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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 *** |