CHAPEL GUILD

RECIPE BOOK

YPSILANTI, MICH.

AXX ARBOR:

¦H PRISTIKa HOUSE.

Gift of

Elizabeth Ann McNally Robson

and Family

Special Collections

Michigan State University Libraries

HOUSEHOLD RECIPES.

BREAD.

YEAST

MRS. V. v.. CHEKVER.

One dozen good sized potatoes, boil unlil done and
mash in an earthen dish. To one large handful of Imps
add a ([Hart of boiling water, and boil three minutes, strain
and pour over potatoes ;adding 3 or 4 tablespoons of Hour,
h teacup of salt, 1 large tablespoon of ginger, \ cup of white
sugar; stir this together
thoroughly, scalding a lew min-
utes on the hack of stove, stirring often. When nearly
cool add icup of yeast or 1 yeast cake dissolved ina little
water.

BREAD.

MBS. H. LAJIB.

Just before taking up potatoes

for dinner, mash 4 or5
very fine, and add a half pint of the water. At the same
time put yeast cake in soak. When the potatoes have
cooled stir in flour and yeast cake, and keep in a warm
place. At night stir the sponge, with a pint and a halt' of
water and salt, inthe flour; knead it in. pan early in the
morning and into loaves when light.

YEAST.

MISS NETTIE NICHOLS.

Take 3 qts. of water, 8 potatoes and a little handful of
hops, and boil tillpotatoes are done, then put through the
cup of salt and \ cup sugar. When cold
eulander, add
put in the yeast saved out.

WHITE BREAD.

MISS NETTIE NICHOLS.

|cup yeast, 8 potatoes boiled and mashed. 2 qts. bi

water, hike warm. Stir in enough tlour to make it quite

4

CHAPEL GUILD

stiff. Let rise tillnight, then add a handful of sugar and
a pinch of butter. Mixquite stiff and let itrise all night.
Incoming mix in loaves and rise, then bake.

GRAHAM LOAF.

MRS. CHARLES E. SAMSON.

1cup of white ilour,H cups of Graham flour,1cup
of sour milk,\ cup of water, 1teaspoonful of soda, 3 table-
spoons of molasses. Let itrise. Steam Hhours and bake
15 minutes.

BISCUITS.

BAKINGPOWDER BISCUITS.

MISS HATTIE GILBERT.

1 ft>. of flour,1tablespoon butter and 2 of lard, f of a
pint of sweet milk, 1 even teaspoon of salt and five of
baking powder sifted with the flour; rub the shortning
through with the hand until quite fine, pour in the milk,
mix lightly, and roll out on a floured board without any
kneading. Bake in a quick oven.
MUFFINS.

MRS. F. P. BOGARDUS.

1egg, butter size of egg, 1 tablespoon of sugar, 1cup

sweet milk, ljcups flour, 2 tablespoons baking powder.

BUNS.

MRS. E. B. NEWHALL.

1egg, 1 heaping tablespoon sugar, 1cake of yeast, 1

pint of milk,butter (size of walnut), 1pint of flour.

INDIANLOAF.

MISS CARRIE PARKER.

1cup of sweet milk,1cup of sour milk,2 cups of In-
dian meal, 1cup of flour, 1cup of graham flour, -J cup of
molasses, 1 teaspoon of salt, 1large teaspoon soda. Steam
three hours.

PARKER HOUSE ROLLS.
MKS. STARKWEATHER.

Scald a little more than a pint ofmilk,let it stand till
cold; 2 quarts of flour, make a hole in the middle of the

RECIPE BOOK.

5

Hour after rubbing into it a tablespoon of lard and butter,
then add a hall' teacup ofyeast, a little sugar, salt, and the
milk,and cover with the flour. Lei it stand until morning,
is lighl roll out, cut
then work until smooth. When it
with a pint pail cover, rub it over with a littlebutter and
lay over like a turnover, then let them rise; hake twenty
minutes. They are splendid and never
fail if the direc-
tions are followed.

MUFFINS.

MRS. AMKI.IA lIKARTT.

2eggB, 2 cups

cup butter,3of Hour. 1
tablespoon of baking powder, 1 tablespoon of sugar, salt.
Have your irons hot.

FRIED CAKES.
MRS. TOWNKK.

•'! pints of flour,6 teaspoons of baking powder.-'

1 cup of sugar, 6or 7 tea-poms of melted ]:ir lor butter.
Sweet milk enough
to roll out.
Flavor with allspii

to make soft enough

FRENCH ROLLS.

MRS. T. W. MACLEAN.

Set a sponge in the morning with ipint of milk, 1 cup
of butter melted in the milk. 2 eggs well beaten, }cup su-
gar, 1 teaspoonful salt. Let it rise well a few hours,
then
make in a loaf with 4 heaping tinsful of flour, rise again
until 4 o'clock, then rollout thinand spread melted butter
over it,cut the dough in squares and roll thin, put them
in pans, not too close, and spread another layer of melted
butter over them. Let rise until light,and bake in a quick
oven about 20 minutes.

DOUGHNUTS.

MRS. F. P. BOQABDTJS.

3 eggs, 3 tablespoons

lard, 1 cup milk,1cup sugar, 3

teaspoons baking powder, salt and nutmeg.

MUFFINS.

MBS. PEABODY.

1 table-spoonful of melted butter. 2 teble-spoonsful
'2 cups sweet milk,1quart of

Iwell beaten),

llour, ;}teaspoonsfui baking powder.

6

CHAPEL GUILD

INDIAN BREAD.

'MISS MIXXIESAMSOX.

|cup molasses, 1cup spur milk,1cup warm water, 1
teaspoon of soda. 1cup Indian meal and 2 of graham flour ;
steam two hours then dry a short time in the" oven.

FRITTERS.

MRS. W. F. BAXTER.

2 eggs, |of a cup of sweet milk, 2 table-spoons melted
lard or butter, flour enough to make a stiff batter, 1 tea-
spoon baking powder, pinch of salt.
FRIED CAKES.

MRS. W. E. CHEEVER.

cup butter, 3 eggs, 3 pints flour,\\ cups
sugar, 1L
cups sweet milk, 1 teaspoon of soda (dissolved;, 2 tea-
spoons cream tartar (in the flour), pinch of salt.

Itmay require a littlemore than the given quantity

of milk, to mix up very soft.

DOUGHNUTS.

MRS. L. A. KISHLAR.

2 cups sugar, 3 eggs. 1 teacup of sweet milk, 2 tea-
spoons cream of tartar, 1 teaspoon soda, just enough flour
to roll out, 1nutmeg. Roll in pulverized sugar after fried.

CORN MEALMUFFINS.

MRS. D. L. QUIRK.

2 scant cups corn meal, 1 cup Hour, 1cup sugar, 1scant
table-spoon cream tartar, \ teaspoon soda, Lteacup butter,
1^ cups milk,2 eggs.

FRIED CAKES.

MISS KATE FERHIER.

H enps

sugar, 3 eggs, \\ cups butter, 2 cups sweet

milk,3 spoonfuls baking powder ;mix soft.

ROLLS.

MRS. D. L. QUIRK.

Boil1pint sweet milk and when partly cooked melt
init Icup white sugar and 1 table-spoon butter ; when

RECIPE BOOK.

7

lake warm add .1 cup of yeast; pour this mixture in -2
quarts Offlour. Iffor tea, set to rise over night. Inthe morn-
iu?. mix well,and knead fur half an hour; then set to rise
again. Aboul (o'clock knead again for 10 or 15 minutes.
' out,thinner than for biscuits, rub me.lted butter upon
hi
haif the surface, and foldit upon the other.
Set to rise once
more and when light bake 20 minutes.
GEMS—Wheat Flour.

MRS. ('HAS. I.FERRIER.

1 ]>int of flour, •'! teaspoons of baking powder, 1 table-
spoon butter, Itablespoon sugar, pinch of salt : mix with
milk. Bake in a quick oven.

RAISED BISCUIT.

MRS. W. E. CHEEVER.

Set a sponge Of 1 pint of m-w wilk and nearly (lie
same quani it y of waier. put it in a warm place to rise over
In the morning chop with a chopping knife into 1
night.
pint of flour, J of a cup oflard and Icup butter, and work
into the sponge with 1 teaspoon of salt. Knead thoroughly;
more flour may be requised, hut
they must Ik' mixed very
soft. Let them rise again. Roll out quite thin and cut
with small cutter. Let rise again and bake in a quick
oven.

SOUPS.

PEA SOUP.

MRS. F. G. APPLETON.

Soak 1quart split pease over night ;next morningboil
them an hour or two. with a pinch soda ;cnange them to
fresh water, add a ham Itone, boil three or four hours, or
tillthe pease are soft enough to strain, put them back to
boilhalf an hour, season with salt, pepper, and celery seed ;
take stale bread and cut in square bits and brown in-the
oven ;serve them in the soup.

MULLIGATAWNA SOUP.

of each of the following—turnip, carrot, apple, onion, to-

Have beef stock ready as for any soup ;then -lice one

MRS. J. E. SEAVER.

8

CHAPEL GUILD

mate, potato, and fry in fat to a dark brown. Have stock
boiling hot, add vegetables, and boil for 15 minutes ;add 1
teaspoon of curry and thicken a very little with flour and
strain for the table. In winter use canned tomatoes in-
stead.

TOMATO SOUP.

MRS. F. G. APPLETON.

Boil a large soup bone the day before itis wanted for
use ;next day skim off all grease that mayhave risen; put
into the stock 1can tomatoes ;boil good, with salt, pepper,
and a littlesugar; strain and have butter and flour ready
to thicken sufficiently. Serve hot.
OYSTER SOUP.

MRS. T. W. MACLEAN.

1quart fresh milk,1pint water, put on the stove and
when boiling hot pour in 1qt. of oysters ;have ready half
teacup butter and half teacup flour,mixed well together;
stir into the soup as soon as you put the oysters in. Sea-
son well with pepper and salt, 1table-spoon of whole all-
spice.

BREAD SOUP.

MRS. F. G. API'LKTOX.

Take 2 quarts of milk, boil well; add 1 pint grated
and two chopped onions; season with*salt
breadcrumbs
and pepper.
Just before serving beat up 3 eggs and stir
in. taking the pot off the fire; a table -spoonful of butter
adds to it. If onions are not liked try celery.

WHITE SOUP.

MRS. APPLETOX.

Take a knuckle of veal, 1carrot, 1 turnip, 1 onion ;
Loil 4 hours. Before taking itolf stir in a tablespoonful
ground rice wet with cold water; strain through a seive.
Next day. half an hour before dinner, put it over the fire.
Just before serving take 4 pint cream and
pint milk,mix
with three well-beaten eggs ;add this to the soup, stirring
lapidly. Lift immediately from the fire. Season with
salt and pepper before adding the cream.

RECIPE BOOK.

9

FISH.

[Always serve Cucumbers with Fish.]

TURBOT.

MRS. ROBERT HEMPHILL.

Steam a white fish until tender, bone it. ami sprinkle
With salt and pepper. Heat 1 pint of milk and thicken
with A ft.of Hour. When cool add "-' eggs and 1
fb. of but-
ter, a littleparsley and onion for seasoning.
I'ul in a dish
first,—a layer of lish, then dressing, alternately ;(rover the
top with bread crumbs and bake half an hour.

BAKED FISH.

MRS. T. W. MACLEAN.

Stuff witha dressing the same as for boiled fish ; put
in a pan with a littlewater, salt, and batter; dredge with
a little Hour, and haste frequently. A four-pound tish will
bake in one hour. Garnish with hard boiled eggs sliced,
and serve with drawn butter.

PICKLED FISH.

MRS. STARKWEATHER.

Skin the fish and pack ina deep dish, cover with olive
oil or butter;
spice with vinegar; season with pepper,
cloves, cinnamon, allspice, and salt; scald and pour over
the fish; cover closely and hake until done.

PRESERVES AND PICKLES.

TO PRESERVE CHERRIES.

MRS. T. W. MACLEAN.

Put 1ft. of sugar

to 1 ft. of fruit. Heat

the sugar,
with a cupful of water, to a syrup ; when heated to a boil
add the fruit; when this comes to a good boil take off ami
fillthe jars. Keep the jars hot with scalding water in
them. Set them on cloths dipped incold water" while fill-

10

CHAPEL QUILD

ing. Let them stand half an hour after filling;then seal
gradually, tight.

BRANDY PEACHES.
SIRS. F. G. APPLETOX.

Make a strong lye of pearl-ash and water. When
boiling put in the peaches. Let them remain until the
fuzz will wipeoff with a towel. As you wipe them, throw
them into cold water. To 1ft. of peaches 1 tt>.of sugar.
Let the peaches boil inthe syrup tillsoft to the stone. To
Iqt of syrup add 1pt. of white brandy. Stir it wellwhile
putting inthe brandy. Cork instantly onputting into the
glass jars.

FRENCH PICKLES.

MISS HATTIE MOSHIER.

Chop fine 1peck of tomatoes. 6 onions, 4 green pep-
pers ;1 cup of salt, stirred thoroughly, and allowed to
stand over night. After draining, boil 15 minutes in 1qt.
of vinegar and 2 qts. of water. Then drain again, and
in 2 qts. of vinegar, \ pt. mustard seed, 1
boil 20 minutes
tablespoonful of cloves, cinnamon, black pepper, and 2 lbs.
of brown sugar.

FOR PICKLING CUCUMBERS.

MBS. CHAS. KING.

Wash the cucumbers

and put them in a stone jar;
pour strong boilingbrine over them. Let them stand 24
hours. After ponring off the brine, wipe them dry, put
into a brass kettle and cover with cold vinegar. Add 1
cup of sugar, a piece of alum the size of a hickory tint, a
small bag of mixed spices, and 1teaspoonful of bird's-eye
peppers. Let them stand on the back of the stove (stir-
ring them occasionally from the bottom) until scalding
hot, then bottle as you would fruit.

TOMATO PICKLES.
MRS. W. A. CHESIRE.

Wash a peck of very green tomatoes, wipe them with
a coarse napkin, then slice them as fine as possible, sprin-
kle them with salt, and lay on a sieve to drain. Slice a
half peck of onions and scald them in salt and water.
Have ready allspice, white mustard-seed, black pepper,
six red pepper pods, cinnamon, cloves, horse-radish, and
ginger. Take a large stone jar, put in a layer of toma-
then a layer

then a layer of spice and horse-radish,

RECIPE BOOK.

11
of onions, and so on; but let the last layer be spiced well,
Then tillup with cider vinegar. One ounce of spire and a
pint of horse-radish is sufficient
for a peck of tomatoes.
Try and have the jars air-tight. Cook about ten minutes.

DIECTIONS FOR CANNING FRUIT.

MRS. ALBERT CRANE.

Cherries, 5 minutes (lor boiling); 6 oz. (sugar per
6 minutes, 4 oz. Blackberries, 6
pound). Raspberries,
s minutes. 8 OZ. Plums, 10
minutes, 0 oz. Strawberries,
minutes, B oz. Whortleberries, s minutes, 4 oz. Pie-plant,
sliced, 10 minutes, 10 oz. Small, whole, sour pears, 30
minutes, 8 oz. Bartlett pears, halves, 20 minutes, 8 ozs.
Peaches,
Peaches, whole, 15
minutes, 4 oz. Pine-apple, sliced, 15 minutes, 6oz.
(!rab-
apple, 25 minutes, s oz. Ripe currants,
(I minutes. 8 oz.
Wild grapes, 10 minutes, s oz. Tomatoes, 20 minutes, no
sugar. Quinces, sliced, 15 minutes, 10 oz. Wrap a towel
rung out in very cold water around the can while pouring
in the fruit.

8 minutes, 4 oz. of sugar.

PICKLED LILLY.

MRS. JOSEPH MIIXER.

1peck of green tomatoes, 12 onions, 4 cabbage heads,
12 green peppers, 12 cucumbers, \ ft.black mustard-seed,
ift. white mustard-seed,
3 cups brown sugar, 1 gallon of
vinegar.

PLUM CA TSUP.

MISS HATTIE MOSHIER.

6 fts. pitted plums, 3 fts. sugar, 1pint vinegar, 1 tea-
spoonful black pepper, 1nutmeg, 1tablespoonful cloves,
1of cinnamon, and 1of mace.

COLD SLAW.

MRS. CHAS. JI'CORMICK.

Beat 3 egss well together, mix with1teacup of vine-
gar, 1teaspoon of mustard, Itablespoon of sugar, a piece
of butter the size of an egg ;put on the stove to cook.
When done, pour it over a good-sized dish of cabbage
chopped very fine, and seasoned with salt and pepper.

CHILI SAUCE.

MRS. W. A. BURT.

18 large tomatoes, 2 large onions, 2 red pepp

tablespoons

sugar, 2 tablespoons

cinnamon, 1tablespoon

12

CHAPEL GUILD

allspice, $ tablespoon cloves, 1 tablespoon salt, and 4 cups
of vinegar.

CUCUMBER CATSUP.

MISS TRAVER.

Take 6 table cucumbers, peel and grate. Let stand in
wafer 2or 3hours ;then strain, saving only the pulp, to
thin as you like;
which you add good vinegar. Make as
season with salt and pepper ; then bottle.

TOMATO CATSUP.

MRS. UNA WATLING.

To 1gal. tomatoes

(strained) 4 tablespoons of salt, 4
—
spices ground—1 pt. of vinegar. Boil one
tablespoons of cloves (not ground), 2 tablespoons of all-
spice, 3 of black pepper, 1of cayenne, and 1 of mace
none of these
half away. Strain or skim.

CHILI SAUCE.

MRS. CHAS. P. FERRIJ3R.

2 qts. of ripe tomatoes, 4 large onions, 4 small red
peppers ;chop together ;add 4 cups of vinegar, 3 table-
spoons of brown sugar, 2 of salt, 2 teaspoons each of cloves,
cinnamon, nutmeg, allspice, and ginger. Boilall together
two hours.

SPICED

CURRANTS.

MRS. JOSEPH MILLER.

5 ft>s. fruit, 4 ft>s. of sugar. Cook 20 minutes. Skim
out the fruit. Add 2 teaspoons of ground cinnamon,
1 lea-
spoon of cloves, |cups of vinegar. After having boiled
down your syrup, add spices and vinegar. When cool add
fruit. This can be used for other fruitas well.

CHOW CHOW.

MRS. F. P. BOGARDUS.

2 qts. tomatoes, 2 white onions, A doz. green peppers,
1doz. cucumbers, 2 heads cabbage, all chopped fine. Let
stand over night. Sprinkle a teacup of salt in it. In the
morning drain off the brine, and season with one table-
spoon of celery-seed, 1oz. turmeric,
teaspoon cayenne
pepper, 1cup brown stijrar, 1oz. allspice, 1 oz. black pep-
per, L oz. cloves, \
Qough to rover, and boil 2 hours.

;

RECIPE BOOK.

13

CABBAGE SALAD.

MBS. JOSEPH 'MILLER.

To 1head of cabbage 7 eggs, 1cup of sweet cream, 1
teaspoon of mustard, 1 tablespoon of sugar, salt
to taste.
Chop the cabbage fine ;boil 1 qt. vinegar ;then add the
ingredients, after beating them together.

SPICED GRAPES.

JIMS. H. R. HCOVKI.L.

5 fcs. of grapes, 3 of sugar, 2 teaspoons cinnamon and
a]lsjlice, |teaspoon cloves. Pulp grapes. Boil the skins
until tender. Cook the pulp, ami stniin througe a sieve ;
add it to the skins; put in BUgar, spices and vinegar to
taste. Boil thoroughly, and cool.

SPICED APPLES.

MISS TRAVBB.

8 lbs. apples, pared and quartered;

1 lbs. sugar, Iqt
vinegar, 4 oz. cloves. Boil the vinegar, sugar and spices
together. Putin the apples while boiling, and let remain
tilltender. Put the apples in jar, boil down vinegar till
thick, then pour over the apples.

CHILISAUCE.

MRS. W. F. PARKER.

18 large tomatoes, 2 green peppers, 2 onions. Peppers
and onions chopped fine. 4 cups vinegar, 1tablespoon of
ginger, 1of ginger, 1of cinnamon, 1ofallspice, 1of cloves,
1nutmeg, 3 tablespoons of sugar.

CUCUMBER PICKLES.
MRS. JOS. MILLER.

For 200 cucumbers, 1pt. rock salt. Wash the cucum-
bers and put into crock with salt, and pour boiling water
over them. Let stand 24 hours in a cool place. Pour off
the brine. Boiland skim. Put back boiling hot. Next
morning do the same, and add 1tablespoon of pulverized
alum. Next morning take out insteamer and drain. Take
2 qts. of water, 1qt. vinegar • scald the pickles in that by
putting in a few at a time. Take as much vinegar as will
cover them. You can guess by the quantity of water it
pepper —(none ground).
takes. Add 1oz. cinnamon, 1oz. allspice, 1oz. of black

14

CHAPEL GUILD

PRESSED MEATS.

CHICKEN LOAF.
MISS TRAVER.

Cut up chicken as for a stew, cover with water and let
stew tillthe meat falls from the bones. Chop fine, add
salt, pepper and herbs to taste. If the chicken is not fat
enough, add butter
the size of a walnut. Put the meat
back and let simmer ten minutes, with enough water to
moisten thoroughly. Turn itinto a deep dish, and let it
stand in a cool place.

MEAT LOAF.

MRS. W. CHESHIRE.

Chop fine any cold meat you may have, fat and lean
together ;add pepper and salt, 1chopped onion, 2 slices of
bread which have been soaked in milk, 1egg. Mix well
together, and bake in a dish. This makes a nice tea or
breakfast dish.

BEEF LOAF.

MRS. H. VAN TUYL.

2 coffee-cups of raw beef chopped fine, 1coffee-cup of
rolled crackers, 1egg, 1coffee-cup of sweet milk,salt and
pepper to taste. Putin a loni: cake tin. Spread a few
pieces of butter over the top, and bake one hour.

VEAL OB BREF LOAF.
MISS MARY Q. WALTON.

3 lbs. lean veal or beef, chopped fine (at the market),
10 crackers rolled fine, 1 teaspoonful salt, L teaspoonful of
pepper, 1teaspoonful powdered sage, 3 tablespoons melted
butter, 3 eggs well beaten, 3 tablespoons of water. Bake
twohours.'

PRESSED CHICKEN.

MRS. E. P. ALLEN.

Boil1chicken until tender, and chop fine ;season well
With salt, pepper, and butter. Put it in a cloth and put a
weight upon it,and press as you would head-chesse.

RECIPE BOOK.

TEAL LOAF.
.JOSEPH MILLER.

MRS.

15

Take 2 fos. of veal, chopped fine;iIb. salt pork, fine ;
lteaspoouful black pepper, lof salt, 2rolled crackers, I
gillof cream, l'eggs. Mix the eggs and cream first, then
add the crackers,
then mix the whole. Bake in a pan two
hours. Baste it with butter.

OYSTERS.

SCALLOPED OYSTERS.
MISS M. G. WALTON.

\ ft>. of crackers, 1qt. of oysters, 1 teacup of milk or
liquor of the oysters. Roll the crackers,
the
bottom of a buttered baking-dish. Spread over the crumbs
them, and drop on bits
a layer of oysters, pepper and salt
of butter. Continue this until there are three layers of
oysters, having the crumbs cover the top. Moisten each
layer. Bake half an hour.

and cover

TEAL WITH OYSTERS.
MISS FANNY E. BOGARDUS.

Fry 1^ lbs. veal, cut in thin bits,and dredge with flour
insufficient hot lard to prevent sticking. Add 1can oys-
ters, thicken with flour, season with salt and pepper, and
cook untildone.

Serve hot, in a covered dish.
BROILED OYSTERS.
MRS. F. G. APPLETON.

(similar

Take large oysters and roll them in cracker crumbs,
to a toastinprack), and
place on broiling-irons
place over hot coals. When broiled on one side, turn the
iron. Have ready a small pan of hot butter, with a little
pepper and salt init. When done, place the oysters on
thin slices of nicely toasted bread. Pour a little hot but-
ter over each slice, after the oysters are on it.
OYSTER AND SWEET-BREAD PATTIES.

MRS. F. G. APPLETOIf.

Take either oysters or calf's sweetbreads

(the latter
must be boiled in salt and water first, and skinned), cut

16

CHAPEL GUILD

up into small squares^and make a rich dressing of a pint
oi' fresh milk or cream ;add butter, and sufficient
flour
mixed with the butter to make the milk as thick almost as
drawn butter ; season with salt and pepper, put inthe oys-
ters or sweetbreads, and keep hot till you are ready to
serve them. Buy patty-shells at the baker's, and put them
in the stove to get hot ;then filleach shell with the dress-
ing prepared, and serve one to each person.

VEGETABLES.

FRIED TOMATOES.

MISS FAiraT E. BOGARDUS.

Peel

tomatoes and cut crosswise

and pepper ;dip each slice into wheat
beaten egg, and fry at once in hot lard. Serve hot.

in large slices ;salt
flour, then into

SCALLOPED SQUASH.

SIRS. CHARLES JI'cORMICK.

Boiland mash the squash in the customary way, and
let itcool. Beat the yolks of 2 eggs, and when the squash
is nearly cold whip these into it, with 3 tablespoons
of
milk,1ofbutter rolled inflour and melted into the milk;
pepper and salt to taste. Pour into a buttered bake-dish,
coyer with tine crumbs, and bake to a light brown in a
quick oven. To be eaten while hot.
CORN FRITTER.

MISS TRAVER.

2 cups grated corn, 2 eggs, 1 cup milk,flour for thin
batter ;little salt, table-spoonful butter ; mixand fry like
griddle cakes.

CAULLIFLOWER.

MRS. F. G. APPLETON.

Boila nice caulliflower in salt and boiling water suffi-
cient to cover it;cook hard for 20 minutes ; take it care-
fullyout of sauce-pan and lay nicely in the dish, taking
care not to break it. Pour a nice drawn butter sauce over
it.and serve hot.

RECIPE BOOK.

STEWED CORN.

MISS FANTttE E. itOGAKDUS.

17

boiling water, and boil - hottrs;

To 1qt. corn cut from cob, add \ pint rich milk,and
stew until cooked, in a covered tinpail, in ;ikeltic .1 full
then add suit, pepper and
If drier than liked, add milk or cream, and
2 ozs. butter.
just before serving stir in a beaten egg.
GREEN CORN CAKES.

MISS MARY E. L. CURTIS.

Corn from 6 ears, 3 table-spoonfuls milk,3 of flour,1

egg, salt and pepper. Fry in batter.

BAKED TOMATOES.
MRS. T. W. MACLEAN.

Take a can of tomatoes and put in a baking dish with
one small onion chopped very line, and small pieces of
season with pepper and salt and a good
bread crumbs;
lump of butter; add sugar
an hour and have nicely browned.

for those that like it. Bal

CORN PUDDING.

MRS. AMELIA HEARTT.

12 ears of corn grated, 1pint of milk,3 eggs, \ cup of
melted butter, a little sugar, salt, and pepper. Bake 1L
hours.

BAKEDMACCARONI.

MISS FAXXIE E. BOGARDUS.

Take 3 ozs. maccaroni and boil till tender in stew-pan
with a littlewater ; take dish, warm a little butter in it,
and put in a layer of maccaroni,
then a layer of grated
cheese, and sprinkle with pepper, salt, and small bits of
layer of maccaroni, and so on,
butter ;then add another
Pour on rich milk or cream
finishing off with cheese.
enough to cover ingredients and bake half an hour.

YANKEE PORK AND BEANS.

MRS. P. W. CARPENTER.

Pick over carefully 1 qt. of beans and let them soak
over night ;in the morning wash and drain in another wa-
ter. Put on to boil in cold water withiteaspoon soda ;
boil about 30 minutes, then (when done the skin of a bean

18

CHAPEL GUILD

will crack iftaken out and blown upon) drain. Put in an
earthen pot first with 2 or 3 table-spoons of molasses.
When the beans are in the pot put in the center \ or flbs.
of wellwashed salt pork with the rind scored in slices, the
season with pepper and salt ifneeded ;cover all
uppermost
with hot water, and bake six hours or longer in a moderate
They cannot bake too
oven, adding hot water as needed.
long.

OMELETS.

FRIAR'S OMELETTE.
MRS. F. G. APPLETON.

Boil a dozen apples as

though for sauce, stir in \ ft.
butter, the same ofsugar ;add tour eggs well beaten. Put
into a deep dish thickly strewn with bread crumbs (the
dish must be well buttered), then put in the apple mixture.
Strew bread crumbs on the top. Add the grated rind and
part of juice of lemon. When baked turn itout and put
sugar over the top, eat cold with cream.
OMELETTE SOUFLE.
MRS. T. W. MACLEAN.

1 ft.sugar, 8 eggs, 2 lemons. Beat eggs separately till
very lijjht;add sugar and yolks together and last stir in
the whites very lightly. Bake in a quick oven 15 minutes.

STUFFED EGGS.

MISS MINNIE SAMSON.

Place one or two dozen eggs in a kettle of cold water,
boil 15 minutes. Have in cold water until they are cold ;
remove the shells, slice a bit off each end so they willstand
upright ;cut in halves, then remove the yolks being care-
ful not to break the whites. Rub the yolks to a paste with
a little melted butter, pepper, salt, vinegar, and mustard,
seasoned like chicken salad. Add celery chopped fine, or
a little parsley. Fillthe whites withthis"; stand the halves
on a small platter ; garnish with caraway or parsley
leaves.

BAKEDOMELET.

MRS. CHARLES MC CORMICK.

Boil1pt. milk,beat six eggs thoroughly, the yolke and
whites separately ;put half a teaspoon! ul salt and a piece

RECIPE HOOK.

19
of butter size of an egg in the boiling milk; stir il into
beaten eggs, and pour all into a deep <li>lito bake. Bake
It should be delicate. Eat hot.
10 minutes in a hot own.

PUFF OMELETTE.

MRS. T.

\V. MVI I.KAN.

Rent 6 eggs,

•'! tablespoons Hour and 8 of melted but-
ter lightly together ;season high willisail and pepper;
add 1 cii|iof sweet milk and bake in a quiet oven 20 min-
utes.

OMELET.

HR3. 0.

l>. wii.i.oXSon.

6 eggs, 1 cup of milk, 1 table-spoon of butter, 1 table-
spoon of flour, a little salt, melt
in half the
the
milk, wet
yolks of the eggs and add in the milk: then stir in the
whites, lightly Beaten
to a stiff froth. Oook }ata time,
turning A over the other just before taking up.

the flour smoothly in the other half; beat

th<; butter

OMELET.

MRS. AMELIA lIEARTT.

6 eggs, L cup milk,1 table3poon

separate, stir the flour into the yolks, and add the whites
last.

flour; baat th>

SALADS.

SALAD DRESSING.
MRS. A. C. WORTLEY.

Yolks of 12 eggs, 1 pint of vinegar, piece of butter
(size of an egg), cayenne pepper, salt, and mustard to taste.
Iftoo tart add a little cream when using.

CHICKEN SALAD.

MRS. JOSEPH MILLER.

For one good-sized chicken take one bunch of celery
chopped fine, a little pepper and salt. For dressing for
the above quantity take the yolks of 2 eggs boiled hard,
make them fine, and add mustard, vinegar, oil,and a little
to suit taste ;also the liquorof
cayenne pepper, and salt

20

CHAPEL GUILD

the chickens boiled in is very nice. Put in just enough to
moisten itnicely. When it becomes cold itis just like a
jelly;but itis a great improvement to the salad.

SALMON SAL AD.

MRS. CHARLKS MC COR3IICK.

. Ifcanned salmon be used, drain it dry and pick into
flakes with a silver fork;mince some celery and boiled
together in quantities and mix with salad dress-
beet-root
ing an hour before required ;cut a crisp lettuce fine and
add the last thing. Garner with slices of hard-boiled eggs.

CHICKEN SALAD.

3IISS ALLIE M. CHEEVER.

The meat of one chicken, chopped coarse ;twice as
much celery as chicken ;mix the two well together, and
season with salt and a little pepper. Make a dressing of
the following and pour over :Three eggs, piece of butter
(size of a walnut), 2 teaspoons of made mustard, 1pint of
vinegar, 2 tablespoons of sugar. This dressing is to be
cooked over hot water untilit thickens. After mixing this
with the salad, add 2 tablespoons of Durkee's salad dress-
ing. Before bringing to the table put inenough rich cream
to make quite moist.

CHICKEN SALAD.
MISS JENNIE QUIRK.

To 1chicken use 3or 4heads of celery ;3or 4 eggs, 1
tablespoon mixed mustard, 1 teaspoon
salt, 2 teaspoons
celery seed, 1tablespoon hard butter, § cup vinegar, 4 ta-
blespoons table oil,1 cup of sweet cream.
Season your
chicken in cooking. Cut by hand l>oth chicken and celery.
Then beat the yolks and whites of eggs separately,
into
that beat
the oilslowly. Then mix all the ingredients to-
gether in an earthen or new tin dish, except
the cream.
Set on the stove and cook until thick. Do notbe afraid of
getting too thick, and stir all the time. When this is cold
add the cream, stirring well,and pour over the chicken and
celery. Before pouring on dressing mix the celery and
chicken well,and season with salt and pepper.

MAYONNAISE DRESSING.

MRS. F. a. APPLETON.

Take the yolk of 1hard-boiled egg, mash it well with
a fork, then add 1 raw yolk egg, stir and beat well, now

RECIPE BOOK.

21

add |teaspoonful mustard,
the same of salt, and as much
cayenne pepper as desired, stir this thoroughly in t he eggs
— begin now to pour in the best salad oil, very slowly, but
(.•(instantly keep stirring all the time. The more oilyou
put in the thicker it gets, which is desirable. Mine is as
thick, almost, as batter
lor cake. Occasionally pour in a
i-ir;/ small quantity of vinegar. Lei vinegar he the last
thu^added, hut a very little. Set in a cold place.

BREAKFAST AND TEA RELISHES

POP OVERS.

MRS. T. W. MACLBAN.

2 6LgB, 2 caps sweel milk, and ¦_' nip* of flour. Beat
the eggs separately, add half the milk to the yolks, also
thoroughly, now add all
the whole amount of Hour; beat
the milk,and lastly the whites which have "been beaten to
a stiff froth; stir lightly. Butter your pop over-cups and
bake in a quick oven. These are nice for dessert, served
with sauce.

BREAKFAST CORN CAKES.

MRS. BO&iRDtJS.

1egg, piece of butter (size of an egg), H tablespoons
sugar. 1cup sweet milk,1^ cups corn meal, 1cup flour, 2
teaspoons baking powder.

SWEET BREAD CROQUETTES.

MRS. T. W. MACLEAN.

Par-boil

sweet bread and mince fine, .add grated
bread, and season with pepper, salt, a little nutmeg, and
some chopped onion. Moisten with cream, and roll as you
would chicken croquettes. Break i> eggs into the mixture
and fry in a pot ofhot lard. Season with a little more salt
and pepper, sprinkle some fine cracker crumbs on top.
Take out of lard when brown.

BROILED BEEF-STEAK.
MISS KA.N'NIE E. BOGARDUS

Take very thick porterhouse

steak, and broil over an
oilstove, taking care to turn constantly; when done add

22

CHAPEL GUILD

pepper, salt and butter, also a little water for gravy ;if
very thick, broil fifteen minutes.

FRENCH POTATO SALAD.

MRS. C. S. WOODARD.

Slice some cold boiled potatoes

into a salad bowl?
sprinkle over them some parsley and a sm,all quantity of
onions cut very fine, orinplace of them finelyshredded let
tuce ;then pour over a sauce made of the following ingre-
dients :mustard, pepper, salt, and a small quantity of vin-
egar, nib well together before pouring in some fine olive
oil; whip tillthe sauce looks creamy.
FRENCH TO AST.

MRS. MACLEAN.

Take 2 eggs and beat well,then add 1cup of milk and
a pinch of salt. Have bread sliced and dip this into the
batter, and place in a frying pan, which has hot butter in
it. Fry this to a nice brown and serve hot.

QUICK SALLY LINN.

MRS. D. L. QUIRK.

1cup sugar,

cup butter ;stir well together, and then
add 2 eggs, put in1pint of sweet milk,3 teaspoons baking
powder, and flour to make ajbatter stiff as cake. Bake arid
eat hot with butter, for tea m breakfast.
CHICKEN CROQUETTES.

MRS. MACLEAN.

Boil a large chicken and pick it to pieces. Make a
pound of butter. Add a
panada of fbread crumbs and
little water, place on the stove and cook to the consistency
of mush ;then set itaway to cool. Add to your chicken
1nutmeg, salt and pepper, 1 teaspoon chopped onion, 1
teaspoon parsley, a very little mace.
Take 5 hard-boiled
eggs, rub the yolks and" mix with the chicken, then add the
panada; mix well; roll out in the shape of pears, then
roll them in well beaten eggs and bread crumbs. Fry in
lard, the same as for Saratoga potatoes.
Then serve in a
napkin and garnish with parsley.

RECIPE BOOK.

23

MEATS
VEAL CUTLETS.
\V. A. BUBT.
JIRS.

Heal 1 egg, roll the veal inegg, then in cracker crumbs ;
salt aad pepper to taste, and fryin part lardand part, butter.

MINCE MEAT.

MRS. ALBERT CRANE.

4pounds of chopped meats, s pounds ofapples, 1 pound
of suet, 1 pound of raisins, 1 pound ot currents, :> or •'! quarts
of cider. 1 pint of syrup, I.i pounds of sugar, 11 table?
spoonfuls ofall kinds ofspices,
'¦'> nutmegs, 1 cablespoonful
of pepper, J| teaspoon fuls salt.

BREADED LAMB (HOPS.

MRS. F. G. APPLETON.

Take some nice lamb chops, salt and pepper

them,
and fry a nice brown. Have some bread crumbs minged
very fine, moisten with a very little water, add a little
chopped onion and butter to the bread, put this bread on
both sides of the chops (after they are fried), press it on
good so that itwill not fall j^f; place in a dripping pan
and bake till the bread is a *ght brown. Can be either
fried or broiled.

LITER AND TOMATO SAUCE.

MRS. T. W. MACLEAN.

Take calves liver,slice and dredge flour over as you
would for fried chicken ;pepper and salt it and fry to a
\Yhen done put in a hot meat dish and pour
nice brown.
the tomato sauce over it. Sauce.-One can tomatoes and 1on-
ion chopped fine. Boil together,
then strain and put in a
large lump of butter, 1teaspoonful cloves, salt, pepper and
sugar.

STDFFED BEEFSTEAK.

MRS. W. E. CHEEVER.

Take a round of beefsteak. Have prepared a dressing
as for turkey ;rollit in the steak and tie it up tight ; put
it in a pan with a littlewater, and roast an hour, basting
often.

24

CHAPEL GUILD

YORKSHIRE PUDDING.

(To be cooked under Roast Beef.)

3f*S. APPLETON.

1pint of sweet milk, 1teacup of flour, 3 eggs beaten
separately, 1 teaspoonful of baking powder. Beat
the
to a stiff froth, add last. Bake in a
whites of the eggs
buttered tin 20 minutes, oven hot. To be served with the
roast.

FROG FRY.

MRS. W. E. CHEEVER.

Have enough good, sweet butter hot inthe frying pan
for the fry. Have some well beaten eggs into which dip
the quarters, and then into finely powdered cracker and
lay in the hot butter. Cook steadily a few minutes and
then turn. They require but little time to cook, and are
the daintiest of dishes.

DICKS.

MRS. W. E. CHEEVER.

Before cooking wild ducks parboil them with an onion
or carrot inside of them. This removes the strong flavor.
When roasted use dressing the same as for poultry, with
the addition of a few slices of onion. Many good cooks
lay over the game slices of onion, which takes away the
fishy flavor ;remove the o#on before serving. Make a
sauce with the drippings in the pan, into which put
the
chopped giblets which are previously well cooked, thicken
the gravy with browned flour moistened with water.
Served with current jelly.

CODFISH BALLS.

MRS. H. LAMB.

Freshen and pick very fine a pound of codfish. Put
in cold water and bring to boilingheat, then drain off the
water. Mix with a pint of mashed potatoes and 2 well-
beaten eggs, and a little pepper. Have your pan hot, and
use half lard and half butter
for frying. Make in Hat
cakes and fry tilla light brown.

RECIPE BOOK.

25

PASTRY.

MEKINGUE FOR PIES.

MRS. T. W. MACLEAN.

For 1 pie, use |cupful of pulverized sugar

to the
whites of 2 eggs; beat the eggs light, amiadd sugar; beat
well, and flavor; pour over the pie (alter being baked),
and brown lightly.

BMlfci

MINCE PIE.

MRS. H. VAST TIM,.

fine, add - Mis. chopped beef-suet, sprinkle in a tablespoon-
Boil3 fts. lean beef tilltender, and when cold chop it
ful of salt; take li H>s. of ;< j»i>l< ¦-. Ifibs, of raisins. 1 it»_ of
currents, and mix nil with the meat; a tablespoonful of
cinnamon, 1 nutmeg, a teaspoon of oloves, I \\>. of brown
sugar, and 1qt. of Madeira wine After this is well mixed
put it into a stone jar and cover closely.
LEMON CREAM PIE.

MRS. TOWNEB.

jjf

Bake the paste (not too rich) in a common pie-plate,
first. Boil1pt. of milk,and when boilingstir in \ cup of
flour.1cup of sugar, and the yolks of 2 eggs. Beat
the
whole together and add to the boiling milk, with the
grated rind of the lemon. Cook long enough not to have
a raw taste. When done, add the juice of the lemon
and a little salt. Beat the whites of the 2 eggs to a stiff
froth, mix with \ cup of sugar, spread over the pie when
filled,and brown in the oven.

MOCK MINCE PIE.
MRS. S. H. DODGE.

Four crackers rolled, 1cup of water, 1cup of molasses,
icup of sugar, icup of vinegar orboiled cider, 1egg, 1cup
of raisins chopped.

Spices as for mince pies.

CREAM PIE.

MISS CAKRIE PARKER.

1qt. milk, 1cup sugar, yolks of 3 eggs

for top), 3 heaping tablespoons

(save whites
flour. Flavor with lemon.

26

CHAPEL GUILD

Mixall,and steam over a kettle'of boiling water. Bake
the crust separate, and pour cream into it. Frost with the
whites of the eggs.

LEMTON PIE.

MRS. JUSTIN POST.

1lemon, 1coffee-cup of sugar, yolks of 2 eggs, 2 table-
spoonfuls of flour, 1 eoffee-^bp of milk. Grate the rind
and squeeze out the juioe of the lemon, then chop the re-
mainder fine. While baking, beat
to a stiff
froth, add a tablespoon of sugar, spread ovei the pie when
done, and brown slightly.

the whites

CRACKER PIE.

MRS. CHARLES KING.

V- crackers soaked in2 cups of coffee, 1cup chopped
cup of
raisins, lof currants, 1$ cups sugar, icup butter,
molasses,
cup of vinegar. 3 apples chopped fine,
ft». of
citron, 1 nutmeg, 1teaspoon cinnamon, and a very little
cloves. Adii1tablespoonful of brandy to each pie.

LEMON PIE WITHTWO CRUSTS.

MRS. TOWNER.

Line your pie dish with a good crust. Grate the rind
of one large or two small
lemons. Gut the lemon in thin
slices. Pick out the seeds, «,nd spread one layej over the ,
crust. Put 1cup of sugar over the lemon, then add 1cup
of paste by taking 4 tablespoons of flour, wetting it with
cold water, as for starch. Turn boiling water on it, and
stir for a few minutes on the stove, adding a pinch of salt
¦Mid the grated rind of the lemons. Cover with a crust
and bake slowly.

ORANGE SHORT CAKE.

MISS LULU AMSDEN.

Make the crust the same as for any other pie. Take 1
doz. large oranges, pare and slice them, and let them stand
in sugar for half an hour; then spread between the crust3
and sprinkle powdered sugar on the top, and serve warm.

PIE CRUST.

MKS. W. E. CHEEVBR.

3 cups of sifted flour, 1cup of lard, 1 teaspoonful of
salt mixed through the flour. Chop the lard into the flour

RECIPE BOOK.

27

with a chopping-knife until it can soarcely^piatinguished
from the flour. Use ice-water enough tomake a soft dough,
and do not put your hand into the dough, until you roll
out the crust for the pies. This amount makes
two pies.
When the upper crust has been partly rolled out, spread
with butter and lard, sprinkle with flour, fold it up and
roll tmt again, spreading a second time and sprinkling
.with flour; roll again the size desired. Never roll the
crust towards you, and always use a light stroke.

LEMON PIE.

& MISS A1.1.1E (TIKKVER.

1lemon, 1cup of sugar, 3 eggs, 2 large tablespoons of
the
(irate the rind of the
1 cup of sweei milk,put
the 2 whites
tablespoons of powdered su-
l'ut on top of the pic when done, and put it back in

rolled crackers, and butter the size of an egg. Beat
yolks and 1 white with the sugar,
lemon and squeeze in the juice.
in the last thing. Bake us a custard. Heat
left in ;istiff froth, adding '¦>
Hhe oven to brown.

LEMON PIE WITH

TWO CRUSTS.

MRS. S. B. RATHF^N.

1cup of sugar, 1 egg, 1cup of water, 1lemon sliced

very thin, 1 tablespoonful of flour.
LEMON PIE.

MRS. AHELIA HEARTT.

1lemon grated, 1cup of sugar, 1cup of water, 3 eggs,

and 3 rolled crackers.

CUSTARDS.

APPLE FLOAT.

MISS CLARA NICHOLS.

1 qt. of apples, slightly stewed and well washed ;the
whites of 3 eggs, well" beaten; 4 heaping tablespoonfuls
together for 28 minutes. To be eaten with
of sugar Bent
cream soon after being made?

28

CHAPEL GUILD

PRUNE WHIP.

MRS. ALBERT CRANE.

\ ft>. of Turkish prunes, soaked over night and stewed
inthe morning tillsoft. Put through a cullender, add the
whites of 6 eggs beaten
the
prunes when cooked. This is to be eaten when very cold,
with a pint of sweet cream poured over it.

to a stiff froth. Sweeten

CHARLOTTE RUSSE.

MRS. EDGAR REXFORD.

1qt. of thick cream, whipped to a stiff froth. Add 2
teacups of sugar, \ teaspoon of vanilla, \ teaspoon of lem-
on, box of Cox's gelatine. Soak the gelatine in \ teacup
of cold water one hour. Set
the cup in hot water, and
when dissolved stir into the cream quickly. Put the cream
on the ice tillperfectly cold,
then pour it over slices of
sponge cake placed in the dish from which it is to be
served.
jfl

WHIPPED SYLLABUB.
MISS MAMIE CURTIS.

1pt. of rich cream, 1-J cups pulverized sugar, 1 glass
¦wine, vanilla to taste.
Sweeten the cream, and when the
sugar is thoroughly dissolved stir in the wine and extract.
Whip to a stiff froth. Put itinglasses and eat with cake.

SPANISH CREAM.

MISS TRAVER.

1qt. of milk, 3 eggs, 1oz. of gelatine. Stir it tillit
comes to boiling heat, without letting it boil. Then stir
in,cold, sugar to taste, and 1glass of wine.

AMERICAN CREAM.

MISS TRAVER.

Soak \ box gelatine in a little cold water 20 minutes.
Beat the yolks of 4 eggs and 4 large spoonfuls of sugar to-
gether. Bring 1qt, of milk to a boil,and stir inthe yolks
and sugar, then the gelatine, then the whites beaten to a
stiff froth. Stir gently. Add flavoring, and letcool.

CHARLOTTE RUSSE.
MRS. SAMUEL POST.

To 1pt. of well whipped cream add about

of gelatine dissolved in warm water;

a half box
then stir in pow-

RECIPE BOOK.

29

dered sugar, and flavor to taste. Whip until it is thor-
oughly cool. Line a dish withlady-fingers or sponge-cake,
and then pour in the mixture.

AMERICAN CREAM.

MRS. W. E. CHEEVER.

Put on the stove 1qt. of milk; add fof a box of gela-
tine, and let it dissolve. Beat the yolks of 4 eggs witli S
tablespoons of sugar, very light; then add to it the milk
and gelatine. Let itthicken. Add vanilla to taste. Have
beaten the whites of 4 eggs, add 4 tablespoons of sugar,
beat thoroughly, and then pour the golden mixtire on the
white. Beat well. Put itin forms on ice, and eat it with
cream.

TAPIOCA CREAM.

MRS. C. D. WILOOXSON.

1 teacup -of tapioca ;add to itsufficient milk to m;iko
it soft; then take 1qt. of milk,let it boil for a few min-
utes; beat 2 eggs, whites and yolks separately ;stir the
yolks into the milk,and, when it begins to boil, add the
tapioca. Let it hoil up, then stir the whites very thor-
oughly through it. Flavor to taste. Eat cold. The tapi-
oca must soak over night.

LEMON CUSTARD.

3IRS. B. A. LIGGETT.

Beat the yolks of 8 eggs tilllight, add a pint of boil-
ing water, the rinds of twolemons grated, and the juice
sweetened to taste. Stir this on the fire tillit thickens,
then add a large glass of rich wine and half a glass of
brandy. Give the whole a boil, and put in glasses. To
be eaten cold.

ORANGE CUSTARD.

MRS. D. TILDEN.

Custard. —1qt. milk, yolks of 3 eggs wellbeaten, 1table-

•J doz. oranges pared and sliced, and about f cup sugar.
spoonful of corn-starch beaten with the egg and a little
milk. Let the milkcome to a scald,
then add the corn-
starch and egg, with \ cup of sugar. Grate the rind of 1
orange in this. Pour
the oranges. Then beat
the whites of the eggs, add a little sugar and orange-juice,
and put on for frosting. Let the frosting brown a little.
Then put itin a cool place tillserved.

this over

30

CHAPEL GUILD

JELLIES.

LEMON JELLY.

MISS TRAVEB.

3 lemons grated, peel and juice ;1oz. gelatine, 1 ft.
sugar, 1qt. boiling water, 1glass of wine. Strain and set
away to cool.

GELATINE JELLY.

MBS. F. G. APPLETON.

To a package of Cox's gelatine add a pint of cold wa-
ter. Let itstand for one hour. Then add 1L lbs. sugar, 3
the juice of 2 lemons, and both their
pts. boiling water,
rinds grated ;1 pt. sherry wine. Pour into moulds. It
must be strained through a fine sieve or cloth.

ORANGE JELLY.
MISS TRAVER.

(!r;ite the peel of 5 oranges and 2 lemons, squeeze the
juke i'lto it. Boil1 ft. sugar in 1qt. water. When boil-
ing pour over it2 oz. gelatine,and stir until it is dissolved.
Add the juice to it. Strain through a strainer, and pour
in mould,

to cool.

LEMON JELLY.

MRS. C. D. WILCOXSON.

1oz. of gelatine, 1 ft.of sugar, 1qt. of boiling water, 4
lemons. Cut the lemons in slices and bruise them ;then
add the sugar and gelatine, and pour upon the whole the
boiling water. Set on the stove and stir until the gelatine
is well dissolved. Then pour into moulds or tumblers.

SAUCES.

WISE SAUCE.

MRS. T. W. MACLEAN.

2 cups of su<iar, 1 of butter, 1 tablespoonful of flour.
Beat all together, very light. Take a large tumbler of

RECIPE BOOK.

31

wine and boil it. While boiling, stir in the sauce. Stir it
tillit begins to froth.

BUTTERLESS SAUCE.
MBS. I.W. CARPENTER.

Place ¦L a gillof milkin a pan of boiling water; when
scalding put in Lpt. of powdered sugar with the yolk of -2
eggs. Stir until thick as boiled custard. Take o*. When
Just before serving it,add the whites,
cool add flouring.
which have been whipped to a stiff froth.
GOLDEN PUDDING SAUCE.

MRS. C. D. \VILCO\>()\.

1cup of sugar, \ nip of butter. Icat*of boiling writer,
1tablespoon of flour, and boil until it thickens.
Take it
from the stove, add 1 well-beaten egg, and flavor to taste.

PUDDING SAUCE.
K. 1.. KISHLAB.

1 cup of white sugar, \ cup of butter, 1 egg, nutmeg
the dish in hot water,

to taste. Beat it to a troth. Set
and cook it till it is thick.

FOAMING SAUCE.
MRS. H. R. SCOVELL.

Beat the whites of 3 eggs to a stiff froth. Melt a tea-
cup of sugar in a littlewater, letit boil,stir in one glass
of wine,and then the whites of the eggs, and serve at once.

PUDDINGS.

SUET PUDDING.

MISS AI.ME M. CHEEVER.

1cup of chopped suet, 1of stoned raisins, 1of sweet
milk,4 cups of flour,1of molasses, 1 tablespoon of cinna-
mon and cloves each, Itablespoon of baking powder, and
1 teaspoon of salt. Steam three hour*.

32

CHAPEL GUILD

CREAM TAPIOCA PUDDING.

MISS JENNIE QUIRK.

Soak 3 tablespoons of tapioca in milk over night. Put
the tapioca in a quart of cold milk. Then add the yolks
of 4 eggs, with a cup of sugar, and let it boil until a little
thick. Pour into a pudding-dish. Beat
the whites of 4
to a stiff froth, and stir in 3 tablespoons of sugar.
eggs
this over the top, and put in the oven to brown. Let
Put
this get very cold before eating.

BLACK PUDDING.

MISS CARRIE PARKER.

1cup of lukewarm water, % cup of molasses, 1egg, 1
cup of raisins,, all kinds of spices, |teaspoon saleratus, 2L
cups of liour. Steam two hours.
cup ofbutter beaten
to a cream.

Sauce. —2 eggs, 1cup of sugar,

CORN MEAL PUDDING.

MISS KATE FERRIER.

Beat 4 tablespoons of butter to a cream, with half a
pint of powdered sugar. Add the yolks of 3 eggs, beating
them thoroughly ;a round half-pint of corn meal, and the
whites of eggs beaten to a stiff froth ;mix well,and bake
inpudding dish well buttered.
Sauce. —Place
gillmilk in a pan of boiling water.
When scalded, add
pint powdered sugar mixed with the
yolks of 2 eggs. Stir until thick as boiling custard. When
cool flavor with nutmeg.
Just before serving add the well
beaten whites of the eggs.

rt i • i >

,*

T k1

m

'11

-11

¦

FIG PUDDING.

MRS. T.

\V. MACLEAN.

1ft. figs chopped fine, 1cup' grated bread crumbs, 1
cup of suet chopped fine, 2 eggs, \ cup sweet milk,1 tea-
Sawie. —2 eggs, 3 cups sugar, |cup butter ;beat till
spoon soda, 1of cinnamon.
very light. Steam the pudding two hours.

RUTH PUDDING.

MBS. P. W. CARPENTER.

1 cup molasses, 1 of sweet milk, 1of suet chopped
line, Or |cup melted butter, 1of raisins, \ cup currants,

RECIPE BOOK.

33
2J cups flour, \ teaspoon soda. Mixwell. Salt and spice
to taste, and steam two hours.

ORANGE PUDDING.
MRS. E. B. NEWHALL.

6 oranges sliced in quarters, 1cup of sugar, 1 pint of
Cook
the whites of the

milk,yolks of 3 eggs, 1tablespoonful corn-starch.
this and pour over the oranges. Beat
eggs, and frost the top, and set in the oven to brown.

TAFIOCA PUDDING.

MISS JENNIE QUIRK.

Soak 1cup of tapioca in cold water over night.

Slice
Sprinkle a
J doic. good-sized apples
little sugar and spices to suit taste, on apples. Add ,»boul
a cup of cold water ;then the tapioca. Cover with a tni
and bake until done. To be eaten with cream and sugar.

in a pudding-dish.

RICE PUDD ING.

MRS. JOSEPH MILLER.

To 1qt. ofmilk add 1teacup of rice.

Put in a cus-
tard kettle, and boil until soft. But do not let it get
too
thick. Pour into a dish, and after beating together ieggs,
1 cup of sugar, and 2 tablespoons of butter, add it to the
the whites of 2 eggs for
rice. Flavor to taste. Reserve
frosting. Brown in an oven 2 minutes, and eat
ice cold.

ASHBURTON PUDDING.
MISS GRACE APPLETOX.

4 cups ot flour, 1cup of suet, 1of milk, 1of raisin", 1
of molasses. 1teaspoon soda; mix all together. Boilin a
bag 3 hours.

COCOANUT PUDDING.

MRb. MACLEAN.

1cocoanut grated, 3 tablespoons butter, 1cv;

pintmilk,4 eggs.

HUCKLEBERRY PUDDING.

MRS. W. A. BURT.

1pint of molasses, 1 Teaspoon soda, beat 5 mini
1quart of flour,lquart of huckleberrys. 2 teaspoons c r<
tartar, 1 teaspoon cinnamon, 1 nutmeg and a little gait.
Boil3 hours.

34

CHAPEL GUILD

BLACK PUDDING.

MRS. C S. YOST.

1cup molasses, 1 cup warm water, 1egg, 1cup raisons,
teaspoon soda, 2L cups tlour,cinnamon and cloves. Steam

1^ hours.

ORANGE PUDDING.
MRS. JOSEPH MILLER.

Take 4 good sized oranges.peel,

seed and cut into small
pieces ;Add a cup of sugar and let it stand into a quart
of nearly boiling milk,stir 2 tablespoonfuls of cornstarch
mixed with a little water and the yolks of 3 eggs. When
done let itcool ami then mix with the orange. Makf a
frosting of the whites of the eggs and a half cup sugar ;
spread itover the top of the pudding and place for a few
minutes in the- oven to brown.

GELATINE PUDDING.
MISS ALICE H. GILBERT.

box of gelatine in L pint of cold water. Let stand
1hour, then add i- pint of .boiling water. When dissolved
add the juke and grated rind of '2 lemons and 1small cup
of sugar ;strain into a dish to cokl. Make a custard from
the yolkes of 3 eggs, 1 pint of milk,icup sugar, flavor.
Just before using cut the jellyinto squares and put in a
glass dish ;pour the custard over it. Beat the whites to a
stillfroth with a little sugar and pour over the top.

HUNTINGTON PUDDING.

MBS. TOWUER.

Wash thoroughly one-half cup of rice, and put on the
fire with 1 pint of milk; let it boil until the milk is
then add another pintof milk,and when that
thickened,
has boiled until thick,add the third part of milk. When
the rice is thoroughly cooked, beat
the yolks of -i eggs
with 5 heaping tablespoons of sugai-, and stir into the
milk and rice ;let it boil nearly 10 minutes ; turn into a
the whites of the eggs with 4 table-
pudding dish ;beat
spoons of sugar. Pour over the top of the pudding and
put in the oven to brown. Serve cool. Flavor with lemon.

STEAMED PUDDING.
MBS. CIIAS. P. FERKIER.

1 cup of flour,1 teaspoon of baking powder, pinch
the size of a walnut, enough milk

of salt, piece of butter

IUCCIPE BOOK.

35

to make a stiff" batter, add one egg the last
thing ; to be
steamed in cups ;mix the batter with any kind of fruit.
(canned orfresh) alternately. One spoon of batter first until
the cups are half full. Steam very last lor half an hour.
Wine sauce.

SNOW PUDDING.

¦

JIIS.S ALICE M. CHEKVER.

|box gelatine in a pint of boiling water; when dis-
solved and nearly cold beat
for halt an hour with the
whites of4 eggs, (previously beaten to a still' froth) i!cups
of sugar, the juice of 2 lemons. Make a custard of the
yolks and pour over it. Add the grated rinds of the 2
lemons to the custard.

KICK PUDDING.

SIRS. C. D. Wll.i OXSON'.

1quart of milk,1te; 3up of rice,1teaspoon » psalt, boil
until itis tender; beat yolks of 4 eggs,* add one cup of
the
sugar;
whites and pour on top of pu Iding, and sel in the oven to
brown.

turn rice boiling hot on eggs and sugar. Beal

SARATOGA PUDDING.
}[KH. ALBERT CRANE.

1pint ofmilk,4 large tablespoons of flour mixed with
some of the milk. Boil the milk, take off and add the
flour and milk and 4 beaten eggs and a pinch of salt.
Bake in a dish inside a basin of water. Maple sugar makes
'a good sau

ALMOND PODDING.
MISS MISSIS SAMSOK.

1quart of milk,10 hitter almonds or 4- teaspoon of ex-
tract, ipound of sweet almonds, blanch and pound them
to a paste] stir them in the milk with1cup of sugar, yolks
of three eggs well beaten, and 4 tablespoons of ground
rice. Let itcook well by setting in boiling water; when
thicklike custard, pour in your dish and frost the top. To
be eaten cold with or without cream as preferred.

SUET PUDDING.

MRS. L. A. KISULAR.

1 cup molasses. 1 cup sweet milk, t of suet oho;
fine or J cup melted butter, 1of raisins, icup currants

CHAPEL GUILD

36
cups flour, L teaspoon soda. Mix well, salt and spice to
taste, and steam 2 hours.

APPLE PUDDING.
MRS. H. LAMB.

Put a slice of bread and butter in a deep dish, cover it
with sliced apples and sprinkle with sugar. Fillthe dish
with layers of this tillfull, leaving top layer of apples.
Grate, a little nutmeg on top. Pour water around edge
sufficient to make moist. Bake tillapples are done.

COTTAGE PUDDING.

MRS. H. R. SCOVILL.

1cup sugar, 1cup butter, 1egg, cup sweet milk,tea-
spoon soda, dissolved in milk,2 teaspoons
cream of tarter
in the Hour. •'! cups Hour,.1 teaspoon extract lemon, sprinkle
a little sugar over the top before putting in the oven.
Bake in a small bread pan, and when done cut insquares
Sauce— 2 tablespoons butter, 1cup
and serve with sauce.
sugar,
tablespoon of flour wet with a littlecold water and
stirred until like cream. Add 1 pint boiling water; let
boil 2 or ;! minutes, stirring all the time after taking from
the lire. Add V teaspoon lemon extract ;nutmeg may be
used instead of lemon. What is left of the pudding may
be used for tea.

ICE CREAM AND WATER ICES.

ORANGE ICE.

MISS IIARt E. L. CURTIS.

Juice 6 oranges, 2 teaspoonfuls extract orange juice, 1
lemon. 1quart water, 1pound granulated sugar, 1gillrich
cream. Mixwell together and freeze.

LEMON ICE.

MRS. T. W. .MACLEAN.

Make a strong lemonade, adding 2 oranges. Strain
to freeze. When frozen add the
hich have been beaten to a stiff froth.
thoroughly- and let stand an hour before using.

and put in the freezer
whit<
Mixtogether

RECIPE BOOK.

37

Sweeten more than you wrould for lemonade
takes the sweetness out.

as

freezing

STRAWBERRY ICE CREAM.

MISS MABIIE CURTIS.

3 pints rich cream. 12 ounces pulverized sugar, 2 eggs,
tablespoons vanilla. Mix all in a procelain lined basin ;
•J
place on (ire, stir constantly to the boiling point, strain
through fine sieve and freeze. Look over 1quart straw-
berries, place in a bowl, add 6 ounces pulverized sugar
and crush to a pulp. Add this to the frozen cream and
mix well.

FROZEN PEACHES
MISS JKNMIK QUIKK.

1quart can peaches, 2 coffee cups sugar. 1 pint of wa-
ter, whites of 3 egjgs, beaten stiff. Break the peaches and
stir all the ingredients together, then freeze.

HAMBURG CREAM.

Stir together

MISS KATE FKKKIER.
(he juice and yellow rind of 2 largo
lemons, cup sugar, well beaten yolk-; of 8 eggs.
I'm in
the pail and set in a pot dfeb^ing water, stir for 3 min-
.lien whites of the
utes;
eggs, and serve when colfS^^Htrd glasses.

take from fire, adqlhe

COOKIES.

AMONIA COOKIES.

MRS. P. W. CARPENTER.

1ounce carbonate

amonia, 1pound sugar, 1pint sweet
milk, J cup butter; dissolve the amonia in the milk well
warmed.

JUMBLES.

MISS HATTIK MUSHIER.

4 eggs, 3 cups sugar, 1 cup butter, 1 nutin(-_

spoon soda in 1 tablespoonful milk. Mix as soft as pos-
sible.

38

CHAPEL GUILD

SAND TARTS

MISS GRACE 'APPLETO3T.

2 pounds of flour. 2 p
the butter into the fl

i:nr.Impounds butler.
i adjlfehe sugar, wet
Put
the whole with3 eggs. Rollout ati^ bake on pans, Spripße
over them before baking, ground cinnamon, loaf sugar
pounded almonds.

CLARK COOKIES.

MRS. TOWNER.

1-| pounds flour, 11 ounces of sugar, 7 ounces butter, 2 .
.1small cup of milk in which dissolve 1 small tea*
spoonful soda; add nutmeg or caraway seed, and make
out with the hands soft as possible.

GINGER DROPS.

MRS. DR. POST.

2 cups molasses, 1J- cup butter, % cup hot water, 3 i
soda (dissolve in water] 3 teaspoonfuls gin:

2 teaspoons
Spice to taste.

COOKIES

SIRS. TOWXEK.

1cup butter, 2 cups jgfl^eu-s -I cups flour, 3 table-
spoons milk.3 teaspnon^^^^Kig powder, cream, kMticr.
Ibvor with liiflßjion
;iii'l -n^ar: lif.it lll l
in the Qofor and baking powder adding
or nuniii
enough to roll out. The»cookios willkeep 2 weeks and
without milk a month.

¦•¦pß':t!.-lv,

BELL'S GINGER

SNAPS.

MRS. TOWNKR.

2 cups molasses, 1cup butter. 1 tablespoon ginger, 1
soda. 2 teaspoons vinegar, flour enough to roll

teasgponful
out hard as crackers.

JUMBLES.

-MISS GRACE APPLETON.

A pound butter, 1pound sugar, 4 eggs, (lour to thicken.

To h of the above quantity use |pound Hour.

RECIPE BOOK.

39

CAKES.

BAILED.FROSTING.
MISS FANNY BOSARDDS.

1coffee cup sugar, add just enough water to moLslen,
then add slowly t*'> Ilie

let boil until it strings from spoon,
beaten white of one egg; beat rapidly tillcool.

'

FROSTING.

MISS MARY Q. WALTOX.

For one cake : White of 1 egg beaten stiff, stir in

'¦pulverized sugar until firmbut soft.

CHOCOLATE FROSTING WITHOUT EGGS.

MISS LULU AMSDBJt.

3 large tablespoonfuls grated ehoeolate, 1cup sugar, 1
-weet milk. Let boil tillit willharden in wifl

IN MAKING CAKE.
MBS. CLINTON SPENCKR.

Ist. Cream the butter and sugar unless otherwi

2nd. Stir a great deaias you add the remainder
reeted.
separately and all
of the ingredients.
the whites last with that portion of flour containing bak-
ingpowder, and after that is aaded stir very little.

3d. Beat I

SNOW CAKE.
MRS. E. B. ALLEN.

1 tumbler of flour, whites of 10 eggs, IV tnmbl<

fine sugar, 1 teaspoon cream tarter stirred into dour. Ueat
the eggs to a p T froth, stir in sugar, and lastly -the tiour.
Flavor to I

f

RO CHESTER JELLY CAKE.
MRS. OLINTCTS' SPENT Kit,

iig powder.
lie remainder add .
¦ ued rai.- ;

I

>ur, ¦'»

OilAIEL -GUILD

40
teaspoon cloves. Iof allspice, 1 tablespooi^fftour, a
nutmeg. Bake in two tins and put togath^1 with jelly.

SPONGE CAKE.

MISS ALICE 11.

Ti cup sugar, feggs, •i^taljlespoon^ of cold »
tea^oons of baking powdCT, llLup< of -flour. Fin
lemon.

BLACK CAKES.

3IKS. I.WERTiIAX.

-

1pou'uJH' sugar, 14.eggs, 1 jound' of butter, 1 pound
of flour, ioi citron, 3 of raisins, 2 of currants, 1 gillof
liramiy. 0 TAblespoonfuls
cinnamon, 2 of allspice. 2 of
cmjj^, 1 of mace, 1-nutmeg. 1 teaspoonful'
soda ;brown!
ihe flour. This inak.es two large c^ikes.

JELLY CAKE.

IE JIOSHIIH^ ,

1 cup sugar, 4 ejrirs, 1cup Hour, teaspooriful soda, 1 of j

civiim tartar, 1tabjespoanfgd milk, 1of butter.

SOFT GINGER BREAD.
¦ .
MRS. !.

. :'

1/cup m.

spice

tb

..

-

all-
:iten
add the •
;ilk.

ANGELS FOOD

SVORI LEY.

turn! lers of granulated stigar, 1
ufnl vanilla, ixc creai

irtar
Iding
the

BF.CIPE LOOK:

41

CREAM CAKE.
MRS. RILE.
butter size oi

,g, fcup swekb*
ilour, ! heaping teaspoon p. .rlbakina^^H
r same.

mil!
Place oif^be^ice 1 <-up itxn
der.
cream, when very cold add 3 tablespoJHLpul verijljd -'
!>npoii vanilla. Whip and put 1>; 'tween lnj^rsj

SPICE CAKE:
3IRS. HAWKINS.

5 eggsj I.cups butter, 3 cups brown su/ar, 1of sour
.. 4 of flour, 1 teaspoonful of soda, 2 tarflesßWonlluls of
- : uanion (a littlemore is better), half cio/es,(*|easpooii-

ful all-pice, half a nutmeg, lh I^s. raisins/( urriints.

WHITE CAKE.

3FKS. SAMUEL POST..

Large A cup butter. .V cup milk,
. •'; teaspoonfuls baking i)owdaL Flavor to i

susrui-.'

¦

CREAM CAKE.

MRS. SAMUEI cost.

2 cups sugar, 8 eggs, 2 (ay)

-

baking powder. Flavor with bitflft'all
ed erejw
. i'HI

r°

'

JUM

CHAPEL GUILD

42
spoon ginger, 1teaspoon soda, 1 cup molasse^HJ °^H|
gill wine,1gillbrandy ;steam three hours. Ji^ maW^
three loaves.

LEMON CAKF.

MTSS CAIIK.IEPARKEB.
adups of sugar, 1cup of butter, 1 v

the eggs separately,

5 eggs, 4 cups flour; stir the butter and -hum;- iia .ream,
beat
and
dissolve a little soda in the milk; mix all 4E^^Ej sift
the flour and put in by degrees, and add I
and
grated rind of one leraon.

the whites

to a -

SILVER WAFERS.

JfRS. T. W. MACLEAN.

Ift). 1 utter, -J fb. sugar,

ft>. flour, 2 eggs, 2 teaspoons
lemon :'nix the sugar and butter together,
yolks, dour and whites, alternately. Dfop on tins and
spread with a warffe spoon. /ITi*,aftei cooking, put over

then add

iug pin to curl up.

'

I
CREAM CAKE.

MRS. HOBEBT •HEMPIIIT.f..

in X4BfJr«'e cup and fillup the cup witn
i oi sugar, I', cups Hour, - teaspooffc-

.nld '2 till-

43

HECTPE BOOK.

FRUIT CAKE.

jius. w. a. ciiKdnre.

-

icup blHtui. I

I^H^P'j fflKraisins, flavor to tastP.

ENGLISH WALNUT CAKE.

MKS. D. C. BATWIELDEK.

|cup liuttiT. :,:cups milk, whit*--

3 cir
buy them, V cup raisins (stoned and chopped.
24 halves, pu&ng on the top of the cake after frost

3 teaspoons baking powder, 1 ft.nuts as you
Leave out

VANIT YCAKE.

MRS. S. H. DODGE.

¦Ups srug%, J cup luittcr, |cup sweet^piilk, 1.1 cups
ir, whites
- between

flour, }cup corn 'starck, 1 teaspoon l>;iki
fcf 6 eggs. Bake in two cakes, putting
and on fop.

CREAM CAKE.

MISS JENNIE Qlflffi,

- cups pgar, \ cup butter, Riip sweetmilk,'¦',

tea
spoons baking powder. -! cupa flotrr, whites 4 eggs ;Havag
with vanilhi. Hake in layers. Whip cream sweetened
i vanilla or strawburry until thick then
and flay
spread between.

ORANGE CAKE.

MRS. P. W. CARPENTER.

2 cups si
gutter, 1of ¦•
grated riiWUani^nl;-
ing whites fcH^ffSstffl^

;gs, leaving out the whites of 2, \ cup*
wder,3 cups B
ispoons b
Use tlie remain-

LEMON JELLY CUKE.

3IRS. CLINTON SPENCER.
\ cup butter, 1 cup v
>vder. Bake in 4

44

chapel arriiQ)

SPONGECAKE.

>[ItS. CHARLES D. WILCOXSWtJ.

10 eggs. :

lemon.

ar, |lb. Hour, and rind and juice of 1
j

WHITE FRUIT CAKE.

2y3ups sugar,

MRS. C. L. YOST.
cup butter, 1 cup sweet milk,2i cups
flour, whites of 5 eggs, 2 teaspoons baking powder, coffee
cup raisins, coffee cup currents, coffee cup citron or lemon
peal. Tike above recipe without fruit makes a good layer
cake.

V

LADY CAKE.
MRS. MACLEAN.

Mix to a cream \ cup of butter, 2 cups of white sugjar,
the whites'of S egg (beaten light),lcup of cream (in which
dissolve a teaspoonful of soda), 3 cups flour (in which put
2 teaspoonfuls of cream tartar. Flavor withbitter almonds.
Bake for an hour in a moderate oven.
SPONGE CAKE.

MRS. 11. VAX TUYL.

2 cups sugar, 2dfih flour, 4 eggs, 3 teaspoons baking
powder, f cups boi^fllrwat er;add water last and flavor to
taste. Bake in deep tins.

GINGER CAKE.

MRS. DR. WATLING.

1cup N.O.molasses, 1egg, 1teaspoon soda in 4 table-
spoons hot water, |cup shortening, itablespoon ginger.

SNOW CAKE.
MRS. PATTKE.

1cup pulverized sugar, licups of flour (sifted),whifes»
of 12 eggs beaten to a foam, 1 teaspoon cream tartar.
Flavor with rose or lemon, and bake in a quick oven.

PORCUPINES.

MRS. D. E. CHEEVEE.

Buy or nialS little round sponge cakes jtblanck \ ft>.
almond's— skin and splitthem, stick them in the top of the
cakes and lay them on the platter. They mayor may not
in wine. Pour over them a fine, cold, boiled
hudlUftM?1

'

KPAUPE HOOK.

45
li^mtave an abundance
custard (favored with vanilla.
of almonds, mb them to a paste, adding tlhun to the cus-
tard, i-rye cold, one sponge cake tQeach parson.

DELICATE CAKE.

MILS CAKKIK I'ARKEIM
f cup butter, '2 scant cups sugar, 3

2 tea-
spoons baking powder, .} cup sweet milk,\nutes oi' (ieggs.
Flavor with lemon.

ST. BFRNARD CAKE.

MRS. DR. W\TLINO.

2.1,- cu^p supar, Ismall cup butter, 3 eggs, 1 cup sour
flour, iH>. Zaate currants,

milk,Iteaspoon soda, 3| cups
citron, 2.V teaspoons

lemon, § oT a mitnn

CREAM CAKE.

MISS CLARA NICHOLS.

-'!eggs and 1 cup sugar well beaten together;

to this
taaspoons baking powder, 2 table-
spoons milk. Hake in three layers. For the cream —a
add IV cups
small bowl of whipped cream. Sweeten and flavor to ta

flour, I.',

SUGAR COOKIES.

MISS CARRIE PARKER.

i'pt.bowl butter, 1pt. bowl sugar, 3 eggs, fcup sour

milk, J small teaspoon soda. Flavor with lemon.

WATERMELON CAKE.

MRS. PATTKE.

White j>art: 2 cups sugar, § cups butter, fcups sweet
milk, whites of 5 eggs, 2 teaspoons baking powder, 3 cups
to suit yourself. Red part or core of
flour, and flavor
melon : 1cup of red sugar sand, k cup butter, |cup sweet
milk,2 cups flour,1 teaspoon baking powder, whites of i>
eggs, and |ft. of raisins for seeds. Put half the white in
the red in the middle, then
the bottom of pan, then put
the rest of the white on top.

NUT CAKE.

MS>

W'PLETOX.

Whites of 3 eggs (beaten very light), ',

ized sugar, ifcablespoonful of flour,1pt. nuts.

ilver-

46

CHAPEL GUILD

WHITE PERFECTION CAKE.

Brs. dr. watling.

3 cups

sugar. 1of butter, 1 of milk, 3 of Hour, Iof
comstarch, whites of12 eggs (beaten to a stiff froth, 2 tea-
spoons cream tartar in the flour and 1of soda in half the
milk; dissolve the comstarch in the rest of the milkand
add itto the sugar and butter well beaten together,
then
the milk and sona and tiieflour and white of eggs.

WHITE CAKE.

MISS CARRIE PARKER.

1| cups sugar, 2 heaping table-spoons butter, whites of
6 r !*s, 1cup of milk,3 cups of flour, 2 teaspoons baking
ier. flavor to taste.
po

ICE CREAM CAKE.

MKT. 1

2 cups sugar, 1cup butter, 1cup sweet milk,whites of
S eggs, 2 teaspoons baking powder. !>] cups of flour. Hake
in jelly tins. For icing
the cake : 3
sugar and 1 cup water ;boil tnT^W^tringy and pour 1
inghot over the whites of3 eggs slightly beaten, and flavor
with lemon or vanilla,beat until white and spread be- :
tween and on top.

LEMON JELLY CAKE.

MRS. PATTEE.

2 cups sugar, $ cup butter, 1 cup milk,3 cups flour, 2
teaspoons baking powder, 4 eggs. Bake in la,vei>.
Juice
and grated rind of 2 lemons, coffee cup sugar, piece of
butter (size of an egg), 2 eggs ;mix and boil trfi clear.

CONFECTIONS.

QUEEN'S MOLASSES CANDY.

UAMIK CURTIS.

2 cups sugar,

spoon cream tartar. Flavor when taken from the stove.

V cap molasses, icup of water, 1 tea-

RECIPE BOOK.

MAPLE CARAMELS.

MISS MINNIE SAMSON.

47

1pound white sugar, L pound maple (pulverized), lit-
tle more than ipt. of water, L teaspooE of cream tartar.
Let the white sugar dissolve,
then add cream tartar and
maple. Boilabout half an hour, stir in1pt. ofrich cream
so slowly it willnot stop boiling. When hard enough pour
on wellgreased platters ; when cool cut in squares.

COCOANUT CANDY.

.MISS CLARA MCnOLS.

2 lbs. coffee sugar

in
milkof nut, then let it come to a boiland add grated meat.
Boil tilldone; pour in buttered pans; cut in squares.

to 1 cocoanut; dissolve sugar

CREAM CANDY.

mis-

1 Hi. of suiri:.

>f-ifemun tartar, 1pt. water.
Boil until it willJwßHFinrolil water, it must be tried
then pour into plates or on a marble slab, and
frequently;
when nearly cold pull until itis whito.. When itis pulled
nearly white put in llavoring.

CHOCOLATE CARAMELS.
MISS CARRIE PARKER.^

1cup of grated chocolate, 8 cups of sugar, 1 cup of
molasses, lof milk, a small piece of butter. Boil20 min-
utes, pour into buttered pans.

COCOANUT DROPS.
MISS MAMIECURTIS.

1 It), of cocoannt (grated), 1 ft.of white sugar, 2 eggs
(well beaten). Mix together, roll into balls, place on a>
paper in a tinand bake 15 minutet.

BUTTER SCOTCH.

MISS FANN'IE H. CHEEVER.

3 even table spoons of sugar, 2 of molasses. 1of but-
incold water, then

ter, i- teaspoon of vinegar, 4 teaspoon of soda. Add a
drops of lemon and boil tillit hardens
pour on buttered plates.

48

CHAPEL GUILD

CHANCHILLACREAM.
MISS JESSIE PEASE.

1qt. rich cream whipped to a stiiffroth, add f cups of
pulverized sugar, \ box Uox's gelatine dissolved in a little
water. Flavor to taste and place in a mould.

CHOCOLATE CARAMELS.

MISS MINNIE SAMSON.

1 ft>. white sugar; little more than half a pt, of water,
|teaspoon cream tartar, 1 pt. sweet cream, 1-J ozs. choco-
late (pulverized). Put sugar, water and cream tartar to-
gether and boil about half an hour, add the chocolate,
then
stir in the cream so slowly that itwillnot stop boiling, as
that willmake it grain ; try in cold water ; do not have it
too hard. Take off when done and stir in Lbottle of va-
nilla ;pour on well greased platters ; when cold cut in
squares.

CREAM CANDY.

MISS CLARA NICHOLS.

1 ft.loaf sugar, 1cup water, |teaspoonful cream tar-
tar, 2of vanilla, 2of vinegar, butter size of an egg. Boil
until it hardens, when drop into water. When nearly cold
pull as you wouldother candy.

MISCELLANEOUS.

WASHING FLUID.

MRS. F. G. APPLETON.

1ft>. Babbitt's potash, 1oz. ammonia, |oz. salts of tar-
tar, dissolve in 1 gallon soft water; jug and cork tight.
One tea cup fullto a boiler of clothes.

WORTH REMEMBERING.

MRS. TOWNER.

That in ranking a fruit or berry pie if the sugar is put

inbefore the fruit, very little of tlie juice willescape.

RECIPE BOOK.

49

POLISH FOR GLASS, BRASS, ETC.

MRS. T. W. M.X I.KAX.

1 ll'. Spanish whiting or prepared chalk. 11,I 1, ozs. aleo
hoi, 1 oz. American vermilion,
oz. acetic acid. Mix the
whiting ami vennillion well and sprinkle with the acid
and alcohol. Hub well. Mix with soil water to the con-
sistency of putty, roll into balls brpul into boxes to dry.

SILVER POLISH.

MRS. FRANK BOGARDUS.

4 ozs. I'aiis white, 1 pt. hot water; let it come to a

boil. When cool 1 oz. ammonia.

TOOTH POWDER.

\\ ATl.lMi.

111..
French chalk 5 xvj.
Phosphate of lime5 iv.
( >rris root ,s
l'ulv. sugar vii.j.
Tannin 5 i.j.

i.j.

Summary of Contents.

Bread

Biscuits
Soups---

Fish

Preserves and Pickles

Pr. sscd Meats

Oysters
Vegetables

Omelets
Salads
Breakfast and Tea Relishes
Meats

Pastry

Custards

Jellies
Sauces
Puddings

Ices

IVe Cream and Water
Cookies
Cakes
Confections
Miscellaneous

1

.

i¦ \i;i:.
;i

4
7
9
9

14

\r,

18
Is

19
21

23
2fi
27
go

30
31
36

37

39

4t>
4s

ADh TEMTISEMENTS.
H. M. CURTIS,

51

Corner Congress and Adams Streets,

- MICH.

TTFSIIj-A.IsrTI,

HEWITT & CHAMPION,

Manufacturers and Dealers in

BOOTS, SHOES % RUBBERS,

FINE WORK A SPECIALTY.

52

ADVEBTISEMEifTS.

CHARLES KING & SON,

GROCERS

YPSILANTI,MICH.

CHARLES KING.

CHARLES E. KING.

JMrst J^atoiial ||ii!iilif.

YPSILANTI,MICH.

ISAAC JV. COjYKLIN,Pres.

D. L. QUIRK, Vice-Pres.

F. P. BOGABDJJS. Cashier.

RealEstatt

.AJSTID

COMMISSION AGENCY

DEPOT.

-

-

YPSILANTI,

MICH.
HEMPHILL,BATCHELDER &CO.,

BANKERS,

YPSIL^IISTTI,

- MICH.

...

, l-eweln

ETC.

The Largest stock !

The Fit1ect Goods !

The Lowest Prices !

E. SAMSON,

—DEALER IX—

BOOKS AND STATIONERY

CHOICE PERFOMhiS AND COSMETICS.

Wall and Window Papers, Oil Shades and

Fixtures, Drugs, Medicines, Dye

II'oods mid Colors,

GLASS, ZPJ^:r_N"TS AJISTD OJXj,

Fam ¦

Pictures

ami Frame.-,

vliroui.o. Bid (:il'-. Etc