20thCenturyCOOKBOOK TWENTIETH CENTURY COOK BOOK A FEAST OF GOOD THINGS A CAREFUL COMPILATION OF TRIED AND APPROVED RECIPES Ladies AidSociety of the Congregational Church - - 1013 Howard City,Michigan Mrs. L. W. Greene .... President Mrs. Edward Laws ... Secy.-Treas, Mrs. John VanDenburg Vice-President Commandments that Rule Housekeepers To manage her household so that the comfort, health and well being of overy member shall be insured la a dif- ficult task for a woman, and requires much tact, as well as domestic ability. To accomplish this she must make it her aim: To spend wisely as well as to save. To choose and buy food which those who eat will en- joy, and which willbe suited to their needs. To have this food cooked in such a way that It willbe and to have the and digestible, agreeable, wholesome meals served punctually and in order. To see that every part of the home Is kept clean al- ways, because dirt is degrading and brutalizing and leads to disease and crime. To see that all those to whom she 1b responsible are suitably and comfortably clad, and to study beauty and in her own dress as well as mere comfort. becomingness the rights of others and train her children To respect and servants to do the same. To do everything by example, by influence, by encour- to make those who dwell un- agement, and by sympathy, der the roof good and virtuous. To try to make all who come within her reach happy. To permit no injustice, wrong or unklndness to be done even to the meanest. To constitute herself the protector of all who come under her roof, even the dumb animals. To seek to extend her Influence beyond the four walls of her home; the best use a woman can make of her home is to share its com- forts with those who have none. to benefit those outside, because MAGIC SUPPER BILLOF FARE 1 A Chilly Reception, 2 A link from Friendship, 3 Symptoms of Love, 4 Splinters of Fun, 5 Adam's Ale, 6 A Magic Circle, 7 A piece of the Moon, 8 Forbidden Fruit, 9 Preacher's Delight, 10 A Hot Time, 1 Frozen Fruit 2 Weinerwurst 3 Pickles 4 Tooth Picks 5 Water 6 Doughnuts 7 Cheese 8 Apple 9 Chicken 10 Coffee 'We may live without poetry, music and art; We may live without conscience and live without heart, We may lire without friends, we may live without books, He may live without books —what Is knowledge but But civilized men cannot live without cooks. grieving7 He may live without hope—what Is hope but deceiving? He may live without love—what Is passion but pining? But where is the man that can live without dining?" —Owen Meredith. "Though we eat little flesh and drink no wine, Tet let's be merry; we'll have tea and toast; Custar's Of syllabubs and jellies and mince pie. And other such ladylike luxuries." for supper, and an endless host —Shelley. "Heaven sends cooks." us good meat, but the devil sends us —Oarrlck. (Epigram on Goldsmith's Retaliation.) "A good cook Is a good grace; Such an on* is hard to place." Perrln'a "AfUrThoughU."— Copvrighthd 190S LILLIANV. WYRICK ANGOLA, IND. DEDICATION TO ALLTHE HOUSEWIVES AND SWEETHEARTS THROUGHOUT THE LANDWHO ARE AIMINGAT GREATER PERFECTION IN THE ART OF COOKING, THIS LITHE BOOK IS RESPECTFULLY DEDICATED. BREAD But tho' so much of learning had been crammed into her head, " She couldn't for the lifeof her compound a loaf of bread." When a well-bred girl expect! to wed, We're going to show the steps to take, 'Tia well to remember that men like bread, So she may learn good bread to make. First, mix a luke warm quart, my daughter, One-half of milk and one-half of water; To this please add two cakes of yeast, Or the liquid kind Ifpreferred in the least. Next stir In a teaspoonful of nice clear salt, If this bread Isn't good, It won't be our fault, Mix well together, for dissolved they must be. Now add the sugar, tablespoonfuls three, Pour the whole mixture Into an earthen bowl, It's the cook and the flour, not the bowl or the pan, A pan's just as good. IfIthasn't a hole. That "makes the bread that makes the man." Some people like a little shortening power. Two tablespoonfuls of lard, and Jumble Itabout, Ifthis is your choice, Just add to the flour 'Till the flour and lard are mixed without doubt. Next stir the flour into the mixture that's stood Mix it up thoroughly, but not too thick; Waiting to play its part to make the bread good. Some flours make bread that's more like a brick. Now grease well a bowl and put the dough in. Don't fill the bowl full, that would be a sin; For the dough is all right and It's going to rise, 'Till you willdeclare that it's fwice the old size. 1 nui, 2 Brush the dough with melted butter, v the redpM »ay; Cover with a bread towel, set In a warm place to stay Two hours or more, to rise until light, When you see Itgrow, you'll know It's all right. As soon as it's light, place again on the board; Now back in the bowl once more it must go. Knead it well this time. Here is knowledge to hoard. And Bet again to rise for an hour or so. Form the dough gently into loaves when light, And place it in bread pans, greased Just right. Shape each loaf you make to half fill the pan. This bread will be good enough for any young man. Next let it rise to the level of pans—no more, Have the temperature right—don't set near a door. it isn't made We must be careful about draughts, Keep the room good and warm—iay seventy-two degrees. Now put in the oven; It's ready to bake; Jeep uniform lire, great results are at stake. One hour more of waiting and you'll be repaid, By bread that is worthy a "well-bred maid." freeu, to Cook 3 medium sized potatoes and mash fine. Put 2 tablespoons of flour in a crock, and 2 tablespoons granulated sugar, 2 tablespoons salt, mix this in a thin paste withcold water, then add 2 quarts boiling water, add mashed potatoes, stir in yeast or starter. Cover and let stand until morning. In the morning add as much warm water (not boiling) as desired. Stir in flour tomake a thick batter, let rise two or three hours, mix stiff, grease your pan, let rise ten or fifteen min- utes, mix down, don't mix too much, let rise and mould into loaves, let rise and then bake in a moderate oven. Grease loaves over top when moulding out. WAS, 3 SALT RISING BREAD. One pint warm water, pinch Bait,14 teaspoon soda, mix very thin batter with flour, set where it willstay warm, in the morning warm some flour in the mixing pan, warm 1quart milk, add butter the size of a wal- nut, put emptyings and milkin the flour and stir until ir a thick batter, add salt, let set a couple of hours, mix not as stiff as other bread, let stand until itrises, then put inpans. Bake one hour. SALT RISING BREAD. Half cup corn meal, put in a bowl, pour boiling water over it in the evening. In the morning add to this 1-3 teaspoon soda, 1teaspoon of salt, 1teaspoon of sugar and a little warm water, thicken with flour,put in a warm place to rise; then add 1 pint lukewarm water to a loaf of bread. Mix stiff and mould into loaves, letrise ;and bake. GRAHAM LOAF. One cup sweet milk, y2y2 cup sugar, 2 eggs, 1cup sour milk, y% cup molasses, y2y2 teaspoonful salt and soda, each. Beat eggs and soda in sour milk. Mix all other ingredients and sift inenough graham flour to make a stiff batter. Steam two hours and bake one- half hour. BOSTON BROWN BREAD. Two cups corn meal, 2 cups rye flour, 1 cup mo- lasses, 1 teaspoonful soda, salt, sour milk to mix quite stiff. Put into cans and steam two and a half or three hours. GRAHAM BREAD. One quart water, 1 yeast cake, a large tablespoonful salt, make a stiff batter with pure graham meal and let rise (over night incold weather.) When light add y2y2 teaspoon soda, 2 or 3 cups sugar and a tablespoon- ful melted butter. Stir and beat thoroughly. Mould into soft loaves with white flour. 4 »ZAD. CORN BREAD. One cup sweet milk,1egg, 2 cups corn meal, y2y2 cup flour, 2 tablespoons melted butter or lard, 2 table- spoons sugar, 3 teaspoons baking powder, a little salt. RAISED BISCUIT. Dissolve 1 tablespoonful butter in 1 pint hot water, when hike-warm stir in 1 quart flour, add 1 beaten egg, a little salt, 1 cup yeast. Work into dough till smooth. In winter set in a warmplace to rise, in sum- mer set in a cool place. In the morning work softly and rollout 1 inch thick and cut into biscuits, place thirty minutes. Bake. in pans and set These are delicious. to rise for ROLLS. Put Half cake yeast foam (or compressed yeast) in V£ this to soak at noon. pint lukewarm water. fine, 1 pint Have ready four large potatoes, mashed flour, 1pint warm water and at bed time mix these together and then add enough flour to make a stiff batter and let stand tillmorning. In the morning put in 2 large tablespoons butter, 2 of lard, 2-3 cup sugar, little salt. Mix well and let raise. Then make into rolls or buns. This willmake about three dozen rolls. When the batter is made stiff in evening itis best to stir it wellfor twenty or thirty minutes. Mix together SOUR MILKBISCUIT. two cups of sour milk or buttermilk, y2y2 cup of melted butter, a teaspoonful of soda dis- solved ina very littlescalding water and enough flour to make a dough that can be rolled out. Roll out, cut into rounds and bake in a brisk oven. BROWN BREAD. Two and a half cups graham and 1cap wheat flour, y2y2 cup corn meal, 1cup molasses, 1cup raisins, 1 tea- spoon soda, 2 teaspoonfuls sour milk. Salt. Steam two and a half hours. ¦KKAD 5 BAKING POWDER BISCUITS. Sift 1quart flour and three teaspoons baking pow- lard or butter, or half-and- der. Rub in 2 tablespoons half. Wet with nearly 1 pint of sweet milk. Roll about 1inch thick on well-floured board. Bake fifteen or twenty minutes in hot oven. Can use more butter, and water instead of milk. BUNS. Break 1 egg into a cup, fillthe cup withsweet milk, mix with ita y% cup yeast, y% cup butter, 1cup sugar, enough flour to make a soft dough, flavor withnutmeg, let rise tillvery light,then mould into biscuits with a few currants. Let rise a second time in the pan Bake, and when nearly done glaze with a little mo- lasses and milk.Use the same cup for each measure. GRAHAM BISCUITS WITH YEAST. One pint water or milk, 1tablespoon butter, 2 table- spoons sugar, % cup yeast and a pinch of salt, enough wheat flour to use up the water, making it the con- sistency of batter cakes ;add the rest of the ingredients and as much graham flour as can be stirred in with a Set away until morning; then grease a pan, spoon. take a lump of dough the size of an egg, roll lightlyj letraise twenty minutes ;bake in a hot oven. SOFT GINGER BREAD. Half cup sugar, 1cup molasses, y2y2 cup butter, 1 tea- spoon each of ginger, cinnamon and cloves, 2 teaspoons soda disolved in 1 cup boiling water, 2y2 cups flour, thing before baking add 2 well-beaten eggs the last This is excellent. CORN BREAD. Two eggs, y4y4 cup sugar, y2y2 cup butter, 1cup flour. 1cup meal, y2y2 teaspoon soda, and 1 teaspoonful bak- ing powder, pinch salt, 1cap sweat milk. 6 BEXAB. CORN BREAD. One cup sour milk, 1 teaspoonful soda, 3 table- spoonfuls lard, 2 eggs, a little salt, and enough corn meal to make a thin batter. JOHNNY CAKE. One tablespoon butter creamed lightly with 3 of sugar, 1egg beaten with a pinch of salt, 1teacup milk, 3 tablespoons flour, 6 of corn meal, 2heaping teaspoons baking powder with the flour. WHOLE WHEAT BREAD. Boil one quart sour milk, strain, let the whey cool until itis milk warm; add 1tablespoon salt, 1table- spoonful sugar, 1cake compressed yeast, and whole wheat flour enough to make a stiff batter, beat well; let raise until light, add flour enough to mix; knead until soft and elastic; make into small loaves, when lightbake forty-five minutes in a quick oven. STEAMED BOSTON BROWN BREAD. Three and a half pints of graham flour, 1 pint of hot water, 1pint ofmolasses, and 1pint of buttermilk, soda sprinkled in 1cup seeded raisins, 1 teaspoonful dry after batter is mixed ;steam three hours, then put in oven about twenty or thirty minutes to brown. This amount steam in three one-quart cans. PARKER HOUSE ROLLS. sugar, One pint cold boiled milk, 1teaspoonful lard, salt, y2y2 cake yeast foam dissolved in1cup luke-warm water, 1 tablespoonful flour. Mix lard, salt, sugar and flour with wet mixture, raise un- tilmorning. Then mix until dough looks velvety. Let raise again until very light, then roll about one inch thick, fold over half enclosing a small piece of butter in fold. Let rise one hour and bake quickly. 2 quarts uus. 7 CINNAMON BUNS. Leave out enough bread dough for one loaf, then work into that about % cup of lard, and 2-3 cup of sugar. Let raise nicely after kneading in sufficient flour to make itstiff. When light,roll out, have ready some butter and sugar rubbed together, spread thinly over, sprinkle cinnamon over and rollup as you would jelly cake, slice off about half inch slices, then lay in pans and set them to raise again. When nearly ready for the oven spread on plenty of butter and sugar and sprinkle on more cinnamon. twenty minutes. about Bake STEAMED CORN BREAD. One cup sour milk, 1 cup molasses, % cup raisins, CUP corn meal, 1 cup flour, a V-j teaspoonful soda, little salt. Steam two and a half hours. 8 MEMORANDA. CAKES "With weights and measures Well buttered tins and quiet nerves. Oven of even heat : justand true. Success willbe complete." MARRIAGE CAKE. each of gentleness Take five pounds of fervent devotion, three pounds extract of faithfulness, four quarts of heartfelt satis faction, one pound each of prudence and good nature, six scruples each of confidence and mature delibera- tion, eight ounces and modesty, fidelity, two pounds twelve scruples of matrimonial connubial felicity, three quarts ecstatic enjoyment, one pound each of patience, industry and economy, nine ounces each of discretion and benevolence, four ounces of neatness, half pound seeds of virtue, one ounce essence of purity, seven pints sweetness of disposition. Add to this one quart balm of a thousand ills,five pinti cream of excellence, one gallon milk of human kindness, one hundred grains common sense. Mix thoroughly with cheerfulness, into the golden bowl of domestic happiness, lubricated with the oil of gladness and bake in the oven of blessedness, heated with the fire of true love. While warm spread with a frosting of gracefulness. In the center place the star of hope, encircled with a wreath of smiles interwoven with pinks of perfection, and fasten the Hrreath with golden cords of harmony and silver threads of discourse. then pour 10 cunt. Two cups sugar, LAYER CAKE. y2y2 cup butter, 1 cup sweet milk, 3 cups flour, whites of two eggs, 2 teaspoons of baking powder. Flavor with lemon. Two cups sugar, 1 cup butter —cream butter and sugar, 1 cup sweet milk, 4 cups flour, whites of five Filjjng—Yolks of five eggs, 1cup sugar beaten to- eggs, 2 teaspoons baking powder. WHITE CAKE—LATER. gether, 2 tablespoons milk, butter size of walnut, 1 teaspoon flour, y2y2 cup Baker's chocolate. One cup BUgar, CREAM CAKE. y2y2 cup butter, whites of four eggs, y% cup sweet milk, 2 teaspoons baking powder, V/2 cups flour. Flavor to suit. Bake inthree layers. ter, 1tablespoonful sugar. Mixand let come to a boil. FniiJNO.—One cup sweet milk, 1tablespoonful but- flour, yolk of four eggs, y2y2 cup CHOCOLATE CAKE. Two cups sugar, 1cup butter, yolks of five eggs, whites of two, 1cup milk. Thoroughly mix 2 tea- spoonfuls baking powder with 3% cups flour while dry, then mix together. Bake in jelly tins. \y2 cups sugar, 3 tablespoons grated chocolate, 1teaspoon vanilla. Beat together and spread between layers and top of cake. FhiIJNG.— Whites of 3 eggs, BOILED ICING. One cup sugar, 2 tablespoonfuls water, boil until it strings from the spoon. Beat stiff whites of four eggs, put in dish and when the sugar is boiling pour over the eggs, stirring briskly. Flavor to taste. FAVORITE BLACK CAKE. One cup molasses, y2y2 cup sugar, 1 egg, butter th< size of an egg, melted, salt and spices, 1 cup boiling water, add fruit and stir all together. Two and a kalioupi floor. warn. 11 MOLASSES CAKE. One cap of molasses, 1 cup of sugar, % cup sour milk, 2-3 cup lard, 2 eggs, 1tablespoonful soda, flour to make a stiff batter. Spices. COFFEE CAKE. One cup sugar, 1cup molasses, 1egg, 1 teaspoonful soda, 1cup shortening, 1cup cold coffee, 1cup raisins, cloves, 1 tea- 1 teaspoonful allspice, 1 teaspoonful spoonful cinnamon, 'dy2 cups flour or enough to make a stiff batter. SNOW HALLCAKE. Two cups sugar, y2y2 cup butter, whites of four eggs, 1cup sweet milk, 2 teaspoons baking powder, 3 cups flour. Flavor to suit taste. LAYER CAKE. One and a half cups sugar, y2y2 cup butter, 2-3 cup milk, 2y2 cups flour, whites of three eggs, 2 teaspoons baking powder ;rub butter and sugar to a light cream, then stir milk in slowly,then add the flour with which the baking powder has been mixed and sifted while dry. Lastly, add the well-beaten whites of the eggs. Bake in three layers in wellheated oven. BLACK CHOCOLATE CAKE. Two cups brown sugar, 1 cup butter, yolks of two eggs, well beaten, y2y2 cake chocolate dissolved inhalf cup boiling water, 1teaspoonful soda in one cup sour milk, 1 teaspoonful baking powder in 3 cups flour. Flavor with vanilla. QUEEN CUP CAKES. Half cup milk, % ciP butter, 2 cups sugar, 3 cups flour,yolks of 4 eggs, 3 level teaspoons baking powder, 1 tablespoon lemon juice and grated rind of half a lemon. After the batter is well stirred to mix it,and beaten to make itlight, fold in the whites of the eggs, carefully carrying the spoon to the bottom of the bowl every time. When baked turn the cakes out on a wire oak* cooler and frost tops. 12 CAKXf. EVERY DAY FRUIT CAKES. One pound sugar, 1cup butter, 1 cup sour milk, 4 and eggs, 1 pound raisins, 1 pound English currants, pound citron, 1 nutmeg, 1 teaspoonful cinnamon, and 1 teaspoonful soda. YEAST CAKE. cloves One cup bread sponge, 1cup sugar, % cup butter or lard, 1egg, % teaspoon soda, 2 teaspoons ground cin- namon, and enough flour to thicken. WHITE MOUNTAIN OAKE. Two eggs, y% cup butter, two cups of sugar, 1cup sweet milk, three cups flour, 2 teaspoons baking pow- der. ROLL JELLY OAKE. One and one-third cups sugar, 3 eggs, 1cup sweet milk, 2 cups flour, teaspoonful each cream tartar and soda, bake quick and roll with jelly as soon as taken from oven. POOR MAN'S CAKE. Pour eggs, 2 pints sugar, 1 pint cream, sour, 1 soda, 1table- sponge teaspoonful cream tartar, 1 teaspoonful spoonful butter, flour. Serve as any other cake. Bake in large dripping pan. EGGLESS FRUIT OAKE. One cup sugar, 1 cup buttermilk, 6 tablespoons butter, 1 teaspoon soda, 1 cup chopped raisins, all kinds of spices, 1teaspoon lemon, flour, raisins, flour until stiff enough that it willnot run from the spoon. MOLASSES CAKE. One cup molasses, 2-3 cup sugar, 1cup hot water, y% cup butter, 1spoonful soda, ginger, nearly 3 cups flour. ANGEL OAKE. Sift 1 teaspoonful cream tartar six times with y% cup flour; whip with whites of six eggs until they then gradually stir into them % cup stand alone; *ugar and sifted flour. Beat very hard, ?ranulated OAZXI. 13 turn into a clear, slightly greased pan with a fun- nel in the center. Bake in a steady oven. Then turn the pan upside down upon a clean towel and as the cake cools it will slip out of the tin. When cold ice the bottom and sides of the loaf. Tried and good. CARAMEL CAKE. Sugar 2 cups, butter y2y2 cup, sweet milk \y2 cups, flour 3 cups, baking powder 3 teaspoons, whites of four eggs. Frosting. Sugar \y2 cups, milk y2y2 cup, butter size of a walnut. Boil ten minutes. ROLL JELLY CAKE. Three whole eggs, 1 cup of soft white sugar, 1 tablespoon of water to moisten the sugar, 1 cup of sifted flour, iy2 teaspoons of baking powder. Bake in a quick oven, spread with jelly twenty minutes and roll at once ;or the followingfilling may be used. Juice and rind of 1 lemon, 14 pound of sugar, 2 tablespoons of butter; stir while it is boiling, when thick remove from stove and stir in 1egg. HICKORYNUT CAKE. One cup of butter, 2 cups of granulated sugar, 3 cups of flour,1cup of sweet milk,whites of seven and yolks of two eggs, 2 teaspoons of baking powder. 1 pint of hickorynut meats rolled and sprinkled with flour. Rich and excellent. WHITE FRUIT CAKE. One cup of butter beaten to a cream, add 2 cups of sugar, 3 of flour, in which 2 teaspoons of baking powder have been sifted, and the stiffly beaten whites of 6 eggs. Bake in jelly tins, and while stillhot put between the layers the following: Chop fine y2y2 of a pound each of figs, seeded raisins, citron, blanched almonds and stir them into three whites of eggs beaten stiff, a teacup of granulated sugar and the juice of a lemon, put this between the layers and frost. A most delicious cake. 14 OAXIi. FRUIT CAKE. Two cups sugar, 2 cups bread sponge, 1 cup but- ter, 1 cup black molasses, 1 cup chopped raisins, 1 y2y2 pound citron, 2 eggs, 1 teaspoon soda, cup currants, all kinds spices, stir quite stiff,let raise and bake. DEVIL'S CAKE. Cream y2y2 cup butter with \y2 cups brown sugar, add 1cup grated chocolate dissolved in y2y2 cup boiling water, next add the yolks of two eggs well beaten, y% cup milk, 2 teaspoons baking powder, 2 cups sifted flour, white of 2 eggs beaten. half cup sweet milk, butter the size of walnut, cook until taffy. Filling—One and a half cups brown sugar, one- HICKORYNUT LOAF CAKE. V Cream a cup of butter and two cups of sugar to- gether, when very light stir in a cup of cold water tod y2y2 cup of milk, 5 eggs (beaten light), three cups oil flour sifted with 2 teaspoons of baking powder and a\alt spoon of salt; last of all 2 cups of hickorynut kernels dredged withflour. Bake in a loaf in a steady ovek, cover with paper the first half of baking. PINK AND WHITE CAKE. Two cups of sugar, 1cup of milk, 2 tablespoons butter, 2 teaspoons of baking powder, 3 cups of flour ; divide the batter and color half with pink fruit color- ing. WHITE LAYER CAKE. One and one-half cups of sugar, y2y2 cup of butter, 2-3 of a cup of sweet milk, 2 teaspoonfuls of baking powder, two cups of flour and the whites of four eggs. FELLING FOR CAKE. One egg, 1cup sugar, grated rind and juice of small lemon, apple grated, cook for five minutes. oAxn. SUNSHINE. 15 five times more as Sieve flour and sugar Whites 7 eggs, yolks 5 eggs, 1cup granulated sugar, 2-3 cup flour, 1-3 teaspoonful cream tartar and pinch for salt. angel cake. Beat yolks thoroughly. Work beaten and whites about half, add cream tartar and beat very stiff, stir in sugar lightly, then the beaten yolks thor- oughly, then add flour and flavoring. Put in tube pans at once; willbake in thirty-five to fiftyminutes. One cup hot water, one-half cup butter —boil, 1 cup of flour stirred unitl it cooks, take from the stove and stir to a paste, cool, stir in 3 eggs, drop on but- tered tins and bake 25 minutes. Iftaken from oven too soon they willfall. One cup milk, 1 cup sugar, flour, flavor. Put this fillingin 1egg, 3 tablespoons after taken from the oven. CREAM PUFFS. WHITE CAKE. One cup butter, 2 cups sugar, 1 cup sweet milk, 1 cup corn starch, 2 cups flour, whites of 7 eggs, 1 teaspoon soda, 2 teaspoons cream tartar. OLD FASHIONED TEA OAKS. One cup of light brown sugar creamed with a tablespoonful of shortening, 1 fresh egg broken in the sugar, 2-3 of a cup of buttermilk with a small teaspoonful of soda stirred into it,enough sifted flour to make a stiff batter, nutmeg for flavoring, and baked in a large, deep pie pan, eaten warm with or without butter. BLACK FRUIT CAKE. One cup butter, 2 cups sugar, 1cup New Orleans molasses, 1% cups sour milk, 5 eggs, 1 heaping tea- spoon soda, 5 cups flour, V/2 pound seeded raisins, 1 pound dried currants, 2 cups chopped hickorynut meats, 1teaspoonful each of ground cloves, cinnamon, allspice and grated nutmegs. Cream together the but- OAXII. 16 sour milk with soda dis- ter and sugar, add molasses, solved in it,eggs and flour, then spice, then the fruit that has been mixed and dredged with flour. Bake ra one pan in a slow oven two hours. HICKORYNUT CAKE. Two cups of sugar, 1cup of sweet milk, 2-3 cup of butter, 3 cups of flour, 3 eggs, 2 teaspoons of baking powder and one cup of nut kernels chopped fine. FEATHER CAKE. One heaping cup of soft white sugar, butter the size of a walnut, y2y2 cup sweet cream, I*4 cups of flour and 2 teaspoons of baking powder. CORN STARCH CAKE. One teacup of granulated sugar, 2-3 of a cup of milk, y2y2 cup of butter, 2 cups of flour, y2y2 cup of corn starch, 1 teaspoon each of vanilla and lemon, 3 teaspoons of bakinr; powder, and whites of four or two whole eggs. FILLING WITH HICKORYNUTS FOR LAYER CAKE. One cup sour cream, one-half cup of granulated sugar cooked until it strings, stir in 1cup of rolled hickorynuta. BREADDOUGH CAKE. Two cups of breaddough, 1-3 cup melted butter, 1cup flour, 1and one-half cups sugar, (lightbrown) 1-3 cup sour milk, 1 teaspoon soda, 1 egg, cinnamon and nutmeg. CAKE FILLING. One cup sugar, 1 cup either sweet or bout cream, 1 cup either chopped hickorynut meats, raisins, dates or figs. Cook until thick, cool, and plac« between cake layers. LEMON SPONGE CAKE. Into a level cup of flour put a level teaspoon of baking powder and sift it;grate the yellow rind of 1 lemon, teperatf the whitet from the yolks of 4 eggs, CAXXI 17 1 scant cup granulated sugar and beat it to a cream with the yolks, then add the grated rind and 1table- spoon juice of the lemon. Stir all until thick and creamy. Beat the whites to a stiff froth, then quickly and lightly mix, without beating, one-third of flour with the yolks, then one-third of the whites, then more flour and whites until allare used. Mixingmust be very light, rather cutting down through the batter than beating it. Beating eggs makes them light, but beat- ing batter makes the cake tough. Bake immediately until a straw run in can be withdrawn clean. This makes a good cake. MARBLE CAKE. Dask Pact._ Half cup butter, 1cup sugar, y2y2 cup molasses, 1 cup sour milk, 1 teaspoon soda, 2 cups flour, yolks of four eggs and 1 whole egg, y2y2 teaspoon each nutmeg, cloves and cinnamon. Lioht Part. Whites of four eggs, 1 cup sugar, y2y2 cup butter, 1cup sweet milk, 2y2 cups flour, 1 tea- spoon cream tartar and y2y2 teaspoon WHITE CAKE. soda. Two cups sugar, 1cup butter, 1 cup cream, 4 cups baking powdsr, and the flour, 2 heaping teaspoons whites of eight eggs. RAILROAD SPONGE CAKE. One and a half cups sugar, 2 even cups flour, 4 eggs, 1 teaspoon baking powder. Mix and add 1-3 cup hot water. SPICE OAKS. Three eggs, 2 cups sugar, 1 cup molasses, 2 cups sour milk, 1 cup shortening, 1 pint raisins, 1teaspoon soda, 1 teaspoon cinnamon, 1 teaspoon cloves. Mix quit* stiff. This willmake two cakes. CREAM ICING. Two cups sugar, % cup sweet milk. Boil fifteen minutes; beat until cold and thick enough to spread. Fl»tot. 18 OAXM. MOLASSES CAKE. One cup sugar, % cup butter or lard, 1 or 2 eggs, soda, 1cup molasses, 1 cup sour milk, 2 teaspoons y2y2 teaspoon cinnamon, salt, flour, about 4 cups. Beat well with a wire spoon and bake in a slow oven. PORK CAKE. One pound pork chopped fine, 1pound sugar dark, 1pound raisins, 1pound currants, 1 pint baking mo- lasses, 1 tablespoon each of cloves, cinnamon, allspice the size of an egg, 2 and pepper, 1 nutmeg, butter eggs, 1 tablespoon soda, dissolved in one pint of hot water. Stir stiff with flour and bake in loaf pans. Tried and good. n/w. METROPOLITAN CAKE. Dark Part. One cup sugar, yolks of three eggs, half cup butter, 2 cups flour, half cup sweet milk, half cup raisins, same of hickorynuts, 1teaspoonful cinnamon, half teaspoon of cloves, one and a half tea- spoons baking powder. White Part. One cup of sugar, half cup butter, half cup sweet milk, 2 cups of flour, whites of three to eggs, taste. a ViciP iweeet cream, a little pepper, mix and boil, pour over potatoes. CABBAGE SALAD. One dish of cabbage chopped fine, season with salt and pepper. For the dressing, 3 eggs, 2 teaspoons sugar, 1teacup vinegar, 1teacup sweet cream, butter size of walnut. Put vinegar in a saucepan and boil, stir in the well beaten eggs, cream and sugar. When the mixture is like custard pour itboilinghot over the cabbage, stirring slowly with a fork. Thii is good hot for dinner, or cold for supper. ASPARAGUS SALAD. After having scraped and washed asparagus, boil soft in salt water, drain off water, add pepper, salt, UXAM. 95 and strong cider vinegar, then cool. Before serving arrange asparagus so that heads willlie in center of dish; mix the vinegar in which it was put after re- moving from fire with good olive oil or melted butter, and pour over the asparagus. MAYONNAISEDRESSING. Two teaspoons mustard and 6 of sugar, 1 teaspoon of boiling water poured on the sugar and mustard to make a paste, 4 eggs, 2 cups of vinegar; cook all to- gether and when done put in butter the size of a wal- nut; when cold add sweet cream. LOBSTER SALAD. Put a large lobster over the fire in boiling water slightly salted ;boil rapidly for about twenty minutes ; when done it willbe of a bright red color, and should be removed, as if boiled too long it willbe tough. When cold crack the claws, after first disjointing, twist off the head (which is used in garnishing), split the body in two lengthwise, pick out the meat in bits not too fine, saving the coral separate ;cut up a large head of lettuce slightly, and place on a dish over which lay the lobster, putting the coral around the outside. For dressing take the yolks of 3 eggs, beat well, add salad oil,dropping itin very slowly, four tablespoons beating all the time; then add a little salt, cayenne pepper, half a teaspoon mixed mustard, and two table- just be- spoons vinegar. Pour fore sending to the table. this over the lobster COMBINATIONSALAD. One cup walnuts, 1stalk celery, 3 large apples and 1 teaspoon Bait y2y2 cup of sugar, Dressing. One-half cup vinegar, 1 egg, butter size of a walnut, mix dressing before putting on the stove, cook until thick, let cool then mix in the salad. 96 UIAM. TWENTIETH CENTURY SALAD. Use crisp, white lettuce leaves, sliced red pepper and chopped olives, with a few slices of cucumber. Pour over itmayonnaise dressing. XXXOKAVDA. 97 98 KXXOKAYDA. Pickles, Chili Sauce and Catsup "EplcurUn Cooks, Sharpen withClayleas Sauce his appetite." MUSTARD PICKLES. Cauliflowers, small cucumbers, small onions, small green tomatoes, Lima or string beans and celery. Boil allthese in water until tender, in water that is slightly the followingmixture over all boiling salted. hot; 2 quarts vinegar, 2 pounds brown sugar, % pound mustard, This will make about six quarts. Pour red or green peppers. MIXEDPICKLES. Take 6 or 8 ripe cucumbers, the same of green, pare, cut in small chunks, 3 quarts green tomatoes, pared, a cauliflower cut insmall pieces, string beans cut in small pieces, soak all this insalt water over night, add musk melon cut in small pieces, Lima beans pre- viously cooked a little, a little red pepper, a couple of mangoes, celery cut in chunks, small onions cooked a little while in salt water, add nasturtium seed, 5 cents worth mixed spices, 5 cents worth cinnamon bark, mix all together. Cook in vinegar %of an hour. Use 4 cups sugar to 1quart vinegar. GREEN TOMATO SAUCE. Eight pounds green tomatoes, cut up and boiled for two hours in water to cover, drain through a cullen- der, add 3 pounds brown sugar, 1 quart vinegar, 1 teaspoon each of cloves, cinnamon, ginger and nut- meg. Boil one hour and bottle. 100 PIOXLII, CHILI SAUCE AND CATSUP. One-half bushel TOMATO CATSUP. tomatoes cooked and strained, boil down to 8 pints, then add 3 tablespoons salt, % table- spoon black pepper, 2-3 tablespoon allspice, % of cloves, 1% tablespoons cinnamon and 1 pint vinegar. RIPE CUCUMBER PICKLES. Six pounds cucumbers, 8 pounds brown sugar, 1 and allspice, % salt. Cover with tablespoon each cloves, cinnamon tablespoon pepper, 2 tablespoons vinegar and boil till tender. CHILI SAUCE. Eight quarts ripe tomatoes, chopped, 1 cup green peppers, 1cup onions, y2y2 cup salt, 5 cups sugar, iy2 quarts vinegar, 2 teaspoons cloves, 3 teaspoons cinna- mon, and 2of ginger, 2 nutmegs. Boil three hours. CHOW-CHOW. One quart onions, 2 quarts small cucumbers, 1large cauliflower, 1quart small green tomatoes. Put cucum- bers inbrine one day, scald onions and cauliflower in salt water. One green pepper, a little red pepper. To 3 quarts vinegar add 2 cups sugar, 1cup flour, 14 tablespoons mustard, stick of cinnamon. Scald the mixture and pour over pickles. CHILI SAUCE. One-half peck tomatoes, celery, 2 cups onions, 2 small red peppers, each chopped very fine, 1 «up white mustard seed, 1 cup sugar, % cup salt, 1 teaspoon black pepper, 1 tablespoon ground cinna- mon, 1quart vinegar. Boilone and a half hours. 2 cups CUCUMBER MANGOES. Cut lengthwise two dozen large cucumbers, remove let stand in weak salt water over night, wash seeds, PIOKLIS, CHIXI SAUCI AMD OATBTTT. 101 with fresh water and fill with the following: Chop fine 1 large head of cabbage, 1ounce celery seed, 1 ounce mustard seed (white), y2y2 ounce salt, 1level tea- spoon ground pepper, y2y2 cup brown sugar, mix with vinegar. Filland tie with white thread. Put a layer of grape leaves inkettle, a layer of cucumbers, and so on. Cover with vinegar. Scald %of an hour, just let come to boiling point before removing from fire. Boil 1 gallon fresh vinegar, 1teaspoon alum, 3 cups brown sugar fifteen minutes. Skim. Pour over cu- from first vinegar. Bottle air cumbers while hot tight. Fine. FRENCH PICKLES. Two quarts cauliflower or cabbage, 1quart green tomatoes, 1quart little onions, 1quart pickles, 1quart green beans, 1 quart ripe cucumbers, salt and drain over night. One cup salt, 1gallon water, scald invin- egar and drain. Three quarts vinegar, 1cup sugar, 1 cup flour, 6 tablespoons mustard, 2 tablespoons tu- meric, 2 tablespoons celery seed. Cook and pour over pickles. GRAPE CATSUP. Five pounds grapes, cooked and rubbed through a sieve, 1pint vinegar, 3 pounds sugar, 1tablespoon ground cinnamon, 1 teaspoon cloves, 1 teaspoon all- spice, 1 teaspoon pepper, y2y2 teaspoon salt. Boiluntil thick. CUCUMBER PICKLES. One quart encumbers, pack pickles in jar tight, take enough vinegar to cover pickles, add 1teaspoon alum, 2 or 3 small pieces horseradish, 1 tablespoon sugar. Heat and pour over pickles and heat again until they ere hot, then seal. Willkeep for years. 102 PICKLES, CHILI SAUCE AND OATSTTF. MIXEDPICKLES. One quart large cucumbers, 2 quarts small pieklea. 1quart onions, 4 heads of cauliflower, 4 mango pep- pers, chopped, 1 quart green tomatoes, 1gallon vine- gar, 1 pound mustard, 2 cups sugar, 2 spoons flour. Mix flour in paste. Boil spice in vinegar and add paste and 5 cents tumeric powder. Put all vegetables in salt water over night. PICKLED ONIONS. the onions and lay in a brine that will float take out and drain, Season with them with boiling hot vinegar. Peel an egg, leave forty-eight hours, cover whole peppers and cloves. CHOWDER. One peck green tomatoes, 3 large, plump cabbage heads, 6 onions, 8 green peppers, celery, 2 cups sugar, 5 cents white mustard seed, mixed spices, cloves and vinegar. Cook thoroughly. CUCUMBER PICKLES. For 250 small pickles, 2 gallons vinegar, 4 ounces salt, 2 ounces white mustard seed, 2 ounces alum, 2 ounces allspice, 2 ounces cloves. Tie spices in a cloth, boil with vinegar. "Wash the pickles and pack in a jar, pour hot vinegar over and put plate on the jar. Set in a cool place. SWEET RELISH. One gallon cucumber pickles, 1gallon green toma- toes, 1gallon onions, 6 stocks celery, 2 dozen mangoes, 1 red pepper; chop fine, salt and let stand in weak vinegar three days. Drain well add a dressing of 4 quarts vinegar, 4 cups sugar, 10c worth ground must- ard, 10c worth tumeric powder, 1 cup flour. Cook and pour over chow-chow and let come to a boil and can. PICKLES, CHILI SAUCE AYS OATSOT. 103 FRENCH MUSTARD. Three tablespoons mustard, 1tablespoon granulated sugar, wellworked together, then beat in an egg until it is smooth ; add 1teacup vinegar, a little at a time, working it all smooth, then set on stove and cook 3 or 4 minutes, stirring all the time. When cold add 1 tablespoon of best olive oil, taking care to get it all worked in smooth. You willfind this very fine. CUCUMBER PICKLES. Small green pickles, wash, make salt brine about one and a half teacups salt to one gallon water, scald- ing, pour over and let stand three hours, take one gal- lon vinegar, add alum size of hickorynut, let it get hot and put the pickles in and let stand fifteen minutes. Now take out and throw vinegar away. Take 1gallon good fresh vinegar, add white mustard seed, y2y2 cup sugar, 1green pepper, cut in two, cinnamon, cloves, celery seed, a thimbleful alum ;let allcome to a scald. Seal inglass jars. Be sure to have good cider vinegar. Willkeep for years. MIXEDMUSTARD PICKLES. One gallon pickles, same (. f onions, cook onions ten- der in salt water, mix thoroughly before putting the dressing on. Dressing. Six tablespoons strong mustard, 1table- spoon tumeric powder, iy2 cups, 2c curry powder, 1 cup flour. Mixall together. Add 2 quarts best vine- gar, scald, stirring constantly, then turn the contents over pickles hot. Seal. PICKLES INGRAPE LEAVES. To 1 gallon pickles sprinkle 1 cup salt, cover with boiling water. Let stand over night, drain water off and heat hot again and pour over pickles. Repeat this for three morning*. Drain well, line jar with 104 FIOKLES, CHILI BATTCE AND CATSUP. (washed) then a layer of pickles. Scat- grape leaves, ter over spices and whole mustard seed ;small branch- es of mustard in the pod is better ;then another layer of grape leaves, pickles and spices alternately until jar is almost full. Cover with cider vinegar. Place a small weight on to keep pickles under vinegar. Tie a paper or cloth over the top to keep out the dust. If turn 3white, drain off and cover with the vinegar fresh vinegar. In this way pickles will keep any length •of time. RIPE CUCUMBER PICKLES. Take nice large ripe cucumbers, pare them, take out the seeds and soak over night in weak salt water, then let them boil a few minutes in weak vinegar, and stay in this twenty-four hours ;pour this off and take good, strong vinegar, sweeten well. Add allspice, cloves and cinnamon, let this come to a boil and pour Scald the syrup as often as ne- over the cucumbers. cessary afterward, which willbe seldom ifmade late in the season. After trying this you willnot let your ripe cucumbers go to waste. DILLPICKLES. Two quarts vinegar, 1 quart water, % cup salt. Wash the pickles and wipe dry. Put in jar a layer of dilland horseradish, cut in small pieces, whole pepper, cloves and bay leaves; then a layer of pickles; alter- nate the layers until jar is filled;cover with the vine- gar mixture. Do not boil any part of it. Make a sack large enough to cover top of crock. Into this put five cents worth of mustard seed, spread on top, then a plate to fitclose. These pickles willkeep until spring without washing off. MEMORANDA. 105 106 MZMOKAVBA. PRESERVES AND JELLIES "Never attempt tomake Jelly Indamp or cloudy weather Ifffrmneas or clearness Isdesired." GENERAL RULES FOR MAKINGJELLY. Always make in porcelain kettle. Use refined or granulated sugar. Do not have fruit,especially grapes or currants, over-ripe. Make not over two or three prints of jellyat a time. As a general rule allow equal measure of juice and sugar. Boil juice rapidly ten minutes, skim and add sugar, boil ten minutes longer. To test jelly,drop a littlein a glass of very cold water and ifitimmediately falls to the bottom, itis done. TRANSCENDENT CRAB APPLE JELLY. or any variety of crab apples, may Transcendent be prepared as cultivated wildplums, adding flavor- ing of almond, lemon, peach, pineapple or vanilla to the jellyinproportion to one teaspoon to two pints of juice before itis done. GRAPE JELLY. Put on the stoves grapes just beginning to turn, boil, place in a jelly bag and let drain. To 1pint of juice add 1 pint sugar and boil twenty minutes. RASPBERRY JELLY. Stir into 1quart of red raspberries a cup of granu- lated sugar. At the end of one hour run the berries through a vegetable press and strain the juice. Have FUUKTXI AND JELLIII. 108 box a gelatine soaked ina cup of cold water ready Pour over this 1 pint boiling water; for 2 hours. strain and stir in the berry juice; wet ina jellymould, line with ripe berries and pour the liquid, when cold, into it;set aside to form. Eat with cream. QUINCE HONEY. Pare and grate 5 nice quinces, 5 pounds sugar to 1 pint boiling water. Stir over fire until dissolved, Cook fifteen minutes; pour add the grated quinces. into glasses. Cover when cold. HOW TO PRESERVE A HUSBAND. Be careful choose Some in your selection; do not too young, and take only such as have been reared in a good moral atmosphere. insist on keeping them in a pickle, while others keep them inhot water. This only makes them sour, hard and sometimes bit- ter. Even poor varieties may be made sweet, tender and good by garnishing them with patience, well sweetened withsmiles and flavored withkisses to taste ; then wrap them in a mantel of charity, keep warm with a steady fire of domestic devotion and serve with peaches and cream. When thus prepared they will keep for years. STRAWBERRY SUN PRESERVES. One pint fruit, 1 pint sugar Boil ten minutes, spread on plates and set in sun one day. ORANGE JAM. Take sweet oranges, peel and put the pulp througk a sieve. Add a pound of white sugar to each pound of pulp and juice. Boiltwenty minute* and seal. nitllTllAITD JXLLXXI. 109 LEMON JELLY. Stir together 2 large cups the juice of 6 lemons and the grated peel of 2 lemons, 1package of gelatine, wellsoaked in warm water, cover for 1hour, pour 3 pints boiling water otrer this, stir until gela- tine is thoroughly melted and strain through a cloth. sugar, CURRANT JAM. Weigh an equal quantity of sifted white sugar and currants, picked carefully from the stems. Boil to- gether ten minutes, stirring gently and skim;add the juice of 1lemon to 4 pounds of fruit.Seal while hot. This is excellent. ORANGE MARMALADE. Twelve large oranges sliced very thin across the orange. Take out the seeds carefully. To each pint of orange, add 3 pints of water. Let stand 24 hours, then boil until soft. Let it get cold, then add 1 pint oi; sugar for each pint of fruit. Boiluntil it drops thick. When coldit willjelly. TOMATO JELLY. Dissolve y%box of plymouth rock gelatine in y2y2pint cold water and add 1quart of stewed tomatoes, season with sugar, salt, pepper, celery salt and a little onion. Cook. Strain through a sieve while hot. Pour into cups or individual molds and put into a coldplace to harden. Turn each form on a lettuce leaf and serve with mayonnaise dressing. CHERRY PRESERVES. Pound for pound of cherries and sugar. Put cher- riea and sugar on stove and boil eight minutes; skim cherries and spread thin on plates, cover lightly with syrup and let stand in sun;ifsun is very hot y2y2 day PRESERVES AND JELLIES. 110 willcook ;ifnot, leave in sun all day. Put remain- der of syrup in dishes and set in sun same as fruit; leave all in dishes until morning. To Can. Put 2 spoons fruit and 1of syrup until can is filled. Do not heat fruit or cans next morning. LEMON JELLY. Moisten 2 tablespoons corn starch, stir it into 1 ¦ >int boiling water and add juice of 2 lemons and 1-3 cup sugar, grate in little of the lemon rind. Put in moulds to cool. Peel fruit, PRESERVED PEAKS. take almost half and half pears and sugar, let stand over night; in the morning drain syrup off and boil, pour over pears, let stand again one night. Cook now until tender, skim the fruit out and boil syrup until thick. Willlast a long time. FROST JELLY. One-half box gelatine dissolved in y2y2 pint cold wat- er, y2y2 pint boiling water, \y2 cups sugar, juice of 2 lemons. When cool and beginning to form, add beat- together until wellmix- en whites of 2 eggs and beat ed. Set in a cool place. CRANBERRY JELLY. Two quarts cranberries, iy2 pints cold water, cover, boil ten minutes, strain, add 11-3 pints granulated sugar, stir, let boil one minute. Rinse mould in cold water before pouring in jelly. For 3 quarts berries use 1quart cold water, 1 quart sugar. PRESERVED WATERMELON OR CITRON. Peel the melon and boil until soft, try with fork. To 1 pound allow 1% pounds sugar, simmer slowly PEEBEEVEB AND JELLIES. 111 for 2 hours in this syrup, flavor with lemon. Liftthe melon and boil syrup until thick and pour itover, add juice of 1lemon to each quart of syrup. TOMATO PRESERVES. Scald tomatoes, a few at a time, remove skins then cut through the middle from side to and cores, side so you can remove the seeds, which is easiest done with the thumb. Have a bucket of cold water to dip the tomatoes in, which willrinse the remaining seeds from it,squeeze it in your hand and itis ready for the preserving kettle. Have your sugar melted and boiled to a syrup, put the tomatoes in and boil until they are transparent. Use equal amount of sugar and These are far superior to those you don't tomatoes. remove the seeds, for seeds make them bitter and wa- tery. STRAWBERRY AND RHUBARB JAM. Take half berries and half rhubarb. Scald rhubarb with boiling water and add sugar. PINEAPPLE PRESERVES. Have your pineapples as ripe as can be procured. Pare and cut in thin slices, cut each slice in quarters, to remove every particle of the skin be very careful for ifitis not all removed it will cause the preserves to look specky. Weigh the fruitand allow a pound of sugar to a pound of fruit. Put a layer of pineapple and a layer of sugar and so on, until the fruit is allin the dish (use a large earthen dish). Put a layer of sugar on top and let stand over night. Inthe morning drain off the juice and put it in a preserving kettle. Stir in the white of an egg and skim as itcomes to a boil;let itboil for ten minutes, then pour boiling hot over the pineapple and letitstand and grow cold with covering, when thoroughly cold, put in glass jars and m«L Serve cold with sliced bananas. 112 PRESERVES AITS JELLIEB. CHERRY SUNSHINE. One pint sugar to quart of cherries. Boil from 5 to 8 minutes, pour in tumblers and set in the sun for 3 days. PLUM BUTTER. Two gallons of ripe plums and about one gallon of stewed apples. Rub through eullander and mix. Do as you would jelly and not cook plums. cook all together about 30 or 40 minutes. Sweeten BREAKFAST AND TEA DISHES 'Dainty bitimaka rich th» rlbi' POTATO PANCAKES. Grate 10 good sized raw potatoes; 1 teaspoon salt, 3 eggs well beaten, one tablespoon flour. Fry in but- ter. FRENCH TOAST. Thoroughly beat one egg, add a pinch of salt and a teacup of sweet milk. Dip slices or pieces of stale bread in this and fry inbutter until a nice brown on both sides. CHICKEN OMELET. Mince fine 1cup stewed chicken, warm in a teacup of sweet milk, 1 tablespoon butter, salt and pepper; thicken with 1 tablespoon of flour. Make a plainome- let, then add this mixture just before turning itover. CHEESE STRAWS. One cup grated cheese, 1cup flour, iy2 tablespoons butter; rub butter into flour, add y2y2 teaspoon salt; mix with water as for pie crust. 801lthin; cut into straws and bake. BLANCMANGE. On* quart sweet milk, 4 tablespoons corn starch, sugar; divide into three equal parts; 4 tablespoons take 1-8 of itoat into a dish, (rate up one small cake 114 BXEAXTAST AND TEA DISHES. third; add a Baker's chocolate and stir into another few drops of fruit coloring and rose flavoring to the other third. Serve with whipped cream. GEMS. One cup sugar, butter the size of an egg, 2 eggs, 2-3 cup sweet milk, 1 cup currants, 2 teaspoons bak- ing powder, flour to make a rather stiff batter. Bake in gem pans. PANCAKES. Three cups sour milk, 1egg, 1 teaspoon salt, 1 tea- soda, 2y2 tin cups spoon baking powder, 1 teaspoon flour. Sift flour, soda and baking powder together. WAFFLES. One quart sweet milk, 6 eggs, whites beaten sepa- rately; add last. Two teaspoonfuls baking powder, flour enough for a thin batter, 1cup melted butter, a little salt. This makes waffles enough for eight peo- ple. BANANA FRITTERS. One egg, 1 cup milk, 3 tablespoons sugar, 1 tea- sliced thin, enough spoon baking powder, 3 bananas flour to make a very stiff batter. Drop in hot lard until deep brown. Serve hot with a sauce. GRIDDLE CAKES. One pint sweet milk, 1 egg, 2 teaspoons baking powder, one teaspoon salt; stir in wheat flour until thick batter, bake on hot griddle. FRITTERS. Two eggs, 1pint sweet milk, 2 teaspoons baking powder, enough flour to make a stiff batter. Fry in kotUnL BREAKFAgT AND TEA DISHES. 115 CHEESE FONDU. One cup bread crumbs, 1cup grated cheese, 1 cup sweet milk, 3 tablespoons melted butter, 1 teaspoon salt ;1saltspoon red pepper, 3 eggs beaten separately. Bake in a quick oven until done. HICKORYNUT MACROONS. One quart kernels rolled fine, whites of 8 eggs beat- en stiff, 2 cups sugar, flour to stiffen ;drop on butter- ed tins and bake in a quick oven. LETTUCE-HAM SANDWICH. Cut slices of bread, spread withbutter, lay lettuce leaf on one piece and cold boiled ham chopped very fine, mixed with mayonnaise dressing, spread on slice of bread, buttered, and lay on lettuce leaf. BICE CROQUETTES. Take rice you have left over and break an egg in, season with salt,mix enough rolled crackers into make it thick enough so you can make long rolls as thick as your two fingers and put in enough lard so they will float before putting in. Nice for supper. Two tablespoons GRAHAM OEMS. sugar and one of butter, well stir- red together, add one coffee cup sweet milk, graham to make a stiff batter, then one well beaten egg, y2y2 teaspoon salt and 2 teaspoons baking powder. Bake 15 minutes. Make 1dozen gems. CORN FRITTERS. One-half can of corn, 1 egg, 4 tablespoons milk, y2y2 cup flour, pinch of salt, a pinch of baking powder, drop from spoon into hot lard. 116 BHAXTAITAND TEA DHHXS. BAKING POWDER PANCAKES. Take 1 pint of sweet milk, 1 egg, 2 tablespoons of melted butter, 1 teaspoon baking powder and flour enough to make a thin batter, add a pinch of salt. STUFFED OLIVES. Stuffed olives make an excellent filling for plain whitebread sandwiches. CINNAMON ROLLS. One quart bread sponge, 1 egg, 1 cup sugar, but- ter size of an egg, knead these and let raise, then roll out, spread withbutter, sugar and cinnamon, cut and rollup. Bake 30 minutes. A NICE BREAKFAST DISH. butter mixed. Make the batter witheggs—a teaspoon Stale bread dipped inbatter and fried in lard and of corn starch, mixed in a tablespoon of milk to each egg. Salt. MUSH. To three quarts of boiling water, add salt to taste; stir in gradually sufficient corn meal to make it quite thick. Boil slowly one hour. Stir often. Eat with cream, milk, butter or syrup. To fry when cold, cut inthin slices and fryinlard to a nice brown. POTATO SOUFFLE. to taste. Beat One cup mashed potatoes, 1egg, 1tablespoon cream, salt and pepper the yolk of an egg light, add to potatoes with the cream and seasoning. Beat until very smooth and light, add carefully the white of the egg beaten to a stiff froth, turn into a greased baking dish and brown in a quick oven. BXEAKFAiT AND TEA DISHES. 117 CROQUETTES OP ODDS AND ENDS. These are made of any scraps or bits of good food to be left from one or more meals, and that happens in such small quantities that they cannot be warmed up separately. As for example, a couple of spoonfuls frizzled beef and cream, the lean meat of 1 mutton chop, 1 spoon of minced beef, 2 cold hard boiled eggs, little cold chopped potato, a little mashed potato, a leg, all the gristle and hard outside taken chicken's things well chopped and sea- from the meat. soned, mixed with one raw egg, a little flour and but- ter, and boiling water; then made into round cakes, thick like fish-balls, browned well with butter in a frying pan or on a griddle. These Scraps of hash, cold rice, boiled oatmeal left from breakfast, every kind of fresh meats, bits of salt ton- gue, bacon, pork or ham, bits of poultry, and crumbs of bread may be used. They should be used together with care, so as not to have them too dry to be pala- table, or too moist to cook in shape. Most housekeep- ers would be surprised at the result, making an addi- tion to the breakfast or lunch table. Serve on small squares of buttered toast, and with cold celery in sea- son. CREAM PUFFS. One cup hot water, and y2y2 cup butter boiled to- gether. While boiling stir in 1cup sifted flour; re- move from the fire and stir to a smooth paste. When eggs, stirring 5 minutes. Drop cool add 3 unbeaten in a greased pan with a small tablespoon and bake in quick oven twenty-five minutes. Filling. One cup milk, y2y2 cup sugar, 1 egg, 3 tablespoons flour. Cook thoroughly and flavor. When cream and puffs are cold cut open with a sharp knife and fill. 118 BBEAKFAgT AND TEA DIBHZ*. BUCKWHEAT CAKES. To make batter, warm 1pint sweet milk and 1pint water one may be cold and the other boiling); put half this mixture in a stone crock, add 5 teacups flour, beat welluntil smooth, add the rest buckwheat of the milk and water, and last a teacup of yeast. Or the same ingredients and proportion may be used ex- cept adding 2 tablespoons molasses or sugar, and using 1quart water instead of 1pint each ofmilk and water. POTATO DUMPLINGS. To 1pint mashed potatoes add 1 egg and enough flour to make into balls. Drop in hot water and boil twenty minutes. Serve with gravy. PEANUT SANDWICHES. To 2 cups of rolled peanuts add % cup of mayon- naise dressing and spread between thin slices of but- tered white bread. Very nice for lunches. GRAHAM GRIDDLE CAKES. One quart graham flour, 1 teaspoon baking powder, and milk or water enough to make thin 3 eggs, batter. GRAHAM GEMS. One egg, 1tablespoon brown sugar, 1teaspoon salt, 3 cups buttermilk, 1teaspoon soda, 1 tablespoon melted lard, stir in enough graham flour so it will drop (not pour), off the spoon; drop in hot gem pans, well greased, bake inhot oven fifteen minutes. GRAHAM GEMS. Three cups buttermilk or sour milk, 3 cups graham flour, 1% cups white flour, y2y2 cup molasses, 1 tea- spoon salt, 2 teaspoons soda. BREAM-AST AND TEA DISHES. 119 MUFFINS. One pint flour,large pinch salt, 1 tablespoon sugar sifted with flour, 4 teaspoons baking powder, 1 cup sweet milk, 2 tablespoons melted butter, 1 egg added last thing. Bake inhot oven twenty minutes. LITTLEPIGS IN BLANKET. Season large oysters with salt and pepper, cut fat bacon in very thin slices, wrap an oyster in each slice and fasten with a tooth pick. Heat a frying pan and put in the little pigs, cook just long enough to cook the bacon. that have been cut into small pieces and serve immediately; do not remove tooth picks. This is a nice relish for lunch or tea, garnished with parsley. The pan must be very hot before the pigs are put in and care must be taken not to burn them. Place on slices of toast HOT TAMALKS. Cook 1quart corn meal mush thoroughly; put in y2y2 cup butter the last thing. Chop fine 3 pounds of chicken or veal, 2 onions, 3or 4 red peppers. Salt to taste. Add 1 cup chopped raisins and lof nuts. Cut corn husks square at the ends and as long as possible ; must be boiled to fold well. Spread on a cake of mush, fillwith chopped meat, fold up into a little roll,fold both ends over and tie with a bit if husk. Serve hot from steamer with coffee, olives, salted wafers and fruit 120 MEMOJtA»BA. CANNING AND SPICED FRUITS "Mlnelo, mlnela, mingle; you that mingle may." CANNED PIE PLANT. Cut fruit in squares and fillfruit cans, (not cook- ing) set cans in pans and fillto overflowing with cold water untilcan is allunder water ;let stand two hours, seal tight not heating either fruit or cans. PICKLED PEACHES. Wash peaches, take 1 quart of vinegar, the same of sugar and heat; cook the fruit a little, then place in jars, pour the vinegar and sugar over, add cloves and seal. CANNED STRAWBERRIES. Boil sugar and water to syrup, then make a thick- corn starch, and *£ gallon of ening of 2 teaspoons syrup, let come to a boil, then add berries, heat a few minutes can and seal; place can tops down and let stand three days and put away in the dark. CORN CANNED. Three pints water to 8 pints corn, boil twenty min- then add 1 pint salt, boil three minutes and can. utes, SPICED CHERRIES. Eight pounds stoned cherries, 1pint strong vinegar, 4 pounds brown sugar, all kinds of spices tied in a piece of cheese cloth, a few pieces of stick cinnamon ; CANNING AITS SPICED FRUITS. 122 drain and heat, pour boiling hot over fruit every morning for a week. Heat fruit and juice all together before putting in jars. Ifdesired add more sugar. To what willmake 4 quarts of canned rhubarb, slice one pineapple. Cook together, sweeten and can. RHUBARB. GRAPES. Take grapes, wash and pour boiling water over them until they are covered, fifteen minutes ;skim out fruit and put in jars. Make a hot, thick syrup, pour over and seal. let stand about CANNED CHERRIES. Pit the cherries, put them in clear water and cook, dip them out of the juice, put them in cans and fill with boiling water and seal. SPICED APPLES. Eight pounds apples, pared, 4 pounds sugar, 1quart vinegar, 1ounce stick cinnamon, y% ounce cloves. Boil sugar, vinegar and spices together ;put in the apples, and let them stay until tender. Put them in a jar,boil syrup till thick, pour over. SPICED PEACHES. Pare, stone and halve nine pounds peaches, simmer tilltender, pour off the water and add 1pint vine gar, 4 pounds sugar, cloves, mace, cinnamon, boil hal an hour or less if they seem too soft CANNING STRAWBERRIES COLD. (FINE.) Take fresh, firm berries, add 1pound sugar to each pound of fruit. Scatter the sugar in between the lay er« of fruit and let stand inice box eight or ten hours. OAMHINO AKD BPICED FXUITB. 123 This willharden the fruit so you can put your hands in and stir thoroughly from the bottom. Let stand five or six hours; stir again and put into pint cans; put spoon into can and stir once or twice around to get out the air. See that your can is fullbefore seal- ing. Use everything cold. SPICED BEANS. tender Cook string beans in salt water, without breaking the pods. Use enough vinegar to cover them. To every cup vinegar take one-half cup sugar, and season with stick cinnamon. Boil vinegar and sugar together and pour over beans after draining water off. CANNED STRING BEANS. then add enough salt Take beans and cut them into nice size to cook, put them in a large porcelain kettle, cover them with wa- to make quite salty, cook ter, tender, put in quart cans, cover with the tillalmost juice, leaving a space at top of can for two tablespoons of good vinegar, seal air-tight. When you want to then boil and drain, use them take and rinse them, the same as fresh beans with the excep- then season tion of salt. They will keep for a whole year ifair- tight. CANNED PINEAPPLE. Take equal measure of shredded pine apple and sugar, place in a crock alternately. Let this stand over night. In the morning drain off the juice; to 3 cups of juice, add 1 cup water. After this mixture comes to a boil, put in the pulp of pineapple, let boilup (not cook.) Seal. SPICED HUCKELBERRIES. Seven pounds of berries, 3*4 pounds sugar, 1 pint vinegar, spice to taste. 124 OAHXIHO AJfD ¦PICXD FXTTITB. SPICED CURRANTS. Five pounds of fruit,4 pounds sugar, 2 tablespoons cloves, 2 tablespoons cinnamon, 1 pint vinegar. PICKLED PEACHES. Make a syrup with 1quart water, 2 cups sugar, y2y2 cup good vinegar, boil until thick ; wash peaches and drop in syrup and boil until tender, take up and pack in jars or cans as full as possible and pour over the syrup. Willkeep in jars a long time. CANNED BEETS. Boil young beets until tender, peel and slice. Take good, strong cider vinegar and half as much sugar as vinegar. Let come to a boil, drop in beets, heat thor- oughly. Can immediately. PICKLED ARTICHOKES. Boil the artichokes in strong salt water for two or three minutes, lay on a hair sieve to drain. Take as much vinegar as will cover the artichokes and boil withone or two blades of mace, some root ginger, and one nutmeg, grated fine. Pour this mixture on the ar- tichokes, while hot, and seal. FANCY DESSERTS "She was so skilled and perfect In the art, that everything her fairy fingers touched, seemed like Ambrosia: fit for the gods-" ORANGE SHERBET. Juice of one dozen oranges, lemons, strain, add 4 cups sugar, 2 quarts water, freeze; just before it is frozen stiff, add the whites of two well- beaten eggs. half dozen LEMON 108. Juice of six lemons and grated rind of two, 2 cups sugar, 2 quarts water and the beaten whites of 4 eggs, freeze. MILK SHERBET. Juice of 4 lemons, 3 cups sugar, thoroughly beat these before adding 3 pints of milk, freeze immedi- ately. PINEAPPLE ICE. gelatine in y2y2 pint warm Dissolve 2 tablespoons water, add 1pound sugar, 3 pints water, 1 teacup shndded pine apple and juice of 4 lemons. Stir all together and freeze . LEMON CREAM. One and one-half cups boiling water, stir 2 table- spoons corn starch wet with water and juice of 1 large lemon, add the beaten yolks of 3 eggs, 1 cup of sugar, boil five minutes stirring all the time, then stir rANCY DZSSEKTS. 126 in the whites beaten stiff, form into small glasses and serve cold with whipped cream on top of each glass. This is a dainty dish. TYFOSA DESSERT. One pint tyfosa put in dish, pour on 1quart boiling water, enough of any kind of nuts to make a layer, and sliced banana ;let cool and serve. RAISIN SANDWICH. Finely chopped seeded raisins and English walnut meats mixed with the well-beaten white of an egg, slightly seasoned and flavored with a tiny bit of va- nilla. Pigs used in place of raisins willafford a va- riety. No sugar should be used with them. Use equal portions of fruit and nuts. ORANGE FLOAT. One quart water, 4 tablespoons corn starch, 1 cup sugar, cook, add the juice of two or three lemons; pour this over five sliced oranges, beat the whites of two eggs, with a very little sugar, put on top; serve with whipped cream. GRAPE JUICE PRAPPE. Boil 1quart water, 2 cups sugar ten minutes, strain into can or freezer, when cold add 3 cups grape juice, the juice of 2 lemons, pack freezer, when half frozen remove dasher, set aside until time to serve. PRUNE WHIP. One pound prunes stewed until tender and mashed fine, 1cup sugar, 1teaspoon vanilla, whites of 4 eggs beaten stiff. Put in greased pan and bake 20 min- utes. Serv« with whipped cream. FANCY DESSERTS. ICE CREAM. 127 Two quarts milk, let come to a boil, 2 cups sugar, starch; beat 2 eggs, 1tablespoon flour, 2 tablespoons all together and pour into the hot milk;let itcook a littlelonger, cool and put in a pint of cream; flavor to taste. Freeze. PINEAPPLE SHERBET. Take one quart of water, stir inone pint of sugar, one 20 cent can of pineapple, chopped fine, and juice of three lemons. Freeze thisuntil mushy, add one quart of whipped cream and freeze again. Add beaten whites of four eggs and freeze. ICED CHOCOLATE. Put one heaping teaspoon cocoa to each half pint boiling water indouble boiler, mix, cook five minutes, remove from fire, when cold add half cup sweeten, the whole until light, fillglasses half good cream, beat full cracked ice, pour over cocoa and serve. ITALIANORANGE ICE CREAM. On» pint cream, 12 ounces pulverized sugar, juice of six oranges, 2 teaspoons orange extract, yolks of 8 eggs, a pinch of salt. Freeze. LEMON SHERBET. Scald rind of one lemon in 1quart of milk,% pint sugar, juice of 3 lemons, let stand over night (not ne- cessary but better). Add milk when ready to freeze. No different ifit curdle. PRUNE WHIP. Stew 1 pound of prunes and pick fine, stir well with chopped nuts, add the well beaten whites of 4 eggs, iy2 cups granulated sugar. Bake in slow oven and serve with whipped cream. 128 TAVOT DBIBII, FRUIT ICE. Squeeze enough fruitin a fruitpress to make a pint of juice, add a pint each of water and sugar, pour the whole boiling hot on the whites of 3 eggs, beaten to a stiff froth and whip the mixture thoroughly, when cool freeze in the usual manner. Bed raspberry and currant make a fine flavor. FRUIT BLANO MANGE. Stew cherries, cranberries or raspberries, strain off the juice and sweeten it;let boilin a bath, and stir in corn starch wet in cold water, 2 tablespoons starch for one pint juice, stir tillcooked, mould, cool and eat withcream and sugar. FRUIT lOE. Grate finely flavored apples, make them very sweet Pears, peaches or quinces grated fina, or then sweetened vary and freeze. stewed and run through a sieve, sweet and frozen, are fine. ICE CREAM-ONEGALLON. One box gelatine dissolved in one quart hot milk, strain and add 2 pounds sugar, yolk of 6 eggs well beaten, heat eggs, gelatine and sugar until eggs are cooked. Add 2 quarts cold milk,1quart sweet cream, whites of six eggs wellbeaten, flavor and freeze. NUT SHERBET. One cup sugar, juice of 2 lemons, put in a double boiler and heat yolks of 6 eggs, cooked with eggs and sugar. Beat whites and put inslowly, then add 1 cup walnuts ;put insherbet glasses and set to cool. Enough to serve ten. Put whole half nut on top each dish. TAJTOT DXSSUTS. FRUIT SALAD. 129 One cap hickorynut meats, 2 oranges, 2 bananu, 1 cupi to taste; fillwith can pineapple, cut in small pieces, nilsherbet half full with fruit, adding sugar whipped cream. Delicious. NUT SALAD. One box gelatine, pour on iy2 quarts cold water, let this heat until it dissolves ; 1 can pineapple, turn off the juice, add 11/^ cups sugar, add to gelatine, heat, set away to cool, fine, iy2 cups of any kind of nuts chopped fine, 1 pint whipped sweet cream, add gelatine when itbegins to set. Take silver fork and mix nuts, cream and gelatine together. Keep in cool place, it willlast several days. chop pineapple ICE CREAM—ONE GALLON. Three quart* milk, heat boiling hot, y3y3 cup flour iy2 cups sugar, pinch salt, after stirred to a paste, then strain and set adding flour cook a few minutes, away to cool; when cool add 1 pint cream and flavor with lemon and vanilla. Freeze. AN APPETIZING FIRST COURSE. Mix together the scoop«d-out pulp of oranges, sliced bananas, bits of pineapple, candied cherries, or other fruit,sprinkle with lemon juice, set on ice tillwanted. Then fillthe emptied halves of orange skins with the singly on a small individual china mixture. plat* in a nest of young lettuce leaves, parsley or water cress, withpowdered sugar. Serve FRUIT PUNCH. Make a syrup by boiling 2 cups sugar, 1 cup water ten minutes, add one cup strong tea, 1pint cherry juice, 1pint strawberry juice, juice of 5 lemons, juice TAXOr DESBMTi. 130 of 5 oranges, 1can grated pineapple ;letstand 20 min- utes, strain, turn into a punch bowl over a piece of ice; add y2y2 pint candied cherries, iy2 gallons water. This will serve 50 or 60 people. CHERRY TOITE. Drain the juice off one can of cherries and thicken it with 1 heaping tablespoon of corn starch. Return to the cherries adding one cupful of sugar. Line a deep pie tin with a rich puff paste ;pour the prepared the whites of 4 eggs cherries into this and bake. Beat to a stiff froth, add 3 tablespoonfuls of sugar, y2y2 cup chopped nuts; spread over the top and return to the oven and brown as slowly as possible. CURRANT, RASPBERRY OR STRAWBERRY WHISK. To 3 gills fruit juice, add 10 ounces crushed sugar, the juice of 1lemon and V/2 pints cream. Whisk till thick and serve inlittle glasses. HEAVENLY HASH. Fill a dish with slices of bananas, oranges, pineap- ple and white grapes, or any fruit desired. Make a jellyof 1package of gelatine, 1pint cold water, juice of 2 lemons and enough pineapple juice to flavor it. Let stand 1 hour, then add 2 pints of sugar, 2 pints boiling water, strain over the fruit,let itget cold and serve with whipped cream. LEMON ICE CREAM. Squeeze a dozen lemons, make the juice quits thick with white sugar, stir into it very slowly 3 quarts of cream and freeze. Orange ice cream is prepared in the same way, using less sugar. STRAWBERRY ICE CREAM. Rub 1pint ripe strawberries 1pint cream, 4 ounces powdered sugar. through a sieve, add Freeze. TA*OT DXHXKH. FRUIT DESSERT. 131 To one 10c box of jello, take V/2 pints of boiling water, stir until dissolved and let stand until nearly cool;add 3 sliced bananas and 2 oranges, or any kind of fruit,but this is most preferable, with strawberry flavor. Very nice served with whipped cream. FRUIT SALAD. Soak 1box of gelatine in y2y2 pint of cold water 20 minutes; add 1 quart of boiling water, the juice of 2 lemons and sugar to suit the taste; peel and cut into cubes 2 large oranges, 2 bananas and a few can- died cherries; mix all together, pour into a mold, set onice untilithardens ;to be eaten plain or with whip- ped cream as a dressing. BAVARIANCREAM. strawberries, squeeze Pick over 2 quarts through sugar, when sugar is dis- a cullendar, add 2 teacups solved, add 3 tablespoons gelatine, previously soaked in % cup tepid water. Place it on ice, stir itsmooth, and when itbegins to set, stir in1pint of cream, whip- ped, form into moulds and serve with whole straw- berries around it. ORANGE lOE. Boil iy% cups sugar in1quart of water, skimming when necessary; when cold, add juice of y2y2 dozen oranges; steep the rinds in a little water and strain into the rest; add the rind and juice of one lemon. Strain into freezer and freeze. PRUNE OOMPO. One and one-half pounds of prunes cooked, seed, chop fine, add 1 tablespoon sugar, whites of 2 eggs beaten to a froth, add to the prunes, stir well, bake 10 minutes, Serve cold with sweet cream. then frost and brown in the oven. 132 FUTOY DIIBIITI. APPLE ICE. Grate, sweeten and freeze well-flavored apples, pears, peaches or quinces. Canned fruit may be mash- ed and prepared in the same way. SNOW SOCFFLE. Beat the whites of 2 eggs to a stiff froth, dissolve mor« than half a box of gelatine in a littlemore than a pint of hot water. Two cups sugar and the juice of 2 lemons; when this is dissolved and cooled, stir into it the eggs you have beaten, the whole together until itis white and stiff, mould and pour around ita soft custard. beat FROZEN TUTTT FRUTTI. Scald cream and add equal parts milk ;sweeten and "When partly frozen, add chopped mixed nuts flavor. and 1 cup preserved cherries. WHIPPED CREAM. Place cream over ice until thoroughly chilled, and whip with an egg beater or whip churn untilitfroths. While whipping place froth on a sieve, and return to bowl to be re-whipped all that passes through. When cream is difficult to whip, add to it and beat with it and flavored this is the white of an egg. Sweetened a choice dessert alone, but itmay be served in various ways. Baked apples, and fresh or preserved berries are delicious with it. Jelly-glasses, one-third full of jelly and filled up with cream, make a very whole- some and delicious dessert. PUNCH. One pint of grape juice, y2y2 pint sugar, the juice of 2 lemons and 1 orange, or any fruits that might be desired. rAXOY DXMZZTB. TAPIOCA CREAM. 133 Soak 2 tablespoons tapioca over night in just enough water to cover it;in the morning boil1quart of milk with the soaked tapioca by placing itin a tin can or a pail,set in water to boil;add 2-3 cup of sugar and a the yolks of 3 eggs thoroughly, when little salt; beat the milk has boiled 10 minutes stir in the yolks, re- move from fire and stir rapidly for 5 minutes so itwill not curdle. Flavor with lemon or vanilla; pour in a baking or pudding dish, beat the whites of the eggs to a stiff froth, pour over the cream, sift sugar over top and brown in oven. Serve cold. CHOCOLATE ICE CREAM. powder, or breakfast cocoa, Scald 1 quart milk,beat 3 eggs, 5 tablespoons sweet chocolate add enough warm milk to make a paste. Rub until smooth, add 2 cups sugar, mix all together. When cool add 1 tea- spoon vanilla and freeze. A NOVEL DESSERT. Cook 1 quart cranberries in V/2 cupi of water, when berries are soft add 2 cups of white sugar, strain through cullendar. Put a layer of cranberries indeep dish, then cover with layer of sliced bananas, and so on,untildish is full. Make a meringue with the white of 4 eggs and rather more than the usual amount of sugar, add this to dish and grown in oven. It should be eaten cold. RASPBERRY CREAM. On« quart good cream, 1 pint fresh raspberries, mash and rub the fruit through a fine sieve or strainer the seeds, bring the cream to a boil (hav- to extract ing reserved 1pint for froth,) and add to the berries while itremains hot, sweeten with powdered sugar to taste, let it become cold. Now raise cream, which has taxoy Diunn. 134 been reserved to froth with beater, take off the froth and lay iton a sieve to drain ;filldish or glasses with the cream and place froth on top. Very nice. Any kind of berries, jam or jelly is good, and can be used without straining. AMBROSIA. Peel 1 dozen oranges, slice, put a thick layer in a dish, cover with powdered sugar, have ready fresh grated cocoanut, put over the oranges and sugar al- ternately, until the dish is full. Have cocoanut for the top. MAPLE ICE. Three cups maple syrup, yolks of 12 eggs, 2% quarts cream ;beat yolks into cold syrup, bring toboil- ingpoint, stirring constantly ;let cool, whip cream and add to syrup when perfectly cold, pack in ice and salt for 7 or 8 hours. Ifcream willnot whip, this well make a delicious plain maple cream. Cook syrup and eggs as above and cream and freeze. Sufficient forone gallon. STRAWBERRY FOAM. Take 1 quart strawberries, crush, sprinkle over y2y2 cup sugar, set in a cool place until time to serve. Beat 2 eggs stiff,add 2 tablespoonfuls sugar, stir into it the Serve decorated with large, ripe crushed berries. berries. PINE APPLE ICE CREAM. Three pints cream, 6 large pineapples, 2 pounds powdered sugar; slice the pineapples thin, scatter the sugar between the slices, cover and let the fruit stand three hours, cut or chop up in the syrup, and strain through a hair sieve or double bag of coarse lace ;beat gradually into the cream and freeze as rapidly as pos- sible; reserve a few pieces of pineapple unsugared, TAVOT DEBSUTI. 135 cut into square bits, and stir through cream when half frozen, first a pint of well whipped cream, and then the fruit. Peach ice cream may be made in the same way. One cup sugar, 5 tablespoonfuls cream, 1square un- chocolate, *4 pound marshmallows, vanil- sweetened la to flavor. Heat sugar, cream and chocolate slowly to boiling. Boil hard five minutes, add tiny pinch salt. Stir a few minutes, until slightly cooled, pour over the marshmallows; do not cut for five hours or the marshmallows willnot cut smooth. MARSHMALLOWS. Pull marshmallows apart in as small pieces as you wish; put them in the oven until light; add chopped nuts and serve with whipped cream. AN AFTER DINNER SWEET. Marshmallow-stuffed dates make a delicious after- dinner sweet. Remove the pits from the dates, fillthe space with marshmallow, and roll the dates in pow- dered sugar. One marshmallow will stuff four dates. 136 ¦ IMOmAWDA. CHAFING DISH DEPARTMENT "Now, good digestion, wait on appetite. And health on both." GLORIFIED RARETHT. Put 1 teaspoon butter in hot blazer, without hot water pan, add % teaspoon salt, *4 teaspoon paprika, and same of mustard. When hot, add 1cup cream or rich milk, then add 1 cup soft bread crumbs; when this boils add 1 cup fresh cheese, cut into bits or run through meat chopper, and let it melt. Then add 3 well-beaten eggs, stir for a minute or two, and serve Place hot water pan on hot buttered toast or crackers. under the blazer to keep ithot while serving. SWEETBREADS WITH PEAS. One can peas, 3 small sweetbreads, 1 teaspoon but- ter, y2y2 pint beef stock, celery leaf, salt, white pepper, % teaspoon browned flour. Stand the sweetbreads in cold water for 1hour ;then parboil and remove rough edges, sinews and membranes. Put in cold water and keep on ice tillwanted. Put into chafing dish with the and butter. When the butter has been sweetbreads absorbed add % pint stock and the celery leaf chop- ped fine, the salt, pepper and browned flour. Turn the sweetbreads. When the same is reduced one-half, itis ready. When cooking, open a can of yreen peas. Warm thoroughly in the chafing dish ;put insalt, pep- per and a tablespoon of butter. Serve peas and sweet- breadi together. POACHED EGGS WITH TOMATO SAUCE. Take the juice of % can tomatoea, or 5 fresh ones, 1italk celery chopped fine, 14 onion chopped fine, y% 138 CHAFING DISH DEPARTMENT salt, blazer, in the red pepper, 1 table- teaspoon teaspoon flour, y2y2 cup milk, spoon butter, 1 tablespoon five eggs, a pinch, of soda. and juice, add tomato flour celery, onion, salt and pepper and let mixture boil. Stir in pinch of soda and the milk. Have the eggs ready in the poacher, and drop into the hot water pan. Place the eggs on buttered toast and surround with the tomato sauce. Garnish with parsley. CREAMED DRIED BEEF. Cream butter the Break the beef into.small pieces and put in blazer to which has been added butter. Allow the beef to brown nicely, then add enough milk to cover it and flour and butter to thicken the milk. Let boila few minutes and serve hot. sufficient WALDORF OYSTERS. One pint oysters, one cup cream, one cup cooked cel- ery, one cup cracker crumbs, two tablespoons butter, salt, white pepper and paprika. Put into the hot water pan the cream, butter, celery and seasoning. When hot add oysters. Cook until edges of oysters curl. Add crumbs and extinguish lamp immediately. cracker Serve with cold beaten biscuit. CODFISH AND EGGS. Freshen salt codfish and pick into small pices. Place in the blazer with a tablespoon of thick cream, pep- per to taste. Add one egg to each cut of fish; when heated through serve. CREAMED CHICKEN. Two cups cold chicken, one cup chicken stock, one two tablespoons butter, one heap- cup milk or cream, ing tablespoon flour, salt and pepper ;melt the butter in chafing dish; add chicken and stock when butter begins to brown, then the flour, stirred into the milk. Season and serve on toast. CHAFING DISH DEPARTMENT 139 CREAMED SALMON. Melt 2 tablespoons butter in the blazer over hot water, add 2 tablespoons sifted flour, seasoning of salt, pepper and cayenne, and 1pint hot milk. When smooth and thick, stir in1cup canned salmon, 1cup finely chopped peanuts and the whites of six hard boiled eggs, chopped fine. Serve hot on buttered toast. OYSTER EGG OMELET. Take one-fourth cup sweet milk and one tablespoon liquid; season with butter, salt and pepper. oyster Place over fire, just at boiling point, thicken rather stiff with flour, drop in six large oysters cut in two, and remove from fire. Beat three eggs, whites and yolks separately, adding one and one-half tablespoons cream, also salt and pepper to yolks. Into the hot blazer pour yellow mixture and then the oyster sauce and fold in the white of the eggs. Have blazer well buttered and cook until whites are perfectly stiff. 801land serve. 140 MIMOIAMDA. CONFECTIONERY "Mymission inUfa Isa sweet ons, Iclaim. For the children's eyes brighten at hearing my name. SUGGESTIONS. ( Granulated sugar is preferable Candy should not be stirred while boiling. Cream tartar should not b« added until the syrup begins to boil. BUTTER SCOTCH. One cup molasses, 1cup brown sugar, y3y3 cup butter, a little soda, boil tillbrittle. TAFFY. Two cups sugar, egar, ~*A teaspoon nut ;vanilla. y2y2 tumbler water, 1teaspoon vin- cream tartar, butter size of a wal- CENTENNIAL DROPS. White of 1 egg beaten to a stiff froth, pound y2y2 teaspoon baking powder; flavor pulverized sugar, withlemon ;butter tins and drop with teaspoon about three inches apart. Bake in a slow oven and atrve with ice cream. CREAM CANDY. White Part. White of 1egg beaten to a stiff froth, !tablespoons cream, 1 teaspoon lemon extract, mix with pulverized sugar until you can mix like bread, then rollinthin cake. 142 ooxrzoTioratT. YellowPast. Yolk of 1egg well beaten, 2 table- spoons cream, 1teaspoon vanilla,mix with pulverized sugar until you can mix like bread, and rollin thin cake ;lay one cake upon the other and cut in squares. Ifdesired, place nut meats on top of squares. PEANUT CRISP. Three pounds sugar, 2-3 cup New Orleans molasses, 1-3 cup butter, iy2 pounds shelled peanuts, 1 pint water, 1 ounce soda. Put molasses, sugar and water in kettle and cook until a spoonful dropped in water can be rolled ina firmball ;add the nuts and boil five take from fire, add butter and stir minutes slowly till melted, add soda, stir quickly and when it begins to rise pour in wellbuttered pans very thin. longer; BUTTER SCOTCH. Two cups brown sugar, ya cup boiling water, butter size walnut ;vanilla, pinch, each, of salt and soda. SALTED PEANUTS. Shell fresh roaster peanuts, remove the skins, have butter hot in skillet, put in peanuts and stir, sprinkle salt over them and stir until hot through. TAFFY CANDY. Three pounds sugar, y2y2 P*11*co^ water, letboil five minutes, add 2 tablespoonfuls vinegar, butter size of hickorynut, boil, testing in cold water tillit willclick against side of glass ;do not stir nor scrape out cook- ing dish. Pour in buttered pan to cool. Pull suffi- cient and cut in size to suit Flavor. MAPLE CANDY. Pour cups brown sugar, 1cup rich milk or cream, butter size of an egg, 2 tablespoonfuls vanilla, 2 cups shopped nuts. Let sugar and milk boil five minutes, add butter. When melted take off tbo fire, add vanilla oovnonoramx. 143 and nuts, beat well tillthe bubbles have disappeared, pour into greased tins; when cool trace in squares. Very good. FUDGE. Two cups sugar, y2y2 cup sweet milk, butter size of a good walnut, flavor with vanilla, grate chocolate in and cook untilit makes a soft ball when dropped in water ;pour on buttered plate and stir untilhard. NUT FUDGE. chocolate, grated. Put into granite pan one pound granulated sugar; add 1cup rich cream or milk. When this is hot, add two ounces of unsweetened Stir constantly to keep from burning. When boiling, add one ounce butter. Continue cooking until a small por- tion, if put into a saucer, becomes sugar when rubbed with a teaspoon. When cooked enough, remove from fire and beat until the mixture begins to thicken, then quickly put in the nuts. Pour into buttered pans to harden and cut insquares. MAPLE FUDGE. One cup granulated sugar, one cup dark brown sugar, one-half cup milk. Flavor with vanilla. Cook tillitthickens, then take from fire and stir tillcreamy and pour into pan. CRACKERJACK. Two cups shelled peanuts, 1cup hickorynut meats, y2y2 cup walnut meats, 6 quarts corn, popped, 2 cups sugar, 2 cups golden syrup. Mixcorn and nuts to- gether. Cook sugar and syrup until it hairs; pour over corn and make into balls. POP CORN BALLS. Salt take 2 cups New Or- leans molasses, 1 cup light brown sugar, 1tablespoon the corn when popped, OOimOTIOVXXT. 144 size of walnut, boil fifteen minutes, vinegar, butter put in y% teaspoon soda fiveminutes before done, pour ovei corn and make into balls ;flour the hands. CRACKERJACK. Pop corn, not putting on much lard or butter, make a syrup of 2 cups sugar, 1cup baking molasses, butter the size of an egg. Flavor. Pour over popper corn slowly, stirring constantly, and be sure to put enough syrup so it will stick together good, take out of pan you are stirring itin and pack in a greased pan. Let cool before cutting. FRENCH CREAM CANDY. Two cups sugar, 1 cup water, pinch cream tartar. Allowthe mixture to boil without stirring untila drop falling from a fork will "spin a hair," or a small quantity dropped into a glass of cold water, willform a soft ball easily worked with the fingers. Then re- move to a cool place, carefully without shaking and when the fingers can be borne on the bottom of the sauce pan beat the syrup to a cream. Now take up as much of the cream as can be handled and work until smooth. Youare now ready to form candies. Flavor. Color or leave white and hold into any shape. PEANUT CANDY. One cup white sugar, 1 cup chopped peanuts. Put the sugar into a smoking hot frying pan, stir until it dissolves, add the peanuts to and turn into a buttered dish at once. HONEY CANDY. Four tablespoons honey, 1pint white sugar, water enough to dissolve sugar, boil until brittle when drop- ped in cold water, when cooling, pull. dOXRCTIOrciY. 145 MARSHMALLOW FUDGE. One cup sugar, 5 tablespoons cream, 1 square un- sweetened chocolate, y± pound marshmallows, vanilla to flavor. Heat sugar, cream and chocolate slowly to boiling. Boilhard five minutes, add tiny pinch salt. Stir a few minutes until sligthly cooled, pour over the marshmallows ;do not cut for five hours or marsh- mallows willnot cut smooth. ALMOND CANDY. Two cupfuls of white sugar, one and one-half cup- fulflof sweet milk ;boil until itwillcrisp in water like molasses candy ;then add one and one-half teacupfuls of blanched almonds, perfectly dry. COCOANUT CANDY. To one-half cup water, add 2 cups granulated sugar. Boil 6 minutes and stir in 1 cup prepared cocoanut. Spread on buttered paper and cut into squares. SEA FOAM. One and one-half cups sugar, y2y2 cup water, 1 tea- spoon vinegar. Boiluntilithardens in cold water. Re- move from fire. Add the white of1egg beaten stiff and y2y2 cup nut meats. Flavor to taste. Beat with a fork briskly until itbegins to harden. Drop the mixture on buttered plate in small, two inches apart. Set incool place. rough cakes about DIVINITYFUDGE or "FLUFFYRUFFLES." Two cup« granulated sugar, 1cup corn ¦yrup, 1cup lot water, 1 tablespoon vinegar. Boil tillwhen drop- ped in cold water, willharden at once. Remove and let cool. One cup sugar, y2y2 cup hot water. Boil tillithairs. Remove from itove and pour into well beaten whites of two eggi. Take part 1and pour into part 2 and beat 20 min- utes. Add nuts and vanilla. Drop from spoon into buttered pan. 146 KXXOZAVDA. Home Remedies and Household Hints Solf possession is evidence ofa clear brain. RECIPE FOR A HAPPY DAY. Take a little dash of cold water, A little leaven of prayer, A little bit of sunshine gold Dissolved in morning air. Add to your meal some merriment Add thought for kith and kin, And then, as a prime ingredient, A plenty of work thrown in. Flavor itall with essence oflove And a dash of play. Let the dear old Book, and a glance above Complete the well-spent day. TO REMOVE IRON RUST. Thicken lemon juice with salt and rub on rust spot, place article inthe sun ;two or three applications may be necessary. CROUP—Melt butter and molasses together and give until child vomits. Very easy and very sure. FOE ROUP IN CHICKENS—Hog's lard and sul- phur equal parts, or dry sulphur blown down the fowl's throat. SALVE—Two tablespoons honey, 2 tablespoons lin- ¦eed oil,1teaspoon turpentine, yolk of one egg, flour to thicken. CLEANSING SORE THROAT—One-half teaspoon common salt, y2y2 teaspoon baking soda, 1 ounce glycer- in*, water enough to make 3 ounces. Gargle throat 148 KOXE KXMIDIEiAKD HOUSEHOLD HINTS. ounce Beat the white of an egg and add to lemonade makes a delightful drink for invalids. Peruvian TOOTH POWDER— One-half bark, 1ounce orris bark, % ounce myrrh, 2 ounces pul- verized chalk. PNEUMONIA—Take six onions, chop fine, put in- to a large spider over a hot fire ;add vinegar and rye meal to form a thick paste, stir and simmer ten min- utes. Put into cotton bag, large enough to cover the lungs and apply as hot as the patient can bear. In the poultice, continue re- about "bx»ating poultice, in a few hours the patient willbe out of danger. But continue until perspiration starts freely from the chest. Make two poultices. Also an excellent remedy for croup, when applied to the throat. rhubarb root, 1 teaspoon baking soda, 1 teacup boiling water and a littlepeppermint. Dose :—One tablespoon three times DYSENTERY—One ten minutes change tablespoon a day. DR. M. HAMMOND gives it his experience QUINSY—Tar spread on the throat and quit* up under the ears ;cover witha cloth and go to sleep, and wake up well. Only a brown stain willremain ;itis easily washed off and is a sure relief. Recommended for diphtheria or scarlet fever. that in convulsions of children, to turn them upon the left side will cut short, like magic, the convulsions. Epi- leptics treated in the same way are always promptly relieved. TO STOP NOSE BLEEDING—PIace a penny be- tween the upper lip and teeth; hold there a few min- utes. Never fails. TO MEND CHINA—Take a very thick solution of gam arabic in water, stir into itplaster of paris until the consistency of cream, ap- the mixture becomes ply with a brush to the broken edges and join togeth- er. In three days the article cannot be broken in the same place. HOME KXKXSIXt AND HOUSXHOLS STVTB. 149 FOR CRACKED LlPS—Cover with inside of egg lining. as poultice. FOR ERYSIPELAS— Crush raw cranberries, apply RECIPE FOR QUARRELING—Take a root of sas- safras and steep in a pint of water and put ina bot- tle and when your husband comet in to quarrel, fill your mouth with it and hold until he goes away. A sure cure. BUFFALO BUGS— Take strips of red flannel, dip in liquid arsenic and lay around the edge of carpet. TO BEAUTIFY THE HAIR—Put 1 ounce pul- verized sulphur into 1 quart rain water, shake well every few hours, then pour liquid off and saturate the scalp every morning. Cures dandruff and falling out of hair. tine in water. TO WASH WINDOWS—Two tablespoons FOB COLIC!—Give infanta very warm water until turpen- they vomit TO CLEAN TINWARE—After thoroughly wash- ing in hot soap suds and wipe dry, then apply dry flour and rub with newspaper. FOR INFLAMED EYES—Scrape raw potatoes, apply as a poultice. Renew as itgets dry. REMEDY FOR SPRAINS— Take boneset and smart weed, equal parts, tincture inalcohol four hours, then strain and bottle for use. Bathe surface of sprain freely. TO REMOVE RUST—To remove rust from white garments, soak them thoroughly inbuttermilk. It will remove the rust and make them snow white. RICE WATER—Two ounces rice, two quarts water, and boil for an hour and a half, then add sugar and nutmeg to taste ;some prefer salt. An excellent drink in diarrhoea and dysentery. 150 HOME REMEDIES AND HOUSEHOLD HIMTB. LIME WATER AND MlLK—Take a clear, satu- rated lime water and fresh milk, each a wine glassful, mix. Let a tablespoonful or less be taken at once. This willsometimes remain upon an irritable stomach which willretain nothing else. TAKE FIRE OUT OF BURNS—Pour hot water on a lump of white lime;strain off the water, and add linseed oil,shake well in a bottle and apply at once. This should be kept in every house for an emergency. EGG NOG—Beat the white of an egg to a stiff, dry froth,add 1tablespoon sugar, iy2 gills sweet milk and a grating of nutmeg. Serve at once. CURE FOR ALCOHOLISM—In the morning be- fore breakfast, an orange should be eaten, one about 9 o'clock, one before dinner, one before supper and one before retiring; continue for one week. The sec- ond week 4 oranges per day willbe sufficient, the third week 3 and the fourth week the tippler won't be able to bear the smell of alcohol. 15 drops on a little sugar ;children, sto 10 drops. CHOLERA MIXTURE—One ounce tincture opi- um, 1ounce tincture rhubarb, 1ounce tincture cam- phor. Excellent for sumer complaints. Dose— Adults, CEMENT FOR MARBLE—Take one pound gum FOR COUGH—Juice arabic, make into thick mucilage, add to it powdered five ounces quick lime, plaster of paris 11/^ pounds, mix well;heat the marble and apply the mixture. amount of glycerine, mixed. spoonful every twenty minutes until relieved. of one lemon, same Dose, adult, one tea- the LINIMENT FOR RHEUMATISM—Take 1 pint good cider vinegar, add heaping teaspoon each of salt and pepper, boil down to half pint and use. INKSTAINS—To remove ink stains, soak goods in buttermilk. HOKX RZJCZDIZB AND HOUSEHOLD HIITTB. 151 DISINFECTANT—ChIoride of lime, as wellas be- ing a disinfectant, is useful to drive away rats from cellars. MUSTARD PLASTER—To make mustard plas- ter :Use no water, but mix the mustard with the white of an egg, the result willbe a plaster which willdraw perfectly but willnot produce a blister. COUGH RECIPE — One pint molasses, 1 teaspoon oilpeppermint, 8 drops oil tar, 2 tablespoons alcohol. Mix well and add 1tablespoon ginger. GRASS STAINS may be removed from white ma- terial by washing the stained garments in spirits of camphor. FOR CROUP— Apply a cloth wrung out of cold water to the neck and chest, cover with dry cloth to exclude the air and put a bottle of hot water to the feet. CURE FOR SPRAINS— Make a poultice of clay and vinegar and bind on. POULTICE FOR A 801L—Scrape castile soap into cream and steep them together till right for a salve. The best salve known for a boil at any stage. TO PRESERVE EGGS— To each pail of water add one quart fresh slacked lime and one pint common salt, mix well;filla barrel half full of this fluid ;put your June and they willkeep for eggs initany time after months. TAR SMOKE FOR DIPHTHERIA—Pour equal parts turpentine and liquidtar into a pan or cup and set flre to the mixture. A dense resinous smoke arises. The patient breathes itand is relieved. FOR TOOTHACHE OR PAIN INTHE FACE— Mixsalt with yolkof an egg until about consistency of mustard ;use same as mustard plaster. TO STOP HICCOUGHS— One tablespoonful quince juice. 152 HOME aiMBDIES AND HOUSEHOLD HINTS. TO KEEP FLIES FEOM HORSES— Take two or three handsfull of green walnut leaves, pour over two or three quarts of soft cold water; let stand one night, pour in a kettle and boil fifteen minutes. When cold, wet a sponge and before the horse goes out of the stable, irritated be washed over with the liquid. let those parts which are most TO REMOVE KEROSENE SPOTS— Kerosene when spilled on a carpet can be readily removed by putting on Indian meal, then brushing out when it has lain a few hours. It may need more than one ap- plication ifmuch has been spilled, but it willall come out by repeated applications. COLD SORES— CoId sores are quickly relieved by applying boracic acid occasionally. RING WORM—Rub the spot with milk from milk- weed, which grows wild. Continue this a few days and the spot willdisappear. CURE FOR TONSILITIS—Cut up lovage root and fry inlard. Apply as poultice. EAR ACHE—Roast and squeeze the juice, drop in the ear. together onions and tobacco TO CLEAN FURNITURE—A mixture of equal parts of linseed oil,vinegar and turpentine. SURE CURE FOR AGUE—Five cents worth frankincense, crushed, one grated nutmeg put in thin muslin bag. To be worn over pit of stomach. WHEN PEELING ONIONS begin at the root end and peel upwards and the onions will scarcely affect your eyes at all. RULE FOR STAINS—A good standing rule for stains should be tacked up on the wallof every kitch- en. Use hot water and no soap for all fruit stains. Use cold water and soap for tea, coffee and cocoa EOKX mZMEDIXIAMD HOUSEHOLD HI]TT». 153 stains. A little thought and knowledge along this line would save an immense lotof trouble and result inbet- ter looking table linen. WHEN MASHINGPOTATOES use hot milk, and ifyou have been in the habit of using cold, you will be surprised at the difference inits lightness. SURE CURE FOR SNAKE BITE—Ihave seen many people bitten, but have never known a case prov- ing fatal where this remedy was used. Procure the yolk of an egg and mix with enough salt to make a good, thick poultice, put the poultice on the bite and bandage tightly. Watch the solution and when it is full of poison it will change color and should be re- newed. CURE FOR A FELON—A felon may be cured by tying the affected finger in a poultice of pulverized rock salt and turpentine, renewing as the poultice be- comes dry. Usually twenty-four hours application of the above will cure the felon. BURNS—Apply butter immediately. It will pre- vent blistering and remove the fire and soreness. A remedy always at hand and easily applied. and poultry houses is to add one pound of concentrated lye to a boiler of soap suds, apply hot on the walls, floors and roofs of the houses. Alllice and nits will then be destroyed. If the roosts are suspended byrods from the rafters and not allowed to touch the sides of the house, there willbe less trouble with lice RHEUMATISM CURE—Five cents worth nitre potassium, in one pint water. Take one tablespoonfol three times a day before each meal. If followed as directed will cure without fail. twenty cents worth iodide potassium, TO STOP HICCOUGHS—Put a few drops of good, Let dissolve in cider vinegar on a lump of sugar. mouth. CHICKEN LICE—The best remedy for lice in 154 HOME RSKXSIEB AND HOUSEHOLD HIIfTS FOR SPRAINS —Apply a poultice made of equal parts of salt and lard. This willgive instant relief and reduce the swelling. There is nothing better. BOWELS—One quart buckeye bark, boiled in one FOR INFLAMATION OF STOMACH AND gallon water. Skim out bark and thicken water with bran. Put in sack for poultice. TO REMOVE MILDEW AND FRUIT STAINS— Put one ounce chloride of lime in a bowl, pour over it one pint boiling water. Strain through a fine cloth. Add three pints cold water. Gather up the stained places and put into the water and let remain twelve hours. Rinse thoroughly and you willfind the stains have disappeared. in removing peach stains. Ifthe solution is strained and the cloth well rinsed, there willbe no harm done the fabric. This is particularly successful BOILS AND FELONS— Take equal parts of honey or molasses and the white of an egg, and enough flour to make a paste. Spread on cloth and apply- SUGAR CURED MEATS—Four ounces saltpeter, 4 ounces pepper, 5 pounds salt, 200 pounds of meat. Make a thick syrup of brown sugar and rub all over the meat, then apply the dry salt. This willkeep the year round. CURING PORK OR OTHER MEAT—For 100 pounds, 1quart New Orleans molasses, or 2 pounds brown sugar, 1 tablespoonful pulverized saltpeter, iy2 tablespoonfuls soda, dissolve in a little warm water, when all is dissolved pour in cold water enough to then put in salt till itbears up an cover your meat, egg; pour over your meat, let stand five weeks, then take out and smoke if so desired. HOME MADE VlNEGAR—Vinegar that will prove in every way satisfactory, may be easily and cheaply made at home. For a start get good New Or- leans or sorghum molasses, or the darkest grade of Put SOU 3HHWM AMU HOUSEHOLD BEUTM. into a stone jar or small keg, 155 brown sugar. Do not use any sort of table syrup. To one gallon of molasses, or five pounds of sugar, add two gallons of warm, soft water, and stir until well dissolved. tie a cloth over the top and set in a warm (not hot) place. It willrequire from six weeks to two months to "make." The sweeter the longer it will take to sour, but the vinegar will be. Afterward the supply may be kept up by adding the rinsings of the and syrup after meals, strained ;the drainings of the sweetened and added warm ;soured fruit juice and the like. jam and jelly dissolved jug; scraps of the sharper teapot, FURNITURE POLISH— Six ounces turpentine, 6 ounces vinegar. ounces linseed oil, 6 FRENCH METHOD OF PRESERVING EGGS— Anoint eggs with a mixture of dissolved beeswax and olive oil. Ifleft undisturbed in a cool place, they will stay good for two years. Oraham Blaoults with Yeast.. I BREAD. BakUc Powdw Blicaiti Boitem Brow* Bread Brtmd Brown Bread Bam Olnnrooi Bum Corn Bread Bnku Bread Orakan Loaf Joh»ny Oak* Parker Houn Holls KolU laited Blioalta Salt Xlllnc Broad Soir Kllk Blscalts Soft 61n»er Bread •teamed Corn Bread Steamed Boitos Brown Bread. Whole Wheat Bread BREAKFAST AND TEA I I 1, I 4 ( 7 4. 5, ( t t 8 8 4 4 t 4 f 7 6 6 DISHES. 11* A *lee Breakfast Dish Banana Fritten 114 Baking Powder Pancakes 116 Blane-Xuf* 113 118 Backwheat Oakes Che*** Fonda 115 Chats* Straws IIS Oklekn Omelet lit Olnusoi Soils 118 115 Corn rrltteri Cream Pin's 117 Oreqmettes of Odds and Ends.. ll7 rre»os Tout 113 114 Fritters Gents 114 115, 118 arakam ftmns Srakam Griddle Cskos 118 114 Griddle Oakes Hlckoirnst Macaroons 115 11» Hot Tamales Lettmo* Ham Sandwiches 115 Little Fljs In Blanket! 119 119 Hifflm 116 Musk 114 Pancakes lamdwlokes 118 Feanst 118 Potato Fan Oakes Potato DiKiUnca 118 Potato lonSe 114 Bice Orotmettes 115 Staffed Olives 118 Waffles 114 CAKES. Anjle Oak* Ail-el Ve«d IS 19 INDEX Page 4 «¦ «> m ™~m " » Blackberry Jam Cak* Black Ohoo*late Caks Black Fruit Cak* Boiled Icing Breaddougk Oake Cakt Oak* Filling Caramel Oak* Chocolate Caka Cheap Caka Cocoa Cake Coffee Cak* Cormtarcti Oak* Cream Icing Cream Tnttt Cream Oak* D*tlli Oak* D*tll« Too* Economical Cake Eggleif Frnlt Oak* E»ery Day Fmlt Cake Favorite Black Oake **w ¦ •***••» p ¦ - • •¦ Feather Oak* Filling for Oake rminf lrlth Hlckorynutl for— L» jfr C»k» Fruit Cake Ginger Oake Gravel Oak* Hickorrnat Oak* Hlckorynut Loaf Oak* Icing Jam Oak* Ladlei' Oak* Layer Cak* Lemon Jelly Lemon Loaf Cake Hartal* Oak* Marriage Oak* Marthamallow rilling Metropolitan Cak* Mixed Layer Oak* Molaiiei Cak* National Cak* W«t Cak* Old Faahloncd Tea Oak* Oraage Cak* Pink and Whit* Oak* Poot Kan'i Oak* Pork Oak* Queen Cup Cak* Railroad Sponge Cake Rocky Mountain Oake Son J*Uy Oak* Scrlptnr* Oak* Snow Ball Cake Bpic* Oak* ¦y*Bt* Oak* Pafe M 11 II IB 1« (I 16 It 10, SI, tt M 23 11, U 1« 17 18 10 14, 19 M t3 It It 10 16 14 It 14 tt t4 11, 15 14 IS 84 tl 10, 11 tl 18 It 17, tl 14 IS It 11, It,18 M II IS 10 14 II II 11 17 II It,It 14 11 17 M Sponge Cak* • INDBX PagoPage Baited Feasvts Sea Foam Suggestions Taffy Taffy Candy COOKIES AND DOUGH- 157 157 Paso lit 146 141 mi 148 87 »l 87 M 80 »9 M 11, 3* «7, to It 88,11 88 87, 88 80 88 29 31 28 30 28 28 89 8», 80 87 81 81 86 86 86 86 86 186 134 129 183 132 131 130 133 goßihlne Cake TTiefnl Oak* Watermelon Oak* Whit* Oak* Whit* rrmlt Oak* Walt* Law Oak* Walt* Momntaln Cake Whit* Perfection Oak* Taait Oak* CANNING AND SPICED It 20 19 16, IT It 10, 14 It M 12 FKUITS. 124 Gained Be*ti 112 Canned Oherrle* I*l Camied Corn Canned Pi* Plant I*l Canned Pineapple 1(3 ItrawberrU* Geld 121 Canned I*l Canned BtrawberrlM Itrlnf Beam 123 Canned 12» Grapes 121, I*4 Pickled Peach es 124 Pickled Artichoke! 1*« Rnubirt US Spleed Appl** 1(3 Spiced Bean* 121 Fplced Cberrlei I*4 Spiced Currant* 123 Spiced Huokleborrles 122 Spiced Peach** CHAFFING DISH DEPART- MENT. Saae* ¦ aldorf Oyiten 13S 138 138 139 187 139 137 137 138 Oodlik and Iff* Creamed Oklcken Creamed Dried Beef Creamed Salmon Olorlned Rare»it Oyiter Crc Omlet Poaohed Ejgi with Tomato Sweetbread! with Pea* OONFECTIONERY. Almond OaadT Batter Scotch Centennial Drop! Cocoaant Candy Cream Cand j Cracker Flmffr Bnfflei Franelt Or*am Candy Fn«fo Hon*j Candy Maul. Candy Kanimallow rmdfe Hapl* radf* ¦«t Peaamt Ca«dy Peaaat Critp Pep dm B«iU 145 141, 142 141 141 141 143, 144 148 144 143 144 142 145 143 143 144 14* MS Tmdf* Jack NUTS. Aunt Betsey's Cookies Bill Cookie* Boiton Cookies Brown Sugar Oooklet Cookies Witnont Eggs Christmas Cookies Cream Cookies Crullers Donganuts Drop Cookies Fried Cakes Trait Cookies Ginger Cookies Ginger Snaps Good Ginger Cookies Hermit or Fruit Cookies Jumble Cookies Lemon Crackers McKlnley CookUs Molasses Cookies Nut Cookies Spoon Gmllers Sugar Cookies White Cookies EGGS. DeTlled Erf* Egg Omelet Etc Blns;s Eggs, Swiss Style Pickled Eggs Poached Eggi Scrambled Eggs FANCY DEBBERTB. An After Dinner Sweet Ambrosia Appetizing First Coirte A Novel Dessert Apple loe B&rarlan Cream Cherry Tarte Chocolate Currant, Raspberry Ice Cream berry Whip loe Froien Tnttl Fruttl Frmlt Fruit Blanc Xange Fruit Dessert Fruit Punch Fruit Salad Grape Heavenly Hash lee Cream Jules Frappe or Straw- 130 133 138 123 131 189 189, 131 12( 130 187, 138, 189 158 Ice Sandwich ItalUn Orange let Cream Iced Chocolate Lemon Ice Lemon Cream Lemon Sherbet Lemon Ice Cream Milk Sherbet Harihmallowi Maple Ice Nut Sherbet Nut Salad Orange Orange Float Orange Sherbet Pineapple Ice Pineapple Ice Cream Pineapple Sherbet Punch Prune Comno Prune Whip Raisin Raipberry Cream Snow Souffle Strawberry Foam Strawberry Ice Cream Tapioca Cream Tyfosa Dessert Whipped Cream FISH AND OYSTERS. Baked Ban Baked White Fiih Boiled Bail Codfish Ball* Creamed Codfish Creamed Oysters Eicalloped Ovsteri Fried Oysters Oyster Omelet Oyster Pie Oyster Boast Pickled Oysters Salmon Loaf Salmon Puffs Scalloped Salmon To Fry Eels HOME REMEDIES. Boils and Felons Burns Buffalo Bugs Croup Cleansing Sore Throat Convulsions Cure for Alcoholism Cholera Mixture Cement Cough Becipe Oar* for Sprains In Children for Marble 79 80 80 78 80 82 81 82 8* 83 82 81 79, 80 81 82 81 158 153 149 147 147 148 150 150 150 151 151 INDEX Pace IS7 127 125 125 127 130 125 ISS 184 188 129 131 126 125 125 184 127 132 ISI 126, 127 136 183 132 184 ISO 133 128 132 Ours for Talon Cold Sores Ours for Tomllltii Cure for Snake Bit* Curing Pork or Other Meats. Chicken Lice Disinfectant Dysentary Egg Nogs Ear Ache For Croup For Cough For Tooth Ache For Mashing Potatoes For Sprains For Inflamed Eyes For Oolio For Cracked Lips For Erysipolas For Roup In Chlckeni Furniture Polish Grass Stains Horn* Had* Vinegar Ink Stains luflamatlon Fuse lit 162 162 163 .163 163 161 141 160 162 147, 161 160 161 168 163 149 149 149 149 147 165 161 164 160 and 161 163 160 Bowels for Sprains for Rheumatism ... 160 of Stomach Lime Water and Milk Llnament Mustard Plaster Poultice for 801l161 153, 156 Preserving Erys HI Pneumonia I*B Quinsy 147 Recipe for a Happy Day 149 Reolpe for Quarreling 149 Remedy 149 Rle» Water 153 Rheumatism Core 152 Ring Worm 182 Rule for Stains 153 Sugar Cured Heats 152 Sure Our* for Ague 147 S»lt* 151 Tar Smoke 148 Tooth Powder 148 To Stop Nose Bleeding To Vend China 141 .149 To Beautify the Hair 14» To Wash Windows 14» To Clean Tinware 147, 149 To Remove Rust 150 Take Fire out of Burns 151, 155 To Preserve Eggs 161, 168 To Stop Hiccoughs To Keep Flies from Horses... 162 To Remove Kerosene Spots... 168 152 To Clean Furniture To Peel Onions 152 To Remove Mildew and Fruit for Diphtheria ¦tains 1»1 MEATS. Beef Loaf Brain Cutleti Chicken Loaf Chicken Pie Creamed Chicken Delicious Fried Ham Dried Beef with Cream Flank Steak Fried Liver Frost, Fried Head Cheese Jellied Meats Meats and Suitable Sauces Meat Balls Meat Cakes Figs Feet, Pickled Pot Boast of Beef Pressed Beef Roast Hare or Babbit Boast Pigeon Boast 78 73 73 70 72 76 74 74 77 71 74 77 69 70 69 76 72 71 76 73 Tnrkev with Oyster Dressing 72 70 Smothered Beef Steak 78 Squab Pot Pie 76 Stuffed Heart 70 Sweet Breads 71 Toad In the Hole 89 To Fry Steak 71 To Fry Fresh Ham Tongue with Tomato Sauce.... 71 71 To Cook Toneue 72 To Roast Beef 70 Veal Croquettes 78 Veal Loaf 75 Veal Cutlets 75 Veal with Oysters PASTRY. Banana Pis Buttermilk Pie Cherry Whang Cherry Pie Chocolate Pie Cocoanut Pie Oretm Pie Crumb Pie Custard PU Dried Peach Pie Elderberry Pie Good Pie Crust Lemon Pie Mince Meat Mock Oream Pie Mock Mince Meat Pie Orange Cream Pie Orange Short Cake Peach Pie Pie Shells Pie Onut Pineapple Pl* 39, 41 88 88 36 39 38 14 84 36 S3 40 87 37, 38, 41 39, 40 40 36, 40 34 17 88 tO 41 M INDEX Paeo 159 Pago Pieplant Pi» 85 35 Plum Cobbler 88, 89 Pumpkin Pie Batstn Pie 88 Bipe Currant Pie 87 Rhubarb Pie S3 89 Shoo Fly Pie to Short Cake 88 Southern Tomato Pie Strawberry Short Cake 84, 41 Transparent 85 Tlnerar Mince Pie 40 PICKLES, CHILI SAUCE Pie AND CATSUP. Chill Sauce 100 Chowder 108 Chow Chow 100 100 Cucumber Mangoes ..101, 102, 108 Cucumber Pickles 104 DillPickles 103 French Mustard 101 French Plcklei 101 Grape Catsup 99 Green Tomato Sauce 103 Mixed Mustard Pickles 99, 108 Mixed Plcklei 99 Mustard Pickles 103 Pickles Pickled Onions 108 Ripe Cucumber Pickle*. ..100, 104 102 Sweet Relish Tomato Catsup 100 PRESERVES AND JELLIES 118 Cherry Sunshine 109 Cherry Preserves 109 Currant Jam 110 Cranberry Frost 110 General Jelly In Grape Leaves for Making Rules JeUy Jelly Citron 107 107 Grape Jelly How to Preserve a Husband.. 108 Pineapple Preserves 11l 109, 110 Lemon Jelly 108 Jam Orange Orange Marmalade lot) Preserved Pears 110 Preserved Watermelon or 110 118 Plum Butter 108 Quince Honey 107 Raspberry JeUy Strawberry Bun Preserves 108 Transcendent Crab Apple Jelly 107 Tomato Jelly 109 Tomato Preserves 11l Strawberry and Rhubarb Jam. lll PUDDINGS. Apple rrtdlnf 47 Oy»tor Soup with Milk.. Green Turtle Soup Noodle Soup Ox T»il Soup Plain Ojiter Soup IPotato j Salmon !Stock for Soup Soup Soup Squirrel Soup Soup Tomato Vegetable Soap Vermicelli Boup VEGETABLES. Page t* »i 64 62 61 (i ft n §s fs « ft ] 160 INDKX Page 4» 48 48 43 47 Apple Moley Poley Bird Xut Pudding Cheeie Cuitird Cherry Padding Cottage Pudding Creim of Oocoanut Pudding.. 44 Crow Neit Pudding 44 Delicate Pudding 44 Date Fsdding 45 English Plum Pudding 46 46 Fig Pudding Kin Pudding 44 Light Pudding 47 48 Orange Pudding Orange Roley Poley Pudding. . 45 48, 46 Pudding Penimmon Pudding 48 46,47 Pineapple Pudding Ratlin Puffi 47 48 Rice Cmtard Sago and Apple Pudding 45 Small Plum Pudding 48 Snow Pudding 49 (teamed Chocolate Pudding.. 46 Steamed 49 48 Suet Padding 47 Tapioca Padding SALADS. Aeparagut Salad 94 Bean and Onioa Salad 19 93 Beet Salad 93, »4 Cabbage Salad 89, 90 ! Chicken Balad Combination Salad 96 I 93 i Con Salad Cream Dreiilng for Cold Slav. 91 Dutch Oheeie Salad 82 Igg Salad 90, 04 Hot Slaw 93 9S Lettuce Salai Lobiter Salad 85 Mayonoalee Dressing without Pudding Oil 99 95 91 80 94 90, 92, 94 92 89 »1 91, 92 1 96 »i Mayonnaise Drening Muetard Droning Nnt Salad Oyiter Salad Potato Salad Pea Salad Salad Dreuing for Cabbage... Salad Dreuing Salmon Salad Twentieth Century Salad Veal Salad SOUPS. Celery Soup Chill Cream of Chlckea Soup Oreaa of Tomato Soap 13 54 j 64 63 Asparagm Baked Macaroni Baked Squaih Baked Sweet Potatoes Baked Tomatoee Beet Greene Boiton Baked Beam Cabbage with Cream Carroti, boiled Cooked Cauliflower Cooked Kioe Cora Oyiten Cora to Fry French Fried Potatoei Fried Egg Plant Fried Potatoei with Eggi Fried Saleify Light Dumplinge Lima and Kidney Beane Macaroni and Cheeie Macaroni and Tomatoea :Muihrooma New Potatoei la Cream Oniona Stewed Partmlpa Plum Dumpllnga Potato FlUeta Potato Pot Pie Chipe Saratoga Bauer Kraut Scalloped Potatoei Scalloped Cora Scalloped Onion Spaghetti Spinach String Beam Stewed Pumpkin Stewed Tomatoei Succotaah Sweet Potatoes To 801lSice Tomatoee Twnipi Vegetable Eaah Vegetable Oyitere ' ft (l 61 '. 61 it (5 it,eft (2 M 11 M 61 6a 61 60 Cl 62 60 61 58 69 60, 61 61 66 87 69 SS 67 f8 61 60,66 66 68 69 64 63 63 64 ft SI 64 61 66 64 17