r I I I II LIBRARY Michigan State University / INTRODUCTION. "rIVe ilia)' live 'Without friends, 'We may IiL'e wit/lout books; Bllt civilized man canllot lh/e wit/LOllt cooks." Realizing the truth of the latter of Grace Church, Grand to the cause this book, which part of the above quotation, have endeavored by presenting to Rapids, of civilization contains more than one thousand housekeepers donated by many of the far-famed the ladies to add their mite the public tried recipes the city. of It is impossible ration poets and And now that science least at It is believed that, at the rudiments that found these by faithfully pages. to estimate of food to the physical, mental and have historians done of all ages the value of the proper and moral man. this have recognized honor cooking in verse is known story and to be a science, to "good it becomes the duty of every woman prepa- Great value, eating." and an exact to learn of that the royal following science. road the directions to such learning may contained be within and have and French terms, age housekeeper, pilers, in such a manner the most Young that inexperienced housekeepers an effort adapted fashioned plenty for use in small "such dishes," of them between all others that might confuse been studiously has been made avoided to present it will be readily in cooking. understood the a ver- by the com- every recipe by even of find scores recipes will well families, while those who like "old- as mother find the covers used to make," will of this book . Bad food depresses, good .. \Ve grow like what we eat. us like an inspiration." food exalts THE COMPILERS. ADVER"TISEMENTS. 4 gp~t't11/~1 ~ (SOlrJ1'PL't 1il/~, GRAND RAPIDS. MICHIGAN ....._~ __ ./ e"---__ ............. Carpets Rugs Draperies Oil Cloths Cloaks Shawls Silks \Telvets Black Goods Dress Goods Ribbons Laces Handkerchiefs Hosiery Undenvear Gloves Corsets Quilts I I I Linens Towels Crashes, vVhite Goods Prints, Sateens Ginghauls Unlbrellas Gents' Furn.Goods Flannels Cloths Cottons Embroideries . Ruchings Soaps Perfumes Toilet Articles Blankets 11uslil1 Underwear SPRING & COl\;fPANY. ADVERTISEM ENTS. 5 DO NOT BE DECEIVED @--- BY TRICI(Y NEJVSPAPER ADVERTISING. WHEN any manufacturer has to resort ing all other goods, and advertising as the only Baking Powder deed be a desperate one. fit for use, to dllify- their own in- the case must seeing their trade Its phenomenal The Calumet Baking Powder Co. stand alone in offer- to the Pllblic at a mod- success has created a jeal- of high priced Baking from away newspaper tests, readlllg They are spending hundreds of thousands the public into this ad. has ing a high grade Baking Powder erate price. ousy among the manufacturers slipping Powders, who, them, have resorted to tricky and unprincipled advertising (such as the alleged government articles, etc.) of dollars in their endeavors paying war prices for their goods. vertising is added to their goods to pay for it. and the consumer The cost of to intimidate is manufactured The" Calumet" on scientific princi- are The manufacturers will pay $1000 for anything that can be found in the " Calumet. ples. Nothing but pure and wholesome materials used. injurious The true test The Calumet Baking Powder is the acme of perfec- is the tion, economy, pm ity and strength. Try it, and if it does test of the oven. Merit will win. not make and as light biscuits, as sweet, as delicious pastry, etc., as any other Baking Powder on the market, return it to your grocer, who is authorized to refund you the purchase price. 6 Julius A.J. Friedrich" ADVERTISEM ENTS. 30 and 32 CANAL STREET. Th@ L@ading Music D@al@rin W@st@rn MiGhigan AGENT FOR THE WORLD-RENOWNED WEBER, HAZELTON, A B. CHASE FISCHER and SCHAFF PIANOS. A. B. CHASE, HILLSTROM ANN ARBOR and ORGANS. Sheet Music, MUsic BOOKS aIld Musical MerchaIldise. A FU LL ASSORTM ENT OF EVERYTHING IN THE MUSIC LINE AT LOWEST PRICES. NORMAN ODELL, DEALER IN - FRUITS ....... @) @ 00 VEGETi\BLES @@ 00 GROCERIES .. @@) @) - - - ~ ::c - No. 253 Jefferson. Av., Cor. Wealth~.r. TELEPHONE 668. SOUPS. "iVozu, gooi digestion, wxit on appetite, and health on both." SOUP STOCK. Put over a beef shank to boil. Do not quite cover it with cold water, but cover the kettle and let it simmer until the meat is ready to drop from the bones, then strain into a bowl through the colan der. Set away for future use. When cold cut the fat off the top, which is excellent to warm up potatoes. The rest should be thick jelly. This is the foundation for making soups or gravies. See elsewhere the use to make of the meat. SOUP STOCK. Mrs. Robert Siymour, Holyoke, Mass. the two or three stalks of celery, Two pounds of coarse lean beef, chopped nearly as fine as sau(cid:173) sage meat; one pound ot lean veal, also chopped; two pounds of bones (beef, veal or mutton) cracked in several places; one-half onion chopped; five quarts of cold water; meat and bones should be raw, but if you have underdone beef or mutton, you may crack them. large clean Put all ingredients, no salt or pepper, pot. cover closely and set on one side of the range, where it will not really get hot under two or three hours. This gives the water time to draw out the juices of the meat; then remove to a warmer place, stir up well from the bottom, and cook slowly It should never boil hard, but bubble steadily five hours longer. all the time. Fast boiling toughens the fibres and keeps in the juices of the meat which should form the body of the soup. When the time is up, lift the pot from the fire, throw in a heaping table- and add in a 8 GRACE CHURCH COOK BOOK. spoonful of salt and a teaspoonful of pepper, and pour into your stock pot. This should be a stout stone crock or jar with a cover, and be used for nothing else. See that it is free from grease. Put on the cover and set in a cold place till the next day; then take off every particle of caked fat from the top. Strain the skimmed liquid through a colander, squeezing the meat hard to extract every drop of nutriment. This process should give you about three quarts of strong stock; rinse jar well and pour back the strained stock in it, to be used as the foundation of several days' soup; season highly and keep in a cool place; in warm weather on the ice. the CLEAR SOUP. Mrs. G. C. Longley, Ontario. Take a good-sized shank of beef, have it chopped in several pieces; put it into a very large pot, or divide it into two parts and put into two pots of smaller size. Cover well with water, leaving just room enough to let it boil. After it comes to a boil, set it back on the stove so that it will boil slowly, but keep it boiling. After it has boiled three hours, have ready a couple of turnips, four or five carrots, a couple of onions sliced, two heads of celery, and add these to the soup, of course dividing the vegetables if you have two pots on. Let it boil three more hours, then strain through a colander and put away to cool until next day. Skim off all the fat, add pep(cid:173) per and salt, a little nutmeg, some lemon juice, two tablespoonsful each of mushroom, anchovy and tomato catsup, and the whites of three eggs well beaten. Do not skim. Let it boil five minutes, set aside a moment, then strain through a cloth laid in a seive. This will keep for days. Serve very hot. POTATO SOUP. Take ten potatoes, boiled and mashed, season to taste; one-fourth pound of butter, an onion scalded in milk. Stir the milk into the potato, then press little more than a quart of milk. Boil a minute, put a spoonful of chopped parsley into the soup tureen, pour the soup on it and serve hot. it smoothly through a seive; then add G K A CE C H U R CH COOK BOOK. 9 C H O P P ED MEAT SOUP. Mrs. Collins H.Johnston. Two pounds of chopped lean beef, four quarts of cold water, one-half can of tomatoes, six cloves, one tablespoonful of flour. Put on the beef four hours before serving; half an hour before din(cid:173) ner strain out the meat through a colander, and add the tomatoes, cloves and lastly the thickening. Strain again just before serving. MULLIGATAWNEY SOUP. .Mrs. Sherwood. Slice in butter six large onions; add four sharp-sour apples, cored and quartered but not peeled. Let them boil in a little stock until quite tender, then mix with one-quarter pound of Voigt's Royal patent flour and a small teaspoonful of curry powder. Take a quart of stock, and when the soup is boiled, skim it; let it simmer for half an hour, then carefully take off all the fat, strain the soup and run the onions through a seive. When ready to heat the soup for the dinner table, add any pieces of meat or chicken cut into small delicate shapes. When these have been boiled together for ten minutes, the soup will be ready. Salt to taste. C H I C K EN GUMBO. Mrs. Sherwood. Cut up one chicken, wash and dry it, dip it in flour, salt and pep(cid:173) per it, then fry it in hot lard to a delicate brown. In a soup kettle place five quarts of water and the chicken, let it boil hard for two hours; cut up twenty-four okra pods, add them to the soup and boil the whole another hour. One large onion should be put in with the chicken. Add red pepper and salt to taste (not too much), and serve with rice. Dried okra may be used, but it should be soaked over night. FISH CHOWDER. Mrs. G. C. Longley, Ontario. Fry three slices of salt pork crisp in a deep kettle. Take them out and lay in slices of raw potatoes, flour and pepper them; lay in slices of fresh cod or haddock, these must also be peppered and 10 GRACE CHURCH COOK BOOK. Put in alternate layers in this way until all is laid in, thel. salted. pour boiling water over it, enough to cover. When it boils up, dredge the top. with flour. Dip a few crackers Cover the kettle and let it boil Add a cup of milk just before taking off of the stove and the juice of one lemon. A few slices of onion are thought by some people a great itn- provement. in cold water and layover for three-quarters of an hour. SOUP. ivIOCK TURTLE onions or three small ones Two good-sized Cut one pound of heef To this add three tablespoonfuls fried in a half-table- in inch spoonful of lard in a SQUP kettle. pieces, sprinkle a little flour over and fry with the onions until they begin to brown. Add four quarts of water, cover closely and boil two hours. of flour browned to a chocolate ful stick cinnamon, when nearly done. Put lemon sliced, homemade, Pour cut with it, but nut berry cloves and one tablespoon- into the tureen one large if to taste. the strained soup on this mixture. Butter some toasted bread, to sene in half-inch squares and dry while the soup is cooking, eggs sliced, one teacupful of wine, color, one tablespoonful less if foreign, claret Salt and pepper two hard-boiled in the tureen. is best. BLACK BEAN SOUP. l\lrs Newton. teaspoonful To one pint Spanish beans add three pints cold watpr. the beans are soft enough to mash and strain til der, and then add the broth of three-quarters of lean beef, one small spoonful of berry allspice (tie the spice in a little bag), ful of butter; two hard-boiled adding toasted bread, cut home. made wine or claret. for the table. Boil un- through a colan of a pound or a pound table- tablespoon- ten minutes. Chop eggs, slice one lemon, putting both into the tureen, into half-inch ~quares, and one teacupful the strained soup ready of berry cloves, one half salt and pepper O,-cr this pour then boil to taste, CORN SOUP. Cook one pint grated thirty min- let one quart milk and one slice of an onion come to a 1J0il; corn in one pint hot water for utes; :\Irs. iliewton. GRACE CHURCH COOK BOOK. 11 have one heaping tablespoonful fuls butter mixed together ing milk, and when perfectly eight minutes. Then take out and salt to taste. and add a few tablespoonfuls flour and two heaping tablesp00n- of the boil- into the milk and cook Pepper smooth the onion and add the corn. stir CREAM TOMATO SOUP-\VITHOUT Mrs. G. C. Longley, Ontario. STOCK. Heat One-half the tomatoes tablespoonfuls thin cream is better). and keep them on the stove until quite soft. can tomatoes, one quart of milk (it must be morning's in a little In the mean- and add enough lump of butter, Add this to stirring strain at once and heat again before in the tomatoes is an improvement. milk or sweet water time take three milk to make a smooth, pepper, the rest of constantly serving. You can make this soup in the morning and heat the milk and until salt and a tablespoonful of mushroom catsup. A pinch of soda put flour or cornstarch slowly on the add a small thin batter; for dinner. tomatoes, it thickens; pour TOMATO SOUP. :\lrs. F. C. Stratton. One can tomatoes back on the stove. cooked for ten minutes and then strained. Put Heat one quart of stock in an- the tomatoes other dish and in a third boil up a heaping tablespoonful of butter and the same of flour. Add the stock, stirring all the time. Throw a teaspoonful and then add to then take from the the stock, etc. stove and pour the mixture boil after putting in the milk. Let all boil up together in one pint of hot milk. Do not of soda into the dish with tomatoes, once, let POTATAO SOUP. Peel six large potatoes and boil tiV sofi.; mash fine. Stir in slowly one quart of milk. Season with butter, salt and pepper. 1\1rs. Henry Snell. OYSTER Pour one quart of boiling water SOUP. into a skillet, rich mIlk; stir pepper and salt then one quart of in one teacup season with to taste. When all comes to a boil, add one quart rolled cracker crumbs; 12 GRACE CHURCH COOK BOOK. fresh oysters; of good, add a piece of good, sweet butter boil up once, ately. then it let then remove from the fire; send to the table immedi- stir well so as to keep from scorching; the size of an egg; about one teacup Or, one quart water, two teaspoonfuls ful pepper. Bring to the boiling point as soon as possible; one quart oysters; remove from the stove. of milk, rolled fine and one teaspoon- then add let the whole corne to a boiling heat quickly and salt, four crackers one pint butter, TOMATO SOUP \VITH RICE. ~Irs. G. H. Goldthwait, Holyoke, ~lass. cans of tomatoes; Cut one onion in three slices and fry in a tablespoonful of but- pass ter; add two one-quart all through a sieve; put back on the stove and season with pepper and salt; add three cups of stock, also two tOlblespoopfuls sugar and two tablespoonfuls just be- fore serving add one and one-half cups boiled rice and one-half teaspoonful in a little water; ten minutes; cornstarch, dissolved of soda. let boil POTATO SOUP. F. B. Ranlet. Holyoke, nIass. Take ten potatoes, boiled and mashed; butter; an onion scalded in milk; then press smoothly through a sieve, ter pound potato, than a quart of milk, boil a minute, parsley into the tureen, pour soup on and serve. season to taste; one-quar- the milk into the stir then add a little more of chopped put a spoonful CLAM CHO\VDER. :-'Irs. A. A. Wait, Holyoke. Mass. Two slices of salt pork, cut off the rind, chop fine, put it in your is all a liquid; one-half dozen potatoes two onions pared and sliced thin; one pint in your cover with boiling water and one pint layers with crackers kettle and fry slowly till pared and sliced thin; of clams. kettle; of milk; boil about a littie salt, pepper, Place these in alternating twenty minutes. GRACE CHURCH COOK BOOK. 13 CLAM STEW. !\Iiss 1\1. A. Cady. I On quart of clams chopped in one pint of milk; butter, then add one quart of rich milk and let cook two minutes. size' of an egg; not very fine; cook twenty minutes little salt and pepper; BEEF SOUP. 1\lrs. W. A. Rathbun. Holyoke, !\lass. Take four pounds of beef, or what it, let in four or it boil slowly for five or six hours; cal, a nice beef shank or soup bone; put water, salt an hour before you wish to take it off; put .quantity of potatoes, Mutton soup can be made the same way. carrots, onions and celery, cut is better and more economi- five quarts of skim well half in rice and a small in small pieces. TOMATO SOUP. !\Iiss 1\1. A. Cady. One pint canned tomatoes or six large tomatoes; add one quart it through the colander; of boiling water, soda about Add one pint sweet milk, salt, pepper and plenty of butter; when this boils, add eight small crackers it will foam immediately. the size of a pea; till you can put rolled fine. let it boil TOMATO SOUP. !\Irs. ~ ewton. Use fresh or canned tomatoes. If fresh, boil lettiag it come Then to one pint of tomato then stir them through a sieve. quart of water, teaspooful milk curdling. Add one quart hot milk, one teaspoonful .quarter pepper, and let all boil five minutes. and one half teaspoonful to a boil; soda. one The soda mixed with the tomatoes prevents them a little, press pulp add one in slowly one the butter, one- salt, teaspoonsfuls CLAM SOUP. After washing twenty-five :\1rs. ~ ewton. large clams, strain through a colander. 'Strain the clam juice and put over the fire with two quarts of water .and a little pepper; then skim well; add let it come to a quick boil, 14 GRACE CHURCH COOK BOOK. tablespoonfuls Voigt's Royal Patent. Boil two heaping been s;tirred smooth, thickens, boil one minute. in a little add two tablespoonfuls cold water. butter and the chopped flour, which has this up until it clams and BEAN SOUP-DRIED. :\1rs. Newton. Put Soak one quart beans over night. them on to boil with four Boil then too much Add a little black pepper is very nice with spice, and egg, the same as black bean soup, or with one pint of quarts cold water and one-quarter slowly three hours, keepin.g the kettle covered. mash and strain through a colander. away, add a little more before straining. and salt, boiling ten minutes lemon stewed tomatoes pound salt pork, cut small. If soft enough, added just before straining. If the water boils longer. This OYSTER SOUP. oysters butter, use three pints of water, one pint milk, To seventy-five Strain the liquid little pepper and salt. two tablespoonfuls then strain from the oysters, wash them in the three pints of water, this water, putting all as it heats a little pepper and salt. When this comes to the boiling point skim, add the cold milk, three or four minutes, then throw in the butter the fire to heat, adding letting and serve. then the oysters, the liquid o\.er all boil JULIENNE SOUP. :\[iss :\1. A. Cady. of onion, One-quarter turnip, peeled and cut of a firm white cabbage, inch long straws; one teaspoonful into strips, three raw tomatoes, peeled and cut small cut fine; ful minced parsley, a sharp knife for possible. Put all ful of salt and cook gently half an hour. stock, vegetables break them. add them to the clear, hot soup. Taste and simmer for twenty minutes before turning into the tureen. shred as for cold slaw, one into small dice; one carrot, peeled and shred into bits; one tablespoon- Use three stalks of celery, cut this work and bruise as little as in hot water enough to cover, add one teaspoon- of soup \Vorcestershire sauce. When taking or in which they were boiled and together gently color with one tender, teaspoonful drain them, the water Take one quart into thin slices. the vegetables Throwaway are care not to mash GRACE CHURCH COOK BOOK. 15 S O UP STOCK. Mrs. Whitney, Hudson, Mich. Procure a good-sized soup bone and boil till the meat is very tender. Set away till the following day. Remove all the caked fat, strain the liquid and it is ready for use. BEAN SOUP. Mrs. R. B. B. Take six thin slices of salt pork and fry in the kettle in which the soup is to be made until nicely brown and crisp. Take one large pint of white beans and put into the kettle with the pork. Add two quarts water; let it cook slowly and steadily all the morning. Half an hour before serving, season with pepper and salt. The beans should be soft enough to go easily through the sieve when strained at last. CANNED CORN SOUP. Mrs. G. C. Longley. One can sweet corn, one quart boiling water, one quart milk, three tablespoonfuls butter, rolled in one tablespoonful flour, two eggs, pepper and salt, one tablespoonful tomato catsup. Drain the corn, chop in a chopping bowl, put in the boiling water and cook one hour; rub through a colander, leaving the husks behind; re(cid:173) turn, with the water in which it has been boiled, to the fire; season, boil gently three minutes, stir in gently the butter and flour; have ready the boiling milk, pour it on the beaten eggs and these into the soup; simmer one minute, stirring all the time, take up, add the catsup and serve. The eggs may be left out, if desired, and more flour added to thicken instead. OYSTER SOUP. One calf's foot boiled to a rag with the beards and hard parts of one dozen oysters in milk and water equal parts, flavor with salt and a pinch of mace. Strain, add one wineglass of cream; put in the soft part of the oysters while it is boiling, two minutes before it is done. 16 GRACE CHURCH COOK BOOK. OYSTER SOUP. !\Irs. G C. Longley. in a little of the milk, add cayenne Take one quart cream and one pint milk, blend three tablespoon- to taste, Put in a k<::ttle over then slowly add the milk with the Have the them cook fuls cornstarch a pinch of mace, also a piece of butter half the cream and the milk on the stove (or steam), let thickening oysters well drained and add them to the hot cream, until the size of an egg. rather it get scalding and spices, Serve at once and very hot. they shrivel a little. stir constantly; and salt thicken. hot, let let it POTATO SOUP. Ten potatoes, boiled and mashed, season to taste, one-quarter butter, an onion scalded through pound tatoes, press quart of milk, boil a minute. into the tureen, pour smoothly in milk. Stir the milk into the po- a sieve. Add a little more than a parsley Put a spoonful of chopperl the soup on and serve hot. TURKEY SOUP. left Take any bones cold water, or sufficient from roasted turkey, break them apart, ting off the meat, and together with the skin, put with two quarts three medium-sized or four blades of celery cut very slowly and boil slowly. ing, and, after boiling a few minutes, the soup through a colander, cut- in a sou p kettle Slice boiled potatoes, one fair-size(l onion, and three into half-inch this heat \Vhen almost done add the cold stuff- the bones and strain then season with pepper to almost and salt. !ift out pieces. cover. Let RICE SOUP. Take white stock, simmer turnips and carrots strain, add six onioIls, sliced and fried, simmer and blotting brown and crisp. paper and serve with this soup. Fry some little squares serve. Have of bread in lard, the bread for two hours three hours, in it, strain on rice drain or GRACE CHURCH COOK BOOK. 17 CORN SOUP. can of grated One pint of canned green corn, or one .chopped very fine; one quart of milk, one pint of stock, spoonfuls of butter, one heaping tablespoonful .onion, salt and pepper minutes; butter mixed together and add a few tablespoonfuls milk; when perfectly minutes; corn two table- of flour, one slice of Cook the corn in the stock thirty the milk and onion come to a boil; have the flour and of the boiling into the milk and cook eight the onion, add the stock with the corn and serve. take out to taste. smooth, stir let PLAIN VEGETABLE SOUP. Strain the soup and either sen'e it clear or with eggs poached in the soup, or turn a beaten egg into it, beating it in and serve hot. BEEF STOCK SOUP. Serve beef stock soup with small balls of brain cakes. SU!\Tl\'1ER SOUP. Mrs. M. Lilley. cut Put a piece of butter the size of an egg into a soup kettle, stir it then in two quarts of good ,'eal or white stock, a little salt, pepper, two turnips and a pint of fine, fry a nice brown; three young onions two young carrots, .until melted; put mace and celery seed, green peas. it one hour. Boil CREAM OF TOMATO SOl;P. :\Irs. Oakes One can of tomatoes, the size of an egg and enough soda to sweeten them; butter .quarts of boiling milk. Mix with the tomatoes. to tasle. strained and put on to boil with a piece of two Salt and pepper CHICKEN PUREE. Cut a fowl and two pounds of ,'eal M is, ~1;'lIde LIlley. with two ounces of butter, .clove of garlic, sharlot, in pieces, place In a stewpan fry but do not brown; add a small onion, nutmeg one. half grated some peppercorns, 18 GRACE CHURCH COOK BOOK. pound the whitest and one quart of water. leave the bone,. then and pass through a sieve. Have ready some white sauce, which should be of of cream (a little more than a quart of water may the consistency be necessary). Add the yolks of two eggs just before serving. the veal and chicken Stew until part of the meat will TOivIATO SOUP. ~1rs. G. c. Longl ..y. Ontario. Take one can soup (Mulligatawney tomatoes; can of is best), or one quart add a small desertspoonful stock, add one-half Harvey sauce and one of Nabob, one of anchovey, and celery salt. large pint of sweet cream ready; little of put then strain it enough, you can add more of ten or fifteen minutes. two tablespoonfuls this, make it smooth and then add the rest of this not salt and pepper. into the soup and stir If you think good of a little nutmeg a flour in a the creamT it will soon thicken, seasoned it all the time; Let this all boil through a sieve. Have it put the sauces, CREAM TOMATO SOUP. Put one quart of water ~rrs. E. B Dikeman. into a kettle, and when it boils add one of is done foaming add one pint of riLh cream Skim season with butter, pepper and salt. in one teaspoonful quart of tomatoesj when it boils again put soda, and as soon as it and four rolled crackers; and serve very hot. --~- - ADVERT ISEM ENTS. 11EO NAR])'S VISIT 19 - HOUSE FU RNISHING STORES For every convenience in cookin~. Dock Ash Stoves and Ranges WITH VENTILATED OVENS. Kitchen Cabinets. TinWare, Cutlery, Mirrors, BrUshes, Silverware and Refrigerators, Woodenware, Filters. Bird Coges, China, Rich Cut Closs. ALL THE LATEST IMPROVEMENTS PRICES. REASONABLE SOLD AT 29 AND 31 MON ROE STREET Four Floors. Passenger Elevator. 20 ADVERTISEMENTS. THE NEVI, f18f)E:l1.2AR GAME OF AN AMUSING Af\lD nVSTRUCTIVE GAlIlE FOR YOUNQ AND OLD. iT consists of questions upon + fifty of the celebrated sculp- tures and painters, from the Fifth Century, B. C., to the present day. ~r~Neasy and delightful way ~~. of acquiring knowledge of without a art and artists making special study. the subject THE GAME OF GjvtRT ~HARAGTERS, FORA~l~LE M.RS, F. C, STRHTTON, PRICE 50 CENTS. 192 LAGRA VE STREET. I I I I.,. , FISH . .'A piece of cold butter prepare, To rub it wllell read)' Egg sauce a1ld potatoes lies / it dOll't spare, A net tilt' jla'(Jor 'luill calise )'011 slIrprise, .. DEVILED LOBSTER. !\Irs. G. C. Longley, Ontano. Pick out all the white meat of twu lobsters, Stir of one lemon; two hard boiled eggs chopped the juice taste. whatever .crumbs o\'er it, with little bits of butter. utes. in enough milk to moisten well. dish YOllwish to use, and sprinkle Serve very hot. and one slice of bread crumbed season with salt and cayenne chop pretty fine, add fine, to Put in shells or fine bread or cracker fifteen min- pepper this Bake ten or DEVILED LOBSTER. l\lrs. G. C. Longley, Ontario. butter ~Iake white season with salt and pepper. sauce by putting let it brown); ten minutes, stewpan (do not cook for five or milk; very fine, season with salt, pepper and one-half tard; mix with enough of the sauce put bread crumbs over the top, bake for about very hot, with the rest of the sauce hot. the size of an egg into a flour, stir in a heaping tablespoonful then add one cup boiling cream or Chop the meat of the lobster of mus- to moisten well, fill your shells, Serve ten minutes. teaspoonful OYSTER FRITTERS. One and one-half pints sweet milk, one and one-quarter pounds The yolks mllst be beaten Voigt's Royal Pate,nt flour, four eggs. 1\1rs. W. 24 GRACE CHURCH COOK BOOK very thick, then beat Take a spoonful of the mixture, drop in an oyster and fry in hot to which add the milk and flour; stir the whole together,. into the batter. the whites lard. to a froth and stir gradually CREA\1ED OYSTERS. Twenty.five shell oysters, ;\Irs. w. one pint the cream and oysters in their own liquid; let Put to taste. the oysters and salt heat, when sufficiently cooked, into a dish to keep warm. son to taste, thick, stir in the oysters. in separate kettles sweet cream, butter, pepper to them corne to a boil, and and put sea- sufficiently the liquid crackers; when skim and take out of Put the cream and liquid together, thicken with powdered VEAL AND OYSTER PIE. Cut fillet ham; .\Irs. F. C. Stratton. the best parts of your cold roast into small and thin it with pieces; put a layer in the bottom of a pudding dish, sprinkle seasoned with salt and pepper, and you can also put bread crumbs, cover with oysters, strew these with pep. on some minced per, salt and bits of butter, a pinch of grated lemon and a little juice; more veal, etc., and when the dish is full, pour on it equaT Cover with a good paste and parts of stock and the oyster bake one hour. taking from the oven. from yesterday can be used instead of stock. \Vash with the white of an egg just before The gravy left liquor. SCALLOPED OYSTERS. -'Irs. ~ewton. in the bottom of a buttered this with a mixture of oyster Put a layer of rolled crackers next, a layer of oysters, upon them; pud. juice and milk, slightly ding dish, wet lay warmed; layer of moistened small bits of butter the top layer be of crumbs, and so on until than the rest, beat one egg into the milk you crumbs, and thicker the dish throw over them, putting and bake half an hour; remove the cover and place the dish upon the upper grating of the oven. Use one pint milk,. sprinkle with salt and pepper, then another Let the dish is full. bits of butter if not brown, on top. Cover GRACE CHURCH COOK BOOK. 25 Jne pint oyster ers, one egg, one tablespoonful oysters to till a two quart dish. juice, one half pound butter, one half pound crack- pepper and titty salt, one teaspoonful LOBSTER CROQUETTES. ill rs. X eWlOn. Chop fine the meat of four pounds together tablespoonfuls flour until Cook four '-oigt's Royal Patent or cream to make very moist, and when hot, per cool. dip in egg and cracker This will make twelve croquette.,. to taste, Shape, (weigh in the shell) one lobsters. tablespoonful add a cupful of water some salt and pep- Set away to fry as usual. butter and they bubble; then the lobster, two eggs, well beaten. and crumbs SCALLOPED CLAMS. :\1rs. X ewton. pudding dish, moisten Put a layer of rolled crackers Fifty large clams, chopped, one pint clam juice, one pint milk, one egg, beaten, one-half pound oyster crackers, one. half pound butter and in the boltom of a a little pepper. and milk, put buttered in one-third then an- other 11ake than the rest, beat up one egg, stir the top layer of crackers in one cup of the liquid, pour over the top, put bits of butter over, cover and then remove the cover and brown. This will fill a two quart dish. layer of moistened crackers thicker little pepper and bits of butter; bake twenty minutes, this with clam juice and so on till all of the clams, is used. FRIED OYSTERS. :\Irs. Xewton. Drain liquid from their thoroughly two tablespoonfuls Voigt's Royal Patent salt, one teaspoonful the oysters der. Mix together four tablespoonfuls milk, one teaspoonful per. Dip oysters to break them. Then roll Put may drain oysters in, bread crumbs and drop lightly in a kettle of boiling fat. in thi3 one by one, using a fork, them in four tablespoonfuls them on dishes and let them stand half an hour through a colan- flour, pep- taking care not cracker dust. the juice that two eggs, dip the sifted out and harden then roll them in four heaping tablespoonfuls the crackers. Beat 26 GRACE CHURCH COOK BOOK. CREAMED OYSTERS. !\Irs. Newton. Seventy. five oysters, one quart milk, two tablespoonfuls Let to taste. and pepper with a little cold milk and stir ters come to a boil the liquid, toast upon a platter. turn the oysters into the boiling milk. flour, salt the milk come to a boil, mix the flour the oys- skim carefully, drain off an into the cream and throw over buttered the toast omit Let If served for formal company, in their own liquid, CODFISH BALLS. !\Irs. Newton. three pints mashed l\lix together while hot and three pints freshened codfish, picked to shreds, add yolks of two eggs, but- ter size of an egg and two tablespoonfuls milk, and make into balls. in Beat sifted bread crumbs or and a half dozen balls. the whites of the eggs a little, dip the balls This will make three Indian meal. then roll potatoes in, BAKED CODFISH. Mrs. Newton. Pick up one and one-haH cups codfish and freshen. cups cold mashed potatoes with two eggs, butter and one and one-half pints milk; together. minutes. Bake in a buttered Serve hot for supper. pudding 1\1ix three the size of an egg then add the codfish, mixing well thirty dish twenty.five or FRIED S\'lEL TS. rolrs. K ewton. two pounds \V ash and dry well smelts. with pepper and salt, beating them well the eggs and roll immediately, or with lemon or parsley to garnish the dish. in bread crumbs. they will lose their together. Break two egg'i, season Dip the fish in Fry a light brown and serve crispness Serve and flavor. OYSTER PIE. rolrs. Newton Make French puff paste. This is just dish holding two and one half quarts: sufficient Two quarts for a pudding small oyster:; ADVERTISEM ENTS. 27 "Jack, lei's gel Ill"1Jl for B lz"'lJe7l & A I/,y"." BLIVEN &. • flLI.,YN, wnOl6sal6 ann R6tail Fisl1D6al6rs HEADQUARTERS FOR fresn Gallijnt fisn and Tallie DeliGaGies. IF YOU WANT TO BE ASSURED OF GETTING FRESH CAUGHT FISH GO TO 106 GANAL STREET, NEARLY OPPOSITE RE0Pt10NO"S OPERA HOUSE. 28 F. J. DETTENTHALER. ADVERTISEM ENTS. WHOLESALE AND RETAIL DEALER IN OySTERS @ @J @@ FISH AND @@ 00 ==== @'@) @) @) LIVE AND E>RESSEE>~0eiL TRY. GAME · · · · · . · OYSTERS THE YEAR ROUND. 117 Monroe Street, Grand Rapids, Mich. RESPECTFULLY SOLICITED. GRACE CHURCH COOK BOOK. 29 (seventy-five Voigt's heaping the flour wah then add oysters drain once, to llse the oyster come off all having two heaping tablespoonfuls oysters), Patent Royal tablespoonful one quart milk, flour, pepper. two heaping teaspoonfuls Let the milk cold milk and stir come into the a litt~e extra the salt and pepper. to a boil the liquid, them just liquor "'hile own the milk liquid. is cooking, Skim carefully in their add the oysters ready when the crust and enough milk to make up the quart. to the milk is baked. salt, one to a boil, mix boiling milk, the and boil up is better and It let CREAM SAL~[ON. One can salmon, minced i\I rs. Allred Baxter. fine. Made a sauce as follows: thicken with two butter, with salt and In a pudding sauce; fill the dish dish put tablespoonfuls pepper. cornstarch, Prepare layer in this manner, a thin bread having add one pint then Boil two fine crumbs, bread one pint milk, tablespoonsfuls crumbs. bread fish, then of crumbs on top, and bake brown. BOILED FISH. 'Yash in cold water, cover, vinegar. side fish. adding Boil is done. Take even gently, one verr Allow eight minutes or from the water to each as soon as boiled. Mrs. Xewton. put then tablespoonful in only sufficient one the outside will break and salt to cold water tablespoonful before the in- thick pound for large, PANNED OYSTERS. ~Irs. Xewl'lI Put oysters teaspoonful seventy-five even tablespoonfuls on buttered up, add one two heaping ute and liquor will not be too much sen'e sifted toast. for eight in their own salt, half cracker One liquor, small crum bs. and when teaspoonful Cook and one- half pints they boil pepper, one min- of oyster pieces of toast. SCALLOPED LOBSTER. Lobsters, weighing in their Mrs. Xewloll shells fi\'e pounds, one pint cream or 30 GRACE CHURCH COOK BOOK. tablespoonfuls butter, two heaping tablespoon. teaspoonful two pint three bread heaping milk, fuls flour, one rounding per, one add maining the lobster, scallop and dish or for (which brown milk, tablespoonfuls has salt and pepper, crumbs. of the come boil shells, individual twenty minutes salt, one ever). butter teaspoonful together, flour stir all into cook two minutes, Put into thick with the bread Mix and boiling milk, to a boil), one minute. cover in a hot oven. the pep- then re- add a buttered crumbs, DEVILED CLAMS. :\Irs. ~ewton. fine sixty Chop butter spoonful finely spoonfuls from the stove, Fill very fine. and bake about in a saucepan larg~ clams, about crackers put ten minutes, and a little eggs and in two well- beaten a little rolled put cook and rolled stir the shells, half an hour. with one in four pepper, then stir cayenne a little cracker parsley the over table- table. take cut top BAKED FISH-STUFFED . .\Irs. Newtoll. a stuffing !\lake and one fish when lard the salt and a little the same tablespoonful put you it pepper. as for poultry. butter, Take in small cut adding in the oven, Baste often with this. one bits tablespoonful and put over one half teaspoonful BAKED FISH WITH 'VINE. :\Irs. ~ewtoll. in a pan with two cups boiling water, boiling water when necessary. About it one cup sour wine and Soak bread in water, and squeeze salt, stuff it dry, the fi5h. it over pour serving, season with pepper and put adding more before fuls catsup mixed with small, again. garnish the baking paste to a strain, skim and serve and When the a lemon is top with dish by adding even half it two in cu t thoroughly the slices of the wine, butter in thin baked, the heaping one teaspoonfuls boat. in a gravy Season and add an egg well beaten, the fish on top, often, twenty minutes two tablespoon- it very baste the size of half slices. remove lemon. teaspoonful Voigt's Baste it Finish the an egg, cut fish well from the pan and in rubbed flour the sauce butter, Patent Royal GRACE CHURCH COOK BOOK. 31 FISH CHO\VDER. Mrs. Sears, Holyoke, :\Iass. fish for six or eight persons, four pounds take five or six slices of salt let and of pork them fry till all and lay in about pork, the fat cut out, the in sec- lay them in the is fried then fish, of (chop onions flour, some the whole is then add half add one pint and till one.third of chopped and salt in layers fifteen minutes; in cold water; Take three or crosswise; tions bottom of a kettle remove the scraps then a layer onions two dredging it used; a dozen Boston sweet milk; boil of potatoes, for in so as not the whole), then a sprinkling pepper place then to lump; cover with cold water and boil crackers, five minutes more split and wet and serve. CREAMED OYSTERS, Mrs. G. C. Longley, Ontario. one pint of oysters, Let the into the heated to taste, it stir Let drain the oysters off all come the liquor cream heat, mix the one tablespoonful tlour, flour with a cream; to a boil and when in their this own turn the oysters thickens liquor, into the One pint of cream, cold cream, salt and pepper little draw it aside. skim carefully, cream. OYSTER PIE. Line a small sized :\lrs. G C. Longley. Ontario. pudding dish with puff paste, crusts, cover cover with paste and crusts, patties, the put on the cover and bake. fill with \Vhen same the and heat all well. ready oyster fill well with for use filling It must stale bread remove the used for oyster be served hot. fISH TUBOT. :'IIr-. T. Stewart While. one. quarter butter. three pound Voigt's slices large onion, One large whiteflsh, pound tluur, one.quarter sprays small double buth onion parsley, pieces boiler with parsley and parsley and one pint milk, two sprinkle with eggs. pepper and onion and pour it over butter Steam the and salt. in it; when Royal three fish, pick Patent large into Put over milk in out it boils has take and flour, which 1 32 GRACE CHURCH COOK BOOK. together), been creamed (rubbed cook one half hour. When partly cooled add two eggs, beaten separately, place alternate layers of fish and dressing in a bake dish and bake nearly an hour, until center puffs up high. turn again into boiler and SCALLOPED OYSTERS. !\Irs. G. C. LOIIgley, Ontario. and a little Scale and beard one quart oysters, strain the liq uor into a stew pan, add to it two ounces butter mixed with two ounces flour, a lit- tle cream, anchovey sauce, nutmeg. cayenne and salt. this over the fire and boil ten minutes, add the yolks of two eggs, a little lemon in halves, add juice the oysters Now fill your them, stir all together over the fire for a few minutes. shells with this preparation of bread slab in the oven for a few minutes, crumbs, brown nicely and serve hot. to the sauce, be careful not fire, or they will become tough and the sauce watery. and cover with a thin layer to allow too long over place on the baking adding the oysters chopped parsley; [~OTE] -After Put cut the DEVILED CRABS. 1\I rs. :\Iacfie, Grand Haven. the bits of hard egg; mix with the crab and moisten with a large Pick over carefully one can crabs (it has to be done with the fin- shell), season well with pepper hard cup of size salt and pepper. in the shells and put bits of butter over the top, then sift on some fifteen minutes gers to get out all and salt; one half pint of bread crumbs, add a finely chopped boiled sauce made by boiling together a cup of milk, a piece of butter of a large egg, a small Put fine cracker until a nice brown. Cook in a hot oven about of corn starch, teaspoonful crumbs. SALMO~ CROQUETTES. One-half pound one cup milk, butter rolled crackers stir into the crackers fine cracker crumbs, stirred boiled can salmon size of an egg, pepper, in the can twenty minutes, two tablespoonfuls into the hot milk. Mince the salmon and in egg aud again in the cracker and milk. Mould then in beaten in croquettes and roll salt, GRACE CHURCH COOK BOOK. 33 crumbs. Fry in hot lard. These are better made and set away a few hours before frying. SALMON LOAF. Mrs. R. W. Hazeltine. One quart salmon, one-half eup rolled crackers, one tablespoon- ful melted butter, salt and pepper. Steam one hour, cover with a rich drawn butter gravy before sending to the table. Steam in a mould. BAKALOO—CODFISH. Pick and wash the codfish, fry it with onions and serve with tomato sauce. OYSTER PATTIES. One pint sweet cream, one can select oysters, one small onion, one blade of mace, one even tablespoonful of corn starch. Place cream in rice boiler, put in onion and mace and let it come to a boil, stir in corn starch and set aside. Let the oysters come to a boil in their own liquor, seasoned with pepper and salt. When done drain off the liquor and pour in cream. Serve in the cases. TO FRY ANY K I ND OF FISH. Blivin & Allyn. First put the fish in salted water for one-half hour. Fill your skillet half full of good sweet lard, and when very hot put in the fish and fry slowly for twenty five minutes in meal or flour before frying. Serve on a hot platter. NOTE—Small fish will of course cook much quicker fish. Good salt pork fat is the best to fry fish in. Fish should be rolled than large TO COOK SMELTS. Blivin & Allyn. Roll the fish in cracker dust and raw egg alternately until a good coating of crumbs is obtained. Then light brown color takes place. Care should be taken not to overdo the fish unless you like them crisp and well done. fry in hot fat until a 34 GRACE CHURCH COOK BOOK. TO COOK FRESH COD FISH, HADDOCK, PIKE OR LAKE TROUT. First select a fresh caught to well cover water sufficient salt sauce and garnish with parsley or in the water and boil twenty minutes. lettuce. Rlivin &. Allyn. fish, place the same in a kettle of cold the fish. of Serve the fish with white full handful Put a good TO COOK WHITE FISH. Blivin &. Allyn. First split the fish and remove the back bone, and place the same care not 'Vhen the fish is nicely browned place the same 011 a hot to break the fish. Then place lumps of but- or on a broiling wire and broil slowly over hot coals, to burn. platter, ter over lettuce. taking care not the same and set in oven to melt. Serve with parsley taking TO COOK FINNAN HADDIE. the fish in a kettle of water and boil I3Jivio &. Allyn. Put in a hot dish and pour a cup of cream, previously out it, serve very hut. twenty minutes, then lift heated, over TO BROIL \"HITE FISH IN THE OVEN. Bhvlll &. Allyn. Place the fish, after removing in about one-quarter in a dripping the back bone, inch of water or milk, place pan the a knife the fish and draw carefully over the edge of the pan on to the the fish and set back in the lettuce. cream placed (back down) pan in a hot oven and let broil. When nicely brown, place under platter, oven to melt. over the fish is also nice. then place lumps of butter over Serve with parsley or Hot ADVERT ISEM ENTS. OUR TEAS ENJOY THE REPUTATION OF BEING THE BEST ARTICLE FOR THE MONEY ON THE i\'\ARKET. EXTIL\CTS.• BURNETT'S JENNINGS & Si\,\ITH'S KELLOGG'S 35 11-- -- PureSpices . Ask for • l'v\lLLAR'S PENANG SPICES. r" ~~ ~~ LIiJ~LfBLIiJO@l~ ..... III , , @llB@@l,glIiJU(g~ @@lrslf.'lg@'iJ'O@Lrs(glliJ~ -- AND -- 116 and 118 Monroe Street. L_.. I .....-', •• _ -- ........ _" II .~ If -t. ---. SIIH'I' Polish. . ELECTR~ IROBINSON'S, i SILICA, : SILVER SOAP, ! !PRICE'S : STILBOMA, i i SILVER SOAP. GEL.\Tl~E.. • PENARD'S BRILLIANT, COX'S SPARKLING, GERMAN, sheets in Pink and White: PLY/\\OUTH ROCK. I--~ --1 I : WE INVITE SPECIAL ATTENTION OF I 0 U ReO F FEE S THE PUBLIC TO THE SUPERIOR QUALITY OF OUR COFFEES. ___ W e ~~I~rL~e(If ! BRCSHES. Feather Duster~ and every kind «If Kitchen Utensils. -- ----- - --- _ Toilet Soaps. • For Purtty Robinson':i Bros. Indexical Suaps Excel any others. 38 HOUSEM)N, ADVERTISEM ENTS. DONNj\LLY & JO~ES MEN 5, YOUTH'S, BOYS' AND CHILDREN'S Furnishing Goods, Hats, Caps, Merchant Tailoring. 34, 36 .A.ND 38 J::v.r:ONROESTREET GRAND RAPIDS, MICH. GENERAL OCEAN STEAMSHIP AGENCY, 23 Monroe St., Grand Rapids, Mich. Inman Line Allan Line Anchor Line French Line Dominion Line Guion Line Thingva,lla Line VV'"hit.eSt.ar Line Allan St.a,t.eLine Red St.ar Line Nort.h German Lloyd Union Hamburg Line Hamb'rg-Ealt.imoreLine Nat.ional Line Hamburg-American Pack.et. Co. For Tickets to or diagrams from all parts and all sailing dates. of Europe via any lint, information, apply lAS. CAMPBELL, to GENERAL OCEAN STEAMSHIP AGENT. MEATS. "Some hae meat and canna cat, And some xvod cat that want But we hoe meat, and we can eat, And sar the Lord be thankit." it. I R I SH STEW. Mrs. Newton. the from Two pounds beef round, two potatoes, peeled and halved, one half cup finely chopped onion, one large carrot cut thin, one heaping tablespoonful salt, one-half teaspoonful pepper. Pour over the beef one pint luke warm water, half the pepper and half the salt; cover closely and stew over a slow fire for half an hour, then add the carrot, one pint boiling water and the remainder of the pepper and salt. After half an hour add the potatoes with another pint boiling water and cook half an hour. Wet up one heaping tablespoonful browned flour with three tablespoonfuls cold water, three teaspoonfuls chili sauce or catsup and one ful butter, softened; rub smooth and stir well into the stew. Boil two minutes longer to thicken the gravy. tablespoon(cid:173) SPICED R O U ND OF BEEF. Mrs. F. C. Stratton. To a round of beef weighing fourteen pounds, take one-half pound •coarse sugar, one ounce saltpetre, one quarter pound pounded all(cid:173) spice, one pound common salt, one quarter pound cloves and four nutmegs. Mix well and rub the round daily, turning it every morn(cid:173) it ing, keep it in a large wooden bowl, covered. tvill be ready to use; skewer it up well, then make a thick paste three weeks In 40 GRACE CHURCH COOK BOOK of flour and water and cover the pan, then cover the pan and bake for four hours. it all over, put two cups of water in. VEAL PIE. :\1r~. F. C. Stranon. Before putting the meat Line the sides of a pudding dish with puff paste, turn a patty pan upside down in the center of the dish, mince enough cold veal very fine, to fill the dish. in the pudding dish, moisten well with milk that has been previously thickened with a little flour, season with a little salt, pepper and a little grated lemon rind, add a few pieces dish and cover with puff paste. the paste is nicely browned. You can glaze the paste with egg if desired. this into the pudding Bake until of butter. Pour BAKED S\VEET B READS-AN ENTREE. Mrs. F. C. Stratton. Let and then their put simmer, the blood and improve ten minutes, which renders them in warm water them remain Choose large white sweet breads, put color. them in boiling water for to draw for an out allow them to boil, or hour, rather Take them up, drain them, brush over with an egg, sprinkle with bread dip them in egg again and then in more bread crumbs. crumbs, into Drop a moderately of an for each sweet bread and place the hour. sweet breads a nice brown gravy and pour round, but not over them. heated oven and bake for nearly three. quarters over them a little oiled butter and put :Make a piece of the sweet breads them firm. then make on them, toast HEAD CHEESE. Mrs. F. C. Stratton. One-half a beef's head, one. half a pig's head. then clean well and boil days, till the meat take it up and shred it with a knife and fork. was boiled in boil pour with pepper, take it up and pour each and a weight. in mo~lds or bowls. \Vhen cold, h0l1r. Put it, enough salt, cloves, cinnamon, for another over the thickest portion turn out. Put ctc., to taste. Soak for falls Let two from the bones, the water it the meat in a kettle and to J moisten well, season Boil ten minutes, on top of a saucer that G R A CE C H U R CH C O OK BOOK. 41 J E L L I ED T O N G U E. Mrs. E. M. Jones. Take four tongues, lay immediately in cold water for twenty-four hours, then take out and wipe dry and rub in the following: One ounce allspice, one ounce cloves, one ounce pepper, two ounces sugar, twelve ounces salt, one desert spoon even full of saltpetre (pulverized). Rub well and lay in a stone crock, turn and rub every day for ten days. When wanted, boil very slowly for four hours, press with a bowl and put a weight on; if wanted jellied, melt clear stock and pour round. When cold, turn out. VEAL LOAF. Mrs. Squires, Grand Haven. Three and one-half pounds raw veal, chopped fine, one-half pound fat of pork, chopped fine, one tablespoonful salt, one-half table- spoonful pepper, eight tablespoonfuls rolled crackers, three table- spoonfuls milk, two eggs, a little melted butter, one nutmeg. Bake in a covered pan with two cups water in it. Sprinkle cracker and bits of butter on the top. Bake two hours. C H I C K EN C R O Q U E T T E S. Mrs. Phillips, Grand Haven. One pound cooked chicken, one teaspoonful salt, one-half tea- flour, lemon juice, one pint bread crumbs, spoonful pepper, one cup cream or stock, one tablespoonful four eggs, one tablespoonful three tablespoonfuls butter. Mix butter and flour and stir into boil(cid:173) ing cream, add everything but eggs. Boil two minutes, add two well beaten eggs. Take from fire immediately, cool, dip in crumbs and eggs, fry in boiling lard. Make in the morning and set away> but do not form into croquettes until ready to fry. B E EF LOAF. Mrs. Harry Snell. Three and one-half pounds raw beef, chopped very fine with one- half pound salt pork, one tablespoonful salt, one tablespoonful pep(cid:173) per, one-quarter cup butter, two cups milk, two eggs, two cups of pulverized crackers. Mix with the hands. Bake two hours. Take a few raw potatoes, sliced thin, and place on the top. Leave them 42 on till brown. GRACE CHURCH COOK BOOK. the loaf is nearly done, then remove them and let the me~-- PIGEON PIE. Mrs. F. C Stratton. inches sqllare, in pieces Line the bottom of a deep dish with steak season well with pepper cut about and salt, clean the three and salt, but a piece rub them inside and out with pepper pigeons, lay them on the steak breast down, put of butter inside each pigeon, the birds, and four hard boiled eggs, a few pieces of ham between round of sliced up. Half a border the crust puff paste and then put on the cover of paste, brush over with the yolk of an egg and bake for one hour and a quarter. Some of the feet of the pigeons may be cleaned and placed in a hole made in the top of the pie. the dish with stock, place fill VEAL CUTLET. Mrs. Nell ton. to render thick to make a batter, One-half pint milk, or water, one egg, beaten to a froth, aDd flour in Fry the replace it in the fat and fry Sea- enough which has been sifted one teaspoonful veal brown, until brown. son the veal when first cooking and add salt Thicken the gravy and turn it over then dip it into the batter, about one powder. to the batter. the whole. cupfull, it baking FRIED LIVER. Mrs. Newton. Cut in thin s!ices, pour on boiling water and immediately it off. Dredge it with rolled crackers or dried bread crumbs. fine, having first well seasoned the liver with pepper into the frying pan when the fat until both sides are dark brown. an hour. pour rolled and salt; put over and fry slowly half is hot, cover The time required is about BEEFSTEAK PUDDING. :\Irs. F. c. Stratton. Make a suet crust of one quart Voigt's Royal Patent large cup finely minced bf::efsuet, one teaspoonful baking little salt. Mix with cold water, flour, one powder, a line the sides of a large bowl with ADVERTISEM ENTS. ~ WOn~N'S WILL -- 43 Is as iIIlPortant to l1er as a IIlan'S will is to l1iIIl. and sl10llld receive l1er attention Wl1ile sl1e is in good l1ealtl1. Every wOIIlan own- ing a ny property Wl1atever sl10uld l1ave l1er attorney draW l1er Will, disposing of l1er real estate according to her wisl1es. and naIIling the executor of her cl1oice. Choose YOllr own ~xecUtor, but liS to act We Will be glad to do so. A large our business as Executor, vest money iIlCOIT\.e,etc consists AdIIlinistrator, for women, in tl1e l1andling Guardian, portion if YOll SflOUld Wish of of estates, acting etc. We also in- iteIT\s of reIlts, collect tl1eir THE MICHIGAN TRUST COMPANY, MICHIGAN TRUST CO. BUILDING. LEWIS H. WITHEY, President. ANTON G. HODENPYL, Secretary. 44 ADVERTISEMENTS. P. PEGLER, DEALER IN FRESH - AND - SALT MEATS LARD, HAMS, BACON, POULTRY, ETC. S. ~1~I~O~1 ST. GRAND RAPIDS, MICN. Telephone 907. GRACE CHURCH COOK BOOK. 45 this crust, rolled so it is half an inch thick, fill with thiee pounds beefsteak, cut into square inches, well dredged with flour and sea(cid:173) soned with pepper and salt. Nearly cover meat with water; cover with crust rolled so it is an inch in thickness. that the meat will fill up to the top.) Steam three hours. (Use a bowl F R I ED SCOLLOPS. Mrs. Newton. For three pints scollops, beat up three eggs and season with pep(cid:173) per and salt; dip the scollops in this, then in sifted cracker crumbs, and fry in a kettle of fat. C U R R I ED C H I C K E N. Mrs. Stratton. The remains of cold veal, or fowl, cut up and put in a stew pan with a little cold water, and a little stock, if you have it. When it comes to a boil, thicken with some curry powder that has been mixed up very smooth with cold water; stir this in and let all boil up together. Have ready some rice that has been boiled in water. Serve the curry on a platter with a wall of the rice all around it. F R I ED BACON. Mrs. Newton. Cut the bacon in slices about one-quarter of an inch thick, place in a bowl and pour boiling water over it, let it stand for five min(cid:173) utes, then dip into Indian meal and fry over a rather hot fire until crisp and brown, serving upon a hot dish. C H I C K EN P I E — B A K E D. Mrs. Newton. Make crust like puff paste receipt. This is just sufficient for a pudding dish holding two and one half quarts. Roll the crust for the the bottom and sides the ordinary thickness for fruit pies, and top crust about twice as thick. Take the cooked chicken from the bones, using all the white and a little of the dark meat. After put(cid:173) ting it in the paste, pour over it two cups gravy, one tablespoonful butter, little pepper and salt if it is not well seasoned, and if the liquid is not thick enough, add a little flour, then cover with upper 46 GRACE CHURCH COOK BOOK. ornament with strips of crust. Make a small hole in the center, of an hour. As soon as paste, and bake from half to three-quarters taken from the oven, brush over the top of pie with the white of an egg beaten a little. YORKSHIRE PUDDING. !\Irs. Newton. One pint milk, four eggs, whites and yolks beaten separately, salt, two cups Voigt's Royal patent teaspoonful dripping from the roasting beef into a long biscuit the batter and bake for three-quarters of an hour. and serve hot around the beef. flour. tin, Cut Put then pour one a little in in squares BACON \VITH APPLES. !\I~. Newton. Cut bacon very thin and fry slowly until It is crisp, pouring the fat leaving only upon the bottom Cut sour inch thIck, and fry in the bacon Serve upon the same dish. from the frying pan as the bacon cooks, of it enough so it witl not burn nor yet be too greasy. apples fat. Do not peel nor core the apples. which must be hot. one-half around about BEEF A-LA-MODE. ~I rs. Newton. three To :l round it, sewing the ends together. the bone is removed, bind the beef of beef, weighing ten or eleven p€>unds, allow one into a pound salt pork. After shape with a strip of stout muslin as wiele as the round symmetrical the pork into strips is high, about is thick, mix as thick as your middle finger and as long as the beef teaspoon- four teaspoonfuls made mustard, one teaspoonful cinnamon, brown fuls cloves, pint weak vinegar, adding one onion, sugar then boil up once, ponring cut small. five minutes, the until scalding hot upon the pork and leaving Rub rub well the outsirle. in the pork, liquid is left after putting into boiling water and boil slowly, over with pepper and salt. Put to each pound, keeping it well allowing twenty-five or thirty minutes covered and in sufficient water it, then set in the oven with the gravy around it, brown half an hour, basting frequently with teaspoonfuls into one-half one tablespoonful Let all simmer to half cover If any of and stir nutmeg. Cut cool. GRACE CHURCH COOK llOOK. 47 Set away with the band around it and pour the the spiced water. gravy over the meat, leaving until cold. VEAL CUTLETS. :\Irs. ~ewton. One-half pint milk or water, thick, to render it teaspoonful then dip it is brown, the veal wh€n first cooking thicken one egg beaten cupful, to make it (about oue baking powder) into the batter! gravy the replace ann turn and add salt to a froth, in which a batter. in the it over to the batter. flour and has been Fry the fat and fry the whole. enough sifted one veal brown, it until Season CHICKEN CROQUETTES. weighing only using one chicken, to cool, cold, fine Boil liquid When whites chicken with stock tv soften then into bread fine all the tub pepper, salt the eggs. crum bs. chop and three pounds, leaving it water in boiling :\1 n. Newton. about sufficient the meat; yolks and through some boil hard three a strainer. from the ~Iix all well This will make together, twelve to cover eggs, chop Stir the it liquid in the it. the in the or shape, top of roll into croquettes. SPICED LAi\IB, COLD. :\Irs. Newton. Boil cover the fire. cinnamon fuls salt. tightly a leg of it, adding cloves lamb or mutton, with only enough cinnamon berry pounds and eight cloves. the top of the kettle, stick or nine Rub To a leg weighing and Put a cloth two ounces over and boil about two hours and a half. BRAIN CAKES. boiling water when use to upon two ounces put over with two tablespoon- then fit over a cover Crumbs of bread, beaten balls, before together and drop serving. with into hot a tla\'or egg. of chopped ~lake thick fine herbs enough and to form into to be well heated the brains, little through soup long enough BRAINS. Drop the brains in boiling water and blanche for five minutes, 48 GRACE CHURCH COOK BOOK. drop then ten minutes mace or lemon. into cold water and serve for covered five minutes more. Boil with a cream sauce from five to with flavored Brains .and then .and taken BRAIN OR SWEETBREAD OMELETTE. or sweetbreads fried. Pepper may be used if tied in a muslin up with one egg, beaten flavored or spiced rag, dropped out afterward. SW EETB READS. Boil sweetbreads, leave them till cold, slice thin and fry in batter. VEAL LOAF. One and .fat salt pork, teaspoonful ,mix half pork. remaining and eat cold. .enough when l\'[ake and six ounces small half- two eggs. and crackers one hour to look thick the \'eal the three-quarters chopped pepper, veal, Mrs.'~ ewton. pounris one heaping cup fine; three-quarters the crackers, the eggs, pepper into a solid form into cake fine; salt, crackers, chopped teaspoonful rolled and salt with Take tins. spread Make sliced. smoothly o\'cr the outside Bake the loaf thick enough in the patl CHICKEN PIE :\1 rs. W. Stew a chicken and pepper. till Line season with one-quarter tender, the sides of a pudding butter, dish with a rich crust, pound in the in the with salt pour hole thicken and the the top crust butter oysters, chicken Have flour stewed center. a little and ready and water, size of an egg; when the and about and put twenty minutes them in. cover with a crust, a can of oysters, heat season with salt it comes before to a boil, the pie first cutting a the and liqnor, pepper over lifl pour is done, CHICKEN POT PIE. Two large a few slices chickens, of salt pork jointed and \\'. boiled l\Ir~. and seasoning. in two quarts water; Whcn cooked. nearly arid add GRACE CHURCH COOK BOOK. 49 a crust made of one quart Voigt's Royal Patent flour, four teaspoon- fuls baking powder and a little salt; stir in a stiff batter with water, drop into the kettle while boiling, cover close and cook twenty-five minutes. SAUSAGES . Twenty pounds meat, one-half pound salt, one and one-half .\1 rs. Newton. ounces sage, two ounces pepper. SCaLLOP :\Irs. D. OF VEAL. ;\1. Rutherford. in a buttered Chop cold veal, season with pepper and salt, put a layer of bread it; cover deep with bread crumbs. crumbs with the meat, wet with milk; covering Bake thirty minutes. bake dish, with bits of butter over CHICKEN AND CORN. Cut up a chicken, put it stew about three-quarters let another it in with the chicken. per, a lump of butter mix two tablespoonfuls sauce pan, one-half can corn; it in a pot with enough water to cover it; of an hour. Have on the stove in let it boil until soft, then pnt into the chicken stew a little pep- of cream or milk, in which the last thing. Then put and a teacupful rlour. Add salt DR. fat fif.'S CHOPS taken all chops, Two neck cut off, one small onion, of a potato. Put this in a basin, a flour paste over the top, tie in a cloth and boil as a pudding. salt and one-half of pepper-corns, off, bones a couple MUTTON CHOP. Pound the fillet of a mutton chop in a mortar with some anchovy paste, spread on thin bread and butter. Grate ham or and butter. tongue, or use spiced beef, and spread on bread HA~L 50 GRACE CHURCH COOK BOOK. 'Whip plain cream, serve with a dust of sugar and ice cold . CREAM. .THE INVALIDS CUTLET. One nice cutlet, cut from the loin of mutton two teacupfuls water, one small stick celery, pepper the and all fat and ingredi- that to get too much the fat Put to taste. removed, salt ents and stew very slowly for may rise. celery in, and do not Serve in a hot dish. the cutlet let in a stew pan with the other two hoursj skim off all not it boil hard, only simmer. Be careful MEAT CROQUETTES. Take any kind of fresh meat or fowl, chop very fine, add an equal of smoothly mashed potatoes; mix and season with butter, crumbs quantity salt and pepper. Make into cakes, dip in egg and bread and fry light brown. A nice relish for tea. SPICED VEAL. Boil three or season with salt and pepper, liquor you boiled the veal your chopped meat; place to harden. four pounds veal until tender, a little sage and cloves, in: then pour then chop fine and to the enough to moisten in a square tin and set in cool leaving only this return ROAST FILLET OF VEAL. Mrs. F. C. Stratton. savory, chopped to the size required, Make the fillet cut according add two tahlespoonfuls melted (a six pound fillet will take two hours) have the oven pretty hot when first put in. When nicely browned cover. (Dressing for the fillet:) Three pints of bread crumbs, seasoned with pepper and salt, the grated rind of a lemon and summer butter and a little thoroughly and fill the center of the fillet, where the bone has been removed. Skewer form, dredge well with flour, then it is ready for the oven. is left, add an egg, form it into small balls and fry in lard or some of the gravy just before dishing the ,'eal, put the veal alternately with thin slices of lemon. lay two slices of the fat of pork on the top, and bind the veal up in a secure parsley. Mix these these around the dressing ingredients Take that ,.. 1 GRACE CHURCH COOK BOOK. 51 POTTED MEAT. Mrs. F. C. Stratton. Select from meat season well with pepper, that has been boiled for stock, all the lean meat, in a choppiLg bowl, chop fine and pound well with the potato cayenne and any two tablespoonfuls to warm and put it will be ready to turn put on the stove then press in molds or bowls, cover with a plate Mix well, adding cold stock; put pounder, .other seasoning melted butter through, on a heavy weight. .out and serve. In six or eight hours desired. and some salt, a little HAM CROQUETTES.-NO. I. Mrs. r\ewton. Two cupfuls chopped lcold boiled). potatoes ter, add a little pepper twenty croquettes. ham (cold boiled), Chop both fine. One tablespoonful and make four cupfuls chopped but- This will make into shape. HAM CROQUETTES.-NO.2. r.lrs. :\ewton. Two and one-half cupfuls chopped ham (cold boiled), two table- dip into bread crumbs and -spoonfuls catsup. Iry. This will make one dozen. Roll into croquettes, CRUST FOR CHICKEN OR VEAL POT PIE. Mrs. :\ewton. One quart Voigt's Royal Patent flour, baking to make a dough like soda biscuit. three teaspoonfuls cient in a buttered 5teamer over the kettle is boiling and steam half an hour. powder, one teaspoonful Roll, two tablespoonfuls lard, salt, water suffi- cut out and put in which the chicken or veal RICE AND l\IEAT CROQUETTES. Three cupfuls Mrs. :\ewton. cold meat, chopped .cupfuls boiled rice, mix a little warm; one-half ter. a little ~alt and pepper. l\lake into shape This will make sixteen croquettes. bread crumbs. very fine; one and one-half but- in sifted tablespoonful and roll 52 GRACE CHURCH COOK BOOK. TO PICKLE BEEF. Mrs. F. C. Stratton. To every twelve quarts water, add one coffeecupful two large coffeecupfuls ized saltpetre. Boil cold, pour over the meat. for three days before to take out pour the pickle over it. coarse salt and one even teaspoonful together ten minutes for brown sllgarr pulver- and skim. When shoi.llrl be rubben with salt then lay in a jar and The meat the blood, TO PACK EGGS. ~Irs. F. c. Stratton. One pint unslacked lime in lumps, not powdered, one pint one pail soft water. Mix ten days before needed. you get them. salt, Pack the eggs as DEVILLED chopped HAM. One pint boiled ham, tard, one teaspoonful mould, when firm cut fine; one teaspoonful flour, half a cupful boiling water. in slices. dry mus- Press in a COLD MUTTON. Chop fine as for hash, p.ut in an earthen dish, season with salt, then soft boiled then a layer of sliced tomatoes, pepper and butter, rice spread on top. Bake three-quarters of an hour. TO CURE HAMS AND BACONS. ~Irs. E. ~J. Jones. Ontario. Four quarts salt, one pound brown sugar, two ounces saltpetre. Lay on a board, rub again, and in two weeks more, still again. two ounces l\Iix and rub the mixture pepper, hams and bacon. a neat pile, sprinkling the remains of the mixture between. weeks, the first salt be needed, use more the end of the six weeks, wipe and put for twenty-four hours, for three clays, then let hang for three days up in coarse muslin. ground into the skin side down, and pack up in In two If enough ot if more salt should At in a tub of cold water Smoke in the kitchen and sew then hang up to dry for a few hours. and sugar, but no more saltpetre. is left on the board, rub that in, but salt GRACE CHURCH COOK BOOK. 53 \VASHINGTON Mrs. A. Youell. PIE. Two eggs, one cup sugar, a small piece of butter, -fuls of water, one teaspoonful Royal Patent .on top. flour. Bake in tins with jam between. baking powder, two tablespoon- one cupful Voigt's Sprinkle sugar BEEFSTEAK SMOTHERED IN ONIONS. Mrs. Newton. Cut six onions in slices, put flour, stewing until ltwo tablespoonfuls little .and serve with the onions ,gether for five minutes. butter, a little pepper and salt and dredge in a saucepan with two cupfuls water, in a the steak to- are tender, over, having simmered Broil the onions thrown all STE\V. BEEF j\[ rs. F. C. Stratton. Cut two pounds round steak into pieces one ,\nd one-half inches salt and two cupfuls cold square, put it has come water, cover to a boil. of an hour. 'Thicken with a little flour blended smooth in cold water and serve with small pieces of toast in the spider with pepper, and keep on the back of the stove after Let it cook for half or round the dish. three-quarters PIE. SHEPHERD'S Mrs. G C. Longley, Ontario. Mince enough cold beef or veal it salt, pepper, mushroom catsup, some small pieces of butter in flour, enough gravy, water to moisten -of cold boiled potatoes, to fill your pudding dish, add to rolled if you have no stock or the mince well. Co\'er with a paste made a little flour and milk. stock or cold gravy, or Bake. BEEFSTEAK PIE. Mrs. F. C. Stratton. the meat round steak, Take three pounds in small pieces, dredge cut the bottom of pudding dish with the meat, per and salt, .dish is full. A small then put in more meat and pepper (this will make a good-sized pie) each piece with flour, cover then sprinkle with pep- the to be placed in the center of the and salt, until cup ought \ 54 GRACE CHURCH COOK BOOK. pint cold stock pudding dish. Now take three-quarter and water, mixed in equal parts, or if you have no stock, water will do alone, add to this pepper, salt, and some mushroom catsup and \Vorcester sauce; pour over the steak, cover with puff paste. paste is brown, water and let it cook an hour or two, so that the- then put on the top of the stove in a pan of hot is well done. Bake until the meat FRIZZLED BEEF. Mrs. Newton. Slice the beef very thin, pulling the slices apart stringy part, put cover, and set over the fire for ten minutes, add butter, a little pepper and the eggs, well beaten; ture for about add one tablespoonful two minutes and serve very hot. butter and six eggs. into a frying pan with just enough boiling water to take out all the to then drain off the water, the mix- To one pound beef, stir M EAT RI SO L LES. Mrs. F. C. Stratton. nice sauce; moisten Chop fine a cup full of cold meat, seasoned with salt, pepper, mush- only with a little room catsup, or any other ~tock. Have ready some puff paste, roll pretty thin, cut into pieces about six inches long and four wide; put some of the mince on each fold over, pinch the edges together, prick the top with a fork piece, in several places. They are- nice for lunch. Bake in a dripping Serve hot. pan. ADVERTISEM ENTS. HEHDQUARTERS 57 FOR TO ORDER. MOULDINGS, ARTISTS' MATERIALS, ETCHINGS @) ~~ ENGRAVINGS W PHOTOGRAPHS =-===-==-- @ I~ W l)ICTURE FRAt\IES MADE TO ORDER FROl\l MOULD- I~GS OF E\'ERY DESCRIPTION AND AT THE \'ERY LO\\'EST PRICES. :;~~ --:::l:~;r <,'7 F. H. SEYMOlJR, NE~V I<'ENDALL BLOCI<'. 145 M lnroe St. GrQf)d Ro pids. fv'\ ich N _ feeling, admirable Nutrient Tonic in the treament of all of the forms of \Vasting Diseases; a "builder-up" enfeebled digestive organs, pre-eminent and es- pecially valuable during the period of Gestati?n. imparting a time when most necessary. It is composed (pre-digested) ~ allaying a\l vomiting and disagreeable health and vigor during The preparation speaks volumes for itself. of Beef "peptonized" of the best quality fer- held in solution with strictly pure Ale, from the finest grade mented and cured, manufactured of Canada Barley-Malt (England) Hops, especially brewed and lJrepared for our own use. Each pint bottle of Ale and Beef, "Peptonized," contains 01 one-quarter pound of lean Beef, the nutritive parts thoroughly "peptonized" Below we give a few testimonials random from the several selected thousands we have on file. and Kent County (pre-digested). thoroughly at PREPARED BY THE ALE S. BEEF' 00 0,.. CAYTON, O. tonic. in a1cohohsm, 1 say wonderful, In. neuresthenia, for the nursing mother 1 beg to make acknowledgment of the receipt of a case of your Ale and Beef, "Peptonized," you sent me a few months ago. I would have acknowledged earlier, but I have waited until I could report some results from the use of your for wonderful nutrient I have had some of the 1lI0st wonderful results from its use, and can fully bear testimony to all YOll claim for it.. in ~yph?id III the enfeebled digestion fever, of dyspeptics, in giving strength and increasing quantity and quality of her milk, in the gestation period, when afflicted with vomiting, and in convalescence after many cases I have wasting diseases-in had the most satisfactory from the use of your Ale and Beef, "Peptonized," and I am fully able to affirm that there is no malt prepar- ation before the medic ..1profession that will be efficacious as is Ale and found so generally Beef, "Peptonized." supplies a long felt want, and 1 most earnestly recommend it to my medical friends. Wishing you great success, all of these results This article Yours truly. Frank McDonald, M. D., Pittsburgh. Pa. I have employed the samples of Ale and Beef, "Peptonized," you so kindly sent me in a case of neuresthenia with general debility, and I am the combination you pre- pleased to state that sent has all-and more-of the virtues you claim for it. Yours truly. I am. James P. Prestley, M. D., Chicago. Ill. Dr. T. J. Yarrow, 1335 North Broad Street, speak too As in cases covalucing from it has no Philadelphia. highly of your Ale and Beef, "Peptonized. a Xutrient fevers and other wasti"g equal. I bespeak for it a grand sllccess." diseases Tonic says: can't Pa., "I 'Ve had a case of vomiting-of pregnancy which had a serious outlook, no food of any character even for a few moment!. Ale being retained proved to be the de- and Beef, "Peptonized," from the first, sired article. She retained and her afforded for It was surprising to see the bene- several days. fit she obtained from its use. We believe it to the only nourishment it For Sale by Druggists E~e...,where. Beware of lubstitutes bottle bears our trade-mark, with the word "Beef" the \Vordi "Hops" vine and barley words "Ale and Beef, Peptonized," the Beef's horns. and imitations: Each a Beef's Head it and "Barley" with hop The are above Prepared only by interspersed. it. beneath across stalks THE ALE AND BEEF CO., Dayton, Ohio. t/~~{ ~UAt:l\N~' Ba~~FSlC~~~ co~'~;~:c~t~~i~:: NEW YORK, where our executive lor1 will be located. office and labor .... be TilE: preparation for invalids, and in such un- pleasant cases as we have just reported. Drs. Hawley & Hawley, College Corner, O. is all that "The Ale and Beef, "Peptonized," is clail1ud/ol" it. It is agreeable to the most fastidious taste at a time when the mouth and palate is more than weary of the various forms of slop which are presented :wereage sick-room. which is agreeable and tangible, becomes a very 0/ Sameness," oasis in the "Sanara of the lives of the weary victims of ill health. The Ale and Reel, "Peptonized," in the President \. N. Love. M. D., St. Louis, 1\10., };"litors' Association; Americ ...n Medical 'n, Ameri. Section on Diseases of Childr of President can Medical As ociation; ~~~I:~I~i~g 1~~~~fC~YI~i~~~it~I~E~i~~~~!\~~d~: cal Professor Diseases ;\lirror." 1V011te1l. Dr. W. F. Hutchinson, Enclost'd please find check, I find it invaluable for "ursi"r for which iend me three dozen of )'Our Ale and Beef, "Pepton- ized." Yours truly, J. C. Merle Drake, M.D .•Erie,Pa. R. I.. I have One to retain for whom I or- rejected it it a Providence, says: "I am delighted with the results had with Ale and Deef, "Peptonized." case was a hopeless paralytic, unable any food and steadily dered one bottle daily. at all, and has steadily gained. most admirable nutrient." She never I consider failing, --:'1ilwaukee Sa-n-i-ta-r-iu-m-fo-r-N-'-e-n-'o-u-s-D-is-e-a-se-s, Wauwatosa, \Vis., Feb. 27, 1891. to delicate In reply to your inquiry concerning the use of your prep'aration of Ale and Beef "Pepton- 1 Will say that I have used it quite free- ized." ly in this institution during the past five months, it is and am highly pleased with it. stomachs agreeable and acts as a tonic and pleasant to It seems to be es- weak and nervous patients. pecially adapted to conditions of malt-nutrition associated with despondency, is also use- ful in almost any condition where a stimul~lIlt and tonic is necessary. Taken in the evenlllg it has a tendency to produce refreshing sleep. and nervous I find that sedative but J. H. McBride, M. D., Sup't. Yours truly, ALE At4~ BE-'EF, , "pep ton i5e.d'" ::, fORINVALIDSI\~D CONVALESCENTS. SOLD BY ALL DRUGrGI ST5 SAUCES FOR MEATS . . 'C/LOpS and Tomato stl/l(e. - Vours, Pickwick." Fry out One good sized onion pork. the pork turn one can of tomatoes, taste. with rice. meats it come or Let to a bClil and fish. TOMATO SAUCE. cut and onion together, three fine, slices, medium width, season with salt, black strain, into and red serve hot. This is to be of fat the grease pepper to served ripe bananas, Be preparing Four brown. make quite in the hot sweet syrup cut in half, BANANA SAUCE. then slice of a pint to a thick hot with meats. a syrup and boil down and serve lengthwise; of syrup, put sour wine fry to a nice claret; bananas or the CAPER SAUCE. :\Irs. W. one tablespoonful thickens. Add one butter, until it tlourj mix well. hard egg, boiled Two tablespoonfuls on boiling water Pour chopped fine, and two tablespoonfuls capers. ~IINT SAUCE. :\Irs. W. One tablespoonful white sugar, salt; teaspoonful lamb or mutton. thicken with mint one-half chopped cupful fine. vinegar, Serve with one-half roast eo GRACE CHURCH COOK BOOK DRAWN BUTTER OR EGG SAUCE. Mrs. W. One-half cupful butter, two tablespoonfuls flour; in one pint boiling water. A little then stIr wished. rub well together, salt and parsley if YANKEE DRESSING FOR ROAST FOWLS. Mrs. A. S. Johnston. One loaf of bread, crumbed, seasoned with' one cupful butter, melted, pepper,salt, sage, and add one cupful large raisins. DRESSSING Spread pieces of stale, but rather then dip the bread to stuff the bird. season butter; convenient imparts which is very pleasant. is ..ery penetrating FOR ROAST FO'VLS. Mrs. Stratton. tender bread, liberally with butter and them into the in wine and use it in as large pieces as The delicious flavor which the wine and it gives the fowl a rich gamey flavor highly with salt and pepper, working YORKSHIRE PUDDING. Mrs. F. C. Stratton. flour. Mix well. Do not To every egg allow one cupful milk and one cupful Voigt's Royal three in a bread pan. in the batter and baT Patent large spoonfuls of gravy from the beef roast and put Let thirty minutes. it boil on the top of the stove, then pour separate Take egg. the BREAD SAUCE. 1\1rs. f. C. Stratton. let Put one and one-half pint5 milk in a double boiler with a large seasoned with in a good sized piece of but- an hour before serving, sliced onion, the onion, skim out ter, cayenne pepper thicken it with fine bread crumbs. the milk is thoroughly and salt. One-half the onion and put it cook till CAPER SAUCE. Mrs. ~ewton. Melt heaping two heaping tablespoonfuls teaspoonfuls add two flour. When the two are well mixed, add in a saucepan, butter GRACE CHURCH COOK BOOK. 61 teaspoonful one-half upon the fire until the beaten yolk of one raw egg and three tablespoonfuls salt and one pint of boiling water and stir in then remove from the fire ann stir capers. it thickens, EGG SAUCE. Put two ounces of butter stir for a minute or more, but do not brown; l\lrs. Sherwood in a stewpan, when it melts, add one ounce flour; then add by degrees two gills of boiling water, stirring until smooth, and boil through about a sieve; \Vhen the butter then add another ounce of butter cut is melted, add three hard-boiled too fine, season with pepper and salt and serve immediately. if not perfll:ctly smooth, pass eggs, chopped not two minutes; in pieces. MINT SAUCE. Two tablespoofuls sugar, one-halt sugar and vinegar in cool place for lamb. ~Irs. ~ewton. chopped mint, two tablespoonfuls Chop the mint, put teacupful cider vinegar. in a gravy boat, stir fifteen minutes in the mint. Let before sending to table. powdered the it stand Roast Pick the leaves from the stem, MINT VINEGAR. look over and wash clean. Fill a glass jar, pour over cold vinegar and screw down the top. DRA \VN BUTTER. two heaping ~Ielt tablespoonfuls heaping one-half teaspoonful upon the fire until rub through a sieve and stir in. it thickens. tablespoonfuls butter in a saucepan, add two flonr. When the two are well mixed add Stir Boil one egg hard, chop it fine or one pint boiling water. salt and gradually PARSLEY SAUCE. ~Irs. ~ewton. One even teaspoonful chopped parsley, one. half pint drawn butter. .62 GRACE CHURCH COUK BOOK. CREA~1 GRAVY FOR BAKED FISH. One cup sweet milk, Heat .this, add the gravy from the dripping pan, boil up once to thicken .and send to table immediately. two tablespoonfuls melted butter. TOMATO SAUCE. J\[ rs. Newton. tomatoes strainer and salt, cover One-half a quart can of Season this with pepper then rub through -onion. minutes, seeds, put on the stove in a saucepan in which a lump of butter size of an egg and mixed. or six fresh ones, one sma!. and stew fifteen fine enough to keep back the the flour have been well Stir all until smooth and cooked. one even tablespoonful ADVERTISEMENTS. 65 cHEW YUCATAN W HI TE'S GUM 66 249 ADVERTISEM ENTS. "COOKING IS R FINE RRT TO WHICH ONE Nt U S T RDD COMMON SENSE AND GOOD JUDGMENT." IT IS AS IMVOKTANT_ - - 249 TO HAVE GOOD BAKING POWDER, FINE FLAVORING EXTRACTS RND PURE SPICES. WE KEEP THEM, AND RESPECTFULLY SOLICIT FOR THEM AND ANYTHING IN YOUR PATRONAGE THE DRUG LINE. PERSONHL ATTENTION GIVEN TO PRESCRIPTIONS. THOMAS A. BAXTER, JEFFERSON AVENUE DRUG STORE, GRAND RAPIDS, MICHIGAN. 249 249 THELIFETIME MATTRESS Save Moqey by buying a HAIR MATTRESS. THE CHEAPEST IN THE END. RADCLIFF & HOLT RELIABLE UPHOLSTERERS. Make a specialty of tqese Goods aqd would be pleased to SAVE YOU MONEY at ]11 SOUTH DIVISION s"rREET, GRAND RAPIDS, MICH. VEGET ABLES. "A man's best tllings are nearest Ililll." CREAi\IED POTATOES. ~Irs. W. Put two tablespoonfuls of butter into it smoothly one spoonful of one cup rich milk, and when it boils, one tablespoonful parsley, pepper and salt. and let well. in sliced potatoes Serve at once. Delicious with cold meat. flour, but do not into a frying panj when hot rub add chopped it boil up let it brownj Put POTATO CROQUETTES. :\Irs. W. Grate some cold potatoes, one egg, a pinch of salt. Make into flat cakes and fry in hot add flour enough to make a stiff paste, lard. POTATO CROQUETTES. ~Irs. D. M. Rutherford. dozen boiled potatoes One-half IJounded to a paste with one ounce of butter, the yolks of two eggs, one-half in a sauce- pan and cook three minutes, cool, divide into pieces, dip in beaten egg, roll Rub through a colander, put salt and pepper cup of cream. in crackers to taste, and fry. NEW POTATOES IN BUTTER. Rub off the skins, wash the potatoes well and wipe dry, put them for a small dish and four ounces or more fire them over a gentle with three ounces of butter for a large one, into a stewpan and simmer 68 GRACE CHURCH COOK BOOK. for about half an hour. Keep them well shaken or tossed SJ that they may be equally done, and throw in some salt when they begin to cook. is a good way of cooking new potatoes when they are very young and watery. This TOMATO TOAST. Mrs. W. Rub tomatoes through the colander and cook to taste. slices of bread, butler three serving add one cupful of cream or milk to the tomatoes, oyer and lay on a hot dish. the toast. BAKED T01VTATOES. 1\lrs. W. Toast Just before and pour Skin the tomatoes, ding dish, a thick layer, cover with a thm layer of brearl sprinkle another the top with a layer of fine rolled cracker. slice in small pieces, spread in bottom of pud- crumbs, then Sprinkle oyer salt, pepper layer of tomatoes, and a few pieces the dish is full. Bake one hour. etc., until of butter them; over TO COOK RICE. l\lrs. J. 1\r. N., Rochester, N. Y. Take a small cupful of rice, one quart tea- salt, one cupful extract Bake two hours in moderate oven, stirring frequently until sugar, one teaspoonful of sweet milk, one spoonful vanilla. about half an hour before it is done. Let it brown. Jennings RICE-CH INESE RECIPE. To one cupful of rice; two and two-thirds Salt well, cover more. Do not stir. and let cook for thirty minutes, cupfuls of cold water. a little perhaps TO COOK CANNED CORN. Mrs. E. B. Dikeman. Put the can in a pot of boiling water and let boil until sure of its being thoroughly of milk, butter, pepper and salt, and then open can and add contents. Let all boil up for a minute. the dressing in another heated. Boil, dish, GRACE CHURCH COOK BOOK. BAKED BEANS. 69 Two quarts beans, boil :\Irs. Bresee. three hours, two tablespoonfuls mustard;four beans till done; lassas, poured over as dressing before baking. taste. two pounds pork cooked with tablespoonfuls mo- Salt and pepper to Cut cold potatoes LYONAISE in dice. in an onion shreded and cook not very brown. hot put potatoes one teaspoonful POTATOES. fat in the saucepan, Put finej when cooked brown put and when in the Just before taking up, throw in chopped parsley. TO COOK NE\V POTATOES. Mrs. F. C. Stratton. Boil in salt and water, drain and pour over them a sauce made of flour, mixed well togetherj then throw in two large table- one tablespoonful butter, one tablespoonful add boiling water until it spoonfuls chopped parsley. th~ckens, STUFFED POTATOES. :\Irs. F. C. Stratton. Bake the potatoes, cut one end off and scoop ou t the inside; mix then put back and heat salt and egg; pepper, with milk, butter, very hot. POTATO PUFF. :\Irs. G. C. Longley. Ontario. Two cupfuls mashed potato, tablespoonfuls milk, hot oven for a few minutes. two eggs, beatenj two tablespoonfuls melted butter, Bake to taste. salt six in a POTATOES Take cold mashed potatoes, in a baking pan, greased, and take off the pan and dish. FOR LU~CH. form into balls as large as an egg, lay rub over with beaten egg. Brown nicely 70 GRACE CHURCH COOK BOOK. POTATO PUFF. Mrs. F. C. Stratton. Two cupfuls cold mashed potatoes and stir into it two table- spoonfuls melted butter. Beat to a white cream before adding any(cid:173) thing else, then add two eggs, one teacupful of cream or milk, salt to taste. Beat all well. Pour into a deep dish and bake till nicely brown. POTATO CROQUETTES. Mrs. F. C. Stratton. Mash potatoes very smooth, add yolk of an egg. Mould them with the hand into any shape desired, then roll in the white of the egg (beaten), then in fine bread crumbs and fry in hot lard as you do fried cakes. SCALLOPED POTATOES. Mrs. F. C. Stratton. Take well-mashed potatoes and beat very light; when they are hot, add a couple tablespoonfuls butter; three tablespoonfuls milk, one well-beaten egg, salt and pepper. Grease a pudding dish and put in a layer of potatoes, then a layer of sliced hard-boiled eggs, then another layer of potatoes and eggs and lastly a layer of pota(cid:173) toes. Sprinkle bread crumbs over the top and bake till nicely browned. SCALLOPED POTATOES. Mrs. G. C. Longley, Ontario. Slice some cold boiled potatoes, lay them in layers in a pudding dish, between each layer sprinkle salt, pepper and small bits of but(cid:173) ter, pour just enough milk over all to enable you to see the milk, but do not cover the potatoes. Put on some bits of butter and bake until well browned. BAKED BEANS. Mrs. George Hardy. Soak one quart of beans in three quarts of water over night. In two quarts of cold water dissolve one teaspoonful of soda. Put in the beans and boil fifteen minutes, or until the outer skin crackles on being exposed to the air. Skim into boiling water to rinse off GRACE CHURCH COOK BOOK. 71 the socia, after which skim into baking crock. of pork in the beans and then over this pour of molasses. Cover beans with boiling water, bake five hours, adding water as it boils away. and the beans over the pork, crisp the pork. Immerse one pound three tablespoonfuls then cover close and Remove the cover then return to the oven to brown and CREAMED TURNIPS. !\Irs. Xewtoll. slices, half-inch in about then cut inch squares, boil Cut peeled turnips about a colander. Make a sauce of one heaping tablespoonful heaping tablespoonful flour and a little salt (one-quarter ful) well worked together; it buil up, then pour over sauce is sufficient these in in salted water until done, drain through butter, one teaspoon- add this to one cupful hot milk and let the turnips and boil This turnips. for three pints of cut five minutes. SCALLOPED ONIONS. !\Irs. George H. Davidson. Boil onions until tender and then cut up. Grease a pudding dish in it a layer of bread crumbs, a layer of onions, a layer of each layer well with butter, and so on, seasoning and put bread crumbs, pepper and salt. Cover whole with milk and bake half an hour. TO COOK LARGE SPANISH ONIONS. 1\1 rs. F. C. Stratton. Wipe them but do not peel then take out and wrap each one in thick brown paper and bake for two hours. Remo\'e paper and serve whole. three hours, them. Boil for POTATO SOUFFLE. Miss Maude Liller. Ingredients: One pound potatoes, butter, then pass two ounces the potatoes, ent flour, Plain boil water and butter the flour. the eggs. Add seasoning to taste. 'York smooth, them through a sieve. two' ounces Voigt's Royal Pat- three eggs and one gill of water. the in and the yolks of Beat whites Put boiling, stir 'York well together. "'hile into a stew pan and boil. then add the potatoes 72 GRACE CHURCH COOK BOOK. of eggs to a stiff froth, stir lightly into the mixture, buttered dish and bake about thirty minutes. turn into a well- HASH BROWN POTATOES. Mrs. G. C. Longl ..y, Ontario. Put butter Mince cold boiled potatoes the size of a butternut per. hot put they are a rich brown on the under side, never fold them like an omelette in the potatoes and serve in a hot dish. to the depth of three-quarters pretty fine, season with salt and pep- in frying pan, when quite fry till then. turning them, inch, DRIED LIMA BEANS. Soak one pint beans over night. boiled, sufficient boiling water ful soda, boiling fifteen minutes, thoroughly ing until them in the dish. put one even tablespoonful quarter with one half pint boiling water, boiling well, pour over the beans. even teaspoonful then drain off most of to cover and one-quarter In the morning, put on with heaping teaspoon- then change for fresh water, cook- and and then add one- salt. to make the dressing, which, after Rub one heaping flour pepper and one. half even teaspoonful the water butter together until tablespoonful smooth, CREAMED MACARONI. ~Irs. Newton. Boil one pint macaroni in boiling water with one heaping tea- salt and until sufficiently cooked for the table. Drain well thicken with a colander, tablespoonful \Vhen Serve then make one pint boiling hot, in one heaping salt and lastly one beaten egg. is dished. the macaroni spoonful through one teaspoonful butter, one.half this it over with grated cheese or not. thickens, pour teaspoonful heaping flour, after stir it CREAMED POTATOES. !\Irs. F. C. Stratton. Boil potatoes they ought \vith the skins on, be careful long, to be cooked through, but boiler one pint cream, one pint new milk. to boil Put not firm. \Vhen scalding them too in a double thicken GRACE CHURCH COOK BOOK. 73- ...little with flour mixed smooth with cold milk, season with pepper and and salt; ado a good sized piece of butter, chop pretty fine, put through they are ready to serve. them into the milk and when heated the potatoes peel TO COOK TOMATOES. ;\{rs. F. C. Stratton. Peel and cut up six or eight for half an hour, one. half cupful pudding dish and bake one-half hour. take up and add pepper, fine bread crumbs; mix \Yelland put tomatoes, put on the stove to cook salt, a piece of butter and in a buttered BAKED BEANS. :\Irs. Harper, Grand Haven. Skim out Take a quart of beans, pick over and soak over night; drain off in ten- the morning, cover with cold water, boil with a little soda until three. quarters der. of a pound of pork; place in the center of beans, add one table- spoonful of salt; cover with hot water and bake slowly for four hours. in an earthen dish, score the rind of of molasses, a teaspoonful SOUTHERN \YAY OF COOKING PARSNIPS. ;\Iiss R. J. Coffinberry. in the parsnips Peel and slice the parsni ps in pieces one- quarter in then the bottom of a baking dish put some thin slices of salt pork, the salt pork, put sprinkle with pepper and salt slightly, pour one teacupful of water over and bake for an hour and a half, having the whole a lovely brown when taken from the oven. and on top put more slices of inch thick; iI --~- 1. SALADS AND SALAD DRESSING. ,. To make a perfect salad, tllere sllould be a miser for oil, a salt, and a madcap to spcndtllYlft stir for 7.JiJlcgar, a wise mall for tlte ingredients up and mix tltem well togetlter." CABBAGE SALAD DRESSING. ;\(rs. )Iower Angel. Grand Haven. Two eggs, two teaspoonfuls mustard, the size of an egg, two. thirds cupful vinegar. per, butter half this well on the cabbage until quite cold, as it will make it wilt. and cook over steam until together a little salt, sugar and pep- Beat Do not pour thick. TO~IATO DRESSING. )Irs. Leon S. Graves. Yolks of four eggs beaten to a stiff froth, one cupful sweet cream, as thick as lemon (juice) tomatoes with one half cupful butter, one gill vinegar. custard in a double boiler. When cool, add one-half and pepper skins removed. Cook about over whole and salt to taste. Serve SALAD DRESSING. :\lich. :\lrs. Whitney, Hudson. Yolks of three eggs, one tablespoonful teaspoon- salt, one tum- ful mustard, one tablespoonful blerful of vinegar. cold vinegar and stir into the rest of the vinegar, which must be boiling hot. butter, one teaspoonful together with a little stirring all the time. Cook till it thickens, sugar, one- half the ingredients Stir GRACE CHURCH COOK BOOK. SALAD DRESSING. 77 the time. tablespoonful The proportion 1\1 rs. F. C. Stratton. To every yolk of a'n egg allow one is one large tablespoonful Mix well and set on the fire to cook, stirring all cooked, beat well butter. yolks of six eggs. This will keep if covered place for a couple of weeks. mustard and pepper cream to the yolks of six eggs. as some like more seasoning than others. per and mustard use. tard and one.q uarter of vinegar. "Then to make it quite smooth and add a small piece of to the in a cool \Vhen needed, add a little sugar, salt, to taste and two thirds of a pint of whipped Taste before putting on the salad, If you mix the salt, pep- is always ready for of mus- dry and keep in a bottle salt, use one-half of pepper. it tablespoonful To one tablespoonful tablespoonful of butter and put CREAM SALAD DRESSING. f\!iss ?!aude Lilley. salt, one-half teaspoonful 1\lash hard boiled eggs until Yolks of three hard boiled eggs, one tablespoonful melted butter, vinegar, one gill 'rich cream, pinch red then add the raw yolk then add salt, then by the time. Add the yolk of one raw egg, two tablespoonfuls one-half pepper. fine, and work with a knife to a perfectly smooth mustard, pepper degrees acid the cream, working and stirring all vinegar last and stir very well. (not hot); mix well, teaspoonful mustard, and melted butter paste; SALAD DRESSING FOR SANDWICHES. Miss Maude Lilley. Three eggs, six large tablespoonful large tablespoonfuls \'inegar, sugar, lemon juice, cupful of cream, pinch red pepper. stiff froth and stir been mixed before; in double (whipped.) in the yolks, and mustard, then pepper, \'inegar Let cool boiler thick. until mustard, large two large tablespoonful tablespoonfuls Beat whites and sugar, and lemon juice. and in the stir to a that have Cook cream MAYO~i'\AISE DRESSING. Yolk one egg, one heaping teaspoonful mustard, one small spoonful salt, about one half cupful oil and sufficient vinegar tea- to thin. 78 GRACE CHURCH COOK BOOK. the egg, add the salt and mustard, Beat slo,wly until all is used, as the more it is beaten the whiter ing is; Iittle vinegar then drop in the oil very the dress- to stir in the oil, add a then thin with vinegar. If too stiff first. SALAD DRESSING. Mrs. W. ;\IilIard Palmer. One cllpful vinegar, the yolks of eight eggs; eggs, let cook one minute butter. sugar, one teaspoonful well beaten add while hot, one tablespoonful one teaspoonful tard, one. half teaspoonful one lemon. on top of stove; Just before let vinegar boi!, ad(l take off, serving add salt, one teaspoonful mus- juice of pepper, one pint whipped cream, SALAD DRESSING. :\1rs. Alfred Baxter. one sugar, teaspoonful Three eggs, beaten well, with one teaspoonful mustard, one tea- white spoonful then pepper, one-half cupful butter, melted and beaten add one-half in a double cupful vinegar, one-half cupful milk. boiler and cook like custard. When cool add one-half pint whipped cream. in slowly; Put salt, one-half teaspoonful DRESSING FOR CABBAGE. :\Irs. D. M. Rutherford. Yolks of two eggs, eleven tablespoonfuls cream, four butter, pepper and salt tablespoon- to taste. fuls vinegar, Cook like custard. one tablespoonful \Vhen cold pour over the cabbage. SALAD. CUCUMBER :\Irs. J. M. N, Rochester, N. Y. in pieces and one-quarter To every dozen ripe cucumbers, which are cut of dice, add twelve large onions (chopped), (chopped), seed. Mix all together, in a cotton bag to drain for twenty-four hours. with cold cider vinegar, fasten nearly air tight. for use atter six weeks. the size six large green peppers pound each of black and white mustard' then hang up Put in a jar, cover This will be ready add one teacupful coarse salt, GRACE CHURCH COOK BOOK. 79 CHICKEN SALAD. :\Irs. Newton. Cut Up two chickens as for fricassee. boil in only sufficient water is ready to to cook them, with pepper and salt, and boil until meat is cold enough to handle, pick the drop from the bone. When it meat off, and when cold cut it, using both white and colored meat. Cut celery half an inch long, using half as much again as you have cut chicken. Add mayonnaise dressing. LOBSTER SALAD. i\lrs. ~ewton. To four pounds lobster, use one head celery. Use a mayonnaise dressing. CABBAGE SALAD. i\lrs. ~ ewton. Chop one small cabbage, mix two eggs, one even teaspoonful dry mustard, one cupful vinegar, fuls salt, one-quarter Beat all boil the mixture too thick, add cold vinegar. in a tin over the steam of a kettle until quite and serve cold. the cabbage teaspoonful pepper. over two teaspoonfuls sugar, two teaspoon- together and thick, then turn If the dressing is CABBAGE AND CELERY SALAD. One-half head cabbage shredded as fine as possible, 'Irs. ~ewton. head celery cut as for celery salad. Mix together a ?\layonnaise dressing made of yolks of two eggs, two small spoonfuls mustard, salad oil and sufficient vinegar dish. teaspoonfuls to thin. one large and over all throw two heaping tea- a cupful of This makes a very large salt, about CABBAGE SALAD. l\/rs. Xewton. Chop fine one head white cabbage. Rub the yolks of two hard- boiled eggs to a powder, add two teaspoonfuls white sugar, one tea- and two tablespoon- spoonful fuls salad oil in one salt, one teaspoonful made mustard it stand five minutes, then beat together; let .80 GRACE CHURCH COOK BOOK . .cupful vinegar. .cabbage several hours before serving. This dressing can be mixed and poured over the MACKEREL OR SALMON SALAD. 1\1 rs. Newton. Freshen the salt and boil. fish sufficiently to four .cupfuls fish add two cupfuls raw chopped in a lit- tle black pepper, mix well and cover with cold vinegar. This is bet- is required ter A better dressing for this is Mayonnaise sauce poured over just before serving. "Then cold, sprinkle a few hours before for the table. if prepared onionsj it CABBAGE SALAD. l\lrs. Cronkhite. One small tumbler of vinegar, sugar, one tablespoonful spoonful tard, one teaspoonful it thickens; cold before putting on the cabbage. Put all salt. take off and add one tablespoonful yolks of butter, one teaspoonful three eggs, one table- dry mus- cook over steam until it get cream. Let together, POTA TO SALAD. l\lrs. F. C Stratton. bowl of potatoes and then peeled), onions. quart skins, heaping in their One boiled Bermuda water onions same with the cucumbers. salad dressing. for an hourj (See pages Slice the cucumbers cut very thin and then cut up into sn1<~llpieces, the potatoes up into small pieces, and (measured after two cucumbers raw and let they are and four lay in salt and slice the do the it and pOtlr over !\lix all well together ii and is for dressing.) SHRIMP SALAD. 1\1 rs. John Uarlow. as much in quantity One can shrimps, wash carefully and pick to pieces; chopped lel as shrimps; mix thoroughly. tuce, almost Pour over it the following dressing: One cupful milk let come to a boil, one egg, well beaten and mixed with one teaspoonful mustard, one teaspoonful one tablespoonful sugar. in the boiling milk, when quite thick, add one-half cup- ful vinegar, or more if ,'inegar tablespoonful salt, one too sour. butter, is not Put GRACE C H U R CH COOK BOOK. 81 A GOOD SALAD DRESSING. Mis. John Barlow. One egg, well beaten, one-third cupful sugar, one teaspoonful in a little vinegar. Stir in gradually a small mustard, disolved piece of butter, one cupful vinegar, salt, pepper and cayenne pep(cid:173) per. Cook until it nearly boils. EGG SALAD. When cold, cut twelve hard-boiled eggs in halves; remove the rub the yolks as fine and yolks, keeping the whites unbroken; smooth as possible, work in a tablespoonful butter and season to taste; add a little celery or lettuce cut very fine, and two small tea- spoonfuls mustard wet with vinegar. Mix all together into a smooth paste, if not moist enough add more vinegar, fill the whites, garnish with parsley. It makes a handsome dish for tea. SALAD DRESSING. Mrs. J. M. X., Rochester, N. Y. Two quarts vinegar, three-quarters cupful mustard, one half cup(cid:173) ful Voigt's Royal Patent flour, one teaspoonful cayenne pepper, two cupfuls brown sugar, two tablespoonfuls salt, three eggs. Beat all together and stir while boiling. Q U I C K LY MADE SALAD DRESSING. Mrs. Sherwood. The yolk of a raw egg, one tablespoonful of mixed mustard, one- quarter teaspoonful salt, six tablespoonfuls oil. Stir yolk, mustard and salt together with a fork until they begin to thicken. Add the oil gradually, stirring all the time. EGG SALAD. Mr-. H. J. Snell, Tecumseh, Mich. Hard boiled eggs, cut them in halves, each half in a salad leaf, this may be a leaf of lettuce, or a small cabbage leaf, or on salad dishes. Chop fine two cucumber pickles, a tablespoonful of parsley, mix three tablespoonfuls of butter with the same of vinegar, half a teaspoonful of salt, the same of pepper, one egg, beaten. Cook same as other salad dressings. When cold add the chopped pickle and pour over the egg just before serving. 82 GRACE CHURCH COOK BOOK. BOILED SALAD DRESSING. Mrs. G. C. Longley, Ontario. Three eggs, well beaten, one small salt, one teaspoonful size of a walnut, one cupful vinegar. spoonful ter cream and bottle in self-sealing jar. to half a cup of milk. tablespoonfuls teaspoonful mustard, one tea- sugar, pinch of cayenne pepper, but- thick as rich two "'hen wanted for use, put Boil until SALAD DRESSING. Mrs. E. B. Dikeman. One teaspoonful sugar, heaping spoonful salt, spoonfuls vinegar. cream. spoonfuls Voigt's Royal Patent teaspoonful mustard, pinch teaspoonful yolks of butter, To one tablespoonful dressing, flour, one red pepper, two eggs, teaspoonful tea- small table- add two table- three SALAD DRESSING. 1\1rs. Scatcherd. Beat the yolks of six raw eggs, adding two tablespoonfuls bottle of salad oil while beatingj wine vinegar, Tarragan mustard, spoonful for some time in a cool place. vinegar one-half salt, one pint (three teaspoonful of creamj drop by drop, one half of cider or tablespoonfuls two tablespoonfuls four Chili vinegar, kinds of vinegar), two teaspoonfuls black or white pepper, one-half boil five minutes. of tea- "Till keep ~.-- --. 86 ADVERTISEMENTS. BARLOW BROS. PHIL. GRAHAM. FINE GROCERIES DEALER IN AND MEATS. Nos. 477, 479 & 48 I South Division St., GRAND RAPIDS, MICHIGAN. PICKLES, CATSUPS, ETC. "Hu1lger is tlte best scasolli1lJ[ for /Ileat." S\VEET TOl\IATO PICKLE. l\lrs. D. :\1. Welzell. Let sliced. than one-half Slice one gallon of green tomatoes Take two quarts pint of molasses, and put a handful them stand twelve hours, of salt to each layer of tomatoes. then drain off the liquor and add to them two green peppers and from two to four onions, strong cider vinegar, a little more of whole mustard, and heat in tomatoes, @nions and peppers, them into a stone Pour jar and seal after which they will be ready for use and will keep a year without scald- ing. and two tablespoonfuls same of cloves; them in a cool place for a fortnight, and let them boil and a teaspoonful it begins to boil. ten minutes. of allspice, tight. Put it until Then put GERKINS. l\lrs. G. C. Longley. Ontano. brine made strong enough Wash and wipe the pickles, place in crocks and pour on them a them then wash and wipe dry, pour over them a hours, them stand seven days, vinegar well boiling stand twenty.four strong alum water boiling hot. drain and cover with boiling vinegar. then pack spiced, and add one cupful brown sugar Let them stand twenty-four and pour on boiling them in oak leaves to bear up an egg. to every thousand. hours, Let Let 88 One pint salt GRACE CHURCH COOK BOOK. PICKLES. :\trs. Barlow. to one gallon water. Let Put hours, stand twenty.four Pour, boiling hot, over from six to seven minutes. gallons of cucumbers. rinse off with cold water. cold vinegar, not more than one gallon of pickles boil throwing gallon green peppers, teaspoonful ing all well, pour over the pickles. two take out and them over in a kettle and cover with Let in jars, take one to six one cut up, and, after boil- then them in. brown sugar, Skim, you cooked tablespoonful away the vinegar large turmeric, one cupful horseradish, put pickles Then four in quarters; four onions, cut vinegar, one at a time. according to size; tight. Seal ENGLISH PICKLES. One peck green tomatoes Put vegetables twenty four hours, ions, one half peck cucumbers, cauliflowers. them stand serving kettle and cover with vinegar. one ounce pepper, egar and strain into pickle. ish, one ounce stirred up and then bottle. turmeric, into cold vinegar, cloves, one ounce one-quarter into a jar then drain well. Cook till peck string beans, salt. in layers Mrs. Kathan. sliced, one-half peck small white on- four Let into a pre- then add black Steep all in VIn- Add one. half cupful grated horserad- ground mustard, Let all cook well one pound Colman's then stir into pickle. pound white mustard seed. three-quarters Put tender, one-quarter cinnamon, pound of CHILI SAUCE. Twenty-eight spoonfuls fuls cider vinegar. sugar, Mrs. A. Youell. nine peppers, tomatoes, two tablespoonfuls six onions, three cinnamon, one nutmeg, table- six cup- Chop very fine. Cook one hour. CHILI SAUCE. Mrs. G. C. Longley. Ontario. Four dozen ripe six onions, peppers, salt, six teacupfuls vinegar. tomatoes, twelve tablespoonfuls and skin them; twelve green sugar, six tablespoonfuls scald Boil two hours. Bottle and cork well. GRACE CHURCH COOK BOOK. TOMATO CATSUP. 89 Mrs. G. C. Longley. Ontario. six large onions. ripe tomatoes, soft, a wire sieye. Add one half gallon vinegar, one three three two ounces cloves, one. quarter pound allspice, black pepper, Boil large red peppers. Boil until four Use whole spices tied up in muslin. bushel One through squeeze scant pint salt, tablespoonfuls hours. CHILI SAUCE. Mrs. C. B. Hooker. twenty minutes for three onions, chopped fine; one green pepper, the following: Eighteen ripe tomatoes, chopped fine. two and one-half and each of allspice, cinnamon two teaspoonfuls one teaspoonful Boil pared; Then add one cupful cupfuls vinegar, cloves, and cook all together sugar, for fifteen minutes. salt, GRAPE CATSUP. Mrs. James M. Niven, Rochester. ~. Y Boil five pounds of grapes in one pint of vinegar, and then strain. Add two pounds brown sugar and one tablespoonful each of ground cloves, ground cinnamon, ground black pepper and ground allspice. Simmer all together until done. CHILI SAUCE. ,/" ~~f4r Mrs. Moody. Grand Haven. ;L~ .. Peel vinegar, tard, one.half cinnamon, twenty ripe tomatoes, two tablespoonfuls five onions, chopped fine; one quart brown sugar, one of salt, one of mus- of red pepper, one of ginger, one of cloves, one of together 0 U ~.....-.........1~. -L-q one of black pepper. s;;.'''1::l..wo hours ..... one of nutmeg. Boil PICALILLI. Mrs. Fanny McConnell. two large cabbages, One peck green tomatoes, green peppers, one small in a colander vinegar mustard, one of allspice, one of clo\'es, three Put cover with cider till soft. Now drain and add one tablespoonful sugar, three onions, Chop and mix well. teacupful to drain o\'er night. salt. In the morning, two pounds brown and boil - "l\ I!. 90 GRACE CHURCH COOK BOOK. one tablespoonful horseradish. stone jar, der the vinegar. cinnamon, it, one cupful of in lay cloth on mixture and cover with plate to keep it un- and boil a few minutes. ariel, if you can get Cover with vinegar Put I sometimes put the spices in a bag .. PICKLED :\Irs. H. B. Wetzell. Knoxville. Tenn. PEACHES. Steam the peaches until they are tender and put a rich syrup of one pint vinegar them into the and three pounds it pour cans. Make sugar, with spices. over the peaches. 'When it boils fifteen minutes, It is not necessary to boil quite so long. ten or GREEN TOMATO JAM. :\[r5. ~ ewton. Nine pounds green tomatoes, chopped very fine, brown sugar, ing teaspoonfuls vinegar. Mix all sufficiently thick. two heaping teaspoonfuls ground cinnamon, ground cloves, two even teaspoonfuls together This will make about and boil, covered, five pints. three pounds two heap- salt, one pint one hour, or until SWEET TOMATO Mrs. ~ewton. PICKLE. Slice one peck green tomatoes, sprinkle with half pint vinegar, hours add eighteen and drain will. Take (one them stand twenty-four quarts teaspoonful) pods, one pint, or one and one-half pints, molassas; fuls white mustard seed, four tablespoonfuls spoonfuls (one and one-half ounces) cinnamon bark. to a boil, add eight sliced onions and the tomatoes minutes. salt; two or let three cayenne pepper four tablespoon- berry cloves, four table- Let this come eight and boil TO PICKLE :\[rs. T. Stewart FRUIT. \Vhite. To seven pounds peaches, pears or plums, three and three-quarter pounds sugar, one quart vinegar, namon and cassia buds mixed. cloves in each, for then put fully remove them and put nearly one-half five minutes, two ounces cloves, Pare the peaches two ounces cin- and stick a few in the sugar and vinegar care- to reduced tender, in the fruit and cook until in a jar. syrup until Boil tie spices in a bag and boil and pour over the fruit. GRACE CHURCH COOK BOOK. 91 TOMATO CATSUP. 1\1 rs. New ton. sharp juice, pepper, vinegar, cayenne Five quarts one-half one-quarter Chop ripe tomatoes, place six small onions, one tablespoonful tablespoonful pint cloves, one-quarter spoonful mustard, one-half spoonful black pepper. sprinkle salt between each layer. them through a sieve, boil down about chopped very fine, quarters of an hour, When cold, bottle seal over corks, melt One peck ripe tomatoes will make five quarts juice. ground' table- table. them in layers, rub. add the onions three- then add the spices and boil a few minutes. (Sealing wax for corks); To beeswax. them stand over night, and seal rosin, for use. add and mustard. the vinegar one-quarter as much one-half, Boil about Let CHILI SAUCE . .\Irs. Newton. onions, One bushel twenty good-sized ripe red tomatoes, ten good tablespoonfuls the tomatoes large red peppers, u~e the entire pepper; salt, mustard. add the chopped three hours covered, five quarts vinegar. bottle and cork tight without twenty ten good tablespoonfuls sugar, dry and onions, chop separately, very fine; for add from the fire and when perfectly cold, ingredients. burning, peppers with the other often to prevent tablespoonfuls stirring Take five heaping Boil then straining. Peel CHOW CHO\V. :\Irs. Cronkhite. One peck green tomatoes, twelve onions, green peppers, spoonfuls cloves, seed, one pound brown sugar. boil two hours. two large heads of cabbage, eight twelve salt, four table- three black peppers, one-half pint white mustard Cover with good cider vinegar and tablespoonfuls and chop the rest. Slice the tomatoes CHILI SAUCE. :\Irs. Cronkhite. two or Twenty-four ripe tomatoes, onions one-half to taste. chopped tablespoonful Simmer two hours. fine, five cupfuls vinegar, cloves, one- half tablespoonfnl three green peppers, six tablespoonfuls allspice. four sugar, Salt 92 GRACE CHURCH COOK BOOK. SLICED GREEN TOMATO PICKLES. Mrs. Harry Snell. Slice the tomatoes crosswise, For fifteen pounds night. one quart cider vinegar and mixed spices the tomatoes, put toes are soft, in order to keep the tomatoes whole. in cans and seal then put tomatoes, use five pounds sprinkle with salt and let stand over brown sugar, Drain the toma- Cook a few at a time the taste. to suit tight. the mixture on the stove and cook till CURRANT CATSUP. !\Irs: McCormick, Penn. Four pounds vinegar, one tablespoonful a little slowly for half an hour. Stir all salt. together Put red currants, one and one-half pound sugar, one pint one teaspoonful red pepper, put on the stove to simmer cinnamon, and in jelly glasses. 'VATERMELON RIND PICKLE. Ten pounds watermelon Mrs. G. N. Wagner. rind, measured tender. Make a syrup of two pounds after being peeled, boil sugar, one quart vinegar, Pour the after cutting rinds this over till one-half rinds, boiling hot, for in small pieces. ounce cloves, one ounce three days cinnamon. in succession, FRENCH PICK1.ES. Mrs. Cronkhite. One colander of sliced green tomatoes, one colander twenty-four one quart hours, celery seed, one-half pared cucumbers, all stand ounce per, one tablespoonful pound brown sugar, one galion vinegar. sliced onions, through drain ounce allspice, two handfuls a sieve, add one teaspoonful two tablespoonfuls mustard, turmeric, sliced all(. Let salt. one-half pep- one FRENCH PICKLE. Mrs. O. L. Keeler. One peck green tomatoes, sliced; six large onions, all with one teacupful jng drain them thoroughly vinegar and two quarts of water. and boil salt and let stand over night. fifteen minutes Drain again. Mix together sliced; mix Next morn- in one quart of four GRACE CHURCH COOK BOOK. 93 quarts of vinegar, man's ground mustard, mon, cloves mixture and boil all together and ginger. two pounds ground two tablespoonfuls sugar, one-half pound Col- each of allspice, cinna- into this and onions Put the tomatoes fifteen minutes. PICKLED RED CABBAGE. 1\1 rs. ;\1. Lilley. through a colander, of salt sprinkled Shred the cabbage fine and put eral quantity through cient cold vinegar boil with whole cloves, pepper boiled for a minute or two, pour over the cabbage, tigh tly, and in ten days it is fi t for use. in a crock over night with a lib- In the morning, drain put back into the crock and pour over suffi- Put a quart of vinegar on to \Vhen it has the crock it. and allspice to about cover in it. cover it. COLD CATSUP. One-half peck ripe tomatoes, fine; one cupful chopped chopped one cupful white and black mustard pepper, cloves, one teaspoonful quart cider vinegar. two teaspoonfuls Mrs. 1\1. four heads celery, two red peppers, salt, black ground cinnamon, one teaspoonful ground ground mace, one cupful brown sugar, one onions, one-half seed, one tablespoonful teacupful TOMATO CATSUP. One bushel pare and boil. nutmeg, mace, egar; boil again, ;\1rs. Bresee. four onions, ripe tomatoes, salt Pre- allspice, two tablespoonfuls mustard, mixed with one pint vin- to taste, spice with cinnamon, six green peppers. Strain, then bottle. Sweeten if desired. TOMATO MUSTARD. One peck ripe tomatoes sliced garlic, of Cook one hour; cloves salt. on the fire again with three pound Coleman's mustard; egar, then add to the tomatoes stirring ounce of mace, ::\Irs. Barlow. sliced, one pound sliced onions, one one-half three cupful put teaspoonfuls white one-half mix gradunlly with one pint good vin- let all boil up five minutes and ca n. strain through a sieve; pepper, often; ,94 GRACE CHURCH COOK BOOK. CAULIFLOWER PICKLE. 1\1 rs. Barlow. boil fork through, into suitable pieces; three green peppers, till you can push a sih'er allowing one gallon vinegar Pick two heads of cauliflower and water the vinegar, flower, half ounce stand over night. gar until you have a teacuptul mixed mustard, salad oil wi'th the cupful of mustard pickles. it in salt heat of cauli- one teacupful grated horse radish, one- that Next morning mix Coleman's mustard with vine- then mix one cupful the top of the one large tablespoonful and pour over to two gallons brown sugar; then drain; turmeric, let CUCUMBER PICKLE. Mrs. E. B. Dikeman. Put the cucumbers over boiling water down in a tub with alternate to cover, next morning are small, and three enough if cucumbers Pour scald and skim and turn back again. mornings with spices. each of whole peppers, pound sugar and a small piece of alum. plenty mustard the end, To five hundred cloves, of horse For cucumbers cinnamon radish, a few small onions, layers of salt. pour off, Do this for two successive Boil vinegar pound one-half Add and white on if large. [-ut one-quarter and allspice, Pour over pickles. nasturtions seed. N. B. the vinegar and spices are enough for one thousand. tiny cucumbers with the blossoms SLICED CUCUMBER Mrs. E. B. Dikeman. PICKLE. pounds cucumbers Pare the ripe cucumbers of cucumbers seven pounds pound_cinnamon, Divide with vinegar out and drain while treating take the one-half gallon boil, skim, put bers and let come to a boil. them out by night.) and one-half take the first division, and slice them lengthwise. take four sugar, one ounce cloves into three parts; To every one-eighth vinegar. cover take Then vinegar with the sugar and let come to a Put in the cucum- in a bag and take (not of the one-half gallon), in spices and boil the other parts the same way. ten minutes, ten minutes. the cloves let boil gallon (Tie GRACE CHURCH COOK BOOK. 95 SPICED TOMATOES. Mrs. E. B. DIkeman. through cut the center large ripe tomatoes, then weigh the clean halves. Select the pulp and seeds; all eight pounds, put cloves, one ounce allspice, one ounce cinnamon. then put tomatoes boil and take out For every in a porcelain kettle, one quart vinegar, one ounce Boil ten minutes, vinegar, add the Skim them out, them. Keep in a the syrup one hour and then pour to this spiced five minutes. it o\-er three pounds brown sugar and let all boil together h~ :r" ~ ~~ J<-~t-d ;1 place. ~~ ~~ , I ~~ ~<. ~ . .v1~-t..~ '4- ...~ y 'I :l ~L .J" /_ II~ ~. ~ ,~~J :. ~ 1-f · It/> d ,~,J t- .y~ J:."..A4 - t~~~ J '~"1f.u:N~ - ~~ .: u-liss H. Yoder. Penn. sweet milk, flour with two teaspoonfuls then stir in as many fresh or canned leaving room to swell; tie up, in a bag, two heaping cupfuls Voigt's baking powder mixed in. cherries as stearn twO Serve with cream and sugar. SNO\V PUDDING, 1\1 rs. r-; ewton. for one hour, Dissolve one-half of a two ounce box of gellatine in one teacupfu. \Vhen juice of cold, add the whites of three and when ready to stiffen pour Place where it is cold four or cold water perfectly dissolved add one and one.half one large lemon, and when thoroughly eggs, beaten stiff; stir well together into a mould and stir until white. five hours. then add one pint boiling water. cupfuls of sugar, CUSTARD TO SER\'E WITH ABO\'E. Yolks of three eggs, one and one-half pints milk, three tablespoon- fuls sugar, grated rind of one lemon. Make the same as soft cus- tard. When both are cold and ready to sen'e, turn the pudding into a dish and pour the custard around it. GRACE CHURCH COOK BOOK. QUEEN OF PUDDINGS. l\Irs. Newton. 109 / add beaten pint bread crumbs, one quart milk, one-half four eggs, well beaten; Three-quarters ful sugar, yolks grated peel of one lemon, one cupful together, milk, making oven door, spread over with jelly; of the beaten whites of the eggs and one-half slightly. if you prefer, and lemon peel. full, until Use fresh strawberries then the bread crumbs Bake in a buttered the custard one tablespoonful cup- butter, Rub butter and sugar soaked in the pudding dish, is done; draw to the this with a meringue made sugar; brown cupful in place of jelly. r~isins. it two-thirds raisins yolks, cover ENGLISH PLUM PUDDING. ~I rs. Newton. raisins, one pound Voigt's Royal Patent One pound suet, chopped very fine; one pound brown sugar, one flour, one pound small cupful sweet milk. Brandy, in a buttered mould and boil eight or ten eggs, well beaten; pound candied peel, cinnamon and nutmeg. ten hours. Put STEAMED \VHORTLEBERRY PUDDING. l\I rs. Newton. One quart Voigt's Royal Patent pint milk, one teaspoonful butter, one-half two teaspoonfuls then stir ries, well dredged with flour and steam two hours. cream sauce. baking powder; flonr, one half cupful sugar, one teaspoonful salt, two eggs, in one quart whortleber- Eat hot with BAKED COTTAGE PUDDING. ~Irs. NeWlon. Two eggs, one-half cup sugar, one cupful butter, three teaspoonfuls Jennings' Beat tablespoonful a nutmeg or one teaspoonful Voigt's Royal flour. Bake in a buttered mould about twenty or hot with a liquid sauce flavored with Baker's cupful is an improvement raisins Patent to the pudding. baking powder, one-third extract the whites lemon, stiff sweet milk, one of two cupfuls and add last. Serve One- half thirty minutes. chocolate. 110 GRACE CHURCH COOK BOOK. STEAMED CABINET PUDDING. !\Irs. Newton. Make the same as above, but using two tablespoonfuls butter and .one pint dried currants. RICE PUDDING. 1\1rs. K ewton. rice until Boil three tablespoonfuls salt, or use three cupfuls boiled rice. soft, adding one and one half two cupfuls sugar in and two eggs, one teaspoonful then one. halt cup raisins. While the pudding is hot, add another teaspoonfuls milk come to a boiling point, stir .one teaspoonful melted butter, put ,one half cupful and when it bubbles Bake thirty minutes. three teaspoonfuls in the oven, in baking, Jennings' raisins. lemon, extract Let it PLUl\'l PUDDING. One cupful suet, chopped two-thirds -sour milk, .one- half cupfuls Voigt's Royal Patent namon, soda. and steam three hours. two teaspoonfuls Butter the mold and fill about Sour milk is best. cupful molasses, one cupful !IIrs. Newton. very fine, two- thirds cupful of sweet or two and cin- salt, one teaspoon, full, cover closely clo\'es, one teaspoonful two-thirds two teaspoonfuls raisins, flour, ENGLISH PLUM PUDDING. Mrs. ~ewtoll. fine; One pound candied peel, cut bread raisins, stoned; Patent five teaspoonfuls two nutmegs, grated; one pint milk, suet, chopped fine; pOlmds pound sweet almonds, pounded fine; pounds Voigt's Royal flour, ounce crumbs, salt, grated mace, one quart best brandy. beat them together, by degrees and fruit Thoroughly butter tom and fill them. and as much milk as will your molds, press Boil five hours. of one lemon, Beat rind twelve eggs, three pounds two pounds two pounds sugar, currants, beef three one two pounds citron, cut fine; two cloves, one-half two teaspoonfuls two ounces ginger, allspice, two ounces two ounCf s the eggs first, add the milk, stir in the flour, then the suet, sp:ces very thick. in the bot- stir together the mixture well it GRACE CHURCH COOK BOOK. III DELMONICO'S PUDDING. 1\1 rs. r\ ewton. tablespoonfuls eggs, one small One quart milk, three three extract in the cornstarch, spoonfuls sugar, yolks teaspoonful Jennings' leaving a little to stir the boiling milk until boiled; three-quarters ding and brown lightly in the oven. cupfuls, powdered sugar; vanilla beat or three lemon. cornstarch, teaspoonful Boil table- salt, one the milk, sugar, etc., which stir into the whites of three eggs stiff, add spread over the top of pud- Eaten perfectly cold. COACONUT PUDDING. 1\1 rs. r\ ewton. of milk, cocoanut eggs to one quart Make a custard of three sugar and a pinch of salt: into this, adding spoonfuls grated extract vanilla or lemon. thirty or torty minutes, Mix all the ingredients the milk comes warm. table- stir in one and one-half pmts one-half Jennings' Bake in a buttered dish in a quick o\'en the milk, when or Sen'e to a boiling point, teaspoonful together. three cold stir but INDIAN PUDDING. l\I rs. !':ewton. Two cups teaspoonful baking powder, ful Royal Patent suet, chopped flour. fine; sweet milk, one tablespoonful molasses, one egg, one cup- salt, one cupful Voigt's two cupfuls Indian meal, one-half one teaspoonful Steam two hours. BAKED CABINET PUDDING. l\lrs. ~ewton. Trim off the crust three-quarters in slices; one, half pint milk, one egg with two tablespoonfuls stir lightly in one-half cupful half hour. by omitting the egg and sugar fill a buttered from stale cake, break in small pieces or cut pudding dish and pour over lea\'ing it to soak. When ready to bake, stir up then Bake about one- This is a good pudding raisins or currants. sugar, pour over the cake, Serve with wine sauce (liquid). if cake if rich. This will fill. 112 GRACE CHURCH COOK BOOK. ORANGE AND LEMON MERINGUE PUDDING. One quart milk, 1\1rs. Newlon. two cupfuls bread crumbs, butter, one cupful the rind, grated; the butter tablespoonfuls one.half all the juice and one half milk, add the beaten yolks, and the lemon. or thirty minutes). powdered sugar, and a few drops and brown slightly. is made in the same way. Bake in a buttered the whites Beat Eaten hot or cold. lemon juice; and sugar three eggs, one and sugar, one large lemon, soak the bread in the rubbed to a cream, firm (t\\ enty tablespoonfuls the pudding Orange meringue pudding cover purlding dish until stiff, add three COCOANUT PUDDING. l\I rs. Newlon. pound of butter, One-quarter pound grated one half pound powdered sugar, six eggs, whites beaten one- half pint mixed. Beat last of all. Bake one- half hour and serve with wine sauce. cocoanut, separately; sweet cream, one wine glassful wine and rose water add the whites the butter, and yolks together, one-half sugar BAKED BLACKBERRY PUDDING. Mrs. Newton. Make a batter in one quart then Bake one- stir half hour and serve with cream sauce not flavored or flavored with wine. the same as baked whortleberry blackberries, well rolled in the flour. pudding, BAKED \VHORTLEBERRV PUDDING. three One quart whortleberries, sweet eggs, well beaten separately; baking milk, one pint Voigt's Royal Patent Roll powder, berries well in the flour and add them last of all. Bake one-half hour and sen'e with cream sauce not flavored or flavored with wine. 'nutmegs, sugar, one cupful two teaspoonfuls teaspoonful one tablespoonful :llrs. NeWlon. one-half one cupful flour, butter, one-half teaspoonful salt. GRACE CHURCH COOK BOOK. 113 STEAMED BLACBKERRY PUDDING. Mrs. Newlon. Make the batter then in one quart blackberries, well dredged with flOUT,and steam the same as steamed whortleberry pudding, l stir two hours. Serve with cream sauce. CREAl\1 RICE PUDDING. Mrs. Newton. then stir the cornstarch it carefully until cornstarch, in a little of One cupful boiled rice, hot; sugar, one tablespoonful three cupfuls milk, one even table- two eggs, a little nut- spoonful the milk, in meg. Dissolve of the mi!k. Add the yolks of eggs and sugar beaten the remainder this over rice; together. take stir in a buttered a little nutmeg off the fire, put over in the beaten whites and a few raisins; when the the top, stir to bubble, of the raisins, one- pudding half cupful the whites of the eggs, and after baking make a meringue of the whites with two ta. blespoonfuls of powdered sugar, browning slightly. the fire, and when hot add the hot it begins to thicken like boiled custard, in all. Or, make the pudding without add the remainder pudding dish, grate Put begins STALE SPONGE CAKE PUDDING. !\Irs. F. C. Stratton. Slice stale sponge cake, put a layer in the bottom of a bowl and raspberries soak with raspberry juice, put spoonfuls Have ready some cornstarch made quite thin, pour o\'er the cake. over the cakes then put another layer of cake and fruit and fill all up with the hot cornstarch. When cold turn out and serve with cream. of the canned BOILED APPLE PUFFETS. "Irs. Glenn E. Seymour, Kansas City. Three eggs, one pint milk, a little salt, sufficient as waffle batter, one and one-half Fill teacups alternately with layers chopped and sugar. Steam one hour. fine. flour to thicken of baking powder. teaspoonfuls of batter and then of apples, Serve hot with flavored cream 114 GRACE CHURCH COOK BOOK. BAKED RICE. !\Irs. F. C. Stratton. Grease a spider with butter. wash and pick over three-quarters cupful of rice; put piece of butter cook until quite tender, pudding dish and eat with cream and sugu. the rice in the spider with one quart milk and a this in the oven and in a if necessary add more milk. the size of a butternut Serve Put ENGLISH CREAM. l\Irs. F. c. Stratton. Beat well the yolks of six eggs, mix with one and one-half cup- of an ounce dissolved isinglass and one Sweeten with loaf sugar and stir over a orange extract into then flavor with Jennings' Take off the fire and stir till cold. Pour fuls new milk, three.quarters tablespoonful slow fire till and lemon extract. a mould. cornstarch. it thickens, SUET PUDDING. ?\trs. Snell. Tecumseh. Mich. One cupful suet, one cupful three molasses, stoned raisins, one-half Steam three hours. cupfuls Voigt's Royal sweet milk, one cupful New Orleans two cupfuls soda. Patent salt, one-half flour, teaspoonful teaspoonful SUET PUDDING. Mrs. T. Stewart White. Ont' cupful milk, one cupful molasses, one cupful quarters ful salt cupful chopped Steam two and one-half hours. suet, one teaspoonful LUNCH PUDDING. !\Irs. Snell. Tecumseh, Mich. raisins, three- soda, one teaspoon- Three pints milk, boiling hut; one-half cupful sugar, pinch of salt. six eggs, four even tablespoonfuls Beat starch, yolks cornstarch, Let them boil and sugar well together in a ,'essel set in boiling water. into a dish, cover with the whites of eg~s beaten to a stiff froth, adding a cupful and add to the boiling milk. \\Then it thickens pour GRACE CHURCH COOK BOOK. 115 sugar. Brown in the oven. Flavor with Jennings' of powdered vanilla. To be eaten cold. CUSTARD PUDDING. Mrs. F. C. Stratton. Four eggs, three cupfuls milk, one cupful white sugar, Jennings' vanilla. Bake it. BAKED LEMON PUDDING. Mrs. F. C. Stratton. Rind and juice of three lemons, three eggs, three ounces sugar, one-half gill cream and a very little cinna- mon. four ounces cake crumbs, LEMON SOUFFLE. Two lemons, peeled and whittled to simmer Mrs. T. Stewart White. fine; four minutes. cornstarch with one-half boiling water, allow all tablespoonfuls boil four minutes. has been sprinkled. nings' lemon extract.) two cups sugar, one pint 'Vet even cupful milk, stir in and iet over which sugar two eggs flavored with J en- three Pour o\'er (A meringue of sliced oranges, Eat with or without cream. FIG PUDDING. !\Irs. G. C. Longley, Ontario. fine; Six ounces suet, chopped six ounces ounces sugar, one-half pound figs, chopped fine; spoonful together; ful milk, one nutmeg, one-half cream of in a mould. Jenning's one-half cupful Voigt's Royal Patent tartar. Mix well together Serve with sauce. bread six four eggs, one tea- teaspoonful water, mixed cup- one teaspoonful three (3) hours flour, one-half and stearn for teaspoonful crumbs, extract, vanilla soda, one PLUM PUDDING. !\Irs. G. C. Longley, Ontario. Three pints milk made as stiff as pancake batter with Voigt's Royal fine; one-half ten Patent pound raisins, one half pound currants, suet, chopped pound citron, three-quarters one-half pound flour. 116 GRACE CHURCH COOK BOOK. one of sherry, three blanched almonds, eggs, spice to taste, one glassful brandy, pound chopped lemons, yellow sugar. puddings. one-half figs, of juice of three' three quarters pound bread crumbs, one pound, five hours or steam. tW0 large fine; juice rind of one; Boil fine; one-half rind of one; This makes chopped oranges, pound ORLEANS PUDDING. :\1rs. F. C. Stratton. Half fill a deep dish with almond sponge cake cut thin or with sliced lady cake, grate the rind of a lemon and mix it among the cake, adding also the juice of the lemon and enough wine to moist ten the cake so that, after standing awhile, it may be easily mashed- them into a pint of cream, add- Beat six eggs very light and stir sugar and half a nutmeg. Mix the eggs, etc., ing four tablespoonfuls by degrees with the cake, stirring very hard. The dish should be full. Bake a nice brown. ROLLED SPONGE CAKE PUDDING. Mrs. F. C. Stratton. cupfuls Three eggs, one and one-half Voigt's Royal Patent half cupful cold water. Bake in a long flat tin. When done, spread with any kind of jam or Roll up and serve with cream or custard. two even cupfuls baking powder, one- turn out" fresh fruit, sprinkled with sugar. two teaspoonfuls sugar, flour, SCALLOPED APPLES . .\Irs. Newton. in the bottom; Butter a pudding dish and put a layer of peeled and sliced ap- ples sprinkle with sugar, a very little flour and cin- namon and some small bits of butter. the dish in this manner and bake one hour, covering the dish to prevent burning on the top. Fill HALF-P.-\ y PUDDI~G. One bowl suet, chopped bowl Voigt's Royal Patent rants, steam five hours. four tablespoonfuls :\1rs. F. C. Stratton. fine; one bowl bread crumbs, one-half flour, one pound raisins, one pound cur- Boil or syrup, one pint milk. a little salt. GRACE CHURCH COOK BOOK. 117 QUAKING PUDDING. :\lrs. F. C. Stratton. pound in several bakers' large bread, spoonfuls nutmeg, beat sugar three eggs sepa- and moisten it re- of flour. Boil it and let add a grated then stir cover in two tablespoonfuls Serve with sauce. Slice up three-quarter stir .rately, very lightj one quart milkj -it with -main until well soaked, in a bowl one hour. DELICIOUS PUDDING. Mrs. W. Bake a common sponge cake for use, cut in six or eight pieces, in a flat-bottomed split 'Vhen butter quart bake ready and return of milk, one-half to the dish. Make a custard with four eggs and flavor an hour. sweeten The to tastej over cake will swell and fill pour pudding dish. and spread with to one and the cake the custard. HIGH PUDDING. Three cupfuls of raised dough, one cupful molasses, one butter, spoonful one cupful milk, soda, spice two teaspoonfuls Boil and raisins. cream of hours. three tarter, BIRDS' NEST PUDDING. 1\1 rs. F. C. Stratton. cupful tea- one One pint milk, one pint Voigt's Royal over this 'with sugar. six or eight apples, Bake one hour. Patent pared cored Serve with hard and flour, one eggj and sprinkled sauce. pour well FIG PUDDING. Mrs. G. C. Longley, Ontario. chopped pound six finej figs, chopped ounces finej bread four suet, one-half ounces sugar, Six .ounces spoonful Patent ful cream of tartar. Eat with sauce. Jennings' extract vanilla, one-half cupful Voigt's flour, one nutmeg, one-half Mix well and teaspoonful steam three soda, hours crumbs, six eggr., one tea- Royal teaspoon- in a mould. one I 118 GRACE CHURCH COOK BOOK. CHOCOLATE PUDDING. Miss l'Iaude Lilley. Melt one- half pound of butter and stir into it one pound of Voigt's one- thrc::e of grated chocolate, pound of sugar, one pint of milk and the yolks of This can be either Royal Patent quarter eggs. steamed or baked. flour, one-quarter pound CHOCOLATE SAUCE. :\Iiss Maude Lilley. chocolate, One-quarter pound grated sugar, one and milk over a clear pint milk, four eggs. fire, add the beaten yolks of the eggs with a little flour to thicken. \Vhen thick enough take off the fire and add the whites of the eggs, beaten to a stiff froth. Pour over the pudding and serve. Stir chocolate, one-half pound sugar LEMON PUDDI~G. 1'1rs. F. C. Stratton. One-half pound chopped suet, one- half pound bread crumbs, one- two eggs. Mix \\ ell half pound sugar, and steam in a mould or bowl one anrl one-half hours. rind and juice of two lemons, SPONGE PUDDING. i\lrs. F. c. Stratton. Two eggs, their weight in Voigt's Royal butter and sugar. a.nd put oven. in four buttered Serve with sauce. Flavor with Jennings' teacups. Bake Patent flour, good lemon extract. Mix well quick in a moderately MARROW PUDD1NG. i\lrs. F. c. Stratton. Grate pound of sponge one-quarter of beef marrow, finely minced, and the grated nutmeg and four cake and mix it with one- peel quarter pound and juice of a large lemon, half a grated table- spoonfuls of sugar. Stone one-half pound of very good fresh raisins cut Beat four eggs ver; into one-half pint of rich cream Mix light and stir them gradually lastly add the raisins, a few by degrees with the other at a time, and stir the whole very hard. in them in half and dredge well with flour. Butter a deep dish, put ingredients; ADVERTISEMENTS. 119 A pure stimulant is in many households a daily requirement for invalids and aged persons, while it is frequently invaluable 111 cases of sudden illness. II CaNaDiaN CL(JD" WMISKT t111~~M W ~LKER &- .sONS, AND BOTTLED DISTILLED BY LIMITED, WALKERVILLE, CANADA . :1-~.' :"lI . •••• L~t • \. ~I THE AGE AND GENUINENESS OF THIS WHISKY ARE GUARANTEED BY THE EXCISE DEPART- MENT OF THE CANADIAN GOVERNMENT BY CERTIFICATE OVER THE CAPSULE OF EVERY BOTTLE. FROM THE MOMENT OF MANUFAC- TURE UNTIL THIS CERTIFICATE IS AFFIXED, THE WHISKY NEVER LEAVES THE CUSTODY OF TH E EXCISE OFFICERS. NO OTH ER GOV- ERNMENT IN THE WORLD PROVIDES FOR CON- SUMERS THIS INDEPENDENT AND ABSOLUTE GUARANTEE OF PURITY AND RIPENESS. II CANADIAN CLUB" WHISKY IS PARTICULAR- LY ADAPTED FOR MEDICINAL USE. 120 ADVERTISEM ENTS. .H SPECIRLTY. IN THEIR SERSON. ADVERTISED THE EXTRACTS IN THIS BOOK YOU WILL FIND ON SALE WITH ME, ALSO VOIGT'S YOUR TRADE GUARANTEED. AND SATISFACTION PATENT FLOUR. IS SOLICITED TELEPHONE ALL GOODS DELI V ERE D PROMPTLY 957. FREE OF CHARGE. JOHN G. GRHY. GRACE CHURCH COOK BOOK. 121 .the mixture, bake it an hour or more and send to the table warm with slips of candied citron stuck all over the top so as to stand up- and lemon juice. right. This pudding may be boiled in a cloth. require six hours boiling. sauce, white wine mixed with sugar It will For ICED PUDDING. Mrs. G. C. Lougley, Ontario. cream, blanched almonds One layer whipped over, sprinkled then strips stale cake soaked in sherry or the juice of canned fruit. Lay the strips on the cream, which should be thick enough to sup- them with dashes of preserves and more almonds, port then another cake and the mould and preserves; lastly whipped place in a dish to freeze. layer of \vhipped cream and more almonds, cream and nuts. Cover them; cover BLACK PUDDING. l\lrs. F. C Stratton. One cupful milk, one cupful molasses, one cupful 'one-half teaspoonful fuls Voigt's Royal Patent chopped soda, one nutmeg, a little salt and cinnamon, stoned ralsms, suet, one three cup- flour. Steam two hours. Serve with sauce. cupful butter or three-quarters cupful MOLASSES PUDDING. !\Irs. Macfie, Grand Haven. One cupful molasses, one cupful chopped raisins, one teaspoonful soda, one cupful cold water, enough of Voigt's Serve flour to make a thin batter. Steam two hours. salt, one teaspoonful Royal Patent with sauce. r "THREE-QUARTERS" PUDDING. !\Irs. F. C. Stratton. three-quarters Three-quarters pound suet, three-quarters (weighed after being stoned), Patent flour, one-half pint milk, a pinch of salt. Mix suet, raisins, salt and Tie in flour well together, a bag or put Serve with sifted sugar. then moisten with one-half pint of milk. in a mould and steam four and one-half hours. pound Voigt's pound raisins Royal 122 GRACE CHURCH COOK BOOK. SAGO PUDDING. ;\lrs. F. C. Stratton. Take as many apples as will fill your pudding dish, boil three-quarters dish buttered, quarters the apples and bake one hour. cupful sugar and a little water put sago in the apple water the apples cupful in, till then boil one cupful or them with till tender. Have your three- thickens, pour over it BAKED BATTER PUDDING. Mrs. F. C. Stratton. Four heaping tablespoonfuls Voigt's Royal Patent eggs, two cupfuls milk. Mix well and bake one-half flour, an hour. three EMPRESS PUDDING. :\Irs. F. C.Stratton. it One-half pound rice, is soft, in milk until add the eggs, well beaten. ternate erate oven three-quarters This may be eaten hot or cold. two ounces butter, then add butter, Line a dish with puff paste, put three eggs. Boil the rice and when it is a little cool, in al- in a mod- cream. Serve with whipped and bake of an hour. layers of the mixture and of preserves SPONGE PUDDING. :\Irs. Macfie. Grand Haven. pound Voigt's Royal Patent One-quarter butter. sugar, one quart sweet milk. Boil all together, pound whites separately. dish set in a pan of water. Stir all together Beat to a stiff froth twelve eggs, beating yolks riour, one-quarter pound then add one-quarter and in a pudding and bake one hour PLU~1 PUDDING. Mrs. F. C. Stratton. Two pounds cupfuls bread crumbs, sugar, four ounces mixed peel, megs, four cupfuls eight hours. currants, suet, four cupfuls Voigt's Royal Patent four cupfuls stoned raisins, two desertspoonfuls eight flour, four six cupfuls brown two nut- allspice, eggs, one pint brandy. Steam This amount will make three good-sized puddings. GRACE C H U R CH COOK BOOK. 1 23 S U ET P U D D I N G. Mrs. Macfie, Grand Haven. One cupful finely chopped suet, one cupful molasses, one-half cupful sugar, one cupful sweet milk, one-half teaspoonful soda, one- half teaspoonful salt. Serve with sauce. CORN P U D D I N G. Mrs. Macfie, Grand Haven. Two cupfuls canned corn, chopped fine; one egg, one-half cupful milk, one tablespoonful butter, salt and pepper to taste. Beat the egg light, stir this and the milk into the corn. Bake in a buttered pudding dish until firm. PLUM P U D D I N G. Mrs. G C. Longley, Ontario. Three pints milk, enough of Voigt's Royal Patent flour to thicken like pancake batter, three-quarters pound suet, one and one-half pounds raisins, one and one-half pounds currants, ten eggs, one-half pound citron, spice to taste, one glassful brandy. Steam four hours. This amount will make three puddings. C H E R RY AND TAPIOCA P U D D I N G. Mrs. H. Yoder. Soak one cupful of tapioca over night in cold water; place on the fire with one pint boiling water. Stone one and one-half pounds of nice cherries, stir them into the boiling to taste. Pour into a dish and stand away to cool. Serve very cold with sugar and cream. tapioca and sweeten VANITY FAIR P U D D I N G. Mrs. George H. Davidson. One cupful sugar, one-half cupful butter, one-half cupful water, teaspoonfuls two cupfuls Voigt's Royal Patent flour, two eggs, two baking powder. Steam fifty minutes. S A U CE FOR A B O V E. One egg, one-half cupful sugar, one tablespoonful vinegar, one teaspoonful Jennings' extract lemon; beat well together, let it come to a boil and then set it in a pail of hot water to keep warm until wanted. 124 GRACE CHURCH COOK BOOK. ORANGE PUDDING. !\l rs. E. 1\1. Jones. Three oranges, one cupful bread crumbs, one cupful cupful milk, juice of all three. three eggs, grated Bake and eat cold with whipped cream. rind of one orange sugar, one and pulp and ORANGE PUDDING. Mrs. Emlan. over For custard Slice two oranges take one pint milk, in a dish and sprinkle them one cupful two tablespoonfuls the yolks of two eggs and the grated rind of one orange. take sugar; beat well, pour in the oven to white sugar. cornstarch, Cook this and when cold pour on the oranges. the whites of two eggs, over the pudding, brown the top. set in a pan of cold water and put two tablespoonfuls frosting For COTTAGE PUDDING. :\1rs. F. C. Stratton. Rub together three then add one egg, one pint Voigt's Royal Patent sugar; two s~all one teacupful of sweet milk with one small This makes a thin batter, Serve with sauce. tablespoonfuls melted butter and one cupful flour with last of all add soda in it. firm pudding. it will bake a nice cream of tartar sifted in it; teaspoonfuls teaspoonful but S\VISS RICE PUDDING. :\Irs. F. C. StraW.n. One-half pound rice boiled until very soft and thick, When cold beat of a lemon, butter ten eggs, beaten very stiff. Bake and serve with cream. in the yolks of ten eggs, add sugar the size of an egg; in milk. rind of last of all the whites of the to taste, FIG PUDDING. pound bread crumbs, Mrs. E. 1\1. Jones, Onlano. one-half pound figs, six ounces two eggs, one glassful of milk, or enough to The figs must be Steam in a mould or bowl two hours. suet, One-half sugar, six ounces mix well. chopped fine. GRACE CHURCH COOK BOOK. 125 RASPBERRY PUDDING. ~[rs. F. C. Stratton. Half fill a deep dish with ripe raspberries, bruised and mix with one pint of milk, the fruit and bake for half an hour sugar with sugar. nut- in a moder- and eight Beat meg. ate oven. Pour eggs light this over Serve cold. ITALIAN PUDDING. :\Irs. G. C. Longley. Ontario. or pint fresh canned peaches, two eggs, one and one-half one one gill milk. Take crumbs, teaspoonful the bread the peaches, rest the milk the when hot add the yolks of the eggs, well heaten, sugar, minutes. Sift them one-half crumbs. Put lemon juice. sprinkle peaches juice, lemon a meringue then the Make the crum bs, put the whites pour over over and aad of of three ounces ounces bread sugar, one in a flat dish one-half then the and ounce ten in a saucepan also one-half crumbs, Bake in the oven. the peaches. and brown BAKED INDIAN PUDDING. Mrs. Duncan, Grand Haven. One quart milk, six tablespoonfuls soda, egg. cinnamon, one scant teaspoonful one lasses, teaspoonful ing, draw to the edge of into stir till the stove. the cold milk, the molasses, of an hour one Heat the stove where it it; then and in a tolerably slowly first hot oven. the meal spices. soda Add stir corn meal, one-half teaspoonful half it wiil not the milk ginger, quite thickens, then remove the egg, well beaten, to three-quarters Bake one-half cupful mo- one-half to near boil- and from then of boil PLU ~[ PUDDING. :\Irs. :\lactie. Grand Haven. chopped the three one-half fine; Two cupfuls suet, into suet; flour, rubbed ent one cupful milk~ two eggs, one teaspoonful sugar, one fruit, hours. three a long time. teaspoonfuls Serve with teaspoonful cloves, sauce. liquid two Royal cupfuls Voigt's cupful molasses, Pat- one-half two cupfuls Steam This pudding will keep for cinnamon. soda, 126 GRACE CHURCH COOK BOOK. CORNSTARCH PUDDING. l\irs. i\Iacfie. Grand Haven. One pint milk, two tablespoonfuls it cook until quite thick; beat Let it into the cornstarch of the yolks to eat with it. after cornstarch and a pinch of salt. the whites of three eggs and stir is a little cool. Make a boiled custard TIPSY PARSON PUDDING. Mrs. l\Iacfie. Grand Haven. Make a boiled custard of four eggs (yolks only) to a quart of milk. Beat stale cake and pour on the custard. sherry wine over Pour the whites to a stiff froth and pour on top. ENGLI.3H PLUM PUDDING. Miss Maude Lilley. One pound raisins, one pound currants, one pound Voigt's Royal pound bread crumbs, one- sugar, eight eggs, a little salt, nutmeg, ginger and can- Patent half pound died peel. Mix \'ery stiff. Boil eight hours. flour, one pound suet, one-third PUFF PUDDING. One pint sour Voigt's Royal Patent batter pudding. with sauce. cream, Mrs. F. C. Stratlon. three eggs, one small flour, enough to make it Stearn in a buttered mould thirty minutes. teaspoonful the consistency soda, of Serve SPONGE PUDDING. ]\(rs. F. C. Stratton. Stir till it scalds, one and one-half pints milk; then add the well sweeten to taste and add four ounces and then add the whites, well beaten; yolks of four eggs; it cool, beaten melted butter. bake in a buttered Let dish one-half hour. BAKED LEMON PUDDING. ~Irs. G. C. LonRle\", Ontar"o. three ounces Rind and juice of three eggs, sugar. sugar, yolks of three eggs; cinnamon. fuur ounces three lemons, Take and add lemon with the then one-half gill cream and a \'ery little cake crumbs, crumbs GRACE C H U R CH COOK BOOK. 1 27 SNOW P U D D I N G. Mrs. F. C. Stratton. Take half a packet gelatine, dissolve it in half a pint boiling water; then add half pint cold water, beat the whites of three eggs very light, add a cupful white sugar, then the gelatine water and teaspoonful Jennings' extract of lemon. Beat it in a cool place till quite stiff. Form into a mould till cold, then turn out and serve with custard made of the yolks or with cream. SNOW CREAM. Mrs. F. C. Stratton. Into one quart rich cream put as much new fallen snow as will thicken it; add the juice of any jam and a little sugar. Put it into a mould and let it freeze. CORNSTARCH S O U F F L E — V E RY NICE. Mrs. F. C. Stratton. Stir on the fire two tablespoonfuls cornstarch in a pint of milk till it is thickened, then take it off and add two tablespoonfuls sugar, two of butter, the yolks of five eggs, well beaten, the whites; flavor with Jennings' extract of vanilla. Pour into a buttered dish apd bake. Serve instantly from the oven. APPLE OR GOOSEBERRY SOUFFLE. Mrs. F. C. Stratton. Scald and sweeten the fruit, beat it through a sieve, cut into a tart dish. When cold pour a thick custard over it two inches deep. Whip the whites of the eggs of which the custard was made to a light froth, and lay it on the custard, sift white sugar over the top and cook it a light brown in the oven. It is a very pretty dish. PLUM P U D D I N G — E N G L I S H. Mrs. F. C. Stratton. Four pounds of raisins, four pounds currants, two pounds and one half suet, two pounds and one half of bread crumbs, a quarter of a pound Voigt's Royal Patent flour; two dozen and a half eggs, a pound and a quarter candied peel, one-half a pint brandy, a table- spoonful of mixed spices, two nutmegs, one pound sugar. Mix the ingredients thoroughly together and boil for twelve hours at least. It may be half boiled one day and finished the next. 128 GRACE CHURCH COOK BOOK. MANCHESTER PUDDING. Mrs. F. C. Stratton. Ball one pint of new milk, three ounces of bread crumbs, the grated in the boiling milk; add four eggs and three ounces melted butter. puff paste, cover pour and bake one hour. the bottom with preserves, rind of a lemon, LEMON PUDDING. Mrs. F. C. Stratton. stewed sweeten to taste, Line a dish with the pudding on it Grate the side rinds of three lemons, twelve eggs; three-quarters butter, of lemon; put a paste on the border of on the top and bake. stir in the grated of a pound of sugar, and by degrees three-quarters of a pound of the yolks lemon peel and the juice of one the dish and sift white sugar HARD TIMES PUDDING. Mrs. F. C. Stratton. One cupful sweet cream or milk, one cupful molasses, one cupful suet, minced very fine; one cupful bread crumbs, one cupful and a half of Voigt's Royal Patent sugar, one nut- meg, a little salt. Mix well and boil Serve with wine sauce. flour, two tablespoonfuls three hours. GERMAN PUDDING. ~Irs. F. C. Stratton. tender Stew until and dry one ounce rice in a pint and a quarter milk; when a little cold mix it with three vunces finely minced beef suet, three ounces sugar, one ounce lemon peel, six ounces ot raisins, three eggs, one teaspoonful lemon and spice. Boil two hours and a quarter. Jennings' extract CRACKER PUDDING. Mrs. :\1. Lilley. Pour enough boiling water over one-quarter make them very soft, beat and one-half pints of milk, taste. Bake in a quick oven. to them up and add a custard made of one sugar and nutmeg to two eggs, beaten, crackers pound Serve with cream and sugar. GRACE CHURCH COOK BOOK. 129 BREAD AND BUTTER PUDDING. Mrs. Crittle, London, Ontario. Cut slices of bread a medium thickness, this put a layer of currants, then add more bread and butter and another lay in a pudding dish. Over nutmegj rants, etc., and repeat until eggs, well beaten, one quart milk and sugar minutes. the dish is full. spread with butter and sugar and layer of cur- two Bake twenty Pour over to taste. this CORNSTARCH PUDDI~G. Put one and one.half pints milk on to boil l\I rs. 1\1. Lilley. thick and smooth, cornstarch sugar, add this two tablespoonfuls tablespoonfuls until spoonful or currant to a froth with a little sugar. Put Jennings' jelly on tOpj over this put vanilla. Pour take from the fire and add a small in a rice boiler. Mix in one half pint cold milk and two to the boiling milk, stirring rapidly tea- into a dish and spread raspberry the whites of two eggs, beaten in the oven to brown. Serve cold. FIG PUDDING. l\lrs. Oakes, Detroit. One pound good figs, chopped pound suet, mincing; one-quarter light brown sugar, one pound one cupful stiff. Boil sweet milk and a little nutmeg. two hours and serve with sauce. fine; dust with a little flour while one. quarter pound finely minced; two eggs, beaten, Use more milk if too fine bread crumbs, ORANGE PUDDING. l\lrs. Xewton. in a deep dish. Four oranges, peeled, the white skin taken off, the fruit cut leaving a little to stir with two cupfuls small pieces and put to a boiling point, yolks of three eRgs, two tablespoonfuls salt. When the milk boils, stir a trifle thicker cold and ready for dinner. pour stiff the whites of the eggs with two tablespoonfuls and spread over and one one-half into Let one quart of milk come the and a pinch of in the mixture. Make the custard "Then Beat sugar are sweet, use only one than usual, as the orange juice thins it a little. the custard over the oranges. powdered the top. cupfuls sugar in making the custard. If the oranges of cornstarch sugar, 130 GRACE CHURCH COOK BOOK. STEAM ED PUDDING. Mrs. 1\1. One-half cupful brown sugar, one cupful molasses, sour milk, one teaspoonful Royal Patent one half hours. flour, one cupful soda, two and one-half raisins, chopped. one cupful cupfuls Voigt's Steam one and FOR ABOVE. One cupful sugar, one half cupful butter, Add brandy if desired. till thick. SAUCE ing water two eggs. Stir in boil- ENGLISH PLUM PUDDING. 1\1rs. Scatcherd. suet, two pounds two pounds two pounds dried currants, stoned and chopped; Two pounds of raisins, lemon and orange), one ounce mixed spices, eighteen one pound Sultana two pounds raisins, light brown sugar, one pound mixed peel bread crumbs, (citron, eggs, one large wine glassful of good brandy, one large wine glassful of good whiskey, flour, one teaspoonful before it three medium sized pud- dings, which can be boiled at once in a large kettle or boiler and hung up for use during the winter. Dip the cloths in boiling water and flour well before putting Tie moder- ately loose to allow for swelling. The fruit must be cleaned This quantity will make in the pudding mixture. Voigt's Royal Patent six tablespoonfuls Boil five hours. and stoned is weighed. of salt. RICE PUDDING. Mrs. E. n. Dikeman. One cupful soft boiled rice, one pint milk, size of an egg. sugar, butter one pint the yolks with the rice and other of the lemon. and juice of ding just enough to harden the eggs. Then beat Separate three eggs, one lemon, the eggs and mix and a little grated rind the whites of the eggs and add the sugar Bake the purl- ingredients the lemon; put on the top and bake. APPLE PUDDING. ;\lr ... E. B. Dikeman. One pint peeled anrl quartered one-h,tlf cupful sugar, one table5poonful apples and a batter of three eggs, two teaspoonfuls butter, baking powder stiff batter. GRACE CHURCH COOK BOOK. 131 and enough Voigt' Royal Patent flour to make a Stearn two hours. Serve with brandy sauce. SNO\V BALLS-A PUDDING. Mrs. L. H. Coffin berry. Cream, one-half cupful, butter; add one cupful whites of four eggs. Mix two teaspoonfuls cupfuls Voigt's Royal Patent in portions twenty minutes. cream. sugar and the baking powder with two flour. Add this to the above mixture Steam in powdered sugar and sen'e with sweetened alternately with one half cupful sweet milk. Roll I SAUCES FOR PUDDINGS. ''It zvas a diwier to provoke an appetite, though he had not one. CRANBERRY SAUCE. Mrs. Newton. Cover with water one-half cupful cranberries and when stewed very soft strain through a sieve. Make rule and one-half of cream sauce (found elsewhere) and stir the cranberry juice into it. Do not use any other flavoring. SAUCE FOR PLUM PUDDING. Mrs. Newton. One pint wine, one pound sugar, one-half pound butter, one tea- cupful jelly, one nutmeg. Heat mixture and stir well together. CHOCOLATE SAUCE. Mrs. Newton. Three-quarters cupful powdered sugar, three-quarters pint milk, one egg, three-quarters tablespoonful cornstarch, one and one-half ounces Baker's chocolate, one teaspoonful Jennings' extract vanilla, one and on>e-half tablespoonfuls hot water. Mix the cornstarch with three tablespoonfuls of milk, boil the rest of milk and stir corn(cid:173) starch milk in when boiling; scrape the chocolate into this and put it over the fire with three tablespoonfuls of sugar and the hot water; stir over the fire until smooth and glossy, stir into the boiling mix(cid:173) ture. Beat the white of the egg stiff and gradually beat the re(cid:173) mainder of the sugar in, then add the unbeaten yolk and stir this mixture into that which is boiling. Cook for a minute longer, stir(cid:173) ring all the while. Take from the fire and add the vanilla. Serve hot. G R A CE C H U R CH C O OK BOOK. 1 35 STRAWBERRY S A U C E - H A R D. Mrs. Newton. One cupful butter and one cupful sugar rubbed to a cream, then stir in two tablespoonfuls strawberry juice. STRAWBERRY S A U C E - L I Q U I D. Mrs. Newton. One cupful butter and one cupful sugar rubbed to a cream; add one cupful strawberries, after mashing them, and the beaten white of one egg. LEMON SAUCE. Mrs. Newton. One cupful sugar, one tablespoonful butter, one egg, all the juice and one-half the grated peel of one lemon, five tablespoonfuls boil(cid:173) ing water. Cream in the egg, whipped light, then the lemon; beat hard five minutes, then add, spoonful at a time, the boiling water; put into a tin and set on top of a teakettle, which must keep boiling until the steam heats the sauce very hot, stirring constantly. the butter and sugar, then beat CONGRESS SAUCE. Mrs. Newton. One egg, the white and yofk beaten separately, then together; one cupful sugar, butter size of a walnut; then put in a bowl over a boiling teakettle upon the back of the range for twenty minutes without stirring; add one wineglassful of wine and serve. SAUCE FOR FIG P U D D I N G. Mrs. Newton. One cupful butter and one cupful sugar, cream together, adding drop by drop one wineglassful of wine. When ready to send to the table, add one pint boiling water. MAPLE SUGAR SAUCE —HARD. Mrs. Newton. Mix very smoothly together one tablespoonful butter with two tablespoonfuls scraped maple sugar. This is a good sauce to serve with rice or bread pudding. 136 GRACE CHURCH COOK BOOK. SAUCE FOR APPLE PUDDING. 1\1 rs. Newton. One egg, one cupful sugar, one-half a nutmeg, beat all well butter; ing water. together, two tablespoonfuls then add one large coffeecupful boil- SAUCE FOR PLUM PUDDING. One tablespoonful butter, flour, worked together two tablespoonfuls wine or one of brandy, add the white of the egg beaten to a stiff froth. until white; Mrs. Newton. five tablespoonfuls Voigt's Royal Patent add yolk of one egg, beaten; and when ready to serve I SAUCE FOR PUDDING. two tablespoonfuls One half cupful white sugar, butter, one table- spoonful Voigt's Royal Patent flour. Blend well together and stir into cupful boiling milk. Let simmer (not boil) a few minutes. Take off the stove and add the whites of two eggs, well beaten up. Flavor to taste. This sauce is very nice with fig pudding. PUDDING SAUCE. Mrs. F. C. Stratton. One egg, one cupful sugar, four tablespoonfuls hot milk; beat well together and set in a pan of hot water till required. PUDDING SAUCE. Mrs. Mac/ie, Grand Ha\'en. Two cupfuls sugar, one cupful butter, Jennings' extract lemon. in the pitcher you serve it in. beaten to a cream; one Set on the stove in a dish of one hour. remain Let it teaspoonful hot water Do not stir it. PUDDING SAUCE. Two cupfuls Mr~. G. ~ \\'a~ner. sugar, one tablespoonful butter, one and one. halt cupfuls boiling water, rind and juice of one lemon. GRACE CHURCH COOK BOOK. 1 37 SAUCE FOR PUDDING. Mrs. Macfie, Grand Haven. One cupful sugar, one-half cupful butter, rubbed to a cream; one teaspoonful cornstarch, one cupful boiling water, a little nutmeg and cinnamon. Let it boil two or three minutes. ANOTHER SAUCE. Beat to a cream two cupfuls sugar and one of butter; stir in by teaspoonfuls a cupful of wine. Set it on the stove in a dish of hot water, placing it in the same pitcher you wish to serve it from. Let it remain for an hour in the hot water, but do not stir it. WINE SAUCE. Miss Maude Lilley. One ounce loaf sugar, one gill cold water; place in a stewpan and cook until it is reduced to a syrup. Add one tablespoonful of jam, stir well over the fire to melt the jam; add a wineglassful of sherry and one-half teaspoonful lemon juice. Stir well and pour over pudding. WHITE SAUCE. Miss Maude Lilley. Melt two ounces butter and add one and one-half ounces flour. Mix with a wooden spoon into one pint white stock and stir until it boils; add six mushrooms, let it come to a boil again and simmer twenty minutes; skim as the butter rises; pour through a cloth and let come to a boil, then add one-half pint cream and the juice of one-half a lemon and boil from three to five minutes. PUDDING SAUCE. Dissolve in two large wineglassfuls sherry, two ounces sugar and one wineglassful water, put it on the stove and when hot pour it on three well beaten eggs and put all on the stove in a saucepan until it resembles custard; do not let it boil or it will curdle; add one teaspoonful Jenning's extract of lemon and a little nutmeg. LEMON SAUCE FOR PUDDINGS. Mrs. Alfred Baxter. One cupful boiling water, three-quarters cupful sugar, thicken 138 GRACE CHURCH COOK BOOK. with one heaping teaspoonful add one egg, beaten sepa- rately, a small piece of butter and the grated rind and juice of one lemon. cornstarch; SPANISH SAUCE. One-half cupful boiling water, one tablespoonful l\l rs. S. P. Swarts. cornstarch, tablespoonfuls one-half a nutmeg. vinegar, one tablespoonful butter, one cupful two sugar, LEMON SAUCE. One-half ;\Irs. W. cupful butter, one cupful cornstarch. one teaspoonful grated rind and juice of one lemon, it thickens gills of boiling water until Beat sugar, the eggs and sugar the yolks of two eggs, light, add the the whole with the three stir sufficiently for the table. EGG SAUCE FOR PUDDINGS. two eggs, well beaten, One coffeecupful sugar, flavor to taste. boiling milk; one-half cupful HARD SAUCE. Beat to a cream one-half cupful butter, adding gradually one cup- in a ful sugar; add a little lemon juice; smooth form in a glass dish and grate nutmeg on the top. it very white; beat put CREAM SAUCE. ;\[rs. F. C. Stratton. Two cupfuls tablespoonfuls rich milk, four sugar, whites of nutmeg, one even tablespoonful two eggs whipVed stiff, a few drops of Jennings' extract of bitter almonds, cornstarch wet with cold one.half milk. Heat in the corn- seasoning. starch; when it Take it to keep warm, but not cook, until wanted. thickens from the fire, set the milk to scalding, add the sugar, stir in boiling water in the whites, in a pitcher beat it then the EXCELLENT SAUCE FOR PUDDINGS. ;\[rs. E. B. DIkeman. Two tablespoonfuls of butter, two tablespoonfuls Patent flour, one cupful of sugar, one-half Voigt's Royal a nutmeg, one pint of GRACE CHURCH COOK BOOK. 139- joiling water, one wine glassful of wine or brandy, to the taste. Rub the flour and butter together, add the sugar, nutmeg and water; set it on the stove and stir until it thickens. Add the brandy, wine or Jennings' extract of vanilla. FOAM SAUCE. One cupful of sugar, one-third cupful of butter, stir together till well creamed; add one egg and beat till light, stir in one teaspoon- ful of Jennings' extract vanilla. Five minutes before the sauce is needed pour on boiling water slowly, stirring constantly. Use water enough to make a pint. This is not onlya delicious sauce, but a pretty one, on account of its thick foam; but it must be made exactly according to directions. « 1.42 ADVERTISEMENTS. gga,t:'P6itee11J photog~apher. For tlte jinest jinzslted and 'most artzstzc Pilotograplts in Western Miclligan; Cra)'- India Inks, Water Colors, etc., 111 all 011S, slJ,les. He excells especial!;,in Children's PhotograPhs. Call and be convinced. Tak.e Elevator. OUR READERS WILL DO WELL TO CALL ON MISS M. A. ~ CONFECTIONER, 103 MONROE STREET, WHEN IN NEED OF PURE CANDIES, FINE CHOCO- LATES, ICE CREAM OR SODA WATER. ORDERS TAKEN FOR CHURCH SOCIALS, PARTIES, ETC. TELEPHONE NO. 937. I , , ;- COCOAS ADVERTISEMENTS. ===~ ........ _~5/ ••~'-~.,"-a~=== MADE BY THE DUTCH PROCESS 143 ARE "TREATED WITH CARBONATE OF SODA, MAGNESIA, POTASH OR BICARBONATE OF SODA," supply tl1e loss of flavor To partially I1attlral by tl1is treatmeIlt, aIld dyes are used aIld color fragraIlt caused gums " . DR. SIDNEY RIl'GER, Professor of Medicine of Therepeutics" and their carbonates and in solids Physician of alkalies in his "Hand-book the nutrition 01 the body." the greatest English authority College, London, perhaps states tained administration the blood it is said, poorer and impairs bonate of ammonia, preprarations alkaline, alkaline diffusion power, and dissolve the animal administered and intestines." and soda group. are freely soluble potash, reaction, have many they excite too long, properties to the College that "the nt University "Hospital, on the action of drugs, sus- renders and in red carbuncles, car- "These the a strong a high If in common with Of ammonia, he says: possess They in water, have textures .... the of catarrh stomach and spirits of ammonia, I I~l tqaIl lIlore For qouse of Walter Baker lIlade ABSOLUTELY PateIlt tqeir Cocoa PURE. Process, Alkalies & CO.., 100 Years tqe ex Co. qave Preparations usillg NO or Dyes w. BAKER DORCHESTER. PA, PIES. the newest oft the fleetest, tlu syrup upward springing, "All new dislus fade, Of all pies ever made, the apple's still the sweetest. Cut and come again, "!tVllileItle and taste remain to thee my heart is cli1lging. 1,VIIOa pie would make, first Tlull he ought to take some clo'llesand the best of spices, Grate some lemon rind, butter add directly, Theil some sligar mix-tile If a cook of taste be competent to make it, In tltefinest paste lu'll enclose and bake it." pie not made too sweetly. Ilis apple slices, RIPE GOOSEBERRY PIE. Top and tail two quarts gooseberries, Mrs. Newton. to prevent burning, enough water off, add one and one-quarter When cold, bake in two crusts. stew slowly until put upon the stove with take to cool. they break; sugar and set aside cupfuls This will fill two pies. GREEN GOOSEBERRY PIE. ~(rs. Newton. Make the same as the above recipe use two and one-half cupfuls sugar for the pies. for ripe gooseberry pie, but FROSTED LEMON PIE Mr~. D. 1\1. Rutherford. Rind and juice of one lemon, one cupful sugar, one tablespoonful sweet milk. two eggs, six tablespoonfuls yolks of Use whites of the eggs for frosting. melted butter, Cook like custard. GRACE CHURCH COOK BOOK. 145 CHESS CAKES. Mrs. Leon S. Graves. Line patty tins with puff paste, fill with the following: ful very dark brown sugar, one. half cupful butter, eggs, one teaspoonful extract vanilla. Jennings' CHESS CAKES. One cup- four yolks of Boil one pound of sugar Mrs. John Barlow. in two-thirds of a pint of water then add one and one-half minutes, teen minutes more. and the yolks of seven eggs. well beaten. rich paste. like prepared cocoanut grated. If you do not cupfuls 'While warm stir in one-quarter cocoanut for fifteen and boil fif- pound butter Bake in patty pans with cocoanut, use one whole ORANGE PIE. Mrs. W. Beat to a cream one-half cupful sugar with one tablespoonful but- the grated rind and juice of stiff. Bake with the egg-s, beaten ter; add the beaten yolks of four eggs. two oranges, one crust. then the whites of CHOCOLATE PIE. Mrs. W. two tablespoonfuls coffeecupful milk, three-quarters One grated; chocolate beat well; Bake with under crust. cupful and milk together, flavor with one teaspoonful the yolks of sugar, add the sugar and Jennings' Baker's chocolate, three eggs. Heat together; of vanilla. extract yolks Spread a meringue of the whites on top. CREAM PIE. Mrs. F. C. Stratton. Three quarters pint of cream, sweeten and flavor to taste; beat the whites of four eggs to a stiff froth, add these to the cream, pour into a rleep dish linen with puff paste, put a rim of paste around it and bake until It will look like custard pie, but will be white and \'ery rich. firm. 146 GRACE CHURCH COOK BOOK. PUMPKIN One pint milk, one heaping pint PIE. stewed pumpkin, salt, one egg, one-half spoonful highly spiced, use one-half tablespoonful tablespoonful ginger; cinnamon. tablespoonful if not, one-half cinnamon a nutmeg This will fill two ordinary cupful molasses. CREAM PIE. one-half tea- If you like them and one. quarter aud one-half pieplates. a One heaping cupful Voigt's Royal Patent three eggs, whites beaten to a stiff froth, flour, one heaping cup- two tablespoon- baking powder, a pinch of salt. This will the Rake like sponge cake. Do not flavor ful sugar, fuls milk, one teaspoonful make cake. two small pies. CUSTARD FOR ABOVE. in gredients; One cupful sug3r, one-half cupful Voigt's Royal Patent teaspoonful flour, two Jennings' eggs, one pint milk: a pinch of salt, one-half then add the vanilla or lemon extract. the size of a walnut when taken froUl other add butter cake than for custard. When both the fire. Make much thicker and custard are cold, split upon the lower half, place the other one o\'er, and over the top of the cake sift powdered sugar or spread chocolate Boil the milk as for custard, the cake, spread the custard frosting, PIEPLANT PIE. Strip the stalks, cut very fine and fill a pieplate. Beat one egg flour. well with one-half heaping cupful sugar and one even tablespoonful Voigt's Royal Patent the fruit, the egg mixture grate a little nutmeg, add a pinch of salt, over and bake WIth top crust one-half This will make one pie. After cutting the pieplant, is left upon it for a few minutes and then drained off the extra acid will be taken out. Lay some bits of butter over then pour hour. if boiling water CHRISTMAS PIE. One pound raisins, two pounds apples, one half pound citron, one pound cho?ped sugar, two gills brandy fine: four heaping teaspoonfuls three-quarters pound suet, currants, or wine, peel of one lemon. cinnamon and four heaping chop each very tine; one pound \ GRACE CHURCH COOK BOOK. 147 nutmeg. Mix all well together and bake in two crusts. teaspoonfuls This will fill four pies. COCOANUT PIE. Three-quarters of a cocoanut, grated; yolks of three eggs, three sugar, one quart milk, one and one half teaspoonful together salt. tablespoonful hot milk. with the cocoa- the and a few drops Beat sugar one-half tablespoonfuls butter, nut, but whites Jennings' extract the milk; when well mixed stiff with two tablespoonfuls lemon. Use for LEMON all in the Beat stir powdered the meringue. PIE. one one One lemon, eggs. Grate and let stand juice beaten the until of the lemon, to a stiff of cupful pour stir sugar, over rind, cold; the then the yolks No upper froth. it one-halt and butter rind and water, crust. sugar tablespoonful butter, two CUIJful boiling water add the whites to a cream, and last LEMON CUSTARD PIE. One lemon, spoonful whites spread sugar, cupful two tablespoonfuls yolks of two eggs, juice and grated Voigt's Royal Patent cornstarch, eggs the one cupful milk. stiff, of over add the pie and brown two tablespoonfuls slightly For the meringue rind of one tlour, or une table- the sugar, powdered beat \\' ash two pounds prunes thoroughly, PRUNE PIE. sufficient water the water enough one This will make to cover, they are soaked to allow the pits squeeze two pies. lemon and then add one cupful soak about sugar in, as if for the table, making to be easily little in a removed. juice. Grate Bake with one hour in only and stew them in them soft the of two crusts. rind CRANBERRY PIE. Three one-half into berries cranberries, pints pints water. a lower crust with to take tart from the fire. Do not are ready Stew as for the it top. one and one-half cupfuls sugar, and when the sugar. one and put cool until the table, add 148 GRACE CHURCH COOK HOOK. RIPE CURRANT PIE. !\l rs. 1\ ewtOn. Two cupfuls mashed currants, Bake, fuls water, eggs. beaten lightly two tablespoonfuls the tops with tablespoonfuls This will make then stiff with in the oven. frost four two cupfuls flour sugar, beaten with the whites powdered four the of tablespoon- yolks the sugar. of four four eggs Brown two pies. DRIED APPLE AND PLUM PIE. !\Irs. Newloll. One cupful apples the next morning from the stove with only enough the fruit, ing all the syrup plums, over night tW0 cupfuls in only sufficient apples, one water cupful to cover stew the apples, and stir in all cold water using the sugar. to cover, the same water, until the plums Put them heat let then stew until soft. Mix the fmit when both soft) sugar. them. Soak The take on the stove to swell are cold, us- slowly in two pie:-. Bake with upper anti lower crusts. APPLE CUSTARD PIE. Mix grated, gradually and bake beaten the yolks two tablespoonfuls one pint like custard of ul rs. Newton. two sugar boiling milk, eggs with and then one large nutmeg; a little the beaten whites sour then of apple, stir in two eggs pie. APPLE PIE. 1\1rs. Newton. Aft.:r filling the them three-quarters half small a grated bits of butter. nutmeg, crust with cupful apI:les sugar, one a little water sliced very thin, teaspoonful to moisten cinnamon scatter and strew over or one- around CUSTARD PIE. J\I rs. X e\\ Ion. four quart milk, teaspoonful tablespoonful sugar, on top of the two pies when they are ready one tablespoonfuls eggs, lour s.1It. even cornstarch, one-half for nut- the oven One one-half meg grated or flavor with a little grated lemon rind. GRACE CHURCH COOK BOOK. 149 COCOANUT PIE. Mrs. ~ewton. three butter. butter; Take eggs, one teacup- one whole beat well with the the whites a few adding beat For the meringue powdered sugar, One pint milk, two tablespoonfuls sugar, cocoanut, of one two, the tablespoonful and sugar ful desiccated the yolks egg and cocoanut, then to a froth with drops Jennings pour in the milk. two tablespoonfuls extract lemon. CHERRY PIE. :'IIrs. ~ ewton. To two quarts sour one and strips put three-quarters of paste over red cupfuls the top. cherries, measured before stoning, sugar. Put between two crusts add or CURRANT AND RASPBERRY PIE. One quart red raspberries, ~ewloJl. :'I(rs. one-half pie; mash lined the pie plat~s, currants, the throw over one cupful mix with pint stewed raspberries sugar and CHOCOLATE PIE. currants and cover with put for each the into crust. Three cupfuls milk, yolks tablespoonfuls one-half late, Mix vanilla. of remainder cornstarch and then stir and the chocolate tablespoonfuls brown slightly cornstarch, teaspoonful the the milk, beaten cornstarch sugar yolks, in the salt and cream; powdered in the o\'en. beat eggs, one cupful sugar, ~(rs. "ewton. of three salt, three tablespoonfuls one teaspoonful three choco- extract the the is cooked grated Baker's Jennings' the cold milk, heat together, then add cornstarch the crust, then pour in three pies and stiff with the in a little of and chocolate boil until vanilla. the whites pour This will sugar, the Bake eggs of o\'er top of fill two pieplates. three the ORANGE PIE. ~Iix grated a pinch one-half rind of salt and cupful pulp one sugar, of one orange, heaping the beaten and one heaping tablespoonful teaspoonful yolks Voigt's butter, the two eggs, Pat- of Royal 150 GRACE CHURCH COOK BOOK. flour well of ent the whites spread over together, two eggs the pie and brown then stir stiff with two tablespooufuls in one cupful milk and bake. powdered Beat sugar, in the oven. SUMMER MINCE PIE. crackers (butter rolled cupful one cupful molasses, two cupfuls One sugar, ful vinegar, sins, one cloves, thoroughly water little, one over then let crackers boiling water, are best), one two-thirds chopped cupful cup- rai- one-half nutmeg, teaspoonful together. the other butter, cupful melted two teaspoonfuls salt, one-half This will make and ingredients it putting teaspoonful one cupful one pepper. Pour up to thicken cinnamon, teaspoonful three pies. let all boil in the crust. the Mix all boiling a it cool before CREAM PIE. cupful butter, cupfuls milk, !\Irs. Newton. cupful one-half two cupfuls Voigt's sugar, whites of three Royal Patent flour, eggs, two teaspoonfuls baking powder. One-half two-thirds heaping Whip one pint cream, teaspoonful tween, over Jennings' the top spread one cupful vanilla. chocolate (Baker's) p()wd~red cakes Split sugar put and this one be- and frosting. FOR FILLING. CUSTARD add extract PIE. LEMON ;\Irs. J. J. Marsh:1I1. three desertspoonfuls Yolks milk, three lemon of grated eggs, in last. three peel eggs, of one three desertspoonfuls lemon. For sugar, frosting juice of one lemon. sugar, take one cupful the whites Put of of the CREAM PIE. ~llch. 'Irs. Snell, Tecnmseh, tablespoonfuls lemon Bake with spread to taste, one over the sU3ar, one tablespoo~ful two eggs, one heaping crust. top Beat whites the pie after but- table- to a stiff is baked. One pint milk, three extract Jennings ter, spoonful froth add Brown in oven. and cornstarch. sugar, G R A CE C H U R CH C O OK BOOK. 1 51 LEMON PIE. Mrs. Harry Snell. One lemon, one cupful sugar; one cupful water, yolks of two eggs, two large tablespoonfuls Voigt's Royal Patent flour. Heat nearly all the water till it nearly boils, in a double boiler; add to this the other ingredients stirred together with the remainder of the water. Cook till it thickens. Have ready a pie tin lined with the baked crust. Fill the tin and cover with a meringue of the whites of three eggs and three tablespoonfuls powdered sugar. Brown in the oven. L E M ON PIE. Mrs. Frank Beach. One lemon, one cupful sugar, one cupful hot water, one table- spoonful Voigt's Royal Patent flour, yolks of two eggs and white of one. Use the white of the other egg for frosting. LEMON PIE. Mrs. F. C. Stratum. One egg, one tablespoonful cornstarch, dissolved in cold water; add one teacupful hot water and a small piece of butter. Boil for a minute or two, and when cold add one cupful sugar, juice and rind of one lemon. LEMON PIE. Mrs. Levi Wagner. One egg, juice and rind of one lemon, one cupful boiling water, one cupful sugar, one teaspoonful butter, one tablespoonful corn(cid:173) starch. Cook all together for a minute or two, when it will be ready for use. M I N CE MEAT. Mrs. G. C. Longley, Ontario. One fresh beef tongue, boiled and chopped fine; three-quarters pound suet, chopped fine; two pounds raisins, two pounds currants, one pound mixed peel, chopped fine; one pound figs, chopped; two pounds sugar, cinnamon and nutmeg to taste, a pinch of mace, a little salt, one pound shelled and blanched almonds, chopped fine; the juice of three lemons and three oranges, the rind of one lemon and one orange, four pounds chopped apples. Mix well, put in a stone crock and make it quite moist with whiskey. 152 GRACE CHURCH COOK BOOK. MINCE MEAT. 11rs. G. C. Longley, Ontario. tongue, well boiled; .two pounds Seven pounds beef apples, four pounds pound mixed peel, pounds quarters taste, a little salt. Moisten with sweet cider. utes. Keep the water jars and cover tightly. mince meat without boiling and it IS very good. suet, eight three- to for ten min- Put in Keep in a cool place. You can make this the tongue was boiled in and add it. currants, three pounds sugar, spice according four pounds Boil all raisins, PIE CRUST. Two and one-half cupful butter, one-half half sufficient be sifted into the flour. teaspoonful flour, one-half ice water, one- This will be should baking powder cupfuls Voigt's Royal Patent cupful cupful as possible. lard, one-half salt. Mix as quickly for two pies. One-half teaspoonful FRENCH PUFF PASTE. the beaten flour, pound butter. ice water, into the flour, into a stiff dough, butter, Chop half egg into the ice water One pound Voigt's Royal Patent three-quarters stir the yolk of one egg, one- the half cupful and butter thin, baste wi~h one-third work the flour and so on until the remaining in the butter cool place the crust. After baking, wash with the beaten white of an egg while hot. Bake in a buttered the edges of the dish that you may De able to lift the upper crust with- out breaking. is used up. Roll very thin and set the last folded roll for dish for oyster or chicken fifteen minutes roll out again, fold closely, pie. Butter rolling out roll out pudding ten or before PUFF PASTE. l\lrs. F. c. Stratton. To every pound of Voigt's Royal Patent flour allow one and one- from into till very thvroughly mixed, moisten very the fold up and do the same till all the butter and lard is in, add lay on the quarter pounds butter and lard mixed, press all the buttermilk the butter, divide the shortening rub one quarter the flour with your hands well with ice water, paste, as little flour while rolling it as you can manage with; roll out and put small pieces of butter over into quarters. GRACE C H U R CH COOK BOOK. 1 53 ice on a plate (not a tin plate). This paste is better some days after being made. C O C O A N UT PIE. Mrs. Willis Sherman. Two eggs, one tablespoonful sugar, one cupful fresh grated cocoa- nut, one pint milk, one tablespoonful cornstarch, small piece of but(cid:173) ter. This amount makes one large deep pie. C O C O A N UT PIE. Mrs. F. C. Stratton. Three eggs, one-half cupful sugar, one cupful cocoanut, one-half two pint milk, one tablespoonful cornstarch. Cook a minute or before putting into the pastry. MOLASSES CAKE PIE. Mrs. Levi Wagner. One cupful molasses, one cupful brown sugar, one cupful milkr butter size of small egg, one teaspoonful soda, enough Voigt's Royal Patent flour to stiffen. Fill the shells and bake like a pie. This amount will make three pies. M I N CE MEAT. Mrs K. C. Stratton. Two pounds stoned raisins, three pounds currants, washed and picked over; two pounds beef suet, minced very fine; two pounds moist sugar; three-quarters pound citron, orange and lemon peel, mixed and sliced very thin; one nutmeg, rind and two lemons, ground cinnamon and cloves to taste, two large bowls of apples, chopped fine; moisten well with the juice of spiced peaches or pears. Some almonds, blanched and cut up in it. Hickory nuts improve it very much. juice of M I N CE MEAT. A good proportion Mrs. Macfie, Grand Haven. is one bowl of suet, two bowls of finely chopped lean beef, boiled until it is tender; three bowls minced apples, raisins, currants, citron, ad libitum; nutmeg, cinnamon, a little gin(cid:173) to taste. Wet with currant wine, ger and cloves, salt and sugar 154 GRACE CHU,RCH COOK BOOK. syrup from peach or pear pickles and cider. venient, use vinegar and water, sweetened with molasses. porcelain the apple is tender. lined kettle till If cider is not COL. Cook in LEMON CHEESE CAKES. !\Irs. F. C. Stratton. One-quarter pound butter, one pound sugar, rind and juice of three lemons. Keep in a covered jar couple of weeks. Bake in paste spoonful of the mixture to each patty pan. the yolks of six eggs, like honey. it will keep a one tea- Cook over steam until in a cool place till wanted; in patty pans, allowing BRANBERRIES. 1\1 rs. 'Viser, Ontario. One cupful finely chopped rolled fine, one egg, juice of one lemon, one cupful white sugar, bake in pastry like turnovers. raisins, one square soda cracker, JAM TARTS. Mrs. G. C. Longley, Ontano. Take your puff paste: roll out not in stri ps about a fin- long and two inches wiele. Bake quickly and before quite cold fill the side and with a teaspoon ger spread open gently with a fork at wi th jelly or thick jam. too thin cut PINE APPLE PIE. Take one pint can of pine apple, or fresh and chop fine; add on\.. a minute. When cool add the yolks it in the paste Sen'c with 'Cupful sugar and boil of three add the three whites well beaten. whipped cream piled up on it. and just before you put Cook in one crust. eggs, well beaten; together LEMON PIE. :\liiS F. Wilcox. is boiling make Crate one lemon with a cupful water, one cupful While this Royal Patent other off the stove when boiled and put j>our this in. Bake and make frosting of the white of an egg. let boil. a paste of two tablespoonfuls Yoigt's the and and water and sti r yolk of egg in. Take i\lake crust this in it. sugar, flour GRACE CHURCH COOK BOOK. 155 l\IINCE MEAT. 1\1rs. Barlow. To one cupful meat allow two cupfuls apples, one teaspoonful namon, one teaspoonful nutmeg. vinegarj tablespoonful one-half pound sugar. \Vet with boiled cider, one cupful Cook twenty minutes. cloves, one-half teaspoonful cin- allspice, a little if it add one raisins, one half cupful currants, tart enough, is not MINCE MEAT. Mrs. E. B. Dikeman. two pounds Two pounds currants, washed fresh lean beef, boiled and when cold chopped finej fi,'e table raisins, seeded one pound Sultana raisins, washed and picked overj three- one each brown sugar, brandy. To the amount and a half of sherry and one pound beef suet, cleared of strings and minced to powderj pounds apples, pared and choppedj and choppedj two pounds quarters pound citron, cut up finej two tablespoofuls powdered of salt, cloves and allspice, one quart taken for each brandy. cinnamon, two tablespoonfuls mace, one tablespoonful best pie, add a wineglassful two and one-half pounds brown sherry, one pint carefully nutmeg, picked over; and OYSTER PATTY CASES. t.1rs. E. R. Dikeman. One pound Voigt's Royal Patent the board with part of the remaining pound lard. one-quarter cut up fine with a knife, soft. Flour half thick with flour, fold in three etc.). Keep square, put out frolen Then cutter, bake three-quarters times. four flour, one-half pound butter, Take one-half of the flour, add the lard, to make quite then add enough ice water flourj roll out one- rather roll, it has been inch thick, cut with patty folds and repeat to freeze. Repeat roll one-half hour (flour, butter, until in a rather hot oven. of the butter, sprinkle inch thick, spread on one-third MINCE 1\1EAT-ENCLISH RECIPE. Mrs. Scalcherd Five pounds stoned raisins, three dates, pounds three and one-half three figs, tongue, four pounds pounds suet, pounds granulated currants, three sugar, three pounds pounds fresh four pounds 156 GRACE CHURCH COOK BOOK two ounces ground apples, one and one-half pounds mixed peel, chopped ground cloves, of eight one quart of best whiskey. Mix well, heat almost and put away in self-sealing glass jars. three ounces. juice lemons and grated rinds of five, three pints of best brandy, point,. three nutmegs, to boiling cinnamon, LEMON PIE. !\Iiss R. J. Coffinberry. three tablespoonfuls the grated cornstarch, The juice of two lemons, two cupfuls of boiling water; rind of one, a bit of butter two cupfuls of the size of a it begins to thicken, filling for two pies in com- then put in the filling, when cover with frosting made of the whites of two eggs; of powdered sugar and one- Place in a hot oven until two tablespoonfuls extract vanilla. This makes Bake the crust, sugar, walnut, add the yolks of two eggs. mon sized round tins. partially beaten to a stiff froth, half teaspoonfuf lightly browned. cook until Jennings cold MINCE MEAT. :\Irs. Barlow. and gristle; put a plate add this, with all and a weight on them, green apples, not peeled; dried apples, over night, cored and quartered To make one hundred pounds; Pour enough boiling water on one. pound them stand then chop them in small pieces with one. half bushel boil twenty pounds neck of beef, when tender and cold, chop fine, after remov- ing bones the fat on the meat, also the liquor and the fat on top of it, to the apples, with ten pounds brown sugar, four spices, more of cin- pounds namon than any other, cider vin- that will hold six pail- egar. together the top and boil fuls, add enough water twenty minutes. After then add water enough to thin it to the desired consistency. two tablespoonfuls in a copper to fill within ten inches of it begins to boil, two quarts molasses, four pounds currants, two gallons boiled six ounces it will SJon thicken, salt, one quart Put all raisins, boiler let cider, - I ..J ou I L. -a.A.1--( ~ r ~'\. "'" _ ....t-t ..t.. ~r-{~ ""-u...(.,v 'V ADVERTISEMENTS. ThE ~IdinE Manufacturing 159 CO. GRAND RA~IDS. MICH. MAKUFACTURE Wood Mantels artistic and the celebrated Aldine Fire Place They also carry in stock gen uine variegated Tennessee tels. If you contemplate b u i Idin g or purchasing grates and nlantels write for cuts and prices. .Marble IVlan- lllOttO: The best in the cheapest Their is always the end. If you will provide the Aldine Fire Place with a chimney flue containing good draft, set and operate it will not only affOl d you a heat eq uiva- stove, but keep fire as they direct, lent (}\,er 11ig ht eq uall y as well. to that given by an ordinary Its operation will secnre warIn floors, equalized tem- perat11re, and sanitary conditions not to be had through the use of stoves or any other grate on the market. faces and cold backs, the hot There consumption dirt and extravagant of fuel so characteris- tic of other grates. Can be piped to COilln:on chilllne) s at little expense. are no drafts, or 160 ADVERTISEM EN TS. HAVE YOU SEEN I)JlIRTINQ FO~ PROFIT _OR __ TnE POOR MAN'S COW _BY_ MRS. E. M. JONES. OF BROCKVILLE, ONT., CANADA. --'--- Tfte very best bool\ oil Dairy matters tftat qas eVer been pUblisl(ed. Sftort, siIIlple and rigqt to tqe point. No wOIIlan ftas eVer made sucq a success in raising cftoice stocl\. and making fine bUtter. as Mrs Jones, aild fter derseys are Sqe is justly letters, asl\iilg qow sl(e ac- overwftelrned witft cOl11plisl1ed qer success, a1\d tqis bool\ tells exactly tfte contine1\t. little faIIlolls all over HOW SHE DID IT so tftat aI1yone else c~ 1\ do tl1e sal11e if cftoose. Wftetqer O1\el)ur)dred YOU WANT THIS BOOK tqey you keep oilly Oile cow or Sent free by mail, Or) receipt of 50 cents, by JNO. LOVEL &, SON~ PUBLISHERS, ST. NICHOLAS ST. MONTREAL. P. Q.• CANADA. ICES, DESSERTS, ETC. "f always tllOUgllt cold victuals /lice. jJ1y clloice 'Would be '(Iallilla ict'." BLANC l\IANGE. l\[ rs. H. Snell. One pint sweet milk, the whites of three eggs, three tablespoonfuls then the cornstarch, cornstarch, the sugar, lastly the whites of the eggs, whipped Jennings' vanilla. sugar. dissolved two tablespoonfuls 'Vhen the milk boils, add in a little cold milk and Flavor with to a stiff froth. SAUCE FOR ABOVE. Bring to the boiling point one pint milk, add three tablespoonfuls one eggs, thinned sugar and the beaten yolks of three tablespoonful milk. Stir all the time till by adding Flavor. it thickens. ICED CURRANTS. :\1rs. F. C Stratton. One-quarter beat pint water, the whites of two eggs; select fine bunches the eggs well, mix with the water, dip rolling lay them on sheets of they look very pretty when dry. All fresh fruits may be in the eggs and water, that they may be all covered; then in powdered sugar, red or white currants; the currants them well, paper; prepared in this manner. PI~E APPLE SHERBET. ~Irs. Whitney, Hudson, Mich. Two pint cans sliced pine apple, pour off the juice. To the apple add one pint water and cook till it is soft enough to squeeze through a sieve. fifteen Boil another pint of water and a large pint of sugar 162 GRACE CHURCH COOK BOOK. then add the boiled water and sugar or twenty minutes; apple pulp and cook fifteen or twenty minutes; that was strained off at first; ring all the time to make it fine. then put to the pine then add the juice it in a freezer and freeze, stir- APPLE CHARLOTTE. Mrs. F. C. Stratton. Cut slices of stale bread one-half and slice apples and mix with stoned This stirring occasionally. and peel to stand, inch thick, dip in melted butter, Butter a mould and line with the bread. cinna- should be made one-half the Bake for about an then take off the peel and turn out. raisins, currants, lemon juice then both sides in sugar. Peel mon, sugar, hour before using and left mould hour, Eat with cream or sauce. and cover the top with apple peelings. the bread gets warm, Fill till SIMPLE DESSERT. :\Irs. :\lacfie. Grand Haven. Dip stale ladies' whip one-half-pint with J enning's vanilla. fingers in wine and lay in the bottom of a dish, cr~am, sweeten with powdered sugar and flavor Pour o\-er the cake. SNOW CREAM. :\1rs. F. C. Stratton. it scraping to a saucer, and transferring three lemons or oranges, Rub off on a lump of sugar the fruit and the grated rind, Set Take a large pint of very rich cream and one- half pound very best the yellow rind it off the sugar with a tea- then powder the then mix the whole with one the pan into a tub and pack they lest some of the salt should \Vhile packed in the snow, it Then set is smooth and stiff. Turn it into a glass ice cream in of a freezer loaf sugar, powdered. of spoon as you proceed this lump of sugar and add it to the rest. Mix with the sugar juice of quart clean snow in a broad pan. it closely all around with coarse salt and snow, taking care that do not quite reach the edge of get beat on ice or a very cold place till wanted for use. bowl. families that are not provided with the regular apparatus into the pan and spoil the mixture very hard till the pan, the whole. is a good and easy way of imitating This it GRACE CHURCH COOK BOOK. 163 and moulds. high. All flavoring loses much strength in freezing. The cream must be very rich and the flavoring very ORANGE CUSTARD. Mrs. Newton. them, cut thick part, place Peel six oranges and halve and any tough, seeds covering each layer with powdered pint milk, tle salt; boil quired, are sweet, one tablespoonful the yolks of this until at which time pour over two eggs, sufficiently sugar. Make a custard them in slices, take out the in a glass dish in layers, of one sugar and a lit- re- If the oranges thick and set on ice until two tablespoonfuls the sugared oranges. is enough for each orange. BAVARIAN CREAM. Mrs. Newton. sugar, One-half two teaspoonfuls box gelatine, one quart milk, one pint cream, one-half Dis- extract cupful then add the sugar and 50h'e the gelatine then stir it let the remainder into the gelatine and sugar, adding the vanilla. \Vhen the gelatine and milk is quite cold and beginning to set, add the whipped cream. the milk come to the boiling point, in a little of of of Vanilla. the milk, Jennings' CHARLOTTE RUSSE. :\Irs. ~ewton. One pint milk, one ounce gelatine, pound powdered then one quart whipped flavor with one teaspoonful with one-half the sugar, gether, into moulds. sides of the mould with sponge cake, cut fill with the custard. Dissolve the gelatine the yolks of four eggs beaten sugar, add the whites of the eggs to \Vhen well beaten to- extract vanilla and put Line the lady's fingers and in the pint of milk. cream. Jennings' thin, or BAKED CUSTARD. :\Irs. ~eWlon. Mix well together one quart cold milk, four tablespoonfuls four eggs, beaten very light; and grate over all a little nutmeg. .and bake about twenty minutes. a little salt. Set sugar, cups them in a pan of warm water into cl.stanl Pour This will fill ten or ele\'en cups. 164 GRACE CHURCH COOK BOOK. CHOCOLATE MANGE. Mrs. Newton. Three tablespoonfuls cornstarch, one bar Baker's three tablespoonfuls sugar, salt; extract vanilla after taking from the fire. chocolate, one add one teaspoonful Serve perfectly quart milk, Jennings' cold. TAPIOCA CREAM. Mrs. )rewton. Soak two tablespoonfuls three eggs, one cupful in the morning stir this yolks of it begins to thicken, beaten lemon. stiff and one-half To be eaten perfectly cold. tapioca over night in one half pint water, into one pint boiling milk, add the beaten till take from the fire, add the whites of three eggs," or sugar and a pinch of salt; teaspoonful Jennings' extract vanilh stir CHOCOLATE BAVARIAN CREAM. Mrs. Newton. Soak one. half box gelatine in one gill of cold water, add two tablespoonfuls hot water and stir over a hot Scrape one in a square of Baker's chocolate, fire until pan with one tablespoonful Boil one smooth and glossy and the chocolate add one gill of milk, stir in . tablespoonful one and one. half pint milk. Beat mixtur e well and put on ice to thicken; whip one. half pint cream, sugar and when all extract stir in and turn into mould. into it, then the gelatine, the chocolate is dissolved, teaspoonful sugar, put Then stir is cooked Jennings' a little. vanilla strain. ORANGE GELATINE. :\Irs. Xewton. One ounce gelatine, dissolved and two lemons, in one pint hot water; when cool, then two heaping sugar. strain the whole through a jelly bag and let it then beat up the whites of two eggs, add them to stiff, and turn into a for five minutes, or until add the juice of six oranges tablespoonfuls partially the mixture, beat all mould. harden, SPANISH CREAM. :'lIT!'. :o.lewton. Three eggs, one ounce gelatine, one quart milk, one-half cupful l;RACE CHURCH COOK BOOK. 165 Jennings' the milk one teaspuonful extract and the milk and let all come sugar, one-half remainder sugar tine; when cool, add the beaten whites, of into the on the gelatine beaten yolks of of lemon leave one to the boiling or vanilla. hour. point; Then stir Pour add the gela- into moulds. the eggs, add flavor to the milk and and pour ENGLISH BLANC MANGE. Mrs. Haiftey. Four tablespoonfuls cornstarch, one quart milk, part solve remainder Jennings' the mixed let serve. it get cold, of ot extract the cornstarch the milk four ounces heat boil then turn out, put lemon; and of cornstarch in some of sugar, the milk and a little nearly this until four minutes. some preserved put into two eggs. Dis- the salt and flavor with then add into a mould, it and round Pour fruit boiling, CURDS AND CREAM. l\f rs. Wetzell. quarts fresh milk, into the milk, drain it has an hour Two rennet when ened cream with a little a glass dish instead one-half off or nutmeg of a moold stood and the whey, two, turn out tablespoonful Put rennet. the fill a mould with the curd, serve with sweet- in the curd and in it. Or you can put sen'e without moving it. FROZ EN BAN AN AS. 1\1 r5. Newton. Cut twelvt: three-quarters soh'e one half the sugar, lemons. red large pound then add three bananas let sugar; crosswise them stand in very thin a few minutes pints water and the juice slices, add to dis- of one and One dozen sweet oranges, sugar. powdered AMBROSIA. l\lr~. Newton. peeled and sliced; After preparing cupful one the sugar place £lish, and put in ice box for one hour. on ice. When scatter the cocoanut ready to serve thickly arrange over, cover with another one cocoanut, oranges sprinkle the cocoanut nicely Grate the oranges grated; over and in a layer of 166 GRACE CHURCH COOK BOOK. oranges, top. Serve at once. filling dish in this order, leaving cocoanut and sugar for CHOCOLATE CUSTARD. Mrs. Newton. thre~ eggs and four in three bars Baker's chocolate, grated, tablespoonfuls sugar, and Boil a quart of milk and Beat up well together then stir a little salt; one teaspoonful immediately Jennings' extract vanilla. stir in this mixture, and bake. Serve cold or warm. BOILED CUSTARD. ;\[ rs. Newton. Jennings' ta blespoonfuls extract vanilla. One quart milk,yolks of four eggs, four sugar, one together till it sieve; froth, add jelly, wen \Vhen custard is cold spread this over it, but not until you teaspoonful Boil sugar and eggs, stirring milk into it slowly. thickens a little. when cold flavor. three beaten. wish to serve it. May be served in glass, meringue on top. Let Take from fire and run through Beat it simmer a coarse four eggs to a stiff the milk, beat the whites of tablespoonfuls sugar, then three tablespoonfuls A NICE DESSERT. :\lrs. D. l\I. Rutherford. Press through a sieve enough ripe strawberries to make a pint of pulp, mix with one-half pound powdered sugar and one teaspoonful Jennings' then mix with one quart whipped in a covered mould, close the crev- ices with a little butter and pack in a pail of salted ice for two hours. stir on ice until very cold, cream, put vanilla; extract BAVARIAN CREAM. ;\[rs. D. ;\L Rutherford. One pint cream, sweetened very sweet; Jennings' stir in one-third one tablespoonful up lightly, ful warm water; while straining In the gelatine, beat add the whites of pour three tablespoonfuls wine, extract vanilla. After beating the cream cup- box gelatine, dissolved in one-half the cream well, together, jelly. all well Serve with or without into a mould and set on ice. six eggs, well beaten; beat GRACE CHURCH COOK BOOK. 167 FR UIT JELLY. Mrs. Newton. grate squeeze cold water, in one pint and one lemon, sugar, mix well, pour over partly cut the in their pulp and juice, boiling some three filling up the mould with alternate pint pour pieces all one stiffened, a bag; when the jelly, bananas, small four into through thin Soak one-half box of gelatine of one orange pint one scant and strain a mould, slice rinds add water into oranges, layers lay some over fruit and jelly, of having jelly on top. LEMON JELLY. 1\1rs. :\ ewton. Five lemons ing dissolved ounces then strain gelatine sliced, one and pour one quart boiling water over one-half pounds sugar in it; them, dissolve ha ..,- two in one pint the whole and pour cold water, strain into a mould. and mix all together ORANGE JELLY. Three.quarters rind one orange; pint sugar, one gelatine in the rind and juice, bag into moulds. box of gelatine, and juice boiling water, cold water, adding pour the sugar, ;\1rs. ~ ewton. juice of of one lemon, pint one the oranges and rind of three one and one. half cold water. boiling water cupfuls the on the grated Dissolve then the gelatine; strain through a PINE APPLE SHORTCAKE. ~Irs. Newton. one cupful milk, three flour, Patent two cupfuls eggs, one Royal vanilla or cakes. lemon, Peel three teaspoonfuls two ordinary the eyes down from the stalks and chop throw over pine apple One-half cupful butter, three cupfuls Voigt's Jennings' extract This makes fork pull before about ulated mediately apple cake three sugar. is required and one-quarter cakes serving. Split before and sugar will be sufficient and put prepared Serve with whipped two cakes. for sugar, three of teaspoonful baking sized pine fine. powder. apples, with Two hours (which will measure gran- im- pine between The apple cream. pine cupfuls) one and one half cupfuls 168 Gl.{ACE CHURCH COOK BOOK. PEACH SHORT CAKE. cake and bake in jelly tins. Make French three quarts peaches; to be put between the cakes; one and one. half cupfuls hour and a half before serving. two cakesuse crush with the back of a spoon the peaches slice the peaches or the top. Use about the fruit an for all, and put over Serve with cream whipped up. sugar For CRANBERRY SHORTCAKE. Make the shortcake same as socia biscuits. two quarts cran- berries with two cupfuls sugar and one quart water until quite thick. them between and and on When both crust and berries are hot, put is top of crust. not added until red Serve with cream sauce not flavored. are cooked they will be a bright the cranberries If the sugar Boil FLOATING ISLAND. 1\1 rs. Newton. extract Jennings' Let most of milk just come lemon or vanilla to a boil, One quart milk, four eggs, fOllr tablespoonfuls sugar, pinch salt, Beat whites of one teaspoonful then drop beaten eggs stiff. a little at a time into it, letting them remain egg from tablespoon or until Then turn over, after abollt two minutes, draining from milk, place upon a platter. Make a custard of yolks of eggs, sugar, salt and extract, with cold milk, adding to the boiled milk and stir till it thickens. When ready to serve pour cold cllstard into glass dish and place the poached whites on top. they puff up. this VELVET CREAM. ~(rs. X cwlOn Dissolve one ounce of gelatine in one pint warm; when cool add four tablespoonfuls ful Jennings' Mix together extract and pour into mould. \"anilla. Whip one pint cream to a stiff sugar, one small sweet milk, slightly teaspoon- froth. J., ,. _~"',.) , CHARLOTTE RUSSE. L' "half pint boiling water, one cupful sugar, sweet cream, one third box gelatine dissolved in one- four eggs, beaten sepa. !\Irs. A. VOlle'l. I' \''' ,'l/-vJ' d\.f:7dne quart k ~"J >?~ lV-~~ ,A~ '}-" .\ " ~ \, \~,." \~.., ~ GRACE CHURCH COOK BOOK. 169 rately. and lastly the whites of the eggs. Keep on ice till served. 'Whip the cream, add the sugar, yolks of the eggs, gelatine PINEAPPLE CREAM. Mrs. A. Youell. One cupful pineapple, chopped or grated fine; one cupful sugar; fee A" set on the stove and when hot pour box gelatine, well dissolved; when well mixed, stir one half pints whipped cream. LEMON 'YATER ICE. !\Irs. John Earlow. "Cof. into it one. third into it one and ''tAt ",.."':t ~~ Juice of two lemons, two tablespoonftlls lemon extract, two cupfuls sugar, one gill sweet cream; mix all to- ice may be made ice by one quart water, gether, strain and freeze. NOTE.-Orange the same way by using oranges for using one can of grated pineapples. also pineapple Jennings' lemons; water COFFEE JELLY. ~Irs. John Barlow. One-half box dissolved gelatine, one pint boiling coffee, one cup' ful sugar; strain into a mould. Eat with sweet cream. STRAWBERRY ICE CREA'M. Rub one pint of strawberries 1\I rs. John Barlow. through a sieve; add one pint of cream and four ounces of powdered sugar. Freeze. One and one-quarter LEMON JELLY. l\lrs. Phillips. Grand Haven. ounces gelatine, dissolved cold water; citric acid and one pint sugar. add one and one-half pints boiling water, Flavor lightly. PINEAPPLE CREAM. ;\1rs. E. ~1. Jones, Canada. Pare off the rough outside of a small ripe pineapple the eyes. Put the peel in a stewpan with one.half in one.half pint two drachms and take out pint water, boil 170 GRACE CHURCH COOK BOOK. is extracted, into half.inch square pieces, the flavor the pineapple sugar and two tablespoonfuls Put until Cut ounces hours. for ten minutes, and boil Stir for ten minutes after putting on the ice. then strain and let the liquor get cold. it nine two brandy and let it saturate into the liquor and boil fast add three ounces of isinglass to freeze. sugar, etc., skimming constantly; into a mould and set ten minutes more. the pineapple, strew over Pour FIG MARMALADE. l\Irs. F. C. Stratton. are perfectly figs allow one Take them, two pounds ripe, weigh Cut up the figs and put fine fresh figs that of and pounds to every and very sugar and the yellow rind of a large orange or kettle with thin. them Boil the sugar and orange or till to a thick, smooth mass, frequently stir- the whole is reduced ring it up from the bottom. When done, put warm into jars and cover closely. them into a preserving lemon rind, adding the juice. lemon, pared one-half :\lrs. F. C. Stratton. the cores and lay the apples \\'hen soft, drain off the water, pull Put one dozen good tart apples into cold water and set take out a slow fire. apples, the whites of twelve eggs, dered white sugar on the apples, beat eggs. the whole to a stiff snow, Beat and ornament it with myrtle or box. them over the skins from the Beat to a stiff froth, put one. half pound pow- then add the them very well, then turn into a dessert dish in a deep dish. FROZEN PUDDING. Miss :\Iaude Lilley. One generous pint of milk, two cupfuls granulated flour, two eggs, cupful Voigt's Royal patent tine, one quart cream, one pound candied the flour, one cupful of the wine. Let the milk come to a boil. Beat sugar and the eggs together Cook twenty minutes and add the gelatine that has been soaking one or two hours in water enough to cover. \Vhen cool add two tablespoonfuls fruit, four tablespoonfuls into the boiling milk. Set away to cool. and stir sugar, one- half gela- GRACE CHURCH COOK BOOK. 171 the wine, sugar and cream. and finish freezing. a way for an hour. turn out Freeze ten minutes and then add fruit pack smoothly and set \Vhen ready to serve, dip the tin in warm water,. the beater, Take out the cream and serve with whipped cream. PRUNE \VHIP. l\lrs. SerlJ'our. One-half pound prunes, move the pits and chop fine. 0f six eggs, Mix thoroughly minutes. thoroughly and pour "'hen stewed soft and sweetened to taste. Re- perfectly cold add the whites cupful powdered sugar. into a well buttered dish and bake twenty beaten with one-half Turn out and serve with whipped cream. LEMON SNO\V. ~Iiss Maude Lilley. One-half of boiling water, box gelatine, one quart the juice and grated rind of add the-well beaten whites of three to which add Strain it stiff. Make a boiled custard of the yolks of the eggs and the two cupfuls sugar, when cool; becomes one pint of milk, one cupful of sugar; custard around the snow. flavor with lemon. eggs; beat until two lemons. Pour ICE CREAl\I. Lilley. :\liss ;\Iaude One quart two quarts cream, the gelatine Dissolve sweeten to taste. flavor. You can add more sugar after mixing, new milk, one half box gelatine. the milk ov~r stearn, and Strain when cool, add cream and rest of the milk, in one quart if desired- of LEMON ICE. ;\Irs. G. C. Longley, OntarIO. three pints. it boil until reduced to about Three pints water, one quart and let juice of six large lemons and the grated lemon and put all strain and pour the whites of six eggs, beaten to a stiff as for ice cream. When nearly frozen, mould and frozen. loaf sugar, mix and put on the stove Have ready the then slice a it stand two hour~, freezer. When beginning to get stiff, add to freeze in a froth and continue this mixture can be put the lemon into the syrup; rind of one; into your let 172 GRACE CHURCH CUOK BOOK BANAN A ICE CREAM. Mrs. E. B. Dikeman. One quart milk, two even tahlespoonfuls Stir take the cornstarch well sugar. into a double boiler and boil until five minutes); eggs, well whipped and allow to cool. the following day, stiff, two bananas, whipped add to the other mixture and freeze. if desired.) cornstarch, it commences one cupful into the milk, add the sugar, put to thicken (about of two (This may be set away until Then take one quart cream, whipped egg-beater, to a cream in the Keystone from the stove, strain, add the whites COFFEE JELLY. box gelatine Put one-half to soak in one pint water; put one full pint cold coffee in a kettle to boil; cupful sugar and the white of one egg beaten to a froth, mix these with the gela- it tine when dissolved just ccnne to a boil, skim, strain and put Serve with cream and sugar. let into a mould to cool and stir them lllto the warm coffee, take three-quarters STONE CREAM. transparent; add a small Chop fine one can pineapple, until half cupful warm water and one small quart to a boil, strainer and pour slowly over the pineapple. sugar, cook in a dish one ounce gelatine dissolved in one. let it come throuQ'h a rich milk, fla\'or with lemon, strain teacupful to taste, sweeten put TAPIOCA CREAM. Put 1\1. Lilley. into a tin and set three pints new ~ilk Soak three tablespoonfuls in the tapioca and continue Mrs. tapioca in sufficient water to cover it for in a dish of to stir Have the yolks of two eggs land the white of from the fire, to prevent curdling. sweeten extract of vanilla; Jennings' sti ff sugar sprinkled over, set in the an hour. water on the stove to boil, stir for twenty minutes. one beaten very light and just as you take the tapioca stir them in, beat five minutes to taste and fla\'or with one teaspoonful pour spread oven to brown. on top, with a tablespoonful into a dish and have two eggs, beaten Serve cold. the whites for about of GRACE CHURCH COOK BOOK. 173 TAPIOCA CREAM WITH PEACHES. Miss Habbin. Detroit. tapioca in cold water over night. Soak six tablespoonfuls pour over next morning add the well beaten yolks of five eggs, sugar nings' extract vanilla, and beat peaches and cut pudding oven about whites of the eggs beaten the oven to color. The it a quart of boiling milk, and when cold to taste and a little Jen- fresh ripe the bottom of the in the custard and bake in a quick the top the Return to over to a froth with a little sugar. Serve cold with whipped cream. half an hour. When done, them in halves or quarters. dish with peaches, pour Pare and stone it well. spread Fill ORANGE CUSTARD. "Irs. Oake~. Detroit. tablespoonfuls Make a custard of one pint milk, yolks of four eggs, one and one- dozen the custard the whites of three eggs and put over the top with sliced very thin and made very sweet; pour cornstarch, one-half sugar taste, Beat to half oranges, over them. a little sugar. Brown in the oven. Serve cold. ALMOND CUSTARD. :\1rs. Allred Baxter. One pint milk, one chopped fine, almonds, Stir over a slow fire till as thick as cream. whites with a little sugar and lay on top. cupful two spoonfuls sugar, one-quarter pound blanched rose water, yolks of four eggs. into a dish, beat Pour CHOCOLATE BLANC MANGE. :\Irs. W. One quart milk, and sugar four heaping chocolate to taste. starch in the milk till smooth, dressing: one teaspoonful Baker's stir corn- For sweetened with powdered sugar and flavored with Jennings' Cook in a double boiler; then add chocolate extract vanilla. teaspoonfuls and sugar. cornstarch, cream, PINEAPPLE ICE. :,irs. \v. Hovey. To three pints water add one and one-half twenty minutes and cool thoroughly. pints let boil A nice way is to make this sugar, 1'74 GRACE CHURCH COOK BOOK. eggs beaten stlff, one pint pineapple. lthe day before you want the whites of three jnto a freezer and freeze same as any ice or can be used the same as pineapple, which are very rich and dainty. beforehand. .of sugar .orange .the juice of ten oranges; to use it. Add the juice of three lemons, Put all Any fruit preserved quinces, should be prepared Peel nicely and chop quite fine, add the same amount For syrup, eggs and lemons and and let stand over night, or canned. particularly The pineapple ice use the same freeze the same. as pineapple ice cream. amount of FROZEN RICE PUDDING. l\I rs. F. C. Strallon two heaping Two cupfuls tablespoonfuls rice, when boiled soft, four stale macaroons, or apple pow- jelly, dered fine; one-half pint whipped cream, measured after it is whipped. Sweeten the cream, mix the ingredients freeze. Take one-half pint whipped cream, mix in two powdered macaroons, sweeten and flavor with Jennings' extract of vanilla to eat with the pudding. in a mould, raspberry together, put FROZEN raspberries RASPBERRIES. and one pint su gar until juice of one lemon then add one pint water, gelatine, which has been dissolved in a little together Mash two quarts is dissolved, the sugar and one tablespoonful water, then freeze. VANILLA ICE CREAM. !\Irs. Harry Snell. Boil in a pan one pint milk; put in a bowl and one large cupful powdered sugar, beat add to the boiling milk, stirring two minutes another stirring all fire and add one pint Flavor with Jennings' the yolks of six eggs for then Pour all into longer. five minutes, from the still mixing for two minutes more. the time alld not allowing it to boil. extract of vanilla. pan and place on a moderate stove to heat ten minutes, Remove cream, PINE APPLE SHERBET. !\Irs. E. U [Jikeman. One can prepared pine apple, one cupful sugar. Boil \Vhen cool add the whites of six eggs beaten in one pint to a stiff of water. froth. Freez~. -- GRACE CHURCH COOK BOOK. 175 CHARLOTTE Mrs. 1\1. RUSSE. Soak one-half box gelatine in enough cold water thick cream, one quart thoroughly sugar and fiavor with Jennings' warm water Cut a white cake into strips cream. firm turn out and serve. to dissolve, extract vanilla. as soon as dissolved and line a mould, to cover it, whip add a small cupful pulverized Set the gelatine in into the cream. then fill with the in winterj when stir Set on ice in summer and in a cool place ICE CREAM. !\Irs. E. B. Dikeman. to boil. cook just One quart of milk, two even tablespoonfuls one teacup- Take from the stove, strain and add the cold whip (more if you have it) sweet cream to a stiff froth and stir ful sugarj the whites of two eggs, beaten day before and set one pint in; in the ice chest. When thoroughly flavor to taste and freeze. This may be prepared cornstarch, light. ICE CREAM. Mrs. L. H. Coffint.errr. Three sugar, cupfuls teaspoonfuls three pints milk, scald the milk and when very hot add three five minutes, remove from the fire and add three well beaten eggs and strain all through cheese cloth; when cold add three pints of cream. Flavor with Jennings extract vanilla and lemon or any two kinds preferred, and freeze. cornstarchj let boil - 178 ADVERTISEMENTS. " T~E ~c>~x...X)'S ::BEST." 'WHITE MOUNTAIN' THE TRIPLE MOTION ICE CREAM FREEZER. Not the Cheape:;t; But the Best. The White Mountain Fret'zer is so universally popular with the trade and consumer ali~e. its reputation so thoroughly estabhshed and merits 80 well known the world over. that a review of the many features of Buper- lont,y peculiar to the "White t.1ountain" seems unnecessary. "FROZEN DAINTIES." A book of choice receipts These receipte were prepared pt1.ckedin every Freezer. school teacher and are copyrighted. for lee Creams. Sherbets, Wa.ter IceB, etc., expressly ror us by a. noted cOOking We also carry everything in House Furnishing Coods that a Hardware Store should. Our Motto--High Quality, Low Prices. We solicit your patronage. OjTEft- &@. JEVENS f\I10NRO~ ST. CHEESE. •'Cheerflll looks make e'ilClJIdis/t a feast." MACCARONI AND CHEESE. l\l rs. Harry Snell. broken into pieces One-half cook a pinch long; added well buttered ized crackers over hour. the whole, pound maccaroni, twenty minutes in and upon Drain dish, of salt. pudding and bits of butter, cupful large one one or to which in the two inches been bottom of a has put this boiling water, a layer some and so on, of cream or milk. grated filling up the dish. cheese, Bake pulver- Pour one-half l\IACCARONI WITHOUT Mr~. A. S. Johnston. CHEESE. Put one cupful twenty minutes. lump butter three-quarters broken maccaroni Drain and put in baking in salted boiling water and boi I dish and add a generous slowly bake and and more than enough milk to co\'er of an hour. WELSH RAREBIT. a round Toast of an inch quarter as the cheese melts tle cayenne of bread thick; spread and mustard. :\Irs. and place :\1. Ltlley. place it before on it two pieces of cheese the fire or in the oven it over the toast \\ ich a knife, also a anc} a lit- WELSH RAREBIT. Toast a slice of bread; chop p;ece of butter, one gherkin, :\1r. ~[acfi~. Grand Haven. two teaspoonfuls baking powder, one GRACE CHURCH COOK BOOK. 195 tablespoonful thick enough to drop from the spoon. rubbed butter, into the flour. Mix with milk until Heat the gem pans. RAISED MUFFINS :Melt one tablespoonful two eggs, half a gill yeast to make a stiff batter. butter and enough Voigt's Royal Patent in one pint milk; add a little ~alt, flour FANNIE CAKE-A 1'1'::\ CAKE. 1\1rs. G. C. Longley, On tario. One cupful milk, three cupfuls Voigt's Royal Patent flour, one- half cupful two teaspoon- fuls cream of tartar. Mix well and bake in a deep biscuit pan. Serve warm for tea. three eggs, one teaspoonful sugar, soda, One teacupful Indian meal, one and one-half JOHNNY CAKE. Royal Patent teacupful flour, one egg, two-thirds teacupful sweet milk, one teaspoonful baking powder. teacupfuls Voigt's salt, one sugar, MUFFINS. Mrs. Whitney, Hud~on, l\ftch. One cupful milk, one egg, one tablespoonful butter, spoonfuls spoonfuls sugar, baking powder. two cupfuls Voigt's Royal Patent flour, Bake in gem pans. three table- two tea- SODA BISCUIT. l\lrs. F. C. Stratton. Three breakfast cupfuls Voigt's Royal Patent tartar mixed with the flour, one teaspoonful fuls cream of solve ..i in a little milk (cream is better), little salt, a pint ot milk or cream :md flour enough Let the cakes rise for ten minutes and then bake. flour, two teaspoon- soda dis- a it out. to roll a small piece of butter, l\IUFFINS. Mrs. E. ;\1. Jones. Ontario. \Varm a piece of butter is melted, set milk, when it the size of a hen's eg~ in one pint of it off to cool, in four beaten then stir 196 GRACE CHURCH COOK BOOK. flour to make a thick batter. three tablespoontuls eggs. Voigt's Royal Patent it to rise. tea, set little bit of soda dissolvect. Slip a knife under If wanted for breakfast, thing at night, just before dinner. When you go to bake them, stir and yeast horne made enough Cover and set if for in a Bake on a hot griddle in muffin rings. set the last strong them to turn. BEATEN BISCUIT. 1\lrs. Gh n Seymour. Kansas City. sweet Two quarts Voigt's Royal Patent lard, one egg. Make up with one. half Reat well until the dough blisters tablespoonful milk. two inch square hands, stick with a fork and bake in a quick oven. hard that makes the biscuits nice, but An old fashioned Southern recipe. flour, one teaspoonful salt, one pint Pull off a into a ball, flatten with your It is not beating the regularity of the rpotion. and cracks. the dough, roll of BRE:\D CAKES. ~I rs. Cronkhite. Three cupfuls light dough, three eggs, nutmeg, one cupful butter, dissolved in a little hot water. Mix the raisins or currants three cupfuls brown sugar, one cupful soda in flour. raisins, one teaspoonful YORKSHIRE TEA CAKES. 1\1rs. P l-billey. One quart Voigt's Royal Patent two heaping teaspoonfuls rub into this one ounce butter, one egg, well beaten, Bake at once in baking powder, mix all with milk enough to make a thick batter. hot gem pans. flour, ENGLISH PIKELETS-TEA CAKES. 1\1rs. P. Harmey. One pint milk, one glll yeast or one-quarter size of an egg, enough Yoigt's Royal Patent batter. Bake in muffin rings on top of the ~tove. yeast cake, butter flour the to make a thin NEW ENGL ..\ND PANCAKES. One pint cream, five tablespoonfuls Voigt's Royal Patent flour, GRACE CHURCH COOK BOOK. 197 five eggs and a little salt. between each strew sugar and cinnamon. Fry them very thin in fresh butter and RICE PANCAKES. One pint milk, three well beaten eggs, three tablespoonfuls boiled Mix well and fry in butter. rice, some sugar and a little cinnamon. SARDI~E SANDWICHES. Mrs. G. C. Longley, Ontario. Cut enough bread very thin or use small hot biscuit. box of sardines on a plate, pull lemon juice, boiled eggs, according paste and spread on the bread or biscuits. a little mustard to the quantity the sardines and the yolks of one or Take a into shreds, add a little two hard this into a Stir you make. CHOPPED HAM SANDWICHES. 1\1rs. F. C. Stratton. Remove the fat from some cold b oiled ham, mince very fine with and a pickles, add a little made mustard, pepper some cucumber raw egg, beaten up well. Spread on very thin bread and butter. \rAFFLES. :\[ra. J. B. Griswold. Three pints sweet milK, one teaspoonful salt, two tablespoonfuls two eggs, two quarts sifted Voigt's Royal Patent flour, melted hutter, three teaspoonfuls baking powder. CORN MUFFINS. Mrs. H. B. Wetzell. Knoxville, Tenn. One and one-half cupfuls Voigt's Royal Patent corn meal, two teaspoonfuls into above a piece of butter ful sugar and three eggs, beaten very light; milk to make as thick as griddle cakes; one teaspoonful baking powder. the size of an egg, three-quarters Sift together, flour, one cupful then rub cup- then add enough sweet of salt. FRENCH TOAST. :\[rs. F. C. Stratton. Three well beaten eggs, one teaspoonful sugar, four slices bread. 198 GRACE CHURCH COOK BOOK. Soak the bread in the eggs and sugar and fry a nice brown in hot lard in a frying pan. Eat with sauce or cut lemon and sugar. CORN FRITTERS. Mrs. F. C. Stratton. Two cupfuls corn grated from the ear, Voigt's Royal Patent butter. Mix and fry like griddle cakes. ter. two eggs, one cupful milk, flour for a thin batter, one tablespoonful melted Serve with sugar and but- INDIAN FLAPJACKS. Mix one pint of sifted Indian meal and four flour into a quart of new milk, and four eggs, beaten; Bake on a griddle like buckwheat large tablespoonfuls and Eat with cakes. of wheat a little salt. syrup. CRUMPETS. Take three large teacupfuls one-half the hand enough to render pan, hea ted so as to scorch flour. remain it a thick batter. fifteen minutes, let it raised dough and work into it with eggs and milk baking pan Turn into a buttered then put onto a baking three teacupful melted butter, Bake one-half hour. ENGLISH PANCAKES. Mrs. Crittlc. London, Ontario. cupful sugar, piece of butter the size of an baking powder, one-half pound currants, nut- then add the other flour to make a thin the butter to a cream, and enough Voigt's Royal Patent and sugar Three eggs, one-half Beat egg, two teaspoonfuls meg. ingredients batter. Fry in lard. CORN MEAL PANCAKES. ~l n. Walling. Take two cupfuls Indian meal and a teaspoonful it boiling water yolks of three make the proper baking powder. to make a batter, eggs, beaten, enough Voigt's Royal Patent let stand to cool, consistency Just before baking add the whites beaten stiff. and one and one. half salt; pour over then add the to teaspoonfuls flour GRACE CHURCH COOK BOOK. 199 HOT TEA CAKES. Mrs. F. C. Stratton. two teaspoonfuls flour, four teaspoonfuls soda, a piece of butter one-half One quart Voigt's Royal Patent cream of the size of tartar, then an egg. Rub the butter, add the milk with the soda dissolved in it. This makes a delicious tea cake. It seems a good deal of soda and cream of tartar, but the spoon need be filled only even full. flour and cream of together, tartar CHELSEA BUNS-TEA CAKES. Mrs. F. C. Stratton. sugar, soda, flour, one cupful Six cupfuls Voigt's Royal Patent one the whites of three eggs, milk enough to wet the flour, Roll the eggs and Sift white sugar cupful also one teaspoonful out put on top of the cakes when abou t half done. over soft; mix a little brown sugar with the yolks of the cakes when baked. two teaspoonfuls cream of tartar. butter, \rAFFLES. Mrs. M. Moran. One quart Voigt's Royal Patent salt, one tablespoonful melted butter and milk enough to make a thick bat- add two well beaten eggs and two heaping ter. Mix thoroughly, teaspoonfulf: Stir well and bake at once in waffle irons. flour, one teaspoonful baking powder. SOUR MILK PANCAKES. 1\1 rs. F. C. Stratton. One pint sour milk, one and one half cupfuls bread crumbs, one three eggs, enough Voigt's teaspoonful tablespoonful melted butter, a little salt, Royal Patent soda. to give good consistency, one-half flour FRENCH PANCAKES. l\Irs. F. C. Stratton. two ounces butter, two ounces Two eggs, Voigt's Royal pint new milk. Mix thor- oughly and bake in buttered plates in a quick oven for twenty min- two ounces sifted sugar, flour, one-half Patent 200 GRACE CHURCH COOK BOOK. Serve with cut utes. high on a dish with a layer of preserves or marmalade lemon and sifted sugar, or pile the pancakes between. MUFFINS. :'Ilr~. F. C. Stratton. Four cupfuls Voigt's Royal Patent flour, powder, butter in greased rings for twenty minutes. size of a butternut, a pinch of salt, SWISS BUNS. two teaspoonfuls baking three eggs. Bake- One quarter ounce cream of tartar, one- quarter ounce soda, one- pounn butter,. flour .. quarter ounce ammonia, one pint milk, three-quarters one pound Flavor with currants four eggs, one pound Voigt's Royal Patent and citron. sugar, BREAD CAKE. :'IIrs. E. B. Dikeman. One cupful Voigt's Royal Patent butter, fine, one small small cupful raisins, chopped three cream, one teaspoonful cinnamon, Butter, dough and sugar mixed first. sugar, cupfuls one cupful tablespoonful cloves. in tin before baking. flour, one pint bread dough, two. eggs, beaten separately;. soda, one a little nutmeg and Let raise two hours. teaspoonful COFFEE BISCUIT. ;\[rs. Barlow. Sift Rub in two large tablespoonfuls together one pound Voigt's Royal Patent flour and two tea- lard add a little salt; with cold milk mix in a dough as soft as. roll out one- half inch thick, spread thickly with soft over to- Put If desired when done, wash the top over two inches wide by ten inches and roll round and round in a biscuit spoonfuls baking powder. or butter, can be handled, butter and sprinkle all; cut gether in greased tins and bake. with egg and sugar. liberally with brown sugar, sift cinnamon long, double shape. in strips lengthwise of SOUR ~IILK BISCUIT. :'olre• F. Wilcox. One cupful sour milk, one teaspoonful soda, one. half cupful cold G R A CE C H U R CH C O OK BOOK. 2 01 tard, a pinch salt. Mix soft with Voigt's Royal Patent flour; cut in cakes and bake. BREAD CAKE. Mm. M. Two cupfuls bread dough, taken from the soft sponge before kneading into bread; one cupful butter, two eggs, well beaten; one cupful sugar, one-half teaspoonful soda, two teaspoonfuls mixed spices. Let it stand three hours to rise, then put in pans and bake slowly. J O H N NY CAKE. Mrs. M. One-quarter cupful butter, one quarter cupful sugar, one egg, one cupful sweet milk, two teaspoonfuls baking powder, one cupful corn meal, one cupful Voigt's Royal Patent flour and a pinch of salt. Bake in a biscuit tin and when done cut in squares and send to the table hot. BEST R I CE WAFFLES. Mr=. Barlow. One-half pint cold boiled rice, three eggs, one cupful milk, salt, one teaspoonful melted butter, one and one half pints Voigt's Royal Patent flour, one teaspoonful baking powder. Bake immediately. 204 ADVERTISEMENTS. THE NEW YORK BISCUIT COMPANY MANUFACTURERS OF WM. SEARS & COI'S CBACKER~~_ - A~D- ~ FINE SWEET GOODS --~~~- 35, 3Y, 38 and 41 KENT ~TREET, GRAND RAPIDS, MICH. ADVERTISEMENTS. 2 05 ALLEN DURFEE. A. D. LEAVENWORTH. A L L EN D U R F EE & CO., F U N E R AL D I R E C T O R S, MANUFACTURERS OF D U R F E E 'S E M B A L M I NG F L U I D. 1 03 O T T A WA S T ., G R A ND R A P I D S, M I C H I G A N. T E L P H O N E - O F F I CE 56, HOUSE 351. ADAMS 3, CO., HEADQUARTERS FOR T HE BEST STYLES AT LOWEST PRICES. M O U R N I NG G O O DS A S P E C I A L T Y. A D A MS & CO., 90 Monroe Street, O p p o s i te M o r t on H o u s e. Have Your Carpets Taken Up, Cleaned and Laid BY T HE Electric: Carpet I^eQouatii^ U/or^ COR. LOUIS AND CAMPAU STS. PHONE 3 2 6. WB dD all kinds of work in nnr line, and gnarantEE satisfactinn, EGGS, OMELETS, ETC. "Di1lner may be pleasant, So may social But yet, met/links, tea/ tlze breakfast Is best of all tlte t!tree. STUFFED EGGS. Boil the eggs hard, cut smooth, add pepper, celery salt, bake in a hot oven ten minutes of each is an improvement. 'Vorcestershire ~Irs. G. C. Longley, Ontario. in two, taking out the yolks, bruise them salt, chopped meat, such as cold ham or beef, in balls, A little butter on top sauce, moisten with cream, till brown. roll Serve cold. BAKED EGGS. ~Irs. ~lacfie, Grand Haven. froth; put Whites of as many egg as are desired, to a stiff egg d~shes if baked separately, make indentations beaten with the Keystone platter, or eggbeater in shirred in the whites and drop in the whole yolk of each egg. Bake five or eight minutes. Before putting on the table, sprinkle with salt and pepper and put a small piece of butter on each egg. this upon a well buttered O~IELETTE WITH HAM. ~lrs. W. ~Iake a plain omelette and just before turning one half over the ham. Garnish with it some finely chopped Jelly or marmalade may be added in the same sprinkle other, over small slices of ham. way. GRACE CHURCH COOK BOOK. 207 SCRAMBLED EGGS WITH HAM. Mrs. \Y. Put in a pan butter, a little pepper, drop in the eggs and with a knife cut bottom of done, serve on a hot dish. the pan. Add some cold ham chopped salt and milk; when hot, the eggs and scrape from the fine. When CORNED BEEF OMELETTE. "Irs. Newton. two cupfuls chopped Two cupfuls chopped boiled potatoes, beef, one- half small onion, chopped small cupful lat from the beef, chopped very fine, or use a small piece of butter; one gill water, a little pepper and salt. This is very nice served upon well trimmed and buttered slices of toast. very fine; one. quarter PLAIN OMELETTE. Six eggs, whites and yolks beaten separately; flour, salt half teacupful Voigt's Royal Patent eggs last and mix only partially. one pint milk, one- to taste, and whites of EGGS AND TOMATOES. Fry the eggs, serve on toast, place on a platter and turn around the toast fried tomatoes. BOILED EGGS. take out take off the top, Boil eggs hard, tomato sauce, to a thick paste; the yolk, mix it with the fill the egg with this and replace top SWEET OMELETTE. ;\1rs. ;\1. Lilley. four eggs into a b0wl, add one teaspoonful milk, one tea- su~ar, a pinch of salt, and beat some in the eggs. Serve with sugar sifted into a pan, when hot pour them up well. Put Beat spoonful butter over. PRESERVE O~lELETTE. ;\1. Lilley. Make as above and when nearly done l\Irs. put preserved fruit of any turn it over on plate and serve with sugar over. kind in the middle, 208 GRACE CHURCH COOK BOOK. MACKEREL OMELETTE. Mrs. Newton. An equal quantity of chopped cold salt mackerel, either boiled or boiled potatoes, mixed together with broiled, and enough water chopped to moisten and heat cold through. EGG O.YIELETTE. "Irs. Newton. Four eggs, one cupful sweet milk, one tablespoonful flour, butter the size of an egg, melted, and salt Beat yolks of the eggs and pour some of the milk in, mix the flour smooth in the rest of the milk and strain it then the whites of the eggs, beaten stiff; stir into the eggs and milk, add salt, in and cook at once. to taste. CHEESE OMELETTE. I\lrs. Wailing. Butter layover the cheese first covering the sides of a deep dish and cover the bottom with thin thin slices of well but- and the yolk of one egg of cream (milk will do) and pour over this and put at it will the cheese with a little red pepper Bake till nicely brown. layer of cheese; Serve hot or Beat -slices of rich cheese; tered bread, mustard; in a cupful once into the oven. be tough and hard. then another HA~1 O~I ELETTE. Three tablespoonfuls ful Yoigt's Royal Patent pepper; beat the eggs separately. Mrs. A. Youell. chopped ham, flour, one-half three cupful eggs, one tablespoon- sweet milk, a little RUM O~lELETTE. Mrs. l;. C. Longl,.y. Ontario. then together, a little salt. Six eggs, beaten separately, a frying pan that has been well greased with hutter. Let lette cook a light brown on the under side and till it is set then fuld together it J. HI at into Pour the ome- through, and put on a hot dish, sprinkle white sugar over the last P.1oment pour sume rum round it and set it on fire GRACE CHURCH COOK BOOK. 2 09 P U FF O M E L E T T E. Mrs. \V. Stir into the yolks of six eggs beaten very light one tablespoon- ful Voigt's Royal Patent flour mixed with one teacupful milk, salt and pepper to taste, add the whites, well beaten. Melt a table- spoonful of butter in a pan, pour in the mixture and bake a deli(cid:173) cate brown. Slip off on a hot plate and serve at once. B A K ED O M E L E T T E. * " Mrs. W. Six eggs, whites and yolks beaten separately very light; one tea(cid:173) cupful warm milk with one tablespoonful butter melted in it, one tablespoonful little pepper. Mix together, adding whites last. Bake twenty minutes. flour, one saltspoonful salt, a F R E N CH O M E L E T T E. Mrs. W. One quart milk, one pint bread crumbs, five eggs, one tablespoon(cid:173) ful Voigt's Royal Patent flour, one onion, chopped fine; a little chopped parsley, season with pepper and salt; have butter melted in a spider. When the omelette is brown turn it over. Double when served. A G O OD O M E L E T T E. Mrs. John Barlow. Four eggs; beaten separately and then together; one cupful milk one large tablespoonful flour, salt and pepper to taste. Butter the fryingpan, pour in four large spoonfuls, brown on both sides, then fold over. This quantity will make two. ^Js^(f^x^- ~ .I : 7-r::::::::-'T ~~ / 9// 212 3 Y£ ARS and the Door Never Locked. Morton ADVERTISEM ENTS. Hous@ PQi1rrr1(ilcy, OPEN ALL NIQt1TourFreeDe'ive~y Hous@ Phi1rmi1cy. LILITH Morton Goods Promptly. Wagon Delivers LADIES SHOULD TRY OUR HIGH GRADE SPICES. FLAVORING FREf\CH EXTI~ACTS. flAKI ~G SODA, TA BLE OLIVE 01L. ETC. ALL ABSOLUTELY PURE. WHITE & WHITE, 99 MONROE ST., COR. IONIA. Morton Hous@ Pbi1rmi1cy, WHITE'S fLORAL D}:~TINE. FOR CLEANSING AND PRESERVING THE TEETH, STRENGTI-lENING THE GUMS AND GIVING A SWEET FRAGRANCE TO THE BREATH. 25c. PER BOTTLE. \VHITE'S ORCHIIJ CREAM. OU R NEW AN D DELICATE PERFUME. OUR STOCK OF PERFUMES AND TOILET ARTICLl:S THE VERY BEST. WHITE & WHITE, 99 MONROE ST., CoR. IONIA. Morton Hous@ Pbarmi1cy. ICE C~EAM SODA NONE BETTER IN THE WORLD. ALL THE LATEST Temperance Drinks SERVED IN FIRST CLASS STYLE BY AN EXPERT. TRY OUR OranRe Phosphate. WHITE & WHITE, r" MONROE ST., COR. ~IG8T I Best Qual,.ty Goods Only IONIA. ~old at Our Store. HANDS, FOR [CHAPPED FACE OR LIPS. CURES FRECKES, TAN AND SUNBURN OR ROUGH SKIN FROM ANY CAUSE, RENDER- ING THE SKIN SOFT AND WHITE. 25c. PER BOTTLE. MADE ONLY BY WHITE & WHITE, I oriJ'N \ II 99 MONROE ST •• COR. Prompt an~ Polite Service. IONIA. Wms Trade for C s. .fJ t J j 11 CAKES. ' 'He that will have a cake out of the wheat must tarry the grinding." A N G EL FOOD. Mrs. F. C. Stratton. Take Voigt's Royal patent flour and sift five times, then measure one cup even full, add one teaspoon a little more than even full of cream of tartar, and sift the flour and cream of tartar twice, the last time on to a plate. Of fine granulated sugar take one and one-half cupfuls, measured after it has been sifted five times, last time on to a plate. Take whites of twelve eggs on a large platter and beat until thor(cid:173) very light, add the sugar to the eggs half at a time and beat oughly, then add the flour a little at a time, one large teaspoon- ful Jennings' extract of vanilla. Bake in an angel food tin with a cover. Line the bottom of the tin with paper. Have the grate in the bottom of the oven, also a small dish of water (this will keep the cake fiom burning. Have a moderate oven and bake about sixty minutes. S U N S H I NE CAKE. Mrs. F. C. Stratton. This cake is made exactly like the angel food which precedes it except that two teaspoonfuls of vanilla are used and three or four drops of Jennings' extract of bitter almonds. Then, just before turning the mixture into the angel food tin, add the yolks of six , > eggs that have been well beaten. Watch closely while baking and remove the cover before the cake rises to it. Bake from forty-five to sixty minutes. 214 GRACE CHURCH COOK BOOK. MADAME GENIS CAKE. l\lrs. F. C. Stratton. pound One-half butter, Voigt's Royal Patent flour, pan, and, when partly done, fine and mixed with ground bake till done. one-half three eggs. pound sugar, one-half pound dripping chopped sprinkle blanched sugar and cinnamon, over the top and in a greased almonds, Put Cut in diamonds when ready. LAYER CAKE. 1\Irs. C. B. Hooker. One cupful sugar, butter the size of a small egg, two eggs, teaspoonfuls ters cupfuls Voigt's Royal Patent filling for the layers. baking powder, one cupful milk, sifted. flour, two two and three-quar- Use any kind of FRUIT CAKE. Mrs. F. C Stratton. One cupful molasses, one-half one. halt two ounces cinnamon, flour. cupful butter,one-half citron, one. half one nutmeg, two eggs, Bake in a moderate oven. pound currants, cupful sugar, one half cupful milk, raisins, and two cupfuls Voigt's Royal Patent each of soda, cloves six ounces teaspoonful Try with a straw. LEMON CAKE. l\I rs. F. C. Stratton. One teacupful whites beaten juice Patent and grated flour, sifted. butter, separately; sugar: cupfuls three one cupful milk, one teaspoonful five eggs, yolks and soda, four cupfuls Voigt's Royal rind of one lemon, COFFEE CAKE. l\I r:.. n. :\1. Wetzell. caffee. one cupful molasses, five cupfuls Voigt's Royal Patent two cupfuls sugar, on e flour, three eggs, one One cupful cupful buttt:r, teaspoonful soda, fruit and spice to taste. PO{;~D CAKE. l\f rs. F. C. "trallOIl. One pound butter, one pound sugar, one pound Voigt's Roy:.l ,, II GRACE CHURCH COOK BOOK. 215 flour, Patent and sugar, beat eggs separately, sugar, then the brandy and last extract of vanilla. ten eggs, one-half wineglassful brandy. add the yolks the flour. Cream butter and Flavor with Jenning:;' to the butter MOUNTAIN CAKE. pound One Patent Royal nings' extract sugar, one-half flour vanilla. l\[ rs. F. C. Stratton. pound butter, x eggs, beaten separately; one pound Voigt's flavor with Jen- CLOVE CAKE. Mrs. A. Youell. Two eggs, one cupful sugar, one-half and a few raisins, one-half cupful cupful butter, sweet milk, one cupful two cupfuls clo\'es, one nutmeg, currants Voigt's Royal Patent .one-half teaspoonful flour, one tablespoonful soda. WHITE SPONGE CAKE. Mrs. A. Youell. Whites of eight eggs. one and one-half tumblerful sugar, one tumblerful V(.igc ~ Royal Patent ful cream of tartar, one t, ..l~ ,oonful Jennings' flour, one-half extract lemon. pulverized teaspoon- SCOTCH CAKE. Mrs. A. Youell. One pound pulverized sugar, three-quarters and rind of one lemon, one wineglassful separately; citron, one pound raisins. one pound Voigt's Royal Patent This makes two large cakes. pound butter, juice brandy, nine eggs, beaten pound flour, one-half LAYER CAKE. .\Irs. Frank Beach. sugar, One cupful granulated spoonfuls Patent milk, one teaspoonful flour, butter baking powder, one and one-half the size of an egg, eight lemon extract. Jennings' four eggs, one and one. half tea- cupfuls Voigt's Royal sweet tablespoonfuls 216 GRACE CHURCH COOK BOOK. SPICE CAKE. Mrs. Frank Beach. two thirds cupful butter, Two cupfuls brown sugar, two eggs, one sour milk, one teaspoonful gr.ound cloves, one teaspoonful cin- soda, flour to make cupful namon, one and one. half teaspoofuls nutmegs, one teaspoonful one cupful it the right consistency. add enough Voigt's Royal Patent raisinsj SPONGE CAKE. ;\Irs. Levi Wagner. Four eggs, two coffeecupfuls two teaspoonfuls This will make one cake. Patent ing water. flour, sugar, two coffeecupfuls Voigt's Royal baking powder, one teaspooful boil- SPICE CAKE. !\Irs. John Barlow. One cupful brown sugar, one-half ful butter, one-half cupful sour milk, one half teaspoonful Patent megs and mace to taste. Makes one large loaf. cream of tartar, the yolks of four eggs, cloves, allspice, cinnamon, cupful molasses, one. half cup- socia, one two and one-half cupfuls Voigt's Royal nut- teaspoonful flour, WHITE CAKE. Mrs. John Barlow. One cupful sugar, one tablespoonful two cupfuls Voigt's Royal Patent baking powder, one teaspoonful butter, one-half cupful water, flour, one Jennings' Use in square pieces. Bake in square tins, cut whites of three eggs, and one-half extract of vanilla. the yolks for yellow frosting. teaspoonfuls PICNIC CAKE. :\Irs. John Barlow. Cream, two cupfuls white sugar, one cupful eggs and the white of a third, one cupful Voigfs Royal Patent teaspoonful Jennings' extract of lemon. two teaspoonfuls soda(or flour, two teaspoonfuls baking powder). sweet milk, three butter, two whole cupfuls cream of tartar, one Flavor with GRACE CHURCH COOK BOOK. 217 WHIPPED CREAM CAKE. 1\1rs. Newton. two eggs, baking powder. One cupful sugar, two tablespoonfuls spoonfuls milk, one cupful Voigts Royal Patent teaspoonful one-half dered sugar and one teaspoonful Jennings' vanilla over the top of each cake and serve while fresh. before spreading Bake in two jelly cake tins. pint cream to a stiR froth, add two tablespoonfuls butter, four table- flour and and one \Vhip pow- extract Spread Let the cake cool the cream over. CHOCOLATE CAKE-LOAF. 1\1rs. Newton. One-quarter cupful (scant) butter, one cupful sugar, one-quarter chocolate, cupful milk, one square Baker's one-quarter separatelyj and one-half Jennings' with vanilla. scraped ancI dissolved in cupful boiling water, one egg, white and yolk beaten flour. one one and one-half cupfuls Voigt's Royal Patent teaspoonful flavored baking powder, one-quarter Cover with white frosting, teaspoonfuls of vanilla. extract ORANGE CAKE. -'liiS F. Wilcox. One cupful sugar, one-half cupful butter, mixed wellj yolks eggs, one and one.half cupful of milk, one heaping you like. cupfuls Voigt's Royal Patent teaspoonful baking five flour, two-thirds if flavor powder; FILLING FOR ABOVE. Grate three ordinary sized oranges, grate the whole orange except in the center and mix with the whites of three to thicken. This then add enough powdered sugar thick white part that eggs, beaten stiff; recipe makes five layers. RAISED LOAF CAKE. l\Ir~. D. 2\1. Rutherfurd. Four cupfuls Voigt's Royal Patent half cupful yeast, one cupful milk; two cupfuls raisins, one-half a nutmeg, ti ns, raise again and bake. two eggs, one-half sugar, let it raise over night, flour, one cupful butter, one- then add soda, one pound in teaspoonful cinnamon. Put two tablespoonfuls • 1 218 GRACE CHURCH COOK BOOK. WHITE SPONGE CAKE. Two tumblerf11ls pulverized Mrs. W. sugar, one and one-half Voigt's Royal Patent of ten eggs, beaten very stiff, then add the flour and sugar. as little as possIble and bake in a slow oven. flour, one teaspoonful tumblerfuls cream of tartar, whites Beat LAFAYETTE GINGERBREAD. !\Irs. F. C. Stratton. ginger, one heaping tablespoonful one pint molasses, mixed with one-half One. half pound butter, one-half pound brown sugar, stirred to a pint warm milk; of mixed cin- one and one-half Reat six eggs and mix with the One small acid, each the soda Bake cream; four tablespoonfuls namon, mace and nutmeg, one glassful brandy, pounds Voigt's Royal Patent butter, teaspoonful dissolved in a separate in the cake, slowly and well. sugar, molasses and juice (If a lemon or orange. tartaric first put Raisins may be used if desired. cup in a little warm water; soda and one small then the acid. teaspoonful flour. level SPONGE CAKE. 1\1 rs. Ne\\ IOn. Two cupfuls sugar, two cupfuls Voigt's Royal Patent quarters der. cupful hot water, two teaspoonfuls the water in last, adding a little at a time. four eggs, Pour flour, three- baking po~' LEMON FLAKE CAKE. One small half tumblerful butter, one small cupful sugar, one cup- one- baking powder, one teaspoonful flour, one. half cupful cornstarch, fuI ot Voigt's Royal Patent half cupful milk, Jennings extract two teaspoonfuls lemon, whites five eggs. HICKORY'\; UT CAKE. Mrs. Walling. One-half cupful milk, times; one-half cupful butter, creamed; two cupfuls Voigt's Royal Patent one half cupful sugar, one-half flour, sifted several baking one teaspoonful tablespoonful cornstarch, GRACE CHURCH COOK BOOK. 219 powder, whites of four eggs, beaten stiff and added last; one cupful hickorynut meats. One cupful molasses, MOLASSES GINGERBREAD. sugar, one. half cupful butter, one teaspoonful Voigt's Royal Patent flour. soda, one cupful boiling water, two tablespoonfuls three cupfuls MEASURE POUND CAKE. l\[ rs. Snell. Tecumseh. Mich. one-half One and cupfuls Voigt's Royal Patent -one-half cupfuls sugar, one cupful butter, one cupful spoonfuls and sugar very light, put all together, flour, one and eggs, two tea- to a cream, eggs then add the baking powder. Beat butter and flour baking powder. RAILROAD CAKE. l\[ rs. F. C. Stratton. One pint Voigt's Royal Patent flour, three cream of tartar, one-half one spread with jelly as soon as baked and serve up. tablespoonful teaspoonful in square sugar. Bake soda, one tablespoonful eggs, one teaspoonful butter, pan twent)' minutes; FANCY CAKE. I\Irs. F. C. Stratton. One cupful butter, four cupfuls of Voigt's Royal Patent fuls soda. two cupfuls of sugar, one-half cupful sour milk, flour, six eggs, one teaspoon- SOFT GINGERBREAD. :\Irs. George H. Davidson. One cupful butter, one cupful sour milk, one cupful cupful molasses, two teaspoonfuls four cupfuls Voigt's Royal Patent soda. This makes two cakes. flour, sugar, one two eggs, FIG CAKE. I\lrs. D. 1\1. Rutherford. One and one. quarter cupfuls sugar, one and one-half ter, one-half cupful sweet milk, two and one-quarter cupfuls but- cupfuls Yoigt's , 220 GRACE CHURCH COOK HOOK. Patent teaspoonful tartar, whites flour, one-half of Royal cream of For pound figs till tender, chop fine, add one-half half Jennings' cupful water, boil until extract of vanilla. four eggs. soda, one teaspoonful filling, boil one. half cupful sugar and one- flavor with thick enough to spread, DELICATE CAKE. 1\1rs. F. C. Stratton. One and one-half cupfuls sugar, one cupful sweet milk, three cup- baking pow- butter, whites of seven eggs, one teaspoonful two large teaspoonfuls flour, fuls Voigt's Royal Patent der, Jennings two tablespoonfuls extract of lemon. FRENCH LOAF CAKE. :'lrs. D. :'1. R utherlord. One pound sugar, one-half Voigt's Royal Patent spoonful powder). This makes two cakes. two teaspoonfuls soda, pound flour, one.half butter, cupful cream of tartal three quarters pound sweet milk, one tea- (do not use baking PLUM CAKE. Mrs. A. Youell. One pound white sugar, one pound Voigt's Royal Patent pound butter, together three-quarters ter and sugar the yolks first to the sugar and butter, and lastly one pouno citron sliced very thin. to a cream, beat eight eggs, one nutmeg. flour, the but- the eggs very light and add then add the flour and spice Stir BERWICK SPONGE CAKE. :'Irs. Wym.m, Grand Haven. Six eggs, three cupfuls flour, two teaspoonfuls Patent one cupful cold water, one teaspoonful sugar, four even cupfuls Voigt's Royal soda, cream of tartar, one teaspoonful Jennings' extrac t lemon. One cupful butter, CUI ful strong coffee, COFFEE CAKE. Mrs. Cronkhite. sugar, one cupful two eggs, two teaspoonfuls one cupful molasses, one soda, one teaspoon- GRACE CHURCH COOK BOOK. ful cinnamon, Voigt's Royal Patent one teaspoonful cloves, three and one-half flour, fruit as desired. ~21 cupfuls of PLUM CAKE. Mrs. F. C. Stratton. One pound butter, one pound flour, one pound raisins, two pounds almonds, one-half pound mixed peel, brown sugar, one pound Voigt's currants, one two blades of of eggs, glassful twelve six cloves, ground; Royal Patent pound blanched mace, brandy. two nutmegs, Bake four hours. Put greased paper in the pans. GINGER BREAD. l\Ir~. Frank Beach. each of cinnamon, One cupful brown sugar, one cupful molasses, one cupful butter, and ginger. Mix thor- two large tea- in Voigt's Royal Patent then add two one teaspoonful oughly, spoonfuls flour to make a thin batter well beaten eggs. then add one cupful boiling water; dissolve soda in a little warm water, stir (as for any other cloves cake), One cupful butter, NUT CAKE. 1\1rs. F. C. Stratton. two and one-half milk, four cupfuls Voigt's Royal Patent nings' teaspoonfuls When baked, put frosting and walnut meats on top. large cakes. lemon extract, three sugar, one cupfuls flour, one teaspoonful baking powder, cupful Jen- six eggs. This makes two FEATHER CAKE. Mrs. Davis. One-half cupful butter, one and one-half cupfuls sugar, fuls Voigt's Royal Patent teaspoonfuls lemon extract. baking powder, flour, one small cupful milk, four eggs, one teaspoonful three cup- two heaping Jennings' ENl;LISH LOAF CAKE. One and two-thirds two eggs, cuplnl milk, cupfuls three and one-third 1\1 rs. :-;eWIOII. sugar, one cupful butter, two-thirds cupfuls Voigt's Royal 222 GRACE CHURCH COOK BOOK. flour, one-half Patent tartar, one cupful raisins, citron and spice. Age improves. soda, one teaspoonful teaspoonful cream of MARBLE CAKE. One and one-half cupfuls cupful sweet milk, one-half of tartar, whites of Royal Patent cupful molasses, soda, cloves and cinnamon two and one-half four eggs, flour. Dark part: cupful to taste. one-half Mrs. Newton. sugar, one-half teaspoonful soda, one teaspoonful cupful butter, one-half cream two and one-half cupfuls Voigt's one cupful brown sugar, one-half teaspoonful sour milk, one-half flour, yolks of four eggs, cupfuls browned SPONGE CAKE. ;\[rs. Madie. Grand Haven. One cupful sugar, three tablespoonfuls cold water, boil six eggs, yolks and whites beaten separately, after which stir in the boiling syrup; till clear; together, Voigt's Royal Patent not grease tin but Turn the tin over, the air under. flour and one teaspoonful line with paper. Bake letting the corners rest on something add one together then stirred cupful baking powder. Do thirty minutes. that will let about PLAIN CAKE. ~[rs. J. M. N., Rochester, N. v. Three eggs, three cupfuls Voigt's Royal Patent flour, cupful butter, one cupful cold water, der and Jennings' extract vanilla to taste. three teaspoonfuls two-thirds baking pow- VAN ITY CAKE. Two eggs, one cupful spoonful cupfuls Voigt's Royal Patent butter, ;\[rs. F. C. Str:ltton. sugar, two teaspoonfuls four teaspoonfuls milk, one table- baking powder, one and one-half flour. Bake in a quick oven. FILLING FOR ABOVE. One-half cupful stir all together, lemon; Spread on the cake while warm. sugar, two eggs, and one let boil for five minutes, stirring all the time. two grated apples GRACE CHURCH COOK BOOK. CORNSTARCH Mrs. W. CAKE. 223 Whites of four eggs, one large cupful milk, one- half cupful butter, cupfuls Voigt's Royal Patent baking powder. then one cupful cornstarch, sugar, one and one-half two teaspoonfuls two cupfuls flour; This makes two'loaves. CREAM SPONGE Mrs. W. CAKE. One cupful white sugar, one cupful Voigt's Royal Patent two teaspoonfuls in a cup and fill it up with thick sweet cream, extract vanilla or lemon. baking powder, mixed in the flour; beat flour, two eggs flavor with Jennings' NUT CAKE. Mrs. W. flour, one cupful cold water, Two cupfuls sugar, one cupful butter, three cupfuls Voigt's Royal Patent teaspoonfuls baking powder: one and one-half cupfuls kernels of hickory or white walnuts. four eggs, three RICE CAKE. Mrs. W. One cupful white sugar, one cupful spoonful minutes. Jennings' Bake one-half hour extract lemon. in a moderate oven. rice flour, five eggs, one tea- Beat all twenty together for HICKORYNUT CAKE. :\lrs. Cronkhite. Three cupfuls Voigt's Royal Patent flour, two cupfuls cupful sweet milk, one-half fuls baking powder, one pint of nut meats. cupful butter, three eggs, sugar, one two teaspoon- \VHITE CAKE. One scant cupful butter, whites at five eggs, beaten stiff; flour, to a cream, add milk, put two teaspoonfuls :\Irs Cronkhite. two cupfuls sugar, one cupful sweet milk. cupfuls Voigt's Royal Patent and sugar then a little of the in a little of the flour, three baking powder. the butter Beat 224 GRACE CHURCH COOK BOOK. egg; flour; one teaspoonful then flour and egg until all are in. Sift baking powder with Jennings' extract vanilla or lemon. JELLY CAKE. Mrs. Cronkhite. One cupful sugar, one-hall cupful butter, one-half cupful flour, two eggs, sweet two tea- two cupfuls Voigt's Royal Patent milk, spoonfuls baking powder. DELICATE CAKE. Mrs. Cronkhite. Two coffeecupfuls ful sweet milk, flour, whites of six eggs, with Jennings extract sugar, one coffeecupful butter, one coffeecup- three and one-half coffeecupfuls Voigt's Royal Patent Flavor two teaspoonfuls baking powder. lerron or vanilla. MARBLE CAKE. Dark part: One cupful brown sugar, one-half one-quarter butter, two cupluls Voigt's Royal Patent one-half teaspoonful teaspoonful cinnamon, cupful one-half cupful sour milk, four eggs, one-half spice, half cupful spoonful flour, whites of four eggs. butter, a little cloves. White part: one-quarter cupful soda, one and two-thirds flour, yolks of teaspoonful all- One cupful white sugar, one- tea- Patent sour milk, one-quarter cupfuls Voigt's Royal cupful molasses, soda, one-quarter IMPERIAL CAKE. :\1rs. Cronkhite. One pound sugar, one pound butter, one pound Voigt's Royal Pat- one-half ent pound citron, a very little soda, eight eggs, one wineglassful brandy. flour, one pound raisins, one-half almonds, pound CREAM CAKE. Three eggs, one cupful one-halfcupfuls Yoigt's Royal Patent baking powder, one teaspoonful CREA~I Jennings' FOR ABOVE. sugar, one tablespoonful water, one and flour, two heaping teaspoonfuls extract lemon. One cupful milk, four heaping tablespoonfuls sugar, one egg, GRACE CHURCH COOK BOOK. 225 the size of a walnut, butter :spoonful Jennings' extract vanilla. two teaspoonfuls cornstarch, one tea- CHOCOLATE CAKE. l\Irs. W. Six eggs, whites only; two cupfuls Royal Patent Hour, two teaspoonfuls iul butter, one cupful cornstarch, layers or shallow loaf. sugar, baking powder, one-half two cupfuls Voigt's cup- sweet milk. Bake in one cupful FILLING FOR ABOVE • .Whites of two eggs, one and one-half cupfuls pulverized sugar, .eight tablespoonfuls Baker's chocolate, grated, spread on cakes. ALBANY CAKE. \ Two eggs, one and one-half ter, one cupful Patent nings' extract vanilla. flour, sweet milk, two teaspoonfuls baking powder. Mrs. Bresee. cupfuls sugar, two and one-half two-thirds cupful but- cupfuls Voigt's Royal Flavor with ] en- CHEAP FRUIT CAKE. j\f rs. Charles S. Emerson. One cupful molasses, one cupful lard, one cupful currants, .cupful ful each of cinnamon, Patent cloves and allspice, one cupful sugar, one cupful sour milk, one raisins, one teaspoon- fiye cupfuls Voigt's Royal fl0,ur, one wineglassful brandy. Bake in a slow oven. GINGERBREAD. Mrs. M. One cupful molasses, one and one-quarter the size of an egg, one teaspoonful butter .sour milk, one small Voigt's Royal Patent teaspoonful flour. cupfuls sugar, one egg, cupful ginger, one-half soda, one and one-half cupfuls ALMOND CAKE. :-'1r~. T. Stewart While. One cupful butter, two cupfuls sugar, Patent flour, six eggs, one and one-half two cupfuls Voigt's Royal teaspoonfuls baking powder. 226 Spread oven. GRACE CHURCH COOK HOOK. almonds over top before baking. Frost as soon as out of BLACK FRUIT CAKE. Mrs. Scatcherd. Three-quarters pouno of butter, one pound brown (seeded), pound Voigt's Royal raisins blanched cloves better and it soaked almonds, cinnamon, one-half eight one wineglassful over night. in brandy Patent flour, pound two pounds citron (peel), currants, one quarter eggs, one nutmeg, one teaspoonful The of brandy. sugar, one three pounds pound of are each raisins CHOCOLATE CAKE. 1\1 rs. \\'. Two butter, baking layers. sugar, three cupfuls three cupfuls Voigt's powder, mixed with eggs, beaten Royal the flour, Patent separately, one-half cupful flour, three one cupful milk. teaspoonfuls Bake in of FOR ABOVE. FILLING egg or yolks extract One cupful milk, one of two, make into a custard; Jennings' take sugar teaspoonful to a stilT froth, the beating Spread boil in the whites, to taste. water, two cupfuls and water all the time. on the cakes. beat the whites two tablespoonfuls vanilla; sugar, for Use essence This will make a few moments, then and Baker's two large one eggs add the boiling pour chocolate or three small cakes. PRIZE CAKE. ~I rs. B:trlo\\'. One-half pound sugar, two and one-half ounces teaspoonful of four soda, Bake coloring. cake eggs, one one teaspoonful in three jelly a boiled Make cupful milk, one and one-quarter whites spoonful mixed. fruit each sets, do not ored one in the center, them brown; separately and put let and frost cupfuls Voigt's Royal tartar, cream of extract Color of whites cake Jennings' tins. frosting butter, Patent one-halt one-half flour, tea- and vanilla, Jennings' lemon one with the frosting of four eggs, rises the having frost and col- together, in the oven till then put all all over. GRACE CHURCH COOK BOOK. 227 SCOTCH CAKE. Mrs. D. M. Rutherford. One pound sugar, three-quarters pound butter, one pound Voigt's and rind of one lemon, one pound raisins and one teaspoonful flour, nine eggs, one wineglassful brandy, juice Royal Patent grated soda. SOFT GINGERBREAD. One cupful molasses, one-quarter l\I rs. D ;\1. R ul herford. cupful sugar, one cupful milk, one-halt one small tablespoonful to make like cup cake. cupful butter, one egg, one-half teaspoonful ginger, enough Voigt's Royal Patent sour soda, flour BRAINARD CAKE. :\1rs. D. ;\1. R II(her'ord. One cupful butter, two and one-half cupfuls sweet milk, one cupful currants, sugar, three eggs, four cupfuls Voigt's This makes one cupful Royal Patent two loaves. flour, one teaspoonful For a half measure use two whites and one yolk. baking powder. COFFEE CAKE. :\1rs. Allred Bax.ter. One cupful sugar, one-half cupful butter, one-half cupful molasses, two cupfuls Voigt's Royal teaspoonful soda in coffee, one-half flour, one teaspoonful cupful cold coffee, two eggs, one-half Patent cloves, one teaspooniul cinnamon. SOFT GINGERBREAD. Mrs. Alfred Baxter. One cupful molasses, stir cupful warm water, two cupfuls Voigt's Royal Patent extract vanilla. in it one spoonful in which dissolve one small butter, not melted, teaspoon- flour, one teaspoonful one-half ful soda, Jennings' FRENCH CREAM CAKE. Mrs. Harry Snell. One-quarter cupful butter, one cupful sugar and three eggs, beaten two cupful Voigt's Royal Patent one and one-half flour, together; 2 28 GRACE CHURCH COOK BOOK. teaspoonfuls baking powder, two tablespoonfuls cold water. Bake in a quick oven. When the cake is done, split it and spread be(cid:173) tween the two parts the following cream: Heat a scant pint of milk to near boiling, stir into it two tablespoonfuls cornstarch, two eggs, one small cupful sugar, stirred together with a little cold milk. Cook enough to thicken, and when a little cool add one tablespoonful butter and Jennings' lemon extract. This is nice for dessert. C H O C O L A TE CAKE. Mrs. Duncan, Grand Haven. One cupful butter, two cupfuls of sugar, three and one-half cup- fuls of Voigt's Royal Patent flour, five eggs, (leaving out the whites of two of them), one scant cupful of milk, three teaspoonfuls bak(cid:173) ing powder. Bake in square shallow tin. FROSTING FOR ABOVE. Whites of two eggs, one and one-half cupfuls pulverized sugar, tablespoonfuls two Baker's grated chocolate. Beat all together and spread on top. teaspoonfuls Jennings' extract of vanilla, six G I N G E R B R E A D. Mrs. G. C. Longley, Ontario. One cupful molasses, one-half cupful brown sugar, one-half cup(cid:173) ful butter, warmed in a pint of milk; four eggs, one and one-half teaspoonfuls ground ginger, one tablespoonful cinnamon and nutmeg mixed, enough Voigt's Royal Patent flour to make a stiff batter. Bake in a deep pan very slowly. Q U E E N 'S CAKE. One pound Voigt's Royal Patent flour, one pound sugar, one pound fruit, one-half pound butter, five eggs, one-half pint wine, six tablespoonfuls warm cream or milk. Grate the rind of one lemon and mix with the batter. Grate one nutmeg over the raisins and mix with the batter. This is better kept a few days before cutting. W H O R T L E B E R RY CAKE. Mrs. Newton. One-half cupful butter, one cupful sugar, two eggs, one-half cup(cid:173) ful milk, one-half teaspoonful nutmeg, one-half teaspoonful cinna- GRACE CHURCH COOK BOOK. 229 mon, one and one-half thickly dredged teaspoonfuls one-half cupfuls Voigt's baking with some of powder, the flour. MALAGACAKE Royal one flour, one and Patent pint whortleberries, one-half with eggs, sheets. to frost raisins between Two cupfuls cupful Mrs. P. Haifley. cupful sugar sweet milk, and one-half three baking butter, cupfuls Voigt's powder, beat Jennings' extract three add teaspoonfuls one teaspoonful Whites of three eggs with sugar as for frosting. FILLING FOR ABOVE. the top and to the rest add and one tablespoonful Jennings' one cupful extract the cakes. DERBY OR SHORT CAK ES. beaten Royal the whites lemon. of to a cream, flour, Patent of seven in Bake Take out enough and chopped Spread lemon. seeded of One pound butter, rubbed pound three-quarters one pound currants, pint milk. Work one into two pnuncls Voigt's sligar, two the whole teaspoonful eggs, well beaten into a paste, Royal ground Patent cinna- and mixed with thinly, roll out flour, mon, one-half cut into squares and bake in a moderate oven. COFFEE C.\KE. One cupful molasses, one :\1rs. Torrey. cupful sugar, one half cupful butter one egg, three cupful coffee, one teaspoonful cupfuls Voigt's Royal Patent and one one-half teaspoonful soda, one cupful raisins, cloves, teaspoonful one one cupful flour, one cinnamon, t FIG JELLY CAKE. ::\1rs. ~ ewton. figs and one-third over night in one cupful chopped soak a paste which will spread for the top. like a thick custard. Two-thirds pound and chopped; stoned This will make white frosting currants. pound cider raisins, or wme. Use 2 30 GKACE CHURCH COOK BOOK. C H O C O L A TE JELLY CAKE. Mrs. Newton. One-quarter scant cupful butter, one cupful sugar, one-quarter cupful milk, one square Baker's chocolate, scraped and dissolved in one-quarter cupful boiling water; yolks of two eggs and white of one, beaten separately; one and one half cupfuls Voigt's Royal Patent flour, one and one half teaspoonfuls baking powder, one- quarter teaspoonful Jennings' extract vanilla. Bake in three large jelly tins. FILLING FOR ADOVE. Boil on the back of the stove until it is waxy or stringy, one and the one-half cupfuls sugar and two tablespoonfuls water, then add beaten whites of two eggs and after taking from the fire, stir in one- quarter teaspoonful Jennings' extract vanilla. SPONGE CAKE. Mr~. Newton. Two cupfuls sugar, two cupfuls Voigt's Royal Patent flour, seven eggs, three teaspoonfuls baking powder, rind and juice of one lemon. Have a pretty quick oven. W A L N UT CAKE. Mrs. Newton. One pound Voigt's Royal Patent flour, one pound sugar, three- quarters pound butter, six eggs, two quarts nuts before cracked, one and one half pounds raisins, one nutmeg, two glassfuls wine. C O F F EE CAKE. One cupful brown sugar, one pound chopped raisins, one cupful butter, one pound Voigt's Patent flour, one cupful molasses, one teaspoonlul soda dissolved in the molasses, one cupful strong coffee, one teaspoonful cinnamon, one teaspoonful cloves, one teaspoonful nutmeg; then sift in one tablespoonful ground coffee. SOFT MOLASSES CAKE. Mr>. Newton. Three cupfuls Voigt's Royal Patent flour, one and one-half cupfuls GRACE CHURCH COOK BOOK. 231 molasses. whites teaspoonfuls beaten one-half stiff; soda dissolved in milk. butter, cupful one even tablespoonful one-halt cupful milk, ginger, two eggs, one and one-half VANITY CAKE. Miss 1\1. A. Cady. leave sugar, out cupfuls eggs, and butter, Patent Bake one-half three flour, one teaspoonful putting in three One cupful Royal tartar. each and one put on the one with the fruit other In one tin put one half of and spread tin. cinnamon. one and frost cupful these the top. Spread plain tins one-half the whites soda, six spoonfuls of raisins cupful milk, of one, one-half two cupfuls cream of of in and a little cloves then on the the mixture jelly, put jelly, plain cakes with that with two teaspoonfuls FRENCH CAKE. M rs. ~ ewton. One-half cupful butter, one cupful milk, Royal Patent flour, three cupfuls Voigt's nings' extract two cupfuls sugar, eggs, one teaspoonful three Jen- powder. vanilla or lemon, three tablespoonfuls baking WATERMELON CAKE. Mrs. Newton. White part: One-quarter cupful butter, one-half eggs, one and one-half one-half teaspoonfuls one-quarter cupfuls Voigts' Royal cupfuls Voigt's teaspoonful baking cupful p0wder. butter, Jennings' cupful raisins, teaspoonful one and Jennings' Patent one-half extract tin with a tube in the center. and the white around the edges red and two sugar, of cupful whites one and one-half sugar, cupful one one-half eggs, one-half powder, be baked around the raisins well give the appearance tube the one-half in a round one-half extact Royal Patent cupful milk, one flour, lemon, Red part: One-half cupful milk, of two baking This should the red part Rub to flour, yolks teaspoonfuls Put of the tin. vanilla. into a little flour and them into the reel part of watermelon put seeds. ROLL JELLY CAKE. ~Iich. ~lrs. Whitney. Hudson. One cupful sugar, four cupfuls Voigt's Royal Patent flour, three 232 GRACE CHURCH COOK BOOK. two and one-half even teaspoonfuls baking powder, one table- eggs, spoonful vinegar, a little salt and Jennings' Bake in a thin cake and spread jellyon the under side of the cake, then ro11 it up right in shape it up in a cloth to keep it lemon extract. side out. till cold. Then roll BANANA JELLY CAKE. Mrs. Newton. the whites of two eggs and one cupful powdered until very light, spread on each layer of French Beat gether place over other closely, using three large ones; juice and grated peel, stir in a little of the peel the toP. of the cake; using the rind and juice of one l~mon in all. to- and each sprinkle each layer with lemon over in the frosting in thin slices, the pieces it bananas sugar cake joining cut MOUNTAIN CAKE. 2\trs. Newton. One cupful butter, two cupfuls fuls Voigt's Royal Patent powder, rind of one large lemon. sugar, one cupful milk, four cup- baking teaspoonfuls flour, four eggs, four CORNSTARCH CAKE. Mrs. Loyd. Penn. Two cupfuls sugar, one cupful butter, one cupful milk, fuls Voigt's Royal Patent spoonfuls baking powder, whites of five eggs. amount makes one large cake. flour, one cu pful cornstarch, Frost all over. three cup- tea- three This. SOFT GINGERBREAD. Two cupfuls molasses, :\1rs. Levi Wagner. one cupful milk, one-half three heaping one.half of cinnamon two cakes. teaspoonfuls baking cupfuls Voigt's Royal Patent and ginger; add the milk last. powder, flour, cupful butter, and three two eggs, two teaspoonfuls each This amount will make \YHITE POUND CAKE. :\Irs. Xewton. One cupful pulverized sugar, one-half cupful butter, cupful milk, one and one .half cupfuls Voigt's Royal Patent one-half flour, ... GRACE CHURCH COOK BOOK. 233 one-half of two eggs, well beaten and added last. Bake slowly. soda, one teaspoonful teaspoonful cream of tartar, whites- i, ~\ \\ I 1 LEMON MOLASSES CAKE. :\Irs. Newton. One quart Voigt's Royal Patent flour, one pint molasses, three' soda, one lemon, tablespoonfuls rind and juice. butter, two eggs, one teaspoonful HICKORYNUT CAKE. Mrs. Newton. Two cupfuls sugar, one-half cupful butter, two cupfuls Voigt's Royal Patent milk, two teaspoonfuls baking powder, one cupful nut meats. three-quarters cupful flour, whites of four eggs, CAKE. RAISED two cUlJfuls sugar, Three cupfuls dough, soda, raisins, two-thirds teaspoonful ter, allj nutmeg to taste. to the dough, add the eggs and work all let pans, then work again and put let rise again and bake. it rise, 'Vork the butter and sugar two eggs, one cupful but- citron or currants, one or and add together until quite white, in together Put in the fruit and soda. COFFEE CAKE. Mrs. Newlon. One cupful butter, one cupful sugar, one cupful molasses, cupful cold coffee, five cupfuls Yoigt's Royal Patent ful soda, cloves, cinnamon taste. raisins, one teaspoonful ORANGE CAKE. one flour, one cup- and nutmeg to ;\( rs. Willis Sherman. sugar, one-half flour, one cupful milk, Two cupfuls granulated fuls Voigt's Royal Patent baking powder, third of the mixture and into it put two thirds the mixture of remaining, four eggs. Before adding the yolks of the eggs. add the whites of three cup- three teaspoonfuls take out one- To the the eggs cupful butter, the eggs, 234 GRACE CHURCH COOK BOOK. Bake taining the mixture the whites containing in two layers. the yolks in one layer and that con FILLING FOR ABOVE. Two-thirds cupful milk, one- half two tablespoonfuls minutes. Make with the yellow layer cornstarch, a fro!:ting of cupful one orange. the whites sugar, Boil the of yolks of all together two eggs. two eggs, a few Arrange in the middle. FRUIT CAKE. pounds butter, washed; three and one. quarter two pounds currants, lemon and orange three-quarters peel mixed. one sugar, soda, cupful New Orleans molasses, in which one-half brandy, nutmeg, add cupful milk. one wineglassful and sugar brown one butter, and flour. allspice, Bake cinnamon Mix the pounds pound one-half one disso!ve one-half ten citron pound pound pounds raisins, peel, one- blanched dark very one teaspoon- ounce mace, sepa- two and one- and eggs, beaten the molasses in a slow oven one and pound One stoned; half almonds, brown ful cloves, rately. one. half half hours. baking ROLLED JELLY CAKE. One cupful sugar, one Mrs. T. Stewart White. cupful Voigt's Royal Patent two eggs, Spread, while warm, with jelly and roll. tablespoonfuls cream, three teaspoonfuls baking PEARL CAKE . •" r,. Harry Snell. flour, three powder One cupful butter, .cupfuls Voigt's Royal six egg5, two small two and loaves. two cupfuls Patent one half sugar, one cupful sweet milk, flour, one cupful teaspoonfuls baking cornstarch, powder. whites Bake two of in WHITE CAKE. Mrs. H. J. Snell, TeclImset-, three. quarters cupful l\!tch. butter, Two cupfuls sugar, three .ent teaspoonfuls flour, whites baking powder, three of five eggs. cupfuls Voigt's one cupful milk, Pat- Royal ------------------------ GRACE CH URCH COOK BOOK. NEAPOLITAN CAKE. l\Irs. Whitney, Hud~on, l\ltch. 235 - ------ For sugar, cupful butter, three-quarters Two cupfuls the dark part two and one-half powdered flour, one-half Royal Patent sweet milk, whites of eight eggs, one tablespoonful flavor. three tablespoonfuls mola~ses, one cupful ful citron or currants, ful each; one-quarter white part the layers. cupfuls Voigt's cupful baking powder; and add cup- cloves and allspice, one teaspoon- flour. Bake the Put frosting between cinnamon, cupful Voigt's Royal Patent in two layers and the dark in one. take one third of raisins, one-quarter the above SPONGE CAKE. Eight eggs, well beaten; !\Ir,;. A. S. Davis. two cupfuls granulated sugar, flour, the juice and grated until very light; together t\\'o heap- rind then ing cupfuls of Voigt's Roya: Patent of one lemon. last add flour and lemon. Beat eggs and sugar Bake in a moderate oven for one hour. POUND CAKE. ;\, rs. John Barl~w. One pound sugar, one pound butter, creamed, one dozen eggs, stir. flour, one Jennings' red in one at a time; one pound Voigt's Royal Patent heaping tablespoonful baking powder, one tablespoonful extract lemon. RIBBON CAKE. l\lr5. John Barlow. One cupful sugar, one-half teaspoonful cupful butter, baking powder, sweet two cupfuls Voigt's three eggs, taking out two of the whites for frost- jelly in middle layer, one-half cupful Bake in three layers, put spice anrl fruit milk, one large Royal Patent ing and frosting between. flour, WHITE FIG CAKE. 1\irs. John Barlow Whites of se\'en eggs, beaten to a froth; one cupful butter, cupfuls sugar, one cupful milk, one cupful cornstarch, two two cupfuls 236 GRACE CHURCH COOK BOOK. Voigt's Royal Patent one-half teaspoonfuls wise and dredged with flour. flour, three. quarters cream of soda, one and tartar, one pound figs, sliced cross- teaspoonful BUFFALO COOKIES. ~Irs. F. C. Stratton. One and one-half Voigt's Royal Patent sour milk, nutmeg to the taste. oven. pounds flour. sugar, one .pound butter, three three pounds. of soda in a pint of thin and bake in a quick teaspoonfuls Roll out SCOTCH CAKE. :\lrs. 1-'. C. Stratton. Two pounds Voigt's Royal Patent half pound sugar, one teaspoonful of (Cream the butter.) lemon,' a glassful of brandy and wine, rose water flour, one pound butter, one- soda, flavor with Jennings' extract if you like it. PUFF CAKE. ~Irs. F. C. Stratton. Two cupfuls butter, \' oigt's Royal Patent two cupfuls of sugar, <:ixeggs, flour. two cupfuls of Bake in a patty pan in a quick oven. GINGERBREAD. :\1rs. F. C. Stratton. beaten One-half pound butter, to a creamj and one-half sugar, one and one half pounds Voigt's Royal ginger, and two ounces one flour, four eggs, one ounce ground pounds muscovado Patent candied lemon peel. ~IARBLE CAKE. :\Irs. John Barlow. White part: One cupful sugar, one-half two cupfuls Voigt's Royal Patent cupful butter, whites of four eggs, flour, one and Qne-half teaspoenfuls baking powder, one-half cupful sweet milk. Dark part: One.half cupful two cupfuls Voigt's ~ ew Orleans molasses, . Royal Patent raisins or cupful brown sugar, one half cupful butter, one.half four egga, one-half ponnd flour, yolks of cupful milk, one-hals ., GRACE CHURCH COOK BOOK. ~37 English allspice and cloves, one teaspoonful currants, one-half teaspoonful baking powder. each of nutmeg, cinnamon, SOFT GINGERBREAD. Mrs. John Barlow. One egg, one cupful molasses, one teaspoonful add two cupfuls Voigt's getherj spoonfuls water, fuls melted butter, one-half and ginger. three tablespoonfuls teaspoonful l{oyal Patent sweet milk, soda, beaten to- flour, table- three table spoon- each of cloves, cinnamon three COFFEE CAKE. l\Irs. John Barlow. One cupful good make coffee, one and one-half cupfuls brown sugar" one cupful butter, one cupful molasses, one pound raising or flour, one large English currants, teaspoonful teaspoonful each of cloves, One cupful chopped allspice raisins can be added if desired. five cupfuls Voigt's Royal Patent soda, dissolved in the coffee; one-half cinnamon, and nutmeg. ORANGE LAYER CAKE. ~trs. Two cupfuls pulvvrized sugar John Barlow. (or very fine granulated), sifting, two and one-half cupful cold water, two teaspoonfuls after cream of and one-half the five yolks until creamy, one-half Patent flour, measured der or one teaspoonful soda, one orange. suger and beat the whites of the pan, dissolve the soda and add. two eggs beaten to a stiff froth; ten minutes, tartar Beat Bake in three layers. five eggs, cupfuls Yoigt's Royal baking pow- teaspoonful then add the then just before putting in then the flour and cream of tartar, ORANGE CAKE. l\f rs llavis. Beat light the yolks of five eggs, two cupfuls powdered sugar, add the juice of a large orange or part of the peel, graten, one-half cup- flour, ful cold water, sifted three times; to the last '?oigt's Royal Patent baking powder add one teaspoonful two and one-half cupfuls 238 GRACE CHURCH COOK BOOK. sifting; add last the stiff beaten whites of three eggs; bake in layers. ICING FOR ABOVE. Three whites beaten stiff, add juice and peel of an orange, sugar enough to stiffen. CARAMEL CAKE. Mrs. S. P. Swarts. One cupful butter, one cupful sugar, one scant and one-half starch, in the flour. the whites of seven eggs, Bake in a long pan. cupfuls Voigts Royal Patent flour, one cupful three teaspoonfuls cupful milk, one corn- baking powder. one-half Take Baker's chocolate, two teaspoonfuls cook as syrup until oven to dry. FILLING FOR ABOVE. sugar, brown pound one. half ccupful milk. butter Jennings' extract scant one-quarter pound the size of an egg, and in the vanilla. Mix thoroughly on cake and set thick enough to apread FIG CAKE. ~I rs. W. ~rillard Palmer. One cupful sugar, one half cupful bUller, one half cupful milk, whites of four eggs, one and one half cupfuls Voigt's Royal Patent flour, one and one half teaspoofuls baking powder, one teaspoonful Jennings' \'anilla. Bake in two square extract layers. 1-'1LUNG FOR ABOVE. One half pound sugar, and chopped; blanched one cupful chopped one- half teasyoonfu I rosewa ter . with white icing. raisins. fine; one-half figs, chopped pound almonds, juice and grafed rind of one large orange, pound hour; when cool, add .spread between and on top. Cover cupflll water, one. quarter three quarter:) Let cook slowly one-half SPONGE CAKE. :\lrs. Henderson. Ontario. Two cupfuls white sugar, flour, one and one-half ent ten eggs, teaspoonfuls two cupfuls Voigt's Royal Pat. vanilla. Jennings' extract GRACE CHURCH COOK BOOK. 239 This makes two cakes. Beat minutes, ing tins. then sift This is a lovely cake. for twenty in the flour and stir very lightly. Grease the bak- the sugar and eggs together ENG LISH \V ALNUT CAKE. ?llrs. A. Youell. One pound Voigt's Royal Patent flour, one pound six eggs, one coffeecupful half pound butter, spoonful flour, one pint nut meats, one pint brandy. the eggs separately. soda in the milk, Beat two teaspoonfuls stoned sugar, one sweet milk, one tea- in the cupful cream of tartar raisins, one-half GINGERBREAD. :'IIrs. F. C. Stratton. One cupful molasses, one-half ful butter warmed tablespoonfuls and nutmeg, one cupful lemon and enough Voigt's Royal Patent Bake in a deep pan very slowly. cupful brown sugar, one-half cup- in one pint milk, four eggs, one and one-half cinnamon extract flour to make a stiff batter. ginger, one tablespoonful raisins, one teaspoonful ground Jenning's ground JELLY CAKE. ?IIrs. F. C. Stratton. Two cupfuls sugar, two eggs, one teaspoonful one- half Royal Patent teaspoonful soda, one cupful flour to form a batter. cream of tartar, sweet cream. enough Voigt's Bake at once. NEAPOLITAN :\1rs. I. R. \V ells. CAKE. one-half cinnamon, Dark part: one cupful butter, strong coffee, flour, four eggs, ful molasses, one cupful Voigt's Royal Patent teaspoonfuls ful mace, one pound raisins, one pound currants, citron; butter, and one-halt cupfuls Voigt's Royal Patent starch, whites of eight eggs, six teaspoonfuls two cupfuls brown sugar, one cu p- cupfuls soda, two teaspoon- pound sides. White part: One cupful four corn- flavor bake in tins with straight four cupfuls powdered four and two teaspoonfuls cloves, one fi9ur, one cupful baking powder, sweet milk, two cupfuls teaspoonfuls one-quarter sugar, two 2 40 GRACE CHURCH COOK BOOK. with Jennings' extract bitter almonds. Bake in same tins as black part. When the cakes are cold, spread with a thick coat of jelly made of three lemons and enough powdered sugar to thicken. the whites of eggs, the grated rind and juice of BREAD CAKE. Mrs. H. J. Snell, Tecumseh, Mich. Three cupfuls of bread dough when ready to be mixed into loaves, add two cupfuls sugar, one cupful butter, four eggs, one cupful of stoned raisins, one teaspoonful cinnamon, one teaspoonful nutmeg and two teaspoonfuls of Jennings' extract vanilla; lastly, one tea(cid:173) spoonful soda. This must be mixed thoroughly with the hands. Put into two bread tins and allow it to rise till very light; then bake. W H I TE MOUNTAIN CAKE. Miss M. Wallace, Grand Haven. Three cupfuls sugar, one half cupful butter, one cupful milk, four cupfuls Voigt's Royal Patent flour, four teaspoonfuls baking pow(cid:173) der, whites of twelve eggs, one teaspoonful Jennings' extract lemon. Bake in two deep jelly tins and fill with one cupful chopped raisins mixed frosting, and one teaspoonful Jennings' extract vanilla. O R A N GE CAKE. Mrs. J. Hutty, Grand Haven. Two cupfuls Voigt's Royal Patent flour, two cupfuls sugar, two- tepid water, four eggs, one teaspoonful soda, one tea(cid:173) thirds cupful spoonful cream of tartar. Bake in jelly tins. FILLING FOR ABOVE. Whites of two eggs, grated rind and juice of two oranges. W H I TE CAKE. Mrs. F. C. Stratton. One cupful sugar, two tablespoonfuls butter, one and one half cup(cid:173) fuls Voigt's Royal Patent flour, one half cupful milk, whites of three eggs, two small teaspoonfuls baking powder, one teaspoonful Jen(cid:173) nings' extract of almonds. lemon and a few drops of his extract of bitter GRACE CHURCH COOK BOOK. 241 NELLIE'S BANANA CAKE. five tablespoonfuls milk, butter cupfuls Voigt's Royal Patent the Three eggs, one cupful sugar, flour, size of an egg, one and one-half three teaspoonfuls baking powder. to make three layers. Beat whites and yolks of the eggs separately, mix the sugar and but- ter with the yolks, the eggs and gradually stir in the flour with the baking powder mixed in it. then add the milk and whites of Sufficient Three bananas. Make a soft FILLING FOR ABOVE. icing of pulverized It does not need boiling. spread. Spread slices of banana. Cover Add milk to icing sugar this icing on the first two layers, the top layer thick with the icing. sugar and milk. to then cover with. sufficient ALMOND CAKE. Mrs. Walling. The whites of ten eggs, beaten stiff; Voigt's Royal Patent powder has been sifted, stirring gently, don't beat. through which one teaspoonful flour, two cupfuls sugar, one cupful baking FILLING FOR ABOVE. One-half pint cream, yolks of three eggs, one tablespoonful cornstarch. Boil the cream and beat sugar, the rest with put between layers while pound finely chopped almonds; the top with frosting and almonds. one teaspoonful one-half hot. Cover FIG CAKE. :\1rs. Walling. One and one-half cupfuls-sugar, one half cupfuls Voigt's Royal Patent of five eggs, two teaspoonfuls baking powder. one-half cupful two and flour, one cupful milk, whites butter, \ FILLING FOR ABOVE. One pound chopped figs, one scant cupful sugar, one-half cupful water. Boil thick. FRIED CAKES. Mrs. L. H. Coffinuerry. Three eggs, three tablespoonfuls lard, two cupfuls sugar, one tea- GRACE CHURCH COOK BOOK. spoonful cinnamon. baking powder put in the flour with a pinch of salt and Roll thin and you will have seventy fried cakes. SPONGE CAKE. ~IISS R. J. Coffinberry. Patent three times, flour and two teaspoonfuls two scant cupfuls sugar, the yolks and in slowly the flour and add the beaten all cupful boiling waterj Beat beat Two cupfuls Voigt's Royal sifted together baking powder, the whites of four eggs, beaten to a stiff froth. sugar well together, whites, well and bake in a quick oven. after which add two -thirds then sift together I , ADVERTISEMENTS. 245 Cake. New England Coffee Cake. Two cups brown Bugar, two cups N~ Or- leans mola&ses, one and lArd m1.xed. five cups flour, four eggs beaten sep- tWO'teaspoons -9Jatel}", one cuP cold coffee, cinnamon, two nut- megs grated. one-ha.lt pound ra.lsin&choPPed, one cupful walnut meats chopped. SUr la.rd, eggs, and con:e~ together, ..Ug&r, Ute ..oda stirred with mol8.5SeS, and spices last and bake in a This wnl moderate oven about one hour. two teaspoons cup butter cloves, of all. Flour raisins TS. then add ST RA IG HT Ul&k.A t.hree small bread tjns ot cake.J. J. G.R:gbes et Nlanteaux New Kendall Building 145 M , onroe Street TAKE ELEVATOR IN F. H. SEYMOUR'S ART STORE. THE Styles PRODUCED WITH THE VERY LATEST gesigns and effects. ARTISTIC AND STYLISH WORK GUARANTEED. .' "Sweets for tlte sweet." FILLING FOR CHOCOLATE JELLY CAKE. I\lrs. Newton. Four bars Baker's chocolate, melted, sugar, two teaspoonfuls one cupful until sufficiently thick, but do not add the vanilla until the fire. When cool, spread top layer also. upon the layers. Jennings' This will three-quarters extract vanilla. cupful milk, Boil taken from the frost CHOCOLATE CUSTARD FOR CAKES. Grate one-half the yolk of one sweeten to taste. cake Baker's egg, one Cook until Mrs. \V. chocolate, one cupful teaspoonful the consistency Jennings' of soft custard. sweet milk, vanilla, extract CREAl\1 FOR CREAM CAKES. Mrs. W. Boil one pint milk, three the last ful flour; to be mixed ,veil added to the boiling milk when taken from the stove. piece of butter and Ra,'oring to taste. eggs, one cupful sugar, one small cup- together and Add a small three ingredients CHOCOLATE DRESSING FOR CAKE. One and one-half Mrs. W. bars Baker's chocolate, sweet milk, four tablespo::mfuls cool, add the whites of two eggs. sugar. Boil soft and thick. five tablespoonfuls 'Vhen 248 GRACE CHURCH COOK BOOK. ORANGE CUSTARD FOR CAKES. Mrs. W. The rind and juice of one orange, one small cupful powdered sugar, a small piece butter, one egg, one half cupful cold water, one tablespoonful of soft custard. the consistency Cook until flour. WHITE FROSTING. Mrs. Newton. White of one egg, beaten stiffj to make the frosting with a few drops vanilla. ter teaspoonful Use about one-half cupful sugar extract. then add sufficient powdered sugar lemon or to one egg, and one-quar- Jennings' extract This will frost one ordinary sized loaf. PINK }O~ROSTING. Mrs. Newton. sugar, but and thins itj extract Make with the beaten white of one egg and powdered than wh~te flOOstingas the red sugar dissolves red sugar and a few drops of Jennings' thicker one even teaspoonful of lemon. CARAMEL FILLING. Three-quarters cupful ~Irs. F. C. Stratton. cream, one and a ~mall piece of butterj mix together, sugar, half hour or until seems firm, remove from the stove and stir occasionally then use for filling and for the top of filling should be delicate cool a little on a plate vanilla flavoring. the cake. Jennings' it gets thick; cake. The cake for cupfuls brown for about one- and if it cool, this until one half boil FlI,LING FOR ALMOND CAKE. 1\lrs. F. C. Stratton. One-half cupful it does not go to butterj careful whip again, one teaspoonful cupful spread cake. with boiled icing and put blanched almonds on top. thick sour cream, whip until quite thick, but be and three. quarters and all over almonds, blanched and chopped between two thick layers of delicate fine. Mix all together extract vanilla, add one-half Jennings' cupful sugar Frost j I I . GRACE CHURCH COOK BOOK. 24-9 RAISIN FILLING. Mrs. Newton. stoned and chopped, of whites of two eggs and sugar, then add and flavor with one tea- teaspoonful vanilla lemon. Make a little stiffer for top of cake extract of vanilla or one- half raisins, Jennings' teaspoonful Make a soft frosting one teacupful spoonful and one-half if necessary. FILLING One large orange, grated (except FOR ORANG E JELLY CAKE. the white skin next and half the grated rind from a second one, one cupful egg. Beat all together and cook until a jelly. between the layers of French cake. an egg frosting with a few drops orange juice to color. the peel), sugar, one 'When cold spread the top of the cake make For ORA~GE FROSTING. l\lrs. Newton. Make a thick white frosting. the grated rind of one orange in a thin piece of muslin, straining a little juice through it, squeez- ing it hard; then add to the white frosting. Put YELLOW FROSTI~G . •\lrs. Newton. Beaten yolk of one egg, one-quarter teaspoonful lemon and thickened with powdered or vanilla same day it is made. Jennings' sugar. extract Use the CHOCOLATE FROSTING. Mrs. Newton. extract vanilla. two tablespoonfuls Beat One square Baker's chocolate, white of one egg, one cupful pow- teaspoonful cupful of the sugar it, the in a small pan, stir over a then stir into the beaten white and dered sugar, Jennings' into the unbeaten white of the egg, remainder hot fire until smooth ann glossy, sugar, adding the vanilla. boiling water, one- half three-quarters the sugar ann the water '3crape the chocolate, put of 250 GRACE CHURCH COOK BOOK ITALIAN FILLING. !\lrs. F. C. Stratton. raisins, One large cupful sugar, boiled in water enough to dissolve it till it ropes; sugar over stitT. Add one teaspoonful fine; one cupful stir the hot raisins and the whites of two eggs, beaten stoned and chopped extract vanilla. the chopped Jennings's FIG FILLING. l\1 rs. F. C. Stratton. Steam the figs, then chop fine and prepare in the same way as you do the raisins in the Italian filling. Oranges may be sliced and used in the ;.ame way. FILLING FOR ORANGE CAKE. pulverized Seven tablespoonfuls sugar, grate the peel of one or- ange and squeeze in the juice, mix well, add the pulp chopped fine; beat the white of one egg to a stiff froth and add to the orange and sugar. Use the two remaining whites for boiled frosting. FILLING FOR MARSHMALLOW CAKE. IIlrs. Frances Porter. forty minutes, gelatine Beat soaked in eight Two tablespoonfuls water until dissolved. beat then lay between layers of cake. few minutes. cate cake. tablespoonfuls into it two cupfuls confectionery cold sugar, is baked in If too stiff, set in a warm place a The cake for this may be made of angel food or deli- shape it in same pan the cake for it ORANG E AND LEMON FILLING FOR CAKE. Mrs. Alfred Baxter. Grated thee-quarters rind and juice of one orange and one lemonl one cupful thickened with one tablespoonful Take from the stove and add the yolk of one egg and water, cornstarch. the grated rind of the orange and lemon. cupful sugar, BOILED ICING. ~Irs. Scatcherd. Beat ttf a stiff froth the white of one egg. Boil one-I. granulated sugar with four tablespoonfuls of water until ,- 'lint it is waxy GRACE CHURCH COOK BOOK. 251 in cold water. when dropped beating at the same time, and continue Flavor and spread. delicious. Pour slowly upon the beaten white, the beating till nearly cold. and This will ice a large cake and is creamy FILLINGS FOR CAKE. Mrs. Scatcherd. figs and one cupful of raisins. the chop both while the white of an egg to a stiff froth and sugar cupful of granulated Cut Take one-half pound of Beat Jennings' extract of vanilla. together with two thirds ('. A. L_ l-/' figs in halves and steam the raisins half an hour: the raisins are warm. add the fruit, and one teaspoonful :, (..u./..A 11//....1-6- , -~fSL^C^>w«. A^u^ , ./ I / / J / I I / I I I, II I I / '1 '1 II - - -- - -- J , I r• --t. <. ./ 272 ADVERTISEMENTS. C. E. SMITH, BAKING KITCHEN, 257 JEFFERSON RYE. We Bake Especial! y for the Retail Trade ~ SPECIHL HTTENTION PHID TO RLL ORDER TRRDE TELEPHONE 668. Mme. HIBBARD, MANUFACTURER AND IMPORTER OF FINE FRENCH HAIR GOODS, ARTIST FOR DRESSING HAIR. 39 MONROE STREET. LADIES SHOULD USE MME. HIBBARD'S ROYAL HAIR TONIC, WHICH POSITIVELY ARRESTS THE FALLING OUT OF THE HAIR AND STIMULATES THE GROWTH OF HAIR GENERALLY. For sale by all Druggists, or at l1er Hair Dressiflg Parlors, 39 Monroe Street, Up Stairs. TELEPHONE 434. JELLIES, PRESERVES, ETC. , 'Infinite rz'c11es £11a little room. " ORANGE MARMALADE. Mrs. Scatcherd. remo\'ing slice very thin in rings, One dozen bitter oranges, all them in a stone vessel with ten pints of cold water and Drain off all the water carefully sugar. then add the pulp and glass jars. and sugar than two hour~ before it would thicken, but do not add the -seeds; put let them stand twenty-four into the preserving Boil boil Sometimes longer pulp, as too long boiling of it would spoil in jelly glasses or small the juice kettle and add ten pounds of granulated two hours or until two hours longer. I have found it necessary to boil the color and flavor. it begins to thicken; hours. Put PRESSED APPLES. cut then Put Core, but do not pare, large apples, inch thick. they make a layer half an inch thick, ;\1rs. Carpenter. several slices, crosswise, about one-quarter tin until sugar one half inch thick, another one-half of sugar, and so on, letting the top layer be of apples. grease the tin or add any water. utes. and when it has been in about heavy plate or some equally hea\'y weight. them in in a in a layer of inch of apples, another Do not Bake in a slow oven for forty min- Put a heavy plate on top when you first put dish in oven, add another .twenty-five minutes the slices then put SCN CURED STRAWBERRIES. Prepare the fruit the same as for canning. ;\Irs. Barlow. to each pound of fruit, put all together Take one pound sugar then in a kettle and boil up, - 274 GRACE CHURCH COOK BOOK. the sun shines quite pour out on long platters, where stay there, stirring jelly, strong through set them away in a room free from flies them is like The flavor of these will be found delicious. the windows, twice a day, them once or the juice then put in cans. till let TO PRESERVE CITRON. Mrs.].:\1. N., Rochester, N. Y. Pare, take out seeds, cut in any shape desired. to every pound of fruit. one-half pound sugar kettle with just enough water a straw through it; which the fruit was boiled the sugar, three fruit. fruit and boil all together lemons and one-half pound of raisins Boil \Veigh and allow in a to cover and cook until you can put in lemons and raisins, allowing to every ten pounds of in the the fruit and add to the water like any fruit syrup, put ten minutes more. f:an. it becomes for about then skim out this until the fruit Put APPLE JELLY. :\1rs. F. C. Stratton. but do not peel one peck of red astrican apples, and any imperfect Quarter the cores with cold water and boil until to every pint of juice allow one pound of sugar. and boil sliced thin, in a saucer before taking up. remove them in a kettle Strain through a bag and Put on the juice then add the heated sugar and three lemons, Try parts, nearly cover tenner. to every peck of apples. ten minutes, ten minutes. Boil about SPICED CURRANT JELLY. :\1rs. ~ ewton. Make same as currant half pound ground tied in little bags and put cinnamon jelly, adding to twelve pInts of juice one- cloves, and one-half pound ground in at the same time as the sugar. BLACK CeRRANT JELLY. l\1ake same as red currant jelly. If the juice is too thick add water to it either after squeezing or before mashing the currants. GRACE CHURCH COOK BOOK. RASPBERRY JAM. 275 Three pounds sugar I'llrs. Newton. to four pounds then add the sugar and boil it looks dry and glistening, try a little on a plate to see if thick enough. and boil for twenty minutes, onger; ure gathers about done. boiling it must be stirred well to prevent burning. in the oven before adding. flavor, add one pint currant three. quarters pound more sugar If you do not juice to four pounds to the quantity. fruit, mash the raspberries ten minutes If no moist- it is thoroughly \Vhen the sugar raspberry and allow Heat like a strong berries Put into bowls or glasses and cover over when cold. it, but RED CURRANT :\Irs. Newton. JELLY. Rinse the currants, mash them to extract run more heated the juice will then through a bag, but do not pounds sugar to six pints juice. add the heated sugar and boil the JUIce. freely. Drain through If they are a colander, Allow five and one half the juice fast for ten minutes, squeeze. Boil two minutes. Pour into glasses. STRA \VBERRY JAM. To one pound fruit tak~ three-quarters :\1rs. Newton. sugar upon the berries all night, half hour or until sufficiently thick for jam. in the morning boil CURRA~T JAM. :\1rs. F. C. Stratton. pound sugar. Leave the together one- Rinse and stem the currants, to one pound minutes, or until of fruit. Mash the currants then add the heated sugar and boil sufficiently thick. allow three-quarters and for for ten minutes pound of sugar boil twenty longer APPLE JELLY. :\Irs. Newton. Peel, core and slice the apples, put on sufficient cold water slowly. After draining off the juice, ten minutes, co\'er settl~ till clear, pour off carefully, boil hard for them, cook rather to half let it then 276 GRACE CHURCH COOK BOOK. add the heated a few moments to one pint apple juice and one lemon. sugar and the juice of three lemons, boil longer for ten minutes). Allow one pound sugar (about fast One pound peaches PEACHES. BR.-\~DY to one. half pound sugar. the sugar and enough water a syrup of make come to a boil, put fully, leaving the syrup to boil until quite thick. .cold, add the same quantity the fruit in and boil five minutes; brandy as you use syrup" to dissolve Peel the peaches, it take out care- \Vhen it is nearly it, let TO PRESERVE PINEAPPLES. Mrs. J. M. N., Rochester. N. Y. Pare' and then shred with fork. Weigh, and to every pound fruit add thr::e quarters pound sugar. the sugar over it and let stand twelve or fourteen hours; till Put fruit tender. of in a crock, sprinkle then cook SPICED PLU~lS. two pounds Four pounds plums, cinnamon, all the ingredients tender. boi! until cloves, mace and allspice. sugar, one tablespoonful Stone the plums, into a preserving kettle, cover with vinegar, each of then put and APPLE PRESERYES. 1\1rs. F. C. Stratton. Take one peck of russet apples, wipe and prick; take three-quarters pound of fruit pound sugar. then drop in the fruit, also three sliced lemons. pierce the apples and place in jars, to the core with a straw: then pour the syrup over them. then to every Clarify the sugar, Boil till you can lift them out carefully TO~l.-\TO HUTTER. Ten pounds tomatoes, four pounns coffee sugar, two heaping teaspoonfuls ground cloves, salt, '1(u1s ground cut up the tomatoes add the sugar, cinnamon, one and one half pints vinegar. and boil alone uncovered salt and spices and boil two teaspoonfuls two heaping teaspoon- Peel and then two hours more or until three hours, l ~ I GRACE CHURCH COOK BOOK. 277 it stand until partly into glass jars. is well boiled out (one hour fast boiling may be enough) stirring well. pint vine- In this case it must be boiled sufficiently thick to allow for If you like more tart, add one-half then add the vinegar, cold, the water Let Put gar. the extra vinegar thinning it. This will fill five pint jars. GREEN GRAPE JELLY. Mrs. A. Youell. To one gallon green grapes allow one pint water, boil enough to squeeze through a bag while hot, in the bag, hang up and let drip out. fifteen minutes, '''hen then add one pound sugar that comes to a boil it is ready to put then put till soft the juice back Put on the juice and let boil to every pound of juice. in the gJasse~. TO CAN PINEAPPLE. One dozen pineapples, every pound of fruit a large crock or bowl; sionally. 1\1 rs. F. c. Stratton take out peel, take one pound of sugar, put all the eyes and chop fine, to in let it stand twenty four hours, stirring occa- together Fill your self-sealing jars and screw down tight. CANNED STRAWBERRIES. Mrs. Newton. pound sugar Three-quarters to one pound fruit. Put running from the berries with the sugar over the fire, let up once, skim well, throw in the strawberries cooked, before pouring over the fruit. the juice them boil and when sufficiently into jars, boiling down the syrup the berries, put skim out RIPE GRAPE JELLY. ~I rs. Newton. sugar them until "'hen Five and one-half pounds rinse and boil grapes, through a jelly bag. the juice utes, add the sugar, which should be previously hard for three minutes. clear, boil to six pounds the juice is well out, JUIces. Stem the then drain ten mil' and boil fast for heated, 278 GRACE CHURCH COOK BOOK. CRABAPPLE l\[ rs. Harry JELLY. Snell. Cut the crabapples into halves or quarters, the apples in a piece of thin cloth to drain over night. to the size; co\'er w,th water and cook till soft: do not stir. Drain off the juice and put Do twenty minutes not squeeze the apple, before putting for every pint of juice and cook till it jellies. loaf sugar ice if possible. Boil all the juice fifteen or then take one pound of in the sugar, according Tryon ORANGE MARIVIALADE. Twel\'e oranges and three ;\1rs. I. B. \Veils. lemons, three quarts water, Peel the fruit and chop very fine. Remove turn the water o\'er it and boil two or three hours; sugar. pounds seeds, and boil half an hour jelly. longer. Keep in a cool place. Turn into tumblers and cover all eight the arid sugar as for ORANGE ~IARMALADE. ]\[r,. F. C. Stratton. Peel Boil the oranges one dozen lemons. Two dozen oranges, the pulp from the skin with a spoon, having cut separate crosswise. to remove with a spoon, strips. (the outside skin of the lemons is not u~ed). prepared hour slowly from the time it begins to boil. and the oranges the outside skin till the white coating is soft enough then slice the yellow skin into long narrow the pulp and juice of lemons same as the oranges 'Veigh what you ha\'e Boil one and put one pound sugar to one pound fruit. Separate ORANGE MARMALADE. ;\1. Jones, Canada. Mr'. E. One dozen oranges, one-half and lemons, shred \'ery fine. and pips, put with the shreds let all soak thirty-six hours, pounds sugar and boil one hour. dozen lemons. Peel both oranges Take the pulp of all freed from skin in a Slone jar, add ten pints water and then add ten Bo:1 two hours and Take up into glasses. Ir GRACE CHURCH COOK BOOK. 279 ORANGE MARMALADE. I\lrs. T. Stewart White. of inside Wash and peel oranges, put skins into preserving skin.) When skins are tender, \Vhen water boils pour off and cover again. remodng with water. ing oranges be sure to use only the yellow rind, particle Squeeze pulp through colander pulp and juice and allow one pound of sugar Put juice and pulp over and boil and pulp. hour, till anges if possible. then add sugar and skins and boil kettle and cover (In peel- the least into shred~. \Veigh to one pound of juice of an Use Sicilyor- till all has passed through. three-quarters cut thick. PRESERVED PEARS. ~Irs. E. F. Sweet. Eight pounds pears, cut fine; eight pounds sugar, JUIce of six lemons, one half pound sugared root ginger. Boil five nours. CANDIED PUMPKIN. ?Irs. F. C. Stratton. Cut in thin slices, a finger in length, one. quarter of a pumpkin; add two cupfuls brown sugar, one and one-half cupfuls dark mo- lasses, one tablespoonful butter, one teaspoonful vinegar, place in a stewpan and let cook until candied, which will be in about one-half hour; extract of vanilla. just before serving, add one teaspoonful is a confection. Jennings' This CITRO~ PRESERVE. Peel the citron, cut 1\I IS. G. C. Longle}", Ontario. in pieces one inch square. Weigh, put it in the preserving kettle with very little water, only enough to cover one-half way up. boil as quickly as you can till you can run a straw the citron out and add to the water through the hard parts, as many pounds of sugar as you had of citron, when it begins to allow one lemon to every two boil pounds of citron, the re- mainder take off one-half of each lemon rind, cut return the citron to the kettle; in thin slices and boil till like honey. then lift J 282 ADVERTISEM ENTS. TIBBS' PERFECT FITTING SHOULDER BRACES of carriage. Add grace cut uI)der tractioIl LUNG TROUBLES the arms. of the chest, to COIlsumptiof). PreveIlt teI)ding They Do Ilot coI)- preveI)t '~ .' are ef)dorsed the .-2 them by mail -- ANS as ~ . \ l.. if) tlte U. S. of) receipt (SeIld height . by PHYSICI- best. We seI)d' to allY address of price. l11eas- a C)d vest sure Lad ies' $2 00, Gents' $1.50, Boys' $1.00. H re worIl by maI)Y Ladies, GeIlts alld CltildreIl. Sold oIlly at DrU'~8a~o!r~S!~~a~~a~~~~I!'d~~Ore ~~ DO YOU WEAR A TRUSS? Tibbs' Perfect Fitting tive? If not, wear Is It comfortable and effec- Electric Truss. The intestine is retained Tibbs' T. usses are durable, can fit themselves at home. around single or double. to any address on receipt of price. budy at place. of rupture. Single $2.50, double In ordering Address and rupture eventually simply and easily adjusted. closed. Patients by mail, give measure left, Sent by mati right, f3.50. State whether TIBBS' DRUG STORE, CRAND RAPIDS, MICH. Supporters, Crutches, Elastic Stockings, ETC., ETC. In measuring give exact size of limb in inches. Prices furnished on application. ~ )tJil orders receive prompt attention. CANDIES. "A!l tflat's sweet 'was made, but to be lost whe1l sweetest." CREAM CANDY. Mrs. H. 'To the white of one egg add an equal quantity sugar until The longer Stir in it is stiff enough to mould into shape with it Flavor with the better of water. is stirred it is. extract vanilla and get aside to dry. confectioners' the fingers. Jennings' FRENCH CREAM. Mrs. H. To one-half cupful cream stir stiff enough to mould with the fingers. place to dry. in confectioners' Fla,'or ORANGE DROPS. Mrs. H. Grate the rind of one orange the seeds. Stir and squeeze out into it confectioners' care to eject enough to roll into balls. PEANUT CANDY. sugar until it is in a cold and set the juice, sugar until taking stiff Melt two cupfuls sugar, do not boil it, over a moderate fire. Chop the nuts and stir into the candy. WALNUT CREAMS. Mrs. H. l\Iake a ball of French cream about the size of a walnut and place one-half a nut upon each side of the ball. 284 GRACE CHURCH COOK BOOK. PEPPERMINT CREAMS. Mrs. H. Flavor French creams quite strong with Jennings' essence of pep- permint and roll into round, flat forms. CREAM DATES. Mrs. H. Select perfect dates and with a knife remove the pits. Make the cream into oblong shapes and wrap the date around the cream. CHOCOLATE CREAM DROPS. Make French cream into cone shapes, let Mrs. H. place. Melt some Baker's chocolate, when melted, and dip the creams waxed paper; into the chocolate, if you have no waxed paper use buttered paper. setting them harden in a cold take two forks them to dry on TUTTI FR UTTI. Mrs. H. Take raisins and nuts, chop fine and mix into some of the French creams, make into squares and set in a cool place. COCOANUT CREAMS. Mrs. H. After making French cream, take the cream and put into it all the cocoanut it will hold; mould into squares. CHOCOLATE SQUARES. Take confectioners' milk. two squares Baker's to make sugar Mrs. H. chocolate; melt and put stiff and one-half cupful in sufficient cream or POPCORN BALLS. Two cupfuls molasses, one-half cupful sugar, butter nut, one tablespoonful as for molasses candy; vinegar. stir in corn and mould into balls. Boil size of a wal- till it strings, not quite as long GRACE CHURCH COOK BOOK. 285 CHOCOLATE DROPS. till Stir it comes Two cupfuls sugar, one-half cupful water; boil exactly four min- utes. pound Baker's chocolate, melted over the stearn of a kettle; make cream into balls, while warm drop into the chocolate, then place on buttered roll them till coated, to a cream: one-quarter tins. Or, while making balls, roll an almond meat in the center of each ball, roll in coarse sugar and you have cream almonds. PEPPERMINTS. Anna Chadin. Holyoke, Mass. Two' cupfuls sugar, one-half cupful water, boil five minute'); flavor thick and drop on white paper, to taste with peppermint. well buttered. Stir till ALMOND CREAMS. 1\lrs. W. Take enough of the plain cream in the hand to cover an almond look and thus prepared They are very nice made and roll keep better with chocolate the almond up in it. Almonds if rolled in powdered sugar. flavored cream. 'VALNUT CANDY. Mrs. W. Boil two cupfuls in as it approaches picked walnuts almonds may be used if prefered. syrup with one teaspoonful the candying butter and throw point. Blanched SALTED ALMONDS. ;\1rs. X ewton. Blanch the almonds by pouring boiling water over them, then throw them into cold water and remove let them the and to one cupful nuts put one table- them well and let them stand in this in a baking pan, cook in they are a delicate until should be crisp in one-quarter hour. salt sprinkle with salt and put occasionally, stand a moment, skins, dry them thoroughly spoonful melted butter, one-half hour; a moderate brown. enough, They sprinkle them with more when they come from the oven. stirring If not oven, stir 286 GRACE CHURCH COOK BOOK. GRILLED ALMONDS. Z\lrs. Glenn E. Seymour, Kansas City. candy, delicate cupful water till them fry, as it were, a cupful of almonds, dry them thoroughly; seldom met with outside are a very of These Blanch boil France. sugar and a quarter throw in the a cupful let in the syrup, stirring occasionally; almonds, they will turn a faint yellow brown before the sugar changes color, do not wait an instant once this change of color begins, or they will lose their the syrup to the nuts. You will find turns back to sugar and clings irregularly them delicious at dinner with the salted and they are to alternate almonds from the fire, stir so fashionable. them until it hairs, remove flavor, CHOCOLATE CREAM. Mrs. W Set one. half cake Baker's chocolate on a plate in the oven until leave and place the cream as for bon bons, in the melted chocolate into small balls, then roll to dry, roll soft; prepare a few moments on buttered paper. ALMO~D CREAMS. Z\lrs. W. Boil sugar, water, etc., as directed stirred add a cupful of blanched plain cream, and when well moulded, mond cream is very nice flavored with chocolate. almonds, cut for cream, and when partially chopped fine. Treat as in squares or bars. Al- CREAM FOR BON BONS. )Irs. W. Jennings' Three cupfuls sugar, one and one-half cupfuls water, one. half tea- extract vanilla. then pour' to then place in a platter and knead until a fine even in; for a spoonful cream of tartar, one teaspoonful Boil until drops will almost keep their into a bowl and set bear texture; if too soft it must be boiled again. cream bon bons. teaspoonful This is a general It may be tlavored with chocolate of melted chocolate while the syrup is hot. if too hard a few drows of warm water may be stirred foundation stir steadily till cold enough in cold water; by adding the hand, in water, shape GRACE CHURCH COOK BOOK. ORANGE DROPS . Grate the rind of one orange .\Irs. ~ewton. and a few drops is stiff enough of lemon juice; then stir to form into small balls squeeze in confectioners' the juicej the size of a marble. 287 add sugar to this until it LEMON DROPS. :'\Irli. Newton. Grate the rind of one lemon and squeeze out the juice and make the same as orange drops. FRENCH CREAM. ;'Ilrs. ~ewton. Break into a bowl the white of cold water; to mould into like. then stirring shape with of an egg, add to it an equal quantity stiff enough you in confectioners' the with whatever flavoring fingers; sugar until ENGLISH \VALNUT CREAl\IS. :'\lrs. Xewtoll. Make French creams the size of a walnut, pressing place into the cream. it as above. a ball of a half nut meat on either Make the cream about side of the ball, PEASUT CANDY. ;\lrs. Xewtoll. cupful one butter, one-half in when done. sugar, brown small Boil cupful twenty or white; vinegar, one one thirty min- tins or in buttered cupfuls molasses, tablespoonful sIfted soda, one Two heaping teaspoonful utes. Lay and pJur quart or more of broken peanuts the candy over. BuTTER SCOTCH. ;\lrs. Xewton. cupfuls butter brown the size sugar, one cupful water, two teaspoonfuls of one. halt an egg. Hoil about fifteen Two vinegar, minutes. -288 GRACE CHURCH COOK BOOK. VANILLA CARAMELS. !\Irs. Newton. sugar, two-thirds Two cupfuls granulated then Jennings' Boil Pour out tin and when partly cooled mark off in squares with fill up the cup with butter, not melted, one teaspoonful extract about in a buttered a sharp knife. twenty-five minutes or until to boil and not again. it turns a light brown. sweet milk, Stir until it begins \'anilla. cupful CHOCOLATE CARAMELS. !\Irs. Newton. One- half pound Baker's chocolate, one pound sugar, one.quarter butter, one pint pound ready to take from the fire stir in one teaspoonful vanilla. sweet cream. Boil until hard, and when extract Jennings' MAPLE SUGAR CANDY. !\Irs. Xewton. Grate or scrape maple sugar taste with French cream, desired. fine, mix it found elsewhere, in quantities the and make into any shape to suit \Valnut creams are nice made with maple sugar. CHOCOLATE CARAMELS. Mrs.]. M. X .. Rochester, N. Y. One cupful brown sugar, one-half flour stirred tablespoonful cupful grated Baker's until molasses candy. in, one-half butter chocolate, ready, using a saucer to determine when it cupful molasses, with one-half cupful boiled milk, one-half Boil the size of a walnut. is done, as for CHOCOLATE CARAMELS. ;\1rs. W. Two cupfuls sugar, one cupful warm water, one-half butter. three-quarters chocolate, grated; cupful cupful Bak- Let it boil er's without stirring until it snaps in water. CHOCOL.-\TE CARA~IELS. ;\Ir-. W. One-half pound Baker's chocolate, grated; two teacupfuls sugar, GRACE CHURCH COOK HOOK. 289 cupful milk and water, a lump butter, one teaspoonful one-half alum. COCOANUT CREAl"!. l\Ir3. W. Make like almond cream, substituting grated ordessicated cocoa- nut for the almonds. CREAl'I CANDY. i\lrs. Newton. Two cupfuls sugar, one cupful water, one small half cupful vine. an egg, one vanilla, a small pinch of soda sifted sufficiently gar, one half cupful milk, butter teaspoonful in when ready to take from the fire. hard; when cool, pull very white. the size of one-half it boil until Jennings' extract Let COCOANUT CANDY. i\1rs. Newton. Two cupfuls white sugar, one-quarter together the pan into a larger pan of cold water and stir and when Put \Vhen it begins to stiffen stir in the cocoanut cupful water. Boil until thick. until cool. cold cut into cakes. BUTTER TAFFY. ;\[ rs. ;\1. Lilley. Two cupfuls sugar, three qu~rters cupful vinegar, one-half cupful butter. Boil until brittle. Pour into buttered pans. NUT TAFFY. Two pints maple Boil until brittle. Line a pan with one cupful hickorynut meats and pour the hot sugar over. syrup, one-half pint water. ~IOLASSES CANDY. i\lrs. W. ;\[illard Palmer. Boil until hard enough to pull. sugar, butter, one heaping three cupfuls molasses, one cupful cream of tins before putting teaspoonful Butter Four cupfuls granulated two tablespoonfuls water, tartar. candy into to cool. 21:10 GRACE CHURCH COOK BOOK. One and one-half cupfuls TAFFY. !\{rS. Newton. sugar, one-half cupful one teaspoonful tins and when it commences butter. Boil until hard, then pour to harden check off into squares. strong vinegar, int0 buttered VANILLA TAFFY. Two cupfuls water, one cupful sugar, one third cupful molasses, vinegar, butter size of an egg, when nearly done teaspoonful Jennings' extract vanilla. two tablespoonfuls add one-half TAFFY. One pound ful water, a small hardens brown sligar, one cupful molasses, cup- it in water. Walnut meats or popcorn may be spread on this. twenty minutes or until lump of butter. three. quarters Boil CHOCOLATE CARA?\lELS. One c.upful milk, three-quarters an egg; cupful Baker's fla\'or with Jennings' chocolate, grated; extract vanilla two cupfuls brown sugar, one cupful molasses, the size of butter One cupful Baker's CHOCOLATE chocolate, Cr\RA~fELS. grated; sugar, one cupful milk, butter cupful until crisp when dropped into watt:r. one cupful molasses, one Boil the size of a walnut. FIG CREAMS. Cut fresh figs into four or Roll French cream the roll with a knife Lay one of the cream strips on one of the fig strips fi"e strips each. the hand, cut in the palm of into a long roll lengthwise. and roll the cream around the fig. ORA:'\GE DROPS. Grate the rind of one orange and squeeze out care to eject all the seeds, add to this a pinch of tartaric in confectioners' balls. This is a delicious it candy. sugar until taking Stir is stiff enough to form into small the juice, acid. GRACE CHURCH COOK BOOK. 291 \Vhites hickorynut cupful of three meats, flour. Bake HICKORYNUT eggs, beaten chopped, in a m0derate stiff; add into which oven. MACCAROONS. one pint has sugar, a bowl of been mixed one-half sugar, but. CARAMELS. l\liss Agnes Allyn, Holvoke. One-quarter one cupful molasses, ter. Boil about pound Baker's one-half twenty-five chocolate, cupful minutes. l\las~. three cream, cupfuls brown one tablespoonful Two tablespoonfuls water, tablespoonful one minutes. teaspoonful one Jennings' BUTTER molasses, cupful extract TAFFY. one sugar, tablespoonful one-quarter vanilla. Boil vinegar, one butter, from six to eight cupful Two cupfuls molasses, one cupful PEANUT CANDY. sugar, one hour. tablespoonful Just belore vinegar. taking Boil from twenty minutes from the fire add one pint peanuts. one tablespoonful butter, to one-half One vinegar, cupful butter brown the size of a walnut. one-half nuts, six teaspoonfuls twenty minutes. BeTTER sugar, SCOTCH. cupful Boil Three putting cupfuls sugar, on the by pulling . befure very white VINEGAR une cupful stove, not CANDY. vinegar, after. one cupful water. This candy may Stir be made .... CHOCOI,.\TE CREAMS. Two cupfuls powdered one teaspoonful sugar, Jennings' extract one-half cupful milk; add utes, cold water ch.cola melting while put away to harden. and te, a little mo re than beat to a cream; roll one- half the candy was cooking. in balls a square Drop boil five min. in a dish of vanilla; and set drop of which in Baker's been has them on a paper and 292 GRACE CHURCH COOK BOOK. Two cupfuls BUTTER sugar, one cupful SCOTCH. four butter, tablespoonfuls vinegar. ANNA CANDY., Two cupfuls sugar, Miss Susie ~ewton. Holyoke, Mass. one cupful milk, two squares Baker's a small piece late, fla vor wi th Jennings' of butter; extract. cook in a spider; when done, choco- and beat \VALNUT OR BUTTERNUT MAPLE SUGAR CANDY. Dissolve cool, pour the sugar in the nut meats. :\Irs. Henry Allyn, Holyoke. Mass. in little water, boil till it grains. \Vhen most FRENCH CREAM CANDY. To the white of one sugar egg, add an equal is stiff enough in confectioners' hands. Flavor with till it Jennings' of water. quantity Stir to be moulded with the to dry. and set aside extract vanilla SUGAR CANDY. :\1rs. F. C. Stratton. Six cupfuls brown sugar, one vineK:tr, one one cupful teaspoonful till soda. and and water butter, vinegar add butter soda it crisps Remove tablespoonful one water. cold water; grease Boil sugar, the'n a dish and cover with any kind of nuts and pour dissolved cupful water, in hot in fire, in. by droping from the the candy CRE.\~I :\Iiss .\ .. \lIyn. Holyoke, CAN DY. :\Iass. pound One level teaspoonful butter, one of cream of tartar, of water; when nearly Cook without stirring. one tablespoonful granulated sugar, one of vinegar,one-half done flavor with Jennings' Try in cold water extract as molasses teaspoonful tumblerful of lemon. candy and pull until \'ery white. Two cupfuls of molasses, one cupful sugar, two tablespoon- ~rOL:\SSES ~Iis; A. Allyn, Holyokt". CA~DY. :\las~, brown GRACE CHURCH COOK DOOK. fub of vinegar; utes, teaspoonful flavor when hot; uf soda. stir them well add just Pull with the tips at together before and boil taking about from the the fingers. 293 twenty min- fire one-half Two cupfuls brown C.'\.NDY. MOL.-\~SES Mrs. H. B. Spencer, Holyoke, Mass. sugar, three cupfuls molasses, one teaspoon- ful of butter; pan. Not when dune to Le pulled. add one teaspoonful Fla\'or if YOll wish. of soda. Pour into a CANDY. IVIAPLE SUGAR A Friend. add tartar. sugar of cream of To one cupful maple one teaspoonful work as if it was molasses one-half Coolon cupful warm water and plates and for boiling. buttered the same rule candy, obsen'ing CREAM CANDY. cupful of water or granulated large as to a boil. When Take one-half fuls of powdered of tartar after flavor with cut into short it comes and butter Jennings' pieces extract as large vanilla. as caramels. E. J. B. and let sugar, it boil, one-half then put teaspoonful as a good sized walnut. in water a chopping it hardens Take in two cup- of cream stir and and Do not out knife turn SUGAR 1\1rs. H. l3. Spencer, sugar, Two cupfuls granulated of cream of teaspoonful fifteen minutes, work it as you would molass:s flavor with one Jennings' candL tartar, CANDY. llolyoke. two-thirds :'>las5. cupful tablespoonful extract lemon cold water, of butter. or vanilla one Boil and Take an iron spider of granulatecl CANDY. PEANUT and let sugar, let one cupful while another be pasty ured before greased pan. one stirs for a tew moments), shucking), it When stir that ha\'e it get hot on the stove, turn person it is all melted in one full quart been chopped it then put in a spider the thin (it will (meas- into into and of peanuts Turn a fine. 296 ADVERTISEM ENTS. C. C. FOLLMER, EDWIX HOYT, PAUL P. DAVIS, WALTER w. 1\IILLARD PALl\IER, R. ~IEECH Secretary President JR., Vice President Treasurer and General Manager • • Books6116rs •• • • Station6rS •• • • IinDort6rs •• 59 MONROE ST., 89 OTTAWA ST., DRINKS. " The tradesmen who in liquor deal, Of 0111' callal good use can make / And whell TIle)' oft tIIC)' meet, its water free!;' tlleil' cas!..'sto jill, ta!..'c. tllt')l relldcr Icss B)I this dei/ice. TIlt: ills lllat sprillg from drullklless, )101/11 OiUll, For llarmll'ss From i'illCS tlla! ill callais arc grO'illll." is the wille, FRAPPE. Mrs. W. Morris. pineapples, taste, pour One dozen oranges, one dozen lemons, one can peaches, two cans one pint cherry juice, one pint strawberry juice, Squeeze the lemon juice on the sugar, which is used the juice off the peaches and chop the peaches fine, then chop the orange pulp, after removing the seeds; fine; pour water on the lemon and fruits, pour- then add to the other then fill with water. grated eight bananas. to your themselves add the bananas, sugar ing in the cherry This makes three gallons. also chopped to make a rich lemonade, and strawberry juice last, COFFEE Served in pretty china cups or CREAM. thin glasses, looking dessert. the following makes Make a dainty the coffee, a teacupful when made, with the yolks of two eggs and one ounce sugar, into a double boiler or a saucepan set into boiling water, and stir over the fire until 'Vhip a pint of It may be frozen if preferred: the mixture thickens, then let it get cold. the strongest clearest coffee. and Put of 298 GRACE CHURCH COOK BOOK. good cream quite stiff and then add the coffee to it by degrees, that is smooth and thick. it so TOM AND JERRY. ~liss Habbin. Beat up white of one egg, stir in enough sugar thick add three drops Jennings' batter, Take of lemon. batter oyer a quarter hot water Use pulverized sugar. a large tablespoonful, to one-half wineglassful of liquor in and stir all the time. Grate extract of vanilla to the consistency or or about one and one-half, of (rum), pour foam. some nutmeg over LEZ\ION FIZZ. ~Ir~. J. ". ~., Rochester, ~. Y. Combine acid, one ounce in the order given: Two pounds white coffee sugar, tartaric Jennings' the whites of two eggs, whipped two tablespoonfuls two lemon essence, one quart thoroughly. To stir it foams and the drink will be found delicious. Bottle. in a tumbler and fill up with water; ounces water, use, put in a little soda until NOURISHING LE:\rONADE FOR INVALIDS. juice of four One and one-half pints boiling water, of two lemons, one-half pint sherry, Pare the lemon rind thin and put the boiling water over juice and eggs, well beat ed, which should also be strained. rinch four eggs, six ounces loaf sugar. in a pitcher with the sugar, pour lemon strain, add the wine, it; when cool, lemons, BAKED MILK. Put one. half gallon milk in a jar and tie it down with writing ten hours, when it stand in a moderate oven eight or paper. will be like cream and is very nutritious. Let PUNCH \VITHOUT LIQUOR. ~I r~. F. C. Stratton. Juice of six oranges and six lemons, adding sugar taste, to this a quantity of pouncied ice and some sliced pineapple, summer beverage. it two quarts water. put pouring over An agreeable to suit GRACE CHURCH COOK BOOK. 299 Juice of one orange Strain run from. curds ORANGE \\'HEY. :\Ir,. 1. D. pint to one and cool. sweet milk. Heat slowly till EGG LEMONADE. :\Irs. J. D. White of one egg, one tablespoonful lemon, one gobletful water. Beat all pulverized together. sugar, juice of one SAGO MILK. Three tablespoonfuls hour, Simmer add three slowly cupfuls one-half Alice Perry. soaked sago boiling milk; hour. Eat warm. in one sweeten cupful and cold water flavor one to taste. RASPBERRY :\Irs. VINEGAR. \Y. Put the berries in vinegar, them through one-half boil ries, they give a rich flavor and the black a sieve, hour, bottle. then add let them stand one pound white If possible, forty-eight sugar hours,' to one pint red strain juice, ber. use one-half the color. ones RASPBERRY \rINEGAR. :\Irs. Newton. Cover night. sugar. the raspberries In the morning, Boil ten minutes vinegar and with cold strain and to one pint and bottle when cold. let juice them stand over add one pound Allow one-half TO MAKE ounce Baker's CHOCOLATE. chocolate to each person ounce Heat every milk. constantly boiling and point, allow one-half chocolate the milk and water, scrape the chocolate stir well and serve directly quickly till pint water and the chocolate is dissolved, with white sugar. and to pint it, stir it to a one-half into bripg CHOCOLATE. :\1r.,. ~ ewton. Scrape five bars Baker's chocolate and rub smooth in one cupful 300 GRACE CHURCH COOK BOOK. hot water, stirring well; you stir add one teaspoonful it then add one quart boiling milk and boil five minute!: to the chocolate when into the boiling water. As soon as taken from the fire, teaspoonfuls add four sugar jennings' extrac,t vanilla. CLARET CUP. Mrs. Sherwood. One bottle of claret, one pin t bottle of soda water, one wineglass- juice, one-half pound lump ful brandy, one-half wineglassfullemon sugar, a few slices of fresh cucumber; mix in cracked ice. CHOCOLATE. Cut four ounces Baker's chocolate to prevent burning; cold water then add one quart boiling milk and one gill cream. gently five minutes. let in a saucepan with enough it simmer gently a few moments, it boil Let LEMON SYRUP. To five and one-half pints of water, of sugar; boil slowly half an hour, it off in an earthen basin on two ounces of citric acid beaten down. When cold fla\'or with Jennings' extract of lemon and bottle. ado five pounds then pour BLACKBERRY and bruise 'VINE. Measure your berries stirring occasionally; berries add one quart of boiling water, four hours, two pounds of white sugar, having it covered tight; bottle keep better. them, and to every gallon of let the mixture stand twenty. then to every gallon of liquor add and it it. One pint of brandy to every gallon of liquor makes then strain RED CURRANT WINE. Six gallons currants into the water and let one pound white sugar together; of muslin over it; and skim off the top, tight. put down to six quarts water, pound the currants them soak for then take to every quart of the liquor, and mix well the whole into a jar with a large mouth and tie a piece for te,l days, stirring it occasionally let it ferment twenty-four hours; Strain it and bottle, corking and sealing it GRACE CHURCH COOK BOOK. 301 CUBAN (coffee), COFFEE. fresh roasted; of beans cupful One measure through a pitcher so strong delicious of boiling a flannel, heat water. again it Let and strain again. come to a good of hot milk which has just that cup of coffee. teaspoonful about one come to a boil. in a cupful grind, put into a quart boil, strain Serve very hot with is a coffee of milk makes This Milk and beef ored with vegetables tea, equal parts; and strained. MILK BEEF TEA. serve hot. The tea may be flav- OATMEAL GRUEL. One heaping quarts two Strain while hot. milk. gill oatmeal, water. boiling If the gruel .Mrs. ):ewton. one- half Boil one is thicker teaspoonful of salt, stirred into hour, stirring occasionally. than you like, thin it with STRAWBERRY ACID. Pour two quarts acid, over twenty-four each To sugar, stir the syrup. of tartaric stand Let the fruit. powdered bottle left uncorked of water, twelve hours, pint of frequently acidulated of strawberries previously quarts then strain, clear liquor care taking put one and when the sugar be cold The whole process must tor some days as the liquor generally GINGER BEER. five ounces raspberries. with or to bruise not pound of finely is quite dissolved the bottles and ferments. Three large luke warm, of powdered Pour on these until let tightly. or three days. it stand tablespoonful brown Let sugar; stand it yeast and ancl cork in two teacupful hours, of brewers' then bottle is better it but tablespoonfuls cream of tartar, powdered one ancl vne-half ginger, one pounds boiling water. ingredients then stir in the kitchen two gallons in one-half for fifteen You can use the day after bottling, 1 r l r MISCELLANEOUS. "Tllitlt wisdom fraught, Not such as books, but such as paticllce taught." TO TAKE INK OUT OF LINEN. l\lrs. \\". Dip the spotted part in pure tallow, melted, then wash out the tallow and the ink will disappear. The glacial acetic hard and soft corns in a week. CURE FOR CORNS. acid applied night and morning will relie"e TO REMOVE IRON RUST FROM WHITE GOODS. Hold the cloth over a "esse I of boiling water, place on the spot two or three crystals of oxalic acid and pour on boiling water. TO PREVENT FLIES FROM INJURING Boil three or four onions with the liquid and not a fly will the frames. PICTURE FRAMES. in one pint and brush the frames O\'er injure touch them. It will not LIME SOAP. :\Irs. F. C. Stratton. take one-half To one gallon soft water, pound unslacked one pound washing soda and one pound clean grease, put gallons soft water lime and three pounds washing soda, mer one hour, ing; let lime, three two pounds it come to a boil and sim- till morn- lye, add three gallons more water and that off also then sheer off the clear it boil in a pot on the stove and in it put then take it off and set then when cold pour three or four hours, it away to settle let 304 GRACE CHURCH COOK BOOK. but keep the first and second lye separate; the lime and in the same pot put down three pounds very carefully, throw out clean grease, previously tried out, and let it melt, the stong lye and afterwards till It water throw in two ounces powdered dish kept ing turn it out and cut then of then pour on first the rest, let it boil slowly for four hours in a saucer by working it, as long as any to thicken, set a tin the soap into it, the next morn- is not done. When it commences rosin, when well boiled, thickensj remains for the purpose try it it into bars. and pour CRYSTALIZED CHIMNEY ORNAYIENTS. Select a crooked twig of white or black thornj wrap some loose Sus- wool or cotton round the branches pend this in a basin or deep jar. Dissolve two pounds of alum in a quart of boiling rain water and pour to stand twelve hours. Wire baskets may be covered in the same way. and tie it on with worsted. the twig. Allow it it over IMMEDIATE ~I. Guyon, a French physician, REMO~AT. OF FEVERISH accidentally HEADACHE. one day while feeling the pul.5e of a patient his temporal the sick man exclaimed, artery, This suggested the compression "Happening artery produces the manner pression of the temporal effect. He thus relates ery: yellow fever, and touching more strongly than usual, lieve me!' ies, and when this was done the headache experiments He found from subsequent headaches causes, least state of torpor or somnolence, expressed himself at ease. yellow fe,'er arising from other is not altogether inconvenience new. to arise. On the contrary, ascertained that com- at once this very desirable in which he made the discov- in the latter 'How you re- arter- of both temporal to press and he never observed immediately an equally good result disappeared." in the if in a freely and of this remedy to the the patient, opened his eyes, breathed The application CURE FOR EARACHE. Fnm the Amfrican Arllsan. Take a small piece of cotton pression in the center with the finger and fill ground pepper as will rest on a five cent piece; gather batting or cotton wool, make a de- it up with as much it into a ball GRACE CHURCH COOK BOOK. 305 it up, dip instant and tie •L\lmost gentle as well as adults. that the ball into sweet oil relief will be experienced an infant will not be injured it and and insert the application by it, but experience in its place . is so relief, SYRUP FOR COLDS. Mrs. P. HaiOey. ripe), wash and strain berries (very to one pint pint one boil juice; brandy. them and put one twenty minn tes, when coid add Bottle It will tight. cork and Take elder pint molasses to each prove quart very good for a cough. THE HOUSEHOLD. To prevent the in the kettle. shell prevent the formation formation of crust By attracting of a crust. in a teakettle, particles the stony keep an oyster to itself it will When ivory- handled knives or emery. It will paper ness. turn yellow, the spots rub them with rice, and sand- their white- restore take off To kill warts, prick until they bleed and apply soda. Lemon juice A few drops and glycerine of ammonia will remove in water will freckles. clean hair Apply brushes at night. better than soap. To kill corns, soak bread in vinegar, bind one day and night and they will come out by the roots. A good wash camphor occasionally ounce shake for gum; to dissol\'e. the head is made put in a large of one ounce and bottle with one quart water borax one and To smooth wrinkles weak gum arabic water, cloths. out and To curl wa\"e your back repeat wi th fresh sugar. a feather, feather sprinkle and A \'ery as made pleasant follows: perfume one Take silk, sponge of iron on the wrong on the right sine or betw~en side with two sugar forth thickly it. over over If not a hot griddle curled and enough, and ounce also a preventive against moths each of cloves, caraway is seeds, 306 GRACE CHURCH COOK nook. nutmegs, mace, cinnamon Florentine gether; among your clothes, etc. grind the whole well orris root as will equal and Tonquin beans, the other to powder and then put then add as much to- ingredients in little bags put After handling substances odor upon the it mustard water be used it will be found a most efficient leave a disagreeable that hands, deodorizer. If the feet become frost bitten, soak them for one-half hour of alum water, and if one application in a is not strong, enough, solution hot two will be a cure. Lemon juice will whiten frosting, cranberry juice it pink and the grated rind of an orange strained through or strawberry will color a cloth will color it yellow. White spots on varnished hot plate from the oven over permint or spirts of camphor. furniture will disappear, if you hold a them or rub them with essence of pep- Never bite or pass sewing silk through the lips, as lead poisoning from such a habit, as the silk is soaked in has been known to result acetate of lead to make it weigh heavier. A bruiserl the surface paper the paper; soaked spot or dent in the following way: Lay six thicknesses in furniture may be raisecl in water over as the moisture the dent and press with a hot evaporates the spot should disappear. to the level of of brown iron over To remove a screw rusted in the wood, heat a poker red hot, and put on top of the screw for a minute or two; a screw driver and you will easily get warm. it out if you do it whilst in the fire then take is it Sponges which arc to be used in the bath room may be softened by boiling for a few minutes time of boiling rinse in cold water and put on the stove again in a pan of cold water. in three waters. After each When the color of fabric has been destroyed after which chloroform will color. Chloroform also removes by acid, apply am- in most paint monia to neutralize cases from a garment where benzine the original the acid, restore fails. ,, I INDEX, SOUPS. ...............•.... " '" " .. Fish Chowder Mock Turtle Rlack Bean Corn Cream Tomato Tomato Potato Oyster Tomato Soup with Rice Clam Chowder Clam Stew Beef. Bean Chicken Purec Soup Stock Julien Canned Corn SUllllner ...................•.... Plain Vegetable Turkey Rice Clear Mulligatawney Chopped Meat Chicken Gumbo Clan\. .•........................ " !) 10 10 10, 17 11, 17, 18 11, 13, 18 8, 11, 12, 16 11, 14, 15, 16 12 12 13 13, 17 14, 15 17 7, 1~ 14 15 17 17 16 16 8 !) !l !} 13 FISH, &c. Deviled Crabs Salmon Croquettes Deviled Lobster Deviled Cl:1ms Creamed Oysters Oyster Pie Fish Turbot Scallopped Fish Chowder Baked Fish, Stuffed Baked Fish with Wine Scallopped Creamed Salmon Boiled Fish Panned Oysters Lobster Oysters ...............•... 32 32 2:l 30 2-1, 26, HI 26, a 1 31 24, 32 31 30 " .30 2!l 20 29 20 " l'ri tters Oyster Patties ........•.....•... Cod Fish Balls .•......•••..•.... Baked Cod Fish Fried Smelts Fried Oysters ........•..•.•..... Oyster Lohster Croquettes Scallopped Clams Veal and Oyster Pie Salmon Loaf. Bakaloo (Codfish) To Cook Finnan Haddin To Broil White Fish in the Oven To Cook J'resh Cod Fish To Cook White Fish To Fry any Kind of Fish To Cook Smelts ......•.•..•.•... 33 26 26 26 25 23 25 25 2-1 33 33 34 34 34 34 3:1 33 MEATS. Pie ...•......... ...•.......•.... lor Chicken To Cure Iiams and Racon To Pickle Eggs ...•....•......... Beel Stew Shepherd's Pie Frizzled Beef. Meat Risolles Beefsteak Pie Potted Meat Roast Fillet of Veal. Washington Ham Croquettes Crust Rice and Meat Croquettes Beelstake Smothered Spiced Lamb .............•.. Veal Cutlets .. , ............•. Spiced Round of Beef Veal Pie .........•........•.... Beel Loal .................•.... Veal Loa/. Chicken Croquettes Head Cheese Jellied Tongues Baked Sweet Breads Pigeon Pic ..• " .•............... 52 fi2 53 53 54 54 :;3 fil r,0 53 51 r, 1 51 in Onions ...• 53 " .47 42, 47 3!1 40 41 .41, 48 .41, 47 40 41 40 .42 and Veal Pie ............•.••. \ II INDEX. Pie .•.............. and Corn ..........•.......... 42 Fried Liver .42 Beefsteak Pudding A5 Fried Scallops 45 Curried Chicken 45 Fried Bacon ..•................. 46 Beef, a la Moue A6 Bacon with Apples 45, 48 Chicken 47 Brain Cakes ..........•......... 47 Brains 48 Brain Omelet ..•................ 48 Sweet Breads .•................. 48 Chicken Pot Pie .•••............. 49 Sausages A9 Scallop of Veal 49 Chicken 4n Dr. M's Chops ...••............. An Mutton Chops .........•....... 49 I lanl ......•.................... 50 Invalid's Cutlet 50 Meat Croquettes 50 Spiced Veal fl2 Devtled Ham 52 Cold M ntton 3!1 Irish Stew To Pickle Beef 52 Sauces for Meats, Fish, Etc. 61 Parsley 5!), 61 Mint Mmt Vinegar 61 60,61 Drawn Butter 62 Cream Gravv Tomato Sauce 5n, 62 5!), no Caper Sauce 60, 61 Egg Sauce Banana 59 4n, 60 Yorkshire GO Bread Sauce no Yankee Dressing Dressing for Roast 60 Pudlling Fowls Sauce " , , , , VECETABLES. Potatues lur Lunch Stufled Potato Puff Potatoes Potato Cr0'1uettes Scalloped Potatoes Baked Beans Creamed Turnips Escalloped Onions To Cook Large Spanish Onions Potato Scuttle I lash-- Brown Potatoes Dried Lima Beans Creamed Macaroni. Creamed Potatoes To Cook Tomatoes 69 6n, 70 69 67, 70 70 6U, 70, 73 , 71 71 , 71 71 72 72 72 , .. 67, 72 7:3 in Butter 67 New Potatoes 68 Tomato Toast 68 Baked Tomatoes 69 Lyonaise Potatoes 69 To Cook New Potatoes 68 To Cook Canned Corn 68 To Cook Rice .•................. 68 Chinese Rice .........•.......... 7a To Cook Parsnips Salads and Salad Dressings. Egg Salad .•.................•.. 81 80 Shrimp Salad 80 l\lackercl 76, 79, 80 Cabbage 80 Potato " 7!l Cabbage 7!l Chicken ..•..................... Lobster 7!l 78 Cucumber Salad Boiled Salad Dressing 82 Plain Salad Dress'g, 76, 77, 78, 81, 82 78 CaLb:lge Salad Dressing 76 Tomato Dressing Cream Dressing 77 77 Salad Dressing 77 l\layonaise Quickly Made Salad Dressing 81 or Salmon •............. for Sandwiches and Celery PICKLES. Rind Pickle Peaches 87, no Sweet Tomato 87 Gerkins !l2 Sliced Green TOI11.1to H2 Watermelon tl~ English H~ Plain Pickles UO Pickled no Green Tomatu Jam n:3 Pickled Red Cabbage U4 Cauliflower no To Pickle Fruit U2 r'rench 94 Cucumber !l4 Sliced Cucumbers n5 Spiced Tomatoes CATSUP, CHILI SAUCE, Etc. !J2 Curranl Catsup Chili Sauce !)1 88, 89, 80, 91, !J3 Tomato Catsup 8!) Grape Catsup 8!1 Picalilli 91 Chow Chow Cold Catsup 93 n;~ Tomato :\1ustard " ...............•.... , PUDDINCS. Iced Black 121 108, 121 INDEX. III 110, 126,127, " ; .. ................•.. Lemon "Hard Times" German ~1arrow " Blanc Mange English Cream Orleans Apple Lemon Souflle ..............•.. Custard Lunch Cream Rice Baked Blackberry Baked Whortleberry Steamed Blackberry English Plum.lO!), Snow Ball Steamed Cranberry Dumpling Apple Fritters ..•.......••...... Baked Cocoanut Custard Cornstarch Hasty .............•. Steamed Apple Cream Tapioca Cream Strawberry Meringue Apple Tapioca l\1aderia Chocolate Bread Plum Charlotte High Bini's Nest. Delicious Yorkshire ................•. 118, 128 1~S 128 118 161, 165 101 11(j 130 115 115 114 113 112 103, 112 113 ]30 131 101 101 101 102 102 ] 03 103 104 104 105 106 tOO 117 117 117 046, 60 102, 105,118 SAUCES FOR PUDDINCS. 135, Lemon Spanish Cre:ul1 Plain Sauce \Vine \Yhile Saucc for Plum Pudding Sauce lor Fig Pudding .\1aple Sugar Sauce Saul:e for Apple Pudding Congress Strawhcrry Strawhcrry Chocobte Cranberry Egg S:llICC .•••••••••••••.•••••. H:ud Sauce Excellen t Sauce Foam ................••••••... Sauce (hard) Sauce (liquid) Sauce Sauce liJ7, 13t) 138 138 ] 3(i, 137 137 137 13.1, i:\tj ]35 135 la6 13:> 135 135 134 134 138 1:~ 1aH 139 PIES . ~llllcemeat Lemon Cheese Cakes ... 151, 152, 1f):~, 155, 1;)(; 154 " Pay" " .... Indian .............•.•.••• and Lemon Meringue Molasses 121 "Three Quarter" 121 Sago 122 Baked Batter 122 Empress 122 Suet 114, 123 Sponge 102, 118, 122, 126 Corn 123 Plum 110, 115, 122, 123, 125 Cherry .................•...... 108 Cherry and Tapioca 123 Vanity Fair 123 Orange 104, 124, 12!) Cottage 10!), 124 Swiss Rice 124 Fig .. !)!), 104, 105, 115, 117, 124, 129 125 Raspberry 125 Italien Baked 125 un, 111, 112 Cocoanut !)!), 116 "Half 100 Marmalade 100 Lemon Corn Starch .........•... 112 Orange 111 Delmonico 107, 111 Indian Baked Cabinet 111 10!) Steamed Whortleberry 101, 110 Stcamed Cabinet. 110, 130 Rice 10!) Queen .....•.................. 106 Brown Betty 107 Tapioca Steamed 105, 107, 130 107 Two Ounce 1O~ Rhubarb I Hi Rollcd Sponge Cake 116 Sc.ll1oped Apple 114 Bakcd Rice Boiled Applc lla 107 Nonpareil 117 , 12(; \)akcd Lemon lOS, 127 Snow 127 Snuw Cream 127 Cornstarch 127 •\pple or Gooscberry S.lUtlIe ~lanchesler 128 Soutlle Pullets Pullets '" " -- VI INDEX. .....•........... Pound Mountain Lenlun Feather Cake Lafayette Gingerbread r,emon Flake Bread White Mountain Berwick Sponge French Cream Vanity Railroad Fancy Imperial. Creanl Fig Jelly Albany Prize Cheap Fruit Quecn 's Derby (or Short) Soft ~Iolasses Lemon Molasses Buffalo Cookies .........•.......... 214, 2 tn, 235 215, 232 214 221 218 218 240 240 220 227 222,231 219 21!) 224 224 229 225 226 225 228 229 230 23:3 2:.H; FILLINCS FOR CAKE. , Custard Frosting , and Lemon 24U Raisin 2.1!J Orange Jelly 250 ~tarsh ~Iallow 250 Olange 2.18 Caramel 248 Almond 250 Italian 250 Fig 250 Orange 24!) (hange Frosting 24U Yellow Frusting 24g Chocolate ~48 White Frosting 248 Pink Frosting 247 Chocolate CI eam for Cream Cakes 247 2.1H Orange Custard , 2;)0 Iloiled Icing 2G 1 Cake:: Filling COOKIES, DROP CAKES, ETC. 2:;G Hoston l\ladelines , .. 254 Savoy Cakes 2G1 Leb K uckcn :\lallelin~s 2;,1 25S, 2GI, 26;J, 26tj (;inger Snaps.257, 2;,)!J, 261, 2m; ~ew Year's Covkies 268 (,inger 2;J7 1 ~llI