New Crumbs
of Comfort

E. M. KENNEDY

DRUGGIST

104 WEST MAIN STREET

PHQNE 319

» specialty

KALAMAZOO,MICH.

EVERYTHING GOOD TO EAT
—

AT

SCHEID'S

GROCERIES, MEATS, FRUITS AND

FRESH VEGETABLES-

KALAMAZOO LAUNDRY COMPANY

WILL HAVEIN ITS NEW BUILDING ONE OF THE FINEST
WATER SOFTENING PLANTS

IN THE COUNTRY

LOOK. WATCH AND WAIT-

FOR THE OPENING

each season's
shall

We mean
Dry Goods in our store
reputation.
Money. Every Department
receives
thing new, nearly every day of the year.

That of giving Most

that

assemblage
strengthen

of
our
for tKe
some-

THE BUSY STORE

J. R. Jones' Sons & Co.

ESTABLISHED 1872

OFFICE PHONE 278

RESIDENCE PHONE 110

E. W. & W. M.De YOE,

INSURANCE and REAL ESTATE

MONEY TO LOAN ON APPROVED REAL ESTATE SECURITY

103 AND 105 SOUTH BUROICK ST.

KALAMAZOO,MICH.

PHONE 42

t

DONALD O. BOUDEMAN

GENERAL INSURANCE

tTO, 112 WEST SOUTH STREET

ABSOLUTE RELIABILITY"

KALAMAZOO

THE CARYL BOOK & MUSIC STORE

304 West Main Street

SCHOOL BOOKS, STATIONERY and PERIODICALS

Make a Specially of

Call for our Catalogue of

MAGAZINES at CUT RATES

NEW LOCATION OPPOSITE BAPTIST CHURCH

VAN BOCHOVE

"THE FLORIST"

SELLS EVERYTHING IN FLOWERS

at

141

SOUTH BURDICK STREET

SHOW CONSTANTLY EVERY
*
DAYINTHE YEAR,COMPLETE
STOCK OF

*

Seasonable

and Reliable Merchandise

J>

AT PRICES TO MEET THE
*
KEENEST COMPETION ANY-
WHERE

J>
CY\\m^<r>n> T\ *y
J2J-J23 SOUTH
(^llmore ksros.
burdkx sT.
Kuilamazoo, - Michigan
V A.
The Riglit Kind of Fuel

r>

J J

MUST BE USED OR THE BEST RECIPE
IN THIS BOOK WILLPROVE AN UTTER
FAILURE WHEN PUT TO THE TEST

CLEAN COAL (No Clinkers)

WELL SEASONED WOOD (No Sputtering)

THAT'S THE KIND

?

}

HARRIS fi? PRATT

Phone No 9

F. W. RUSSELL

WHOLESALE AND RETAIL DEALER IN

Window Jhades, Window Glass, Room
Mouldings, Wall Paper, Paints, Oils and
Varnishes

:-:

:-:

208-210 North Burdick Street

KALAMAZOO,MICH

THE MVTVjMLBENEFIT

LIFE INSURANCE COMPANY

NEWARK, FT. J.

T. If. SBBRI<I!iQ, Elistriet Manager

f©r

Southwestern Michigan

504 Browne Black

E. J. PHELPS. PrES.

A. S. WHITE, 2nd Vice-Pres.

L. M. PHELPS, Asst. Cashier

M. J. BIOELOW, Vice-PrES.

H. den BLEYKER, Cashier

W. L.OTIS.Asst. Cashier

SAVINGS BOOKS ISSUED DRAWING INTEREST

Che Kalamazoo national Bank

Kalamazoo,

Itiicbigan

CAPITAL,$200,000.00

SURPLUS, $105,000.00

DIRECTORS

H. B. OSBORN.

H. H. EVERARD, A. S. WHITE, J. DEN BLEYKER.

M. J. BrGELOW.

M. D. WOODFORD,

W. B. MIC-HAM

J. W. THOMPSON

E. J. PHELPS,

J. T. UPJOHN.

E. B. DESENBERG

Misa

3i. 800Inn

511-312-313

ISroumr

jKlork

GEORGE FULLER

LIVERY,
BOARDING AND
SALES STABLES

TELEPHONE 275

**

130 S. PITCHER ST.

I_. H. BORGER, MANAGER

"MOTHER'S BREAD" "S^g^

life, instead of
Itis the kind of ammunition that preserves
it is
destroying it. There is health in every atom, because
made of the very best wheat,
lard and pare milk.
Itis baked in such a manner as to work no harm to the
Peoplewhoeat "Mother's Bread" and Witwer's
digestion.
orders
Cakes
taken for parties, receptions and large gatherings.
:-:

enjoy good living. Special

sugar,

and Pastries

THE WITWER BAKING CO.
-« KALAiiAZOO,niCH.

CORNER CHURCH ANDELEANOR STREETS

Your INSURANCE Business

Is Respectfully Solicited by

E. S. RANKIN

FIRST CLASS RELIABLECOMPANIES
PERSONAL AND CAREFUL ATTENTION

MAIN and BURDICK STS.

PWe 301

STYLE

QUALITY

AMERICAN BEAUTY CORSETS

FOR ALL. WOMEN

—

AT ALL LEADING STORES

ALL FIGURES $100 to $5.00

KALAMAZOO CORSET

CO.

EXCLUSIVE MAKERS

For Stylish and Up-to-Date

SUITS, CLOAKS, FURS, SKIRTS, WAISTS

j* CALLON Jt

N. BLOCK *

109 >ORTM BURDICK

THE POPULAR PRICE CLOAK & SUIT STORE

CHAS. S. CAMPBELL, Pres.

EDWARD WOODBURY. V:CE-PRES.

ALBERT HENRY. Cashier

THE MICHIGAN NATIONAL BANK

KALAMAZOO. MICHIGAN

CAPITAL, $100,000.00

SURPLUS, $100,000.00

DIRECTORS

E. WOODBURY.

A. M. STEARNS,

I. A. RANSOM.

JAS. F. GILMORE-

JOHN W. TAYLOR,

C. S. CAMPBELL.

F. M. HODGE

WE ISSUE SAVINGS BOOKS DRAWING INTEREST

COWLBECK

•

mmmmmmmmmmmmmmmmmmmmmm»mMmMmmmmmmmmmmmmmmmm^
SELLS ALCE THfXGS THA T MEN
11 EA R—HA TS. CLO THES AAD
MEXS FURMSHINGS

F. A. COWLBECK

106 WEST MAIN STREET

THIS SPACE IS SOLD TO THE

GENERAL GAS LIGHT CO.

Manufacturers of GAS ARC LAMPS

KALAMAZOO. MICHIGAN

Ihling-Cone Furniture Co.

223-225 East Main Street

Everything New nnd Up-to-Date in

FURNITURE, RUGS, CARPETS,
DRAPERIES, CROCKERY, TOYS

A Visit to Our Five Room Furnished Flat willbe
one of pleasure and profit. You are always wel-
come whether you purchase or not.

—THE WORLD FAMOUS —
KNOX HATS

= FOR WOMEN

=

JVEVr YOUK

GILMORE BROS.

Sole Agents for Kalamazoo

* Corsets*

• • ARE COMFORTABLE • *
Jill Women ttlear Corsets
Jill Women Ofam to be Comfortable
most Women are, Because
they ttlear

•Puritan * Corsets*

COLUMBIAN ELECTRIC

COMPANY

ESTIMATES GIVEN ON ALL KINDS OF ELECTRICAL WORK

EVERYTHING ELECTRICAL

113 SOUTH ROSE STREET

HENRY M DESENBEHQ. Mgr

PHONE 953

KALAMAZOO

FOR

—

SILKS, DRESS GOODS, TRIMMINGS

AND ALLKTNDS OF

DR Y GOODS GO DIRECT TO
=BRUEN'S =

PHONE 1969

A. ROSENFARB

NEW YORK FASHIONABLE LADIES' TAILOR

ROOM 306-307
O'BRIEN BLOCK

KALAMAZOO

4

ALL THE LATEST NOVELTIES IN

DRY GOODS, CLOAKS and CARPETS at

W. W. OLIN <S SON'S

Immense Stocks

Lowest Prices

Do ]^ot Titty a Furnace

John Van Male

A Good Cook

REQUIRES GOOD MATERIALS

requires the best of
A good Correspondent
stationer)-. Crane's Papers as manufactured
by Geo. B. Hurd & Co. represents all that
For quality,
is best
in style
fashionableness
they are unequaled.
Be sure and ask for
Hurd's. We are the exclusive Kalamazoo
dealers.

in tine stationery.

and correctness

Ihling Bros. & Everard

STATIONERS AT RETAIL

CORNER MAIN and EDWARD STS.

KALAMAZOO

-<

'^ichigal^ popular
RA ILTSjsggisssH-.alC OM-
WAYS^^^gjPANY

T T

electric
„„

Interurban cars

Operated between Kalamazoo and Jackson —passing
through Galesburg, Augusta, Battle Creek, Marsha)!,
Albion and Parma.
leave Kalamazoo at
5 A. M. and every 45 minutes
thereafter until 10:15 P. M.
The only line to reach the beautiful summer
resorts of
Gull Lake and Goguac Lake. Fast
limited cars operate
between Battle Creek and Jackson every two hours by the
third rail system, which is pronounced by all a most
delightful ride. For information regarding special party
cars inquire of the local agent or communicate with

C. W. WEBSTER, G. F. & P. A.

BATTLECREEK. MICH.

ESTABLISHED 1884

...®lp> (Kttg National lank...

SCalamasiw,

jffltrtpgan
SURPLUS AND UNDIVIDED

CAPITAL.$100,000.00

PROFITS.

$125,000.00

E. C. DAYTON.Pres.

W. R. BEEBE. Cashier

OFFICERS

C. A PECK, Vice-Pres.

H. W. PARKER, Asst. Cashier

W. S. DEWING. GEO. E. BAROEEN J. I_. SEBRING, H. B. HOYT, C. A. PECK

O. M. ALLEN,SR. G. L. GILKEY. E. C. DAYTON, DALLAS BOUDEMAN

DIRECTORS

IT IS OUR BUSINESS

To keep a large line of kitchen utensils and
for all receipts
specialties
given in this book.
We can supply your wants.
jfi

j*

j*

NEW STORE. NEW GOODS.

STAR BARGAIN HOUSE

118 West Pvlain Street

A. (L fflartlfu

DEALER IN

Watrbra. Diantnufta.

anb (Slorka

RICH CUT GLASS. TABLE CUTLERY
BRONZE GOODS AND WEDDING GIFTS

121 West JBain &t.

ICalanutzoo, Hirb.

...REBUkN'S DRUG STORE...

¦THE PERFUME STOKE"

*

OUR MALTESE CROSS OLIVE OIL is un-
excelled in quality.
«**
Please ask for our booklet ofReceipts on Salad
Dressings.
J-
*
•*''• BEST QUALITY OF ALL KINDS OF SPICES —*—•
We manufacture and sell the Best Extracts of
VANILLAandLfcMON.
«

j.

j*

j*

J-

CHASE BLOCK "«

"We Dellvvr"

PHONE63B

We Solicit

the Patronage

of all Good Cooks

Who Appreciate High Grade Teas and Coffees

IMPERIAL TEA CO.

Phone 182

148 SOUTH BURDICK ST.

& CORNELL^

FIRE INSURANCE

N. E. CORNER MAIN AND ROSE STS.

KALAMAZOO MICH.

¦

<s

•

117 South Burdick St.

KAIAMAZOO

from US, ours is strictly pure
Get your Baking Powder
and made from Pure Cream of Tartar and Bicarbonate
•
•
of Soda.
=— TRY IT

•

•

«

PRICE 4Oc PER POUND

P. H. LOEFFLER, DRUGGIST

310 NORTH BURDICK ST.

Investments

Bonds

Stocks

f

/ / /•¦/ J ) j

jJ)j

f f7 /7 j)

BUILDER OF MODERN HOMES

Plans and Superintendence

Furnished by Oar O*rn Competent Architect

Rooms Nos. 101-104 Pratt Bldg.

Cor. Portage and Main Sts

KALAMAZOO

rvev. Roger Hanson Peters

Rector

New Crumbs

of Comfort

A Cook Book Compiled by the

Ladies of St. Luke's Church,

Kalamazoo, Michigan.

i!A few strong instincts and a few plain rules."

turn pike road to people's hearts, Ifind,

Lies through their months, or 1 mistake mankind."

Kalamazoo Publishing Co., Printers

ieoe

PRE F A C E.

-crumbs of comfort" among-
YN SCATTEBING these
¦^ our friends, we beg to say that it has not been the design
of the committee to give a complete cook book, full in all
( There are so many such books published
departments.
that almost every lady is supplied). Our
by professionals,
only aim has been to secure a limited number of known
and approved rules,
their
own excellence, will have the added flavor of pleasant
memories.

the majority of which, besides

For a few only of these recipes do we claim original-
by the ladies whose names are attached to them, —names
ity;they are simply commended as being favorites in use
friends good and tried as the recipes them-
which suggest
selves.

The assurance is felt that ifthe recipes herein recom-
mended are conscientiously followed, the result cannot
failto confirm the established repute in which Kalamazoo
cooking is justly held. And so we send it forth, com-
mending it to the favor which we hope it willreceive at
the hands of the public:

Preface

to Second Edition.

Four years ago our little book, Crumbs of Comfort,
was "launched on the uncertain sea of chance."
Into al-
most every State in the Union has it found its way. cheer-
ing and making happy many homes by its coming.

The supply has long since been exhausted, and at the
solicitation of its many friends we send forth the
earnest
second edition, revised and enlarged, and we trust worthy
an honored place in the homes into which itmay find its
war.

Preface

to Third Edition.

It is now fourteen years since the second edition of
our little cook book was offered to its patrons, old and
new.

20

PREFACE

During all these years ithas been a friend "tried and
true," in many homes, in many states.
The edition was
the copies having in many instances
long ago exhausted,
completely worn out through daily use, and the
become
call for new hooks has become too vigorous to go longer
unheeded.

We now send out our

revised and
brought up to date, bespeaking
for this old friend in
fresh attire the same cordial reception which has been ac-
corded its predecessors.

third edition,

We may live without conscience,

"We may live without poetry, nuisir and art.
We may live without heart ;
We may live without books,
I'ut civilized man cannot

We may live without friends.

live without cooks.

He* may live without books.

What is knowledge but grieving?

He may live without hope.

What is hope but deceiving?

He may live without love,

What is passion hut pining?

But where is the man that can live without dining?"

HOW TO SET A TABLE AND SERVE A MEAL.

Many books have been written on the subjects of
table setting and the serving of meals, but they are usually
too elaborate for the use of an average family, where one,
or at most,
two maids are kept. This article will en-
to embody a few general rules applicable alike to
deavor
the "general girl," and the maid whose work is what is
known as "second work."
In setting a table, ones first care should be, that the
lmsher cloth is smoothly and tightly drawn over
table—it is best
the
to pin itbox-like over' the corners; or on

PREFACE

21

tying diagon-
a round table itshould be fastened by tapes,
ally opposite corners together.
(By far the best "husher"
is the asbestos pad which can be procured inboth square
and round shapes, with as many separate
additional
leaves as one cares for). Then be sure the cloth is fresh,
If carving cloths are used
smoothly laid and straight.
their folds are straight with the folds of the
See
table cloth.

that

Lay the silver straight, placing knives with shar)>
edge towards the plate, bowls of spoons and tines of forks
should be turned up. Allsilver is laid in the order in
which itis to be used, starting from the outside; forks ac
the left and knives and spoons at the right. Water and
wine glasses at the right of plate, bread and butter plates
and napkins at the left. Carvers and silver for serving
should be laid out on a side table, to be placed on tin-
table as needed. Also dessert plates.
The other appointments of the table vary somewhat
in individual households, as to arrangement, and are nor
amenable to any fixed rule.

Inserving an ordinary family dinner of three or four
courses,
the soup may be served in the kitchen and placed
on the table before announcing the meal. After the soup
the hot plates should be brought in, and sot
is removed,
before the one who carves,
then bring the meat, then vege
tables. Bread, relishes, etc., should be ready in pantrv
for passing.

plates

Remember,

Inclearing this course remove first the plates,

should be handed and removed
from the right side. Dishes passed, are offered at the left
side.
tak-
ing one at a time; place it on small tray, and except at
the small vegetable dish, ifany, may be
formal dinners,
placed quietly uj.on the large plate,
taking butter plate
in other hand. Rejeat
this for each j>ersoii, then remove
vegetables, bread, etc., removing meat platter
last. A
salad, ifserved at table, is usually placed before the mis
tress. Observe same directions in handing and remov ng.
as with other courses, remembering at all times never
to
reach across
in front of a person for any purpose. As.

22

PREFACE

when taking a plate from the right, step around to left
side to remove butter plate. After the salad course is re-
moved, clear the table of everything except the dessert
sil-
ver and centerpiece, using tray for all small articles such
as salts and peppers, unused silver, etc. With a plate
and scraper, carefully remove all crumbs.
(At luncheon,
when bare table is used with doylies, use a folded napkin
instead of scraper).

Then serve the dessert.

Alldining room service should be as noiseless as pos

sible and the clatter of dishes in the pantry avoided.

A good waitress does not need to be reminded to re-
plenish glasses or pass anything a second time; she will
be watchful and relieve the mistress of all care in those
matters, especially if there be guests at table.

A waitress must always present a neat appearance.

Even the general maid, who cooks her meal as well a*
serves it, can, by a little care and forethought, always
have a fresh white apron and a tidy neck and wristdress-
ing. To that end, half sleeves with elastic at wrists and
elbows, and large bib aprons for kitchen use, save many
soiled cuffs and spotted aprons.

M. H. P.

TABLE OF ABBREVIATIONS.

qt—quart.
pt—pint.
lb—pound.
oz—ounce.
m—minute.

Tsp—teaspoonful.
Tbsp— tablespoonful.
Ssp —sa 1tspoon fn1.
C—cupful.
Hp—heaping.
TABLE OF MEASURES AND WEIGHTS.
4 ssp—1tsp.
3 tsp—1 tbsp.
4 tbsp—liquid—W C.
2 gills—lc.
2 c—lpt.
2 pt—lqt.

4 c flour—lII).

2 c solid butter —1 lb.
3 c meal—1 lb.
2 c gvan. sugar —1 lb.
1 Up. tbsp butter—2 or..
4 qt—1gallon.

8 qt—lpeck.

PREFACE

23

FISH, BAKED.

Halibut, salmon, bass, blueflsh, shad —1 hour.
Trout, pickerel, white fish—V2 hour.
VEGETABLES (Boil.)

Young peas, canned tomatoes, green corn, asparagus,

spinach, Brussels sprouts, 15 to 20 minutes.

Rice, potatoes, macaroni, Bummer

squash,

cauliflower, young cabbage, peas, 20 to 30 minutes.
Young turnips, young beets, young parsnips,

sweet potatoes, onions, cabbage,

celery.

toma-
•'!'»

toes, baked potatoes,
to 45 minutes.

45 to 60 minutes.

String beans, shell beans, oyster plant, winter squash,

Winter vegetables, 1 to 2 hours, old beets for ever.

MEATS—ROASTING OR BAKING.

Beef ribs or sirloin,rare, [>er lb
10 minutes
Beef ribs or sirloin, welldone, per lb
12 minutes
Beef, ribs or sirloin, boned and rolled, j>er lb. .12 minute*
Round of beef, boned and rolled, per lb
15 minute*
Mutton, leg, rare, per lb
10 minutes
Mutton, leg, well done, per lb
15 minutes
Mutton, loin, rare, per lb
10 minutes
Mutton, shoulder, stuffed, per lb
15 minutes
Mutton, saddle, rare, per lb
10 minutes
Lamb, well done, per lb
15 minutes
Veal, welldone, per lb
20 minutes
Pork, welldone, per lb
.'5O minutes
Turkey, wrell done, per lb
15 minutes
Fowls, per lb
20 minutes
<'hicken, per lb
15 minutes
Goose, per lb
18 minutes
Venison, per lb
15 minutes
Fillet, hot oven, per lb
30 minutes
Duck, tame
Duck, wild, very hot oven....entire time 15 to 30 minutes
entire time 45 to 60 minutes

24

PREFACE

Partridge
Grouse, wild
Pigeons
Braised meat
Liver, whole

entire time 30 to 40 minute*
entire time, 30 minutes
entire time, 30 minutes
entire time,3 to 4 hours
2 hours

Boiling,

Broiling.

Mutton, per lb
Potted beef, per lb
Corned beef, per lb
Ham, per lb

Steak, 1 inch thick
Mutton Chops, French
Mutton Chops, English
Spring Chicken
Quail
Squabs
Trout
Small fish

FISH— BOILED

Halibut and salmon, per lb
Blueflsh and bass, per lb
Cod and haddock, per lb

L5 minute-;
30 to 35 minutes
30 minutes
18 to 20 minutes

8 to 10 minutes
8 minutes
10 minutes
20 minutes
8 to 10 minutes
10 to 15 minutes
15 to 25 minutes
5 to 10 minutes

15 minutes
10 minutes
8 minutes

Kind.
Kind.

Rolled oats, Avena
Rolled oats, Avena
Rice
Rice
Steam Cooked Wheats
Steam Cooked Wheats
Wheatlet. Wheatena, Wheat
Wheatlet. Wheatena, Wheat

Quality.
Quality.
lc"
lc"
lc
lc
1c
1c

TABLE FOR COOKING CEREALS.
Water.
Water.
2
2
2
2
11/2 c
11/2 c
i/«> hr
i/«> hr
4
4
c
c
2 hr
2 hr
4
4
c
c
1 c1 to iy2 hr
1 c1 to iy2 hr
2t05 hr
2t05 hr
5
5

Time.
Time.
y2y2 hr
y2y2 hr
c
c
c %tol hr
c %tol hr
25m
25m

lc
lc
1c
1c
1c
1c
lc
lc

Germ
Germ

Coarse Oatmeal
Coarse Oatmeal
Fine Hominy
Fine Hominy
Coarse Hominy
Coarse Hominy

K.P.M. L. S.
K.P.M. L. S.

c
c

SOUPS.

Mrs. Carleton's Bouillon.

8 lbs, chopped beef.
6 qts water.

Let it boil an hour, then skim and add ('» doves, 3 bay

leaves, 1-2 an onion, salt and a pinch of cayenne.

set away to cool.

Boil two and one-half hours longer, then strain and
Next day clear it of fat, add beaten whites of two

eggs; let boilup and strain through old linen.

Should be perfectly clear and golden in color.

To Color Soups.

Soups may be colored a rich amber by adding a

small quantity of burnt sugar.

Brown Bean Soup.

One pint of beans

(black turtle) soaked over night.
In the morning put on stove with three quarts of
water and boil slowly four hours ;boil with beans a beel
bone ; when beans are soft, strain through sieve and iftoo
thick add a littleof the water the beans were cooked in.
To this add a bit of cloves, very littlemace, pepper and
salt to taste and half a tumbler of claret. Put back in the
kettle and heat. When ready to serve add slices of lemon
and thick slices of hard boiled egg. Serve very hot.
MKS. L. B. HEARD.

Potage Volute.

1qt. of stock,
Yolksof 3 eggs, beaten light,
1 cup of cream,
1 tablespoon of butter,
1 tablespoonful of flour wellblended.

26

SOUPS

After blending the flour and butter, add the stock
and cook. Beat eggs very light, pour on the cream and
long enough to heat up, and
add to stock. Cook just
when you serve it add a teaspoonful of whipped cream on
top.

MRS. A. C. WOKTLEY.

Queen Soup.

4 or 5 lbs. of veal or chicken,
1 tablespoon of salt, 4 or 5 qts. of water,
1 white turnip,
2 white onions.
3 blades of blanched celery, a bag of sweet herbs.
Strain the night before using, and put to soak a tea-
cup of pearl tapioca. Add to the stock the next day and
simmer until clear. Add a pint of cream just before
serving, but don't allow it to boil. Use white pepper, and
blanch the veal before cooking.

MRS. A. C. WORTLEY

White Soup.

Set away until cold the water in which a leg of mut-
ton has been boiled. Take off all the fat, which willrise
to the top.

small onion cut fine.

Put on the fire with a small piece of mace and half a
the onion is tender, add a tablespoon of butter
with which a teaspoonful of flour has been braided, salt,
add from a pint to a quart of milk, and boil up once.
MRS. T. P. SHELDON.

¦When

Vegetable Soup.

Prepare the stock and when cold remove the fat

which willrise to the top. Add to the stock,

1quart of tomatoes,
1or 2 potatoes,
2 or 3 onions.
2 carrots.

SOUPS

27

Celery stalks or 1-2 teaspoonful of celery seed, salt,
pepper, cloves, and when nearly done add a heaping table
spoon of rice.

Boiluntil vegetables are thoroughly done.
Strain or not as preferred.
This should make two quarts of soup.

FRANCES C. VANWYCK.

Cream of Baltimore Soup.

Take a knuckle of veal and cover with water, add one
union. Tie in a bag, 2 blades of parsley, 2 bay leaves, 1
blade of mace, 2 cloves and boil with the meat. Cook un-
tilyou have a pint and a half of stock. One tablespoon
flour, creamed. Add stock when
butter. 2 tablespoons
thickened,

then add 1pint cream and 1egg.

Serve with tablespoon of whipped cream on top.
MRS. ELLA SMITH-LEWIS.

"Sudden Call" Soup.

While one quart of milk is heating in double boiler,
put a tablespoon of butter in a stew pan, when it boils,
flour, salt,
(but not browns) add two level tablespoons
pepper, and celery salt
to taste. Add this to the hot
milk.

Take a can of salmon, remove all bone and skin and
drain well; mince fine and add to the thickened milk.
Boilup once and serve imniediareiy. Very good.

MRS. CHAS. A. PECK.

Corn Soup.

Grate the grain from 12 ears of corn, and scrape them
to get the milk. Let itboil30 to 40 minutes,
then add 2
quarts of new milk, and when it boils stir in one quarter
of a pound of butter, rubbed in 2 tablespoons of flour;
pepper and salt. Beat the yolks of 2 eggs in the tureen,
pour the soup over, boiling, stirring all the time.

B. DUDGEON.

28

SOUPS

Cream Tomato Soup.

1can tomatoes,
2 quarts milk,
Butter to taste,
1 teaspoon saleratus.

Put milk and tomatoes on in separate pans. When
to milk and pour

tomatoes are hot, strain ;add saleratus
in tomatoes;

season to taste.

MES. J. J. GRIFFITHS.

White Bean Soup.

One quart of white beans,

soaked over night; in the
morning add two or more quarts of water and twopounds
of beef, without fat. 12 large tomatoes or one quart can,
one large onion, and a half teaspoon of celery seed ;boi!
then strain
slowly tillthe beans are thoroughly cooked,
through a wire sieve until only the skins are left. If too
thick reduce with hot water.

M.H. DeYOE.

Black Bean Soup.

One quart black beans,

covered with water and
soaked over night: boil till soft with 2 pounds of beef,
pepper and salt, good sized onion with 3 cloves in it,«i
little lemon peel ;strain through a wire sieve. Put two
juice of half a lemon, and wineglass of
hard boiled eggs,
sherry in the tureen, and pour soup over it.

F. C. VAN WYCK.

Black Bean Soup.

Soak one pint of black beans over night ;add in the
morning 4 to 6 quarts of water, a beef bone or steak, 1tea-
spoon of whole cloves, 1onion, 1carrot; boil four hours,
strain,
then add 1lemon and 1 hard boiled egg cut in
slices. A glass of wine improves it.

MRS. J. M. EDWARDS.

SOUPS

Lobster Soup.

29

One quart of milk; let come to a scalding point, with
a blade of mace and two whole cloves. Ilarge spoon of
butter and one of flour,beaten together to a perfect cream,
then pour the hot milk slowly over it, stirring till per-
fectly smooth; return to double boiler and cook a minute
lumping; then put in the
or two, stirring to prevent
finely chopped meat of a large lobster.
Season with a
littlegrated onion, red pepper and salt.

MRS. L.B. HEARD.

Oyster Bisque.

1 pt. of oysters,
1 pt. milk,
1 tbsp. of butter,
1 tbsp. flour.
Salt and pepper to taste.

Drain oysters free from their liquor, adding sufficient
cold water to make 1 cup of liquid. Chop oysters fine.
Bring the oyster liquor to a boil. Skim, add the chopped
Scald milk, rub butter
oysters and simmer 10 minutes.
and flour together until smooth, add to the milk and stir
until it thickens. Add the beaten yolk of the egg to the
milk, take at once from the fire and mix with oysters and
their liquor. Season and serve at once.

MRS. A.K.EDWARDS.

Green Pea Soup.

Cover 1quart of peas (or 1can) with hot water, boil
with x/2x/2 onion until they mash easily, then add 1 pt. hot
water after the peas have been strained. Cook together
2 tablespoons of butter, 1of flour, until smooth, but not
brown. Then add the peas and 1 cup of milk and 1cup
Season with salt and pepper. Let come to a
of cream.
boiland it is ready to serve ;1cup of whipped cream add-
ed just when served greatly improves it.

MRS. A.K.EDWARDS.

30

SOUPS

Celery Soup.

3 cups celery cut in small pieces,
1pt. boiling water,
2 1-2 cups of milk,
1 sliced onion,
1 heaping tablespoon butter,
1-4 cup flour,
Salt and pepper.
Cook celery in boiling water until soft, rub
Scald milk with the onion,remove onion
through a sieve.
and add milk to celery. Thicken with butter and flour
rubbed together.

K.P. M.T.S.

Croutons.

Cut stale bread in slices a little thicker than for the
table, butter evenly on both sides, cut in dice, place in
shallow* pan and brown in oven, stirring often and watch-
inglest they get too brown.

M.H. P.

Mutton Beef Broth—For the Sick.

11-2 lbs. mutton knee, or piece having bone and little
fat, washed and scraped and with fat removed, put on
back of stove in2 quarts of cold water and 1-2 tablespoon
salt. Let cook slowly, covered. With this put 1-2 lb.
round steak with all fat and tendon removed. Add 1
small stalk celery. When cooked down to 1pint, or such
a matter, add 1small bay leaf, 2 whole cloves and a small
dash of pepper. Let cool and skim off the fat. A little
of
added to 2 of water
makes a very nourishing broth. Xo fat for typhoid fever.

the jelly, say 2 tablespoonfuls

ROSE B. NISBET.

Potato Soup.

4 large potatoes,
1 large onion.

Boilin two quarts of water tillsoft. Press

through

SOUPS

31

a sieve and add 1pint sweet milk, a littlebutter, pepper
and salt and boilagain.

MARYF. KELLOGG.

Noodles.

3 eggs,
1pint flour,
1 teaspoon salt.

Sift flour and salt together, beat eggs and mix with
flour into a stiff dough. Roll very thin and dry one hour.
When dry sprinkle with flour, fold or roll and cut into
fine shreds. Drop into stew. Cover tightly and cook ten
minutes.

FISH AND OYSTERS

Baked White Fish.

Cleanse and bone a white fish weighing from 2 to 3
Stuff it with a dressing made as follows : One
pounds.
!/•> pint rich milk (part cream), 1 teacup
loaf of bread,
to taste, and a little minced
butter. Salt and pepper
onion. Heat the milk enough to melt the butter and pour
over crusty parts first, then add soft bread. Tie the fish
with cord, and put it in baking pan with 1 small cup
milk. Bake about y2y2 hour or until done. Before taking
from pan, remove skin from upper side. Then flop the
fish onto the hot platter and remove the skin from other
Serve with melted butter poured over and garnish
side.
with parsley.

MRS. C. A. PECK.

Planked White Fish.

thick.

Take a hardwood plank of well seasoned maple or
oak about 1 1-2 feet long, 10 or 12 inches wide and 2
I'our boiling water over it before using,
inches
until heated through. Split the fish open, bone, season
well, lay upon the plank and bake. Tf the fish seems
too
dry, slices of salt pork maj- be placed upon the fish while
baking. The fish should be served on the plank which
may be garnished with rock salt or sprigs of parsley.
The plank gives a peculiar delicious flavor which distin-
guishes it from fish baked in the ordinary way. Before
serving cover fish with maitre de hotel sauce.

MRS. CHAS. A.PECK.

Planks can be bought at the ''Fair"' in Chicago for,
from fifteen cents up, according to size. They are oval in
Bhape and verv nice.

FISH AND OYSTERS

33

Turbot.

Take a whiteflsh, steam tilltender,
take out bones
and sprinkle with j:epiier and salt.
For dressing, heat pint of milk and thicken with h\
pound of flour. When cool, add '2 eggs, 14 pound butter
and season with onion and parsley (very littleof each).
Put in baking dish a layer of fish, then a layer of
sauce, tillfull;cover the top withbread crumbs and bake
half hour.

Canned salmon may be used with good results.

MISS HATTIE SMITH.

Turbot.

Four pounds

fine white fish, steam until done, bone
it. Take 1 quart milk, % pound flour, little thyme or
sage, salt and pepjier, 3 slices of a large onion. Cook
over a kettle of water untilit comes to a thick cream, then
add i| pound butter and 2 eggs; put in a large bakiim
dish a layer of fish, salt and pepper,
then the filling,until
the dish is full,patting fillingon top; sprinkle with bread
if preferred. Bake in a moderate
crumbs,
oven !/o hour. One large dish willserve 15 or 20.

and cheese

H.L. KELLOGG.

Salmon Loaf.

1can salmon,
V2 cup cracker crumbs.
Yz cup sweet milk,

Mould in a loaf, put in a bag and steam 14 hour

When cold, peel off the bag and cut in slices.

MRS. [MOGENE ARNOLD.

Salmon Dressing.

The yolks of 4 eggs.
2-3 cup of oil,
red pepper, salt and mustard to taste.

34

FISH AND OYSTERS

The juice of 3 lemons,
and last of all 1 cup of thick cream.

Be sure to put the cream in last.

ing to the table add 1or 2 cucumbers chopped fine.

Just before send-

MRS. JOHN DUDGEON.

Salmon Croquettes.

Take equal parts of canned salmon (after draining off
the oil) and mashed potatoes; season with salt and pep-
per, dip in egg and rollin cracker crumbs. Fry in butter
or drop in hot lard.

MARIAH. DeYOE.

Salmon Loaf, with Sauce.

Drain the juice from one can of salmon. Pick out
all the bones and skin, and chop it very fine. Add the
yolks of 4 eggs, beaten very light,i/2 cup of stale bread
y2y2 teaspoonful of salt,
crumbs, 14 cup of melted butter,
a pinch of red pepper, a teaspoon of minced parsley.
When allis wellmixed, add the whites of the eggs beaten
stiff. Turn into a buttered pan and bake half an hour.
To a
rounding tablespoonful of butter, add the same of flour
and stir until smooth. Then turn in 1 cup of hot milk
and the liquor drained from the salmon. Cook three miu
utes. Add 1 beaten egg, and cook one minute. Turn
over the loaf.

Turn onto a platter and serve with a sauce.

MRS. C. A. VANDEUSEN.

To Open a Lobster.

Separate

the tail from the body and shake out the
'tom-ally'" and also the "coral," if there is any, upon a
Then, by drawing the body from the shell with the
plate.
the
thumb, and pressing the part near the head against
shell with the first and second finger, you will free it
from the stomach or "lady." Now split
the lobster
through the center and, with a fork, pick the meat from
the joints. Cut the under side of the tail shell open and
take out the meat without breaking. On the upper part

FISH AND OYSTERS

35

of that end of this meat which joined the body is a small
piece of flesh, which should be lifted;and a strip of meal
attached to it should be turned back to the extreme end
of the tail. This willuncover a little vein, running the
entire length, which must be removed.
this
vein is dark and sometimes as light as the meat itself. It
and the stomach are the only parts not eatable.
The
piece that covered vein should be returned to place Hold
the claws on edge on a thick board and strike hard with
a hammer until the shell cracks. Draw apart and take
out meat.

MISS. PABLOA.

Sometimes

Lobster Farci.

2 large live lobsters,

two dozen pepper

Put in boiling water, to which there has been added
one-half pint vinegar,
corns and H
tablespoonful of salt, and cook thirty minutes. Cool, cur
lengthwise and take out meat being careful to save shells.
Put in a sauce pan 2 ounces of butter, 2 tablespoons of
chopped onion, stir and cook awhile; add pint of chicken
stock,
then lobster meat with two handfuls of bread
Season with salt, white and red pepper, grated
crumbs.
nutmeg and let boil five minutes, stirring; add 4 weli
beaten yolks of eggs. Mix welland boil 2 minutes longer
Finish with juice of lemon and chopped parsley. Fillthe
shells with the above and sprinkle bread crumbs on top,
with small bits of butter and bake ten minutes.

To prepare shells, trim out the under side of tailshel!
cut the body shell through the middle lengthwise, making
two shells; with a pair of scissors cut out one side of the
claws, shaping shell so as to hold meat. Five shells can
thus be obtained from one lobster.

WINIFRED SEBRING CLARK.

Soft Shell Crabs.

Lift the shell at both sides and remove the sprongy
found on the back. Then pull off the "apron"

substance

36

FISH AND OYSTERS

Now wipe the crabs, dip in beaten egg,

which willbe found on the under side, and to which i*
attached a substance
then in fine
bread or cracker crumbs. Fry in boiling fat. from eight
Serve with
to ten minutes according to size of the crabs.
Tartare sauce.

like that removed from the back.

WINIFRED SEEKING CLARK.

Broiled Crabs.

Clean crabs,

season with salt and cayenne pepper.
Drop into boiling water for one minute, take up and broi.
Serve with maitre d'hotel
over hot fire for eight minutes.
butter, or Tartare sauce.

WINIFRED SEBRING CLARK.

Oyster Pie.

Make a rich biscuit crust as follows :

1 cup flour,
1scant half cup of butter,
1teaspoonful Brown's Brownie Baking Powder
Milkenough to make a soft crust which rollone incu
thick and bake in a quick oven.
Cream one pint of fine oysters and while hot put be-
tween the layers of crust which are formed by splitting
Serve hot with a
the same on coming from the oven.
dressing such as you used to cream the oysters.

MINNIEFRANCES BROWN.

Creamed Oysters.

1 quart oysters.
2 tablespoons of butter, browned in spider.

Heat oysters

in butter three minutes ; add 3 table-
spoons of cream, 1tablespoon of flour, mixed withmilk or
water ;beat yolks of 4 eggs and stir in eggs after you take
from the stove.

Serve on buttered toast or patties.

MRS. L.J. HALE.

FISH AND OYSTERS

37

Boiled Oysters.

Select

the largest oysters that can be obtained and
lay separately between napkin until dry. Have ready a
hot gridiron well rubbed with butter and turn them as
they brown. Heat and keep very hot, a dish in which has
been put 2 small tablespoons of butter, dusted with cay
enne pepper. Place the oysters in this when done and
send to the table as soon as possible.

FRANCES C. VAN WYCK.

Oyster Patties.

Two ounces butter,
3 tablespoonfuls
!/2 pint sweet cream,
3 dozen count oysters,
pepper and salt.

flour,

Melt the butter, stir in the flour, boil the cream and
stir it in. Cook the oysters in their own broth tillthey
are just cooked through, skim off the froth and add to the
cream sauce, and fillthe crusts.

MRS. B. C. AVERT.

Oyster Cocktail.

y2y2 dozen fresh oysters, small, and free from allshells.
Drop them into a wine glass with a littleof the strained
liquor. Add 1 teaspoonful of lemon juice, 3 drops of Tc
basco sauce, 1 teaspoonful Worcestershire
sauce and »
dessertspoonful

tomato catsup. Stir welland serve.

Rub sardines,

season with Worcestershire

Sardine Canapes.
from which all the bones have beeo
to a paste with a small quantity of creamed

removed,
butter;
sauce and a little
Spread circular pieces of toasted bread with
cayenne.
this mixture, placing in the center of each piece, a stuffei
olive made by removing the pit and fillingits place with
sardine mixture. Around each, arrange a border of finely
chopped whites of hard boiled eggs.

MRS. J. F. COWGTLL.

38

FISH AND OYSTERS

Redgeree of Fish.

To % pint of picked up, cooked fish, broken into
flakes and allbones and skin removed, allow 1gillof cold
boiled rice, 4 hard boiled eggs, 2 oz. butter, salt and a lit-
tle cayenne. Have rice and eggs ready over night, moll
butter in a sauce pan and put in fish, rice, the whites of
eggs cut in small dice, pepper and salt. Stir all,over tho
fire until very hot, then pour it on a hot dish. Put yolks
through a ricer over the surface.

Serve hot.

MRS. J. D. BURNS.

MEAT, POULTRY AND GAME.

Roast Beef.

The best pieces for roasting are the sirloin and ril>
pieces. When roasting in an oven dash a cup of hot
water over the meat; this checks the escape of the juice.
Baste frequently with salt and water and the drippings.
If your fire is hot, allow twelve minutes to the pound if
y-ou like the beef rare, more if you prefer it well done.
Thicken the gravy with browned flour, after turning off
most of the grease.

Taken from a Lincoln, Nebraska, cook book.

Yorkshire Pudding.

4 eggs beaten very light,
a pinch of salt,
12 heaping tablespoonfuls of flour,
1 pint of milk.

Beat part of the flour with the eggs and add the rest
of the flour and milk gradually. Bake under meat and
pour into a dripping pan about half an hour before the
meat is done. May be baked without meat by putting 2
or 3 good tablespoonfuls of dripping in the pan. and
when hot, pour in the batter. Serve with maple syrup
when desired.

MRS. WOODBRIDGE.

A Good Veal Stew.

Take a knuckle or shank of veal, cut the meat from
bones and set aside. Put the bones wellcracked, on stove
in about 2 quarts cold water. Let boil as long as possible,
(about 2 hours). Before you wish to serve, put a liberal
tablespoon butter in sauce pan, let it melt (not brown),
then add 1 large onion chopped fine, next the pieces of
then add salt, black pepper, a pinch of red pepper,
meat,
8 cloves, 8 juniper berries, 2 bay leaves, a small blade of

MEAT,POULTRY AND GAME

40
t-en
mace. Cover closely and let simmer 15 minutes,
turn meat and after another 15 minutes add 1 pint liquor
taken from the bones. Half an hour before serving, strain
all the liquor from bones and put with meat, add juice ot
1 lemon. If the water boils away too fast add more to
Serve with dumplings, or thicken lue
bones as needed.
stew with flour wet in cold water.

MRS. JAMES FRASEIi

Veal Loaf.

Wz pound veal,
% dozen Boston crackers,
iy2 pounds round steak,
3 eggs,
2 tablespoons of melted butter,
3 teaspoons of salt,
1 teaspoon of pepper,
1cup boiling water.

cup boiling

Chop meat very fine and roll the crackers, mix all the
ingredients and mold into a loaf. Bake in moderate ovea,
two and a half hours.

MRS. ALLENC. FRTXK

Veal Loaf.

Boil 2 pounds of veal three hours or until tender,
with about a dessertspoonful of salt. Boilliquor down to
a cup full. When meat
is cold, put through a chopper,
stir in the liquor, and teaspoon grated onion, VJ. teaspoon
ground cloves, paprica or cayenne to taste. Dip mold in
cold water and lay slices of hard boiled eggs and sliced
then put in the meat, press
stuffed olives in the bottom,
down and let stand on ice about 3 hours.

MRS. W. H. BROWK

Roast Chicken.

Tf the fowl is young, stuff, slice some bacon and
spread over the legs and wings, grease the dripping pan
before putting the chicken in. Have the oven hot at first.

MEAT, POULTRY AND GAME

41

soak the bread in milk or cold water,

For dressing;
theD
chop 1 small onion, salt and pepper to taste, % teaspoon
of thyme and a small piece of butter. Baste often and
turn over when about half done. Bake from %to 1hour.

MRS. M. B. WESTNEDGE.

Chicken a la Baltimore.

Cut up a plump, year-old chicken, rub with one heap
ing teaspoon of salt and 14 saltspoon of pepper, dip in
flour egg and crumbs, place in a well-greased pan ami
bake in a hot oven until tender, basting several
times.
Arrange on a hot platter, pour over the cream sauce and
garnish with parsley.

Cream Sauce.

Melt •"> tablespoons butter, add three tablespoons Hour
two

and pour in gradually, while stirring constantly,
cupfuls of rich milk. Season with salt and pepper.
MKS. EUGENE COOK.

Chestnut Dressing for Turkey or Duck.

For a turkey, boil3 qts. of chestnuts with a littlesalt
until tender. Hull while warm, grind in a meat chopper
add pepper and salt to taste, a littlecream and yolk of
one egg.

MRS. J. H. BKOWN.

Croicn Roast of Lamb.

Have your butcher cut a loin of spring lamb, French
the chops without separating, and form into a crown;
that is, the rib bones standing erect. Folda strip of cloth
over the ribs to protect from scorching. Roast from one
and a half to two hours. Fillthe center of the crowii
with riced potato. Arrange French peas and sprigs of
parsley around the base.
Serve with mint jellv or mint
sauce.

WINIFRED SEEKING CLARK.

42

MEAT,POULTRY AND GAME

Salt Tongue.

Soak over night. Put in cold water and boil from
five to six hours. Throw into cold water and peel off the
skin.

Fresh Tongue.

Put into boiling water to cover, with two tablespoon-
fuls of salt. Cook from five to six hours. Skin the same
as salt tongue.

Baked Ham.

Wash a medium sized ham and soak in cold water 24
hours. Put over to boil in cold water. After boiling an
hour, pour off water and add fresh hot water. Boilunti!
you can pullout the littlebones. Skin it while hot, cart-
fully,so as not to break the fat. Put in the baking pan ;
take two cups sugar, and 2-3 cup claret. Rub the sugar
into the ham, alternating with the claret. Put 2-3 cup
water in the pan, stick the ham full of cloves, and bake it
for one hour, (after it is hot), basting slowly and thor-
oughly. Old Baltimore recipe.

MRS. CHAS. A. PECK.

Beef Loaf.

2% lbs. of the round of beef, and \\ lb. of fat salt
pork put twice through the grinder; 3 eggs wellbeaten, V±
teaspoon of red pepper, 2 teaspoons of salt. y2y2 medium
sized onion, grated, 2 or 3 teaspoons of Worcestershire
sauce. 2 teaspoons of pepper sauce, a little chopped pars
ley, 6 tablespoons of bread crumbs.
.Make into a roll,and
steam 2 hours. Then put in the oven until a nice brown,
about 20 minutes. Can be served either hot or cold.
MRS. A. C. WORTLEY

Sausage.

1pound of lean pork with just a littlefat, 1even tsp.
of salt, y2y2 teaspoon of black pepper, 1 even teaspoon of
powdered sage leaves and a dash of red pepper.

MRS. A. C. WORTLEY.

MEAT, POULTRY AND GAME

43

Prepared Hamburg.

1 pound of Hamburg steak,
1egg.
i/o teaspoon powdered sage,
Salt and pepper to taste.

Mix all ingredients together

thoroughly. Form into
steak. Fry quickly and serve hot. Garnish with pars-
ley.

MRS. G. S. HARRINGTON.

Mock Duck.

chicken.

One slice of round steak, with dressing,

same as for

Spread over steak, rolland tie, then bake.
MRS. JOEL WATERBURY.

Roast Wild Duck.

Place on rack in dripping pan. Sprinkle with salt
and pepper. Cover breast with two thin slices of fat salt
pork, % cup of water in pan. Bake 20 to 30 minutes in
a very hot oven, basting every five minutes with fat in
pan.

Serve with orange or olive sauce.

Broiled Partridge or Quail.

Split the bird down the back. Wipe with a damp
towel. Season with salt and pepper, rub thickly with
soft butter, and dredge with flour. Broil partridge 20>
minutes, quail ten minutes, over hot fire. Serve on but
tered toast, garnishing with parsley.

MRS. ROBERT EDDY. Bay City.

Roast Partridge.

Clean and wash the bird. Lard the breast and legs.
Run a small skewer into the legs and through the tail.
Tie firmly with twine. Dredge with salt, and rub the
breast with soft butter; then dredge thickly with flour.
Put a small onion into the body of the bird. Roast in a
quick oven twenty minutes, ifto be rare; ifwished better

44

MEAT, POULTRY AND GAME

done thirty minutes. When done place on a hot platter
on which has been spread bread sauce. Garnish with
parsley.

Roast Quail.

The directions are the same as for partridge except

that quail cooks in fifteen minutes.

Venison Cutlets.

Clean and trim slices of venison

-from loin
Sprinkle with salt and pepper, brush over with melted
butter or olive oil and roll in soft stale bread crumbs.
Place in broiler and broil five minutes; or saute with
butter.

cut

Serve with Port wine sauce.

HELEN A. SEBRING.

Rabbit Friecasee.

Joint 2 carefully dressed rabbits,and place in a large
dish of cold water with a handful of salt. Soak for 2
hours. Remove and rinse with fresh water, cover the bot-
tom of a kettle with strips of salt pork (about % of a \b.).
When itis fried brown, slice on it a large onion and toss
tilllight brown. Now add the jointed rabbit and stir till
all are seared over ;then add 1qt. of boiling water, 1 tsp
salt and a pinch of red pepper. Dace on the back of thfl
range and simmer gently for 2 hours, or until perfectly
tender. Take up on a large buttered platter, thicken and
strain the gravy to serve separately. Garnish with wedges
of lemon and parsley.
Serve with currant jelly. This is
an excellent and economical dish in early winter when
rabbits arc in good condition.

FLORENCE S. WATTLES.

VEGETABLES.

Blue Grass Corn Pudding.

For quart pan size : 12 ears corn ;split corn down
the grain (do not cut grains off eobb), then scrape; mix
well with corn ;3 eggs well beaten, 1lump butter, size egg,
% teaspoonful of salt, just a littlesugar, pepper to taste.
1pint sweet milk. In medium hot oven, cook 25 minute.-*
caw to.:> of pmUlir.t* is well brown). Serve as veget nWo

ROGER HANSON PETERS.

Escalloped Potatoes.

Pell and slice potatoes

thin as for frying. Butter an
earthen dish, put in layer of potatoes,
season with salt
and pepper, butter, a bit of onion chopped line, then an
other layer with the seasoning. Continue until dish is
filled. Just before putting in oven pour over a cup of
milk or cream. Bake %of an hour.

MRS. J. F. COWGILL.

Stuffed Potatoes.

Take large potatoes,

bake until soft, cut a alien
lengthwise off of each potato; scrape out the inside very
carefully so as not to break the skin, and set aside the
empty cases; mash the inside very smoothly, working into
it while hot some butter and cream, about a teaspoon of
each for every potato; season with salt and pepper, with
a good pinch of cheese, grated, for each potato; work all
very soft with cream and put into a sauce pan to heat,
stirring hard to prevent burning; when scalding hot, stir
in one well-beaten egg for six large potatoes; boil up
once; fillthe skins with the mixture and return them to
the oven to brown.

WINIFRED S. CLARK.

46

VEGETABLES

Saratoga Chips.

Peel good sized potatoes, slice them as evenly as pos-
sible, drop them into iced, or very cold water. Have a
kettle of hot lard. Tut a few at a time into a towel to
dry the moisture out of them. Then drop into the hot
lard. Stir occasionally ;when light brown skim out;the;
Sprinkle salt over whi.e
willbe crisp and not greasy.
hot

MRS. L.J. HALE.

Stuffed Potatoes.

Select potatoes of equal size and shape, wash them
well and bake; while they are stillhot, cut off the top o.
leaving the
each and with spoon scoop out
the potatoes, usin?
skin unbroken. Mash and season
a littlehot milk, and beating it well to make it light; fill
the skins with the mashed potato, letting it rise a little
above the top of the skin ;place a piece of butter on the
top of each and put them in the oven to get well heatea
and to slightly brown the top.

the potato,

MRS. ALLENC. FRINK.

Lenda's Potatoes au Gratin.

Cold boiled potatoes sliced rather thin, a quart of
cream sauce, grated cheese, salt. Put in layers in baking
then grated cheese,
dish, first potatoes,
ending with cheese. Be generous with the cheese, and
layers. Bake
use a little paprica or cayenne on cheese
M. H. P.
20 minutes.

then cream sauce,

Macaroni and Tomato.

Put macaroni on stove, and boil

hour in boiling
salt and water. Then drain and put in cold water for a
time. Cream 4 tbsp. of butter and 2of flour and
short
cook thoroughly ;be careful not to burn it. Boil 1 qt-
the size
(or can) of tomatoes
to the butter and flour
of a pea.
Butter baking dish well and sprinkle with bread crumbs;

and strain, add soda

then add tomatoes

VEGETABLES

47

put in layer of macaroni,
a little salt and cayenne with each layer
with bread crumbs and bake.

then dressing and so on. adding
top

Cover

MRS. A. K.Em r ARDS.

Fried Tomatoes.

Cut fresh tomatoes in thick slices. Dip each slice in
beaten egg, then fine cracker crumbs and fry ten minutes
for each side) in butter. After removing
(five minutes
slices from the frying pan, stir into what
is left one
tablespoon of flour moistened in milk. Add little milk
or cream. When it is cooked to consistency of cream
sauce pour over tomatoes.

Stewed Mushrooms.

Peel fresh mushrooms. Put butter in sauce pan and
in and stir tillthey be-
let it get hot. Put mushrooms
Season witli
come tender. Add more butter as needed.
salt and pepper. Remove mushrooms.
To the mixture
in the saucepan add one cup of cream and a tablespoonful
of flour. Let simmer, stir to make a smooth sauce. Plato
mushrooms on slices of toast and pour over them the
cream sauce.

MRS. FRANK AUSTIN.

Stuffed Tomatoes.

Select

large firm tomatoes, do not remove the skins;
cut a small slice off the stem end, and scoop out the in-
side. Fill them with a stuffing made as follows:Put one
tablespoonful of butter in a sauce pan ;when hot add one
tablespoonful of onion chopped fine. Let it color slight-
ly; then add three-quarters of a cupful of any minced
meat, chicken or livers,one tablespoonful of chopped pars-
ley, one cupful of bread crumbs,
the pulp taken from thi;
tomatoes, one teaspoonful of salt, one-quarter
teaspoon-
ful of pepper, and also an egg if desired. Stir it over
the fire until it is consistent. Dust
the inside of the
tomatoes with salt and pepper, and fillthem, letting the

VEGETABLES

48
stuffing rise half an inch above the tomato, and plate a
piece of butter on it. The above amount of stuffing is
enough for eighl tomatoes. Cut slices of bread one-half
inch thick into circles the size of the tomatoes; dip them
Place a
quickly in water, and place in a baking pan.
tomato (»ii cadi piece of bread, and bake in oven about
fifteen minutes or until the stuffing is browned. A brown
sauce may be served with this dish. The meat may be
Ifconvenient, it is
omitted from the stuffing, if desired.
better to use oilinstead of butter with tomatoes.

MBS. ALLEN C. PRINK

Hot Slaw.

Slice the cabbage as you would for cold slaw. Put
inan iron spider and sprinkle with salt, cover witliwater
tightly. When partly done, add
and cover the spider
piece of butter size of an egg, and a sprinkling of flour.
take the
Then cook until tender.
yolk of one egg, beaten, one teaspoon mustard, one of
sugar, and a little vinegar, mix all together and stir into
the cabbage.

Just before serving,

Cook a minute to set

the egg and serve.
MRS. CHAS. A. PECK.

A Cabbage Relish.

Chop as much white cabbage as you wish for a meal,
also, enough fresh red peppers to season and give a little
color. Moisten with white wine vinegar and add some
black peppercorns, white mustard seed and whole all
spice.

A fine relish to serve with cooked oysters.

It must

be served very cold.

MRS. A. C. WORTLEY.

Boiled Cabbage.

Remove outer leaves. Cut <abbage into quarters and
put in kettle nearly full of boiling salted water, with Vi
teaspoon soda. Boil '20 minutes uncovered. Drain and
cover again with boiling water. Eoil 20 minutes
longer

VEGETABLES

49

or tilltender. Drain.
Season with salt and pepper, and
pour y2y2 cup heated vinegar over it or add 1 tablespoon
butter, omitting vinegar.

MRS. A. K.EDWAKDS.

Scalloped Cabbage.

Chop boiled cabbage

fine. Put a layer in baking
drsh. Sprinkle with salt and pepper and pour over it a
layer of white sauce. Repeat till dish is full, having
sauce
top with bread crumbs and
bake tillbrown.

NELLIEM. EDWARDS.

for top layer. Cover

Sicedish Cabbage.

Slice the cabbage into thin shreds as for cold slaw-,
cook itin a generous amount of rapidly boiling water for
fifteen minutes,
then drain off the water; cover it with
milk; add salt, pepper and a bit of mace, and cook until
tender, and until the milk has boiled away so that itonlj
the cabbage. Add a piece of butter and servi;.
moistens

MRS. ALLENC. FRINK.

Corn Fritters.

Six ears corn,
2 eggs well beaten.
% cup milk,
1teaspoonful baking powder.
Pinch of salt,
Flour enough to bind together.

Orate the ears and with the back of a knife press out
the pulp, leaving the hulls on the cob, cook on griddle as
you do batter cakes.

MRS. ALLENC. FRINK.

Escalloped Apples.

Peel and slice tender apples.

Put a layer of apples,
sliced, in a baking dish, with sugar and bits of butter,
another layer and so on until the dish is full. Bake cov-
ered for % of an hour—15 or 20 minutes longer uncov-

ered until brown.

SUSAN J. COBB.

50

VEGETABLES

Rice Croquettes.

Boil the rice and milk together until quite tender.
y2y2 teaspoon
While hot beat in 1 raw egg, little parsley,
to taste. Dip in egg and
of butter, salt and pepper
cracker crumbs and drop in hot lard. % cup of rice
makes about a dozen croquettes.

WILLIAMINAH. DeYOE.

Hominy Souffle.
1cup cold boiled hominy,
y eggs, wellbeaten,
1pt. sweet milk,
1 teaspoon baking powder,
1 teaspoon salt,
1 tablespoon butter.

Mash hominy, add eggs and milk, then butter and

baking powder. Bake in hot oven about 20 minutes.
ELISABETH V. IRISH

Stuffed Green Peppers.

Remove tops, seeds and veins of green peppers. Fill
(parboiled
with mixture of asparagus
and chopped), and bread crumbs moistened with butter.
Salt. Fasten on tops with toothpicks and steam twenty
minutes. Remove tops, add bread crumbs and brown in
oven.

Serve at once with the followingsauce:

tips, sweetbreads

y2y2 cup butter,
1 saltspoon of salt,
14 saltspoon of cayenne,
Yolks of 2 eggs,
Juice of!/2 lemon,
y2y2 cup boiling water.

Rub butter to cream, add yolks, one at a time anl
beat well;then add lemon juice, salt and pepper. About
five minutes before serving, add boiling water. Place in
sauce pan of boiling water and stir rapidly till sauce
like custard, and served
thickens. It should be smooth,
at once as it curdles ifit stands.

r.ERTITA FLEMING GEILFUSS.

VEGETABLES

51

Hominy and Corn Fritters.
1pint corn or hot boiled hominy,
2 eggs,
y2y2 teaspoonful salt,
1 tablespoonful flour, thin with a very littlecold

milk.

When the mixture is cold, add a teaspoonful of bak-

ing powder; mix thoroughly.

Drop a tablespoonful

into deep hot fat and try .i

delicate brown like doughnuts.

ROSE 15. NISBET.

Spaghetti —Italian /Style.
Take :t moderately fat pork chops

from the loin,
fry slowly until very brown, add 1 can tomatoes, 1 me-
dium onion, sliced, a/2a/2 clove of garlic; cover and simmer
slowly until meat is in bits; put through a coarse sieve
through also. This willtake from 3 to 1
forcing meat
hours to cook. For the spaghetti, have on the stove a
kettle containing 4 qts. rapidly boiling water, slightly
in l^inch pieces and drop
salted ;break the spaghetti
in slowly so as not to stop the boiling;boil at a galloping
rate until tender, from 20 to 35 minutes, according to
brand and age; pour into a sieve and pour on abundance
of cold water to prevent it sticking together; season the
tomato mixture to taste with salt and pepper, add spa
ghetti ;when very hot, turn into serving dish and sprinkle
with grated parmesan cheese, or put in ramekins; sprinkle
with cheese and brown in oven.

MRS. fflf.E. HILL.

Macaroni and Cheese.

Break macaroni

into small pieces and put into boil-
ing water with 1 teaspoonful of salt. Cook until tender
and drain.

Put a layer of macaroni and then a layer of grated
cheese and bo on until disli is filled. Pour over the whole
a cream sauce and sprinkle with bread crumbs. Bake
until well browned. Use sharp cheese for this dish.
MBS. HARRY BUSH.

52

VEGETABLES

Potato Croquettes.

1pt. hot masked potato,
1 tbsp. of butter,
y2y2 tsp. salt,
y2y2 tbsp. of minced onion,
1 tbsp. minced parsley,
Cayenne and black pepper
Yolks of 1or 2 eggs.

to taste.

Mix all but the egg and beat tillvery light. When
slightly cool, add beaten egg; shape into balls; roll first
then dip in egg slightly beaten with
in fine bread crumbs,
1 tbsp. of water ;rollagain in crumbs and fry in deep fat,
hot enough tobrown a piece of bread in 40 seconds. Drain
on brown paper.

K.M. T. S.

Serve hot.

SALADS AND SANDWICIIKK.

Chicken Salad for Fifty.

Six chickens, using only the white iueat, second joints
and the olives in backs. Four pounds sweetbreads,
aboni
a pound of pecan meats broken, 6 heads celery and what
aspic jelly can be made
from stock in which chicken
was cooked. Cut up chicken about
four hours befon-
serving time, and pour over a marinade made in propor-
tion of tablespoon oil to three of vinegar. When ready
to mix, drain the chicken
as
The aspic should be cut in cubes and mixed light-
usual.
ly through, just at the last, reserving about a quarter of
it for garnish. Use cooked mayonnaise made with but-
ter and thinned with whipped cream.

thoroughly and proceed

MRS. CHAS. A. PECK.

Xut Salad.

to keep the halves unbroken;

Allow1 lb. of walnuts to a head of lettuce. Crack
turn boiling
nuts so as
water over them,
let stand for 5 minutes and remove
skins. Wipe dry and when cold, arrange on the lettuce-
which has been washed and crisped in cold water. Pour
over them a mayonnaise dressing or French dressing if
preferred.

MRS. J. F. COWGILL.

Manhattan Mousse Salmi.

.Mix together one teaspoon ground mustard,

two tea
spoons flour, one and one-half teaspoons powdered sugar,
a littlecayenne, one teaspoon melted butter, yolk of one
egg, one-third cup vinegar, and a teaspoon of salt. Cook
in double boiler, until well thickened, stirring constantly ;
remove from fire and add one- third tablespoon granulated
tablespoons water.
gelatine soaked in one and one-half
Let itget cold but not set.
Season highly, with salt, cay-

54

SALADS AND SANDWICHES

to the prepared mixture half a cup of

enne and lemon juice, two small cups of cold flaked fish:
cream,
add
whipped. Turn into individual molds and chill. Serve
in nests of lettuce leaves with a small spoonful of may
onnaise and a garnish of triangles of lemon and stars of
pickled beets.

M. H. P.

Grape Fruit and English Walnut Salad.

Take out the sections, being careful to remove all the
white, bitter skins. To 1qt. grape fruit, after it is pre-
pared, add 1 pt. of English walnuts.
Serve with lettuce and a French dressing made or
lemon in the proportion of 3 tablespoons of oil to 1 of
lemon juice.

Vegetable Salad.

Four large tomatoes, 2 medium sized cucumbers and
1 bunch of young onions; slice all and mix together.
thoroughly with French dressing and serve very
Cover
cold on lettuce or endive.

Asparagus Salad.

Boiled asparagus

is frequently served cold on lettuce

with a plain French salad dressing.
Banana Salad.

Have ready one cup fullof ground nut meats. Either
six firm
peanuts or English walnuts are good. Peel
bananas. Roll in the ground nut meats, place on lettuce
leaves and dress with a mayonnaise dressing, or, have nut
meats ready and then peel six firm bananas;
roll the
bananas
in mayonnaise dressing and then roll in nut
meats, serving on lettuce leaves.

MRS. WM. E. HILL.

Potato Salad.

Boilsix large potatoes, chop a coffee-cupful of celery
very fine, using only the white stalks. Fill the sala 1
bowl with alternate layers of potato, sliced very thin, the
chopped celery and dressing. To make the dressing,
take
3 eggs, 1 tablespoon each of sugar, oil and salt, a scant

SALADS AND SANDWICHES

55

tablespoonful of mustard, a cup of milk and 1of vinegar
Stir oil, salt, mustard and sugar in a bowl until smooth,
add the eggs and beat well; then add the vinegar and
finally the milk. Put
the bowl in a basin of boiling
water and cook untilit thickens like custard.

MISS MAEIE JONES.

Tomato Salad.

Slice firm ripe tomatoes,

over which put French
dressing, made thick with finelv chopped onion and pars
ley.

MES. J. K. WAGNER.

Cherry Salad.

Use large black or sweet white cherries. Remove
pits carefully and in their place put a whole hazelnut or
half pecan nut. Serve on lettuce with mayonnaise dress-
ing, or French dressing.

MRS. JOSEPH H. BROWN.

Sweet Bread Salad.

In preparing salad for six persons cook one pair of
in water to which is added a slice of onion
sweetbreads
and a half teaspoonful of salt. After simmering for
twenty minutes drop in cold water until chilled, dry and
dice with a silver knife. Pare two cucumbers, dice them
and let drain. Whip one cupful of thick sweet cream to
a solid froth. Gradually beat in two tablespoonfuls of
lemon juice, adding salt and cayenne to season and one
tablespoonful of thick mayonnaise. Mix meat,
cucum
bers and half of the dressing, using the remainder of the
latter for garnishing.
in cups made of blanched
lettuce leaves.

Pass cheese straws with the salad.

Serve

M. H. P.

Fruit Salad.

3 Greening or Northern Spy apples,
3 oranges,
3 bananas,

56

SALADS AND SANDWICHES

1 can sliced pineapple,
% pound white grapes,
1cup nut meats.

Cut fruit in small pieces, add y2y2 cup sugar and let
stand until ready to serve; pour off juice that forms ami
add 1 cup salad dressing and 1 cup of cream, whipped.

MRS. FRANK W. RUSSELL.

Shrimp Salad.

To 1pt. of shrimps, add 4 hard boiled eggs, 4 small
cucumber pickles, exit in thin slices, and as many olives
cut in bits; break shrimps into small pieces, mix all well,
place on lettuce leaves, and pour over mayonnaise dress-
ing. Garnish willihard boiled eggs, cut into quarters.

MRS. H. F. BADGER.

Salad Dressing.

Five yolks,
1 tablespoon salt.
y2y2 tablespoon mustard,
Pinch of red peiiper and paprika,
1 tablespoon sugar,
2 tablespoons flour,
VL> cup vinegar,
1cup milk,
1lump butter.

Mix dry ingredients.

yolks.

Scald milk, add flour and

ESTHER G. TYLOR.

Mayonnaise Dressing.

2 tsp. mustard,
1 tsp. salt,
Pinch cayenne pepper,
Bntter size of an egg,
4 eggs,
1-3 cup vinegar and fillitup with water.

Stir mustard, salt, pepper and butter together, add
yolks of eggs, vinegar, and the whites slightly beaten

SALADS AND SANDWICHES

57

Cook in double boiler until thick, then whip with egg
beater. When used,

thin with whipped cream.
MRS. J. DAVIDSON BURNS.

Mayonnaise Dressing. (Oil.)
thoroughly. Place

Chill all materials

the mixing
bowl in a pan of ice water, especially if the room be
warm. If this is done, mayonnaise willcurdle but sel-
dom, if at all. To the yolk of an egg add a pinch of cay-
enne and one-half teaspoon each of salt, sugar, and mus-
tard. With a Dover egg beater, beat into this one cup
of olive oil, drop by drop, and two tablespoous of lemon
juice, the same way. Ifin spite of care it curdles, chill
thoroughly by putting as large a piece of ice into the bowl
as possible. Take out as soon as chilled, and beat again.
Before using add whipped cream.

French Salad Dressing.

3 tbsp. of oil.
1of vinegar,
1saltspoon of salt.
!/2 a saltspoon of pepper.

Put the salt and pepper in a cup and add 1 tbsp. of
oil. When thoroughly mixed add remainder of the oil
and the vinegar. Ifflavor of onion is liked. 2or 3 drops
of onion juice can be added. Also, tarragon vinegar or
lemon juice may be substituted for the vinegar. Beat
thoroughly with Dover egg beater.
Aspic Jelly.

M.H. P.

iy2 pts. clear stock, (beef, chicken or veal),
% box gelatine.
White of 1egg,
y~-> cup cold water,
Salt,
2 cloves,
1 sliced onion.
12 pepper corns,
1 stalk celery.

Soak gelatine 2 hours in the y% cop cold water. Then

58

SALADS AND SANDWICHES

the white of the egg
put on stove with other ingredients,
being beaten with 1spoonful of the cold stock. Let come
to a boil and set back on stove, where it willjust simmer
Strain through a napkin; turn into a
for 20 minutes.
dish and put away to harden. When cold, skim off all the
fat.

MRS. A.K.EDWARDS.

Olive Sandtciches.

Scald stone and chop to a fine pulp one dozen large
olives. Drain as dry as possible, mix with % a cup of
mayonnaise dressing and use as fillingbetween thin slices
of white bread.

MRS. GEORGE McDONALD.

Peanut Sandwiches.

(No. 1.).

Chop freshly roasted peanuts very fine; then pound
season with salt and

them in a mortar until smooth;
moisten with thick cream.

Peanut Sandwiches.

(No. 2.)

Mix the prepared peanuts withmayonnaise dressing.
spread one slice with the
Butter thin slices of bread;
peanut mixture, the other with shredded lettuce and press
the two together.

WILLIAMINAH. DeYOE.

Sandwiches.

Cucumbers make an excellent filling. Peel, chill,
dry and chop fine. Press out all the liquid possible 0?
the bread willbecome
soaked with the juice. Put a let
tuce leaf on a buttered slice of bread; spread it with the
minced cucumber ;spread that withmayonnaise and cover
with another
thin buttered slice. Salt should not be for-
gotten.

Nasturtiums flowers are a spicy fillingfor thinsand-

wiches. Spread a littlemayonnaise dressing on each.
WILLIAMINAH. DeYOE.

Cavaire Sandwich Rolls.

To each two tablespoons of cavaire, add ten drops of
onion juice, a few drops of lemon juice, and mix thor
oughly together.
from a fresh, moist loaf of bread.

Remove the crust

SALADS AND SANDWICHES

59

<Mit in thin slices; spread each slice very delicately with
'flutter and the cavaire mixture; rollup in form of a roll,
.ind tie with ribbon one-fourth of an inch wide, or pin
with a Chinese toothpick.

The bread should not be more than twelve hours old.
If the bread is not sufficiently moist to roll,wrap the
loaf when taken from the oven in a damp cloth and theu
in a dry one, and keep in this way until ready to use.
WILLTAMINAH. DeYOE.

Green Pepper Sandwiches.

Tak i3 green peppers and 3 or 4 little spring onions
Spread a very littlebit witli

and eh pas fine as possible.
a spri tiding of salt on the buttered bread;
then spread
mayonnaise dressing over that. The pepper seeds are t<>
be taken out.

MRS. W. S. DEWING.

Sardines

for Sandwiches.

Drain sardines

from oil, remove skin (by rubbing

from tail to head), and bone.

ROSE B. NISBET.

Prussian Sandicich.

Spread wafers with thin slices of cream cheese ;cover
Place a

with chopped olives, mixed with mayonnaise.
wafer over each and press together.

MRS. F. PAGENSTECHER.

Nut Sandicich.

Mix equal parts of grated Swiss cheese and ehopj>e<l
season with salt and cayenne.

English walnut meats;
Spread between thin slices of bread, slightly buttered.
MRS. F. PAGEXSTKCHER.

Egg Sandwich.

Chop finely the whites of hard boiled eggs, force the
yolks through a sieve or potato ricer; mix the yolks and
whites; season with salt and pepper; moisten with may-
onnaise or (ream salad dressing.

MBS. .1. F. COWGILL.

MEAT,GAME ANDFISH SAUCES.

Tomato Sauce.

To serve with hot boiled tongue :

1 pt. stewed tomatoes,
1 sliced onion,
1bay leaf,
1sprig of parsley,
1 tablespoon of butter,
1 tablespoon of flour,
Salt and pepper.

Cook tomatoes, onion, bay leaf and parsley 15 min-
then strain. Melt butter, add flour and while cook-
utes,
ing, add tomatoes slowly. Cook vintilsmooth and glossy.

Iftomatoes are very acid, add a speck of soda.

MRS. A. K.EDWARDS.

Bread Sauce

for Game.

2 cupfuls of milk,
1 cupful of dried bread crumbs,
i/4 of an onion,
2 tablespoonfuls of butter,
Dash of salt and pepper.

Dry the bread in a warm oven, and roll into rather
coarse crumbs. Sift;and put the fine crumbs which come
through, about 1-3 of a cupful, on to boil with the milk
and onion. Boil ten minutes, and add a tablespoonful of
Skim out the onion. Fry the
butter and the seasoning.
coarse crumbs a light brown in the remaining butter. Stir
to burn.
over a hot
Cover breasts of birds with these and serve sauce poured
around the birds.

fire two minutes;

take care not

Port Wine Sauce for Game.

!/2 tumbler of currant
V2V2 tumbler of port wine,

jelly,

MEAT, GAME AND FISH SAUCES

61

% tumbler of stock,
% teaspoonful of salt,
2 tablespoonfuls of lemon juice,
4 cloves and a speck of cayenne.

Simmer the cloves and stock together half an hour.
Strain on the other ingredients, and let all melt together.
Part of the gravy from the game may be added to it.

Maitrc d'Hotel Butter.

In one cupful of good butter workone tablespoonful
of lemon juice and two tablespoonfuls of finely chopped
parsley, with a littlesalt and white pepper.

Pack into a small jar; cover and keep in a cool place
cutlets, or with

to put on chops, steaks,

It is useful
potatoes.

Orange Sauce {for Cold Meats.)

Rub the rind of two sweet oranges upon three or four
lumps of sugar. Mix with them a wineglassful of p/irt,
or claret, a quarter of a pint of dissolved red currant
jelly,a teaspoonful of mixed mustard, a pinch of cayenne,
and two tablespoonfuls of thin strips of orange rind. This
sauce,
if bottled and corked, will keep for some time.
Time, five or six minutes
(Very
nice).

to dissolve the jelly.

Olive Sauce.

Soat one and one-half dozen Queen olives in hot
water for 20 minutes. Put into a sauce pan one table-
spoonful of butter, and when it is melted add one table-
spoonful each of chopped carrot and onion. When they
are lightly browned, stir in a heaping tablespoonful of
flour, and keep stirring until all are thoroughly browned.
Then gradually add one and one-half cupfuls of brown
stock, a blade of mace, one clove, a bay leaf, and salt and
pepper. Cover and let the sauce simmer for twenty min-
utes. Meanwhile pare each olive from the stone in one
long, spiral piece. Let the olives boil in a littlewater ten

62

MEAT,GAME AND FISH SAUCES

minutes; then drain them and drop them into the strained
sauce. Heat it to boiling point and serve.
and

is good for roast duck, beeksteak

This sauce

many entrees.

Mint Jelly to Serve With Spring Laml

Wash and dry two bunches of mint and steep in 1pt.
Soak 1box Knox gelatine in Yz pt cold
boiling water.
water until soft. Add the juice of 2 lemons, 1cup sugar:
this the boiling mint water. Stir until thor-
pour over
oughly dissolved. Strain and turn into molds.
It taken
stt least 4 or 5 hours to form, and itis a good plan to make
jelly tlic dav before. A littlefresh mint as a garnish im-
proves the dish.

MRS. JOSEPH H. BROWN.

Mint Jelly Sandwich.

For serving with a lamb entree instead of a mint
Bread may be spread with butter, and then,
sandwich.
on one slice of each sandwich spread a thin layer of mini
jelly. This is rather more delicate than the sandw :ch
made by adding chopped mint loaves to the butter.

M. H. P.

White fiance.

1tablespoon of butter,
2 tablespoon of flour,
1cup of milk.

Cream butter and flour. Stir milk in slowly. Salt
and pepper to taste. To 3 lbs. of veal make 4 times this
amount for croquettes.

MRS. A.K.EDWARDS.

Mixed Mustard.

(Use Colman's mustard; comes in tin boxes)
2 heaping tap. mustard.
Pour enough boiling water

to make smooth. Rub
in 1even tsp. of sugar, 1of butter, a little salt, 3 tbsp. vin
egar. and if too thick put in a little more water. Cook
until it thickens np well.

MRS. W. H. BROWN.

MEAT,GAME AND FISH SAUCES

63

Hollandaise Sauce.

Half a teacupful of butter, the juice of half a lemon,
the yolks of two eggs, a speck of cayenne, half a cupful
of boiling water, half a teaspoonful of salt. Beat
the
butter to a cream ; then add the yolks, one by ons,
the
lemon juice, pepper and salt. Place the bowl in which
these are mixed in a saucepan of boiling water. Beat
with an egg beater until the sauce begins to thicken, add
the boiling water, beating all the time. When like a
soft custard it is done. The sauce
should be poured
around meat or fish when itis on the platter.

ENTREES AND CHEESE.

Bread and MilkOmelet.

Into a large coffee cup, break pieces of slightly stale
baker's bread tilllightly filled, then pour on »wee+ milk,
as much as it willhold, and leave it a few minutes to
soak. Break 3 eggs into a bowl ;beat lightly;add bread
and milk, mixing smooth with the back of a spoon; slight
seasoning of salt. Put one tablespoon of butter in a hot
frying pan, and when it melts turn in the omelef. As
soon as itbegins to set, place the pan in the oven to fin-
ish the cooking. Have ready 1 cupful of any cold meat,
finely chopped, well seasoned, moistened with gravy ¦'*
Take pan from the oven and plaoe on
water, and heated.
front of range. While the omelet browns, spread one-
half of it with the hot meat. Turn the other half over
upon it with a broad bladed knife; slip upon a Ik iplatter
and serve at once.

FLORENCE B. WATTLES.

Curried Eggs.

Boil!/2 doz. eggs until the yolks are weli done; re-
move the shells and halve the eggs. Make a rich cream
sauce, adding to it 1 tsp. of curry powder. Pour over
eggs in a baking dish and set in the oven until lightly
browned. A littleonion juice may be added to the cream
sauce.

ELIZABETH V. IRI^H.

Creamed Eggs.

6 hard boiled eggs,
Y2Y2 pt. milk,
1 rounding tablespoon butter,
1 rounding tablespoon flour.
Level tablespoon chopped parsley,
y2y2 teaspoon salt and a little white pepper.

Quarter

the eggs; be careful not to loosen the yolks
from the whites. Place butter over fire; add flour and
milk and salt and eggs. Do not stir. Add parsley.
MRS. C. C. PACKARD.

ENTREES AND CHEESE

65

A Luncheon, or Supper Dish.

Of Baker's bread cut slices thicker than to serve at
table; toast a nice brown, and butter on both sides;
line
a pudding baking dish, bottom and sides,
then take 1<]t.
of good milk, 4 eggs well beaten, a pinch of salt. Stir to-
gether and pour into the dish over the bread, and place a
layer of buttered toast over the top. Then place inheated
oven just long enough to set

the eggs.

MRS. C. A. VAN DEUSEN.

Ham Puff.

Scald 1pt. of milkin double boiler, add % cup butter.
When melted, add a smooth thickening made of 1 cup
sifted flour, mixed with cold milk. Stir until smooth.
Take from fire; let cool, then add the wellbeaten yolks of
Then fold in the whites wellbeaten, salt, V/n
eight eggs.
cups finely chopped ham. Bake in dish standing in a pan
of water.

MRS. W. H. BROWN.

Hash.

Cook one half a minced onion in a tablespoon "ul of
in a frying pan, and stir into it equal parts of
butter
chopped beef, corned or fresh, and potato, boiled ;i.nd
chopped. Moisten with gravy or soup stock. Season with
celery salt and pepper, and add a teaspoonful of Worces-
tershire sauce and serve hot.

WINIFRED CLARK

Egg Cutlets.

3 hard boiled eggs, chopped, not fine,
1cup milk,
Half teaspoon onion juice,
i/4 teaspoon pepper; salt to taste,
1 tablespoon chopped parsley,

Rub to a paste:

2 heaping tablespoons flour, 1heap-
ing tablespoon butter, add milk, beat for a minute. ;idd
eggs, etc.

66

ENTREES AND CHEESE

Spread on a greased platter half inch deep. Pot on
ice. Make into cutlets. Dip in egg and bread cvuinbs,
fry, and serve with cream sauce and peas.

MRS. GEORGE McDONALD

Chicken Sentinel.

2 cups cold shredded chicken,
14 green pepper,
1 teaspoonful of salt,
14 ripe red pepper,
1hard boiled egg, chopped.

Mix with rich cream sauce, and put in baking dish.
potato, beaten light, with butter,
Cover with mashed
Serve witU
cream, and white of egg. Brown in oven.
poached eggs on top from which the whites have beea
trimmed.

BERTHA FLEMING GEILFUSS.

Eggs, icith Cheese.

5 eggs,
2 heaping tbsp. dry grated cheese,
Parmesan is good for this,
1 tbsp. butter,
Half teaspoonful salt,
A dash of cayenne pepper.

Beat the eggs light;add the cheese,

the salt and pep-
per. Have the butter melted in the blazer; turn in the
Serve on toast or
eggs, and stir until thick and smooth.
crackers

HELEN A. SEBRING

Cheese Ramekins.

Put one cup of bread crumbs and one gillof milk on
the fire to boil. Then put in four teaspoons of "rated
cheese, a littlepiece of butter, and salt and pepper.
Stir
till cheese is dissolved, then remove from fire. Bear iwo
eggs, yolks and whites separately.
Stir the yolks into
the mixture, then the whites. Bake about fifteen min-
utes.

MRS. W. A. COLEMAN.

ENTREES AND CHEESE

67

Cheese Omelet.

Four four persons:

4 eggs, beaten separately,
2 tbsp. of grated cheese,
Y2Y2 tsp. salt,
J/4 tsp. red pepper,
1 cup milk.

Mix eggs after they are thoroughly beaten, sprink-
ling in the cheese
;n
same way;then milk, and bake in very hot oven in a but-
tered pudding dish for 15 minutes.

as you mix. Add salt and pepper

ELIZABETH V. IRISH

Cheese Balls, with Xuts.

Take one package of Philadelphia cream cheese,

roll
into balls size of large marble; press between halve-:; <>f
English walnuts. Nice to serve with a salad.

ROSE B. NISBET.

Cheese is used to call forth the juices of the stomach
and get itready for food. Italso takes the taste of oHier
dishes from the mouth.

ROSE B. NISBET.

Cheese Balls.

Take Neuehatel or Philadelphia cream chees<\ mix
with a little sweet cream if not moist enough, salt and
add chopped hickory nut meats or English walnuts. Roll
in small balls, and just before serving rollin parsley chop-
ped very fine. To be served with salad.

MRS. C. W DEWING

Cheese Balls.

Whip white of one egg very stiff, add a pinch e:;ch of
salt, red pepper and dry mustard; add sufficient gratei
cheese
to make into littleballs. Fry a golden brow n, in
hot deep lard, and serve at once with salad.

MRS. GEORGE MeDONALD.

68

ENTREES AND CHEESE

Cheese Straw.

3/4 cup of butter,
% cup lard,
1cup flour,
14 cup cold water.
74 CUP com water.
seasoned with red pepper and salt to tast^

,
Mix as for pie-crust, and then add 2 cups of gratea
}"lK
cheese,
well, roll out thin, and cut in narrow strips; bakfi in a
quick oven.

HELEN R. PATTISON.

Timbale Shells.

Mix%of a cup of flour with y2y2 teaspoon of .sail :a«M
2-3 cup of milk and one egg, well beaten; when very
smooth, add one tablespoon of oil;dip hot timbale iron in
this batter, and fry the mixture which clings to the iron
in hot lard.

To Clean Sweetbreads.

Carefully pull off all the tough and fibrous skin.
Place them in a dish of cold water for ten minutes or
more, and then they are ready to be boiled. They must
always be boiled twenty minutes, no matter what the
mode of cooking is to be.

Chicken Terrnr.n

Boil one large chicken until tender; cut into small
pieces, as for salad, using the white meat only. Melt in a
double boiler half of a pound of butter, adding to it?> ta-
blespoons of flour. To this add 1 quart of hot creom,
gradually. Then stir in the chicken and mashed yolks
the
of 3 hard boiled eggs. Add red pepper
whites of the eggs, chopped fine, and three or four truffles,
chopped fine, or just sliced. Add just before serving a
half tumbler of sherry wine.

to taste;

MRS. A. C. WORTLBY.

Creamed Chicken.

One chicken of 4% lbs. or two of 3 lbs. each,
one can mushrooms. Boil chicken

sweetbreads,

two
and

ENTREES AND CHEESE

69

sweetbreads; when cold, cut up as for salad; cut mush-
rooms in four pieces.

flavor with one small

In double boiler, put one quart cream;

take four
large tablespoons butter, melt and stir in five even table-
spoons flour, add this to cream when hot, stirring until it
thickens;
teaspoon grated onion,
littlenutmeg, red pepper and salt. Put chicken and in-
gredients together, then add sweetbreads and mushrooms:
put into baking dish and bake 20 minutes.
Serves 1(5 per-
sons.

MRS. R. ARTHUR STONE.

Cream Sweetbread.

Always get calves sweetbreads ;put in cold sal t water
and soak 1hour. Then pour boiling water over them and
boil about 20 minutes. Put again in cold water for 5
minutes and remove all the skin. Cut or pick into small
pieces; make a cream sauce and stir them into it. Sea-
son to taste.
Pour into shells ;sprinkle with crumbs :put
a small piece of butter on each. Bake untilbrown Use
porcelain or granite to cook in, and a silver knife to cut
them with.—L. N. Cook Book.

Meat Loaf.

Three pounds of beefsteak or veal, chopped fine, 3
season with salt, pepper, and
eggs, 6 rolled crackers;
butter. Make into a roll; put in a pan with a littlehot
water, and bake 1% hours; baste often while bak'ng.
Slice cold for tea.

MRS. H.F. SEVERENS.

Meat Souffle.

A splendid way to use scraps of cold beef, ham or
fowl, which have been boiled, fried, or roasted. Make 1
cup of cream sauce, as for croquettes or macaroni ;season
with pepper, salt, and 1 teaspoonful of chopped parsley,
or celery tops and 1 ounce of chopped onion. Stir into
this sauce 1 cup of chopped meat or fowl; when well
mixed, add the beaten yolks of 2 eggs; cook one minute
and set away to cool; then stir in the whites, beaten to a

ENTREES AND CHEESE

70
stiff froth; bake in a buttered pudding dish 20 minutes
Serve plain for tea, or with mushroom dressing for din
ner.—Taken from Old Book.

Curry of Meat.

Take pieces of any tender cooked meat, steak or cold
lamb, mutton, or veal"; cut in small pieces, and put in a
frying pan with about a tablespoon of butter. Stir until
then add a tablespoon of flour; stir
thoroughly heated,
teacup of hot water, salt
until smooth,
and pepper to taste, and add about half a teaspoon of
then add
currie powder; let it simmer about ten minutes,
six drops of "kitchen boquet," and serve hot.

then add a scant

MRS. CHAS. A. PECK

Fried Oysters.

Take large oysters, dip in flour,

cracker. Fry in plenty of lard and butter.

then egg,

then

MRS. ARNOLD.

Chicken for Supper.

Boil two chickens in as little water as possible, until
the meat separates easily from the bones ;pick it all off.
cut itrather fine, and season it wellwithpepper and salt.
some
Now put in a mold (a bowl or oval pan willanswer)
then a layer of chicken, next
slices of hard boiled eggs,
(always putting the best slices of egg at the
more eggs,
sides and bottom of the mold, and the broken pieces
through the chicken). Boil down the water in which the
chicken was boiled, until there is a pint left, adding to it
when done a large pinch of gelatine which has been dis-
this gracy with
solved in a little cold water. Season
butter, pepper and salt, and pour it over the chicken. It
willsink through, forming a jellyaround it. Let it stand
on ice untilperfectly cold;turn itout on a dish and gar-
nish with bleached celery leaves. It is to be sliced at
table. Delicious served with cucumber dressing.

MRS. L.C. CHAPIN.

ENTREES AND CHEESE

71

Eggs Benedictine.

Poach eggs and lay on thin slices of toast;

season 1
with salt, pepper and butter. Serve with a cream dressing,
The same as you make for Lobster Newberg, adding one
tablespoon of Benedictine instead of sherry.

MKS. CHAS. BUSH.

BREAD, HOT BREADS, ETC.

Bread Made in the Bread Maker.

sifting),

3 qts. and i/2 pt. of sifted flour—(measure after
1pint milk,
1pint water,
1 tablespoon lard,
1 tablespoon salt,
3 tablespoons
1 Fleischman's

sugar,
compressed yeast cake.

Scald the milk;into it put salt, sugar and lard. Add
this all to one side to dissolve and
warm water, and set
cool. When luke warm, take out one-half cup of mixture,
and in this liquid, thoroughly dissolve the yeast cake.
first, then add
Turn all the liquids in the bread maker
flour, and turn the crank from three to five minutes. Re-
Set
move crank, put on cover, and cover warm all over.
away in a warm place and leave until morning.
In the morning turn dough out on floured board, cut
in three equal pieces, and put in greased bread pans. Let
rise to the top of pan, and then bake one hour.
This recipe calls for a Universal Bread Maker and Al-
bion Winter Wheat Flour. Other flour can be used, but
the quantity would need varying.

MRS. FRANK COWLBECK.
Yeast Bread.

5y2 cups water, luke warm,
1 tablespoon lard,
1tablespoon salt,
2 tablespoons
1yeast cake.

sugar,

If Magic or Yeast Foam is used,

set sponge over
night, knead in the morning; let stand until light; make
into loaves ;when light enough, bake three-quarters of au

BREAD, HOT BREADS, ETC.

73

Lour in moderate oven. IfCompressed yeast is used, mix:
in morning. This willmake 5 loaves.

MRS. W. L. BROWNELL.

Baking Powder Biscuits.

4 cups flour,
V2 cup butter,
1teaspoon salt,
3 scant

teaspoons baking powder.

Sift baking powder in flour; have butter warm; add
milk enough to make a soft dough ;pat it with the hands;
do not use rolling pin. Do not let biscuits touch each
other. Bake in hot oven twenty minutes.

MRS. FRANK W. RUSSELL.

Bread Sticks.

1quart of flour,
1large tablespoon butter,
1teaspoon of salt,
1pint of milk warmed,
Whites of three (3) eggs,
1large tablespoon of sugar,

V2V2 yeast
Whip eggs, and melt butter.

cake, dissolved in a little warm water.

MRS. JAMES DEWING.

Raised Biscuits.

Make a sponge of 1pt. of flour,
y2y2 pt. of tepid water,
Ys cake of Compressed yeast.

Add to this a large cupful of lard and butter, which
melt and pour into batter, and beat well; also one egg
and two tablespoons of sugar, beaten together.
Two teaspoonfuls of salt. Add enough flour to make
a soft dough ;knead well;put in pan to raise and when
light, either roll or work into cakes, and let rise again.
Bake in moderate oven. This quantity will make three
dozen or more.

MRS. ANNA ALLEY.

74

BREAD, HOT BREADS, ETC.

Sicedish Rolls.

Scald 1pint of milk;pour over i/2 cup of butter, V2
of salt. When cool, add 1
cup sugar, and 1 teaspoon
Fleischman's yeast cake, which has been dissolved in a
small quantity of luke warm water. Then add two well
beaten eggs, iy2 doz. cardamon seeds, ground fine, and
between five and six cups of flour; knead. Let rise over
night; knead again; shape and let rise in tins. Hake 20
minutes.

MRS. CHARLES BUSH.

Brown Bread.

2 cups sweet milk (or sour),
1teaspoon soda,
2 cups Graham flour,
1 cup white flour,
Molasses
to taste,
- --
A pinch of salt.

with sweet.

A

When using sour milk, make a thicker batter than

MRS. G. S. HARRINGTON.

Broicn Bread.

1cup sour milk,
2 cups graham flour,
% cup wheat flour,
y± cup molasses.
1 tablespoonful brown sugar,
Half teaspoonful salt,
1large teaspoonful soda.

Steam two hours.

MRS. RALPH McCOY

Broicn Bread.

2 eggs,
1 tablespoon brown sugar,
1teaspoon salt.
1teaspoon soda, dissolved in hot water,
Vo cup molasses,
11/^ cup sour milk,
Butter size of a walnut,

BREAD, HOT BREADS, ETC.

75

Graham and white flour, half and half.

Put flour in carefully. About 1% cupa of each.
MRS. FRANK A. NASOX.

Brotcn Bread.

% cup molasses.
1% cllJ> sour milk,
.'$ cups sifted graham (lour,
1teaspoon soda (heaping).
Salt.

MRSJIKS. 11. C. BRUCE.

Steamed Brown Bread.

1cup sour milk.
Scant half cup molasses,
2 tablespoons brown sugar,
1teaspoon salt,
1 large teaspoon soda,
2 cups Graham flour,
% cup wheat flour.

Steam two and a half hours,

in a slow oven. Use coffee cup in measuring.

then bake half an hour,

MRS. CHAS. A. PECK.

Broicn Bread.
3 cups whole wheat flour,
1cup white flour,
i/> cup sugar.
Vz cup molasses,
1 tablespoon lard.
4 cups buttermilk,
4 teaspoons
1teaspoon salt.

salaratus,

Bake in slow oven; Y> cup of raisins improves it.

MRS. M. B. WESTNEDGE.

Short Cake.

2 cups flour.
3 teaspoons baking powder.

76

BREAD, HOT BREADS, ETC.

Vo cup butter.

Mix with sweet milk;roll in two sheets and butter

before putting together. Bake in biscuit tins.

MRS. W. S. DEWING.

Cinnamon Bread.

Inthe morning take a pt. ofbread dough ;add to this
2 tbsp. sugar, yolks 2 eggs, 1tbsp. of butter, 3 tbsp. of
milk;add flour, and let itrise to twice its size. Then roll
out and put ina buttered tin. Spread with melted butter
and a cup of brown sugar; sprinkle well with ground
cinnamon.

ROSE B.NISBET.

Corn Bread—(Hoosier).

Beat 2 eggs very light;mix with 1 pt. of sour milk;
add teaspoonful soda; 1pt. corn meal; 1tablespoonful
melted butter.

ROSE B.NISBET.

Corn Bread.

1cup sifted flour,
1 cup yellow meal,
Y2Y2 cup granulated sugar,
Salt,
2 heaping teaspoonfuls baking powder, mixed

through flour,etc., very thoroughly,

2 eggs, broken in cups.

Stir with fork enough to break yolk;finish fillingthis
cup with sweet milk; stir this into the flour, etc. Melt
piece of butter
size of large egg (hen's) ;add this last.
Mix thoroughly;
that is, enough to blend all the ingre-
dients. Bake in slow oven, as corn meal burns easily.

DR. CLARA DARR, Portland, Oregon.

Corn Cake.
2 cups of flour (pastry),
% cup corn meal,
% cup of sugar,
3 teaspoonfuls Brown's Brownie Baking Towder,

BREAD HOT BREADS, ETC.

77

2 eggs,
1 tablespoonful butter (melted),
A pinch of salt.

Mix all dry ingredients together

first, and then add
milk enough to make the consistency of cake batter. It
willtake about one cup of milk.

MRS. DENNISON BROWN.

Beaten Biscuits.

3 pts. flour,
1 large granite spoonful of lard,
1teaspoon salt.

Rub lard into flour until wellmixed. Take % pt. of
water and stir in quickly with the hand, until itis a stiff
dough; beat it until it is smooth (% an hour), with the
rolling pin;divide into small pieces, with a knife, and
work intobiscuits v;ith the hand. Roll each piece
inch
thick; make prints of thumb in the center. Prick with
a fork. Bake in quick oven 14 of an hour.

ROSE B. NISBET.

Spanish Buns.

1 whole egg,
Yolks of two eggs,
% of a cup of butter,
2 cups of light brown sugar,
1 cup of sweet milk,
3 teaspoons of baking powder,
1 tablespoon of spices,
Enough flour to make quite thick.
brown sugar and 1 teaspoon of cinnamon.

Bake in patty pans.

Frost with whites of 2 eggs.

MRS. C. W. WILSON.

Pulled Bread.

Fresh bread dough, made into Btraids and baked like
into irregu-
returned to the oven and baked fifteen or

ordinary bread. When cool, it is torn apart
lar peices;
twenty minutes, until crisp. To be served hot.

JULIET SEBRING HUNTER.

78

BREAD, HOT BREADS, ETC.

Virginia Spoon Bread.

3 tbsp. sifted corn meal,
3 eggs, wellbeaten,
1small tsp. soda,
1pt. sour milk,
Or 1 teasjioonful baking powder,
1pt. sweet milk,
1 tbsp. butter,
1 tsp. salt.

Beat the egg; add y2y2 milk, then meal. Dissolve soda
in boiling water, (i/2 cup) ;stir well and add remainder
of milk with the butter. Bake in quick oven x/2x/2 hour.
ELISABETH V.IRISH.

Muffins.

legg,
1 tablespoonful sugar,
1cup sweet milk,
li/2cups flour,
3 tablespoonfuls melted butter.
Bake fifteen minutes.

MRS. ED. CHASE.

Baked Brown Bread.

% cup of brown sugar,
Butter size of an egg,
legg,
2 tablespoonfuls molasses,
2 cups of sour milk,
1large teaspoonful soda,
Pinch of salt.
3 cups Graham flour,
y2y2 cup corn meal,
2 cups white flour, mixed.

Bake about thirty minutes.

MRS. ED. CHASE.

BREAD, HOT BREADS, ETC.

79

Blueberry Muffins.

1quart box berries,
1% cups sweet milk,
1tup sugar,
2 eggs,
1 tablespoonful of melted butter,
A littlesalt,
Flour enough to make quite a thick muffin batter.

Bake in a very hot oven.

MISS HELEN SNOOK.

Rye Muffins.

teas] oonful soda,

1 pint sour milk,
1 small
x/2x/2 cup butter,
4 eggs,
Half cup brown sugar,
1 cup white flour.

When mixed, add enough rye flour to make it stiff

and drop from spoon into tins.

MKS. GEORGE McDONALD

Breakfast Muffins.

Fillmuffin pans half full of the light sponge, which
has been set the night before. Bake about 20 minutes in
a quick oven.

SUSAN J. COBB.

Waffles.

1pint flour, sifted,
1pint milk,
Pinch salt,
1cup melted butter,
3 eggs, beaten separately,
Add yolks, then whites.
Last of all, 1 teaspoon bilking powder.

Beat vigorously and serve with melted butter.

SIRS. F. F. ROWE.

80

BREAD, HOT BREADS, ETC.

Waffles.
The yolks of three eggs,
1quart of sweet milk,
Y2Y2 cup ofmelted butter,
1heaping teaspoonful of baking powder.

Then add the whites of the eggs and flour enough to

make a thin batter.

M. H. DeYOE.

Southern Waffles.

Sift 1pint of flour with 1 teaspoon of salt and add
1 pint thick sour milk; 1 tablespoonful of sour cream is
an improvement. Beat long and hard tillvery smooth;
then add 2 tablespoons of melted lard, and 1well-beaten
Just before frying, add 1 teaspoon
egg and beat again.
ef soda, dissolved in warm water; the irons should be
very hot and wellgreased.

Serve withmaple syrup.
FLORENCE S. WATTLES.

Wheat Gems.

2 cups flour,
2 teaspoons baking powder,
1cup sweet milk,
Pinch of salt,
1egg.
Nearly y2y2 cup butter.

Put in gem-irons and bake inhot oven.

MAKIAH. DeYOE.

Gems.

2 cups sifted flour,
2 slightly rounding teaspoonfuls baking powder,
Scant
Sift all together.
V-/s cup milk.

teaspoon salt.

Pour at once into the drv ingredients. Bake 15 min

MRS. C C. PACKARD.
MRS. C C. PACKARD.

utes.

BREAD, HOT BREADS, ETC.

81

Excellent Pop-Oven

1pint flour,
1pint milk,
1teaspoonful salt,
1teaspoonful sugar,
3 eggs.

Pop-overs should always be baked in stone or earthen-
ware cups that come for the purpose,
the former being by
far the better. Have a dozen cups buttered and arranged
in an old dripping pan. Put the sifted flour, sugar and
salt in a mixing bowl. Beat the eggs until very light,
then add the milk to them. Pour
this mixture on the
flour, only half of it at first, and beat until the batter is
smooth and light, say for about 5 minutes. Pour
the
batter into the cups and bake in a moderately hot oven for
50 minutes.
They should, when done, have increased to
four times their original size.
other materials and take two small eggs.

Ifonly 6 pop-overs are wanted use half of all the

Very large coffee cups willanswer

the purpose.

MRS. M. H. BURNHAM.

Pop-over or MiltonMuffins.

legg,
1pt. sweet milk,
1pt. flour,
% teaspoon salt.

Beat eggs light; add part of milk, all the flour; then
the rest of milk. Bake 20 minutes in a hot oven inbut-
Serve hot. These can be made
tered rings or gem pans.
MRS. JAMES FRASER.
ofGraham flour.

Spanish Buns.

1pint of flour,
1pint of sugar,
4 eggs,
1cup butter,
1cup of sweet milk,

82

BREAD, HOT BREADS, ETC.

1tablespoon each of cloves and cinnamon,
2 teaspoons cream tartar,
1 teaspoon soda.

Cut in squares and frost.

MRS. SHELMIEE.

Blueberry Tea Cake.

3 cups of fresh blueberries,
2 tablespoons of butter,
1cup of sugar,
1 cup of sweet milk,
2y2 cups of flour,
2 teaspoons of baking powder.
And 2 eggs beaten very light.

MKS. A. C. WORTLEY.

Quick Coffee Cake.

Sift together, twice, one cup of flour,
y2y2 cup of cornstarch,
1-3 cup of sugar,
2 teaspoons of baking powder,
% teaspoon of salt,
% teaspoon of ground cinnamon.

Mix to a soft dough, with a half cup of milk, into
which has been stirred one well beaten egg; then add 2
tablespoons of melted butter. Spread into shallow pau
and sprinkle with sugar, mixed with ground cinnamon.

MRS. A. C. WORTLEY.

Fine Pancakes.

11/^l 1/^ cups sour milk,
114 cups sweet milk,
1egg (beaten well),
% tsp. soda.
2 tsp. baking powder,
Enough flour for a good batter.

MRS. HARRY C. HOWARD.

BREAD, HOT BREADS, ETC

83

White Flour Griddle Cakes.

Take one quart of sour cream,

sweeten with a tea-
spoonful of soda; add a small teaspoonful of salt; beat
three eggs very light, and add them with enough flour to
make batter stiff as one wants it.

LAUEA R. WAGNER.

Corn Meal Pancakes.

1 pt. meal,
2 heaping tablespoons flour,
1heaping teaspoon baking powder,
legg,
2 tablespoons melted butter,
Salt and enough milk for a nice batter.

HELEN B. PATTISON.

Fried Corn Mush.

Put a quart of water on the stove to boil. Stir a pint
of cold milk with one pint of cornmeal and 1teaspoonful
of salt. When the water boils, pour in the mixture grad
ually, stirring all well together. Let itboil for y2y2 hour,
stirring often to prevent it from burning. When cold, it
is sliced, each slice dipped in beaten eggs
(salted), and
bread and cracker crumbs, and fried in boiling hot lard.
One should try this, to know the superiority in the man
ner of cooking'.

MRS. M.H. BURXHAM.

Wheat Gems.

2 cups flour,
2 teaspoons baking powder,
y2y2 cup sugar,
legg,
A small piece of butter,
1cup sweet milk,
A Dinch of salt.

MRS. J. M.EDWARDS.
MKS. J. &

84

BREAD, HOT BREADS, ETC.

Waffles.
4 eggs, beaten separately,
y2y2 cup butter,
1quart of sweet milk.
1 tablespoonful of baking powder,
A little salt,
Flour enough to make a little thicker than for

pan cakes.

Have waffle iron hot and oiled.

MRS. IRWIN SIMPSON.

Excellent Johnny Cake.

1cup sweet milk,
2 cups wheat flour,
1ofcorn meal,
Little less than
3 eggs,
2 teaspoonfuls of baking powder,
14 cup sugar.

cup butter,

MlMRS. EDDY.

Buckwheat Cakes.

Take as much skimmed sweet milk as you wish, and
into this stir the buckwheat, enough to make a thin bat-
ter; add a little salt, and just before baking add a little
more buckwheat, into which has been sifted some baking
powder ;about a teaspoonful

to each cup of buckwheat.
MRS. A. C. WOKTLEY.

CAKE, FROSTINGS AND FILLINGS.

Smpture Cake.

1cup of Judges, sth Chap., 25th Verse,
31.4 cups of I.Kings, 4th Chap., 22nd Verse,
214 cups of Jeremiah, 6th Chap., 20th Verse,
1cup of Genesis, 24th Chap., 17th Verse,
G cups of Isiah, 10th Chap., 14th Verse,
2 cups of 11. Samuel, 16th Chap., Ist Verse,
2 cups of Nahum, 3rd Chap., 12th Verse,
1 tablespoon of I. Samuel, 14th Chap., 25th Verse,
Season

to taste with 11. Chronicles, 9th Chap., 9th

A pinch of Leviticus, 2nd Chap., 13th Verse,
3 teaspoons of Amos, 4th Chap., sth Verse,
1cup of Genesis, 43rd Chap., 11th Verse.
Follow Solomon's advice for making a good boy and

Verse,

you willhave a good cake.

Proverbs, 23rd Chap., 14th Verse.

Scotch Cake.

1lb. of sugar,
% lb. of butter,
1lb. flour,
9 eggs,
Wine glass of brandy,
Juice and rind of 1 lemon.
1 lb. of raisins,
Nutmeg to taste.

FRANCES C. VAN WYCK.

Pound Cake.

1lb.sugar,
1 lb. flour,
14 oz. of butter,
10 eggs, beaten separately,
Citron or raisins, ifwished.

MRS. J. M. EDWARDS.

86

CAKES, FROSTINGS AND FILLINGS

Harrison Cake.

1cup butter,
2 cups sugar,
1cup molasses,
li/o cups sweet milk,
5 cups flour,
3 eggs,
1teaspoon soda,
1cup raisins.
Spices to taste.

MRS. J. M. EDWARDS.

Drop Cakes.

1small cup sugar,
1rounded tablespoonful butter,
iy2 cups flour (small),
% cup milk,
1 teaspoonful baking powder.
Yolks of three eggs,
Flavor to taste,
Cream well the butter and sugar.

MRS. RALPH McCOY.

Spice Cake.
3 cups light brown sugar,
1cup butter,
6 whole eggs,
1cup sour milk,
2 teaspoons
soda,
1teaspoon cloves,
2 teaspoons of cinnamon,
1teaspoon of nutmeg,
5 cups flour,
1lb. raisins,
1lb. currants.

two loaves. Bake 1 hour in moderate

MRS. FRANK W. RUSSELL.
MRS. FRANK W. RUSSELL.

This makes

oven.

CAKES, FROSTINGS AND FILLINGS

87

Graham Spice Cakes

legg,
1 cup of brown sugar,
2 tablespoons shortening,
% teaspoon salt,
1/2 teaspoon cinnamon,
Nutmeg to taste,
% cup currants.
2-3 cup sour milk, in which is dissolved % tea
Graham flour to make stiff as cake dough.

B] (ion soda,

Hake in muffin tins.

MRS. ROBERT T. VAN DETJSEN.

Blueberry Cake.

Y2 cup of sugar,
1 tsp. butter, beaten well, with sugar,
2 eggs,
1 cup sweet milk,
1large cup of berries,
3 cups flour,
li/^> tsp. baking powder,
Pinch of salt.

MRS. ALLEN C. FRIXK

Lemon Cake.

3 cups flour,
4 eggs,
2 teaspoons baking powder,
2-3 cup of butter,
2 cups of sugar,
y2y2 cup of milk,
The juice and grated rind of one lemon.

Cream butter and sugar. Beat eggs separately ;fold

:n whites at the last. Line tins withbuttered paper.
MRS. W. H. BROWN

88

CAKES, FROSTINGS AND FILLINGS

Spice Cake.

1cup granulated sugar,
2-3 cup of butter and lard,
1cup of molasses,
2 eggs,
3 cups flour,
1teaspoon cinnamon,
Nutmeg,
!/2 teaspoon cloves,
1cup chopped raisins,
1level teaspoon soda,
1cup boiling water.

MRS. FRANK MILHAM.

Roll Jelly Cake.

2 eggs,
1cup of sugar,
1cup of flour,
1 teaspoon baking powder,
Y2Y2 cup of boiling water.

First beat the eggs light, then add sugar, flour, and
the water the last thing. Bake in a good sized shallow
pan.

Spread with jelly and roll while warm.

MRS. A.K.EDWARDS.

Reception Cakes.

1cup of sugar,
Y2 cup butter,
14 cup water,
14 cup milk,
114 cups flour,
2 teaspoons baking powder,
3 eggs,
y2y2 cup chopped English walnut meats,
Flavor with% teaspoon vanilla and 14 lemon.

Bake in small gem tins, and put frosting on top.
MRS. GEORGE H. CORNELL.

CAKES, FROSTINGS AND FILLINGS

89

Blueberry Cake

Vi tup of butter,
1-3 cup of sugar,
legg,
2 2-3 cups of flour,
4 tsp. baking powder,
Y2Y2 tsp. salt,
1cup milk,
1cup berries.

Cream butter; add gradually sugar and egg, well
beaten; mix and sift flour, baking powder and salt;
reserve ]/4 cup flour to be mixed with berries, added last ;
¦idd rhe remainder alternating with milk.

CHRISTINA L. BURNS.

Dark Cake.

together,

1cup sugar,
% cup butter, creamed
2 eggs,
1 cup molasses,
teaspoons
2 scant
1 cup cold coffee, or water,
1teaspoon each of cinnamon, cloves and allspice.
1 cup raisins,
2y2 cups of flour.

soda in molasses,

MISS HATTIE SMITH.

Cocoanut Cream Cake.

1cup sugar,
Y'2 cup butter,
2-3 cup milk,
2*/t cups of flour,
2 teaspoons baking powder,
Whites of 4 eggs,

Rake in layers and cool.

Filling.

1 cup of sour cream,
1 cup powdered sugar,

90

CAKES, FROSTINGS AND FILLINGS

1 cup of freshly grated cocoanut,
Whip together tillthick, add 1 teaspoon vanilla,
S

and on top of cake.

between

MRS. GEORGE McDONALD.

Pound Cake.

7 ounces of flour,
8 ounces of sugar,
6 ounces of butter,
4 eggs,
1/2 teaspoonful baking powder,
Juice of y% lemon and rind,
Alittlenutmeg,

Bake in gem pans.

MRS. GEORGE McDONALD

Fruit Cakes.

1small cup sugar,
2 eggs, whites and yolks beaten separately,
1 cup sweet milk,
Butter and lard mixed, size of walnut,
Flour, about 3y2 cups,
3 teaspoonfuls baking powder,
Nutmeg to flavor,
Yolks, sugar and shortening well creamed,
Add stiff whites, milk and flour.

Roll soft.

MRS. GEORGE McDONALD.

Old-fashioned Indiana Pound Cake.

1lb. sugar,
y2y2 cup butter,
9 eggs,
3 cups flour, into which put 1 tsp. baking pow-

der,

Flavor to taste.

Cream butter and sugar; add yolks of eggs, beateu

light; then flour, and lastly, the beaten whites.

ROSE B. NISBET.

CAKES, FROSTINGS AND FILLINGS

91

Wedding Cake.

2 coffee cups sugar,
V/2 coffee cups butter,
4 coffee cups flour,
10 eggs,
1pint New Orleans molasses,
G pounds raisins,
4 pounds currants,
3 pounds citron,
1quart brandy,
1 teaeupful cinnamon,
8 nutmegs,
1 tablespoouful extract bitter almonds,
1 tablespoonful extract lemon,
1/2 teaspoonful soda.

(Original).

MRS. J. B. DANIELS.

Devil Calce

1cup sugar,
Yz cup sweet milk,
'
Yz (
UP grated chocolate.

Put on the stove and let it come to a boil, then re-

move and let cool.
One-half cup brown sugar, 14 cup butter, creamed,
then drop in yolks of 3 eggs; beat in V2 cup sweet milk,
and one teaspoon soda, dissolved in a littlemilk. Before
adding flour, stir in first part of recipe,
then stir in 2
cups of flour and 1 teaspoon vanilla. Bake in old-fash
ioned square tins. Makes two loaves.

Filling.

Make a boiled frosting with the whites of 4 eggs,

'1
cups of sugar, and y% cup water. Cook sugar and water
until it hairs; then stir into the well beaten whites slow-
ly. Take a part of this frosting and add 1cup of English
walnuts and 5 cent's worth of dates, both chopped fine
Use remainder of frosting on top of cake.

MRS. H. D.

92

CAKES, FROSTINGS AND FILLINGS

Orange Cake.

(Without Butter.)

2 cups sugar,
!/2 cup cold water,
yolks of 5 eggs,
Whites of two,
Juice and grated rind of 1orange,
2y2 cups sifted flour,
2 teaspoonfuls baking powder.

Bake in 3 layers and put together with boiled frost

ing, flavored withorange.

MRS. EUGENE COOK.

Cream Cake.

1cup sour cream,
1cup sugar,
2 eggs, whites and yolks beaten separately,
2 cups flour,
1teaspoonful soda, dissolved in a few drops of
Season with nutmeg or vanilla.

MES. HENRY BUSH

water,

Currant or Blueberry Cake.

1cup sugar,
y2y2 cup butter,
% cup milk,
2 cups flour,
2 teaspoonfuls of baking powder.

Stir in a pint of either currants or blueberries, and

bake in large shallow pan.

MRS. HENRY BUSH.

Molasses Cake.

1cup molasses,
2 eggs, yolks and whites, beaten separately,
V2V2 cup butter, (scant), beat
1% cups flour,
% cup of boiling water.

to a cream,

Htirwelland season wellwithcinnamon.

MRS. HARRY BUSH.

CAKES, FROSTINGS AND FILLINGS

93

Fruit Cake.

10 eggs,
2 lbs. very dark sugar,
1lb. butter,
3 lbs. raisins,
2 lbs. currants,
1lb. citron,
2 tablespoonfuls cinnamon,
1tablespoonful cloves,
1 tablespoonful mace,
2 nutmegs,
1 wine glass brandy,
1 teaspoonful soda,
About 4 cups of flour.

M. E. POMEBOY.

Rebecca Cake.

!/2 cup butter,
1cup sugar,
1cup sweet milk,
1pint flour,
legg,
1 teaspoon cream tartar, or 2 of baking powder.
For a change, a cup of raisins or ofEnglish currants,
or a mixture of both, mav be added, or an addition of
sliced citron.

BELLE CHAPIN.
BELLECHAPIN.

Eggless Cake.

iy2 cups of sugar,
y2y2 cup of butter,
1cup of sour milk,
1teaspoon of soda,
% teaspoon of cinnamon,
y2y2 teaspoon of nutmeg,
1cup of chopped raisins,
3 cups of sifted flour.

MKS. E. H. BUCKHOUT.

94

CAKES, FROSTINGS AND FILLINGS

White Cake.

1cup sugar,
1% CUP S flour,
y2y2 cup butter,
Whites of 3 eggs,
i^ cup ofmilk,
2 large teaspoons of baking powder,
Flavor to taste.

This recipe is nice to use for cocoanut balls.

MRS. WILLIS N. POMEROY.

Sma llPound Cakes.

7 ounces of flour,
6 ounces of butter,
8 ounces of sugar,
4 eggs and a level teaspoon of baking powder.
The juice of one-half a lemon and the grated rind,
A littlenutmeg.

Bake ingem tins.

MRS. J. DAVIDSON BURNS.

Devil's Food Cake.

Cook 1cup of brown sugar,
1cup of grated chocolate,
y<i cup sweet milk.

When thoroughly dissolved, set aside to cool. Cream
1 cup of brown sugar with !/2 cup of butter; add well-
beaten yolks of 3 eggs, and y2y2 cup milk. Beat in 2 cups
sifted flour with 1 teaspoonful of soda. Lastly, beat in
cold chocolate mixture and bake.

Chocolate Filling, (Frosting.)

1cup sugar,
1 egg,
Butter size of a walnut,
1square of shaved chocolate,
3 tablespoons cream or milk.

Stir all together, cook slowly until it begins to get
thick. Take off and beat hard. Add 1teaspoon of vanil-
la before beating.

HELEN A. SEBRING.

CAKES, FROSTINGS AND FILLINGS

95

English Bread Cake.

1 cup of sponge,
% cup butter,
1small teaspoon salt,
1small cup sugar,
1 cup English currants,
1cup milk.

Mix;let rise slowly; knead down three times; put
into loaves, when light. Bake in moderate oven !/2 hour.

MRS. W. L. BROWNELL.

Ice Cream Cake.

1 cupful of sugar,
3 eggs,
3 tablespoonfuls of cold water,
lx/o teacupfuls of flour,
IY2 teaspoonfuls

of baking powder,

sifted

through the flour.

Itshould be very thin when poured into the pan. and
about half an inch thick, when done. Let it get perfectly
told.
,
Beat one pint of thickest sweet cream until it looks
like ice cream. Make very sweet and flavor with vanilla.
Blanche and chop a pound of soft shelled almonds;
stir into the cream, and spread very thick between the
layers. Frost.

MRS. IMOGENE ARNOLD.

Sour Cream Cake.

% cup butter,
2 cups sugar,
3 cups flour,
4 eggs,
1 cupful milk,
2 teaspoonfuls of baking powder.

Filling.

% pt. sour cream,
6 oz. blanched almonds,

96

CAKES, FROSTINGS AND FILLINGS

4 tablespoonfuls
Yolks of 1egg, mixed with sugar,
Whites of 2 eggs, flavored with vanilla.

sugar,

Put a littlerose water in almonds, after rollingthem,

eggs,

MRS. A. L. ZWISLER.

then add the eggs.

Delicious Cake.

2 cups XXXXsugar,
1cup butter,
1cup sweet milk,
3 eggs,
3 cups of flour.

cups

Beat butter and sugar together; add the yolks and
then the beaten whites of the eggs. Put l/2 teaspoonful
of soda into the milk, and one teaspoonful of cream d
tartar into the flour.

(Boiled frosting).
MRS. IMOGENE ARNOLD.

Bride's Loaf.

Cream y2y2 cupful of butter ;add 1cupful of sugar and
cream again;add 1% cupfuls flour,1 teaspoonful baking
y2y2 teaspoon almond extract, % pound chipped
powder,
citron, whites of 5 eggs, stifflybeaten ;fold in last thing.
Bake ina moderate oven. Boiled frosting for icing.
MRS. IMOGENE ARNOLD.

Nut Patty Cakes.

1cup of butter,
2 cups of sugar,
4 eggs,
1cup of sour milk,
1level teaspoonful of soda in the milk,
3 cups of flour,
1level teaspoon of baking powder in the flour,
Salt and vanilla.

Mixinhickory or walnut meats. Stir well;drop in

patty tins and bake in medium oven.

P. Mel. M.

CAKES, FROSTINGS AND FILLINGS

97

Brownies.

2 eggs,
1scant cup granulated sugar,
% cup melted butter,
y% cup sifted flour,

2 squares

chocolate, melted,

V-2 cup finely chopped English walnuts.

Bake in greased tin, spreading baiter very thin. Cut
When baked, one inch wide, and three inches long. Espe-
cially nice for five o'clock tea.

BLANCHE STBEETEB BUSH.

Sponge Cake.

1 cup sugar,
Yolks of ieggs, beaten together,
3 tablespoonfuls cold water,
1heaping teaspoonful baking powder in 1\ '¦> cups
Mix well; then add whites of eggs, well beaten

sifted flour.
Flavor with teaspoonful of lemon or vanilla.

MRS. A. J. CURTISS.

Sponge Cake.

the whites and jolks separate.

4 eggs,
1cup of sugar,
1 level teaspoonful of cream of tartar in white?
of eggs, when half beaten,
1teaspoonful of extract,
34 cup of flour.

Fold the flour in. and do not stir.

FLORENCE .MYERS.

Orange Sponge Cake.

Beat

the yolks of 4 eggs, thick, then add gradually
1 cup of sifted granulated sugar. Beat
five minutes.
Mix and sift together 1 scant cup flour. 1U tablespoons
corn starch, 1 teaspoonful baking powder, 1/2 teaspoonfu!
of salt; add to the first mixture. Beat the 4 whites still.

98

CAKES, FROSTINGS AND FILLINGS

and add very lightly with 1teaspoon extract of orange.
Bake 35 minutes in shallow pan. Frost with boiled icing,
flavored with fresh orange.

FLORENCE S. WATTLES

Water Sponge Cake.

2 cups sugar,
2 cups flour,
5 eggs,
i/o cup cold water,
2 teaspoons Royal Baking Powder

Beat

the yolks with the sugar,

then gradually a id
cold water; then half of the stiffly beaten whites;
then
half flour; then remainder of the whites and flour, and
lastly, the juice and grated rind of one lemon.

MRS. JAMES DEWING.

Caramel Cake.

1cup sugar,
% cup butter,
\\f2 cup sweet milk
la/2 cups flour,
1 teaspoonful vanilla,
1 teaspoonful baking powder,
Whites of 4 eggs.

Filling.

1cup sweet cream,
iy2 cups brown sugar,
1 teaspoonful butter.

Boil40 minutes; put between layers and on top.
MRS. GEORGE F. KIDDER.

Bread Cake.

3 cups of light dough,
•'{cups of sugar.
1 scant cup of butter,
1 <up of raisins.

CAKES, FROSTINGS AND FILLINGS

99

3 eggs,
y* teaspoon soda, dissolved in hot water,
A littlenutmeg, cloves and cinnamon.

Let this rise same as bread and bake in a slow oven.

MRS. A. J. MILLS.

FROSTINGS AND FILLINGS.

Mocha Frosting.

2 cups powdered sugar,
i/2 cup butter,
(scant),
strong coffee,
2 tablespoons
4 teaspoons
1 teaspoonful vanilla.

cocoa,

BLANCHE STREETER BUSH.

Fig Filling.

1 lb. figs, chopped fine,
2 tumblers sugar,
1pint wine.
X jJllll« lilt.

Cook in double boiler tillthick, like jelly. This is

enough for two cakes of 3 layers each.

MARY H. rECK.

White Cream Caramel Filling.

3 cups of white sugar,
1M; cups of thick, sweet cream,
4 tablespoons of sweet butter,
1teacup of almonds, blanched and grated.

Flavor with extract of almond. Stir well together.
:md boil tillitis thick. Take off the fire, and let itstand
for a few minutes. Beat tillit is thick, and spread ou
cakes.

Butternut Filling.

To whites of 2 eggs, add y2y2 cup chopped butternuts,
and 1 cup of sugar. Whip the whites and sugar first,
then add the nuts.

Spread between the layers.

FROSTINGS AND FILLINGS

101

Lemon Jelly.

Two good-sized apples, pared and grated,

the grated
l'ind and juice of 1 lemon, 1cup sugar, and 1 well-beaten
Bgg. Boil until it jellies, stirring continually. Wheu
cool, spread between the layers. Frost.

Boiled Frosting.

1cup granulated sugar,
1-3 cup water,
1salt spoon cream of tarter.

Mix together; heat gradually and boil, without stir-
ring, .mtil the syrup will thread when dropped from <i
fork. Pour gradually on the beaten white of 1egg. beat
mg constantly until thick enough to spread. Flavor with
i teas-poonful vanilla. Ifnot beaten long enough, it will
run when spreading; ifbeaten too long, it willnot spread
In the latter case, a few drops of boiling water
smoothly.
may be added.

lictiten Frosting.

White of 1egg,
1 teaspoon lemon juice,
1scant cup of confectioner's powdered sugar.

Add the sugar gradually to the egg and lemon. Beat

all together 5 minutes. Spread on cake.

Chocolate Frostinfi

2 squares of chocolate,
1scant cup of powdered sugar,
3 tablespoons of milk.
Yolk of 1egg,
y% teaspoon vanilla.

Melt chocolate over hot water; add % the sugar and
milk;add remaining sugar and beaten yolk. Cook tillit
thickens, stirring constantly
it may be
smooth. Cool slightly; flavor and spread on cake.

that

at

first,

102

FROSTINGS AND FILLINGS

Almond Filling.

1 cup of sweet cream;

set in a basin of hot water:
heat for 2 or 3 minutes; add the yolks of 3 eggs, 1tsp. of
corn starch, dissolved in a littlemilk. Sweeten to taste:
cook tillit thickens; remove from fire; add % cup of al-
(not too fine). When cool,
monds, blanched and Chopped,
flavor with vanilla. Cover cake and sprinkle almonds on
top.

"Nut Fillingfor Cake.

1cup of sour cream,
1cup of brown sugar,
1cup of black walnuts or other nut meats.

Boil until of proper consistency and spread on cake,

using a plain white boiled frosting for top layer.

MRS. P. Mcl. M.

DOUGHNUTS, COOKIES, ETC.

Grandw other's Raised Doughnuts.

Take piece of bread dough size of a loaf, work into it
piece of butter or lard size of a lien's egg, a little salt, if
lard is used; 1cup of sugar, allspice to taste. Knead all
together, and put in a warm place. When very light,roll
and cut into pieces size of walnut; lay on a board and let
rise again. Drop into hot lard, lower side up. If not,
they willturn over, and only raise on one side.

ROSE B. NISBET.

Doughnuts.

1 cup of brown sugar,
2 eggs, beaten well,
1cup of sour milk,
1teaspoon of soda, dissolved in the milk,
1 tablespoon of sour cream or melted lard,
Nutmeg,
1teaspoon of baking powder in a little flour.

Then add flour enough to rolleasily.

MRS. W. A. COLEMAN.

Excellent Doiidlinuts.

1teaspoon butter,
1cup sugar,
2 eggs,
Grated nutmeg.
1cup sweet milk.
3 teaspoons
3 cups flour or more.

level baking powder,

ESTHER G. TYLER.

104

DOUGHNUTS, COOKIES, ETC.

Crullers.

2 eggs,
sugar,
6 tablespoons
2 tablespoons butter,
sweet milk,
10 tablespoons
y2y2 teaspoon baking powder.

MRS. 11. P. SEVERENS.

Elegant Soft Doughnuts.

IVi> cups sugar,
2 eggs,
li/2 cups buttermilk, sour,
2 tbsp. melted butter,
2 Ibsp. melted lard,
1tsp. soda,
2 tsp. b:iking powder,
!/2 of a nutmeg,
Enough flour to mix soft.

MRS. HARRY G. HOWARD.

Dough n u ts.

1 large cup of sugar,
Shortening —butter and lard, mixed, size of an
4 eggs, beaten separately,
2 cups of sweet milk,
7 cups of flour,
1 teaspoonfol of baking powder to each cup oi

1 teaspoonful of salt,
—
% teaspoonful of nutmeg.

. ¦
One-half of the above rule is enough for a small

i

«¦¦ **c

MRS. G. C. BURNHAM.

flour,

family.

White Cooldez.

1cup white sugar,
1cup brown sugar,
1cup butter.

DOUGHNUTS, COOKIES, ETC.

105

Cream butter and sugar,
2 eggs,
A littleliutmeg,
2-3 cup Lot water,
1level teaspoon soda,
1teaspoon baking powder, sifted in flour.
Flour to roll soft.
[SABELLA CO!
ISABELLA COLE.

Sour Cream Cookies.

less 1tablespoon,

2 cups of sugar,
V2 cup butter,
1cup of sour cream,
1even teaspoon of soda, dissolved in cream,
1big teaspoon of salt,
1teaspoon vanilla,
A littlenutmeg,
5 cups of flour, with 1% teaspoons of baking
2 eggs, beaten light, and put in after creaming

Use just enough extra flour to rollout thin.
MRS. A. K.EDWARDS.

powder in it,

butter and sugar,

Peanut Cookies.

sugar,

thoroughly beaten,

Cream 4 tbsp. butter with ]/> cup granulated
Add yolks 2 eggs,
4 tbsp milk,
V-z, tsp. salt,
1tsp. lemon juice,
li/2 tsp. baking powder,
1cup flour,
2 cups chopped peanuts.

Drop from spoon. Bake 12 minutes in a hot oven-

MRS. FRANK BUSH.

106

DOUGHNUTS, COOKIES, ETC.

Sugar Cookies.

2-3 cup butter,
1coffee cup sugar,
2 eggs,
4 tablespoons milk,
2 teaspoons baking powder,
1 teaspoon vanilla,
Roll soft.

MRS. RALPH McCOY.

Oatmeal Cookies.

Cream 1cup of butter and 1cup of sugar.
Add 2 well beaten eggs,
4 tablespoons of sour milk,
% teaspoon of soda,
1teaspoon of cinnamon,
3 tablespoons of molasses,
1cup of chopped raisins,
2 cups of rolled oats,
2 cups of flour.

Drop on buttered tins and bake.

MRS. R. H. BUCKHOUT.

Molasses Cookies.

Y2Y2 eup sugar,
1cup molasses,
1cup shortening,
2 eggs,
Va c^p vinegar,
1 tbsp. soda, heaping.
Ginger and spice to taste. Mix soft.

lard preferred,

MRS. JAMES FRASER.

Nut Wafers.

1cup brown sugar,
1egg,
1 teaspoon of butter,

DOUGHNUTS, COOKIES, ETC.

107

1 tablespoonful of flour.

Mix together, and add one cup of English walnuts,
in buttered pans, quite
in medium oven. When

chopped fine. Drop teaspoonful
a distance
brown, take out.

HELEN A. SEBRING.
HELEN A. SEBRING.

apart, and bake

Marguerites.

White of one egg,
1cup of granulated sugar,
Enough water to moisten,

Stir

Boil together slowly until a soft ball can be made.
Then pour slowlyover the wellbeaten egg, beating all the
time.
(English),
chopped fine, and spread over salted wafers; place in oven
to brown. Delicious to serve with lemonade or coffee;
nice if crackers, not salted, are used to serve hot with
ice cream.

thick with shelled walnuts,

MRS. C. W. WILSON.

Marguerites.

sugar.

Half pint confectioner's
The white of 1egg, beaten stiff,but not to a froth.
Half cup of English walnuts, chopped very fine,
then add the
Mix together
Spread on wafer crackers,
in slo>v oven until the mixture becomes hard

the egg and sugar,

nuts,

Put

ened. This amount willspread about 13 wafers.

MRS. RALPH McCOY.

Bocks.

iy2 cups granulated sugar,
1cup butter,
3 eggs,
1' tablespoons hot water.
1 teaspoonful soda,
314 cups flour,
x/-2,x/-2, teaspoonful salt,
1 reaspoonful cinnamon.

108

DOUGHNUTS, COOKIES, ETC.

y2y2 teaspoonful of cloves,
y2y2 teaspoonful of nutmeg,
1cup nut meats,
1cup raisins,
1cup currants,
1 cup dates, chopped.

Bake in gem irons 30 minutes, in slow oven.

MRS. FRANK W. RUSSELL.

on them,

Hermits.

2 eggs, beaten light, with a little salt, sprinkled
1cup chopped raisins,
'2-'.\ cup shortening,
li/o cups light brown sugar,
y2y2 teaspoon baking powder,
1teaspoon soda,
4 tablespoons
1small teaspoon ground cloves,
1teaspoon ground cinnamon,
A bit of nutmeg,
2 cups sifted flour.

sour milk,

MADGE M. BUBNHAM.

Cocoa nut Dainties.

Beat whites of 2 eggs to a stiff froth.
Koil1 cup of sugar, half cup of water until it spins
•a thread; pour this syrup over the eggs, stir in enough
Drop in small
cocoanut
cakes on a well greased tin and bake carefully in a mod-
erate oven to a very light brown.

to make a very stiff paste.

MRS. RALPH McCOY.

Rods.

3 eggs, wellbeaten,
Wfa cups brown sugar,
V2 CUP melted butter,
A littlesalt,

DOUGHNUTS, COOKIES, ETC.

109

3 tablespoons molasses,
1teaspoon soda,
1teaspoon cinnamon,
214 caps of Hour,
1cup English walnuts, cut small.
1 cup raisins, stoned and cut small.
I>rop from spoon in well floured pan.

MRS. C. VV. DEWING.

"LittleRocks" or Rolled Oat Cakes.

2 cups of flour,
2 cups of rolled oats,
2 eggs, yolks and whites beaten separately,
1cup, part lard and butter,
1cup of sugar,
1cup of English currants.
1 teaspoonful of cinnamon,
Vo teaspoonful of soda,
V-2 teaspoonful of salt,
5 tablespoonfuls of sour milk.

Drop a teaspoonful of batter in buttered tins and

BESSIE S. NEWELL.

bake.

Oatmeal Cookies.

1cup granulated sugar,
1cup lard and butter, mixed,
2 eggs.
2 cups flour,
1teaspoon baking powder,
2 tablespoons
sweet milk,
1teaspoon soda,
1 teaspoon cinnamon,
2 cups rolled oats.

Put Together in the order given; roll thin: cut with
cookie cutter and bake in a moderate oven. They willbii
deliriously crisp.

MRS. FRANK W. RUSSELL.

110

DOUGHNUTS, COOKIES, ETC.

Soft Ginger Bread.

y2y2 cup granulated sugar,
1/2 cup butter,
1 cup hot water,
1cup molasses,
2 teaspoons
2y2 cups of flour,
1teaspoon cinnamon,
1teaspoon ginger,
Add 2 wellbeaten eggs the last thing.

soda, dissolved in the hot water,

MRS. FRANK W. RUSSELL

Soft Gingerbread.

1cup thick sour cream,
1 cup molasses,
!/L cup brown sugar,
1egg,
1level teaspoonful salt,
1level teaspoonful ginger,
1level teaspoonful soda,
VL level teaspoonful cinnamon,
14 level teaspoonful cloves.
Flour to make a soft batter.
Bake slowlv in a moderate oven.

M. E. POMEROY.

Ginger Cake.

2 eggs,
IV2 cups molasses,
% c-up butter,
Yo cup sour milk,
1 teaspoonful soda.
2 cups sifted flour,
2 teaspoons
1teaspoon ginger.
More flour, if needed.

cinnamon,

MRS. JOEL WATERBFRY

DOUGHNUTS, COOKIES, ETC.

111

Aunt Kittie's Cookies.

4 eggs,
2 cups sugar,
1cup butter,
V2V2 cup sweet milk,
2 level teaspoons
2 rounding teaspoons cream tartar,
1nutmeg,
Flour enough to handle.

soda,

MRS. C. T. WHITE.

Fancy Crullers (Cut with Jiggering Iron).

5 tablespoons sugar,
5 tablespoons melted butter,
10 tablespoons sweet milk,
% nutmeg,
A little salt,
2 eggs,
1teaspoon soda.

MRS. J. M. EDWARDS.

Ginger Snaps.

1cup sugar,
V-i cup butter,
Y2Y2 cup hot water,
% cup molasses,
1 teaspoon soda,
1 tablespoon ginger,
Flour to make a stiffdough,
Roll very thin.

MRS. E. D. G. RUSSELL.

Fruit Cookies.

V/2 cups sugar,
1 cup butter,
3 cups flour,
1pound chopped raisins,
1% teaspoons

soda, dissolved in 14 cup warm

water,

112

DOUGHNUTS, COOKIES, ETC.

1 teaspoon Royal baking powder, heaped,
1/4 cup sweet milk,
3 eggs,
Pinch of salt,
1 teaspoon cinnamon,
1/2 teaspoon cloves,
1/2 nutmeg.

Bake in gem pans.

MRS. 11. C. BKUCE.

Ginger Drops.

that, half butter and half lard,

1cup brown sugar,
1cup shortening, beef drippings the best; next to
1i/2i/2 cups molasses,
1 cup sour milk,
5 cups flour,
1tablespoon of ginger,
1 small tablespoon soda.

Put the sugar, butter and molasses in fi pan, and put
on the stove to soften before putting in the other ingre-
dients. Drop by spoonfuls in a pan and bake in a slow
oven.

ANNIE D.CLARK.

Ginger Drops.

2 eggs,
2-3 cup molasses,
2,3 cup butter,
2-3 cup brown sugar,
2-3 cup boiling water,
1teaspoon soda,
1tablespoon ginger, not heaping,
2% cups sifted flour.

Stir molasses, butter and sugar

together: add eggs,
then flour, and lastly, boiling water, with soda
in it
Bake inslow oven in buttered pan, dropping with dessert
spoon about 1 inch apart.

MADGE M. BURXHAM.

DOUGHNUTS, COOKIES, ETC.

113

Cream Ginger Cake.

Y2 cup butter,
1 cup brown sugar,
] cup sour cream,
1cup New Orleans molasses,
1 teaspoonful soda,
1 teaspoonful cloves, cinnamon and ginger,
-V2 cups flour,
2 eggs,
Bake in two long tins.

.airs. geo. McDonald.

Ginger Snaps.

1 cup light brown sugar,
1 cup butter and lard, mixed,
1% cups molasses,
iy2 teaspoonfuls soda, dissolved in14 cup water,
11/? teaspoonfuls ginger,
cinnamon,
1teaspoonful
1teaspoonful salt.

Cream sugar

together,

and shortening

and add
then other ingredients, and lastly, flour enough

molasses,
to make dough rollout. Knead well, but keep soft.
MRS. A. J. CURTISS.

Ginger Snaps.

1cup brown sugar,
1cup molasses,
1cup butter,
1tablespoon of ginger,
1teaspoon soda, dissolved in a littlehot water,
Flour to stir in (not knead),

Pinch off pieces size of large marble; leave space in

pan to spread. Moderate oven ;leave in pan until cold.

ISABELLA COLE.

114

DOUGHNUTS, COOKIES, ETC.

Soft Ginger Bread.

1cup of molasses,
1/2 cup butter,

Melt butter over steam and stir into molasses; put
2 teaspoons of soda in little cold water, and stir into
molasses and butter; then add y2y2 cup boilinghot water,
1beaten egg, 1teaspoon ginger, 2 cups flour. Stir in last

teaspoon salt. Bake in a slow oven.

HELEN B. PATTISON.

Soft Ginger Cookies.

1tumblerful Porto Rico molasses,
2-3 tumbler shortening, (mostly lard),
legg,
1 even teaspoon ginger,
4 small tablespoons cold water in tumbler,
1rounding teaspoon of soda in water,
Put in soda last,
1teaspoon baking powder in the flour,
2 tablespoons of sugar,
Make a thick batter.

MRS. JAMES DEWING.

Ginger Bread.

2-3 cup butter,
1cup sugar,
1 cup molasses,
1cup sour milk,
2 eggs,
1teaspoon soda,
1 tablespoon gingu,
1% cups flour.

MRS. FRANK A. NASON.

Ginger Snaps.

y2y2 lb.butter,
Vilb. brown sugar.

DOUGHNUTS, COOKIES, ETC.

115

1pt. molasses,
5 tbsp. ginger,
1qt. flour,

1 tsp. soda, dissolved in a cup of cold milk,

Roll very thin and bake.

MRS. J. D. BURNS.

PIES AND PUDDINGS.

Currant Jelly Pie.

Boil 1cup currant

jelly in y2y2 cup water until dis-
y2y2 cup sugar,
solved. Beat together the yolks of 2 eggs,
flour, moistened with14 cup water,
2 rounded teaspoons
add these to jelly, and boil all together until thickened.
Filla pastry shell which has been previously baked, heap
on top the whipped whites of the eggs, sweetened with 2
in
tablespoons granulated sugar;
order to crisp it,and put in oven to brown.

sprinkle with sugar,

MRS. ALFRED HICKS.

Ulince Meat.

Two qt. bowls, one-half beef and one-half

lean pork,
chopped, 4 bowls chopped apples, (sour and littlesweet),
1% bowls shortening, either butter or suet, 2 bowls nu<-
lasses, 2 bowls sugar, 2 bowls syrup from sweet pickles,
1qt. boiled cider, 1 pound 'figs, chopped fine, 1 pound
orange citron, l}/2 pounds lemon citron, 2 pounds citron,
3 pounds raisins, chopped, 4 heaping tablespoons of salr.
a littleallspice, pepper, cinnamon, cloves, nutmeg, accord
ing to taste. After itis done, heat the liquids, and when
then chopped fruit,etc., the apples last.
hot, stir inmeat,
The liquid from the boiled meat improves it. When pies
are made, put whole raisins on top and add brandy.
the
Three pounds of fresh pork and two of beef makes
recip.'. Boiltogether; let cool in the liquid,but chop sep
arately.

MRS. W. S. DEWING.

Puff Pastry.

1Ib. flour,
5 oz. flour for the board and rollingpin,
V2 lb.butter,
% lb. lard,
1 cup cold water.

PIES AND PUDDINGS

117

Sift the pound of flour into bowl; cut butter and lard
the water over
l'ut on ice for 15

through with knife into small bits; scatter
the whole, and mix lightlywith knife,
minutes before rolling out.

MRS. J. I).BURNS.

Mince Meat.

3 lbs. loan beef, boiled and chopped,
1 pk. apples, peeled and chopped,
V/2 lbs. chopped suet,
1glass grape jelly,
2 lemons, grated, peel and juice,
2 oranges, grated, peel and juice,
IV2 lbs. brown sugar,
1qt. molasses.
1qt. boiled cider,
1qt. Cal. brandy, (may be omitted).
3 grated nutmegs,
1teaspoon mace,
2 tsp. ginger,
2 tsp. allspice,
2 tsp. cloves,
S tsp. cinnamon,
2 tbsp. salt,
1lb. citron, sliced fine,
4 lbs. raisins,
2 lbs. currants.

Mix beef and suet evenly, then add spices, grated peel,
sugar, apples and jelly. Then add cider and juices to tha
molasses.
Turn over the dry ingredients and mix thor-
oughly. Tack in a stone jar. Cover with butter, or para-
phin, and stand in cold, dry place to ripen. Ifone wishes
to keep it a long time, it is best to scald it and seal in
cans.

SARA E. CARXEY.

Apple Pie.

Slice apples, and filllower crust heaping slightly in
the center; pat on them \'-> cup of sugar, (or more), a lit
tie nutmeg, or cinnamon. 2 tablespoons of water, and bits

118

PIES AND PUDDINGS

improves the flavor for
of butter, 1tablespoon of molasses
firmly to
some. Put on upper crust, press
the
"ether, and bind on a strip of wet cloth to prevent
juice from running out. Bake 35 to 40 minutes in a
moderate oven. This can be baked without a top crust,
thickly with whipped
and just before serving,
cream.

cover
MRS. A. K. EDWARDS.

the edges

Lemon Pie.

1cup sugar.
Juice of 1large or 2 small lemons,
2 tablespoons water,
4 eggs,
Pinch of salt.

Boil juice of lemon, rind, sugar and water until sugar
is dissolved. Beat yolks of eggs until light, then add
boiling syrup, beating constantly. Fold in beaten whites
Put in crust and bake in hot oven for about 6 minutes.
MRS. A.L. WALDO.

Lemon Pie.

Line a pie plate with good crust, moisten the edge,
and put a narrow strip of crust around ;prick bottom and
sides with fork and bake quickly.

Filling.

1 cup sugar,
1 cup water,
4 eggs, saving 2 whites for frosting,
2 tablespoons corn starch,
1lemon, grate rind and squeeze
Tut all into double boiler, and cook until thick as
turn into tins, and add beaten whites with 3

custard;
tablespoons of fine sugar :then brown liffhtlv.

the iuice.

' Y¦

¦¦-¦ *¦y^ ¦ ¦ * * r•

7

MARY E. VANDE WALKER.

PIES AND PUDDINGS

119

Lemon Pie.

1 cup sugar,
2 tbsp. corn starch,
IV2 cups of boiling watei ,
2 eggs,
Juice and rind of one large lemon.

in a double boiler and stir all together;

l'ut sugar, yolks of eggs, corn starch and lemon to
gether
then the
hot water last. Stir constantly until it thickens;
then
pour into the crust which has been baked before. Add the.
whites of the eggs beaten stiffand sweetened, as frostings;
put in oven and brown.

MRS. A. K.EDWARDS.

Raisin Pie.

1cup so.ur cream,
1cup sugar,
1cup seeded raisins,
y-2 teaspoon vanilla,
1level teaspoon of flour.

Bake with two crusts.

MRS. FRANK MILHAM.

Siceet Potato Pie.

One large, or two small, cold baked sweet potatoes
put through a ricer, and proceed as with a pumpkin or
for
squash pie, allowing 2 eggs for one pie, or 3 eggs
two pies.

Season with ginger, sugar, etc.

MRS. CHAS. A. PECK.

Siceet Potato Pie.

Boilpotatoes until soft ;peel, mash and put througli
a sieve. To % lb. potato, add 1 pt. sweet milk. :\ table-
spoonfuls melted butter. 4 eggs. 1 glass wine, sugar and
nutmeg to taste.

ROSE B. NISBET.

120

PIES AND PUDDINGS

Pieplant Pic.

1cup chopped pie-plant,
% cup sugar.
1 tablespoon flour,
Yolks of two eggs.

Bake in one crust ; make a meringue or the egg

MRS. E. D. G. RUSSELL.

whites.

One Good Pumpkin Pic.

1coffee cup of pumpkin, well browned and sifted.
In this a pinch of salt, a teacup of sugar, a dessert spoon
of ground ginger, 2 wellbeaten eggs, 1 tablespoon melted
butter; lastly, 214 teacups of rich milk or part cream.
Pour this mixture in pie plate lined with good crust and
bake.

MRS. M. H. BURNHAM.

Cream Pic.

1% cups milk,
2 tablespoonfuls of sugar,
2 tablespoonfuls of corn starch,
Yolks of '1 eggs,
1small piece of butter.

Beat eggs, add sugar, corn starch and butter. Stir
into boiling milk and cook until thick. Then jiour into
baked crust. Make meringue of whites of eggs. Heap on
pie and brown in oven.

BERTHA FLEMING GEILFUSS.

Ruct Pudding.

1cup of chopped suet,
1 cup of molasses.
1cup of sour milk,
1 cup each of citron, raisins and currants,
3 cups of flour,
1 teaspoon soda in molasses.
Salt, nutmeg, cloves, cinnamon and allspice, %

teaspoon each.

Steam three hours in greased tin.

PIES AND PUDDINGS

121

Sauce for Pudding

1tablespoon of flour,
1 cup of brown sugar,
Hutter size of an egg,
1cuj) water.

Cock; then add brandy to taste

MRS. WILLIS X. I'OMKKOY.

NewEngland Suet Pudding.

y2y2 tsp. cinnamon,

Mix 1cup stoned raisins, 3]/k cups flour. 1 cup chop-
ped suet,
y2y2 tsp. grated nut meg To
1 cup sweet milk, add 1cup molasses, 1 salt spoon of salt.
1 level tsp. soda, dissolved in a tbsp. of milk. Stir tha
liquid and dry ingredients
together; add a well beaten
Pgg and j:our the mixture into a covered buttered mold.
Steam 3 hours.

Pudding Sauce.

1cup sugar,
Butter size of a walnut,
1 tbsp*. of corn starch,
1cup boiling water,
1 tsp. nutmeg.
One-half

the above recipe will do for a small

ELLA SMITH LEWIS.

family-

Macaroon Pudding.

V-2 lb. stale macaroons,

rolled fine, 14 box of granu-
lated gelatine, soaked in a very little water, afterwards
adding a very littlemore of hot water to dissolve it,1qf.
(>f cream, whipped, into which put sugar and rolled mac;!
'""us, and lastly, the gelatine. Flavor with vanilla. Serve
with cream, or without, as desired.
This is enough for ten persons.

Serve cold.

MRS. W. S DEWING.

122

PIES AND PUDDINGS

Nut Pudding.

One and one-half cups of finely chopped pecan nuts,
yolks of 4 eggs, beaten well, with 1 cup of sugar.
Then
add chopped nuts and pinch of salt, 1 teaspoon of vanilla,
and lastly, whites of 4 eggs, beaten very stiff. Bake slow
ly about 20 minutes.

Serve hot, with whipped cream.
MRS. W. S. DEWING.

Chocolate Pudding.
2 sqs. sweet chocolate, grated,
% cup sugar,
V2 cup flour.

Boil 2 cups of milk, and mix the above in a little
cold with

scalded milk. Stir into boiled milk. Serve
whipped cream. Flavor with vanilla.

MRS. L.J. HALE.

Fig Pudding.

1cup molasses,
1cup chopped suet,
1cup milk,
- eggs,
314 cups flour,
1teaspoon soda,
1teaspoon cinnamon,
y~2 teaspoon nutmeg,
1pint figs.

Mix molasses,

suet, spices and figs, cut

tine. Dis-
solve soda with tablespoon hot water, and mix with milk.
Add to other ingredients. Beat eggs light, and stir into
mixture. Add flour, and beat
thoroughly. Steam J
hours.

MRS. A. L. WALDO.

Fig Pudding.

1pint bread crumbs,
1cup of chopped suet.
1 pound of (hopped figs,

PIES AND PUDDINGS

123

3 eggs,
Juice of 1lemon,
1cup ofsugar,
Salt to taste.

Steam three hours in a buttered mould, and serve

with brandy sauce.

FLOKENCE S. WATTLES.

Boiled Huckleberry Pudding.

Measure % pt. of sifted flour; add to it 1 teaspoon
baking powdtr, V2V2 salt spoon of salt. Sift thoroughly to
gether. Stir a well beaten egg into y2y2 pt. milk, and stir
this gradually into flour, making a smooth batter. Then
stir in iy2 cups of berries;
turn into a buttered mould,
and steam,
in enough boiling water to partly cover the
mould, for 1 hour. Serve with hard or liquid sauce.
MES. A.K. EDWARDS.

Batter:—One-half cup white sugar,

Cup Puffs.

y2y2 cup milk, "

eggs, 2 teaspoons
baking powder, a little salt, flour
enough so the batter willdrop from the spoon. Butter
teacups and put 1 tablespoon of any kind of fruit yon
prefer in bottom of cup, then fillcup half full of batter.
Steam one hour. For sauce, use juice of fruit.—Taken
from the Old Book.

Batter Pudding.

1cup milk,
2 tablespoons
flour,
2 tablespoons sugar,
4 eggs,
Butter tbe size of an egg.

Stir tlie flour and butter

together; put into it the
milk, and cook 8 minutes, or until it thickens. Stir the
Sugar mid yolks of eggs,
take the milk from the
fire and mix together,
then let it stand until cold. When
nearly dinner-time, beat up the whites and stir in, and
then cook 20 minutes. A mortar or liquid sauce, which
ever is preferred, can be used.

together,

MRS. L. C. CHAPTX.

124

PIES AND PUDDINGS

Cottage Pudding.

1cupful of sugar,
\y2 cupfuls of flour,
1 tablespoonful of butter,
3/2 cupful of milk,
2 eggs, beaten separately,
1 teaspoonful of baking powder.

Brandy or wine sauce.

Orange Float.

S. B.K.

1qt. boiling water,
2 tablespoonfuls corn starch,
1teacup of sugar.

Put the sugar in the water, dissolve the corn starch
in a littlecold water, and stir all together. When cold,
add the juice of 2 lemons, and a teaspoonful of vanilla.
Take one dozen oranges, peel and cut into small pieces,
taking all the seeds out; put sugar over them,
let them
stand a littlewhile, then put in the corn starch. Beat the
whites of 3 eggs with a little sugar, and pour over the
top.

MRS. O. B. FLAGG.

Orange Fritters.

Make a batter of a cup of flour, 2 eggs and mil!;
enough to make it of proper consistency; peel 0 oranges,
slice them, and mix with the batter. Fry in hot lard to a
delicate brown. Serve with powdered sugar and sherry
wine.

BESSIE L.DUDGEON.

Buckeye Pudding.

1cup of chopped raisins,
1% cups of molasses,
1cup of warm water,
2!/2 cups of flour,
1dessertspoonful of soda,
The yolks of 2 eggs.

Steam for 2 hours.

PIES AND PUDDINGS

125

Sauce.

1 cup of powdered sugar,
% cup of butter,
1tsp. of hot water in butter and sugar,
Whites of 2 eggs, beaten and added just before

serving.

Half of the above is enough for six persons.

MRS. ALBERT SH ELMIRE.

Cottage Pudding.
Butter size of black walnut
1egg,
1 tablespoon sugar,
V-2 cup milk,
Flour like cake dough,
Heaping teaspoon baking powder.

Butter cups, and put in 1 tablespoon canned rasp-
serve with

berries; add dough, and steam 20 minutes;
raspberry sauce.

MRS. GEORGE McDOXALD.

Tapioca Cream.

Soak 3 tablespoons of tapioca over night, put itin :i
quart of boiling milk. Cook i/2 hour. Beat yolks of i
eggs with 1 cup of sugar, add 3 tablespoons of prepared
cocoanut; stir in and boil 10 minutes longer. Pour into
pudding dish. Beat
the whites of eggs to a stiff frotli
with 3 tablespoons of sugar added ;pour this over the top,
then sprinkle cocoanut over all. Set in oven to brown.

MRS. GEORGE McDONALD.

Broun Hetty

2 cups chopped apples,
11/!' cups bread crumbs,
y» cup sugar,
1 teaspoonful cinnamon.

Put together in layers. Dot top with bits of butter.

Serve with sugar and cream, or without.

MRS. GEORGE McDOXALD.

126

PIES AND PUDDINGS

A Simple Apple Pudding.

Pare and slice, thin, enough tart cooking apples to
make an inch layer in a granite pie pan. Sift together
baking powder, and a
I*4 cups flour, 3 level teaspoons
pinch of salt. Eub into this 1 tablespoon lard and %
tablespoon butter. Mixto a stiff batter, with sweet milk,
and spread over apples. Bake until apples are soft and
turn out on a plate, with apple on top. Sprinkle thick
with sugar, and serve either withcream or a boiled sauce.

MRS. E. A. BALYEAT.

A Delicate Dessert.

Four tablespoonfuls minute tapioca, cooked with 1
qt. of water, and a little salt, in a double boiler for 15
minutes. Prepare 3 large apples as for apple sauce, and
cover with y» cup of sugar. Pour cooked tapioca over
apples, and bake until apples are tender.
Serve cold with
whipped cream.

MRS. J. A. NEWELL.

Rice Pudding.

One quart ofmilk,heated, indouble boiler. Stir into
it 2-3 of a cup of sugar and yolks of 2 eggs, into which
have been beaten two tablespoons of corn starch. Boil
this until it thickens, and stir in 2 squares of chocolate.
thing add a cupful of rice, which has been
The last
cooked, and is stillhot. Beat this in;pour into a baking
dish, make a meringue of the whites of the eggs, brown in
the oven or turn into custard cups and serve cold.

MRS. F. W. RUSSELL

Strawberry Chortcake.

Ihave used several recipes

for short cake, but find
this the very best of all.
Sift two heaping teaspoons of baking powder and a
little salt with three cups of flour. Rub a large table
spoon of butter
in. Mix with milk, with a fork, until
soft enough to drop from a spoon.
Spread equally in two
jellycake pans, baking fifteen or twenty minutes in quick
oven. Spread each layer with butter.' Have ready two

PIES AND PUDDINGS

127

quarts of berries, part of them having been plentifully
sugared two hours before. Put these on the lower cake
and the finer ones on top. Set in oven, and just before
serving, pour the syrup that has
formed over the top.
Serve with or without cream.
It is very easily made ami
delicious.

MRS. GEORGE F. KIDDER.

Fig Pudding.

V2 cup graham flour, wet with cold water,
1 pint boiling water,
<\ok until thick.
V2 pound chopped nuts,
V2 pound chopped figs,
1cup sugar,
Cook all together,
Put into cup and mould,
Serve with whipped cream.

MRS. GEORGE McDONALD.

Apple Pudding.

Turn this batter over sliced apples, and bake 1 hour.

Serve with cream.

MRS. GEORGE McDOXALD.

1cup of flour,
% cup sugar,
V'i cup milk,
2 spoons melted butter,
1 egg,
1 teaspoon baking powder.

Suet Pudding.

21/2 cups bread crumbs,
Y2 cup suet,
V2 cup molasses.
1cup sweet milk.
1 cup raisins, (chopped) ",
legg,
Half teaspoonful cloves.

128

PIES AND PUDDINGS

Half teaspoon cinnamon,
Salt spoon of salt.

Steam two hours in a tin pudding dish. Serve with

MRS. GEORGE McDONALD.

wine sauce.

Kentucky Plum Padding.

3 lbs. raisins,
1lb. currants,
y2y2 lb. citron,
% lb. suet,
A pinch of salt,
1 tablespoon cinnamon,
11/*I1/* lbs. stale bread,
1 lb. brown sugar,
% lb. chopped apples,
8 eggs,
1qt. milk,
2 grated nutmegs.

Pour the hot milk on bread crumbs,

then add suet;
when that is cool enough not to curdle, or cook, put in
eggs;

then the other ingredients.

Steam four hours.
CAROLYN F. EDWARDS.

Washington Pudding.

2 cups flour,
1 cup molasses,
1cup milk,
2 teaspoons
2 teaspoons
1teaspoon soda,
!/a teaspoon salt.
2 eggs,
Steam two hours.

cloves,
cinnamon,

Yolks of 2 eggs,
Pulverized sugar
Wine to taste.

Sauce.

to thicken,

PIES AND PUDDINGS

129

Add whites, well whipped, just before serving.
(Half the quantities given in the pudding recipe is
enough for a small family, but it must steam two hours
just the same.)

MRS. CHARLES A.PECK.

Plum Charlotte.

Take slices of bread—either baker's or home made —
cut off the crust, and butter on both sides. Have a can of
plums heated
(tart red or purple plums are best), put a
layer of fruit in a pudding dish, then a layer of bread, un-
tilthe dish is filled. Put itinto the oven for five minutes,
tillit gets heated through, then cover with a plate, and pu<
a weight on it. Eat cold, with cream and sugar. It
needs plenty of juice to saturate the bread.

MRS. T. P. SHELDON.

Suet Pudding.

1cup suet, chopped fine,
1cup molasses,
1 cup raisins,
1cup sweet milk,
4 cups sifted flour.
1teaspoon soda,
1teaspoon cream tartar,
1teaspoon cloves,
2 teaspoons cinnamon.

Steam three hours.

omitting the cream of tartar.

Sour milk can be used by

MRS. F. E. lIFLL.

Fritters.

1pint sweet milk,
4 eggs,
1quart flour,
3 tablespoon fuls of baking powder, sifted in flour.

Serve warm, with maple sugar.

MRS. EDDY.

130

PIES AND PUDDINGS

Cream Puffs.

Melt Y2Y2 cup of butter in 1cup of boiling water, and
beat in1cup of flour. Then remove from stove, and when
cool add 3 eggs—one at a time—without beating. Drop
on tins quickly and bake about 25 minutes in a moderate
¦!
oven. For the cream :..One-half pint of milk. 1 egg,
teaspoons of sugar, 2 large tablespoons of flour; boiland
flavor with lemon. When puffs are done, open with n
sharp knife and fillwith the cream.

MRS. EDWIN DeYOE.

Pudding Sauce.

1large tablespoon butter,
1teacup sugar,
1 tablespoonful boiling water.

Beat -well together the yolk of 1egg, the white beaten
to a froth, and put in last;as it goes to the table add wine.

MRS. GEORGE F. KIDDER.

Pudding Sauce.

One egg beaten 5 minutes. Beat with 1cup of sugar
just before
The secret of the sauce is to beat it;20 minutes

5 minutes more; add 2 tbsp. boiling water,
serving.
is not too long.

CHRISTINA L.BURNS.

for Plum Pudding.

Fine Sauce
1cup of cream,
1cup of powdered sugar,
1egg,
Whiskey or brandy to taste.

Cream the butter tilllight; add the sugar, then break
the sauce in a
an egg over it and mix thoroughly. Pat
bowl and set in hot water. Stir till it melts, add the
whiskey and serve

PIES AND PUDDINGS

131

Hard Sauce.
4 tablespoonfuls of butter,
1cup sifted powdered sugar,
White of 1egg,
1-3 teaspoonful
2-3 teaspoonful vanilla,
Little nutmeg.

lemon extract,

Cream butter; add sugar, and beaten white of egg.

Pile lightly on a dish, and sprinkle with nutmeg.

ROSE B. NISBET.

Pudding Sauce.

Yolk of 1egg,
1tablespoon butter and 1teacup sugar, creamed

together
Beal

the egg, and add to the creamed butter ami
sugar. Add two large spoons of boiling water. Set on
the stove and stir constantly until it just boils. Flavor
with vanilla, sherry wine or brandy.

MRS. L. B.HEARD.

Sponge Puddings.

Strawberry Sauce

for Steamed
Small tablespoon butter,
34 cup sugar, beaten to a cream.

Add % cup strawberry syrup, or same amount of
fresh crushed berries; beat up light, and just before serv
mg, add the beaten white of one egg.

MRS. CHAS. A. VFA )K.

DESSERTS, CREAMS AND ICES.

Almond Charlotte.

Heat

Soak half a package of gelatine in half a cup of cold
water two hours. Blanch one cup of almond meats, and
three large spoonfuls of granulate'l
chop them fine. Put
sugar in a saucepan over the fire, and when it is melted
put in the nut meats, and stir until they become slightlv
browned ;remove from the fire, and when the meats are
cold, roll fine. Put in a double boiler one and one-half
nips of milk and the rolled meats, and place over the fire.
light the yolks of two eggs, and add to them,
three-quarters of a cap of sugar. Draw the boiling milk
to one side of the fire, and gradually stir in the egg mix
tnre. Put in the soaked gelatine, and stir a few mo-
ments ;remove quickly from the range, and stand the dish
in a pan of ice water. Flavor with one teaspoonful of
almond, and beat
the mixture until it begins to thicken;
then add two quarts of whipped cream, and stir until it
is so thick itcannot settle. Turn into moulds, and set it
away in a cool place to become firm.

ELIZABETHHOLTEXHOUSE.

Caramel Pudding.

1quart of milk,
1cup of dark brown sugar,
4 level tablespoon fuls of corn starch,
A little salt,
Small piece of butter,
1 teaspoonful of vanilla.
Put sugar in iron spider, and let it brown, stir-
ring allof the time; add milk hot, and stir until the sugar
is dissolved;
then add corn starch, dissolved in cold
milk, butter, salt; add vanilla after it is removed from
stove. Eat with cream cold.

BESSIE L.NEWELL.

DESSERTS, CREAMS AND ICES

133

Caramel Cup Custard.

Beat up 5 eggs, add y% cup granulated sugar and 1
Qt. new milk. In a small frying pan stir 2-3 of a cup of
granulated sugar until itbecomes liquid, and just begins
to smoke. Poor
this into custard cups. Then on top
pour the custard mixture.
Set. cups, in a moderate oven.
in a shallow pan half tilled with hot water. In about 20
minutes, try them with the handle of a teaspoon,
to see if
they are firm. Turn out of the cups onto sauce dishes
when cool. The melted sugar willform a caramel sauce
over the custard.

MRS. ROBERT T. VANDEUSEN.

Caramel Pudding.

One-half cupful of granulated sugar browned until a
••offee color; into this pour one quart of hot milk and two
thirds of a cup of sugar;
then add two tablespoonfuls of
corn starch in milk, and boil until it becomes a thick
custard. When almost cold, stir in one cupful, each, of
r&ising and nuts. Chill and serve with whipped cream.

ELIZABETHHOLTENHOUSE.

Custard With Caromel Sauce.

1pint milk,
2 ejrgs,
l! tablespoons
A few slices of lemon peel.

sugar,

Noil the milk with the lemon peel in double boiler,
while you beat
together. Add the
boiling milk slowly, and turn into baking cups which
nave been buttered and sugared.
Set the cups in a tin of
water, and bake 40 minutes in slow oven.

the eggs and sugar

Sauce.

Boil y2y2 cup water, y2y2 cup sugar, some pieces of lemon
P^l. 2 cloves and 1 inch piece of cinnamon for ten min-
ntes. Put 2 tablespoons
sugar in a sheet iron sauce pan,

134

DESSERTS, CREAMS AND ICES

with 1 table spoon water. Stir until very dark brown,
then add to above mixture, stirring until well mixed.
MRS. CHAS. A. PECK.

French Charlotte.

Soak 14 box pulverized gelatine one hour, then set
Scald 1cup of milk, add
over boiling water to dissolve.
to it,1cup granulated sugar and 1beaten egg, stirring ali
the time. Add gelatine and a teaspoon vanilla, and set
aside to cool. Whip 1pint cream, and add to the cooled
turn into mould that has been wet with cold
custard;
water, and when nearly set, put in,one at a time, one-half
cup English walnut meats.
Should be made the da.v
before using.

I>elieious dessert.

MRS. GEORGE McDONALO

Rice Blanc Mange.

then, add two rather scant

Pick over and wash a scant half cupful of rice; put
in double boiler with 3 cups of milk and a pinch of salt;
cook until very soft,
table-
spoons of granulated gelatine, which has been soaked in
four tablespoons of cold water; stir gently, and add good
V2V2 cup powdered sugar.
Set aside until cold, and begin-
ning to thicken; then add 14 cup of sherry, 1 teaspoon
vanilla and 1cup cream, whipped stiff. Turn into wetted
moulds until firm. When ready to serve, unmould and
Serve with whipped
garnish with candied
cream.

MRS. WM. E. HILL.

cherries.

Chocolate Soiiffh

3 oz. chocolate,
4 tbsp. of sugar,
2 rounded tbsp. flour.
Whites of 4 eggs,
1rounding tbsp. butter.

Melt butter in small sauce pan. Stir intoit the flour,
and let it cook a minute, but not brown. Then add slowly
the milk. Stir until smooth and a little thickened;
re-

DESSERTS, CREAMS AND ICES

135

move
from fire and turn it slowly onto the yolks an<!
sugar, which have been beaten to a cream. Mix thoroughly,
and add the melted chocolate. Stir for a few minutes,
then set away to cool. Rub a littlebutter over the top, su
a crust will not form. When ready to serve, stir the
mixture well to make it smooth, and fold into it lightly
the whites of eggs, which have been whipped until very
dry and firm. Turn the mixture into a buttered tin, lined
with a strip of greased paper, which rises above the sides
the sauce pan,
to confine the souffle as it rises. Cover
and steam for 30 minutes. Do not raise cover from the
lime it commences
to steam until ready for table. Place
tin on hot dish, and serve at once, with plain cream.
MRS. W. H. BROWN.

Chocolate Charlotte Russe.

1pint cream,
V2V2 cup sugar.
¦4 eggs, beaten separately,
:/2:/2 box gelatine, (Cox),
3 tbsp. grated chocolate.

Put cream in hot water tillit is thick. Add sugar,
gelatine and chocolate. Cook till dissolved,
then pour
over yolks of eggs, and cook o minutes. Remove from fire,
and pour over beaten whites and lady-fingers in a dish.

PAULINE DAVTS.

Charlotte Russe.

1pt. sweet cream, sweetened to taste,
1teaspoon vanilla,
2 tablespoons brandy, whipped until thick.

Dissolve Vi box <'ox's gelatine in very little water,
and stir in cream quickly. Line a bread tin with lady
fingers, and pour in the charlotte. Before serving, turn
out onto platter.

MARYE. VANDE WTALKER.

136

DESSERTS, CREAMS AND ICES

Bavarian Cream.

1pt. milk,
Yolks 4 eggs, well beaten,
y2y2 cup sugar,
i/2 box Cox's gelatine, (scant measure).

Mixall together and cook in double boiler, stirring
constantly until gelatine is dissolved. Strain through a
sieve, and when nearly cold, stir in 1pt. of whipi>ed cream.
Flavor with vanilla.

MRS. W. S. DEWING..

Ginger Cream.

and Y2Y2 tsp salt. Cook until it thickens

Soak !/2 DOX gelatine in a/2a/2 cup cold water 20 minutes.
Boil 1 pt. milk; add the beaten yolks of 4 eggs, i/2 CUT>
like,
sugar
custard. Add gelatine; strain into pan. Add 1tbsp. each
of wine, brandy and quarter ofa cup ginger syrup, and Vi
lb. ginger, cut
Set on ice. When
quite thick, add 1pt. whipped cream, then mould.

into small pieces.

MRS. J. H. BROWN.

Figs a la Creme.

Take the best figs, and steam 15 minutes. Cut open
and fill with apricot
jam and chopped English walnuts
Close again, roll in powdered sugar, and serve with
whipped cream.

MRS. W. S. DEWING.

Wine Jelly.

One package Cox's gelatine. Add juice of 3 lemons
and rind of one. Pour over 1pint of cold water, and let
stand an hour. Then add 2y2 pints boiling water, 1 pint
wine, 2 lbs. white sugar, and a few sticks of cinnamon.
Boilup. once, and strain through old linen.

MRS. CHAS. A..PECK.

Sherry Cream.

1cup sherry wine,
Vx cup gelatine, dissolved in yA cup water.

DESSERTS, CREAMS AND ICES

137

% cup confectioner's

sugar.

Dissolve gelatine ;add sugar and wine. Strain. Adfi
Pour into mould previously wet

2 cops whipped cream.
in cold water.

MRS. PRANK BUSH.

Apple Snow.

I'are, core and steam until done, six large tart apples.
Cool, strain and beat well, sweeten to taste,
then add th<^
whipped whites of four eggs. Heat together until a disii
of snow is the result. Flavor with a little lemon or
vanilla. Serve with cream.

MRS. L. B. HEARD.

Manioca Pudding.

One quart of sweet milk, 3 tablespoons of manioca,
put in the milk when it is cooking. When boiled, add
4 tablespoons of sugar and the yolks of 3 eggs, beaten
with the sugar. Remove from the fire as soon as it thick
ens. Flavor with vanilla, turn into a pudding dish, an<l
cover with a meringue, made of the three whites of the
eggs, and a little powdered sugar. Brown delicately in
the oven, and serve cold, with cream.

MRS. L. B. HEARD.

Marmalade Pudding.

3 eggs,
1big coffee cup of flour,
1 small cup of brown sugar,
Butter the size of 2 egg*.
2 large tbsp. of orange marmalade,
M> even tsp. of soda, dissolved in 3 tsp. of milk.
Cream the butter and sugar; add the marmalade,
the soda.

then the well beaten eggs,
Steam 2 hours in a covered tin mold. Wine sauce.
MRS. ROBERT BURNS.

the flour and then,

138

DESSERTS, CREAMS AND ICES

Stuffed Peaches {for Dessert).

Peel y2y2 pk. of large sized peaches, remove stones with
lin teaspoon. Fillwith 1lb. chopped English walnuts, 1
In. chopped figs, 1 lb. chopped raisins, mixed together.
Make very rich syrup of brown sugar and water (aboul
1 gal.), and add enough good vinegar to flavor well. Care
fullyboil prepared peaches in syrup until clear,
then put
in mason jars as you do for canned peaches.
Serve indi-
vidually with whipped cream.

MRS. HARRY C. HOWARD.

Prunes in Jelly.

Soak 2 heaping dessert spoonfuls of granulated gela-
tine in 1cup of cold water 1hour. Add 1cap of boilinp;
water. 1cup of sugar, 1cup of white wine or sherry, and
the juice of 1lemon. Cut 12 cooked prunes in quarters.
in cold water. Strain into it,
Have ready a mould set
enough jelly to make about 1 inch in thickness; let this
harden ;add prunes at equal distances apart,
then a sec
ond layer of jelly. When that has hardened,
repeat until
the mould is filled. Serve with whipped cream.

MRS. W. S. DEWING.

Lemon Fruit Jelly.

One half box gelatine, soaked for one-half hour,

in
one-half cup cold water. Pour two and one-half
cups
boiling water over gelatine, add three-quarters of a cup of
lemon juice and one and a quarter cups sugar. Put mold
on ice ;add four tablespoons of the liquid. Let it stand
until itbegins to form, then add a few slices of bananas,
walnut meats, cherries; add liquid and fruit alternately
until mold is filled. Serve with whipped cream.

MRS. GEORGE McDONALD.
Prune Whip.

One pound best California prunes, washed welland
soaked over night. In morning, cook in same water in

DESSERTS, CREAMS AM) ICES

139

which they were soaked, with 11/^ cups sugar. When
thoroughly soft,
take out pits and put pulp through 9
sieve. An hour before serving, beat the whites of 3 eggs
to stiff froth, and beat into the prunes.
Serve very cold
with whipped cream.

M. H. P.

Coffee Jelly.

Soak one-half box gelatine in y2y2 pint cold water for
'in hour. Then, add one generous pint of Strong coffee,
boiling hot, and Yo pint sugar. Strain through old linen.
Serve with whipped cream.
coffee to V-f'z

To make the coffee, take C> tablespoons

MRS. CHAS. A. PECK.

pint water.

Coffee Mousse.

Dissolve y2y2 box gelatine in a littlecold milk, (about
half a cupful), for an hour, or until thoroughly dissolved;
add one-half pint strong coffee, boiling hot, and sweeten
to taste. Strain through old linen into a cake bowl.
}Vhen it begins to stiffen, beat it up with egg beater till
it becomes
a froth, then add a pint of cream, whipped.
Mixthoroughly, mold and set on ice. Serve plain or with
whipped cream.

MRS. CHAS. A. PECK.

Mopic Paffuit for Two.

2 eggs.
y2y2 pint cream, to whip,
i/2 cup maple syrup.

Beat eggs well, and add syrup: put in double boiler,
and cook, until it makes a thick coating on spoon. Turn
into a bowl, and beat until cold. Whip the cream, and
mix with egg mixture. Put in mold and set where cold
for3or 4 hours.
In winter, set in snow ;in summer, pack
in ice and salt.

MRS. A. E. KETTLE.

Angel Charlotte Russe.

1 tbsp. Knox gelatine.
J4 Clll> f°ld water,

140

DESSERTS, CREAMS AND ICES

macaroons, 1doz. inarshmallows, cut in small pieces,

414 cups boiling water,
1cup sugar, 1pt. thick (ream, i/2 doz. rolledstale
- tb.sp. chopped candied cherries,
14 lb. blanched and chopped almonds.

Soak gelatine in cold water; dissolve in boiling water,
and add sugar. When mixture is cold, add cream, beaten
stiff, then macaroons, marshmallows, almonds and cher
ries. Flavor with a littlesherry. Turn in molds and let
stand in cold.

MRS. A. E. KETTLE.

Maple Mousse.

4 eggs,
1cup maple syrup,
1 pt. of thick sweet cream.

Put yolks of eggs, wellbeaten, and syrup, in a basin;
stir together, and set basin on the stove. Stir continually
until it thickens. Remove and let it cool. Whip cream
until stiff. Beat whites of eggs stiff, and stir them into
the cream. Turn syrup into this. Beat
thoroughly, and
pour into a freezer or mold. Pack with ice. Stir the
mixture with a spoon a few times. Cover and let stand
four hours.

MRS. W. S. DEWING.

Vanilla Ice Cream.

1qt. cream,
IV2 cups granulated sugar,
1 teaspoonful of vanilla.

Whip cream; beat

into cream the sugar, and then
add the vanilla, and freeze in freezer. Or, put mixture in
a two-quart mold. Pack mold incracked ice and salt, and
leave for four hours.

Stratcberry Ice Cream.

1quart of cream,
1quart of strawberries,
1pint of granulated sugar.

Mash the sugar and strawberries
together, and let
stand for an hour. Whip the cream ;add the strawberry
mixture; put allin a freezer and freeze.

WINIFRED S. CLARK.

DESSERTS, CREAMS AND ICES

141

Lemon Ice.

2 small cups granulated sugar,
•Inice of 3 lemons, squeezed into the sugar,

Stir well. Wlien ready to turn into the freezer, add

1quart ofmorning's milk.

MRS. W. B. DEWING.

Orange Water Ice.

The juice of li*oranges
Sugar to taste.

to lgallon of water.

Take 1pint boiling water, pour on pulp ami skin and

let remain until juice is extracted.

F. O. VAXWYOK

A Delicious Sherbet.
Mix together, 1pint of milk,
1pint of sugar,
1pint water.
1pint canned apricots, rubbed through a sieve,
(Peaches may be used instead of apricots).
Freeze.

F. C. V. W.

Frozen Pudding.

Whip whites of two eggs to a very stiff froth; add a
small half cup of granulated sugar, and mix well. Add
to this a pint of cream, which has been thoroughly
shipped. Divide this into two parts; to one portion, ad«l
chopped candied fruits and nuts, and flavor with vanilla.
To the other portion, add one sq. of Baker's chocolate,
which has been melted and cooled. Filla mold half full
«f one kind, and add the other. Tack in a pail with
chopped ice and salt for two hours.

MRS. GEORGE McDONALD.

Cranberry Frappe.

Roil one quart of cranberries

in one pint of water five
pr six minutes ;strain through a. cloth. Add one pint of

142

DESSERTS, CREAMS AND ICES

sugar; stir and boil until the sugar is dissolved. When
cold, add the strained juice of two lemons. Freeze to a
mush.

MRS. CHAS. BUSH.

Strawberry Bavarian Cream.

1quart of strawberries,
1 pint of cream,
1 large cupful of sugar,
Y2Y2 cupful of boiling water,
y2y2 cupful of cold water,
1/2 package of gelatine.

Soak the gelatine two hours in the cold water. Mash
together, and let them stand one
the berries and sugar
hour. Whip the cream to a froth;strain the juice from
the berries, pressing through as much as possible without
Pour hot water on the gelatine, and when dis-
the seeds.
solved, strain it into the strawberry juice. Place the
basin, (which should be tin), in a pan of ice water and
beat until the cream begins to thicken. When as thick as
soft custard, stir in the whipped cream, and when this is
wellmixed, turn into the mold (it willmake nearly two
quarts), and set away to harden.
Serve with whipped
cream heaped around it,or, if the border mold is used,
have the cream in the center. Canned strawberries may
be used in the same way.

ELIZABETH WT. PRATT.

PICKLES AND RELISHES.

Razzle Dazzle.

2 qts. red raspberries,
2 qts. fed currants,
2 qts. red cherries,
1qt. green gooseberries.
To every lb. of fruit,% lb. sugar.

Pit cherries, and stem currants.

in
kettle first, then cherries, currants and raspberries. Boil
all together 10 minutes,
then add sugar, and boil to the
consistency of jelly. Cooking too long makes
it dark.
Put in glasses or pt Mason jars.

Put gooseberries

MRS. A.E.C.

Cherry Conserve.

5 lbs. pitted cherries,
0 lbs. sugar,
2% lbs. of seeded raisins,
4 oranges,
1lemon.

Use all the orange and lemon ;chop the rind very fine

and boil all together, good, for one hour.

MRS. JAMES H. MILLS.

Ginger Pear.

8 lbs. of pear rinds and juice of four lemons,
1 60c jar of preserved ginger,
S lbs. sugar.

Chop all fine, mix with sugar, and boil three-quarters

MRS. GEORGE McDONALD.

of an hour.

Spiced Gooseberries.

5 lbs. of fruit, with the stem and blossoms cnt off,
4 lbs. sugar.
1 jit. vinegar,

144

PICKLES AND RELISHES

2 tablespoons of cinnamon.

Boil two hours. Watch carefully the last hour.
FRANCES C. VAN WYCK.

Spiced Tomatoes.

12 lbs. of tomatoes,
4 pounds of sugar,
1 quart of vinegar.

Peel tomatoes and let them stand over night in the
sugar and vinegar; in the morning, add 1 tablespoon
each of cinnamon and cloves in a bag, and boil down
slowly until they are thick.

M. H. DeYOE.

Tomato Marmalade.

6 lbs. ripe tomatoes,
3 lbs. of sugar.
3 lemons,
juice, peel and pulp and chop fine,
2 oz. white ginger root, broken in small pieces.

Cook slowly until thick. Cut out the hard center of

tomato, and remove the skin before weighing.

MRS. F. W. MYERS.

Orange Marmalade.

that can be taken off. Quarter,

One pound of sugar to each pound of fruit. Pare the
oranges
then, and take 2-3 of the rinds and boil in three
waters until tender. Pare all the thick white from the
seeds,
oranges
and chop or cut into small pieces. Drain over the sugar
all the juice that willcome out without pressing. Heat
this until the sugar
then boil and skim for
five minutes; put in the skin and boil for ten minutes.
Add the fruit and boil 20 minutes more. When cold, put
in jellyglasses.

Shred or chop the skin very fine.

is dissolved,

remove

MRS. GEORGE McDONALD.

Grape Marmalade.

Heat grapes; strain to remove seeds and skins. To
A pints of juice, add 3 pounds sugar, and 2 pounds raisins.

PICKLES AND RELISHES

145

Koil until it becomes
Just before re-
moving from the fire,add 1pound English walnut meats,
which have had boilingwater poured over them.

like marmalade.

MRS. EUGENE COOK.

Quince Marmalade.

them. When

Pear, core and slice quinces, stewing the skins, cores
and seeds
in a vessel by themselves, with just enough
water
simmered long
enough to extract all the flavor, and the parings are
broken in pieces, strain off the water through a thick
cloth. Put the quinces into a preserving kettle. When
this water is almost cold, four it over them and boil,
stirring and mashing the fruit with a wooden spoon as it
becomes
to every 3 lbs. of
fruit imparts an agreeable flavor. Tut in through a sieve
to have it fine. When you have reduced all to a smooth
paste, stir in a scant % Ib. of sugar
for every pound of
fruit;boil ten minutes more, stirring constantly. Put in
glasses, with brnndied paper over them.

soft. The juice of 2 oranges

to cover

this has

MRS. A. K. EDWARDS.

Preserved Figs.

Three lbs. of figs. Cover with water and boil until
tender,
then drain off the water. Make a thick syrup of
granulated sugar, with whole cloves, stick cinnamon and
vinegar
Serve
cold. Very nice served with ice cream.

to taste. Pour over the figs boiling hot.

MRS. C. W. DEWING.

Currant Jelly.

Put currants over the fire witli ;i little water. Let
come to boil;strain ;measure a pint of juice and a pint
and a handful of sugar. Roil exactly 20 minutes. Thu
never fails.

ROSE B. XISBET.

146

PICKLES AND RELISHES

Stciccd Cranberries

1i|t. of berries,
1 pt. of sugar,
1pt. of water.

Currant Jelly. Never Fails.

Wash and weigh your currants,

leaving them on the
Then crush the currants, and put into the preserv
stems.
ing kettle with one pint of cold water. When they begin
to boil, let them boil at least
twenty minutes, stirring
them so they won't burn. Let drain over night. In the
morning, poor the juice into a preserving kettle, and lei
it boil thoroughly for three or four minutes, then add half
as many pounds of granulated sugar as you had pounds of
fruit when weighed. For instance,
if you had twelve-
pounds of fruit,use six pounds of sugar, and as soon as
sugar is dissolved, pour into glasses. Always warm the
sugar before adding it to the juice.

MRS. A.C. WORTLEY

Crabapple Jelly.

Cut the apples into quarters, (over with water, and
Strain through a flannel baa over night.
boil tilltender.
For 1pt. of juice, take 1pt. of sugar. Boil juice 20 min-
utes, then add sugar which has been heated in oven. Boi'
untilitbegins to jelly. Skim constantly.
Quince and peach jelly can be made same as crab
apple jelly.

Grape Jelly.

Wash and stem grapes; place in a kettle and cook
until the skins break open. Strain over night in flannel
bag, and to 1 pt. of juice, add 1 pt. of sugar. Boiluntil
it begins to Jelly, and pour in glasses. When hard, melt
parafine and pour enough in each glass to form a cake
over the jelly. Cover over with paper, and place in dark
closet.

Corn Oysters.

6 ears grated corn,
1 wellbeaten egg, stirred in just before frying,
% cup sweet milk,
1scant cup of sifted flour.
Season highly with salt and pepper. Fry on pancake
griddle insize of large oysters. Use one-half each, butter
and lard for greasing the griddle. Turn likegriddle cakes,
serve hot.
MRS. J. W. PATTERSON.

Candied Orange Peel.

Take the rind of 6 thick skinned oranges; reraW[; the
pulp, cut with shears
into straws; put into a two quart
glass jar, cover with water and soak for four days, chang-
ing the water each day; then place in a granite kettle,
cover with clear cold water and boil until tender. Make
a syrup of three cups of sugar, add orange peel, which has
been drained, and let it cook until the syrup almost
Remove peel from syrup, spread on a platter,
granulates.
•¦"hen nearly cool, rollin sugar and place on waxpaper to
dry.
MRS. J. W. PATTERSON.

Sweet Stuffed Cucumbers.

in pieces,

lbs. of citron, put thrAjfgh the chopper,

Take 24 large, full grown Jfceen
cu'cumbers. Wash
'1 put into a strong brine forLor 3 days. Have ready
1^ lbs. of seedless raisinsjyut
1 K lbs. of washed and (ftCd currants,
1 lb. of white mustard s^QH
1 teaspoonful of powdejefl cloves,
1 of grated nutmeg or mace.
Mix together. Cut open the cucumbers on one side
and with the finger scrape out the seeds, after they have
been in fresh water a day. Fill the cucumbe-s with the
mixture, close and tie securely with cord froi..end to end.
Have a gallon of vinegar in which 4 lbs. of light brown
sugar has been boiled. Add the cucumbers
and let them
boil tillclear.
jar and pour over the

Put into a stone

vinegar—adding more ifneeded, in the same proportion.
Put a plate over the top with a heavy clean stone to keep
them under the syrup. Tie up closely and in a few weeks
they willbe ready to eat. Very nice.

MRS. ALLAN M. STEARNS.

Butternut Pickles.

Gather the green butternuts

soon after the first of
July, or when they can be pierced with a needle.
They
must LOt be too hard and yet if too young willgo to pieces.
>
Mjettifack w''h a darning needle. Drop into a stone jar
two or three weeks,
coii j] jng a strong brine. Leave
chan^ g the brine once a week. Pour over scalding hot.
Some
when you have plenty of time, put on rubber
gloves and rub the fuzz off of each butternut.
Freshen in
water a day, or two, then pour over them cold vinegar.
Leave until a convenient season, even weeks. Boilthe last
vinegar with some all spice, cloves
and whole black
peppers. They need less
flavoring than other pickles,
the natural flavor of the nut being so very delicious
that
they require littleother than their own flavor.

MRS ALLAN M. STEARNS.

PICKLES AND RELISHES

147

Katie's Cucumber Pickles.

To 1 peek small cucumbers, make a brine of G qts.
water, iy2 cups salt. Boiland turn on cucumbers 3 days
in succession,
then make a new brine as before, and boil
and turn on cucumbers
for 4 more days. The eighth day,
turn all off, and take 2% qts. of vinegar and 2*/2 qts. of
water, piece of alum size of a hickory nut; boil and turn
on cucumbers, and let stand 4 or 5 days, then wash off,
and dry with cloth, and put a layer of cucumbers and a
layer of spices, and one green pepper in each layer, (in
stick cinnamon, 1 oz. cloves, y2y2 oz- of celery seed, 1 or..
all 4 peppers) ;4 peppers,
y2y2 lb. white mustard seed, 2 oz.
whole allspice, 1 oz. whole black peppers, a good- sized
bunch horseradish root, cut into small pieces, G lbs. brown
sugar, and 5 qts. of vinegar. Steep up a few spices in a
little vinegar, and put into the vinegar and sugar, and
turn over pickles hot.

MRS. R. ARTHUR STONE.

Cucumber Pickles.

1pk. small cucumbers,
1gal. cider vinegar,
1cup salt.
12-3 cups granulated sugar.

Boil vinegar, salt and sugar together; place in bottom
of can a handful celery seed, allspice and a few pieces of
red pepper,
It takes 4 oz. of
celery seed and 4 oz. of allspice for the above amount. A
few cassia buds improves it.

y2y2 doz. onions to each can.

MRS. JAMES H. MILLS.

Chili Sauce.

1 jik. tomatoes,
12 onions,
3 red peppers,
3 green peppers.
Sugar to taste.
1-3 rlllisalt.

148

PICKLES AND RELISHES

1tbsp. cinnamon,
1tbsp. cloves,
1tbsp. allspice,
1tbsp. mace.

Chop onions and peppers fine; add the other

ingre
dients, and boil three (3) hours. Add 1qt. vinegar and 1
sauce. Let come to a boil,and bottle.
pt. Worcestershire

SARA E. CARNEY.

Watermelon Pickles.

Pare off the green outside, and cut out the pink in
into thick strips. Weigh S
side, slicing Hie white part
lbV, and put in kettle, pouring over it 1 gal. of water in
which 1 oz. alum lias been dissolved.
Stand on hot part
of stove for 3 hours. Then place in ice water for half an
hour. Take 4 lbs of white sugar, 1 qt. vinegar, and ;
such as whole cloves, all-
large cupful of mixed spices,
spice, cassia buds, stick cinnamon, and green ginger roor.
Skim, cool a
tied in cheese cloth bags. Foil 3 minutes.
little, and drop in rinds. Simmer gently a half hour or
tillclear and tender; put in jars. Roil down syrup and
pour it over.

JULIET SEBKING HUNTER.

Watermelon Pickle.

then pour
Roilthe rinds in salted water until tender;
5 lbs. of
off the water and let drain. For the syrup:
sugar, to 7 lbs. of melon, and 1pt. of vinegar. Let the
sugar and vinegar come to a boil; after syrup has boiled
for a few minutes, put in the rind and spice; let boil for
15 minutes, at least. For the spice use plenty of cinna
mon and cloves.

LAURA R. WAGNER.

Brandied Peaches.

Peel, halve and weigh peaches.

To every pound of
peaches,
take % lb. of granulated sugar. Dissolve sugar
in water, and boil until syrup hairs; put in peaches, and
cook until clear and tender.
Skim out peaches, and place
in quart cans, fillingcans two-thirds full,and cover, while

PICKLES AND RELISHES

149
boiling down syrup. When syrup has boiled until thick,
add 1 cup of French brandy for each quart can of peaches ;
remove
from fire immediately, and pour over peaches.
'Seal can at once.
It is better not to cook more than
enough peaches
to filltwo cans at one time. This is not
foo much brandy.

MRS. HUTSON B. COLMAN.

Pickle Peaches.

5 lbs. of peaches,
3 lbs. granulated sugar,
% piut vinegar,
1oz. cassia buds.

Stick cassia buds into peaches. Make a good syrup
with sugar and vinegar. Put fruit into hot syrup, and
cook until tender.
in jar and pour over
them the hot syrup.

FLORENCE MYERS.

Place peaches

Pickle Peaches.

1 peck peaches,
5 lbs. sugar,
3 qts. vinegar.

Heat vinegar and sugar, and cook a few peaches at a
time. When allare done, boil syrup a littleand add all
kinds of whole spice. Pour over the peaches.
These will
keep without sealing.

ROSE B. NISBET.

Chopped Pickle.

Vz pk. ripe tomatoes,
1 pk. green tomatoes.
y<L doz. good sized onions,
1small cabbage,
1 large, or 3 small, cucumber-
3 green peppers.
3 red peppers,
2 lbs. brown sugar.
3 pts. cider vinegar.

Slice all together, and leave over night in salted

150

PICKLES AND RELISHES

water; drain and chop quite fine. Then put all with the
sugar, vinegar and spices,
(cinnamon and black pepper),
and a littlemustard, and boil for 1 or 2 hours, untilas
thick as you like.

MRS. J. K.WAGNER.

Beet Pickle.

1qt. of raw cabbage, chopped tine,
1qt .of boiled beets, chopped fine,
1 qt. of celery, chopped fine,
2 cups of sugar,
1 tablespoonful of salt,
1teaspoonful of black pepper,
!/4 teaspoonful of red pepper,
1teacup of grated horseradish.

Put in cans, and cover with cold vinegar; seal.
MRS. J. A.NEWELL.

Aristocrat Pickle.

One pk. small cucumbers, 3 pts. small onions,

slice
both thin, and put in layers with li/2 cups salt. Let stand
then drain well; take 2 qts. vinegar, % pt. olive
24 hours,
oil, 1 tbsp. black pepper. 2 tbsp. each of white mustard
seed and celery seed. Stir well, then add to cucumbers
and onions. Put incans.

MRS. JOSEPHINE PHILLIPS.

Pepper Hash.
V2V2 medium sized cabbage,
V2 doz. large onions,
y2y2 doz. green peppers, with seeds removed,
1coffeecup of white sugar,
2 tbsp. celery seed,
1 tbsp. mustard seed.

Chop cabbage, peppers and onions quite fine. Sprin-
kle with % cup salt. Let stand over night, then drain as
dry as possible. Cover with cold vinegar. Extra good.

MRS. JOSEPHINE PHILLIPS.

PICKLES AND RELISHES

151

Choice Cucumber Pickles.

1pk. midget cucumbers,
2 qts. small silver skin onions,
2 red peppers,
1gallon vinegar,
1cup salt.
12-3 cups granulated sugar.

Wash and wipe cucumbers, skin onions and cut pep-
pers into small strips. Pack in quart fruit jars, adding
occasionally a few celery seeds, and whole allspice. Briuj;
vinegar, with sugar and salt added,
to boilingpoint. Fill
and seal jars.

MBS. E. A. BALYEAT.

Pickled Peaches, Baked.

Rub the fuzz off the peaches, and put 2 cloves in each
one. Take a stone jar, and put in a layer of sugar and
one of peaches, alternating, tillthe jar is nearly full,and
every crevice is filled with sugar ;put a layer of sugar ou
top, then add y2y2 pint of vinegar. Put in a moderate oven
and bake 3 hours.

ELLA LEWIS.

English Chutney Sauce.

1doz. ripe tomatoes,
1bu. tart apples, peeled and cored,
% lb. raisins,
2 lbs. red peppers,
6 medium onions,
% cup mint.
Put all through meat grinder,
1 oz. whole white mustard seed.
4 ozs. salt,
1% cups sugar,
1% cups vinegar.
jars.

Keep stirred several days,

then put away in con-

venient

MRS. GEORGE H.CORNELL.

152

PICKLES AND RELISHES

Cold Catsup.

(peeled);

Y2Y2 pk. ripe tomatoes,
2 green peppers,
2 onions,
1-3 cup salt,
1cup sugar,
% cup white mustard seed,
1cup grated horseradish,
2 tablespoons black pepper,
1 qt. cider vinegar.

Chop tomatoes fine, and drain slightly, if very juicy.
Chop onions and peppers fine, (together), add other ingre-
dients and seal, without cooking.

MRS. WM. E. HILL.

Cucumlter Relish

2 doz. cucumbers,
1doz. onions,
6 green peppers.

Scrape out large seeds; do not peel cucumbers; chop
all fine; add y2y2 cup salt; cover with water. Let stand over
night; drain. Add 2 cups brown sugar. 4 tablespoons
white mustard seed, 4 teaspoons celery seed, vinegar.
MRS. E. D. G. RUSSELL.

Chili Sauce.

36 ripe tomatoes,
6 green peppers,
4 onions, cut fine.

Boil tillit can be put through colander; strain; add
1cup sugar, 2y2 cups vinegar, ltablespoon cloves, cinna-
mon, 2of salt. Simmer 1hour. Bottle and seal.

MRS. E. T). G. RUSSELL.

Sweet Pickle Pears.

5 pounds sugar,
7 pounds pears,

PICKLES AND RELISHES

153

1ounce cassia buds,
1pint vinegar.

Pare the fruit, and lay in cold water while getting
them ready. Boilin a weak syrup until tender, put in a
stone par, and pour the above syrup over them. They will
keep without sealing.

MRS. GEO. F KIDDER.

Canned Tomatoes.

1bu. of tomatoes,
1cup of granulated sugar,
6 or 8 onions, cut fine, or chopped,
1 small teaspoon of red pepper,
1 teacup of salt.
Cook thirty minutes.

MRS. A. C. WORTLEY.

Bordeau Sauce.

1gal. green tomatoes, chopped,
2 lbs. white sugar,
1gal. chopped cabbage,
1doz. onions,
3 red peppers,
y2y2 oz. Tumeric Powder,
2 oz. white mustard seed,
1oz. celery seed,
1oz. (whole) cloves,
1oz. allspice,
1gal. vinegar,
Salt to taste.
Boil20 minutes.

MRS. C. T. WHITE.

BEVERAGES.

Coffee, with Cold Water.

Allow one tablespoon coffee for each person, and one
for the pot; mix with part of an egg and a littlecold
into perfectly clean coffee pot with % pint
water. Put
cold water for every tablespoon of coffee. Let it come to
a slow boil, stirring down occasionally. Let boil hard
about ij minutes, after it comes to a boil. It should take
about 25 minutes in all.

M. H. P.

Cocoa.

cocoa

One teaspoon

to each cup; dissolve in hot
Serve with sugar
water, and fillcup 2-3 full with same.
and cream. Or, dissolve in hot water and fillup withhoi
milk, and serve with sugar and whipped cream.

M. H. P.

Chocolate Syrup.

Mix3 tablespoons grated chocolate (Walter Baker's).
with 1 pint boiling water. Let the mixture boil up, then
add 1pint sugar and boil3 minutes. When cold add one
tablespoon of vanilla.
Put 2 tablespoons of the syrup and two ofcracked ice
in a glass, and fillthe glass with milk ;stir well,and add
1 tablespoon of whipped cream.

MRS. CHAS. A.PECK.

Chocolate.

Put 1quart of milk in the double boiler, and on the
fire. Put into a small fryingpan 4 ounces Walter Baker's
chocolate,
scraped fine, 3 tablespoonfuls of sugar, and 4
tablespoon fuls of water. Stir this preparation over a hot
fire until it becomes smooth and glossy, which willbe in
about one minute; then stir the dissolved chocolate
into

BEVERAGES

155

the boiling milk. Whisk well, and then pour into a hot
jug. Send to the table with a bowl of whipped cream.
Beat chocolate well with a Dover egg beater, as it will
make itmuch thicker.

MRS. M. H. C.

Grape Juice.

10 lbs. Concord grapes,
2 qts. water.

Put on stove, and cook until grapes burst open, then
put in cheese cloth bags; let drain, and squeeze a little.
Add to juice 2 coffeecups of sugar, and let boil 5 minutes,
or until sugar is alldissolved. Put up in Mason cans.

HELEN B. PATTISON.

Virginia Eggnog.

To make one gallon of eggnog,

take one dozen eggs;
separate
the whites and the yolks very carefully. Beat
each until it becomes
as light as practicable. Add one
pound of pulverized white sugar to the yolks, and mis
thoroughly.
Then add one quart of cognac brandy and n
half pint of Jamaica rum, pouring them in a small stream
while stirring actively. Add half a gallon of rich milk.
Then add not less than three-fourths of the bulk of the
whites and incorporate
thoroughly. The remainder of
the whites should be put upon the surface merely as an
ornament. A large portion of the white of the eggs should
always be mixed with the compound to render itlight and
wholesome.

MRS. CHAS. A. PECK.

Grape Juice.

Pick nice, ripe grapes from stems. Wash thoroughly
and put in porcelain or granite kettle and cover with coif)
water. Let them come to a boiling heat, stirring them for
about
five minutes. Turn contents of the kettle into a
crash bag, and strain out the juice. Then to each quart
of juice, add one cup of granulated sugar. Return to the
stove, and heat to boilingpoint. Then put into glass cans
and seal while hot. One bushel of grapes makes about six
gallons of grape juice.

MRS. WM. E. HILL.

156

BEVERAGES

Iced Tea.

Put the usual quantity of tea incold water five,or six
hours, before itis to be used ;the delicate flavor of the tea
and abundant strength willbe extracted, without a trace
tea disagreeable.
of the tannic acid, which often renders
Just before serving, put some ice in the pitcher, and one
lump in each glass. This recipe is especially for lunch
eons.

F. C. VANWYCK.

Eggnog.

Beat the yolks of 1 egg, add 1 tbsp. sugar and beat till
creamy; add y2y2 cup milk. Heat the white tillfoamy, and
stir it in lightly; sprinkle the top with grated nutmeg;
last, add 1heaping tbsp. of whiskey. K.P. M. T. S.

Beef Tea.

Remove all fat from 1 lb. round steak. Cut beef in
Yz inch cubes, and put in a glass fruit jar.
Pour 1cup
cold water over it, and let it soak y2y2 hour. Set in kettle
of cold water, and heat gradually. Keep water below
boiling point 2 hours; strain; heat over hot water: add
a littlesalt and serve.
The liquid should be clear red ;if
the water around the jar becomes too hot, it willbe brown
and flaky.

K.P. M. T. S.

Lemonade.

The juice of 6 or 8 lemons, juice of one orange. 1pint
of cold water, 1 small cup of sugar, 1 cup of juice from
canned pineapple.
rum, and one fifty
cent bottle of Maraschino cherries.

y2y2 cup of Jamaica

MRS. A.C. WORTLEY.

Lemonade.

The juice of 0 lemons,

of granulated sugar.

juice of 3 oranges and 1cup

JULIET HUNTER.

BEVERAGES

157

Mulled Wine.

Into one pint of water, put two ounces of stick cinna-
mon, and let itsimmer fifteen minutes.
Pour inone quart
of claret, sweeten to taste, and heat, all together, boiling
hot, then strain.

Serve hot in small glasses.

MRS. A. C. WORTLEY.

Cherry Bounce.

1 gal. of whiskey,
9 qts. of sour, red cherries,
3 lbs. of granulated sugar.
« im. uigiauuuicu ougoi.
Wash and stem the cherries; put them in .1 jug, in-
cluding the pits. Add the sugar,
then the whiskey. Let
stand for a few weeks, when it willbe ready for use. As
you use it,leave the cherries in the jug, until the whiskev
is all drained off.

MRS. A. C. WORTLEY.

Unfermettted Wine.

10 lbs. of Concord grapes,
2 qts. of water.

Cook grapes until they break, and skins are tender;
let drain over night. To the juice, add 2 coffeecups of
granulated sugar; let boil five minutes or until the sugar
is dissolved.
Seal in Mason cans. When you serve it,
add lemon juice to taste.

MRS. A. C. WORTLEY.

Ginger Cordial.

5 lbs. of ripe, red currants, after they have been

washed and picked from the stems.

leaving the peel on,

3 ozs. of broken Jamaica ginger root.
4 lemons, sliced and seeded,
1 gallon of whiskey.
Crush the currants in a stone jar; add the broken
ginger root, lemons and whiskey. Let them stand three
weeks, stirring frequently. Cover
the jar with muslin,
and put a plate over it. At the end of three weeks, strain
twice through a flannel bag, and add 4 pounds of granu-
lated sugar. When sugar is dissolved, bottle and seal.
MRS. A. C. WORTLEY.

CHAFING DISH.

Salted Almonds.

Shell, blanch, and dry half a pound of almonds.
Pour over nuts, 2 tablespoonfuls of olive oil.and let stand
for an hour. Heat one tablespoonful of olive oilin the
blazer. Put in almonds, and cook to a delicate brown,
stirring constantly, to keep them from burning. Drain,
dry on soft paper, and sprinkle with fine salt.

HELEN A. SEBRING.

Tomato Rarebit.

Put

together

in chafing dish, 1 tablespoon butter,
•% cup cream ; add
quarter cup tomato sauce, or catsup.
to this, 2 cups fresh cheese, cut fine ;when wellmelted, stir
in 2 beaten eggs, pinch of soda, salt and cayenne.
Serve
on long wafers. Serves 6 people.

MRS. FRANK COWLBECK.

Creamed Chicken.

Boil1large chicken, (5 lbs.), (white meat only), cut
in small pieces ;1 pt. cream,
y2y2 cup butter, 3 even tsp. of
flour, 2 hard boiled eggs, 1small can of truffles. Hear
in chafing dish, tillit boils; add flour, wet with
cream,
milk, and cook 5 minutes; add chicken and mashed yolks
then whites, cut in small pieces, and chopped
of eggs,
truffles; salt and pepper to taste. This willserve 5 peo-
ple.

MRS. HUTSON OOLEMAN.

Shrimps a la Newberg.

1pint shrimps,
3 tablespoons butter,
y<i teaspoon salt.
Few grains cayenne,
1teaspoon lemon juice,

CHAFING DISH

159

1teaspoon flour,
V2 cup cream.
Yolks 2 eggs,
l!tablespoons

sherry.

Clean shrimps and cook three minutes in two table-
spoons butter. Add salt, cayenne, and lemon juice, and
cook one minute. Kemove shrimps, and put
remaining
butter in chafing dish; add flour and cream; when thick-
ened, add yolks of eggs, slightly beaten, sin-imps and wine.
Serve on toast.

MRS. D. <>. B.

Venetian Eggs.

Melt 1 tbsp. of buttqr in blazer, and cook in this a
tbsp. of chopped onion. When brown, add 1 pt. can of
tomatoes, 1tsp. salt, cayenne pepper. Stir and cook until
boiling thoroughly.
Then add 3 heaping tbsp. diced
cheese, and an unbeaten egg, to every person to be served
When eggs are set, serve on toast. After cheese and eggs
are added, blazer must be lifted from flame, and hot water
pan must ba used.

MRS. A.E. KETTLE.

Lobster a la Newberg.

one inch square,

iy2 cupfuls of boiled lobster meat cut into pieces
1 tablespoonful of butter,
% cup of madeira or skerry,
1cupful of cream,
Yolk of 2 eggs,
1 truffle, chopped,
a/ia/i teaspoonful of salt,
Dash of cayenne or paprica.

in a saucepan; when it has melted,
Put the butter
the chopped truffle, the salt, and the
add the lobster meat,
pepper; cover, and let simmer for five minutes;
then add
the wine, and cook three minutes longer.
Save readj
two yolks and one cupful of cream, well beaten together;
add this to the lobster; shake the saucepan until the mix
tnre is thickened, and serve immediately. This dish will
not keep without curdling, and should not be put together

160

CHAFING DISH

until just in time to serve. The lobster may be prepared
and kept hot. The rest of the cooking, from the time the
wine goes in, requires but five minutes, so the time can be
Ifthe mixture is stirred, the meat will
easily calculated.
be broken ;shaking the pan "mixes it sufficiently. This is
a very good dish, and easily prepared; but it willnot be
Fight, unless served as soon as itis cooked. The quantit.v
given is enough for six people. Crab meat may be used
in the same way.

MRS. ALLENC. FRTNK.

Lobster Newberg.

2 teaspoonfuls of butter,
Salt, pepper and nutmeg,
1 large can of lobster,
2 teaspoonfuls of sherry.
Simmer together.

Sauce.
Y2Y2 tablespoonful flour,
2 tablespoonfuls butter.
1eup cream,
2 or 3 yolks of eggs.
1 wine glass sherry,
Stir together and serve.

MRS. JOSEPH BROWN.

Curried Eggs.

Fry one finely sliced, medium-sized onion in a little
Gutter, very slowly;do not allow it to burn. Then add S
tablespoons of curry powder and H/2 cups of stock. Let
simmer until the onion is tender. Put 1 tbsp. of corn
starch in y2y2 cup of cream, and add this to the stock and
onion; stir constantly until boiling, then simmer for 5
minutes. Quarter hard boiled eggs, and add to the curry :
salt to taste.

MRS. C. D. McGIBENY.

CHAFING DISH

161

Welsh Rarebit.

% lb. of cheese,
2 eggs,
1 tablespoonful of butter
1teaspoonful of mustard,
y2y2 teaspoonful of salt,
A dash of cayenne,
% cupful of cream.

Break the cheese

in small pieces, and put it and the
other ingredients in chafing dish, which put over boiling
water. Stir until cheese melts;
then serve on slices of
crisp toast or salted wafers.

W. C.

Pepper Roast.

Put a tbsp. of butter into the blazer ; when itbubbles,
add a green pepper and y2y2 of a small onion, both chopped
fine, and cook for 5 minutes, without browning. Stir
into this, 1 level tbsp. of flour; blend and add y± cup of
oyster juice, and 14 cup of rick cream. Mince the oysters,
not too fine; add them to the mixture, and cook slowly for
5 minutes.
Serve on buttered toast.

Season with salt.

Clams may be substituted for oysters, ifpreferred.

MRS. C. D. McGIBENY.

Oysters a la Thorndyke.

1pint oysters,
2 tablespoons butter,
Y2. teaspoon salt,
Few grains cayenne,
Few grains nutmeg,
JA cup cream,
Yolks 2 eggs.

Melt butter, add oysters,

cook until plump. Add seasoning,
cook until slightly thickened.

(washed and drained), and
eggs and cream, and

Serve on toast.

G. E. CLARK.

162

CHAFING DISH

Panned Oysters.

Butter size of an egg. Melt butter, and as itcreams,
add oysters, salt and pepper. Cover and cook 2 minutes,
or until edges curl. Serve on toast.

KATHARINE WOODBURY.

sliced,

Fricasseed Oysters, with Mushrooms.
30 oysters,
1/2 cupful mushrooms,
1tablespoonful butter.
1tablespoonful flour,
3 gills cream,
1gill mushroom liquor,
Yolks of 2 eggs,
teaspoonful salt,
Scant
Pinch of white pepper.

Cook together the butter and flour over hot water;
pour upon them the cream and mushroom liquor; put in
the oysters and the mushrooms,
and when the former
begins to plump, stir in the beaten yolks of the eggs, very
slowly. Unless this is done, with great caution, the sauce
willcurdle. Cook them only a minute, until the raw yel-
lowbecomes creamy ;season, and serve on toast.

CHRISTINE TERHUNE HERRICK.

Chafing Dish Birds.

to taste.

To 1doz. birds, (split open in back as for broiling),
% doz. red peppers, cut fine, with scissors.
Place birds
in chafing dish, breasts down. Salt
Scatter
of
peppers on them. On each bird, put
butter. Pour in dish, y2y2 teacup of boiling water. Cover
and steam until butter
then add following
preparation :
Put in large tumbler, 2 tbsp. of Worcestershire sauce,
juice of1lemon ;filltumbler with Port wine. After cook-
ing V2V2 hour, add 2 cans of small mushrooms, which have
If the birds are young, it
been heated
usually takes iy> hours to cook, (better to have birds

and drained.

inch squares

is melted,

CHAFING DISH

163

steamed before hand).
Just before serving, add 1teacup
of cream.
(Thicken sauce, ifdesired). Replenish water
inboth of chafing pans, owing to length of time it takes to
f°ok.

MRS. JOSEPH BROWN.

Mushrooms withBacon.

Fry out 6 pieces of bacon in chafing dish ;add piece
of butter, size of large egg; let melt; add from 1to V/2 lb*-
of fresh mushrooms; place bacon on top of mushrooms.
Pour over big tablespoon of Worcestershire sauce, pepper
(red), salt, and juice of 1lemon. Let cook until very
tender,
then pour over y2y2 to 1 pint thick cream. Let it
cook through mushrooms 4or 5 minutes.
Serve on fried
bread.
Serves 6 people.

MRS. FRANK COWLBECK.

Brook Trout.

Put two tablespoons of the best butter in the blazer,
and when it is very hot, lay insmall brook trout. Cook,
turning, until they are done through—it willtake only a
few minutes —and serve on hot plates. Take them out
with a fork. Two or three tablespoons of olive oil can be
used instead of butter.

Brook Trout.

Fry several

slices of best bacon, cut very thin, in
blazer. When crisp, remove to a hot plate, and keep cov-
ered. Place brook trout in blazer, and fry in the bacon
fat until done. It takes only a few minutes.

JULIET HUNTER.

Mushrooms a la Saline.

1 lb. mushrooms,
2 tablespoons butter,
11-3 cups Brown sauce,
3 tablespoons grated cheese.

Wash,

remove stems,

and

peel caps

of mush-

164

CHAFING DISH

rooms. Sprinkle with salt and pepper ;dredge with flour,
and cook three minutes in melted butter. Add sauce, and
cook five minutes. Add cheese. When cheese melts, serve
on toast.

G. E. CLARK.

Cheese Dreams.

Make small sandwiches of dry bread and thin sliced
cheese. Fry, in sufficient melted butter, until bread is
wellbrowned.

G. E. CLARK.

Panned Oysters.

Drain the oysters free from all liquor. Heat

the
upper pan of chafing dish, and grease with a littlebutter.
Pour in the oysters. Stir at once that they may not
stick; add 2 tablespoonfuls of butter for every pint of
oysters. As soon as the edges curl, season lightly with
salt and pepper, and serve.

MRS. A. C. WORTLEY.

Cheese Fondu.

2 cups grated cheese,
1 cup fresh milk,
1cup of fine bread crumbs,
1 tbsp. of butter,
2 eggs,
1salt spoon dry mustard,
Pinch of cayenne.

Place butter in chafing dish. When melted, add milk,
bread crumbs, cheese and mustard, and a littlecayenne.
Stir constantly, and add eggs, beaten light, just before
serving.

KATHARINE WOODBURY.

Scrambled Eggs.

Put into your chafing dish, or spider, 1tablespoonful
of butter. When hot, add y2y2 cup of cream ;it need not
be thick cream, 6 eggs, some salt and pepper. Stir con-
stantly, with a spoon, for two or three minutes.

MRS. A. C. WORTLEY.

CHAFING DISH

165

Eggs au Gratin.

Put in a chafing dish a quarter cup of milk, one tea
spoon butter, a little salt and caj'enne, one cup of grated
cheese. When melted, add five eggs, beaten with a fork.

MRS. FRANK COWLBECK.

Squabs.

Pilla chafing dish half full of olive oil,and let itget
boiling hot. Prepare squabs; put in hot oil, and cook
fifteen minutes, with cover on chafing dish. Season with
salt and pepper, and serve on toast.

MRS. EDMUND 8. RANKIN.
Welsh Rarebit.

% cup beer,
A pinch of cayenne,
2 teaspoons mustard,
Adash of salt.
scant

Put

teaspoon butter in chafing dish; when
melted, add beer in which the seasoning has been mixed;
when hot, add cheese
shaved
thin, and it is better
to open the beer some hours before
using. The above is for 1lb. of cheese.

slowly. Have the cheese

MRS. CHAS. A. PECK.

Beefsteak with Sherry Sauce.

Broil the steak in the usual way. Lay it in th*
chafing dish, and cover it with the sauce; after which, put
on the cover, and let stand five minutes before serving.

Sauce.

1 glass of sherry,
Juice of V* lemon,
1 tablespoon of catsup,
2 tbsp. of butter, cut up in 1 tsp. of browned

flour,

Y2 teaspoonful of salt,
teaspoon of pepper.

Heat butter, catsup and lemon juice in a sauce pan ;
add seasoning, and wine; boil quickly, and pour over the
steak.

MRS. EDMUND S. RAXKIN.

CONFECTIONERY

Molasses Candy.

1pt. molasses,
1cup granulated sugar,
1/2 teaspoon soda, put in at the last,
Pinch of salt,
Boiluntil ithardens in cool water.

Pour into buttered pans and cool. When cold, pull

until white, then cut into small pieces.

MARGARET COBB.

Molasses Candy.

1cup best New Orleans molasses,
1cup white sugar,
1 tablespoon vinegar,
1teaspoon butter.

Cook untilit hardens in water.

AIRS. R. ARTHUR STONE.

Peanut Candy.

Shell, peel and chop one pound of peanuts.

Put two
into a hot saucepan over A
teacups of granulated sugar
slow fire, and stir constantly until dissolved. As the last
specks of sugar are disappearing, stir in the peanuts,
quickly, and spread on unbuttered tins. While cooling,
cut into squares.

LILYHOLTENHOUSE.

Hickorynut Kisses.

Whites of three fresh eggs and one pound of coffeo
A sugar. Stir the unbeaten eggs and sugar together until
very stiff. When very stiff, add two cups of hickorynut
meats. Drop on buttered paper, and bake in a moderate
oven till slightlybrown. Remove from the paper when
hot, or they willnot come off readily.

FRANCES HUBBARD KUHN.

CONFECTIONERY

167

Butter Scotch.

1cup of white sugar,
% cup water,
1 tablespoonful of butter,
1 teaspoonful of vinegar,
A littlenutmeg.

Boil until thick, then pour on a buttered plate, and
stirred in, greatly

cut in squares, when cool. Peanuts,
improve the candy.

CHRISTINA L. BURNS.

Praulines.

2 cups of granulated sugar,
2-3 cup of water,
1-3 cup vinegar,
Butter the size of a walnut.

Boil until it ropes from the spoon,
quart of peanuts, and stir until white.

then stir in one

HATTIEDeYOE.

French Vanilla Creams.

Break into a bowl the white of one or more eggs, as
the quantity you wish to make willrequire ;add to it an
equal quantity of cold water, then stir into it confection-
er's sugar untilit is stiffenough to mold into shape with
the fingers. Flavor to taste. After it is formed into
balls, cubes, or lozenge shapes,
lay them upon plates, or
waxed paper, and set
them aside to dry. This cream is
the foundation of all the French creams.

English Walnut Creams.

Make French cream as previously directed. Have
ready some English walnuts, using care not to break the
meats. Make a ball of the cream about the size of a wal-
nut, and place a nut meat upon either side. Lay them
away for a few hours to dry.

168

CONFECTIONERY

Cream Dates.

Select perfect dates, and with a knife remove the pit.
Take a piece of French cream, make an oblong shape, and
wrap the date around the cream.

Nut Creams.

Chop almonds, hickorynuts, butternuts or English
walnuts quite fine. Make the French cream, and before
adding all the sugar, while the cream is quite soft, stir
into itthe nuts. After adding the rest of the sugar, make
into balls, bars or squares.
Three or four kinds of nuts
may be mixed together.

Cocoanut Creams.

to taste; add sufficient

Take some French cream, and while soft, add fresh
grated cocoanut
confectioner's
sugar to mold into balls, and then roll the balls in the
fresh grated cocoanut.
These may be colored pink with
a few drops of cochineal syrup, also brown by adding a
tew spoonfuls of grated chocolate;
then roll them in the
The cocoanut cream may be pressed into a tin,
cocoanut.
and when dry cut into slices.

L. M. HOLTENHOUSE.

Shellbark Candy.

2 cups white sugar.
Scant half cup water,
2 tablespoons vinegar,
Butter size of walnut.

Mixthoroughly before putting on the fire; do not stir
while cooking;
test with cold water. Butter the pans,
put in nuts, and pour the candy on them. Cream candy
is made the same way, only without
the nuts, and when
a little cool, pull it.

BLANCHE HULL.

CONFECTIONERY

169

Cream Candy.

3 pounds of granulated sugar,
G ounces of butter,
1pint of water.

Boil to exactly 260 degrees; be sure not any over.
Pour out on buttered marble slab. Pour on the candy a
little vanilla,
just before taking up to pull it. Pull
quickly, and do not finger much. Do not stir while boil-
ing. Do not scrape kettle. Cut in small pieces; put on
buttered plate, and set ina cool place for a short time.

AY. S. CLABK.

Fudges.

1cup of cream or rich milk,
2 cups of granulated sugar,
2 to 4 squares of Baker's chocolate,
A piece of butter size of hen's egg.

Boil to 228 degrees, exactly. Do not let burn, but
do not stir much. When candy is boiled, let syrup cool;
takes about
twenty minutes in winter; then add 1tea-
spoonful of vanilla. Beat until thick. Pour
into pan,
and mark into squares.

WINIFKED SEBKING CLAEK.

Fudge.

2 cups granulated sugar,
1cup milk,
%, cake of Baker's chocolate,
Butter size of a walnut.

When it willharden in cold water, take from the fire,
and stir untilitis quite thick, then pour on buttered tins."

BLANCHE HULL.

Peanut Candy.

Melt three cups of white sugar in hot spider, stirring
continually. When it is thoroughly melted, pour in the
peanuts, and turn into buttered tins.

BLANCHE HULL.

170

CONFECTIONERY

French Confectionery.

Take whites of 2 eggs ;add as much more water. Stir
well; keep adding XXXX sugar until pliable in the
hands. Add vanilla. This can be rolled in cinnamon, or
chocolate, with or without nuts.

MRS. JOSEPH BROWN.

Maple Cream.

1lb. of maple sugar,
% pt- of cream,
y2y2 cup chopped nuts.

Cook sugar and cream until ithardens in cold water.

Stir frequently, while cooking. Beat until cold.

K.H. W.

Nut Chocolate Caramels.

2y2 tablespoons butter,
2 cups molasses,
1cup brown sugar,
V2 cup milk,
chocolate,
3 squares
1teaspoon vanilla.

Meltbutter ;add molasses,

sugar, and milk. Stir un-
tilsugar dissolves. When boiling,add chocolate, stirring
constantly until melted. Boil until, when tried in cold
water, ithardens. Add broken meat from one pound Eng-
from fire, and add vanilla. Cool
lish walnuts. Remove
and cut into small squares.

MRS. MABELB.

Fondant.

If the directions are carefully followed, it is almost
impossible
to fail with the fondant. Mix 2 cups of fine
(not beet), sugar,
granulated,
y4y4 level tsp. of cream of
tartar, and % cup of cold water together and boil, (pre-
ferably in an aluminum kettle, without stirring, until,
when dropped in water, it forms a soft ball,which can be

CONFECTIONERY

171

rolled between the fingers. Pour immediately upon a mar-
ble slab, and let stand until cool. Stir with a flat,wooden
spatula,
(a wooden spoon may be used), until the fon-
dant becomes
stiff, when it is best to be mixed with the
hands. Roll into small balls, or cut insquares, and itis
ready for use. Flavor as desired.

GENE SIDDALL.

Nut Croquettes.

When mixing the fondant with the hands, add black
walnut meats,
then rollinto balls, and immediately coat
with finely chopped black walnuts. Chop the nuts in the
chopping bowl, and roll the balls of fondants in the bowl
with the fingers.

GENE SIDDALL.

Chocolates.
Melt Baker's bitter chocolate

over hot water, and
add a very few scrapings of paraffin. Drop into the
melted chocolate, one at a time, regularly shaped balls of
the fondant, which have stood for an hour in a cool place.
Two knives may be used in coating the balls, which are
removed from the chocolate onto a sheet of paraffin paper.
Let the chocolates
stand several hours, or better, for two
days, in a cool place. The process of coating may be re-
peated, if desired.

GENE SIDDALL.

Opera Caramels.

Mix 2 cups of fine granulated sugar, 14 level tsp.
cream of tartar, 1cup ofcream. When itcomes
to a boil,
drop in 1tsp. of butter. Keep it wellstirred up from the
bottom, though do not stir round and round. Pour on the
marble slab, and proceed as with the fondant. Cut into
squares, and coat with bitter chocolate. Boilin aluminum
kettle, if possible.

GENE SIDDALL.

172

CONFECTIONERY

Maple Creams.

Cook 2 cups of pure maple syrup until a soft balf
may be formed when dropped into cold water. Then adrl
% cup of sweet cream, and cook again tilla soft ball is
formed. Pour on marble slab, and proceed as with the
Instead of mixing with the hands, it is better
fondant.
to cut into squares. Nuts may be stirred in with the
wooden spatula.

GENE SIDDALL.

Cocoanut Cream Candy.

One fresh cocoanut, one and one half pounds granu-
lated sugar. Put sugar and milk of cocoanut
together;
heat slowly until sugar is melted, then boil five minutes;
add cocoanut, (finely grated), and boil ten minutes longer.
Stir constantly to keep from burning. Pour on buttered
plates, and cut
four
hours.

It hardens
MRS. O. A.LaCBONE.

in squares.

in about

Panoche.

3 cups brown sugar,
1 cup milk,
1tablespoon butter.

Boil until it willform a soft ball, when dropped in
cold water. Remove from fire, and beat it until it be-
comes
just thick enough to pour. Add 1 cup nut meats,
Hnd pour on a greased pan.

WINIFRED DEWING.

Butter Scotch.

2 cups brown sugar,
Y-? cup water,
2 tbsp. butter,
2 tbsp. vinegar,

Boil all together until it hardens

in water. Tour on

two greased pans.

WINIFRED DEWING.

CONFECTIONERY

173

Nut Caramels.

2 cups brown sugar,
1cup granulated sugar,
1cup milk,
1square of Baker's chocolate,

1teaspoon vanilla.

Butter size of an egg,
Cook until waxy, and then remove from flre, and add
1cup of nuts. Beat this to a cream, and pour into a but-
tered pan, and cut in squares.

H. M. DeG.

Chocolate Creams.
into balls, and dip into melted choco-
late, to which a littleparaffin has been added. Put on
greased paper to harden.

Shape fondant

Molasses Candy

H. M. DeG

2 cups of brown sugar,
1cup of molasses,
1tablespoon vinegar,
1 tablespoon butter,
1teaspoon vanilla.

Boil until it hardens, when dropped in water. Re-
move from stove, and let cool. Then pull it until it be
comes light. Put on greased plates, and cut in squares.

WINIFRED DEWING.

Maple Creams.

Take i/, as much water as maple sugar, and cook
without stirring, and when almost done, put in a small
piece of butter. When itbegins to harden,
take it off the
fire, and stir rapidly until it becomes a waxen substance.
Then divide it into balls, and ifyou wish, enclose each
ball between the halves of an English walnut.

H. Jf. DeG.

MISCELLANEOUS.

Misery Sauce.

Take 1set of feelings (parboiled),
1lb.envy,
1lb. egotism,
1qt. tears,
1 tsp. being misunderstood,
2 qts. selfishness.

Mix the feelings as fine as possible ;stir in the envy
then add the egotism, which must be very
thoroughly,
strong, as much of the success of the sauce depends upon
thinking of any one but herself. Put in
a woman's never
the tears, drop by drop, to spread them out as much as
possible, and mix in the flavor of misunderstanding, while
the mixture thoroughly with
things are hot. Saturate
selfishness, and set away in the mind to ferment. Those
who enjoy being unhappy, should always keep this in tho
to any
house
and enough of it can be concocted
kind of circumstances,
at a moment's notice to last a month.

It can be applied like a salad dressing,

One thing about misery sauce is this: That it will

not keep in fresh air and sunshine.

MES. JANE L.SHAW.

Remember.

level is called for.

A spoonful of butter melted, is more than a spoonful
of melted butter. Take care to note which is called for.
Baking powder is always measured rounding, unless
Always have flour ready when frying, to throw on
fire, in case, lard should burn.
When using butter in frosting, always melt and let
salt settle, then remove the butter. This prevents curd-
ling. Be sure of this in caramel

frosting.

MISCELLANEOUS

175

Rice will cook in 20 minutes. Always have water

boiling before adding rice.
Test the oven for baking with a piece of white paper.
If it turns it a light yellow in 5 minutes, it is ready for
sponge cake; ifa dark yellowin 5 minutes, itis ready for
cup cake. Cake should not be moved in the oven tillit
has risen its fullheight. When it feels firmto the touch,
shrinks from the pan and a straw inserted conies out
clean, the cake is done.

BITS OF CULINAEY LORE.

White meats

require thorough cooking, while red

meats are usually served rare.

Avoid banging oven doors while baking; it is the

cause of many cakes and pastry being heavy.

Salt spread or. the oven bottom under a baking pan

willprevent scorching; asbestos mats are also good.

infusing in water maintained below

Steeping means

the boiling point.

Canned goods of all kinds should be emptied from
the cans as soon as they are opened. They should never
on any account be left standing in the cans.

Dried orange peel allowed to smoulder on a piece of
red hot iron or on an old shovel willkillany bad odor in
existence and leave a fragrant one instead.

Use boiling water when it first boils or the gases es-

cape and the water becomes flat.

Brush the bottom crust of a fruitpie with the white

of egg and it willnot be soggy.

Coffee heads

the list of beverages most acceptably

served with sandwiches.

Tea comes next.

Cocoa and chocolate are admissable only with the
dainty varieties, in which fruit or some kind of sweet
meat is used.

176

MISCELLANEOUS

QUANTITIES REQUIRED TO SERVE SUPPER TO

TWELVE PEOPLE.

Three doz. tea rolls.
Three medium sized spring chickens.
Five lbs. of fish, escalloped.
One doz. tea patties.
Two small glasses of jelly.
One doz. peach pickles.
Two qts .ice cream.
Three boxes of strawberries, or three pts. of preserves.
One medium sized cake.

PICNIC LUNCH FOR TWENTY-FIVE.

Six doz. sandwiches.
Two chickens, pressed.
Twenty-five hard boiled eggs.
One qt. cucumber pickles.
One-half gal. salad.
1gal. ice cream.
Two medium sized cakes.
One-half

lb. salted almonds.

QUANTITIES REQUIRED TO SERVE SUPPER TO

165 PEOPLE.

salad.

Four ten lb. hams.
Six veal loaves.
Three gal. potato salad.
Three gal. cabbage
One-half gal. sweet cucumber pickles.
Four big bunches celery.
Twentv-four doz. rolls.
Six loaves Boston brown bread.
Two gal. cream.
Four lbs. coffee.
One-fourth lb. tea.
Six lbs. butter.

MISCELLANEOUS

177

Household Hints.

vent doughnuts

pitchers, water bottles, etc. Use with care. Poison.

Muriatic acid will remove lime stains
A spoonful of vinegar in a kettle of hot lard willpre-
Diluted oxalic acid willremove dried pninf from win-
Dough for breakfast may be kept for several days in

from absorbing fat.

from cups,

dow glass.

the refrigerator.

A little dry salt willremove egg stains from silver.
Rust may be removed from linen by being covered
with salt, wet thoroughly with lemon juice, and laid in
the hot sun for several hours.
water for white matting and vinegar for red.
its sticking in the neck of bottle.

A thin coating of paraffin on a glass stopper prevents
Salt, soda, spices —all even spoonful.

To clean straw matting, never use soap. Put salt in

Furniture Polish.

1 pt. rubbing oil,
1pt. of benzine,
V-i pt- of alcohol,
A pt. of vinegar.

Mix well, and put on with waste, and rub dry.
MRS. W. S. DEWING.

Japanese Cream for Cleaning.

4 ozs. of white castile soap,
4 ozs. of ammonia,
2 ozs. of ether,
2 ozs. of alcohol.
1oz. of glycerine.

/Unctions.

First, cut

the soap fine, dissolve in one quart soft
water over the fire. When dissolved, add 4 qts. more
water, then add the spirits.

MRS. JAMES DEWIXG.

178

MISCELLANEOUS

For Cleaning Rugs and Carpets.

1lb. of Ivory soap,
% lb. of washing soda,
y± lb. of powdered borax,
6 gallons of water.

When- these ingredients are dissolved, and the liquid
cold, stir in a/2,0z.a/2,oz. of ether. Let stand over night, until it
jellies. With a clean, soft scrub brush, rub this into the
rug, or carpet.
Then wash with cloth, wrung from clear,
hot water, and wipe dry. With Oriental rugs, always*
wipe the way they are woven. Never against

the nap.

MRS. A.C. WORTLEY.

¦ (Catl[rrta» t. »htn. fruprirtur

Makes a Specialty of party refreshments
and catering for clubs, societies and
Private Dinners
:-:

:-:

:-:

CONTENTS.

and Sandwiches

How to Set a Table
Abbreviations, Weights and Measures
Timetables for Cooking
Soups
Fish and Oysters
Meat, Poultry and Game
Vegetables
Salads
Meat, Game and Fish Sauces
Entrees and Cheese
Bread, Hot Breads, &c
Cake, Frostings and Fillings
Frostings and Fillings
Doughnuts, Cookies, &c
Pies and Puddings
Desserts, Creams and Ices
Pickles and Relishes
Beverages
Chafing Dish
Confectionery
Miscellaneous

'

20
22
23
25
32
39
45
53
60
64
72
85
100
103
116
132
143
154
158
166
174

THE OLDEST INHABITANTS KNOW

folm&fi'S fNfl Store

AND ALLNEW COMERS SHOULD

KNOW IT

It is an <Up-to-f|ate pharmacy

r
f
First Class

in Every Dept

123 WEST MAINSTREET

Wholesale and Retail Dealerg in Brass Goods,
Iron Pipe and Fittings,
Rubber Goods, Packing, Etc., Engineers' and MillSupplies, Steam Boilers
and Trimmings.
:-:

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WHEELER &PITKIN

PRACTICAL PLUMBERS

HEATING AND VENTILATING ENGINEERS

J. A. WHEELER

J. A PITKIN

2J3-225 North Burdick Street

J»

Telephone 111

KALAMAZOO.MICHIGAN

CP'C'VC'D'Q READY TO WEAR
jfEiIEjIVO ESTABLISHMENT

CLOAKS, SUITS, SKIRTS, WAISTS, FURS,

ETC.

for Fashionable Dressers

Headquarters
Everything Up-toDate —dependable
cal—largest varieties and biggest assortment.
We solicit your inspection.

and economi-

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KALAMAZOO,MICH

SPICE QUALITY

results

The best

in using the receipts of this book can only be
secured by using Pure Spices, Flavoring Extracts, Baking Powder,
Etc. The Best Cooking Materials only are carried at

WALLACE'S DRUG STORE

115 South Rose Street

M 9
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THIS IS A SILHOUETTE OF

H. SIEWERT, Photographer.

who approves of every receipt in this book.
He invites you to visit his beautiful studio, as
his work may interest you.

414 WEST MAINSTREET

BE INFORMED AND PURCHASE ACCORDINGLY

THE PURE FOOD LAWS

These statutes we announce, advocate and adopt.
Try our PURE FOOD PRODUCERS.

Perfect Baking Powder
Pure Spices
Solid Oil Extracts, Etc.

D. D. BROWN DRUGCO.

Oppo.it. Port Office

Telephone 807

KALAMAZOO.MICH.

It takes Good Groceries
results

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for good

E. B. RUSSELLj** them

Sole Agent for

CHASE & SANBORNS TEAS and COFFEES

A Mistaken Idea About

ELECTRIC LIGHT

Strangely enough there are people who feel
light is expensive.
so much superior
must be more costly to use.

They seem to argue that because
to any other

that electric
it is
illuminant therefore, it

Itis not!

The Cost is Lower

efficiency of electric light—the actual candle power avail-
than for any other form of lighting when you consider
able for use —and the saving to decorations

in a house

the

in freedom from soot or smudge.

The Reduced Rates

now in effect have lessened
the cost more than 20 per
It may pay you to investigate— to compare the
cent.
cost of less desirable forms of illumination. A solicitor
willcall ifyon desire. Call telephone 108

Commonwealth Power

Company

1 1 1 N. Rose St.

Kalamazoo, Mich.

Holds America's Highest Prize

BAKER'S

Cocoa and Chocolate

sMMI

wa^vfaSh
W^'^zZZ^^

Absolutely pure, with a I
most delicious flavor, made I
by a scientific blending ofI
the best cocoa beans grown I
in different parts of the I
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year3 of successful manu-l
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Be sure that you get

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the genuine with the trade-mark I

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Directions for preparing more than one hundred dainty
dishes in our Choice Recipe Book, sent free on request.

Walter Baker
(EL Co. Ltd.
Established 1780. DORCHESTER, MASS.I

Snntlr

St.

TOiclr.

E. A. HONEY, D. D. S.

SUITE: 402 BROWNE BUILDING

KALAMAZOO,

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TELEPHONE 357

MICHIGAN

RUDOLPH LINTON GILKEY, D. D. S.

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TELEPHONE 357

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SUITE: 402 BROWNE BUILDING

KALAMAZOO,

ill,

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Hanselmans
CHOCOLATES

ARE THE BEST

I |

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to enjoy and relish the
In order
good things contained in this book,
to keep your
it will be necessary
this is the advice of
teeth in order;
aDentist who has paid for this space

Good CooK*

Require proper utensils
workmen require good tools. Our Stock of

and accessories

as good

E-Verything ZlKJtchen

Includes all the Up-to-Date Inventions
and is
selected with the idea of meeting the demands
of the best housekeepers

A visit to our
interesting
appreciated

store, would, we believe be
be

to you as it would by us,

=
Edwards & Ckamterlm

Ike

Hardware Co. 1

Best Ice Creams and

Ices, Choicest Reception Cakes

and Finest Confectionery,

== HARVEY CANDY COMPANY —

can always be had at

SOUTH BURDICK STREET.

Wr eddmg ana Party Orders Specially Cared for

THE GHIGAGO, KALAMAZOO & SAGINAW

RAILWAY

"THE GREAT INLAND LAKE ROUTE"

Itis the ideal route for pleasure seekers.

Its patrons are carried
to the very lap of nature where the old cane pole and the hungry bass
dispel all thoughts of the busy world left behind. Nowhere can a
than at one
few days be more enjoyably passed for as little expense
of the beautiful inland lake resorts that are reached by the C. K. & S.
Fishing, hunting and bathing, an abundance of pure, sparkling
farming country providing delicious
drinking water, a prosperous
offered a man
butter and eggs, and pure milk, are the inducements
and his family inquest of a summer outing. Fully fifteen lakes are
available to the patrons of the Great Inland Lake Route.

Stork Called tor aid Dtlhxred

Satisfaction Guaranteed

THE PARIS

FRENCH DRY CLEANING
ANDSTEAM DYE WORKS

mr. aid ntn. f. Knopf, managers

Ladies' and Bents' muring flpparel Of
all Kinds Cleaned, Dyed and Repaired.

Offloe and Works

222 West Main Street.

Hair Goods of All Descriptions,

Fancy Combs, Brushes Hair Pins,

Hair Dyes, Hair Tonics, Hair Balms. All kinds of high grade

Cosmetics. Hair Dressing, Shampooing, Scalp Treatments,

Facial Massage, Manicure, Chiropody.

SATISFACTION GUARANTEED.

j*

Our Work is Second to None

MADAMCOOKE

j*

Phone 824

124 B. Main St.

Kalamazoo, Mioh.

—B. DESENBERG & CO.—

WHOLESALE GROCERS and IMPORTERS

¦

SWING BRAND CANNED GOODS

Automobiles

Repairing

Brownell s Glove Store

LOCHER y ROBB
Sporting and Athletic Goods

TELEPHONE 1743 J

A complete line of the best Gloves
and Mittens in Domestic and Im-
ported Kid, Silk and Lisle
jK
We ire the only people in Kala-
to Order
mazoo who make Gloves

315 S. Burdick St.

Kalamazoo

Sign oi the Big Glove

141 S. BurJick St

-«

KaUmuoo

j» HIGH GRADE CONFECTIONERY MADE >

MEA9INIBERS
PALAQE ©F SWEETS

J3O WEST MAINST.

Phone 639-3 R

MADAME DOYLE

-MODISTE

WITH

GILMORE BROS.

The Superior Quality of the Suppers at St. Luke's,
is Largely Owing to the Superior Quality of the
Milk, Cream and Butter
by the

Supplied

KALAMAZOO CREAMERY
727 VyvJl I MIN I RHONE 7-2 7

PHONE

FLEXNERS
-^LADIES OUTFITTERS—
NEW LOCATION, 116 EAST MAIN ST.
Largest Stock in tke City

OF TAILOR-MADESUITS.
COATS, SKIRTS. WAISTS.
FURS. MILLINERY,BATH
ROBES. MUSLIN UNDER-
WEAR, KIMONAS,
DRESSING SACQUES.ETC.

Qviick, Cheap Hot Water

-r

A Hot Bath while you undress
for Two Cents

if you use

a

1rf
L jjl
A. j ~Tff»4
-3jJ^^B1^- HANDSOME,DURABLE, ECONOMICAL

Humphrey Crescent
Instantaneous Gas
Water Heater

INYOUR BATH ROOM.

---^*fl|PßS^f'¦'¦¦ 'I1H/^

I^p^^

SOLD BY ALL PLUMBERS
Send for Catalogue to

HX/MTWREy CO.,

607 Rose St., Kalamazoo, Mich., D. S. A.

the HUB RESTAURANT

FRY &HILL,Proprietors

JJ 8 East Main Street

J*

LARGE NEATDININGROOMS

ON SECOND FLOOR

LUNCH COUNTER

ON FIRST FLOOR

PARTY ORDERS, BANQUETS, ETC. will
attention. We do our own Baking.
have

special

OFFICERS OF ST. LUKES GUILD

-2-+<~

MRS. C. C. PACKARD, President

MRS. GEO. MCDONALD, Vice-President
MRS. ROSE B. NESBIT, Secretary

MISS MARY DRAKE, Ass't Secretary

MRS. GEO. CORNELL, Treasnrer

m:

m: membership 74

><

m-

'Bath "Robes. Comforters, Tads,

and tfotvels

Made to Order

yOX/'R rATtt.OJiA.CE. ISSOLICIGETt.

¦¦¦¦¦¦¦¦¦¦¦¦¦¦¦¦¦¦¦¦¦¦¦¦¦¦¦¦¦¦¦¦¦¦¦¦¦¦¦¦¦¦¦¦

Valueless

Cooking Receipts

J Are these unless good Cooking facilities are to be had J

'{^^J-

iiM vM!L^?ifll

inary art> bec°me ¦

"Clock Cooking Then Becomes Possible"

WELSBACH LIGHTS show you the

good results too.

1 GAS COMPANY |

Phone 2033 for a Representative

!

¦¦¦¦¦¦¦¦¦¦¦in

mi

¦
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