The Jubilee Cook Book. ADVERTISEMENTS. DEALERS IN Dry Goods, Carpets, MATS, MATTINGS AND OIL CLOTHS Direct from manufacturers and importers. We pride ourselves in keeping Good Goods. We mark them close, convinced that small profits make quick sales. Quick sales make frequent renewal of stock necessary. Frequent renewal of stock means the newest of new goods, at the lowest of low prices. Thankful for liberal patronage in the years that are past, we invite all wanting good goods at close prices to call at NO, 20 SOUTH MAIN STREET, ANN ARBOR, MICH. 4 Revolution inPrices Our Sales this Fall show a large increase. Thanks to the people who took advantage of the wonderful bargains. We shall continue to surprise close buyers in Dry Goods, and at- to outdo any and all previous special or bargain sales tempt inthis city, and to say the least we willsurprise all by offering immense value, and such as willcreate a general jubilee un- paralleled in the history of the Dry Goods trade. Bargains will rule in all departments. We have just received a large and important purchase of Black and Colored Silks, all excel- lent values, and which are always in demand. These goods will be offered at a crushing figure, thus giving our customers a rousing benefit. Great stunner in Dress Goods. 25 pieces all Wool Heavy Diagonal Dress Weaves, 36 inches wide, all late and staple shade goods that are called cheap at 50c, we offer them at 35c. Suitings and Combination Dress Goods, at immense reductions. Black Dress Goods, Plushes and Velvets, Blankets, Flannels, Underwear, Hosiery, Table Linens and Napkins, at prices which willmake our customers happy. The 25 Newmarkets largest and Wraps, at half price. stock of Shawls, Sacques, Jackets. MACK & SCHMID. 5 HOW TO BE HAPPY. -*• »- Keep your temper. Practice strict temperance. Go to GOODYEAR for ginger ale and soda water. Never be in an unfitting hurry. Buy all your drugs of GOODYEAR. Persevere against discouragement. Rise early and be an economist of time. Never acquiesce inimmoral or pernicious opinions. Maintain dignity without the appearance of pride. Have your prescriptions accurately put up by GOOD- YEAR. Be guarded in discourse, attentive and slow to speak. Think nothing in conduct unimportant or indifferent. Manner is something with everybody, and everything with some. And good, clean, nice goods are everything to a buyer. GOODYEAR keeps them. Preserve self-possession, and do not be talked out of con- viction. Be punctual and methodical inbusiness, and never procras- tinate. Be not forward to assign reasons to ask. to those who have no right But ask for what you want at GOOD YEAR'S and you will be politely waited on. Ofttimes the blackness which we believe we see in others is only our own shadow. Live within your income ;be saving, avoid as much as possi- ble either borrowing orlending. Go to J. J. GOODYEAR, the druggist, for anything in his line, and you willbe so well pleased that you willalways trade with him afterwards. 6 WE WOULD BE PLEASED TO HAVEYOU CALL AND INSPECT OUR STOCK OF FINE Ladies 1 Gold Watches, Gent's Gold Watches LARGE ASSORTMENT OF GOLD-FILLED AND SILVER WATCHES, GOLD, SILVER AND NICKLE CHATILAIN WATCHES AND CHAINS, RINGS SET WITH FINE, PRECIOUS STONES, PINS AND EARRINGS, GOLD AND SILVER TIIIMIILKS, CLOCKS OF VARIOUS DESCRIPTIONS, Grold Fens, Solid Silver Spoons, Etc. TEA SETS, WATER SETS. BUTTER DISHES, FRUIT DISHKS, CAKK BASKETS. ETC., OF THE FINEST STYLE AND WARRANTED BEST QUALITY PLATE. ROGER BROS. TABLE WARE, ETC., AT LOWEST MARKED PBICB, JACOB IHI.A.JI.LEIB, - NO. 48 SOUTH MAINSTREET, ANN ARBOR, MX 11. DEAN&CO.'S BAKINGPOWDER The Strongest. The Purest, The Best. Dr. Prescott. Professor of Applied Chemistry in the Uni- " versity of Mich., says : Ihave made a careful chemical analysis of your Baking Powder, as obtained from your store, ' Cream of Tartar' Baking Pow- and find itto be a well made der, not containing alum, or any injurious substance, and of an unusually high value in vesicular power." are using no other. Reader try it,and you will be one more added to those who are buying for 30c per lb., the best Baking Powder that can be made. Thousands IDIC^nST dz, CO. No. 44 Main St., South, Ann Arbor,Mich. 7 IF" YOU WISH STRICTLY FIRST-CLASS FLAVORING EXTRACTS CALL. AT EBE^BACH SON'S, For Extracts of their own manufacture. There you can also procure STRICTLY PURE Cf^EAM OF T/\RT/\^! Fullycarbonated Bicarbonate <#f Soda or Baking Soda. Eberbach & Son's Strictly Pure Baking Powder ! Coloring for Cakes and Creams. Gelatine, Spices, etc. - - NO. 12 S. MAIN ST., ANN ARBOR, MICH. PERFUMES, W DRUG STORE.. 8 WM, W. WHEDDN, REAL ESTATE, INSURANCE, LOAN, AND COLLECTION AGENT, HO. 6 HURON STREET, - AMARBOR, MICE. ESTABLISHED 1866. TWD HiiZiiiiHS . This will make the TOYS HUM AND THE HOLIDAYS LIVELY! Iam Bound to Sell, and willsell ifPrices willMove the Goods. GOODS NEVER before SO LOU/ Constantly On Hand— Crockery, Glassware, Tinware, Jewelry, Baskets, Albums, Pictures, Doll Carriages, Express Wagons, etc., etc. F. STDFFLET, - Proprietor. 9 WHEN YOU HAVE PHOTOGRAPHS Taken, Remember That -BIBSDr? BIDS TDS IFOUB "WOBK By givingyou perfect satisfaction. For reference he refers yon to his many patrons. IHSURAHCE AHD REAL ESTATE! JAS. H. BACH. The Largest Fire Agency in the City. Assets $75,000,000, Equitable Rates and Losses Promptly Paid. - OFFICE, 16 MUROM ST., ANN ARBOR, MICH. TEACHER OF ge;o. w. renwick, VOICE CULTURE, SINGING HARMONY SUCCESSFULLY TAUGHT BY MAIL HARMONY AND PIANO. ANN AEJBOR, MICHIGAN. ZBTT^LIESOIsrS HMD-HUDECREAMS,OPEM CRUMS,BUITER CUPS, Boston Chips, Caramels, Taffies, Etc. No. 3 Huror\ Street, Opposite 10 tl\e Court Mouse. THE OLDEST AND LARGEST BOOKSTORE IN THE CITY. CARRY THE BEST SELECTED SICK OF BOOKS HEADQUARTERS FOR ALL SCHOOL SUPPLIES FINE STATIONERY AND FANCY GOODS. MASONIC BLOCK, - ANN ARBOI^, MICHIGAN. WE MAKE A SPECIALTY OF LADIES' FINE HAND-SEWED ANDWELTSHOES IN WE ARE SOLE AGENTS FOR THE CELEBRATED REYNOLDS IIROTHEK.S' SHOES New York,Spanish and Waukßnphast StylGS A. D. SEYLER & SON, - 6 NORTH MAINST. WHICH CANNOT BE SURPASSED IN ANY PARTICULAR. ESTABLISHED 1864. TXXS F^LAOE GROCERY FOB FINE TEAS, COFFEES iSPICES FRESH CANNED GOODS, FOREIGN ANDDOMESTIC FRUITS, GIVE ME A C.U.1,. . FEED. T. STIMSOIT, - - HO. 9H. MAIHST., AHH ARBOR. EVERYBODY THAT HAS THIS M SHOULD REMEMBER ! 4H^ 4Kt*&--Heats i 11 J, T, JACOBS k CO, 2/ and 29 MIST. ANN ARBOR. THE ONE-PRICE CLOTHIERS ! Are showing a very nice line of Eeady Made Clothing for men, Boys and children. Also Hats, Caps and Gloves. See our Shrunken-Flannel Waists and KiltSuits. They are nice. Company \J. T. Jacobs FARMERS' AND MEOHANISS' BANK CAPITALSTOCK,$50,000. SURPLUS, $5,200 ANN AHBOH,MICH. REUBEN KEMPF, President. OFFICERS: EDWARD DUFFY, Vice-President. W. A. TOLCHARD, Cashier. DIRECTORS: Reuben Kempf, Edward Duffy, John Burg, D. F. Schairer, Ambrose Kearney, Donald Mclntyre, W. C. Stevens. \y. A. Tolchard, w. F. Breakey, Special attention paid to collections. Prompt returns. 12 FURNITURE EMPORIUM OF KOCH &HALLER! 52 S. Main and 4 W. Liberty Sts. We are stillat the front with the finest line of goods, and should be pleased to have all those to furnish their house or some who calculate rooms to call and convince themselves that Ann Arborpeople are HOT COMPELLED TO GO TO DETROIT or some other large cityto get suited infurniture. We are prepared to make to order everything in the line of upholstered goods, also side-boards, cabinets, desks, book cases, wardrobes ;in fact, anything that you may ask for. Please give us a trial. RESPECTFULLY, KOCH & HALLER. 13 BUY PURE GOODS. AND ABSOLUTELY PURE SPICES A SPECIALTY Our Coffees are delicious, combining strength and flavor. We especially recommend our own brand, The DUFFY COMBINATION COFFEE. An exceedingly fine article. Try it and be convinced. All goods we sell warranted as represented. EDWARD DUFFY, - OPPOSITE POSTOFFICE, ANN ARBOR. SUGGESTIONS. tc*poM-»c-, out |ziewb> Sefeevivvij i^; to 6«- not ©ivfv a- vatwa&te cowupiloiion- o| choice- -teci-pea, fet^ -rcaficinci it to fee owe o| tfve vest o| a-bt)ettioiwc(. 'Ht^bvutMd -njftifc- ¦M-ea^-y i|wot att fi-cn>e Wn et-ct-iU3,tci) 61^. a beaizv to 4W£> a, tittle c-uppott to tft* ocuioe foi> i-ufi-i-cft- t?vi» wfuw* icy pu-fefooft-e-b. We wowlb s-u-gge^t thz 9H. S. (Eft-t^cfe -te-me-mlxz,^ -tWe- |cwo^, a^J> go owt of tft-eit. wchj, i| -M-ec^aa^ij-, to patton-t^c tfvo»c wfeo fva-uc ¦mabe thwvfoze. that tfvc- cfte-cipe SSoofi- a- $-ucccos. 14 I3ZIEI^IiTIII-A.II EGAN'S IMPERIAL TRUSS. This is a new .-' 3 'I'rUBB upon new >md anatomical principles, liav- HffEi Ifling a SPIRAL SPRING PAD, varying in size and form, as well as strength of spring The pres- sure being circular, a6 to this $ool{ is respect- perfect th'emsefves in fh~e J[rt of Cool^infj, fully dedicated. OY ,r (?LmiHw_ vfcxi/ tde Iommittee. INDEX. 1 Preface Soup Oysters Fish Meats Poultry Breakfast Dishes Vegetables Salads Bread Breakfast Cakes and Tea Rolls Cake Cookies and Fried Cakes Pies Puddings : Creams and Delicate Desserts Preserves and Jellies Lunches Spiced Fruit, Pickles and Catsups Candies Miscellaneous g g g 20 is %2 25 35 jjg 51 54 67 75 ;g $9 95 39 jqi 107 no PREFACE. Whether people eat to live, or live to eat, still with its mystery, con- fronts our thoughtful civilization. But we do not learn that tea has been postponed to await the solution. The very latest developments as- sure us that men willeat, and inasmuch as nothing contrary to this may be discovered so late in the afternoon of our world's mstory, it becomes the benefactors of our race to furnish such information as willpresent the results of the best experience. Our modesty shall not interfere with the assertion of the important truth, that the Jubilee Cook Book answers the demand. Gibbon tells us that among the Romans the inventor of a new sauce was liberally rewarded, but ifitdid not prove palatable, the claimant was restricted to that article until another was invented. The Commit- tee accepts the conditions, that the recipes willafford such satisfaction as must relieve the purchaser of any unwel- come visitations. so certain are its members We have heard that inother lands bad cooking has been a fruitful source of domestic infelicity, firstby producing painful disappointment, where the delicious and agreeable wan anticipated, and second from those painful reminders which insist upon refreshing the patient's mem- ory, in reference to the last meal. Eoen Dr. Ben Johnson had no im- perial scepter bid the sunshine smile" when he sat doton to his illy-cooked mutton. His stentorian rhetoric was peculiarly forci- servants received his imperial rebukes for their ble as the unfortunate bad cooking. But they werenot to blame. They lived too soon. The "Jubilee" had not dawned. Such exhibitions now would be unpar- donable, inasmuch as every home may enjoy the experiences of the very competent contributors to the Cook Book. that could " 4 Preface. Itmay be objected that our hundreds of recipes willtend away from that simplicity thatfor 500 years contributed to the dominion of Sparta Yes, but over Greece. Did not that state subsist upon a simple diet ? that the sword should be beaten into the plowshare, and we are desirous an important agency in the transformation is the Cook Book. Attila never tasted bread. Howfar his habit may have influenced his scourge- like nature, we may not tell, but his were not the qualities demanded by our civilization. Therefore eat bread, and inorder that it may disarm war-like tendencies, get the recipes for its kneading, and raising, and baking from the Cook Book. Larnartine says the Arabs pushed to superstitious extremes their re- spect for hospitality, and its principal symbol was salt. Itneed not be feared that we are losing our appreciation of this verybeautiful custom; on the other hand, itwill be ascertained is an ingredient in many articles of diet mentioned in the Cook Book. Wepropose to be in advance of Lamartine's Ishmalites. They provided milkfor their guests because it was cheaper than water, but the Cook Book has not been influ- enced by such parsimony, for where water was needed to render the diet palatable, ithas been recommended regardless of expense. that salt Trusting that our mission is in the interest of individualcomfort, do- the Jubilee Cook Book mestic peace, and national progress, we submit for the patronage of an appreciative public. tkste;d i^kcipes. SOUP. In making soup of any kind, certain rules are essential. First the kettle should be thoroughly clean. The meat should be put into cold water which should be heated gradually, and allowed to simmer slowly for four or five hours, skimming fre- quently. After the meat is taken out, let the soup stand until quite cold, so that all the fat can be removed. Beef is the most nutricious meat for soup, though other meats, fowls and fish can be used. Vegetables, ifused, should be sliced thin,rice noo- dles or whatever thickening is used should be added last. Crackers for soup are much nicer if set in a warm oven for a few minutes before sending to the table. Bread crumbs fried brown inbutter and dropped into soup just as itis sent to the table, is very nice for flavor. BEEF SOUP STOCK. Take a shank of beef and cut the meat in fine pieces. Take out the marrow and put it with a small piece of butter into a kettle, set it over the fire and when hot add the meat and then cook until brown, then put in the bones and sufficient hot water to cover it well,let it boil four hours, strain and set away in a cool place. This willkeep a week or longer and can be used as the base for any vegetable soup. BEEF SO UP. Put into a kettle a soup bone, pour on cold water, add salt, cover closely and boil slowly three or four hours, then remove the meat from the kettle if you wish to use it,as the vegetables spoil the taste of the meat, slice three or four onions and a few small potatoes and other vegetables, ifyou like,and boil until to taste and serve hot. Good for cold days. very soft, season A. M.L. 6 The Jubilee Cook Book of TURKEY SOUP. Put all the bones and scraps of meat and bits of dressing of the turkey into a kettle with enough water to cover them ; let boil one hour, add some celery chopped fine, when done season to taste and strain. MRS. c. h. w. OYSTER SOUP. One quart of oysters, one quart of water, drain the liquor from the oysters through a colander. Put the liquor with the water, letit boil and skim it ifneeded, add half a cup of butter, rolled fine, when it salt and pepper to taste, and six crackers begins to boil pour in the oysters, and when itboils again add half a cup of sweet cream or rich milk. Let itscald a moment then serve. Another.—Put a quart of oysters into a quart of cold as in the water, when it comes above rule. The oysters will be very plump and tender, and the soup rich. to the boiling point, season MBS. w. w. W. MRS. W. W. \V. BOSTON SOUP. Boil one quart of beans three hours, add one quart of to- matoes and boil half an hour and strain through a colander. Season with plenty of salt and pepper. Keep plenty of water in the beans while boiling, to prevent burning. Stir often after they begin to cook topieces. Have the soup of the consistency of cream, when done. MRS. A. w. AXES. MRS. A. W. AMES. TOMATO SOUP. A cupful of tomatoes with pepper, salt and butter, let it all cook twenty or thirty minutes, add a quart of sweet milk, let it come to a boil,and serve hot. CREAM OF SALMON. For two quarts of soup remove the skin and bone from a cupful of cold salmon, and rub it through a fine sieve with a potato masher. After the fish is prepared, make a cream soup. Put over the fire a sauce pan with two large tablespoons of butter and twolevel spoons of flour, stir them together until they form a smooth paste, then gradually stir inhot milk until two quarts have been added, let itcome to a boil, then put in the salmon, let it Jboil up once, stirring constantly, season with salt and pepper. mrs. net.sox booth. MRS. NELSON BOOTH. Tested Recipes. CORN SOUP. 7 Cut the corn from six ears scraping the milk from the cobs, put it in one pint of water, boilgently until done, then add one quart of sweet milk and when it boils stir into it two rubbed into a tablespoonful of Hour, pepper ounces of butter and salt. Beat the yolk of an egg, put it in the tureen and pour the boilingsoup over it,stirring all the time. TAPIOCA CREAM SOUP. One quart of white stock, one pint of cream or milk, one onion, two heads of celery, one-third cup of tapioca, two cups of cold water, one tablespoonful of butter, a small piece of mace, salt and pepper. Wash tapioca and soak over night in cold water. Boilgently with the stock for one hour. Cut the onion and celery into small pieces and cook for twenty minutes with the milk and mace. Strain into the tapioca and stock. Season with salt and pepper, add butter and serve. MBS. CARRIE JENNINGS. Beat two eggs, NOODLES FOR SOUP. thicken them with flour about the same as for pie crust, add a little salt and roll out as thin as possible into sheets, place them where they will dry gradually. Before becoming crisp fold them together several times and cut in very into the narrow strips soup and let boil two or three minutes. the better) drop these (the narrower MRS. C. E. MUTSCHEL. CHEAT OYSTER. Take of Tomatoes a pint, canned or freshed, to a large cup of nice white codfish picked up fine ;add to this three pints of water and a tablespoon of butter; when these have boiled twenty minutes add one pint of sweet milk; let it just scald, and put in half a teaspoonful of soda. Serve immediately. WHITE SOUP. Boil a veal bone three hours with turnips, celery, onions, carrots, and whatever else you may have that is suitable, and that willnot turn it dark, strain and boil again. Just before you serve itadd a pint of cream or milk, with three eggs wel! beaten. Remove from the fire and stir rapidly. MRS. DAVID GODFREY. OYSTERS. OYSTER PIE. Line a deep pie plate with rich crust, spread on a layer of oysters, one of rolled crackers, and another of oysters, season with, salt, pepper and butter, pour in the liquor from the oysters and a little cream or milk,and lay on it a top crust. It is cooked sufficient when the crust is nicelybrowned. OYSTER SAUCE. Prepare some nice drawn butter, scald the oysters in a little water and mix with the butter. Stir well and let itcome to a boil. Serve with oyster crackers. miss m. l.pond. CREAMED OYSTERS. Drain off the liquid, heat the oysters through, pour on one quart of cream, let come to a boil, then add one tablespoon of flour dissolved in milk,a little butter salt and pepper to taste. MILDRED KNOWLTON. CREAMED OYSTERS. One quart of oysters, one quart of cream or sweet milk, thicken with a little flour as if for gravy, when cooked pour in the oysters with their liquor. Pepper, salt and butter to taste. Pour over nicely browned buttered toast. OYSTER ROLL. MRS. S. M. SPENCE. Cut a round piece 6 inches around from the top of a loaf of bread. Kemove the inside from the loaf, leaving crust an inch thick, make a rich oyster stew and fillthe loaf with itand the bread crumbs. Gloss the loaf with a beaten egg and bake ten minutes. S. c. bailey. OYSTER LOAF. Take either a round or a long loaf of bread and dig out the inside leaving only the crust. Dry three cupfuls of the crumbs in the oven, then fry in a little butter until a golden crisp. Tested Eecipes. 9 Make a cream sauce nicely seasoned, place in the loaf a layer of sauce, then a layer of oysters with salt and pepper, until full,having the crumbs for the last layer. Bake thirty min- utes. This requires three pints of oysters and one pint of sauce. TO FRICASSEE O YSTERS. MRS. RAMSAY. Warm them in their own liquor, but do not boil. When heated pour into a colander to drain. Put a heaping spoonful of butter into a saucepan, when heated stir in smoothly two tablespoons of flour,let itcook a minute or two, but do not let itscorch, then stir in the oyster liquor gradually, when nearly boiling take from the fire and add the yolks of two eggs —well beaten, and half a cup of cream, season and put in the oysters. Place over the fire a minute just to scald, pour over well buttered toast and serve immediately. miss pond. MISS POND. TO FRY OYSTERS. Select large oysters. Have ready a plate of crackers, rolled fine, another in which is a beaten egg, place in your frying-pan a generous quantity of butter, dip the oysters, one at a time, first in the egg, and then in the crackers, and lay them care- fullyinto the hot butter. By the time the saucepan is covered the first willbe ready to turn. Brown lightly on both sides and place on a hot platter, sprinkle on a little salt and pepper. O YSTER PA TTIES. MRS. W Line the patty tins with a rich puff paste. the oysters (after having dried them on a napkin) with salt and pepper. Place three or four in each tin, according to size, and add a little butter to each, wet the edges of the crust and cover, pinching the edges tightly together. Bake about twenty minutes in a hot oven. Season mrs. w. c. Stevens. PICKLED OYSTERS. One ounce each of allspice, mace and cinnamon ;one quart of vinegar. Scald all together; when' cool put in the oysters; next day scald all together. FISH. BOILED WHITE FISH. Lay the fish open in a dripping pan with the back down, to one nearly cover with water, add two tablespoons of salt (not boil) half an hour. Dress fish, cover tightly and simmer with gravy, butter and pepper and garnish with hard boiled eggs sliced. For the sauce, use a piece of butter the size of an egg, one tablespoonful of flour,half a pint of boiling water. Boil a few minutes and add three hard boiled eggs sliced. MRS. N. BOOTH. SALMONLOAF. A nice dish for tea. —One can of salmon, four eggs well four tablespoons of butter melted, half a cup of fine beaten, season with pepper, salt, mace and parsley. bread crumbs, Chop the fish and rub in the butter with the back of a silver into the eggs and spoon untilitis smooth. Beat Put into a buttered pudding mold and add the seasoning. steam one hour. the crumbs SA UCE. One cup of milk heated and thickened with one tablespoon of corn starch, the liquor from the fish (if none, double the quantity of butter), one large spoonful of butter, one raw egg, one spoonful of any kind of catsup, a pinch of cayenne pepper, and one of mace. Put the egg in last and very carefully boil one minute. When the pudding is entirely cold, take from the mold and pour the sauce over it. Slice it after it goes to the table. sirs. a. w. ames. TO FRY FISH. If the fish is large open itdown the back and remove the back bone, cut the fish in pieces convenient for serving, salt them and dip them incorn meal and fryhalf an hour in plenty of hot fat. Iprefer beef drippings with a little butter,* to all butter for frying fish. mrs. w.c. stevens. Tested Recipes. TO BAKEFISH. 11 Thoroughly clean the fish, wipe itdry, then make a dress- ing of stale bread or cracker crumbs seasoned with pepper, salt, butter and an egg to make it adhere, use only enough water to moisten the bread. Fill the fish with the dressing, sew itup and wind a narrow strip of cloth about it to prevent breaking. Dredge the fish with flour, put it in the baking-pan and lay some lumps of butter on it, bake thoroughly in a moderate oven,lay it on the platter and remove the strings and send it to the table as hot as possible. Any fish of three or more pounds is very good baked. FISH TURBOT. Steam a white fish until tender then remove the bones and sprinkle with salt and pepper. For a dressing heat one pint of milk and thicken with a quarter of a pound of flour, when cool add two eggs, a quarter of a pound of butter a very little onion parsley and thyme. Put in a baking dish alternate layers of dressing and fish. Cover with bread crumbs and bake half an hour. 8. c. "bailey. ESCALOPED FISH. Fresh fish (almost any kind) three pounds. Boil whole, twenty minutes, with a little salt; remove bones. Take one thick cream, one pint,of milk, four tablespoons of pint of flour, stirred insome of the cold milk,have the remainder of the milk boiling and stir in the cold thickening; then add cream, one cup of bread or cracker crumbs, season, salt, etc., put inbottom of dish layer of crumbs, then layer of fish, with the thickening on top, alternate until both are used, having last on the top the cracker crumbs. Bake one-half hour. H. M. CLOUGH. BOILED CODFISH WITHPOTATOES. Soak sufficient codfish for your meal incold water, put the potatoes in kettle to boil,when boiled ten minutes lay in the fish with the potatoes. Make rich dressing with butter rubbed smooth with flour and seasoned with salt and pepper. Pour on boiling water to make the amount desired. sirs. c. h. MRS. C. H. 12 The Jubilee Cook Book. STEWED CODFISH. Select thick and white codfish, pick innot too fine pieces, put in stewpan with soak in cold water. When freshened water to cover, let cook slowly,but not boil, forhalf an hour, to make quite then add milk thickened with flour sufficient thick, let boil and serve. If desired stir in beaten eggs. A nice breakfast dish with baked potatoes. sirs. c. h. w. CODFISH BALLS. Pick the fish fine and freshen ;boil potatoes and mash them. While the potatoes are hot mix the fish with them, using one- Put in plenty of butter ; third fish and two-thirds potatoes. make into balls and fryin hot butter or lard. SALT MACKEREL. Wash the fish clean, cutting off the head, fins and tail. Soak itin cold water over night, if the fish is small ;if a large one, twenty-four hours willbe necessary. (Soaking itin hot the strong taste). milk a short Wipe the fish dry, lay it on a gridiron, the skin side down, and let it broil;or put iton a tin plate and bake fifteen minutes in a quick oven. After removing it to the platter, spread butter upon it. time before cooking removes Itis a good plan to keep a tin especially for fish, as it is so difficult to remove the odor from a vessel in which fish has been cooked. MEATS. roasts. to a cook, that Much depends upon the selection of meat. The sirloin For steak, and rib pieces are mostly used for beef porter-house and sirloin are the choicest. Twenty minutes to the pound is the rule for a roast of beef, most people prefering itrare. Pork, veal and lamb must always be well done to be palatable. Do not salt steak before or while it is cooking, as it draws out the juices, especially in broiling, as they willbe lost. tough meat can If the fact can be demonstrated be made tender by pouring a little vinegar on it twenty min- utes before cooking, there is no reason why she should send a tough steak to the table. That method of cooking is the most food most perfectly for the process wholesome which prepares of digestion. Broiled and roasted meat retains nearly all its juices. Itis best to confine them by coagulating the albumen. This is done by exposing the cut surfaces at first tointense heat and when both surfaces are brown, finish cooking the meat by removing a little from the fire. Koasts may be seasoned after the surface is well browned. Boiling is the more economical way of cooking meat, especially if so.up is to be made of the liquor,but as the juices of meat willescape unless the albumen to put of the cut surface is quickly coagulated, it is necessary the meat into boiling water in order to preserve them, then boil or simmer slowly. Tough steak is often made more tender by cutting across in squares on both sides and pouring over it a little vinegar, allowingitto stand about twenty minutes before broiling. The flavor of a beef roast may be very much im- proved by the juice of a lemon poured over it just before baking. BOAST BEEF. Have the oven hot and do not put water inthe pan, pepper and salt it slightly, and moisten the meat with the juices and that will soon be made in the pan. Let the oven cool a fat little after the cut surfaces are browned. sirs. b. day. MRS. B. DAY. 14 The Jubilee Cook Book of BOAST BEEF. Get a rib roast of from six to ten pounds, have your remove all the bones, sprinkle with salt and pepper, butcher put a small piece of suet in the center and roll firmly, wind it a few times around with a strong cord and tie,place indripping pan and add a cup of water and one tablespoon of vinegar. Have the oven hot enough to sear the meat quickly. Baste and turn often. For a roast of eight pounds one hour is sufficient time to cook itproviding the oven is hot enough, and it should be. Follow these directions well and you willnever have to " Our butcher never sends us a good roast of make the excuse, beef. MRS. F. E. YALE. BOAST BEEF. Rub the salt and pepper into the meat thoroughly and the juices coming out. Put dredge well with flour to prevent in a very hot oven, without water, until seared over, when it may have a slower fire. mrs. a. w. ames. YORKSHIRE PUDDING FOB BOAST BEEF. Bake exactly as for ordinary roast for the table, then make a pudding as follows : To every pint of milk take three eggs, three cups of flour and a little salt, stir to a smooth batter and pour into the pan under the meat, half an hour before itis done. MRS. NELSON BOOTH. TO BOAST MEAT. Take beef or fresh pork, three to five pounds, and allow two hours to cook. Wash, place in kettle, season well, pour upon it cold water enough to partially cover. Turn it over oc- casionally while boiling and when tender place the kettle upon the lid,cover and let it roast in the kettle. Do not put too much water on the meat as you cannot roast itdown as soon as itis tender. Mutton should be parboiled first, veal does not need so much time. mrs. o. f. webster. MRS. O. F. WEBSTER. YORKSHIRE DRESSING. One pint of sweet milk,one cup of flour, one small tea- spoonful of salt, three eggs. Beat the eggs, stir the flour into the milk,add the eggs, then pour into the dripper with your roast twenty minutes before taking from the oven. Very nice. MRS. SESSIONS. Tested Recipes. 15 TO COOK BEEF STEAK. A young wife thought she saw her husband's love for her for a charm, whereby was waning, and went to an old sorceress she might regain his affections. "Each morning" said the witch, "thou must go to the meat man and get a piece, from the loin of a young ox, as thick and as broad as thy hand, and after thou hast well beaten it with a heavy iron, lay it over hot coals until it frizzles and sears, turning it often. Then place it on one of thy dainty dishes, which thou must not forget to make hot, and on it put a fair piece of butter, saying in thy heart, 'this Ido for thee, oh my husband,' put on another piece of butter, and then put on another piece of butter. This do each day and thou wilt soon find thou hast regained thy husband." w. REEF STEAK BROILED. Lay a thick tender steak upon the gridiron, well greased with suet, over the coals, when done on one side, have ready ;i platter well warmed, with a little butter on it,lay the steak without pressing it,cooked side down, then quickly place it upon the gridiron again and cook the other side. When done place upon the platter, spread with butter, season with salt and pepper and keep warm a few minutes. Serve on hot plates. Garnish with sprigs of parsley. b. BEEF STEAK FRIED. Take either porter house, tenderloin or sirloin steak, not more than one inch thick. Remove the bone, cut it in pieces to turn. Put your frying-pan over the fire with convenient small pieces of fat from the steak, have the pan quite hot, now put in your steak, cover and turn just as soon as it browns, do most of the cooking on the second side ;leaving it a few minutes for those who like it rare, and longer for those who like it well done. Have your platter hot and sprinkle itwith a little salt and pepper, remove it to the platter at once, spread a little nice butter over it,sprinkle a little salt and pepper on it, pour a little coffee into the pan and turn into the platter, but not over the meat. Set on the grate in the oven a minute and serve at once. a. m. w. 16 The Jubilee Cook Book of PACKED BEEF. Take three pounds of raw beef chopped fine, one table- spoon of salt, one teaspoon of pepper, one tablespoon of thyme or sage, eight rolled crackers, the size of an egg, and milk to moisten, pack it in a pan, cover with water and bake two hours. two eggs, butter sirs. day. BEEF ROLL. Take a large slice of steak off the round, pound it well, make a dressing of bread crumbs seasoned with salt, pepper and sage or summer savory and an egg, all moistened with Spread it on the steak, rollit,put a water until it adheres. cloth around it and tie it up tight. Boil one hour and bake half an hour. sirs. w. w. w. BEEF BOLL. Three pounds of raw beef chopped fine, two eggs, six table- spoons of milk,one tablespoon of salt, one teaspoon of pepper, twenty-eight crackers rolled not too fine, a quarter of a pound of salt pork chopped fine or its equivalent in butter; knead all together and roll into two loaves. Bake steadily two hours, basting it frequently. mrs. s. c. randall. MRS. S. C. RANDALL. SPICED BEEF. Season with pepper, salt and a little summer Chop tough beef steak (raw) and a piece of suet the size of savory ; an egg. add two eggs, one-half pint of bread crumbs, four tablespoons of cream and a small piece of butter. Mix and work in a roll, with enough flour to keep together, and bake in a pan with a little butter and water like a roast. Slice when cold. BEEF OR VEAL LOAF. MRS. B. DAT, Three and one-half pounds of beef, chopped fine, two tablespoonfuls of salt, one tablespoon of pepper, two cups of milk,one-half cup of butter, two and one-half cups of rolled crackers and two eggs. Press into long narrow tins and bake two hours. mrs. w. c. Stevens. MRS. W. C. STEVENS. CORNED BEEF. Have your butcher corn a piece of the round, of about six inches in thickness. Let lay in pickle, three or four days, made with rock salt, a small piece of saltpeter and sugar. Wrap Tested Recipes. 17 tightly as possible several coils of strong cord. around it as Boil slowly six or seven hours, in a vessel large enough to sus- pend it. If desired hot, cut the wrappings and serve. Save the liquorin the pot and what remains from dinner replace in it; and let stand over night orlonger when all the liquor will be absorbed by the meat. This process will ensure the meat both finelyflavored and tender. An invaluable recipe, a. PRESSED CORNED BEEF. After serving corned beef at dinner, while yet warm, chop up fat and lean together, not very fine. Stir in enough dry mustard to flavor it,put in an oblong baking pan, and place over it another of the same size, right side up, put in this two or three flat irons for a weight and let stand over night. The next day it will turn out in a good loaf from which slices can be cut. ROAST VEAL. For six pounds of the loin of veal, make a stuffing of bread crumbs moistened with hot water or milk; adding salt, pepper and thyme to suit the taste, and one egg beaten with butter the size ot an egg. Oysters chopped may be added ifdesired. Mix thoroughly, and then sew it within the loin,binding it after- wards with a string to keep in the stuffing. The above stuffing is suitable for poultry of any kind. ROAST VEAL PIE. MRS. B. DAY. Cut cold roast veal into small pieces, place in the dish you wish to bake it in, put in the gravy that was left, add some water ; season with butter, salt and pepper ;place on the stove and letitcook until very tender. Make crust the same as for baking powder biscuit. Mix a spoonful of flour smooth with water and stir into the pie. Place a tea-cup inverted in the center. Now lay on the crust and bake in a hot oven. Serve in the dish inwhich itis baked, set upon a plate. VEAL POT PIE. MRS. C. W. One and a half pounds of lean veal cooked until nearly tender inabout two quarts of water; season wellwith salt, pep- per and butter; make a thickening with half cup of milk and 2 18 The Jubilee Cook Book of two or three tablespoonsful of flour; mix smooth and stir into the meat. It is now ready for the crust. Take one quart of flour and prepare as for baking-powder biscuit ; beat an egg very light,put in the center of the flour,and with milk or water mix very quickly; roll and cut into biscuits; roll each one lightlyin flour and drop into the boilingkettle ;cover tightly, leaving plenty of room to swell. Let them boil for thirty min- utes without uncovering. Carefully watch the fire that itis not too hot under the kettle, as they will scorch very quickly. Inmaking baking-powder biscuits, as well as crust for pot pie, if you wish to mix with water always take half lard and half butter, and be generous with it,but ifyou use milk a small piece of butter alone does better. mrs. f. c. talk. VEALLOAF. Three ft>s. raw, chopped veal, twelve crackers three eggs well beaten, one tablespoon pepper and one of salt, four of an egg laid on for basting ;bake one hour, close oven. rolled fine, teaspoon tablespoons water, butter the size sage, one MRS. W. A. TOLCHARD. VEAL LOAF. Three pounds of veal chopped fine, one tablespoon salt, two tablespoons butter, two table- rolled fine, three eggs. Mix one dessert-spoon spoons water, one dozen crackers all together thoroughly, and bake two hours. pepper, MRS. P. B. ROSE. ESCALOPED VEAL. Three fts. raw veal or beef, chopped fine ;one-fourth ft.fat raw salt pork, chopped fine; one dozen crackers, rolled fine, or same amount bread-crumbs; season, mix well ;pack and bake thoroughly. When cold slice. mrs. q. lee. MRS. Q. LEE. SPICED VEAL. Three pounds of veal chopped fine, two eggs, eight small crackers, rolled, a piece of butter the size of an egg, one table- spoonful of salt and one of pepper, and water enough to make quite moist. Bake two hours in a hot oven ;pack firmly as possible in the baking dish. mrs. w. w. bamsay. Tested Recipes. VEAL OMELET. 19 Three lbs. chopped veal, two eggs, well beaten ;one table- spoonful of cream, one of salt, one teaspoon of pepper, six tablespoons of rolled crackers. w.\v. DRAWN BUTTER Melt in a sauce pan a tablespoonful of butter, stir into it tillsmooth a tablespoon level full of flour, and add a cup of boilingmilk, salt and pepper. BOILED LEO OF MUTTON. Wash the mutton and rub itwith salt, immerse itina large kettle with boiling water. Let it cook until tender, and if the water is not all boiled out, turn some of itinto an earthen bowl. Now let the remainder of the water or broth simmer away until the mutton is nicely browned; turn it often and season with then remove to a hot platter. Mix some flour salt and pepper; smooth with water and stir into the fat, having added the bowl of liquor, serve on hot plates. w. \v. FRIED MUTTON CHOPS. Trim the skin from the chops ;heat a frying-pan until the chops hiss on being put into it;brown quickly, firston one side, then on the other, and then remove a little from the hot part of to the desired degree. the stove, and finish cooking the chops When they are done put them on a platter, season with salt, pepper and butter. Serve them hot and onhot plates. BROILED MUTTON CHOPS. Select good fat chops, cut quite thick, broil over a brisk charcoal fire upon a wire gridiron,turning frequently until both sides are done. Serve on a hot platter, sprinkle with salt and pepper, and spread with a little butter. Garnish with celery. MUTTON CHOPS FRIED. Put them in a dripping pan in the oven, with a little water, salt and pepper, baste frequently, turning them until browned to fancy. BROILED LAMBCHOPS. Have them fat and tender from the forequarter, broil over The Jubilee Cook Book of 20 clear lire, season with salt, pepper and butter, and serve laying them one over the other, with a slice of lemon on the top. PORK ROAST. Take the piece tobe roasted, sprinkle itwell wWK salt and pepper and layit in a dripping pan. Place inoven and bake, not too fast, but thoroughly. ROAST SPARE-RIB. Crack the ribs through the middle, rub with pepper and salt. Make a stuffing of bread-crumbs; season to suit taste; lay the stuffing on the ribs and fold the other over it;sew itup tightly; put in a dripping-pan with a little water; baste often and turn so as to bake both sides evenly until nicely browned. BOILED HAM. "Wash and scrape the ham, put in a kettle withcold water enough to cover it. Letitcome to a boil,and keep boilingslowly until tender all through ; then remove from the fire,and let it stand in the kettle until cold. Remove the skin and put the ham inadripping pan tobake. Sprinkle a tittle sugar and flour over the fat and bake until nicely browned. BOILED HAM. S. HENDRICKSON. Take a ham of ten or twelve pounds, pour boiling water over it,and letitcool enough to wash and scrape itclean ;put itina perfectly clean boiler, with cold water to cover it; bring it to the boiling point, when place on the back part of the stove to simmer steadily six or seven hours, or until it is tender when tested with a fork. When done place in a large pan to skin ; dip the hands in cold water; take the skin and pulldownward. Set itin a moderate oven, placing the lean side downward, sift over it powdered crackers and bake one hour. SALT PORK AND APPLES. Cut half a pound of nicely cured pork inslices a quarter of an inch thick, frythem slowly until brown in a deep frying pan, and take them up on a hot platter. Meantime wash, wipe and slice six sour apples, and when the pork is taken up, put them into the fryingpan to cook until tender, but not broken. Lay them on the platter with the pork and serve them hot. Tested Recipes. SCRAPPLE. 21 " Take such parts pork as are generally used for head- falls from the bone, keeping well cheese," boil until the meat covered with water. Strain out the liquor and return it to the kettle. Ifvery greasy skim well. Then make a mush, by stir- ring com meal into this liquor, cooking for one hour and a half. While the mush is cooking, chop the meat fine (bits of rind are a nice addition) and stir as eventy as possible into the mush. Salt and pepper highly. Let all boil up once, and take out into square pans. When cold it is to be sliced and fried, the same as sausage meat. Itis a delightful breakfast dish. Salem, Ohio. MRS. M. F. TABER. FRIED SWEET-BREADS. As soon as they come from market they should be washed, the skins and little pipes carefully removed ;cut in pieces the size of an oyster, season with salt and pepper, then cover both sides with flour. Lay them in a hot frying pan, which has been well buttered, and fry an even brown. SIRS. C. E. MUTSCUKL. SAUSAGE. For ten lbs. of meat, two ozs. of salt, one of pepper. Chop all together. SAUSAGE. MRS. ferdon. MRS. FERDON. To each pound of meat one teaspoonful of each sage and pepper, and one even tablespoon of salt. POULTRY. ROAST TURKEY AND CHICKEN. Clean, wash, and then wipe dry. Fill with dressing of moistened bread crumbs, seasoned with butter, pepper, salt and then sew up and truss. sage, or summer savory ifpreferred, Put in a roasting-pan with water, in which is a large piece of but- ter, or what is better, very thin slices of salt fat pork. Chop the giblets fine, to add to the gravy. When the fowl is done remove to aplatter,and thicken the gravy withflour made smooth with water. Cook fowl until tender and of a rich brown color. jelly with fowls, veal, ham and game; capers ornasturtiums with mutton ; mint sauce with roasted lamb ;pickles with fish. Use cranberry sauce and currant MRS. B. day. TO FRY CHICKENS. Take a spring chicken, cut itopen on the back and breast, pound and break the joints and bones, season, rollinflour,place in hot lard in afryingpan and let itfryuntil tender and brown ;then Serve with butter. Add a add a littlewater, cover and steam. little milk to gravy in stew pan and thicken. MRS. O. F. WEBSTER. FRIED CHICKEN. Cut your chicken in pieces, ifvery young just in half; see that itis well cleaned ; wipe itdry. Beat up two eggs ;have a plate of flour ;dip each piece firstin the flour,then in the egg ', season with salt and pepper. Have hissing hot lard in your skillet; put in the chicken; when brown on one side, turn it, brown the other ;place upon the platter ; mix a tablespoon of flour smoothly into a cup ot sweet milk. Put a piece of butter half the size of an egg into the skillet, pour in the flour mixture, stir; and let come to a boil. Pour it over the chicken. Ifry veal cutlets the same way. mrs. a. l.c. Tested Recipes. BONED TURKEY. 23 sew up the openings firmly before boning. I First make the stuffing to suit your taste. Take a turkey that has not been drawn, so as tohave no openings init ifpossi- ble ;ifdrawn, take two chickens, one beef tongue, one can oysters, one pound fresh, lean tenderloin pork. Have the turkey frozen and thawed, the tongue boiled and skinned, the pork roasted, the oysters taken out of the liquor, the chickens cut in small pieces, and put on to boil, with just water enough to cover. Have the turkey wellwashed and singed, being careful not to break the skin ;lay the turkey on its breast, cut off the legs and wings at the first joint, cut down the whole length of the back, and with the flesh from the bones, one side at a a sharp knife separate time ; throw the bones into the kettle with the chicken to boil. Now for the filling: First lay the whole tongue to form the breast; clear all the chicken meat from the bones, cut the pork in small pieces, fillup your turkey, legs, wings and all,first ty- ing ends of legs and wings tight. Have the chicken liquor well Put in chicken, pork and oysters, and a boiled and seasoned. little dressing ;turn the chicken liquor into the turkey and sew up firmly. Turn it over and shape it nicely with the hands. Tie a cord tightly to the neck and dra w it round and tie itto the right wing,close to the body; tie down legs and wings; sew around ita piece of strong cloth, and steam or roast. Leave the cloth on tillcold. Carve cold in round, thin slices, com- mencing at the neck. This is a difficult dish to attempt by any but a skilled cook. Some leave the bones in the wings and legs as they are quite difficult to remove. mrs. S. f. w. MRS. S. P. W. MISSOURI STYLE FOR COOKING CHICKENS. Cut up as for fricassee, put in fry-pan, cover with water. Let boil till tender and water boiled out, then add butter*salt, For good gravy, add water, with pepper, frying tillbrowned. a little flour stirred up to thicken, boiling a minute or more; then serve. s. h. bishop. FRICASSEED CHICKEN. Cut up chicken, wash ;then put in a kettle incold water, enough to cover, and cook until tender. Then season with pep- per, salt and butter, and thicken with a little flour made smooth with water. 24 The Jubilee Cook Book. CHICKEN POT PIE. Prepare and cook chickens until within twenty minutes ot being done; prepare a dough as for biscuit, and rolland cut in small squares ;place in a steamer over boiling chicken, and steam. When done remove and prepare chicken as for fricas- see, and serve. CHICKEN CHEESE. Two chickens boiled tender, chopped (not too fine), and seasoned with salt and pepper. Boil three or four eggs and slice, with which line molds and pour in the chicken, and add the liquor they were boiled in. Slice cold. BROILED CHICKEN. mrs. b. day. Clean and split open the chicken, and lay it on the grid- and iron over a clear spread* with the best fresh butter, and serve on a hot platter, with a few sprigs of water-cresses around it. Serve lettuce salad with it. fire. Sprinkle with salt and pepper, PRESSED CHICKEN. Two chickens boiled tender, chopped not too fine, add the liquor they were boiled in, season with salt and pepper, add a few tablespoons of rolled cracker; mix all together. Boil four or five eggs hard; put in a mold a layer of chicken and one of sliced egg until the mold is full;press by putting a weight on top. Beef or veal can be prepared the same way. sirs. w. w. w. QUAIL. Quail are very nice to stew until nearly done, then roast in the oven to a nice brown, basting frequently with melted butter and water. Serve on soft buttered toast. BREAKFAST DISHES. TONGUE TOAST. Take bits of cold boiled tongue, mince fine, mix withcream or milk,and to every half pint of mixture add the well beaten yolks of two eggs. Let itsimmer over the fire a minute or tto.w#o. Pour over nicelybuttered toast, and serve hot. MRS. W. W. KAMSAY. OMELETFOR ARTHUR'S BREAKFAST. One coffee cup of sweet milk, three eggs (wellbeaten),with teacup of flour. Butter a large frying-pan, and when one-half moderately hot pour in the mixture and let itcook slowly,being very careful not to let itscorch. When sufficiently hard to roll or lap together add salt, butter and pepper, according to taste, and after-lapping it together, as you do a turnover, let itcook slowly five minutes, then remove it to the platter for the table, and eat while hot. SNO WFLAKE OMELET. Separate the white and yolks of six eggs, beat each very light, then turn them together, seasoning with two tablespoons of sweet cream, (or milk and a little butter), salt, and a dash of pepper ;then fry, a part at a time, as soon as one is done fold itover and remove to the platter. This willmake six or seven omelets. mrs. w. w. w. A DELICIOUS OMELET. Four eggs well beaten, one cup of milk,half a cup ofbread crumbs. Put a generous piece of butter into the frying-pan, pour inthe mixture and cook slowly ten minutes. Slip a knife around the edge, and if done justright, itcan be turned orrolled as itis put upon the hot platter. This is very light and more delicate than ifmade of all eggs. mrs. Mary j. johnson. 26 The Jubilee Cook Book of HAMOMELET. Chop the ham fine. To a pint of the ham, take six eggs, beat very light. Put the ham in a frying-pan and when quite hot, add the eggs. Stir tillpartly cooked, then let itstand over the fire tillset, fold over and take up. mrs. a. w. ames. RICE CROQUETTE. Three cups cold, boiled rice, one tablespoon sugar, one half teaspoon salt, one tablespoon butter, one egg, beaten light; work all together into a smooth paste. Flour your hands, and make into oval balls, dip in flour or cracker dust, and fry in hot lard. J. Q. a. HAM TOAST. One-fourth ft>. lean ham chopped very fine, the yolks of three eggs (well beaten), one-half oz. butter, two tablespoonfuls of cream, and a little red pepper. thickens, then spread on hot toast. Garnish with parsley. the fire tillit Stir over S. E. BAILEY. TO SER VE COLD MEATS. Take cold meats picked from the bone and finely chop- ped, to one cupful add the juice of one onion, if the meat is fresh giveit salt, pepper and sage ;add one cupful of bread- crumbs, break in an egg or two,and moisten if necessary with a little water. With floured hands make into small cakes and fry brown on both sides. R. a. knowlton. R. A. KNOWLTON. MEAT CROQUETTES. Take cold steak, or roast meat, put itin a pan and stew till tender, remove any pieces of bone or gristle, chop itfine ;then add about season with salt, pepper, and a little of some sweet herb, add an egg and sufficient water to moisten. Make into flattened balls and fry in a well buttered fryingpan. two-thirds the quantity of bread-crumbs, mrs. w. MRS. W. BEEF PATTIES. Chop fine some coldT>eef ;beat two eggs, mix with milkand add a little melted butter, salt and pepper ;make into rolls and fry. Tested Recipes. MEAT CAKES. 27 Chop any cold meat ;season with salt, pepper and butter ; make a batter ofhalf a pint of sour milk,level teaspoon of soda, an egg, and a little salt, and flour to thicken. Lay a spoonful of batter on the griddle, place on it a spoonful of meat, then cover it with the batter and bake. HASH. One-third fresh or canned beef, two-thirds potatoes ;chop (not too fine), season well with salt and pepper, and dredge over a little flour. Put in a spider about half a cup of milk with a liberal piece of butter, let it come to a boil, then add the hash ;let it simmer a few minutes before stirring. Cook for about five minutes and serve immediately. FRICASSEED OYSTERS. Ml^. F. E. YALE. For a quart can, drain the oysters as dry as possible, put a piece of butter the size of an egg into your spider and let itget quite brown ;put in your oysters. As soon as they commence to cook add as much more butter, which has been previously well mixed with a teaspoonful of flour. Let it cook -a moment and add one egg beaten with a teaspoonful of cream. Let this cook a moment and pour over buttered toast. BEEFSTEAK TOAST. Chop cold steak or tongue very fine ;cook in a little water, put in cream or milk, thicken ;season with butter, salt and pepper, and pour itover slices of toast. Prepare boiled ham in the same way, adding the yolk of an egg. FRIZZELED HAMAND EGGS. Take bits of ham, boiled or fried, chop fine and place in a spider with butter. Take four or six eggs, beaten, pour over the bam, and when heated through salt, pepper and stir together. Cook until brown and turn over. MENNONITE TOAST. Beat three eggs well,add a pint of sweet milk,salt. Cut slices an inch thick from a loaf of bread ;remove the crust, dip the slices into the egg and milk, frylike doughnuts, in very hot lard, until brown ;butter and sprinkle with powdered sugar. Serve hot. mks. nelson booth. 28 The Jubilee Cook Book of SALMONFOB A LUNCH OR TEA. A pretty dish is to take a can of salmon, drain off the liquor, lay the fish on a platter and with a silver fork pick itinto bits. Make a dressing as follows :The yolks of two hard-boiled eggs, two tablespoons of butter, one teaspoon two mealy potatoes, each of mustard and salt ;rub them together smoothly with a then mixin vinegar to make itof the consistency of case-knife, thick cream ;lay this in spoonfuls here and there on the sal- mon, and a ring of the white of the egg on the side of it,ifyou like. Garnish the platter with nasturtium leaves and blossoms, or parsley willdo, or lettuce withitis very nice. This dressing Iuse in making deviled ham for sandwiches, to me by Mr. and for nearly all kinds of salad. It was sent Dowd, of New York, more than twenty-five years ago. MRS. W. W. WHEDON. Another nice dish for tea is toboil a cup of rice, very light and dry, then poach eggs, that is, break them carefully into a sauce-pan of water just at the boiling point, let them cook slowly tillyou can lift them easily from the water, and lay them on the rice, which you have spread upon a platter, put a bit of butter, salt and pepper on each egg. ZIMMTKUCHEN. MRS. W. W. W. Take a part of your dough that has been prepared with shortening for raised biscuits, into this mix a handful of sugar, then roll out to the thickness of about one-half inch, place in a dripping pan and let stand in a warm place tilllight. When light cover the top with melted butter, and sprinkle over with sugar and cinnamon. Bake and cut in strips. This is a break- fast bread much used by Germans. MRS. C. E. MUTSCHEL. APPLE FRITTERS. Pare and remove the cores from sour apples, slice in pieces one fourth of an inch thick. Dip each piece in a batter, made ofmilk,flour, one egg, and a little salt. Fry inhot lard or but- ter until the apple is soft and the fritter is brown on both sides. When done sprinkle over with cinnamon and sugar. MRS. C. E. MUTSCHEL. Tested Kecipes. FRIED LIVER. 29 Cut in thin slices and pour over it boilingwater. Drain oft the water and dredge the liver with flour. Season nicely with salt and pepper. Put itinthe fryingpan withenough hot fat to brown itnicely without burning. Cover and fry slowly until done. mrs. Mary stalker. RELISH FOR LUNCH. Boilone half dozen eggs perfectly hard, shell and cut them them with salt, in two, take out the yolks, mash and season pepper and mustard and return them to the whites. Serve with bread and butter. mrs. c. c. royer. SOFT BOILED EGGS. Place the eggs in a saucepan, and cover withhoiling water. Let them stand where they willkeep hot but not boil for eight minutes. Emma w. rogers. PANNED OYSTERS ON TOAST. One quart of oysters, one tablespoon of butter, one of cracker crumbs, salt and pepper the oyster liquor to the boiling point and skim; then add to itthe oysters, butter, and cracker crumbs ;when they boil up, pour over five small slices of buttered toast, serve hot and garnish with thin slices of lemon. Emma w. rogers. to taste. Heat CROQUETTES. For a family of six, take one half pound of meat scraps, chopped fine ;to this add as much again of mashed potatoes and rice, with a handful of rolled crackers. to taste. Make out in any form desired. Beat up one egg, roll these first in the egg, then in the cracker orbread crumbs, and fryinhot lard. A little thyme may be added. Pepper and salt SCOLLOPED HAM. MRS. E. E. ROVER. Boil the small end of a ham and after slicing off all that can be served nicely for the table, take from the bone the little bits that may be left and chop them fine. Then take a deep the bottom with rolled crackers ;then sparingly dish, cover spread the chopped ham ; and then hard boiled eggs, thinly 30 The Jubilee Cook Book. layer of crackers, ham and eggs until sliced ;and then another the dish is filled. Add a few lumps of butter, pepper and salt, with milk or water. Cover with a crust or grated cracker. Bake three quarters of an hour. mrs. c. c. royer. MRS. E. E. ROVER. CLAMCHOWDER. Chowder for six persons. One and one half dozen of good sized clams, saving the liquor. Sliced potatoes, one and one- half quart; and two good sized onions. Place clams, potatoes and onions in a kettle in alternate layers, seasoning each layer with red pepper chopped fine and salt. Pour over it the liquor saved from the clams, add boiling water to cover well, and boil until the vegetables are well cooked, add a piece of butter the size of an egg. Serve hot. Be happy. SIRS. EMMA D. BULLIS. VEGETABLES, MASHED POTATOES. After cooking drain them well and let them steam for a few minutes, then salt and mash well, add half a cup of milk, or enough to make them moist, a liberal piece of butter, then with a large spoon beat Jf a rich yellowcolor is desired add the yolk of an egg. Dish and serve immediately. If mashed potatoes must stand let it be in a tureen in a warm oven, but never in the kettle on the Stove. thoroughly for five or ten minutes. MRS. F. E. YALE. A pretty dish is to take well seasoned mashed potatoes, rub them through a colander into a baking dish, taking care not to settle them down, bake a light brown in a quick oven, and send to table in the same dish. POTATO CAKES FOB BREAKFAST. Save from dinner a soup plate of mashed potatoes, add to it half a saltspoonful of pepper, the same of nutmeg, a little salt and the yolk of an egg; form into small cakes, put in a buttered baking pan, brush the top with the white of an egg and brown in a quick oven. CREAMED POTATOES. rather Chop cold potatoes fine, place over the fire withhalf as much cream as potatoes, a dash of flour,salt and pepper. If milk is used instead of cream add butter and a little more flour. Potato prepared in this way is very nice. SO UTHERN POTATOES. MRS. A. W. AMES. Slice them as for frying, let them remain incold water one hour, put into a pudding dish, salt and pepper, a little milk. Place in the oven and bake one hour, remove from the oven and add small lumps of butter over the top, return to the oven to brown. MRS. s. h. adams. 36 The Jubilee Cook Book op ESCALOPED POTATOES. Peel and slice potatoes thin same as for frying. Butter, an earthen dish, put in a layer of potatoes and season with salt, pepper and butter, a bit of onion chopped fine, sprinkle on a and the season- little flour. Put in another ing. Continue in this way until the dish is filled. Just before putting into the oven, pour a cup of milk over. Bake three- quarters of an hour. The onion can be omitted if not liked. layer of potatoes POTATO CROQUETTES. MRS. EMMA FEKDON. Season finely mashed potatoes with salt, pepper and butter, add sweet milk to moisten, mix thoroughly with it one beaten egg, have a plate of rolled crackers, another of well beaten egg and the frying pan with hot into small smooth pats or rolls, dip each into the egg and then into the crackers and fry a light brown. Lay on brown paper first to absorb the fat, and serve hot. mrs. s. m. spence. MRS. S. M. SPENCE. lard, make the potatoes POTATO PANCAKES. Grate a dozen medium sized potatoes, after peeling them and washing thoroughly, add the yolks of three eggs, a heaping teaspoon of flour,and 'if they seem too dry a littlemilk will do to thin them, with a large teaspoonful of salt, and lastly, the stiff, and thoroughly beaten in whites of three eggs beaten with the potatoes. Heat your griddle and put butter and lard in equal proportions in it,and fry the cakes until they are brown. Make them a third larger than the ordinary size of the pancake. WARMED-OVER POTATOES. Put in a spider one cup of milk with a good piece of butter. Let it boil, then thicken with a spoonful of flour, slice the potatoes, not too thin, and add. Carefully stir them a few minutes until thoroughly warmed, then serve immedi- ately. Another.—Put in a spider a piece of butter or fresh meat drippings, chop an onion fine and put in the spider, let itbrown too fine, for a few minutes. season with salt and pepper and add. Let them fry slowly, carefully turning them from the bottom. Chop cold boiled potatoes, not Tested Recipes. 37 SARATOGA POTATOES. Pare and slice with a cabbage cutter as many potatoes as are to be required. New potatoes, or up to the Ist of Novem- ber willrequire to lay inthe water but a few hours, while old or withered ones willbe all the better if they soak (ready sliced) two days. They must be thoroughly chilled and be curled, to be very nice. Place over the fire a Scotch bowl containing lard as for fried cakes. Draw your cooking table very near the stove and spread over one end a cloth folded several thick- Place the dish of potatoes on one corner of the cloth nesses. for a weight and to have it near by, then lay a small handful of the slices on the cloth and wipe dry with a small towel. When dry and the lard is boiling hot throw in a few, stirring almost constantly, with a skimmer in the left hand, while with the right you are drying another handful. When a light brown, remove to a collander and salt slightly with a salt shake. Not with the fingers. Remarks. —To make Saratoga potatoes is not a difficult task, if properly understood. Iam convinced that the mosl frequent difficulty arises from the potatoes not being thoroughly chilled, or being cut so thin that they cannot be dried, and so mat together and take too much lard. They willkeep several in winter without growing days in summer and two weeks strong, if the lard is sweet, and by throwing them in a pan of any sort and placing them in a warm oven a few minutes, they willregain all their original crispness and can be served hot. MRS. GEO. A. DOUGLASS. TO COOK QUEEN TOMATOES. Take full-grown tomatoes before they are turned, pare and slice, then cook in clear water until partly done, turn off the water, put on enough more to finish cooking. Season with Toast a slice butter, pepper, salt and one half cup of cream. of bread or as many as needed, and turn the tomatoes over it. Send to the table hot. MRS. p. d. noble. TO FRY GREEN TOMA TOES. Cut inslices half an inch thick,rollin flour, salt and pep- per and fry inbutter. 38 The Jubilee Cook Book of PARSNIPS. Wash and scrape, cut in slices lengthwise, boil tilltender then fry in butter, sprinkle on a little salt. PARSNIPS. Boil tilltender, remove the skin and mash them in the lump of butter, salt and stew-pan with a little milk,a generous pepper. SQ UASH. Boil till tender, having firstremoved the skin and seeds. Mash and season with salt and butter. Hubbard squash is very nice when baked, scraped from the shell and seasoned with butter and salt. CAULIFLOWER. Cut off the leaves and stalk close to the bottom of the flowers, let itstand in cold water a short time, then put inboil- ing water, salted. Cook tilltender. Serve hot with drawn butter poured over itor eat it with vinegar if preferred. CABBAGE. Prepare and cook the same as cauliflower, not using the drawn butter. Many persons think a piece of salt pork boiled withcabbage improves it. It is excellent when cooked in the water in which good, sweet corned beef has been boiled. CABBAGE WITH MILK. Shave the cabbage fine, put in hot water enough to cover it,let it boil fifteen minutes, drain off the water, pour on a cupful of milk,add salt, pepper and butter, and a spoonful of flour, mixed with milk. ASPARAGUS ON TOAST. Asparagus should be boiled in fresh water, after having been tied in bunches with the tops all one way. When thor- oughly cooked, take out and spread lengthwise on the toast in a deep dish, pour over the whole a gravy made from some of the water the asparagus was cooked in,butter, pepper and salt. VEGETABLE OYSTERS. Wash thoroughly, scrape off the skin with a knife, cut across in rather thin slices, stew until tender in water sufficient Tested Recipes. 39 to cover, add a piece of codfish to season. When done, remove the codfish, thicken with flour rubbed smooth with butter. Toast slices of bread, put in a dish and pour the vegetable oys- ters over. Send to the table hot. mrs. s. h. adams. CREAMED TOMATOES. Pare and slice ripe tomatoes, stew until perfectly smooth, the size of an egg ;just add salt, pepper and a piece of butter before taking from the fire stir in a cup of cream with a table spoon of flour made smooth in a part of it;do not let it boil after the flour has been put in. Have ready pieces of toast in a dish, pour the tomatoes over and serve, mrs. S. h. adams. BOILED RICE. Pick over and wash one cup of rice. Into three small the rice, salt it well,let it boil twenty cupfuls of water put minutes (the water should boil away), then remove to the back of the stove and let itstand ten or fifteen minutes, keeping it covered. Do not stir it,and pour itout as carefully as possible, so as not to break the kernels. EGG PLANT. Peel and slice, boil in water with a little salt until thor- oughly cooked. Drain off the water, pour on sufficient milk to cover the slices, add a few lumps of butter rolled inflour ;when it thickens stir in the beaten yolks of two or three eggs and serve at once. BOILED CORN. Green corn is best when first picked ; the husk should never be removed until just before cooking. Remove all the silk,and cut off the end of the cob close to the corn. Put in boiling water with alittle salt, cook ten or fifteen minutes. STEWED CORN. Carefully cut the corn from the ear, so as not to cut into the milk,add the cob, scrape the cob lightly so as water to just cover, place in a stew-pan, cover and cook slowly half an hour or more, until done. Add a little milk, season withbutter and salt. to secure mrs. c. h. 40 The Jubilee Cook Book op MOCK OYSTERS. Grate six ears of corn, add two beaten two table- spoons of flour, two tablespoons ol cream or sweet milk,salt, pepper, and butter, and drop in spoonfuls on a hot, well-but- tered griddle. mrs. w. MRS. W. eggs, . GREEN PEAS. Do not shell them until ready to cook, put into enough water to cover, boil twenty to thirty minutes : season with butter, salt and a little flour made smooth. Serve hot. BOSTON BAKEDBEANS. Soak over night one quart small white beans with one tea- Into an earthen ware pipkin with close-fitting spoonful soda. lid, put half the beans, then one lb. salt pork, well-streaked with lean, and then the balance of the beans. Add three table- spoonfuls of N.O. molasses, one teaspoonful soda, cover the beans with water, and cook in a moderate oven seven or eight they should be nicely browned, soft and hours. When done juicy. MRS. ETTA LEE FERDON. MRS. ETTA LEE FERDON. BAKED BEANS. One quart white beans, nicely picked and washed, soak over night, put in fresh water, and cook until they begin to crack open ; then put them in a little stone crock, add sufficient water to cover them, put in a little salt and soda and a table- spoon of sugar. Three-fourths pound of pork gashed through the rind, sink it in the beans even with the top, cover them closely, and let them bake four hours. MACARONI. mrs. Bennett. MRS. BENNETT. Soak macaroni for two hours. Then let it boil for twenty minutes, drain off the water, place in an earthen dish a layer of then a layer of grated cheese, till your dish is full; macaroni, season with salt, pepper, a tablespoon of butter and a cup of sweet milk. Bake slowly one-half hour. BOILED ONIONS. mrs. ramsay. Peel and wash, boil ten minutes, drain off the water, add boiling water, boil and drain a second time ; pour on more boiling water, and cook until done; drain off all the water, add salt, pepper, butter and milk or cream. The milk can be omitted. mrs. w. Tested Recipes. 41 BEEFSTEAK SMOTHERED WITHONIONS. Slice six or eight good sized onions, put into a frying-pan with a tablespoon of beef drippings or butter, season with salt and pepper, cover and let them cook until tender. If too dry add more drippings, and fry until brown, stirring often to pre- vent burning. Select a nice sirloin steak, and have itcut one inch and a quarter thick. Broil rare or well done, as preferred, remove to the platter and cover thickly with the fried onions. The success of this dish depends largely on the selection and cooking of the steak. mrs. a. l.noble. FRIED ONIONS. Slice and boil ten minutes at a time in three waters; drain and fryinbutter or meat drippings, season with salt and pep- per and serve hot. SALADS. POTATO SALAD. One pint of cold boiled potatoes, cat in small pieces; one pint of chopped cabbage ;a little celery cut in small pieces ; four boiled eggs, two cut up and put in the salad, and two cut in slices and laid on top. Add a little salt. Dressing. —Yolks of two eggs, one teaspoon of salt, one teaspoon of mustard, one teaspoon of pepper, four tablespoons of butter, four tablespoons of vinegar, one tablespoon of sugar. Beat all together and cook. When cool add about half a cup of sweet cream and turn it over the salad. MBS. MARY J. JOHNSON. LOBSTER SALAD. One can of lobster, picked up fine, removing all hard, yel- low pieces ;one half cup of finely chopped lettuce. Mix the two together and add the salad dressing. Lay it on a bed of lettuce leaves in a salad dish. Dressing. —Two eggs beaten, one teaspoon of salt, two tea- three mustard-spoons of mustard as prepared spoons of sugar, for the table. Beat all together. Put one cup of vinegar in a dish of water on the stove and when boilinghot add the mixture, stirring till like soft custard. the salad, add one cup of thick, sweet cream. SALADDRESSING. Just before pouring over mrs. a. w. a. Yolks of four eggs beaten well. Drop into them as you beat them two tablespoons of best olive oil. Add two tea- spoons of made mustard, four of powdered sugar and two of salt. Lastly add sixteen tablespoons of vinegar. Stir con- stantly until it thickens. Makes one bottle the size of Durkee's Salad Dressing. May be used for salmon salad, to- matoes, cold slaw, chicken salad, &c. lettuce, ELLEN SOULJK CARIIART. Tested Recipes. CHICKEN SALAD. 43 One chicken, boiled tender and chopped fine; three eggs, boiled hard; chop the whites of the eggs with the chicken; chop three heads of celery and mix with the chicken ;rub up salad dressing, the yolks with four tablespoonfuls of Durkee's add a pinch of salt and pepper, and enough vinegar tomoisten. Before serving, pour over it half a cup of cream. Garnish the top with olives, small cucumber pickles, pickled beets cut in fanciful designs, and celery leaves. MISS EMMA BOWER. LETTUCE SALAD. Two heads of lettuce, yolks of two hard boiled eggs, one tablespoonful of melted butter, one teaspoonful mustard, one- half teaspoonful each of salt and pepper, one tablespoonful of sugar; mix all together and let it stand five minutes, then add four tablespoonfuls vinegar ;pour over lettuce when ready to serve. mrs. s. hendrickson. POTATO SALAD. Dressing. —One-half cup of vinegar, one tablespoon of but- ter, a small tablespoon of sugar, one teaspoon made mustard ; thoroughly, mix and let come to a scald. To two eggs, beaten add one half cup of sweet milk; pour the scalding dressing on the eggs and milk;return to the fire and letit thicken ;cool. Cut the potatoes into dice; two hard boiled eggs, cut into dice ;one onion, cut into dice; salt and pepper to the taste; pour on the dressing and mix with a silver fork. mrs. a. l.worden. MAYONNAISE. Yolks of six raw eggs, beaten with an egg-beater, and cut with salad oil; add one cup of milk and one cup of vinegar. Place the bowl containing the mixture in hot water over the fire and stir constantly until it thickens. When cold, season with mustard, salt and red pepper. Thin with cream. MRS. HARRINGTON. SALAD DRESSING THAT WILL KEEP. Yolks of ten raw eggs ;butter, the size of an egg ;one tea- spoonful of mixed mustard; half a teaspoonful of Cayenne pepper; salt and sugar, to the taste. Boil all together thor- 44 The Jubilee Cook Book of oughly, and place the dish over boiling water un.til thick. Bot- tle tight and it willkeep for weeks. rachael. RACHAEL. DRESSING FOR CHICKEN SALAD. To four well beaten eggs add a tablespoonful each of made mustard, sugar and butter. Place two thirds of a cup of vinegar on the stove, and when itbegins to simmer, add the above mix- ture. Stir (but do not let boil)until itis a thick custard. After itis cold, pour over your chicken and celery, which has been cut fine, and peppered and salted to the taste. MRS. L. R. WOOLFOLK. Blue Grass Region, Ky. BREAD. The art of making good bread is acquired, not only by the closest attention to rules,but by a certain amount of experience. This is absolutely necessary, and although accompanied by dis- couragements, and frequent failures, it is the only way any de- gree of success may be attained. First, one must be able to distinguish good flour from poor: second, one must know when to set bread and how long tolet it rise, as itis affected so easily by the temperature of the room in which it is placed. French bread is said to be sweet and good, as a rule, and inmaking it, to this, that is, the manner and form of two things contribute In making bread, they never make thick loaves. The baking. loaves being so thin,the heat strikes through very soon after they are placed in the oven, hence, all the fermentation is stopped; while in the case of large Joaves, fermentation con- tinues to go on after the bread has been inthe oven some time, and of course, much of the sweetness is lost. The time required for baking is not less than three quarters of an hour; whether " more time is required or not depends upon the heat of the oven. The little fairy that hovers over successful bread-making is heat; not too little, nor too much, but uniform." To test whether bread is done, rap gently with the fingers ;ifdone, the sound will be hollow, if not done it willbe dull and heavy. After removing the bread from the oven, take from the tins, and tilt on one side uncovered untilit becomes cool. Bread is certainly a necessity, but we should not make itmerely for this for if we make it because we have to, our family will reason, '* welldone " eat it for the same reason ; while if we take pride and pleas- ure inour work, we are sure to have the welcome pronounced upon it,and the reputation of a good bread maker is worthy any woman's ambition. Make ready a stone jar,having itperfectly clean and sweet ; YEAST. 46 The Jubilee Cook Book of put into the jar two-thirds of a cup of sugar, two thirds of a cup of salt, and one quart of nicely mashed potatoes ; add the water in which the potatoes were boiled ;have ready a small handful of hops in an earthen bowl, pour boiling water over the hop's and let stand a few minutes ; then strain into the jar ; pour water over the hops again and strain into the jar, making three quarts of the mixture ; when milk warm add two-thirds of a cup of yeast, or one yeast cake dissolved in a little water. li9t it stand in a warm place until light, or until it sparkles, than cover closely and keep it ina cool place. Good for six weeks. mbs. c. v. w. BREAD. To make good bread, sift into your bowl one quart of flour, to which add three good sized potatoes, freshly boiled and mashed, with warm water sufficient to make a thin batter ;then yeast. Ifin a teaspoonful of salt and a square of Flashman's three the winter, put itina warm place, and it will take about hours to rise. When quite light,stir in sufficient Hour to knead easily, being careful not to make it too stiff. Work it twenty minutes, then put it again to rise, and when light, make out your loaves with as little handling as possible. Bake in a not too hot oven. Another. —When potatoes are boiled for dinner, drain the water off into a quart of flour, two tablespoonfuls of sugar, one tablespoonful of shortening, and a little salt. If not enough water, add more and stir well. Put one yeast cake soaking, and when the mixture is cool, add it, stirring well. In the morning mix into the flour with warm water; mix soft. When light, roll into loaves. Do not make them large. Let it rise again tillvery lightbefore putting into a quick oven. Another.—Two quarts of warm water poured on a table- MRS. c. c. roykr. MRS. O. F. WEBSTEJt. lard. Stir in flour (Minnesota is the best) till spoon of sweet it is a thick batter, beating (same as griddle cakes) for several minutes, then add a tea cup of fresh yeast, setting itto rise in a warm place. In the morning early, mould for twenty minutes, then set to rise till light, when you take dough for one loaf, place on the cake-board and rollout the same as for pie crust, sprinkling on flour when necessary, rolling up till you have Tested Recipes. 47 rolled out four or five times, then the loaf is ready for tins, let- ting itrise till light. Care should be used in not getting in too much flour. This quantity willmake four loaves. The sponge should be prepared at night in the summer; in cold weather make the sponge immediately after dinner. At nine o'clock p. m. mould as mentioned above, put in a warm place to rise till morning, the rolling-pin process, which requires great patience but gives you good, fine-grained bread. then use YEAST. MltS. S. H. BISHOP. One coffee-cup of grated raw potatoe, one-half tea-cup of table salt, one-half tea-cup granulated sugar, a tea-cup of water in which a handful of hops has boiled, three pints of boiling water poured over these materials. When a little more than luke-warm add a half cup of good yeast. When lightput into fruit jars and keep in cool, dark place. mrs. s. H. bishop. Q UICKSALT RISING. Take half a coffee- cup of meal, scald with boiling sweet as thick as sweet cream, set in warm place to milk until about rise then set away in cool place. This will keep several days incool Weather. For bread take about one pint hot water, add salt, a little sugar and a pinch of soda, let itcool until it will thick as pan- not scald the flour, then add flour until about as cake batter. Stir in about one half of the meal yeast previ- ously made and set in a kettle of quite warm water, keeping warm. This sponge willquickly rise. Then pour into a pan of flour, adding warm water and more salt ifnecessary, a table- spoonful of melted butter and sponge it,lettingit rise; knead into loaves, let itrise and bake. But littlekneading is neces- sary. MRS. E. A. D. JOHNNY CAKE. Two cups flour, one cup corn meal, one-half cup sugar, one-half cup butter, one-half cup milk,three eggs, three spoons baking powder. mrs. g. a. Douglass. MRS. G. A. DOUGLASS. STEAMED INDIANBREAD. Take two large cups of Indian meal, half a cup of short- ening (fresh roast beef drippings if you have it),pour over suf- to scald the meal well,add salt and one ficient boiling water - 48 The Jubilee Cook Book of small cup of molasses, when cool enough add a pint of light bread sponge, thicken stiff with graham flour, put in a tin pail, one deep enough to allowabout four inches for rising, keep in a warm place tilllight, which should be a couple of hours, when light take a piece of old cotton wring out of warm water and dredge with flour, tie it loosely over the top of the pail and tightly and let it boil place in a kettle of boilingwater, cover from three to four hours, adding water from time to time. When done remove the cloth and place in the oven for five minutes to dry off, then slip a knife around the edge of the pail turn bottom up on a plate and lift the pail off. When cool cut in round slices. mrs. f. c. yale. BRO WN BREAD. One cup ofIndian meal scalded with hot water, one ip of molasses, one tablespoon sugar, tea- spoons even fullof soda, a littlesalt and thicken with graham flour. fifteen minutes or until brown. Steam one and one-half hours, two cups sour mi1':,1':, mrs. v. c. vaughan. ¦ then bake SALT RISING BREAD. the receptacle teaspoonful each of salt At night or in the morning (early) scald out a quart pitcher and in it put four tablespoonfuls of new milk and a and soda. Add small one-fourth boiling water enough to scald. When cooled so that flour will not scald stir in enough to make a thick batter, cover closely and set in a dish of warm water. Ifwater gathers on top dust in a little flour and stir briskly. When light set a sponge, putting flour inbread pan to make the de- sired amount; make a depression in center, turn in a pint of hot milk or water, which willscald some of the flour. Add a little salt and enough very warm (not scalding) milk or water to make your bread. Pour in the rising and stir to a smooth batter, sprinkle a little flour over top, cover with a clean cloth and set in a warm place. When lightimmediately knead soft into loaves, brush over the top with butter. Cover well and keep warm until light. Bake in a quick oven twenty to thirty minutes. Best results are obtained in using flour not ground too fine. MRS. E. E. BEAL. Tested Recipes. 49 GRAHAM AND INDIANBREAD. Take one quart of nice, soft meal to which add salt and one teaspoon soda. Pour on just enough boilingwater to thoroughly scald, but not to make sloppy, add one teacupful good inohis-,es, let itcool until it willnot scald the yeast, then add one-half cup lively,soft yeast, stir in graham flour until the batter is very stiff, put in a tin, set in warm place to rise. Steam two" hours and bake in moderate oven one hour. More or less molasses may be used according to taste. sirs. c. a. darby. SIRS. E. A. DAKBY. Take one quart GRAHAMBREAD. tepid water or two-thirds milk and one- third water, stir this into one pint of wheat flour and enough graham to make a stiff batter. Mix withitone-half pint home- made yeast or two tablespoons baker's yeast, add a pinch of salt, let it rise in a warm place over night. In the morning add a small tea-cup of molasses or brown sugar and stii" in enough graham flour to make as stilF a batter as is possible to stir with a spoon. Put into bake tins and when lightbake. If there is danger of becoming acid, add a small teaspoon of soda with the molasses. mhs. t. f.mcdonald. RICE JOHNNY. CAKE. One cup boiled rice, one egg, one and one-half cups sour milk,one teaspoon soda, one tablespoon melted butter or lard, one large handful flour. Thicken with corn meal. Sweeten if you like. Add a little salt. mrs.'j. q. a. s. GRAHAMBREAD. Three cups graham flour, one cup wheat flour, two cups cup soda, one of salt, one-half buttermilk, one teaspoon molasses. Steam two hours and bake ten minutes. INDIANBREAD. MKS. C. G. DARLING. One cup sour milk, two cups sweet milk, two cups Indian meal, one cup flour, one-half cup molasses, a little salt, one teaspoon soda. Steam three hours. sirs, s. hendrickson. ROLLS, VERYNICE. Two coffee-cups of flour, one of sweet milk, two table- spoons of baking powder, four of melted butter. Will make twelve cakes. Bake in a quick oven. sirs. w. f.breakey. 4 50 The Jubilee Cook Book. POTATO YEAST. One sugar, tablespoon of salt, one tablespoon of three tablespoons of Hour. Pour on a pint of boiling water and letit cool;add two yeast cakes and letitrise ; then boil one dozen large potatoes, rub them through a colander and pour on them one quart of boiling water and one quart of cold water, and let itstand until cool, then put the whole together and let itrise. Take one pint of the mixture for each loaf of bread to be made. mks. Nellie j. pond. INDIANBREAD. One pint of rich buttermilk, one pint of meal, one pint of flour, one egg, one teaspoon of saleratus, two tablespoons of sugar or molasses, pinch of salt. The egg may be omitted. Bake one hour inone loaf. m. l.kerr. BRO WN BREAD. Two cups of corn meal, one cup of unbolted wheat flour, two cups of buttermilk, one cup of molasses, one teaspoon of soda; steam three hours, bake fifteen minutes. MRS. C. HALLADAY. Clinton, Mich. BREAKFAST CAKES AND TEA ROLLS. BAKINGPO WDER BISCUIT. Take one qt. of flour and sift it; mix thoroughly with the flour one teaspoonful of salt and two very heaping teaspoon- fuls of baking powder ;add a little over one-half teacupful of butter until the butter is reduced to grains as fine as oatmeal. Stir into these ingredients enough cold milk to make a soft dough; add enough flour to enable you to rollout and cut into biscuits. Handle the material as little and as quickly as possi- ble, and bake in a quick oven. mrs. a. f bourns. MRS. A. F BOURNS. BOSTON TEA ROLLS. Scald three pints of milk ;while hot put in one cup of but- ter and one cup of sugar. When cool add six quarts of sifted flour and the yeast as follows : one yeast cake in a cup of warm water (disolved), into which stir flour enough to make a thick batter. After all the ingredients are mixed let the mixture stand over night to rise. Mould or knead the whole and let it stand until after dinner or about noon, when it is rolled out about an inch thick, cut with a tin or tumbler; one half is folded upon the other, a small piece of butter being put in between. Letitrise and bake for tea. k. a. knowlton. TEA BISCUITS. Take bread dough ; work in it a small lump of butter. Make out your biscuits and set them away in a cool place until just before tea, when they should be changed to a warmer place they will be ready to bake in a brisk and in fifteen minutes oven. After the first working bread should be handled very lightly. MRS. E. E. ROVER. MRS. E. E. ROVER. 52 The Jubilee Cook Book of SALLY LUNN. Two eggs well beaten, two tablespoons butter, two table- spoons sugar, two cups flour, two teaspoons baking powder. MRS. A. E. MORRIS. Orchard Lake. yeast, SALLIELUNN. Take one-half cake of compressed three pints of flour, one and a half cups of sweet milk, one cup of butter (melted), one tablespoon of lard, a little salt, three eggs, beaten separately. Mix as for cake, then put it indeep jellypans and let itrise again ;bake in a moderately hot oven. When done, split open and butter each piece, laying one piece upon the other. Serve while hot. MRS. dr. ramsey. MRS. DR. RAMSEY. let it rise, POP- OVERS. One egg, one cup of milk,one cup of flour, salt, one tea- spoon of baking powder. Have the muffin-pans very hot and bake quickly. A nice breakfast dish. CORNMEAL GEMS. Piece of butter size of a walnut, one cup of molasses; melt butter with molasses ;one egg, one cup of flour, one and one half cups of cornmeal, one and one-half cups of sweet milk, one teaspoon of soda. Julia b. roys. R USKS. One pint of new milk, one gill of yeast; make into a at night. In the morning add two-thirds of a cup of sponge (melted), one teaspoonful of soda dissolved in a little butter water, two eggs, one and one-half cups of sugar. to rise, and when light stir down; let rise again, and then add flour to make into a loaf; letitrise once more and make into rusks. This receipt makes forty rusks. mks. Etta lee ferdon. Set Two eggs, wellbeaten, MUFFINS. two cups of flour,one cup of milk, twoteaspoonfuls ofbaking powder, two tablespoonfuls of melted butter, one-half tablespoonful of sugar. mrs. d. Godfrey. SQUASH BISCUIT. One pint of squash, one cup of sugar, one-half cup of but- ter, one cup of yeast, one teaspoonful of soda, little salt ;make ,etiff enough for bread biscuit. mbs. b. day. MBS. B.DAY. Tested Recipes. 53 GRAHAM BISCUIT. One pint of sweet milk,one cup of sugar' one-half cup of yeast, one teaspoonful of salt ;stir in Graham flour and set to raise over night, then add more flour until you can mould into biscuit, raise and bake. mrs. calkins. GRIDDLE CAKES. Two cups of soaked bread crusts, one cup of sweet milk, one tablespoon of lard, (after melted), one teaspoon (small) of soda; bella Johnson. thin if necessary. Stir tillsmooth, RUSK. Take one quart of good sponge and add to itone egg, one cup of sugar, one-half cup of butter and a littlegrated nutmeg. Thicken with flour as for bread. Knead well and let it get lightbefore moulding; make out in small biscuit, crowding so they willnot spread. When well raised them in the pans bake rather slowly. R. a. trueblood. R. A. TRUEBLOOD. CAKE. is essential. in measurement Inmaking cake, to insure success, itis necessary to observe As a certain rules. Exactness rule the whites and yolks of eggs should be beaten separately, and the butter and sugar stirred to a cream. The butter may be softened but never allowed to become hot. Sift the baking powder with the flour. Innearly all receipts the flour is meas- ured before sifting. Stir briskly, and when itbegins to lighten, to the oven as soon as possible. Cake should be baked transfer in a moderate heat. Study your oven to know just where in it to place your cake, as much of the success depends on the bak- ing. To know when your cake is done pierce it with a broom- corn, ifit comes out clean, remove your cake carefully from the oven. Great care should be taken not to jar or expose to the air the cake while baking. Care must be taken also not to get in too much baking powder as it will make it tough and it to shrink. Eggs and baking powder are rivals, and cause should be used sparingly when put together. UNION CAKE. Dark part. The yolks of three eggs, one cup of molasses, half a cup of butter, three tablespoons of sour milk,one tea- spoon of soda, two cups of flour,one cup of chopped raisins, cloves, cinnamon and nutmeg to taste. White part :The whites of three eggs, half a cup of butter, one cup of sugar, three-fourths of a cup of sweet milk, two cups of flour, two teaspoons of baking powder. Put in the tin a portion of the dark cake then of the white, alternately in the same way until all the batter is used. mrs. w. w. tozer. RICH CUP CAKE. Five cups of flour, two and one-half cups of sugar, one and one-half cups of butter, one cup of milk,six eggs, one teaspoon of soda, and two teaspoons of cream tartar. Flavor with lemon or vanilla. Tested Recipes. 55 APPLE JELLY FOR LAYER CAKE. Grate two large greenings, add juice and grated rind of one lemon, one cup of sugar, one beaten egg.* Stir constantly tillit boils and thickens. Let itcool before putting between the lay- ers. ELLEN SOULK CARHART. GOLD CAKE. Three-fourths of a cup of butter, one cup of sugar, one- fourth of a cup of sweet milk,the yolks of eight eggs, two cups of flour, one teaspoon of cream tartar, half a teaspoon of soda/ SILVER CAKE. One cup of butter, three of flour, whites of eight eggs, half a cup of sweet milk,one teaspoon of cream tartar, and half a teaspoon of soda. two of sugar, viola kintner. MAMMA'SBIRTHDAY CAKE. One and a half cups of white sugar, one-half cup of butter, three eggs, whites beaten separately; two and a half cups of flour,measured before sifting; two teaspoons ofbaking powder, sifted with the flour; one-half cup of sweet milk; stir the but- ter and sugar to a cream, then add the whites of the eggs and the other ingredients. Put two-thirds in two tins, and to what is left in the bowl add the yolks, spices, a few chopped raisins, citron and figs, two spoonfuls of chocolate which has been melted in a cup set in a dish of boiling water. Bake this for the middle layer of the cake. Spread a thin white frosting on each layer,and lay on itchocolate drops cut once in two,placed the chocolate side up. Pack together. THE GIKLS. the girls. ALMOND CAKE. Half a cup of butter, two cups of sugar, two and a half cups of flour, three-fourths of a cup of sweet milk,two and a half teaspoons of baking powder, the whites of six eggs beaten to a stiff froth, one pound of soft shelled almonds, blanched by steeping in boiling water until the skins are loosened, then sliced or rolled, adding while crushing them, the juice of an orange ;flavor with vanilla. Bake in a pan two inches deep. JULIA B. ROYS. 56 The Jubilee Cook Book of CLAY CAKE. One pound of sugar, one pound of flour,half a pound of butter, six eggs, one cup of milk,and three teaspoon of baking powder. MRS. b. day. MRS. B. DAY. COCOANUT CAKE. One cup of sugar, two tablespoons of butter, one whole egg and the yolks of two, one-half cup of milk, two cups of flour, two teaspoons of baking powder. Bake in layers. Make a frosting of the two remaining whites, mix thoroughly with one grated cocoanut and spread between the layers. MRS. .A. L. NOBLE. ANGEL'S FOOD. The whites of eleven eggs, one and one-half cups of sugar, one cup of flour, one small teaspoon of cream tartar, one tea- spoon of bitter almond orvanilla. Sift the sugar five times and measure after sifting. Sift the flour four times, measure, mix cream tartar and sift again. Beat the eggs very fast to a stiff froth, on a large platter, add the sugar and flour lightly,and vanilla. Have ready a new pan, and pour immediately into it. Bake fortyminutes in a rather hot oven. Do not open the oven until the cake has been in fifteen minutes. Have a pan of water in the oven while baking. When removed from the oven turn the pan upside down to cool. Angel's Food pans have feet, but they can be raised from the table by placing upon two plates just as well. Do not grease the pans. MRS. V. C. VAUGHAN. THANKSGIVING CAKE. One cup of butter, two cups of sugar, one cup of sweet milk, three cups of flour, whites of five eggs, two teaspoons of baking powder. Save out one-third of the above, add three tablespoons of molasses, half a teaspoon of cloves, allspice, nut- meg, one teaspoon of cinnamon, one cup of stoned raisins, sliced citron. Frosting.—White of one egg, one cup of granulated sugar, pour water over the sugar, boil tillstringy, turn slowly over the beaten white and stir tillcool. Roll hickory nut meats for part of frosting and sliced figs in the rest and white on top. AGNES BEL LEWIS. Tested Recipes. 57 CORN STARCH CAKE. One cup of sugar, one-half cup of butter, one-half cup of milk,one cup of flour, one-half cup of corn starch, one teaspoon of baking powder, whites of four eggs. Sift the flour, corn- starch and baking powder together. Add the eggs last. Flavor to taste. MRS. R. J. BROAD. Milaka, Florida. ICE CREAM CAKE. Two cups of sugar, one of butter, beat well together; whites of eight eggs beaten stiff and added; one cup of sweet milk; two teaspoons of baking powder mixed well in three and a half cups of flour. Beat all together, bake in jelly pans and flavor to suit the taste. Icing for the Cake: Two cups of sugar, one cup of water, the whites of two.eggs and stir boil to a thick clear syrup; beat in while hot; when cool, flavor and spread between layers of the cake. Very good. MRS. p. b. beal. MRS. P. B. HEAL. MRS. B. F. OILE'S POUND CAKE. One pound of flour, one pound of sugar, (pulverized isbest) one pound of currants, (washed and dried) one-half pound of butter, one half pound of citron, (cut fine) and eight eggs. to a cream, Beat add the flour,putting in the fruit last. Flavor with rose or va- nilla as preferred. the eggs to a foam. Stir the butter and sugar Mrs. Giles has used this recipe over fifty years. GERMAN COFFEE CAKE. When molding out your bread take two small cups of the dough and add a tablespoon of melted lard, one-half cup of white sugar, one egg, and a half cup of raisins, or currants or dried cherries if you like. When well mixed put in enough flour to make stiff enough to roll;rollabout one inch thick and let get light. When light, cover the top with a paste made by rubbing together a heaping tablespoon of flour and a teaspoon of butter, cooked by pouring on a littleboiling water. Sprinkle plentifully withsugar and cinnamon and it is ready for the oven. Bake in a moderate oven for about thirty minutes. GRACE D. HALL. 58 The Jubilee Cook Book of FIG CAKE. One cup butter, two cups sugar, three and one-half cups of flour, one-half cup of milk, whites of seven eggs, two teaspoons ofbaking powder. Bake in layers. Take a pound of figs,chop fine and put in a stew-pan on the stove, pour over itone teacup of water and one-half cup of sugar. Cook all together, until soft and smooth. Spread between the layers. SNOWBALL CAKE. A. M. WORDEN. The whites of ten eggs, one tumbler of flour, one and one- teaspoons baking half tumblers of sugar, one and one-half powder. Sift the flour with baking powder four times. Do not beat after the flour is in. MRS. G. lee. SPONGE OR LAYER CAKE, Two eggs beaten to a very light froth, one cup of granulated sugar beaten with the egss, one cup of flour, one-half stirred in gradually, then the other half in which has been mixed one teaspoon ful of baking powder, a scant half cup of almost boil- ing water, stirring in a little at a time. Bake in a moderately hot oven. mrs. j. d. frost. FRUIT CAKE. Two pounds of brown sugar, two pounds of butter creamed, two pounds of sifted flour, three pounds of currants, washed and dried, three pounds of stoned raisins, one pound of citron, one half pound candied orange peel, one half pound blanched and pounded almonds, one cup of molasses, sixteen eggs beaten very light and added to the butter and sugar, one spoon of gin- ger, one-fourth ounce each of mace, nutmeg, cloves and cinna- mon, rosewater and vanilla. Mix all together adding the flour last. Beat itlong and well. Cover tight and let stand twelve hours before baking. This recipe will make two large loaves. Good for ten years. Another. —One pound of butter, one pound of sugar, one pound of flour, ten eggs, two heaping teaspoons of baking pow- der, three pounds of currants, picked washed and dried; two pounds seeded raisins ;one pound of citron cut small. Leave out a handful of flour to mix with the fruit. Spice with mace, cloves and cinnamon so that neither can be distinctly tasted. EMMA FERDON. MRS. F. c. yale. MRS. F. E. YALE. Tested Recipes. COFFEE CAKE. 59 One cup of coffee, one cup of brown sugar, two thirds of a cup of molasses, two thirds of a cup of butter, three cups of flour, two eggs, one teaspoon each of cloves, cinnamon and Boda, one nutmeg, fruit. Carrie a. roe. CARRIE A. ROE. BLACK CAKE. One pound of brown sugar, one pint of molasses, (wo pounds of currants, two pounds of raisins, one pound of citron, one pound of flour,one cup of sour cream, one pound of butter, one teaspoon of soda, one ounce each of mace, cloves and cin- namon, two nutmegs, and eight eggs. mrs. kintner. MRS. KINTNER. BLACKBERRY CAKE. Three-fourths of a cup of butter, one and one-hall cups of flour, one cup of sugar, one cup of blackberry jam, three table- spoons of sweet milk,one teaspoon of soda, three eggs, cinna- mon and nutmeg to taste. i. k. l. I.K. L. COFFEE CAKE. One cup of sugar, one-half cup of butter, one-half cup of molasses, one-half cup of cold coffee, two egg*, two cups of flour,one teaspoon of soda in the coffee, one teaspoon of cinna- mon, and one-half teaspoon of cloves. mrs. calkins. MRS. CALKINS. ROLLED JELLY CAKE. One cup of sugar, one cup of flour, three eggs, two tea- spoons of crewm tartar, and one teaspoon of soda. Babe in two cakes, spread them with jellyand roll them up while hot. SAND WICH CAKE. Two cups of sugar, three-fourths of a cup of butter, one cup of sweet milk,the whites of five eggs, two and one-half cups of flour,two teaspoons of baking powder. When mixed, take four tablespoons of the dough, add a small half cup of molasses, one cup of seeded raisins, chopped fine, spices to suit the tnste, a little soda, and flour to make the proper consistency. This makes two cakes. Bake in layers. Use the dark for the sand- wich. MRS. C. H. W. 60 The Jubilee Cook Book of CHOCOLATE CAKE. Two cups of sugar, one of butter, one of milk, five eggs, three cups of flour, three teaspoons of baking powder, flavor vanilla in the milk. This makes two cakes. Frosting.—Put one cup of sugar in a tin cup with four tablespoons of water, stir, then place on the stove and let itboil a few minutes, taking care that it does not cook too much; as soon as it willhair take from the fire. Have ready the white of one egg beaten to a very stiff froth, dip the hot sugar on the egg, one spoonful at a time, beating it briskly all the while. When all is in,add two tablespoons of chocolate and spread on the cake at once. sirs. c. h. W. Another.— Whites of four eggs, one cup of sugar, one-half cup of butter, one-half cup of sweet milk, two and one-half cups of flour, three teaspoons of baking powder. "Dark Part.—Yolks of four eggs, one cup of sugar, small half cup of butter, one-half cup of sweet milk, two cups of flour, two-thirds of a cup of grated chocolate, two and one-half teaspoons of baking powder, one teaspoon of vanilla. Bake in layers and put together with frosting. The whites of three eggs for the frosting. Helen bell. HELEN BELL. EXCELLENT CHOCOLA TE CAKE, Two cups of sugar, one~cup of butter, one cup of sweet milk, two and one-half cups of flour, five eggs, two teaspoons of baking powder, two-thirds of a cup of grated chocolate, put ln the cake before adding the flour. Bake in four layers. Filling.—One pound pulverized sugar, two-thirds of a cup of grated 'chocolate. Beat the whites of three eggs lightly,add sugar and chocolate. Set basin in boiling water, and stir till thick. Just before spreading between the layers of the cake, stir in one cup of cocoanut. Cover the top and sides of the cake and sprinkle cocoanut over it. Flavor the fillingwith va- Xlllla,. BREAD CAKE. MISS EMMA BOWER. MISS EMMA RfIWKR. Three cups of light sponge as for bread, two cups of sugar, one cup of butter, three well beaten eggs, one teaspoon of soda, dissolved in a little milk, raisins and spices to suit taste ; make the consistency ofcommon cake and bake in a not toohot oven. MRS. C. H. W. Tested Recipes. 61 A GOOD SPONGE CAKE. Four eggs, two cups of sugar, two cups of flour, two tea- spoons of baking powder, mixed in the flour; then stir all to- gether well,add one-third cup of boiling water; flavor to suit the taste. This can be baked in sheets, as for jelly cake, or in one cake. Ihave tested this receipt and know it to be good. MRS. J. D. BOYLAN. SPONGE CAKE. c. a. r. C. A. R. Two cups of sugar, two cups of flour, three eggs, one tea- Just before putting in the oven add spoon of baking powder. half of a teacup of boiling water. Another. —One cup of sugar, three eggs, three tablespoons of milk or water, one rounding cup of flour, two full teaspoons of baking powder. Do not beat after the flour is in. WHITE CAKE. MRS. G. LEE. Two cups of sugar, one half cup of butter, one cup of water, three cups of flour, two tablespoons of baking powder, two eggs or whites of three, stir the butter and sugar to a cream, add the eggs well beaten, and stir till smooth; add the water and stir a.ll together very thoroughly, then add the flour, put the baking powder in the last cup, (measuring before sifting) stir tillvery light and put immediately in the oven. PORK CAKE. MRS. calkins. two cups of molasses, One pound of salt fat pork, chopped fine, two cups of brown sugar, two tablespoons of cinna- mon, one tablespoon of cloves, two nutmegs grated, one pound of raisins, seeded and chopped fine. Dissolve the pork in one pint of boiling water. Make the consistency of fruitcake. One teaspoon of soda. mrs. w. l. MRS. N. L. SPICE CAKE. One cup of brown sugar, one-half cup of butter, yolks of four eggs, one-half cup of molasses, one-half cup of sour milk, one teaspoon of soda, two cups of"flour,measured before silting. Spice with cinnamon and cloves. Put in one cup of raisins. Bake in a slow oven. c. Helen Holland. 62 The Jubilee Cook Book of WHITE CAKE. One cup of sugar, one-half cup of butter, one-half cup of cup of cornstarch, one large cup of sweet milk, two-thirds flour with one heaping teaspoon of baking powder. Stir this well together, then add the whites of three eggs, beaten stiff. Flavor with lemon or vanilla. Another.—One and one-half cups of sugar, one-half cup of butter, one-half cup of milk,one-half cup of cornstarch, one and one half cups of flour, two teaspoons of baking powder, whites of six eggs. Kansas City, Mo. jexnie vandeventer. SARAH H. BISHOP. HICKORY-NUT CAKE. Two cups of sugar, one cup of butter, three cups of flour, one cup of cold water, four eggs, three teaspoons of baking pow- der, twocups of kernels of hickory nuts, chopped fine, and added last of all. Bake in shallow pans. Out in squares and place a white walnut kernel on each square. Another. —Break two eggs into a teacup and fillit up with two cups of flour, three tea- Filling.—One cup of sour cream, one cup of hickory-nut meats, one cup of sugar. Put all together and boil rapidly fif- teen minutes. Then cool and put between the layers and over the top. sweet cream, one cup of sugar, spoons of baking powder. Bake in three layers. Julia b. roys. JULIA B. ROYS. grace G. L. GRACE G. L. DELICATE CAKE. Whites of four eggs, one cup of sugar, one-half cup of but- ter, one-half cup of sweet milk,one and one-half cups of flour, one and one-half teaspoons baking powder, flavor to taste. MRS. W. A. TOLCHARD. COCOANUT CAKES. Whites of two eggs, frothed, one cup of sweet milk, one cup of sugar, two even teaspoons of baking powder, one cup of cocoanut rolled in flour; mix just thick enough to drop from the sp^oon. H M C- H. M. C. PLAINCAKE. One cup of sugar, one-half cup of butter, one-half cup of sweet milk, two teaspoons ofbaking powder. Stir rather thick and season. „ ,r r 11. M. C. Tested Recipes. 63 SOFT MOLASSES CAKE. One cup of butter, two cups of molasses, one cup of sugar, one cup of sweet milk, two teaspoons of soda dissolved in the milk, one small teaspoon of ginger, two teaspoons ofcinnan.on, half a teaspoon of cloves. Rub the butter and sugar to a cream, stir in the molasses beat the eggs, and mix with the same. Stir in gradually the milk and flour, adding the spices last. JIHS. ETTA LEE FERDON. CHEAP LA YER CAKE. One egg, one teaspoon of butter, two-thirds of a cup of two-thirds of a cup of sweet milk,one and two-thirds sugar, cups of flour, two even teaspoons of baking powder. This makes three small layers. mrs. c c. mutsciiel. MRS. C. E. MUTSUIIEL. LOAF CAKE. Seven pounds of flour, three pounds of sugar, three pounds of butter, three pounds of raisins, thirteen eggs, one pint of yeast, and a pint ofmilk,tomake it a little thicker than pancake batter. Beat the eggs but little,warm the milk and put one- half the sugar inover night and let it sponge; rub the butter and flour together; mix and let rise. miss knight. CREAM CAKE. Three eggs, whites and yolks beaten separately, one cup of sugar, one cup of flour, one teaspoon of baking powder, one small teaspoon of salt. Beat well together and bake in two layers. Cream. —Two and one-half cups of sweet milk, two table spoons of flour,four tablespoons of sugar, one egg, one teaspoon of vanilla. Boilindouble boiler, stirring all the time. Frosting— White of one egg beaten very stiff,powdered sugar whipped into it. Spread on top of cake. MISS ETTA LEE FERDON. SAND WICH CAKE. Three eggs, one and one-half cups of sugar, one-half cup of butter, one-half cup of sweet milk, two cups of flour, two tea- spoons' of baking powder. Take one-half of the cake and put in fruit and spices and put together with jelly. v. B. r. 64 The Jubilee Cook Book op CORN STARCH CAKE. Whites of seven eggs, two teacups of flour,one cup of corn- starch, two cups of sugar, one cup of butter, one cup of milk, two teaspoons of baking powder, one teaspoon each of lemon and vanilla. Cream the butter and sugar with the hand^or a wooden spoon in an earthen dish; stir in gradually alternately with milk and extracts, wellsifted flour,cornstarch, and baking powder; then add the eggs beaten to a stiff froth. Siir thor- oughly to a smooth batter and bake in a moderate oven. FRENCH CREAM CAKE. MRS. E. E. BEAL. One cup of sugar and three eggs beaten together, one and one-half cups of flour, two teaspoons of baking powder, three tablespoons of water. Bake in two layers. Cream.— Nearly one pint of milk, when about to boil add two tablespoons of cornstarch in a little cold milk, two eggs well beaten, and one cup of sugar. When thick spread in the layers of cake, after splitting them in halves. Delia. DELIA. DETROIT DELICATE CAKE. eggs—yolks and whites beaten separately, one cup of milk, four three-fourths of a cup of butter, five Three cups of sugar, ing and spread between layer of cocoanut on each layer of frosting. Frost pile the cocoanut thickly over it. heaping cups of flour, two teaspoons of baking powder. Bake in jeily tins in a quick oven. This makes two loaves and may be used either for cocoanut or chocolate cake. For a Cocoanut Cake. —Grate two cocoanuts, make frost- and sprinkle with a fork a the top and To Prepare Chocolate. —Grate one half pound of choco- late, moisten with one teacup ofmilk, add one teacup of brown sugar and one tablespoon of flour. Lst it stand on the stove until thoroughly scalded and then get cold before using. the cakes GOLD CAKE. MRS. A. L. N. One cup of butter, two cups of sugar, three cups of flour, half a cup of sweet milk, the yolks of six eggs and .one whole egg, three teaspoons of baking powder, flavqr with lemon. MISS A. H. ROYS. Tested Recipes. 65 TO MAKEBOILED FROSTING. Put in a bright tin pan a large teacupful of fine granulated or coffee sugar and justenough cold water to dissolve the sugar. Set it over the fire and let itboil till,as you pour it from the spoon, the last drops float offinhair-like threads. Inthe mean- time beat the white of one egg till you can invert the dish. When the sugar is done remove it quickly from the fire and pour itslowly over the egg, beating it vigorously all the time; continue to beat itlightlyuntil itbegins to stiffen, then spread itquickly over the cakes. It willcover two. MRS. W. W. WHEDON. CHOCOLATE ICING WITHOUT EGGS. one glass of milk,one-half cake of Baker's chocolate —grated. Ten tablespoons of brown sugar, butter the size of an egg, Stir together the milk and sugar, add the butter and chocolate ; set on the stove and cook tillit almost grains. While cooling, flavor with vanilla. Louise butler. MAPLEICING. Boil a cup of maple syrup or crushed maple sugar until it forms a thread when dropping from the spoon. Beat into it the white of an egg whipped to a froth. Use it between the layers or merely for the top. Sara whedon. SARA WHEDON. LEMONJELLYFOB CAKE. Two thirds of a cup of sugar, one egg, one tablespoon level full of cornstarch, beat all together and add half a pint of boil- ing water, stirring itall the time. Put it on the stove and when itboils add the grated rind and juice of one lemon and remove from the stove immediately. Sara w. SARA W. ORANGE JELLY FOR CAKE Is made in the same manner, except in place of the lemon use one orange and half of a lemon. Sara w. SARA W. BANANA FILLINGFOR CAKE. Chop three bananas fine; make a boiled frosting with the reserve a little more than white of one egg and a cup of sugar; a third of it for the top of the cake. Mixthe bananas with the remainder and spread on the twolower layers. — Use a poand of figs in place of the ba- HELEN H. For a Fig Cake. nanas. S 66 The Jubilee Cook Book. WHITE CAKE. Take the whites of four eggs, two cups of sugar, one-half cup of butter, one cup of cold water, three cups of sifted flour, two teaspoons of baking powder, and flavoring. R. A. TRtTEBLOOD. COOKIES AND FRIED CAKES. FRUIT COOKIES. three eggs, one-half Two cups of sugar, one cup of butter, one cup of raisins, stoned and chopped, teaspoon of soda dis- solved in three tablespoons of milk,one nutmeg, one teaspoon each of cloves and cinnamon, six cups of flour; rollabout one- fourth inch thick. Bake in rather quick oven ten minutes. MARY SMITH. Chelsea, Mich. GINGER SNAPS. One cup of molasses, one cup of brown sugar, one cup of lard, or half lard and half butter, one cup of boiling water, one each of ginger and cinnamon, a little salt ;flour tablespoonful to make a soft dough; mix at night, in the morning sufficient rollthin and bake in a quick oven. You will not be able to keep them long enough to have them spoil. CREAM PUFFS. One cup of boiling water, one half cup ofbutter ; let boil again, then stir in very rapidly one heaping cup of flour,re move from stove and let cool ;then stir in three eggs, one at a time and without beating. Bake in dripping pan well greased and in a hot oven, thirty minutes. Turn in the oven every five minutes. This rule willmake one dozen puffs. Cream.—Three tablespoons of flour and milk enough to make thick paste, add one well beaten egg. Pour this into one cup of boilingmilk and three large tablepoonfuls of sugar, stir- ring slowlyuntil it thickens. Mildred s. knowlton. MILDRED S. KNOWLTON. HERMITS CAKE Two cups of sugar, one-half cup of butter, one cup of cur- rants, one teaspoon of soda in two tablespoons of sour milk, two eggs, one teaspoon of cloves, one of cinnamon, one of nut- meg. Roll thin and sprinkle sugar over. MRS. a. c. s. MRS. A. E. S. 68 The Jubilee Cook Book of MAPLESUGAR COOKIES. Two cups of maple sugar, shaved, not rolled,one cup of butter, one cup of sour cream, one rounded teaspoon of soda thick, but with small Flour to roll out but not too stiff. Cut cutter. Bake quickly. sirs. a. w. ames. SIRS. A. W. AMES. COFFEE CAKES. One cup of sweet milk,one-half cup of sugar, one half cup two teaspoons of baking powder, worked of butter, two eggs, into flour enough to make a stiff dough. Roll out and sift on the whole sheet ground cinnamon and roll up. Cut from the roll slices and place on tins. Before baking sprinkle thickly with sugar. mrs. nelson booth. MRS. NELSON BOOTH. . LEMON COOKIES. Four eggs, two cups of white sugar, one cup of butter, one the grated the eggs, then add the grated rind and juice the lemon, then sift the soda and baking powder with the teaspoon of soda, one teaspoon of baking powder, rind and juice of two lemons; sugar and butter to a cream, of flour. Bake in a rather quick oven. mrs. a. h. roys. MRS. A. H. ROYS. flour to roll. Beat MAGGIE'S GINGER SNAPS. f-~ One cup each, lard, sugar and molasses, two eggs, level tea- spoon of ginger, heaping teaspoon of soda dissolved in two tablespoons of cold water. Work with flour until stiff enough to rolland cut. readily ;add a little salt. Very nice. RICH CRULLERS. One cup of butter, two cups of sugar, six eggs, one spoon- ful of rose water, one half teaspoon of soda in three tablespoons of milk,one teaspoonful of cream tartar mixed with the flour. Knead well and not too stiff. When cool roll in powdered sugar and keep in a tinbox. Ifliked very crisp, omit the soda, cream tartar and milk. MOLASSES COOKIES. Put in a coffeecup one teaspoonful of soda, three table- spoons ofboiling water, four tablespoons of melted butter, and fillthe cup with molasses. Mix not too stiff and roll not very hick. Ginger and cinnamon to taste. mrs. c. loomis. Tested Recipes. 69 CORN STARCH PA TTIES. Six eggs, one cup ofbutter, two cups of sugar, not full,one- half cup of milk,three spoons of baking powder, one package corn starch, one teaspoon of vanilla. Bake in rather quick oven in pattypans. mrs. geo. a. douglass. GINGER COOKIES WITHOUT SHORTNING. One egg, one cup of sugar, one cup of molasses, one table- spoon of soda, one tablespoon of vinegar, one tablespoon of ginger. mrs. g. lee. MRS. G. LEE. CRULLERS. Three eggf, three tablespoons ofsugar, three ofmelted but- ter. Season to taste. Fry in hot lard. mrs. w. a. tolchard. GINGER SNAPS. One cup of New Orleans molasses, one cup of coffee sugar, one egg, one tablespoon of vinegar, one tablespoon ofginger, one tablespoon of soda; salt and mix quite stiff. Bake in a quick oven. mrs. bennet. MRS. BENNKT. COOKIES. One egg, one cup of butter, one cup of cream, one and one- half cups of sugar. m. s. b. M. S. B. CREAM DOUGHNUTS. Beat one cup of sour cream, one cup of sugar and two eggs teaspoonful of soda, a littlesalt, and flour together, add level enough to roll. mrs. m. s. burke. MRS. M. S. BURKE. DOUGHNUTS. One coffee cup of sugar, two of sweet milk,six spoons of inclwtl lard, one-half of nutmeg, one egg, a little salt, two quarts of flour, five teaspoons of baking powder. Beat the egg together, add the lard and stir, add milk and stir. and sugar into the flour, mix it thoroughly and Put the baking powder then put all together. mrs. a. c. s. MRS. A. E. S. GINGER SNAPS. One cup of brown sugar, one cup of butter, half a cup of lard, one cup of molasses, one egg, a pinch of salt, two table- spoons of sour milk in which is a teaspoonful of soda, one tea- spoon of ginger, half a teaspoon of each cinnamon and cloves. MRS. NELLIE J. POND. 70 The Jubilee Cook Book. FRIED CAKES. together, One cup of sugar, one cup of sour milk,one egg, lard the teaspoon of size of an egg; one teaspoonful of soda, one-half cream of tartar, a little salt and nutmeg. Rub the lard and then beat in the egg. Put the soda in a cup sugar and disolve with hot water, then fill the cup with sour milk; put the cream tartar in the flour, mix,not too stiff,and knead well. Araw potato peeled and kept in the lard while frying will prevent it from burning or turning dark. This quantity willmake about three dozen and a half cakes. F. c. y. DELICIOUS COOKIES. Four eggs, one cup of butter, two cups of white sugar, three tablespoons of baking powder. Sprinkle the top with sugar before cutting out the cakes. sirs. c. b. lewis. MRS. E. B. LEWIS. CREOLE DROP CAKE. Cream one-half pound of butter with one pound of sugar: add six eggs, teaspoon of baking powder, one half pound of almonds, blanched and cut fine, and one-half pound of pecans. ten ounces of flour, one-half MRS. E. gay. MRS. E. GAY. DOUGHNUTS. One egg, one cup of sugar, one cup of sour milk, one tea- spoon of soda in the milk, butter the size of a hickory nut, a little salt, two teaspoons of baking powder in the flour. Mix soft and fry in hot lard. MRS. calkins. MRS. CALKINS. FRIED CAKES. One pint of sugar, one pint of sweet milk,three eggs, three tablespoons of melted butter, three heaping teaspoons of bak- ingpowder; flavor with nutmeg. Mix with flour as soft as you can roll;a little salt. Emma ferdon. EMMAFERDON. PIES. PIE CRUST. Three cups of flour, one cup of lard, one teaspoon of salt. Chop lard into the flour with a knife, and wet up with ice water, not wetting quite all the flour. Part of lard can be left out. Roll out crust: spread on remainder of lard; sprinkle with flour and rollup. Slice off" the portion for under crust and lay on side to roll;cut another slice for upper crust and lay on end to roll. This two pies. The hands should never be used in mixing pie crust, and it should be mixed only enough to get in shape to roll. receipe makes MINCEPIES. MRS. A. W. A. Six pounds of beef and six pounds of apples chopped fine, four pounds of sugar, two of citron, three of raisins, three of currants, one of suet, two quarts of boiled cider, one-half cup of salt, two nutmegs, two tablespoons of ground cloves, two of allspice, two of cinnamon. When used, enough sweet cider should be added to make the mixture quite moist. SUMMER MINCEPIES. MRS. A. W. A. Four crackers, one and a half cups of sugar, one cup of cider, one cup of water, two-thirds of a cup of butter, one cup of chopped raisins. Spice to taste ;two eggs beaten and stirred in at the last. M. L. k. LEMON PIE. Take one tablespoonful of corn starch ;moisten the starch with a little cold water, then add one cup of boiling water, one cup of sugar, one well beaten egg, the juice and grated rind of one fresh lemon. Bake in a rich paste. Beat the whites of three eggs to a stiff froth ;add two tablespoonfuls of powdered sugar, spread over the pie when a little cool; replace in the oven and brown slightly. sirs. s. p. bell. MRS. S. P. BELL. 76 The Jubilee Cook Book op APPLE PIE. Line pan with crust, pare and slice three or four nice tart apples and spread on crust ;sprinkle with two tablespoons of sugar and small bits of butter ; mix one tablespoon of flouri one teaspoon of essence of lemon, two tablespoons of sugar and three or four of water together, pour over the apples and bake until thoroughly cooked. mrs. Mary r.payne. MRS. MARYR. PAYNE. LEMON PIE. rolled crackers, One lemon, one cup of water, one cup of sugar, three table- three eggs, saving whites of two for spoons frosting. Before whites are beaten enough, add two table- spoons of powdered sugar and put on pie. Brown a very little inoven. mrs. l.d. wines. LEMON PIE. Pare and slice one lemon, removing the seeds ;add one cup rolled, and a of sugar, one-half cup of water, four crackers very little of the grated rind; bake with upper and under crust same as apple pie. mrs. calkins. LEMON PIE. One cup of powdered sugar, one teaspoon of butter, one egg, one lemon, juice and rind, removing the seeds with care ; one teacup of boiling water, a tablespoon of corn starch disolv- ed in cold water ; stir the corn starch into the water ;cream the butter and sugar, and pour over it the hot mixture, and when quite cool add the lemon and beaten egg, and bake up- on a plate covered with paste. For lrosting, take the white of one egg and powdered sugar to make it sufficiently thick to cover well. mrs. a. h. roys. COCOA NUT PIE. One half of a cocoanut grated, one egg, two-thirds of a cup of sugar, one cup of milk,one tablespoon of butter. Bake in a rich paste. If this does not fillthe pie, add more milk. Delicious. mrs. a. l.noble. PEACH PIE. Bake in two separate tins an upper and under crust in a quick oven fifteen minutes ; when done, place inthe lower crust peaches prepared by slicing, and adding three tablespoons of sugar and cream ;cover with top crust and place in oven for fiveminutes. Tested Recipes. LEMON CREAM PIE. 77 One cup of sugar, one cup of water, one raw potato, grated, juice and grated rind of one lemon. Bake in pastry top and bottom; sprinkle pulverized sugar over. CUSTARD PIE. One quart of milk, four egg's, four tablespoonfuls of sugar; nulmeg grated over the top. mrs. s. hrndrickson. GENERAL GRANT PIE. Make a sponge cake; bake in jelly tins; when done split open and spread with custard made of one pint of milk,two eggs, one-half cup of flour ;beat the whites of the eggs to a froth and spread over it. mrs. p. b. b. MRS. P. B. B. CREAM PIE. For the crust, take one half teacup of sugar and two table- spoons of butter beaten to a cream, add the whites of three eggs beaten stiff, one-half cup of milk and two cups of (lour, into which has been stirred one and a half teaspoons of baking powder. Bake this batter inpie-pans, for the fillingtake the yolk of the three eggs and beat into them one teaspoonful of corn starch; then take a teacup of milk and one-hilf a cup of sugar, and when it comes to a boil,stir in the yolks. Cut the cake open and fillin with the custard. mrs. c. c. royer. WHIPPED CREAM PIE. Sweeten with white sugar, one teacup of very thick sweet cream ; make as cold as possible without freezing, and flavor with lemon or vanilla to taste; beat until as light as eggs for frosting, and keep cool until the crust is ready ;make crust moderately rich, prick well with a fork to prevent blistering, bake, spread on the cream, and to add finish put bits of jelly over the top. The above willmake two pies. PEACH CUSTARD PIE. MRS. R. KEMPF. Peel and halve the peaches, lay them on the crust, hollow side up, sprinkle with sugar ;take one egg, a tablespoonful of sugar, a pinch of salt; beat add milk enough to cover the peaches and bake. mrs. w. w. w. MRS. W. W. W. together; 78 The Jubilee Cook Book. MOTEHR'S CRACKER PIE. One teacup of grated cracker, two small cups of water, one of molasses, one of sugar, two-third's of a cup ofchopped raisins, one-fourth of a cup of citron, same of zante currants, one-half a cup of butter, two-thirds of a cup of vinegar, one teaspoon of cloves, cinnamon and salt each ;stir well ;roll the pastry thin. Makes two medium sized pies. Ellen soulk carhart. BAKEWELL PATTIES. Break in a basin one egg ;add the yolks of six more; beat in a half pound of sugar, when dissolved add half a pound of warm butter; beat the whole untilit forms a custard ;line the patty-pans with nice paste and spread withraspberry or straw- then pour on as much of the custard as will berry preserves, make ita quarter of an inch thick. Bake in a quick oven. MRS. BENJAMINCOCKER. RA W PUMPKIN PIE. One coffeecup of grated raw pumpkin, one teacup of sugar, two teacups ofmilk,one egg ;salt and spice to taste. Bake an hour. MISS MARY SMITH. Chelsea, Mich. PUDDINGS SNOW PUDDING. One half box of gelatine dissolved in a teacup of cold water. To this add one pint of boiling water, the juice of one lemon and one and a half cups of sugar. Strain into a dish and setaway untilitis alittlethick. Beat up the whites ofthree eggs and add to the gelatine, and beat altogether until quite white, place in a mould after first dipping it in cold water. If put upon ice it willharden in about two hours. STEAMED PUDDING. MRS. E. E. ROVER. Three-fourths of a cup of sugar ;three-fourths of a cup of sweet milk;one tablespoon ot butter mixed with sugar; one three teaspoons of baking powder ;flour enough to make egg; itlike cake batter. Put steamed apples or fruitinthe bottom of the pudding dish. Serve with pudding sauce or cream. LEMON SICE PUDDING. MRS. D. A. MCLACHLAX. Four tablespoons of rice boiled in one quart of milk until soft, milk sweetened to taste ; add butter the size of an egg. When nearly cool add the beaten yolks of four eggs or one tablespoon of corn starch and two yolks. To the beaten whites of the eggs add four tablespoons of powdered sugar and the juice of a lemon. Pour the batter in a pudding dish; put the whites on top and brown in the oven. To be eaten cold. FIG PUDDING. MRS. L. D. WINES. One cup of molasses, two eggs, one-half teaspoon salt, one teaspoon soda, one cup grated bread crumbs, one-half cup flour, one tablespoon butter. Add two-thirds cup of fig3 cut up, or raisins and Zante currants or peaches. Flour the fruit, Steam closely covered two hours. Serve with foam sauce. ELLEN SOULE CARHART. 80 The Jubilee Cook Book of TAPIOCA PUDDING. Three tablespoons tapioca soaked two hours in a little cold cocoanut, one flour, yolks of three eggs and a Steam over boiling water until itthickens —stirring water, three tablespoons sugar, three tablespoons quart milk, three tablespoons little salt. often. Use the whites for frosting. Set in oven to brown. c. A. roe. PR UNE P UDDING. One-half pound prunes, stewed with a little water and sugar. Stone and chop. Let them cool, then mixwith the beaten whites of four eggs. Bake fifteen minutes and serve immedi- ately. Excellent with fresh berries or apple sauce instead of prunes. sirs, ferdon. PINEAPPLE PUDDING. Butter a pudding dish and line bottom and sides with slices of sponge cake; pare and slice thin a large pineapple ;put in a dish alternate layers of pineapple and sugar; pour over a small teacup of water and cover with slices of cake dipped in water. Cover the whole with a buttered plate and bake slowly for two hours. MRS. N. BOOTH. COTTAGE PUDDING. One cup ofsugSr, one cup ofmilk,butter the size of an egg, one egg, two cups of flour,nutmeg, one heaped teaspoon ofbak- ing powder. Vinegar sauce. BIRD'S NEST PUDDING. Pare and quarter one-half dozen good tart apples ;put in a pudding dish and make a good stiffbatter of one pint of flour, two teaspoons baking powder, one-fourth teaspoon of salt; water. Ste&m an hour. Make a sauce of one cup of brown sugar, one cup of water, butter size of an egg, one teaspoon of corn starch. Put on stove and let it cook untilit thickens. CUSTARD PUDDING. MRS. A. W. A. Four eggs, four cups sweet milk, two tablespoons of flour, a pinch of salt. Bake half an hour, stirring occasionally. for pudding.—White of one egg beaten to a froth, one cup of sugar, one-half cup of butter, stirred to a cream. Flavor with lemon or vanilla. Very good. ir. l.kerr. Sauce Tested Recipes. INDIANPUDDING. 81 One quart sweet milk, one pint Indian meal scalded in to milk, one cup molasses, one cup butter, three eggs, spices taste. Bake one hour. mrs. s. h. ORANGE PUDDING. Take four oranges, peel, seed, and cut into small pieces; add one cup sugar and let them stand. Into one cup of nearly boiling milk stir two tablespoonfuls of corn starch, mixed with a little water and the yolks of three eggs. When done let it cool and mix with the oranges. Make a frosting of the whites of the eggs and half a cup of sugar, spread over the pudding, and brown in the oven. mrs. s. hendrickson. RAISINPUFFS. Two eggs, one-half cups of flour, one cup of seeded spoons of sugar, two teaspoons of baking powder. an hour in cups. Sauce for pcffs.—One cup of sugar, half a cup of butter, cup of butter, one cup of milk, two two table- Steam half raisins, chopped, one egg beaten lightly, then all together. Steam in a bowl over the teakettle and justjust before serving stir into it half a cup of boiling water and flavorit with vanilla. MRS. OEO. A. DOUGLAS. WASHINGTON PUDDING. One and one-half cups of flour,one egg, half a cup of sweet the same milk,half a cup of molasses, half a teaspoon of soda, of salt. Steam two hours. mrs. c. b. lewis. OAT MEAL BLANC MANGE. For the sick. Adelicious blanc mange is made by stirring two heaping tablespoons of oat meal into a little cold water, then stir this into a quart of boiling milk. Flavor and pour into molds to cool, when itmay be eaten with cream or jelly. SUET PUDDING. MRS. S. H. ADAMS. two eggs, one tablespoon of salt, one-half One-half pound of suet, one cup of raisins, one cup of cur- tablespoon of rants, cinnamon, cloves and allspice, one tablespoonful of molasses, three cups offlour, two teaspoonfuls of baking powder. Boil three hours. 6 MRS. w. f. breakey. 82 The Jdbilee Cook Book of Two teacups SNOW-BALL PUDDING. rice, wash and boil until tender; pare and leaving them whole ; fill the core twelve large, sour apples, apples with rice and put it around the outside ; tie each in a Serve with cream separate cloth and drop in boiling water. and sugar, or any sauce desired. GRAHAMPUDDING. One cup molasses, one teaspoon soda, one cup sweet milk, one cup chopped raisins, one egg, graham flour sufficient to make a littlestiifer than cake. Steam two and one half hours. Sauce. —One egg well beaten, one cup sugar, stir well into the egg, flavor with nutmeg. mrs. z. burd. ENGLISH PL UMPUDDING. One pound of stoned raisins, one pound of English currants, one pound of grated bread, one pound of suet, chopped fine, one dozen eggs, two nutmegs, one-half teaspoon of salt, a little canded lemon sliced. Mix thoroughly ;put in cloth pudding bags and boil six hours. two puddings, This is a genuine English pudding. Vinegar sauce. This recipe makes MRS. ANN DANCER. VINEGAR SA UCE. One and a half cups of sugar, half a tablespoon of flour mixed with cold water, two tablespoons of vinegar, one-fourth of a nutmeg, pinch of salt; pour over this a half pint of water Just before taking from the stove, add a and boil ten minutes. desert-spoon of butter. MRS. r. kempf. MRS. R. KEMPF. SUET PUDDING. One cup. of molasses, one of sweet milk,one of suet chopped fine, or a half cup of melted butter, one of raisins, half a cup two and a half cups of flour,kalr/snteaspoon of of currants, soda. Mix well,and salt and spice to taste. Steam two hours. CREAMSA UCE. MRS. B. KEMPF. Scald one pint of cream, add one tablespoon of cornstarch, one-half cup of sugar, one teaspoon of vanilla, whipped whites of two eggs. Serve hot. Tested Recipes. 83 EGGLESS PUDDING. One cup of sweet milk, two cups of flour, one and one-half cups of sugar, butter the size ot an egg, two teaspoons of bak- ing powder. Beat until very light and bake in a quick oven in square tins, and serve with lemon sauce. For Raspberry Pudding —Use the same recipe but bake in jelly tins and spread with raspberries. Make a sauce of the juice. Set it on the stove and let it come to a boil,adding sugar and nutmeg. POMPADOUR PUDDING. One quart of milk,three eggs, yolks for inside and whites for frosting, one cup of sugar, three tablespoons of corn starch. Bring the milk to a boil,add the cornstarch (dissolved in a lit- tle water), yolks of eggs and sugar well beaten, and let the whole thicken, stirring constantly. Add a teaspoon ol vanilla or lemon, pour into pudding dish to cool, then spread over it the following sauce : Sauce. —Whites of three eggs, a half cup of sugar, three spoons of chocolate. BANANA PUDDING. Gut a sponge cake into slices. In a large glass dish put a layer of cake and then one of the bananas. Make a soft custard and pour over it. For the Custard.— One quart of milk, four eggs, four ta- blespoons of sugar. Beat the sugar and yolks of eggs together the whites and cook in the and stir into the hot milk. Beat milk before the yolks are put in, then pour them on top and flavor when cool. fanny bailey. GRAHAMPUDDING. One and a half cups of graham flour,half a cup ofmolasses, one-fourth of a cup of butter, one cup of sweet milk,one tea- spoon of soda, one-half a teaspoon of salt, one egg, spice to taste, one cup of fruit,citron, raisins or currants, or you may omit the fruit. Put itin a three pint basin, steam two and one- half hours, then set itin the oven about five minutes. Sauce. —One cup of white sugar, one-fourth cup of butter, one-half a cup of jelly,beat well,melt over steam not stirring while melting. grace hall. GRACE HALL. 84 The Jubilee Cook Book. BATTER PUDDING. One cup of molasses and one of milk,three cups of flour not very full,three eggs, one teaspoon of soda, raisins, spice, and salt. Steam two hours. for the Same.— A small cup of sugar, three table- spoons of butter and two of flour, one pint of boiling water. Flavor to suit the taste. MRS. b. day. Sauce PUDDING. of flour,salt. Stir twice after putting in the oven. Four eggs, four cups of sweet milk, two and one-half cups Sauce. —One-half cup of butter, one cup of sugar, and stir to a cream. BLANCMANGE. c. knight. Three pints of milk,one-half box of Cox's gelatine, yolks of four eggs. Mixand boil until dissolved. Sweeten and flavor ; after a little cool add whites ol four eggs frothed. Put in moulds and eat with cream. h. M. c. TAPIOCA CREAM. Soak two tablespoons of tapioca in water over night. In the morning heat nearly a quart of milk to boiling. Beat the yolks of two eggs with half a cup of granulated sugar and add to the tapioca. When well beaten stir into the boiling milk and letitboil twominutes stirring constantly. Put itin a dish to serve and add a teaspoonful of vanilla. Beat the whites of two eggs stiff, add two tablespoons of sugar and a teaspoon of vanilla. Drop on the cream, a spoonful at a time. Place inthe oven to brown the frosting, then put in a cool place. The colder it is the better. aleda f. bishop. LEMON PUDDING. One cup of rice after it is boiled, one pint of milk,half a cup of sugar, the yolks of three eggs, the grated rind of one lemon. A small piece of butter. Bake thirty minutes, stir while baking. Make a frosting of the whites of three eggs, one-half cup of sugar and the juice of one lemon. When the pudding is done turn the frosting over the top, nut back in the oven and brown a little. MRS. MARY. J. JOHNSON. CREAMS AND DELICATE DESSERTS. ICECREAM. One quart of thick cream, sweeten and flavor to taste. Put in the freezer and stir gently until itbegins to stick to the sides a little, then turn as rapidly as possible until done. MBS. A. W. AMES. BANANA ICE CREAM. One pint of sugar, one pint of water; boil twenty minutes. Ten grated bananas ; to the bananas add the yolks of five eggs well beaten. Pour this into the boilingsyrup and stir six min- utes. Remove from the fire, and stir in one quart of cream. When cool, freeze. s. c. b. S. E. B. PINEAPPLE CREAM. Half gallon of cream, two pineapples sliced and sprinkled then chopped very fine, and with the syrup beat with sugar, into the cream. Freeze as rapidly as possible. FRUIT FRAPUS. Line a deep mould with vanilla ice cream. Fillthe center with fresh berries or fruit cut in slices ;cover with ice cream. Set in a freezer closely covered for half an hour, with salt and ice packed around it. The fruit should be chilled, not frozen. RASPBERRY OR STRA WBERRY ICE. Take three quarts of berry juice and one of water. Make very sweet and freeze. Currant or cherry juice may be used. AMBROSIA. Pare and cut a ripe pineapple into small pieces. Put a layer in a.dish and sugar well;cover with grated cocoanut ; lay in more sugared pineapple, and so on until the materials are used up, covering the top thickly with cocoanut. Pass sponge or other light cake with it. Oranges, peaches and fruit of all kinds are nice prepared in this way. fannie bailey. 90 The Jubilee Cook Book of PINEAPPLE CREAM. One-half box gelatine dissolved inone-half cup cold water (soak for three hours), one pint can of pineapple; let simmer twenty minutes with one teacup of sugar. Add the gelatine to this, and strain at once into a tin pan. When this is cool and to thicken, stir into itone pint of cream whipped to a begins stiff froth. When well mixed turn into a mould and set away and flavored to harden. to taste. Serve with whipped cream sweetened MRS. RAMSAY. PEA CH MERINGUE. Cut up peaches and lay in the bottom of a dish. Make an icing of the whites of three eggs and three-fourths of a cup of sugar. Spread over the peaches and bake a few minutes. FROSTED ORANGE. MRS. A. W. AMES. Pear oranges. Remove every particle of the inner skin. Divide them into lobes, taking care not tobreak the skin. Beat the whites of two eggs or more to a stiff froth. Add a table spoon of water to the stiffened whites ;dip the orange lobes in this and roll part of them in pulverized sugar and part in to dry. When dry, pink sugar-sand, and lay them on paper heap them in a glass dish, the white and red together, and mixin a few green leaves. ORANGE SNO W. Four large sweet oranges, juice of all and grated peel of one, juice and half the peel of one lemon, one package of gela- tine soaked in a cup of cold water, whites of four eggs beaten stiff, one large cup of powdered sugar, one pint of boiling water. Mixjuice and peel of the fruit with the dissolved gelatine, add the sugar and let itstand an hour ; after ithas been wellstirred, then pour on the boiling water and stir tillclear; strain through a coarse cloth. When quite cold whip itinto the frothed whites gradually till thick and white. Put into wet molds for eight hours. M. Louise pond. VELVET CREAM. One-half box of gelatine dissolved incup of water, one pint Serve of sweet cream, flavor and sweeten. Whip alltogether. with cream. mrs. a. c. morris. Orchard Lake. Tested Recipes. 91 NEAPOLITAN SA UCE. Two cups powered sugar, one-half cup butter, two table- spoons currant jelly, juice of one half lemon. Warm the butter and stir to a cream with the sugar, divide into two parts ; whip the lemon juice into one and the jellyinto the other. Wet a bowl and fillwith alternate layers of red and white sauce. Set iton the ice for awhile, slip a knife close to the sides of the bowl and turn out, and serve on a cold dish. BANANA FLOAT. MRS. A. W. AMES. Pare, quarter and core six large juicy sour apples. Cook in a new bright tin or granite stew-pan. When soft, strain them through a sieve. Whip the whites of two eggs to a froth and beat them, with two-thirds of a cup of sugar, into the apples. Stirlightly into this six bananas, sliced. Beat the whites of two eggs very light in a deep plate; set it,by pouring boiling water around the edges of the plate, letting it run under the egg. Allow it to stand two or three minutes, then drain out the water and slip the egg offon to the apples. BIRDIE WHEDON. WHIPPED COFFEE CREAM. Take two ounces of coffee beans and roast them ; while fresh and stillwarm, put them in one pint of rich cream, liber- ally sweetened. Let this stand an hour, then strain it through a muslin cloth laid in a colander; dissolve a teaspoonful of gel- atin in a little cold milk,and add to the cream ; whip it to a firm froth. The gelatine may be dissolved in a little orange water or lemon extract if you choose. mrs. a. w. ames. COFFEE BA VARIANCREAM. One cupful strong coffee, one pint of cream, one-half pack- age of gelatine, one cupful of sugar, one-third cupful of cold water. Soak the gelatine two hours inthe water. Pour on this the coffee, boiling hot, and when the gelatine is dissolved, add the sugar. Strain into a tin basin which just fits in a pan of ice water. Beat with a whisk or egg beater until it begins to thicken, then add the cream which has been whipped to a froth. When thoroughly mixed turn into a mold and set away to harden. mrs. Etta lee ferdon. Serve with cream. 92 The Jubilee Cook Book of TAPIOCA CREAM. One teacup of tapioca ; add sufficient milk to make it soft; then take one quart of milk,boil a few minutes ;beat two eggs, whites and yolks separately ; stir yolks into milk and when it begins to boil,add tapioca. Let boil, then stir whites through itthoroughly. Sweeten and flavor to taste. Eat cold. The tapioca must soak over night. mrs. wilcoxson. SNO W CUSTARD. Half box gelatine, three eggs, two cups sugar, juice of one Soak gelatine one hour in teacup of cold water, add lemon. one pint of boiling water ; stir until dissolved, then add two- thirds of the sugar and lemon juice. For custard, one and one- half pints milk, yolks of #eggs, remainder of sugar. Flavor with vanilla. When the jellyis molded turn custard over it and float with whites of the eggs. Carrie a. roe. CARRIE A. ROE. A DAINTYDESSERT. Make a nice sponge cake ;when cold separate it as for short (not juicy) or jam. Pour over cake; spread with preserves, this a rich boiled custard. When cold, whip one pint of thick cream and put on top. Ifthe cake is cut in square pieces before adding custard and cream, it willdish up nicer. MOONSHINE. MRS. RAMSAY. Beat with a wooden fork upon a large platter the whites of eight eggs to a light froth, add one pint of pulverized sugar, putting in a little at a time, and beating continuously for thirty minutes; vanilla to suit taste. Set upon ice. When ready to serve, prepare each dish with cream and one tablespoonful of clouds upon which place one-half of a canned peach. BEVERLY SNOW. MRS. E. E. BEAL. Soak one box of Cox's gelatine in one pint of cold water for one hour, add one quart of boiling water and set on the stove. Sweeten to taste and add the juiceof six lemons. When cold, have the whites of six eggs beaten stiff and beat them into the jelly tilllight. Pour into a mold. Make a soft custard of the yolks to pour over when served. fannie bailey. FANNIE BAILEY. Tested Kecipes. FLOATING ISLAND. 93 One tablespoon sugar, one tablespooon currant jelly,beaten into the frothed white of one egg. Lay it over a soft custard. ROCK CREAM. Boil a cup of rice tillquite soft, innew milk,sweeten with loaf sugar, and pile itupon a dish. Lay on itlumps of currant jelly. Beat the whites of five eggs very stiff,add a littlepow- dered sugar, and flavor with vanilla; beat into it a tablespoon - ful ofrich cream, and drop itover the rice in lumps. CHARLOTTE RUSSE. M. LOUISE POND. Cut sponge cake into slices about half an inch thick, and line your molds, leaving a space between each slice. Into a deep bowl put one and one-half pints cream, whip to a froth, stir into it two-thirds cup powdered sugar, one large spoonful vanilla, and half box gelatine, which has been soaked in cold water enough to cover it for one hour and then dissolved in boiling water, (about half cup), stir from the bottom of the pan to grow stiff, then fillthe mold and set on ice antil it begins until sent to the table. sirs, nelson booth. CHARLOTTE RUSSE. Have two tablespoonsful of gelatine dissolved in milk and a little cream before commencing to whip. One pint of cream, three-quarters of a cup ofpowdered sugar, one tablespoonful of vanilla. Whip all together thoroughly, add gelatine which has been strained, and should be lukewarm. Mix by stirring hrough the cream, and pour all in a mold which has been pre- viously lined with lady-fingers. sirs. geo. a. Douglass. PR UNE WHIP. Take one pound best prunes, wash them thoroughly and cave in water over night, then stew slowly until very soft. While hot, (with fork and spoon) remove pits; add one-half *up granulated sugar, boil until syrup is well cooked into the orunes. Beat the whites of six eggs to a light froth, add one leacupful ofpulverized sugar, and again beat rapidly for fifteen minutes. Turn frosting upon prunes, mix carefully and bake moderately until done. Place upon ice and serve with cream. MRS. E. E. BEAL. 94 The Jubilee Cook Book. APPLLE SOUFFLE. Three pounds of sour apples, two lemons sliced with the rinds left on, two pounds of sugar; cover with water and boil till the apples look clear, lift them out to cool, add one ounce dissolved gelatine to the syrup ; when it boils, strain over the apples, and set away to cool. Eat with whipped cream. APPLE COMPOTE. MRS. A. W. AMES. Pare the apples, cut the core out, leaving them whole. Make a syrup, allowing three-fourths pound of sugar to every pound of fruit. When it comes to a boil, put in the fruit and let itcook until clear, but remains whole. Remove the fruit to a glass bowl. Now dissolve one-third box of gelatine in half teacup hot water and stir briskly into the syrup, first taking off the fire, then strain it over the apples, and set to cool. When cold, heap whipped cream over it, Some add sliced lemon to the syrup, one slice on each apple. sirs, nelson booth. APPLE CHARLOTTE. steamad %One scant pint of apples and rubbsd through a sieve, one-third box of gelatine soaked one hour in one-third cup of water, one cup sugar, juice of one large lemon, and whites of three eggs. Pour one-half cup of boiling water on the gelatine, stir until dissolved and pour upon the apple; then Place in basin of ice-water and stir for add sugar and lemon. to a froth, ten minutes. Add the whites of the eggs beaten pour into a two quart mold which has been lined with sponge cake or lady fingers, and put on ice to harden. Make a soft custard of the yolks of the eggs ; one pint of milk and three tablespoonfuls of sugar, and use as sauce. SIRS. ETTA LEE FERDON. PEAR COMPOTE. Pare, core and quarter eight large pears, boil in a little water, then lay on a platter. Make a syrup of.one pintof pear- water and one pound of sugar; add the juice of two lemons and the grated rind of one. Scald the pears in this, then place them in the mold. Stir into the hot syrup one-third of a box of Oox's gelatine, previously softened in a little water, and let itboil up. Strain into mold, keep cold for a day, and serve with whipped cream. mks. c. s. carhart. PRESERVES AND JELLIES. DIRECTIONS FOR PRESERVING OR CANNING FRUIT. When preserves are put in a jar they should be kept in a very dry, cool place to avoid mold. They should be examined two or three times in the first two months and heated again if not likelyto keep. It is always well in canning fruit to take a cloth folded in thicknesses, wring it out of cold water and lay on a several for filling. In this way you may table. On this set pour in the boiling fruit without danger of the cans breaking and also avoid the discomfort of standing over a hot stove while fillingyour cans. the cans In making jellies it is best to put the fruit in a stone jar placed in a boiler of hot water. When fruit is sufficiently softened pour it in a coarse linen bag and suspend itwith a to drip. While the crock under it and leave it until it ceases juice is heating, ifthe sugar is put in the oven and heated very hot, and then added to the juice, itwill cause the jelly to set sooner and be a better color. Time Time Allfruit will form more readily in a jelly if not quite ripe. Quant, Quant, of Sugar of Sugar to Pint. to Pint. " " 6 oz. 6 oz. " " 4 4 " " 6 6 " " 8 8 " " 10 10 " " 8 8 " " 8 8 " " 4 4 " " 6 6 " " 4 4 " " 4 4 « " « " 6 6 " " " " 5 5 " " 8 8 8 8 None. None. " " 8 oz. 8 oz. 10 10 Cherries Cherries Raspberries Raspberries Blackberries Blackberries Strawberries Strawberries Plums Plums Whortleberries Whortleberries Pie-plant, Sliced Pie-plant, Sliced Small Sour Pears Small Sour Pears Bartlett Pears, Halved Bartlett Pears, Halved Peaches Peaches Peaches, Whole Peaches, Whole Piue Apples, Sliced Piue Apples, Sliced Siberian Crab Apples Siberian Crab Apples Sour Apples, Quartered Sour Apples, Quartered Ripe Currants Ripe Currants Wild Grapes Wild Grapes Tomatoes Tomatoes Gooseberries Gooseberries Quinces, Sliced Quinces, Sliced for for Boiling. Boiling. " " 5 miv. 5 miv. 6 " 6 " 6 6 --- 8 " --- 8 " " " " " 10 10 " " 5 5 " " 10 10 " " 30 30 " " 20 20 15 " 15 " 8 8 15 " 15 " " " " " 25 25 " " 10 10 " " 6 6 20 " 20 " 10 10 " " " " 8 8 15 15 96 The Jubilee Cook Book of CITRON PRESER VES. strong), Prepare the rind and boil very hard thirty or fortyminutes in alum water (passably take from the alum water and place in clear, cold water over night, change water in the they have morning and put changed color and are quite soft. Make syrup allowing one to one pound of fruit,add the fruit which will pound of sugar need but little more cooking to the syrup. Flavor with ginger or lemon. them to boil, let cook until c. knight. MRS. B.'S RECEIPT FOR CITRON PRESERVES. Pare the citron and take out the seeds, cut in good-sized pieces, steam them until tender. Take a pound of sugar to a pound of fruit. When the sugar is well dissolved in a little water, add the fruit. Flavor with sliced lemon. SPICED CURRANTS. Four pounds of nice ripe currants picked from the stems and thoroughly washed, one and one-half pounds of sugar, one tablespoon of ground cinnamon, one teaspoon of cloves, one teaspoon of pepper, one teaspoon of salt. Boil until thick like marmalade. mks. l.d. wines. Q UINCEPRESER VES. Take ten pounds of quinces, seven pounds of pears, five pounds of sugar and about two quarts of water, make a syrup of the sugar and water, then add the fruit and cook as any preserves. HOW TO PRESERVE A HUSBAND. Be careful in your selection, do not choose too young, and take only such varieties as have been reared in a good moral atmosphere. When once decided upon and selected, let that part remain forever settled, and give your entire thought to preparation for domestic use. Some insist on keeping them in a pickle, while others are constantly getting them into hot water. Even poor varieties may be made sweet, tender, and good by garnishing them with patience, well sweetened with smiles, and flavored with kisses, to taste ;then wrap well in a mantle of charity, keep warm with a steady fire of domestic devotion and serve with peaches thus prepared they willkeep for years. and cream. When aunt, hannah," " Tested Recipes. 97 GREEN TOMATO PRESERVES. One peck of small, green tomatoes, cut off both ends, scald in salt and water until they look clear, drain and pour cold them. One ounce of Jamaica ginger root, steeped, water over allow one pound of sugar to a pound of tomatoes (after drain- ing), dissolve in the ginger water, add a pound of raisins and cook the same as any preserves. Very nice. c. knisht. ORANGE JELLY. One quart water, one box gelatine, five oranges, one lemon, Soak gelatine in cold water enough to cover. one pound sugar. Boilone quart water and sugar together, add dissolved gelatine, orange and lemon, strain and pour into mould, which has been lined with sliced oranges. MRS. nelson booth. MRS. NELSON BOOTH. ORANGE JELLY. Soak one box of Cox's gelatine in one pint of cold water, add one quart of hot water, place over a kettle and add juice of four oranges, sweeten to taste, cool, add two oranges cut fine with peel shredded very fine. Beat all together with six eggs beaten stiff. Turn into a mould. fannie bailey. LEMON JEL LY. Three lemons; the grated rind of one and one half lemons, the pulp of three, twopounds of sugar, two-ounce box of gela- tine dissolved in one pint of cold water, let it stand one hour, then pour on three pints of boiling water, strain into a mould and set away for twenty-four hours or tillcold. CURRANT JELL Y. FANNIE BAILEY. Pick over the fruit but leave it on the stems, put it in a kettle and let itget thoroughly heated, strain through a coarse towel. Measure the juice into a clean porcelain kettle, let it boil five minutes hard, then pour over the sugar which has been previously measured into a stone jar large enough to hold sugar and juice. Stir constantly while pouring on the syrup, from the bottom tillevery particle of the sugar is dissolved. Use granulated sugar, one pound to a pint. Have the jelly glasses all ready as the jellyoften forms while stirring. This makes splendid clear jelly,very firm,and willkeep two years. Make itabout the 4th of July. 7 98 The Jubilee Cook Book. GRAPE JELL Y. Pick the grapes from the stems and after washing put them them, taking care to bruise in a preserving kettle, and heat the juice runs them with a ladle or potato masher until freely, then pour into a coarse linen bag and let itdrip over a crock one night. Measure one pint of juice to one pound of sugar. Boilthe juice fifteen or twenty minutes before put- ting in the sugar, after adding the sugar, let it boil from three to five minutes. CRAB-APPLE JELL Y. Boil the fruit whole in water enough to cover until it is perfectly soft, then pour into a coarse bag and let itdrip over night, allow a pound of sugar to a pint of juice ; if you choose add the juice of a lemon to every quart of syrup. Boil the juice first and skim it,heat the sugar and add as the syrup boils up, boil gently twenty minutes and pour into tumblers or moulds. LUNCH COURSE. Set your table with small plates, upon which place small cups of bouillon with Boston crackers and butter, when this is through with, let all be removed except the butter, and larger plates containing scolloped oysters, Paris potatoes, pickles and squares ofbread take their place. Raw oysters in small dishes can be put by each plate with salt, pepper and vinegar conven- ient; when these are removed serve in the same way, chicken croquettes, Saratoga potatoes, olives and jelly; when this i. al- so removed itcan be followed with some kind of salad, made of either finely cut cabbage, or tomatoes, served whole, or lettuce, either to be dressed withMayonnaise sauce; again remove and serve coffee, then your dessert and last fruit, confections, ice cream and cake may be added, ifdesired. The raw oysters can be served as a separate course between the two hot ones, if preferred. >n;s. g, k. BOYBR. MRS. E. E. KOYKU. MENUFOR A PLAINLUNCH. First course,oysters,raw, and crackers. Second, bouillon serv- ed in cups. Third,French lamb chops withFrench peas in cen- tre of the platter, Saratoga potatoes, rolls, pickles and coffee. ¦Fourth,chicken salad and thin slices of bread and butter. Fifth, ice cream, canned pine apple and Angel food. Sixth, fruit. MRS. JENNINGS. Detroit, Mich. Anafternoon coffee may be elaborate or simple, as one may wish. It is admissible to serve only coffee and thin slices of bread and butter, folded together, or rolled, and cakes, various kinds mixed in the basket, or even coffee and cake if you choose , or you may serve ice cream and cake, and the coffee last. Have some friend invite your guests, a few at a time, in- to the refreshment room where they may be served by the waiters soon after they have greeted the hostess and her atten- dants. 100 The Jubilee Cook Book. BOVILLON. Take three pounds of good, lean, fresh beef from any part except the shin. There must not be more than two ounces of bone to a pound of meat, and the less bone the better. Place the meat in a soup-kettle with three quarts of cold water and salt and set it on a good fire ;after about thirty minutes the scum or albumen of the meat willgather on the surface and the water will begin boiling. Now place the kettle in a more fire ;add one gillof cold water, and begin to skim off moderate the scum, which will take only a few minutes ;then add one middle sized carrot, half as much turnip, one middle sized leek, a stalk of celery, one of parsley, a bay-leaf, one onion with two stuck in it, and two blades of garlic. Keep the kettle cloves between simmering and boilingheat for fivehours. Strain the bouillon and it is ready for use. mrs. a. f. gat. MRS. A.F. GAT. SPICED FRUIT, PICKLES AND CATSUP. SPICED PEACHES. Nine pounds of peaches quartered, four pounds of sugar, one pint of vinegar, one ounce of cassia buds ;make this syrup and boil the peaches a few at a time. jirs. h. m. clough. SPICED APPLES. Eight pounds of pared apples, four pounds of sugar, one quart of vinegar, one ounce of cinnamon, one half ounce of cloves. Bojl sugar and spices together, add the apples while boiling,let them remain until soft, boil the syrup and pour over the apples. H. M. c. H. M. C. SPICED CU RRANTS. Four quarts of currants free from stems, one pint of vine- two pounds of sugar, one teaspoonful of cinnamon and gar, cloves, boil tillthick as jelly. SPICED CURRANTS OR GOOSEBERRIES. To six pounds of fruit take four pounds of sugar, one pint of vinegar. Boil to a thick jam, just before taking it up, stir in two tablespoonfuls of powdered cloves, and the same of cinnamon. Very nice to eat with meats. MRS. W. C. STEVENS. PICKLED PEACHES. three Seven pounds of peeled peaches, and one half pounds of sugar, one pint vinegar, two ounces cinnamon, one ounce whole cloves, scald the sugar, vinegar and spices together and pour over the peaches three days in succession, and the last time scald the peaches and syrup together. ¦ MRS. S. HENDRICKSON. 102 The Jubilee Cook Book of CUCUMBER PICKLES. To one gallon best cider vinegar, not less than two years old, add one cup fine salt and one tablespoon powdered alum. Take nice fresh cucumbers, wash carefully so as pot to bruise, then turn boiling water oveflthem; when or rub off the stems, cool drain and put into vinegar. Ifyou have n dry. Light with a match when ready for use and let smoke. M. s. knt >wi/rox. rosemary, and hitter almond.) Equal parts ofpowdered alum and salt placed in the cavity of an aching tooth will give relief immediately. A cloth wrung out of very hot water and frequently re- newed, applied to the part affected willprevent or remove dis- coloration from a braise. A gillof fresh made coffee poured upon the breakfast plat- ter after it is ready to serve, willgive it a rich color and flavor. TO PRESERVE EGGS. Fourteen quarts ofunslacked lime, two tablespoons each of salt, cream tartar and salt petre. Srir two or three times and let stand twenty-iour hours before using. Dip off as close as you can without; roiling, then add four quarts of lime, the same amount ofother'ingredients as above, let settle and use as above directed. After which begin anew. This is a valuable The liquor is dipped off into the crock in which you wish recipe. to pack your eggs. a. bell. FURNITURE POLISH. Half a gallon of raw linseed oil,one pint of turpentine, half a pint of aqua ammonia, half a pint of benzine, half a pint of alcohol, one and one-half pints of cider vinegar. MKS. FRANK MOKKIS. TO GET RID OF BLACK ANTS. Get live cents worth of tartar emetic, mixin an old saucer with sugar and water and place it where the ants trouble you. 112 The Jubilee Cook Book. In twenty-four hours every ant willhave left the premises. The as well the second year as same dish of tartar emetic answers the first ;as the water dries add more. MRS. a. bell. MRS. A.BELL. To ridyour shelves of red ants sprinkle powdered borax around the edges. Use naptha or gasoline about moth infested articles. Itin- jures nothing and kills the destroyers. CONVENIENT MEASURES. Wheat flour, one jxmnd is one quart. Butter, when soft, one pound is one quart. Granulated sugar, one pound and one ounce is one quart. Brown sugar, one pound and two ounces is one quart. Ten average sized eggs are one pound. Four large tablespoonfuls make one-half a gill. Sixteen large tablespoonfuls make one-half a pint. A common sized tumbler holds one half a pint. Twenty-five drops are equal to one teaspoonful. Incalculating for company allow one quart of oysters to every three persons for soup. One gallon of ice cream to every twenty persons. Five chickens or a ten pound turkey boiled and minced and fifteen heads of celery for chicken salad for fiftypersons. For twenty guests, four dozen biscuits. F. G. SCHLEICHER, DEALER IN Choice Groceries, Crockery, GLASSWARE and NOTIONS. SPECIAL ATTENTIONTO OUR HOLIDAY GOODS! A FINE DISPLAY OF VASE AND HANGING LAMPS. - 49 S. MAIS ST., ANN ARBOR, MICH. FOtXITIM REI'AiREI) tilBiFUISHID, PICTURE FRAMES MADE TO ORDER. W. G. DIETERLE, DEALER IN FINE AND LOW-PRICED FURNITURES Parlor Suiits, Bed-F^oom Suits, Easy Chairs. Special Attention Giver] te Oridertaking. tff SOUTH MAINSTREET, - 17 ANN ARBOR, MICHIGAN. OLIVER M. MARTIN, Undertakerand Funeral Director DEALER IN Cloth Caskets, Metallic Caskets AND COMMON COITINS. Embalmirig a Specialty. - 12 East Washington Street. Store Rooms, BESIDENCE COR. OF LIBERTY AND FIFTH ST. L. GERSTNER, — i —AND— #CQNF£GTONER# WALTERTOOP -STATE STREET— BAKER — AND— CONFECTIONER! CHOICE FLOUR AND —FANCY CAKFS AND— Home-Made Candies a Specialty ! 18 LADY, HAYE YOU A ¦ BOY ? ONE OF THOSE IRREPRESSIBLES, WHO WEARS OUT AND TEARS OUT FASTER THAN YOU CAN REPAIR. IF SO, WE HAVE Just H» tape For You! BRING YOUR BOY TO ) LEADING CLOTHIER and HATTER TO BE CLOTHED. MR; NOBLE HANDLES GARSON, MEYER &COS GOODS WHO HAVE THE REPUTATION OF MAKINGTHE MOST STYLISH, AS WELL AS DURABLE GARMENTS INTHE MARKET. HIS FACILITIES FOR BUYING CHILDREN'S KNEE PANTS! ENABLES HIM TO SELL THEM AT ABOUT THE COST OF CLOTH AND TRIMMING. TRY THIS RECIPE. &:IT WILL GIVE YOU ENTIRE SATISFACTION. 19 J. M. STAFFORD, —THE— MERCHANT TAILOR No. 19 MAIN St., ANN ARBOR, - MICHIGAN, ALWAYS HAS AN ELEGANT LINE OF CLOTHIERS ! ENGLISH AND SCOTCH GOODS INSTOCK ONE PRICE TO ALL EVERY LADY AFTER HAVINGHER MEALS PROPERLY COOKED DESIRES TO SEE HER TABLESET IN FIRST-CLASS STYLE, C- BLISS & SQNj \O. IISOUTH iTI\IX STREET, HAVE WHAT [S XEfESSARY TO ACCOMPLISH IT, IB Tea Sets, Cake Baskets, Baking Dishes, Castors. Berry Dishes, Water Sets, SII.VKR KNIVES AN» AI.I. THE SMALLKII ARTICLES, SUCH AS &C,&C. WE HAVE ALSO ADDED A FINE LINE OF CAKVINQ SETS AND AN ELE- GANT STOCK OF SILK UMBRELLAS. IF YOUKEUTTIRE SPECTACLES WE CAN FIT YOU OUT IN THAT LINE, AS WE ARE PRACTICAL OIFTICIAZInTS AND HAVE THE LARGEST STOCK IN THE COUNTY. BEPAIRING of WATCHES, CLOCKS and Jewelry Neatly and Promptly Done. 20 C. EBERBACH, GENERALHARDU ARE CALL, AND SEE THE J. H. POLHEMUS, Livery Stable ! THEBEST AMIMOST KXTKXSIYK I.V IHi: ( IE V. EXCELSIOR OIL HEATING AND COOKING STOVES, Hark ami Bus Line to AllTrains ! WHICH ARE ESPECIALLY ADAPTED TO THE ONLY I-.INB RUNNING TO NIGHT TRAINS. OBDEBS FOR PARTIES ETC., A SPECIALTY. Light Housekeeping! PARTICULAR ATTENTION BOTH FOR COOKHtO ASD HEATING TO THE TRAVELING PUBLIC. 23 AND 25 MAINST. ANN ARBOR, - MICH. Cor. Main and Catherine to., NO. 80 SOUTH MAIN STREET, LATEST STYLES!. MILLINERY! OLDEST ESTABLISHED HOUSE IN THE CITY. Black Crepes Cleaned 21 and Renewed. Schuh Muetxlig, • «-J-dealers in-§-« ¦ Garland Stoyes and Ranges. Plumbing, Steam HEating, Gas Fitting. MANTELS AND GRATES, TILE AND SLATE HEARTH. . —fr MANPFACTPREHS OF-^-*-——• Tin, Shsst Iron and Coppsr Wars! 31 S. MAIN ST. and 1$ E. WASHINGTON ST., \\\ ARBOR, - 22 1111 lIK.\\, J". IF1. SCHITH, DEALER IN THE POPULAR DAVIS and DOMESTIC SIWIN6 HACHI3SES ! Maghiees • Repaired* on*Short # I2oti@e. NEEDLES AND PARTS FOR ALL MACHINES. ANN ARBOR, NO. 31 SOUTH It\l\ STREET, — . MICHIGAN. Go URtISSHY & SEABOLT, BAKERS, AND DEALERS IN Groceries, Provisions, Flour aafl Feeil! WHOLESALE AND RETAIL. NOS. 6 AND 8 EAST WASHINGTON STREET, AXX ARBOR, - 23 MICHIC4X. CTOIECIsr -BTJT&Gr SELLS BOOTS, SHOES RUBBERS AND CARPETS AT THE LOWEST PRICES. LATEST DESIGNS. Ho. 43 SOUTE MAINST. DON'T X.ET PREJUDICE PREVENT YOUR QIVING TIIK NEW " " STANDABD Sewing^Macfune BOTARY SIH'TTT>E A TRIAL. DON'T LISTEN' TO WHAT THE AGENTS FOH THEOLDMACHINES SAY. Try the "Standard." IT^ISTHK SWIFTEST, SMOOTHEST, NICFST KUSXI.Ni;HACHIKBKVEK GI\"I-:X TO THE PUBLIC. ALYIN WILSEY, SECOND FLOOR, 25 SOUTH FOURTH ST. PIANOS FOR RENT ANDSALE FOB CASH OK easy PAYMENTS. 24 if / / /Vi "&.*J. c SGHIAPPAGASSE, DEALER IN California and Domestic FRUIT, CANDY, NUTS OF ALL KINDS ICE CREAM AND OYSTER PARLORS, TO- BACCO AND CIGARS. NO. 3 EAST HURON ST., ANN ARBOR, - MIOH. Go to MI^S. K. ROEHM'S, NO. 10 E. WASHINGTON ST., FOR MILLINERYAND FANCY GOODS ! YOU WILL FIND THE NEWEST STYLES IN Plushes, Velvets, Ribbons, Hats, Birds, Tips, &c. AllMaterials for Fancy Work, also the NEWEST DESIGNS in STAMP- ING Patterns Embroidery ash Stamping Dohx <>n Short Notice. — zbir/ctsh: & co.- — and; hoarding jjuj, |acfe, PROPRIETORS OF gtable. liver/, Special attention given to all culls day and night. Free Telephone at Brown's Grocery, State fit., connecting with our Barn, Barn, Cor. Fourth and Washington Sts, Rear of Cook House. J". W. HOELZLB, DEAI.M: IN ALL KIM'S OF Fresh and Salt Meats! PORK, HAH, BACON AHD LARD. Best Quality of SausagEs and Bnlngna NO. 31 I!AST WASHIXCTOS STREET, - ANN ARBOR. MICHIGAX. A SPEOIALTr. KEEPS ON HAND AilKINDS OF FRESH AI2D SALT MEATS, LARD, HAMS, AMIMM. ,VLSO ALLKIMBOF BOUK.WS. - ANH ARBOp, MICH. COR. WASHINOTON AND FIFTH STS., 25 — puzzle; to toast bread on — gasoline; stoves WITHOUT A From 1, 2, 3, 4, Slices in Two Minutes, Attachment on Top for Tea or Coffee Pot. SIMPLE, DURABLE and PERFECT in OPERATIOH NO SMOKE. NO SMELL. The inside wire cone is heated to a red heat In a minute's time and the bread is placed In the four outside wire holders, which makes Ita pleasure to toast bread. A moderate blaze is necessary. Price 7s cents. Special rales -to the trade. Agents wanted everywhere in United States and Canada. HAWKINS 6i. WILLIS, ANN ARBOR, MICH. CITY LAUNDRY - Oldest and one of the mo9t reliable laundries in Michigan. Work called for and delivered free of charge. No. 2 Fourth Street, East of Court House. - H. M. SEABOLT, Proprietor. -#C SOHULTZ,!- OFfice on West Ann Street, ; OFFERS COAL AS CHEAP AS THE CHEAPEST. 26 IF YOU WILL FOLLOW! THIS BOOK CAREFULLY THE UKCIPK3 GIVEN IN AND WILL BEPARTICULAR TO BUY YOUR FLAVORING EXTRACTS, BI- CARBONATE OF SODA, CREAM OF TAR- TAR, MUSTARD, ETC., ETC., AT CALKINS' PHARMACY YOU WILL HAVE MUCH BETTER SUC- CESS INCOOKING. EVERYTHING THAT IS BOUGHT AT 34 S. STATE STREET IS THE BEST AND PUREST THAT CAN BE BOUGHT ANYWHERE. W. B. WARNER, 24 SOUTH STATE ST., GROCERIES ! AND PROVISIONS FRUITS AND NUTS PUKE SPICES AND Flavoring *Extracts ! ALL GOODS WARRA-VTED. PLEASE CALL AND GET MY PKICES WHEN YOU NEED WILLIAMS & SOX SOUTH STATE ST. DEALERS IX CHOICE GROCERIES! FRUITS, —AND— fiOfISIOIS ©SI3AIR 0, SOB© TAKES THE LEADIS HOUSE,SIGN AMDFRESCO PAINTING PAINTERS' SUPPLIES ASPECIALTY ANYTOG IN THE GROCERY LINE! .70 S. MAINSTREET 27 Xj. G-K/TJ3STE3K,, NO. 8 SOUTH MAINSTREET, -AJSTN" ARBOR, - MICH., REPAIRING DONE NEATLY AND PROMPTLY. #f J. C, & W. W, WATTS,*# HAVE A I,ARGEAND SELECT STOCK OF Watches, Jewelry, Solid Silver and Plated Ware, Opera Glasses! OPTICAL GOODS, GOLD HEADED UMBRELLAS, AND MANY NOVKI/I'IKS SI'ITABLE FOR HOLIDAY, WEDDING AND BIRTHDAY PRESENTS, KO 10 SOUTH MAIX STREET. Agency for the Detroit Evening News. RESTAURANT AND BAKERY AllKINDS OF-^— CAK3DT, CIGARS, TOBACCO, ICE CREAM, SODA WATER AND OYSTERS INSEASON. - \O. 13 AXX STREET, 28 AX.V ARBOR. Groceries, Previsions Flear &Feed 11EALKR IN No. 16 East Huron Street, Opposite Cook's Hotel, ASK ARBOR, HICHICiAJV. . MANUFACTURERS Of APPARATUS FOP, MATING MRUE AW AKBOR, MICHIGAN. Hot Water, Hot Air, Ventilation, Plumbing, WATER SUPPLIES, DRYING, DRAINAGE AND SANITARY WOBKI in all kinds of Plumbers' and Steam Supplies. Dealer Go to RANDALL'S FOR ChnicG Wall PapErsT FINK ART GOODS, ARTISTIC PHOTOGRAPHY, - NO. 30 EAST HURON STREET, ANN ARBOR, MICH NATIONAL BANK^- .... $100,000 OECrANTZEU 1863. - 20,000 CAPITAL, SUEPLUS AND UNDIVIDEDPROFITS, Transacts a General Banking Business, CHAS. H. RICHMOND, President. PHILIP BACH, Vice-President. SIDNEY W. CLARKSON, Cashier. 29 WOOD, COAL, FLOUR, FEED, Charcoal, Coke and Kindlings. Goods delivered promptly to all parts of the city. TELEPHONE 85. - NO. 22 STATE STREET. DR. W. F. BREAKEY, S. E. Cor, Huron and Division Sts., Office Honrs, 8 to 10 a. in.,1 to 2 p. m., aid 7 to 8 evening. Ann Arbor, Michigan. THE LEADING SEALEK IN FINE Fresh, Salt and Smoked Meats Has the finest meat market Inthe city. He is said to be the best judge of meats In this part of the state. Whenever you want an extra fine roast, a nice tender steak, or a delicious piece of bacon or ham, send your order to Mr.Nickels and you will always trade with him thereafter. He is one of the very few who take especial pride in selling none but, the finest and most wholesome of meats, and sells all meats squarely on honor in all cases. He has the cream of the meat trade through- out the cityand parties who wish none but the best meats at the lowest prices would do well to givehim their entire patronage. D, A. McLAGHLAN,M. D., Office :Room 1,Masonic Block—(Cor. Main and Huron Sts.) Residence :48 Thompson St., Telephone: No.128. . ANN ARBOR, MICH. 30 J||v Flowers! Flowers! JIM GONS & HALL ißtJy^^ CALL ATTENTION TO THEIR LARGE ANI> CIIOICK Whioh they are growing In larger quantities than ever before. With our Increased facilities for growing them, we expect and fill all orders promptly. Our Roses and Carnations ure especially fine. All design work done In first-class style. We have a very large assortment of house and bedding plants, Hardey Roses, Border Plants, etc., etc. Annual seedling and vegetable plants in their season. Allorders by mail or otherwise will receive prompt attention. to meet all demands GREENHOUSES, Telephone Connections. 26 SOUTH UNIVERSITY AVENUE, ANN ARBOR, MICH. S^i «». IMVERSAL fe<»""'. £> *aporandW«l«r— A COMPIETK ARRANGEMENT FOB -,- .* J _, __^ Oi.Hhth. Renewed. T _-, _T T -j-, & (FJ»fr10/«*&Sells United States Bonds asd Exciiaxoes o\ Kbw York, . . Detroit axd Chicago. INTEREST PAID OX DEPOSITS IN THE SAVINGS DEPARTMENT! Money to Loan on Approved Securities. 0. MACK, DAVIDH.NSKV, CHRISTIAV MAtK'I>r-k'f»'- TV. B. SMITH, DIF4ECTOF4S: w. W. WINEB, DANIELHISCOCK. OFFICERS- w D HARRIMAK W< e hari.es c. Hiscock, Cashier. W. W. WINES, Vice-Preßiden,, 36 Molasses Cake Roses Santh End Minst ¦ J Iumzy One Vanrum ¦ I (iiarjos ?& Organs. 38 south main st., Ann Arbor, Michigan. SHOWS THE FINEST AND MOST COMPLETE ASSOBTMENT OF MUSIC GOODS IN WASHTENAW COUNTY. SHEET MUSIC, VIOLINS, MANDOLINES CLARINETS STRINGS, PIANOS, MUSIC BOOKS, GUITARS, ACCORDEONS, MUSIC EOLLS BANJOS, HARMONICAS, FLUTES," CASES, ORGANS, BAND INSTRUMENTS, BOWS, SEWING MACHINES PIANO STOOLS PIANO SCARFS All articles warranted exactly as represented. &c.,&c.,&c. Our motto— Honest Goods at Honest Prices and Square Dealing Every Time. Try and be convinced. (over.) Y_JB.WA V-\. CY_^V^VB>AT_ 38 SOUTH MAINST 1 WILL YOUEVER BUY APIANO OR ORGAN ? IF SO, YOU ARE INVITED TO CALL AND EXAMINE THE RENTABLE INSTRUMENTS sold by LEW H. CLEMENT, the square music dealer. THE EXPERT PLAYER WHO WISHES THE VERY BEST INSTRUMENT AT AN HONEST PRICE, CAN THERE OBTAIN THAT WHICH WILL CERTAINLY PHOVE SATIS- FACTORY. BELIEVING THAT THE BEST IS THE CHEAPEST! AND THAT THE BEST RESULTS COME FROM BUYING AND SELLING THE BEST GOOD 3. ONLY THOSE INSTRUMENTS KNOWN TO BE ABSOLUTELY RELIABLE AND OF UNDOUBTED SUPERIORITY WILL BE SOLD. INVITATION IS EXTENDED TO EVERY CRITICAL MUSICIAN TO CAREFULLY EXAMINE Haines Bros. Celebrated Upright Pianos, WHICH ARE INDORSED BY MORE FROMINET ARTISTS THAN ALL OTHERS. THEIR BEAUTIFUL, SYMPATHETIC, AND SINGING QUALITY OF TONE COMBINED WITH THEIR PERFECT ACTION AND UNDISPUTED DURABILITYPROVE THEM DE- SERVING OF THta. HIGHEST PRAISK. The *Undecided *Purchaser ! WHO IS UNABLE TO DECIDE JUST WHAT TO BUY, OR WHERE TO BUY, CAN RELY ON "SQUARE DEALING" UNDER ALLCIRCUMSTANCES. YOU ARE REQUESTED TO CALL AT ANY TIME, WHETHER YOU INTEND PURCHASING OR NOT. AN EXAM- INATION WILL CONVINCE YOU THAT THOSE INSTRUMENTS ONLYARE SOLD KNOWN TO KEPRESF.NT ACTUAL VALUE, AND GUARANTEED AS REPRESENTED. HAINES BROS. PIANOS. ESTEY ORGANS. NEWBY & EVANS PIANOS. CENTURY ORGANS. EVERYTHING MUSICAL. gm~ DO NOT FORGET THE STORE.-^a The Square jlggi Music Dealer LEW M. CLEMENT, 38 South Main St., Anr\ Arbor, Michigarv - (OVER.) 2 DIRECTIONS FOR USING NE PLUS ULTRA IRONS. the size of pieces of loaf sugar. I. The charcoal must be DRY. 2. Break charcoal up in pieces, 3. Take cover of iron off. 4. Have damper on each side of iron wide open. 5. Place iron on an iron-stand, out doors in the open air. 6. Filliron full of the broken pieces of charcoal. 7. Pour 2 or 3 tablespoonsful of wood alcohol over the top of the broken pieces of charcoal in the iron. 8. Then ignite the charcoal with a match. 9. Let the iron set for a few minutes, until the charcoal gets kindled into a red glow and burning freely. . io. After the charcoal on iron (not before) and let iron set until it becomes attempting to iron with it. is burning freely and well kindled, put the cover snapping hot before 11. It is important that the ashes be blown out 3 or 4 times an hour, Same can be done by taking and blowing down the draught pipes and through side draught and side draught holes be kept clear from ashes. it outdoors holes. 12. If charcoal does not burn freely as mentioned in No. 9, it proves is wet or damp. Then fan it into a red glow by using a palm that charcoal leaf fan. 13. If the charcoal smokes or smells fan into a red glow (as directed in No. 12) until it stops smoking. 14. Good charcoal does not smoke, if the wood is thoroughly charred in the process of manufacturing it, and free from bark. 15. Wood cha-rcoal can only be used in this iron and must be kept in a dry place:' And must be dry before using. * 16. Replenish iron once an hour with more charcoal. GEORGE FINN, 74-76 Leslie St., Newark, N.J.