, add butter, raisins, mix all together +and bake. Serve with sauce.</p> + +<h3 class='c008'>BAKED INDIAN PUDDING</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>½ cupful molasses</div> + <div class='line'>1 pint cold milk</div> + <div class='line'>½ teaspoonful salt</div> + <div class='line'>½ cupful yellow corn meal</div> + <div class='line'>1 quart boiling milk</div> + </div> + </div> +</div> + +<p class='c007'>Stir the meal, then salt, into the boiling milk, and when +nearly cold, add molasses and cold milk; bake slowly for +three hours. Serve hot or cold with sweetened cream.</p> + +<h3 class='c008'>POTATO PUDDING</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>¾ cupful sugar</div> + <div class='line'>½ cupful chopped nuts</div> + <div class='line'>¾ cupful potatoes</div> + <div class='line'>1 tablespoonful melted butter</div> + <div class='line'>1 tablespoonful lemon juice</div> + <div class='line'>4 eggs</div> + </div> + </div> +</div> + +<p class='c007'>To the stiffly beaten whites add sugar, lemon and beaten +yolks, and the other ingredients. Mix thoroughly. Steam +two hours. Serve with hard sauce.</p> + +<h3 class='c008'>TAPIOCA PUDDING</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>⅓ cupful tapioca</div> + <div class='line'>4 cupfuls scalded milk</div> + <div class='line'>1 cupful milk</div> + <div class='line'>¼ cupful corn meal</div> + <div class='line'>¾ cupful molasses</div> + <div class='line'>3 tablespoonfuls butter</div> + <div class='line'>1½ teaspoonfuls salt</div> + </div> + </div> +</div> + +<p class='c007'>Soak tapioca two or three hours in water to cover it. +<span class='pageno' id='Page_109'>109</span>Pour the scalded milk over corn meal, add molasses, +softened butter and salt. Cook this mixture about twenty +minutes in double boiler, drain water from tapioca, stir +tapioca into the cooked mixture and pour into a buttered +baking dish. Then pour the cold milk over this, being +careful not to stir. Bake about one and one-half hours +in a slow oven. Serve with sugar and cream.</p> + +<div class='chapter'> + <span class='pageno' id='Page_110'>110</span> + <h2 class='c003'>VARIOUS SAUCES</h2> +</div> + +<h3 class='c013'>BRANDY SAUCE No. 1</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>¼ cupful butter</div> + <div class='line'>1 cupful sugar</div> + <div class='line'>½ cupful milk</div> + <div class='line'>2 tablespoonfuls brandy</div> + <div class='line'>2 eggs</div> + </div> + </div> +</div> + +<p class='c007'>Cream butter and sugar, beat constantly and add gradually +the brandy, beaten yolks, and milk. Cook in a +double boiler till thickened, then stir in the stiffly beaten +whites.</p> + +<h3 class='c008'>BRANDY SAUCE No. 2</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>½ cupful butter</div> + <div class='line'>1 cupful sugar</div> + <div class='line'>⅓ cupful hot water</div> + <div class='line'>1 tablespoonful brandy</div> + <div class='line'>1 egg</div> + </div> + </div> +</div> + +<p class='c007'>Cream sugar and butter, add beaten yolk, beating constantly +while adding very gradually the hot water. Then +add brandy and then the stiffly beaten whites.</p> + +<h3 class='c008'>BRANDY SAUCE No. 3</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 cupful sugar</div> + <div class='line'>¼ cupful hot milk</div> + <div class='line'>whites of 2 eggs</div> + <div class='line'>1 teaspoonful brandy</div> + </div> + </div> +</div> + +<p class='c007'>To the stiffly beaten whites, add gradually the sugar, then +milk, beating well at same time. Flavor and mix ingredients +in a dish set in another dish of hot, not boiling +water.</p> + +<p class='c007'>One-half teaspoonful of any preferred flavoring may be +substituted for brandy.</p> + +<div> + <span class='pageno' id='Page_111'>111</span> + <h3 class='c008'>CREAM SAUCE</h3> +</div> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 cupful cream</div> + <div class='line'>⅓ cupful sugar</div> + <div class='line'>½ teaspoonful flavoring</div> + <div class='line'>pinch of salt</div> + </div> + </div> +</div> + +<p class='c007'>To the stiffly beaten cream add sugar, salt and flavoring.</p> + +<h3 class='c008'>EASY SAUCE</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>⅓ cupful butter</div> + <div class='line'>1 cupful sugar</div> + <div class='line'>3 tablespoonfuls wine</div> + <div class='line'>3 eggs</div> + </div> + </div> +</div> + +<p class='c007'>Cream butter and sugar, add beaten yolks, and flavor. +Then beat in the stiffly beaten whites. One-half teaspoonful +flavoring may be substituted for wine.</p> + +<h3 class='c008'>HARD SAUCE No. 1</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>½ cupful butter</div> + <div class='line'>1 cupful powdered sugar</div> + <div class='line'>3 tablespoonfuls cream</div> + <div class='line'>2 tablespoonfuls sherry wine</div> + </div> + </div> +</div> + +<p class='c007'>Cream butter and sugar, adding slowly, beating constantly, +the cream, till the mixture is light. Add wine or +one-half teaspoonful any preferred flavoring.</p> + +<h3 class='c008'>HARD SAUCE No. 2</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>½ cupful butter</div> + <div class='line'>1 cupful sugar</div> + <div class='line'>white of 1 egg</div> + <div class='line'>½ cupful whipped cream</div> + <div class='line'>½ teaspoonful flavoring</div> + </div> + </div> +</div> + +<p class='c007'>To the creamed butter and sugar add the stiffly beaten +white and cream alternately. Flavor.</p> + +<div> + <span class='pageno' id='Page_112'>112</span> + <h3 class='c008'>HOT SAUCE</h3> +</div> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 tablespoonful melted butter</div> + <div class='line'>1 tablespoonful flour</div> + <div class='line'>1 cupful tart fruit juice</div> + <div class='line'>sugar to taste</div> + </div> + </div> +</div> + +<p class='c007'>Smooth butter and flour and add juice and sugar. Cook +till thickened.</p> + +<h3 class='c008'>PUDDING SAUCE No. 1</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1½ cupfuls water</div> + <div class='line'>½ cupful sugar</div> + <div class='line'>butter size of walnut</div> + <div class='line'>2 tablespoonfuls flour</div> + <div class='line'>½ tablespoonful lemon flavoring</div> + </div> + </div> +</div> + +<p class='c007'>Measure the water into a small stew pan, smoothing the +flour into a little of it in a cup. Boil the water in stew +pan; when it starts boiling, dip some into the cup with +the moistened flour, stirring rapidly. Pour from the cup +into the pan, adding sugar and butter, stirring constantly +till thick enough; then remove from fire, add flavoring +and serve hot.</p> + +<h3 class='c008'>PUDDING SAUCE No. 2</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>½ cupful sugar</div> + <div class='line'>1 egg</div> + <div class='line'>3 tablespoonfuls hot milk</div> + <div class='line'>½ teaspoonful flavoring</div> + </div> + </div> +</div> + +<p class='c007'>Beat the beaten yolk with the sugar, add milk, beaten +whites and flavor.</p> + +<div class='chapter'> + <span class='pageno' id='Page_113'>113</span> + <h2 class='c003'>ABOUT MILK</h2> +</div> + +<h3 class='c013'>TO TEST MILK</h3> + +<p class='c009'>Put a bright steel knitting needle in the milk and if on +withdrawing it, the milk runs off slowly, it is pure; if it +runs quickly, the milk has been diluted with water.</p> + +<p class='c007'>Milk absorbs all strong odors, and should never be placed +near them.</p> + +<p class='c007'>A pinch of soda added to a quart of milk before putting it +on to boil, will prevent curdling.</p> + +<p class='c007'>When milk boils over, sprinkle salt on it to prevent the +smell.</p> + +<p class='c007'>Usually when milk or foodstuffs burn on the kettle, if it +is instantly set in a dish of cold water, the contents of +the kettle may be removed without tasting burned.</p> + +<p class='c007'>When you wish to scald or boil milk, rinse the dish with +cold water, pour the milk in immediately and it will not +stick to the dish.</p> + +<p class='c007'>Sour milk is best when it sours quickly. If it is too thick, +beat until light with an egg beater.</p> + +<div class='chapter'> + <span class='pageno' id='Page_114'>114</span> + <h2 class='c003'>CREAM AND WHIPPED CREAM</h2> +</div> + +<h3 class='c013'>EMERGENCY CREAM</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>½ cupful cold milk</div> + <div class='line'>1 cupful hot milk</div> + <div class='line'>whites of 2 eggs</div> + <div class='line'>1 tablespoonful butter</div> + <div class='line'>1 tablespoonful sugar</div> + <div class='line'>1 teaspoonful corn starch</div> + </div> + </div> +</div> + +<p class='c007'>To the stiffly beaten whites add sugar and corn starch, +beat constantly and add gradually the cold milk. Heat a +cupful of milk to boiling point, melting the butter in it, +beating in the first mixture. When thickened like cream, +remove from fire, strain, and set on ice.</p> + +<p class='c007'>This will not “whip” but is for use in place of plain +cream on fruits, puddings, etc.</p> + +<h3 class='c008'>WHIPPED CREAM</h3> + +<p class='c009'>Scald cream and set on ice till very cold, before whipping.</p> + +<p class='c007'>When cream will not whip, add white of an egg.</p> + +<p class='c007'>Dissolve a little gelatine in two teaspoonfuls of water and +whip in with cream to prevent whipped cream becoming +watery, after standing some time.</p> + +<p class='c007'>Always have cream as cold as possible, before whipping.</p> + +<h3 class='c008'>DELICATE CREAM</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 grated apple</div> + <div class='line'>white of 1 egg</div> + <div class='line'>⅓ cupful sugar</div> + <div class='line'>½ teaspoonful flavoring</div> + </div> + </div> +</div> + +<p class='c007'>Add apple and sugar to the stiffly beaten white, and flavor.</p> + +<p class='c007'>Use as a change from whipped cream on desserts.</p> + +<div class='chapter'> + <span class='pageno' id='Page_115'>115</span> + <h2 class='c003'>DESSERTS</h2> +</div> + +<h3 class='c013'>APPLE SNOW</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>2 cupfuls stewed apples</div> + <div class='line'>1 cupful sugar</div> + <div class='line'>whites of 3 eggs</div> + <div class='line'>¼ cupful chopped candied lemon peel</div> + <div class='line'>¼ cupful chopped raisins</div> + </div> + </div> +</div> + +<p class='c007'>Mix the stiffly beaten whites with the other ingredients, and serve with fresh sponge or white cake.</p> + +<h3 class='c008'>BANANA WHIP</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>6 bananas</div> + <div class='line'>whites of 2 eggs</div> + <div class='line'>¼ cupful sugar</div> + <div class='line'>½ teaspoonful vanilla flavoring</div> + </div> + </div> +</div> + +<p class='c007'>Crush bananas through a colander, beat in sugar, add flavoring, and stir in very lightly the stiffly beaten whites.</p> + +<p class='c007'>Turn into six sherbet glasses, place a bit of pineapple or +other fruit on top with a spoonful of whipped cream. +Serve very cold.</p> + +<h3 class='c008'>BANANA CREAM No. 1</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>6 bananas</div> + <div class='line'>1 cupful milk</div> + <div class='line'>½ cupful sugar</div> + <div class='line'>1 dessertspoonful corn starch</div> + <div class='line'>1 teaspoonful vanilla flavoring</div> + <div class='line'>1 egg</div> + </div> + </div> +</div> + +<p class='c007'>Slice bananas very thin and sprinkle with half the sugar. +Put one-half the milk in double boiler and when at boiling +point, add beaten yolk, one-half the sugar, and corn starch +smoothed in remaining one-half of milk, stirring as it +boils about a minute. Add well beaten white, flavor, and +<span class='pageno' id='Page_116'>116</span>remove from fire. Do not pour over fruit till cream is +cold.</p> + +<p class='c007'>Other fruits may be substituted for bananas.</p> + +<h3 class='c008'>BANANA CREAM No. 2</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>6 bananas</div> + <div class='line'>3 eggs</div> + <div class='line'>milk</div> + <div class='line'>2 tablespoonfuls butter</div> + <div class='line'>3 tablespoonfuls sugar</div> + <div class='line'>1 teaspoonful vanilla flavoring</div> + </div> + </div> +</div> + +<p class='c007'>Peel the bananas, mash, add enough milk to make a +creamy mixture. Cream butter and sugar, add well +beaten yolks, bananas, and stiffly beaten whites. Flavor, +pour into moulds and bake about thirty minutes.</p> + +<h3 class='c008'>CRANBERRY WHIP</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 cupful cranberry sauce</div> + <div class='line'>white of 1 egg</div> + <div class='line'>¼ cupful sugar</div> + <div class='line'>¼ cupful chopped nuts</div> + </div> + </div> +</div> + +<p class='c007'>To the stiffly beaten white, beat in the sugar and sauce alternately, beating till very fluffy, then adding nuts.</p> + +<h3 class='c008'>FANCY CREAM</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 cupful milk</div> + <div class='line'>½ cupful chopped marshmallows</div> + <div class='line'>½ cupful chopped dates</div> + <div class='line'>½ cupful chopped nuts</div> + <div class='line'>1 dessertspoonful gelatine</div> + <div class='line'>¼ cupful sugar</div> + <div class='line'>½ teaspoonful vanilla flavoring</div> + </div> + </div> +</div> + +<p class='c007'>Heat the milk in double boiler, dissolve gelatine in it. +Stir in marshmallows, dates, nuts and sugar, till mixture +is smooth. Remove from fire, flavor, pour in mould or +into small dishes and set on ice to cool.</p> + +<p class='c007'>May be served with whipped cream, jelly or any preferred +addition.</p> + +<div> + <span class='pageno' id='Page_117'>117</span> + <h3 class='c008'>MARSHMALLOW CREAM No. 1</h3> +</div> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 cupful cream</div> + <div class='line'>¾ cupful chopped marshmallows</div> + <div class='line'>1 cupful grated nuts</div> + <div class='line'>½ teaspoonful flavoring</div> + </div> + </div> +</div> + +<p class='c007'>Cut marshmallows in small pieces with scissors. To the +stiffly whipped cream add flavoring and pour over marshmallows +in six sherbet glasses. Sprinkle nuts over top, +and serve very cold.</p> + +<h3 class='c008'>MARSHMALLOW CREAM No. 2</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 cupful milk</div> + <div class='line'>½ teaspoonful flavoring</div> + <div class='line'>¾ cupful marshmallows, cut in small pieces</div> + </div> + </div> +</div> + +<p class='c007'>Heat the marshmallows in milk till melted to a cream. Add flavoring and serve cold in any preferred style.</p> + +<h3 class='c008'>MARSHMALLOW CUPS</h3> + +<p class='c009'>Fill sherbet cups with a layer of chopped marshmallows, +walnuts, and pineapple. Place on top whipped cream +and a couple of small pieces of preserved ginger.</p> + +<h3 class='c008'>ORANGE CREAM</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>6 oranges</div> + <div class='line'>¼ cupful sugar</div> + <div class='line'>¼ cupful butter</div> + <div class='line'>1 dessertspoonful corn starch</div> + <div class='line'>3 eggs</div> + </div> + </div> +</div> + +<p class='c007'>Wash and cut oranges in half, remove juice with a lemon +reamer, saving the skins. Smooth corn starch into the +beaten yolks, add juice and cook with butter and sugar, +in double boiler, till the mixture thickens. Then stir in +very lightly the stiffly beaten whites and remove at once +<span class='pageno' id='Page_118'>118</span>from fire. Cut the orange skins in scallops, with scissors, +around the top, the inside scraped dry and brushed with +melted butter, with sugar sprinkled over it. Pour each +skin half full of cream and set in the oven for a few +minutes to become firm.</p> + +<h3 class='c008'>PRUNE WHIP</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 cupful prunes</div> + <div class='line'>whites of 3 eggs</div> + </div> + </div> +</div> + +<p class='c007'>Stew prunes, put through colander, add stiffly beaten +whites, bake in a buttered dish fifteen or twenty minutes. +Serve cold with whipped cream.</p> + +<h3 class='c008'>SPANISH CREAM</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>¼ box gelatine</div> + <div class='line'>2 cupfuls milk</div> + <div class='line'>1 cupful sugar</div> + <div class='line'>2 eggs</div> + <div class='line'>½ teaspoonful flavoring</div> + </div> + </div> +</div> + +<p class='c007'>Dissolve gelatine in enough cold water to soften it, add it +to milk at boiling point, stirring constantly. Then add +well beaten yolks and sugar. Remove from fire and add +well beaten whites and flavoring. Serve cold with +whipped cream or any preferred sauce.</p> + +<p class='c007'>Cook in double boiler.</p> + +<div class='chapter'> + <span class='pageno' id='Page_119'>119</span> + <h2 class='c003'>FRUITS</h2> +</div> + +<h3 class='c013'>BAKED APPLES No. 1</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>2 quarts sliced apples</div> + <div class='line'>½ cupful sugar</div> + <div class='line'>¼ teaspoonful soda</div> + <div class='line'>⅛ teaspoonful cloves</div> + <div class='line'>⅛ teaspoonful cinnamon</div> + </div> + </div> +</div> + +<p class='c007'>Peel and slice apples that are rather tart, and put the two +quarts in an earthen baking dish, stone jar or bean pot; +mix all the other ingredients thoroughly, adding a little +at a time to the apples in the dish, shaking the dish +frequently to mix the contents. Bake slowly for five or +six hours.</p> + +<h3 class='c008'>BAKED APPLES No. 2</h3> + +<p class='c009'>Wash and core apples, fill the centers with preserves or +marmalade, sprinkle with sugar, and bake. Serve cold +with whipped cream, or with plain cream with a little +flavoring to suit the apple filling.</p> + +<p class='c007'>Baked apples are good filled with raisins, dates and figs.</p> + +<h3 class='c008'>BAKED PRUNES</h3> + +<p class='c009'>Soak dried prunes in cold water all night. Next morning +(when baking bread is a good time), put them in an +earthen baking dish or bean pot, cover with water, add +sugar to taste, and let bake several hours.</p> + +<h3 class='c008'>APPLE SAUCE</h3> + +<p class='c009'>Peel and cut in small slices as many tart apples as required. +<span class='pageno' id='Page_120'>120</span>Just cover with cold water and when it boils, +add sugar to suit the taste, and boil till sufficiently tender.</p> + +<p class='c007'>A few chopped dates may be added.</p> + +<p class='c007'>Or some finely chopped fresh lemon peel.</p> + +<p class='c007'>Or a little cinnamon.</p> + +<p class='c007'>Serving apple sauce with whipped cream and a few +chopped walnuts is good.</p> + +<h3 class='c008'>FRIED APPLES</h3> + +<p class='c009'>Peel and slice (not too thinly) tart apples. Dip in cold +water, then in sugar, then place carefully in a wire basket +and plunge into hot olive oil to fry till tender. Drain on +brown paper, lay again in sugar, and arrange in any preferred +style on a hot plate.</p> + +<p class='c007'>Nice to serve with Nut Roast.</p> + +<h3 class='c008'>CRANBERRY MOULD</h3> + +<p class='c009'>To one quart of washed cranberries add one and one-half +cupfuls water and simmer till the skins burst. Strain +through a colander and boil again, adding, as soon as it +boils, one cupful sugar. Simmer slowly till thick, and +stir often.</p> + +<h3 class='c008'>CRANBERRY SAUCE</h3> + +<p class='c009'>Wash one quart cranberries and simmer in one pint of +water in a covered dish till the skins burst. Then add +two cupfuls sugar and boil twenty minutes without the +cover. Add a pinch of soda, but do not stir.</p> + +<div> + <span class='pageno' id='Page_121'>121</span> + <h3 class='c008'>STUFFED DATES</h3> +</div> + +<p class='c009'>Cut open dates lengthwise and remove seed. Fill the +place of the seed with a nut meat and roll in powdered +sugar.</p> + +<h3 class='c008'>CREAM DATES</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>12 dates</div> + <div class='line'>whites of 2 eggs</div> + <div class='line'>cold water</div> + <div class='line'>powdered sugar</div> + <div class='line'>½ teaspoonful flavoring</div> + </div> + </div> +</div> + +<p class='c007'>Remove seeds from dates. Measure an equal amount of +water to the whites, beat whites stiffly, and add to the +water with enough sugar to form a thick paste. Flavor, +and fill in the date centers.</p> + +<h3 class='c008'>STUFFED FIGS</h3> + +<p class='c009'>Steam figs until soft. When cool, cut lengthwise and +insert one-half of a marshmallow and a walnut meat.</p> + +<h3 class='c008'>GRAPE FRUIT</h3> + +<p class='c009'>Prepare the night before, by cutting in halves, loosening +the juice by jabbing with a fork. Remove seeds, put +over the center as much sugar as it will absorb. Add a +few maraschino cherries, or a little wine if desired. To +be eaten with an orange spoon and served for breakfast, +luncheon or as a dinner salad.</p> + +<p class='c007'>Very artistic dishes may be made by cutting the grape fruit +skins in pretty designs.</p> + +<div> + <span class='pageno' id='Page_122'>122</span> + <h3 class='c008'>LEMONS</h3> +</div> + +<p class='c009'>Keep lemons in a vessel filled with water, changing the +water twice each week.</p> + +<p class='c007'>When lemons have become hard, cover them with boiling +water in a covered dish, allowing them to remain two +hours.</p> + +<p class='c007'>Lemons may be kept fresh for months by placing them +on a flat surface and inverting a glass jar or tumbler over +each lemon.</p> + +<h3 class='c008'>DRIED PEACH SAUCE</h3> + +<p class='c009'>Remove the skins by letting peaches stand a few moments +in hot water. Boil and sweeten to taste.</p> + +<p class='c007'>The skins may also be easily removed after soaking all +night in cold water.</p> + +<h3 class='c008'>STUFFED PRUNES</h3> + +<p class='c009'>Wash dried prunes, soak about three hours in cold water, +drain, place in enough cold water to cover and boil ten +or fifteen minutes, when pits may be removed. Then +proceed as in directions for Stuffed Dates.</p> + +<div> + <span class='pageno' id='Page_123'>123</span> + <h3 class='c008'>DOUGHNUTS</h3> +</div> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 cupful sugar</div> + <div class='line'>1 cupful sour milk</div> + <div class='line'>⅓ cupful butter</div> + <div class='line'>4 cupfuls flour</div> + <div class='line'>2 eggs</div> + <div class='line'>½ teaspoonful soda</div> + <div class='line'>1 teaspoonful salt</div> + <div class='line'>½ grated nutmeg</div> + </div> + </div> +</div> + +<p class='c007'>Cream sugar and softened butter, add beaten eggs, half +the flour, soda dissolved in a little water, spice, salt, and +flour enough to form a soft dough. Turn on the moulding +board and work in more flour if necessary to have +mixture roll out one-half inch in thickness. Take one-half +the entire mixture to roll at a time, cut with a doughnut +cutter and fry in hot cooking oil. This makes fifty +doughnuts.</p> + +<p class='c007'>A tablespoonful of molasses added to this recipe is good.</p> + +<h3 class='c008'>BAKING POWDER DOUGHNUTS</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 cupful sugar</div> + <div class='line'>1 cupful milk</div> + <div class='line'>½ cupful butter</div> + <div class='line'>4 cupfuls flour</div> + <div class='line'>2 eggs</div> + <div class='line'>2 teaspoonfuls baking powder</div> + <div class='line'>1 teaspoonful salt</div> + <div class='line'>1 teaspoonful vanilla flavoring</div> + </div> + </div> +</div> + +<p class='c007'>Cream sugar and softened butter, add beaten eggs, half +the flour, flavoring, salt and more flour with baking +powder sifted in. Stir in all the flour possible, turn on a +moulding board, working in only enough flour to make +the mixture roll into a soft one-half inch dough. Then +proceed as in Doughnuts.</p> + +<div class='chapter'> + <span class='pageno' id='Page_124'>124</span> + <h2 class='c003'>AS TO BAKING CAKES</h2> +</div> + +<p class='c006'>Slamming the oven door will often cause a cake to become +heavy.</p> + +<p class='c007'>A little flour sprinkled over buttered paper in cake tins +prevents cakes sticking.</p> + +<p class='c007'>When creaming butter and sugar for cake, if the butter +is pressed through a perforated potato masher, it is done +very easily and satisfactorily.</p> + +<p class='c007'>Stale cake may be freshened by immersing quickly in +cold milk and placing immediately in the oven for a few +moments.</p> + +<p class='c007'>A wooden toothpick is good for testing cakes in the oven. +If the wood comes out perfectly dry, the cake is done.</p> + +<p class='c007'>Raisins should be washed a day before using, placed in a +wire basket and plunged quickly in a dish of boiling +water. Spread on a platter or towel and dry.</p> + +<p class='c007'>Flavoring can be sprinkled over the cake dough after it +is in the pan, in case of the flavoring being forgotten till +then.</p> + +<p class='c007'>Stirring in lightly is usually the same as “folding” in. +If a pan of water is placed in the oven your cake will +never burn.</p> + +<p class='c007'>A piece of paper placed across the top of a pan of cake +when first set in the oven, will prevent it from rising +unevenly.</p> + +<p class='c007'>To remove a cake inclined to stick to the pan after baking, +<span class='pageno' id='Page_125'>125</span>set the tin immediately on a thick cloth wrung from hot +water and after five minutes, the cake can be turned out +without breaking.</p> + +<p class='c007'>Chopped nut meats may be added to almost any cake, +for a change.</p> + +<p class='c007'>Pour one-half the batter to fruit cake into the pan before +adding the fruit, stirring fruit into the batter left +in the mixing bowl, then pouring the mixture over that +already in the pan, and fruit will not all sink to the +bottom.</p> + +<p class='c007'>A cake without butter must be baked in a quick oven. +Fruit cakes and most dark cakes should bake slowly.</p> + +<p class='c007'>If sour milk is used in baking, use one-half teaspoonful +of soda to each cupful. If sweet milk is used, baking +powder is the usual accompaniment, and should be one +and a half teaspoonfuls baking powder to each cupful +of flour.</p> + +<h3 class='c008'>ORNAMENTING CAKES</h3> + +<p class='c009'>Crystallized mint leaves and violets and candied fruits +can be formed into most artistic decorations for cakes. +To fasten candles on cakes, push a hot hat pin or knitting +needle in the bottom of candle, remove and put a wooden +toothpick in while wax is soft. After the wax hardens +around the pick the candle may be easily placed in position +on the cake.</p> + +<div class='chapter'> + <span class='pageno' id='Page_126'>126</span> + <h2 class='c003'>CAKES OF MANY KINDS</h2> +</div> + +<h3 class='c013'>ANGEL CAKE</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 cupful sugar</div> + <div class='line'>¾ cupful flour</div> + <div class='line'>whites of 8 eggs</div> + <div class='line'>1 teaspoonful cream of tartar</div> + <div class='line'>1 teaspoonful almond flavoring</div> + <div class='line'>pinch of salt</div> + </div> + </div> +</div> + +<p class='c007'>Beat the eggs, add cream of tartar, then the sugar, beating +constantly. Sift the flour three times, add salt and +stir in as lightly as possible to the mixture, add flavoring +and bake in unbuttered angel food tin from forty five +to sixty minutes. When the top begins to brown, place +over it a buttered paper.</p> + +<h3 class='c008'>IMITATION ANGEL CAKE</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 cupful sugar</div> + <div class='line'>1¼ cupfuls flour</div> + <div class='line'>½ cupful milk</div> + <div class='line'>whites of 2 eggs</div> + <div class='line'>1 teaspoonful almond flavoring</div> + <div class='line'>1½ tablespoonfuls butter</div> + <div class='line'>2 teaspoonfuls baking powder</div> + </div> + </div> +</div> + +<p class='c007'>Cream the butter and sugar, add milk, then the twice +sifted flour with the baking powder sifted in, flavoring, +and lastly stir the well beaten whites very lightly into +the mixture. Bake in a buttered angel food tin.</p> + +<h3 class='c008'>APPLE CAKE</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 cupful sugar</div> + <div class='line'>½ cupful butter</div> + <div class='line'>1 cupful unsweetened apple sauce</div> + <div class='line'>1¾ cupfuls flour</div> + <div class='line'>1 cupful chopped raisins</div> + <div class='line'>1 tablespoonful boiling water</div> + <div class='line'>1 teaspoonful soda</div> + <div class='line'>1 teaspoonful cinnamon</div> + <div class='line'>½ teaspoonful cloves</div> + <div class='line'>½ teaspoonful salt</div> + </div> + </div> +</div> + +<p class='c007'>Cream butter and sugar, add apples, soda dissolved in +<span class='pageno' id='Page_127'>127</span>the boiling water, salt, spices, and raisins well stirred in +the flour. Bake in well buttered pan about forty five +minutes.</p> + +<h3 class='c008'>COFFEE CAKE</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 cupful butter</div> + <div class='line'>1 cupful brown sugar</div> + <div class='line'>1 cupful strong cold coffee</div> + <div class='line'>½ cupful molasses</div> + <div class='line'>1 cupful chopped raisins</div> + <div class='line'>2 eggs</div> + <div class='line'>2 teaspoonfuls cinnamon</div> + <div class='line'>1 teaspoonful cloves</div> + <div class='line'>1 teaspoonful soda</div> + <div class='line'>3 cupfuls flour</div> + </div> + </div> +</div> + +<p class='c007'>Stir together the softened butter and sugar, add molasses, +coffee, eggs, and soda dissolved in a little water. Stir +spices into sifted flour with raisins or any desired fruit, +stirring all together and baking from forty five minutes +to one hour, according to depth of pan.</p> + +<h3 class='c008'>CHOCOLATE CAKE</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 cupful brown sugar</div> + <div class='line'>1 cupful milk</div> + <div class='line'>1½ cupfuls flour</div> + <div class='line'>2 eggs</div> + <div class='line'>1 tablespoonful butter</div> + <div class='line'>1 teaspoonful soda</div> + <div class='line'>½ cupful melted chocolate</div> + <div class='line'>1 teaspoonful vanilla flavoring</div> + </div> + </div> +</div> + +<p class='c007'>Cream butter and sugar, add half the milk, and the soda +dissolved in one tablespoonful hot water. Melt the +chocolate in small tin or granite cup or saucer over the +fire, and stir into the mixture alternately with the flour, +beaten yolks and flavoring. This makes two layers. +Any preferred filling and icing may be used.</p> + +<div> + <span class='pageno' id='Page_128'>128</span> + <h3 class='c008'>CREAM PUFFS</h3> +</div> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>½ cupful butter</div> + <div class='line'>1 cupful hot water</div> + <div class='line'>1 cupful flour</div> + <div class='line'>3 eggs</div> + <div class='line'>pinch of salt</div> + </div> + </div> +</div> + +<p class='c007'>Pour the water in a stew pan, add the butter and boil +till melted. Stir in flour, when well cooked in, remove +from fire and cool. When cold, stir in one at a time the +unbeaten eggs. Drop from a dessert spoon on buttered +tins and bake about twenty minutes. For filling use—</p> + +<div class='lg-container-b'> + <div class='linegroup'> + <div class='group'> + <div class='line'>½ cupful milk</div> + <div class='line'>½ cupful sugar</div> + <div class='line'>1 egg</div> + <div class='line'>1 teaspoonful corn starch</div> + <div class='line'>1 teaspoonful vanilla flavoring</div> + </div> + </div> +</div> + +<p class='c007'>Bring milk and sugar to a boil, add cornstarch previously +dissolved in a little cold milk, then stir in the well beaten +egg, flavor and when cool, fill into the split puffs.</p> + +<h3 class='c008'>DAINTY CAKE</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 cupful sugar</div> + <div class='line'>¼ cupful cocoa</div> + <div class='line'>½ cupful flour</div> + <div class='line'>whites 5 eggs</div> + <div class='line'>½ teaspoonful cream of tartar</div> + <div class='line'>½ teaspoonful flavoring</div> + </div> + </div> +</div> + +<p class='c007'>To the stiffly beaten eggs, add cream of tartar, sugar and +cocoa, beating constantly. Then add vanilla and stir in +the flour very lightly. Makes one large or three layer +cakes.</p> + +<h3 class='c008'>DROP CAKES No. 1</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>2 cupfuls sugar</div> + <div class='line'>1 cupful molasses</div> + <div class='line'>1 cupful milk</div> + <div class='line'>2 cupfuls chopped fruit</div> + <div class='line'>6 cupfuls flour</div> + <div class='line'>1 cupful butter</div> + <div class='line'>2 eggs</div> + <div class='line'>1 teaspoonful soda</div> + <div class='line'>1 teaspoonful salt</div> + <div class='line'>1 teaspoonful each, cinnamon and cloves</div> + </div> + </div> +</div> + +<p class='c007'>Cream butter and sugar, add eggs, molasses, milk, part +<span class='pageno' id='Page_129'>129</span>of flour, soda dissolved in little water, salt and spices, +and fruit stirred first in the remainder of the flour. Drop +from a teaspoon on buttered tins.</p> + +<h3 class='c008'>DROP CAKES No. 2</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>2 cupfuls sugar</div> + <div class='line'>1 cupful butter</div> + <div class='line'>1 cupful milk</div> + <div class='line'>flour</div> + <div class='line'>4 eggs</div> + <div class='line'>2 teaspoonfuls baking powder</div> + <div class='line'>1 teaspoonful vanilla flavoring</div> + </div> + </div> +</div> + +<p class='c007'>Cream butter and sugar, add milk and beaten yolks and +sifted flour with baking powder sifted in, to make rather +a stiff batter. Then add flavoring and the well beaten +whites. Bake in buttered gem pans.</p> + +<h3 class='c008'>DROP NUT CAKES</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 cupful sugar</div> + <div class='line'>1 cupful chopped nuts</div> + <div class='line'>¼ cupful flour</div> + <div class='line'>1 egg</div> + <div class='line'>½ teaspoonful lemon flavoring</div> + <div class='line'>pinch of salt</div> + </div> + </div> +</div> + +<p class='c007'>To the well beaten egg, beat in the sugar and stir in the +other ingredients. Shape into eighteen cakes about the +size of an English walnut, put about two inches apart in +a buttered tin and bake. Serve with lemonade, tea, or in +any preferred way.</p> + +<h3 class='c008'>DRIED APPLE FRUIT CAKE</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>3 cupfuls dried apples (soaked over night in cold water)</div> + <div class='line'>2 cupfuls molasses</div> + <div class='line'>2 eggs</div> + <div class='line'>1 cupful sugar</div> + <div class='line'>flour</div> + <div class='line'>1 cupful sweet milk</div> + <div class='line'>¾ cupful butter</div> + <div class='line'>1½ teaspoonfuls soda</div> + <div class='line'>1 teaspoonful each cinnamon, nutmeg, cloves</div> + </div> + </div> +</div> + +<p class='c007'>Chop the dried apples slightly and simmer for two hours +<span class='pageno' id='Page_130'>130</span>with the molasses; add sugar, milk, spices, butter, eggs, +soda dissolved in little water, and flour enough for a stiff +batter. Bake in steady oven.</p> + +<h3 class='c008'>FRUIT CAKE No. 1</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>2 cupfuls brown sugar</div> + <div class='line'>1 cupful sour cream or milk</div> + <div class='line'>1 cupful chopped nuts</div> + <div class='line'>1 cupful chopped raisins</div> + <div class='line'>flour</div> + <div class='line'>3 eggs</div> + <div class='line'>1 teaspoonful soda</div> + <div class='line'>1 teaspoonful cinnamon</div> + <div class='line'>1 teaspoonful cloves</div> + <div class='line'>½ teaspoonful nutmeg</div> + <div class='line'>1 teaspoonful salt</div> + <div class='line'>1 teaspoonful baking powder</div> + </div> + </div> +</div> + +<p class='c007'>Mix beaten eggs and sugar, add milk to which soda dissolved +in little water has been added, nuts, salt, spices, +flour in which baking powder has been sifted, and pour +one-half this mixture into buttered pan, stir fruit into the +other half and pour over first half in pan.</p> + +<h3 class='c008'>FRUIT CAKE No. 2</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>½ lb. chopped English walnuts</div> + <div class='line'>½ lb. chopped pecans</div> + <div class='line'>½ lb. chopped almonds</div> + <div class='line'>½ lb. chopped citron</div> + <div class='line'>1 lb. currants</div> + <div class='line'>1 lb. raisins</div> + <div class='line'>1 cupful warm molasses</div> + <div class='line'>½ cupful wine (or fruit juice)</div> + <div class='line'>1 cupful butter</div> + <div class='line'>1 cupful sugar</div> + <div class='line'>6 eggs</div> + <div class='line'>2 cupfuls flour</div> + <div class='line'>1 teaspoonful nutmeg</div> + <div class='line'>1 teaspoonful cinnamon</div> + <div class='line'>1 teaspoonful allspice</div> + <div class='line'>1 teaspoonful cloves</div> + <div class='line'>¼ teaspoonful soda</div> + <div class='line'>1½ tablespoonfuls orange juice</div> + <div class='line'>1½ tablespoonfuls lemon juice</div> + </div> + </div> +</div> + +<p class='c007'>Cream butter and sugar, add beaten yolks, molasses containing +soda dissolved in little water, flour, spices, nuts +and wine. Dip the fruits in flour, pour half the cake +mixture in the buttered tin, stir the floured fruits into the +<span class='pageno' id='Page_131'>131</span>other half of batter and pour over batter in tin. Steam +one and one-half hours and bake twenty minutes, or bake +slowly about two hours.</p> + +<p class='c007'>When cold, wrap in paraffin paper, or keep in a box with +a fresh apple.</p> + +<h3 class='c008'>PRUNE FRUIT CAKE</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1½ cupfuls sugar</div> + <div class='line'>2 cupfuls mashed prunes</div> + <div class='line'>2 cupfuls flour</div> + <div class='line'>¼ cupful butter</div> + <div class='line'>1 teaspoonful soda</div> + <div class='line'>2 teaspoonfuls cinnamon</div> + <div class='line'>1 teaspoonful cloves</div> + <div class='line'>2 eggs</div> + </div> + </div> +</div> + +<p class='c007'>Cream butter and sugar, add beaten eggs, prunes, spices, +soda dissolved in water, flour, and bake in buttered pan, +or make into layers.</p> + +<h3 class='c008'>GINGERBREAD No. 1</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>½ cupful butter</div> + <div class='line'>¾ cupful sugar</div> + <div class='line'>½ cupful molasses</div> + <div class='line'>½ cupful sour milk</div> + <div class='line'>2 cupfuls flour</div> + <div class='line'>1 egg</div> + <div class='line'>1 teaspoonful ginger</div> + <div class='line'>½ teaspoonful cinnamon</div> + <div class='line'>1 teaspoonful soda</div> + <div class='line'>pinch of salt</div> + </div> + </div> +</div> + +<p class='c007'>Cream butter and sugar, add molasses, milk, soda dissolved +in little water, beaten egg, flour and spices. Bake +in buttered pan.</p> + +<h3 class='c008'>GINGERBREAD No. 2</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>½ cupful sugar</div> + <div class='line'>½ cupful molasses</div> + <div class='line'>½ cupful sour milk</div> + <div class='line'>¼ cupful butter</div> + <div class='line'>1½ cupfuls flour</div> + <div class='line'>1 teaspoonful ginger</div> + <div class='line'>½ teaspoonful cinnamon</div> + <div class='line'>½ teaspoonful salt</div> + <div class='line'>1 teaspoonful soda</div> + </div> + </div> +</div> + +<p class='c007'>Mix as for Gingerbread No. 1 without the egg.</p> + +<div> + <span class='pageno' id='Page_132'>132</span> + <h3 class='c008'>GOLD CAKE</h3> +</div> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 cupful sugar</div> + <div class='line'>½ cupful butter</div> + <div class='line'>2 cupfuls flour</div> + <div class='line'>yolks of 6 eggs</div> + <div class='line'>2 teaspoonfuls baking powder</div> + <div class='line'>1 teaspoonful orange flavoring</div> + </div> + </div> +</div> + +<p class='c007'>Cream butter and sugar, add well beaten yolks, the flour +with baking powder sifted in, and flavoring. Bake in +buttered tin in medium oven.</p> + +<h3 class='c008'>GRANDMA’S BREAD CAKE</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>2 cupfuls bread sponge</div> + <div class='line'>1 cupful sugar</div> + <div class='line'>⅔ cupful butter</div> + <div class='line'>1 cupful warm milk</div> + <div class='line'>½ cupful chopped fruit</div> + <div class='line'>½ teaspoonful cinnamon</div> + <div class='line'>½ teaspoonful clove</div> + <div class='line'>flour</div> + </div> + </div> +</div> + +<p class='c007'>In the morning, after bread sponge from the night before +has had a very little flour worked in and allowed to rise, +take two cupfuls of this, stir in all the ingredients but +the flour, adding just enough of that to make a soft +dough. When this has risen to double its size, mould +softly into loaves and bake in well buttered tins.</p> + +<h3 class='c008'>HERMITS</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1½ cupfuls brown sugar</div> + <div class='line'>1½ cupfuls chopped raisins</div> + <div class='line'>2½ cupfuls flour</div> + <div class='line'>3 eggs</div> + <div class='line'>1 tablespoonful hot water</div> + <div class='line'>1 teaspoonful cloves</div> + <div class='line'>1 teaspoonful cinnamon</div> + <div class='line'>½ teaspoonful soda</div> + <div class='line'>1 teaspoonful baking powder</div> + </div> + </div> +</div> + +<p class='c007'>To the well beaten eggs add sugar, raisins, spices, soda +dissolved in hot water, and baking powder sifted in with +flour. Drop from a dessert spoon on a buttered tin and +bake.</p> + +<div> + <span class='pageno' id='Page_133'>133</span> + <h3 class='c008'>MARGUERITES</h3> +</div> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 cupful chopped nuts</div> + <div class='line'>sugar</div> + <div class='line'>thin crackers</div> + <div class='line'>white of 1 egg</div> + <div class='line'>1 teaspoonful flavoring</div> + </div> + </div> +</div> + +<p class='c007'>To the stiffly beaten white, add sugar to spread, nuts and +flavoring. Spread on the crackers and brown in the oven. +Do not let stand long before serving.</p> + +<h3 class='c008'>PLAIN CAKE No. 1</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>¾ cupful sugar</div> + <div class='line'>½ cupful milk</div> + <div class='line'>1 cupful flour</div> + <div class='line'>1 egg</div> + <div class='line'>butter size of egg</div> + <div class='line'>2 teaspoonfuls baking powder</div> + <div class='line'>1 teaspoonful flavoring</div> + </div> + </div> +</div> + +<p class='c007'>Cream butter and sugar, add beaten egg, milk, flour in +which baking powder has been sifted, flavor, and bake in +buttered pan.</p> + +<h3 class='c008'>PLAIN CAKE No. 2</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>¾ cupful sugar</div> + <div class='line'>½ cupful sour milk</div> + <div class='line'>1 cupful flour</div> + <div class='line'>1 egg</div> + <div class='line'>butter size of egg</div> + <div class='line'>¼ teaspoonful soda</div> + <div class='line'>1 teaspoonful flavoring</div> + </div> + </div> +</div> + +<p class='c007'>Cream butter and sugar, add beaten egg, milk, soda dissolved +in a little water, flavoring and flour. Bake in +buttered pan.</p> + +<h3 class='c008'>SPONGE CAKE No. 1</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>6 eggs</div> + <div class='line'>2 cupfuls sugar</div> + <div class='line'>1 cupful boiling water</div> + <div class='line'>2 cupfuls flour</div> + <div class='line'>juice of 1 lemon</div> + <div class='line'>1½ teaspoonfuls baking powder</div> + </div> + </div> +</div> + +<p class='c007'>To the well beaten eggs, beat in the sugar, add lemon +<span class='pageno' id='Page_134'>134</span>juice, boiling water and flour with baking powder sifted +in. Bake in buttered pan. Angel food tin is good.</p> + +<h3 class='c008'>SPONGE CAKE No. 2</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>3 eggs</div> + <div class='line'>1½ cupfuls sugar</div> + <div class='line'>1¾ cupfuls flour</div> + <div class='line'>½ cupful cold water</div> + <div class='line'>1½ teaspoonfuls baking powder</div> + <div class='line'>1 teaspoonful vanilla flavoring</div> + </div> + </div> +</div> + +<p class='c007'>To the well beaten eggs, beat in the sugar, add water, +flavoring, and the flour in which baking powder has been +sifted. Bake in buttered pan. If this cake is to be iced, +the white of one egg may be saved for use in icing.</p> + +<p class='c007'>Never stir sponge cake batter any more than is necessary.</p> + +<h3 class='c008'>WHITE CAKE No. 1</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>2 cupfuls sugar</div> + <div class='line'>½ cupful butter</div> + <div class='line'>½ cupful milk</div> + <div class='line'>1½ cupfuls flour</div> + <div class='line'>whites of 4 eggs</div> + <div class='line'>2 teaspoonfuls baking powder</div> + <div class='line'>1 teaspoonful rose flavoring</div> + </div> + </div> +</div> + +<p class='c007'>Cream butter and sugar, add milk, flavoring and the +stiffly beaten whites, then flour, with the baking powder +sifted in. Makes a good layer cake.</p> + +<h3 class='c008'>WHITE CAKE No. 2</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>½ cupful butter</div> + <div class='line'>1¼ cupfuls sugar</div> + <div class='line'>½ cupful milk</div> + <div class='line'>2 cupfuls flour</div> + <div class='line'>2 teaspoonfuls baking powder</div> + <div class='line'>whites of 5 eggs</div> + <div class='line'>1 teaspoonful almond flavoring</div> + </div> + </div> +</div> + +<p class='c007'>Cream butter and sugar, then stir in first milk, then flour +till flour is nearly used, adding the last of it with baking +powder sifted in, flavor, and stir in very lightly the +whites, and bake in buttered angel food pan. This makes +one medium size cake or two layers.</p> + +<div class='chapter'> + <span class='pageno' id='Page_135'>135</span> + <h2 class='c003'>CAKE FILLINGS</h2> +</div> + +<p class='c006'>1 cupful of chopped nuts, fruit or caraway seed may be +added to any plain cake batter, changing it to a choice +cake.</p> + +<p class='c007'>A good filling is made by adding chopped nuts or fruit +to ordinary icing.</p> + +<p class='c007'>A little flour added to sugar in thickening icing is good.</p> + +<h3 class='c008'>CHOCOLATE FILLING No. 1</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 cupful brown sugar</div> + <div class='line'>yolk of 1 egg</div> + <div class='line'>2½ squares Baker’s chocolate</div> + <div class='line'>1 teaspoonful vanilla flavoring</div> + <div class='line'>3 tablespoonfuls milk</div> + </div> + </div> +</div> + +<p class='c007'>Stir sugar into melted chocolate, add milk, the beaten +yolk, flavor, and cook till thickened in a double boiler. +When cool, put between layers.</p> + +<h3 class='c008'>CHOCOLATE FILLING No. 2</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 cupful powdered sugar</div> + <div class='line'>whites of 2 eggs</div> + <div class='line'>1 square Baker’s chocolate</div> + <div class='line'>1 teaspoonful vanilla flavoring</div> + </div> + </div> +</div> + +<p class='c007'>To the stiffly beaten eggs, beat in the sugar, add melted +chocolate and vanilla, mix thoroughly and put between +layers.</p> + +<h3 class='c008'>FRUIT FILLING</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>¼ cupful chopped raisins</div> + <div class='line'>¼ cupful chopped citron</div> + <div class='line'>½ cupful chopped dates</div> + <div class='line'>½ cupful chopped nuts</div> + <div class='line'>½ cupful powdered sugar</div> + <div class='line'>whites of 3 eggs</div> + <div class='line'>1 teaspoonful vanilla flavoring</div> + </div> + </div> +</div> + +<p class='c007'>To the stiffly beaten whites, add sugar, then the remaining +ingredients, and spread before cold.</p> + +<div> + <span class='pageno' id='Page_136'>136</span> + <h3 class='c008'>LEMON FILLING</h3> +</div> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 cupful sugar</div> + <div class='line'>juice of 1 lemon</div> + <div class='line'>1 egg</div> + </div> + </div> +</div> + +<p class='c007'>Add sugar and juice to the well beaten egg, and cook till +thickened.</p> + +<h3 class='c008'>LEMON HONEY FILLING</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 cupful sugar</div> + <div class='line'>¼ cupful butter</div> + <div class='line'>yolks of 6 eggs</div> + <div class='line'>3 lemons</div> + </div> + </div> +</div> + +<p class='c007'>Wash, press out juice and grate rind of lemons, put in +double boiler, add butter and sugar. When near boiling +point add well beaten yolks, stirring constantly. Keep +stirring till mixture becomes very thick.</p> + +<p class='c007'>This is good in sandwiches as well as cake.</p> + +<h3 class='c008'>MARSHMALLOW FILLING No. 1</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>½ lb. chopped marshmallows</div> + <div class='line'>2 cupfuls sugar</div> + <div class='line'>½ cupful water</div> + <div class='line'>whites of 2 eggs</div> + <div class='line'>½ teaspoonful vanilla flavoring</div> + </div> + </div> +</div> + +<p class='c007'>Boil water and sugar till it hairs, remove from fire and +stir in stiffly beaten whites, then the marshmallows and +flavoring, stirring briskly till cold. This quantity is sufficient +filling for a three layer cake.</p> + +<p class='c007'>Chopped nuts may be spread over layers before adding +filling, if desired.</p> + +<h3 class='c008'>MARSHMALLOW FILLING No. 2</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 lb. marshmallows</div> + <div class='line'>1 cupful sugar</div> + <div class='line'>⅓ cupful boiling water</div> + <div class='line'>½ teaspoonful vanilla flavoring</div> + </div> + </div> +</div> + +<p class='c007'>Boil sugar and water till it hairs, remove from fire, slowly +<span class='pageno' id='Page_137'>137</span>stir in the melted marshmallows, add flavoring and stir +till right consistency to spread.</p> + +<h3 class='c008'>NUT FILLING</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>2 cupfuls chopped nuts</div> + <div class='line'>1 tablespoonful melted chocolate</div> + <div class='line'>½ cupful sugar</div> + <div class='line'>2 tablespoonfuls cream</div> + <div class='line'>¼ teaspoonful butter</div> + </div> + </div> +</div> + +<p class='c007'>Mix all together thoroughly and put between layers.</p> + +<h3 class='c008'>NUT AND FRUIT FILLING</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>2 cupfuls chopped nuts</div> + <div class='line'>2 cupfuls chopped raisins</div> + <div class='line'>1 cupful citron</div> + <div class='line'>1½ cupfuls chopped figs</div> + <div class='line'>little wine</div> + </div> + </div> +</div> + +<p class='c007'>Put nuts and fruit through food chopper, and rub all +together with enough wine to form a paste. Put between +layers.</p> + +<h3 class='c008'>ORANGE FILLING</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>3 tablespoonfuls orange juice</div> + <div class='line'>1 tablespoonful butter</div> + <div class='line'>1 teaspoonful lemon juice</div> + <div class='line'>confectioner’s sugar</div> + </div> + </div> +</div> + +<p class='c007'>Heat juices and butter just enough to melt the butter, +adding sufficient sugar for a thick filling.</p> + +<h3 class='c008'>TART FILLING</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>2 grated apples</div> + <div class='line'>2 eggs</div> + <div class='line'>juice of 1 lemon</div> + <div class='line'>1 cupful sugar</div> + </div> + </div> +</div> + +<p class='c007'>Let apples and beaten eggs come to a boil, beat in sugar +and spread when cool.</p> + +<div class='chapter'> + <span class='pageno' id='Page_138'>138</span> + <h2 class='c003'>ABOUT ICINGS</h2> +</div> + +<h3 class='c013'>COLORED ICINGS</h3> + +<p class='c009'>Use cranberry juice or pieces of beets for pink.</p> + +<p class='c007'>Grape juice makes violet.</p> + +<p class='c007'>Spinach makes green.</p> + +<p class='c007'>Yolks of eggs produce yellow.</p> + +<p class='c007'>Dip a knife frequently in cold water when spreading.</p> + +<p class='c007'>When icing runs down the sides of cake, a strip of paraffin +paper pinned around, standing above the top, will +prevent it. The paper may be removed when icing is +cold.</p> + +<h3 class='c008'>BERRY ICING</h3> + +<p class='c009'>About 8 crushed strawberries beaten with confectioner’s +sugar till right to spread.</p> + +<p class='c007'>Any juicy berries may be substituted.</p> + +<h3 class='c008'>BOILED ICING</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 cupful granulated sugar</div> + <div class='line'>¼ cupful water</div> + <div class='line'>pinch of cream tartar</div> + <div class='line'>white of 1 egg</div> + <div class='line'>flavoring</div> + </div> + </div> +</div> + +<p class='c007'>Boil water and sugar about three minutes; beat the white +of the egg slightly, and add half of the slightly boiled +water and sugar, and a pinch of cream tartar, beating +constantly. As soon as the remainder of the syrup will +hair, pour it into the mixture and beat until cold. Flavor.</p> + +<div> + <span class='pageno' id='Page_139'>139</span> + <h3 class='c008'>CHOCOLATE ICING No. 1</h3> +</div> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1½ cupfuls sugar</div> + <div class='line'>¾ cupful cream</div> + <div class='line'>¼ cupful melted chocolate</div> + <div class='line'>1 teaspoonful vanilla flavoring</div> + </div> + </div> +</div> + +<p class='c007'>Mix sugar, cream and chocolate, boiling four or five +minutes. Remove from fire, add flavoring and beat till +mixture thickens. Spread quickly over cake, frequently +dipping knife in hot water.</p> + +<h3 class='c008'>CHOCOLATE ICING No. 2</h3> + +<p class='c009'>Use any preferred rule for icing. Melt one-half cupful +Baker’s chocolate by placing in dish over teakettle of +boiling water, setting in a small dish inside of a larger +one containing water boiling, or placing a small tin or +granite dish over a gas burner turned low, or on a stove +where it’s not too hot. Spread this melted chocolate over +the icing, making an effect like chocolate creams.</p> + +<p class='c007'>A sprinkling of cinnamon in the chocolate is a pleasant +change in flavor.</p> + +<h3 class='c008'>COCOANUT ICING</h3> + +<p class='c009'>Use any preferred rule for icing. Stir in the shredded +cocoanut, or press it carefully over icing before it hardens +on the cake.</p> + +<h3 class='c008'>FRUIT ICING</h3> + +<p class='c009'>Add one-half cupful chopped figs, raisins, or any desired +fruit to any preferred icing.</p> + +<div> + <span class='pageno' id='Page_140'>140</span> + <h3 class='c008'>MAPLE ICING No. 1</h3> +</div> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>2 cupfuls ground maple sugar</div> + <div class='line'>1 cupful thin cream</div> + </div> + </div> +</div> + +<p class='c007'>Put the maple sugar through the food chopper, boil with +the cream for fifteen minutes. Remove from fire and +beat with an egg beater till thick enough to spread.</p> + +<p class='c007'>Walnut meats placed on an icing while soft, is a nice +trimming.</p> + +<h3 class='c008'>MAPLE ICING No. 2</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 cupful maple syrup</div> + <div class='line'>confectioner’s sugar</div> + <div class='line'>½ cupful chopped nuts</div> + </div> + </div> +</div> + +<p class='c007'>Stir the sugar into the syrup till thick enough to spread; +add the nuts or fruit.</p> + +<h3 class='c008'>MARSHMALLOW ICING</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1½ cupfuls sugar</div> + <div class='line'>¼ cupful butter</div> + <div class='line'>½ lb. marshmallows</div> + <div class='line'>¼ cupful water</div> + </div> + </div> +</div> + +<p class='c007'>Melt the marshmallows in a dish set in a larger dish of +water boiling. Boil sugar, butter and water till it hairs, +add marshmallows and beat, till ready to spread.</p> + +<h3 class='c008'>NUT ICING</h3> + +<p class='c009'>Add one-half cupful chopped nuts to any preferred icing.</p> + +<h3 class='c008'>ORANGE ICING</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 egg</div> + <div class='line'>1 teaspoonful cold water</div> + <div class='line'>½ teaspoonful orange flavoring</div> + <div class='line'>powdered sugar</div> + </div> + </div> +</div> + +<p class='c007'>To the well beaten egg add water and flavoring, beating +and stirring in enough sugar to spread.</p> + +<div> + <span class='pageno' id='Page_141'>141</span> + <h3 class='c008'>UNCOOKED ICING</h3> +</div> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>¼ cupful cream</div> + <div class='line'>confectioner’s sugar</div> + <div class='line'>2 tablespoonfuls butter melted</div> + <div class='line'>1 teaspoonful flavoring</div> + </div> + </div> +</div> + +<p class='c007'>While beating cream, add gradually enough sugar for +the mixture to spread. Then add butter and flavoring.</p> + +<h3 class='c008'>YELLOW ICING</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>yolk of 1 egg</div> + <div class='line'>juice of ½ lemon</div> + <div class='line'>1 tablespoonful water</div> + <div class='line'>confectioner’s sugar</div> + </div> + </div> +</div> + +<p class='c007'>Add the lemon juice to the beaten yolk, water and enough +sugar to make it quite stiff.</p> + +<div class='chapter'> + <span class='pageno' id='Page_142'>142</span> + <h2 class='c003'>COOKIES</h2> +</div> + +<p class='c006'>If your cookies are inclined to burn, bake them on the +pans turned bottom side up.</p> + +<p class='c007'>Place cookies in pans with a pancake turner.</p> + +<p class='c007'>Cookies take but a few minutes to bake.</p> + +<p class='c007'>Place cookies while warm in a cloth in a covered jar.</p> + +<h3 class='c008'>CHOCOLATE COOKIES</h3> + +<p class='c009'>Use Cocoanut Cooky recipe, with the exception of changing +cup of cocoanut to one cupful of melted chocolate.</p> + +<h3 class='c008'>COCOANUT COOKIES</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>½ cupful sugar</div> + <div class='line'>½ cupful butter</div> + <div class='line'>¼ cupful milk</div> + <div class='line'>1 cupful grated cocoanut</div> + <div class='line'>½ teaspoonful salt</div> + <div class='line'>½ teaspoonful lemon flavoring</div> + <div class='line'>1 teaspoonful baking powder</div> + <div class='line'>1 cupful flour</div> + </div> + </div> +</div> + +<p class='c007'>Cream butter and sugar, add milk, cocoanut, salt, flavoring, +and baking powder stirred in with the sifted flour. +Roll thin, cut out and bake.</p> + +<h3 class='c008'>FRUIT COOKIES</h3> + +<p class='c009'>Use recipe for Cocoanut Cookies, substituting chopped +fruit for cocoanut.</p> + +<p class='c007'>Place them when cold in a jar with paraffin paper between +each layer.</p> + +<div> + <span class='pageno' id='Page_143'>143</span> + <h3 class='c008'>GINGER COOKIES</h3> +</div> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>2 cupfuls molasses</div> + <div class='line'>1 cupful butter</div> + <div class='line'>1 cupful sugar</div> + <div class='line'>2 cupful sour milk</div> + <div class='line'>2 eggs</div> + <div class='line'>1 tablespoonful ginger</div> + <div class='line'>1 teaspoonful soda</div> + <div class='line'>flour</div> + </div> + </div> +</div> + +<p class='c007'>Cream butter and sugar, add beaten eggs, milk, soda dissolved +in little water, ginger, and flour enough for dough +to roll thin. Cut and bake in buttered pans in quick +oven.</p> + +<h3 class='c008'>GINGER SNAPS</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 cupful molasses</div> + <div class='line'>½ cupful sugar</div> + <div class='line'>½ cupful butter</div> + <div class='line'>1 tablespoonful ginger</div> + <div class='line'>1 teaspoonful soda</div> + <div class='line'>flour</div> + </div> + </div> +</div> + +<p class='c007'>Heat the molasses and stir in the sugar, add softened +butter, soda dissolved in little water, ginger, and sufficient +flour to make a thin dough. Roll, cut, and bake in +buttered pans in quick oven, being careful not to burn.</p> + +<h3 class='c008'>OATMEAL COOKIES</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 cupful sugar</div> + <div class='line'>1 cupful butter</div> + <div class='line'>1 cupful sour milk</div> + <div class='line'>3 cupfuls flour</div> + <div class='line'>3 cupfuls oatmeal</div> + <div class='line'>2 eggs</div> + <div class='line'>1 teaspoonful nutmeg</div> + <div class='line'>1 teaspoonful cinnamon</div> + <div class='line'>1 teaspoonful soda</div> + <div class='line'>pinch of salt</div> + </div> + </div> +</div> + +<p class='c007'>Cream butter and sugar, add beaten eggs, milk, soda dissolved +in little water, salt, spices, flour and oatmeal alternately. +Roll and cut, or drop from a dessert spoon on +buttered tins to bake.</p> + +<div> + <span class='pageno' id='Page_144'>144</span> + <h3 class='c008'>PEANUT COOKIES</h3> +</div> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 tablespoonful butter</div> + <div class='line'>2 tablespoonfuls sugar</div> + <div class='line'>2 tablespoonful milk</div> + <div class='line'>½ cupful flour</div> + <div class='line'>1 egg</div> + <div class='line'>½ teaspoonful baking powder</div> + <div class='line'>pinch of salt</div> + <div class='line'>2 cupfuls chopped peanuts</div> + </div> + </div> +</div> + +<p class='c007'>Cream butter and sugar, add beaten egg, milk, salt, peanuts, +and baking powder sifted in with the flour. Roll +thick and cut, or drop on buttered tins from a teaspoon.</p> + +<p class='c007'>Any preferred nuts may be used.</p> + +<h3 class='c008'>SUGAR COOKIES</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>2 cupfuls sugar</div> + <div class='line'>1½ cupfuls sour milk</div> + <div class='line'>1 cupful butter</div> + <div class='line'>2 eggs</div> + <div class='line'>flour</div> + <div class='line'>caraway seeds or flavoring</div> + <div class='line'>1½ tablespoonfuls boiling water</div> + <div class='line'>1 teaspoonful baking powder</div> + <div class='line'>1 teaspoonful soda</div> + </div> + </div> +</div> + +<p class='c007'>Cream butter and sugar, add beaten eggs, milk, soda dissolved +in the boiling water, any desired flavoring, and +baking powder sifted with flour enough to make dough +roll out soft and thin.</p> + +<p class='c007'>Cut in any desired shape.</p> + +<div class='chapter'> + <span class='pageno' id='Page_145'>145</span> + <h2 class='c003'>CHILLED DISHES</h2> +</div> + +<h3 class='c013'>CURRANT CREAM</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 cupful water</div> + <div class='line'>½ cupful sugar</div> + <div class='line'>2 cupfuls currants</div> + <div class='line'>whites of 2 eggs</div> + <div class='line'>1½ tablespoonfuls gelatine</div> + <div class='line'>juice of 1 orange</div> + <div class='line'>juice of 1 lemon</div> + </div> + </div> +</div> + +<p class='c007'>Boil water and sugar, add gelatine dissolved in just +enough hot water to cover it, orange and lemon juice, +and currants that have been crushed through a strainer. +Place on ice to chill, then mix in the stiffly beaten whites, +place the mixture in a tightly covered mould and pack in +ice to chill.</p> + +<h3 class='c008'>LEMON CREAM</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>2 lemons</div> + <div class='line'>1¼ cupfuls powdered sugar</div> + <div class='line'>5 eggs</div> + </div> + </div> +</div> + +<p class='c007'>To the well beaten yolks of the eggs, beat in the juice +and grated rind of the lemons, sugar, let come to the +boiling point and stir in lightly the stiffly beaten whites. +When well stirred in, place in a mould and pack in or set +on ice to cool.</p> + +<h3 class='c008'>NUT CREAM</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>2 cupfuls cream</div> + <div class='line'>½ cupful sugar</div> + <div class='line'>½ cupful chopped nuts</div> + <div class='line'>1 cupful chopped dates</div> + <div class='line'>½ cupful chopped figs</div> + <div class='line'>white of 1 egg</div> + <div class='line'>½ teaspoonful vanilla flavoring</div> + </div> + </div> +</div> + +<p class='c007'>To the stiffly whipped cream, stir in all the other ingredients, +<span class='pageno' id='Page_146'>146</span>put in a mould, cover tightly and pack in a bucket +with finely chopped ice and salt for several hours.</p> + +<h3 class='c008'>FREEZING ICE CREAM</h3> + +<p class='c009'>Put ice and salt in the freezer and press pieces of newspaper +all around the top, covering all with the ice sack. +Turn the crank a few times, let stand fifteen minutes, +then turn for about five minutes. After the cream is +frozen, pack in pieces of newspaper very closely, instead +of using more ice.</p> + +<h3 class='c008'>MAPLE ICE CREAM</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>2 cupfuls milk</div> + <div class='line'>1 cupful maple syrup</div> + <div class='line'>2 cupfuls cream</div> + <div class='line'>3 eggs</div> + <div class='line'>1 teaspoonful vanilla flavoring</div> + </div> + </div> +</div> + +<p class='c007'>Scald the milk in double boiler and add the syrup, then +the well beaten eggs and cook till thickened. When cold, +add the cream whipped. Freeze, and serve with small +pieces of preserved ginger scattered over each dish.</p> + +<h3 class='c008'>PEACH ICE CREAM</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>10 large peaches</div> + <div class='line'>2½ cupfuls sugar</div> + <div class='line'>1 quart milk</div> + <div class='line'>1 cupful cream</div> + <div class='line'>1 teaspoonful pistachio flavoring</div> + </div> + </div> +</div> + +<p class='c007'>Mash the peaches with sugar, add the other ingredients, +having each one very cold, mix well and put in freezer.</p> + +<div> + <span class='pageno' id='Page_147'>147</span> + <h3 class='c008'>PISTACHIO</h3> +</div> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 cupful sugar</div> + <div class='line'>1 cupful mashed strawberries</div> + <div class='line'>2 cupfuls whipped cream</div> + <div class='line'>green coloring</div> + <div class='line'>1 cupful milk</div> + <div class='line'>½ cupful pistachio nuts</div> + <div class='line'>1 box gelatine</div> + </div> + </div> +</div> + +<p class='c007'>Dissolve gelatin in a little warm water, to one-half of it +add one-half the sugar, berries and one-half the cream. +Stir chopped nuts in the scalded milk, let cool, add the +remainder of the gelatin, sugar and cream, tint green with +coloring purchased at drug or candy store. Then put +one spoonful of first one, then the other mixture, into a +mould and freeze.</p> + +<h3 class='c008'>PLAIN ICE CREAM</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 pint cream</div> + <div class='line'>1 pint milk</div> + <div class='line'>1 cupful sugar</div> + <div class='line'>1 egg</div> + <div class='line'>1 teaspoonful flavoring</div> + </div> + </div> +</div> + +<p class='c007'>Beat in sugar to thoroughly beaten egg, add the other +ingredients and any preferred flavoring. Put in double +boiler and get hot, but do not boil. When very cold, +pour into freezer. This serves six people. The custard +may be prepared the day before.</p> + +<p class='c007'>Fill sherbet glasses half full of vanilla ice cream, add to +the top a spoonful of jam and over that a large spoonful +of whipped cream.</p> + +<p class='c007'>Vanilla ice cream is nice served in half a cantaloupe. So +is coffee ice cream.</p> + +<div class='chapter'> + <span class='pageno' id='Page_148'>148</span> + <h2 class='c003'>SAUCES FOR ICE CREAMS</h2> +</div> + +<h3 class='c013'>CREME DE MENTHE SAUCE</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 cupful cream</div> + <div class='line'>⅓ cupful sugar</div> + <div class='line'>mint flavoring</div> + <div class='line'>nuts</div> + <div class='line'>green coloring</div> + </div> + </div> +</div> + +<p class='c007'>To the stiffly whipped cream add sugar, flavoring and +coloring (which may be purchased at drug or candy +store). Serve the ice cream in sherbet cups, put the sauce +on top and sprinkle with a few finely chopped nuts.</p> + +<h3 class='c008'>CHOCOLATE SAUCE</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>½ cupful milk</div> + <div class='line'>1 cupful sugar</div> + <div class='line'>4 tablespoonfuls melted chocolate</div> + </div> + </div> +</div> + +<p class='c007'>Mix milk, chocolate and sugar in double boiler, stirring +till sugar is dissolved, then boiling till syrup hairs. Serve +ice cream in sherbet glasses, pouring hot syrup over it.</p> + +<h3 class='c008'>STRAWBERRY SAUCE</h3> + +<p class='c009'>Boil for ten minutes three-fourths of a cupful sugar and +one-half a cupful of water. Put a pint of strawberries +through a sieve. When syrup is cold, add the berries +and one-half teaspoonful vanilla. Serve with vanilla ice +cream.</p> + +<h3 class='c008'>GRAPE SHERBET</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 cupful grape juice</div> + <div class='line'>1 cupful milk</div> + <div class='line'>1⅓ cupfuls sugar</div> + <div class='line'>juice of 1 lemon</div> + </div> + </div> +</div> + +<p class='c007'>Allow the milk to become very cold in the freezer before +adding the other portions, then freeze.</p> + +<div> + <span class='pageno' id='Page_149'>149</span> + <h3 class='c008'>LEMON SHERBET</h3> +</div> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 quart milk</div> + <div class='line'>2½ cupfuls sugar</div> + <div class='line'>juice of 2 lemons</div> + <div class='line'>juice of 1 orange</div> + </div> + </div> +</div> + +<p class='c007'>Strain orange and lemon juice, add sugar and melt over +fire. When melted, set out to cool. Have the milk thoroughly +chilled in the freezer and when the juices are +cold, add to the milk and freeze in the usual way.</p> + +<h3 class='c008'>ICE SUBSTITUTE</h3> + +<p class='c009'>If ice is not obtainable, put in a box about three feet +square, coarse salt to the depth of five inches. Keep it +moist to set milk, butter and food in.</p> + +<p class='c007'>To prevent dishes slipping when placed on ice in the +refrigerator, first place a newspaper over the ice.</p> + +<h3 class='c008'>TO KEEP BUTTER WITHOUT ICE</h3> + +<p class='c009'>Put the butter in a small pan, and set this small pan in a +larger pan which contains enough water to reach the +top of the butter pan. Put two tablespoonfuls of salt +in this water. Place a flower pot in the water and after +it has absorbed all it will hold, invert it over the butter. +Re-soak the flower pot occasionally.</p> + +<h3 class='c008'>SERVING PUNCH ARTISTICALLY</h3> + +<p class='c009'>Heat a stove poker and melt a small hollow in the center +of a large block of ice. Keep punch ready to fill in this +hollow as fast as it is used.</p> + +<div class='chapter'> + <span class='pageno' id='Page_150'>150</span> + <h2 class='c003'>PUNCHES</h2> +</div> + +<h3 class='c013'>CURRANT PUNCH</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 cupful cracked ice</div> + <div class='line'>½ cupful sugar</div> + <div class='line'>1 cupful currant juice</div> + <div class='line'>1 tablespoonful lemon juice</div> + <div class='line'>10 sprays fresh mint</div> + </div> + </div> +</div> + +<p class='c007'>Shake ice and sugar till sugar is dissolved, then add mint, +pouring over it the lemon. Add currant juice and enough +water to make one quart of this liquid. If too strong, +add more water.</p> + +<h3 class='c008'>FRUIT PUNCH</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1½ doz. lemons</div> + <div class='line'>1 doz. oranges</div> + <div class='line'>1 doz. bananas</div> + <div class='line'>10 quarts water</div> + <div class='line'>8 cupfuls sugar</div> + <div class='line'>1 pint canned raspberry juice</div> + <div class='line'>a few strawberries or cherries</div> + </div> + </div> +</div> + +<p class='c007'>Roll lemons and oranges to loosen juice, slice, slice +bananas, add the other ingredients and ice, and serve from +a punch bowl.</p> + +<h3 class='c008'>GRAPE JUICE PUNCH</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>juice of 6 lemons</div> + <div class='line'>juice of 2 oranges</div> + <div class='line'>1 quart grape juice</div> + <div class='line'>2 cupfuls sugar</div> + <div class='line'>2 quarts Apollinaris water</div> + <div class='line'>small pieces of pineapple</div> + </div> + </div> +</div> + +<p class='c007'>Boil sugar with enough cold water to cover it, till it +resembles syrup. Let it get perfectly cold, then mix all +but Apollinaris water in the punch bowl, adding that +water just before serving. Have plenty of ice in the +bowl.</p> + +<div> + <span class='pageno' id='Page_151'>151</span> + <h3 class='c008'>RUSSIAN TEA PUNCH</h3> +</div> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 quart strong tea</div> + <div class='line'>2 cupfuls sugar</div> + <div class='line'>1 quart Apollinaris</div> + <div class='line'>2 tablespoonfuls orange juice</div> + <div class='line'>⅓ cupful lemon juice</div> + <div class='line'>sliced orange, pineapple and cherries</div> + </div> + </div> +</div> + +<p class='c007'>Have all ingredients ice cold, mix and pour over ice in +punch bowl just before serving.</p> + +<h3 class='c008'>TEMPERANCE PUNCH</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>5 lemons</div> + <div class='line'>1 cupful sugar</div> + <div class='line'>1 quart water</div> + <div class='line'>1 quart ginger ale</div> + <div class='line'>½ doz. sprays of mint</div> + </div> + </div> +</div> + +<p class='c007'>Slice lemons, cover with sugar and let stand one hour. +Add water and ginger ale in equal proportions till strong +enough to suit. Crush part of the mint sprays and add +to the punch which should be poured over a block of ice +in the punch bowl.</p> + +<h3 class='c008'>VIOLET PUNCH</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 cupful grated pineapple</div> + <div class='line'>4 cupfuls water</div> + <div class='line'>2 cupfuls sugar</div> + <div class='line'>1 cupful strong tea</div> + <div class='line'>fresh violets</div> + <div class='line'>2 quarts water</div> + <div class='line'>1 cupful grape juice</div> + <div class='line'>juice of 2 oranges</div> + <div class='line'>juice of 2 lemons</div> + </div> + </div> +</div> + +<p class='c007'>Cook pineapple in two cupfuls water fifteen minutes, +strain through cheese cloth, add two more cupfuls water +and sugar, and boil ten minutes. Let cool, add cold tea, +two quarts of water and other ingredients, pour over ice in +punch bowl and serve with two violets in each glass. +Have the punch bowl surrounded by violets, if a dainty +effect is desired.</p> + +<div> + <span class='pageno' id='Page_152'>152</span> + <h3 class='c008'>WINE PUNCH</h3> +</div> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>2 quarts wine</div> + <div class='line'>2 sliced lemons</div> + <div class='line'>3 sliced oranges</div> + <div class='line'>2 quarts Apollinaris</div> + <div class='line'>2 cupfuls sugar</div> + </div> + </div> +</div> + +<p class='c007'>Have all of these ice cold, mix and pour over ice in a +punch bowl. Or use these ingredients—</p> + +<div class='lg-container-b'> + <div class='linegroup'> + <div class='group'> + <div class='line'>2 quarts wine</div> + <div class='line'>1 quart champagne</div> + <div class='line'>1 quart Apollinaris</div> + </div> + </div> +</div> + +<div class='chapter'> + <span class='pageno' id='Page_153'>153</span> + <h2 class='c003'>COLD BEVERAGES</h2> +</div> + +<h3 class='c013'>FOR COLD WATER</h3> + +<p class='c009'>Keep a large bottle of cold water with half a lemon over +the top, in the refrigerator. By refilling when necessary, +cold drinking water is always ready.</p> + +<p class='c007'>In case of emergency, water may be cooled by placing +it in a tin vessel covered with a coarse wet cloth where +a breeze blowing on it will cause it to cool, by evaporation.</p> + +<h3 class='c008'>CLARET CUP No. 1</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 quart claret</div> + <div class='line'>1 cupful sugar</div> + <div class='line'>rind of cucumber</div> + <div class='line'>1 liqueur glass brandy</div> + <div class='line'>1 liqueur glass curacoa</div> + </div> + </div> +</div> + +<p class='c007'>Mix all together, let stand thirty minutes, remove cucumber +rind and add ice.</p> + +<h3 class='c008'>CLARET CUP No. 2</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>¾ cupful seedless raisins</div> + <div class='line'>1 quart cold water</div> + <div class='line'>2 cupfuls sugar</div> + <div class='line'>1 pint claret</div> + <div class='line'>2 quarts Apollinaris</div> + <div class='line'>1 4-in. stick of cinnamon</div> + <div class='line'>1 cupful lemon juice</div> + <div class='line'>1¾ cupfuls orange juice</div> + <div class='line'>sliced fruits</div> + </div> + </div> +</div> + +<p class='c007'>Simmer the raisins in the water thirty minutes. Strain, +add cinnamon broken in small pieces, sugar, and half the +lemon juice. Boil all together for five minutes. Then +add orange and remainder of lemon juice, strain and let +become ice cold. Put in the punch bowl a block of ice, +<span class='pageno' id='Page_154'>154</span>pour the claret over it, then the mixture and then just +before serving, the Apollinaris.</p> + +<p class='c007'>Put in small slices of fruits.</p> + +<p class='c007'>This is for a company of twenty five.</p> + +<h3 class='c008'>FRUIT COCKTAIL</h3> + +<p class='c009'>Cut pineapples, bananas and strawberries in small pieces +enough to fill one cup. Fill another cup with small pieces +of grape fruit pulp, mix, and add</p> + +<div class='lg-container-b'> + <div class='linegroup'> + <div class='group'> + <div class='line'>⅓ cupful sherry wine</div> + <div class='line'>¼ cupful brandy</div> + <div class='line'>½ cupful sugar</div> + <div class='line'>pinch of salt</div> + </div> + </div> +</div> + +<p class='c007'>Mix and pour over the fruit, set on ice and when cold, +serve in cocktail glasses.</p> + +<h3 class='c008'>GINGER AND GRAPE BEVERAGE</h3> + +<p class='c009'>Use equal parts of ginger ale and grape juice. Serve ice +cold in cocktail glasses, with maraschino cherries on top.</p> + +<p class='c007'>A few small pieces of cracked ice may be in the glass.</p> + +<h3 class='c008'>ICED FRUIT JUICE</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>2 cupfuls sugar</div> + <div class='line'>juice of 1 lemon</div> + <div class='line'>2 quarts water</div> + <div class='line'>2 cupfuls raspberry juice</div> + <div class='line'>1 small grated pineapple</div> + </div> + </div> +</div> + +<p class='c007'>Mix and serve with ice in glasses.</p> + +<h3 class='c008'>ICED TEA</h3> + +<p class='c009'>Into a large size granite tea-pot put six teaspoonfuls of +tea, and pour on it three cupfuls of water that has just +<span class='pageno' id='Page_155'>155</span>boiled about two minutes. Cover and stand in a warm +place five minutes. Strain into any desired tea-pot, ready +to pour into glasses half filled with cracked ice. A crushed +mint leaf may be placed in each glass, and a little lemon +juice added.</p> + +<p class='c007'>Half a dozen cloves added to tea leaves just before pouring +boiling water on, gives a good flavor.</p> + +<h3 class='c008'>KUMISS</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 quart fresh milk</div> + <div class='line'>1¼ cupfuls warm water</div> + <div class='line'>1 tablespoonful sugar</div> + <div class='line'>⅓ cake compressed yeast</div> + </div> + </div> +</div> + +<p class='c007'>Dissolve yeast in water, and sugar in milk, stir all together, +bottle and cork very tightly. Leave in a moderately +warm place for six hours, then put in a cold place. +Never fill bottles more than two-thirds full.</p> + +<h3 class='c008'>LEMONADE</h3> + +<p class='c009'>Cut lemons in two, remove the juice with a lemon reamer +and pour into glasses, or according to quantity required, +pour into a pitcher. Sweeten to taste. Dissolve the +sugar in a little hot water and let cool before adding. +One ordinary sized lemon makes three glasses of lemonade. +Add sugar and ice water or pour water over +cracked ice in glasses.</p> + +<p class='c007'>A cupful of grape or raspberry juice, or a few crushed +mint leaves are good in a pitcher of lemonade.</p> + +<div> + <span class='pageno' id='Page_156'>156</span> + <h3 class='c008'>LEMON SYRUP FOR LEMONADE</h3> +</div> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>2 quarts water</div> + <div class='line'>4 cupfuls sugar</div> + <div class='line'>1½ cupfuls lemon juice</div> + </div> + </div> +</div> + +<p class='c007'>Boil water and sugar about ten minutes, add lemon juice, +pour into fruit jars and set in refrigerator. Dilute part +of the syrup with ice water for lemonade, making strong +as desired.</p> + +<h3 class='c008'>OATMEAL WATER</h3> + +<p class='c009'>Mix one teacupful oatmeal to a paste with a little cold +water. Pour over it one quart boiling water and let it get +cold. A few drops of lemon juice may be added. Drink +it as cold as desired.</p> + +<h3 class='c008'>ORANGEADE</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>juice of 1 orange</div> + <div class='line'>juice of ½ lemon</div> + <div class='line'>1 egg</div> + <div class='line'>sugar</div> + </div> + </div> +</div> + +<p class='c007'>Pour the well beaten egg in a glass, add juices, fill the +glass with water and sweeten to taste. Ice if desired.</p> + +<h3 class='c008'>SODA WATER</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 quart sugar</div> + <div class='line'>3 pints boiling water</div> + <div class='line'>½ cupful flour</div> + <div class='line'>2 oz. tartaric acid</div> + <div class='line'>juice of 1 lemon</div> + <div class='line'>whites of 3 eggs</div> + <div class='line'>2 tablespoonfuls wintergreen flavoring</div> + </div> + </div> +</div> + +<p class='c007'>Mix acid, sugar, lemon juice and boiling water and boil +three minutes. Let partially cool, and add the stiffly +beaten whites into which flour has been smoothed. Add +any desired flavoring, bottle, and keep in a cool place. +<span class='pageno' id='Page_157'>157</span>Shake well before using. Fill a glass two-thirds full of +ice water, put in two tablespoonfuls of the syrup, add +while stirring rapidly, one-fourth teaspoonful of soda.</p> + +<h3 class='c008'>CREME de MENTHE</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>mint</div> + <div class='line'>juice of 2 lemons</div> + <div class='line'>syrup</div> + <div class='line'>1 pint brandy</div> + </div> + </div> +</div> + +<p class='c007'>Wash about one dozen sprays of fresh mint, place in a +fruit jar and pour over them the strained juice of the +lemons, then the brandy. Cover closely, let stand from +one to two weeks, according to the desired strength, +strain, sweeten to taste with syrup, cork tightly, and +keep in a cool dark place.</p> + +<h3 class='c008'>MANHATTAN COCKTAIL</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>a piece of lemon peel</div> + <div class='line'>½ jigger vermouth</div> + <div class='line'>½ jigger whiskey</div> + <div class='line'>a dash of angostura bitters</div> + <div class='line'>a little syrup</div> + <div class='line'>a little orange juice</div> + </div> + </div> +</div> + +<p class='c007'>Put in a mixing glass half filled with ice.</p> + +<p class='c007'>Stir thoroughly, strain, and pour into cocktail glasses.</p> + +<div class='chapter'> + <span class='pageno' id='Page_158'>158</span> + <h2 class='c003'>HOT BEVERAGES</h2> +</div> + +<h3 class='c013'>CHOCOLATE</h3> + +<p class='c009'>Take a piece of Baker’s chocolate one inch square and +melt on a small dish on the stove, set in another dish of +hot water over a teakettle of boiling water, or in the +oven. Heat two cupfuls milk, stir in melted chocolate +and bring to a boil, stirring constantly. Serve with cream +and sugar, if desired.</p> + +<p class='c007'>A marshmallow may be dropped in each cup just before +serving.</p> + +<p class='c007'>A drop of vanilla may be added to each cup.</p> + +<h3 class='c008'>COFFEE</h3> + +<p class='c009'>Have a large bottomed granite coffee pot (because it +heats quickly and does not boil over). Take one heaping +tablespoonful of ground coffee for each person and one +extra tablespoonful for “the pot.” Crush in the hand +two or more egg shells (saved for this purpose), stir in +with the coffee, add one and one-fourth cupfuls cold water +for each person; boil three minutes, allow to remain hot, +but not boiling, about two or more minutes.</p> + +<p class='c007'>This makes one cup delicious clear strong coffee for each.</p> + +<p class='c007'>If more than this is desired, add coffee and water in the +same proportion. When serving, pour the coffee on the +cream, not cream on the coffee.</p> + +<p class='c007'>Add a tiny pinch of salt to coffee for an agreeable flavor.</p> + +<p class='c007'><span class='pageno' id='Page_159'>159</span>Adding half a dozen raisins to a pot of coffee is a pleasing +change.</p> + +<p class='c007'>A pinch of flour added to the coffee before water is +poured over, is another way of “settling.”</p> + +<p class='c007'>When cream is slightly soured, a little soda stirred in +will restore its sweetness for use in coffee.</p> + +<h3 class='c008'>DRIP COFFEE</h3> + +<p class='c009'>Pour boiling water into a drip coffee pot to get it hot, +then pour it out, and put one tablespoonful finely ground +coffee in the bag, fasten it in and pour over it two cupfuls +freshly boiling water. When the water has drained +through the bag, pour it in again, drain, and continue +to pour and drain four times. Remove the bag and if the +coffee is too strong, add boiling water. Be sure to clean +the bag by scraping off the grounds with a knife, washing +it in cold water, and having it perfectly dry before +using again. Serve the coffee with cream. This coffee +is made in five minutes and is delicious.</p> + +<h3 class='c008'>TEA</h3> + +<p class='c009'>For a tea-pot holding about four cupfuls, put in two teaspoonfuls +tea, pour in freshly boiling water, set in a +warm place to stand five minutes before serving. Milk +should never be used with tea, and only a little cream, if +any. To take it with lemon juice is considered by experts +the proper way to drink it.</p> + +<div class='chapter'> + <span class='pageno' id='Page_160'>160</span> + <h2 class='c003'>CANDIES AND SWEETS</h2> +</div> + +<h3 class='c013'>FONDANT</h3> + +<p class='c009'>This is the foundation for most candies, and should be +kept a day or two before using. With it almost an endless +variety of candies may be made, viz:—</p> + +<div class='lg-container-b'> + <div class='linegroup'> + <div class='group'> + <div class='line'>2 cupfuls sugar</div> + <div class='line'>1 cupful water</div> + <div class='line'>¼ teaspoonful cream of tartar</div> + </div> + </div> +</div> + +<p class='c007'>Put these ingredients to boil, not stirring after sugar is +dissolved. After about five minutes try it in cold water, +to see if it can be moulded by hand. Beware of cooking +it too long. Let cool gradually, then stir briskly till +creamy and ready to knead by hand. Work in a little +sugar if the mass becomes sticky. Set away in an earthen +dish covered with a damp cloth for a day or two. Then +flavor and form into candies of any preferred kind.</p> + +<h3 class='c008'>BUTTER SCOTCH</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 cupful sugar</div> + <div class='line'>¼ cupful molasses</div> + <div class='line'>½ cupful butter</div> + <div class='line'>2 tablespoonfuls boiling water</div> + <div class='line'>1 tablespoonful vinegar</div> + </div> + </div> +</div> + +<p class='c007'>Boil all together till it hardens in cold water. Pour into +buttered pan, when sufficiently cool mark with a knife +into squares.</p> + +<h3 class='c008'>CHOCOLATE PEPPERMINTS</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>3 cupfuls granulated sugar</div> + <div class='line'>1 cupful hot water</div> + <div class='line'>4 oz. melted chocolate</div> + <div class='line'>1 teaspoonful cream of tartar</div> + <div class='line'>5 drops oil of peppermint</div> + </div> + </div> +</div> + +<p class='c007'>Boil water, sugar and cream of tartar till it hairs. Remove +<span class='pageno' id='Page_161'>161</span>from fire and add peppermint, beating constantly +till it begins to cool, when it must be dropped quickly +from a teaspoon on buttered or paraffin paper. When +cold, dip in the melted chocolate and return to paper to +harden.</p> + +<p class='c007'>If the melted chocolate becomes curdled, add a little +olive oil.</p> + +<p class='c007'>Any desired flavoring may be used.</p> + +<h3 class='c008'>DIVINITY CANDY</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>2⅔ cupfuls sugar</div> + <div class='line'>⅔ cupful water</div> + <div class='line'>⅔ cupful corn syrup</div> + <div class='line'>1 cupful nuts</div> + <div class='line'>whites of 2 eggs</div> + </div> + </div> +</div> + +<p class='c007'>Stir sugar, water and syrup together, boiling till it +hardens in cold water, making a tinkling sound when it +hits the cup. Mix the stiffly beaten whites with nuts, +pour the syrup slowly into the mixture, beating constantly +until it is cool enough to form in a ball, then roll +out on a buttered platter and cut in slices.</p> + +<h3 class='c008'>DIVINITY FUDGE</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>2 cupfuls sugar</div> + <div class='line'>1 cupful water</div> + <div class='line'>½ cupful corn syrup</div> + <div class='line'>1 cupful chopped fruit</div> + <div class='line'>whites of 2 eggs</div> + </div> + </div> +</div> + +<p class='c007'>Boil sugar, water and syrup rapidly together till the +mixture forms a soft ball when dropped into cold water. +Pour the hot syrup slowly into the stiffly beaten whites, +beating constantly, and as soon as the mixture begins to +harden, stir in a cupful of chopped citron, candied cherries, +<span class='pageno' id='Page_162'>162</span>orange, or similar fruits. Pour the fudge on to a buttered +dish, and cut it in squares before it is cold.</p> + +<h3 class='c008'>NUT KISSES</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>whites of 2 eggs</div> + <div class='line'>1 cupful pulverized sugar</div> + <div class='line'>¼ teaspoonful flavoring</div> + <div class='line'>1 cupful chopped nuts</div> + <div class='line'>pinch of salt</div> + </div> + </div> +</div> + +<p class='c007'>To the well beaten eggs, add sugar, then nuts, salt and +flavoring, beating with a spoon as ingredients are added. +Drop from a small spoon in little balls on buttered tins +and bake slowly.</p> + +<h3 class='c008'>KISSES</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>5 tablespoonfuls powdered sugar</div> + <div class='line'>whites of 3 eggs</div> + <div class='line'>1 teaspoonful flavoring</div> + </div> + </div> +</div> + +<p class='c007'>To the stiffly beaten whites, add flavoring and sugar, +dropping from a dessert spoon on a buttered paper in a +pan, baking till slightly browned.</p> + +<h3 class='c008'>AFTER DINNER MINTS</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>white of 1 egg</div> + <div class='line'>same quantity of water</div> + <div class='line'>confectioner’s sugar</div> + <div class='line'>½ teaspoonful peppermint flavoring</div> + </div> + </div> +</div> + +<p class='c007'>Mix the beaten white and water, adding sugar till the +mixture may be kneaded like bread on a board without +sticking. Add flavoring, knead again, roll and cut any +preferred shape, and set away on a paraffin paper for +two days.</p> + +<div> + <span class='pageno' id='Page_163'>163</span> + <h3 class='c008'>PEANUT CANDY</h3> +</div> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>2 cupfuls molasses</div> + <div class='line'>1 cupful sugar</div> + <div class='line'>1 cupful water</div> + <div class='line'>½ cupful vinegar</div> + <div class='line'>1 cupful peanuts</div> + <div class='line'>butter, size of egg</div> + </div> + </div> +</div> + +<p class='c007'>Boil all but the peanuts together till the mixture hardens +in cold water. Then stir in the peanuts with skins removed.</p> + +<p class='c007'>Pour on buttered plates to cool.</p> + +<h3 class='c008'>POPCORN BALLS</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>¾ cupful coffee sugar</div> + <div class='line'>¾ cupful granulated sugar</div> + <div class='line'>½ cupful molasses</div> + <div class='line'>½ cupful water</div> + <div class='line'>¼ cupful butter</div> + <div class='line'>1 tablespoonful vinegar</div> + <div class='line'>¼ teaspoonful soda</div> + <div class='line'>4 qts. freshly popped corn</div> + </div> + </div> +</div> + +<p class='c007'>Butter a stew pan or kettle and boil in it without stirring +the water, molasses, sugar and vinegar. When it will +hair, add butter. When the mixture hardens, in cold +water, add soda and pour over corn, stirring with a mixing +spoon. Dip the hands in cold water and form the +mixture into balls, continuing to dip the hands in cold +water when making each ball, working rapidly before +the syrup hardens. It is sometimes necessary to keep +the dish containing the mixture in another dish of hot +water to prevent hardening before balls are formed. Keep +the finished balls in a cold place.</p> + +<h3 class='c008'>PULLED CREAM CANDY</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>4 lbs. sugar</div> + <div class='line'>1 teaspoonful cream of tartar</div> + <div class='line'>water</div> + <div class='line'>flavoring</div> + </div> + </div> +</div> + +<p class='c007'>Use enough water to cover sugar in which cream of tartar +<span class='pageno' id='Page_164'>164</span>has been stirred in a stew pan, boil this till it hardens +slightly in cold water. Flavor, pour in buttered tins, and +pull when cool enough to handle.</p> + +<h3 class='c008'>PULLED MOLASSES CANDY</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>3 cupfuls sugar</div> + <div class='line'>1 cupful molasses</div> + <div class='line'>½ cupful melted butter</div> + <div class='line'>1 cupful boiling water</div> + <div class='line'>3 tablespoonfuls vinegar</div> + <div class='line'>½ teaspoonful cream of tartar</div> + <div class='line'>¼ teaspoonful soda</div> + </div> + </div> +</div> + +<p class='c007'>Heat molasses, sugar, water and vinegar to boiling point, +add cream of tartar, stirring occasionally. Boil till it +hardens in cold water, stirring often toward the last. +When almost done, add butter and soda. Pour into buttered +pans till cool enough to pull.</p> + +<p class='c007'>It may be cut with scissors in small pieces.</p> + +<h3 class='c008'>SEA FOAM CANDY</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>3 cupfuls sugar</div> + <div class='line'>1 cupful water</div> + <div class='line'>1 cupful chopped meats</div> + <div class='line'>1 tablespoonful vinegar</div> + <div class='line'>whites of 2 eggs</div> + <div class='line'>1 teaspoonful vanilla</div> + </div> + </div> +</div> + +<p class='c007'>Heat sugar, water and vinegar to boiling, stirring till +sugar is dissolved. Boil without stirring till it hardens +in cold water. Remove immediately from fire, and when +partially cool, pour over the stiffly beaten whites, continuing +to beat until the mixture holds its shape. Add +nuts, flavor, and drop from a teaspoon on paraffin paper.</p> + +<h3 class='c008'>CANDIED MINT LEAVES</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>mint</div> + <div class='line'>fondant syrup</div> + </div> + </div> +</div> + +<p class='c007'>Prepare fondant as per Fondant recipe. When the syrup +<span class='pageno' id='Page_165'>165</span>is boiled so it will “hair,” remove from fire, stir a little +and dip each small spray of mint in it, laying them on +buttered paper to harden.</p> + +<h3 class='c008'>CANDIED ORANGE AND LEMON PEEL</h3> + +<p class='c009'>Cut fresh peel from four oranges into one-half inch strips +with scissors. Put in cold water, let boil five minutes, +pour off this water, put into cold water and boil five +minutes more, pour off this water, put into cold water +and boil five minutes more for the third time. Make a +syrup of one-half cupful water and one cupful granulated +sugar, boil till begins to thicken, throw in peel, stirring +constantly till syrup candies on peel. Turn candied peel +into a colander to drain, then roll in sugar.</p> + +<h3 class='c008'>CANDIED VIOLETS</h3> + +<p class='c009'>Violets may be prepared the same as Candied Mint +leaves. The syrup may be colored by using grape juice, +and the stems made green with spinach leaves crushed and +juice added to the fondant.</p> + +<div class='chapter'> + <span class='pageno' id='Page_166'>166</span> + <h2 class='c003'>JELLIES, PRESERVES AND CANNED FRUITS</h2> +</div> + +<p class='c006'><strong>Never</strong> cook fruit in dishes of tin or iron.</p> + +<p class='c007'>To prevent mould gathering on preserves, keep a pan of +lime on the shelves of the fruit closet, and have the closet +dark and cool.</p> + +<p class='c007'>When newly-made jelly is a trifle too thin, set the glasses +in a pan and put in the warming oven until of the right +consistency.</p> + +<p class='c007'>One way to see if jelly has cooked sufficiently is to try +it with a spoon. If it runs from the spoon in drops, not in +a stream, it is cooked enough.</p> + +<p class='c007'>When jellies refuse to “jell,” add a pinch of powdered +alum.</p> + +<p class='c007'>If the preserving kettle be placed in a pan of boiling +water, the contents can cook any length of time without +burning, and need but occasional stirring.</p> + +<p class='c007'>Sprinkling ashes on the stove lid under a kettle of boiling +fruit will prevent the fruit burning on the bottom of the +kettle.</p> + +<p class='c007'>Drop half a dozen small agate marbles into the kettle +of jelly. The marbles will keep in constant motion and +prevent the juice from burning.</p> + +<h3 class='c008'>HEAT SUGAR FOR JELLY</h3> + +<p class='c009'>Place the sugar in a granite dish in the oven and stir frequently +<span class='pageno' id='Page_167'>167</span>till all portions of the sugar are heated. Do not +close the oven door.</p> + +<h3 class='c008'>JELLY BAGS AND GLASSES</h3> + +<p class='c009'>Make a jelly bag from coarse white flannel, pointed on +the bottom. Bind the top and sew strong loops to suspend +it by. The little hair like threads on the flannel seem +to hold every little roughness, making the juice perfectly +clear. Have the bag as large as will hang in the kettle. +Put a stout stick through the loops and suspend it in +the kettle with enough cold water to cover the fruit. +Cook until soft, lifting the bag occasionally to stir +the fruit about. When the fruit is cooked very soft, suspend +the bag in a convenient place to drip till morning. +Do not squeeze it. In the morning, add the juice from +the bag to that in the kettle, let boil about twenty minutes, +add an equal quantity of sugar and boil about ten +minutes more. This is the usual way to make jelly.</p> + +<h3 class='c008'>JELLY GLASSES</h3> + +<p class='c009'>Have them very clean, place in a large pan on the fire +in cold water, and heat to boiling point. Turn glasses +upside down to drain, then place quickly on a cloth wrung +out of hot water. Fill the glasses and set aside for a day, +then cover the jelly with melted paraffin, pouring it in the +glasses from an old tea-pot or gravy dish. When a glass +is opened, save the paraffin and use it over and over.</p> + +<h3 class='c008'>EASY WAY FOR JELLY</h3> + +<p class='c009'>Berries and soft fruit may be washed and crushed, placed +<span class='pageno' id='Page_168'>168</span>in a cheese cloth bag and squeezed carefully. Measure +the juice and put in a kettle and boil ten minutes. Add +an equal quantity of heated sugar, boil five minutes, and +pour into glasses.</p> + +<h3 class='c008'>APPLE JELLY</h3> + +<p class='c009'>Select perfect fruit, wash, cut out all imperfect parts, remove +stems and cores, and put in a kettle with cold water +to cover. Boil slowly till apples are soft. Strain through +a jelly bag, and suspend the bag to drip over night. Next +morning, add the juice to that in the kettle, boil twenty +minutes, add an equal amount of heated sugar. Let boil +ten minutes, skim and turn into glasses.</p> + +<p class='c007'>A few quinces added to apples make a delicious jelly.</p> + +<p class='c007'>A rose geranium leaf placed in the bottom of a glass +before pouring the apple jelly in it, will impart a delightful +flavor.</p> + +<p class='c007'>A drop of oil of cinnamon put in apple jelly is much liked +by many.</p> + +<p class='c007'>A handful of cherry leaves thrown into apple jelly while +boiling will give the jelly a perfect cherry flavor. The +leaves may be removed after boiling about twenty +minutes.</p> + +<h3 class='c008'>APPLE AND FIG JAM</h3> + +<p class='c009'>Wash and wipe the desired quantity of apples, cut in +two, but do not peel or core, remove stem, cover with +cold water and cook till soft. Pour in a jelly bag to +strain. Cut each fig of the desired quantity into three +<span class='pageno' id='Page_169'>169</span>or four pieces, cover with cold water and cook till soft, +then cool. After the figs are cold, stir in with the apple +juice and sugar, using one pint of sugar to one pint of +juice, and two cupfuls figs to four pints of juice. Boil this +mixture till it jellies, then put it in sealed jars.</p> + +<p class='c007'>Part of this jam may be flavored with a little whole ginger.</p> + +<h3 class='c008'>CRANBERRY JELLY</h3> + +<p class='c009'>Cook one quart cranberries in one cupful of water for ten +minutes. Put through a sieve, add one cupful of sugar, +stir till sugar is dissolved, then pour into glasses. Do not +allow juice to boil after adding sugar.</p> + +<h3 class='c008'>CURRANT JELLY</h3> + +<p class='c009'>Wash and remove imperfect berries, but not stems. +Mash, bring to the boiling point and simmer till currants +are colorless. Strain through a jelly bag. Let drip over +night. Next morning, measure the juice and boil for five +minutes. Add an equal quantity of heated sugar, boil +five minutes and pour into glasses.</p> + +<p class='c007'>Currants and raspberries make one of the very best jellies.</p> + +<h3 class='c008'>GRAPE JELLY</h3> + +<p class='c009'>Pick over the grapes, wash and remove from stems. Put +in a kettle, heat to boiling point, mash and boil twenty +minutes. Put through a colander, then through a jelly +bag to drip till morning. Measure the juice and boil ten +minutes. Add an equal quantity of heated sugar, boil +five minutes and pour into glasses.</p> + +<div> + <span class='pageno' id='Page_170'>170</span> + <h3 class='c008'>RED RASPBERRY JELLY</h3> +</div> + +<p class='c009'>Pick over the berries, wash and cook slowly till soft, +using one cupful of hot water to each quart of berries. +Let drip all night in a jelly bag. Next morning, measure +the juice and allow an equal quantity of heated sugar. +Cook enough apples to make one cupful of apple juice, +strain, add to the berry juice and boil twenty minutes.</p> + +<p class='c007'>Add the sugar and stir until dissolved, cook five minutes +longer and turn into glasses.</p> + +<h3 class='c008'>RHUBARB JELLY</h3> + +<p class='c009'>Wash, and cut rhubarb into small pieces, put in a kettle +with cold water to cover and boil till soft. Let drip +through a jelly bag over night. Do not squeeze. Measure +the juice next morning, and allow an equal quantity +of heated sugar. Boil the juice fifteen minutes, add sugar +and boil five minutes. To each quart add one teaspoonful +of gelatine dissolved in a little cold water. As soon as +gelatine is dissolved in the juice, pour into glasses.</p> + +<h3 class='c008'>DRIED FRUIT JELLY</h3> + +<p class='c009'>Wash the fruit, let soak over night and cook in the same +water. Cook till tender and proceed as in making Apple +Jelly.</p> + +<h3 class='c008'>ORANGE MARMALADE</h3> + +<p class='c009'>Wash and cut the peel in quarters from eight oranges and +four lemons. Cook the peel until soft in enough boiling +water to cover. Save four cups of this water and pour it +<span class='pageno' id='Page_171'>171</span>over three quarts of sugar. Scrape the white insides of +the peelings with a spoon, throwing this inside lining +away, and cut the peelings in narrow strips with the scissors. +Remove the seeds and the tough skin from the +orange, dividing it into small sections. Then cook the +syrup, pulp and peelings all together for nearly one hour.</p> + +<h3 class='c008'>CARROT PRESERVES</h3> + +<p class='c009'>Wash and scrape three pounds of carrots, steam until +tender, add two quarts of sugar, grated rind and juice of +six lemons, and one-half cupful chopped almonds. Cook +thirty-five minutes.</p> + +<h3 class='c008'>LEMON RIND PRESERVE</h3> + +<p class='c009'>During the summer, whenever lemonade is made, after +squeezing the lemons, drop the shells into a jar of fresh +water, keep it in the ice box and change the water twice +a week. At the time of changing, drops of pure oil of +lemon will be found floating on the water. Put these +drops carefully in a bottle. After about two weeks, +scrape the white inside out with a spoon and throw it +away. Weigh the shells and add an equal weight of +sugar and cook slowly till thick.</p> + +<h3 class='c008'>RASPBERRY PRESERVES</h3> + +<p class='c009'>Take an equal weight of fruit and sugar. It is usually +cupful for cupful. Cook one-fourth of the fruit till soft. +Strain it, and pour the juice in the kettle with the sugar, +stirring till sugar is dissolved. Put in the remainder of +the fruit and boil for five minutes. Dip out the fruit and +<span class='pageno' id='Page_172'>172</span>put in jars till nearly full. Boil the syrup till it jellies, +pour over the berries till jars are completely filled, and +seal.</p> + +<p class='c007'>If a tablespoonful of glycerine be added to each pound of +fruit used in making jam, it will prevent crystallization.</p> + +<h3 class='c008'>FRUIT JARS</h3> + +<p class='c009'>Turn fruit jars upside down to prevent fruit becoming +mouldy.</p> + +<p class='c007'>Put a teaspoonful of pulverized borax into a pan of cold +water, put the jars in the pan and set on the fire till the +water is at boiling point. Remove the jars, place on a +cloth wrung from hot water, and fill immediately with +fruit. Put on one rubber and screw on the cover. Let stand +till just cool enough to handle, and to harden the paraffin. +Pour the paraffin all over the rubber where it touches the +jar and where it hits the cover. When opening jars, save +the paraffin and use again.</p> + +<p class='c007'>When a fruit jar cover refuses to come off, run a knife +around the jar under the rubber band, and the cover will +loosen immediately.</p> + +<h3 class='c008'>SAVING PEELINGS</h3> + +<p class='c009'>Whenever apples, peaches or similar fruits are peeled, +dry the peelings, and at preserving time they are fine for +jelly.</p> + +<h3 class='c008'>TO REMOVE PEACH SKINS</h3> + +<p class='c009'>Place the fruit in a pan and cover it with boiling water.</p> + +<p class='c007'><span class='pageno' id='Page_173'>173</span>Place another pan of the same size over this, and let +stand until cool, and the skins will come off almost whole +in the fingers. And when the peach is cut open, the pit +will drop out.</p> + +<p class='c007'>When putting away fruit jars if the rubbers are dropped +inside and the cover screwed down, the rubbers will be +just as good the next season.</p> + +<p class='c007'>Discoloration on the hands from vegetables or fruit may +be removed by dipping the hands in very strong tea and +washing them in warm water.</p> + +<div class='chapter'> + <span class='pageno' id='Page_174'>174</span> + <h2 class='c003'>CANNING IN THE JARS</h2> +</div> + +<h3 class='c013'>CANNING APPLES</h3> + +<p class='c009'>Add four quarts of cold water to one quart of sugar and +boil to a syrup and cool. Wash, wipe and cut in quarters +rather tart apples and pack in fruit jars. As fast as a jar +is filled, cover immediately with the syrup to prevent the +fruit turning dark. When jars enough are ready to +heat, put them in a wash boiler, galvanized tub or dish +pan, setting them on small pieces of wood to prevent them +from resting on the bottom. Put in cold water to nearly +the top of the jars and let it boil ten minutes. Some of +the fruit will cook down, and all such jars must be filled +with hot syrup. Seal immediately.</p> + +<h3 class='c008'>CANNING APRICOTS, PEACHES, PEARS, ETC.</h3> + +<p class='c009'>Proceed same as Canning Apples.</p> + +<h3 class='c008'>CANNING PEACHES AFTER SEALING</h3> + +<p class='c009'>Prepare a basket of firm peaches by washing, wiping, +peeling, quartering and removing pits. As fast as peeled, +put into cold water to prevent turning dark. Add one +quart of sugar to four quarts of water and boil to a thin +syrup. Set the jars on a cloth wrung out of hot water, +fill tightly with the fruit, and pour in boiling syrup to fill +the jars completely. Seal immediately. Place the jars +at once in a tub or wash boiler and cover with boiling +water. Place a cover over them and leave until cold. +Pour paraffin around each jar where cover hits the rubber +<span class='pageno' id='Page_175'>175</span>and where the rubber hits the glass. Old blankets or +rugs may be used as a cover for jars in tubs.</p> + +<h3 class='c008'>CANNING PEARS, QUINCES AND GRAPES</h3> + +<p class='c009'>Proceed as in Canning Apples or Peaches.</p> + +<h3 class='c008'>CANNING RHUBARB</h3> + +<p class='c009'>Wash, peel and cut rhubarb in inch lengths. Place immediately +in jars, fill them with fresh cold water and seal +at once.</p> + +<h3 class='c008'>CANNING TOMATOES</h3> + +<p class='c009'>Proceed as in Canning Peaches, substituting boiling water +for syrup.</p> + +<h3 class='c008'>SPICED PEACHES</h3> + +<p class='c009'>Wash and wipe firm peaches, but do not peel them. Add +one and one-half quarts sugar to one quart of vinegar. +As soon as the syrup boils, put in as many peaches as it +will cover, cook till tender and seal in fruit jars.</p> + +<h3 class='c008'>TUTTI FRUTTI</h3> + +<p class='c009'>Put one pint of French brandy into a three gallon stone +jar. Put a layer of unsweetened stewed strawberries in +the bottom, and cover with an equal quantity of sugar. +Then add the fruits as they appear in market, stewing +them till soft, adding one cupful of sugar to one cupful of +fruit. Keep covered with a piece of thick white paper to +fit in the jar. Dip the paper in olive oil and take it out +each time fresh fruit is added. When the jar is filled, +cover well and keep in a cool dark place.</p> + +<div class='chapter'> + <span class='pageno' id='Page_176'>176</span> + <h2 class='c003'>CANNING VEGETABLES</h2> +</div> + +<h3 class='c013'>CANNING GREEN BEANS</h3> + +<p class='c009'>String and break into one inch pieces, then proceed as in +canning Peaches, substituting boiling water for syrup.</p> + +<h3 class='c008'>CANNING CORN</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>9 cupfuls corn</div> + <div class='line'>½ cupful sugar</div> + <div class='line'>½ cupful salt</div> + <div class='line'>2 cupfuls water</div> + </div> + </div> +</div> + +<p class='c007'>Cut sweet corn from the cob, stir in with salt and sugar +and boil twenty minutes. Pour into glass jars and seal +as in canning fruits. After opening the corn for use, rinse +in cold water to remove surplus salt.</p> + +<h3 class='c008'>GREEN TOMATO MINCE MEAT</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 peck chopped green tomatoes</div> + <div class='line'>4 lbs. sugar</div> + <div class='line'>1 lb. raisins</div> + <div class='line'>1 lb. currants</div> + <div class='line'>¼ lb. citron</div> + <div class='line'>2 tablespoonfuls cinnamon</div> + <div class='line'>1 tablespoonful cloves</div> + <div class='line'>2 tablespoonfuls salt</div> + <div class='line'>1 tablespoonful allspice</div> + <div class='line'>½ cupful butter</div> + </div> + </div> +</div> + +<p class='c007'>Put tomatoes through the food chopper to crush and +loosen the juice, add all the other ingredients, cook until +tender and can in glass jars, for use in winter.</p> + +<div class='chapter'> + <span class='pageno' id='Page_177'>177</span> + <h2 class='c003'>CHUTNEY, CATSUP, PICKLES, ETC.</h2> +</div> + +<h3 class='c013'>APPLE CHUTNEY</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>6 tart apples</div> + <div class='line'>4 tomatoes</div> + <div class='line'>1 onion</div> + <div class='line'>1 cupful vinegar</div> + <div class='line'>¼ cupful brown sugar</div> + <div class='line'>1 teaspoonful ginger</div> + <div class='line'>pinch of cayenne pepper</div> + <div class='line'>a clove of garlic</div> + </div> + </div> +</div> + +<p class='c007'>Peel and chop apples and tomatoes, add onion and garlic +grated, spices, sugar and vinegar. Mix well and boil ten +minutes. Allow the mixture to cool, then seal in jars or +bottles.</p> + +<h3 class='c008'>BENGAL CHUTNEY</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>2 lbs. green apples</div> + <div class='line'>¼ lb. brown sugar</div> + <div class='line'>3 cupfuls vinegar</div> + <div class='line'>1 teaspoonful ginger</div> + <div class='line'>1 teaspoonful garlic</div> + <div class='line'>dash of cayenne pepper</div> + </div> + </div> +</div> + +<p class='c007'>Chop apples and mix all together in a stone jar and bake +five or six hours till the mixture is like pulp. Seal in jars +or bottles.</p> + +<h3 class='c008'>EAST INDIA CHUTNEY</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>3 pints vinegar</div> + <div class='line'>1 lb. brown sugar</div> + <div class='line'>1 cupful salt</div> + <div class='line'>12 large sour apples</div> + <div class='line'>7 large tomatoes</div> + <div class='line'>1 lb. raisins</div> + <div class='line'>2 oz. ground mustard</div> + <div class='line'>4 oz. mustard seed</div> + <div class='line'>¼ oz. tumeric</div> + <div class='line'>½ oz. cayenne pepper</div> + <div class='line'>4 oz. onions</div> + <div class='line'>2 cloves of garlic</div> + </div> + </div> +</div> + +<p class='c007'>Put all spices in a little cheese cloth bag and tie. Pare +and chop the apples, tomatoes and onions, add the other +<span class='pageno' id='Page_178'>178</span>ingredients, mix all thoroughly and boil for two hours. +Put through a colander and seal in jars or bottles.</p> + +<h3 class='c008'>GOOSEBERRY CHUTNEY</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>2 pints gooseberries</div> + <div class='line'>1½ cupfuls raisins</div> + <div class='line'>3 onions</div> + <div class='line'>1 cupful brown sugar</div> + <div class='line'>1 quart vinegar</div> + <div class='line'>3 tablespoonfuls mustard</div> + <div class='line'>3 tablespoonfuls ginger</div> + <div class='line'>3 tablespoonfuls salt</div> + <div class='line'>½ teaspoonful cayenne pepper</div> + <div class='line'>¼ teaspoonful tumeric</div> + </div> + </div> +</div> + +<p class='c007'>Chop onions and berries, put on to heat and add the other +ingredients and cook thirty minutes. Strain through a +sieve and seal.</p> + +<h3 class='c008'>QUICK CHUTNEY</h3> + +<p class='c009'>Scald and peel one large tomato, chop, add one small +chopped onion and one chopped green chili. Mix thoroughly +with one-half teaspoonful lemon juice and a pinch +each of salt and sugar.</p> + +<h3 class='c008'>CATSUP</h3> + +<p class='c009'>To keep catsup from moulding, place a few whole cloves +on top just before sealing.</p> + +<p class='c007'>Always keep pickles and vinegar in glass jars.</p> + +<h3 class='c008'>PRUNE CATSUP</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>4 quarts prune pulp</div> + <div class='line'>3 cupfuls vinegar</div> + <div class='line'>1½ cupfuls brown sugar</div> + <div class='line'>¼ cupful salt</div> + <div class='line'>1 teaspoonful cinnamon</div> + <div class='line'>3 teaspoonfuls pepper</div> + <div class='line'>½ teaspoonful cayenne pepper</div> + <div class='line'>2 cupfuls mustard</div> + <div class='line'>1 teaspoonful cloves</div> + </div> + </div> +</div> + +<p class='c007'>Soak dried prunes over night. Drain and cook soft in +<span class='pageno' id='Page_179'>179</span>boiling water. Remove pits and put through colander. +Mix the pulp thoroughly with all the ingredients, cook +for one hour and stir constantly. Seal and allow to stand +at least a month before using.</p> + +<h3 class='c008'>TOMATO CATSUP</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>½ bushel ripe tomatoes</div> + <div class='line'>2 cupfuls sugar</div> + <div class='line'>2 cupfuls vinegar</div> + <div class='line'>¾ cupful salt</div> + <div class='line'>1 tablespoonful allspice</div> + <div class='line'>1 tablespoonful cloves</div> + <div class='line'>1 tablespoonful cinnamon</div> + <div class='line'>1 teaspoonful pepper</div> + <div class='line'>½ teaspoonful cayenne pepper</div> + </div> + </div> +</div> + +<p class='c007'>Scald and peel tomatoes, cut in small pieces and put in +a preserving kettle to cook till soft. Strain through a +sieve, add the other ingredients, cook about three hours +and seal. Have the spices tied in a cheese cloth bag.</p> + +<h3 class='c008'>CHILI SAUCE</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 doz. ripe tomatoes</div> + <div class='line'>3 large onions</div> + <div class='line'>3 large green peppers</div> + <div class='line'>1½ cupfuls vinegar</div> + <div class='line'>2½ teaspoonfuls cinnamon</div> + <div class='line'>2½ tablespoonfuls brown sugar</div> + <div class='line'>2½ tablespoonfuls salt</div> + <div class='line'>1½ teaspoonfuls ginger</div> + <div class='line'>¾ teaspoonful cloves</div> + </div> + </div> +</div> + +<p class='c007'>Scald and peel tomatoes, slice and drain. Chop onions +and peppers and cook all together about three hours till +thick. Seal at once.</p> + +<h3 class='c008'>QUICK CUCUMBER PICKLES</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 quart vinegar</div> + <div class='line'>1 cupful olive oil</div> + <div class='line'>½ cupful salt</div> + <div class='line'>1 oz. white mustard seed</div> + <div class='line'>cucumbers</div> + </div> + </div> +</div> + +<p class='c007'>Wash cucumbers, put in glass jars and pour the well +<span class='pageno' id='Page_180'>180</span>mixed ingredients over them. Cover, and allow to stand +for a week before using.</p> + +<h3 class='c008'>SMALL CUCUMBER PICKLES</h3> + +<p class='c009'>Wash and wipe four quarts small green cucumbers, put in +a stone jar and add one cupful of salt dissolved in two +quarts of boiling water, and let stand three days. Drain +off this brine, heat it to boiling point, pour over the cucumbers, +let stand a second three days, drain, heat and +pour over and let stand for a third three days. Then +drain, wipe the cucumbers, and pour over them one gallon +of boiling water in which one tablespoonful of alum is +dissolved. Let stand six hours and drain from alum +water. Mix the following:</p> + +<div class='lg-container-b'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 gallon vinegar</div> + <div class='line'>4 red peppers</div> + <div class='line'>2 sticks of cinnamon</div> + <div class='line'>2 tablespoonfuls allspice</div> + <div class='line'>2 tablespoonfuls cloves</div> + </div> + </div> +</div> + +<p class='c007'>Boil these ingredients for ten minutes, then take one-fourth +of it and boil with the cucumbers, a few at a time +for ten minutes, putting the pickles as fast as boiled, into a +stone jar. Strain the other three-fourths of the mixture +over pickles in jar.</p> + +<h3 class='c008'>DILL PICKLES</h3> + +<p class='c009'>Wash cucumbers and lay in water over night. Next +morning pack tightly in jars and fill the spaces between +the pickles with dill. Make a brine of three quarts water, +one quart vinegar and one cupful salt, boil together and +pour while hot over the pickles and seal. Dill may be +added to suit the taste.</p> + +<div> + <span class='pageno' id='Page_181'>181</span> + <h3 class='c008'>FRENCH PICKLES</h3> +</div> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 peck green tomatoes</div> + <div class='line'>6 onions</div> + <div class='line'>1 cupful salt</div> + <div class='line'>2 lbs. brown sugar</div> + <div class='line'>2 tablespoonfuls cinnamon</div> + <div class='line'>2 tablespoonfuls mustard</div> + <div class='line'>2 quarts water</div> + <div class='line'>4 quarts vinegar</div> + <div class='line'>2 tablespoonfuls cloves</div> + <div class='line'>2 tablespoonfuls ginger</div> + <div class='line'>2 tablespoonfuls allspice</div> + <div class='line'>1 teaspoonful cayenne pepper</div> + </div> + </div> +</div> + +<p class='c007'>Slice tomatoes and onions, sprinkle with the salt and let +stand over night. Next morning, drain, add two quarts +of water and one quart of vinegar, boil fifteen minutes and +drain. Then add the remaining two quarts of vinegar +and the other ingredients and boil twenty minutes and set +away in a covered crock, or seal in jars.</p> + +<div class='chapter'> + <span class='pageno' id='Page_182'>182</span> + <h2 class='c003'>WINES, FLAVORINGS AND VINEGARS</h2> +</div> + +<h3 class='c013'>GRAPE WINE</h3> + +<p class='c009'>Wash and pick grapes from stems, press out the juice, +measure, and put in a stone jar with three pounds of +sugar to each gallon. Skim it for twelve consecutive +days. Then strain, and add one and one-half pints alcohol +to six gallons of juice. Pour in stone jars and cork +tightly.</p> + +<h3 class='c008'>STRAWBERRY WINE</h3> + +<p class='c009'>Proceed as for Grape Wine, using two and one-half +pounds of sugar to each gallon of juice.</p> + +<h3 class='c008'>UNFERMENTED GRAPE JUICE</h3> + +<p class='c009'>Have thoroughly fresh ripe grapes. Wash, remove skins, +boil skins and pulp together in a little water till tender. +Strain through cheese cloth, but do not squeeze. Hang +up to drip several hours. Measure the juice, put it on to +boil and as soon as it starts boiling, add half as much +sugar as there is juice. Boil till sugar dissolves, put into +jars and seal hot.</p> + +<h3 class='c008'>MAKING LEMON FLAVORING No. 1</h3> + +<p class='c009'>Cut the rinds of two lemons in small pieces, put them into +a four ounce bottle, fill with deodorized strong alcohol +and let stand in a warm place for one week. Put two +<span class='pageno' id='Page_183'>183</span>drachms fresh oil of lemon, four ounces of deodorized +strong alcohol and the juice of half a lemon in a large +bottle and strain into the contents of the +smaller bottle.</p> + +<h3 class='c008'>MAKING LEMON FLAVORING No. 2</h3> + +<p class='c009'>Cover small pieces of fresh lemon peel with brandy in +tightly covered jars, and use the liquid later for flavoring.</p> + +<h3 class='c008'>DRIED LEMON FLAVORING</h3> + +<p class='c009'>Put dried lemon peel through the food chopper two or +three times, sift, and put the fine powder away for +flavoring.</p> + +<h3 class='c008'>MAKING ORANGE FLAVORING</h3> + +<p class='c009'>Proceed same as in making Lemon Flavoring.</p> + +<h3 class='c008'>MAKING VANILLA FLAVORING No. 1</h3> + +<p class='c009'>With one ounce of finely cut fresh vanilla beans, rub two +ounces of sugar and put in a pint bottle. Pour over this +four ounces of distilled water and ten ounces of 95% +deodorized alcohol. Let stand for two weeks in a warm +place, shaking occasionally.</p> + +<h3 class='c008'>MAKING VANILLA FLAVORING No. 2</h3> + +<p class='c009'>Proceed as in making Dried Lemon Flavoring.</p> + +<p class='c007'>Vanilla should be kept in the dark.</p> + +<div> + <span class='pageno' id='Page_184'>184</span> + <h3 class='c008'>TO CLARIFY VINEGAR OR WINE</h3> +</div> + +<p class='c009'>To each gallon of vinegar, pour in one pint or a little +more, of new milk, and let stand one day. The milk will +be curdled and caked in the bottom of the jar and all the +sediment will adhere to it, and the vinegar may be drained +off perfectly clear.</p> + +<h3 class='c008'>WATERMELON VINEGAR</h3> + +<p class='c009'>Take the inside of very ripe watermelons, crush in a stone +jar, strain the juice into glass jars, cover and set away to +sour. Makes good vinegar.</p> + +<p class='c007'>A small button of garlic in a quart of vinegar gives a good +flavor to salads with which it is used.</p> + +<div class='chapter'> + <span class='pageno' id='Page_185'>185</span> + <h2 class='c003'>PERSONAL COMFORTS AND THINGS GOOD TO KNOW</h2> +</div> + +<h3 class='c013'>GOOD COMPLEXION CREAMS</h3> + +<p class='c009'>Plenty of buttermilk drank each day.</p> + +<p class='c007'>At least a tablespoonful of olive oil each day.</p> + +<p class='c007'>Tomatoes eaten daily.</p> + +<p class='c007'>Onions eaten three times a week.</p> + +<p class='c007'>Plenty of good drinking water.</p> + +<p class='c007'>Apples eaten daily.</p> + +<h3 class='c008'>CUTS, BURNS, ETC.</h3> + +<p class='c009'>Put a few drops of carbolic acid in the water to wash cuts, +burns and bruises.</p> + +<p class='c007'>Never close a cut with court plaster. When necessary to +cover it to keep out dirt, or to prevent hitting it, fasten +a soft piece of linen over it.</p> + +<h3 class='c008'>AN INSECT IN THE EAR</h3> + +<p class='c009'>Hold a lighted lamp to the ear, and the insect will at once +come toward it.</p> + +<h3 class='c008'>TO REMOVE A SUBSTANCE FROM THE EYE</h3> + +<p class='c009'>To remove a foreign substance from the eye, slice a very +thin piece from a raw potato, raise the lid and lay the +<span class='pageno' id='Page_186'>186</span>potato on the eyeball. Leave for a little time, remove +and the substance will be found adhering to the potato.</p> + +<p class='c007'>A moistened flax-seed may be used in the same manner +as the potato piece.</p> + +<h3 class='c008'>TO PREVENT EYE-GLASSES STEAMING</h3> + +<p class='c009'>Rub both sides of eye-glass lenses with soap or vaseline, +wipe off with a soft cloth and polish with tissue paper or +a silk handkerchief, and glasses will not steam in cold +weather.</p> + +<h3 class='c008'>TO REMOVE A FISH BONE FROM THE THROAT</h3> + +<p class='c009'>Swallow a raw oyster or a raw egg.</p> + +<h3 class='c008'>BLISTERED HEELS</h3> + +<p class='c009'>If heels are blistered from slipping up and down in low +shoes, paste four small half circles of velveteen smoothly +to the side of the heel and the nap of the velveteen will +prevent the foot slipping.</p> + +<p class='c007'>Another way to prevent blistered heels from low shoes +rubbing them, is to stick a strip of adhesive tape around +the back of the heel at the spot where the shoe rubs.</p> + +<h3 class='c008'>HOT CLOTHS</h3> + +<p class='c009'>Hot cloths may be quickly prepared by heating them in a +steamer, which is easier than wringing them out of hot +water.</p> + +<div> + <span class='pageno' id='Page_187'>187</span> + <h3 class='c008'>HOT WATER BAG</h3> +</div> + +<p class='c009'>Instead of the rubber bag for hot water, a screw top coffee +can is a good substitute, as it never leaks, and keeps hot +all night. Cover it with a washable case of outing +flannel.</p> + +<p class='c007'>Another good hot bag is one made of strong muslin with +a washable cover. Heat clean sand in the oven and fill +the bag.</p> + +<p class='c007'>A bag filled with hot salt is also good.</p> + +<h3 class='c008'>LOCKJAW PRECAUTION</h3> + +<p class='c009'>When a rusty nail or any other metal causes a wound, +bathe it, and hold it for half an hour or more over a burning +woolen cloth. A piece of wool may be burned over a +shovel of coals, or in any other way, just so the smoke +pours on the wound.</p> + +<h3 class='c008'>TO MAKE A MUSTARD PLASTER</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>2 teaspoonfuls mustard</div> + <div class='line'>2 teaspoonfuls flour</div> + <div class='line'>2 teaspoonfuls ginger</div> + <div class='line'>water</div> + </div> + </div> +</div> + +<p class='c007'>Mix the mustard, flour, and ginger with enough water to +make a paste, and place between two pieces of soft muslin +and apply. If it burns too much at first, lay on an extra +piece of muslin and remove it later.</p> + +<h3 class='c008'>TO STOP A SIMPLE NOSE BLEED</h3> + +<p class='c009'>Press with the fingers on the upper lip beneath the nostril.</p> + +<div> + <span class='pageno' id='Page_188'>188</span> + <h3 class='c008'>TO EXTRACT A NEEDLE FROM THE FLESH</h3> +</div> + +<p class='c009'>Apply a magnet immediately.</p> + +<h3 class='c008'>POISONS</h3> + +<p class='c009'>In case of accidental swallowing of poison, mix three teaspoonfuls +of mustard with a cupful of warm water and +swallow as quickly as possible.</p> + +<h3 class='c008'>TO REMOVE A SPLINTER</h3> + +<p class='c009'>Fill a wide-mouthed bottle nearly full of hot water, place +the part containing the splinter over the mouth of the +bottle and press tightly. The suction will draw the flesh +down and the steam will remove the splinter.</p> + +<h3 class='c008'>LAVENDER SMELLING SALTS</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>8 oz. carbonate of ammonia cut in squares</div> + <div class='line'>1 fluid ounce oil of cloves</div> + <div class='line'>½ oz. oil of lavender</div> + <div class='line'>½ oz. oil of bergamot</div> + <div class='line'>½ oz. oil of cassia</div> + </div> + </div> +</div> + +<p class='c007'>Put the ammonia into a smelling bottle, mix the oils +thoroughly and pour just enough into the bottle to cover +the ammonia, keeping the remainder to replenish the +smelling bottle.</p> + +<h3 class='c008'>TO RELIEVE THIRST WITHOUT WATER</h3> + +<p class='c009'>Keep a dry pebble or button in the mouth.</p> + +<div class='chapter'> + <span class='pageno' id='Page_189'>189</span> + <h2 class='c003'>BATHROOM AND TOILET</h2> +</div> + +<h3 class='c013'>TO CLEAN COMBS</h3> + +<p class='c009'>Put a few drops of ammonia in a basin of water and let +the combs remain in it a few minutes, rinse and wipe. +Combs may also be cleaned in gasoline.</p> + +<h3 class='c008'>TO CLEAN A BATHTUB</h3> + +<p class='c009'>Use kerosene, gasoline, or turpentine on an enameled tub.</p> + +<h3 class='c008'>FOR THE BATH</h3> + +<p class='c009'>Mix four ounces of alcohol, one-half ounce of ammonia +and one drachm of oil of lavender, and pour a few drops +into a bowl of water to perfume and soften it.</p> + +<h3 class='c008'>FOR BATH BAGS</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>4 lbs. oatmeal</div> + <div class='line'>1½ lb. powdered orris root</div> + <div class='line'>1½ lb. almond meal</div> + <div class='line'>2 quarts of bran</div> + <div class='line'>1 lb. white castile soap</div> + <div class='line'>3 oz. violet sachet</div> + </div> + </div> +</div> + +<p class='c007'>Have the soap dried and powdered, mix all together and +keep in glass jars from which to fill small cheese cloth +bags to use as sponges.</p> + +<p class='c007'>Another pleasing softener and perfume is made with two +and one-half pounds of fine oatmeal and four ounces of +powdered orris root. Make cheese cloth bags about four +inches square, and fill as wanted.</p> + +<p class='c007'><span class='pageno' id='Page_190'>190</span>Two tablespoonfuls of powdered borax is good to soften +the water in the bath.</p> + +<p class='c007'>A few drops of lavender and cologne in the bath are +pleasing.</p> + +<p class='c007'>A few drops of camphor seems refreshing in a bath.</p> + +<h3 class='c008'>TO CLEAN BRISTLE BRUSHES</h3> + +<p class='c009'>Wash in warm water in which a little baking soda is dissolved, +and rinse in warm water and turn bristle side +down to dry.</p> + +<h3 class='c008'>FOR THE HANDS</h3> + +<p class='c009'>Immediately after washing and wiping the hands, dip in +vinegar and rub together till dry.</p> + +<p class='c007'>Corn meal used with vinegar is good.</p> + +<p class='c007'>Lemon juice is fine for removing stains from the hands.</p> + +<p class='c007'>Putting salt into water for rinsing the hands after cleaning +them in soapy water, will be beneficial.</p> + +<p class='c007'>A little granulated sugar should be kept on the washstand +to dip the fingers in after covering with soap. The +sugar makes a fine lather and leaves the hands very soft. +Do not keep much sugar on the stand, as it soon gets +hard, but add to it as needed.</p> + +<p class='c007'>Rubbing the hands with a cut tomato once each day will +remove stains and whiten the hands.</p> + +<h3 class='c008'>FOR A DISCOLORED NECK</h3> + +<p class='c009'>Dissolve one teaspoonful of salt in one pint of fresh milk, +<span class='pageno' id='Page_191'>191</span>wash the neck with it at night, let it dry on, and wash +off with warm water in the morning.</p> + +<h3 class='c008'>TO CLEAN A SPONGE</h3> + +<p class='c009'>Rub lemon juice well into it, and rinse in several lukewarm +waters, to remove a sour smell.</p> + +<h3 class='c008'>THE TEETH</h3> + +<p class='c009'>Put a few drops of lemon juice in the water with which +the teeth are brushed.</p> + +<p class='c007'>Occasionally brush the teeth with salt.</p> + +<h3 class='c008'>TO CLEANSE A TOOTHBRUSH</h3> + +<p class='c009'>Wash toothbrushes occasionally in a strong solution of +salt and water and dip them, once in a while, in boiling +water.</p> + +<h3 class='c008'>TO MAKE A TOOTH POWDER</h3> + +<p class='c009'>Mix two ounces of precipitated chalk with two ounces of +powdered orris root, then add twelve drops of eucalyptus +and mix again.</p> + +<div class='chapter'> + <span class='pageno' id='Page_192'>192</span> + <h2 class='c003'>THE HAIR</h2> +</div> +<h3 class='c013'>A DRY SHAMPOO</h3> + +<p class='c009'>Sift yellow corn meal till fine, and rub into the hair, brush +thoroughly, and repeat.</p> + +<h3 class='c008'>AN EGG SHAMPOO</h3> + +<p class='c009'>Beat two eggs, add the juice of a lemon, rub thoroughly +through the hair, and rinse in several warm waters. Dry +in sun and air.</p> + +<p class='c007'>Rub dry salt into the hair at night, wear a night cap, and +brush out all the salt in the morning, to make the hair +lustrous.</p> + +<p class='c007'>Washing hair in warm salt water is very good if not done +too often. Always dry in sun and air.</p> + +<h3 class='c008'>A GOOD SHAMPOO</h3> + +<p class='c009'>Lay a cake of Ivory soap in a pitcher, pour over it a pint +of boiling water, and stir till there’s a good lather. Add +one teaspoonful of bicarbonate of soda, wash the hair and +scalp thoroughly and rinse in several warm waters.</p> + +<h3 class='c008'>A SHAMPOO FOR AUBURN HAIR</h3> + +<p class='c009'>Put five cents worth of Salts of Tartar in a pint of warm +water, rub into the hair, making a fine lather. Leave it a +short time, and rinse in several warm waters.</p> + +<div> + <span class='pageno' id='Page_193'>193</span> + <h3 class='c008'>WASHING BLOND HAIR</h3> +</div> + +<p class='c009'>After shampooing blond hair, to the last rinsing water, +add the juice of half a lemon strained through a cloth. +Dry in sun and air.</p> + +<h3 class='c008'>TO KEEP HAIR IN CURL</h3> + +<p class='c009'>Put the white of an egg in a cup, beat to a froth, and fill +the cup with rain water. Apply this to the hair, and roll +on clean strips of old stockings and tie in bow knots.</p> + +<h3 class='c008'>TO REMOVE TANGLES</h3> + +<p class='c009'>Put a little alcohol on the tangle.</p> + +<div class='chapter'> + <span class='pageno' id='Page_194'>194</span> + <h2 class='c003'>GLOVES, PARASOLS, ETC.</h2> +</div> + +<h3 class='c013'>TO MEND GLOVES</h3> + +<p class='c009'>Sew over and over on the wrong side with cotton thread, +or place court plaster of the same color on the underpart, +smoothing till dry.</p> + +<h3 class='c008'>TO PRESERVE NEW GLOVES</h3> + +<p class='c009'>Wrap in paraffin paper to prevent fading.</p> + +<h3 class='c008'>TO FRESHEN BLACK KID GLOVES</h3> + +<p class='c009'>Cover with ink and polish with a soft cloth when dry.</p> + +<h3 class='c008'>TO CLEAN CHAMOIS LEATHER</h3> + +<p class='c009'>Wash in a weak solution of soda and warm water. Soap +the chamois skin with Ivory soap and soak it in the soda +water for two hours. Rub it softly till clean, rinse in two +soapy waters (not clear water), wring in a rough towel, +dry in the air, and when nearly dry, pull carefully into +shape.</p> + +<h3 class='c008'>TO FRESHEN SUEDE KID</h3> + +<p class='c009'>Rub with a piece of emery paper.</p> + +<h3 class='c008'>TO DRY CLEAN WHITE GLOVES</h3> + +<p class='c009'>Lay the gloves on a table, rub into them Fuller’s earth +and powdered alum mixed in equal quantities, rub well, +<span class='pageno' id='Page_195'>195</span>then brush well, and sprinkle with dry bran and whitening. +Leave on a short time, then shake.</p> + +<h3 class='c008'>TO WASH WHITE SILK GLOVES</h3> + +<p class='c009'>Wash at night with Ivory soap suds. Rinse well and let +dry in the dark to prevent turning yellow.</p> + +<h3 class='c008'>TO CLEAN WHITE KID GLOVES</h3> + +<p class='c009'>Put on the hands and proceed to wash them as though +washing the hands in a bowl of gasoline. When clean, +wipe dry on a clean white flannel or towel. Remove and +hang out to air. Use gasoline out of doors.</p> + +<h3 class='c008'>TO CLEAN A WHITE PARASOL</h3> + +<p class='c009'>Put in a tub of warm Ivory soap suds, and scrub inside +and out, carefully, with a small scrubbing brush. Rinse +well, and dry open, out of doors in the sun. If the parasol +is white silk, dry in the shade.</p> + +<h3 class='c008'>TO CLEAN KHAKI TROUSERS</h3> + +<p class='c009'>Use warm water, soap, and a scrubbing brush.</p> + +<div class='chapter'> + <span class='pageno' id='Page_196'>196</span> + <h2 class='c003'>SHOES AND RUBBERS</h2> +</div> + +<h3 class='c013'>TO BLACKEN SHOES</h3> + +<p class='c009'>Use a discarded tooth brush to apply paste blacking. A +few drops of paraffin added to shoe blacking will impart +a good polish to damp shoes, and help preserve the +leather.</p> + +<h3 class='c008'>TO CLEAN PATENT LEATHERS</h3> + +<p class='c009'>Clean with olive oil, then polish briskly with a soft woolen +cloth.</p> + +<p class='c007'>Wipe off dust and dirt, clean with sweet milk, leaving +the milk on for a few minutes, then wipe with a soft +cloth.</p> + +<p class='c007'>Wipe the patent leather to remove dust, then wipe with +olive oil and polish with a soft cloth.</p> + +<h3 class='c008'>CLEANING TAN SHOES</h3> + +<p class='c009'>Rub with the inside of a banana peel, then wipe dry with +a soft cloth.</p> + +<p class='c007'>A flannel cloth dipped in turpentine cleans tan leather.</p> + +<h3 class='c008'>CLEANING WHITE CANVAS SHOES</h3> + +<p class='c009'>Use a preparation purchased at the stores where the shoes +are sold. It is much more convenient to use and costs +no more than preparations made at home.</p> + +<div> + <span class='pageno' id='Page_197'>197</span> + <h3 class='c008'>CLEANING WHITE KID SHOES</h3> +</div> + +<p class='c009'>Dip a clean white flannel in benzine and rub the kid, +dipping frequently into the benzine and rubbing quickly, +then rub with a dry flannel.</p> + +<p class='c007'>A piece of Art Gum is also good for cleaning kid, but if +badly soiled, plenty of benzine or gasoline is better.</p> + +<h3 class='c008'>FOR CREAKY SHOES</h3> + +<p class='c009'>Have a cobbler drive a couple of small wooden pegs into +the soles.</p> + +<h3 class='c008'>CARE OF NEW SHOES</h3> + +<p class='c009'>If allowed to stand over night in a pan with enough olive +oil to cover the soles, they will last longer, and never +creak.</p> + +<p class='c007'>Rub new shoes with a slice of raw potato, and they will +polish as easily as old ones.</p> + +<p class='c007'>Coat the soles of new shoes with three or four coats of +copal varnish and they will seldom need resoling.</p> + +<p class='c007'>Rub new shoes occasionally with vaseline to prolong +their wearing qualities.</p> + +<p class='c007'>If the soles of shoes are oiled with a little vaseline about +twice each month, and let dry over night, rubbers will +seldom be needed to keep out dampness.</p> + +<p class='c007'>Wet shoes should be stuffed with paper to absorb the +moisture and prevent the leather getting hard.</p> + +<div> + <span class='pageno' id='Page_198'>198</span> + <h3 class='c008'>INNER SOLES</h3> +</div> + +<p class='c009'>Inner soles for shoes may be cut from old felt hats. Soles +for bedroom slippers may be cut from old felt hats and +glued to the ordinary sole, or bound and sewed to a soft +top shoe.</p> + +<h3 class='c008'>SHOE LACES</h3> + +<p class='c009'>If shoe laces are slightly waxed, they will not come +undone.</p> + +<p class='c007'>Tie a shoe lace bow as usual, and before pulling the +loops tight, slip a second loop through the center and +tighten. This will never slip.</p> + +<h3 class='c008'>TO SAVE RUBBERS</h3> + +<p class='c009'>Cut a heel shaped piece out of an old rubber and glue in +the heel of the new one.</p> + +<p class='c007'>Always mark your initials inside your rubbers.</p> + +<p class='c007'>To varnish rubbers helps looks and wearing qualities.</p> + +<p class='c007'>When heels of rubbers are worn out, cut them into strap +or toe rubbers.</p> + +<p class='c007'>Turn rubbers wrong side out to wash, and they will dry +without rotting.</p> + +<div class='chapter'> + <span class='pageno' id='Page_199'>199</span> + <h2 class='c003'>HATS, FEATHERS, RIBBONS AND LACES</h2> +</div> + +<h3 class='c013'>TO CLEAN FELT HATS</h3> + +<p class='c009'>Rub corn meal carefully into the felt, and remove with a +soft brush.</p> + +<p class='c007'>Or scrub with corn meal and gasoline.</p> + +<p class='c007'>The inner part of a stale loaf of white bread rubbed into +the felt is sometimes very successful in cleaning.</p> + +<p class='c007'>Rub the entire hat with fine sandpaper and it leaves the +hat like new.</p> + +<p class='c007'>To dust a felt hat, use a piece of velveteen.</p> + +<h3 class='c008'>TO CLEAN STRAW HATS</h3> + +<p class='c009'>Clean a black chip hat with a soft cloth dipped in alcohol.</p> + +<p class='c007'>To restore the color, use one-half pint hot water with one +teaspoonful of ammonia. Cover the hat with a cloth wet in +this mixture, let stand a few minutes, then place a warm +iron over the cloth, and press into shape.</p> + +<h3 class='c008'>TO FRESHEN BLACK STRAW HATS</h3> + +<p class='c009'>Mix one ounce of black sealing wax and one-half pint of +alcohol. Leave the bottle in a warm place till the contents +are creamy, shake the bottle well, and brush over +the hat.</p> + +<h3 class='c008'>TO CLEAN WHITE STRAW HATS</h3> + +<p class='c009'>Mix corn meal and gasoline, and scrub with a small scrub +brush. Apply till clean, and brush dry.</p> + +<p class='c007'><span class='pageno' id='Page_200'>200</span>Another method is to make a paste of sulphur and lemon +juice and scrub the hat with it, rinsing in clear water, +very quickly.</p> + +<p class='c007'>And still another way is to pour peroxide of hydrogen on +the hat and brush it with a small scrub brush. Repeat +till clean, shape the hat, and dry in the sun.</p> + +<h3 class='c008'>TO CLEAN AND FRESHEN CHIFFON HATS</h3> + +<p class='c009'>Mix equal parts of magnesia, French chalk and pulverized +soap, sprinkle thickly on the hat, leave for a day, and +brush off.</p> + +<p class='c007'>If a chiffon or flower hat is caught in a heavy shower, +shake it well and suspend it bottom side up in some convenient +place to dry. It will revive like new.</p> + +<p class='c007'>Any lace or flower or other hat may be dipped in gasoline +entirely, and cleaned thoroughly. Always be careful to +use gasoline out of doors.</p> + +<h3 class='c008'>TO CLEAN FEATHERS</h3> + +<p class='c009'>Put one cupful of corn meal, one-half cupful of white flour +and three tablespoonfuls of powdered borax into a paper +bag and shake the feathers in this till clean, then remove +and shake. This also cleans laces, etc.</p> + +<p class='c007'>Feathers are also cleaned by dipping in gasoline, rubbing +the feathers toward the tip, then shaking dry. This does +not take out the curl. Never use gasoline indoors.</p> + +<h3 class='c008'>TO CLEAN WHITE FEATHERS</h3> + +<p class='c009'>Make a paste of flour and gasoline. Put the feather in it +<span class='pageno' id='Page_201'>201</span>and rub carefully the entire length, toward the tip. Repeat +till clean. Rinse in clear gasoline and shake dry.</p> + +<h3 class='c008'>TO CLEAN RIBBONS</h3> + +<p class='c009'>“Wash ribbons” washed in warm soapy water, squeezed +as dry as possible, smoothed, placed on an ironing board +and held down with a warm flat iron in one hand while +the other hand pulls the ribbon quickly under the iron till +it is dry, will be like new.</p> + +<p class='c007'>This is good for cleaning ribbons. Dip in lukewarm +water, spread on a table and scrub with a brush rubbed +in Ivory soap. Rinse in clean warm water and press between +folds of thin cloth.</p> + +<h3 class='c008'>TO WASH DELICATE RIBBONS</h3> + +<p class='c009'>Immerse in salt and water, and dissolve shavings of Ivory +soap in boiling water till like jelly when cooled slightly. +To a little of this jelly, add warm water to form a good +suds, add a pinch of borax, put the ribbon in and squeeze +back and forth through the hands till clean. Then rinse +in warm, then in cold water, roll smoothly in a towel and +in about two hours, press between paper.</p> + +<p class='c007'>Gasoline is fine for cleaning ribbons. Do not use gasoline +indoors.</p> + +<p class='c007'>Ribbons and silk may be scrubbed with Ivory soap and +gasoline, rinsing in clean gasoline.</p> + +<h3 class='c008'>TO STIFFEN RIBBONS</h3> + +<p class='c009'>Put a teaspoonful of sugar in a cupful of water and rinse +<span class='pageno' id='Page_202'>202</span>ribbons, and when pressed between paper, they are like +new.</p> + +<h3 class='c008'>TO CLEAN WHITE WINGS</h3> + +<p class='c009'>Make a paste of naphtha and French chalk, letting it dry +on the wings and remain for a day, then brush.</p> + +<p class='c007'>Ordinary white wings may be scrubbed with a small +scrubbing brush and Ivory soap suds. Scrub in the direction +the wings grow, rinse well and while drying, brush +frequently.</p> + +<h3 class='c008'>TO CURL OSTRICH FEATHERS</h3> + +<p class='c009'>Sprinkle salt over hot coals, and shake the feathers over +them.</p> + +<p class='c007'>Or place the plume in a warm oven for a few minutes.</p> + +<h3 class='c008'>TO COLOR FLOWERS</h3> + +<p class='c009'>Squeeze a little oil paint of the desired color into a cup. +Pour in a little gasoline, and mix it with a stiff brush +(about one-half inch in width) with the paint. Add +gasoline a little at a time till the right shade is reached. +Try a leaf in it, dipping in, then shaking dry. Drying +makes the color several shades lighter. Ribbons, laces, +gloves, etc., may be tinted in this manner.</p> + +<h3 class='c008'>TO PREVENT SILK FROM CRACKING</h3> + +<p class='c009'>Press with a hot iron.</p> + +<div> + <span class='pageno' id='Page_203'>203</span> + <h3 class='c008'>TO CLEAN BLACK SILK</h3> +</div> + +<p class='c009'>Brush black taffeta with a piece of velveteen, pin it +smoothly to the ironing board and sponge with one +tablespoonful of ammonia in two quarts of strong black +coffee. Sponge both sides and rub dry with a clean soft +cloth. An old soft stocking makes a good sponging cloth. +Equal parts of ox gall and boiling water are also good +for sponging black silk.</p> + +<p class='c007'>Another sponging liquid is one teaspoonful of ammonia +in a cupful of strong tea.</p> + +<h3 class='c008'>TO REMOVE BEESWAX FROM SILK</h3> + +<p class='c009'>Put the spotted places between clean white blotting +paper, and press with a quite warm iron, changing the +blotters as the wax is absorbed.</p> + +<p class='c007'>Grease spots are often removed in the same manner.</p> + +<h3 class='c008'>TO WASH PONGEE SILK</h3> + +<p class='c009'>Wash in lukewarm Ivory soap suds, rinse in warm +water, hang on the line and let drip dry, and press on +the wrong side without dampening. Pongee sometimes +shrinks when wet.</p> + +<h3 class='c008'>TO FRESHEN VELVET</h3> + +<p class='c009'>Spread a cloth wrung from cold water on top of a not +too hot range, or over an inverted flat iron, spread the +velvet over it and brush lightly with a whisk broom. + Velvet can be made to look like new.</p> + +<div> + <span class='pageno' id='Page_204'>204</span> + <h3 class='c008'>TO CLEAN WHITE SATIN</h3> +</div> + +<p class='c009'>To dry clean white satin, use dried bread crumbs finely +sifted, mixed with an equal quantity of pulverized blue. +Spread over the satin, let remain an hour or two, and +brush off with a piece of soft clean linen. If gold or silver +trimmings are on the satin, use a piece of clean white +velveteen for brushing.</p> + +<h3 class='c008'>TO WASH WHITE SATIN</h3> + +<p class='c009'>Use Ivory soap suds in lukewarm water, rinse in lukewarm +water, and press on the wrong side.</p> + +<p class='c007'>Silks, satins and velvets may often be cleaned by using +gasoline and corn meal, cleaning a small space at a time +and rubbing with a soft clean cloth. By adding little salt, +the gasoline will never leave a mark around edges.</p> + +<h3 class='c008'>TO CLEAN SILK GOWNS</h3> + +<p class='c009'>Grate a large raw potato to each quart of soft water necessary +to wash the dress. Cover the potatoes well with +cold water, let stand two days without moving, pour off +the clear water carefully into the tub or large pail in +which the dress is to be washed, and dip the pieces up +and down till clean. Do not wring, but hang out to drip +nearly dry, when the pieces should be laid flat and wiped +on both sides, and pressed between soft cloths or paper.</p> + +<h3 class='c008'>TO WASH LACES</h3> + +<p class='c009'>Fine laces, handkerchiefs, doilies or trimmings, may be +made like new by soaking them in lukewarm Ivory soap +<span class='pageno' id='Page_205'>205</span>suds for a couple of hours, changing the water and repeating +till clean. Squeeze them very gently, rinse in +several warm waters and while quite wet (do not squeeze), +pat them carefully in shape on a flat smooth surface to +dry. Place them right side up and they will look exactly +like new, and it is very easy to spread each tiny figure +into shape when it is quite wet. A large piece of marble +or glass, the bottom of a large platter, or the bottom of a +flat porcelain bath tub is good to dry them on. Thin +laces may be dried on the window pane, but heavier lace +will not stay on the glass. Lace yokes are beautifully +done in this manner.</p> + +<h3 class='c008'>TO DRY CLEAN LACES</h3> + +<p class='c009'>Rub block magnesia or corn starch carefully into the lace, +roll or fold and lay away for several days, when the +powder may be shaken out. If not perfectly clean, repeat. +Flat pieces of lace may be laid over a piece of white paper +that is covered with block magnesia, the lace itself also +well covered, another sheet of white paper laid on the lace +and a heavy flat weight, like a large book, placed on top +and left to press the lace for several days. Shake, or +brush carefully with a soft brush.</p> + +<h3 class='c008'>TO CLEAN LACE YOKES</h3> + +<p class='c009'>Sprinkle boric acid on a lace yoke, lay away for a couple +of days, shake well, and the yoke will be clean without removing +it from the waist.</p> + +<h3 class='c008'>TO CLEAN LACE WAISTS</h3> + +<p class='c009'>Put a delicate lace waist into a two quart glass jar filled +<span class='pageno' id='Page_206'>206</span>with gasoline with the top tightly screwed on, and let +stand over night. Next morning pour out a little of the +gasoline, shake the jar thoroughly, remove the waist, and +shake carefully dry. If the gasoline is much soiled, rinse +in clean gasoline. And do not use gasoline indoors.</p> + +<h3 class='c008'>TO DRY CLEAN LACE WAISTS</h3> + +<p class='c009'>Put a lace waist in a pillow case, cover thickly with corn +meal and flour mixed, leave for several days, take out of +doors and shake well but carefully in the bag. Then remove +and shake free from the flour and corn meal.</p> + +<h3 class='c008'>TO WASH LACE WAISTS</h3> + +<p class='c009'>Shake the dust from a washable lace waist, immerse it in +clean warm water, with a tablespoonful of ammonia +stirred in, then lay it in a wash bowl, cover it with strong +Ivory soap suds and set in the sun for three hours. Do +not rub, but dip up and down, rinse well in several warm +waters, starch if desired, and press on the wrong side, +on a padded ironing board.</p> + +<h3 class='c008'>TO COLOR LACES</h3> + +<p class='c009'>Proceed in same manner as To Color Flowers.</p> + +<h3 class='c008'>TO CLEAN VEILS</h3> + +<p class='c009'>Put the veil into a glass fruit jar, filled with wood alcohol, +screw the top tightly on, and leave for about ten +minutes. Then pour out a little of the alcohol, replace +the top and shake the jar thoroughly. Squeeze the veil +<span class='pageno' id='Page_207'>207</span>carefully, and shake partly dry (out of doors), then pin +over a sheet on a bed or table, to dry in shape. Do not +use alcohol near fire.</p> + +<h3 class='c008'>TO WASH VEILS</h3> + +<p class='c009'>Dip the veil into a warm suds of Ivory soap, squeeze it +carefully till clean, rinse in several warm waters, and +pin on a sheet on a bed or table till partly dry, then press +under a cloth with a warm iron.</p> + +<h3 class='c008'>TO FRESHEN BLACK VEILS</h3> + +<p class='c009'>Stir a dessertspoonful of ammonia into a quart fruit jar +nearly filled with alcohol, put a black veil in, cover +tightly, and shake thoroughly. Remove from the jar, +squeeze carefully, shake till nearly dry, pin on a sheet on +a bed or table, and leave till perfectly dry.</p> + +<h3 class='c008'>TO FRESHEN BLACK LACE</h3> + +<p class='c009'>Spread the lace on a flat surface, brush carefully with a +soft brush, and shake out the dust. Mix in a saucepan +one dessertspoonful of dry tea, one pint of boiling water +and one teaspoonful of gum arabic. Simmer slowly, +stirring till the gum is dissolved. Strain into a dish and +soak the lace in it for thirty minutes. If the lace is silk, +add a teaspoonful of alcohol to the solution. After soaking, +squeeze the lace carefully, then put it in folds of cloth +and squeeze. Then smooth it in shape, roll carefully in +a dry cloth, let remain an hour and press over paper on a +padded ironing board, with a paper on top of the lace +which must be pressed on the wrong side.</p> + +<div> + <span class='pageno' id='Page_208'>208</span> + <h3 class='c008'>TO STIFFEN LACE</h3> +</div> + +<p class='c009'>Put a pinch of sugar in the last rinsing water.</p> + +<h3 class='c008'>TO CLEAN A BLACK WOOL GOWN</h3> + +<p class='c009'>Sponge with ammonia and warm water, a tablespoonful +of ammonia to a quart of water. Rub powdered French +chalk into the spots, leave for half a day, cover the chalk +with clean white blotting paper and set a warm iron on it. +Then sponge again with ammonia and water, and press +carefully under a cloth, on the wrong side where possible.</p> + +<h3 class='c008'>TO WASH A BLACK WOOL GOWN</h3> + +<p class='c009'>Boil one ounce of soap bark solution in one quart of water. +When thoroughly steeped, strain, and add to two gallons +of hot water. Put the dress in this and dip up and down till +clean. Rinse in warm water, squeeze carefully, shake out +doors and let drip partially dry. Shake again, hang up +again and when nearly dry, press carefully on the wrong +side.</p> + +<h3 class='c008'>TO CLEAN COVERT CLOTH</h3> + +<p class='c009'>Mix six ounces of water, one ounce of sulphuric ether and +one ounce of ammonia. Sponge covert cloth with the +mixture, then sponge with warm water, cover with a damp +cloth and press dry, pressing on the wrong side where +possible.</p> + +<h3 class='c008'>TO CLEAN SPOTS FROM CASHMERE</h3> + +<p class='c009'>Make a paste of Fuller’s earth and cold water, and put on +the spots and leave for several hours, then brush.</p> + +<div> + <span class='pageno' id='Page_209'>209</span> + <h3 class='c008'>TO CLEAN MACINTOSH COATS</h3> +</div> + +<p class='c009'>Dissolve a handful of the best gray lime in half a pail of +water, and apply to the coat, with a sponge. Repeat, after +three hours.</p> + +<h3 class='c008'>TO REMOVE GLOSS FROM CLOTHING</h3> + +<p class='c009'>Rub carefully with fine emery cloth. After using emery +cloth on very smooth surfaces, rub carefully the way of +the nap with a warm silk handkerchief.</p> + +<p class='c007'>Sponging with hot vinegar is good for removing shine +from woolen garments.</p> + +<p class='c007'>Black wool may be sponged with borax and water, then +with clear water, to remove gloss.</p> + +<h3 class='c008'>TO DRY CLEAN WHITE CLOTH</h3> + +<p class='c009'>Rub pipe clay into the soiled places, leave for a few hours, +or a day or two, then brush off the pipe clay with a +small scrubbing brush kept for the purpose.</p> + +<h3 class='c008'>TO CLEAN WHITE FUR CLOTH</h3> + +<p class='c009'>Brush the cloth the way of the nap, shake, dip a clean +sponge in alcohol and wash thoroughly in the direction +the nap goes. Have mixed one part powdered borax and +three parts powdered starch, and sprinkle on while the +cloth is wet, all it will hold. Leave in a clean place for +three days, then brush out all the starch.</p> + +<h3 class='c008'>TO WASH WHITE SWEATERS AND SHAWLS</h3> + +<p class='c009'>Use a tablespoonful of Pearline to each pailful of warm +<span class='pageno' id='Page_210'>210</span>water. Cover the garment with this, press down with the +hands to squeeze out the dirty water. Let soak thirty minutes, +pour off the water and repeat till clean. Rinse in +several clean warm waters, but do not lift from the tub +or bucket the garment is washed in. Take out of doors, +pour off all the water possible. Squeeze the garment into +a bunch in the two hands and dump quickly on a dry +sheet on the grass in the hot sun. Spread the garment +in shape and let dry. It will be perfect. If the sun is not +hot enough to dry it on the grass, the garment may be +spread on a sheet stretched on quilting or curtain frames +across boxes or chairs.</p> + +<div class='chapter'> + <span class='pageno' id='Page_211'>211</span> + <h2 class='c003'>REMOVING STAINS</h2> +</div> + +<h3 class='c013'>TO REMOVE BLOOD STAINS FROM COTTON</h3> + +<p class='c009'>To remove blood stains from cotton, wet the spots with +cold water, sprinkle with salt and rub lightly.</p> + +<p class='c007'>Or soak the material in salt and water, afterwards washing +in soap and water.</p> + +<p class='c007'>A spot on a starched garment may be removed by applying +a thick paste of corn starch and cold water.</p> + +<h3 class='c008'>TO REMOVE BLOOD STAINS FROM SILK</h3> + +<p class='c009'>Use strong cold borax water.</p> + +<h3 class='c008'>TO REMOVE CHOCOLATE AND COCOA STAINS</h3> + +<p class='c009'>Wash first in cold, then pour boiling water through the +stains.</p> + +<h3 class='c008'>TO REMOVE COFFEE STAINS</h3> + +<p class='c009'>Spread the stained part over a basin, rub in powdered +borax and pour boiling water through, and let soak.</p> + +<h3 class='c008'>TO REMOVE FRUIT STAINS</h3> + +<p class='c009'>Spread the stained part over a basin, and pour boiling +water through, let soak for thirty minutes and launder +as usual. Let dry in the sun.</p> + +<p class='c007'>Another method is to moisten the spots with camphor +before wetting with water, then launder as usual.</p> + +<div> + <span class='pageno' id='Page_212'>212</span> + <h3 class='c008'>TO REMOVE GRASS STAINS</h3> +</div> + +<p class='c009'>Rub the stain with molasses, laundering as usual, afterward. +Another way is to saturate the spot with kerosene, +and launder. Alcohol will remove grass stains in +materials that will not launder.</p> + +<h3 class='c008'>TO REMOVE CANDLE GREASE</h3> + +<p class='c009'>Use gasoline on a soft cloth.</p> + +<h3 class='c008'>TO REMOVE AXLE GREASE</h3> + +<p class='c009'>To remove axle grease on washable garments, cover +thickly with butter, let stand a few minutes, wash in +gasoline, and then in soap and water.</p> + +<p class='c007'>Grease may be removed from overalls by putting them in +cold water, with plenty of soap, and as soon as the water +boils, add about three tablespoonfuls of kerosene and +boil a few minutes. Do not pour kerosene from a kerosene +can near a fire, but pour it from a can into a dipper +away from fire, and then pour from the dipper quickly +into the boiler.</p> + +<p class='c007'>Chloroform will remove grease from the most delicate +fabrics, but it is apt to leave a mark and for that reason, +ether is more universally used.</p> + +<p class='c007'>French chalk put around the edge of a spot before cleaning +with gasoline on cloth, will prevent a mark from +showing.</p> + +<div> + <span class='pageno' id='Page_213'>213</span> + <h3 class='c008'>TO REMOVE INDELIBLE INK OR PENCIL MARKS</h3> +</div> + +<p class='c009'>Dampen the spot with water, and rub with the head of a +common match.</p> + +<h3 class='c008'>TO REMOVE INK STAINS</h3> + +<p class='c009'>Cover the ink stain on any fabric with Hydrogen Peroxide, +lay in the sun and air, and repeat till the stain disappears.</p> + +<p class='c007'>Ink may be removed from wash goods by melting a piece +of tallow, putting the spot in the hot tallow and washing +as usual. On colored garments that will not wash, drop +melted tallow and scrape off with a knife. If the stain +does not all come out, put a clean piece of blotting paper +over it, and press with a hot iron.</p> + +<h3 class='c008'>TO REMOVE INK FROM WOODEN FLOORS</h3> + +<p class='c009'>Use lemon juice and salt, without soap.</p> + +<h3 class='c008'>TO REMOVE RED INK</h3> + +<p class='c009'>Use ammonia and water.</p> + +<h3 class='c008'>TO REMOVE IODINE STAINS</h3> + +<p class='c009'>Cover the stain on cloth as soon as possible with a paste +of corn starch and water. Change for fresh paste and +repeat till stain disappears.</p> + +<p class='c007'>If the stain is on wood, apply the paste, let stand a few +minutes, and rub with a soft cloth.</p> + +<div> + <span class='pageno' id='Page_214'>214</span> + <h3 class='c008'>TO REMOVE IRON RUST FROM WASH GOODS</h3> +</div> + +<p class='c009'>Wet the spot with lemon juice, sprinkle with salt, and +hold over boiling water so the steam can go through. +If very badly rusted, add three tablespoonfuls of cream +of tartar to three gallons of water, and boil the stained +garments in it for about one hour.</p> + +<p class='c007'>Another way is to boil pie plant in enough water to soak +the dress, remove the pie plant and soak the dress in the +water for some time, then wash as usual.</p> + +<h3 class='c008'>TO REMOVE LEMON JUICE STAINS</h3> + +<p class='c009'>Mix one tablespoonful of ammonia in four tablespoonfuls +of water, and sponge lightly.</p> + +<h3 class='c008'>TO REMOVE MACHINE OIL</h3> + +<p class='c009'>Apply kerosene to the spots, and launder as usual.</p> + +<p class='c007'>Cover an oil spot on silk with block magnesia shaved in +fine powder. Leave on for a time, shake off, and repeat +if necessary.</p> + +<h3 class='c008'>TO REMOVE MILDEW</h3> + +<p class='c009'>Cover the mildew on wash goods with molasses, then +launder as usual.</p> + +<p class='c007'>Or soak the stains in buttermilk several hours, then wash.</p> + +<h3 class='c008'>TO REMOVE MILK STAINS</h3> + +<p class='c009'>Wash first in cold, then hot water.</p> + +<p class='c007'><span class='pageno' id='Page_215'>215</span>Apply absorbent cotton at once when milk is spilled on +woolens.</p> + +<p class='c007'>Alcohol will remove milk on colored garments.</p> + +<h3 class='c008'>TO REMOVE MUD STAINS FROM CLOTH</h3> + +<p class='c009'>Use water in which a sliced raw potato has soaked.</p> + +<h3 class='c008'>TO REMOVE PAINT</h3> + +<p class='c009'>Rub turpentine thoroughly into the material. If the +paint is very dry, mix a little ammonia with the turpentine. +Keep all cleaning fluids away from fire.</p> + +<p class='c007'>Ether is also good for removing paint.</p> + +<h3 class='c008'>TO REMOVE PERSPIRATION STAINS</h3> + +<p class='c009'>To remove perspiration stains from white waists, soak +the stained part in baking soda and cold water. Repeat, +if necessary, after thirty minutes.</p> + +<p class='c007'>For silk waists, sponge the spot carefully with a little +cold water, and cover with powdered prepared chalk. +When thoroughly dry, brush carefully with a soft brush.</p> + +<p class='c007'>To remove perspiration stains on white cotton from wearing +black silk, boil the garment in one-half gallon of +water containing a handful of peach leaves.</p> + +<h3 class='c008'>TO REMOVE SCORCH STAINS</h3> + +<p class='c009'>Apply Peroxide of Hydrogen.</p> + +<div> + <span class='pageno' id='Page_216'>216</span> + <h3 class='c008'>TO REMOVE TEA STAINS</h3> +</div> + +<p class='c009'>Wash in cold, and then pour boiling water through the +spot. Soak an obstinate tea stain in glycerine.</p> + +<h3 class='c008'>TO REMOVE VARNISH STAINS</h3> + +<p class='c009'>Saturate in gasoline, then wash in cold water with naphtha +soap.</p> + +<h3 class='c008'>TO REMOVE VINEGAR STAINS</h3> + +<p class='c009'>Mix one tablespoonful of ammonia in four tablespoonfuls +of water and sponge lightly.</p> + +<h3 class='c008'>TO REMOVE WINE STAINS</h3> + +<p class='c009'>Moisten a red wine stain in cold water and keep covered +with salt, and the wet salt will absorb the stain.</p> + +<p class='c007'>Wash yellow wine stains in cold water, then in warm +suds.</p> + +<div class='chapter'> + <span class='pageno' id='Page_217'>217</span> + <h2 class='c003'>FURS</h2> +</div> + +<h3 class='c013'>STORING FURS</h3> + +<p class='c009'>Beat the furs well but carefully, out of doors and hang, +if convenient, on a line in the sun for an hour or more. +Then lay in a box lined with newspapers, putting paper +between parts of the furs that must lap over one another. +Wrap the box in newspapers, putting a heavy express +paper over all, sticking all edges of this last paper with +mucilage.</p> + +<h3 class='c008'>CLEANING BLACK LYNX</h3> + +<p class='c009'>Clean it with a stiff brush dipped in a solution of ammonia +and water.</p> + +<h3 class='c008'>TO CLEAN CHINCHILLA</h3> + +<p class='c009'>Make a paste of prepared chalk and water, put on the fur +with a wide brush and let dry. Beat the fur lightly to +remove the chalk.</p> + +<p class='c007'>If chinchilla fur gets wet, suspend it near heat, beating +it lightly every few minutes. Harder furs require stiff +brushes to smooth them, always stroking in the direction +the fur lies.</p> + +<p class='c007'>If furs get wet, absorb all possible moisture by applying +hot towels, before hanging to dry.</p> + +<div> + <span class='pageno' id='Page_218'>218</span> + <h3 class='c008'>TO CLEAN ERMINE</h3> +</div> + +<p class='c009'>Smooth starch with water till like paste. Dip a piece of +clean white flannel in this paste, rub the furs well with it +and leave near fire to dry. Then brush it with a stiff +brush, and shake thoroughly to remove the flour.</p> + +<h3 class='c008'>TO CLEAN MINK</h3> + +<p class='c009'>Brush thoroughly with dry corn meal.</p> + +<h3 class='c008'>TO CLEAN SEALSKIN</h3> + +<p class='c009'>Spread sawdust over sealskin and spray benzine over the +sawdust. When nearly dry, brush off with a whisk broom, +then brush so the hair stands up, and let it air.</p> + +<h3 class='c008'>TO CLEAN WHITE FUR</h3> + +<p class='c009'>Lay the fur flat on a table, take a clean white cloth and +rub dampened corn meal into the fur, always rubbing the +way the fur lies. Rub carefully till the fur is filled. Shake, +and if not clean, repeat the operation, using plenty of +dry corn meal to dry it at the last.</p> + +<p class='c007'>White fur may be cleaned by rubbing in a paste of corn +meal and gasoline, repeating, if the fur is badly soiled. +Shake well, and air. Clean all things out of doors when +using gasoline.</p> + +<div class='chapter'> + <span class='pageno' id='Page_219'>219</span> + <h2 class='c003'>DISINFECTANTS, SCENTS, ETC.</h2> +</div> + +<p class='c006'>Essence of cinnamon evaporating in a shallow dish is an +agreeable disinfectant.</p> + +<p class='c007'>A little charcoal mixed with water thrown in a sink will +deodorize it.</p> + +<p class='c007'>A small piece of charcoal should be placed inside the +refrigerator to insure a sweet interior. It should also +be placed in dark closets. Renew every week or two.</p> + +<p class='c007'>Put a piece of camphor gum in a saucer and apply a hot +poker.</p> + +<p class='c007'>Put a few pieces of dried orange peel on a hot stove, or +in an old tin can or shovel, and allow it to smoulder.</p> + +<p class='c007'>Broken pieces of pumice stone may be saturated with oil +of lavender to create a pleasant odor in a room. Or a +few drops of the oil may be dropped into a bowl of boiling +water, letting it stand till cold.</p> + +<p class='c007'>Eau-de-cologne may be burned in an old iron spoon +made red hot; or it may be poured over block ammonia +placed in an earthen jar.</p> + +<p class='c007'>A little oil of sandalwood dropped on a hot shovel will +impart a delightful fragrance to a room.</p> + +<p class='c007'>The odor of paint, and of tobacco smoke in a room may +be dispelled by setting a dish of cold water in the room.</p> + +<p class='c007'>A dish of ground roasted coffee is one of the best preservatives +to leave in cellar.</p> + +<div> + <span class='pageno' id='Page_220'>220</span> + <h3 class='c008'>LIME WATER</h3> +</div> + +<p class='c009'>Put a piece of unslacked lime the size of an egg in an +earthen vessel, pouring over it a quart of cold water. +Allow it to stand a few hours, then filter it through clean +white blotting paper. Pour it into a clean bottle, cork +and keep in a cool dark place. A teaspoonful of lime +water in a cupful of milk or water, almost destroys any +deleterious substance there. It gives no unpleasant taste.</p> + +<h3 class='c008'>SCENTING LINENS</h3> + +<p class='c009'>Underlinen is delightfully scented by placing broken +orris root in the bureau drawers and hanging in small +muslin bags in the closets.</p> + +<p class='c007'>A few drops of any preferred scent put on broken pumice +stone and scattered through drawers and boxes, gives a +delicious perfume.</p> + +<p class='c007'>Sachet powder mixed with powdered orris root in equal +parts, preserves the fragrance much longer than by using +sachet powder alone.</p> + +<p class='c007'>Pack away bed linen with leaves of dried rosemary or +sweet lavender.</p> + +<h3 class='c008'>COLOGNE</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>½ oz. bergamot</div> + <div class='line'>¼ oz. oil of lemon</div> + <div class='line'>½ oz. English lavender</div> + <div class='line'>½ drachm neroli</div> + <div class='line'>1 quart alcohol</div> + </div> + </div> +</div> + +<h3 class='c008'>FILLING A ROSE JAR No. 1</h3> + +<p class='c009'>Gather rose leaves in June, pack in a covered stone jar +with alternate layers of salt, and keep in a dry cool place +<span class='pageno' id='Page_221'>221</span>for a week after sufficient leaves are packed. Then turn +out on a paper spread on a table, and mix very thoroughly. +Add the following ingredients, mix well and put in the +jar for six weeks before filling the rose jars. Leave rose +jars uncovered for a short time only, as the perfume is +easily exhausted.</p> + +<div class='lg-container-b'> + <div class='linegroup'> + <div class='group'> + <div class='line'>½ oz. powdered violet</div> + <div class='line'>½ oz. powdered rose</div> + <div class='line'>½ oz. powdered heliotrope</div> + <div class='line'>1 oz. powdered orris root</div> + <div class='line'>4 drops oil of roses</div> + <div class='line'>10 drops oil of neroli</div> + <div class='line'>½ teaspoonful mace</div> + <div class='line'>½ teaspoonful cloves</div> + <div class='line'>¼ teaspoonful cinnamon</div> + <div class='line'>2 drachms pure alcohol</div> + <div class='line'>20 drops oil of eucalyptus</div> + <div class='line'>10 drops oil of bergamot</div> + <div class='line'>20 drops oil of lavender</div> + </div> + </div> +</div> + +<h3 class='c008'>FILLING ROSE JAR No. 2</h3> + +<p class='c009'>Gather rose leaves in June and put a layer in a covered +stone jar, then add a layer of salt; spread thickly over +this stick cinnamon and whole cloves; pour over these a +pint of alcohol, cover and allow to remain one week, then +mix and fill into rose jar.</p> + +<div class='chapter'> + <span class='pageno' id='Page_222'>222</span> + <h2 class='c003'>PESTS OF VARIOUS KINDS</h2> +</div> + +<h3 class='c013'>ANTS</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>¼ cupful water</div> + <div class='line'>1 teaspoonful sugar</div> + <div class='line'>1 teaspoonful tartar emetic</div> + </div> + </div> +</div> + +<p class='c007'>Mix and place where ants congregate.</p> + +<p class='c007'>Wash a large sponge, press dry, then sprinkle with fine +sugar and place where ants are thick. They will fill the +sponge, which may be dropped in boiling water, squeezed +out, and placed ready for them again.</p> + +<p class='c007'>A small cloth saturated with oil of sassafras will cause +ants to leave.</p> + +<h3 class='c008'>RED ANTS</h3> + +<p class='c009'>Several ways of getting rid of red ants are good. Use +whichever is easiest for you in your locality.</p> + +<p class='c007'>The sponge remedy given for ants is good.</p> + +<p class='c007'>1 teaspoonful paregoric with one-fourth cupful water is +effective when sprinkled around.</p> + +<p class='c007'>Sugar well mixed with pulverized plaster of paris +sprinkled about will drive them away.</p> + +<p class='c007'>Sprigs of fresh parsley laid around food will cause ants +to disappear.</p> + +<h3 class='c008'>RATS AND MICE</h3> + +<p class='c009'>Put sprays of peppermint or peppermint essence where +mice have been, and they will not return.</p> + +<p class='c007'><span class='pageno' id='Page_223'>223</span>Or stuff pieces of sponge in holes where they enter.</p> + +<p class='c007'>Sprinkle sulphur about house and barn where rats come +in, and they will be driven away.</p> + +<p class='c007'>To stuff the holes where they enter with soap sprinkled +with cayenne pepper, will keep them out.</p> + +<h3 class='c008'>FLIES</h3> + +<p class='c009'>Mix one-half teaspoonful black pepper and one teaspoonful +of sugar in one teaspoonful cream and put on a plate, +and flies will disappear.</p> + +<p class='c007'>Two teaspoonfuls formaldehyde in two cupfuls of water +poured into shallow dishes and set around tables where +flies are troublesome, will destroy them.</p> + +<p class='c007'>A little bit of sassafras on a small cloth laid in an old +baking powder or other can cover, will drive flies away.</p> + +<p class='c007'>Flies dislike mignonette, and they despise hop vines.</p> + +<h3 class='c008'>ROACHES</h3> + +<p class='c009'>Cucumber peel scattered around the haunts of roaches +and left over night, gets rid of the bugs.</p> + +<p class='c007'>Mix a dough of corn meal and strong borax solution, +shape into little cakes and place on pantry shelves to feed +roaches so they will refuse to return.</p> + +<p class='c007'>A weak solution of turpentine might be poured down +water pipes once a week to keep water bugs away.</p> + +<h3 class='c008'>SPARROWS</h3> + +<p class='c009'>A little molasses put on their roosting places causes them +to leave.</p> + +<div> + <span class='pageno' id='Page_224'>224</span> + <h3 class='c008'>MOTHS</h3> +</div> + +<p class='c009'>Blotting paper saturated with turpentine placed where +moths are apt to work, will prevent their havoc.</p> + +<p class='c007'>Sassafras bark scattered among woolens and furs is a +preventive of moths.</p> + +<p class='c007'>Saturate an old sheet with formaldehyde and hang in the +closet containing moths, first stopping all possible cracks +and keyhole, and leaving there for a day.</p> + +<p class='c007'>If moths get into carpets, draperies and furniture, use the +just given formaldehyde cure.</p> + +<p class='c007'>Where moths are apt to injure carpets, boil a few camphor +balls in water and sweep with a clean broom, dipping +frequently in the mixture.</p> + +<p class='c007'>Or scatter powdered borax plentifully about.</p> + +<p class='c007'>An effective, quick way to rid carpets and furniture of +moths, is to use an oil atomizer and spray them with one +teaspoonful carbolic acid, mixed in one quart benzine.</p> + +<h3 class='c008'>SCENT BAGS TO HANG IN CLOSETS</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>¼ oz. ground cloves</div> + <div class='line'>¼ oz. caraway seed</div> + <div class='line'>1 oz. dry salt</div> + <div class='line'>½ lb. lavender flowers</div> + <div class='line'>½ oz. dried thyme</div> + <div class='line'>½ oz. dried mint</div> + </div> + </div> +</div> + +<p class='c007'>Mix well and put in small bags in closets and among +clothes. This mixture is said to be a preventive of moths.</p> + +<div class='chapter'> + <span class='pageno' id='Page_225'>225</span> + <h2 class='c003'>FLOWERS, PLANTS AND GREEN THINGS</h2> +</div> + +<p class='c006'>Add a little salt, saltpeter or soda to the water containing +cut flowers, or place them in cold soap suds, to aid +in their preservation.</p> + +<p class='c007'>Another way is to fill a vase nearly full of fresh bits of +charcoal, adding water till the vase is nearly full of water, +place flowers in it, and change water daily.</p> + +<p class='c007'>Cut flowers with a sharp knife instead of scissors, if you +wish them to keep for a longer time.</p> + +<h3 class='c008'>NASTURTIUMS</h3> + +<p class='c009'>After picking, put them in rather hot water and the stems +soon become stiff, so the blooms will stay up.</p> + +<p class='c007'>By tying a soft thread around buds, they may be kept +from opening for several days.</p> + +<h3 class='c008'>A FLOWER CENTER PIECE</h3> + +<p class='c009'>Cover any size embroidery hoop with mosquito netting, +placing over a low bowl, and stick short stemmed flowers +through it.</p> + +<h3 class='c008'>A GROWING CENTER PIECE</h3> + +<p class='c009'>Plant a five cent package of old fashioned portulaca seed +in your fern dish for beautiful greenery.</p> + +<p class='c007'>A flower pot may be covered with a straw sleeve protector +or made attractive by decorating in green oil paints +in leaf designs.</p> + +<div> + <span class='pageno' id='Page_226'>226</span> + <h3 class='c008'>GROWING GREENS</h3> +</div> + +<p class='c009'>Mix mustard and turnip seed and sow thickly in odd spots +in garden or yard. They grow rapidly, can be cut off +and will grow again. Horse radish is also good to have +growing.</p> + +<h3 class='c008'>MINT</h3> + +<p class='c009'>Grow fresh mint for cooking, in less than a week in a glass +jar of water. Do not change, but add to the water each +day or two, and keep the sprays short by pinching off the +tops.</p> + +<h3 class='c008'>VINES</h3> + +<p class='c009'>Vines should be trained on a strong black thread in a +window garden.</p> + +<p class='c007'>A sweet potato, not kiln dried, placed in a bowl containing +a few inches of water, will grow beautiful greens.</p> + +<h3 class='c008'>TO HASTEN GROWTH</h3> + +<p class='c009'>Thoroughly dissolve one tablespoonful epsom salts in one-half +gallon cool water, and pour over plant roots.</p> + +<h3 class='c008'>FLOWERS FOR WINTER</h3> + +<p class='c009'>Save the most perfect buds of the desired flowers, cut +with a three inch stem and cover the end immediately with +sealing wax. When they have shrunken some, wrap each +one in a piece of paper and keep in a dry box. When +ready for them in winter, take them at night, cut off the +ends, and place in water containing a little niter of salt. +The following day the flowers will bloom as though just +picked.</p> + +<div> + <span class='pageno' id='Page_227'>227</span> + <h3 class='c008'>PRESERVING FOR DECORATION</h3> +</div> + +<p class='c009'>Gather red berries like pods of roses, and bright red +berries and dip in melted paraffin for decorating in winter.</p> + +<h3 class='c008'>HYACINTHS</h3> + +<p class='c009'>Plant four or five bulbs in October in a six inch pot, and +place in the cellar till six weeks before Christmas, then +bring gradually to the light. If about to bloom too soon, +put in a darker cooler place; if too slow, put in a warmer +lighter place.</p> + +<h3 class='c008'>TO KEEP CYCLAMEN BLOOMING</h3> + +<p class='c009'>Do not cast it aside after repeated blooming, but in the +spring, dig a hole in the ground, set the pot in and water +as usual. In the fall, place it in a sunny window, keep +moist with warm water and it will bloom like new.</p> + +<h3 class='c008'>TO ROOT OLEANDERS</h3> + +<p class='c009'>Cut off a strong slip, cut a slot in the end and fill full of +cotton, wrapping paper around it so it will not touch the +bottle, and put it in a bottle of water in a dark place for +a week. It should have plenty of roots by that time, +and is ready to plant carefully in rich soil.</p> + +<p class='c007'>Other woody plants may be rooted in this way.</p> + +<h3 class='c008'>SLIPPING GERANIUMS</h3> + +<p class='c009'>Insert an oat or a grain of rye in the bottom of the slip, +put in a pot, keep moist, and the result is wonderful.</p> + +<div> + <span class='pageno' id='Page_228'>228</span> + <h3 class='c008'>FERNS AND PALMS</h3> +</div> + +<p class='c009'>Do not place ferns on windows or in a draft.</p> + +<p class='c007'>Moisten the soil around them each week with not too +strong cold tea.</p> + +<p class='c007'>When the fronds droop, the fern is usually root-bound.</p> + +<p class='c007'>Two tablespoonfuls of olive or castor oil poured on the +roots of large ferns and palms once a month, does +wonders. Use less quantities for smaller plants.</p> + +<h3 class='c008'>PALMS</h3> + +<p class='c009'>Keep palms washed clean with luke warm water and +milk and give them from one to two tablespoonfuls olive +or castor oil, according to their size, once a month.</p> + +<p class='c007'>A fresh green pineapple top may be planted and grown +into a fine palm.</p> + +<h3 class='c008'>RUBBER PLANTS</h3> + +<p class='c009'>Give them oil as advised for ferns and palms. If the +leaves become spotted, turn yellow and drop, give the +roots some sweet skim milk once or twice each week.</p> + +<h3 class='c008'>FROZEN POTTED PLANTS</h3> + +<p class='c009'>Turn boxes or other covers immediately over them, +covering them with blankets, papers, or anything to entirely +keep out light; or set them in a perfectly dark +closet to thaw naturally, without light. Bulbs frozen in +water should be set away from a ray of light and brought +out on a milder day.</p> + +<div> + <span class='pageno' id='Page_229'>229</span> + <h3 class='c008'>TO KILL BURDOCKS</h3> +</div> + +<p class='c009'>Cut off close to the ground and drop a few drops of gasoline +from an old kerosene can on the roots.</p> + +<h3 class='c008'>PLANT BUGS</h3> + +<p class='c009'>One teaspoonful ammonia to one quart warm water on +roots of plants destroys worms and bugs.</p> + +<p class='c007'>To rid plants of lice, spray with two tablespoonfuls oil of +sassafras well stirred in one quart of lukewarm water.</p> + +<h3 class='c008'>TO SHARPEN LAWN MOWERS</h3> + +<p class='c009'>Spread a mixture of emery dust and black oil as thick as +molasses, on the concave cutter bar beneath the knives. +Remove the cast head covering on the outside of one +wheel and place a crank on the end of the axle, and turn +backward. This turns the knife cylinder rapidly and +draws the knife edges through the emery and oil. The +kitchen range shaker or clothes wringer crank may be +utilized for the crank.</p> + +<div class='chapter'> + <span class='pageno' id='Page_230'>230</span> + <h2 class='c003'>BOTTLES, GLASS UTENSILS, MIRRORS, ETC.</h2> +</div> + +<h3 class='c013'>TO CLEAN BOTTLES</h3> + +<p class='c009'>Wash first in cold water, then in hot water with baking +soda.</p> + +<p class='c007'>Cut up raw potato parings very finely, fill the bottle with +them, cover with warm water and let stand twenty four +hours. Remove a few of the parings, shake the bottle +thoroughly, turn all out, and wash the bottle. It should +be perfectly clean.</p> + +<p class='c007'>Crush egg shells and put in a bottle with clear cold water. +Shake thoroughly, empty, and rinse well.</p> + +<p class='c007'>Put a piece of soap and a handful of small cinders in a +bottle with hot water, shake thoroughly, rinse well, and +drain.</p> + +<h3 class='c008'>TO CUT A BOTTLE No. 1</h3> + +<p class='c009'>Wind cotton twine two or three times around the bottle +just below where it is to be cut. Drop kerosene or alcohol +very slowly on the cord until it is saturated, then ignite +it with a match. When the flame has nearly died out, +pour on a little cold water, and the bottle separates +smoothly.</p> + +<h3 class='c008'>TO CUT A BOTTLE No. 2</h3> + +<p class='c009'>To file, drill, or saw glass with a hack saw, keep the tool +edge wet with camphor dissolved in turpentine.</p> + +<div> + <span class='pageno' id='Page_231'>231</span> + <h3 class='c008'>TO CUT GLASS</h3> +</div> + +<p class='c009'>Fill a deep pan with water, put the hands, glass and scissors +completely under water and hold them there while +cutting any desired shape in glass.</p> + +<h3 class='c008'>REMOVING STOPPERS FROM BOTTLES</h3> + +<p class='c009'>Wrap the stopper round with a cloth dipped in boiling +water. If the bottle contains smelling salts, put it into +vinegar and water. Leave it a short time in a warm +place, then stand it in hot water. Then hold it in one +hand and tap it on first one side and then the other with +a piece of wood, with an upward stroke.</p> + +<p class='c007'>Another way is to put a few drops of olive oil around the +glass stopper, leave for an hour or more, and if it refuses +to be moved, place the whole bottle in warm water and +tap the stopper carefully on each side.</p> + +<h3 class='c008'>TO REMOVE A CORK FROM BOTTLE</h3> + +<p class='c009'>Tie a nail on the loop of a string so it will not float, get +the string under the cork and pull it out.</p> + +<p class='c007'>To keep a cork from sticking in a glue bottle, rub it with +vaseline.</p> + +<h3 class='c008'>TO MAKE A CORK SMALLER</h3> + +<p class='c009'>Cut two wedge shaped pieces out of it at right angles +across the small end, and it will fit tightly.</p> + +<h3 class='c008'>TO KEEP GAS GLOBES FROM BREAKING</h3> + +<p class='c009'>Keep a paper clip over the edge of the globe.</p> + +<div> + <span class='pageno' id='Page_232'>232</span> + <h3 class='c008'>POURING HOT LIQUIDS IN GLASSES</h3> +</div> + +<p class='c009'>Put a silver spoon in a glass to prevent its breaking, when +hot liquid is poured in.</p> + +<h3 class='c008'>WHEN GLASSES STICK TOGETHER</h3> + +<p class='c009'>To separate glasses that stick together, set the lower +glass in warm water and fill the upper with cold water.</p> + +<h3 class='c008'>WASHING GLASS</h3> + +<p class='c009'>Wash cut glass in lukewarm water and brush with a +bristle brush.</p> + +<p class='c007'>A little soda in the water is good.</p> + +<p class='c007'>Use small turkish towels for drying glass and silver, or +fine linen ones.</p> + +<h3 class='c008'>MIRRORS</h3> + +<p class='c009'>To clean mirrors, use a soft cloth dipped in alcohol, and +polish with a clean dry cloth.</p> + +<p class='c007'>Stains may be removed from mirrors by using a soft cloth +dipped in spirits of camphor, polishing afterwards.</p> + +<p class='c007'>Never allow the sun to shine on a mirror, as it softens +the backing, making the glass cloudy.</p> + +<h3 class='c008'>MENDING CHINA</h3> + +<p class='c009'>Use common white lead for mending china and glass.</p> + +<p class='c007'>Apply the paint to the edges with a small stick, place +rubber bands or twine around it to hold the parts together, +and set away to become thoroughly hardened.</p> + +<p class='c007'><span class='pageno' id='Page_233'>233</span>It is very much better, however, to immediately throw +out a piece of broken china, as all the mending in the +world never makes it perfect, and there can be no satisfaction +in having an imperfect piece of china that is liable +at any time to fall apart and break several other pieces.</p> + +<h3 class='c008'>CEMENT FOR CHINA AND GLASS</h3> + +<p class='c009'>Use common white lead.</p> + +<h3 class='c008'>CEMENT FOR ENAMEL WARE</h3> + +<p class='c009'>Mix equal parts of finely sifted coal ashes, sifted table +salt, and soft putty. Fill the hole with this mixture and +set the dish on the fire with a little water in it till the +cement hardens.</p> + +<p class='c007'>Cement for joining leather, wood, and paper to metal +mix one teaspoonful of glycerine with a gill of blue.</p> + +<h3 class='c008'>FOR MENDING RUBBER ARTICLES</h3> + +<p class='c009'>Try a piece of adhesive plaster where it is practicable.</p> + +<h3 class='c008'>CANDLES, LAMPS, ETC.</h3> + +<p class='c009'>Keep candles in the refrigerator several hours, to harden +them, to prevent drooping when used for decorations.</p> + +<p class='c007'>Fancy candles may be washed with a soft brush, with +soap and water.</p> + +<p class='c007'>Put fine salt on a lighted candle to make it last.</p> + +<p class='c007'>Save all small candle ends to use in sealing fruit jars.</p> + +<p class='c007'><span class='pageno' id='Page_234'>234</span>When carrying a candle in a draft, fasten it by its melted +grease in a tumbler, using a short candle.</p> + +<h3 class='c008'>FILLING OIL LAMPS, ETC.</h3> + +<p class='c009'>Fill oil lamps with a funnel kept for the purpose.</p> + +<p class='c007'>Boil the burners occasionally in soda water.</p> + +<p class='c007'>Place a small lump of camphor in the oil to brighten lamplight.</p> + +<p class='c007'>If a lamp gets overturned, never pour water on it, but use +earth, flour or sand.</p> + +<h3 class='c008'>LAMP WICKS</h3> + +<p class='c009'>Soak a new lampwick in vinegar and dry perfectly before +using, to prevent it smelling badly.</p> + +<p class='c007'>When a lampwick is too large, do not cut down the side, +but draw several threads from the middle of the wick.</p> + +<p class='c007'>Put a new wick in a lamp through the top instead of the +bottom of the burner.</p> + +<p class='c007'>Dip one inch of the end of a wick in starch and iron +perfectly dry, to insert it easily in a burner.</p> + +<p class='c007'>Sew a piece of white flannel to the bottom of large lamp +wicks and they may be used a much longer time.</p> + +<h3 class='c008'>TO CLEAN LAMP CHIMNEYS</h3> + +<p class='c009'>Wipe chimney with a cloth moistened with vinegar, then +polish.</p> + +<p class='c007'>A few drops of alcohol rubbed on the inside of a lamp +chimney will remove all the black.</p> + +<div class='chapter'> + <span class='pageno' id='Page_235'>235</span> + <h2 class='c003'>PAPER AND BOOKS</h2> +</div> + +<h3 class='c013'>TO MAKE WATERPROOF PAPER</h3> + +<p class='c009'>Mix sulphuric acid of an exact strength with one-half +its weight of water. A sheet of common paper placed in +this solution becomes hard and fibrous, yet its weight +is not increased, and it makes a better parchment for +writing purposes than animal parchment.</p> + +<h3 class='c008'>TO RESTORE FADED WRITING</h3> + +<p class='c009'>Moisten the paper with water, then brush over with a +solution of hydric-ammonia.</p> + +<h3 class='c008'>TO PREVENT MOULD ON BOOKS</h3> + +<p class='c009'>Wipe the shelves with oil of cedar.</p> + +<h3 class='c008'>TO CLEAN SOILED BOOKS</h3> + +<p class='c009'>Use two parts of water to one part of vinegar, rub over +the soiled pages, and leave the book open to dry.</p> + +<p class='c007'>Book covers soiled by grease may be cleaned by putting +pipe clay or French chalk over the spots, then applying +a warm iron.</p> + +<p class='c007'>To clean the edges (where they are not gilt edges) close +the book tightly and erase with an ink eraser.</p> + +<h3 class='c008'>COOK BOOK COVERS</h3> + +<p class='c009'>Cook books should be covered with oil cloth or waxed +paper.</p> + +<div> + <span class='pageno' id='Page_236'>236</span> + <h3 class='c008'>TO MAKE LIBRARY PASTE</h3> +</div> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1½ pints rain water</div> + <div class='line'>1 oz. gum tragacanth</div> + <div class='line'>a few drops of essential oil</div> + </div> + </div> +</div> + +<p class='c007'>Put in jars and be sure to keep tightly covered, and it is +always ready for use.</p> + +<div class='chapter'> + <span class='pageno' id='Page_237'>237</span> + <h2 class='c003'>COAL, STOVES, FURNACES, ETC.</h2> +</div> + +<h3 class='c013'>TO PREVENT SOOT IN CHIMNEYS</h3> + +<p class='c009'>Burn raw potato parings in the stove, or pieces of zinc +to prevent having soot accumulate.</p> + +<h3 class='c008'>TO SEE OBSTRUCTIONS IN A CHIMNEY</h3> + +<p class='c009'>Remove the soot-pan, place a hand mirror in the opening, +and you can see to the top unless obstructed.</p> + +<p class='c007'>Vinegar will remove lime spots and soot from an open +chimney.</p> + +<h3 class='c008'>TO START A FIRE</h3> + +<p class='c009'>Keep ashes in an old tin can and pour over kerosene +enough to soak them. Have the grate clean and wood +laid on it ready to light. Place two spoonfuls of ashes +on the wood, then lay a few sticks over the ashes, have +dampers open, and light the ashes. Keep the can of ashes +outside, away from fire and your kindling is always ready. +A brick may be soaked in kerosene a short time and laid +in a grate and lighted to start either coal or wood. When +the kerosene is burned out and the brick cold, it may be +soaked again.</p> + +<p class='c007'>To start a fire in the grate, first take a newspaper and insert +in opening just above grate, then light paper; this +will warm up the chimney flue and prevent smoke from +<span class='pageno' id='Page_238'>238</span>coming into room after lighting fire. This also applies +in starting hard and soft coal burners.</p> + +<p class='c007'>To free a grate from cinders, dump clam or oyster shells +into the grate.</p> + +<h3 class='c008'>TO KEEP A FIRE</h3> + +<p class='c009'>Soak two or three newspapers in clean cold water, squeeze +out the water, and make the papers into good sized balls. +Pack these tightly together on top of the red hot coal fire, +and it will keep for hours.</p> + +<p class='c007'>When a quick fire is needed, tear a newspaper into +quarters without unfolding, twist each one tightly, lay +closely in the stove, and light one end.</p> + +<p class='c007'>Throw on a few pieces of coal and sprinkle table salt +over them. At the end of several hours, there will be a +good fire.</p> + +<h3 class='c008'>TO WATERPROOF MATCHES</h3> + +<p class='c009'>Dip them in very hot melted paraffin and when cool, they +are ready for use.</p> + +<h3 class='c008'>TO CLEAN DISCOLORED FIREPLACE BRICK</h3> + +<p class='c009'>Rub into the bricks as much linseed oil as they will +absorb, and repeat till they are clear.</p> + +<h3 class='c008'>BLACKING A STOVE</h3> + +<p class='c009'>Use a paint brush to apply the blacking. Just before +using stove polish, mix a tablespoonful of gasoline with +<span class='pageno' id='Page_239'>239</span>a saucer of polish. Be sure the stove is cold and never +use gasoline around heat.</p> + +<p class='c007'>Turpentine is also good to use with polish.</p> + +<p class='c007'>Clean the steel parts with boiled linseed oil on a woolen +cloth, and clean the nickle with whiting and ammonia.</p> + +<p class='c007'>If a stove is washed, then rubbed well with a few drops +of linseed oil on a woolen cloth, it will never need polishing.</p> + +<h3 class='c008'>IN THE OVEN</h3> + +<p class='c009'>Paint the inside of the oven with aluminum paint and it +is a pleasure to be able to see every article in it.</p> + +<p class='c007'>A little salt sprinkled on the bottom of the oven will prevent +cakes burning.</p> + +<p class='c007'>When possible during the winter months, do the baking +in the furnace.</p> + +<p class='c007'>When the hinges on the oven door are worn and the +doors fail to catch, put washers of iron on the bolt.</p> + +<h3 class='c008'>TO CUT STOVE PIPE</h3> + +<p class='c009'>Cut stove pipe easily with a can opener.</p> + +<h3 class='c008'>GAS STOVES</h3> + +<p class='c009'>Wash them each time they are used, and wash with kerosene +once each week.</p> + +<p class='c007'>Keep two pieces of sheet iron on top of a gas stove, large +enough to cover it. Enough heat will be diffused from +<span class='pageno' id='Page_240'>240</span>one or two burners to cook a whole meal. It will also +keep dishes hot.</p> + +<p class='c007'>On top of the gas stove under the burners, is a good +place to spread a paper to catch falling particles.</p> + +<h3 class='c008'>TO CLEAN ASBESTOS GAS LOGS</h3> + +<p class='c009'>To clean the asbestos gas log when it becomes blackened, +sprinkle it with salt, light the gas, and the asbestos turns +white.</p> + +<h3 class='c008'>TO CLEAN A GAS MANTLE</h3> + +<p class='c009'>When smoke has blackened a gas mantle, sprinkle salt +from a salt shaker on it, slowly, light the gas and let the +salt burn off a little at a time.</p> + +<h3 class='c008'>TO WHITEN A HEARTH</h3> + +<p class='c009'>Melt a little size in a jar with a quart of boiling water. +When the size is melted, mix in the same quantity of +whiting with just a bit of washing-blue. Wash the hearth, +then paint with the mixture. Clean it by wiping with a +cloth wrung out of cold water. When the whiting needs +renewing, wash the hearthstone in hot water, and apply +the mixture. Add more water when the mixture requires.</p> + +<h3 class='c008'>PACKING THE STOVE AWAY</h3> + +<p class='c009'>Rub a little oil, vaseline or kerosene over a stove before +packing it away, to prevent rusting.</p> + +<div> + <span class='pageno' id='Page_241'>241</span> + <h3 class='c008'>ABOUT PLUMBING</h3> +</div> + +<p class='c009'>Slip a piece of garden hose about an inch long over the +end of the faucets in the kitchen sink to prevent breaking +dishes on the faucets.</p> + +<h3 class='c008'>TO PREVENT PIPES FREEZING</h3> + +<p class='c009'>After water is shut off, always sprinkle a good handful +of coarse salt over the holes in the sink with just enough +water to carry it to the curve of the waste pipe. Treat +all similar curves in the same manner.</p> + +<h3 class='c008'>TO THAW FROZEN PIPES</h3> + +<p class='c009'>Use a hot water bottle.</p> + +<p class='c007'>When pipes become frozen in the yard, have an electrician +connect a transformer of suitable size into circuit; one +lead of the secondary is connected to the water valve or +pipe near the curb and the other lead is connected to the +water piping in the house. The current is then turned +on, and the heat developed by the resistance of the water +pipe to the flow of the electric current soon thaws the +pipe.</p> + +<p class='c007'>A pipe-thawing electrical outfit is now manufactured.</p> + +<div class='chapter'> + <span class='pageno' id='Page_242'>242</span> + <h2 class='c003'>CLEANING METALS, ETC.</h2> +</div> + +<h3 class='c013'>TO CLEAN ALUMINUM KETTLES</h3> + +<p class='c009'>Boil rhubarb peelings in them for thirty minutes.</p> + +<h3 class='c008'>TO CLEAN BRASS</h3> + +<p class='c009'>Dip half a lemon in fine salt and rub over the stains, wipe +with a soft cloth, and polish with a woolen cloth.</p> + +<p class='c007'>After cleaning brass, polish with equal parts of paraffin +and naphtha with enough rottenstone to make a good +paste. Then polish with a soft dry cloth.</p> + +<p class='c007'>Ammonia in a little water will remove verdigris from +brass.</p> + +<p class='c007'>Drop rusty curtain pins into ammonia water and let +them remain for ten minutes, then dry on soft cloth.</p> + +<h3 class='c008'>TO CLEAN BRONZE</h3> + +<p class='c009'>Use salt and vinegar (or lemon juice), then rinse in clear +water and polish with a clean woolen cloth.</p> + +<h3 class='c008'>TO CLEAN COPPER</h3> + +<p class='c009'>Proceed as in To Clean Brass.</p> + +<h3 class='c008'>TO CLEAN ENAMELED WARE</h3> + +<p class='c009'>Use salt and vinegar.</p> + +<p class='c007'>Or, put soda in the enameled lined vessel, and let come +to a boil.</p> + +<div> + <span class='pageno' id='Page_243'>243</span> + <h3 class='c008'>TO CLEAN GOLD</h3> +</div> + +<p class='c009'>Dip in a solution of one teaspoonful of ammonia to one +quart of water, rinse in clear warm water, and dry on soft +cloth.</p> + +<h3 class='c008'>TO PRESERVE POLISHED IRON WORK</h3> + +<p class='c009'>Add olive oil to copal varnish till the mixture is rather +greasy, then mix in as much turpentine as there is varnish +and apply.</p> + +<h3 class='c008'>TO CLEAN NICKEL</h3> + +<p class='c009'>Use whiting and ammonia.</p> + +<h3 class='c008'>TO CLEAN PEWTER</h3> + +<p class='c009'>Wash with hot water, rub with fine sand, dry and polish +with leather.</p> + +<h3 class='c008'>TO CLEAN SILVER</h3> + +<p class='c009'>Apply kerosene with a brush or soft cloth, rinse in boiling +water and dry with soft towels.</p> + +<p class='c007'>Dissolve one-fourth cupful sal-soda in one gallon of water, +heat to boiling, immerse the silver, being sure it is entirely +covered in water, let stand five minutes, rinse, and +wipe dry.</p> + +<p class='c007'>Another method is, boil the silver in an aluminum kettle +for thirty minutes, and dry with a soft towel.</p> + +<h3 class='c008'>TO REMOVE EGG STAIN FROM SILVER</h3> + +<p class='c009'>Use wet salt.</p> + +<div> + <span class='pageno' id='Page_244'>244</span> + <h3 class='c008'>TO KEEP SILVER UNTARNISHED</h3> +</div> + +<p class='c009'>Sprinkle a few pieces of camphor gum in boxes or drawers +where it is kept.</p> + +<h3 class='c008'>TO CLEAN STEEL</h3> + +<p class='c009'>Emery powder and oil rubbed to a paste is good to clean +steel. After cleaning, polish with an oiled rag, and then +with a soft dry cloth.</p> + +<h3 class='c008'>TO REMOVE RUST FROM STEEL</h3> + +<p class='c009'>Use plenty of kerosene. If possible, lay on or wrap +about the rusted parts, cloths soaked in kerosene, leaving +them for a day or two. Then apply salt wet in hot vinegar, +or scour with brick dust. Rinse in hot water and +dry with a soft woolen cloth, finishing with an oil rub +and polish with a soft cloth.</p> + +<h3 class='c008'>TO CLEAN TIN</h3> + +<p class='c009'>Rub with a damp cloth dipped in soda.</p> + +<h3 class='c008'>TO CLEAN ZINC</h3> + +<p class='c009'>Clean with kerosene on a soft cloth, and wash in boiling +water.</p> + +<h3 class='c008'>TO CLEAN ENAMELED WOODWORK</h3> + +<p class='c009'>Dampen a flannel cloth in warm water, dip in whiting +and apply to the wood. Rinse in clear warm water, and +dry with a soft cloth.</p> + +<div> + <span class='pageno' id='Page_245'>245</span> + <h3 class='c008'>TO CLEAN OILED WOODWORK</h3> +</div> + +<p class='c009'>Use cold tea with a soft cloth, and wipe with a dry cloth.</p> + +<h3 class='c008'>TO CLEAN PAINTED WOODWORK</h3> + +<p class='c009'>Use one dessertspoonful of soda to one bucketful of warm +water. Wash, and wipe with a dry, clean, soft cloth.</p> + +<p class='c007'>Kerosene is good to clean any painted or polished woodwork. +Use one tablespoonful to a bucketful of warm +water.</p> + +<p class='c007'>Rub with a lemon, all marks left by scratching +matches on painted wood.</p> + +<h3 class='c008'>TO CLEAN WINDOWS</h3> + +<p class='c009'>Use a cloth moistened in denatured alcohol, and polish +immediately with a soft dry cloth.</p> + +<p class='c007'>Or a tablespoonful of kerosene to a gallon of warm water.</p> + +<h3 class='c008'>TO CLEAN OLD PAINT BRUSHES</h3> + +<p class='c009'>To clean a brush that is dried and stiff from standing in +paint or varnish, dip it repeatedly in boiling vinegar till +it softens. Then wash it in warm soap suds, rinse in +warm water, and dry.</p> + +<h3 class='c008'>TO POLISH FURNITURE</h3> + +<p class='c009'>Mix equal parts of olive oil, vinegar and turpentine. Apply +with a soft cloth and rub dry with a soft clean flannel.</p> + +<div> + <span class='pageno' id='Page_246'>246</span> + <h3 class='c008'>DUST CLOTHS</h3> +</div> + +<p class='c009'>Dip a soft piece of cheese cloth about a yard square in +kerosene, do not wring very dry, but hang out of doors +for twenty four hours before using.</p> + +<p class='c007'>Old pieces of soft flannel soaked in paraffin all night, +wrung out as dry as possible and hung out of doors about +twenty four hours, make nice furniture polishers and +cleaners.</p> + +<div class='chapter'> + <span class='pageno' id='Page_247'>247</span> + <h2 class='c003'>CLEANING BRIC-A-BRAC, ETC.</h2> +</div> + +<h3 class='c013'>TO CLEAN ALABASTER ORNAMENTS</h3> + +<p class='c009'>Apply a paste made of quick lime and water, leave on a +few days, and wash off with warm water and soap.</p> + +<h3 class='c008'>TO CLEAN IVORY</h3> + +<p class='c009'>Brush with a soft tooth brush in lukewarm water. Use +alcohol if the ivory is discolored and dry in the sun, if +possible.</p> + +<h3 class='c008'>TO CLEAN MARBLE</h3> + +<p class='c009'>Mix two parts of soda, one of pumice stone, and one of +salt, with warm water to form a paste.</p> + +<h3 class='c008'>TO CLEAN PLASTER STATUETTES</h3> + +<p class='c009'>Dip the statue several times in a strong solution of soda +in water, rubbing badly soiled places with a soft cloth.</p> + +<div class='chapter'> + <span class='pageno' id='Page_248'>248</span> + <h2 class='c003'>CLEANING COMPOUNDS</h2> +</div> + +<h3 class='c013'>TO REMOVE GREASE FROM ALL FABRICS</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 pint deodorized benzine</div> + <div class='line'>1 oz. alcohol</div> + <div class='line'>1 oz. spirits of ammonia</div> + </div> + </div> +</div> + +<p class='c007'>Shake well, apply with a sponge and rub. When dry, +press with a slightly warm iron.</p> + +<h3 class='c008'>TO CLEAN ALL FABRICS</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>3 drachms sulphuric ether</div> + <div class='line'>3 drachms chloroform</div> + <div class='line'>6 drachms alcohol</div> + <div class='line'>1 quart gasoline</div> + </div> + </div> +</div> + +<p class='c007'>Let the articles to be cleaned remain in the fluid from one +to twelve hours. If small pieces are to be cleaned, immerse +them in the mixture in a glass fruit jar with the +top screwed tightly. Laces, feathers, silks, woolens, etc., +clean beautifully in this.</p> + +<h3 class='c008'>TO CLEAN CARPETS</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>2 buckets lukewarm rain water</div> + <div class='line'>1½ bars naphtha soap</div> + <div class='line'>1 oz. borax</div> + <div class='line'>1 oz. cleaning soda</div> + <div class='line'>1 oz. Fuller’s earth</div> + </div> + </div> +</div> + +<p class='c007'>Scrub the mixture on the carpet with a scrubbing brush, +and wipe dry with clean cloths.</p> + +<h3 class='c008'>TO CLEAN WALL PAPER</h3> + +<div class='lg-container-b c012'> + <div class='linegroup'> + <div class='group'> + <div class='line'>1 quart cold water</div> + <div class='line'>1¼ cupfuls aqua ammonia</div> + <div class='line'>10c worth oil of sassafras</div> + <div class='line'>2 teaspoonfuls salt</div> + <div class='line'>1 teaspoonful soda</div> + </div> + </div> +</div> + +<p class='c007'>Mix, and add flour till stiff enough to drop from spoon. +<span class='pageno' id='Page_249'>249</span>Cook in a covered pail set in a kettle of boiling water, +stirring often, till done. If the mixture does not stick to +the hands when cool, it is done, and can be kneaded into +loaves. Rub the wall with pieces of the loaf, using the +pieces over and over. Keep the loaves covered when not +using.</p> + +<div class='figcenter id002'> +<span class='pageno' id='Page_250'>250</span> +<img src='images/i_250.jpg' alt='MEMORANDA' class='ig001'> +</div> + +<div class='chapter'> + <span class='pageno' id='Page_251'>251</span> + <h2 class='c003'>INDEX</h2> +</div> + +<ul class='index c002'> + <li class='c014'>around the kitchen stove, <a href='#Page_12'>12</a></li> + <li class='c014'>cooking utensils, <a href='#Page_14'>14</a></li> + <li class='c014'>other helps, <a href='#Page_13'>13</a></li> + <li class='c014'>preface, <a href='#Page_7'>7</a></li> + <li class='c014'>read this, <a href='#Page_16'>16</a></li> + <li class='c014'>suggestions for starting the day, <a href='#Page_9'>9</a></li> + <li class='c014'>the garbage, <a href='#Page_12'>12</a></li> + <li class='c014'>the kitchen floor, <a href='#Page_11'>11</a></li> + <li class='c014'>the kitchen sink, <a href='#Page_10'>10</a></li> + <li class='c014'>the kitchen table, <a href='#Page_11'>11</a></li> + <li class='c014'>weights and measures, <a href='#Page_15'>15</a></li> +</ul> + +<h3 class='c008'>COOKING RECIPES</h3> + +<ul class='index c012'> + <li class='c014'>after dinner mints, <a href='#Page_162'>162</a></li> + <li class='c014'>almond nut forcemeat, <a href='#Page_66'>66</a></li> + <li class='c014'>angel cake, <a href='#Page_126'>126</a></li> + <li class='c014'>apple and fig jam, <a href='#Page_168'>168</a></li> + <li class='c014'>apple cake, <a href='#Page_126'>126</a></li> + <li class='c014'>apple chutney, <a href='#Page_177'>177</a></li> + <li class='c014'>apple dumplings, <a href='#Page_103'>103</a></li> + <li class='c014'>apple dumpling sauce, <a href='#Page_103'>103</a></li> + <li class='c014'>apple fritters, <a href='#Page_93'>93</a></li> + <li class='c014'>apple jelly, <a href='#Page_166'>166</a></li> + <li class='c014'>apple pie, <a href='#Page_94'>94</a></li> + <li class='c014'>apple salad, No. 1, <a href='#Page_90'>90</a></li> + <li class='c014'>apple salad, No. 2, <a href='#Page_90'>90</a></li> + <li class='c014'>apple sauce, <a href='#Page_119'>119</a></li> + <li class='c014'>apple snow, <a href='#Page_115'>115</a></li> + <li class='c014'>apricot pie, <a href='#Page_97'>97</a></li> + <li class='c002'>baked apples, No. 1, <a href='#Page_119'>119</a></li> + <li class='c014'>baked apples, No. 2, <a href='#Page_119'>119</a></li> + <li class='c014'><span class='pageno' id='Page_252'>252</span>baked asparagus, <a href='#Page_53'>53</a></li> + <li class='c014'>baked beans, <a href='#Page_53'>53</a></li> + <li class='c014'>baked beets, <a href='#Page_56'>56</a></li> + <li class='c014'>baked buckwheat cakes, <a href='#Page_28'>28</a></li> + <li class='c014'>baked cabbage, <a href='#Page_57'>57</a></li> + <li class='c014'>baked cheese, No. 1, <a href='#Page_40'>40</a></li> + <li class='c014'>baked cheese, No. 2, <a href='#Page_40'>40</a></li> + <li class='c014'>baked eggs, <a href='#Page_35'>35</a></li> + <li class='c014'>baked indian pudding, <a href='#Page_108'>108</a></li> + <li class='c014'>baked lima beans, <a href='#Page_55'>55</a></li> + <li class='c014'>baked onions, <a href='#Page_73'>73</a></li> + <li class='c014'>baked parsnips, <a href='#Page_73'>73</a></li> + <li class='c014'>baked potatoes, <a href='#Page_69'>69</a></li> + <li class='c014'>baked protose, <a href='#Page_73'>73</a></li> + <li class='c014'>baked prunes, <a href='#Page_119'>119</a></li> + <li class='c014'>baked squash, <a href='#Page_75'>75</a></li> + <li class='c014'>baking biscuits, <a href='#Page_26'>26</a></li> + <li class='c014'>baking cakes, <a href='#Page_124'>124</a></li> + <li class='c014'>baking powder biscuits, <a href='#Page_26'>26</a></li> + <li class='c014'>baking powder doughnuts, <a href='#Page_123'>123</a></li> + <li class='c014'>baking powder dumplings, <a href='#Page_103'>103</a></li> + <li class='c014'>baking powder griddle cakes, <a href='#Page_29'>29</a></li> + <li class='c014'>banana cream, No. 1, <a href='#Page_115'>115</a></li> + <li class='c014'>banana cream, No. 2, <a href='#Page_115'>115</a></li> + <li class='c014'>banana fritters, <a href='#Page_93'>93</a></li> + <li class='c014'>banana whip, <a href='#Page_115'>115</a></li> + <li class='c014'>bean croquettes, <a href='#Page_54'>54</a></li> + <li class='c014'>bean hash, <a href='#Page_55'>55</a></li> + <li class='c014'>bean soup, <a href='#Page_48'>48</a></li> + <li class='c014'>beating eggs, <a href='#Page_34'>34</a></li> + <li class='c014'>beet hash, <a href='#Page_56'>56</a></li> + <li class='c014'>bengal chutney, <a href='#Page_177'>177</a></li> + <li class='c014'>berry icing, <a href='#Page_138'>138</a></li> + <li class='c014'>bird’s nest toast, <a href='#Page_32'>32</a></li> + <li class='c014'>biscuits, <a href='#Page_26'>26</a></li> + <li class='c014'>boiled asparagus, <a href='#Page_53'>53</a></li> + <li class='c014'>boiled beets, <a href='#Page_56'>56</a></li> + <li class='c014'><span class='pageno' id='Page_253'>253</span>boiled cabbage, <a href='#Page_57'>57</a></li> + <li class='c014'>boiled carrots, <a href='#Page_58'>58</a></li> + <li class='c014'>boiled chestnuts, <a href='#Page_63'>63</a></li> + <li class='c014'>boiled corn, <a href='#Page_59'>59</a></li> + <li class='c014'>boiled eggs, <a href='#Page_35'>35</a></li> + <li class='c014'>boiled icing, <a href='#Page_138'>138</a></li> + <li class='c014'>boiled onions, <a href='#Page_67'>67</a></li> + <li class='c014'>boiled parsnips, <a href='#Page_73'>73</a></li> + <li class='c014'>boiled potatoes, <a href='#Page_69'>69</a></li> + <li class='c014'>boiled rice, <a href='#Page_69'>69</a></li> + <li class='c014'>boiled salad dressing, No. 1, <a href='#Page_85'>85</a></li> + <li class='c014'>boiled salad dressing, No. 2, <a href='#Page_85'>85</a></li> + <li class='c014'>boiled sweet potatoes, <a href='#Page_70'>70</a></li> + <li class='c014'>boiled turnips, <a href='#Page_78'>78</a></li> + <li class='c014'>boston brown bread, No. 1, <a href='#Page_22'>22</a></li> + <li class='c014'>boston brown bread, No. 2, <a href='#Page_22'>22</a></li> + <li class='c014'>brandy sauce, No. 1, <a href='#Page_110'>110</a></li> + <li class='c014'>brandy sauce, No. 2, <a href='#Page_110'>110</a></li> + <li class='c014'>brandy sauce, No. 3, <a href='#Page_110'>110</a></li> + <li class='c014'>breads, <a href='#Page_26'>26</a></li> + <li class='c014'>bread doughnuts, <a href='#Page_26'>26</a></li> + <li class='c014'>bread pudding, <a href='#Page_104'>104</a></li> + <li class='c014'>brown bread, No. 1, <a href='#Page_23'>23</a></li> + <li class='c014'>brown bread, No. 2, <a href='#Page_23'>23</a></li> + <li class='c014'>brussels sprouts, <a href='#Page_57'>57</a></li> + <li class='c014'>buckwheat griddle cakes, No. 1, <a href='#Page_28'>28</a></li> + <li class='c014'>buckwheat griddle cakes, No. 2, <a href='#Page_30'>30</a></li> + <li class='c014'>butter scotch, <a href='#Page_160'>160</a></li> + <li class='c014'>butter without ice, <a href='#Page_149'>149</a></li> + <li class='c002'>cake fillings, <a href='#Page_135'>135</a></li> + <li class='c014'>cakes of many kinds, <a href='#Page_126'>126</a></li> + <li class='c014'>candies and sweets, <a href='#Page_160'>160</a></li> + <li class='c014'>candied mint leaves, <a href='#Page_164'>164</a></li> + <li class='c014'>candied orange and lemon peel, <a href='#Page_165'>165</a></li> + <li class='c014'>candied violets, <a href='#Page_165'>165</a></li> + <li class='c014'>canning apples, <a href='#Page_174'>174</a></li> + <li class='c014'>canning apricots, <a href='#Page_174'>174</a></li> + <li class='c014'><span class='pageno' id='Page_254'>254</span>canning corn, <a href='#Page_176'>176</a></li> + <li class='c014'>canning grapes, <a href='#Page_175'>175</a></li> + <li class='c014'>canning green beans, <a href='#Page_176'>176</a></li> + <li class='c014'>canning peaches, <a href='#Page_174'>174</a></li> + <li class='c014'>canning pears, <a href='#Page_174'>174</a></li> + <li class='c014'>canning quinces, <a href='#Page_175'>175</a></li> + <li class='c014'>canning rhubarb, <a href='#Page_175'>175</a></li> + <li class='c014'>canning tomatoes, <a href='#Page_175'>175</a></li> + <li class='c014'>canning vegetables, <a href='#Page_176'>176</a></li> + <li class='c014'>carrots, <a href='#Page_58'>58</a></li> + <li class='c014'>carrots with dressing, <a href='#Page_58'>58</a></li> + <li class='c014'>carrot preserves, <a href='#Page_171'>171</a></li> + <li class='c014'>carrot pudding, <a href='#Page_106'>106</a></li> + <li class='c014'>catsup, <a href='#Page_178'>178</a></li> + <li class='c014'>cauliflower, <a href='#Page_59'>59</a></li> + <li class='c014'>celery, <a href='#Page_59'>59</a></li> + <li class='c014'>cereals and breakfast dishes, <a href='#Page_32'>32</a></li> + <li class='c014'>cheese balls, <a href='#Page_40'>40</a></li> + <li class='c014'>cheese custard, <a href='#Page_41'>41</a></li> + <li class='c014'>cheese dreams, <a href='#Page_42'>42</a></li> + <li class='c014'>cheese pudding, No. 1, <a href='#Page_42'>42</a></li> + <li class='c014'>cheese pudding, No. 2, <a href='#Page_42'>42</a></li> + <li class='c014'>cheese salad, No. 1, <a href='#Page_87'>87</a></li> + <li class='c014'>cheese salad, No. 2, <a href='#Page_88'>88</a></li> + <li class='c014'>cheese straws, No. 1, <a href='#Page_43'>43</a></li> + <li class='c014'>cheese straws, No. 2, <a href='#Page_43'>43</a></li> + <li class='c014'>cheese toast, <a href='#Page_33'>33</a></li> + <li class='c014'>cherry salad, <a href='#Page_84'>84</a></li> + <li class='c014'>chili sauce, <a href='#Page_179'>179</a></li> + <li class='c014'>chilled dishes, <a href='#Page_145'>145</a></li> + <li class='c014'>chocolate cake, <a href='#Page_127'>127</a></li> + <li class='c014'>chocolate cookies, <a href='#Page_142'>142</a></li> + <li class='c014'>chocolate filling, No. 1, <a href='#Page_135'>135</a></li> + <li class='c014'>chocolate filling, No. 2, <a href='#Page_135'>135</a></li> + <li class='c014'>chocolate icing, No. 1, <a href='#Page_139'>139</a></li> + <li class='c014'>chocolate icing, No. 2, <a href='#Page_139'>139</a></li> + <li class='c014'>chocolate peppermints, <a href='#Page_160'>160</a></li> + <li class='c014'><span class='pageno' id='Page_255'>255</span>chocolate sauce, <a href='#Page_148'>148</a></li> + <li class='c014'>chutney, catsup, pickles, etc., <a href='#Page_177'>177</a></li> + <li class='c014'>cinnamon rolls, <a href='#Page_95'>95</a></li> + <li class='c014'>claret cup, No. 1, <a href='#Page_153'>153</a></li> + <li class='c014'>claret cup, No. 2, <a href='#Page_153'>153</a></li> + <li class='c014'>cocoanut cookies, <a href='#Page_142'>142</a></li> + <li class='c014'>cocoanut icing, <a href='#Page_139'>139</a></li> + <li class='c014'>cocoanut pie filling, <a href='#Page_98'>98</a></li> + <li class='c014'>coffee, <a href='#Page_158'>158</a></li> + <li class='c014'>coffee cake, <a href='#Page_127'>127</a></li> + <li class='c014'>cold beverages, <a href='#Page_153'>153</a></li> + <li class='c014'>cold water, <a href='#Page_153'>153</a></li> + <li class='c014'>coloring icing, <a href='#Page_138'>138</a></li> + <li class='c014'>cooked cabbage salad, <a href='#Page_84'>84</a></li> + <li class='c014'>cookies, <a href='#Page_142'>142</a></li> + <li class='c014'>corn, <a href='#Page_59'>59</a></li> + <li class='c014'>corn chowder, <a href='#Page_57'>57</a></li> + <li class='c014'>corn fritters, <a href='#Page_93'>93</a></li> + <li class='c014'>corn in milk, <a href='#Page_59'>59</a></li> + <li class='c014'>corn in tomatoes, <a href='#Page_59'>59</a></li> + <li class='c014'>cornmeal mush, <a href='#Page_32'>32</a></li> + <li class='c014'>cottage cheese salad, <a href='#Page_88'>88</a></li> + <li class='c014'>cottage pudding, <a href='#Page_106'>106</a></li> + <li class='c014'>cranberry jelly, <a href='#Page_169'>169</a></li> + <li class='c014'>cranberry mould, <a href='#Page_120'>120</a></li> + <li class='c014'>cranberry sauce, <a href='#Page_120'>120</a></li> + <li class='c014'>cranberry whip, <a href='#Page_116'>116</a></li> + <li class='c014'>cream and whipped cream, <a href='#Page_114'>114</a></li> + <li class='c014'>cream cheese, <a href='#Page_41'>41</a></li> + <li class='c014'>cream cheese salad, No. 1, <a href='#Page_87'>87</a></li> + <li class='c014'>cream cheese salad, No. 2, <a href='#Page_87'>87</a></li> + <li class='c014'>cream dates, <a href='#Page_121'>121</a></li> + <li class='c014'>cream puffs, <a href='#Page_128'>128</a></li> + <li class='c014'>cream sauce, <a href='#Page_111'>111</a></li> + <li class='c014'>cream sauce for vegetables, <a href='#Page_57'>57</a></li> + <li class='c014'>cream of asparagus soup, <a href='#Page_48'>48</a></li> + <li class='c014'>cream of pea soup, <a href='#Page_48'>48</a></li> + <li class='c014'><span class='pageno' id='Page_256'>256</span>cream de menthe, <a href='#Page_157'>157</a></li> + <li class='c014'>cream de menthe sauce, <a href='#Page_148'>148</a></li> + <li class='c014'>croutons, <a href='#Page_47'>47</a></li> + <li class='c014'>crustless pie, <a href='#Page_98'>98</a></li> + <li class='c014'>cucumbers, <a href='#Page_60'>60</a></li> + <li class='c014'>cucumber relish, <a href='#Page_81'>81</a></li> + <li class='c014'>currant cream, <a href='#Page_145'>145</a></li> + <li class='c014'>currant jelly, <a href='#Page_169'>169</a></li> + <li class='c014'>currant punch, <a href='#Page_150'>150</a></li> + <li class='c014'>custard pie, <a href='#Page_97'>97</a></li> + <li class='c014'>custard pie filling, <a href='#Page_97'>97</a></li> + <li class='c014'>cutting bread, <a href='#Page_20'>20</a></li> + <li class='c002'>dainty cake, <a href='#Page_128'>128</a></li> + <li class='c014'>date pie filling, <a href='#Page_98'>98</a></li> + <li class='c014'>delicate cream, <a href='#Page_114'>114</a></li> + <li class='c014'>desserts, <a href='#Page_93'>93</a></li> + <li class='c014'>deviled egg, No. 1, <a href='#Page_35'>35</a></li> + <li class='c014'>deviled egg, No. 2, <a href='#Page_35'>35</a></li> + <li class='c014'>dill pickles, <a href='#Page_180'>180</a></li> + <li class='c014'>divinity candy, <a href='#Page_161'>161</a></li> + <li class='c014'>divinity fudge, <a href='#Page_161'>161</a></li> + <li class='c014'>doughnuts, <a href='#Page_123'>123</a></li> + <li class='c014'>dried apple fruit cake, <a href='#Page_129'>129</a></li> + <li class='c014'>dried fruit jelly, <a href='#Page_170'>170</a></li> + <li class='c014'>dried lemon flavoring, <a href='#Page_183'>183</a></li> + <li class='c014'>dried peach sauce, <a href='#Page_122'>122</a></li> + <li class='c014'>drip coffee, <a href='#Page_159'>159</a></li> + <li class='c014'>drop cake, No. 1, <a href='#Page_128'>128</a></li> + <li class='c014'>drop cake, No. 2, <a href='#Page_129'>129</a></li> + <li class='c014'>drop nut cakes, <a href='#Page_129'>129</a></li> + <li class='c014'>dutch or cottage cheese, <a href='#Page_40'>40</a></li> + <li class='c002'>east india chutney, <a href='#Page_177'>177</a></li> + <li class='c014'>easy sauce, <a href='#Page_111'>111</a></li> + <li class='c014'>easy way for jelly, <a href='#Page_167'>167</a></li> + <li class='c014'>eggs, <a href='#Page_82'>82</a></li> + <li class='c014'>egg gravy, <a href='#Page_36'>36</a></li> + <li class='c014'>egg omelet, No. 1, <a href='#Page_36'>36</a></li> + <li class='c014'><span class='pageno' id='Page_257'>257</span>egg omelet, No. 2, <a href='#Page_37'>37</a></li> + <li class='c014'>eggplant, <a href='#Page_60'>60</a></li> + <li class='c014'>egg salad in pond lily style, <a href='#Page_88'>88</a></li> + <li class='c014'>egg sauce, <a href='#Page_82'>82</a></li> + <li class='c014'>egg substitute, <a href='#Page_34'>34</a></li> + <li class='c014'>emergency cream, <a href='#Page_114'>114</a></li> + <li class='c014'>entire wheat bread, <a href='#Page_21'>21</a></li> + <li class='c014'>everlasting yeast, <a href='#Page_17'>17</a></li> + <li class='c002'>fancy cream, <a href='#Page_116'>116</a></li> + <li class='c014'>fig pudding, <a href='#Page_106'>106</a></li> + <li class='c014'>floating island, <a href='#Page_107'>107</a></li> + <li class='c014'>fondant, <a href='#Page_160'>160</a></li> + <li class='c014'>freezing ice cream, <a href='#Page_145'>145</a></li> + <li class='c014'>french dressing, No. 1, <a href='#Page_86'>86</a></li> + <li class='c014'>french dressing, No. 2, <a href='#Page_87'>87</a></li> + <li class='c014'>french mustard, <a href='#Page_82'>82</a></li> + <li class='c014'>french pancakes with jelly, <a href='#Page_31'>31</a></li> + <li class='c014'>french pickles, <a href='#Page_181'>181</a></li> + <li class='c014'>fresh lima beans, <a href='#Page_55'>55</a></li> + <li class='c014'>fried apples, <a href='#Page_120'>120</a></li> + <li class='c014'>fried apple pies, <a href='#Page_96'>96</a></li> + <li class='c014'>fried corn cakes, <a href='#Page_60'>60</a></li> + <li class='c014'>fried cornmeal mush, <a href='#Page_32'>32</a></li> + <li class='c014'>fried eggs, <a href='#Page_38'>38</a></li> + <li class='c014'>fried green tomatoes, <a href='#Page_76'>76</a></li> + <li class='c014'>fried onions, <a href='#Page_67'>67</a></li> + <li class='c014'>fried parsnips, <a href='#Page_73'>73</a></li> + <li class='c014'>fried potatoes, No. 1, <a href='#Page_70'>70</a></li> + <li class='c014'>fried potatoes, No. 2, <a href='#Page_71'>71</a></li> + <li class='c014'>fried protose, <a href='#Page_73'>73</a></li> + <li class='c014'>fried squash, <a href='#Page_76'>76</a></li> + <li class='c014'>fried tomatoes, <a href='#Page_76'>76</a></li> + <li class='c014'>fritters, <a href='#Page_93'>93</a></li> + <li class='c014'>fruits, <a href='#Page_119'>119</a></li> + <li class='c014'>fruit cake, No. 1, <a href='#Page_130'>130</a></li> + <li class='c014'>fruit cake, No. 2, <a href='#Page_131'>131</a></li> + <li class='c014'>fruit cocktail, <a href='#Page_154'>154</a></li> + <li class='c014'><span class='pageno' id='Page_258'>258</span>fruit cookies, <a href='#Page_142'>142</a></li> + <li class='c014'>fruit filling, <a href='#Page_135'>135</a></li> + <li class='c014'>fruit icing, <a href='#Page_139'>139</a></li> + <li class='c014'>fruit jars, <a href='#Page_172'>172</a></li> + <li class='c014'>fruit omelet, <a href='#Page_37'>37</a></li> + <li class='c014'>fruit punch, <a href='#Page_150'>150</a></li> + <li class='c014'>fruit salads, <a href='#Page_90'>90</a></li> + <li class='c002'>gingerbread, No. 1, <a href='#Page_131'>131</a></li> + <li class='c014'>gingerbread, No. 2, <a href='#Page_131'>131</a></li> + <li class='c014'>ginger cookies, <a href='#Page_143'>143</a></li> + <li class='c014'>ginger pudding, <a href='#Page_108'>108</a></li> + <li class='c014'>ginger snaps, <a href='#Page_143'>143</a></li> + <li class='c014'>ginger and grape beverage, <a href='#Page_154'>154</a></li> + <li class='c014'>gooseberry chutney, <a href='#Page_178'>178</a></li> + <li class='c014'>gold cake, <a href='#Page_132'>132</a></li> + <li class='c014'>graham bread, No. 1, <a href='#Page_24'>24</a></li> + <li class='c014'>graham bread, No. 2, <a href='#Page_24'>24</a></li> + <li class='c014'>graham biscuits, <a href='#Page_26'>26</a></li> + <li class='c014'>graham gems, <a href='#Page_27'>27</a></li> + <li class='c014'>grandma’s bread cake, <a href='#Page_132'>132</a></li> + <li class='c014'>grape fruit, <a href='#Page_121'>121</a></li> + <li class='c014'>grape jelly, <a href='#Page_169'>169</a></li> + <li class='c014'>grape juice punch, <a href='#Page_150'>150</a></li> + <li class='c014'>grape sherbet, <a href='#Page_148'>148</a></li> + <li class='c014'>grape wine, <a href='#Page_182'>182</a></li> + <li class='c014'>gravies, <a href='#Page_79'>79</a></li> + <li class='c014'>green peas, <a href='#Page_74'>74</a></li> + <li class='c014'>green relish, <a href='#Page_81'>81</a></li> + <li class='c014'>green things, <a href='#Page_61'>61</a></li> + <li class='c014'>green tomato mince meat, <a href='#Page_176'>176</a></li> + <li class='c014'>griddle cakes, <a href='#Page_31'>31</a></li> + <li class='c002'>hard sauce, No. 1, <a href='#Page_111'>111</a></li> + <li class='c014'>hard sauce, No. 2, <a href='#Page_111'>111</a></li> + <li class='c014'>heat sugar for jelly, <a href='#Page_166'>166</a></li> + <li class='c014'>helps about breads, <a href='#Page_19'>19</a></li> + <li class='c014'>herb sandwiches, <a href='#Page_45'>45</a></li> + <li class='c014'>hermits, <a href='#Page_132'>132</a></li> + <li class='c014'><span class='pageno' id='Page_259'>259</span>horse radish, <a href='#Page_81'>81</a></li> + <li class='c014'>horse radish tasty relish, <a href='#Page_81'>81</a></li> + <li class='c014'>hot beverages, <a href='#Page_158'>158</a></li> + <li class='c014'>hot sauce, <a href='#Page_112'>112</a></li> + <li class='c002'>iced fruit juice, <a href='#Page_154'>154</a></li> + <li class='c014'>icings, <a href='#Page_138'>138</a></li> + <li class='c014'>ice substitute, <a href='#Page_149'>149</a></li> + <li class='c014'>iced tea, <a href='#Page_154'>154</a></li> + <li class='c014'>imitation angel cake, <a href='#Page_126'>126</a></li> + <li class='c002'>jellies, preserves and canned fruits, <a href='#Page_166'>166</a></li> + <li class='c014'>jelly bags and glasses, <a href='#Page_167'>167</a></li> + <li class='c014'>jelly glasses, <a href='#Page_167'>167</a></li> + <li class='c014'>johnny-cake, <a href='#Page_28'>28</a></li> + <li class='c002'>keeping bread fresh, <a href='#Page_19'>19</a></li> + <li class='c014'>kisses, <a href='#Page_162'>162</a></li> + <li class='c014'>kumiss, <a href='#Page_155'>155</a></li> + <li class='c002'>lemons, <a href='#Page_122'>122</a></li> + <li class='c014'>lemonade, <a href='#Page_155'>155</a></li> + <li class='c014'>lemon cream, <a href='#Page_145'>145</a></li> + <li class='c014'>lemon filling, <a href='#Page_136'>136</a></li> + <li class='c014'>lemon honey filling, <a href='#Page_136'>136</a></li> + <li class='c014'>lemon pie, No. 1, <a href='#Page_99'>99</a></li> + <li class='c014'>lemon pie, No. 2, <a href='#Page_100'>100</a></li> + <li class='c014'>lemon pie, No. 3, <a href='#Page_100'>100</a></li> + <li class='c014'>lemon rind preserves, <a href='#Page_171'>171</a></li> + <li class='c014'>lemon sherbet, <a href='#Page_149'>149</a></li> + <li class='c014'>lemon syrup for lemonade, <a href='#Page_156'>156</a></li> + <li class='c014'>lentils, <a href='#Page_61'>61</a></li> + <li class='c014'>lyonnaise potatoes, <a href='#Page_71'>71</a></li> + <li class='c002'>macaroni and cheese, No. 1, <a href='#Page_43'>43</a></li> + <li class='c014'>macaroni and cheese, No. 2, <a href='#Page_43'>43</a></li> + <li class='c014'>macaroni and corn, <a href='#Page_62'>62</a></li> + <li class='c014'>macaroni with cream sauce, <a href='#Page_62'>62</a></li> + <li class='c014'>macaroni and rice, <a href='#Page_62'>62</a></li> + <li class='c014'>making dry yeast, <a href='#Page_117'>117</a></li> + <li class='c014'>making lemon flavoring, No. 1, <a href='#Page_183'>183</a></li> + <li class='c014'>making lemon flavoring, No. 2, <a href='#Page_183'>183</a></li> + <li class='c014'><span class='pageno' id='Page_260'>260</span>making orange flavoring, <a href='#Page_183'>183</a></li> + <li class='c014'>making vanilla flavoring, No. 1, <a href='#Page_183'>183</a></li> + <li class='c014'>making vanilla flavoring, No. 2, <a href='#Page_183'>183</a></li> + <li class='c014'>manhattan cocktail, <a href='#Page_157'>157</a></li> + <li class='c014'>maple ice cream, <a href='#Page_146'>146</a></li> + <li class='c014'>maple icing, No. 1, <a href='#Page_140'>140</a></li> + <li class='c014'>maple icing, No. 2, <a href='#Page_140'>140</a></li> + <li class='c014'>maple tea biscuit, <a href='#Page_27'>27</a></li> + <li class='c014'>marguerites, <a href='#Page_133'>133</a></li> + <li class='c014'>marshmallow cream, No. 1, <a href='#Page_117'>117</a></li> + <li class='c014'>marshmallow cream, No. 2, <a href='#Page_117'>117</a></li> + <li class='c014'>marshmallow cups, <a href='#Page_117'>117</a></li> + <li class='c014'>marshmallow filling, No. 1, <a href='#Page_136'>136</a></li> + <li class='c014'>marshmallow filling, No. 2, <a href='#Page_136'>136</a></li> + <li class='c014'>marshmallow icing, <a href='#Page_140'>140</a></li> + <li class='c014'>marshmallow toast, <a href='#Page_33'>33</a></li> + <li class='c014'>mashed potatoes, <a href='#Page_71'>71</a></li> + <li class='c014'>mashed chestnuts, <a href='#Page_64'>64</a></li> + <li class='c014'>mayonnaise dressing, <a href='#Page_86'>86</a></li> + <li class='c014'>meringue, <a href='#Page_98'>98</a></li> + <li class='c014'>milk, <a href='#Page_113'>113</a></li> + <li class='c014'>milk gravy, <a href='#Page_80'>80</a></li> + <li class='c014'>milk toast, <a href='#Page_33'>33</a></li> + <li class='c014'>mince pie, <a href='#Page_100'>100</a></li> + <li class='c014'>mint sauce, <a href='#Page_82'>82</a></li> + <li class='c014'>muffins, <a href='#Page_27'>27</a></li> + <li class='c002'>new potatoes, <a href='#Page_69'>69</a></li> + <li class='c014'>nut recipes, <a href='#Page_63'>63</a></li> + <li class='c014'>nut cream, <a href='#Page_145'>145</a></li> + <li class='c014'>nut chowder, <a href='#Page_51'>51</a></li> + <li class='c014'>nut filling, <a href='#Page_137'>137</a></li> + <li class='c014'>nut and fruit filling, <a href='#Page_137'>137</a></li> + <li class='c014'>nut hash, <a href='#Page_64'>64</a></li> + <li class='c014'>nut icing, <a href='#Page_140'>140</a></li> + <li class='c014'>nut kisses, <a href='#Page_162'>162</a></li> + <li class='c014'>nut roast, No. 1, <a href='#Page_64'>64</a></li> + <li class='c014'>nut roast, No. 2, <a href='#Page_65'>65</a></li> + <li class='c014'><span class='pageno' id='Page_261'>261</span>nut roast, No. 3, <a href='#Page_65'>65</a></li> + <li class='c014'>nut rolls, <a href='#Page_25'>25</a></li> + <li class='c014'>nut salad, <a href='#Page_90'>90</a></li> + <li class='c014'>nut scrapple, <a href='#Page_65'>65</a></li> + <li class='c014'>nut stock for soups, <a href='#Page_47'>47</a></li> + <li class='c002'>oatmeal cakes, <a href='#Page_30'>30</a></li> + <li class='c014'>oatmeal cookies, <a href='#Page_143'>143</a></li> + <li class='c014'>oatmeal water, <a href='#Page_156'>156</a></li> + <li class='c014'>olives, <a href='#Page_83'>83</a></li> + <li class='c014'>onions, <a href='#Page_67'>67</a></li> + <li class='c014'>orangeade, <a href='#Page_156'>156</a></li> + <li class='c014'>orange cream, <a href='#Page_117'>117</a></li> + <li class='c014'>orange custard, <a href='#Page_105'>105</a></li> + <li class='c014'>orange filling, <a href='#Page_137'>137</a></li> + <li class='c014'>orange icing, <a href='#Page_140'>140</a></li> + <li class='c014'>orange marmalade, <a href='#Page_170'>170</a></li> + <li class='c014'>ornamenting cakes, <a href='#Page_125'>125</a></li> + <li class='c002'>parker house rolls, <a href='#Page_25'>25</a></li> + <li class='c014'>parsnip cakes, <a href='#Page_74'>74</a></li> + <li class='c014'>parsnip croquettes, <a href='#Page_74'>74</a></li> + <li class='c014'>peach ice cream, <a href='#Page_146'>146</a></li> + <li class='c014'>peanut butter, <a href='#Page_66'>66</a></li> + <li class='c014'>peanut candy, <a href='#Page_163'>163</a></li> + <li class='c014'>peanut cookies, <a href='#Page_144'>144</a></li> + <li class='c014'>piecrust, No. 1, <a href='#Page_95'>95</a></li> + <li class='c014'>piecrust, No. 2, <a href='#Page_95'>95</a></li> + <li class='c014'>pies, <a href='#Page_94'>94</a></li> + <li class='c014'>pistachio ice cream, <a href='#Page_147'>147</a></li> + <li class='c014'>plain cake, No. 1, <a href='#Page_133'>133</a></li> + <li class='c014'>plain cake, No. 2, <a href='#Page_133'>133</a></li> + <li class='c014'>plain custard, <a href='#Page_185'>185</a></li> + <li class='c014'>plain ice cream, <a href='#Page_147'>147</a></li> + <li class='c014'>plain potato soup, <a href='#Page_49'>49</a></li> + <li class='c014'>poached eggs, No. 1, <a href='#Page_38'>38</a></li> + <li class='c014'>poached eggs, No. 2, <a href='#Page_38'>38</a></li> + <li class='c014'>popcorn balls, <a href='#Page_163'>163</a></li> + <li class='c014'>pop-overs, <a href='#Page_28'>28</a></li> + <li class='c014'><span class='pageno' id='Page_262'>262</span>potatoes, <a href='#Page_69'>69</a></li> + <li class='c014'>potatoes and cheese, <a href='#Page_70'>70</a></li> + <li class='c014'>potato pudding, <a href='#Page_108'>108</a></li> + <li class='c014'>potato salad, No. 1, <a href='#Page_91'>91</a></li> + <li class='c014'>potato salad, No. 2, <a href='#Page_91'>91</a></li> + <li class='c014'>protose hash, <a href='#Page_73'>73</a></li> + <li class='c014'>prune catsup, <a href='#Page_178'>178</a></li> + <li class='c014'>prune fruit cake, <a href='#Page_131'>131</a></li> + <li class='c014'>prune pie, <a href='#Page_101'>101</a></li> + <li class='c014'>prune salad, <a href='#Page_91'>91</a></li> + <li class='c014'>prune whip, <a href='#Page_118'>118</a></li> + <li class='c014'>puddings, <a href='#Page_103'>103</a></li> + <li class='c014'>pudding sauce, No. 1, <a href='#Page_112'>112</a></li> + <li class='c014'>pudding sauce, No. 2, <a href='#Page_112'>112</a></li> + <li class='c014'>pulled cream candy, <a href='#Page_163'>163</a></li> + <li class='c014'>pulled molasses candy, <a href='#Page_164'>164</a></li> + <li class='c014'>pumpkins and pies, <a href='#Page_100'>100</a></li> + <li class='c014'>pumpkin pie, No. 1, <a href='#Page_101'>101</a></li> + <li class='c014'>pumpkin pie, No. 2, <a href='#Page_101'>101</a></li> + <li class='c014'>punches, <a href='#Page_150'>150</a></li> + <li class='c002'>quick chutney, <a href='#Page_178'>178</a></li> + <li class='c014'>quick cucumber pickles, <a href='#Page_179'>179</a></li> + <li class='c014'>quick soups, <a href='#Page_49'>49</a></li> + <li class='c002'>radishes, <a href='#Page_83'>83</a></li> + <li class='c014'>raspberry preserves, <a href='#Page_171'>171</a></li> + <li class='c014'>raw eggs, <a href='#Page_38'>38</a></li> + <li class='c014'>raw onions, <a href='#Page_68'>68</a></li> + <li class='c014'>red raspberry jelly, <a href='#Page_170'>170</a></li> + <li class='c014'>rhubarb jelly, <a href='#Page_170'>170</a></li> + <li class='c014'>rhubarb pie, No. 1, <a href='#Page_101'>101</a></li> + <li class='c014'>rhubarb pie, No. 2, <a href='#Page_101'>101</a></li> + <li class='c014'>rice tomatoes, <a href='#Page_75'>75</a></li> + <li class='c014'>rolls, <a href='#Page_24'>24</a></li> + <li class='c014'>russian tea punch, <a href='#Page_151'>151</a></li> + <li class='c014'>rye bread, <a href='#Page_22'>22</a></li> + <li class='c002'>salad combinations, <a href='#Page_84'>84</a></li> + <li class='c014'>salsify soup, <a href='#Page_50'>50</a></li> + <li class='c014'><span class='pageno' id='Page_263'>263</span>salted almonds, <a href='#Page_63'>63</a></li> + <li class='c014'>sandwiches, <a href='#Page_45'>45</a></li> + <li class='c014'>sandwich filling combinations, <a href='#Page_45'>45</a></li> + <li class='c014'>saving peelings, <a href='#Page_172'>172</a></li> + <li class='c014'>sauces, relishes, etc., <a href='#Page_81'>81</a></li> + <li class='c014'>sauce for fried tomatoes, <a href='#Page_77'>77</a></li> + <li class='c014'>sauces for ice cream, <a href='#Page_148'>148</a></li> + <li class='c014'>scrambled eggs, <a href='#Page_39'>39</a></li> + <li class='c014'>sea foam candy, <a href='#Page_164'>164</a></li> + <li class='c014'>serving punch artistically, <a href='#Page_149'>149</a></li> + <li class='c014'>short cake, <a href='#Page_95'>95</a></li> + <li class='c014'>small cucumber pickles, <a href='#Page_180'>180</a></li> + <li class='c014'>soda water, <a href='#Page_156'>156</a></li> + <li class='c014'>soups, <a href='#Page_47'>47</a></li> + <li class='c014'>soups, basis, <a href='#Page_47'>47</a></li> + <li class='c014'>soups, dumplings, <a href='#Page_104'>104</a></li> + <li class='c014'>sour cream salad dressing, <a href='#Page_85'>85</a></li> + <li class='c014'>sour milk griddle cakes, <a href='#Page_31'>31</a></li> + <li class='c014'>sour milk pie crust, <a href='#Page_96'>96</a></li> + <li class='c014'>spanish cream, <a href='#Page_118'>118</a></li> + <li class='c014'>spiced peaches, <a href='#Page_175'>175</a></li> + <li class='c014'>spinach greens, <a href='#Page_61'>61</a></li> + <li class='c014'>sponge cake, No. 1, <a href='#Page_134'>134</a></li> + <li class='c014'>sponge cake, No. 2, <a href='#Page_134'>134</a></li> + <li class='c014'>stale bread, <a href='#Page_19'>19</a></li> + <li class='c014'>steamed fruit roll, <a href='#Page_107'>107</a></li> + <li class='c014'>stewed beans, <a href='#Page_55'>55</a></li> + <li class='c014'>stewed tomatoes, <a href='#Page_77'>77</a></li> + <li class='c014'>strawberry sauce, <a href='#Page_148'>148</a></li> + <li class='c014'>strawberry wine, <a href='#Page_182'>182</a></li> + <li class='c014'>stuffed dates, <a href='#Page_121'>121</a></li> + <li class='c014'>stuffed figs, <a href='#Page_121'>121</a></li> + <li class='c014'>stuffed green peppers, <a href='#Page_74'>74</a></li> + <li class='c014'>stuffed potatoes, <a href='#Page_72'>72</a></li> + <li class='c014'>stuffed prunes, <a href='#Page_122'>122</a></li> + <li class='c014'>stuffed tomatoes, <a href='#Page_77'>77</a></li> + <li class='c014'>stuffed tomato fillings, <a href='#Page_77'>77</a></li> + <li class='c014'><span class='pageno' id='Page_264'>264</span>stuffed turnips, <a href='#Page_78'>78</a></li> + <li class='c014'>squash pie, <a href='#Page_102'>102</a></li> + <li class='c014'>sugar cookies, <a href='#Page_144'>144</a></li> + <li class='c014'>sugar syrup, for hot cakes, <a href='#Page_30'>30</a></li> + <li class='c014'>summer beans, <a href='#Page_56'>56</a></li> + <li class='c014'>summer squash, <a href='#Page_76'>76</a></li> + <li class='c014'>sweet potato pie, <a href='#Page_102'>102</a></li> + <li class='c002'>table mustard, <a href='#Page_82'>82</a></li> + <li class='c014'>tapioca pudding, <a href='#Page_108'>108</a></li> + <li class='c014'>tart filling, <a href='#Page_137'>137</a></li> + <li class='c014'>tea, <a href='#Page_159'>159</a></li> + <li class='c014'>temperance punch, <a href='#Page_151'>151</a></li> + <li class='c014'>toast, <a href='#Page_32'>32</a></li> + <li class='c014'>to blanch nuts, <a href='#Page_63'>63</a></li> + <li class='c014'>to clarify vinegar or wine, <a href='#Page_184'>184</a></li> + <li class='c014'>to crack nuts whole, <a href='#Page_63'>63</a></li> + <li class='c014'>to freshen stale nuts, <a href='#Page_63'>63</a></li> + <li class='c014'>tomatoes, <a href='#Page_76'>76</a></li> + <li class='c014'>tomato catsup, <a href='#Page_179'>179</a></li> + <li class='c014'>tomato jelly salad, <a href='#Page_92'>92</a></li> + <li class='c014'>tomato salad, No. 1, <a href='#Page_91'>91</a></li> + <li class='c014'>tomato salad, No. 2, <a href='#Page_92'>92</a></li> + <li class='c014'>tomato sauce, <a href='#Page_83'>83</a></li> + <li class='c014'>tomato soup, <a href='#Page_50'>50</a></li> + <li class='c014'>to remove peach skins, <a href='#Page_172'>172</a></li> + <li class='c014'>to preserve eggs, <a href='#Page_34'>34</a></li> + <li class='c014'>to test milk, <a href='#Page_113'>113</a></li> + <li class='c014'>turnips, <a href='#Page_78'>78</a></li> + <li class='c014'>tutti frutti, <a href='#Page_175'>175</a></li> + <li class='c002'>unfermented grape juice, <a href='#Page_182'>182</a></li> + <li class='c014'>uncooked icing, <a href='#Page_141'>141</a></li> + <li class='c002'>various sauces, <a href='#Page_110'>110</a></li> + <li class='c014'>vegetables, <a href='#Page_53'>53</a></li> + <li class='c014'>vegetable chili con-carne, <a href='#Page_78'>78</a></li> + <li class='c014'>vegetable salad, No. 1, <a href='#Page_92'>92</a></li> + <li class='c014'>vegetable salad, No. 2, <a href='#Page_92'>92</a></li> + <li class='c014'>vegetable sandwiches, <a href='#Page_45'>45</a></li> + <li class='c014'><span class='pageno' id='Page_265'>265</span>vegetable soup, <a href='#Page_50'>50</a></li> + <li class='c014'>violet punch, <a href='#Page_151'>151</a></li> + <li class='c002'>watercress sauce, <a href='#Page_83'>83</a></li> + <li class='c014'>watercress greens, <a href='#Page_61'>61</a></li> + <li class='c014'>watermelon vinegar, <a href='#Page_184'>184</a></li> + <li class='c014'>welsh rarebit, No. 1, <a href='#Page_44'>44</a></li> + <li class='c014'>welsh rarebit, No. 2, <a href='#Page_44'>44</a></li> + <li class='c014'>whipped cream, <a href='#Page_114'>114</a></li> + <li class='c014'>white bread, rolls and bread doughnuts, <a href='#Page_21'>21</a></li> + <li class='c014'>white cake, No. 1, <a href='#Page_134'>134</a></li> + <li class='c014'>white cake, No. 2, <a href='#Page_134'>134</a></li> + <li class='c014'>white mayonnaise dressing, <a href='#Page_87'>87</a></li> + <li class='c014'>wine punch, <a href='#Page_152'>152</a></li> + <li class='c014'>wines, flavorings and vinegars, <a href='#Page_182'>182</a></li> + <li class='c002'>yeast, <a href='#Page_17'>17</a></li> + <li class='c014'>yellow icing, <a href='#Page_141'>141</a></li> + <li class='c002'>Personal Comforts and Things Good to Know, <a href='#Page_185'>185</a></li> + <li class='c002'>about plumbing, <a href='#Page_241'>241</a></li> + <li class='c014'>a dry shampoo, <a href='#Page_192'>192</a></li> + <li class='c014'>an egg shampoo, <a href='#Page_192'>192</a></li> + <li class='c014'>a flower centerpiece, <a href='#Page_225'>225</a></li> + <li class='c014'>a growing centerpiece, <a href='#Page_225'>225</a></li> + <li class='c014'>a good shampoo, <a href='#Page_192'>192</a></li> + <li class='c014'>an insect in the ear, <a href='#Page_185'>185</a></li> + <li class='c014'>ants, <a href='#Page_222'>222</a></li> + <li class='c014'>a shampoo for auburn hair, <a href='#Page_192'>192</a></li> + <li class='c002'>bathroom and toilet, <a href='#Page_233'>233</a></li> + <li class='c014'>blacking a stove, <a href='#Page_238'>238</a></li> + <li class='c014'>blistered heels, <a href='#Page_186'>186</a></li> + <li class='c014'>bottles, glass utensils, mirrors, etc., <a href='#Page_230'>230</a></li> + <li class='c002'>candles, lamps, etc., <a href='#Page_233'>233</a></li> + <li class='c014'>care of new shoes, <a href='#Page_197'>197</a></li> + <li class='c014'>cement for china and glass, <a href='#Page_233'>233</a></li> + <li class='c014'>cement for enamel ware, <a href='#Page_233'>233</a></li> + <li class='c014'>cleaning compounds, <a href='#Page_248'>248</a></li> + <li class='c014'><span class='pageno' id='Page_266'>266</span>cleaning bric-a-brac, etc., <a href='#Page_247'>247</a></li> + <li class='c014'>cleaning metals, etc., <a href='#Page_242'>242</a></li> + <li class='c014'>cleaning tan shoes, <a href='#Page_196'>196</a></li> + <li class='c014'>cleaning white canvas shoes, <a href='#Page_196'>196</a></li> + <li class='c014'>cleaning white kid shoes, <a href='#Page_196'>196</a></li> + <li class='c014'>coal, stoves, furnaces, etc., <a href='#Page_237'>237</a></li> + <li class='c014'>cologne, <a href='#Page_220'>220</a></li> + <li class='c014'>cook book covers, <a href='#Page_235'>235</a></li> + <li class='c014'>cuts, burns, etc., <a href='#Page_185'>185</a></li> + <li class='c002'>disinfectants, scents, etc., <a href='#Page_219'>219</a></li> + <li class='c014'>dust cloths, <a href='#Page_246'>246</a></li> + <li class='c002'>ferns and palms, <a href='#Page_228'>228</a></li> + <li class='c014'>filling a rose jar, No. 1, <a href='#Page_220'>220</a></li> + <li class='c014'>filling a rose jar, No. 2, <a href='#Page_221'>221</a></li> + <li class='c014'>filling oil lamps, etc., <a href='#Page_234'>234</a></li> + <li class='c014'>flies, <a href='#Page_223'>223</a></li> + <li class='c014'>flowers for winter, <a href='#Page_226'>226</a></li> + <li class='c014'>flowers, plants and green things, <a href='#Page_225'>225</a></li> + <li class='c014'>for a discolored neck, <a href='#Page_190'>190</a></li> + <li class='c014'>for bath bags, <a href='#Page_189'>189</a></li> + <li class='c014'>for creaky shoes, <a href='#Page_197'>197</a></li> + <li class='c014'>for mending rubber articles, <a href='#Page_233'>233</a></li> + <li class='c014'>for the bath, <a href='#Page_189'>189</a></li> + <li class='c014'>for the hands, <a href='#Page_190'>190</a></li> + <li class='c014'>frozen potted plants, <a href='#Page_228'>228</a></li> + <li class='c014'>furs, <a href='#Page_217'>217</a></li> + <li class='c002'>gas stoves, <a href='#Page_239'>239</a></li> + <li class='c014'>gloves, <a href='#Page_194'>194</a></li> + <li class='c014'>good complexion cream, <a href='#Page_185'>185</a></li> + <li class='c014'>growing greens, <a href='#Page_226'>226</a></li> + <li class='c002'>hats, feathers, ribbons and laces, <a href='#Page_199'>199</a></li> + <li class='c014'>hot cloths, <a href='#Page_186'>186</a></li> + <li class='c014'>hot water bag, <a href='#Page_187'>187</a></li> + <li class='c014'>hyacinths, <a href='#Page_227'>227</a></li> + <li class='c002'>innersoles, <a href='#Page_198'>198</a></li> + <li class='c014'>in the oven, <a href='#Page_239'>239</a></li> + <li class='c002'>lamp wicks, <a href='#Page_234'>234</a></li> + <li class='c014'><span class='pageno' id='Page_267'>267</span>lavender smelling salts, <a href='#Page_188'>188</a></li> + <li class='c014'>lime water, <a href='#Page_220'>220</a></li> + <li class='c014'>lockjaw precaution, <a href='#Page_187'>187</a></li> + <li class='c002'>mending china, <a href='#Page_232'>232</a></li> + <li class='c014'>mint, <a href='#Page_226'>226</a></li> + <li class='c014'>mirrors, <a href='#Page_232'>232</a></li> + <li class='c014'>moths, <a href='#Page_224'>224</a></li> + <li class='c002'>nasturtiums, <a href='#Page_225'>225</a></li> + <li class='c002'>packing the stove away, <a href='#Page_240'>240</a></li> + <li class='c014'>palms, <a href='#Page_228'>228</a></li> + <li class='c014'>paper and books, <a href='#Page_235'>235</a></li> + <li class='c014'>pests of various kinds, <a href='#Page_222'>222</a></li> + <li class='c014'>plant bugs, <a href='#Page_229'>229</a></li> + <li class='c014'>poisons, <a href='#Page_188'>188</a></li> + <li class='c014'>pouring hot liquids in glasses, <a href='#Page_232'>232</a></li> + <li class='c014'>preserving for decoration, <a href='#Page_227'>227</a></li> + <li class='c002'>rats and mice, <a href='#Page_222'>222</a></li> + <li class='c014'>red ants, <a href='#Page_222'>222</a></li> + <li class='c014'>removing stains, <a href='#Page_211'>211</a></li> + <li class='c014'>removing stoppers from bottles, <a href='#Page_231'>231</a></li> + <li class='c014'>roaches, <a href='#Page_223'>223</a></li> + <li class='c014'>rubber plants, <a href='#Page_228'>228</a></li> + <li class='c002'>scent bags to hang in closets, <a href='#Page_224'>224</a></li> + <li class='c014'>scenting linens, <a href='#Page_220'>220</a></li> + <li class='c014'>shoe laces, <a href='#Page_198'>198</a></li> + <li class='c014'>shoes and rubbers, <a href='#Page_196'>196</a></li> + <li class='c014'>slipping geraniums, <a href='#Page_227'>227</a></li> + <li class='c014'>sparrows, <a href='#Page_223'>223</a></li> + <li class='c014'>storing furs, <a href='#Page_217'>217</a></li> + <li class='c002'>the hair, <a href='#Page_192'>192</a></li> + <li class='c014'>the teeth, <a href='#Page_191'>191</a></li> + <li class='c014'>to blacken shoes, <a href='#Page_196'>196</a></li> + <li class='c014'>to clean alabaster ornaments, <a href='#Page_247'>247</a></li> + <li class='c014'>to clean all fabrics, <a href='#Page_248'>248</a></li> + <li class='c014'>to clean aluminum kettles, <a href='#Page_242'>242</a></li> + <li class='c014'>to clean asbestos gas logs, <a href='#Page_240'>240</a></li> + <li class='c014'>to clean bath tubs, <a href='#Page_189'>189</a></li> + <li class='c014'><span class='pageno' id='Page_268'>268</span>to clean black silks, <a href='#Page_203'>203</a></li> + <li class='c014'>to clean black wool gowns, <a href='#Page_208'>208</a></li> + <li class='c014'>to clean brass, <a href='#Page_242'>242</a></li> + <li class='c014'>to clean bottles, <a href='#Page_220'>220</a></li> + <li class='c014'>to clean bristle brushes, <a href='#Page_190'>190</a></li> + <li class='c014'>to clean bronze, <a href='#Page_242'>242</a></li> + <li class='c014'>to clean carpets, <a href='#Page_248'>248</a></li> + <li class='c014'>to clean chamois leather, <a href='#Page_194'>194</a></li> + <li class='c014'>to clean chinchilla, <a href='#Page_217'>217</a></li> + <li class='c014'>to clean combs, <a href='#Page_189'>189</a></li> + <li class='c014'>to clean copper, <a href='#Page_242'>242</a></li> + <li class='c014'>to clean covert cloth, <a href='#Page_208'>208</a></li> + <li class='c014'>to clean discolored fireplace brick, <a href='#Page_238'>238</a></li> + <li class='c014'>to clean enameled ware, <a href='#Page_242'>242</a></li> + <li class='c014'>to clean enameled woodwork, <a href='#Page_244'>244</a></li> + <li class='c014'>to clean ermine, <a href='#Page_218'>218</a></li> + <li class='c014'>to clean feathers, <a href='#Page_200'>200</a></li> + <li class='c014'>to clean felt hats, <a href='#Page_199'>199</a></li> + <li class='c014'>to clean and freshen chiffon hats, <a href='#Page_200'>200</a></li> + <li class='c014'>to clean gas mantles, <a href='#Page_240'>240</a></li> + <li class='c014'>to clean gold, <a href='#Page_243'>243</a></li> + <li class='c014'>to clean ivory, <a href='#Page_247'>247</a></li> + <li class='c014'>to clean khaki trousers, <a href='#Page_195'>195</a></li> + <li class='c014'>to clean lace waists, <a href='#Page_205'>205</a></li> + <li class='c014'>to clean lace yokes, <a href='#Page_205'>205</a></li> + <li class='c014'>to clean lamp chimneys, <a href='#Page_234'>234</a></li> + <li class='c014'>to clean mackintosh coats, <a href='#Page_209'>209</a></li> + <li class='c014'>to clean marble, <a href='#Page_247'>247</a></li> + <li class='c014'>to clean mink, <a href='#Page_218'>218</a></li> + <li class='c014'>to clean nickel, <a href='#Page_243'>243</a></li> + <li class='c014'>to clean oiled woodwork, <a href='#Page_245'>245</a></li> + <li class='c014'>to clean old paint brushes, <a href='#Page_245'>245</a></li> + <li class='c014'>to clean painted woodwork, <a href='#Page_245'>245</a></li> + <li class='c014'>to clean patent leathers, <a href='#Page_196'>196</a></li> + <li class='c014'>to clean pewter, <a href='#Page_243'>243</a></li> + <li class='c014'>to clean plaster statuettes, <a href='#Page_247'>247</a></li> + <li class='c014'>to clean ribbons, <a href='#Page_201'>201</a></li> + <li class='c014'><span class='pageno' id='Page_269'>269</span>to clean sealskin, <a href='#Page_218'>218</a></li> + <li class='c014'>to clean silk gowns, <a href='#Page_204'>204</a></li> + <li class='c014'>to clean silver, <a href='#Page_243'>243</a></li> + <li class='c014'>to clean soiled books, <a href='#Page_235'>235</a></li> + <li class='c014'>to clean sponges, <a href='#Page_191'>191</a></li> + <li class='c014'>to clean spots from cashmere, <a href='#Page_208'>208</a></li> + <li class='c014'>to clean steel, <a href='#Page_244'>244</a></li> + <li class='c014'>to clean straw hats, <a href='#Page_199'>199</a></li> + <li class='c014'>to clean tin, <a href='#Page_244'>244</a></li> + <li class='c014'>to clean veils, <a href='#Page_206'>206</a></li> + <li class='c014'>to clean wall paper, <a href='#Page_248'>248</a></li> + <li class='c014'>to clean white feathers, <a href='#Page_200'>200</a></li> + <li class='c014'>to clean white fur cloth, <a href='#Page_209'>209</a></li> + <li class='c014'>to clean white fur, <a href='#Page_218'>218</a></li> + <li class='c014'>to clean white kid gloves, <a href='#Page_195'>195</a></li> + <li class='c014'>to clean white parasols, <a href='#Page_195'>195</a></li> + <li class='c014'>to clean white ribbons, <a href='#Page_201'>201</a></li> + <li class='c014'>to clean white satin, <a href='#Page_204'>204</a></li> + <li class='c014'>to clean white straw hats, <a href='#Page_199'>199</a></li> + <li class='c014'>to clean white wings, <a href='#Page_202'>202</a></li> + <li class='c014'>to clean windows, <a href='#Page_245'>245</a></li> + <li class='c014'>to clean zinc, <a href='#Page_244'>244</a></li> + <li class='c014'>to cleanse a tooth brush, <a href='#Page_191'>191</a></li> + <li class='c014'>to color flowers, <a href='#Page_202'>202</a></li> + <li class='c014'>to color laces, <a href='#Page_206'>206</a></li> + <li class='c014'>to curl ostrich feathers, <a href='#Page_202'>202</a></li> + <li class='c014'>to cut a bottle, No. 1, <a href='#Page_230'>230</a></li> + <li class='c014'>to cut a bottle, No. 2, <a href='#Page_230'>230</a></li> + <li class='c014'>to cut glass, <a href='#Page_231'>231</a></li> + <li class='c014'>to cut stove pipe, <a href='#Page_239'>239</a></li> + <li class='c014'>to dry clean laces, <a href='#Page_205'>205</a></li> + <li class='c014'>to dry clean lace waists, <a href='#Page_206'>206</a></li> + <li class='c014'>to dry clean white cloth, <a href='#Page_209'>209</a></li> + <li class='c014'>to dry clean white gloves, <a href='#Page_194'>194</a></li> + <li class='c014'>to extract a needle from the flesh, <a href='#Page_188'>188</a></li> + <li class='c014'>to freshen black kid gloves, <a href='#Page_194'>194</a></li> + <li class='c014'>to freshen black straw hats, <a href='#Page_199'>199</a></li> + <li class='c014'><span class='pageno' id='Page_270'>270</span>to freshen suede kid, <a href='#Page_194'>194</a></li> + <li class='c014'>to freshen black lace, <a href='#Page_207'>207</a></li> + <li class='c014'>to freshen black veils, <a href='#Page_207'>207</a></li> + <li class='c014'>to freshen velvet, <a href='#Page_203'>203</a></li> + <li class='c014'>to hasten growth, <a href='#Page_226'>226</a></li> + <li class='c014'>to keep a cyclamen blooming, <a href='#Page_227'>227</a></li> + <li class='c014'>to keep a fire, <a href='#Page_238'>238</a></li> + <li class='c014'>to keep glass globes from breaking, <a href='#Page_231'>231</a></li> + <li class='c014'>to keep hair in curl, <a href='#Page_193'>193</a></li> + <li class='c014'>to keep silver untarnished, <a href='#Page_244'>244</a></li> + <li class='c014'>to kill burdocks, <a href='#Page_229'>229</a></li> + <li class='c014'>to make a cork smaller, <a href='#Page_231'>231</a></li> + <li class='c014'>to make library paste, <a href='#Page_236'>236</a></li> + <li class='c014'>to make a mustard plaster, <a href='#Page_187'>187</a></li> + <li class='c014'>to make a tooth powder, <a href='#Page_191'>191</a></li> + <li class='c014'>to make waterproof paper, <a href='#Page_235'>235</a></li> + <li class='c014'>to mend gloves, <a href='#Page_194'>194</a></li> + <li class='c014'>to polish furniture, <a href='#Page_245'>245</a></li> + <li class='c014'>to preserve new gloves, <a href='#Page_194'>194</a></li> + <li class='c014'>to preserve polished iron work, <a href='#Page_243'>243</a></li> + <li class='c014'>to prevent eye-glasses steaming, <a href='#Page_186'>186</a></li> + <li class='c014'>to prevent mould on books, <a href='#Page_235'>235</a></li> + <li class='c014'>to prevent pipes freezing, <a href='#Page_241'>241</a></li> + <li class='c014'>to prevent silk from cracking, <a href='#Page_202'>202</a></li> + <li class='c014'>to prevent soot in chimneys, <a href='#Page_237'>237</a></li> + <li class='c014'>to relieve thirst, etc., <a href='#Page_188'>188</a></li> + <li class='c014'>to remove axle grease stains, <a href='#Page_212'>212</a></li> + <li class='c014'>to remove beeswax from silk, <a href='#Page_203'>203</a></li> + <li class='c014'>to remove blood stains from cotton, <a href='#Page_211'>211</a></li> + <li class='c014'>to remove blood stains from silk, <a href='#Page_211'>211</a></li> + <li class='c014'>to remove candle grease, <a href='#Page_212'>212</a></li> + <li class='c014'>to remove chocolate and cocoa stains, <a href='#Page_211'>211</a></li> + <li class='c014'>to remove coffee stains, <a href='#Page_211'>211</a></li> + <li class='c014'>to remove cork from bottle, <a href='#Page_231'>231</a></li> + <li class='c014'>to remove egg stain from silver, <a href='#Page_243'>243</a></li> + <li class='c014'>to remove fishbone from throat, <a href='#Page_186'>186</a></li> + <li class='c014'>to remove fruit stains, <a href='#Page_211'>211</a></li> + <li class='c014'><span class='pageno' id='Page_271'>271</span>to remove grass stains, <a href='#Page_212'>212</a></li> + <li class='c014'>to remove grease from all fabrics, <a href='#Page_248'>248</a></li> + <li class='c014'>to remove gloss from clothing, <a href='#Page_209'>209</a></li> + <li class='c014'>to remove indelible ink or pencil marks, <a href='#Page_213'>213</a></li> + <li class='c014'>to remove ink stains, <a href='#Page_213'>213</a></li> + <li class='c014'>to remove ink from wooden floors, <a href='#Page_213'>213</a></li> + <li class='c014'>to remove iodine stains, <a href='#Page_213'>213</a></li> + <li class='c014'>to remove iron rust from wash goods, <a href='#Page_214'>214</a></li> + <li class='c014'>to remove lemon juice stains, <a href='#Page_214'>214</a></li> + <li class='c014'>to remove machine oil, <a href='#Page_214'>214</a></li> + <li class='c014'>to remove mildew, <a href='#Page_214'>214</a></li> + <li class='c014'>to remove milk stains, <a href='#Page_214'>214</a></li> + <li class='c014'>to remove mud stains from cloth, <a href='#Page_215'>215</a></li> + <li class='c014'>to remove paint, <a href='#Page_215'>215</a></li> + <li class='c014'>to remove perspiration stains, <a href='#Page_215'>215</a></li> + <li class='c014'>to remove red ink, <a href='#Page_213'>213</a></li> + <li class='c014'>to remove rust from steel, <a href='#Page_244'>244</a></li> + <li class='c014'>to remove scorch stains, <a href='#Page_215'>215</a></li> + <li class='c014'>to remove splinter, <a href='#Page_188'>188</a></li> + <li class='c014'>to remove substance from the eye, <a href='#Page_185'>185</a></li> + <li class='c014'>to remove tangles, <a href='#Page_193'>193</a></li> + <li class='c014'>to remove tea stains, <a href='#Page_216'>216</a></li> + <li class='c014'>to remove varnish stains, <a href='#Page_216'>216</a></li> + <li class='c014'>to remove vinegar stains, <a href='#Page_216'>216</a></li> + <li class='c014'>to remove wine stains, <a href='#Page_216'>216</a></li> + <li class='c014'>to restore faded writing, <a href='#Page_235'>235</a></li> + <li class='c014'>to root oleanders, <a href='#Page_227'>227</a></li> + <li class='c014'>to save rubbers, <a href='#Page_198'>198</a></li> + <li class='c014'>to see obstructions in a chimney, <a href='#Page_237'>237</a></li> + <li class='c014'>to sharpen lawn mowers, <a href='#Page_229'>229</a></li> + <li class='c014'>to start a fire, <a href='#Page_237'>237</a></li> + <li class='c014'>to stiffen lace, <a href='#Page_208'>208</a></li> + <li class='c014'>to stiffen ribbons, <a href='#Page_201'>201</a></li> + <li class='c014'>to stop a simple nose bleed, <a href='#Page_187'>187</a></li> + <li class='c014'>to thaw frozen pipes, <a href='#Page_241'>241</a></li> + <li class='c014'>to wash a black wool gown, <a href='#Page_208'>208</a></li> + <li class='c014'>to wash delicate ribbons, <a href='#Page_201'>201</a></li> + <li class='c014'><span class='pageno' id='Page_272'>272</span>to wash laces, <a href='#Page_204'>204</a></li> + <li class='c014'>to wash lace waists, <a href='#Page_206'>206</a></li> + <li class='c014'>to wash pongee silk, <a href='#Page_203'>203</a></li> + <li class='c014'>to wash veils, <a href='#Page_207'>207</a></li> + <li class='c014'>to wash white satin, <a href='#Page_204'>204</a></li> + <li class='c014'>to wash white silk gloves, <a href='#Page_195'>195</a></li> + <li class='c014'>to wash white sweaters and shawls, <a href='#Page_209'>209</a></li> + <li class='c014'>to waterproof matches, <a href='#Page_238'>238</a></li> + <li class='c014'>to whiten a hearth, <a href='#Page_240'>240</a></li> + <li class='c002'>vines, <a href='#Page_226'>226</a></li> + <li class='c002'>washing blond hair, <a href='#Page_193'>193</a></li> + <li class='c014'>washing glass, <a href='#Page_232'>232</a></li> + <li class='c014'>wet shoes, <a href='#Page_197'>197</a></li> + <li class='c014'>when glasses stick together, <a href='#Page_232'>232</a></li> +</ul> + +<div class='pbb'> + <hr class='pb c012'> +</div> +<div class='tnotes x-ebookmaker'> + +<div class='chapter ph2'> + +<div class='nf-center-c0'> +<div class='nf-center c015'> + <div>TRANSCRIBER’S NOTES</div> + </div> +</div> + +</div> + + <ul class='ul_1 c002'> + <li>Typos fixed; non-standard spelling and dialect retained. + + </li> + </ul> + +</div> + +<div 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