The Herald Cook Book JJo. 2. l86)O. Compliments o\ ,JMtor Household Department, (6rawl> grratietrec §erall». THE HERALD COOK BOOK into, a, l^iriLED fkom Recipes CoisTßißm'ED t rap Traverse Housekeepers, AND PROM THE ' Honstlioifl Denartmcnt or the Grand Traverse Herald. Given to Subscribers to the Grand Traverse rferald for 18GO. TRAVERSE CITJ, MICH. The He bald Jof. Pbixt, ISB 9. WEIGHTS AND MEASURES. pound. ounces. sifted flour sifted flour (well heaped) weighs one One quart Thre^^offee cups FonrjUcups Pifted flour (level) weigh oae pound. One quart unsifted flour weighs one pound one ounce. One quart sifted Indian meal weighs one pound four One pint soft butter (wellpacked) weighs one pound. (well packed) weigh one Two teacups (level) weigh soft butter one pound.Loaf sugar broken, one quart weighs one pound. One and one-third pints powdered sugar weigh one Two coffee cups powdered sugar (level) weigh one pound. pound. weigh one pound. Two and three-fourths teacups powdered sugar (level) One pint granulated sugar (heaped) weighs fourteen One and one-half coffee cups granulated sugar (level (level) weigh one Two teacups ounces. weigh one pound. granulated sugar One pint coffee sugar "A"weighs twelve ounces. Oue and tbreefourths (level) weigh one pound. coffee cups coffee sugar "A" pound. 4 Weights and Measures. pound. Two teacups coffee sugar "1"(well heaped) weigh ouffl' One pint best brown sugar weighs thirteen ounces. One and three fourths coffee cups best brown sugar (level) Two and one half teacups best brown sugar (level) weigh one pound. weigh oue pouud equal one quart. Two and three-fourths "A" or best brown sujjrtr weighs one ounce. coffee cups Indian meal (level) coffee One tablespoouful Two tablespoons (wellrouuded) of powderd^pgsr or One tablespoon (wellrounded) of soft butter weighs (well heaped) granulated, flour weigh one ounce one ounce. Soft butter size of an egg weighs two ounces Three and one-half Indian meal (level)iqual teacups one auart. Seven tablespoonfuls equal one teacup Five tablespoonfuls equal one teacup. tablespoonfuls Tour teacup granulated sugar sifted flour or meal (heaping) (heapiug) soft butter (heaped) equ il one ounce. Three tablespoonfuls (grated) weigh one Two teaspoons (heaping) of flour equal one heaping chocolate tablespoonful. Ten eggs (medium size) weigh one pound LIQUIDS. One pint contaius sixteen fluidounces. Ooe ounce contains eight fluid drachms. Wrights and Measures:. 5 One tablespoon contains about one-half of a fluid ounce. One teaspoon contains about one fluid drachm. A teaspoon contains about forty five drops distilled equal one tablespoonful or one- wat ftr. Four teaspoonfuls half fluidounce. One teaeupfnl equals eight fluidounces. Four teacupfuls equal one quart.. A common sized tumbler holds about one-half pint. Sixteflßfcablespoonfuls Four nßespoonfuls equal one wineglass full, common equal one half pint. size. ADDITIONAL WEIGHTS, MEASURES, ETC. —half a pound. A heaped cup of raisins without stems is eight ounces A cup of suet minced fine is four ounces. A heaped cup of currants is six ounces. A teacupful of shredded citron iB one-quarter of a pound. ounce. A cup of lard pressed in or tnelted is seven ounces. A heaping cup of ground coffee is four ouncec A heaped tablespoonful of ground coffee is half an A tablespoonful heaped is an ounce of starch, rice, barley, sago, or corn meal. Size of medium egg in butter or lard is one ounce. One generous pint of liquid or one pint of finely chopped meat packed solidly weighs one pound. One-balf pound of coffee to tbe gallon is the usual allowance. One tableepoouful makes a good cup. 6 Weights and Meabubss. One-eighth of a pound of tea to the gallon is the usual allowance. One teaspoonful makes a good cup. for a large company allo* one gallon of ice cream for each twenty guests- Inplanning refreshments EGGS. In cooking for economy's sake as wellas for the pro- pre emiMfcf. Pound for pound they are far cheaper duction of wholesome and palatable food, eggs stand and morevutritious than meat, and with eggs in the the good housewife need never fear a scanty basket the family repast, even should unexpected guests sit at board. The following recipes have been carefully collected and arranged by the editor of the household depart- ment of the Herald, and she is sure they willbe found to contain useful Huts to those who have occasion to consult the Herald Cook Book. BOILED EGGS. A boiled egg is most digestible when the yolk is though soft, and the white of a thoroughly cooked, custard-like consistency. There are two ways of doing this ; in one the eggs are put on in cold water and allowed to come to a boil;in the other they are covered withboiling water and the dish containing them set on the back of the stove, where the temperature will be that point for ten minutes. If the eggs maintained at are preferred cooked in the usual manner, put them in water that is boilingand let them boil without stopping 8 Eggs. for three minutes if a soft egg is required, four minutes for a medium state of softness, and ten minutes if de- sired hard. A difficulty to be overome when many eggs are to be cooked at once is that the coid eggs wilt stop the boilingof the water, and it is impossible to te>A To when the precise obviate this, cover the eggs with warm, not hot, water then remove to the and let them stand for two miuutes, boiling water. They should be lowered into the water their cracking. A pinnole with a tablespoon to prevent through the shell willalso prevent it. state of "doneness" is reached. CREAMED EGGS. Hard boila half dozen eggs. Make a white sauce as follows: Melt a piece of butter the size of a large egg in a saucepan and stir in two tablespoonfuls of dry flour, letting itcook tillit bubbles all over ; add two cups of hot milk, stirring it tillit is thick and smooth. Cut the eggs in half and arrange on a warm platter; pour the sauce over and serve. This dish is one of the stock ones used in the family of the writer instead of meat, aud it is especially service- able for dinner on a hot summer day. FRICASSEED EGGS. Slice six cold hard-boiled eggs with a sharp knife, be- ing careful n:>t to break the yolk. Fry slices of stale bread to a light brown in butter or nice dripping. Put in a saucepan a cupful of good broth wellseasoned with salt and pepper, parsley and a bit of onion if liked; let it come to a boil. Rub the slices of egg in melted but- ter and roll them with flour. Lay them gently in the gravy and let this become smoking hot, but not boil, lest the eggs break. Arrange the fried bread on a plat- Eggp. 9 ter, lay the egg evenly on this, pour the gravy over all and serve hot. EGGS WITH FORCEMEAT. Make a forcemeat by mixing together a capful of minced chicken, veal, bam or tongue, one half a cupful two teaspooDfuls of mixed parsley, of bread crumbs, onion and summer savory chopped fine, pepper and salr, and working into this a well beaten raw egg. Boil six eggs hard ; drop fcr a minute in cold water to loosen the sbei^and break these carefully away. With a sharp knife diviie the eggs in halves and cut a piece of the white from etch end that they may stand fiimly when dished- Coat them thickly with the forcemeat. Brown them by setting them on a tin plate on the upper grat- ing of a very hot oven, and heap on a hot dish. Pour a cupful of rich, hot gravy into which the juice of half a lemon has been squeezed over them and serve. EGG CUTLETS. Cut half a dozen hard boiled eggs into tbin slices when peifectly cold; dip each slice into beaten egg, roll ia bread crumbs, which should be seasoned with pepper, salt and minced parsley. Make three tablespoonfuls of butter or nice dripping hot in a fning pan, and fry the slices of egg to a light brown, turning each piece as soon as it is done on one side; drain from the fat. lay on a hot dish and pour over them a cupful of broth or drawn butter into which a raw egg has been beaten while boiling hot. HARD BOILED EGGS SCALLOPED. Hard-boil six epgs and cut in thin slices when cold. Put a layer of fine bread crumbs, well moistened with a Eogs. 10 littlegood gravy and a little milk,in the bottom of» buttered baking dish. Have ready half a cupful of thick drawn butter into which has b^en beateu the yolk in of an egg, and after dipping eaob slice of the eggs this lay- them on the crumbs. Have rtady also a small cupful of minced cold meat, chicken or fish, Sprinkle a thin layer of this over the layer of eggs, cover with an- other layer of bread crumbs and proceed in like manner Spread over the top a lay- until the egg is all used up er of dry crumbs ;cover with an inverted plate until heated through, then remove cover and b.ovotf CUPS AND SAUCES. Cut six bard boiled eggs smoothly in two and take out Ihe yo'ks, irahing of tbe white of each egg twocupe. Cut a small piece from the bottom of each cup so that it willstand upright. Mash the yolks to a powder and mix with them a cupful of minced cold meat, well sea- soned ; mould into pelletß the pize and shape of the egg ineach cup. Cut stale bread yolks Put one of these into rounds with a cake cutter, scoop out a hollow in each to fitthe bottom of an egg ;toast and butter them and put one egg cup in each. Arrange on a hot platter and pour over a large cupful of well seasoned gravy or of drawn butter. Set in the oven for a few moments to heat before serving. EGGS IN THE NEST. Prepare the yolks of eggs as directed for egg cups. obrtd tbe whites into fine strips and heat then) with a tabltepconful of butter. Pile the formed yolks in the center of a hot plate and arrange the whites around tbem like hay or straw. Pour over all a cupful of drawn butter, and send to the table hot. Eqge. 11 STUFFED EGGS. Boileggs for thirty minutes ;when cold cut inhalves lengthwise. Take out the yolks and rub smooth witha littlemelted butter ; season well with salt, pepper and a little made mustard. A teaspoonful of vinegar may also be added. Fillthe cavities of the whites with this mix- ture. Arrange on a platter and garnish with parsley, celery leaves or lettuce. They also make an elegant picnic dish by putting two halves together, wrap in tis- sue papM of delicate colors, each piece being fringed at the endsand twisted lightlyaround the eggs, the whole arranged ina pretty basket or china dish and garnished with lettuce leaves. Or a salad can be made by laying each half of an egg on a lettuce leaf, and pouring over them a mayonnaise dressing. HAM AND EGGS. Frynicely slices of ham ;pour off the fat free from sediment, heat it hot and break in the eggs one at a time ; dip the hot fat over them with a spoon till the whites are set- Pui the ham in the center of the plat- ter and arrange the eggs around it. FRIED EGGS. Melt a good tablespoonful of butter pan when hot but not brown, drop in the eggs ;cover tight- ly after sprinkling a little salt over them, and set for five minutes where they willfrywithout burning. Serve alone or on toast. in a sauce FRIED EGG SANDWICHES. Butter a griddle lightly,and break and egg on it, spread thin with a knife, season with salt and pepper, 12 Egos. and turn. Trim to size required let it cook a moment, and place between slices of buttered bread. This is a nice school lunch. BAKED EGGS. Butter a pie plate and break into it eggs in number required ;snrinkla with salt and pepper and dot with bits of butter, set in a hot oven and bake tillthe whites are set Or, put in the dish two spoonfuls of nice gra- vy, let it get, bubbling hot and drop in the eggs, season and bake as before. Or fut in two or three of cream or milk instead of gravy Or, th<* tops of the eggs in any of these ways, may be sprinkled with bread crumbs dotttd withbits of butter before baking. Serve in the plate on which they were baked. Or, the eggs may be broken by twos into individual dishes baked in and served individually- any of the ways mentioned, Or, toast half a dozen slices of bread ;moisten and but- ter them and lay in a dripping pan ;break an egg on each slice. Have ready a cupful of chicken or other gravy, cr of white sauce, pour over the toast and egg, and bake until set. Remove to a hot platter with a pan cake tuiner. DROPPED EGGS. Pour two cupfuls of boiliDg water in a sauce pan and stir in a tablespoonful of salt. Break tbe eggs, one at a time, into a cup and turn in,holding the edge of the cup under the water to prevent the egg from scattering- Or. muffin rirgs may be set in the pan, and the eggs slipped into tbem. Boil till the white sets, which will three minutes. Take up witha perforated be about epoon. Serve either on a platter alone, or on moistened and buttered toast. I' 13 DROPPEDWITH HAM l>r.i|injjif*in liulinif «it«- Iw (i»r . wlmn cloo* arr«ii£« ¦«o b«*t#d ii, pre^wre )«rh«p« not as much »¦ id a p utter aod aiuootta it down it rem(v tokti flat»nak in cold, wellsalted water. Fry crisp nice slices of bacon and remove them from the fat in which place the liver after it baa been well dried on a cloth aid rubbed withpep- per and gait. Have the fat and the fire both very hot and cook quickly ;nerve on a hot platter with the bacon nicely arrayed around it. and eat with tomato catsup or chili sauce —Mrs J. G-. Ramsdell, Oarficld. BAKED HEART. Wash a beef's heart welland trim off the ragged bits of gristle. Prepaie a dressing a8for fowls aud fill tue heart, sewing a small pitce of cloth over the top to keep it in. Put in a basin with a half cup of boilit'g water inveit another basin over it and bike for well sated, take two hours and a half, off the cover and let it brown.—Aunt Patty. turning often. At the last PRESSED CHICKEN, Bjila chicken till the meat to fall from the bones take from the broth, wnich boildown tillit just bfgins to turn brown: chop the chicken slightly stir to taste withpepper and salt, into the gravy, is ready season Meats. 23 down bard. Cut in tbin slices when cold.—Mrs. J. O. and take up into a basin or eartheru dish, pressing it JRamsdell, Garfield. CHICKEN CROQUETTE. To a pint of any kind of cold fowl chopped fioe add a cup of the broth or cream or milk, season withpepper, salt and a littlegrated lemon peel. Heat in a stew pan and thicken while boiling with a tablespoonful each of flour and butter rubbed together. Cook a few moments, stir in the wellbeaten yolks of two eggs and remove from the fire. When cold make into balls, roll in esrg then in cracker crumbs and fry brown in very hot and lard.—Mrs. O. H Lathrop, Traverse City. VEAL OYSTERS. Cut a very thick slice of veal sfceak into bits about the size and sbapo of a large oyster; beat them well with a steak pounder and putting them in a bowl, sprinkle with salt and pepper, stir them welland let them stand for half an hour to season. Fry in a spider slices of nice salt pork to a crisp, dip the veal piece by piece into two tablespoon- a batter made of one egg well beaten, ful of milk, two heaping tablespoonsful of flour, and a littlesalt, and lay it inthe fat which should be smoking hot, fry to a nice brown on both sides, being careful Serve on a hot platter with that it does not scorch. the pork arranged around the edge, and make a gravy to make it the desired thickness. A very nice dish.— by stirring flour into the fat left into the spider tillit bubbles well, adding boiling water or hot milk enough M. E G. Bates, Traverse City. 24 Meats. FRIED CHICKEN. Cat up young chicken into the usual pieces. Wash and drain welland season with salt and pepptr. Let it stand (or a littlewhile, then rollin flour, and fryin bait butter and half lard which should be very hot when the chicken is put in. Cover tightly tillwell done. Make » cream or rich milk—Mrs. B.D. Ashton, Traverse Oity- flour and gravy of a portion of the fat left in the pan. SPRING CHICKEN Unjoint as fora stew: put in a small dripping pan- turn over Sprinkle withpepper, salt and bits of butter: tightly with a large cup of cream or rich milk cover another dish and bakt- an hour cr an hour and a half in a rather hot oven. About fifteen minutes before taking up, remove the cover and letit brown The gravy isvery rich and need not be tbickened unless desired. Very nice.—Mrt C. Pybus, Traverse City. CHICKEN PIE. Cook chicken tender. Season with salt and pepper, thicken the gravy a very little with flour, and add as much butter as it willrequire, according to the fatneas of the fowl. Make a rich cream biscuit dough with which line your pan, putin your chicken, rollout anothtr piece for a cover, cut air hole in it f>r the escape of steam, and bake for half an hour. Mrs. A.M. foust, Wexford A GOOD DINNER DISH WITHOUT MEAT Pare and cut in pieces five large potatoes, more if small; put in a kettle with three quarts of boiliotr water, cook untiltender and season with pepper, salt and a piece of butter; make a crust of a quart of flour, three four or Meats. 25 of baking powder, a teappoonful of sa^i teaspoonsful flour and lard as big as an egg; rub the lard into the and mix with water to a soft dougb; drop into the po- tatoes with a spoon, cover tightly, boil fifteen minutes and serve at once. DRIED BEEF WITH CREAM GRAVY. Pull shaved dried beef into small pieces removing carefully all fat and stringy parts. It very salt, freshen by putting on the stove in cold water and let come al- to a boil: drain off and put on inmilk sufficient for most the gravy needed. Putin another basin a tablespoonful of butter, and when it is melted stir in a tablespoonful of dry flour: let it bubble up well then turn iv tue beef and hot milk: stir constantly and when it just comets to a boil remove from the stove, as boiling willcurdle the just before taking up.—M,M. C. B milk. Itis an improvement to stir in a well beaten egg BAKED LEG OF MUTTON. Trim off the shank and ragged edges, leaving it snug Put in a kettle, cover with boiling water and compact. wtllsalted, and let it boil for an Lour and s baif. Take from the water, put in a pan and bake in a hot oven till thoroughly done, basting frequently withthe broth.— Aunt Fatty. ROAST LAMBWITH MINTSAUCE. Pour a cupful of boiling water over the piece of lamb as it lies in the dripping pan, cook in a steady oven, al- lowing from ten to twelve minutes to the pound and banting frequently and plentifully. Cover ifit threat- ens to brown too quickly. A shoulder piece is as good 26 Meats. Pass the sauce with it, . as the lee, and lees expensive. but none of the gravy. MintSauce— Chop a bunch mint very tine put ina> owl and withthe back of a silver spoon rubinto ita saltfpoon- fulof salt, half as much pepper and a tablespoonful ol white sugar. When itis well bruised and all the in- three gredients are thorougbly mixed, add by degrees tablespoonfuls of vinegar. Stir up wellbefore helping- —Mrs M. Jf. Hums, Charlevoix. BOSTON BAKED BEANS. Put to soak at night in cold water, one quart of beftDi- In the morning drain off the water and put in one pound of salt poik, fat and lean mixed, one teaspoonful of so- of molasses, and cover da, three large tablespoonfuls with boiling water. And keep water enough in them to be seeu in tbe beans, byadding boiling water as need- ed. Ifthe meat does not salt them enough, add salt to taste after cooking awhile. Bake five hours in a moder- ate, steady oven. Handle them carefully when done, to keep them as whole as can be. Bake in iron or earth- en ware. To warm up put water to cover the bottom them ; of tbe spider, put inthe beans warm them slowly to avoid burning ;do not stir or dis- turb them. When sufficiently heated, pour into a dish for the table.—Mrs. M. E. i'aris, Oarfield. carefully ;cover BREAKFAST STEAK. Take a nice steak of beef or veal, pound or cut it with a knife, layin a baking pat, dredge it lightly with flour, season with salt and pepper and, if you like, a little chopped parsley; then bake twenty or thirty minutes in to the a bot oven, take it up, add a little more butter Salt Pork. 27 hot.—Mrs. E. 8. Pratt, Iraverse City. gravy and pour over the steak, sending to table very QUAIL ON TOAST. Dry, pick them, singe them with'paper, cut offbeads and legs at first joint,draw, split down tbe back, soak in salt and water for five or ten minutes, drain and dry witb a cloth, lard them with butter or bacon, place on broiler and turn often, dipping two or three times into melted butter ; broilabout twenty minutes. Have as many slices of buttered toast there are birds and serve a biH breast upward on each JEllis, Leland. slice.—Mrs. B.B. as SALT PORK. In a new country, salt pork is often the chief meat obtainable for a greater part of the year. The follow- ing recipes for various modes of cooking it are taken from the Herald Economy Club records, beiDg the con- tributions of "Mrs. Squiie," "Idlewild" and others. They iu:.y furnish some perplexed housekeeper bints by 28 Salt Pobk. which she may escape the monotony of fried pork twioe a day for weeks together, and so be of use in this place. PORK FRICASSEE. Cut the pork in pieces about an inch square ;cover them withcold water and let come to a boil ;change the water once or twice if the pork is very salt ;after it comes to the final boillet it cook one hour ;peel pota- toes and cut in large squares ;add to the pork a table- spoonful each of flour and butter rubbed to a smooth paste and stirred into the boiling water till dissolved ; if this does not make it thick enough, add more flour ; and cook un il season with pepper, add the potatoes done, when serve. An ouion or two may be added if they are liked. TO BAKE SALT PORK. Ifyou have plenty of milk, cover your roasting p ccc the with it and let it stand over night ;ifnot, parboil pork before baking, being sure to put it on in cold wa- the top in op- ter Drain the pork, and score it across posite directions, marking it off in about half inch squares. Make deep incisions here and there through ttie meat, with a sharp knife, aud fill with a dreesiug made by soaking bread crumbs or chopped stale bread in some of the milkused to soak the pork in, or some of the water it was parboiled in, season high with pepper, savory ¦, sprinkle plentifully with pep- sage or summer per and bake ina. moderate oven, basting occasionally withits own drippings. Salt Ponk. PORK POT-PIE. 29 A pork pot pie is made like the fricassee spoken of first, only at the same time the potatoes are added, put in a pot pie crust ;an excellent recipe for this is the one in the Herald Cook Book. No. 1contributed by Mrs. J. W. flour, two and Kingsley of Kingsley ;it is one quart of one-half teaspoonfuls baking powder, a little salt, and sweet milk enough too stiff ) Slice off and use. a dough (not to make STUFFED PORK. Take a piece of pork, not too fat, and layin cold wa- ter over night. Put it over the fire and boil till tender. Then take dry bread and moisten a little, and prepare like stuffing for a fowl. Then take your meat and cash through the rind in nice slices ;put in your baking pan, placing the stuffing around the meat, and bake till a nice brown, and ifJohn dobs not like it,let him go else- where for his dinner to-morrow. A bam or shoulder is indeed very nice baked withstuffing in this way. RIBBONES OF PORK. Those that buy mess pork at the grocer's generally they do not know how to have a mess of rib bones that dispose of judiciously, and many throw them entirely is away. Ifthe pork is sweet and nice—and no other fit fo1* any one to eat—separate the bones, witha gener- ous part of the lean, from the fat, put it in cold water, and let it stand twenty-four hours, changing the water occasionally ;then put it into the kettie with a gener- ous amount of water, keep boilinguntil thoroughly cook- ed and the water boiled away; then if you have a little meat frjings or lard, put ina little;ifnot, put in a few Salt Poke. 30 pieces of salt pork that has stood in cold water two or together un- thiee hours at least, and let all fryor roast tilthe fat pork is fried enough. Now take it out and pour off what fat you do not want, and in the remainder stir a spoonful or two of flour, and put in water enough to make a good gravy. RIBBONES, NO. II. Freshen a few hours as before; boil with plenty of water, and when about done pare a few nice potatoes as for biscuits, only using butter- and mix some crust milk without shortening, (if shortened much they will boil to pieces). First drop in your potatoes, but be sure it is boilingnicely when you put them in, then cut the size of small biscuits and drop your dough about them in on top of the potatoes; now cover as nearly air then tight as possible, and let boil 20 or 25 minutes, remove from the fire; take up first your dumplings with a knife and spoon, breaking each as you take it from the then take up your pota- kettle to let the steam escape, thicken your gravy witha little flour and toes and meat, you have a dish fitfor a king. RIBBONES, NO. III. Still another way is: Boil them thoroughly, adding turnips, onions, and any other vegetables you potatoes, may like, all pared and washed nicely, and sliced very thin ; boil tillall are tender, then thicken a littleor not as you like, and if you have dry bread or biscuits or crusts of any kind put in your soup dish and pour the hot soup on to it. Do not strain out your vegetables a9at hotels. Salt Pork. PORK PIE. 31 Peel and slice thin good potatoes and put them in your baking dish, adding boiling water; set on the stove to boil. Cut and wash tbiu slices of fat pork enough to cover all over the top Let boil while you make a crust as for chicken pie, anJ cover the top nicely; put in the oven and bake as for chicken pie. If .your potatoes are thin enough, it willbe done. A VARIATION ON FRIED PORK. Take a moderately thin piece of pork, pepper it, dust Just before it is done put in a with sage, and bake few pieces of onion to flavor it. When done, take out, cut in slices, pour a very little cream or milk over it, dust withflour and put in the oven to brown. Make a milk gravy with some of the pork drippings. POBR AND PARSNIPS. For this the pork is cut in slices, freshened if too salt, boiled until nearly done, when parsnips and potatoes are added. Have plenty of the broth ; skim out the meat, pork and potatoes when done, and put slices of stale bread into the broth until they are soft, when serve with the rest. TO USE COLD BOILED PORK. Cold boiled pork may be cut in slices, the slices dipped in beaten eggs, then incracker or bread crumbs or rolled in flour, acd fried in plenty of smoking hot drippings, served with milk gravy To make a change in the ordinary milk gravy, you may add to it hard boiled eggs cut inslices. 32 Salt Pork. PORK CHOWDER. Have some nice codfish freshened and cut in good- fry slices of pork in a ksttle, pour off tne Bized pieces; fat, put in alternate layers of pork, fish and sliced pota- toes; just cover withmilkand boiluntil done. TO KEEP HAM FOR SUMMER FRYING. Slice and fry the ham as for the table, onlynot cook- to within ing as much, and pack tightly in stone Jars four inches of tb« top, then cover to the depth of an that results from the fry- inch or two witL the grease ing. A still better way is to lay the slices down without frjinff,simply packing them tightly and pouring melted lard over the whole. The only requisite to success is the perfectly covering the remaining ham each time the jar is opened, with some of the hot lard, and also secur- thicknesses of iDg the whole from flies by tying several paper over it--Mrs. J. B.Hall, Grand Ledge. SALT POBK HASH. Chop scraps of cold fat pork, either fried or boiled* very fine, add a finely chopped onion; stir all into smoothly mashed potatoes, season withpepper and salt put in a pan or skillet, and set in the oven to brown. PORK PIE WITH ONIONS AND POTATOES. Peel and slice onions and potatoes ; take nice salt pork, not too salt, and cut very thin ; put in your dish first a layer of potatoes, then of onions, aud repeat till your dish is nearly full; put inwater to nearly cover, and set on the stove to cook forhalf an then of meat, Fish and Oysters. 33 top, set in the oven and bake. —Sister Jane. hour. Make a crust as for otber meat pies to cover the soak in milk or warm water a few Lours—milk is best, —have some butter htt in the pan, dip the slioes while the grain of the meat ;let them E. M. V'S WAY OF FRYING PORK. Cut thin Blices across wet in flour, shake a littleand brown them quickly in the even. Ifind that ham treated in this way is super- ior, especially ifit is rather too salt. PORK ROLL. Chop half a pound of salt pork rery fine ;add a bowl- ful of bread crumbs, mix with enough not milk to wet the bread, md flavor withpepper, a littkonion, ifliked, and half a teaspoonful of powdered sage. Work in two beaten eggs, mould into an oval ball and o jver with a buttered paper, dipped into water. Bake slowly t»o hours, wetting the paper occasionally, then remove the paper and let the rollbrown. What is left of this from dinner is nice sliced when cold for tea. FISH AND OYSTERS. STEAMED FISH. Take a four or firepound fisb, wipedry, and rub with and when done lay on pktter and pour drawn butter over it.— salt outside and inside. Steam two hours Mrs. O. P. Carver, Traverse City. 34 Fish and Oysters. POTTED FISH (FOR LUNCH OR TEA.) Let the fish liein salt water for three hours, then cut cinna in slices and place iD a jar with cloves, allspice, mon, pepper and salt, sprinkle a littleflour and butter, cover close and bake five hours. Take out of the jar and presß ina bowl; cut ,n slices when cold nnd serve with jelly.—Mrs. C. P. Burns, Charlevoix. BAKED SALMON. Take a one- pound can of salmon, pick out all the bones and bits of skin ;put in a well buttered basin inal- whole—and melted butter, using a small cupful in all. ternate layers of fish and powdered crackers ; season each withpepper, salt, lemon juice—-one lemon for the or tea.—Miss NellieLewis, Elk Rapids. Have the too layer crackers, pour a littlemilk on top to moisten and bake half an hour. Very nice for lunches COOKED FISH CROQUETTES. Any kind of fish may be used. Separate it from the bones, mince it,add salt and pepper, a beaten egg, a lit- tle.milk, and form into balls ; dip in egg and bread crumbs and fry to a nice brown.—Mrs. W. F. Griffin, Traverse City. BROOK TROUT. Dress nicely, leave whole, and wipe thoroughly with a dry cloth. Roll in wheat flour. Have plenty hot but- ter in skillet, put the trout in and sprinkle lightly with salt. Cook.five minutes, tarn them, cook five minutes to crowd the fish when cooking- more. Be sure not —Mrs. David Vinton, Williamsburg. Fish asd Oysters. 35 HOW TO USE COLD riBH. Pick the fish from the bones, put it in a basin with a littlemilk;season withpepper and salt to taste ;let it come to a boiland thicken with flour. It can be used alone or turned over slices of toasted bread. A very, make a nice breakfast —Aunt Patty. littleleftover fiom a "fried fish dinner," will help CREAMED HERRING. Lay the smoked herring in the oven a few minutes to Skit), remove bones and cut in small pieces. soften. For six people nine herring willbe sufficient. Place the prepared fish in a spider, cover withhot water and boil two minutes. Drain off the water «nd add one cup of spoonful sweet milk. When this boils stir in a dessert of flour, rubbed smooth wirh a littleof the milk saved this boilup at once, add two for the purpose. Let large gpoinfuls of butter, and serve hot. Good with baked potatoes or bread and butter. BROILED MACKEREL. Iffor breakfast, soak tne mackerel over eight in luke 'warm water. Change iis the morning for very cold, and let it lie tillread? to cook. Take from the water, drain and wipe carefully witha dry cloth. Lay on a buttered fire with the inside down gridiron and put over a clear until it begins to brown, then turn. When done lay on a hot dish and butter it plentifully. Turn another hot dish over it- and let it stand for two or thrfe minutes before gomg to the table. 36 ,Fish and Ovst b. SMOKED SALMON BROILED. (Jut a half a pound of smokedj3almon into narrow for ttrips ;parboil it ten minutes ; lay it incold water length of time ; wipe dry and broil over a the same clear fire. Butter while hot ; season with a little ca- yenne pepper and a sprinkle of lemon juce; put it on a hot plate ia a "log cabin square," and serve with dry to at. BOILED CODFISH. Put the fish to soak over night in luke warm water ; change the water in the morning, washing off the salt. Two hours before dinner put it in very cold water ;this makes it firm. Lastly, set over the fire iv lukewarm water to cover it, and let it boil for half an hour ; drain well,lay ina hot dish and pour over a sauce m»ie with two tablespoonfu'.s of butter melted ;one tab'.espoonful of dry flour cooked in, and a cup of milk or half milk and half boiling water stirred in. A beaten egg or two stirred while it is stillboilingia a nice addition SALT MACKEREL. Can be cooked in the same way. Either kind of figa makes nice fish balls, using any that may be left over. A GOOD BREAKFAST DISH. Prepare cod fish'with a^nice milk gra^y; make a sboit rioh biscuit as for baking powder biscuit ;break in two the cod fish and gravy over 't —Mrs C. R- and pour Pafge, IVaverse City.. Fish akd Ototebs. TO KEEP CODFISH. 37 \. glass can is a good receptacle to keep it in, as the from other top can be kept on and tbe odor thus kept eatables. TUBBOT Chop fine a large onion, put it in a stewpan or double boiler, and cook with a littlewater till soft. Measure a pint of milk, reserving one-half cup, add the remainder to the cooked onion. When this is scalding hot add following, well mixed withone-half cup of milk, one egg, one large tablespoonful of flour, salt and pepper ; let this boil Pick fine a pint of fUh, put some of the fish at the bottom of a buttered dish, tbec a layer of dress- ing, another of fish, and on the dressing lastly a thiok layer of bread crumbs and bits of butter. Bake twenty ujiuut-M Of course the fish must soak awhile in luke- warm water before baing put in with the dressing. CODFISH CROQUETTES. Take equal parts ofpicked codfish, freshened in water, season withpepper, dip in and fresh mashed potatoes, egg. and rollin fine cracker meal and fry like oysters, making them in any shape preferred. A BREAKFAST OR LUNCH DISH. Pick up one teacupful of codfish quite fine, let it soak in lukewarm water while you mix two cups of mashed potatoes with one cup of sweet milk, two eggs, a lump of butter tbe size of a egg, and pepper. the fish fioui the water, mis all together thoroughly, and bako ina buttered dish for twenty minutes or half an hour. Squeeze 38 Fish and Otsteks DROPPED FIBH BALLS. fish and potatoes the potatoes into the boiler, One pint bowlful of raw cod fish, Uo heaping bowl- (let the potatoes be under medi- fuls of pared potatoes um size) two eggs, butter ihe size of an egg, and a little pepper. Pick the fish very fine, and measure itlightly aud the in the bowl. Put then cover with boiling water fleh on top of them, and boil a half an hoar. Drain ofl ail the water and together uutil fine and light, mash then add the butter and pepper and the egg wellbeaten. Have a deep kettle of boiling fat, dip a table poon 10 taking care it and then take a spoonful of the mixture, bb possib'e, drop into the to get it into as good shape boiliDg fat and cook uotii brown, which should be in two Be ca eful not to crowd the balls, and also minuter that the fat is hot enough. The spoon should be dip- ped in the fat every time yon take a spoonful of the mixture —Mrs. H. MHard, Pontiac. STEWED COD FISH. Soak well, put abuut a pint of water in a skillet, and pick up a teacupful of fi^h, which add to the water. Season with one tablespoonful of butter ; pepper to two eggs and add ;make a thickening of taste. Bpat serv- one tablespoonful of flour and put in just before ing. FISH ON TOAST. Take one teacupful of codfish, pick into flakeß. Fresh- b'queeze out the water and pu» into en a few minutes, tniclsened witu a saucepan with one teacupful of milk, one tablespoonful of flour, one tablespoonful of butter, to a boil remove and pepper toast and garnish with rings instantly, and pour over of hard boiled eggs. to taste. When it comes Fish and Oysters. 39 RICH FISH SAUCE FOR BAKED OR BOILED FRESH FISH. Pat two ounces of butter with two tablespoonsful of flooriato a quarter of a pint of water, let, simmer and stir, adding half a teacupful of cream beaten with the yolks of four eggs and three tablespoonsful of vinegar, oi to please the taste; wprm, but do not boil together, add salt and the juice of half a lemon.—Mrs.* W. W. liarton, Leland. ESCALLOPED OYSTERS. Drain the oysters well, first. Take oyster ciackers and crush fine; then place in the bottom of milk crock a layer of oysters, cover with small bits of butter, sprinkle lightly with salt atid pepper, then a layer of cracker dust and so on alternately, until jar is two-thirds full,putting bits of butter and seasoning on each layer of oysters. Cover with milk, b9at one egg lightly,stir in a .ittle milk and pour over the top. Bake 40 minutes ina mod- erate oven.—Mrs. O. A. Jarvis, Traverse City. FRIED OYSTERS. Lay the oysters on a cloth to absorb the liquor, then injjpowdered dip first in beaten egg, and afterwards crackers and try to a light brown in hot lard of butter. Iffresh lard is used put in a littlesalt;and fry the oys- ters very quickly and serve hot.—Mrs. O. P. Carver, Traverse City. OYSTERS ON TOAST. Toast evenly thin slices of bread, dip] them in hot salted water in which has been itnelted, a] little:butter (use just water enough to moisten .the 4 toast.) 'and lay Fl H AND OYoTERS. 40 them on a hot plat'.er. Put the oysters over the fire in a basin iv their own liquor, and bring; barely to a boil, turn over adding salt, pepper and a good bit of butter, the toast and serve at once. This can be used ay a side dish and a very few oysters willb3 enough for a good serve in individual dibhes at sized family;inthis case disb, serviceable where part of the oysters are used ray each plate,—it will"go fuither." It Ua good company for a first course —Aunt Pat'y OYSTER PIE. thick as for pie crust; Make a rich pie crust dough— ip iffpaste if jou know line a deep how, roilit twice as dish with it, fillwith pieces of stale bread, cover with take off the cover and dough and bake When done, remove tin bread Have rea lycooked a oi-e rich stew of oysters, caoked in th ir o«rn liqiorand we'l seasoned, with the addition of a little> cream ; turn at once irjt° erse City t'\e pie, replace the crust and serve.— Mrs C. 11, Trav- BROILED OYSTERS a small piece of buttir on oach when ready to serve — Dip in fine cracker crumbs, broil very qiickly and put Mrs O. P. Carver, Traverse City OYSTER SHORT CAKE Mike a short cake dou^h of two cup 3of fl >ur. two level teaspoonsful of baking powder; a teaspoonful of salt, all sifted together, rub with the prepared fl jur a half a cup of but'er, mix to a dough with a half a cup of milk adding a little more a1* you stir with a spoou >f that is not wetting enough ; roll out thin, cut ia squares Fl-H AND OYBTEKS. 41 and bake. Put a can of oysters or a pint of bulk oys- ters on in a basin, let them heat up, take out t le"oysters and let the liquor come to a boil to scum it. Mix toge- ther a piece of but'er as large as a good sized egg, with a teaapoonful of flour acd let it cook thoroughly ;add to the oysters and return all to the boiling liquor.'.with a Lilfa cup of iii'lk ;let it just boil and turn over the cakes which are ready on a hot platter ;serve at once with hot plates. Try this once and you will try it often May Belle, Traverse City PIGS IN A BLANKET. This is a very nice way to cock oysters. Take large, nice selected oysters, drain off the juice; press each separately in a cloth to remove moisture ;cut nice clear iat pork into very th n slices, as near the thickness of a sheet of paper as yov can get it. Place an oyster in the center of each slice, rollup and skewer it with a wood- en toothpick or any convenient sliver of wood. Fry ou a hot pancake griddle, tillthe pork is brown and crisp Serve not and you will pronounce Mrs. 11. 11. Noble, Elk Rapids. them delicious — MRS EDITOR 'S OYSTER SOUP. Put tlie oysters on the stove in their own liquor; let them get quite h>t bat not boil, skim out, and let the liquor boil tillail the scum rises and is removed. Put a piece of butter as large as an egg in a basin, stir iv a teaspoonful of dry flour and let it bubb'e well;turn in the oysters and aix the butter well through them ;add to tlie boilingliquor, and aft r they have come barely ts a boil fct r is from a pint to a quait of milk, according to the strength desired. Let it get very hot but not boil, season with salt and pepper at occe in a hot dish and hot soup dishes. to taste and serve 42 Bkead, Etc. BREAD, Etc POTATO YEAST. VVhen soft, drain into a cle indiah, take out Pare and boilhalf a dozen niue potatoes in a tin diab in a clean or stew kettle. Tie up a handful of hops cloth and put inwith them, also water enough to cook the them. hops, and mash the potatoes very tine ;then add half » cup of sugar ;pour bick the water you drained off, stir all together and let cool ;then add a cup uf goo r willkeep until used up reserving one ojp at jour bread, when light, mix; the next yeast. tins, let rise and bake.—Mrs. H. E. Mackey, Elmwood. let rise, then knead very thoroughly, put in yoar Sponge POTATO BALL YEAST. Boiland mash four or fivepotatoes ;6tir in one tea' spoonful of ealt and one of sugar ;add a yeast cake dis- solved in a very little water Make allinto a ball wbich Inusing, take half wrap ina cloth and put by for use. of this balland make a bread sponge by using tepid wa- ter in quantity as desired. Boilpotatoes as bpfore and put the other Lalf with them to make the ball for use Bread, Etc. 43 the next baking. Always use half a ball for a baking of bread, and the other half for the making of a new ball. —Mrs. B. D. Athton, Traverse City. YEAST BREAD. This recipe is especially for bread from flour made by the Stone process, as dis inguifhed from 1be patent pro cet-sflour. When pctatoea are boilod for the noou meal, take three or four good sized ones, mash tine, add a ta- blenpoonful of salt, two tablesDoonfuls of sugar, and hot water to thin. Wten cool add one yeast cake dissolved Set in a warm place till very light, then in cold water. Just before retiring add this yeast to oue set one side. quart of warm water, stir io flour to make a smooth bit- ter, cover and be careful not to set in too warm a place. As early in the morning as convenient mix and knead well, us-iug more flour than you would if "new process" tlour was used. Knead not In warm weather cut at once into loaves, and put into the time, but tins. Inccol weather it may rise a second too light at grtat care must be used not to have it get to have the oven hot the second r-sing. Be careful when it is put in and let the heat dimiuiHU gradually. Bake one hour. —Mrs J L Oibbs, Mayfield. lea ¦ than half an hour. YE AST CAKE BREAD. At noon the day beioie you wish to bake, dissolve one yeast cake of any kind, except compressed yeast, in a little water. Sift together two cups of fiour, two lable- tpcoEfulsof suger atd one taHtspotaful of t>alt. Add the yeast atd luake iito a sptrge with luke warm wa- time boil potatoes enough to make two ter. At supper teacups fullnh<-n mashed. Mash them, and while hot through a col. add a quart of cold water ;pour at once Bread, Etc. 44 ander upon the men sponge, and stir up, but do not add any more flour. Inthe morning stir in flour as tnifl as it can be stirred with a spoon ;let it rise, and wtien light add more flour, mould into loaves, put into tins, and when light,b ke. Thi method is sure, easy, «" does away with tedious kneading, and the bread is a6'a 6' liciouo—Mrs. J. G. Bamsdell, Traverse City. ENTIRE WHEAT FLOUR BREAD. the Use the foregoing recipe as far as sponge is concerued. Take half tne sponge, stir in entire wheat flour as stiff as it can be stirred, put in tins at once and bake when light. An exceedingly wholesome and delicious bread.— Mr*. J. G. Bamsdell, Traverse City. the making of POTATO YEAST BREAD. 1£ quarts sifted flour, 1teaspoonful salt, 2 tablespoon- fuls sugar j scald with wat-r frombjiled potatoes ;masri fine in basin with spoon, stir ia 2 tablespoon- 2 potatoes fuls flour, aud moisten with some of the hot potato wa- ter ;when well mixed stir in the scalded flour ;soak 1 yeast cake iv warm water ;when soft stir it in the flour and beat all together; iftoo thick put in a little warm water. Set it away until morning ;when light knead in flour tillit can be turned over without sticking. Let it rise agaia, then knead iuto loaves ; rise and bake. I to other yeast cakes. 1 use yeast seldom set my bread near the fire unless it is very cold weather. When baked wet a thin clolh in warm water and wrap around it, then cover with a thick cloth :this makes Club. tender.—Mignonette, in Economy foam in preference the crust Bread, Etc. 45 WHOLE WHEAT OR GRAHAM BREAD. One pint of milk scalded and cooled, two tablespouc- fuls of sugar, one teaapoonfnl of BaH, one-half cup of yeast, five or tix cups of whole wheat flour, or, two cups of white flour and three or three aud one half cups sift- ed Graham flour. Mixin the morning' in the order giv- en, into a dough a littlesofter tLan for white bread ;let it rise tilllight, stir it down and pour into well greased pans, or ifstiff enough, shape it iuto loaves; letit rise again and bake a littlelonger and in a less hot oven than whitebread.—Mrs. 11. C. Davis, Traverse City. SALT RISING BREAD. For four moderate s;zed loaves.—Into one half cup of sweet boiling milk, etir two tablespoonfuls sweet Indian meal ;set in warm place to riie, which willtake about twelve hours, if kept warm. Iusually set it in the aft- ertoon aud use it the next day. If1stir it up co early in the day that it g(ts light before bed time, Iset in a cool place tillmorning ;it willtake no barm. As soon as light, stir up a bowl of batter in the usual way, sim- ply warm water and flour, into which thoroughly stir the lightmeal and set to riao. Some flour willrise in thirty minutes and some will require two hours When the emptyings the sponge as usual Ithink it improves the bread to ecald a part, say one fourth, of the flour, when you set the Inusing this method more than four ytare, gpoDge. to sour. —Mrs. A. B. Moses, Cambrigeborough, with many grades of flour, Ihave never known a batch in warm place are light, set Perm. 46 Bread, Etc TWO OR THREE POINTS ON BREAD MAKING. There are one or a thin crust two points about bread making which are almost always omittid, which Ithink are very important. First to grease the loaves wellbefore placing in the Secondly, why use IOIV6S in a pans. This insures a bread cloth when simply placing the hot strong draught of air willrender the crust soft. preferring it to any o\hsr. --Mrs. L Thavker, Yuba. For several years Ih*ve mcd the pit»t.o biH yeast, CANNELLE BREAD. Set a springe the same as for salt risinsr b-iead. When it is light, take what caunelle you n«sd, and mix the flour bread and let it rise. When ready to same as make into loaves, add a littlesugar. Mixan soft a* you cau handle ;do not get it too stiff ; work with the hand. Pat in the tins and let it rise. Bake tillit will not stick to a straw. Try this ;it is good.—Mrs. W. B. Miller,Glen Arbor. STEAMED CORN BREAD. Two cups of flour, 1cup of meal, 1 small teaspoon of teaspoon of saleratun, 1small cup of mo'aspes, 1small salt, one small cup of sugar, buttermilk auautum suff. Sift the Hour and meal together with the soda and salt ; add the mo)as«es and sugar, (Iuse cider molasses when 1have it), then stir in tlis enough best buttermilk to mate a rather stiff batter, stir well, put in a wellgreas- ed pail—luse a t*nlb lard pail—put this in a common iionkettle with not over a quart of water. Cover both the pail and kettle close, and keep it boilingbard all Bread, Etc. 47 forenoon, adding water as it boils away, but never more than a quart at once.— Mrs. E. M Voorhees, Garficld. GRAHAM BREAD. Take one pint of water and make n sponge with half a cup of yeast and white flour. Let i- rise ovtr nigbt. In the morning add one pint of tnilk or water, one cip of brown sugar, one teaspoonful of soda and a Jittle :salt. Thicken with Graham flour tillstiff. Put in bread John Black, East Bay. ;t'us. set :n a warm place tnd bake whan light—Mrs. OLD FASHIONED INDIANBREAD Two cups of corn meal well scalded, one quirt of bread sponge, ot.e half cup of brown sugar, oue table- spoonful of salt ;use as much white flour as can be stir- red in with a sooou; wheu vary light bike >aa ailone half hours. —Mrs John Black, East Bay BROWN BREAD. One quart corn meal, oDe quart Graham, two cups sour milk, one Lalf cup molasses, two teaspoons of soda, salt to taste. Put meal in pan and partially scald with boiling water, then add ail the other ingredients and mix. Ifnot quite soft, add sweet milk. Put ingreased <^ep basin or bread pan and smoolh with wet baud. Bake iv moderate oven three hours Eat wLile warm, or cut a piece sufficient atherine Reynolds, Inland for a meal and sttam —Mrs. BROWN BREAD Odb coffee cup sour milk, one half cup brown sugar, sod i, one t«a- otic half cup white flour, oue teaspoon Brfad, Etc. 48 spoon salt. Add Graham flour and stir tillthick enough uprisrht in the mixture ; for the spoon spread the top as smooth as possible, after putting m the tins to bake. Then dip on two or thiee tablespoons cold water ;bake ina slow even half an hcur.—Mrs. !>• to jutt stand E Carter, Traverse City. GRAHAMBREAD. One quart of sour milk, two tablespoonfuls of short- ening, one-half cup of New Orleans molasses, one tea- spoonful of gait, a tablespoo jful of soda, one cup of corn meal ;stir with a spoon and add enough Graham flour of an to make a stiffbatter. Bake slowly three-quarters hour.—Mrs. Eugene Wait, Old Mission. BROWN BREAD. Two cops of Graham or Cat elle, two cups of corn meal, one cup of flour, otic teaspoonful of salt and one of soda in a cup of molasses, sweet milkto make a thin bitter ;steam four hours. This is very good indeed ii tbin enough. —Mrs. E. J Dickerman, Solon. A IBROWN BREAD. Three cups of corn meal, two cups of Graham flour, three and one-half cuj-B of war 00 Steam two and one half hours.—Mrs. W. B.Miller, Glen Ar- one cup of molasses, water, one teaspoonful of soda, salt to seasoc. bor. BROWN BREAD. One quart of Indian meal, one pint of rye flour, stir and add one qua-.t of sweet milk, one these together Beead, Etc. 49 cup of molasses, salt. John Bl'iek, East Bay- Steaaa two teaspoonfuls of soda and a little for four hours, and bake brown. Mrs. STEAMED CORN BREAD. One-half cup of molasses, littlesalt Steam two hou s.—Miss Jennie Curtis, Trav- two cups sour milk, one cup of dour, two cups corn meal, one teaspoouful of soda, a erse City. QUICK GRAHAMBREAD. One and one-half pints of sour milk,half a cup of New Orleans molasses", two teaspoonfuls of soda dissolv- ed in a littlehot water, a little salt, and as much Gra- ham dour as can be stirred in witha spoon. Pour in a well greased £lms, Traverse City. pan and bak9 two hours.—Mrs. J. _ff". STEAMED BROWN BBEAD. One quart of Indian meal, one pint of rje flour; stir tbese together and add one quart of sweet milk, one cup of molasses, two teaspooufuls of sodi ; ad i a little salt and steam four hours.— Mrs. Wtn. M. Smith, Traverse City OLD FASHIONED BROWN BREAD. In the morning take two quaits of sifted Indian meal, thicker than scald with boiling water untilsomewhat mush ;let it s-tai-d urtil ccol cctugb nit to scald the then add one pint of sifted graham flour, one half yeast, one tablespoon of salt; stir well and cup of molasses, I>et it rite again very light, put in jour baking dish. Jf jcu can leavejt and then bake three or four hours. Bbead, Etc. 50 inthe oven over night so much the better, as it wu warm and nice for breakfast. dish is best to bake it in.—Mapleton Contributor Economy Club. A. round bottomed iro" BROWN BREAD. two of cor meal and one of wheat or rye ;one half cup of mola&se , One bowlof sour milk,one cup of sweet, thoroughly with the meal or rye, then put in the mol* one tablespoonful of saleratus ;salt. Mixthe saleratu heat.—Mrs. B.B. Ellis,Leland. acs and milk; mix all well together and bake with sio MRS. STITES' WAFFLES. of soda, one tablespoonful of salt, flour enough to tnicK° One quart of buttermilk, six eggs, one tableBP°°a."n to a stiff batter. Have the wafflerirons hot ;grease i«» fire.- -Mrs Albert Mites, batter and bake over a Hot Acme. MBS. GRIFFIN'S RAISED WAFFLES. One pint sweet luke warm milk, one quart «f flour> yeast, ° two eggs, a tablespoonful of melted butter, a tea- spoonful of salt, half a cake of compressed half a teacup of liquid yeast. Set the batter to rise over ttt night, leaving out eggs, whites and yolks separately, and add to the batter- Bake immediately. Iftbe batter is thin, make it thicker next time, but do not add flour to the raised batter, » 8 it makes the waffles tough.—Mrs. W. F. tfriffin, Tra- verse City. in the morning beat the eggs, Bbead, Etc. 51 MRB. HATCH'S WAFFLES. One pint of sweet milk, one half cup of melted butter, flour to four eggs, three teaspoonful of baking powder, make a stiff batter —MTs. R. Hatch, Grand Rapids MRS. MOFFATT'S WAFFLES. One pint of sweet milk, two eggs, one half cup of melted butter, two teaepoonfuls of baking powder, flour to make a thick batter.—Mr*.0. G. Moffatt, Traverse City. RUSKS. Ifjour bread sponge is very light, never attempt tuem ;ifit is not, take two cups ofit, four tablespoon- fuls of melted lard or butter, one small cup of sugar, one well beaten fgg, a little cinnamon and a few seeded flour enough to make a stiff rasing cut dough. Let it rise again, and make into biscuits, sift sugar and cinnamon over the top, let rise tillvery light Bake carefully twenty minutes.—Mrs. J. L. Gibbs into halves, Mayfield. RAISED BISCUIT. Take of bread dough raised for its finalkneading guf- ficiert for a pan of biscuit; workinto it one third of a cup of softened butter, and one fourth of a cup of sugar; knead well, let it rise, roll and cut out, rise again and bake. —Mra L- Roberts Traverse City. hot, and they willbe found very nice —Mrs. J. A. Fer- cut in squares, and fry to a nice brown, like fried cakes. Eat FRIED BISCUIT. for baking powder biscuit, Make dough as ry, Traverse City. 52 Bread, Etc. CINNAMON ROLLS. Take a piece ofbread dough, mix into it a little lard ; this may be melted ;roH tillquite thin, spread with bat- ter, sprinkle over sugar aad a littlecinnimon, roll lite jellycake, closely, being careful to shape your roll to the across size you wish your biscuit the roll, and place closely in the pan, let rise till very a light brown. These with a glass of light, and bake Gibbs, Mayfield. rich milk make a good Sunday night luncb.—Mrs. J- J-1 Slice off the biscuit BUNS. One pound of flour, one half pound of butter warmed ina cup of sweet milk, two ounces of carraway seeds or foui half a pound of currants, teaspoonfula of baking powder, one fourth pound of Miller, Glen Arbor. white sugar, bake in a moderate oven.—Mrs. G. four eggs well beaten, >'¦ GRAHAM GEMS. One cup of buttermilk, one tiblespoonful of cream, one even teaspoonful of soda, one tablespoocful of su- gar, one egg, a pinch of salt, and enough graham flour to make a thick batter. Bake quickly in hot buttered gem tins.—Mrs. W. R. Stone, Old Mission. RUSK. One pint of bread sponge, one oup of sweet milk, one two egg^ cup of sugar, two-thirds of a cup of butter, two teaspoonfuls of cinnamon. Mix «oft. Let it stand thick, tilllight, then rollout about an inch an A a half and let itstand tillvery light before placing iatbe oren. —Mrs. John Black, East Bay. Bread, Ktc. MUFFINS FOR TWO. 53 Put a pint- of flour into a small mixingbowl and set it into the oven to dry and warm. Dissolve one-third of a cake of compressed yeast in a cup of warm milk; when well mixed, stir in a tablespoonful of butter, two tea- the beaten yolkof one egg, and half spooufuls of sugar, a spoonful of salt Make a hole in the flour and pour in the milk and other ingredients and stir into a thick paste, too thick for batter and too eoft for dough,—just as thick as you can stir it with a spoon. Beat it for live minutes, tben cover it and set it in a warm place. In an hour or twoit willhave risen to double its orig- inai bulk, then beat it down thoroughly with a spoon, aud let itrise an hour again. Beat down once more, and put into >our gem tins, a scant in euch. It willbe very thick and ropy, but with .two epoons jou can manage it. It willmake a dozen, anofif willbe eriougb left for breakfast. They are verynice.— s-et after diuner willbe ready for an early supper, and Spring Violet, in Economy Club. tablespoonful YEAST AND BREAD. Take twelve large potatoes, boiland mash fine; one quart of boiling water, one quart of cold water; scald three large teaspoonfuls of flour in one lialf-piatof boil- ing water ;three tablespoonf uls of sugar and tliree scant t'-iblespooiifuls of &alt ;add this to the potatoes, and when cool enough add a teacup of good yeast or two yeast cakes. When light, set in a cool place. Use one p.nt of this yeast to a loaf ot bread, using no other wet- ting. Mixsoft about as you would biscuit ;make the leave lots of room to rise, and put right loaves small, into j/our tin to raise; when light, bake. Imix mine Bkkad, Etc. 54 up right after breakfast, ana while Iam doing up my 1 murniags workit risea, and is baked by the time my any baker's bread, and work is done, and as thin the old way moist and sweet, and bo much easier of mixing up two or three times, which is so hird for » good many of us.—Mrs. LouM. Buck, Monroe Cen- light as ter. A contributor to the Cook Book in a letter to the editor sajs this recipe originallypublished in the econ- omy club was worth double the price of the Herald. Ed. WHEAT GEMS. One cup of sweet milk, one tablespoonful tablespoonful of melted butter, one egg, fuls of baking powder, very nice.—Mrs W. W.Barton, Leland. flour sugar, one two tea^pooa- to make a stiff bitter, PUFFETTS. two eggs, one One quart of flour, one pint of milk, of sugar, tablespoonful of butter, two teaspoonfuls of baking powder, drop in cups ; bake quickly.—Mrs Alice Crater, Traverse City. three Üblespoonfuls INDIAN MEAL PUFFS. In one quart of boilingmilk stir eight tablespoonfuls of me»l, and four spoonfuls of sugar, boil five minutes, stirring allthe time; when cool add six beaten eggs > John Black, East Bay. pour iiibuttered cups and bake half an hour.—Mrs. CORN GE MS. Two cups of corn meal; two cup9of flour, two cups of Bweet milk, twoegge, three heaping spoonfuls of bak- Bread, Etc. 55 ing powder, one half cup of butter, one-balf cup of sugar; bake in gem pans— Mrs. John Black, &ast ¦Hay. JOHNNY CAKK. Two cups of buttermilk, one-balf cup of molasses, one «gg, two cups of Indian meal, one small cup of flour, little salt, good teaspoonful Traverse City. soda.—Mrs. W. J. Parker CORN CAKE. lard, corn meal to make a batter.—Mrs. M. P. Burn*, One pint of sonr milk, one teaspoon of soda, two egg*, one-balf teaspoon of salt, two tablespoonfuls of melted Vharlevoix. JOHNNY CAKE. Two thirds meal, one-third flour to nearly fill a quart sifter; sift this with a small teaspoon each of salt and soda, add two wellbeaten eggs, and a great spoonful of sugar with a littlemelted butter, or sour cream which is better, with enough buttermilk to make a batter, which beat well;bake in an iron bread pan so it willbe two inches thick when done.—Mrs. E. M. Voorhies, Oar- Jield. JOHNNY CAKE. One cup of meal, one cup of flour, one-half cup of two eggs, one cup of sour cream, one teaspoouful soda, one teaspoouful of salt ; Bake twenty minutes.— sugar, Mrs. John Black, Mast Bay BREAKFAST JOHNNY CAKE. Two eggs, one fourth of a cup of sugar, one-fourth of a cup of butter, two cups of corn meal, two eren tea- Bread, Etc. 56 spoonfuls of baking powder, sweet milkenough to make a proper consistency. —Mrs. L. Roberts, Traverse City- MOCK BUCKWHEATS. One quart of sour or buttermilk, one egg, (two if they one level are plenty) one large spoonful of molasses, light, teaspoon of soda and a little salt. Beat stir the soda into the nulk until it foams, and add to tbe eggs; next the molasses and salt. Now sift about four cupfuls of graham flour and a handful of corn meal and to tbe rest, and beat to a smooth batter. add by degrees —Jane E. Conomy. tbe eggs BREAD PANCAKES. Take a quart of stale bread broken in small pieces, cover with cold wat«r and let stand over Dight; in iha morning beat four eggs very light, add to the soaked bread with a littlefljurinto which a teaspoonful of bak- ing powder has been fctirred ;add a little salt, beat a'l together, and bake on a hot griddie.—Mrs G. G. Nick- erson, Hannah. WHEAT RIDDLE CAKES. Four cups of sour milk, one-half cup of sour cream, a littlesalt, flour enough to make a not very stiff batter ;• a tablespoonful of sugar may be added; these are better mixed the night before; just before using allowone level teaspoonful of soda to each cup of sour milk, pour on hot water, and stir with the batter; this is better than to put tbe soda in the milk.—Mrs. John Black, East Bay Bread, Ftc. POTATO PANCAKES 57 One pint of mashed potatoes, one half pint of milk, two ep-gs, flour to make a batter like wheat pancakes. — Mrs. O. O. Moffatt, Traverse City. HERALD PANCAKES. Make a batter in the proportion of one cup of sour milk, a piece of butter as big as a hickory nut melted and stirred in the milk, one egg wellbeaten, a teaspoon- ful of salt and one of soda, one-half cup of eutire wheat flour and the came of white flour ; beat well with the eggs beat*r after mixing. A variation preferred by some is to use allentire wheat flour ;instead of the butter to be good in allits variations.—M. E. C. B. a tabiespoonful or two of sour cream is excellent; known make littleover a quart of batter. They are delicious — One quart of sweet milk—the richer the better—one two teaspoonfuls baking powder, flour and water enough to Mrs. V. Stewart, Traverse City. NEW ENGLAND PANCAKES. SWEET PANCAKES. One cup sugar, one teaepoonft;l butter, one egg, tabiespoonful of white sugar, a little salt, three eggs, and four cupfuls of flour with twoheaping tsaspoonfuls the yolks of the of baking powder sifted in it. Beat eggs, add the sugar milk and salt, next the flour, bjating steadily with your Dover egg beater ;lastly the beaten whites, stirred in lightly. Bake on a griddle makiDg them somewhat larger than other cakes. Butter as you pile on a plate aod sprinkle each plentifully with light brown sugar. Do not put more than four or six on a plate, and cut into quarters as you would pie, and send Bread, Etc. 58 to table. If you like cinnamon you can mixa cupful of sugar withthree cr four spoonfuls of cinnamon spread on the cakes as before ;but in this case you will need tbe home-ground cinnamon, as the other is not so good. These cakes can be eaten with butter and syrup if pre- ferred. They are very delicate.— Jane E. Conomy. mother's pancakes. Break one egg into a large bowl, beat it well,add a pinch of salt, put one teaspoonf ul of butter in a tin cup the size of a coffee cup, and melt it, fillup the cup with sour milk, add to the egg with one teuspoonful of soda. Put inone level tablespooiiful of graham flour, one of Indian meal, and then tike the big kitchen spoon three times just as fullas you can possibly heap it with flour; beat withegg beater tillsmooth, Vlub. and cook.—Economy BICE PANCAKES. One cup of cold boiled rice, one pint of flour, one tea- spoonful of salt, two eggs beaten lightly,two teaspoon- fulls of baking powder stirred int"the flour and enough milk to make a thick batter. They make a nice and easy dessert for dinner or can be used for breakfast or tea.— Jane E. Conomy. RUSKS. Thoroughly mix withone quart of sifted flour two heaping teaspoonf ulgbaking powder and one teaspoon a of salt ; then mix three well beaten eggs with ball cup of butter and one cup of sugar, now stir up the flour prepared as above with water making a dough of then add the eggs> the proper consistency for bread, form i"to butter and sugar and mixall well together, Cake. 59 little cakes and rub the tops with sugar and water mixed and then sprinkle dry sugar over them, bake immedi- ately.— Mrs. W. B. Thacker, Traverse City. MUFFINS One and oue-half cups of eour milk, one-half cup of cream, a pinch ot salt, teaspoouful of soda, stir as stiff as you can with flour,beat thoroughly and bake in gem pans in a hot oven.—Mrs. James White, Solon. CAKE. DRIED APPLE CAKE. egg, one egg, one teaspoonful of toda, half a teaspoon - One cup of brown sugar, one half cup of molasses, one half cup of thick sour cream, lard the size of a hen'« ful each of cinnamon, nutmeg and ginger, a little salt, In fruit take flour to make about medium stiffness. one cup of raisins and one cup of dried sweet apples, soaked over night, and stew in half a cup of molasses until they look clear. Let them cool before using.— Mrg. Emma McMullen, Peninsula. 60 Cake. COFFEE CAKE. One and one half cups of sugar, one cup of butter, one cup of New Orleans molasses, one cup of cold coffee, of soda, three eggs, four cups of flour, one teaspoonfu? each two of cream tartar, one nutmeg, one teaspaonful of cloves and cinnamon, and four cups of fruit. This is a good cake to keep—the longer the better.—Mrs. ff- L.Allen, Yuba. GREENVILLE CAKE. two eggs beat- One cup of butter, two cup of sugir, en in a cup and the cup then filled wiih sweet cream, two teaspoonfuls of baking powder.—Mrs. E J. Dlckerman, Solon. two cups of flour, a pinch of salt, too stiff.—Miss Genie JJeek, Kasson. One cup of sugar, one cup of cream, one egg, one teaspoonful of soda, one teaspoonful of salt. Stir not BEAM CAKE. PORK CAKE. One pound ofpork, t*o pounds of raisins, two cups two cups of of boiling water, three cups of ukolasses, sugar, one tablespoonful of soda. Chop pork very fin c and cit- and turn the boiling water on it. Cinnamon, thick as usual ron to your liking. Flour for fruit cake. —Mrs. R. B.Reynolds. Inland. to make as SNOWBALL CAKE. One cup of sugar, and one and one-half cupa of flour, one-half cup di butter worked to a cream, whites of three eggs wellbeaten, one-half cup of milk, two large tea- spoonfuls of baking powder.—Mrs. A.JV Jiackns, Leslie, Mich. Cake. 61 EXCELLENT FRUIT CAKE. One cup of brown sugar, one-half oup of butter, one cup of molasses, one half-cup of sour milk, two and one- half cups of flour, yolks of four eggs, one half teaspoon- ful each of cloves, allspice, cinnamon, and nutmeg ; one teaspoonful of soda added to the milk. Whea the bat- ter is wellmixed, stir in one pound of raisins, one pound of currants, one quarter of a pound of shredded citron, all well dredged with one tea cup of flour. Steam an hour and a half ifin separate, two hours and a half ifin one large loaf, and bake half an hour in a moderately warm oven. It willnot hurt the cake to let part of the batter stand while the first is being steamed. Flavor the frosting with essence of cloves. Thismtkes an excellent Cbristmas plum puddiDg, steamed over and eaten with rich hot sauce —N.E. C. Bates. small tins, PORK CAKE. two and one-half cups of molasses, One pound of fat pork, one pound of raisins, one pint of boilingwater, two and one-half cups of brown sugar, one table- spoonful each of cinnamon and cloves and one nutmeg, two eggs and eight cups of one tablespoonful of soda, cut. Itcan be kept nearly nine weeks.—Miss Kiltie before flour. This needs to stand about Jiure, Ovid, Mich. three weeks DATE CAKE. Beat together a slightly heaped cupful of sugar and a half a cupful of buUsr ;add two well beaten eggs; ad d teaspoonful «B»once of lemon and a scrape of one-half nutmeg ;add one cupfol of sweet milk withone teaspoon- ful of soda dissolved inH;finally add two and one half of cream oi tartar cups of flour, with two teaspoonfuls 62 Cake. sifted through it. Have prepared a heaping cup of dates, stoned and cut one* in two. Stir gently into the in squares cake batter and bake in shallow tins Cut City. A most excellent cake —Mrs. MJE O. Bates, Traverse QUEEN CAKE. Wash one pound of butter ina littleorange flower wa- ter and beat to a cream witha wooden spoon ; add to itone pound of finely powdered loaf sugar, and mix in by degrees eight eggs well beaten; one pound of flour dried and sifted, three quarters of a pound of currants, a litMe nutmeg, and two ounces of bitter almonds must then be stirred in, adding last of all a wine glass of brandy. Beat the whole together for an hour and bake Smith, Traverse City. in small buttered tins in a brisk oven.—Mrs. Wm. M. WHITE CAKE. One-half cup of butter, two cups of sugar, one cup of sweet milk, three cups of flour in which is sifted three small teaspoonfuls of baking powder, whites of four eggs beaten to a stiff froth. Beat the butter and sugar to a cream then stir in the milk, and, a littleat a time, add the whites. This makes McMullen, Feninsula. two loaves.—Mrs JBrnma CENTENNIAL LOAF CAKE. Two pounds of sugar, two pounds of butter, five pounds of flour, three gills of yeait, four eggs, one quart of milk, one gill of wine, one gillof brandy, two nut- megs, one tablespoonful of mace, two pounds of raisins, cne half pound of citron. Mixthe flour, milk, yeast, the butter and sugar ;Ist them rise over night. one-half Cakb. 63 In the morning add the remainder ;let it rise about three hours ;add the fruit and let it stand in the pans irPan ca*ces- —Mrs.E. B.Kneeland, Traverse City. na fan hour before baking. This quantity makes two 8 recipe is one hundred years old. CHICAGO CAKE. One-half cup of butter, two cups of sugar, one cup of sweet milk, the whites of four eggu, three cups of flour, one teaspoonful of cream of tartar sifted with the flour, one-half teaspoonful of soda dissolved in the milk.— —Mrs. E. J. Bicketman, Solon. YELLOW LADY'S CAKE. One-half cup of butter, one cup of sugar, one-half cup of sweet milk, one and one-half cups of flour, yolks of four eggs, one teaspoonful of soda, two teaspoonfuls of cream of tartar, one teaspoonful J. Parker, Traverse City. of vanilla.—Mrs. W. MARBLE CAKE. Light part: One-half cup of butter, one cup of sugar, one half cup of sweet milk, one and three-fourths cups of flour, whites of two eggs, two teaspoonfuJs of baking powder. Dark part :One-half cup of butter, one-half cup of molasses, one-half cup of brown sugar, one-half cup of milk, yolks of two eggs, teaspoonful each of cin- namon and nutmeg, and half a teaspoonful of clove*, two teaspoonfuls of baking powder, two cups of flour. Put in the baking tin in alternate Kittießare, Ovid, Mich. spoonfuls.—Miss 64 Cake, CORN STARCH CAKE. One cup of sugar, one-half cup of butter, one-half cup of corn starch, whites of four eggs, one cup of flour, two teaspoons of cream of tartar, one teaspoon of soda, Sift flour, one-half cup of sweet milk, flavor to taste. corn starch and cream of tartar together. —Mrs. W. •>• Parker, Traverse City. ANGEL CAKE. Take one large coffee cupful of the best flour and add teaspoonfnl of cream tartar. Sift it through to it one a fine sieve four times ;beat to a stiff froth the whites of eleven eggs ;add to them slowly, as ifyou were mak- ing frosting, one and a half coffeecupfuls of powdered and one teaspoonful of extract of vanilla; then sugar stir in tbe flour, sifting it through the fingers slowly; remove from bake ina deep unbuttered tin, and do not the tin until quite cool and frost it. Shallow tins are erse City. best to bake this cake in.—Mrs. Wm. M.Smith, Trav- POUND CAKE. flour, eight One pound of butter, one pound of sifted sugar, one pound of tablespoon- fuls of rose water, one glass of wine, two teaspoonfu's of baking powder. Beat the butter to a cream, and mix withit the yolks and whites of eight eggs beaten sepa- rately ; add the other ingredients and beat all together —Mrs. Z. C* for one hour. Will keep good for a jear. Fairbanks, Iraverse City. eggs, three Cake. RAISED CAKE. 65 Four cups of risen dough, one cup of butter, two cups of sugar, three eggs, two cups of raisins or one cup of currants and one of raisins, one and one half teaspoon- fuls of soda, a piece of citron, shredded, spices to taste. Mix very thoroughly, let it rise, and bake three quarters City. of an hour or an hour.—Mrs. J. T. Beadle, Traverse CREAM SPONGE CAKE. Beat two eggs in a teacup and fillup with thick sweet cream. Add one cup of sugar, one cup of flour, one teaspoonful of baking powder Mrs. C. Pybus, Trav- erse City. SPICE CAKE. One-half cup of butter, one and one-half cups of sugar, one-half cup of sour milk, two cups of chopped three eggs, one half a nutmeg, one teaspoonful raisins, of soda, one teaspoonful each of cinnamon and cloves. Mixralher stiff and bake in loaf tinsin a moderate oven. —-Mrs. E. F. Moore, Williamsburg. FRUIT CAKE. Three-fourths of a pound of butter, one pound of brown sugar, one pound of two pounds of seeded raisins, two pounds of cunaLts, one- half pound ot citron, one teaspoonful of cream of tartar, one-Lalf teaspoonful of soda, one gillof bracdy. Will iesp good for one year.—Mrs. Z. C. Fairbanks, Trav- flour, eleven eggs, erse City. TEA CAKE. One fourth cup of butter and one cup of sugar.rutbed add two eggs well bctttn, cnc-Lalf cup of together; 66 Cakb, MARBLED CAKE. milk, two cups of flour, two even teaspoonfuls of bakiug powder, one teaspoonful of lemon or vanilla. Bake in two thin cakes and frost lightly with a frosting made with the white of one egg. An excellent cake when eaten fresh.—Mrs.L. Roberts, Traverse Citg. Light Part—Ono and one-half cups of white sugar, sweet milk, two one-half cup of butter, one-half cup of and one half cup3of flour, whites of four eggs, one tea- flavor with lemon. Dirk Part—On« cup of brown sugar, one half cup of molasses, spoonful of baking powder; one-half cup of batter, one-half cup of sweet milk, one teaapoonf ul of soda, one-half teaspoonf ul each of cloves, cups cinnamon, allspice and nutmeg, of flour, yolks of four eggs.—Mrs. R. Sherman, Elk Rapid*. two and one-half OLD FASHIONED RAISED CAKE. three eggs, —raisins, or raisins and currants, one teaspoonful of Nine and one-half coffee cups of flour, four cups of sugar, three cups of butter, five gills of new milk, one- two pounds of fruit, half pint of good yeast, saleratue, nutmeg and other spice if desired. All the butter should be rubbad into the flour. Warm the milk into it, then wet it up and let it and pour the yeast stand to rise over night. In the morning add tha other ingredients to it and letit rise again, then put it in the pans and let it rise while the oven is heating. This Inold times one gillof brandy was makes four loavas. added to the cake.—Miss Turner, Traverse City. WHITE CASE. This cake is excellent baked ina loaf and frosted, or used for any kind of layer cake. Whites of, four egg» Cake. 67 two cups of sugar, one half cup of butter, one cup of sweet miik, three cups of flow,one teaspoon cream of tartar, and one-half teaspoon of soda. Makes excellent hickory nut cake by putting the following recipe be- tween three layers :One cup of sour cream, (sweet or sour will do), one cup sugar, one cup fin«ly chopped hickory nuts. Boilthese three thiDgs (float dish in wa- ter), until thick like jelly,and spread between the lay- era. A few pieces of the nuts can be in6eited in the top frosting.—Miss Turner, Traverse City. FRUIT CAKE. Three pounds of flour, three pounds of sugar, three and one-half pounds of butter, five pounds of raisins, live pounds of currants, two pounds of citron, thirty eggs, one ounce of mace, two ounces of clove ¦, one ounce of cinnamon, one-half pint of brandy or rose wa- ter, one half teaapoonful lasses. Dates ifliked. One-tbird of (his recipe make two loaves.—Mrt. C. B. Atwood, IVaverse City. of saleratus, one cup of mo- WASHINGTON CAKE. Stir together tillquite while a pound of sugar, three- quarters of a pound of butter ; then add four well-beat- en eggg, stir ingradually a pound and a half of flour, in a teacup of milk, dissolve a teaspoonful of galeratus then stir strain and mix with it, with a glass of wine, into the cake together witha teaepoonfui of rose water or lemon, and a half nutmeg ;just before itis bated add a pound of seeded raisins. —Mrs. H. Crawford, Lan- sing, Mich. DRIED APPLE CAKE. Soak two cupfuls of dried apples ever night. In the morning chop tine and boil for two hours with two 68 Cake cups of molasses ; when cool, add one cup of brown sugar, one-half cup of butter, one egg, one cup of sour of soda, milk, (or buttermilk is better) one teaspoon spices, flour enough to make as stiff as fruit cake : will ksep for weeks, the older the batter. —A Young House- keeper in the Economy Club. ENGLISH WALNUT CAKE. four eggs, three teaspoons One cup of butter, two cups of sugar, one cup of sweet milk, four cups of flour, one cup of chopped wal- of bakiDg powder ; nuts, bake in square tins, frost and while the frosting is moist mark offinto squares, putting the half of a walnut in the center of each verse City. square.—Miss Flora Campbell, Tra- BREAD CAKE. One cup of butter, two cups of sugar, four cups of bread sponge after it has risen, two eggs, one teaspoon- teaspoonful ful of soda wet in a little milk, one small each of cloves and cinnamon, one half a nutmeg, raisins or not as you like.—Mrs. E. JR. Kneeland, Traverse Gitn. SPONGE CAKE. Three eggs, one-half cup of white sugar, two cups of flour, one cup of boiling water, two teaspoonfuls of bak- this makes two good cakes. —Miss Kittle Bare, Ovid, ing powder, leave out the white of one egg fcr frosting; SPONGE CAKE. One cup of sugar and the yolks of four eggs beaten together, one teaspoon of baking powder mixed in one Cakb, 69 uup of flour and tho whites of the eggs beaten to a stiff frotb, flavor to taste.— Mrs. W. B. Thackev, Traverse City. SPONGE CAKE. Two large cups of coffee sugar, two wine glasses of Water, put on the stove and boil,beat six eggs, the whites and yolks beaten in the boiling syrup, ctirriDg briskly all the time ;when cold add two cups of sifted flour and the rind and juice of a fresh lemon ; excellent ifcare is taken in making.—Mrs. V.B. Atwood, Traverse City. separately and then together MARIETTA'S CAKE. One-half cup of butter, one cup of white sugar, two teaspoonful of egg', one-half cup of sour milk, ont-half two cups of sifted flour, one cup of seeded raisins, soda, one teaspooDful of lemon extract, a littlenutmeg; cream, butter and sugar together, break in the eggs and beat three miuutes ;stir in the milkand add the flour in which you have sifted the soda, roll the raisins in a tableepoonful of the flour which you have saved for this purpose and add, together with the flavoring; bake ina brick loaf (in in a moderate oven. This cake willkeep ?evej al weeks incold weather ifplaced in a tight box or jar.—Miss Mabel Bates, Traverse City. WLites of five eggs, NUT CAKE. two cups of sugar, one cup of butter, one cup of sweet milk, three cups of fljur, three teaepoonfuls of bakiDg powder, one cup of hickory nut Tieats and one of black walnuts, chopped J--", Wait. Old3/ission. fine.—Mrs. 70 Cake SIMPLE FRUIT CAKE. One cup of butter, one cup of brown sugar, one cup of molaasea, one cup of sweet milk, three cups of flour, one and one hall four eggs, one teaspoonful of soda, two pounds of raisins teaspoonful of baking powder, chopped fine —Miss Tamer, Traverse City. CREAM CAKE. One cup of cream, one cup of sugar, two teaspoontul of soda, a pinch of cups of flour, one small salt, flavor to taete.— Mrs. J. W. Range r, Northport. two eggs, WINTER CAKE. two One half teacup of butter, teacups of sweet milk,five teacups offlour, two teaßpoon- od6 cupful of raisins; good when eggs are scarce. —Mr* E- fuls of cream ot R. Kaeeland, Traverse City. tarter, one teaspoonful of soda, two teacups of sugar, SPONGE CAKE. Three eggs, yolks and whites beaten separately, one cup of sugar, two tablespoonfuis of sweet milk, one cup of flour.—Mrs James White, Solon. MARY'S CAKE. of One cup of sugar, one egg, three tab'espoonfuls cups butter, half a cup of sweet milk, one and one-half of flour, one and one-half teaspoon fuls of baking powder, flaror withlemon extract—Mrs. W. B. Miller, Glen Ar- bor. Cake. COMMON CAKE. 71 Whites of three eggs, one cup of sugar, one-half cup of butter, one half cup of sweet cream, a little nutmeg, two teaspoonf uls of baking powder in two smallou p'of flour.—Mrs. Melville Palmer, Suttons Bay. SPLENDID DELICATE CAKE. One cup of butter, two cups of si gar, spoonfuls of baking powder.—Mrs. A.JV. Backus, Lei- three cups of flour, one-half cup of milk, whites of six ejrgs, two tea- lie. WHITE CAKE. Whites of two eggs, one cup of sugar, six tablespoon- fuls of melted butter, one cup of sweet milk, two and one-half cups of flour, two heaping tesspoonfuls of bak- ing powdar, one teaspoonfuls of vanilla. This cake is squally nice baked in layers and spread with any filling, or baked in a long square pie tin and frosted withchoco- late.—Mrs. (J. E- JBrewster, Lake Breiester. SAFFRON CAKE. Make a sponge with three pounds of flour, warm water, etc., as for bread, let it rise all night. Also put one drachm Spinish saffron cut fine to soak in a cup with water allnight ;have heated one pound of raisins three-fourths or currants, flour them, mix wiih sponge, of a pound of lard and butter mixed, a little nutmeg, lemon peel cut fine, one-half four ounces the saffron water, mixall (with warm pound of sugar, to form a soft dough like bread ; mix water ifneeded) with hands, not knead, put inpans and let raise again ; ¦when you can count fourteen with hand in the oven, of preserved Cake. 72 bake cake one and one half hours ;have everything you pat in the cake warm first.—Mrs. T. 11. A. Tregea, Triverse City. BROWN GINGERBREAD WITHOUTEGGS. One and one-half cups of molasses (black or New Or- two-thirds of a cup of 1 cans 1) one cup of brown sugar, boiling wat«r, one-half cup of lard or butter, one tea three teaspoonful of ginger spoonful of soda (beaoing), Add flour tillquite stiff. Line llie tin with paper, and look out Garfield. that it does not burn.—Mrs E. M. Vborhees, GINGERBREAD. One cup of molasses, one-third cup of butter filled up with hot water, one egg, one teaspoonful of soda, one Solon. of ginger, stir quite stiff with flour—Mrs. James White, spice, sieger._ Fiour eaoaga to ra^kd a good ba:t.r.— sugar, sourmilk, short- ening, one egg, one small teaspoonful each of soda, all- Miss Winnie Curtis, Traverse City. One half cup each of molasses, GOOD GINGER CAKE. GINGERBREAD WITHOUT EGGS. Two cups of mola'sssa, one cap of cups of flour, two teaspoocful of soda, of ginger, salt.—Mrs L. Thacktr, Yuba. three sour creatu, t^vo teaspoonfule- MOLASSESCAKE. One cup of milasses, batter the siza of an ej^, one egg, one teaspoonful of ginger, one teaspoonfal of sod* ftjur. dissolve! in half a cup of hot water, two cjps cf —3lrs. IIL Allen, Yuba. Later Cake. 73 MOLASSES CAKE WITHOUT EGGS. One cup of molasses, one-fourth cup of sugar, three tablespoonful of melted shorteting, one tablespoonful of ginger, one teacupful of boiling water, one large tea- spoouful of soda. sugar and short- ening work as much flour as possible with a stiff spoon, and then add the water in which the soda has been dis- ster, Jirewster Lake. solved, beat well and bake slowly.—Mrs. V. E. Breic- Into the molasses, GINGERBREAD. One cup of brown sugar, two cups of New Orleans molasses, one cup of melted lard that has. had cakes fried in it, three cup3of boiling water, tea- spoorjful of soda, and one of cieam of tartar sifted in enongh flour to make a stiff batter, add salt, cinnamon and allspice to taste. Bake a fulihour ina dripping fmv. When done wet the top with molasses and sprink- City. le granulated sugar over.—Mrs E. 8. Pratt, Traverse three level LAYER CAKES ROCHESTER CAKE. Two cups of sugar, two and one third cups of butter, three cups of flour, one cup of sweet milk, three eggs, cream tartar, one half teaspoonful of one teaspoonful soda. Dividein three parts, bike two plaiu. Far the one cup raiains third add one feb'espoouful molasses, chopped, one-half teaspoonful of cloves, one tablespoon- 74 Latbb Cake. ful of flour, ODe-fourfch cup of citron, one teaspoonful cinnamon. Kneeland, 2'raverse City. together with frosting.—Mrs. Dr. Put COCO ANUT CAKE. One cup sugar, ons fourth cup butter, whites of three eggs, one-half cup milk, one and one half cups flour, two teaspoonsful baking powder. Baka in three lasers. Filling.—Make a hot frosting of the whites of two egg* inas and one cup of granulated sugar. Boilthe sugar to a stiff froth, littlewater as possible. Beat the eggs and pour into them the boiling sugar, beat until cold: With one-half of this, mix one cup grated or prepared cocoanut and spread between layers. Frost the top with the other half, and sprinkle very thickly with co- coanut.—Mrs 8.H. McLian, Omena. HANNAH CAKE. White Part: Odo half cup of butter, one and one- half cup of sugar, two-thirds of a cup of milk,twocups of flour, whites of four eggs, two teaspoonfuls of baking powder, one teaspoonful of lemon extract. Dakk Part: Three-fourths cup of bread sponge, one- fourth cup of butter, one fourth cup of molasses, tliree- cup cups of sugar, one egg, one cup of raisins, one-half tea- of currants, one fourth pound of citron, one-half flour spoon each of cloves, cinnamon, nutmeg, and soda, to make like ordinary fruitcake ;raise one hour, bake m long tins, two of white and one of fruit, jUt the layers together with frosting— J/ra. J. A. Montague, Traverse City. COCOANUT CAKE. One cup of sugar, two cups of flour, one-half cup of eweet milk, one teaspoonful of butter, one teaspoonful Later Cake. 75 ofbaking powder, yolks of three eggs, bake in layers and put together with cocoanut barker, Iraverse City. frosting.—Mrs. W. J. LAYER CAKE. The layer cake so popular now, made of two layers of white cake with one of fruit cako in the middle, may ba varied deliciously by making the middle layer of waluut cake ;for this if the cake is a large one, take two-thirds of a cup of sugar, one-third of a cup of batter, one cup of flour, one egg, one teaspoonful of baking powder, and of walnut meats. —Mrs. W. M- Smith • one cup Traverse City. CREAM LAYER CAKE, One cup of sugar and three eggs wellbeaten together, two tableipoontuls of melted butter, one half cup of .sweet milk, one and three fourth cups of fl>ur and two aeaspoonfuls of baking powder :filling whipped cream, OldMission. sweetened and seasoned withvanilla.—.I/its LizzieStone, LATER CAKE. one heaping teaspoon "baking powder. —Mrs. Lowell One and on«-half cups sugar, butter the size of an egg, three eggs, one-half cup sweet miik, two cups flour, Sours, MileRapids. CREAM LAYERCAKE. The whites of two fggs, one e*p of sugar, three table. spoocfula melted butter, two cupo flour, two teaspoon fuls baking powder, one cup sweet milk. Bake in lay • erg. Cream for cake— One cup sweet milk, one-half cup oorn starch wot with milk. sugar, one tablespo.nful 76 Later Cake, Add to starch the jolk of two eggs ;scald the milk, add the starch and eggs, and when nearly cool, add flavor- ing, spread between the layers.—Mrs. M.11. Gilbert, Stacy. ECONOMICAL CAKE. One cup sugar, one-half cup of butter, whites of three eggs, one half cup sweet milk, two cups flour, one heap- ing t^aspoonful baking powder. Bake inlayers. Frost- teaepoonful of extract of vanill*. Beat ing—Yolk of three eggs, one cup pulverized sugar, one twenty mm-. utes, and spread between layers and on top.—Mrs. Jos- eph Sours, Elk Rapids. CARAMEL CAKE. —Three cups of dark brown sugar, one-half cup of but- . than brown sugar.—Mrs. DmC- White* of eight eggs, two cups of sugar, one half cup of butter, tbree-fouitbs cup of milk, three cups of flour, £ two rounding teaspoonfuls of baking powder. Filling. ter, one-half cup of sweet cream, one teaspoonful of van- illa. Boiluntil of the consistency of hot icing. Maple sugar is even better Leach, Springfield,Mo. One cup of butter, ROSE CAKE. two cupa of sugar, one cup of sweet milk, three cups of flour, the whites of fiveegg 8' two tteepoonfulg cf baking powder. Divide iuto two tquai pans. To cue part add one fourth tca-poouful of rose extract. Bake iiuitctlorirg and one teaspoonful infers; spread with frosting flavored with rose ex- tTact and alternate the white and red cakes. —Mrs. II- Montague, Traverse City Later Cake. 77 Two cups of sugar, ORANGE CAKE. two egge, one large tablespoon ful Iof butter, one cup of milk, two teaspoonfuls of baking powder. Mix the sugar well with the yolks of ihe eggs, toen add the whites beaten to a froth} add tbeJbutter, then the milk, thicken to the consistency of pound cake, with flour into which has been sifted Ilia baking pow- der. Flavor withlemon extract and bake in jelly tine. For the filling—Grate the rind-*of two oranges and one lemon, and to this add the juicj oftbe same; add one itbetween the cakes. —Miss Frankie Allen, Yuba. cup of water, one cup of sugar, and one tablespoonful of •corn starch. Boiluntilsmooth and cool before putting VANILLACREAM CAKE. Oae cup of sugar, one fourth cup of butter, one half one and one-balf cups of flour. For the cream—Alittle ,«up of sweet milk, the whites of three eggs, one tea- spoonful of cream of tartar, ouebalf teaspaonfui of soda. over one cup of milk, the white of one egg, oneteaspoon- four tablespoonfuls of sugar ;flavor with vanilla.—Mrs. Alice Crater, Traverse City. lul of corn starch, DELICIOUS BANANA CAKE. * melted butter, one cup of flour, one teaspoonful of bak- One cup of granulated sugar, two tablespoonfuls of •' ing Awder, half a cup of sweet-milk, two eggs, saaug out the white of onp for frosting over ihe top ofl cake. Bake in three layers. Peel and slice the MQpjiH " as and pljcc ou each lajer. Make a frosting of the white*_ * left out. Flavor as you please and spread over the top. Must be «aten the day it is made. —M.E. G. B. 78 Later Cake. BOLL JELLY CAKE. then add a pinch of salt, One cup of sugar, four eggs ; beat sugar and eggs to- flour to make a thin^ gether, teaspoonfuls of baking batter, with one and one-half powder sifted in the flour. Bake in a moderate oven; ML.Monroe, Monroe Center. spread while warm with jelly and roll in sugar.—Mrs. ROLLED JELLY CAKE. the yolks and whites beaten separately Three eggs, very light, one scant cup of fine white sugar, one cup of. ¦iftcd flour, one-half teaspoonful baking powder, a pinch of salt. Bake carefully in a rather hot oven.—Mrs. E. O. Ladd, Old Sifisiion. ROLL JELLY CAKE. One cup of sugar, one cup of flour, three eggs, three. tablespounfuk of milk, oee ieat-pconful of baking pow- Spread with jelly and roll while «ler, flavor to taste. warm.—Mm. J. M.Boyd, Traverse City. DANDY CAKE. Two cups of sugar, not quite two-thirds of a cupful three cupfuls of flour, ote of sweet milk, three of butter, eggs, and three teappocnfuls of baking powder. Stir welltogether and put two-thirds of the mixture in two tinsy to the remaining third add three tablespooniuls of J^Bpca, cnefcurih cf a ttaspconful of cloves, flalf a each of cur- raisiDs, (Iadd a littleflour). Bake iv one tin. l&jtrs,Icg*tl;er with fit ftirp,ftlso put iPut, the three iiopting on the top.—Mrs Ji JB. 11/ynohk, Inland. ¦ponful of cinnamcn, half a teacupful Cookies. RAILROAD CAKE. 79 t Three eggs, yolks and whites beaten separately, one- Irourth of a cup of sweet milk; a little salt, one cup of flour, and a heaping teaspoouful of baking powder. Bake in one large ah«et; spread with jelly, adS roll while warm.—Mrs. G. O. Nickerson, Hannah. COOKIES. MRS. HATCH'S COOKIES. One cup of melted butter, two cups of sugar, one tea- Epocnful of soda dissolved in hot water, five eggs well beaten, Jtapidt. to roll out.—Mrs. R. Ifateh, Grand { flour * MRS. MILLERS COOKIES One cup of sugar, one egg, one-half cup of lard, one- fourth cup of cold water, two large and a little teaspoonfuls of baking powder, seasoning salt; this willmake twenty-five cookies; bake in quick oven. J/i;». W. B.Miller, Glen Arbor. two cups of flour, MRS. KING'S LEMON COOKIES. Three cups of granulated sugar, three egga, one gen- cup of sweet milk, one erous ' ferred) flavor with extract of lemon, use rollnicely, sprinkle sugar on and bake in a mo--.J. J at=>!\ hot oven—Mrs Aniae 7. King, Glen Lake. 80 Cookies. MRS. MOORE'S COOKIES Two cups of sugar, one cup of shorteninsf, one teaspoonful of Boda, a little nutmeg.—Mrs. M F. lard and half butter, three eggs, two tablespoonf ula of water,J Moor*, Williamsbwg, half MRS. VINTON'S SWEET CREAM COOKIEB. Two cups of brown sugar, one cup of butter, one cup even tea- of sweet cream, spoonful of soda, one nutmeg, juitenough flour to roll cut tliin,bake in a quick oven.—Mrs. David Vinton. three eggs well beaten, one Williamsburg. MRS. LACKEY'S COOKIES. two Two cups of sugar, two cups of lard, teaspoonfuls of baking powder, one teaspoonful of soda, —Mrs. JL. G. Lackey, Acme. two teaspoottfuls of salt, one half cup of boiling water. two eggs, MRS. PARKER'S FRUIT COOKIES. teaapoonful of soda.—Mrs. W. J. Two cups of brown sugar, one cup of butter, one cup of fruit, (raisins or currants) one cup of sour milk, one farker, Traverse City. MRS. CARVER'S COOKIES. Jwo cups of sugar, one cup of butter, two eggs, one flavor to suit, mix soft, rollthin and bake inhot oven.— th teaspoonf ul of soda dissolved in two-thirds of a 'cvp of cold water, one-fourth of a teaspoouf ul of salt, O. 13.I3. Carver, Traverse City. Cookies. 81 MRS. GORBALL'S COOKIES Two eegs, two cups of sugar, one cup of butter, (or lard and butter mixed), beat to a cream, add two-thirds of a cup of sweet milk, inwhich dissolve two teaipoon- fuls of cream of tarUr and one even teaspoonful (Jf sod», Mrs. W. W. GorbaU, Traverse City. flavor to fuit taste and add flour enough to roll out.— MRS. REYNOLD'S COOKIES. Three eggs, three cups of sugar, one-half cup of bnt- of loda dis- solved, flour fame as usual—Mrs. It.B. Reynolds, In- ter, one-half cup of cream, one teaspoon land. MRS. VOORHEIS' COOKIES. One cup rich, sour cream, two cups of sugar, one-half teaspoon of saleratus, caraway, ifliked, a pinch of salt, flour enough to roll not very stiff, roll them out about a quarter of an inch thick ; they are better so than as thin as ordinary cookies; Ifcream is not very thick, add a little butter, say a tablespoon ful :bake quick ; they are very nice indeed.—Mrs. E. M. Voorhees, Oarfield. MRS. MONROE'S COOKIES. Into one quart of flour put one teaspoonful of soda, then sift, add alittlesalt, one egg, one and one half cups of rolled sugar, one cup of sour cream, butter the size of an egg, one cup ofEnglish currants, a littlenut- meg, flour to rollthin, sprii)kl« with granulated sugar oven.—Mrs. M- L. Monroe «nd bake in a moderate •Monroe Center. 82 Cookies, MRB. LA CORE'S CREAM COOKIES. Two Üblespoonfuls of butter, one and one-half cups of sugar, one and one half cups of Four cream, one egg, one teaepoonful of soda, one teaspoonful of caraway Sprinkle seed, "rollout thin and bake in a quick oven. granu'ated sugar over the topa of the cookies before baking.—Mrs. M La Core, Empire. MRS. MO NTAGUE'SCOOKIES One cup of butter, one and one-half cups of sugar, one-half cup of milk, one egg, two teaspoon fulls of van- flour to make a soft dough. —Mrs. J. A. Montague, illa,one level teaspoonful of boda dissolved inhot water, Traverse City. MRS. BEADLE'S COOKIES. One half or three fourths of a cup of good butter, one cup of sugar, one-fourth of a cup of cold water, one stiff, rollvery thin.—Mrs. J. T. Beadle, Traverse City egg, one-half teaspoonful of soda, flour to make quite MRS. Gilbert's Cookies. One cup of butter, two cups of granulated sugar, four rounding cups of flour, two eggs, one teaspoonful of soda dissolved in a table&poouful of water, one tea- as you spoonful of extract of lemon, vanilla, or nutmeg, like, Rub the butter and tiiur thoroughly together, beat eggs, sugar, flivonn^ and aol* together, then mix tljur and buttet. You may think you willneed with, more wetting, but not so, a little mire muscle and pa- tience and it will yield to the kneiding. Roll rather thin and bake in a quick oven.—Mrs. M. 11. Gilbert, Stacy. Cookies. 83 AUNTPATTY'S SPICED COOKIES. One cup of sugar, half cup of butter, two eggs, threfl Übleepoonfuls of sour milk, a small teaspoonful of koda, one cup of currants, one teaspoonful of cloves, two tenspoonf uls of cinnamon, a littlenutmeg. Very good. MRS. WHITE'S COOKIES. One cup of sour cream, one egg, one cup of sugar, teaspoonful of soda, pinch of salt Add enougti the cookies, roll moderately thin, bake quick.—Mrs. John one a°ur. roll as littleas will permit you to handle White, Solon. Mrs. Stetson's Cookies. two eggs, Two cups of sugar, one of lard, two-thirds CUP of buttermilk, one teaspoonful of soda, one table- spoonful of carraway seed.— Mrs. E. M. Stetson, Tra verse City. MRS. PRATT's MONTROSES AND TARTS. Six eggs, one pound of butter, two pounds of sugar, Hour enough to roll thin, and cut like cookies. Put some sugar, ground cinnamon and blanched almonds on '°P, and bake in a quick oven.—Mrs. JS. S. Fratt, Traverse City. MRS. WAIT'S MARVELS. Oiie cup of sugar, one cup of butter, one cup of warm ¦fc'lk, tre teatpoonful of scda dissolved in two table- spoonfuls of hot water, stir in flour enough to roll, cut *co')firt6d ever in Email cakf s and bake in a moderate oven. When them «ach one tabletpoonful of the °'»o\»irig: two eggs, one cup of sugar, two 'Wtit«s of 84 extraot.—Mrs, Eugene Wait, Old Misson. tablespoosfuls of chocolat ,one teaspoonful of lemon Cookies. MRS. PRATT'S GINGER COOKIES. One cup of brown sugar, one cup of molasses, one cup of butter and pork drippings mixed. Put in a ba- sin in the oven until nearly boiling, then while hot add one cup of sour milk, one large teaspoonful of soda, two wellbeaten eggs and apices. Mixsoft and roll out or drop from a spoon. Bake qnick and eat warm. They are very nice to keep the dough on h and and bake time what you want for breakfast. —Mrs. E. S. Pratt, each Travene City. MRS. MOOSE'S GINGER COOKIES. teaapoonful of soda, one teaspoonful of ginger.—Mrs. One cup of brown sugar, one cup of molasses, one scant oup of shortening, one-half cup of oold coffee, one E. F. Moors, Williamsburg. GINGER SNAPS. One cup of molasses boiled three minutes, two table- spoonfuls of melted butter, one teaspoonful of ginger, one heaping teaspoonful of saleratus. Stir all the in- gredients in while the molasses is hot, flour lastly. Roll thin. MRS. BEADLE'S GINGER COOKIES. One cup of sugar, one cup of molasses, one cup of melted lard, nine tableapoonfuls of boiling water, three teaspoonfuls of soda, three teaspoonfula of ginger, one- half teaspoonful of salt. Put the soda and ginger in Travtrse City. the boilingwater; mixquite stiff.—Mrs. J. T. Beadle Cookies. 85 MRS. LA CORE'S MOLASSES COOKIES. One-half cup of butter, one cup of molasses, one cup « sugar, one-half evip of cold coffee, two teaspoonfuls w soda, flour to roll.—Mrs. M.La Gore, Empire. mrs. lyon's ginger cookies. Two cups of molasses, one cup of lard, two teaspoon- luls of ginger, four tablespoonfuls of cold water; one teaspoonful of soda, salt, flour to roll out nicely but not too siiS.—Mrs.MZyon, Traverse City. MRS. GORBALL'S GINGER SNAPS. Two cups of molasses, one cup of sugar, one cup of butter (or lard and butter mixed), one tablespoonful of soda, one of ginger, half a cup of water ; beat all to- gether, add flour and roll thin. Bake in a very hot o?ea._ Mrs. W. W. Goxball, Traverse City. MRS. WHITE'S GINGER COOKIES. —Mrs. John White, Solon. One cup bakiDg molasses, one cup sugar, one egg, one cup butter, or part lard, one cup warm water, one teaspoonful soda; add flour enough to roll, bake quick. mrs. Mitchell's ginger cookies. One quart of good baking molasses, ono cup of sugar, one cup of shortening, thret-fourths of a cup of water, '*o tablespoonfuls of soda, two tablespooofuls of gm- Rer, one teaspoonful of salt—Mrs W. H. C. Mitchell, £ust£ay. 86 Fbied Cakes. MRS. ESTES' GINGER SNAPS. the molasses just a little. Mixso as to roll out nice.— One cup of molasses, one cup of brown sugar, one egg, one tablespoonf ul of vinegar, one tablespoonful of soda, one tablespoonful of ginger, a pinch of salt Boil Mrs. C.IJ. JSstes, Acme MRS. ALLEN'S GINGER COOKIES. One cup of sugar, one cup of New Orleans molasses, two-tbirds of a cup of short eiiiDg,one heaping teaspoon- ful of ginger, oue teaspoonful of coda dissolved in two- thirds of a cup of hot water, flour sufficient to roll out well.—Mrs. 11. L.Allen, Yuba. MRS. LADD'S GINGER COOKIES. Two cups of molaesee, one cup of brown sugar, three- fcurths of a cup of sbortening,one teaspoonful of ginger, two tf atpcocfule of *oda, one of grated alum, each of the lalter dissolved in cne half cup of boiling water, tben poured trgtther, holding over the remainder of the ingredients. Mixrather soft, and do not rollvery thin ; old-iasriontd molasses cookie —Mrs. E. O, Zadd, Old and bake quickly, and you have a nice, cut in squares Mission. FRIED CAKES Mrs. Mitchell's fried cakes One cup cf srgar, one cf fcweet milk, two tablespoon- of bak- fuls of Dctittd lard, one egg, two ttaspoonfuls 87 in« powder, one half teaspoon of salt— Mrs. W. 11. C. Mitchell.East Bay. Fried Cakes. MRS. PEATT'S FRIED CAKES. Two cups of sugar, one cup of butter, two cups of sour milk, one cup of sweet milk, one very large or t^o small eggs, one teaspoonful of soda, mix together stiff.— Mrs. E. S. Pratt, Traverse City. MRS. PRATT'S CRULLERS One cup of sugar, one cup of butter, one cup of sweet Hulk, three eggs, one teaspoonful of tartar, one half of soda ; mix quite stiff.—Mrs. E. 8. Pratt, Traverse City. cream of MRS. SOURS' FRIED CAKES. One cup of sugar, one cup of rweet milk, two eggi three tablespoonfuls spoonful of baking powder, a littlosalt and nutmeg. — of melted butter, odo large tea Mra. Loweu Sours, ElkLake. MRS. LION'S FEIED CAKES One and one half cups of sugar, one cup of sour milk, spoonful of soda, nutmeg or cinnamon to season. —Mrs, two tablespoonfuls of lard or butter, two eggs, one tsa E. Lyon, Traverse City. MRS. WAIT'S CRULLERS One cup of sugar, three eggs, one tablespoonful of butter, a pinch of soda.— Mrs A. W. Wait, Traverse City. 88 Fbibd Cakes. Mrs. Hatch's crullers. One cup of sugar, one cup of butter, teaspoouful of soda.—Mrs. three eggs, one cup of sweet milk, one-half H. Hatch, Grand Rapids. MRS. ARNOLD'S CRULLERS. Dissolve a teaspoonful of saleratus in four tablespoon- fuls of milk, strain it on to half a pint of flour, four tablespoonfuls of melted butter or lard, and a teaspoon- ful of salt. Beat four eggs with six heaping tablespoon- fuls of rolled sugar, work them into the rest of the in- gredients together with half of a grated nutmeg, add flour to make them stiff enough to rollout easily. They should be rolled about half an inch thick and cut with a shapes them into knife into whatever small diamonds or squares then cut them into strips without separating them. When they are brown on one side turn them over, as soon as the other is browned they are done.—Mrs. i.M.Arnold, jou like. Icut and other shapes, Traverse City. MRS. SHERWOOD'S RAISED DOUGHNUTS. Take a piece of light bread dough that will weigh two pounds and knead into it one and one-half about cups of sugar, two eggs well beaten, one-fouith cup of lard. Shape Sherwood, Traverse Citi/. and let them rise.—Mrs. H. the cakes mrs. lackey's fried cakes. eggs, half a teaspoonful of soda. —Mrs. L. C. Lackey, One teacup of thick sour cream, one cup of sugar, two Acme. Desfebts. 89 Mrs Campbell's fried cakes. One and one balf coffee cups of sugar, onf-half coffee "up of lard, two eegs, three cups of sour milk, one and one-half teaspoonfulc of Roda. cinnamon or n'ttmeg, flour to mix as soft as can well be rolled out. This makes a very large batch —Mrs 11. £>. Campbell Traverse City. DESSERTS. SNOW PUDDING. Place Soak one ounce of gelafine ina pint of cold water for ten minutes. tbe same over the fire. Add oue cup of sugar, stir, and remove from the fire as soon as dissolved. Add the juic-< of two lemons, and then strain through a thin cli tli. When this is nearly cold beat to •^stiff frotb, and add tbe beaten whites of three egg*. Continue to beat until it is thoroughly mixed together, rnm tbe yolks of the eggs —Mrs Alice Crater. Traoerte ' and set in a cold place. Servn with a soft custard made City. 90 Desselt*. A GOOD AND SIMPLE DESSERT. to taste. Wash rice welland put it in a pudding dish with a very littlemilk, and salt Set in the steamer Itsoon begins to swell, and milk may be and steam. added a littleat a time just so the rice willabsorb it all, but not be too moist. Do not stir. When done, ev- ery giain will be distinct and unbroken. Eaten with sert at once delicious, healthful and economical. —Mrs. sugar and cream, or with butter and sugar, it is a des- JR. D. Ashton, Traverse City. PEACH PUDDING. Put pared and quartered peaefces or canned peaches in a sauce pan with a tight fittingcover; add a cup of sugar and water enough to amply cover the fruit. When boilingput indough made as for baking powder biscuit, cut in squares, and covering, boil for half an Lour stead- ily. The syrup makes the sauce. Canned fruit of oth- er kinds may be used. Itis a gocd way to dispose of fruit when pavt of a can is left over from the "dai-be- fore's" tea —Mrs A. E. I'arkis, Grand Rapids, Mich. BIEAMED PUDDIKG. Two cups of flour, one cup of sweet milk, two table- spoonfuls of melted butter, one tablespoonful of sugar, one egg, two teaspoonfuls of baking powder, one cup of raisins or currants. Lycn, Traverse City. Steam forty five minutes.—Mrs. E. BREAD PUDDING. One cup of suet chopped fine, one cup of figj,raisins bt comity OLehalf cup of sugar, one-naif cup of syrup Desserts. 91 one-half cup of sour milk, one egg, one teaepoonful of soda, one good quart of stale bread chopped fine, salt to taste Have your dish as full as itcau bold, tie a cloth over the top very tight ;put ina kettle of boiiing water and boiltwo hours. Nice re-warmed for another day. Sauce for Same. —Butter size of a small egg, three ta- blespoonfuls of sugar, one of flour. Beat pint, of boiling water, letit come to a good boil.—Mrs. and flour to a cream, add other then add one J. G. Lanf/worthy, Traverse City. ingredients, sugar CRANBEBBY PUDDING. Break one egg into a cup, beat, add a lump of butter the size of an egg, fillup the cup with sweet milk ;add two cups of flour, two teaspoonfuls of a cup of sugar, bakiug powder, and stir all together, adding at. the last iLcla McDonald, a pint of cranberries. Traverse City. Steam. —Mrs. STEAMED APPLE DUMPLING. Peel and halve large mellow apples. Make a nice rich crust, roll thin and cut Place an apple in each squat e of crust, pinch the comers together, and steam tillthe apple is tender. Seive with a sauce made of two tablespoopfuls of white sugar to a pint of rich Nickerson, Hannah. sw<>6t cream, flavor with lemon or nutmeg.—Mrs. G. G. in squaie?. SUET PUDDING. One cup of chopped raisins, (seeded), one half cup of English currants, one cup of njiik,ore cup of beef suet chopped very fine, one cup of BcolaEEfs, ore teaspcorful of soda. Flo** for batter. Stf 8m three bours. Eat with any sauce you choose.— Mrs. W. W. Goilall, Traverse City. 92 Desserts. THREE GOOD PUDDINGS. One egg bpaten, one cup of sweet milk, one teasnoon salt, one-half cup of sugar, butter the size of a small egg, three teaspooufuls of baking powder, sifted in flour enough to make a paste, km.'ad and rollout to half an inch thick, spread with fre»h berries or currants, or with jam or preserves, roll up, put ina cloth, leaving room to rise, steam one hour. Another way is to use the same ingredients, stir in a stiffbatter, acid pour in a pudding dish that has been partly filledwith quartered apples or other fruit, steam one hour. Another way, stirinto the batter a cup of raisins tbafc been floured a little;to stir a spoonful of flour in the raisins keeps them from falling to the bottom; these puddings are to be eaten with sour Bauce or sweetened cream, if sour sauce is used a little more sugar may ba added to the pudding.—Mrs. 11. Puleipher, Yuba. PLUM PUDDING. One heaping cup of bread crumbs, two cups of flour, one cup of suet, chopped fine, one cup of raisins, ouecup cf molasses; one cup of sweet milk, one small table- spoonful of coda, one teappoonful each of Bait, cloves and cinnamon; boilor steam two and onf-half hours. Sauce. One cup of white sugar, butter the size of an egg, grated rind of one lemon, add a little water, biing to a boil, and pour over the beattn white of one egg — Mrs. F. E. Sours, ElkRapids. SUET PUDDING. One cup of molasses, one cup of raisins, one cup of bout milk, two eggs, and one large teaspoonful of sale- Dessektp. 93 ralus, spice and salt to taste, flour to make a stiff batter, steam three Lours. cup of flavor Sauce One egg, one cup of sugar, one-half nutter, beat to a cream, add a littleboi'iog water, to suit the taste.— Mrs. A. T. King, Glen Luke. lumbermen's mince pies. Twelve pints of apples chopped fine, six pints of beef twelve pints of viue- ten pints of chopped twelve tea- of chopped fine, live pints of raisins, gar, eight pints of West India molasses, sugar, seven pints of water, two pints of suet tine, one-half pint of salt, twelve nutmegs, ground cinnamon. —E. firainerd, Acme. spoonfuls of ground twelve teaspeonfuls cloves, ECONOMY CLUB MINCE PIE. One bowl of cold cooked meat of any description chopped tine, two bowls of apples chopped fine, half a cup of melted butter, or of suet chopped fine, «one cup °f brown sugar, one cup of fruit juice from canned fruit, Or of jelly made thin with water, juice of one lemoD, tea- spoonful of ealt, two teaspoonfuls of cinnamon, one tea- spoonful of cloves, one teaspoonful ol ginger, half a nutmeg, one cup of currants, half a cup of raisins; this can be made plainer, tLat is lees of spice and fruit ifde- sired—Aunt Fatty. HINGHAM PUDDING. One cup of molasses, one cup of water, half a cup of •Belted butter, tbrae cupa of flour, tablespconful of soda, fruit to suit the taste, stiam three hours. Sauce. One cup of sugar, half a cup of butter, half &cup of water, boil twenty minutes, stir one tablespcon- »ul of flour in a littleccid water and add, flavor with lemon.— Mrs Win M.Smith, Traverse City. 94 Desserts. RASPBERRY PUDDING. Put, canned raspberries in a bowl and pour over them a batter made as for rich baking powder biscuit, made steam half only as stiff as can be stirred with a spoon, or three quarters of an hour; use the juiaeofthe ber- ries lor a sauce. —Mrs. J. M. Boyd, Traverse City. STEAM PUDDING. One cup of sour milk, one- half cup of molasses, one- tbird of cup of butter, two thirds of a cup of raisins, teaspoonful of soda, cinna- two cups of fiour, one half mon and cloves. Steam one hour and a half.—Mrs. LowellSours, Elk Rapids. PLUM PUDDING. One cup of bread crumb?, one cup of chopped suet, one cup of raisins and currants, one cup of citron, fonr eggs, whites and /oiks beaten separately, one teaspoon- ful each of cinnamon, allspice, cloves and mace, milk hours and dry offin the oven.—Mrs. D. B.Ellin,Z,elind. Steam two enough to moisten making a stiff batter. CORN STARCH PUDDING. the milk ina small pail, and set One pint of sweet milk, whites of three eggs, two tablespoonfuls of corn starch, three of sugar, and a lit- in a ket- tle salt. Put tle of hot water on the stove, and when it reaches the boilicgpoint add the sugar, then the starch dissolved in a littlecold milk, and lastly, the whites beaten to a stiff then pour froth; beat it and letit ccok a few minutes, in a cool place. For sauce, make a into cups and set follow?: JJrirg io a boilingpoint one boiled custard as pint of milk, add three Üb'tspoonfuls cf sugar, then the Desserts. 95 beaten yolks thinned by adding one tablespoonful of milk stirring all the time (illit thickens. Flavor with lemon or vanilla. Put one of the moulds in a saucer for each person and pour over it aome of the boiled cus- trrd.—Mrs. 11. Montague, Traverse City. GRAHAM PUDDING. Two cups of graham or entire wheat flour, one cup of New Orleans molaases, one cup of sweet milk, one cup of raisins chopped fine, one teaspoon saleratus, salt to for same—One-half taste. up of boiliDg water, one-half cup of sugar, one egg beaten well, two teaspoonfuls of flour; flavor withlemon. Mrs Eda McDonald. Traverse City. Steam three hours. Sauce RICE PUDDING WITHOUT EGGS. One quart of milk,one-half cup of rice, well washed, one-half cup of white sugar, one teaspoonful of lemon or teaspoonful of vanilla extract, a pinch of salt and one butter. Btirall together and bake one hour ina mod- erate oven. Stir often for tbe first ten minutes. The result willbe a delicious pudding of the consistence of ice cream. If wished, a meriDgue of the beaten white of one egg thickened with white sugar may be spread over Ladd_ Old Ifission. tbe top and browned in the oven.—Mrs. E. O. RICE PUDDING For a large family three pinta of milk, one cup of rice, one cup cf sugar, three eggs, save one white for frosiiug, one cup of raisins, one teaspoonful of salt ;after wabhiug rice, put a part of tbe uiiikin a pan over a kettle of hot, water, add the rice and raisins, let them ccok until tuu 96 Dessebtp. rice baa assumed its natural size but does not crumble, then add remainder of milk, eggs and sugar, also what- ever flavoring you may like best; let it come to a boi!- inyr beat then remove and put on your frosting, set in Mrs. M- IIGilbert, /Stacy. the oven untilbrown ;djlic:o.«s either warm or cold.— STEAM PUDDING. One cup of rich buttermilk, one teaspoonful of soda, and tlour as much as you can stir in, add tbree-fourths of a cup of raisius or dried fruit of any kind, pour into apple pudding. —.Mrs.H. E. Mackey, Elmwood. a wellgreased basin and i-t^ain an bnur: serve same as MINUTE PUDDING. Place in your spider one quart of water (milk is bet- ter ifyou have i*),salt to taste and let it come to a boil, then stir iv as quickly as possible all the flo ir you can, either white or graaatn, and when done pour into small teacups which have previously heen dipped into cold water. By thi time you are reaiy tjserva them, tbey willcleave readily fron the cups nicely moulded; serve withmaple syrup or sweetened Walton, Mlmmood. cream.—Jlrs. Nettie STEAM PUDDING. Take one egg, one cup of sweet milk, a little salt, and corn meal enough to make a good thick batter, beat all together and put, in a handful of any dried fruit. Grease a tUree piut bis;n itidput in your bitter. Hare ready a kettle with a littlebouiuof water, turn a teacup bottom side Uf iv the bottom of it and set ttie b tsin ou it ;co»- er with a piate or simetbiug to preveut lue steam eutei- ijgthe puidi-g. K'iepjust water enough in the kettlu DESSBRTB. 97 to prevent it from boilingODto the pudding and boil an hour. A littlecoveted pail would be nice to steam in. Mlmwood. Eat withmilkand sugar or syrup —Mrs. yettie Walton, LEMON PIE. sugar, yolks of three eggs, One cup of two tea- spoonfuls of butter, two teaspoonfuls of corn starch beat well together, squeeze the juice of onelemon inone cup of water, mix all together and cook by putting it in a dish of hot water, lire a pie tin with crust and bake before putting in the filling. Then beat the whites, add two tablespoonfuls the top William S. Wilson, Kingsley. and bake until the frosting is a light brown.—Mrs. sugar and spread over of CANNED PIEPLANT FOB PIES. Do not strip the stalks; you not onlylose time and labor, but much of the flavor of the plant. Wash it thoroughly and cut in lengths m little shoiter than the crowd it in tillno more can ba wedged in,inseit cans; a wire, being sure it touches the bottom of the jar, and pour in boihog water tillit is full; seal at once. When, it is opened, pour off the syrup and let it cook down while you cut the stalks and make the pie crust. Make justjust s you do with fresh pieplant, fillup with the syrup. Mrs. W. B. Siiiller, Glen Arbor. GRAPE PIE. Line the plate with pie crust of sugar. Cover with top crust.—Mrs. S. IIMcLean, this one teacup of dry bread crumbs, rubbed very fine. Fillup with whole grapes, and sprinkle over them one teacup Omena Spread over 98 DEfSERTP. RIPE CURRANT PIE. One cup of ripe currants, one cup of sugar, two eggs, reseiving the white of one for frosting, one tablespoon of corn ftarch. Boil the currants and sugar and thick- en with the egg and corn ptirch, which wet with a little water. Have the crusts baked before filliug.—Mrs. V. 11. Estes, Acme. PIE FILLING. cup through stowed wilh small quantity Take three pints dried apples, stew tilltender enough of Eoglish to put this to the apples —one cup of sugar, one teaspoonful of juice; add currants, csllent fillingfor pies. —Mrs. John White, Solon. cinnamon, one-balf teaspoonful cloves. This makes colander; of a ex- ECONOMY CLUB SQUASH PIE. One teacup of cold squash left from dinner, tvo cups of milk, two eggß well beaten, two heaping tablespoon- fuls of sugar, one teaspoonful of ginger, one of powder- ed cinnamon, a little nutmeg, a pinch of salt.—Aunt fatty. PUMPKIN PIE. One quart of stewed pumpkin put through a sieve ; six eggs, two quarts of milk, two tesspoonsof cinuamon, one nutmeg, two teaspoons of ginger, one half teaspoon of salt, one and one-half teacups of white sugar. — Mrs. J. A Montague, Traverse City. RAISIN PIE. One cup of raisins chopped fine, two sour apples juice of oae 'euon. Bake with two crusts.—Mrs J. A Langworthy, Traverse cVopped. one effg, one cup of sugar, City. Defsertb. JELLY PIE. 99 Yolks of four eggs, one cup of sugar, one-half cup of butter, one cup of fruit of any kind, or preserves, or jelly and fruit is very nice mixed. Bake in one crust, make a meringue of the whites, spread over after th« pies are done, and set back in the oven to brown. This makes two pies.—Mrs. Eugene Wait.OldMission. CHOCOLATE CUSTARD PIE. One quart of milk, four eggs, one cup of sugar, a teaspoonful of vanilla, and three ta- blespoonfuls of grated chocolate.—Mrs. 11. Montague, pinch of salt, one 'lraverse City. LEMON PIE. The yolks of two eggs, one cup of sugar, the juice and grated rind of one lemon, one cup of cold water, butler the size of a walnut. Make a frosting with the whites of the eggs, and when the pie is done, spread it over Miss Lottie Haviland, Traverse City. the top and return to the oven for a few moments. — FRUIT SPONGE. In a baking pan bake a sponge cake which shall be about an inch and a half thick when bated. Split it op- thin sliced, en while hot and spread Inside a layer of rich, juicy peaches : over these spread & layer of icing, and lay the other half of cake on top, baked side down ; on top spread another layer of peaches and icing, and ice the sides of the cake also. Set in cool oven and brown Blightly. Eat with cream ;any other fruit may be used instead of peaches. —Mrs. Eugene Wait, Old Mission. 100 Desserts. mother's short cake. Make a dough as for doughnuts, leaving out the su- gar. Itake one egg to a cup of sour milk, using two or three tablespoansful of cream for shortening, a little salt, and half a teaspoon of sod*. Mixstiff enough to rollout ;divide tb« dough into three parts, and rollout the size of •tea plate, and fryin boiling lard. Spread apple sauce on each layer and grate ovtr it a little nut- meg. Spread the top layer with sugar, and serve hot. —Mrs. L.Thacker, Yuba. TAPIOCA CREAM. Soak one teacup of tapioca over night in sufficient milk to make it soft. Then take one quart of milk, let l>aat two eggs, white an 1 yolks it boilfor a few minutes, separately ; stir the yolks intothe milk, and when it be- gins a cup of sugar. Letit boil up, then stir the whites very thoroughly through it. Flavor to taste ;eat cold.—Mrs. C. B. At- to boil add the tapioca and wood, Traverse City. A QOOD SIMPLE DESSERT. Make alight,richbiscuit dough and rollhalf an inch thick ;make your gem pass hot, cut the dough inpieces about four inches square and lay one in each gem pan j put a spoonful of any kind of sauce on each piece, fold the corners over the top and bake fifteen minutes. Serve witha sweet drawn butter sauce. —Mrs. A F. Cameron, Iraverse City 102 Defsei.ts. beaten eggs. Drop on a warm greased dripping pan, a tableppoonful in a place, leaving space between to pre- vent touching, brush over with whiteof an egg, and bake ten to fiftaen minutes ina quick oven. When cakes are done they willbe hollow, when cool slice off the top. fill the space with cream, and replace the top. Sprinkle with sugar. Cream for intide —One-half pint of milk, two well beaten eggs, one-fourth of a oup of flour or corn starch wet emootbiy, one cup of sugar, lemon or vanilla flavor. Cook it in a tin pail in a kettle of hot wa- ter, stir it so it willbe smooth. Whipped cream with vanilla flavor willbe found very delicious instead of the cnttard. These are puffs that willpuff.—Mrs. Eugene Wait, OldMission. LEMON JELLY. One bos of gelatine; let jt stand in half a pint of warm wat r until soft. Add one quart of boiling water, three cups of sugar, the juice of three lemons and grated rind of one. Strain, and set in a mold. LEMON SHORT CAKE. Take the juice and grated rindof one lemon, one cup them thoroughly togfther. Take of white fcugar, beat one pint of flour, one good teasj,oonful of baking pow- der, one large tablespoonful of shoitening, wtt it with sweet milk, stir together, pour on a round tin and bake. prepared lemon.—Mrs. A. W. Wait, Traverse City- When done cut it in t*oand eprtad with butter and the Dessert?. SOUP TOAST. 103 I For a bonl fullof sauce, put in a sauce pan a Jump of Ibutter the n'ze of a walnut, a small cup of sugar, and •three tablespooofuls of vinegar. Turn od boilingwater IBad let it come^ to a boil;season wiihnutmeg. Toast [ some nice slices of bread, put in a deep dish and pour the sauce over, or dip the tcast in the sauce, lay it ina «ide dish and serve the aauce in a bowl (o be used at your Jiking. The above proportions of sugar and vine- tod othere pretty sweet —Mrs Maggie Milks,Kingsley. gar may be altered to suit the taste, as some likeit sour MOONSHINE. Beat six eggs to a stiff froth, add gradually six table- spoons of powdered sugar, (to m..ke it thicker add more sugar) beating not less than thirty minutes, then beat in abuut one naif cup of preserved peaches cut in tiny bits, (or one cup of jel.j),and set on ice untilthorough- ly chilled ;in serving pour iv each saucer some rich cream sweetened and flavored with vanilla, and on the cream place a liberal portion of the moonshine; this Ttaverse City. yuatitity is enough for six persons. —Mrs.11. Montague, A PRETTY DESSERT. The yolks of four egge beaten untillight, add four tablespcoDfu]s of fugar, with one quart of milk, season lemon, prepare the same as floating island; wiihrose or pour this mixture on sponge cake, then beat the whites jelly, beat of the eggs very Ji^'lt mb in foaie currant until it willstand in rocky forms with tliese cover the ana it willbe very top of the cake nice. —Mrs. W. W Barton, Lelaiul. in a tasty wanuei 104 Salads, Pioklbp, Etc. FRUIT SILAD. One large half box of Cox's gelatine soaked over nigl in two teacups in the morning add 01 and boil till it jells sufficien cup of hot water tbn lythen add two teacups lemons, one can ofpineapple (sprinkle sugar over b and fox fore hand), sliced banana* i itir wellall the fruit into the hot liqui and set away to cool.—Mrs. W. I;Hammond, Travir, cut in small pieces of sugar, the juice of of water; four oranges City. Salads, Pickles, Ete. PEELED CUCUMBER PICKLES. Peel and cut lengthwise large cucumbers, pack clot lyin a jar, sprinkle over them a large handful of sa cover with boiling water and let stand over night, the morning take out and drain and place in a ji Make a pickle in the proportion of a cupful of sugar a quart of vinegar, spice to suit taste and pour over I cucumbers nah. scalding hot.—Mrs. O. G. jyickerton, Ma Salads, Pickles, Etc. 105 SPICED TOMATOES. tomatoes green chopped Seven pounds fine and cooked until tender, then add three pounds of sugar, one pint of vinegar, one cup of water, one tablespoonful one hour.—Mrs. JDavkl Vinton, Williamsburg. each of cinnamon, cloves and allspice, and cook slowly CUCUMBER CATSUP. Grate three dozen large cucumbers and twelve white onions; put thiee baidfuls of salt over them. Let them stand over night and iv the morning let them drain thoroughly. Soak a cup and a half of mustard seed ; letit drain and add to this cucumbers with two vinegar, cork tightly, and keep in a dry place. —Mrs. spoonfuls of whole peppers. Put allin a jar, cover with John Black, East Bay. GREEN TOMATO JAM. Eight pounds of green tomatoes after removing with a shirp knifs the hard stem end ; chop fine, put in a porcelain kettle and add three pounds of brown sugar; boil down three hours, add aquart of vinegar, a teaspoon each of mace, cinnamon and cloves, and boilabout fif- teen minutes. Afterit cools put in cans or other ves- sels and it is ready for use. Willkeep the year round Ebner, Traverse (Jity. and is excellent for cold or warm meats. —Mrs. C. J. TO PICKLE PEACHES OR PEARS. To one-half peck of fruit take two pounds of brown sugar, one ounce of whole cloves, one ounce of itick cinnamon, and one pint of vinegar. Make the syrup and boi) *he fruit in it :mtil soft enough to put a straw 106 SAiADS, PICKLEP, Et3. then take them out and put through them, the vinegar in and boildown until quire thick; put the cinnamon and cloves in when the fruit is taken out When boiled down, pour over fruit.—Mrs. W. B. Thaoker, Traverse City. GREEN TOMATO PRESERVES of green'; Seven pounds tbree pounds of sugar, one cup of water, one pint ot vinegar, a littleground cloves and cinnamon ; cook slowly until tbick. They willkeep inopen jars.—Mrs. E.F. Moore, Williamsburg. tomatoes chopped, PICKLED CRABAPPLES. Seven pounds of fruit, three and one half pounds of sugar, one pint of vinegar, two thirds ounces of stick cinnamon, and one third ounce of whole cloves mixed; remove the blossom end, steam until tender and put in- ute&, pour over the fruit and saal up.—Mrs. >S. 11. Mc- to jars; boil the vinegar, sugar and spices fifteen noiu- Lean, Omena. APPLE BUTTER WITHOUT CIDER. Six pecks of apples (sour) after they are pared and fifteen pounds of brown sugar, three gallons quartered, of water, put the apples and water inthe kettle and let them come to a boil then put in the 'ugar, and boil for three or four hours Etirring continually; when dcme take cinnamon and cloves.—Mrs. L.M. Lackey, Acme. of the fire and season with three teaspoonfuls each of CABBAGE SALAD. BdW three eggs hard, when cold separate from whites and put with one-half cup of boiling vinegar, one-haif Saladp, Pioklbp, Etc. 107 teaspoon of mustard, the same of pepper, and' salt, one tablespoonful of sugar, beat well then add one-half cup of sweet milk ; chop half head of tmall cabbage and pour dressing over cabbage and mix thoroughly, set in a cool place; very nice.—Mrs. E -3/. Stetson, Traverse City. CABBAGE SALAD. One cup of sugar, one cup of vinegar, one *gg. pep- per aDd salt, butter the size of an egg. Jet boilacd stir in a cup of sweet cretin), and onebalf head of cabbage. —Mrs. W. J. Farker, Traverse City, CABBAGE SALAD. One piut of vinegar, pirce of butter size of an egg iübbf d m a tablespoon of flour, a littlefait and pepper, boil all together and when taken from fire add two well- bfnten egtsaud pour hot over chopped cabbage. —Mrs. E. 8. Pratt, Traverse City. CABBAGE SALAD. One teacup vinegar, one teaspoon mustard, one-half teaspoon salt, one tablespoon butter; bring to a boil and while hot add two well beaten eggs and two table ppoons of cream. Pour while hot over one small head finely chopped. This dressing is good for of cabbage, almost any salad, and may be used without the cream. —Mrs. C. E. Urtwster, Lake JJrti'ster. HOT SLAW. Ore head of cabbsge sliced fine and rinsed. Have a piece of butter the size of an egg aud half as much fried Hifiat gravj hot in a skilkt. Put in the cabbage with 108 Miscellaneous. plenty of bait and pepper, cover and cook fifteen min- utes. Rsruove cover and cook until dry. Add half a cip of vinegar into which one tablespoonful of sugar has Vinton, Williamtburg. immediately.—Mrs. David stirred. been Serve HOME MADE MUSTARD. the proper consistency after being heated together. —Mrs. Three rounding teaspoons of mustard, one-half cup of vinegar, one teaspoon of of salt, one egg, corn starch or flour sufficient to make of X>. C. Leach, Springfield, Mo. su^ar, one-half teaspoon MUSTARD FOR TABLE. One-fourth cup of vinegar, one-fourth cup of water, one-half oup of sugar, one egg, one heaping teaspoonful of mustard ; cook until thick.—Mrs. W. J. Parker, Traverse City. MISCELLANEOUS. CORN CUSTARD. For a small family cut the corn from the pars : season with salt and pepper and two eggs beaten light, and milk enough to moisten nicely but not make t_o thin; put in a basin, sprinkle bits of butter on top and bake Pybua, Traverse City. for twenty minutes, serve hot as soon as done.—Mrs C. MISCBtiIiANEOUg. 109 GREEN CORN FRITTERS. Two cups of grated'corn, pepper, mix and bake like griddle cakes. —Mrs. JSugene two eggs, one cup of'sweet I:lk,flour for a thin batter, one half teaspoonful of bak- ing powder, one teaspoonful of melted butter, salt and Waite, OldMission. TOMATO SOUP. Take four good sized tomatoes, peel, put in a stew kettle and cook until done, season with salt, pepper and butter; to this add a quart of new milkand crackers; serve while hot Mrs. LaCore, Em he. , SCALLOPED POTATOES. Pare and slice raw potatoes, put them in an earthen crock, sprinkle each layer with salt, pepper and bits of butter, cover with milk, put a kettle lid over the dish and bake for an hour; remove the lid at the last and let the top brown ;very jice—Mrs. B.D.Ashton, Traverse City. TOMATO OMELET. Pour boiling water over the tomatoes, skin and cut fine, to one quartjput two chopped onions, a lump of the size of an egg. let them boil half an hour, butter then mash them, put in three cups of bread crumbs, pepper and salt, and the well beaten yolks of two eggs, sprinkla a layer of crumbs on the top and bake until a light brown—Mrs. Eugene Wail, OldMission. CREAM OF TOMATO SOUP. Cook a dozen tomatoes them through a sieve, (canued tomatoes may be used instead) thoroughly and press 110 Miscellaneous. add atea»poonful of froda to a quart of pulp, put a bit of butter the size of a pigeon's egg into a saucepan, and when it bubbles Btir in a helping teaspoonful of flour, lit- when the flour has cooked add a pint of hot milk, a tle cayenne pepper, salt and a hauilful of crackers, when boiling, and Berve at once.—Mrs. M.L Monroe, Mo*ifat thoroughly, without itboils add the tomatoes, heat Centre. TO COOK SWEET CORN. Put a pint of milk over the fire to scald while cutting the corn from the cob, put the corn iv the milkand cook ten miDu'es; season with butter, and pepper and salt.— Mrs. W. B.Miller,Glen Arbor. AUNT PATTY'S WAT. Cook the corn on the cob as usual in well salted water, cut from the cob into a basin, stir in a good piece of butter, pepper ana more salt ifneeded just heat over the fire and serve. A GOOD WAY TO COOK CABBAGE. Halve the cabbage and slice itup very fine with a sharp knife, put water on and cover very closely to steam and cook tilldone ;season with palt, add half a cup of good vinegar, and a cupful of thick sour cream. Let itboil up well together and Ithiuk you willsay it is eood. Tryit and see.—Mrs. E. J. Dickexman, Solon. PARSNIP FRITTERS. Wash and scrape large parsnips clean ;cut lengthwise in halves, and boil an hour :mash fine, add t^o well beaten eggs, half a teaspoonful of salt, a salt- three Miscellaneous. 111 two tablespoon fuls of milk*and a spoonful of pepper, heaping tableepootiful of flour. Drop inspoonfuls and Oyster plant fritters are made in the same way.—Mrs, fry brown in butter. Alice Crater, Traverse City. POTATO CROQUETTE. Throe cups of inasbed potatoes, one cup of rolled two eggs, leaviDg out the yolk of one, salt and crackers, to ta3te, and a very littlecream or milk. Make pepper up with the fingers into rolls or obloDg pieces, rollin the egg, and then in tine cracker tne beaten yolk of crumbs, and fry inLot laid to a delicate brown. Not fat at once and lifted out with a skimmer. —Mrs. J. L. difficult to muke; tbe whole quantity can be put in the Gibbs, Mayjield. TO CAN STRING BEANS. String aud prepare ;as for the table, cook inunsaltad water and can while hjt the same as fruit, filling the can to the biim witiboiling water. As good in winter as when freshly picsei —Mr?. li.D. Ashton, Traverse City ENGLISH BREAKFAST COFFEE. twelve heaping tablespoon- For twelve persons, Sti." one egg fuls of coffoe, and add one for coffaepot. in the coffee and add thirteen cups- of cold water. Let the coffee come to a boil.—31rs. B.B.Ellis,Lelancl. take A HOOD HINT. When vegetables and meats Lave boiled dry and burn- ed on the kettle, if the kettle is removed from the fire escape, «nd and covered tigbt so that the steam cannot too badly if not let Curtis, Traverse City. buiLed, they can be used for the table.—Mrs. Martha for a few moments, staud 112 Miscellaneous. TO KILLRATS AND MICE. Mixplaster of Paris or calcimine with flour,and spt it on the floor in a pan where they willhave ready access to it. A sure remedy for these little pests.—Mr*.T. H. A. Tregea, Traverse City. The recipe for Ginger snaps on page 84; ard the re- cipe for Lemon Jelly on page 102 unfortunately became separated incopy from the name of their contributors, therefore it was impossible to give them due credit. A Last Word. The editor of the Herald Household Department wishes to thank the seventy and odd Grand Traverse housewives who have contributed to this Cook Book, and to whom its value is due. 'That it willbe appreciated by the many wbo willre- ceive it we are very sure, and a kindly wish goes with every copy that it may be a help to the housekeeper wbo receives it with the Herald, and perhaps aid in some small way in lightening her domestic cares. M.E. C. Bates.