1 

REPRINT  Or  THE 

THREE  PI VERS  COOK  BOOK, 

f\ 

IV 

WITH  SUPPLEMENT 

PUBLISHED  BY  THE 

KING'S  DAUGHTERS  SOCIETY, 

or-

THREE  RIVERS,  MICHIGAN. 

I 

" We  may  live  without  poetry,  music  or  art; 

W«  iiiay  live  without  conscience,  live  without  heart; 

Wei may  live-without  friends,  we  may  live  without  books, 

But  civilized  man  cannot  live  without  cooks." 

" He  may  live  without  books,  what  is  knowledge  but  grieving? 

He  may  Jive  without  hope,  what  is  hope  but  deceiving? 

He  may  live  without  love,  what  is  passion  but  pining? 

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

d. KAPP 

OUTFITTER  FOR  MEN,WOMEN 

AND  CHILDREN. 

Complete  line  of 

DRY  GOODS 

Ladies'  ready  to  wear  Suits  and  skirts. 
Carpets,  Linolium  and  oil  cloth 

CLOTHING 

Gents Furnishings,  Hats  and  Caps, 

SHOES  FOR  EVERYBODY. 

We  assure  you  at  all 

times  the  very  best 

Merchandise  for  the  least  Money. 

KAPP'S 

THREE  RIVERS, 

: 

:  MICH. 

SOUPS. 

CLAM  S O U P. 

First  catch  your  clams,  along  the  ebbing  edges 

Of  Saline  coves,  you'll  find  the  precious  wedges 

With  backs  up,  lurking  in  the  sandy  bottom, 

Pull  in  your  rake,  and  lo! you've  got  'em. 

Take  thirty  large  ones,  put  a  basin  under; 

Add  water,  three  quarts  to the  native  liquor. 

Bring  to  a  boil  (and  by  the  way  the  quicker 
It  boils  the  better,  if  you'll  do  it  cutely,) 

Now  add the  clams, chopped  up  and  minced  minutely. 

Allow  a  longer  boil  of  just  three  minutes, 
And  while  it  bubbles,  quickly  stir  within  its 

Tumultuous  depths,  where  still  the  mollusks  mutter, 

Four  teaspoons  of  flour  and  four  of  butter, 

A  pint  of  milk,  some  pepper  to  your  notion. 
And  clams  need  salting,  altho'  born  of  ocean. 

Remove  from  the  fire  (if  much  boiled  they  will  suffer, 

You'll  find  that  india  rubber  is  not  tougher.) 

After  'tis  off,  add  three  fresh  eggs  well  beaten, 

Stir  once  more and  its  ready  to  be eaten. 

A.  R.  H. 

Mrs. Jones  Where  do you purchase  your  teas and coffees?  I buy  them 
at  the People's  Grocery,  Mrs.  Smith.  They  certainly  hare  the best  I 
erer  drank. 

2 

SOUPS 

CONSOMME  SOUP. 

One  chicken,  three  pounds  lean  beef,  one onion, one 
turnip,  two  carrots,  bunch  sweet ...herbs,  seven  quarts 
cold  water,  one half  cup sago  soaked  in cold  water,  pep(cid:173)
per  and  salt.  Cut "beef in  strips  and jojnt  chickens,  slice 
vegetables,  chops  herbs,  put  all  on  with  water  to  cook 
slowly  for  six  hours.  Take  out  chicken-and  beef;  salt 
and  pepper  and put  into jar.  Strain  soup,  pulping  vege(cid:173)
tables  through  a  sieve.  Season  and  divide  it,  pouring 
one  half  on  meat  in jar  and  setting  in  pot  of  hot  water 
to  cook  (covered)  two  hours  more.  Heat  the  rest  and 
skim,  put  in  sago,  simmer  for  one  half  hour,  then  pour 
out.  When  two hours  have  passed  ,pour  olit  stock  in 
bowl;  when  cold  put  on ice. 

P. C. 

CELERY  SOUP. 

Cut  a  bunch  of  celery  and  boil  it  thoroughly  one 
hour.  Add  one  quart  of  chicken  broth,  one  cup  sweet 
cream,  pepper  and  salt. 

Mrs.  S. A.  Walton. 

TOMATO  SOUP. 

This  serves  from  eight  to  ten.  Three  cups  of  stock. 

For first  class  Life  or Accident  Insurance,  call on L, O.  Miller. 

SOUPS 

3 

t\.o  cups  tomatoes  strained,  two  cups  milk  and  cream 
mixed,  two  tablespoons  melted  butter,  two  tablespoons 
flour,  pepper,  two  teaspoons  sugar.  While  stock  is 
warming,  melt  butter,  add  flour  to  butter,  and  pepper; 
mix  well,  add  gradually  to  warm 
stock  and  cook 
smooth.  Heat  milk  and  add  slowly  to  above.  Salt  to 
taste,  and  heat  tomatoes,  with  pinch  soda,  and  add  the 
last  thing  before  serving. 

Mrs.  C.  A.  Dockstader. 

MOCK  BISQUE  SOUP. 

Stew  one-half  quart  of  tomatoes  till  soft  enough  to 
put  through  a  colander,  then  stir  in  one-half  teaspoon 
of  saleratus  dissolved  in a little warm  water.  Mix  a  tea(cid:173)
spoon  of  corn  starch  with  a  teaspoon  of  water,  have  a 
quart  of  milk  hot  in  a  double  boiler  and  thin  the  corn 
starch  with  a  little  of  it,  then  stir  all  into  the  milk  an 1 
boil  ten  minutes,  put  in  one-third  cup  butter,  salt  and 
pepper  to  suit. 

Miss  Rettie  Hartman. 

CREAM  TOMATO  SOUP. 

One  quart  can  of  tomatoes,  cook  a  few  minutes  in  a 
very  little  water,  put  through  a  wire  sieve  to  remove 
seeds.  Add  one  quart  of  stock  made  from  meat  and 

1 

SOUPS 

bones,  or  water  if  you  have  no  stock,  season  with  salt 
and  let  it  just  boil. 
Just  before  serving  add  one-half 
cup  of  cream.  Plain  tomato  soup  may  be  made  by 
omitting  the  cream  and  adding  boiled  rice,  or  a  little 
celery  or  both. 

Mrs.  E.  B.  Linsley. 

BEAN  SOUP. 

Take  one  quart  of  white  beans,  put  them  in  a  kettle 
to  boil  with  plenty  of  cold  water.  When  boiling,  add 
one-half  teaspoonful  of  soda.  Let  them  boil  twenty 
minutes,  then  drain  through  a  colander,  rinse  them  off 
with  cold  water,  return  them  to  the  kettle,  add  one 
gallon  of  boiling  water  and  let  them  cook  one  hour. 
Then  add  one  pint  of  rich  milk,  two  tablespoons  of  but(cid:173)
ter,  season  with  pepper  and  salt. 
C. 

N O O D LE  SOUP. 

Two  eggs  beaten  until  light,  add  pinch  of  salt  and 
mix  with  flour  until  it  forms  a  stiff  dough.  Roll  as  thin 
as  paper  and  cut  in  thin  strips,  boil  in  chicken  broth 
minutes. 

Mrs.  Caldwell. 

For  t"*>at tired  feeling,  use Celery  Tonic, from  Fellows'  drug 

store 

SOUPS 

5 

P O T A TO  SOUP. 

Peel  and  slice  six  medium  potatoes,  pour  watei 
enough  over  them  to  cook,  add  a  little  salt.  When  ten(cid:173)
der  .add  one  quart  of  milk,  a  little  pepper  and  sweet 
cream  or  butter. 

Mrs.  S.  S.  Reed. 

CORN  SOUP. 

Grate  the  grain  from  twelve  ears  of  corn  and  scrape 

them  to  get  the  milk.  Let  it  boil  thirty  or  forty  min(cid:173)
utes  then  add  two  quarts  o  fmilk.  When  it  boils,  stir 
in  one-fourth  of  a  pound  of  butter  rubbed  in  two  table(cid:173)
spoons  of  flour,  pepper  and  salt.  Beat  the  yolks  of  two 
eggs in the  tureen.  Pour  the  soup over  boiling,  stirring 
all  the  time. 

Mrs.  S.  A.  Walton. 

S O UP  ROYAL. 

Take  a  veal  shank  and  boil  thoroughly  with  a  stick 
of  cinnamon,  a  little  mace,  allspice,  cloves,  peppers, 
(whole  ones  if  possible.)  Do  this  the  day  before  you 
want  the  soup  and  put  in  a  cool  place;  the  next  day 
skim  off  all  the  fat  and  let  soup  come just  to  a boil,  have 
a  pint  of  cream  well  whipped,  and  put  in  tureen  when 
sent  to  the  table. 

F.  E.  Knowles. 

Pure Ground  Mustard for table use at  Fellows'  drug  store. 

(i 

sours 

CREAM  OF  P O T A TO  SOUP. 

Boil  in  two  quarts  water  four  large  potatoes,  one 
onion,  two  stalks  celery  and  a  sprig  of  parsley.  When 
done  pass  through  a  sieve.  Mix  two  large  tablespoons 
with  one  of  flour,  add  to  the  soup  with  salt  and  pepper 
to  taste.  Boil  up  and  add  cup  of  whipped  cream.  One 
can  eat  these  soups without  the  cream. 

Mrs.  Nellie  Christian. 

CREAM  OF  O N I ON  SOUP 

Peel  and  cut  into  slices  a  dozen  small  white  onions 
and  fry  them  to  a  light  brown  in  a  tablespoon  butter. 
Add  to  the  onions  a  pint  of  sweet  milk,  a  quart  of 
boiling  water,  a  pinch  of  salt,  pepper  and  sugar.  Cook 
slowly  half  hour  and  put  through  a  sieve.  Add 
the 
yolk  of  three  eggs,  well  beaten,  and  a  cup  of  cream. 
Serve  immediately. 
Serve  immediately. 

Mrs.  Nellie  Christian. 

It$ no joke  when  we  tell you  that One  Dollar's worth  of good  fresh  grc 
ceries  can be purchased  at the People's Grocery  for  98c  Our  ticket 
system  saves  you  money.  G. B.  Southworth. 

FISH 

FISH 

7 

"The  silvery  fish 

Grazing  at  large  in  meadows  sub-marine, 
Fresh  from  the  waves  now  cheers 
Our  festive  board." 

To  fry  brook  trout  ar  any  other  small 

fish:  Clean 
the  fish  and  let  them  lie  a  few  minutes  wrapped  singly 
in  a  clean  dry  towel,  season  with  pepper  and  salt,  roll  in 
corn  meal  and  fry  in  one-third  butter  and  two-thirds 
lard.  Drain  on  a sieve  and  serve  hot. 

FISH  DRESSING. 

One  pint  grated  bread,  two  tablespoons  melted  but(cid:173)
ter,  one  egg,  one  onion,  a little  celery  salt,  salt  and  pep(cid:173)
per,  no  water; 
it 
enough.  Allow  one  and  one-half  hours, with  moderate 
fire,  for  a  three  pound  fish. 

the  butter  and  egg  will  moisten 

Mrs.  J.  F.  Dunckel,  Springfield,  Mo. 

O N I ON  DRESSING  F OR  B A K ED  FISH,  TUR(cid:173)

KEY,  CHICKEN,  ETC. 

Crumb  up  the  bread  needed  for  the  dressing,  season 

8 

FISH 

with  salt  and  pepper  and  moisten  with  water.  Add 
enough  chopped  onion  to  flavor. 

Mrs.  E.  P.  Hart. 

BAKED  FISH. 

Clean,  rinse  and  wipe  dry  a  white  fish,  or  any  fish 
weighing  three  or  four  pounds,  rub  the  fish  inside  and 
out  with  salt  and  pepper.fill  with  a  stuffing  made  like 
that  for  poultry  but  drier;  sew  it  up  and  put  in  a  hot 
pan  with  some  drippings  and  a  lump  of  butter,  dredge 
with  flour,  and  lay  over  the  fish  a  few  thin  slices  of  salt 
pork  or  bits  of  butter.  Bake  an  hour  and  a  half  and 
baste  occasionally.  Garnish  with  parsley  or  sliced 
beets. 

Mrs.  Jas.  Ellett. 

CODFISH  A  LA  MODE. 

Teacup  of  codfish  picked  up  fine,  two  cups  of 
mashed  potatoes,  one  pint  of  cream  or  milk,  two  eggs 
well  beaten,  half  cup  of  butter,  salt  and  pepper.  Mix 
well,  bake  in  baking  dish  from  twenty  to  twenty-five 
minutes. 

E.  E. 

v 

T. A.  Harrey's  2nd  ward Dry  Goods and Grocery  House  pays  cash  for 

produce  and meets  all cash  advertisers  on  prices. 

FISH 

9 

S C A L L O P ED  FISH. 

Boil  a  large  whitefish  ; pick  it  up  fine,  taking  out  the 
bones.  Make  a  sauce  of  a  quart  of  milk,  a  little  thyme 
if  desired,  a  few  sprigs  of  parsley,  a  small  onion,  simmer 
together  until  well  flavored.  Wet  two  ounces  of  flour, 
stir  with  a  quarter  of  a  pound  of  butter  and  stir  until  it 
thickens,  then  strain  it  over  two  well  beaten  eggs;  sea(cid:173)
son  with  pepper  and  salt.  Put  seme  of  the  sauce  in  a 
pudding  dish,  then  a  layer  of  fish,  etc.,  with  sauce  on 
top.  Cover  with  cracker  crumbs  and  brown  in  hot  oven. 

A.  B. 

SALMON  TURBOT. 

Put  two  heaping  teaspoons  butter  into  a  sauce  pan 
and  place  over  the  fire.  When  hot,  add  two  level  teas-
spoons  of  flour  and  stir  until  smooth;  add  one  pint  ci 
milk,  salt  and  pepper,  and  cook  until  quite  thick.  Cover 
the  bottom  of  baking  dish  with  salmon  picked  fine,  add 
bits  of  butter,  then  a  layer  of  the  dressing,  another  of 
fish,  and  on  the  dressing  lastly  a  layer  of  bread  crumbs 
f>rd  bits  of  butter.  Bake  twenty  minutes.  Any  cold 
fish  may  be  used  in  place  of  salmon. 

Mrs.  S.  A.  Walton. 

potter's  Satin fee  Cream,  tbe  stanOaro of  quality 

10 

FISH 

E S C A L L O P ED  SALMON. 

Make  a  sauce  of  one  pint  of  milk,  half  a  small  onion, 
one  tablespoon  of  Hour  dissolved  in  a  little  milk,  salr 
and  butter  to  taste.  Put  these  in  a  double  boiler  and 
soak  to  the  consistency  of  cream.  Take  one  can  of 
salmon  and  pour  off  the  oil.  Butter  a  pan,  put  in  lay(cid:173)
ers  of  bread  crumbs,  sauce  and  salmon,  until  the  salmon 
is  used.  Put  top  layer  of  cracker  crumbs  and  sauce. 
Cover  and  bake  35  minutes,  uncover  and  brown.  Serve 
hot. 

SALMON  LOAF. 

One  pound  can  salmon,  four  eggs,  four  tablespoons 
m«lted  butter, 
salt  and  pepper,  one  cup  bread  or 
cracker  crumbs.  Save  liquid  for  dressing.  Mix  all 
together  and  steam  in  buttered  pan  one  hour.  Dress(cid:173)
ing:  One  cup  milk,  one  tablespoon  corn  starch,  two 
tablespoons  melted  butter,  one  tgg.  well  beaten.  Scald 
milk  and  add  starch,  etc.  Cook  a  moment  and  then 
add  liquid.  Turn  loaf  on  platter  and  pour  dressing 
over.  Very  nice  for  tea.  Serve  bot. 

Mrs.  J.  S.  Wisner. 

Good Goods, Neat  Work,  Reasonable  Prices, at the Misses 

Sheats. 

FISH 

11 

SALMON  IN  A  MOLD. 

One  can  salmon,  one-half  cup  bread  crumbs,  four 
eggs.  Season  with  salt,  pepper  and  parsley  and  four 
tablespoons  of  butter.  Add  butter  to  fish,  beat  bread 
crumbs  into  egg,  season  and  mix  together.  Put  in  but(cid:173)
tered  mold  and  steam  one  hour.  Sauce:  One  cup  milk 
heated 
to  boil  and  thickened  with  tablespoon  corn 
starch  and  the 
liquor  from  salmon.  One  egg,  one 
tablespoon  butter,  one  teeaspoon  tomato  catsup.  Put 
egg  in  at  the  last  minute.  Put  fish  on  platter  and  pour 
sauce  over  all. 

Miss  Lizzie  Pratt. 

SAI  MON  C R O Q U E T T E S. 

One  pound  or  one  can  of  cold  boiled  salmon,  one 
teaspoonful  of  salt,  one  tablespoonful  chopped  parsley, 
juice  of  half  a  lemon,  a  little  cayenne  pepper,  one  cup 
cream  or  milk,  one  tablespoonful  of  butter,  one  table-
spoonful 
flour.  Drain  the  salmon  .remove  the  bones 
and  skin,  add  salt,  parsley,  lemon  juice  and  pepper.  Mix 
thoroughly.  Put  the  cream  on  to  boil.  Rub  the  but(cid:173)
ter  and  flour  together  until  smooth  and  then  stir  them 
into  the  boiling  cream.  Stir  until  thick  about  two  min(cid:173)
utes.  Pour  this  over  the  salmon,  mix  thoroughly  and 

F. K.  Mayer,  M  D , Office and residence  121 Portage  Are 

12 

FISH 

turn  on  a  dish  to  cool.  When  firm,  form  into  cork 
shaped  croquettes.  Roll  first  in  fine  bread  crumbs, 
then  cover  with  egg  and  roll  again  in  bread  crumbs, 
this  time  a  little  coarser  than  first. 

Miss  Mae  Tracy. 

OYSTERS. 

OYSTER  SOUP. 

One  pint  milk  and  one  pint  water,  one  quart  oysters, 
two  tablespoons  of  butter,  and  season  to  taste.  Have 
the  dish  with  a  dozen  broken  crackers  in  it  and  pour  the 
soup over  them  just  as soon  as it comes  to a boil.  Cover 
closely  a  few  minutes  and  serve  immediately. 

Lou. 

OYSTERS  OX  TOAST. 

Have  skillet  hot.  Pour  in  oysters  with  some  of  the 
liquor.  Season  with  salt,  pepper  and  butter.  Stew  till 
oysters  are  nicely  cooked  and  pour  over  thin  slices  of 
buttered  toast.  Serve  hot. 

Mrs.  W.  E.  Clark. 

L.  O, Miller, Real Estate  Agent.  Handles  City  & Farm  Property. 

OYSTERS 

OYSTERS. 

13 

Cook  the  oysters  a  very  little  in  part  of  the  liquor; 
stir  in one  cup  of  cream,  thickened  with  one  scant  table-
spoon  of  flour;  then  season.  Make  toast  and  on  each 
piece  lay  about  three  oysters  and  turn  the  remainder  of 
the  liquor  seasoned  on  the  platter  with  the  toast.  This 
is  a  good  supper  dish. 

Mrs.  J.  B.  Dickinson. 

OYSTER  PIE, 

Four  large  potatoes,  cut  in  small  slices  and  cook 
until  about  done.  Line  a  deep  dish  with  a  baking  pow(cid:173)
der  pie  crust;  then  first  take  a  layer  of  potatoes,  season 
with  pepper,  salt  and  butter,  then  a  layer  of  oysters,  and 
so  on  until  the  dish  is  filled.  Then  sprinkle  in  a  little 
flour  and  cover  with  good  rich  milk,  that  has  first  been 
bri'ed.  Last  cover  with  an  upper  crust.  Bake  in  hot 
oven  for  one-half  hour. 

Mrs.  Chas.  Cox. 

L I T T LE  PIGS  IN  A  BLANKET. 

Cut  English  bacon  in  thin  slices,  have  large  oysters, 
wrap  an  oyster  in  each  slice  of  bacon,  fasten  with  a 

For lirstclass  millinery,  call on  Mrs  Lechner,  south-hall  Geo.  Thoma 's 

fewelery  store. 

14 

O Y S T E RS 

toothpick,  heat  a  frying  pan  hot,  and  cook  the  pigs  just 
long  enough  to  crisp the  bacon.  Put  on  small  pieces of 
toast  and  garnish  the  dish.  Do  not  brown  the  pigs; 
they  do  not  look  as  nice. 

Mrs.  C.  H.  Harris. 

OYSTER  C R O Q U E T T E S. 

For  family  of  four  to  six.  One-half  can  of  oysters 
chopped  fine,  then  add  one-half  of  liquid,  one  cup 
mashed  potatoes,  one-half  teaspoon  salt,  one-fourth  of 
pepper.  Add  enough  rolled  crackers  to  thicken  and 
make  into  small  flat  rolls  or  croquettes.  Then  dip  cro(cid:173)
quettes  in  beaten  egg  and  roll  in  cracker  crumbs.  Fry 
quickly  in  butter  or  lard. 

Mrs.  J.  S.  Wisner. 

ESCALLOPED  OYSTERS  W I TH  MACARONI. 

the  bottom  of  the  dish  with 

Break  into  small  pieces  six  macaroni  sticks,  boil 
twenty  minutes  in  salt  water.  Then  butter  a  dish, 
sprinkle 
fine  cr.acker 
crumbs.  A  layer  of  oysters,  then  a  little  butter,  then  a 
layer  of  macaroni  and  another  of  oysters, until  you  have 
filled your  dish.  For  the  top  use  cracker  crumbs,  then 
cover  with  grated  cheese,  lastly  add  a  one-half  cup  of 
milk.  This  is  a  very  nice  dish. 

Mrs.  Stutz. 

Get your Pickling Receipts filled at Fellows' drug store 

OYSTERS 

15 

OYSTER  PATTIES. 

One  pint  rich  milk,  one  tablespoon  flour,  small  piece 
of  butter  and  salt.  Put  milk  and  butter  into  a  sauce 
pan,  when  it is  hot  add  the  flour  stirred  smooth  with a 
little  cold  milk.  Have  one  quart  of  oysters  drained  and 
add  to  the  thickened  milk.  Cook  until  the  oysters  curl 
slightly  and  the  milk  is creamy,  stirring  constantly to 
prevent  scorching.  This  mixture  can  be  kept  several 
days.  The  pattie  shells  may  be  bought  or  made  of  pie 
crust  and  baked  in  patty-pans  the  tops  separate.  When 
you  wish  to  serve  the  patties  make  the  oyster  mixtures 
hot,  pour  a little  into  each  shell,  put  the  cover  on,  put 
into a hot  oven a few  minutes  and  serve  immediately. 
Mrs.  E.  B.  Linsley. 

VEGETABLES. 

"Take  the  goods  the  Gods  provide  Thee." 

E S C A L L O P ED  P O T A T O ES  AND  ONIONS. 

Take  sliced  raw  potatoes  and  onions,  put  in  baking 
dish, well buttered,  first  a layer of  potatoes, then  onions, 
then  butter  ,salt  and  pepper;  alternate  each  layer,  well 

16 

VEGETABLES 

seasoned,  until  dish  is  filled,  putting  potatoes  on  top. 
Fill  dish  nearly  full  with  milk  and  bake  one  hour. 

Francella  E.  Knowles. 

ESCALLOPED  POTATOES. 

Slice raw  potatoes very  thin, best  done  on  a  cabbage 
cutter.  Let  them  lie  in  cold  water  one-half  hour.  But(cid:173)
ter  a  pudding  dish,  put  in  a  layer  of  potatoes,  sprinkle 
salt,  pepper,  bits  of  butter  and  dust  of  flour.  Continue 
until  the  dish  is  full.  Fill  the  dish  two-thirds  up  with 
milk.  Bake  two  hours.  Let  the  dish  be  covered  until 
nearly  done.  Then  remove  the  cover  and  brown. 

P O T A T O ES  A  LA  CREME. 

Chop  cold  baked  potatoes,  put  them  in  a  sauce  pan 
in  which  sweet  milk  or  cream  has  been  heated.  Add  a 
generous  lump  of  butter,  salt,  pepper,  a  little  flour. 
Cook  until  thick  on  the  top  of  the  stove.  When  in  the 
dish  to  serve,  put  a  little  more  butter  on  the  top. 

Mrs.  Dickinson. 

CREAMED  P O T A T O E S. 

Put  one  tablespoonful  butter  in  a  frying  pan  and 
when  it  bubbles  add  one  tablespoonful  flour,  one  cup  of 

V E G E T A B L ES 

17 

hot  milk  with  salt  and  pepper  to  taste.  Then  add  one 
pint  cold  boiled  potatoes  cut  into  small  dice,  and  bake 
until  brown. 

Mrs.  Perrin. 

P O T A T O ES  AU  GRATISS, 

Slice  cold  potatoes  in  a  dish,  then  take  one  table(cid:173)
spoon  of  butter  and  two  of  flour  and  rub  together  until 
smothered.  Then  add  one  pint  of  milk  and  boil.  Add 
to  this  two  tablespoons  grated  cheese,  the  well  beaten 
yolk  of  one  egg,  salt  and  pepper,  and  stir  in  while  hot. 
Then  take  layer  of  potatoes  and  layer  of  dip,  until  dish 
is  full.  Then  sprinkle  with  cheese  and  cracker  or  bread 
crumbs  and  bake  one-half  hour. 

F R I ED  POTATOES. 

Slice  cold  boiled  potatoes  and  chop  a  little,  season 
with  salt  and  pepper  and  moisten  just  enough  to  shape 
well.  Roll  thin  in  flour  and  fry  in  plenty  of  butter.  They 
are  much  improved  by  adding  cold  meat  chopped  fine 
and  a  few  crackers  rolled. 

Mrs.  E.  P.  Hart. 

S W E ET  P O T A T O E S. 

Boil  as  many  potatoes  as  desired  when  c jne  pour 
and  cover  with  rich  milk;  add  teaspoonful  of  butter. 

IS 

VEGETABLES 

thicken  with  tablespoonful  of  flour  stirred  to  a  cream. 
Season  with  pepper  and  salt. 

Miss  Hattie  Doty. 

C O O K ED  CELERY. 

Take  the  portion  of  celery  stalks  not  suitable  for 
table  use.  with  some  perfect  stalks  and  cut  in  rather 
small  pieces.  Cover  with  water  and  cook  until  tender. 
Season  with  salt  and  pepper  to  taste.  Add  one-half 
cup  milk,  one-half  cup  cream.  When  this  boils,  stir 
into  it  one  large  tablespoon  butter  mixed  with  one 
tablespoon  flour  .  Serve  as  soon  as  it  thickens. 

Mrs.  C.  A.  Dockstader. 

B O I L ED  O N I O N S. 

Onions  must  be  cooked  in  two  or  three  waters  and 
a  long  time, if large, one and  one-half  hours will be  none 
too  long.  When  done  drain  off  the  water  and  add  a  lit(cid:173)
tle  milk,  seasoned,  butter,  salt  and  pepper. 

PARSNIPS. 

Will  cook  tender  in  from  20  to  30  minutes.  When 
thev  are  done  take  off  the  skins.  Season  with  butter 

Finest Imported  Salad  Oil at Fellows' drug  store 

VEGETABLES 

19 

and  salt.  Set  them  for  a  moment  in  a quick  oven.  They 
may  be  fried,  also  served  with  drawn  butter.  Nearly  all 
vegetables  require  to  be put  on  to cook  in boiling  water. 
Green  peas,  asparagus,  string  beans  and  those 
that 
should  retain  their  color,  should  be  kept  uncovered 
while  cooking. 

Mrs.  J.  A.  Pratt. 

BOSTON  BAKED  BEANS. 

One  quart  beans  soaked  over  night. 

In  the  morn(cid:173)
ing  put  one  pound  salt  pork  in  the  bottom  of  bean  pan 
and  put  beans  in  with  plenty  of  water  to  cover;  add  two 
tablespoons  of  molasses,  one  teaspoonful  salt.  Place  in 
the  oven  and  bake  three  or  four  hours.  Keep  the  beans 
covered  with  hot  water. 

Mrs.  C.  Schwartz. 

COLD  SLAW. 

Two-thirds  of  a  cup  of  vinegar,  one  egg,  two  table(cid:173)
spoons  sugar,  one  teaspoon  mixed  mustard,  butter  the 
size  of  an  egg.  Stir  until  it  boils,  and  when  cold  pour 
over  the  shaved  cabbage. 

Miss  Louise  Wahl. 

H OT  SLAW. 

Chop  cabbage  very  fine  and  cook  in  a  little  water 

20 

VEGETABLES 

until  quite  tender.  When  done  drain  it  well,  put  intc 
an  earthen  dish  and  add  a  dressing  as  follows:  Two 
eggs,  well  beaten,  five  tablespoons  vinegar,  three  table(cid:173)
spoons  sugar,  teaspoon  mustard,  butter  size  of  an  egg. 
Cook  this  and  while  hot  pour  over  the  cabbage.  Keep 
warm,  but  do  not  let  it  cook  after  the  dressing  is  added. 

CREAMED  CABBAGE. 

Cut  cabbage  on  cabbage  cutter  if  possible. 

If  not, 
slice  very  thin.  Cook  until  very  tender  or  about  one 
hour  in  water.  Salt,  pepper  and  butter.  When  done 
add  a  cup  of  sweet  or  sour  cream.  Let  boil  up  and 
serve. 

Mrs.  D. 

S T U F F ED  TOMATOES. 

Take  smooth,  medium  sized  tomatoes  and  peel,  and 
from  stem  end  with  a  pointed  knife  remove  part  of  cen(cid:173)
ter  and  fill  with  following:  Chop  very  fine  cold  ham, 
mixed  half  and  half  with  fine  dry  bread  crumbs,  pepper, 
add  small  portion  of  melted  butter  and  sweet  cream 
sufficient  to  make  a  stiff  paste. 
Insert  into  tomatoes 
and  place  in  an  oven  with  a  very  small  portion  of  water 
in  baking  dish.  Cook  until  tomatoes  are  well  heated. 

Mrs.  C,  A.  Dockstader. 

J. T. Muneey & Co. Books and  Stationery. 

VEGETABLES 

21 

E S C A L L O P ED  TOMATOES. 

Put  in  an  earthen  baking  dish  a  layer  of  bread 
crumbs  and  small  bits  of  butter,  then  a  layer  of  toma(cid:173)
toes  sliced,  add  salt,  pepper  and  a  dash  of  sugar,  then 
another  layer  of  bread  crumbs  seasoned  with  butter  and 
so  on  until  the  dish  is  filled,  having'  the  bread  crumbs 
on  the  top.  Bake  one  hour.  A little  chopped  onion  be(cid:173)
tween  the  layers  is  a  pleasant  addition. 

F R I ED  ONIONS. 

Peel,  slice  and  fry  them  brown  in  equal  quantities 
of  butter  and  lard.  Cover  until  partly  soft,  remove  the 
:over  and  brown  them,  salt  and  pepper. 

Mrs.  S.  J.  Doty. 

S T E W ED  ONIONS. 

Cook  as  for  boiled  onions  and  when  quite  done  turn 
off  all  the  water,  add  a  teacupful  of  milk,  a  tablespoon-
ful  of  butter,  pepper  and  salt  to  taste.  Let  come  to  a 
boil  and  serve  hot. 

D. 

CORN  F R I T T E R S. 

To  one  pint  of  grated  sweet  corn  add  one  egg,  one-

22 

VEGETABLES 

half  cup  of  melted  butter,  one  small  teacupful  of  flour, 
one  teaspoon  of  baking  powder,  salt  and  pepper  to 
taste.  Fry  in  butter. 

Mrs.  F.  H.  Case. 

CARROTS. 

Carrots  should  be  boiled  about  two  hours.  They  are 
very  nice  in  soups  or  broth.  Cut  them  in  slices  length(cid:173)
wise  or  dress  them  as  potato  fricasses  or  serve  plain. 

Mrs.  J.  A.  Pratt. 

P A R S N IP  C R O Q U E T T E S. 

Take  three  or  four  good  sized  parsnips  and  boil  un(cid:173)

til  tender,  mash  and  season  with  a  little  butter,  salt  and 
pepper.  Sift  some  flour  on  a  plate,  drop  a  large  spoon(cid:173)
ful  of  the  parsnip  into  it  and  roll  about  until  well  coated 
and  formed  into  a  ball.  When  you  have  a  sufficient 
number  ready,  drop  them  into  boiling  lard  and  fry  a 
delicate  brown.  Serve  hot. 

Elinor  C.  Keyport. 

Where  can you  always  make  your money  go  the fartherest  in  purchasing 

your  Groceries?  At  the People's  Grocery  to be  sure. 

MEATS 

M EATS. 

"Man  wants  but  little  here  below, 
As  beef,  veal,  mutton,  pork,  lamb,  venison,  show." 

Meats  to  be  roasted  or  broiled,  should  be  given  the 
greatest  amount  of  heat  possible  at  first,  that  the  sur(cid:173)
face  may  be  hardened  and  the  juices  retained. 

ROAST  BEEF. 

After  the  meat  is  well  washed,  rub  salt  into  it  and 
dredge  it  with 
flour.  Put  into  the  oven,  baste  every 
fifteen  minutes  until  done.  A  piece  of  beef  weighing 
ten  pounds  requires  two  hours.  Allow  ten  minutes  for 
every  pound.  To  make  the  gravy  take  the  drippings 
from  meat  after  the  fat  has  been  turned  off,  add  a  little 
hot  water  and  a  little  browned  flour  dredged  in;  stir  it 
all  the  time  and  let  it  come  to  a  boil. 

Mrs.  J.  A.  Pratt. 

ROAST  T U R K EY  W I TH  OYSTERS. 

Clean  a turkey  and  lay it  in a dripping  pan.  Prepare 
a  dressing  of  stale  bread,  composed  of  one  quart  of 

24 

MEATS 

bread  crumbs  and  one  cup  of  butter,  and  water  enough 
to  moisten.  Add  to^this  two  dozen  of  oysters,  pepper 
and  salt  to  suit  the  taste  .  Mix  all  and  stuff  the  turkey 
with  it;  put  butter  over  the  outside  and  some  water  in 
the  dripping  pan,  set  it  in  the  oven  and  bake  until  done, 
basting  quite  often.  Never  parboil  a  yoUftg  turkey. 

L.  H. 

ROAST  LAMB. 

.ri 
To  roast  the  hind  quarter  of  a  lamb  requires  about 
two  hours.  Put  in  the  pan,  salt  and  dredge  with  flour. 
Baste  frequently  while  roasting;  serve  with  mint  sauce. 

"-'•>•' 

I 

.-. 

• 

Mrs.  J.  A.  Pratt. 

B E E F S T E AK  S M O T H E R ED  IN  O N I O NS  3 

Grease  a  hot  spider  with  butter  or  suet  from  the 
meat  and  fry  the  steak  till  half  done,  then  coyer  very 
thickly  with  sliced  onions.  Season  very  well  with  but(cid:173)
ter,  pepper  and  salt,  and  put  a  little  water  in  the  spider 
to  prevent  burning,  cover  closely  and  set  where  they 
will cook  more  moderately  .  If  not  cooking  fast  enough 
turn  the  meat  so  the  onions  will  come  to  the  bottom. 
Serve  hot,  with  onions  on  top  of  the  steak. 

Mrs.  W.  E.  Clark. 

M E A TS 

2") 

S T U F F ED  BEEFSTEAK. 

Is as nice  for  dinner  as a  much  more  expensive  roast 
and  can  be  prepared  from  a  rather  poor  flank  or  round 
steak.  Pound  well,  season  with  salt  and  pepper,  then' 
spread  with  a  nice  dressing,  roll  up  and  tie  closely  with 
twine,  put  in  a  kettle  with  a  quart  of  boiling  water  and 
boil  slowly  one  hour.  Then  take  out  and  place  in  a 
dripping  pan  adding  the  water  in  which  it  was  boiled, 
basting  frequently  until  a nice  brown  and  making  gravy 
from  the  drippings—or  place  at  once  in  the  dripping 
pan  and  add  a  little  water,  and  if  it  bakes  too  rapidly, 
cover  with  a  dripping  pan. 
It  is  delicious  sliced  down 
cold. 

Mrs.  Jas.  Ellett. 

B E EF  ROLL. 

Three  pounds  round  steak,  minced  raw,  part  pork  if 
preferred,  mix  with  one  scant  cup  of  butter,  two  eggs, 
one  cup  of  rolled  crackers,  tablespoonful  salt,  one-half 
teaspoon  pepper,  bake  one  hour,  basting  often. 

Mrs.  F.  B.  Watson. 

IRISH  STEW. 

Take  pieces  of  meat  and  the  bones  left  from  beef  or 

Pure Cream  Tartar  and  Soda  at Fellows' drug  store 

26 

MEATS 

veal  roast.  Cover  with  a  quart  or  more  of  cold  water 
and  boil  gently  one  hour.  Then  add  six  medium  sized 
potatoes  cut  into  pieces  three-fourths  of  an  inch  square 
and  one  small  sliced  onion.  Season  with  salt  and  boil 
half  an  hour.  Before  serving,  remove  the  bones  and 
ragged  pieces  of  meat. 

Mrs.  E.  B.  Linsley. 

C H I C K EN  P IE  CRUST. 

One  cup, of  sweet  cream,  one  cup  of  sweet  milk,  four 
tea  cups  of  flour,  four  full  teaspoons  baking  powder, 
salt.  This  may  be  used  for  biscuits. 

Mrs.  Morris  Wolf,  Centreville. 

MRS.  WALBORN'S  C H I C K EN  PIE. 

The  chicken  should  be  well  cooked  and  meat  taken 
from  bones.  To  make  crust  for  a  small  chicken  pie,  sift 
one  and  one-half  teaspoonsful  of  Royal  baking  powder 
into  a  pint  of  flour.  Work  well  into  this  a  piece  of  but(cid:173)
ter  the  size of an  egg,  add  one  good  half  cup  of  milk  and 
a  pinch  of  salt,  mix  into  a  soft  dough.  Line  your  pan 
with  part  of  dough  and  put  in  chicken  meat  well  sea(cid:173)
soned.  Fill  the  dish  almost  full  of  gravy,  put  on  top 
crust  with  a  hole  in.  Bake  thirty  minutes  in  a  moderate 
oven. 

Get  your  Sunday  dinners  at the  Three  Rirers  House. 

Mb AT 

U7 

PRESSED  VEAL. 

Boil  until  thoroughly  done  three  pounds  of  veal,  salt 
and  pepper  to  taste,  then  pick  to  pieces  or  chop  \ery 
fine.  Dressing:  One  cup  of  the  Jiquid,  butter  the  size 
of  an  egg.  Let  this  come  to  a  boil  and  stir  in  two  weli 
beaten  eggs.  Boil  two  minutes,  stirring  constantly  to 
keep  it  smooth.  Add  more  salt and  pepper  if  necessary. 
Pour  over  the  meat  and  mix  well.  Place  in  pan  and 
press. 

Mrs.  Newell  Case. 

SPICED  VEAL  OR  CHICKEN. 

Three  pounds  nicely  chopped  meat,  three  well  beat(cid:173)

en  eggs,  eight  small  crackers,  rolled,  one  tablespoon 
salt,  one  tablespoon  black  pepper,  one  teaspoon  sage. 
Make  into  a  compact  and  bake  slowly.  Put  the  gravy 
that  the  meat  was  boiled  in  over  this  when  you  put  it 
into  the  oven 

Mrs.  A.  A.  Udell. 

V E AL  T E R R A P I N. 

Cut  cold  veal  into  small  pieces  and  add  six  hard 
boiled  eggs  cut  fine,  salt,  pepper  and  a  little  nutmeg. 
Make  a cream  sauce.  Put  one  tablespoon  of  butter  into 

Secure  a Cyclone  Policy  of L.  O.  Miller. 

2S 

MEATS 

sauce  pan,  and  when  melted  add  two  tablespoons  flour 
and  rub  smooth.  Add  one  pint  of  milk  and  when  this 
cream  sauce  is  quite  cooked,  add  your  meat  mixture 
and  just  heat  through. 

V E AL  DUCK. 

Season  a  large  veal  steak  with  pepper  and  salt,  and 
spread  with  a  dressing,  such  as  is  used  for  poultry,  sea(cid:173)
soned  with  sage  or  thyme.  Roll  up  carefully  and  tie  in 
place  with  twine.  Cover  with  some  thin  slices  of  salt 
pork  and  secure  all  by  folding  around  it  a  thin  white 
cloth.  Put  in  a  dripping  pan  with  a  little  water.  Bake 
slowly  for  one  hour.  Then  remove  the  cloth  and  brown 
tor  another  hour,  basting  often.  Serve  with  the  gravy 
poured  over  it. 

Mrs.  S.  S.  Walton. 

VEAL  C R O Q U E T T E S. 

Three  cups  veal  chopped  fine,  one  cup  of  boiled  rice, 
three-fourths  cup  of  butter,  two  stalks  of  celery  chop(cid:173)
ped  fine  or  one  tablespoonful  of  celery  salt.  Season 
highly  with  pepper  and  salt.  Mix  and  make  out  in 
small  rolls.  Roll  in  cracker  crumbs,  have  lard  very  hot 
and  fry  same  as  fried-cakes.  Serve  warm. 

Mrs.  E.  V.  Jackson. 

M E A TS 

20 

C O LD  T U R K E Y — B A K E D. 

Mince  cold  turkey  or  chicken  with  biscuit  or  bread 
crumbs  and  moisten  with  the  gravy  or  milk,  if  water  is 
used  add  butter,  season  this  well  and  put  in  a  pan. 
Before  putting  in  oven  break  enough  eggs  over  the  top 
to  cover  .and  then  cover  this  with  fine  cracker  crumbs, 
and  put  in  oven  and  bake  twenty  minutes. 
It  is a  delic(cid:173)
Miss  Anna  Kincaid. 
ious  dish. 

COLD  LAMB  IN  TOMATO  SAUCE. 

The  remains  of  cold  lamb  or  mutton  are  cut  into 

meat  slices  and  put  on  to  a  platter.  Cook  pint  of  toma(cid:173)
toes  and  put  through  a  strainer,  add  pinch  of  soda,  tea-
spoonful  of  sugar,  salt  and  pepper.  Mix  one  table-
spoonful  of  butter  and  two  of  flour,  add  this  to  the  hot 
tomatoes  and  when  smooth  set  aside  to  cool.  Put 
spoonful  sauce  on  each  side  of  meat  and  garnish  with 
parsley,  or,  the  meat  may  be  added  to  sauce  and  all 
served  hot. 

'  MEAT  CAKES. 

One  cup of  bread  crumbs  soaked  in  one cup of  sweet 
milk,  one  cup  of  any  kind  of  cold  meat  chopped  fine, 

80 

M E A TS 

two  eggs,  two  tablespoons  of  flour,  one 
teaspoonfui 
baking  powder,  salt  and  pepper  to. taste.  Fry  in  plent} 
of  grease  like  griddle  cakes. 
If  desired  add  little  onion 
or  parsley. 

BREAKFAST  DISH. 

Take  pieces  of  cold  beef,  veal  or  chicken,  chop, 
stew,  season  with  salt,  pepper  and  butter.  Thicken 
slightly  and  pour  over  thin  buttered  toast.  Serve  hot. 

Mrs.  W.  E.  Clark. 

CHICKEN  C R O Q U E T T E S. 

One  pint  of  chopped  chicken,  one  tablespoon  of 

<aft,  onehalf  teaspoon  pepper,  one  cup cream,  one  table(cid:173)
spoon  of  flour,  one  tablespoon  of  onion  juice,  one  table(cid:173)
spoon  lemon  juice, three  tablespoons  of  butter,  one  pint 
bread  crumbs.  Put  the  cream  on  to  boil,  mix  the  but(cid:173)
ter  and  flour  well  and  add  to  boiling  cream,  boil  two 
minutes  stirring,  then  add  two  eggs  well  beaten.  Set 
away  to  cool,  shape  in  cones,  roll  in  cracker  crumbs. 
Fry  in  hot  lard. 

Mrs.  H.  D.  Cushman. 

T O M A TO  SAUCE  F OR  C R O Q U E T T E S. 

Cook  one  quart  canned  tomatoes  about  ten  minutes, 
rub  through  sieve.  Put  two  tablespoons  butter  in  a  fry-

MEATS 

31 

ing  pan  over  a  hot  fire,  stir  into  it  two  spoons  floor  and 
stir  until  smooth,  then  add  the  tomatoes  seasoned  with 
salt,  pepper,  celery  and  onion. 

Mrs.  H.  D.  Cushman. 

HAM  O M E L E T. 

Three  eggs,  onehalf  cup  bread  crumbs,  onehalf  cup 
milk  and  two  tablespoonfuls  finely  minced  ham.  Sepa(cid:173)
rate  yolks  and  white  of  eggs  and  beat  each  until  very 
light.  Soak  crumbs  in  milk  until  they  will  easily  mash. 
Add yolks  of eggs  and  ham,  beat  well together,  then  add 
beaten  whites  just  as  the  mixture  is  to  be  cooked.  Have 
spider  very  hot  and  well buttered.  After  pouring  in  the 
mixture  place  where  it  will  keep  hot  and  leave  six  min(cid:173)
utes.  Then  wth  knife  fold  together  and  turn  onto  plat(cid:173)
ter.  Grated  cheese  can  be  scattered  over  before  turn(cid:173)
Mrs.  E.  S.  Moore. 
ing,  or  lumps  of  jelly. 

P H I L A D E L P H IA  SCRAPPLE. 

Take  one  pigs  head,  clease,  remove  skin.  Take  the 
meat  from  the  head  and  place  in  a  kettle,  cover  with 
water  a  couple  of  inches  and  simmer  until  meat  is  ten(cid:173)
der. 
It  will  require  several  hours.  Salt  and  set  away 

Bast Ginger,  Powered, Whole, Green, at Fellows' drug  store 

32 

M E A TS 

until  the  next  day  and  then  remove  the  lard  from  top 
of  meat  for  frying  purposes.  Re-heat  the  meat  and  li-
quir  and  stir  in  corn  meal  until  stiff  as  mush.  Cook  as 
mush.  Turn  into  moulds  and  put  in  a  cold  place.  Cut 
in  slices  and  fry  for  breakfast  as  you  would  mush. 
It 
will  keep  several  weeks  in  the  winter. 

Mrs.  Haines. 

MINT  SAUCE. 

Two  tablespoons  of  mint  chopped  fine,  one  table-
spoonful  of  sugar,  one-fourth  pint  of  vinegar.  Heat 
all  together  . 

TO  P R E S E R VE  MINT  SAUCE. 

Pick  leaves  from  stems,  pack  in  glass  jars  and  cover 
with  vinegar.  On  top  put  tablespoon  of  mustard  seed 
and  bits  of  horseradish. 
In  the  winter  when  wanted, 
take  out  the  quantity,  chop,  add  sugar  as  called  for  in 
any  receipt,  a little  vinegar  and  it is ready  for  use. 

T U R K EY  DRESSING. 

One  pound 

fine, 

two  cups 
cracker  crumbs,  two  eggs.  Summer  savory,  one  pint  of 
oysters,  pepper  and  salt.  A  very  good  receipt. 

tenderloin,  chopped 

Mrs.  Caldwell. 

MEATS  AND  EGGS 

33 

'  CHICKEN  PIE. 

Boil  a  good  sized  chicken  until  tender,  season  it 
when  about  half  done.  Remove  the  large  bones,  put 
the  chicken  with  the  gravy  and  sliced  boiled  eggs  in  a 
deep  dish,  lined  with  a  crust  made  as  follows:  Three 
pints  of  flour,  one  pint  of  sweet  milk,  one  teacup  of 
butter,  two  teaspoons  of  baking  powder,  one  teaspoon 
of  salt. 

Mrs.  E.  M.  Breese. 

S T E W ED  SWEETBREADS. 

Wash  and  remove  all  the  bits  of  skin,  soak  and  salt 
and  water  an  hour,  then  parboil,  when  half  cooked  take 
from  the  fire,  cut  in  small  pieces,  stew  in  a  little  water 
till  tender,  add  pieces  of  butter,  flour,  salt  and  pepper 
to  taste.  Boil  up  once  and  serve  on  toast  very  hot. 

EGGS. 

"There  is  always  a  best  way  of  doing  everything,  if 

i  be  to  boil  an  Qgg." 

SCRAMBLED  EGGS. 

One-half  cup  of  cream  or  milk,  six  eggs.  Heat  milk 

34 

EGGS 

in  frying  pan,  beat  up  eggs  and  pour  into  the  hot  milk 
stirring  until  they  are  done.  Serve  and  salt  after  re(cid:173)
moving  from 
Dr.  Blanche  Haines. 

fire. 

PLAIN  O M E L E T T E. 

Put  spiders  on  stove  with  one  tablespoon  of  butter, 
let  this  get  hot  but  not  brown.  Beat  four  eggs  lightly 
and  add  four  tablespoonsful  of  cold  water,  pour  in  a 
spider  and  keep  shaking  the  same  as  when  popping 
corn,  when  cooked  through,  salt,  pepper  and  roll  up 
and  place  on  a hot  platter.  Ham  omelette  may  be  made 
the  same  way by  adding  a  cup  of  chopped  ham  just  be(cid:173)
fore  rolling,  or  cheese  omelette  by  adding  a  cup  of 
grated  cheese  in  the  same  manner. 

Francella  E.  Knowles. 

B A K ED  O M E L E T T E. 

Five  or  six  eggs,  small  teacup  milk,  butter  size  of  a 
walnut,  cut  in  pieces.  One  tablespoonful  flour,  little 
salt.  Beat  yolks, add  butter,  milk,  flour,  salt,  lastly  beat 
whites.  Butter  a  dish  the  size  to  hold  it  and  put  in 
while  dish  is  hot.  Bake  until  brown. 

Miss  Anna  Matthews. 

Potter  sells  Ice Cream In all  forms. 

EGGS 

35 

O M E L E T TE  S O U F F L E. 

Whites  of  two  eggs,  yolk  of  one egg,  one  rounding 
tablespocnful  of  powdered  sugar,  one  teaspoonful  of 
vanilla.  Beat  the yolks  until  light,  add to  it  the  vanilla, 
then  beat  the whites  until  stiff,  add powdered  sugar  and 
beat  until  very  stiff.  Pour  over  this the yolk  and  vanilla 
and  stil  until  thoroughly  mixed.  Place  in  a  lightlv 
greased  dish  and  bake  in  a  moderate  oven  about  five 
minutes. 

Mrs. W.  Mowrer. 

EGGS  A  LA  CREME. 

Hard  boil  twelve  eggs,  slice  them  in  rings. 

In  the 
bottom  of  a  large  baking  dish  place  a  layer  of  bread  or 
cracker  crumbs,  then  one  of  eggs,  cover  with  bits  of 
butter,  pepper  and  salt,  continuing  until  all  are  used. 
Over  them,  pour  a  t«acup  of  sweet  cream.  Brown  in 
oven  and  serve  hot, 

Mrs.  S.  A.  'Walton. 

EGGS  W I TH  TOMATO. 

Boil  six eggs  hard,  cut  lengthwise  and  lay in  a  dish, 
cover  with  tomato  sauce  and  stand  over  hot  water 
about  ten  minutes.  For  sauce,  cook  slowly  one  pint  of 
tomatoes,  with  a  slice  of  onion,  a  sprig  of  parsley,  two 

86 

EGGS 

or  three  cloves  and  a  bay  leaf  for  fifteen  minutes,  then 
strain.  Melt  a  tablespoonful  of  butter,  add  a  table-
spoonful  of  flour,  then  the  tomato,  and  stir  until  it 
thickens.  Pepper  and  salt  to  taste. 

Mrs. J.  C.  Thorns. 

EGG  NESTS. 

Beat  whites  of  as  many  eggs  as  desired  to  stiff  froth. 
Salt,  drop  on  a  hot  buttered  dish,  in  as  many  divisions 
as  eggs,  put  yolk  in  centre  of  each.  Bake  until  lightly 
browned.  Serve  on  toast. 

Miss  Anna  Matthews. 

EGG  GEMS. 

Take  one  teacup  cold  beef  or  veal  chopped  fine,  and 
season  with  salt,  pepper  and  a  little  butter.  Moisten 
with  sweet  milk,  put  one  tablespoon  in  gem  tins.  Break 
an  egg  over  the  top,  sprinkle  with  rolled  crackers  and a 
little  butter.  Bake  twenty  minutes. 

Mrs.  S.  M.  Constantine. 

D E V I L ED  EGGS. 

Boil  six  or  eight  eggs  hard,  lay  in  cold  water.  When 
cold  shell  and  cut  in  halves,  slicing  a  bit  off  the  bottom 

EGGS 

37 

to  make  them  stand  upright,  extract  the  yolks,  rub  to  a 
smooth  paste  with  a  little  butter,  salt,  pepper  and  a  lit(cid:173)
tle  mustard  and  a  dash  of  vinegar.  Fill  the  hallowed 
whites  with  this  and  serve  on  small  lettuce  leaves,  sea(cid:173)
soned  with  salt,  pepper  and  vinegar. 

Francella  E.  Knowles. 

CHEESE. 

C H E E SE  O M E L E T T E. 

Butter  and  cut  in  squares,  pieces  of  bread  sufficient 
to  line  a  dish  for  baking.  Sprinkle  over  small  pieces  of 
cheese.  Make  custard  of  one  pint  milk,  two  eggs  and 
a  pinch  of  salt.  Pour  over  bread  and  cheese  and  bake 
in  quick  oven. 

C H E E SE  S O U F F L E. 

Mix  half  a  cup  of  milk  with  a  tablespoon  of  flour, 
one  of  butter  and  a  pinch  of  salt,  put  in  a  saucepan  and 
stir  over  the  fire  until  it  thickens.  Add  a  quarter  of  a 

Siliiman  $£  Photographer. 

;^8 

CHEKSE 

pound  of  grated  cheese  and  the  beaten  yolks  of  two 
eggs,  stir  all  together,  then  add  the  whites  of  the  eggs 
beaten  to  a  stiff  froth,  and  bake  iri  a  cpiiick  oven.  Serve 
immediately. 

Elinor  C.  Keyport. 

MACARONI  A ND  C H E E S E. 

Put  the  macaroni  to  boil  in  milk  and  water.  When 
tender,  take  out  and  drain.  For  half  a  pound  beat  th-
yolks  of  two  eggs  with  eight  tablespoons  of  melted  but(cid:173)
ter.  Salt  to  taste,  add  a  teaspoonful  of  mustard,  half  a 
salt-spoon  cayenne  pepper  (can  omit  if desired)  and  one 
cup  of  grated  cheese.  Fill  the  baking  dish  with  alter(cid:173)
nate  layers  of  macaroni,  cheese  and  dressing.  Bake  in 
a  moderate  oven. 

Mrs.  A.  W.  Snyder. 

C H E E SE  RAMAKINS. 

Four  tablespoons  of  grated  cheese,  one-half  cup  of 
tablespoons  of 
milk,  two  ounces  of  bread,  four  level 
butter,  yolks  of  two  eggs  and  whites  of  three,  one-half 
teaspoon  salt  and  a  few  grains  of  cayenne.  Put  bread 
and  milk  on  to  boil  until  smooth,  then  add  the  cheese 
and  butter  and  stir  over  the  fire  for  one  minute.  Take 

Stl ftinos of sbelleo  nut meats  at  potters. 

CHEESE 

39 

off.  add  seasoning  and  yolks  of  eggs.  Beat  whites  to 
stiff  froth  and  stir  in carefully.  Pour  in  greased  baking 

" pan  and  bake  fifteen  minutes. 

Mrs.  W.  Mowrer. 

C H E E SE  FINGERS. 

To  use  left  over  pieces  of  pie  crust,  roll  out,  cut  with 
cookie  cutter,  sprinkle  one-half  with  grated  cheese,  fold 
over  and  bake. 

Mrs.  Nellie  Christian. 

C H E E SE  WAFERS. 

Take  salted  wafers,  spread  with  butter,  then  cover 
with  cheese  and  set  in  oven  till  the  cheese  and  butter 
melt  and  the  wafers  are  heated  through.  Nice to  serve 
with  coffee  or  cocoa. 

Emma  Masser. 

C H E E SE  STRAWS. 

One  pint  flour  and  one-half  pint  of  grated  cheese., 
mix  them,  and  make  a paste  with  lard  as  you  would  for 
pies.  Roll  out  in  a  thick  sheet,  cut  in  strips  one-half 
inch  broad  and  five  inches  long.  Bake  a  light  brown. 
Place  a  white  napkin  on  a  plate  and  pile  the  straws  in a 
log  cabin  shape  upon  it.  This  is  a  delicate  dish  to  be 
eaten  with  salads. 

Mrs.  Lucy  Hoag. 

40 

CHEESE  AND  SALfDS 

W E L SH  RAREBIT. 

Grate  one  pound  of  cheese,  mix  it  over  the  fire  witii 
one  gill  of  ale,  working  it  smooth  with  a  spoon,  season 
it with  a  salt  spoon  of  dry  mustard,  meanwhile  take  two 
large  slices  of  toast,  put  them  on  a  hot  platter,  and  as 
soon  as  the  cheese  is  melted  pour  over  the  toast  and 
serve  quick. 

Mrs.  C.  M.  Harris. 

SALADS. 

"To  make  a  perfect  salad,  there  should  be  a  spend(cid:173)

thrift  for  oil,  a  miser  for  vinegar,  a  wise  man  for  salt,' 
and  a  madcap  to  stir  the  ingredients  up  and  mix  them 
well  together."—Spanish  Proverb. 

CHICKEN  SALAD. 

Cream  together  one-half  teaspoon  mustard,  one  ta(cid:173)
blespoon  sugar  and  one  tablespoon  butter.  Then  add 
the  yolks  of  three  eggs,  one  cup  of  vinegar,  very  weak, 
pour  in  slowly  and  stir. 
Just  before  using  add  one  cup 
of  sweet  cream.  This  will  prepare  three  and  one-half 

SA1.ADS 

11 

founds  of  chicken  and  one  large  cup  of  celery. 

Mrs.  J.  Griffith. 

C H I C K EN  SALAD. 

Boil  chicken  till  tender  salting  to  taste.  When  cold, 
cut  in  small  pieces.  Add  twice  the  quantity  of  celery, 
cut  up  with  a  knife,  not  chop,  four  cold  boiled  eggs, 
sliced.  Mix  these  ingredients  thoroughly.  Dressing: 
One-half  pint  cream  or  rich  milk,  one-half  pint  of  weak 
vinegar,  one  small  teacup  sugar,  three  eggs,  well  beat(cid:173)
en,  lump  of  butter  size  of  an  egg,  one  teaspoon  mus(cid:173)
tard,  pepper  and  salt.  Mix  all together  cold,  cook  until 
tirck  as  custard,  and  pour  over  chicken. 

Miss  Mary  Button. 

C E L E RY  SALAD. 

Two  bunches  celery,  one  tablespoon  salad  oil,  four 
tablespoons  vinegar,  one  tablespoon  sugar,  pepper  and 
salt  to  taste.  Wash  and  scrape  celery,  lay  in  ice  water 
until  dinner  time,  then  cover  with  the  dressing. 

Gertrude  Bean. 

/.  /  Buss,  2nd  ward, dealer  in  Groceries, Provisions.  Flour, Pork,  Notions 

Cigars  and  Tobacco. 

42 

SALADS 

P O T A TO  SALAD. 

Boil  twelve  large  potatoes  in  salt  water  until  ten(cid:173)
der.  Let  them  stand  until  entirely  cold.  Then  add 
four  onions,  put  in chopping  bowl  and  chop  fine.  Then 
add  one  tablespoon  of  celery  seed,  one-half  teaspoon  of 
black  pepper.  Pour  over  it  a  salad  dressing  made  with 
three  eggs beaten  well, one cup vinegar,  one  tablespoon 
of  butter,  one  tablespoon  of  ground  mustard.  Boil five 
minutes;  when  cold,  garnish  with  hard  boiled  eggs  and 
celery  leaves. 

Mrs.  W.  Fox. 

POTATO  SALAD. 

Boil  small  potatoes  with  jackets  on,  slice  or  cut  in 
dice  for  dressing.  Take  yolks  of  three  eggs  beaten, 
butter  size  of  a  walnut,  one  cup  of  vinegar,  not  very 
sour,  heaping  teaspoon  of  ground  mustard,  stirred  up 
in  a little  vinegar,  tablespoon  of  sugar.  Put  all  togeth(cid:173)
er  and  let  come  to  a  boil  or  until  it  thickens,  stirring  to 
keep  from  scorching,  or,  set  the  dish  into  one  of  boiling 
water  to  cook.  Take  a  good  layer  of  potato,  salt  and 
pepper  it  and  strew  on  a  little  sliced  onion,  then  a  little 
dressing,  and  repeat  until  you  have  the  amount  you 
want.  To  one  cup  of  dressing., use  one-half  cup  of 
cream,  it  improves  it but  is not  necessary.  You  can  use 

SALADS 

43 

any  cold  boiled  potatoes  but  it  is  better  to  use  small 
ones  with  jackets  on. 
If  onion  is  not  liked,  use  celery 
or  cucumber. 

Mrs.  Younkman. 

CABBAGE  SALAD. 

Chop  or  cut  fine  part  of  a  head  of  cabbage.  For 
the  dressing  use  one  egg",  three  tablespoons  of  butter, 
one  tablespoon  of  sugar,  nearly  one-half  cup  of  vinegar 
and  one-half  teaspoon  of  salt.  Cook  in  double  kettle 
until  it  thickens.  Let  stand  until  cold,  then  mix  with 
the  cabbage  and  stir  all  together. 

Laura  Baum. 

T O M A TO  SALAD. 

Heat  four  tablespoons  of  butter,  add  one  tablespoon 
of  flour  stir  until  smooth,  then  add  one  cup  of  milk,  stir 
and  boil  up.  Beat  one  egg,  add  salt,  pepper,  two  table(cid:173)
spoons  of  sugar  and  one-third  cup  of  vinegar,  stir  this 
into  the  boiling  mixture  and  cool. 
Just  before  time  to 
serve  pour  over  sliced  ripe  tomatoes. 

Miss  Susie  I.  Silliman. 

SALMON  SALAD. 

Boil  a  can  of  salmon  twenty  minutes,  pour  off  juice 
or  oil  and  put  in  a  deep  dish,  placing  on  top  a  few 

44 

SALADS 

cloves,  pepper  and  salt.  Cover  with  cold  vinegar  and 
let  stand  a  day,  then  take  from  vinegar  and  put  on  plat(cid:173)
ter.  Eeat  yolks  of  two  raw  eggs  with  the-yolks  of  two 
hard  boiled  eggs  rubbed  as fine  as  possible.  Add  grad(cid:173)
ually  a  tablespoon  of  mustard,  three  of  melted  butter,  a 
little  salt  and  pepper  and  vinegar  to  taste.  Chopped 
celery  is  nice. 

Helen  Gilchrist. 

S H R I MP  SALAD. 

To  one  pint  of  shrimps,  and  two  hard  boiled  eggs, 
four  cucumber  pickles  cut  in  slices  and  as  many  olives 
cut  in  bits.  Carefully  mix  these  to  avoid  breaking  the 
shrimps  and  pour  over 
them  a  cooked  mayonnaise 
dressing. 

Mrs.  S.  A.  Walton. 

H E R R I NG  SALAD. 

Take  two  salt  herring  and  soak  over  night,  then  cut 
the  meat  off  the  bones  and  chop  up  very  fine  with  a 
small  onion,  a  little  vinegar  and  two  hard  boiled  eggs. 
Place  a  few  slices  of  eggs  on  top. 

Mrs.  Hiram  Pimstein. 

N UT  SALAD. 

Walnuts,  butternuts  or  pecan  nuts  make  a  delicious 
salad.  Have  as  many  nut  meats  broken  into  pieces  as 

SALADS 

}.') 

you  have  crisp  cut  celery  and  mix  them  with  a  mayon(cid:173)
naise  dressing.  Serve  on  lettuce  leaves. 

Mary  Button. 

F R U IT  SALAD. 

Soak  the  contents  of  one  package  of  Plymouth 
Rock  Gelatine  one-half  hour  in  one  pint  of  cold  water, 
then  add  one  quart  of  hot  water  and  stir  until  the  gela(cid:173)
tine  is  dissolved.  Add  two  cups  of  sugar,  six  bananas, 
one  can  of  shreded  pineapples,  two  teaspoons  of  lemon 
extract. 

It  should  be  made  the  day  before  served. 

Mrs.  John  Griffith; 

MAYONNAISE  DRESSING. 

Yolks  of  three  hard  boiled  eggs,  yolk  of  one  raw 

egg,  one-half  teaspoon  salt,  one-quarter  teaspoon  mus(cid:173)
tard. 
In  preparing  all  kinds  of  salad  dressing,  a  silver 
or  wooden  fork  should  be  used  and  all  the  materials 
should  be  very  cold,  and  the  oil  pure  and  fresh.  Mash 
the  cooked  yolks  until  perfectly  smooth,  then  rub  in 
the  raw  yolk.  Work  at  least  five  minutes,  then  add  the 
salt and  pepper  and  the  oil  drop  by  drop,  stirring  stead-

Dr. Haines,  Oculist  andAutist. 

46 

SALADS 

ily  all  the  time,  then  add  by  degrees  the  vinegar  and  it 
is  ready  for  use.  Use  lemon  juice  in  place  of  vinegar  n 
desired.  Add  oil and  vinegar  until  you have  the  desired 
amount  of  dressing. 
It  is  not  necessary  to  use  more 
eggs,  but  let  the  oil  and  vinegar  make  the  quantity. 

Mrs.  Nellie  Christian. 

SALAD  DRESSING. 

Yolks  of  eight  eggs,  two  tablespoons  of  mustard 

mixed  with  a  little  boiling  water.  Beat  eggs  and  mus(cid:173)
tard  and  add  salt  and  cayenne  pepper  to  taste.  Then 
add  a  pint  of  vinegar,  one  teacup  of  butter,  and  when 
boiling,  stir  gradually  into  the  yolks. 
If  your  vinegar 
is  very  sour  use  a  little  less.  When  you  use  the  dress(cid:173)
ing,  add  cream  whipped  stiff. 

Mrs.  C.  H.  Harris. 

SALAD  DRESSING. 

One  heaping  tablespoon  cold  butter,  same  of  flour, 
mix  together  and  add  one  teaspoon  sugar;  mix  well  and 
then  add  yolks  of  two  eggs  well  beaten,  one  level  tea(cid:173)
spoon  dry  mustard,  one-fourth  teaspon  cayenne  pepper 
or  OIT*  half  teaspon  black  pepper,  one  teaspoon  salt. 

SALADS 

47 

Beat  all  well  ,scald  one-half  cup  of  milk,  add  it,  and 
cook  five  minutes  or  until  it  thickens,  stirring  constant(cid:173)
ly,  and  then  add  one-fourth  cup  of  vinegar. 
In  cook(cid:173)
ing,  set  the  dish  in  pan  of  water.  Cream  improves  it. 
Mrs.  A.  H.  Huyler. 

DRESSING  FOR  CHICKEN  SALAD. 

Six  eggs  well  beaten,  add  gradually  a  cup  of  melted 
butter  and  beat  well,  then  add  one-half  cup  vinegar, 
one-half  teaspoon  pepper,  one  teaspoon  salt,  one  table(cid:173)
spoon  mustard  dissolved  in  a  little  hot  water,  three 
tablespoons  sugar.  Cook  in  double  boiler,  stirring  all 
the  time.  When  thick  set  away  to  cool.  Just  before 
using,  thin  with  one  cup  of  whipped  cream 

Mrs.  Otto  Dickinson. 

CREAM  DRESSING  F OR  CABBAGE, 

Into  one  half  cup  of  thick  cream  stir  two  table(cid:173)
spoons  sugar,  and  while  rapidly  stirring,  fill  the  cup 
with  vinegar.  Pour  over  cut  cabbage  that  has  been 
seasoned  with  a little  salt, pepperand  celery. 

Mrs.  H.  D.  Cushman. 

B O T T L ED  SALAD  DRESSING. 

Beat  the  yolks  of  eight  eggs,  add  to  them  a  cup  of 

48 

SALADS 

sugar,  a  tablespoon  each  of  salt,  mustard,  and  a  scant 
one  of  black  pepper,  half  a  cup  of  thick  cream.  Mix 
thoroughly,  bring to  a boil, add  a pint  and  a half  of vine(cid:173)
gar  and  one  cup  of  butter,  let  come  to  a  boil  and  then 
pour  upon  the  mixture,  stir  well  and  put  in  bottles  or 
pint  cans.  It  will  keep for  months  in  the  hottest  weath(cid:173)
er  and  is  excellent  for  any  kind  of  salad,  where  a  mus(cid:173)
tard  dressing  is  used.  Try  it. 
Mrs.  E. 

MAYONNAISE  DRESSING. 

One  cup  vinegar,  two  eggs,  two  tablespoons  sugar,' 
one teaspoon  mustard,  one  teaspoon  flour,  one  teaspoon 
salt  (scant)  one-half  teaspoon  black  pepper  (scant)  and 
a  pinch  of  cayenne  pepper.  Warm  the  vinegar,  take 
a  tablespoon  of  the  vinegar,  the  flour  and  mustard  and 
mix.  Add  eggs  and  beat  well,  then  the  other  ingred(cid:173)
ients  and  boil  all  together.  When  done  add  a  small 
piece  of  butter.  Set  away  to  cool  and  when  used  add 
one-half  cup  of  cream. 

Mrs.  C.  H.  Sage. 

L-  O. Miller  will rent you a house-

BREAD 

49 

BREAD. 

"A  simple  meal  of  bread  and  butter  is  a  feast  when 

beautified  by  the  graces  of  good  breading." 

YEAST. 

Take  twelve  larg-e  potatoes  and  boil  them  in  two 
quarts  of  water.  When  done,  pour  the  water  over  two 
cups  of  flour,  mash  the  potatoes  and  put  in  with  the 
water  and 
flour.  Take  a  small  handful  of  hops,  add 
boiling  water,  let  them  boil  for  a  few  minutes,  then 
strain  into  the  mixture  and  add  one  cup  of  sugar,  and 
one-half  cup  of  salt.  When  cool,  add  two  good  yeast 
cakes.  This  will  keep  for  weeks  in  a  cool  place. 

Mrs.  Anna  E.  Fellows. 

E X C E L L E NT  YEAST. 

Cook  twelve  potatoes  in  two  quarts  of  water.  Mash 
fine, take  three  tablespoons  of  flour,  three  of  sugar,  two 
of  salt,  add  boiling  potato  water  and  beat  well  to  avoid 
lumps.  Put  in  a  two  gallon  crock,  add  warm  water 
until  the  crock  is almost  full;  when  sufficiently  cool,  stir 
in  two  and  one-half  yeast  cakes,  previously  soaked.  Let 

.-)() 

BREAD 

rise,  stirring  it  down  often  until  it  is  very  light,  when  it 
is  ready-for  use,  although  it  improves  it  by  standing a 
day  or  two.  Set  bread  in  morning,  using  one  pint  of 
luke  warm  yeast  to  every  loaf  of  bread.  Freezing  will 
not  hurt  the  yeast. 

Mrs^Hoisington 

BREAD. 

Boil  three  good  sized  potatoes  and  put 

theni 
thorugh  a sieve, add  three  tablespoons  of  sugar,  same of 
salt,  pour  on  three  quarts  of  warm  water,  and  add  one 
cake  of  Yeast  Foam,  dissolved  in  warm  water;  then 
add  flour  enough  to  make  a  thin  batter,  and  let  stand 
m  a  warm  place  over  night. 
In  the  morning  mix  stiff 
and  when  light,  shape  into  loaves  without  much  knead(cid:173)
ing.  Let  raise  and  bake  forty  to  forty-five  minutes. 
^  ill  make  five  large  loaves. 

Mrs.  Newell  Case. 

BREAD. 

Five  or  six  large  potatoes  boiled  and  mashed,  add 
to  these  one  tablespoon  lard,  one  of  sugar,  and  one  of 
flour,  scald  with  potato  water  arid  then  put  through 
colander.  Soak  one  cake  of  yeast  and  add  a  little  flour 
to  it.  When  the  sponge  is  cool  enough,  add  the  yeast. 

BREAD 

51 • 

and  in  the  morning  thicken  with  flour  and  beat  well  as 
you  would  a  cake.  Set  to  rise  and  when  light,  mix  stiff 
and  let  rise  again,  then  make  into  loaves  and  bake. 

Mrs.  Lon  Wescott. 

BOSTON  BROWN  BREAD. 

Two  cups  of  corn  meal,  two  cups  of  graham  flour, 
one-half  cup  of  molasses,  one  teaspoon  of  soda  dis(cid:173)
solved  in  hot  water,  enough  sour  milk  to  make  a  batter 
a  little  thicker  than  for  griddle  cakes.  Steam  three 
hours,  then  bake  in  a  hot  oven  ten  minutes. 

Mrs.  S.  S.  Read. 

BROWN  BREAD. 

Three  cups  of  sour  milk,  one-half  cup  of  molasses  or 
brown  sugar,  three  tablespoons  melted  lard,  three  cups 
of  graham  flour,  two  cups  wheat  flour,  two  teaspoons 
soda.  Put  batter  in  greased  tin  and  let  stand  one-half 
hour  to  rise.  Bake  in  a  moderate  over. 

Mrs.  Geo.  C.  Graham. 

GRAHAM  BREAD. 

One  pint  of  sour  milk,  one  teaspoon  of  soda,  one  of 
.-alt  and  half  a  cup  of  molasses.  Stir  in  a  quart  of  gra-

52 

BREAD 

ham  flour  and  bake  two  hours  in  a moderate  over.  One 
pint  of  graham  flour  and  one  pint  of  corn  meal  can  be 
used  if  preferred,  or  one-third  white  flour  with  the 
graham. 

Mrs.  Isaac  Crossette. 

BOSTON  B R O WN  BREAD. 

One  cup  of  cornmeal,  graham  flour,  wheat  flour, 
molasses,  sweet  milk  and  boiling  water,  one  teaspoon 
of  soda,  one-half  teaspoon  of  salt.  Pour  boiling  water 
over  cornmeal  and  stir  until  smooth,  then  add  other  in(cid:173)
gredients  and  beat  well.  Put  the  batter  in  three  one 
pound  baking  powder  cans,  put  on  covers  and  steam 
three  and  one-half  hours.  Then  put  in  moderate  oven 
and  bake  one-half  hour. 

Mrs.  H.  H.  Whipple. 

STEAMED  BROWN  BREAD. 

Two  and  one-half  cups  sour  milk,  one-half  cup  mo(cid:173)

lasses,  two  cups  of  corn  meal,  one  cup  of  graham  flour, 
one  teaspoon  salt,  one  heaping  teaspoon  soda.  Use 
coffee  cups  to  measure  in.  Steam  three  hours  and 
Brown  in  an  oven. 

Mrs.  Nellie  Christian. 

No  Lunch  is  quite  complete  without  a package  of  Three  Rivers  Saratoga 

Chips 

BHEADS 

53 

OATMEAL  BREAD. 

Pour  two  cups  boiling  water  over  two  cups  of  oat(cid:173)

meal,  add  scant  one-half  cup  of  butter  and  lard  mixed, 
two-thirds  of  a  cup  of  sugar,  pinch  of  salt,  two  cups  of 
water,  one  cup  of  soft  yeast  and  let  stand  over  night. 
In  the  morning  stir  very  stiff  with  flour.  Take  one-half 
on  the  board  and  mix  into  a  loaf,  leaving  it  very  soft. 
Let  it  get  ver)-  light  before  baking.  Makes  two  large 
loaves.  Compressed  yeast  will  do. 

Mrs.  Gibson. 

B R E A K F A S TS  T E A C A K ES 

P A R K ER  H O U SE  ROLLS. 

One  quart  sweet  milk,  boiled,  when  cool  add  flour 
to  half  cup  of  batter  and  one  yeast  cake.  When  light, 
add  one-half  cup  butter,  ore  cup  sugar,  mix  soft  and  let 
rise  again.  Roll  out  and  cut  with  cookie  cutter.  But(cid:173)
ter  the  top  and  fold  together  in  a  long  roll.  Let  it  rise 
very  light.  This  will  make  about  seventy  rolls. 

Mrs.  H.  Walborn. 

54 

BREAKFAST  AXD  TEA  CAKES 

CINNAMON  ROLLS. 

Take  one  quart  of  light  bread  dough,  mix  in  hall 
cup  butter,  one  egg,  two-thirds  cup  sugar.  Roll  out  to 
about  one-half  inch  in  thickness,  spread  with  butter  and 
sprinkle  with  sugar  and  cinnamon.  Roll  up  and  cut  as 
you  would  a  jelly  cake,  put  in  pans  like  biscuit  and  set 
to  rise.  When  light,  put  a  little  lump  of  butter,  sugar 
and  cinnamon  on  each  one  and  bake  a  nice  brown. 

Mrs.  Eggleston. 

CINNAMON  ROLLS. 

Rub  two  tablespoons  butter  into  pint  flour.  Beat 
one  tgg  and  add  to  it  two-thirds  of  a  cup  of  milk,  tea(cid:173)
spoon  baking  powder,  one-half  teaspoon  salt.  Mix  all 
together  and  roll  into  a thin  sheet.  Spread  lightly  with 
butter,  dust  over  four  tablespoons  sugar  and  little  cin(cid:173)
namon.  Cut  into  biscuits  and  bake  thirty  minutes 
Serve  warm. 
Mrs.  F. 

P O T A TO  ROLLS. 

Mash  four  large  potatoes  and  while  hot  add  one 
large  tablespoon  lard,  one  cup  of  milk,  one  well  beaten 
egg,  a little  salt  and  sugar.  When  cool  add  one  cake of 

BREAKFAST  AXU  TEA  CAKES 

fv) 

compressed  yeast  and  stir  stiff  with  flour.  Make  this 
about  eleven  o'clock  and  let  it  rise  until  five  o'clock. 
then  mix  into  rolls  and  butter  the  tops.  After  making 
into  rolls  let  them  rise  thirty  or  forty  minutes.  Bake 
about  twenty  minutes. 

Mrs.  J.  B.  Dickinson. 

PEACH  ROLLS. 

Stew  dried  fruit  until  done,  sweeeten  and  flavor  to 
taste.  Make  a  good  baking  powder  crust  and  roll  very 
thin;  spread  on  fruit,  putting  thin  slices of  butter  on  the 
fruit.  Roll  this  up nicely  and  place  in  a pan  four  or  five 
inches  deep.  To  three  or  four  rolls  add  one  cup  sugar, 
one-half  cup  of  butter,  pour  in  hot  water  enough  to 
cover  them  and  bake  one-half  hour.  To  be  eaten  with 
sugar  and  cream  or  any  preferred  sauce. 

Sirs.  A.  C.  Sheldon. 

F R E N CH  ROLLS. 

One  quart  of  flour,  two  heaping  teaspoons  oaking 
powder,  one-half  teaspoonful  of  salt,  enough  milk  to 
make  a  soft  dough.  Sift  baking  powder,  salt  and  floury.* 
together.  Roll  thin  and  cut  in  circles,  put  a  lump  of 
butter  on  each  piece  and  fold  the  dough  over  it  like 
turnovers.  Bake  at  once. 

Mrs.  Bloom 

56 

BREAKFAST  AND  TEA  CAKES 

BAKING  P O W D ER  BISCUITS. 

To  each  cup  of  flour  add  one  heaping  teaspoon  of  I 

baking  powder  and  one  teaspoon  of  shortening.  Mis 
soft  with  either  milk  or  water. 

Mrs.  D.  Knox. 

CURRANT  BISCUIT. 

Two  cups  of  sour  milk,  one  teaspoon  soda,  two  ta(cid:173)

blespoons  cream,  two  tablespoons  sugar,  pinch  of  salt, 
one-half  cup  of  currants,  and  add  flour  util  they  only 
just  drop  from  the  spoon.  Drop  about  two  tablespoons 
in  each  place  on  greased  tins  and  bake  about  twenty 
minutes.  Good  hot  for  tea  or  cold  for  lunch.  A.  W. 

L E M ON  BISCUIT. 

Three  cups  of  sugar,  one  cup  lard,  one  pint  sweet 
milk,  two  eggs,  five  cents  worth  oil  of  lemon,  five  cents 
worth  baking  ammonia,  roll  fine  and  dissolve  in  warm 
water  adding  a  little  salt.  Roll  thin  and  bake  in  quick 
oven. 

•  Mrs.  A.  Millard. 

SQUASH  BISCUIT. 

For  two  dozen  biscuit,  take  two  and  one-half  cups 
of  bread  sponge  after  it  is  light,  add  two-thirds  of  a  cup 

BREAKFAST  AND  TEA  CAKES 

57 

•  of  squash  that  has  been  cooked  and  put  through  ,i 
colander,  two  tablespoons  butter,  small  tablespoon  su(cid:173)
gar,  unless  sweet  biscuits  are  preferred  when  more  will 
be  required, 
thoroughly  and 
mold  into  biscuit  with  flour,  let  rise  and  bake  one-halt 
hour. 

teaspoonful  salt.  Mix 

Mrs.  C.  A.  Simonds. 

GOOD  GRAHAM  GEMS. 

Three  cups  of  sour  milk,  one  teaspoon  soda,  one  of 
I  salt,  one  tablespoon  brown  sugar;  one  of  melted  lard, 
one  beaten  egg.  To  the  egg  add  the  sugar,  milk  and 
salt,  then  the  graham  flour  (with  soda  mixed  in)  to(cid:173)
gether  with  the  lard,  make  a  stiff  batter  so  that  it  will 
drop  not  pour  from  the  spoon.  Have  gem  pans  very 
hot,  grease,  fill  and  bake  fifteen  minutes  in  a  hot  oven. 

Mrs. Jas.  Ellett. 

Q U A K ER  OAT  GEMS. 

Pour  one  cup  of  boiling  water  over  one  cup  of 
Quaker  oats  and  let  stand  over  night.  Add  one-half 
cup  of  milk,  a  little  salt,  two  teaspoons  baking  powder 
sifted  with  two  cups  of  flour.  Bake  in  a  hot  oven. 

L.  0  Miller  will rent  your house. 

58 

BREAKFAST  AND  TEA  CAKES 

RICE  GEMS. 

Beat  one  egg,  add  one  cup  of  milk  and  one  table(cid:173)
spoon  butter,  one  cup  boiled  rice,  one  cup  flour,  salt, 
one  teaspoon  baking  powder.  Bake 
in  gem  pans 
twenty  minutes. 

A.  F. 

MUFFI-NS. 

Two  eggs,  one-half  cup  butter,  one  cup  milk,  two 
tablespoons  sugar,  two  teaspoons  baking  powder,  stir 
quite  thick  and  drop in tins.  Beat  the  whites  to  a  froth 
and  stir  in  last. 

Mrs.  G.  F.  Miller. 

CORN  MEAL  MUFFINS. 

Two  cups  white  flour,  one  cup  corn  meal,  one  egg. 
four  level  teaspoons  baking  powder,  one  level  teaspoon 
salt,  three  level  tablespoons  sugar,  one  and  one-quarter 
cup  milk.  Mix  dry  ingredients  together,  add  beaten 
egg.  thin  milk  and  beat  hard  for  a  few  minutes.  Put  hi 
warm  muffin  tins,  brush  over  the  top  with  melted  butter 
and  bake  in  quick  oven  for  fifteen  minutes. 

Silliroan  ^  Photographer. 

MUFFINS  AND  WAFFLES 

59 

BERRY  M U F F I N S. 

Two  cups  of  flour,  two  level  teaspoons  of  baking 
powder,  one-half  teaspoonful  salt,  one-quarter  of  a  cup 
of  sugar,  two  tablespoons  melted  butter,  one  scant  cup 
of  milk,  one  egg  and  one  cup  of  berries.  Mix  and  sift 
the  dry  ingredients.  Beat  egg  until  light,  pour  over  it 
the  milk  .then  pour  these  over  the  dry  materials  and 
then  add  the  berries,  stir  them  in  and  drop  into  muffin 
pans;  Bake  twenty  minutes  in  a  quick  oven. 

Mrs.  W.  Mqwrer. 

W A F F L E S. 

Four  eggs,  beaten  separately,  one-half  cup  butter, 
one  quart  sweet  milk,  one  tablespoon  of  baking  powder, 
a  little  salt,  flour  enough  to  make  a  little  thicker  than 
for  pancakes.  Have  waffle  iron  hot  and  greased  with 
butter. 

Mrs.  Chas.  Starr. 

E X C E L L E NT  W A F F L E S. 

One  pint  sour  milk  beaten  to  a  cream,  one-half  cup 
butter,  one  teaspoon  soda,  One teaspoon  salt,  two  eggs, 
white  and  yolks  beaten  separately,  added  to  the. batter 

L,  O,  Miller pays  carefull  attention  to collection  of  rents. 

60 

GR1DDLK  CAKES 

just  before  baking.  Flour  for  a  moderatee  stiff  batter. 
Irons  must  be  very  hot  before  using. 

Mrs.  B.  Burns. 

STEAMED  CORN  BREAD. 

Two  cups  buttermilk,  two  cups  cornmeal,  two  cups 
flour,  one-half  cup  molasses,  one  teaspoon  soda,  pinch 
of  salt.  Steam  three  hours  and  bake  twenty  minutes. 

Mrs.  S.  Spear. 

RICE  G R I D D LE  CAKES. 

One  cup  cold  boiled  rice,  one  cup  sweet  milk,  one 
egg,  one  tablespoon  melted  butter,  one-half  teaspoon 
salt,  one  cup  flour,  one  good  teaspoon  baking  powder. 
Bake  on  a  hot  griddle,  immediately. 

Miss  Louise  Wahl. 

CORX  BATTER  CAKES. 

One  cup  of  buttermilk,  one-half  cup  of  cold  water, 
one  egg,  one  teaspoon  soda,  one  teaspoon  salt,  butter 
size  of  an  egg,  melted,  one  pint  of  cornmeal.  Mix  well 
and  bake  on  hot,  well  buttered  griddle. 

Mrs.  B.  Burns. 

PUFFS 

(it 

GINGER  PUFFS. 

Two  cups  of  mashed  potato,  two 

tablespoons  of 
warm  water,  one-half  cup  of  melted  butter,  four  cups  01 
flour,  one  large  teaspoon  of  soda,  one  large  teaspoon  oi 
ginger.  Drop  on  tins with  a spoon  and  bake. 

MRS.  H E N RY  H A L L. 

P O T A TO  P U F F S. 

Two  cups  of  mashed  potatoe,  two  tablespoons  of 
butter,  one  cup  of  milk,  one  egg.  Melt  the  butter  and 
beat  it  and  the  potato  to  a  white  cream  before  adding 
anything  else.  Add  egg,  whipped  very  light  and  milk 
and  season  to  taste.  Beat  all well  and  pour  into  a  deep 
dish.  Bake  in  a  quick  oven  until  well  browned. 

Mrs.  Dunham. 

CORN  STARCH  P U F F S. 

One  cup  of  sugar,  one-half  cup  of  butter,  one  cup  of 
Com starch,  two  teaspoons  of  baking powder,  four  eggs, 
ebaten  separately.  Bake  in  gem  pans. 

Mrs.  Kelsey. 

Individual moulds,  birds,  fruit, Etc. at  Potters. 

62 

JOHNNY  CAKE 

HAM  P U F F. 

Scald  one  pint  milk,  one-half  cup  butter  thickened 
with  one  cup  flour  mixed  smooth  with  cold  milk.  When 
this  cools  add  the  well  beaten  yolks  of  eight  eggs,  then 
the  whites  well  beaten,  and  one  and  one-half  cups  finely 
chopped  ham.  Bake  in  a  dish  standing  in  a  pan  of 
water. 

Mrs.  Geo.  G.  Armitage. 

J O H N NY  CAKE. 

Three  cups  of  sour  milk,  one  cup  of  flour,  one  tea(cid:173)
spoon  of  soda,  one  egg,  one-half  teaspoon  of  salt,  one-
half  cup  of  sugar,  cornmeal  enough  to  make  a  thin  bat(cid:173)
ter.  Bake  in  a hot  oven  in  shallow  tins. 

Mrs.  S.  S.  Reed. 

J O H N NY  CAKE. 

Two  eggs,  one  cup  flour,  two  of  cornmeal,  one-half 
of  sugar,  two  tablespoons  of  melted  butter,  a  little  salt, 
two  tablespoon  baking  powder  and  enough  sweet  milk 
to  make  a thin  batter  put  in  last  thing. 

Mrs.  James  Bouton. 

Misses  Sheats^Millinerv  Parlors,  over  Snyder's  drug  store 

TOAST  AND  FRITTERS 

63 

STEAMED  BREAD. 

One  cup  sweet  milk,  one  cup  of  sour  milk,  two  and 
one-half  cups  cornmeal.  one-half  cup  flour,  one-quarter 
cup  molasses,  one  teaspoon  soda.  Steam  four  hours 
and  put  in  oven  ten  minutes. 

Mrs.  A.  Coyle. 

GRAHAM  CREAM  TOAST. 

Cut  six  slices  of  delicate  graham  bread,  one  pint  of 
rich  cream,  butter  and  salt 
to  taste.  Toast  bread 
brown,  remove  crust,  butter,  arrange  in  dish  with  cover. 
Bring  the  cream  to  a  boil,  salt  and  pour  over  toast. 
Cover  and  serve. 

Mrs.  W.  H.  Perrin. 

• 

SALLY  LUNN. 

Two  eggs,  one7quarter  of  a cup  of  butter,  two  table(cid:173)
spoons  sugar,  one  cup  sweet  milk,  two  cups  flour,  heap(cid:173)
ing  teaspoon  baking  powder.  Bake  in  long  flat  tins, 
cut  in  squares  and  serve  while  hot. 

Miss  E.  Hafr. 

A P P LE  FRITTERS. 

Two  egg,  well  beaten,  one-half  teaspoon  salt,  one 
cup  milk,  two  and  one-half  cups  of  flour,  two  table-

64 

PIES 

spoons  of  sugar,  two  tablespoons  baking  powder,  four 
apples  thickly  sliced;  flavor  with  vanilla.  Fry  as  you 
would  fried  cakes  and  serve  hot  with  maple  syrup  or  a 
lemon  sauce. 

Mrs.  F.  H.  Case. 

PIES. 

"How  dear  to  my  heart  are  the  pies  of  my  childhood, 

The  pies that  my mother  used to  make. 

The  apple, the  pumpkin 

The  dearly  loved  mince  meat, 

The  joy  of  all.  which  in  boyhood  I  ate. 

P IE  CRUST. 

Take  three  cups  of  sifted  flour,  one  cup  of  lard,  a 
little  salt,  and  mix  the  lard  through  the  flour  with  i 
knife,  add  one-half  cup  of  cold  water,  still  stirring  with 
the  knife,  mix  as  little  as  possible  after  the  water  has 
been  added,  and  do  not  handle  more  than  is  necessary. 

Always use Fellow's Antiseptic Toilet  Soap.  Finest  made 

and sold only at Fellows' drug- store 

PIES 

P IE  CRUST. 

65 

Half  pound  lard,  one  pound  flour,  rub  well  together, 
use  ice  water  enough  to  wet  the  lard  and  flour,  a  pinch 
of  salt,  mix  it  lightly.  Puff  paste :  Take  equal  propor(cid:173)
tions  of  flour  and  butter,  mix  flour  with  ice  water,  roll 
and  spread  with  the  butter.  Fold  over  and  roil  until 
butter  is  all  mixed  in. 

Mrs.  W. 

MOCK  MINCE  PIE. 

One  cup  powdered  crackers,  one  cup  molasses,  one 
cup  raisins,  two  cups  sugar,  two  cups  water,  one  cup 
vinegar,  one-third  cup  of  butter,  one  teaspoon  cinna(cid:173)
mon,  one-half  teaspoon  each  of  cloves  and  allspice  and 
one  nutmeg. 

Mrs.  S.  Spear. 

ENGLISH  MINCE  MEAT. 

Four  pounds  currants,  four  pounds  raisins,  chopped 
fine,  three  pounds  candied  peel,  mixed,  four  pounds 
beef  suet,  four  pounds  peeled  apples,  four  pounds  cook(cid:173)
ed  surloin  beef,  chopped  fine,  four  pounds  sugar,  four 
ounces  ground  spice—nutmeg,  cinnamon  and  cloves  in 
equal  proportions—the  grated  rind  and  juice  of  six 
oranges  and  six  lemons,  one  pint  of  brandy  and  one 

66 

PIES 

pint  wine.  The  whole  must  be  pressed  down  in  a  jar. 
tie  down  close  to  exclude  the  air  and  prevent  the  evap 
oration  of  the  brandy. 

It  will  keep  a  long  time. 

Leah  Morey. 

MINCE  PIE.  . 

Mix  togther  two  pounds  af  lean,  cold,  boiled  meat, 
chopped  fine,  four  pounds  of  chopped  apples,  three-
quarters  of  a  pound  of  fine  chopped  suet,  one  and  one-
half  pounds  of  raisins, a  pound  of  currants,  one-quarter 
pound  citron,  three  pounds  of  sugar,  one  and  one-halt 
teaspoons  of  ground  cloves, five teaspoons  of  cinnamon, 
two  and  one-half  teaspoons  of  ground  mace,  one-half 
teaspoon  of  black  pepper,  three  tablespoons  salt,  a  pint 
of  cider  ond  vinegar  mixed  and  a pint  of  molasses.  Add 
the  juice  and  grated  rind  of  two  lemons.  Keep  in  stone 
jars  until  ready  for  use. 

Mrs.  Wm.  Wolf. 

P U M P K IN  PIE. 

Two  well  beaten  eggs, one-half  cup sugar,  two  '  He-

spoons  of  pumpkin,  half  pint  rich  milk  (a  lit  ' 
would  improve  it),  a  pinch  of  salt.  Stir  well  to* 
season  with  cinnamon  and  ginger. 
Bake  with  i 
crust  in  a  hot  oven. 

Mrs.  F.  B.  Watson/ 

P IE 

&7 

SQUASH  PIE. 

Two  eggs,  two-thirds  cup  sugar,  small teaspoon  salt, 
heaping  cup  of  squash,  ginger  to  taste.  Beat  the  eggs 
thoroughly,  add  squash  and  milk  enough  to make  about 
the  consistency  of  thick  cream. 
It  cinnamon  is  liked, 
sprinkle  a  little  over  the  top  and  bake  with  one  crust. 
Mrs.  C.  A.  Simonds. 

CUSTARD  PIE. 

Three  eggs,  save whites  of  two for  frosting,  one  pint 
of  milk,  four  tablespoons  of  cream  and  one-half  cup  of 
sugar.  Flavor  and  bake  with  rich  undercrust  in a  mod(cid:173)
erate  oven,  cover  over  with  meringue  of  the  whites  of 
two  eggs  and  one-half  cup  of  powdered  sugar  and 
brown. 

Mrs.  W.  H.  Perrin. 

COCOANUT  PIE. 

One  cup  fresh  cocoanut,  one  pint  milk.  Put  the  co-
cpanuj  in  part  of  milk  and  let  it  soak  five  minutes. 
<"><TS,  two  tablespoons  sugar,  and  the  whites  of 
T' 
tb  for  frosting. 

Miss  Anna  Kincaid. 

.vays use Felolw's Antiseptic Toilet Soap  Finest  made 

63 

P IE 

.  C H O C O L A TE  PIE. 

To  one  pint  of  boiling  water  take  four  tablespoons 
of  grated  chocolate,  six tablespoons  of  sugar,  two  table(cid:173)
spoons  of  corn  starch,  a  small  piece  of  butter  and  the 
yolks  of  two  eggs,  well  beaten. 
Stir  all  together  and 
pufthem  in  the  pint  of  boiling  water,  stir  until  it  is  as 
thick  as  custard,  then  add  one  tablespoon  of  vanilla. 
Bake  a  rich  crust,  pour  in  the  custard  and  frost  with 
the  whites  of  the  eeggs  and  a  littlue  powdered  sugar, 
and  brown. 

Mrs.  J.  Griffith. 

L E M ON  PIE. 

Grate  rind  and  juice  of  one  lemon,  one  cup  of  sugar, 
one  cup  of boiling  water,  two tablespoons  of  corn  starch 
piece  of  butter  the  size  of  an  egg,  and  two  eggs. 

Mrs.  Chas.  L.  Blood. 

LEMON  PIE. 

v 

* 

Three  cups  of  water,  two  cups  of  sugar,  yolks  of 
three  eggs,  piece  of  butter  the  size  of  a  walnut,  a  little 
salt,  juice  and  grated  rind  of  two  lemons,  one  teaspoon 
lerr.o  nextract  and  five  tablespoons  flour,  mixed  to  a 
smooth  paste  and  stirred  into  the  mixture  after  it  be-

PIE 

69 

gins  to  boil.  Bake  the  crust  separately,  and  after  fill(cid:173)
ing  the  pie,  cover  with  the  beaten  whites  of  the  eggs, 
mixed  with  a  little  confectioner's  sugar  and  lemon  ex(cid:173)
tract.  Set  in  an  oven  until  slightly  browned.  Quan(cid:173)
Mrs.  Ella  Cox. 
tity  sufficient  for  two  pies. 

L E M ON  P IE  W I TH  T WO  CRUSTS. 

One  tumbler  of  cold  water  to  two  large  soda  crack(cid:173)
ers,  one  tumbler  sugar,  and  the  grated  peel  and  juice  of 
lemon.  Substitute  for  green  apple  pie  in  the  spring. 
Mrs.  W.  G.  Caldwell. 

CREAM  PIE. 

One  pint  of  thick  sweet  cream,  one-half  cup  of  su(cid:173)
gar,  whites  of  three  eggs,  beaten  stiff  ,add  cream,  beat 
again,  then  sugar, and 

Mrs.  Bond. 

flavoring. 

CREAM  PIE. 

One  cup  of  cream  steeped  over  hot  water,  whites  of. 
two  eggs,  two  tablespoons  sugar,  one  of  corn  starch 
moistened  and  stirred  in  the  boiling  cream,  lastly  stir  in 
the  ebaten  white  of  one  egg  and  frost  top  with  white  of 
the  other  egg  and  a  little  sugar.  Flavor  to  taste. 

Mrs.  Chas.  Craig. 

70 

P IE 

GERMAN  CREAM  PIE. 

For  two  pies  take  one  and  one-half  cups  flour,  one-
half  cup  butter,  one-quarter  teaspoon  baking  powder, 
lour  level  tablespoons  sugar,  two  eggs.  Sift  flour,  sugar 
and  baking  powder,  add  butter  and  chop  lightly  with 
limber  knife  until  thoroughly  mixed,  then  rub  lightly 
and  quickly  with  hands.  Beat  the  eggs  and  add  to 
mixture,  foim  dough  into  round  ball  and  roll  carefully 
to  keep  in  shape.  Fit  to  pie  tin  and  bake.  For  filling: 
One  pint  cream  or  rich  milk,  yolk  of  six  eggs,  six 
rounding  tablespoons  of  granulated  sugar,  two  heap(cid:173)
ing  tablespoons  flour,  one  teaspoon  vanilla.  Beat  yolks 
of  eggs  and  gradually  add  flour  and  sugar.  Put  cream 
in  double  boiler  and  when  at  boiling  point  add  sugar 
and  eggs,  Stirling  constantly  to  keep  from  curdling. 
For  meringue:  Whites  of  six  eggs,  six  tablespoons  pul(cid:173)
verized  sugar,  few  drops  vanilla.  Put  meringue  on 
pie  while  the  filling  is  hot  and  brown  in'slow  oven.  This 
crust  can  be  used  for  apple, tarts  by  filling  crust  with 
-tewed  apples,  put  chopped  almonds  over 
top  and 
browning. 

Bay  View  Cooking  School. 

BOSTON  CREAM  PIE. 

One  cup  of  sugar,  one  and  one-half  cups  flour,  three 
. eggs,  the  whites  and  yolks  beaten  separately,  two  table-

PIES 

71 

spoons  water,  two  tablespoons  baking  powder,  lemon 
extract  to  taste.  Stir  all  together  and  bake  a  light 
brown.  When  baked  split  open  and fill with  the  cream. 
Cream 
filling:  One  cup  of  sugar,  one-half  cup  flour, 
two  eggs.  Stir  together  and  pour  into  a  pint  of  boil(cid:173)
ing  milk  and  cook  until  it  thickens  and  then  put  in  a 
piece  of  butter  the  size  of  a  walnut.  Add  lemon  and 
vanilla  extract. 

MRS. J.  A.  PRATT. 

L E M ON  CREAM  PIE. 

One  teacup  powdered  sugar,  one  tablespoon  butter, 
two  eggs,  one  lemon,  juice  and  grated  rind,  removing 
the  seeds  with  care,  one  cup  boiling  water,  one  table(cid:173)
spoon  cornstarch,  dissolved  in  cold  water.  Stir  the 
cornstarch  into  the  water.  Cream  butter  and  sugar 
and  pour  over  them  the  hot  mixture.  When  quite  cool, 
add  lemon  and  beaten  eggs.  Bake  in  open  shell.  Put 
the  beaten  whites  of  two  eggs  and  powdered  sugar  over 
the  top. 

Mrs.  Warren  Willits. 

CREAM  PEACH  PIE. 

Line  a  pie  tin  with  rich  paste,  peel,  halve  and  seed 
peaches  enough  to  fill  the  pan,  mix  two  tablespoons  of 
the 
flour  with  one  cup  of  sugar  and  sprinkle  over 

12 

CAKE 

peaches,  fill  the  pan  with  thick  sweet  cream  and  bake 
until  done.  Canned  peaches  may  be  used  or  apples  cut 
in  small  pieces. 

Emma  Masser. 

RASPBERRY  CREAM  PIE. 

Rub  one-third  of  a  cup  of  tmtter  and  the  same  of 
sugar  to  a  smooth  cream,  add  the  beaten  yolks  of  four 
eggs,  a  large  tablespoon  raspberry  jam  and  one-halt 
cup  of  thick  rich  cream,  line  a  small  pie  plate  with  pun 
paste,  bake  the  paste  and  cook  the  mixture  in  a  double 
boiler,  put  in  the  paste  and  when  done  frost  it  with  the 
beaten  whites  of  the  eggs  and  a  little  sugar.  Set  in 
oven  to  brown. 

Martha  C. 

MARLBOROUGH  PIE. 

Pare  tart,  mellow  apples, quarter  and  take  out  seeds, 
stew  in  a little  water  until  soft  enough  to  put  through ?. 
sieve.  To  twelve  tablespoons  of  apple  put  same  oi 
sugar,  six  spoons  melted  butter,  one-half  pint  of  milk, 
the juice  and  rind  of  one  lemon,  some  nutmeg.  Bake  in 
one  crust,  use  whipped  cream  if you  like  it. 

Mrs.  C.  H.  Harris. 

Insure your House  and Furniture  'with  L.  O.  Miller.  Only 

flrstclass  Companies  represented. 

PIE 

73 

GREEN  A P P LE  PIE. 

One  and  one-half  cups  of  sugar,  two-thirds  cup  flour, 
Iwo  tablespoons  of  butter,  mix  well  together  and  put 
one-half  of  this  mixture  on  the  lower  crust,  fill  with 
grapes  little  larger  than  peas.  Put  the  remainder  of  the 
mixture  over  them  and  put  on  top  crust. 

H.  D. 

STRAWBERRY  PIE. 

Bake  a  rich  crust,  fill  with  strawberries  and  cover 
with  powdered  sugar.  Beat  whites  of  two  eggs,  add  a 
little  sugar,  spread  over  the  top  and  set  in  oven  to 
brown.  To  be  eaten  immediately.  Mrs.  C. F.  Neff. 

VINEGAR  PIE. 

One  egg,  one  heaping  tablespoon  flour,  one  cup  of 
sugar.  Beat  all  well  together,  then  add  one  tablespoon 
sharp  vinegar,  one  teacup  cold  water  and  flavor  with 
nutmeg.  Bake  with  two  crusts. 

Mrs.  E.  A.  Hoisington. 

RHUBARB  PIE. 

One  and  one-half  cups  of  stewed  rhubarb,  one  cup 
of  sugar,  yolks  of  two  eggs,  one  heaping  tablespoon  of 

71 

CAKK 

Hour.  Mix  all  together  and  boil  one  minute.  Then  put 
in  a  baked  crust  and  beat  the  whites  of  two  eggs  to  a 
froth  and  add  two  tablespoons  of  pulverized  sugar  ami 
1 rown. 
Mrs.  Fred  Frey. -

CAKE. 

BRIDES  CAKE. 

Cream  two  cups  of  granulated  sugar  and  one  cup of 
butter,  add  one  cup  of  sweet  milk,  two  cups  of  flour, 
one-half  cup  of  corn  starch,  two  heaping  teaspoons  of 
baking  powder,whites  of  six  eggs,  beaten  to  a  stiff  froth 
and  stirred  in  after  flour  is  added,  one  tablespoon  of 
rose  for  flavoring. 

Mrs.  Geo.  Seebold. 

W E D D I NG  F R U IT  CAKE. 

One  pound  each  of  flour,  butter  and  brown  sugar, 
three  pounds  of  currants, 
three  pounds  of  raisins, 
stoned  and  chopped,  one  pound  of  citron  cut  in  thin 
slices,  twelve  eggs,  one  cup  of  molasses,  one  pint  of 
good  brandy,  one  ounce  of  mace,  one  ounce  each  of 

r 

CAKE 

Jo 

i  torn. 

Cinnamon  and  cloves,  and  two  grated  nutmegs.  This 
cake  should  be  baked  in  a  pan  with  a  paper  on  the  bot-
If  the  cake  is  not  to  be  vised  at  once,  do not  frost 
it.  The  cake  itself  will  keep  for  months  and  in  fact  time 
improves  it,  but  the  frosting  will  become  discolored. 
Miss  Lucy  Hoag. 

W H I TE  F R U IT  CAKE, 

Two  cups  of  sugar,  one  cup  of  butter,  one  cup  sweet 
I  milk,  three  cups  of  flour,  two  teaspoons  baking  powder, 
whites  of  seven  eggs,  one  pound  each  of  raisins,  figs, 
dates,  blanched  almonds,  one-half  pound  citron.  Cut 
all  very  fine  and  sprinkle  with  flour.  Bake  slowly. 

Mrs.  S.  M.  Constantine. 

C 

F R U IT  CAKE. 

Ten  eggs,  yolks  and  whites  beaten  separately,  one 
bowlful  each  of  brown  sugar,  butter,  raisins,  currants, 
three-fourths  of  a  pound-  of  citron,  spices,  one  bowl 
Hour,  two  teaspoonfuls  cream  tartar,  one  of  soda  and 
one  tablespoon  cold  water. 

Fannie  Green. 

Insure your House  and Furniture with  L.  O  Miller.  Only 

flrstclass  CompaniesJpfcresented. 

76 

CAKE 

P O RK  CAKE. 

Fat  salt  pork,  one  pound;  strong  coffee,  one  pint; 
brown  sugar,  four  cups;  stoned  raisins,  one  pound;  cit-
flour,  nine 
r< 
teaspoon-
i,  one  teaspoonful.  C h op  p o rk  very  fine. 
offee  boiling  hot  and  let  stand  on  stove  a  few 

English  currants,  one-half  p o u n d; 

,  one  tablespoonful;  n u t m e g,  one 

. 

minutes  before  adding  other  ingredients. 

Mrs,  J.  C.  Thorn 

MARSH  M A L L OW  CAKE. 

For  this  cake  use  one  and  one-half  cups  of  pulver(cid:173)

ized  sugar,  one-half  cup  butter,  one  and  three-fourths 
cups  of  flour,  one-  fourth  cup  corn  starch,  two  tea(cid:173)
spoons  baking  powder,  one-half  cup  of  milk,  whites  of 
eight  eggs.  Bake  in  two  oblong  layers.  For  filling: 
Two  tablespoons  gelatine  dissolved  in  eight  tablespoons 
water,  beat  into  this  four  cups  of  ****  sugar,  con(cid:173)
fectioners.  Beat  thirty  minutes,  flavor  with  lemon  juice 
or  vanilla. 

Mrs.  Otto  Dickinson. 

AX GEL'S  F O O D. 

One  and  one-half  tumblers  of  sugar,  measured  after 
the  sugar  has  been  sifted  four  times,  one  tumbler  flour, 

CAKE 

77 

measured  after  the  flour  has  been  sifted  three  times,  add 
one  teaspoon  cream  of  tartar  and  sift  again;  beat  the 
whites  of  eleven  eggs  to  a  stiff  froth  with  a  fork,  not  an 
egg  beater.  Add  the  sugar  and  beat  ten  minutl 
the  flour  in  lightly  and  add  a  few  drops  of  van 
in  an  angel  food  tin  about  forty  minutes  in 
Do  not  open  the  oven  during  the  first  fifteen  nv 
When  baked,  turn  over  on  feet  until  cold.  Do'  not 
gr 

Mrs.  Geo.  IT.  Thoma. 

se the  pan. 

Mr' 

„.r 

D E L I C A TE  CAKE. 

One  cup  sugar,  one-half  cup  of  butter,  one-half  cup 

of  sweet  milk,  whites  of  three  eggs,  two  teaspoons  bak(cid:173)
ing  powder  in  two  cups  of  flour,  flavor  with  lemon  and 
bake  in  a  square  tin.  Take  the  yolks  of  the  eggs  with' 
the  same  ingredients  using  brown  sugar,  add  rair.ms, 
spices,  and  you  have  a  nice  spice  cake. 

Mrs.  E  nry  Hall. 

CAMPAIGN  CAKE. 

One  cup  sugar,  one-half  cup molasses,  one-third  cup 
butter,  one-half  cup  sour  milk,  two  cups  of  flour,  one 
teaspoon  soda,  one  teaspoon  baking  powder,  two  table(cid:173)
spoons  cold  coffee,  two  eggs,  one  square  chocolate, 
very  little  cloves  and  cinnamon.  Bake  in  three  layers 

78 

CAKE 

and  spread  with  .filling  of  one  cup  of  seeded  raisins. 
cfiopped.'added  to  boiled  icing.  Excellent. 

Mrs.  H.  D.  Cushnian. 

S I X T E EN  TO  O NE  CAKE. 

Three  eggs,  two-thirds  of  a  cup  of  butter,  two  cups 
of  very  dark  sugar,  one  cup  of  sweet  milk,  one  cup  of 
grated  chocolate,  one  teaspoon  of  soda,  three  cups  of 
flour,  flavor  witlrvanilla.  One  cup  of  sugar,  the  choco(cid:173)
late,  and  one-half  of  a  cup  of  milk,  put  on  the  stove  and 
let  heat,  not  boil.  Yolks  of  eggs,  butter  and  remaining 
sugar  stirred,  to  which  add  the  heated  mixture,  lastly 
flour,  soda  and  remaining  milk.  Frosting  and  filling  for 
layers::  Three  cups  of  sugar,  enough  water  to  melt,  let 
boil.  To  whites  of  three  eggs,  well  beaten,  add  the 
boiled  syrup. 

Mrs.  L.  O.  Miller. 

- 

GOLD  CAKE. 

Yolks  of  eight  eggs,  one-half  cup  of  milk,  two-thirds 
of  a  cup  of  butter,  one  and  one-half  cups  of  sugar, 
beat  all  well, add  four  cups  of  sifted  flour,  one  teaspoon-
fulof  baking  powder,  flavor  to  taste.  Bake  forty  min(cid:173)
utes. 
M.  M.  Smith. 

Dr.  Blanche  M.  Haines,  115 Main  St 

CAKE 

7!) 

SILVER  CAKE. 

Whites  of  six  eggs,  two-thirds  of  a  cup  of  butter, 
two  cups  of  sugar,  four  and  one-half  cups  of  flour,  one 
cup  of  sweet  milk,  two  teaspoons  of  baking  powder. 
Beat  the  sugar  and  eggs  ten  minutes,  put  all  the  in(cid:173)
gredients  together  and  beat  fifteen  minutes,  flavoring. 
Bake  forty  minutes  in  a  hot  oven.  Frost. 

M.  M.  Smith. 

MAUD  S.  CAKE. 

Make  a  custard  of  eight 

tablespoons  of  grated 
chocolate,  five  "tablespoons  of  sugar,  one-half  cup  of 
sweet  milk.  Boil  until  thick.  While  custard  is  cooking 
stir  one-half  cup  butter,  one  and  one-half  cups  of  brown 
sugar,  three  eg-gs,  drop  in  one  at  a  time  and  beat  each 
well,  then  add  one-half  cup  of  flour.  Stir  in  the  custard 
and  one  and  one-half  cups  of  flour  with  two  teaspoons 
of  baking  powder  and  one-fourth  cup  of  sweet  milk. 
Bake  in  two  three  layers  and  put  together  with  boiled 
frosting. 

Mrs.  Geo.  G.  Armitage. 

BLACK  C H O C O L A TE  CAKE. 

Two  cups  brown  sugar,  one-half  cup  butter,  one-
half  cup  sweet  milk,  two  eggs,  two  cups  flour,  two  tea-

80 

CAKE 

spoons  baking  powder,  flavor  with  vanilla.  Dissolve 
two  squares  of  chocolate  in  one-half  cup  of  boiling 
water,  and  let  it  stand  until  cold,  then  stir  in.  Before 
using  add  the  milk,  flour  and  eggs. 

Mrs.  J.  M.  Gilchrist. 

C H O C O L A TE  L O AF  CAKE. 

Two  cups,  of  brown  sugar,  one-half  cup  of  butter, 
one-half  cup  of  sour  milk,  one  teaspoon  of  soda,  one-
half  cup  of  warm  water,  two  eggs,  two  cups  of  flour,  one 
teaspoon  of  vanilla,  one-fourth  cake  of  baker's  choco(cid:173)
Mrs.  I.  Major. 
late. 

CARAMEL  CAKE. 

/ 

One  cup  of  sugar,  one-half  cup  butter,  one-half  cup 
of  sweet  milk,  one  and  one-half  cups  flour,  one  teaspoon 
of  vanilla,  one  teaspoon  of  baking  powder,  whites  of 
four  eggs.  Bake  in  layers.  Filling:  One  cup  of  sweet 
ct earn,  one  and  one-half  cups  of  brown  sugar,  one  tea(cid:173)
spoon  of  butter.  Boil  forty  minutes.  Put  between  lay(cid:173)
ers  and  on  top. 
Mrs.  Bond. 

• 

P R I N CE  OF  W A L ES  CAKE. 

Three  eggs,  one  cup  of  brown  sugar,  one-half  cup of 
butter,  one-half  cup  of  buttenu/ik.  two  tablespoons  o* 

CAKK 

SI 

.  molasses,  one  teaspoon  of  soda,  one  teaspoon  each  of 
f cloves  and  cinnamon,  one-half  of  a  nutmeg,  one  pound 
of  raisins,  seeded  and  chopped  fine,  two  cups  of  flour. 
[ Take  out  whites  of  eggs  for  frosting  and  add  half  of  the 

raisins. 

FIG  C A K E/ 

i wo  cups  of  pulverized  sugar,  three-fourths  cup  of 
butter,  one  cup of  sweet  milk,  three  cups  of  flour,  whites 
of  five  eggs,  three  teaspoons  of  baking powder.  Filling: 
: Ten  cents  worth  of  figs,  chopped  fine;  boil  one  cup  of 
sugar  in  two  tablespoons  of  water;  add  figs,  cook  until 
tender. 

Mrs.  O.  G.  Bond. 

ORANGE  CAKE. 

Two  cups  of  sugar,  one  cup  of  butter,  one  cup  of 
sweet  milk,  three  cups  of  flour,  yojks  of  two 
tggi, 
whites  of  five  eggs,  three  teaspoons  of  baking  powder, 
grated  rind  and  juice  of  one  orange.  Bake  in  four  lay(cid:173)
ers.  Filling:  Grated  rinds  and  juice  of  one  lemon,  two 
oranges,  one  cup  of  sugar,  one  tablespoon  of  corn(cid:173)
starch,  one  cup  of  water  and  beat  until  smooth.  Cool 
before  putting  between  layers. 

Mrs.  E.  Van  Vrankeu. 

82 

CAKE 

LEMON  J E L LY  CAKE. 

One  cup  sugar,  one-half  cup  butter  (scant),  two-
thirds  cup  of  cold  water,  one  egg  and  white  of  another, 
two  scant  cups  of  flour,  two  teaspoons  baking  powder. 
Bake  in  layers and fill with  jelly.  Jelly:  The  grated  rind 
and 
cup  of 
sugar  and  yolk  an  egg,  small  lump  of  butter,  one  table(cid:173)
spoon  cornstarch.  Beat 
thoroughly  and  boil  until 
cooked.  Use  cocoanut  frosting  for  top  layer. 

juice  of  one 

lemon, 

add  one-half 

Mrs.  E.  M.  Case. 

EXGLISH  L E M OX  CAKE. 

One-half  pound  flour,  one  teaspoon  baking  powder, 
three  ounces  butter,  one  lemon,  three  ounces  sugar, 
two  eggs.  Mix  baking  powder  and 
together, 
cream  the  butter,  add  sugar  and  eggs  well  beaten,  the 
juice  and  grated  rind  of  lemon  and  flour.  Beat  well,  put 
in  a  buttered  tin  and  bake  three-fourths  of  an  hour. 
Let  cool,  cut  in  thin  slices  and  spread  with  lemon  icing. 

flour 

.Mrs.  Barkman. 

R O LL  J E L LY  CAKE. 

One  cup sugar,  one  cup  flour,  three  eggs,  one  table(cid:173)

spoon  milk,  one  teaspoon  baking  powder.  Beat  eggs. 

CAKE 

S3 

well,  but  add  the  other  ingredients  as  lightly  as  pos(cid:173)
sible,  as  much  beating  will  toughen  it.  Bake  in  thin 
sheets,  cover  with  jelly  and  roll. 

Mrs.  Otto  Dickinson. 

ICE  CREAM  CAKE. 

Make  a  good  sponge  cake,  bake  one-half  an  inch 
thick  in jelly  pans  and  let  them  get  perfectly  cold.  Take 
one  pint  thickest  sweet  cream  and  beat  until  it  looks 
like  ice  cream,  make  very  sweet,  flavor  with  vanilla. 
Blanch  and  chop a  pound  of  almonds  and  put  very  thick 
between  each  laver.  This  is  the  queen  of  all  cakes. 

Mrs.  J.  P.  McKey. 

W H I TE  AND'  P I NK  CAKE. 

One  and  one-half  cups  sugar,  one-half  cup  butter, 
beaten  to  a  cream,  two-thirds  cup  sweet  milk,  whites  of 
six  eggs,  beaten  stiff,  three  cups  flour  and  three  tea(cid:173)
spoons  baking  powder.  Take  a tablespoon  of  red  sugar 
and  pour  on  enough  hot  water  to  dissolve  nicely;  stir 
this  into  part  of  the  batter  and  bake  with  one  pink  and 
two  white  layers. 

Mrs.  L  Major. 

See Potter for  frozen  puddings. 

84 

CAKE 

DOLLY  V A R D EN  CAKE. 

Two  cups  sugar,  one-half  cup  butter,  one  cup  milk, 
three  cUps  flour,  two  heaping  teaspoons  baking  powder 
three  eggs.  After  mixing  and  beating  well,  take  out 
half  the  batter  which  is  to  be  baked  in  two  layers,  and 
to  the  remainder  add  two  tablespoons  molasses,  one 
teaspoon  cinnamon,  one-half  teaspoon  cloves,  two  cup* 
of  chopped  raisins.  Bake  in  two  layers;  place  as  jelly 
cake  with  icing  between. 

Mrs.  McMurtrie. 

P U D I NE  CAKE. 

Whites  of  four  eggs,  one  and  one-half  cup  sugar, 
two-thirds  cup  sweet  milk,  one-half  cup  butter  (scant) 
two  teaspoons  baking  powder,  two  full  cups  of  flour, 
two  teaspoons  vanlila.  Pudine :  Cream  the  butter  and 
sugar,  then  add  the  flour  and  pudine  after  they  have 
been  sifted  together.  Add  milk,  then  the  eggs  after 
they  are  well  beaten.  Add  the  baking  powder  last,  and 
bake  in  layers.  Cover  one  layer  if  you  desire  with 
cochineal  and  it  will  make  it  pink.  Mrs.  A.  A.  Udell. 

COCOAXUT  CAKE. 
§ 

One  pound  of  pulverized  sugar,  one-half  pound  of 
butter,  six  eggs,  one  cup  of  milk,  one  pound  of  flour, 

CAKE 

85 

three  teaspoons  of  baking  powder.  Bake  in  layers,  put 
together  with  white  icing.  Sprinkle  with  cocoanut. 

Mrs.  J.  Brigham. 

C O C O A N UT  CAKE, 

Two  cups  of  sugar,  one  cup  of  milk,  one-half  cup  of 
butter,  four  eggs,  three  teaspoons  baking  powder,  three 
cups  of  flour,  lemon 
flavoring.  Bake  in  jelly  tins.  Use 
cream  frosting  between  the  layers  and  on  top,  with  lots 
of  cocoanut  sprinkled  on  each  layer. 

Miss  Anna  Mathews. 

JAM  CAKE. 

One  cup  sugar,  three  eggs,  well  beaten, 

three-
fourths  cup  of  butter  (scant),  one  coffee  cup  of jam,  any 
kind,  one  teaspoon  each  of  cloves,  cinnamon,  nutmeg, 
two  coffee  cups  flour,  four  tablespoons  sour  milk,  one 
teaspoon  soda.  Mix  together  quickly,  putting  soda 
into  the  milk  and  mixing  in  milk  last. 

Mrs.  William  Reed. 

A U NT  BETSY'S  CAKE. 

Two-thirds  cup  butter,  two  cups  brown  sugar,  one 
cup  molasses,  five-cups  flour,  one  and  one-half  cups  cold 

86 

CAKE 

water,  two  eggs,  one  teaspoon  each  of  soda,  cloves, 
one-fourth  teaspoon  of  nutmeg,  three-fourths  teaspoon 
of  cinnamon,  one  pint  chopped  raisins. 

Mrs.  Dunham. 

CORN  STARCH  CAKE. 

One  cup  confectioner's  sugar,  one-half  cup  butter, 
two-thirds  cup  sweet  milk,  whites  of  three  eggs,  two 
cups  flour,  one-half  cup  cornstarch,  two  teaspoons  of 
Royal  baking  powder,  one  teaspoon 

flavoring. 

Mrs.  Arthur  E.  Howard. 

W H I TE  S P O N GE  CAKE. 

Whites  of  ten  eggs,  one  and  one-half  cup  fine  granu(cid:173)

lated  sugar,  one  and  one-fifth  cups  flour,  sifted  twice, 
one  teaspoon  cream  tartar,  one  tablespoon  lemon  juice. 
Bake  slowly  for  one  hour. 

Mrs.  Geo.  Stutz. 

SPONGE  CAKE. 

One  cup  of  sugar,  one  cup  of  flour,  three  eggs,  well 
beaten,  two  tablespoons  of  water,  one  tablespoon,  of 
vanilla. 

Mrs.  Walborn. 

Dr.  Haines  tits  Glazses  correctly. 

CAKE 

87 

SPANISH  BUNS  CAKE. 

One  and  one-half  pints  of  flour,  one  pint  of  sugar, 
four  eggs,  one  cup  of  butter,  one  cup  sweet  milk,  three 
teaspoons  baking  powder,  one  tablespoon  of  cloves, 
two  tablespoons  of  cinnamon.  Bake  in  two  square  tins 
and  frost. 

Mrs.  C.  Neff. 

M A R B LE  CAKE. 

For  the  white  part  take  one  cup  sugar,  the  whites  of 
three  eggs,  one-half  cup  of  butter,  two-thirds  cup  of 
sweet  milk,  two  cups  of  flour,  two  teaspoons  baking 
powder  and  one  teaspoon  vanilla.  For  the  dark  part 
take  one  cup of  brown  sugar,  one  cup  of  molasses,  yolks 
of  three  eggs,  one-half  cup  of  butter,  one  cup  of  sour 
milk,  two  teaspoons  soda,  spice  to  taste,  three  cups  of 
flour. 

Mrs.  G.  C.  Graham. 

, 

SPICE  CAKE. 

One  cup  of  sugar,  one  cup  of  sour  cream,  two  eggs, 
one  teaspoon  each  of  different  spices,  one  teaspoon 
soda,  one-half  teaspoon  cream  of  tartar. 

Mrs.  Wm.  Reed. 

8S 

CAKE 

SOFT  GINGER.  BREAD. 

One-half  cup  of  sugar,  one  cup  molasses,  one-half 
cup  butter,  one  teaspoon  each  of  ginger,  cinnamon  and 
cloves, two  teaspoons  soda,  dissolved  in  a  cup  of  boiling 
water,  two  and  one-half  cups  flour.  Add  two  well  beaten 
eggs  the  last  thing  before  baking.  Excellent. 

Mrs.  Drummond. 

BREAD  CAKE. 

Three  cups  of  bread  dough,  three  cups  of  sugar,  two 
cups  of  flour,  one  cup  of  butter,  three  eggs,  one  pound 
of  raisins,  two  teaspoonfuls  of  soda,  two  of  cinnamon. 
Mrs.  F.  H.  Coon. 

SCOTCH  GINGER  CAKE. 

One-half  cup  of  butter,  one-half  cup  of  sugar,  one-
half  cup  of  molasses,  two  cups  of  flour.  Mix  together; 
put  one  teaspoon  of  soda  and  one  teaspoon  of  ginger  in 
a  teacup,  fiill  with  boiling  water  and  pour  into  mixture. 
Beat  two  eggs  very  light  and  put  in  last.  Bake  in  a 
dripping  pan. 

Mrs.  W.  Macpherson. 

Let  SUliman  v^r  Photographer, 

& 

CAKE 

89 

MOLASSES  CAKE. 

One  cup  of  sugar,  one  cup  of  molasses,  one-half  cup 

of  butter,  spice  to  taste,  two  tablespoons  of  soda  dis(cid:173)
solved  in  a  cup  of  boiling  water,  three  cups  of  flour  and 
two  well  beaten  eggs. 

Mrs. W.  H.  Hatch. 

C O F F EE  CAKE. 

One  cup  of  brown  sugar,  one  cup  of  molasses,  one-
half  cup  of  butter,  one  cup  of  strong  co'ffee,  three  cups 
of  flour,  one  egg  or  the  yolks  of  two,  one  heaping  tea(cid:173)
spoon  of  soda,  one  tablespoon  of  cinnamon,  one  tea(cid:173)
spoon  of  cloves,  two  cups  of  raisins,  one-quarter  pound 
of  citron.  This  may  be  made  without  eggs. 

Mrs.  F.  H.  Coon. 

C O F F EE  CAKE. 

One  cup  of  butter,  one  cup  of  strained  coffee,  one 
cup of  raisins,  one  and  one-half  cups  of  sugar,  three  and 
one-half  cups  of  flour,  one  teaspoon  of  cinnamon,  one 
teaspoon  each  of  nutmeg  and  soda,  two  eggs. 

Mrs.  W.  E.  Counter. 

For Dainty  Lunches,  Picnic  Dinners,  etc.  Use  Three  Rivers  Saratog 

Chips, 

90 

CAKE 

SPONGE  CAKE. 

Three  eggs,  whites  and  yolks  beaten  separately,  one 
and  one-half  cups  of  sugar,  one  and  one-half  cups  of 
flour,  one  teaspoonful  of  baking  powder,  two-thirds  cup 
boiling  hot  water,  stirred  in last.  Flavor  to  taste. 

Mrs.  Chas.  \V.  Graham. 

P E R F E C T I ON  C A KE 

Three  cups  of  sugar,  one  cup  of  butter,  thoroughly 
creamed,  one  cup  of  cold  water,  three  cups  of  flour. 
Beat  all  together  quickly  for  some  time,  then  add  one 
cup  cornstarch  into  which  sift  three  teaspoons  baking 
powder.  Lastly  add  the  whites  of  twelve  eggs  beaten 
until  dry  like  snow. 

Mrs.  G.  Brissette. 

MARBLE  CAKE. 

One  coffee  cup  of  sugar,  one  and  one-half  cups  of 
Hour,  whites  of  four  eggs,  one-half  teacup  of  butter, 
one-half  teacup  of  milk  or  water,  two  teaspoons  of  bak(cid:173)
ing  powder,  one  teaspoon  of  essence  of  almond.  For 
the  dark  part  use  the  same  receipt,  using  the  yolks  and 
flavor  with  vanilla  or  nutmeg  and  instead  of  milk  or 
water  use  one-half  teacup  of  molasses.  Put  in  your  pan 

CAKE 

1)1 

first  a  little  of  the  light  and  then  the  dark,  until  you 
have  it  all  in. 

Mrs.  M.  A.  Coddington. 

C L O VE  CAKE. 

Three  eggs,  one  cup  of  sugar,  one  cup  of  molasses, 
two-thirds  cup  of  butter  or  lard,  one  cup  of  sour  milk, 
one  teaspoon  cloves,  two  teaspoons  cinnamon,  one  and 
one-half  teaspoons  soda. 

Mrs.  P.  Evert. 

F I L L I NG  FOR  LAYER  CAKE. 

One  cup  of  sweet  cream,  one  cup  of  C.  sugar,  one 

cup  of  hickory  nuts,  meats  chopped  fine.  Cook  all  to(cid:173)
gether  until  thick  enough  to  spread  on  cake. 

Mrs.  C.  O.  Hill. 

CREAM  FROSTING. 

One  and  one-half  cups  of  granulated  sugar,  one 
half  cup  of  milk.  Boil  moderately  exactly  five  minutes 
Set  in  colcl  water  and  stir  until  thick  enough  to  spread. 
Flavor. 

Anna  Mathews. 

Let  Silliman  y^r  Photographer. 

92 

CAKK 

W H I TE  ICING. 

One  cup  of  granulated  sugar,  one-third  cup  of 
water,  one-fourth  cup  of  butter,  one  teaspoon  of  vanilla. 
Boil  five  minutes  and  beat  until  white  and  creamy. 

Mrs.  J.  W.  Chigston. 

Y E L L OW  ICING. 

Take  the  yolks  of  three  eggs,  beat  well,  add  one  and 
one-half  cups  of  powdered  sugar.  Beat  fifteen  minutes. 

Mrs.  D.  C.  Bigbee. 

ITALIAN 

ICING. 

Boil  one  cup  of  sugar  until  it  hairs,  add  one  cup  of 
seeded  raisins, chopped  fine  and  the  beaten  white  of  one 
egg. 

Mrs.  Lon  Wescott. 

GOOD  FROSTING. 

For  one  cake  take  the  white  of  one  egg,.the  same 

quantity  of  water;  stir,  do not  beat.  Add  enough  quad(cid:173)
ruple  X  confectioner's  sugar  to  make  a  stiff  froth. 

Mrs.  Caldwell. 

novelties  in canoies maoe to oroer bs  Potter. 

CAKE 

93 

L E M ON  FROSTING. 

One-third  cup  milk,  one  cup  granulated  sugar,  yolk 
of  one  egg  beaten  very  light,  grated  rind  and  juice  of 
one-half  lemon.  Mix  well.  Boil  five  minutes,  stirring 
frequently.  Cool  by^setting  in  a  pan  of  cold  water,  stir(cid:173)
ring  constantly  until  thick  enough  to  spread.  Frost  at 
once  and  set  in  a  cool  place.  Granite  or  porcelain  dish 
should  be  used  for  cooking,  and  the  cake  must  be  cold 
or  the  frosting  will  run.  Let  frosting  spread,  using  a 
knife  very  little. 

Miss  Anna  Mathews. 

C H O C O L A TE  CARAMEL  FROSTING. 

One  cup  of  sugar,  one  square  of  chocolate,  one-half 
cup  milk,  butter  the  size  of  a  hickorynut.  Boil  until 
thick.  Flavor  with  one  teaspoon  of  vanilla. 

Mrs.  G.  E.  Miller. 

ORANGE  FILLING. 

Rind  and  juice  of  an  orange,  one-half  cup  sugar,  one 
egg,  one-half  cup  water,  one  teaspoon  of  butter,  one 
t?blespoon  of  flour.  Boil  until  it  thickens  and  spread 
between  layers. 

Miss  Lucy  Hoag. 

94 

P U D I > I \ <. 

PUDDINGS. 

ENGLISH  PLUM  PUDDING. 

Three-quarters  of  a  pound  of  raisins,  three-quarters 
of  a  pound  of  currants,  one-half  •pound  of  candied  or(cid:173)
ange,  lemon  or  citron,  one  and  one-quarter  oound  beef 
suet,  chopped  fine,  one  pound  flour,  three-quarters  of  a 
pound  of  sugar,  one-half  ounce  nutmeg,  cinnamon  and 
cloves  in  powder,  a  little  salt,  six  eggs,  enough  milk  to 
wet  stiff,  a  little  brandy.  Boil  six  hours  without  ceas(cid:173)
ing  in  a  basin  with  cloth  tied  over. 
Leah  Moorey. 

PLUM  PUDDING. 

v5n«shalf  cup  butter,  one  cup  sweet  milk,  one-half 
cup  molasses,  three-quarters  of  a  cup  of  flour,  two  eggs 
a  little  salt,  one  cup raisins,  one  teaspoon  cinnamon,  one 
teaspoon  allspice.  Steam  three  hours.  Mrs.  Kirby. 

ENGLISH  RAISIN  P U D D I N G. 

A  piece  of  suet  the  size  of  a  large  hen's  egg,  one-
half  cup  of  sugar,  two  thirds  cup of  raisins,  one  and  one-
half  cups  oi  flour,  a  pinch  of  salt.  Stir  in  enough  cold 

PUDDING 

95 

water  to  make  a  very  stiff  batter.  Tie  up  in  a  pudding-
bag  after  ri 
;ing  in  cold  water.  Boil  steadily  for  two 
one-half  hours,  being  sure  to  keep  covered  in  water. 
Place  a  saucer  under  pudding  in  the  bottom  of  the 
kettle  to  keep  from  burning  to  the  kettle.  English  cur(cid:173)
rants,  candied  citron  and  spices  may  be  added  to  suit 
the  taste,  which  makes  it  a spiced  plum  pudding.  Serve 
vith  sauce. 

Mrs.  Webb. 

S T E A M ED  P U D D I N G. 

Two  eggs,  one  cup  of  sugar,  one  cup  sour  milk,  one-
half  teaspoon"  soda,  a  little  salt,  one  cup  of  dried  whor(cid:173)
tleberries,  currants  or  raisins  may  be  used,  flour.  Beat 
.•.he  eggs  and  stir  in  sugar,  dissolve  soda  in  milk  and 
nix  in  also  the  fruit  and  salt.  Then  thicken  with  flour, 
.ather  thicker  than  for  cake.  Put  into  a  two-quart  pan 
ind  set  in  steamer,  and  steam  one  and  one-half  hours. 
't  will  probably  crack  open.  To  be  eaten  with  sweet(cid:173)
ened  cream. 
Mrs.  Hodgeboom. 

CRANBERRY  PUDDIXG. 

One  pint  cranberries,  one  pint  flour,  two  teaspoons 
•mking  powder,  one  teaspoon  salt,  two  eggs.  Mix  with 
-weet  milk,  pour  into a  dish  and  steam  one  hour.  Sauce 

96 

PUDDINGS 

•or  pudding:  One  cup  sugar,  one  egg,  butter  size  of  an 
igg.  Stir  to  a  cream,  then  scald  one-third  tumbler  of 
nilk  and  pour  over  sugar,  egg  and  butter,  stirring 
juickly  until  it  foams.  Flavor  with  nutmeg.  Stewed 
cranberries  made  very  sweet  make  a good  sauce  for  this 
pudding. 

Mrs.  Haines. 

D E L M O N I CO  PUDDING. 

One  quart  milk,  six  tablespoons  sugar,  three  table(cid:173)

spoons  cornstarch,  five  eggs,  the  yolks  for  the  pudding 
and  whites  for  top  of  pudding.  Stir  the  starch  with  a 
little  cold  milk  and  put  into  the  boiling  milk,  then  put 
it  in  a  pudding  dish,  set  in  oven  and  bake  a  little  crust 
jn  top  to  hold  up  the  frosting.  Beat  whites  with  five  or 
six  tablespoons  of  white  sugar.  Put  on  top  of  pudding. 
put  back  in  oven  and  brown  slightly. 

Mrs.  E.  Van  Vranken. 

GRAHAM  P U D D I N G. 

One  cup  molasses,  one-half  cup  sugar,  two  eggs, 
one  cup  sweet  milk,  onethird  cup  butter,  one  cup 
raisins,  one  teaspoon  soda,  two  and  one-half  cups  of 
graham  flour,  salt  to  suit.  Steam  two  and  one-half 
hours. 

Mrs.  B.  Edwards. 

PUDDINGS 

f»7 

BREAD  P U D D I N G. 

One  quart  of  grated  bread  crumbs,  one  quart  of  milk, 
yolks  of  four  eggs,  well  beaten,  butter  the  size  of  an 
egg,  one  cup  of  sugar,  two  teaspoons  baking  powder. 
iwo  teaspoons  of  lemon  for  flavoring.  Mix  all  together 
and  bake.  Beat  the  whites  of  the  eggs  with  a  cup  of 
powdered  sugar,  one  teaspoon  of  lemon  and  orange. 
Cover  pudding  with 
slightly 
browned. 

this  and  bake  until 

Mrs.  C.  Klocke. 

TAPIOCA  PUDDING. 

Four  heaping  tablespoons  of  tapioca,  soaked  over 
night  in a  little  water,  one  quart  milk,  one  teacup  sugar, 
four  eggs.  Put  milk  in  a  dish  and  set  it  in  a  dish  of 
boiling  water,  add  the  tapioca  and  let  it  scald  till  tapi(cid:173)
oca  looks  clear.  Then  beat  the  eggs  and  sugar  in  a 
little  milk,  pour  this  in  the  tapioca  and  stir  all  the  time 
until  it  thickens  as  cream.  Then  take  out  and  flavor 
with  vanilla.  Use  the  whites  of  two  eggs  with  three 
tablespoons  of  sugar  for  frosting  and  set  the  pudding 
in  the  oven  to  brown. 

Miss  Anna  Kincaid. 

Taylor's  Kidney  and Liver  Cure, Manufactured  and  for  sale  by  L,  0. 

Miller,  only. 

i 

its 

PlTDDIN'Ofl 

F R U IT  TAPIOCA. 

Soak  two  tablespoons  of  tapioca  over  night  in  ;i 
little  water,  in  the  morning  heat  one  pint  of  milk,  ad'l 
the  tapioca  and  boil  twenty  minutes.  Beat  the  yolk 
of  one  egg,  one-half  cup  of  sugar,  two  teaspoons  of 
dour  and  a  little  salt.  Stir  into  the  milk  and  boil  five 
minutes.  Pour  into  a  dish,  beat  the  white  of  one  egg 
with  one  and  one-half  tablespoons  of  sugar,  spread  over 
the  top  and  set  in  an  oven  a  few  minutes.  Pare  and 
slice  bananas,  peaches  or  oranges,  lay  in  the  bottom  of 
a  glass  and  sprinkle  with  sugar.  Wet  a  knife,  slip 
around  the  edge  of  pudding  to  loosen,  and  lay  over  the 
fruit. 

Lulu  M.  Wolf. 

STRAWBERRY  TAPIOCA. 

Take  one  cup  of  pearl  tapioca,  cover  with  a  pint  of 
oak  two  hours.  Put  it  over  the  fire. 
•>int  of  water  and  sugar  to  taste.  Cook  about 
thirty  minutes  or  until  clear.  Pour  this  while  h o vn v er 
a  quart  of  stemmed  strawberries  and  put  to  cool.  Serve 
with  powdered  sugar  and  cream.  Mrs.  N.  Christian. 

Let  Silliman  Jj,  Photographer. 

PUDDINGS 

99 

H O N E Y C O MB  P U D D I N G. 

One-half  cup  of  flour,  one-half  cup  of  sugar,  one-
half  cup  of  sour  milk,  one  cup  of  molasses,  two  ounces 
of  butter,  four  eggs,  one-half  teaspoon  salt,  one  dessert 
spoon  of  soda.  Beat  the  yolks  of  eggs  very  light  and 
mix  with  sugar,  salt,  molasses,  sour  milk,  and  the  butter 
melted.  Add  the  whites  of  four  eggs  not  beaten,  and 
lastly,  soda  dissolved  in  hot  water.  Bake  in  buttered 
dish  one-half  hour.  Sauce:  Four  large 
tablespoon? 
sugar,  two  large  tablespoons  butter.  Beat  to  a  cream 
and  add  white  of  one  egg  well  beaten. 

Mrs.  J.  B.  Roberts. 

S N OW  P U D D I N G. 

Dissolve  three  tablespoons  of  corn  starch  or  flour  in 
cold  water,  then  pour  on  one  pint  boiling  water  and  let 
it  cook  until  thick.  Beat  well  the  whites  of  four  eggs. 
stir  into  starch.  When  cooked  add  one-half  cup  of 
sugar,  and  pour  into  cups  and  let  stand  until  cold. 
Sauce:  One  pint  of  milk,  one  tablespoon  butter,  yolks 
of  four  eggs,  beaten  well.  Cook  until  smooth,  then  let 
cool and  add  one  teaspoon  vanilla  or  lemon  extract. 

Mrs.  W.  H.  Fox. 

100 

PUDDINGS 

BLACK  P U D D I N G. 

i 

One  cup  of  molasses,  one  cup  of  butter,  one  cup  of 
sugar,  five  eggs,  one  nutmeg,  one  cup  sour  milk,  one 
teaspoon  soda,  four  cups  of 
flour.  Steam  two  hours. 
To  be  used  with  butter  sauce. 

Mrs.  Fred  Frey. 

B U C K E YE  P U D D I N G. 

One  cup  of  raisins,  one  and  one-half  cup  molasses, 
one  cup  of  warm  water,  two  and  one-half  cups  of  flour 
one  dessert  spoon  soda,  yolks  of  two  eggs.  Steam  two 
hours  and  serve  with  silver  sauce.  Silver  sauce:  Two 
tablespoons  of  butter  and  one  cup  white  sugar  creamed 
together.  Add  the  beaten  white  of  one  egg  and  one-
half  teaspoon  lemon.  Just  before  serving,  add  one  cup 
boiling  water. 

Mrs.  C.  S. 

BAKED  I N D I AN  P U D D I N G. 

One  quart  milk,  five  dessert  spoons  of  meal,  scald 
meal  in  the  milk,  one-half  cup of  sugar  and  half  a  cup of 
molasses,  a  little  salt  and  a  little  ginger,  suet  the  size of 
an  egg,  butter  may  be  used.  Chop  the  suet,  bake  three 
hours  in a  moderate  oven.  Add  a few  raisins  of  choose. 
Mrs.  j.  wants. 

PUDDING 

101 

F R E N CH  P U D D I N G. 

Part  I.  One-half  box  of  gelatine,  previously  soaked 
in  milk,  one  quart  of  milk.  Cook  in  a  double  boiler. 
When  Hot  add  the  beaten  yolks  of  six  eggs,  two  table(cid:173)
spoons  sugar.  Cook  like  custard  and  flavor  with  va(cid:173)
nilla.  Part  II.  Boil  one  cup  white  sugar  and  one  cup 
hot  water  till  clear  and  stringy.  Then  pour  over  the 
beaten  whites  of  six  eggs.  Unite  the  two  dishes,  mix 
well  and  pour  into  molds  to  cool.  This  will  keep  for 
several  days,  and  if  served  in  sherbet  cups  or  on  small 
white  plates  is quite  the  daintiest  desert  imaginable. 

Laura  Frederick. 

COTTAGE  P U D D I N G. 

One-half  cup  butter,  one-half  cup  sweet  milk,  two 
cups  flour,  one  cup  sugar,  three  eggs,  two  teaspoons 
baking  powder.  Bake  and  serve  with  sauce. 

Mrs.  J.  J.  Studley. 

M O U N T A IN  P U D D I N G. 

One  pint  milk,  yolks  of  two  eggs,  two  tablespoons 
of  cocoanut,  one-half  cup  of  rolled  cracker  crumbs,  one 
tablespoon  sugar.  Bake  half  an  hour  in  a  moderate 

102 

prnnrxcis 

oven.  Frosting:  Whites  of  two  eggs,  two  tablespoon* 
sugar,  flavor  with  lemon. 

Mrs.  E.  A.  Hoisington. 

RICE  P U D D I N G. 

One  coffee  cup  of  cooked  rice,  three-quarters  of  a 
cup  white  sugar,  one  cup  of  seeded  raisins,  one  level 
tablespoon  of  cornstarch,  three  pints  of  new  milk,  two 
eggs,  butter  the  size  of  an  egg.  Bake  one-half  hour. 
Mrs.  J.  Willits. 

A P P L E - R I CE  P U D D I N G. 

Boil  half  a  pound  of  rice  in  a  custard  kettle  until  it 
is tender  in  one  quart  of  milk  sweetened  with  half  a  cup 
of  sugar.  Pare  and  core  seven  or  eight  good  cooking 
apples,  place  in  slightly  buttered  baking  dish,  and  put  a 
teaspoon  of  jam  or  jelly  into  each  cavity,  and  fill  with 
rich  cream.  Put  the  rice  in  around  each  apple,  leaving 
top  uncovered.  Bake  thirty  minutes,  then  cover  with 
the  whites  of  two  eggs.  Sift  on  sugar  and  return  to  the 
oven  for  ten  minutes.  Serve  with  sweetened  cream. 
Mrs.  Jas.  Ellett. 

Peel  and  grate  one  large  sour  apple,  sprinkling  over 
it  a  small  cupful  of  powdered  sugar  as  you  grate  it. 
Break  into  this  the  whites  of  two  eggs  and  beat  all  con-

PUDDING  A.\D  DESSERTS 

1(3 

stantly  for  half  an  hour.  Place  in  a  large  bowl  as  it 
beats  up  very  stiff  and  light.  Heap  in  a  glass  dish  and 
pour  a  fine  smooth  custard  around  it  and  serve. 

Mrs.  P.  C.  Swartout. 

G R E EN  CORN  PUDDING. 

Grate  corn  from  one  dozen  ears,  add  two  quarts 
milk,  two  tablespoons  butter,  two  tablespoons  of  sugar, 
two  tablespoons  of  salt.  Bake  two  hours. 

Mrs.  Caldwell. 

Q U E EN  OF  PUDDINGS. 

One  pint  of  grated  bread  crumbs,  one  quart  of  milk, 
one  cup  of  sugar,  rind  of  one  lemon,  yolks  of  four  eggs, 
bake  about  forty-five  minutes  and  stir  every  ten  min(cid:173)
utes  while  baking.  When  done  spread  with  jelly  or  jam. 
and  cover  with  a  meringue  of  the  whites  of  the  eggs, 
one-half  cup  powdered  sugar  and  lemon  juice.  Brown. 

Mrs.  J.  E.  Hummel. 

BIRD'S  NEST  PUDDING. 

Pare,  quarter  and  core  nice  tart  apples,  butter  a  pie 
tin  and  slice  apples  in  it.  Make  a  batter  of  one  cup  oi 

104 

PUDDING  AND  DESSERTS 

cream  (sour  and  not  very  rich),  one  teaspoon  soda,  one 
egg,  a little  salt,  and  flour  enough  to  make  a stiff  batter. 
Pour  this  over  the  apples  and  bake.  When  done,  turn 
bottom  side  up  and  spread  thickly  with  butter  and 
sugar.  To  be  eaten  warm. 

Mrs.  S.  Benfer. 

P R U NE  P U D D I N G. 

One  pound  stewed  prunes,  whites  of  four  eggs,  one 
cup  of  sugar.  After  prunes  are  stewed,  drain  off  the 
juice,  remove  the  stones  and  chop.  Beat  the  eggs  very 
stiff,  add  the  sugar  gradually  beating  all  the  time,  then 
stir in  chopped  prunes.  Bake  twenty  minutes  in  a  mod(cid:173)
erate  oven.  Serve  cold  with  whipped  cream. 

Mrs.  Specht. 

P R U NE  W H I P. 

Twenty  or  more  prunes  stewed  until  the  juice  is 
almost  gone,  then  cool,  stone  and  chop  fine.  To  whites 
of  from  four  to  six  eggs  beaten  light,  add  six  table(cid:173)
spoons  of  sugar  with  the  chopped  prunes  and  beat  well. 
Put  in  baking  dish  and  bake  about  twenty  minutes  until 
it  puffs  up.  The  oven  must  not  be  very  hot.  Serve  with 
cream. 

Laura  I.  Blood. 

//  you  want  a Surety  Bond, call on L.  O.  Miller. 

DESSERTS 

105 

O R A N GE  S O U F L E. 

Peel  and  slice  six  oranges,  put  in  a glass  dish  a  layer 
of  oranges,  then  one  of  sugar,  and  so  on  until  the  or(cid:173)
anges  are  used.  Make  a  soft  boiled  custard  of  yolks  of 
three  eggs,  pint  of  milk,  sugar  to  taste,  with  grating  of 
orange  peel  for  flavor,  and  pour  over  the  oranges  when 
cool.  Beat  whites  of  eggs  with  sugar  and  pour  over 
the  pudding. 

Mrs.  J.  B.  Roberts. 

HAMBURG  CREAM. 

Beat 

together  the  juice  of  two  lemons,  one-half 
pound  of  sifted  sugar  and  yolks  of  five  eggs.  Put  on 
the  fire  in a double  boiler,  and  let  it  come  to  a boil.  Add 
quickly  the  whites  of  the  eggs  beaten  stiff.  Stir  all  well 
together;  take  immediately  from  the  fire  and  serve  in 
glasses  or  in  large  dessert  dishes. 

C O F F EE  BLANC  MANGE. 

One  cup of coffee,  strong  and  clear,  one  cup of  milk, 
three  tablespoons  of  sugar,  three  tablespoons  of  corn 
starch,  a  little  salt.  Heat  coffee  and  milk  to  boiling 
point,  mix  sugar,  cornstarch  and  salt  in a little  cold  milk 
and  stir  into  a  boiling  mixture.  Stir  briskly  until  con-

r 

106 

DESSERTS 

sistency  of  thick  custard,  then  pour  into 
the  custard 
mold.  To  he  eaten  with  whipped  cream  or  plain  cream 
and  sugar.  This  will  serve  three  or  four  persons. 

Mrs.  Moore. 

AMBROSIA. 

Eight  oranges,  peeled  and  sliced,  one  grated  cocoa-
nut,  one-half  cup  of  powdered  sugar.  Arrange  slices of 
orange  in  a  glass  dish  and  scatter  grated  cocoanut 
thickly  over  them.  Sprinkle  this  lightly  with  sugar  and 
cover  with  another  layer  of  orange.  Fill  dish  in  this 
order,  having  a  double  quantity  of  cocoanut  and  sugar 
at  the  top.  Serve  soon  after  it  is  prepared.  A  little 
wine  sprinkled  on  each  layer  adds  to  the  flavor  of  the 
dish. 

Mrs.  Tracey. 

O R A N GE  S H O RT  CAKE. 

Take  three  or  four  oranges,  peel  and  cut  fine. 
Sweeten  to  suit  the  taste  and  make  cake  same  as  for 
strawberry  shortcake. 

Mrs.  Fred  Frey. 

L E M ON  S H O RT  CAKE. 

One  lemon,  grate  the  rind  and  chop  the  pulp  fine, 
squeeze  the  juice  in  separate  dish,  one  cup  of  sugar,  one 

^DESSERTS 

107 

cup  of  sweet  milk.  Let  milk  dissolve  sugar  and  add 
rind  and  pulp.  Just  before  serving  add  juice.  Bake  ;i 
shortcake  same  as  for  strawberry. 

Mrs.  A.  W.  Snyder. 

CANNED  STRAWBERRY  SHORTCAKE. 

One-half  cup  sugar,  two  eggs,  three  tablespoons  of 
melted  butter,  two  cups  flour,  two  teaspoons  baking 
powder,  one  cup  milk.  Bake  in  two  layers,  spread  with 
berries  and  pour  over  whipped  cream  and  a  little  of  the 
juice. 

Gertrude  Bean. 

STRAWBERRY  SAUCE. 

Beat  half  a  cup  of  butter  and  one  cup  of  sugar  to  a 
cream,  add  the  well-beaten  white  of  one  egg  and  a  large 
cupful  of  ripe  strawberries  thoroughly  crushed. 

Mrs.  J.  B.  Dickinson. 

P U D D I NG  SAUCE. 

Piece  of  butter  the  size  of  an  egg,  four  tablespoons 
of  sugar,  one-half  teacup  of  hot  water,  one-half  teacup 
of  peach  or  other  fruit  syrup,  white  of  an  egg  or  two. 
Cream  butter  and  sugar  together  very  light.  Add  boil-

108 

PICKLES 

ing  water,  then  fruit  juice  and  just  before  serving  the 
white  of  an  egg  beaten  to  a stiff  froth.  Mrs.  Moore. 

P I C K L E S,  J E L L I E S,  E T C. 

CUCUMBER  P I C K L E S. 

Line  a  stone  jar  with  horseradish  leaves,  put  in  the 
cucumbers  and  pour  over  them  boiling  water  and  let 
stand  over  night  or  a  little  longer.  Put  in  a  kettle  and 
cover  with  vinegar.  Add  alum,  the  size  of  a  walnut, 
one tablespoon  of  salt,  one  handful  of  sugar,  four  or  five 
small  green  pepers;  let  this  scald  but  not  boil.  They 
are  to  be canned  while  hot,  adding a few  pieces of  horse(cid:173)
radish  in  each  can.  Will  keep  years.  Mrs.  N.  Case. 

PEACH  PICKLES. 

Five  pounds  light  brown  sugar,  one  pint  vinegar, 
one  ounce  cinnamon  buds  and  a  few  cloves.  Steam 
pickles  till  done,  then  drop  in  jar  and  pour  the  syrup 
after  it  has  boiled  until  thick,  over  them.  Do  not  seal 
until  cold. 

Miss  Anna  Kincaid. 

PICKLES 

109 

S L I C ED  CUCUMBER  PICKLES. 

Twenty-five  medium  sized  cucumbers  sliced  rather 
thin  without  peeling,  place  in  a  stone  jar  a  layer  of 
cucumbers  and  salt  alternately,  using  a  teacup  of  salt  to 
the amount.  Let  stand  three  hours, then  pour off  water 
and  rinse  off  salt.  Slice  four  or  five  onions  on  a  cab(cid:173)
bage  cutter;  put  a  layer  of  the  cucumbers,  a  few  onions, 
strew  over  black  and  white  mustard,  celery  seed  and 
olive  oil,  continuing  this  until  the  jar  is full  using  three-
fourths  cup  of  oil.  Pour  over  this,  vinegar  enough  to 
cover.  Let  stand  one  month. 

Mrs.  Chas.  Starr. 

T O M A TO  PICKLES. 

Chop  a  peck  of  green  tomatoes  very 

fine.  Grate 
equal  amount  of  horseradish.  Let  the  tomatoes  drain 
in  a  colander  over  night  with  plenty  of  salt.  Then  mix 
with  horseradish  and  add  vinegar. 

Miss  Lora  Blood. 

F R E N CH  PICKLES. 

One-half  bushel  of  green  tomatoes  chopped  fine. 
Into  this  stir  two  cups  of  salt  and  let  stand  over  night. 
Then  drain  through  colander,  mix  with  it  a  moderate 

110 

PICKLES 

sized  cabbage  chopped  fine,  and  boil  five  minutes  in  two 
quarts  each' of  water  and  vinegar.  Drain  this  through 
a  colander,  add  four  quarts  of  vinegar,  four  pounds  of 
jugar,  one  pound  of  white  mustard  seed,  four  teaspoons 
of  pepper,  four  teaspoons  of  cinnamon  and  one  table(cid:173)
spoon  of  ground  mustard.  Boil  thirty  minutes. 

Mrs.  F.  H.  Coon. 

F R E N CH  PICKLES. 

One  peck  of  green  tomatoes  chopped,  six  large  on(cid:173)
ions'  sliced-  and  one  cauliflower  divieded  into  flower-
ettes.  Place  in  a  jar  with  one  teacup  of  salt  and  let 
stand  over  night;  drain  in  the  morning  through  a  colan(cid:173)
der'  then  boil  all  in  two  quarts  of  water  and  one  quart 
of  vinegar  fifteen  or  twenty  minutes;  drain  again,  then 
add  seven  pints  of  vinegar,  three  pounds  of  brow^n 
sugar,  one-half  pound  white  mustard  seed,  same  of 
celery  seed,  and  two  tablespoons  each  of  cloves,  ginger, 
cinnamon  and  ground  mustard.  Put  all  in  a  kettle  and 
boil  for  fifteen  or  twenty  minutes,  then  put  in  crocks  or 
cans. 

Mrs.  F.  M.  Farres. 

M I X ED  PICKLES. 

One  quart  of  small  cucumbers,  one  quart  of  sliced 
cauliflower,  six  green  and  red  mangoes,  one-fourth 

PICKLES 

111 

cauliflower'  six  green  and  red  mangoes'  one-fourth 
pound  mustard,  one  ounce  each  of  tumeric  and  celery 
seed,  six  cups  sugar, 
two  cups  flour  and  one "gallon 
vinegar.  Soak  vegetables  in  salt  water  over  night. 
Cook  cauliflower  in  fresh  water,  then  onions  in  same 
water,  then  cucumbers  and  mangoes. 

Mrs.  Chas.  Cox. 

MUSTARD  PICKLES. 

One  gallon  best  cider  vinegar,  one-half  pound 
bruised  ginger,  one-quarter  pound  mustard,  one-half 
pound  salt,  one-half  pound  mustard  seed,  two  ounces 
tumeric,  one-half 
curry  powder,  one  ounce 
ground  white  pepper.  Boil  together  ten  minutes,  after 
which  place  in  a  stone  jar  closely  covered,  and  add  the 
pickles,  such  as  small  cucumbers,  onions,  cauliflower, 
etc..  without  cooking,  as  they  come  in  season.  Bottle 
in  five  or  six  weeks. 

Mrs.  Wm.  A.  Wolf. 

ounce 

MUSTARD  PICKLES. 

One  quart  each  of  small  whole  cucumbers, 

large 

cucumbers  sliced,  green  tomatoes  sliced  and  small  but(cid:173)
ton  onions,  one  large  cauliflower  divided  into  flower-
ettes  and  four  green  peppers  cut  fine.  Make  a  brine  of 

112 

PICKLES 

four  quarts  of  water  and  one-half  pint  of  salt,  pour  it 
over  the  mixture  of  vegetables  and  let  stand  over  night. 
Heat  just  enough  to  scald  it  and  turn  into  a colander  to 
drain.  Mix  one-half  cup  of  flour,  six  tablespoons 
ground  mustard  and  one  tablespoon  of  tumeric  with 
enough  cold  vinegar  to  make  a  smooth  paste,  then  add 
one  cup  of  sugar  and  sufficient  vinegar  to  make 
two 
quarts  in  all.  Boil  this  mixture  until  it  thickens  and  is 
smooth,  stirring  all  the  time;  then  add  the  vegetables 
and  cook  until  heated  through. 

Mrs.  A.  C.  Sheldon. 

P I C K L ED  O N I O N S. 

Peel  four  quarts  of  silver-skin  onions,  boil  three 

minutes  in  salt  water  and  drain.  Add  two  quarts  vine(cid:173)
gar,  two  small  cups of  brown  sugar,  three  small  peppers 
and  horse  radish  to  suit. 

Mrs.  Fred  Buergin. 

S W E ET  PICKLES,  PEACHES.  P E A RS  ETC. 

Make  a  syrup  of  the  following:  One  quart  vinegar, 
four  pounds  sugar,  one-half  ounce  cloves,  one  ounce 
cinnamon,  one  ounce  allspice,  placing  the  spices  in  a 
muslin  bag,  let  the  syrup  heat,  then  add  as  much  fruit 
as  will  be  covered.  Let  boil  ten  or  fifteen  minutes, 

PICKLES 

US 

skim  out  and  place  in  a  two  gallon  jar.  place  more  fruit 
in  the  syrup  and  boil  repeating  the  process  till  the  jar  is 
filled.  Pour  the  syrup  over  the  whole  and  place  a  plate 
and  weight  on  the  fruit.  Should  it  not  be  covered  at 
once  it  should  be  in  a  day  or  two. 
ferred,  boil  enough  fruit  to  fill  one  can  each  time,  fill 
can  with  syrup  and  seal. 

Airs.  J.  AYillits. 

If  cans  are  pre(cid:173)

P E A CH  P I C K L E S. 

One  peck  of  pared  peaches,  six  pounds  of  sugar, 
one  pint  of  vinegar,  one  ounce  of  cinnamon  and  one 
ounce  of  cloves. 

Mrs.  C.  E.  Hendryx. 

C H E A P ER  PEACH  PICKLES. 

One  peck  of  peaches,  not  pared,  one  quart  of  vine(cid:173)

gar,  three  pounds  of  sugar  and  spices. 

Mrs.  C.  E.  Hendryx. 

M U S K M E L L ON  PICKLES. 

Three  nutmeg  muskmelorjs,  not  quite  ripe.  pare. 
cut  in  pieces  and  steam  until  tender.  Make  a  syrup  of 
three  pounds  sugar,  one  pint  vinegar,  two  teaspoons 
each  of  cloves  and  cinnamon,  one-half  teaspoon  cay-

114 

PICKLES 

enne  pepper.  Tie  the  spices  in  a  cloth  and  boil  in  syrup-
then  pour  over  melons  and  let  stand  till  next  day.  pour 
off  and  boil  again,  repeating  for  nine  days. 

Mrs.  Huss. 

W A T E R M E L L ON  PICKLES. 

Cook  four  quarts  of  melon  rind,  peeled  and  cut  into 
squares.  When  thoroughly  cooked,  add  one  quart  of 
strong  vinegar, 
two  ounces  of  stick  cinnamon,  one 
ounce  of  idoves  and  one  quart  of  brown  sugar.  Boil 
slowly  at  least  one  hour. 

Mrs.  S.  S.  Reed. 

SPICING  F OR  F R U I T. 

Seven  pounds  of  fruit,  four  pounds  of  sugar,  one 

pint  good  vinegar,  cinnamon  and  cloves. 

'*>  Mrs.  Amas  Tartman. 

SPICED  W H O R T L E B E R R I E S. 

Five  quarts  of  berries,  one  scant  quart  of  good  cider 
vinegar,  three  pounds  of  granulated  sugar,  one  table(cid:173)
spoon  of  cloves,  one  and  one-half  tablespoon  of  cinna(cid:173)
mon.  Put  the  spices  in  a  bag  and  boil  down  quite 
thick. 

Mrs.  Frank  Case. 

PRESEKVES 

115 

S P I C ED  CURRANTS  OR  BLACKBERRIES. 

Five  pounds  of  currants  or  blackberries, 

three 
pounds  of  sugar,  one  pint  of  vinegar,  one  teaspoon 
etch  of  spice,  salt  and  pepper.  Boil  and  stir  until  done. 

Mrs.  S.  Troy. 

CANNED  PEARS. 

Ten  pounds  of  pears,  halved  and  cored,  five  pounds 
of  Coffee  A.  sugar,  one  large  or  two  small  lemons  and 
one  teaspoon  each  of  ground  cinnamon,  grated  nutmeg 
and  ginger  or  root.  Cook  until  they  turn  pink  in  color 
and  can. 

CANNED  BEETS. 

Boil  the  beets  until  tender,  then  pare  and  cut  in 
pieces.  Make  a  syrup  of  one  pint  of  vinegar  and  two 
cups  sugar.  Boil  beets  in  syrup  and  can.  The  syrup 
will  make  enough  to  can  three  quarts. 

Mrs.  G.  A.  Seebold. 

MUSK  M E L ON  BUTTER. 

Take  nine  good  sized  ripe  musk  melons,  cut  in 
slices,  and  with  a  knife  scrape  the  meat  from  the  rind 

llfi 

PRESERVES 

into  a  porcelain  stewpan,  set  over  the  fire,  took  till  the 
water  is  nearly  all  cooked  out  (stirring  to  keep  from 
burning).  Add  sugar  to  sweeten  to  suit  the  taste,  and 
cook  till  it  thickens  like  butter,  remove  from  stove  and 
add  cinnamon  to  flavor.  This  makes  two  quarts. 

Emma  Masser. 

P E A CH  JAM. 

One  and  one-quarter 

ripe 
peaches),  one  pound  X X XX  sugar  beaten  for  thirty 
minutes.  Put  in  jars. 

Miss  Anna  Kincaidi 

pound 

fruit 

(very 

GRAPE  P R E S E R V E S. 

Take  ten  pounds  of  grapes  and  pulp  the  same  as 
for  canning.  Cook  pulp  until  it  can  be  run  through 
colander.  After  the  seeds  have  been  removed  put  pulp 
and  skins  together,  adding  as  much  sugar  as  there  is 
fruit.  Boil  briskly  one-half  hour. 

R-

O R A N GE  MARMALADE. 

Twelve  pounds  each  of  sour  oranges  and  sugar. 
Wash  oranges  and  pare  them  as  you  would  apples,  put 

Loans,  Stocks  & Bonds,  negotiated  at L,  O,  Miller's 

Agency. 

JELLY 

117 

peel  in  porcelain  kettle  and  cover  with  cold  water,  keep 
covered  and  boil  till  tender,  changing  the  water  twice. 
It  requires  several  hours  boiling.  Cut  oranges  cross(cid:173)
wise  and  squeeze  the  juice  and  pulp  in  strainer  to  keep 
out  the  seeds,  pour  this  over  the  sugar.  Cover  the 
white  skins  with  three  quarts  of  water  and  boil  one-half 
hour;  drain  this  water  over  the  sugar,  then  put  skins 
in  colander,  four  or  five  at  a  time,  and  press  out  the 
pulp  and  put  with  sugar.  Chop  or  cut  fine  the  yellow 
rind  and  put  with  sugar;  now  boil  all  one  hour  or  more 
if  needed  and  put  in  cups  or  tumblers. 

Miss  E.  Haff. 

L E M ON  J E L L Y. 

Juice  of  three  lemons,  one-half  box  of  (Cox)  gela(cid:173)
tine,  two  cups  of  sugar.  Put  gelatine  into  one  pint  of 
cold  water  and  let  stand  over  night.  Then  add  juice, 
sugar,  one  pint  boiling  water.  Turn  into  a  mould  and 
let  cool. 

Mrs.  E.  A.  Kelsey. 

L E M ON  J E L L Y. 

Three  lemons,  juice  and  rind  (yellow  only),  one-
half  box  gelatine  soaked  in  a  little  cold-water  one  hour, 
then  add  two  cups  hot  water,  one  cup  sugar,  let  come 
to  a  boil,  strain  after  adding  the  yellow  rind. 

Mrs.  R.  M.  Kellogg. 

118 

JELLY 

Q U I N CE  J E L L Y. 

Pare  and  cut  into  small  squares  four  quinces  and 
four  sweet  apples.  Cover  with  water  and  cook  until 
done.  Strain  same,  take  equal  parts  of  liquor  and  white 
sugar,  let  boil  to  a  jelly,  then  place  fruit  back  and  cook 
until  of  a  pink  color.  Cool  and  put  in  glasses. 

Mrs.  C.  O.  Hill. 

Q U I N CE  H O N E Y. 

Take  fine  large  quinces,  peel  and  grate  them;  then 
add  for  every  quince  one  and  one-half  cups  granulated 
sugar  and  one  cup  of  water.  Boil  all  slowly  till  thick 
like  jelly  and  of  a  beautiful  red  color. 

Mrs.  H.  Hartzell. 

COLD  CATSUP. 

One-half  peck  of  ripe  tomatoes  chopped  fine,  two 
grated  horseradish  roots,  one  teacup  of  fine  salt,  one-
half  teacup  each  of  white  and  black  mustard  seed,  one 
tablespoon  ground  black  pepper, 
two  red  peppers, 
chopped  without  seeds,  four  celery  stalks  chopped  fine, 

Scbtaft's  ano Xowneg's  Cbocolates  at  potters 

CATSUP 

119 

one  teacup  nasturtions,  chopped  fine,  one 
teaspoon 
each  of  ground  cloves  and  mace,  two  teaspoons  ground 
ground  cinnamon,  one  teacup  sugar  and  three  pints 
good  vinegar.  Mix  the  above  well  and  it  is  fit  for  im(cid:173)
mediate  use. 
Mrs.  L.  O.  Miller. 

TOMATO  CATSUP. 

One  peck 

tomatoes;  when  cooked  soft, 

strain 
throuh  a  seive  if  you  do  not  want  theao  i  I.cwaterHsL 
through  a  seive  if  you  do  not  wish  the  seeds  in,  other(cid:173)
wise  through  a  colander.  Add  one  good  sized  onion 
tied  in  a  cloth,  cook  down  nearly  half  your  juice,  then 
add  one  coffee  cup  brown  sugar,  two  heaping  table(cid:173)
spoons  cinnamon,  three  tablespoons  salt,  one-half  tea(cid:173)
spoon  red  pepper.  Tie  the  spices  in  a  cloth.  Just  be(cid:173)
fore  taking  up,  put  in  one  pint  vinegar  and  let  come 
to  a  boil. 

Miss  E.  Haff. 

T O M A TO  CATSUP. 

One  peck  of  tomatoes,  boiled  and  strained  through 
a  seive  and  one-half  peck  of  very  ripe  peaches,  boiled 
and  strained  through  a  seive.  Put  the  two  together 

L. O  Miller, Real  Estate  Agent 

120 

CATSUP 

and  boil  down  thick,  then  add  one  pint  of  good  vinegar, 
one  pint  of  sugar,  boiled  down  a  little,  one  tablespoon 
each  of  salt,  black  peper,  cinnamon,  allspice  and  cloves. 
When  done,  add  two  tablespoons  mustard. 

Mrs.  A.  C.  Sheldon. 

CUCUMBER  CATSUP. 

One  dozen  of  cucumbers  and  three  onions.  Peel, 
grate  and  drain  in  colander.  Add  salt  and  pepper  to, 
taste,  with  vinegar  enough  to  moisten.  Put  in  small 
bottles  and  seal. 

Miss  Lora  Blood. 

GRAPE  CATSUP. 

Four  pounds  of  grapes,  two  pounds  of  light  brown 
sugar,  one  and  one-half  pints  of  vinegar,  one  teaspoon 
each  of  cinnamon  and  cloves  and  a  little  salt  and  pep(cid:173)
per.  Cook  the  grapes  and  run  through  a  seive  and 
then  make  as  other  catsup. 

Mrs.  E.  M.  Breese. 

CURRANT  CATSUP. 

Five  pounds  currants,  three  pounds  sugar,  one  pint 
vinegar,  one  tablespoon  each  of  ground  cloves,  cinna(cid:173)
mon,  allspice,  black  pepper  and  one-half 
tablespoon 
salt.  Boil  twenty-five  to  thirty  minutes  and  seal  when 
cold. 

Miss  Anna  Kincaid. 

SAUCE 

121 

C H I LI  SAUCE. 

One  quart  tomatoes,  pared,  one  pepper,  two  on(cid:173)

ions,  chopped  fine,  two  tablespoons  of  sugar,  one  of 
salt,  one  teaspoon  of  ginger,  one  teaspoon  cinnamon, 
one-half  teaspoon  of  cloves.  Cook  all  together  one 
hour.  Wliile  hot  put  in  bottles  and  seal. 

Mrs.  S.  Spear. 

C H I LI  SAUCE. 

Scald  and  peel  twenty-four  medium  sized  tomatoes 

and  seven  medium  sized  onions,  and  chop  these  to(cid:173)
gether  with  three  mango  peppers.  Add  two  cups  of 
brown  sugar,  one  quart  of  vinegar,  one  teaspoon  black 
pepper,  one-half  teaspoon  of  cinnamon,  cloves  and  all(cid:173)
spice  and  one-half  cup  of  grated  horseradish.  Boil 
hours  slowly. 

Mrs.  Fred  Buergin. 

T U T TI  FRUTTI. 

Place  one  pint  of  the  purest  alchohol  in  a  jar,  add 
one  quart  firm  large  strawberries  and  one  quart  of 

Taylor's  Kidney  &  Liver  Cure  cleanses  the  system  and 

purifies  t he  b'ood. 

122 

r un 

FRUTTI 

granulated  sugar.  Stir  gently  several  times  during  the 
day.  Next  day  add  one  quart  red  ouTrants,  stemmed, 
and  the  same  quantity  of  sugar.  On  the  third  day  add 
red  cherries,  pitted,  and  on  the  fourth  red  raspberries. 
Stir  frequently  every  day.  Every  time  fruit  is  added 
put  in  the  same  quantity  of  sugar.  Along  with  the 
raspberries  put  in  five  large  bananas,  sliced  thin.  On 
the  fifth  day  peel  a  pineapple,  remove  every  particle  of 
the  eyes,  place  in  a  good-sized  earthen  dish  and  shred 
fine.  Pour-over  it  a  bowl  of  sugar  and  stir  the  whole 
into  the  mixture.  Later,  when  peaches  are  large  and 
fine,  peel  two  quarts,  cut  into  small  squares  and  add 
with  a  quart  of  sugar.  There  is no  cooking  of  the  fruit 
.  or  heating  of  the  alchohol.  Simply  stir  in  the  fruit  in 
It  does  not  need  to  be  sealed,  but 
the  normal  state. 
must  be  kept  in  a  cool  place. 
In  jftveek  or  ten  days  it 
.will  be  ready  for  use.  These  preserves  are  particularly 
nice  when  served  at  dinner,  with  the  meat  course. 

:> 
I *—1 
:  You canaot  afford to  wait!  Hare  your  House  <_•  Furniture 

Mrs.  Wm.  Wolf. 

insured "at 

once  by  L,  O.  Miller. 

COOKIES 

123 

COOKIES. 

COOKIES." 

One  cup  of  sugar,  one  cup  butter,  one-half  cup  sour-
milk,  two  eggs,  one  teaspoon  soda,  and  nutmeg.  Mix 
soft. 

Mrs.  J.  W.  French. 

C O O K I E S. 

One  and  one-half  cups  sugar,  one  cup  lard,  three 
.  seven  tablespoc  is  avyeet  milk,  one  teaspoon  soda, 
two  teaspoons  baking  powder,  pinch  of  salt,  nutmeg  to 
taste. 

Mrs.  Ikeler? 

SUGAR  COOKIES. 

Two  cups  coffee  sugir,  one  cup  butter,  two  eggs, 
eight  teaspoons  spur  cream,  one  teaspoon  soda  and 
iive  cups 

Mrs.  Robert  Green. 

flour. 

' C O O K I E S. 

if  four  eggs  beaten  <up  in  a  teacup,  fill  up 
r  milk,  into  which  put  one  level  taespoon  soda. 

& 

z? 

124 

COOKIES 

One  cup  each  of  white  and  brown  sugar,  one  cup  but(cid:173)
ter  and  lard,  one-half  teaspoon  lemon  extract,  pinch 
cinnamon.  Mix  soft,  handle  with  a  knife. 

Mrs.  F.  B.  Watson. 

LANTRY  C O O K I E S. 

Three  eggs,  one  and  one-half  cups  of  sugar,  one  cup 
of  butter  and  lard,  one  scant  teaspoon  soda  in  little  hot 
water,  one  teaspoon  of  baking  powder  in  flour. 

Mrs.  C.  C.  Bobb. 

C H O C O L A TE  C O O K I E S. 

Two  cups  of  sugar,  one  cup  of  butter, 

three-
quarters  of  a  cup  of  sweet  milk,  two  eggs,  three  table(cid:173)
spoons  grated  chocolate,  two  teaspoons  of  vanilla,  two 
teaspoons  baking  powder. 

Mrs.  P.  C.  Swartwout. 

m  B R I T T LE  COOKIES. 

Two  full  cups  of  sugar,  one  of  butter,  a  cup  of  hot 
water,  one  teaspoon  soda  and  nutmeg.  Roll  out  with 
as  little  flour  as  possible. 

Mrs.  Henry  Hall. 

For Millinary call on The Misses Sheats, over  Snyder's 

COOKIES 

125 

CREAM  COOKIES. 

Two  cups  of  sugar,  one  cup  of  sour  cream,  one  cup 
of  butter,  four  eggs,  one  spoon  salt,  one  spoon  soda, 
nutmeg  or  vanilla.  Mix  soft. 

Mrs.  H.  D.  Cushman. 

C O O K I E S. 

Four  tablespoons  melted  butter,  on£ 

tablespoon 
each  of  sour  and  sweet  milk,  scant  half  teaspoon  soda. 
Break  one  egg 
in  a  teacup  and  fill  up  the  cup  with 
sugar.  Flour  to  make  soft  dough. 

Mrs.  S.  Troy. 

F R U IT  C O O K I E S. 

Cream  together  one  and  one-half  cups  sugar  and 
one  and  one-half  cups  butter,  three  eggs,  one  teaspoon 
ground  cloves,  two  teaspoons  ground  cinnamon,  one-
half  cup  cream  (sweet  or  sour),  dissolve  in  it  one  tea(cid:173)
spoon  soda,  add  one  pound  raisins  seeded  and  chopped 
fine.  As  little  flour  as  be  used. 

Mrs.  C.  A.  Dockstader. 

Neapoltan brick  ico cream at Potters. 

126 

COOKIES 

MOLASSES  COOKIES. 

One  cup  of  molasses,  one  cup  of  brown  sugar,  one 

cup  lard,  boil  together  five  minutes.  Add  one  table(cid:173)
spoon  soda  in  one-half  cup  water,  one  teaspoon  cinna(cid:173)
mon,  one  teaspoon  ginger  and  nutmeg.  Mix  very  soft. 

F.  B.  G. 

LEMON  SNAPS. 

Two  cup%„of  granulated  sugar,  two-thirds  cup  oi 
butter,  two<|jjablespoons  of  lemon  extract,  one-fourth 
ounce  ammonia  and  five  small  or  four  large  eggs. 

Mrs.  Geo.  Miller. 

J U M B L ES 

One  cup  of  butter,  two  cups  sugar,  three  cups  flour, 
one  teaspoon  soda,  four  eggs. 
I  have  a  machine  to  run 
them  through  but  they  are  nice  rolle.d  thin  and  baked 
quickly. 

Mrs".  S.  P.  Choate. 

GRAHAM  C O O K I E S. 

Two  cups  of  sugar,  one  cup  of  sour  cream,  one-half 
teaspoon  of  soda,  mix  quickly,  roll  and  bake.  These 
require  less  heat  and  more  time  in  baking  than  when 
white  flour  is  used. 

Mrs.  C.  C.  Close. 

I 

COOKIES 

127 

GINGER  COOKIES. 

Two  eggs,  one  cup  brown  sugar,  one  cup  shorten(cid:173)

ing,  one  cup  molasses,  four  tablespoons  vinegar,  three 
teaspoons  soda,  one  teaspoon  ginger  and  enough  flour 
to  roll. 

Mrs.  Heruy  Caul. 

GINGER  PATTIES. 

One  cup  of  brown  sugar,  butter,  N«g  Orleans  mo(cid:173)
lasses Und  sour  milk,  four  cups  flour,  one teaspoon  gin(cid:173)
ger,  two  of  soda,  one  of  lemon  essence,  three  eggs. 
Rake  in  gem  irons  Let  stand  a  little  while  before  re(cid:173)
moving  as  then  they  will  be  less  apt  to  crumble. 

Mrs.  Otto  Dickinson. 

GINGER  COOKIES. 

One  cup  of  sugar,  one  cup  syrup,  one  cup  shorten(cid:173)
ing,  one  cup  warm  water  with  one  teaspoon  of  soda, 
two  teaspoons  ginger,  flour  to  make  stiff  enough. 

Mrs.  W.  Thomas. 

GINGER  COOKIES. 

One  cup  of  molasses,  one  cup  dark  sugar,  one  cup 
of  lard.  Boil  five  minutes  then  let  stand  three  or  five 

128 

COOKIES 

minutes,  and add  one-half  cnp of  cold  water,  one  table(cid:173)
spoon  of  soda,  one  teaspoon  cinnamon  and  one  of  gin(cid:173)
ger.  Mix  very  soft  and  bake  in a  quick  oven. 

Mrs.  D.  C.  Bigbee. 

GINGER  SNAPS. 

One  cup  sugar,  one  cup  shortening,  one  cup  of 
molasses,  six  tablespoons  water  and  one  of  ginger,  two 
teaspoons  so<|^  flour  to  mix quite  stiff.  Roll  thin. 

Mrs.  Hartzell. 

m 

E X C E L L E NT  GINGER  SNAPS. 

One  cup  each  of  molasses,  sugar  and  butter,  one 
teaspoon  of  ginger,  one  of  cinnamon.  Heat  all  on 
stove  but  do  not  scald,  then  add  two  teaspoons  soda, 
dissolved  in a little  hot water.  Mix very  stiff,  as  ginger 
snaps  to  snap  must  be  mixed  very  stiff.  Rollftfrin,  cut 
with  thin  tumbler  and  bake  quickly. 

V 

GINGER  SNAPS. 

One  and  one-half  cups  of  molasses,  one-half  cup of 
sugar,  two-thirds  cup  of  lard,  two  tea-spoons  of  soda, 
one  teaspoon  of  ginger,  one-half  cup  of  hot  water  and 
a  pinch  of  salt. 

Mrs. J.  A.  Freese. 

C O O K I ES 

129 

MOLASSES  COOKIES. 

One  cup  of  molasses,  one  cup  of  melted  lard,  one-
half  cup  sugar^  one-half  cup  boiling  water,  one  tea(cid:173)
spoon  each  of  soda  and  ginger.  Mix  all  together  and 
let  come  to  a  boil,  remove  from  fire  and  when  cold  add 
flour  enough  to  roll. 

Mrs.  J.  J.  Foster. 

SCOTCH  COOKIES. 

Two  cups  sugar,  one  cup  butter,  one-half-Ci.p  sour 
milk,  one  teaspoon  soda,  two  eggs.  Mix  hard;  spr'  kle 
with  granulated  sugar  over  them  and  cut  in  squares. 
Mrs.  Specht. 

D R OP  CAKES—CARAWAY. 

One  cup  of  sugar,  three-fourth  of  a  cup  of  butter, 
one-fourth  cup  of  sweet  milk,  one  and  one-half  cups 
flour,  one  and  one-half  teaspoons  of  baking  powder, 
one  large  tablespoon  caraway  seed,  three  eggs.  Drop 
on  tin  or  bake  in  patty-pans. 

Miss  Lucy  Hoag. 

D R OP  S P I CE  COOKIES. 

Place  on  the  stove  one  cup  of  boiling  water  into 
which  put  one  cup  of  molasses,  one  cup  of  brown  sugar, 

130 

COOKIES 

» 

one  cup  of  butter,  one  egg,  two  teaspoons  of  soda,  two 
tablespoons  each  of  cinnamon  and  ginger,  two  tea(cid:173)
spoons  of  cloves,  five  cups  of  flour.  Drop  on  buttered 
tins  and  bake  quickly. 

Mrs.  L.  O.  Miller. 

H E R M I T S. 

1  wo  cupi  of  brown  sugar,  one  cup  of  butter,  one 
cup  of  chopped  raisins,  three  tablespoons  sour  milk, 
three  eggs,  one  teaspoon  each  of  soda,  cinnamon  and 
cloves,  and  a  little  nutmeg.  Mix  soft,  and  roll  and  cut 
like  cookies.  A  cup  of  hickorynut  meats  may  be  added. 

Mrs.  J.  B.  Dickinson. 

F R U IT  JUMBLES. 

One  cup  butter,  one  and  one-half  cups  sugar,  three 
eggs,  well  beaten,  one  cup  raisins,  chopped  and  seeded. 
one  cup  currants,  one  teaspoon  cinnamon,  one-half  tea(cid:173)
spoon  lemon  extract,  one  teaspoon  soda,  flour  enough 
to  make  a  soft  dough,  roll  out  like  cookies.  The  jum(cid:173)
bles  are  not  good  until  they  have  been  baked 
enough  to  soften  somewhat. 

Mrs.  C.  Murray. 

long 

Pure  Flavoring  Extracts at  Fellows'  drag  store. 

* 

COOKIES 

131 

CRULLERS. 

One  tablespoon  of  butter,  one  tablespoon  of  sugar 
to  every  one,  adding  flour  to  make  a  dough.  Roll  thin 
and  cut  in  fancy  shapes,  fry  in  hot  lard. 

Mrs.  C.  E.  Hehdryx. 

F R I ED  CAKES. 

One  cup  of  sugar,  one  egg.  one  cup  buttermilk,  one 
'•mail  tablespoon  of  butter.  Small  teaspoon  soda,  one 
heaping  teasuBuSh  of  baking  powder.  Mix  rather  soft 
and  fry  in  hot  lard. 

Mrs.  Huss. 

F R I ED  CAKES. 

Five  eggs,  one  cup  of  sour  cream,  one  oup  of  pul(cid:173)
verized  sugar,  one  teaspoon  of  soda,  flavor  with  lemon 
or  vanilla  and  enough  flour  to  roll  conveniently. 

Mrs.  George  Arnold. 

CREAM  F R I ED  CAKES, 

One  cup  each  of  sour  milk  and  sour  cream,  one-half 
G«p  sugar,  one  teaspoon  each  of  soda  and  -salt,  two 
cggs,  and  nutmeg.  Mix  soft. 

Mrs.C. 

132 

C O O K I ES 

SNOW  BALLS. 

One  cup  of  sugar,  four  tablespoons  melted  butter, 
two  eggs,  one  cup  sweet  milk,  two  teaspoons  of  cream 
tartar,  one  of  soda,  a  very  little  nutmeg,  one  teaspoon 
of  salt.  Mix  soft,  r.oll  out  and  cut  with  a  round  cutter, 
not  too  large,  your  tea  cannister  top  may  be  just  the 
right  size.  Fry  in  hot  lard  and  when  cold,  roll  them  in 
fine  white  sugar,  then  lay  carefully  on  a  plate. 

Mrs.  Eggleston. 

F R I ED  CAKES. 

Two  cups  each  of  sugar  and  sour  milk,  two  eggs, 
six  tablespoons 
lard,  one  large  teaspoon  soda,  one 
scant  teaspoon  ginger,  salt.  Formula:  Heat  milk,  dip 
melted  lard  from  kettle  into  milk,  put  in  salt  and  soda, 
beat  well  together.  One  quart  of  flour  in  a  cake  dish. 
mix  sugar  andginger  in  fllour,  pour  in  milk  with  lard, 
break  in  eggs  and  mix  as  soft  as  possible. 

Mrs.  H.  Burch. 

D O U G H N U T S. 

One  large  cup  fine  granulated  sugar,  two  heaping 
tablespoons  thick  sour  cream,  one  egg,  one  teaspoon 

ICES 

133 

salt,  one  cup  good  buttermilk,  one  teaspoon  soda,  a 
little  nutmeg  if  liked.  Mix  very  soft  and  fry  in  hot 
lard,  when  cold  roll  in  pulverized  sugar. 

Mrs.  Eggleston. 

ICES. 

ICE  CREAM. 

Put  two  quarts  milk  on  to  heat  and  put  two  and 
one-half  cups  of  sugar  in  it.  Then  scald  two  teaspoons-
ful  flour  and  one  of  cornstarch  in 
this.  Then  when 
cooked  and  put  in  freezer  to  cool  add  one  quart  cream 
and  any  kind  of 

Mrs.  Wm.  Gibson. 

flavoring. 

ICE  CREAM. 

One  quart  milk,  one  pint  cream,  one 

tablespoon 
corn  starch,  one  and  one-half 
flour. 
Scald  the  milk  and  then  add  one  and  one-half  cups 
• sugar,  then  the  flour  and  cornstarch  mixed  smooth  in  a 
little  milk.  Cook  until  thick,  stirring  constantly.  Take 
from  the  fire  and  strain.  When  cold,  whip  cream  and 
add  flavor  to  taste. 

Mrs.  Geo.  Wolf. 

tablespoons  of 

134 

ICES 

V A N I L LA  ICE  CREAM. 

One  pint  milk,  one-half  pound  sugar,  yolks  cf  six 
eggs,  one  pint  cream,  one  tablespoon  vanilla.  Scald 
the  milk.  Beat  yolks  and  sugar  together  until  light, 
then  add  them  to  the  milk.  Cook  until  it  thickens, 
stirring  constantly.  Take  from  fire,  add  cream,  and 
when  cool  add  vanilla  and  freeze.  Mrs.  Geo.  Thoma. 

C H O C O L A TE  ICE  CREAM. 

Three  quarts  milk,  one  cake  grated  chocolate  dis(cid:173)

solved  in  hot  water,  two  tablespoons  corn  starch,  four 
tablespoons  flour,  two  and  one-half  cups  sugar;  cook 
all  together.  One  pint  cream,  two  teaspoonfuls  vanilla 
extract. 

Mrs.  W.  E.  Counter. 

CARAMEL  ICE  CREAM. 

. 

One  cup  sugar,  one  pint  milk,  one  cup  flour  (scant), 
two  eggs,  one  qua'rt  cream.  Let  the  milk  come  to  i 
boil,  beat  sugar  and  eggs  together  and  add  flour  and 
stir  into  boiling  milk.  Cook  twenty  minutes,  stirring 
often.  Put  one  cup  of  sugar  in  pan  and  stir  over  fire 
until  sugar  turns  to  liquid  and  begins  to  smoke.  Turn 
into  the  boiling  mixture  and  set  aside  to  cool.  When 

I add  one  quart  of  cream. 

Mrs.  A.  W.  Snyder. 

ICES 

135 

P I N E A P P LE  S H E R B E T. 

One  quart  can  of  pineapple,  one  generous  pint  01 
sugar,  one  quart  of  water,  three  tablespoons  gelatine. 
Soak  the  gelatine  in  cold  water  to  cover.  Put  fruit  in 
same  pan  with  half  of  water  and  cook  twenty  minutes. 
Put  remainder  of  water  and  sugar  on  to  boil,  and  cook 
fifteen  minutes.  Rub  the  cooked  pineapple  through  a 
sieve  and  add  ,o  the  boiling  syrup.  Cook  ten  minutes 
longer,  then  add  dissolved  gelatine,  then  cool  and  add 
whites  of  four  eggs  and  freeze. 

Mrs.  J.  Merril. 

P I N E A P P LE  ICE. 

One  can  pineapple,  or  a  fresh  pineapple.  Small  pint 
of  sugar,  two  quarts  of  water  and  juice  of  one  lemon. 
Two tablespoonfuls  of  gelatine.  Freeze  and  then  serve. 

Mrs.  Gibson. 

O R A N GE  ICE. 

Juice  of  four  oranges,  juice  of  two  lemons,  three 
tea-cups  sugar;  one  quart  of  water.  Strain.  Put  it  in 
freezer  until  it  thickens,  then  add  whites  of  two  eggs 
beaten  to  a  froth  and  finish  freezing.  Serve  six  people. 

Grace. 

136 

CANDIES 

ANGELICA  P U N C H. 

Chop  one-half  pound  Sultana  raisins  fine,  add  juice 
and  rind  of  one  lemon,  one  cup  of  granulated  sugar. 
Pour  over  the  mixture  one  pint  boiling  water  and  stir 
until  sugar  is dissolved.  Press  through  a sieve,  add  one 
pint  of  California  Angelica  wine  and  freeze.  When 
frozen,  beat  white  of  one  egg  with  two  tablespoons 
powdered  sugar,  pack  and  let  stand  one  hour. 

CANDIES. 

"Sweets  to  the  sweets."—Shakespeare. 

F R E N CH  CANDIES. 

In  the  first  place  let  me  impress  strongly  the  fact 
that  a  number  one  confectioner's  sugar  must  be  used. 
Roll  and  sift  this,  place  the  whites  of  two  eggs  in a  tum(cid:173)
bler  and  mark  with  the  thumb  the  amount;  pour  this 
into  a  dish  and  add  the  same  measure  of  cold  water  and 

Dr.  Haines.  XRay  and  all Electrical  Treatments. 

CAKDIES 

137 

a  scant  tablespoon  of  vanilla.  Stir  these  well  together 
and  have  ready  about  two  pounds  of  the  sugar;  add  this 
slowly,  stirring  all  well  together  with  a  silver  spoon. 
It  sometimes  takes  a  little  more  or  less  sugar,  accord(cid:173)
ing  to  the  size  of  the  eggs.  Have  prepared  one  cocoa-
nut  grated,  one-half  pound  of  English  walnuts,  care(cid:173)
fully  shelled,  one-half  pound  of  dates,  and,  in  fact,  as 
many  varieties  of  the  fruit  as  you  care  to  make.  Take 
part  of  the  mixture  or  dough  on  the  bread  board  and 
knead  a  little  of  the  sugar  into  it.  Then  roll  it  out 
about  half  an  inch  thick.  Cut  off  in  small  pieces  with 
a  silver  knife  and  roll  with  the  hands  into  balls;  these 
set  aside  to  harden  for  chocolate  drops.  Cut  off  other 
pieces  and  shaping  them  with  the  hands  place  halves 
of  the  English  walnuts  on  each  side.  Take  one-half 
pound  of  shelled  almonds,  roll  in  pieces  of  the  dough, 
then  in  granulated  sugar,  shaping  them  nicely.  Stone 
the  dates  and fill the  openings  with  the  dough,  then  roll 
in  granulated  sugar.  Place  some  more  of  the  dough 
on  the  board  and  knead  into  it  as  much  of  the  grated 
cocoanut  as  it  will  hold,  then  roll  and  cut  into  squares, 
or  some  mav  be  rolled  into  balls  to  be  covered  with  the 
chocolate.  Take  the  broken  pieces  of  nuts,  chop  and 
mix  with  cocoanut  and  knead  into  some  of  the  dough. 
This  cut  into  squares  makes  a  delicious  candy.  While 

Pure Flavoring  E ^tracts  at Fellows' drug  store 

I 

138 

CANDIES 

you  are  preparing  these,  have  a  half  cake  of  baker's 
chocolate  melting  on  the  back  of  the  stove,  do  not 
allow  it  to  boil.  The  balls  for  chocolate  drops  harden 
scon  in  a  cool  place  and  it  requires  only  a  little  dexter(cid:173)
ity  to  drop  them  into  the  chocolate.  Dip  them  out 
with  a  fork  and  place  on  a  paper  to  harden.  Figs, 
prunes,  filberts  and  Brazil  nuts  may  be  used.  Many 
use  desicated  cocoanut  but  the  flavor  is  not  so  rich  as 
that  of  the  fresh. 

Mrs.  E.  Van  Vranken. 

CREAM  CANDY. 

two 

two 

tablespoons  butter, 

Four  cups  sugar,  two  cups  water,  two  tablespoons 
vinegar, 
teaspoons  of 
cream  tartar,  two  teaspoons  vanilla.  Let  sugar,  water 
and  vinegar  come  to  a  boil,  then  add  cream  tartar. 
Boil  until  it  ropes,  then  add  butter,  remove  from  fire 
and  add  vanilla  .Turn  on  buttered  platter  and  stil  until 
cold  enough  to  pull. 

Mrs.  C.  C.  Close. 

MOLASSES  CAXDY. 

Two  cups  of  New  Orleans  molasses,  one  cup  sugar, 
butter  the  size  of  a  hickorynut,  one  teaspoon  soda. 
Boil  over  a  slow  fire,  stirring  constantly,  until  brittle 
when  drop  in  water. 

Mrs.  Fannie  Green. 

CANDIkS 

139 

BUTTER  SCOTCH. 

Three  pounds  of  Coffee  A.  sugar,  one-quarter 
pound  of  butter,  one-half 
teaspoon  cream  of  tartar, 
eight  drops  of  extract  of  lemon.  Dissolve  sugar  in 
cold  water,  add  the  butter  and  cream  tartar  and  boil 
without  stirring  until  it  breaks  when  dropped  in  cold 
water.  Take  from  fire  and  add  lemon  juice.  Pour  in 
buttered  pans  one-fourth  of  an  inch  thick  and  when 
nearly  cold,  work  off  in  squares. 

Lulu  Wolf. 

C H O C O L A TE  CARAMELS. 

Three  cups  of  brown  sugar,  one  cup  of  cream  or 
milk,  butter  the  size  of  an  egg,  pinch  of  soda,  half  cake 
chocolate.  Boil  until  thick,  pour  in  buttered  pan, when 
nearly  cold,  cut  in  squares. 

Mrs.  G.  Snyder. 

N UT  KISSES. 

Into  the  whites  of  four  eggs  stir  one  pound  of  cof(cid:173)

fee  A. sugar  until  very  stiff,  then  one cup of  hickorynut 
meats.  Beeswax  the  tins  and  bake  in  a  quick  oven  a 
light  brown. 

Mrs.  Mary  Button. 

' 'Good Goods at Bight Prices" at  Fellows'  drug store. 

140 

DIET 

SALTED  ALMONDS. 

Blanch  the  almonds  by  pouring  boiling  water  over 
them.  After  the  skins  are  removed  place  them  in  a  pan 
and  brown  in  a  hot  oven.  As  soon  as  removed  from 
the  oven  stir  a  piece  of  butter  among  the  hot  nuts  and 
sprinkle  with  salt. 

S T U F F ED  DATES. 

Take  a  pound  of  dates  and  remove  the  pits  and  re(cid:173)

place  them  with  salted  almonds  finely  chopped.  Fold 
them  over  and  mould  them  into  ovals  and  roll  them  in 
pulverized  sugar. 

Grace  Rensenhouse. 

DIEZT"  F OR  X H EI  S I C K. 

By  Marie  Arruda  .Graduate  Nurses  Training  School. 

GRAHAM GRUEL OR OATMEAL. 

One  tablespoon  of  cream,  one-half  cup  of  boiling 
water,  pinch  of  salt,  one  teaspoon  of  graham  flour 
stirred  in  slowly.  Boil  slowly  one-half  hour.  Strain 
through  a  fine  strainer.  Add  two  tablespoons  cream 
and  beat  well. 

DlliT 

141 

TOAST  C O F F E E. 

Toast  three  slices  of  bread,  over  which  pour  one 
pint  boiling  water,  pour  off  water  and  add  one-third 
cup  of  cream. 

TO  P R E P A RE  STEAK  FOR  T HE  SICK. 

Scrape  the  meat  and  broil.  Add  a  little  salt  and 

pepper. 

B E EF  TEA  FOR  T HE  SICK. 

To  half  a  cup  of  well  washed  barley  add  two  quarts 
of  water.  Boil  half  an  hour.  When  cool,  add  equal 
quantity  of  milk  and  sweeten  to  taste. 

BARLEY  W A T ER  FOR  T HE  SICK. 

Strain  the  beef  tea  carefully  and  keep  ice  around  it. 
Just  as  it  is  taken  put  a  small  piece  of  ice  in  it.  A  pa(cid:173)
tient  will  often  drink  freely  of  this  when  a  hot  beef  tea 
would  be  rejected.  Do  not  call  it  beef  tea  in  this  case, 
but  broth  or  drink. 

Go to  Muncey's  for  Holiday  Goods 

142 

DIET 

B E EF  TEA. 

Chop  fine  a  pound  of  lean  beef,  put  it  in  a  wide-
mouthed  jar,  stand  it  in  a  saucepan  of  water  and  boil 
slowly  until  the  juice  of  the  meat  is  extracted:  skim 
and  strain  if  greasy,  and  give  cold  or  hot. 

Slightly  broil  a  pound  of  lean  beef,  the  steak  from 
the  haunch  or  round  is the  best.  Cut  it  into  strips  and 
squeeze  out  the  juice  with  a  lemon  squeezer.  Give  it 
cold  with  a  little  salt  and  celery  essence.  A  tablespoon 
of  claret  wine  may be  added.  A  pound  of  meat  makes 
about  three  tablespoons  of  juice.  This  is  very  easily 
assimilated  and is much  to  be  preferred  to  beef  tea. 

Milk  may  in  alnust  all  cases  be  given  with  safety, 

shake  hard.  Give the patient  as much  as he will  take. 

Put  a  quart  of  milk  into  a large,  perfectly  dean  bot(cid:173)
tle,  drop  in  the  whites  of  three  raw  eggs,  cork  it  and 
and  will  be  kept  down  when  all  other  things  produce 
nausea. 
In  such  case  add  to  one  pint  of  milk  four 
tablespoons  of  lime  water,  or  more  if  ordered,  and  give 
two  wineglassfuls  at  a  time  at  short  intervals.  Brandy 
can  be  added  to  this  if  ordered  and  if  the  patient  can 
retain  it. 

To  one  pint  of  milk  slightly  warmed  stir  in  a  large 
dessert  spoon  of  liquid  rennet  and  set  it  aside  to  cool. 
This  makes  a soft  blanc  mange  very  easily  swallowed. 

DIET 

143 

Reading  aloud,  or  in  the  presence  of  the  patient,  is 
never  admissible  unless  asked  for,  and  should  never  be 
long  continued. 
If  reading  aloud  is  agreeable  to  the 
patient,  or  is  permitted,  read  in  an  even,  rather  low 
voice,  without  much  emphasis  and  without  gesture. 
Do  not  make  little  pauses  to  pick  out  scraps  for  your 
own  reading  while  the  patient  waits,  and  do  not  fold 
and  re-fold  a  newspaper,  or  rattle  the  leaves  of  a  book 
as  you  turn  them.  Be  quiet  and  selfpossessed  at  all 
times. 

H OW  DOSES  OF  IPECAC  S H O U LD  BE  GIVEN. 

It  is  better  to  give  small  doses  and  repeat  them  if 
necessary.  For  this  purpose  about  half  a  teaspoonfu! 
of  syrup  of  ipecacuanha  may  be  given  to  a  child  under 
a  year  old,  and  repeated  in  twenty  minutes  if  no  vomit(cid:173)
ing  occurs.  When  free  vomiting  has  been  produced, 
one-half  the  quantity  can  be  given  at  the  same  interval, 
so  as  to  keep  the  child  slightly  nauseated.  A  child  be(cid:173)
tween  one  and  two  may  have  a  half  larger  dose. 

A  moist  atmosphere  tends  to  relieve  the  breathing. 
This  can  be  secured  by  keeping  water  boiling  in  the 
room,  one 
turpentine  to  two  quarts  of 
water. 

tablespoon 

A  child  subject  to  croup  should  be  guarded  from  the 

changes  of  the  weather  with  unusual  care. 

144 

MISCELLANEOUS 

M I S C E L L A N E O U S. 

ENGLISH  PASTY. 

For  one  pasty  it  requires  a  piece  of  pie  paste  the 
size  of  a  tea  cup.  three  common  sized  potatoes,  half  a 
pound  or  a  little  more  of  round  steak,  pepper  and  salt. 
Don't  make  paste  nearly  so  rich  as  for  ordinary  pastry. 
Roll  the  paste,  keeping  the  shape  perfectly  round,  until 
it  is  about  the  size  of  a  teaplate,  which  leaves  it  about 
one-half  an  inch  thick.  Pare  and  wash  the  potatoes 
and  chip  them  up  in  pieces  about  an  inch  square,  not 
too  thin.  Put  them  in  a  pile  on  center  of  paste  and 
place  the  steak,  cut  in  pieces  one  inch  wide  and  two 
inches  long,  over  the  top  of  the  potatoes.  Sprinkle 
freely  with  salt  and  pepper.  Bring  opposite  edges  of 
paste  together  over  the  top  and  pinch  together,  which 
will  enclose  the  meat  and  potatoes  in  crust.  When 
completed 
the  pasty  should  be  oblong.  Bake  in  a 
moderately  hot  oven  one  hour.  A  very  little  onion 
chipped  up  and  put  in  the  meat  and  potatoes  gives  a 
flavor  that  suits  some  tastes,  or  turnips  may  be  used 
instead  of  potatoes. 

Mrs.  Webb. 

Sillim an  ££,  Photographer. 

MISCELLANEOUS 

145 

HAM  S A N D W I C H E S. 

Yolks  of  six  hard  boiled  eggs  rubbed  smooth  with 
a  knife,  two  tablespoons  of  mustard,  two  teaspoons  of 
black  pepper,  two  teaspoons  of  salt.  Add  melted  but(cid:173)
ter  to  make  smooth  and  creamy,  thin  with  good  vine(cid:173)
gar  and  mix  with  chopped  ham.  Mrs. J.  D.  Fulcher. 

B E EF  TEA. 

Take  one  pound  of  round  steak,  remove  all  fat  cut 
in  pieces  half  an  inch  square,  then  put  in  a  granite  ket(cid:173)
tle, cover  with  cold  water  and  let  stand  one  hour.  Then 
put  on  back  of  stove  and  let  come  slowly  to  boiling 
point  but  must  not  boil.  Remove  meat  and  add  season(cid:173)
ing  to  taste. 
Mrs.  W.  H.  McPherson. 

S O UP  STICKS. 

These  are  made  from  ordinary  bread.  When  bread 
is  ready  to  mold  in  loaves  cut  off  small  portions,  roll 
out  under  your  hand  to  about  the  thickness  of  a  lead 
pencil,  and  eight  inches  long.  Put  them  into  greased 
pans,  and  when  light  bake  for  twenty  minutes. 

Mrs.  Nellie  Christian. 

146 

MISCELLANEOUS 

COCOANUT  CONFLICTS. 

Whites  of  six  eggs,  one-half  pound  cocoanut,  three 
tablespoons  flour.  Beat  the  whites  very  light,  add  the 
cocoanut  and  flour.  Stir  well  and  drop  in  spoonfuls  in 
a  well  buttered  pan  about  two  inches  apart  and  bake 
in  a  quick  oven. 

Mrs.  J.  Merril. 

MACAROONS. 

One  and  one-half  cups  of  soft  white  sugar,  three 
eggs,  one  cup  of  cocoanut,  one-fourth  cake  of  sweet 
chocolate,  two  teaspoons  of  baking  powder,  flour  to 
make  as  stiff  as  possible.  Drop  about  one-half 
tea(cid:173)
spoon  into  a  well  greased  tin,  and  then  turn  over  and 
bake. 

Mrs.  J.  E.  Pepple. 

ORANGE  HASH. 

Oranges,  bananas,  lemons,  raisins  and  pineapples. 
These  fruits  are  minced  into  little  bits  and  served  with 
sugar  and  nutmeg.  Eat  from  cups  made  from  the  or(cid:173)
ange.  Cut  a  hole  in  the  orange  big  enough  to  insert 
spoon,  scoop  out  all  the  pulp  and  fill  rind  with  hash. 

Pure powdered  spices at Fellows' drug store. 

MISCELLANEOUS 

147 

P R E P A R ED  MUSTARD. 

Two  ounces  of  mustard,  two  tablespoons  of  sugar, 
one  tablespoon  of  floor.  Mix  well  and  enough  vinegar 
to  make  a  paste.  To  this  mixture  add  yolk  of  one 
egg,  one  teaspoon  salt,  small  piece  of  butter.  Add 
vinegar  to  consistency  of  cream  and  cook  in  a  vessel  of 
water.  Lastly  stir  in  beaten  white  of  one  egg. 

Mrs.  David  Knox. 

CANDIED  L E M ON  AND  O R A N GE  P E E L. 

To  candy  lemon  or  orange  peel  soak  the  peeling  in 
clear  cold  water,  changing  often  in  hot  weather  till  all 
the  bitter  taste  is  removed,  then  cook  in  clear  water 
till  very  tender.  Make  a  syrup  of  granulated  sugar,  al(cid:173)
lowing  one  cup  of  sugar  to  the  peelings  of  six  oranges. 
Simmer  in  the  syrup  till  all  is  taken  up.  Leave  for  a 
day  or  two  on  plates,  then  pack  in  glass  jars.  Can  be 
used  with  currants  and  raisins  chopped  fine  in  fruit 
cake,  or  is  nice  mixed  with  boiled  frosting  and  placed 
between  layers  of  cake. 

Mrs.  C. C.  Close. 

Buy  your  ftuit  of  Potter. 

148 

HINTS 

H I N T S. 

SILVER  P O L I S H. 

One  quart  of  water,  two  ounces  of  whiting,  two 
tablespoons  of  cornstarch,  a  teaspoon  of  soda  and  one 
of  ammonia. 

Mrs.  Wm.  Gibson. 

K E E P I NG  EGGS. 

Three  gallons  of  water,  put  in  one  pint  of  fresh 
slacked  lime,  one-half  pint  of  coarse  salt.  Mix  well 
and  strain  and  pour  over  eggs. 

Mrs.  S.  Troy. 

SMOOTH  SAD  IRONS. 

To  have  your  sad  irons  clean  and  smooth,  rub  them 
first  with  a  piece  of  beeswax  tied  in  a  cloth  and  after(cid:173)
ward  scour  them  on  a  paper  or  thick  cloth  strewn  with 
salt. 

Mrs.  A.  C.  Sheldon. 

S P L E N D ID  WAY  TO  C U RE  HAMS. 

Dry  cure:  One  quart  salt,  one  quart  B.  sugar,  one 
ounce  saltpetre,  rub  the  hams  well  with  this  mixture 

HIXTS 

149 

and  let  stand  a  week.  Catch  the  brine  that  drops  from 
the  hams  in  a  dish  and  sprinkle  the  hams  three  times 
the  second  week. 

Mrs.  Isaac  Major. 

TO  P R E S E R VE  SMOKED  HAMS. 

Cut  the  rind  and  bone  all  oft,  then  cut  slices  same  as 
if  for  breakfast.  Cover  the  bottom  of  any  sized  crock 
with  a  layer  of  lard,  then  a  layer  of  sliced  ham,  then  the 
lard  and  so  on  until  full.  Cover  the  top  with  lard  same 
as  the  bottom  and  have  the  lard  just  warm  enough  to 
spread  nicely.  Be  sure  and  pack  tight  to  protect  it 
from  the  air.  Tie  paper  over  top.  This  is  a  splendid 
way  to  keep  ham  from  moulding  if  caution  is  used. 

Mrs.  Dougherty. 

TO  D E S T R OY  T HE  O D OR  OF  COOKING  OX-

I O NS  OR  CABBAGE. 

To  destroy  the  odor  of  cooking  onions  or  cabbage: 
Place  a  small  vessel  with  vinegar  in,  on  the  the 
stove  during  the  cooking  and  there  will  be  no  odor  in 
the  room. 

Emma  Masser. 

Let SiUman  y^r  Photographer. 

I.-.O 

HINTS 

PACKING  G R E EN  CORN. 

For  laying  down  green  corn,  scald  the  corn  till  it  is 
heated  through,  then  cut  from  the  cob  and  pack  in  a 
jar,  first  a  thin  layer  of  salt  and  then  a  layer  of  corn  and 
so  on  until  the  jar  is  filled.  Cover  with  a  cloth  and 
weight  it  clown,  making  its  own  brine. 

Mrs.  E.  Barton. 

Two  apples  kept  in  the  cake  box  and  renewed  when 

shriveled  will  keep  the  cake  moist. 

Place  a  tin  6f  hot  water  in  the  oven  and  cakes,  pies, 

etc.,  will  not  burn. 

Save  syrup  of  pickled  peaches  and  pears  to  put  into 

mince  meat. 

Here  is  a  recipt  that  will  knock  out  the  carpet  bug 
every  time.  One  ounce  of  alum  , one  ounce of  chloride 
of  zinc  and  three  ounces  of  salt.  Mix  with  one  quart  of 
water  and  let  it  stand  over  night  in  a  covered  vessel,  so 
that  all  sediment  may  be  left  behind.  Dilute  this  with 
two  quarts  of  water  and  apply  by  sprinkling  the  edges 
of  the  carpet  about  a  foot  from  the  wall.  This  is  all 
that  is  necessary.  They  will  leave  boxes,  bedding  and 
any  resort  which  has  been  sprinkled  with  the  solution. 

HINTS 

151 

en.the  shortest  possible  notice,  and  nothing  will  be  in(cid:173)
jured  in  texture  or  color. 

Mrs.  Wm.  Donovan, 

Lansing,  Mich. 

TO  P R E S E R VE  A  HUSBAND. 

Be  careful  in  your  selection.  Do  not  choose  too 
young  and  take  only  such  varieties  as  have  been  raised 
in a good  moral  atmosphere.  When  once  decided  upon 
and  selected,  let  that  part  remain  forever  settled  and 
give  your  entire  time  and  thought  to  preparations  for 
domestic  use.  Some  insist  on  keeping  them  in  a  pickle 
while  others  are  constantly  keeping  them  in  hot  water. 
But  even  poor  varieties  may  be  made  sweet,  tender  and 
good  by  garnishing  with  patience,  well  sweetened  with 
smiles  and  flavored  with  kisses  to  taste.  Wrap  them 
well  in  the  mantle  of  charity,  keep  warm  with  a  steady 
flow  of  domestic  devotion  and  serve  well  with  peaches 
and  cream.  When  thus  prepared  they  will  keep  for 
years. 

T A B LE  OF  W E I G H TS  AND  MEASURES. 

Four  teaspoons  of  liquid  equal  one  tablespoon. 
One  pint  of  liquid  equals  one  pound. 
Two  gills  of  liquid  equal  one  cup  or  one-half  pint. 

152 

HINTS 

Two  round  tablespoons  of  flour  equal  one  ounce. 
Four  cups  of  bread  flour  equal  one  quart  or  one 

pound. 

One  cup  of  butter  equals  one-half  pound. 
One  tablespoon  of  butter  equals  one  ounce. 
Butter  size  of  an  egg  equals  two  ounces. 
Ten  eggs  equal  one  pound. 
Two  cups  granulated  sugar  equal  one  pound. 
One  quart  of  sifted  flour  equals  one  pound. 

VEGETABLES 

1 

SUPPLEMENT. 

V E G E T A B L E S. 

GERMAN  CABBAGE. 

Soak  one  quart  of  finely  shredded  cabbage  in  salted 
ice  cold  water  for  an  hour.  Put  a rounding  tablespoon 
of  butter  into  a saucepan,  add  one-half  level  teaspoon 
of  salt,  one-half  tablespoon  of  onion  juice,  two  gratings 
of  nutmeg,  and  a pinch  of  pepper;  cook  four  minutes 
I alee  the  cabbage  up  in the  hands,  shake  free  from 
water,  and  drop  into  the  stew  pan.  Add  two  teaspoons 
of  vinegar,  one  rounding  teaspoon  of  sugar,  and  cook 
Mrs.  K. 
five  minutes. 

BOSTON  B A K ED  BEANS. 

Select  large  white  beans.  Soak  from  noon  till  next 
morning,  two  and  one-half  quarts;  place  in  two-gallon 
crock  and  stir  in  this one  scant  cup of  New  Orleans  mo(cid:173)
lasses  and  handful  of  salt.  Put  on  top,  rind  up,  two  and 
one-half  pounds  salt  pork.  Cover  about  three  inches 

2 

VEGETABLES 

deep  with  water,  and  bake  all  day  in  slow  oven.  Espe(cid:173)
cial  care  must  be  taken  to  keep  covered  with  water  all 
the  while  baking.  Put  in  oven  at  seven  o'clock  in  the 
morning  and  they  will  be  ready  for  supper. 

M.  Lyle  Maxon. 

E S C A L L O P ED  CORN. 

Butter  a  baking  dish,  put  a  layer  of  cracker  or 
toasted  bread  crumbs,  then  a  layer  of  corn  seasoned 
with  salt,  pepper,  and  bits  of  butter.  Alternate  each 
layer  and  pour  milk  or  cream  over  the  whole.  Bake  in 
ten  or  fifteen  minutes. 

Mrs.  L.  B.  Armitage. 

MACARONI  AND  C H E E S E. 

Boil  macaroni  in  salt  water  until  tender.  Mix  a 
tablespoon  of  flour  with  a  tablespoon  of  butter,  add 
two-thirds  cup  of  sweet  milk,  one-fourth  teaspoon  mus(cid:173)
tard,  one-half  teaspoon  salt  and  pepper  and  one-half 
pound  of  grated  cheese.  Cook  until  a  smooth  dress(cid:173)
ing.  Drain  the  water  from  the  macaroni  and  arrange 
in  baking  dish  with  macaroni  between  layers.  Bake 
until  brown  over  the  top. 

Mary  Griffiths. 

MEATS 

3 

E S C A L L O P ED  CABBAGE. 

Boil  cabbage  in  salted  water  until  tender.  Cut  into 
small  pieces  and  put  in  a  baking  dish.  Cover  with  a 
white  sauce  made  as  follows:  One-half  cup  of  milk, 
one  level  teaspoon  of  flour,  one  rounded 
tablespoon 
butter,  salt  and  pepper.  Cover  with  buttered  bread(cid:173)
crumbs  and  bake.  Carrots  may  be  treated  in  the  same 
way. 

MEZA"TS<S6  E G G S. 

C R E A M ED  VEAL. 

One  pint  chopped  cold  veal  or  chicken.  Make  a 
sauce  of  one  pint  cream  or  rich  milk,  two  tablespoons 
butter  and  two  of  flour,  one  teaspoon  mustard,  salt  and 
pepper  to  taste.  Place  a  layer  of  meat,  then  one  of  the 
crumbs  over  the  top  and  bake  twenty  minutes. 

Mrs.  Bond. 

Potter  can  furnish  you  with  fancy  cakes. 

4 

M E A TS 

B E EF  L O A F. 

Three  pounds  of  round  steak  chopped  fine,  two 
cups  rolled  crackers,  two  cups  sweet  milk,  two  eggs, 
one-half  cup  butter,  salt  and  pepper  and  mix 
oughly. 

thor(cid:173)
Mrs.  Eggleston. 

A  P R E T TY  GARNISH. 

Cut  hard  boiled  eggs  in  slices,  remove  the  yolks  and 
chaw  pretty  bits  of  bleached  celery  leaves,  sprigs  of 
parsley  or  crisp  lettuce  through  the  rings. 

Mrs.  Latimer. 

CHICKEN,  K E N T U C KY  STYLE. 

Kill  chicken  the  day  before,  split  open  on  back  as 
if  to  broil,  then  wipe  dry.  Rub  well  with  butter,  pepper 
and  salt.  Put  in  pan  with  a  slice  of  bacon  or  pork,  in 
pint  of  water,  simmer  one  hour,  basting  frequently. 
When  thoroughly  done  place  on  hot  dish.  Stir  into  the 
gravy  a  beaten  egg,  mixing  carefully.  Pour  in  dish  not 
on  chicken.  Sift  over  it  browned  crackers  pounded 
Garnish  with  parsley. 

Mrs.  J.  M.  Pauli. 

Go to  Muncey's  for  Wall  Paper. 

MEATS 

5 

CREAMED  OYSTERS. 

One  pint,  half  of  cream  and  milk,  one  quart  large 
oysters.  Let  oysters  come  to  boil  in  their  own  liquor 
and  skim.  Let  cream  come  to  boil.  Season  with  salt. 
and  pepper  thicken  with  sifted  cracker  crumbs  or  flour. 
i hen  add  oysters  and  very  scant  cup  butter.  Keep 
whole  in  kettle  set  in  dish  of  boiling  water,  but  not  to 
cook.  Serve  very  hot  on  toast. 

Mrs.  F.  C.  Hotchin. 

White  Pigeon. 

COLD  P R E S S ED  B E E F. 

Get  a  fore  shank  of  beef,  put  on  to  boil,  covering 
pith  water;  boil  until  you  can  remove  the  bones;  the 
ivater  has  boiled  down;  now  take  out  meat,  remove 
gristle,  and  with  a  knife  and  fork  shred  meat.  Put  the 
neat  back  into  the  water,  season  with  pepper  and  salt, 
"id  boil  down  until  just  enough  water  is  left  to  keep 
neat  moist.  Put  in  dish  to  cool  and  then  slice  for  use. 

Mrs.  Mary  Castle. 

BAKED  SALMON. 

One  can  salmon  chopped,  one-half  cup  milk,  one(cid:173)
s'f  cupfine  soft  bread  crumbs,  two  eggs  beaten,  one 

6 

M E A TS 

tablespoon  melted  butter,  pepper  and  salt.  Bake 
twenty  minutes.  Serve  with  white  sauce,  using  one 
tablespoon  butter,  when  soft  stir  in  one 
tablespoon 
flour,  when  smooth  add  one  cup  hot  water.  Stir  until 
it  thickens,  season  to  taste.  Mrs.  E.  M.  McElroy. 

CREAMED  SALMON. 

One-half  pint  cream,  one-half  pint  of  milk,  thicken 
with  a tablespoonful  of  cornstarch  let  come  to  boil,  then 
add  one  pound  can  of  salmon,  salt  and  pepper  to  taste. 

SWISS  EGGS. 
Butter  individual  dishes,  cover 

the  bottom  with 
grated  cheese.  Drop  an  egg  in  each,  season  with  salt, 
pepper,  butter,  and 
cover 
with  grated  cheese  and  bake  ten  minutes  in  a  hot  oven. 

cream: 

a 

little 

sweet 

Mrs.  B.  F.  Hill. 

B A K ED  EGGS. 

Grease  a  pie  plate  with  butter,  and  place  on  it  a 
good  layer  of  bread  crumbs,  thick  enough  to  cover  the 
bottom;  carefully  break  as  many  eggs  as  will  cover  the 
crumbs  without  touching,  cover 
them  with  another 
layer  of  bread  crumbs,  powdered  with  butter,  pepper 
and  salt:  put  in  the  oven  and  in  a  few  minutes  they  will 

SALADS 

7 

be  nicely  set  and  done.  Some  pour  cream  over  the  top 
after  removing  from  the  oven. 

Mrs.  Sweinhardt. 

S A L A D S. 

SALMON  SALAD. 

Either  mayonaise  or  a  cooked  dressing  may  be  used 
for  the  salad.  Soak  one  tablespoonful  of  granulated 
gelatine  in  one  scant  cupful  of  cold  water  until  soft. 
stand  over  hot  water  until  dissolved,  then  add  the  juice 
of  one  lemon  and  a  dash  of  salt  and  pepper  and  strain. 
Open  a  can  of  salmon,  drain  well,  remove  bones  and 
skin  and  break  in  flakes  with  a  fork.  When  the  jelly  is 
cold  and  beginning  to  thicken  add  to  it  one-third  of  a 
cupful  of  the  dressing  and  the  salmon  and  turn  into 
either  individual  molds  or  one  large  one;  in  filling  place 
here  and  there  baby  pimolas,  at  least  four  to  a  person. 
L"se  lettuce  or  any  obtainable  salad  greens  for  garnish(cid:173)
ing  and  pass  the  dressing  in  a  separate  bowl. 

Mrs.  Bond. 

Pure Salad, Oil at Fellows'  drug- store 

s 

SALADS 

R ED  K I D N EY  BEAN  SALAD. 

To  one  cupful  of  cooked  red  kidney  beans,  use  one-
half  cup  of  English  walnuts  and  one-half  cup  of  celery 
_ut  into  cubes.  Mix  with  salad  dressing  and  serve. 
Green  peas  are  also  nice  in  place  of  the  beans. 

Mrs.  K. 

P O T A TO  SALAD. 

Put  one  pint  vinegar  in  granite  dish  to  boil; add  one 
half  teaspoon  salt,  one-half  cup  sugar,  butter  size  of 
egg.  Beat  up  the  yolks  of  seven  eggs,  add  one  table(cid:173)
spoon  flour  and  one  teaspoonful  mustard.  Add 
to 
vinegar  and  mix  with  one  and  one-half  quarts  cold 
chopped  potatoes. 

Mrs.  C.  A.  Reed. 

F R U IT  SALAD. 

Four  oranges,  six  bananas,  one  can  of  pineapple  or 
any  canned  fruit  you  may  like.  Squeeze  the  juice  of 
the  oranges,  cut  up  the  bananas  and  pineapple  in  fine 
pieces  and  draw  off  all  the  juice.  Dissolve  the  juice 
over  the  fire  with  one-half  box  gelatine.  Sweeten  to 
taste,  bring  to  a  boil,  and  pour-over  chopped  fruit.  Let 
stand  in  mold  until  quite  cold  before  serving. 

Mrs.  Eggleston. 

SALADS 

SALAD. 

i) 

Two  cups  oranges  cut  in  half-inch  pieces,  two  cups 
bananas,  one-half  pound  of  green  grapes,  one-half  cup 
walnut  meats.  Make  a  stiff  mayonaise  dressing  as  fol(cid:173)
lows :  One  large  tablespoon  of  butter,  yolks  of  two 
eggs,  one  tablespoon  flour,  cream  together  and  add 
one  teaspoon  mustard,  one  teaspoon  sugar,  and  salt. 
Stir  a  half  cup  of  hot  milk  into  this  mixture  and  cook, 
when  cool  add  one-fourth  cup  vinegar,  beat  one  half 
cup  of  cream  and  mix  this  in  just  before  serving. 

Mrs.  F.  Bellman. 

W A L D O RF  SALAD. 

Pare,  core  and  cut  into  dice  four  large  tart  apples, 
add  to  them  a  quart  of  celery  cut  into  half-inch  pieces, 
one  cup  of  walnut  meats.  Dust  over  a  tea-spoon  of 
salt,  a  teaspoon  of  paprika  and  then  two  tablespoons 
of  tarragon  vinegar.  Mix  all  together  and  then  stir  in 
a  cup  and  a  half  of  good,  stiff  mayonnaise  dressing. 
Serve  on  lettuce  leaves  or  just-as  it  is,  garnished  with 
celery  tops. 

Mrs.  F.  A.  Bellman. 

Let  Silliman  T^c  Photographer. 

10 

SALADS 

VEGETABLE  SALAD. 

Chop  together  six  large  cold  boiled  potatoes  and  a 
coffee  cup  of  celery  or  cabbage.  For  the  dressing  use 
two  tablespoons  sugar,  one  each  of  butter,  salt  and 
ground  mustard  and  two  of  flour;  one  cup  each  of  vine(cid:173)
gar  and  sweet  milk.  Boil  till  thick  as  custard. 

Mrs.  Granville  Elliott. 

CUCUMBER  J E L LY  SALAD. 

Pare  three  large  cucumbers,  cut  into  small  pieces 
and  put  into  a  sauce  pan  with  one  small  onion  cut  fine, 
one  teaspoonful  salt,  one-third  teaspoonful  white  pep(cid:173)
per  or  two  dozen  peppercorns,  two  tablespoons  vine(cid:173)
gar,  and  three  cupsful  of  water.  Stew  slowly  until  very 
tender,  add  one-half  box  gelatine  soaked  in  one-half  of 
a  cupful  of  cold  water  and  stir  until  dissolved.  Stram 
through  wetted  cheese  cloth.  When  cold  and  begin(cid:173)
ning  to  thicken,  line  small  molds  which  have  been  wet 
in  cold  water  with  thin  slices  of  fresh  cucumbers,  pour 
in  the  thickening  jelly  and  set  on  ice  until  firm.  Serve 
on  lettuce  leaves  with  mayonnaise  dressing. 

^Ls.  Nellie  Christian. 

Best mixed  Spices for  Pickles at Fellows'  drug  store. 

11 

BREADS 

B R E AD 

CORN  BREAD. 

One-half  cup  of  butter,  a  little  less than  one-half  cup 
of  sugar,  one  cup  of  sweet  milk,  two  eggs,  one  cup  of 
corn  meal,  two  cups  of  flour,  two  teaspoonfuls  baking 
powder. 

Hattie  Doty. 

D U M P L I NG  POT-PIE. 

One  pint  of  flour,  two  teaspoons  baking  powder. 
one  teaspoon  salt.  Use  milk  or  water  for  wetting,  add 
a  dessert  spoon  of  melted  butter  last.  Steam  twelve 
minutes.  Do  not  uncover  while  steaming.  Drop  in 
kettle  with  meat  and  gravy  a  minute  before  serving. 

Mrs.  Geo.  E.  Grout. 

DUMPLINGS. 

Two-thirds  cup  sweet  milk,  a  pinch  salt,  two  even 
cups  flour  sifted  with  two  teaspoons  of  Royal  baking 
powder,  stir  quite  stiff,  drop  from  spoon  onto  meat  and 
cook  about  fifteen  minutes. 

Mrs.  Klots. 

12 

BREADS 

BROWN  BREAD. 

One  and  one-half  cups  sour  milk,  three  and  one-
half  cups  graham  flour,  one  and  one-half  cups  molasses, 
and  one  teaspoonful  soda. 

DANDY  BISCUITS. 

Three  good  cups  flour,  two  tablespoons  Royal  bak(cid:173)
lard  mixed,  one-half  cup 

ing  powder.  Butter  and 
rubbed  into  flour,  enough  sweet  milk  to  roll  out. 

Mrs.  Klots. 

BERRY  M U F F I N S. 

Two  cups  flour,  tw7o level  teaspoons  baking  powder, 
one-half  teaspoon  salt,  one-fourth  cup  sugar,  one  cup 
milk,  one  cup  berries  (or  figs),  two  tablespoons  butter. 
Beat  one  egg  until  light,  add  milk,  then  flour  and  but(cid:173)
ter,  then  berries,  etc. 
Francella  Knowles. 

B U T T ER  CRISPS. 

Take  a  fresh  loaf  of  baker's  cream  bread,  trim  all 
crusts  off,  butter  one  end  of  loaf  and  with  a  sharp  knife 
cut  thinest  slices  possible.  Roll  the  slices  closely  and 

0 

PIE 

13 

fasten  each  with  a  toothpick;  brown  on  plate  in  oven. 
When  brown  remove  toothpicks  and  serve  either  hot 
or  cold.  One  loaf  makes  thirty  crisps. 

Mrs.  A.  W.  Snyder. 

PIE:. 

C H E R RY  PIE. 

One  quart  cherries,  yolks  of  three  eggs,  mixed  with 
two  tablespoons  of  flour.  Stir  in  the  cherries  and  bake 
with  one  crust.  Beat  whites  of  the  eggs, add  three  tea(cid:173)
spoons  of  sugar,  spread  over  top  and  brown  in  oven. 
Mrs.  K. 

COCOANUT  PIE. 

One  cup  of  sugar,  one  and  one-half  cups  of  sweet 
milk,  yolk  of  one  egg,  one  tablespoon  of  flour,  one-half 
cup  of  sweet  milk  or  cream  or  two  tablespoons  of  but(cid:173)
ter.  Cook  to  form  custard.  Sprinkle  one  teacup  of  co-
coanut  over  the  botton  of  a  crust  previously  baked  and 
pour  on  the  custard.  Beat  the  white  of  one  egg  with 

14 

P IE 

• 

sugar,  spread  on  the  pie  and  brown. 

Mrs.  Victor  Van  Horn. 

Battle  Creek. 

CREAM  PIE. 

Bake  crust  in  pie  pan.  Take  one  pint  rich  milk; 
Into  remaining  one-fourth  stir 
boil  three-fourths  of  it. 
two  tablespoons  cornstarch  or  flour;  add  to  boiling 
milk,  stirring  constantly;  add  one-half  cup  sugar,  yolks 
two  eggs  well  beaten  and  thinned  with  a  little  of  the 
milk.  Remove  from  fire,  flavor  with  vanilla  and  pour 
in  crust.  Frost  with  whites  of  eggs  and  brown 
slightly.  Eat  cold. 

Mrs.  L.  A.  Collver. 

CUSTARD  R H U B A RB  PIE. 

After  cutting  rhubarb  in  small  pieces  pour  over  it 
boiling  water  to  remove  that  sour  taste,  put  rhubarb 
in  the  pie  crust  and  pour  over  it  the  following  custard: 
One  cup  sugar,  one  teaspoon  flour,  a  small  piece  of  but(cid:173)
ter,  and  the  yolks  of  two  eggs  beaten  together.  After 
pie  is  baked  pour  over  the  top  the  well  beaten  whites 
with  sugar  and  return  to  oven  to  brown. 

Mrs.  J.  Taylor. 

16 

CAKE 

MRS.  BOND'S  F I L L I N GS  FOR  CAKES. 

Minnehaha  Filling:  Add  one-half  cup  chopped 
raisins  and  one-cup  chopped  hickorynut  meats  to  the 
common  boiled  frosting. 

Hickorynut 

cup 

Filling:  One-half 

hickorynut 
meats,  one-half  cup  sugar,  one-half  cup  sour  cream. 
Mix  all  together  and  spread  between  layers  with  frost(cid:173)
ing over  the  top  of  cake. 

W E L C O ME  F R U IT  CAKE. 

Two-thirds  cup  butter,  one  and  one-half  cups  brown 
sugar,  three  cups  flour, 
three  eggs,  one-half  pound 
.aisings  chopped  fine,  one-fourth  pound  citron,  one 
teaspoon  cinnamon,  one-half  teaspoon  cloves,  one-half 
nutmeg,  one  half  teaspoon  soda,  one  teaspoon  cream 
tartar  or  one-half  teaspoon  baking  powder. 

Mrs.  S.  P.  Choate. 

DEVIL'S  F O O D. 

Dark  part:  One  cup  chocolate,  one-half  cup  brown 
sugar,  one-half  cup  milk,  yolk  of  one  egg,  boiled  to(cid:173)
gether  like  cream.  When  cool  flavor  with  one  tea-
>n  vanilla.  White  part:  One  cup  brown  sugar, 
half  cup  butter  creamed  together,  two  eggs  beaten. 

CAKE 

17 

one-half  cup  milk,  two  cups  flour,  one  scant  teaspoon 
soda  mixed  with 
sired 

flour.  Bake  in  layers  using  any  de(cid:173)
Mrs.  E.  M.  McElroy. 

filling. 

COCOANUT  CAKE. 

Two  cups  of  white  sugar,  one  cup  of  butter,  one 
cup  of  sweet  milk,  one  cup  of  cornstarch,  two  cups  or 
a  little  more  of  flour,  two  teaspoonfuls  of  Royal  baking 
powder,  the  whites  of  five  eggs  beaten  to  a  froth;  bake 
in  four  layers.  Frosting  and  filling:  Whites  of  three 
eggs,  a  cup  and  a  half  of  pulverized  sugar,  one-eighth 
pound  of  cocoanut;  beat  eggs  and  sugar  together  and 
then  add  cocoanut. 

Mrs.  Francis  Thorns. 

C H O C O L O A TE  CAKE. 

One-fourth  cup  butter,  one  and  one-half  cups  pow(cid:173)
dered  sugar,  one  egg,  beaten  together;  add  two-thirds 
cup  milk,  two  cups  flour,  three  level  teaspoons  baking 
powder.  Melt  two  squares  or  two  ounces  of  baker's 
chocolate:  to  this  add  one-third  cup  of  milk.  When  it 
becomes  as  smooth  as  paste,  cool  a  little  and  add  to  the 
first  mixture.  Bake  in  square  layer  pans.  Cover  the 
layers, top and  sides  with  boiled  frosting. 

Mrs.  Hatch. 

. 

IS 

CAKE 

A  F I NE  C H E AP  CAKE. 

One  cup  fine  granulated  sugar,  one-half  cup  butter 
(softened),  two  eggs  beaten  together,  one-half  cup  of 
sweet  milk,  two  heaping  cups  flour,  one  and  one-half 
teaspoons  baking  powder.  Lemon 

flavoring. 

Mrs.  W.  H.  Hatch. 

W H I TE  CAKE  W I TH  C H O C O L A TE  FILLING. 

One  cup  of  white  sugar,  one-third  cup  of  butter, 
one-half  cup  of  sweet  milk,  one  teaspoon  of  Royal  bak(cid:173)
ing  powder,  whites  of  two  eggs.  Flavor  with  lemon 
and  thicken  with  flour.  Bake  in  three  layers.  Filling: 
One 
tablespoons 
sweet  milk,  piece  of  butter  size  of  hickor,-*^it,  one 
square  of  baker's  chocolate;  boil  until  it  thic 
ring  constantly,  and  when  cool  spread  on  cake. 

teacup  of  pulverized  sugar, 

three 

J,  stir(cid:173)

C.  S.  C. 

W H I TE  CAKE. 

One  and  one-half  cups  granulated  sugar,  one-third 
cup  butter,  one  cup  sweet  milk,  two  cups  flour,  whites 
of  three  eggs  ! eaten  and  added  last.  Two  teaspoons 
baking  powder,  flavor  with  vanilla.  Bake  in  layer,  loaf 

Mrs  C  E.  Grout. 

CAKE 

li) 

BLACKBERRY  JAM  CAKE. 

One  cup  sugar,  one-half  cup  of  butter,  one-half  cup 
lard,  three  tablespoons  sour  milk,  one  teaspoon  soda, 
one  and  one-half  cups  flour, 
two  tablespoons  corn(cid:173)
starch,  one  cup  jam,  four  eggs  (use  two  whole  eggs 
and  yolks  of  two  more),  save  whites  for  frosting  and 
between  layers,  mix  all  together  and  bake  in  two  layers. 
Put.the jam  in as you  would  fruit. 

H.  B.  D. 

SPICE  L A Y ER  CAKE. 

,Four  eggs,  reserving  the  whites  of  two,  or  one  if 

the  eggs  are  large;  two  cups  brown  sugar,  half  cup  but(cid:173)
ter  ]T-U  ^up  sour  milk,  one  teaspoon  each  of  soda  and 
) teaspoons  cinnamon,  two  cups  flour.  Bake 
<• 
in  three  layers.  Put  together  with  a  raisin  tilling  for 
which  use  one  cup  of  raisins  chopped  and  stirred  into 
boiled  icing.  Use  the  reserved  white  of  egg,  with  one 
cup  of  sugar  to  the  large  <  f*g  or  two  cups  to  the  two 
small  eggs. 

Mrs.  E.  Gebhart. 

MARSH  MALLOW  CAKE. 

One  coffee  cup  of  granulated  sugar  and  one-half 
;>  butter  creamed  together.  Whites  of  four  eggs,  one-
Ik.  t,-.o  teaspoons  baking  powder,  two 
a!f  cup  sw • 

.'-

• - -• 

20 

CAKE 

:offee  cups  sifted  flour,  flavor  with  lemon.  Bake  in 
four  round  cakes.  Filling:  Put  one-half  pound  marsh 
mallows  in  bowl  and  melt  over  the  teakettle.  Frost  the 
top  one-half  inch  thick  and  lay  one-half  pound  of  marsh 
mallows  on  before  the  frosting  becomes  hard. 

Mrs.  Eggleston. 

F R U IT  CAKE. 

One  and  one-half  pounds  butter,  or  three  cups,  one 
and  one-half  pounds  brown  sugar,  or  four  cups,  one 
cup  molasses,  one  cup  brandy,  one  teaspoon  cloves, 
one  teaspoon  cinnamon,  one  teaspoon  mace,  one  tea(cid:173)
spoon  soda  in  molasses,  one  pound  flour,  or  one  quart, 
two  pounds  blanched  almonds,  one  pound  citron, 
three 
pounds  currants,  four  pounds  raisins,  sixteen  eggs,  one 
teaspoon  baking  powder. 

Mrs.  Eggleston. 

DEVIL'S  F O OD  CAKE. 

Two  cups  dark  brown  sugar,  one  half  cup  butter. 
one  cup  sweet  milk,  heated  hot;  yolk« ,ot  t^iree  eggs, 
two  squares  baker's  chocolate  warmed?"  Ada  one  tea(cid:173)
spoon  soda  to  two  and  one-half  cups  o*  flour.  Bake  in 
layers,  putting  paper  in  bottom  of  tins.  Boiled  frost(cid:173)
ing  between  and  on  top,  using  the  whites  of  the  i': ree 

* 

CAKE 

21 

eggs  and  three  cups  of  sugar.  Flavor  with  vanilla. 

Mrs.  Eggleston. 

BANANA  CAKE. 

Two  cups  of  white  sugar,  one  cup  of  butter,  one-
half  cup  of  sweet  milk,  three  cups  flour,  sifted,  two  tea(cid:173)
spoons  baking  powder,  white  of  eight  eggs.  Bake  in 
layers.  Filling:  Take  large  bananas,  red  ones  are  pref(cid:173)
erable,  slice  them 
lengthwise  and  sprinkle  through 
them  one-half  pound  of  X XX  sugar.  After  they  have 
stood  one-half  hour  mash  them  fine  and  add  one-half 
pint  of  whipped  cream.  Sweeten  and  flavor  with 
lemon.  Frost  the  tops  with  thick  white  frosting  and 
lay  slices  of  banana  over  them. 

Mrs.  Eggleston. 

CARAMEL  CAKE. 

Two  cups  of  sugar,  one-half  cup  of  butter,  one  cup 
of  milk,  white  of  four  eggs,  three  cups  of  flour,  three 
level  teaspoonfuls  of  baking  powder.  Bake  in  three 
layers.  Caramel:  One  cup  of  cream,  two  cups  of  yel(cid:173)
low  C. sugar,  two  tablespoons  of  butter,  one  tablespoon 
of  vanilla.  Cook  until  thick  and  brown,  which  will  be 
forty  minutes.  Remove  from  fire  and  stir  till  cool  when 
the  caramel  will  be  light. 

Mrs.  Eggleston. 

* 

22 

DESSERTS 

D E S S E R T S. 

C H E R RY  TAPIOCA. 

Soak  four  tablespoons  of  tapioca  in  a  pint  of  water 
until  water  is  absorbed.  Take  a  pint  of  stoned  cherries, 
add  their  juice  to  the  tapioca;  stir  in  enough  water  and 
sugar  to  make  it  very  sweet.  Boil  gently  for  fifteen 
minutes.  Add  the  fruit  and  boil  five  minutes  more. 
Turn  out  to  cool,  then  set  on  ice  to  get  very  cold. 
Serve  with  whipped  or  plain  cream. 

BANANA  CREAM. 

Slice  three  ripe  bananas,  pass  through  a  seive.  add 
small  box  crushed  strawberries,  reserving  part  of  the 
juice;  beat  together 
lightly  and  set  on  ice  to  cool. 
Serve  in  glass  cups  with  sweetened  whipped  cream  to 
which  has  been  added  the  juice  of  strawberries.  Serve 
very  cold.  This  is  delicious. 

FAIRY  P U D D I N G. 

To  make  the  fairy  pudding,  put  a  tumbler  of  quince 
jelly  into  a  saucepan,  any  firm  jelly  will  do,  but  the 

DESSERTS 

29 

quince  gives  an  especially  delicate  flavor.  Add  to  it  a 
cupful  of  boiling  water  and  stir  over  the  fire  until  the 
jelly  is  melted  and  the  mixture  at  the  boiling  point. 
Add  quickly  to  it  two  tablespoonfuls  of  cornstarch 
mixed  with  a  pinch  of  salt  and  sufficient  water  to  make 
a  thin  paste;  stir  until  smooth  and  clear,  then  draw  to 
one  side  and  cook  slowly  for  ten  minutes.  Turn  into  a 
large  bowl  and  set  aside.  When  cool  and  beginning  to 
thicken  beat  it  with  an  egg  beater.  When  it  begins  to 
froth,  add  the  stiffly  whipped  whites  o  ftwo  eggs  and 
continue  to  beat  until  it. is  a  mass  of  foam.  Turn  into 
wetter  molds  and  put  away  in  a  cold  place.  Beat 
the 
yolks  of  the  eggs  with  three  tablespoonfuls  of  sugar. 
Scald  a  pint  of  milk,  add  to  it  a  teaspoonful  of  corn(cid:173)
starch  dissolved  in  a  little  cold  water  and  cook  for  ten 
minutes.  Mix  with  the  eggs  and  sugar,  add  a  pinch  of 
salt,  and  stir  until  it  is  a  nice  custard.  Strain,  flavor 
with  a  drop  of  almond  extract,  and  chill. 

M A P LE  CREAM. 

* 

Beat  the  yolks  of  four  eggs  until  light,  then  add 
slowly,  while  stirring  constantly,  a  cup  of  thick,  hot 
maple  syrup.  Stir  and  cook  the  mixture  in  a  double 
boiler  until  it  is  thick  enough  to  coat  the  bladjfphf  a 
silver  knife.  Have  half  an  ounce  of  gelatine s< 

24 

DESSERTS 

half  a  cup  of  cold  water  and  dissolved  over  boiling 
water;  stir  this  into  the  custard  and  when  thorough' 
mixed  turn  into  a  basin  set  in  cracked  ice.  Stir  until  it 
begins  to  thicken  and  then  fold  in  one  and  one-half 
pints  of  cream  whipped  to  a  froth.  Turn,  into  a  fancy 
mold  and  set  on  ice  to  harden. 

C H E R RY  ROLL. 

Stem  and  pit  one  box  of  cherries  and  cover  with  one 
cup  of  granulated  sugar,  let  stand  two  hours.  Sift  two 
cups  of  flour  with  two  teaspoonfuls  baking  powder,  one 
of  sugar  and  a  quarter  teaspoonful  of  salt.  Rub  in  two 
tablespoonfuls  of  butter  and  mix  with  two-thirds  cup of 
milk.  Roll  out 
inch 
thick;  drain  cherries  leaving  all  the  juice  for  the  sauce. 
lav  them  on  the  dough,  sprinkle  with  sugar  and  roll 
up  closely;  pinch  the  ends  that  the  juice  may  not  es(cid:173)
cape.  Place  in  buttered  pan,  bake  thirty-five  minutes. 
Sauce:  Add  enough  water  to  the  juice  to  make  a  cup 
and  a  half  of  sauce,  thicken  with  a  teaspoonful  of  flour 
dissolved  in  tablespoonful  of  water.  Boil  three  minutes. 

into  an  oblong  sheet  one-half 

Mrs.  J.  M.  Pauli. 

M A P LE  MOUSSE. 

e  pint  cream,  one  half  pint  maple  syrup,  three 

DESERTS 

25 

eggs  between  thoroughly  or  yolks  of  five  eggs.  Heat 
maple  syrup  and  put  in  eggs,  let  cool  and  put  in  cream 
whipped,  freeze,  slowly  at  first,  then  fast.  Will  serve 
six  or  eight. 

Mrs.  E.  Gebhart. 

ENGLISH  PLUM  PUDDING. 

One  cup  molasses,  one-half  cup  lard,  one  cup  sweel 
milk,  three  cups  flour,  one  cup  raisins,  one  cup  cur(cid:173)
rants,  one  teaspoon  soda,  one  teaspoon  cinnamon,  one 
easpoon  cloves,  one  teaspoon  allspice.  Steam  three 
hours;  serve  with  hard  sauce. 

Nina  Denton. 

Sturgis. 

P I E P L A NT  P U D D I N G. 

Place  a  layer  of  pieplant  sprinkled  over  with  sugar, 
then  a  layer  of  bread  crumbs,  then  pieplant*  and  so  on 
until  dish  is  filled.  Beat  yolks  of  two  eggs,  one-half 
cup  sugar,  one  pint  milk,  one-half  nutmeg,  and  pour 
over  all.  Bake  in  oven  and  when  done,  place  the 
beaten  whites  of  eggs  over  the  top  and  brown  in  the 
oven. 

Mrs.  K. 

Our wate.  ices are  great— Potter. 

26 

DE.S*KRTS 

H E A L TH  P U D D I N G. 

Two  and  one-half  cups  graham  flour,  one  cup  mo(cid:173)
lasses,  one  cup  currants  or  raisins,  one  cup  milk,  two 
small  teaspoonfuls  soda  and  pinch  of  salt.  Steam  two 
hours  and  serve  hot  with  lemon  sauce. 

Fleeta  Bixler. 

MOLASSES  P U D D I N G. 

Three  cups  of  flour,  one  cup  of  molasses,  one-half 
cup  of  melted  butter,  one  cup  of  hot  water,  two  cups 
of  raisins,  one  large  teaspoon  of  soda;  steam 
three 
hours;  serve  with  sauce  of  butter  and  sugar  worked  to 
a  cream,  with  hot  water  added  to  make  it  the  proper 
consistency,  and  flavor  with  vanilla.  Put  in  a  little 
vinegar  if  desired. 

Mrs.  Mary  Castle. 

CREAM  P U F F S. 

One-half  cup  butter,  one  cup  hot  water,  put  on 
stove  to  boil,  stir  in  one  cup  flour,  let  cool.  When  cold 
stir  in  three  eggs  without  beating.  Filling:  One  cup of 
milk,  one  egg,  one-half  cup  sugar;  thicken  with  flour. 

Mrs.  Lenhart. 

DESSERT 

27 

E L E G A NT  P U D D I N G. 

Four  cups  fine  bread  crumbs,  one  cup  sweet  milk. 
one-half  cup  of  molasses,  one  cup  of  seeded  raisins, 
one-half  cup  melted  butter,  one  teaspoon  soda,  spice 
to  taste,  steam  for  three  hours,  serve  with  sauce. 

D A TE  PUDDING. 

One  pound  dates  chopped,  two  cups  bread  crumbs, 
one-half  cup  butter,  two  eggs,  one-half  cup  milk,  one 
teaspoon  baking  powder,  a  pinch  of  salt,  a  little  nut(cid:173)
meg.  Mix  the  dates  and  butter.  Then  add  the  other 
ingredients.  Steam  three  hours.  Eat  with  a  pudding 
sauce. 

Mrs. J.  Bennett. 

C H E R RY  PUDDING. 

One  cup  pitted  cherries,  two  cups  sour  milk,  two 
flour 

tablespoons  butter,  one 
soda,  and 
enough  to  make  a  stiff  batter.  Serve  with  sauce. 

teaspoon 

H A T T IE  DOTY. 

O R A N GE  PUDDING. 

Slice  three  large  oranges  in  a  deep  pudding  dish 
and  pour  over  them  half  a  cupful  of  sugar  and  the  fol-

28 

DESSEKT 

lowing  mixture:  Boil  one  quart  of  milk  and  add  the 
yolks  of  three  eggs  well  beaten  ,half  a  oup  of  sugar, 
and  three  tablespoons  of  cornstarch  wet  in  cold  milk; 
cook  it  until  it  is  thick  and  clear,  stirring  constantly  so 
as  not  to  be  lumpy.  Whip  whites  of  three  eggs  very 
light,  add  two  spoonfuls  of  fine  sugar  and  spread  over 
the  top  of  pudding-;  brown  in  oven  as  lemon  pie  and 
cool  on  ice. 

Mary  D.  Castle. 

S U ET  P U D D I N G. 

One  cup  suet  chopped  fine,  one  cup  Orleans  mo(cid:173)

lasses,  one  half  cup  brown  sugar,  one  cup  sweet  milk, 
three  cups  flour,  one  teaspoonful  baking  powder  in  the 
flour,  one  teaspoon  soda  in  tablespoon  boiling  water, 
stir  into  molasses,  pinch  of  salt,  spice  to  taste,  cloves, 
nutmeg,  einnamon,  large  one  and  one-half  cup  seeded 
raisins.  Line  a  round  cake  pan  with  paper,  set  in 
steamer  to  steam  two  hours.  Sauce:  Separate  five 
eggs,  beat  whites,  two  tablespoons  butter,  creamed 
with  two  cups  pulverized  sugar,  beat  yolks,  add 
to 
sugar  and  butter,  stir  thoroughly  together,  set  in  water 
on  back  of  stove  to  heat  through  till  ready  to  serve, 
then  stir  in  whites  of  eggs  and  flavor  with  vanilla, 

h  for  eight. 

Mrs.  Beatty. 

C O O K I ES 

35 

C O O Kl  EIS. 

COOKIES. 

One  egg,  one  cup  sugar,  one  half  cup  sweet  milk, 
one-half  cup  butter,  one-half  teaspoon  soda,  one  tea(cid:173)
spoon  cream  tartar. 
Mrs.  Anna  Fellows. 

SUGAR  COOKIES. 

Two  cups  sugar,  two  eggs  well  beaten,  one  cup  but(cid:173)

ter,  three-fourths  cup  sour  milk,  one  tea-spoon  soda. 
Flavor  with  vanilla  and  nutmeg.  Beat  the  eggs,  but(cid:173)
ter  and  sugar  together,  add  the  milk  in  which  soda  has 
been  dissolved,  use  enough  flour  to  make  soft  mixture 
but  not  too  stiff. 

Mrs.  J.  W.  Milton. 

OATJUEAL  CRACKERS. 

Three  cups  flour,  two  cups  oatmeal,  one-half  cujT 
sugar,  one  cup  melted  butter  or  lard,  one-half  cup so-—~ 
milk,  one  level  teaspoon  soda,  one  teaspoon  salt.  Mi.\ 
ill  together  thoroughly,  but  as  little  as  possible.  Roll 
out  quite  thin,  cut  in  squares  and  bake.  One-half  cup 
each  of  butter  and  lard  can  be  used  if  desired. 

Mrs.  A.  E.  Armstrong. 

(tc^Jf 

till 

COOKIES 

WALNUT  COOKIES. 

()ne  cup  butter,  one  and  one-half  cups  sugar,  three 
eggs,  one  cup  flour  mixed  with  two  cups  chopped  wal-
aut  meats,  a  pinch  salt.  Cream  the  butter  and  sugar 
and  add  eggs  and  floured  nuts,  lastly  stir  in  two  cups 
of  flour  into  which  has  been  sifted  two  teaspoons  of 
Royal  baking  powder,  one  teaspoon  cinnamon,  ginger, 
and  allspice.  Drop  on  buttered  tins  allowing-  room  for 
spreading.  Decorate  top  of  each  cookie  with  one-half 
in.it,  and  sprinkle  with  granulated  sugar. 

Mrs.  F.  A.  Bellman. 

SCOTCH  COOKIES. 

f 

One  pound  rolled  crackers,  one  and  one  half  pound 
dour,  one-half  pound  of  lard,  one  pint  of  molasses,  two 
cups  sugar,  nutmeg,  cloves,  cinnamon  to  taste. 

;s, salt  and  one  tablespoon  of  s  • **.  Mix  all 
!  make  out  with  hands. 

Mrs.  Margaret  J.  Leland, 

CHOCOLATE  WAFERS. 

m 
^L 

^ 

tree-fourths  of  cup  brown  sugar,  one  and  one-hah 
three 
Xew  Orleans 

butter, 

cups 

C O O K I ES 

37 

tablespoons  chocolate,  one  tablespoon  soda  dissolved 
in  one-half  cup  hot  water,  one  egg,  vanilla.  Frost  with 
hocolate  iciin 

Mrs.  B.  F.  Hill. 

POTATO  F R I ED  CAKES. 

V 

Four  large  potatoes  mashed 

fine.  Add  one  cup 
sweet  milk,  butter  size  walnut;  beat  until  creamy,  let 
stand  twenty-four  hours,  then  add  one  cup  sugar,  two 
iggs,  three  cups  flour,  three  teaspoons  baking  powder. 
Much  salt. 

Airs.  B.  Edwards. 

GINGER  WAFERS. 

One  cup  of  molasses,  one  cup  of  sugar,  three-fourth 
3  of  butter,  three  tablespoonfuls  cream,  two  tea-
>onfuls  of  soda,  two  teaspoonfuls  ginger,  one  tea-
onful  cloves,  one  teaspoonful  cinnamon.  Mix  stiff 
bake  slow. 
If  kept  in  stone  jar  covered  tightly. 
keep  crisp  and  good  for  weeks. 

--- 

Airs.  J.  YV.  Armstrong. 

C H O C O L A TE  COOKIES. 

Six  eggs,  one  and  one-half  cups  sugar,  one  teaspoon 
anilla.  one-half  cake  baJfer's  chocolate,  one  cup  flour. 

88 

COOKIES 

Beat  yolks  of  eggs  and  sugar  to  a  cream,  then  add 
beaten  whites,  flour  and  vanilla.  Melt  chocolate  and 
add  last  thing.  Turn  into  shallow  pan,  bake  in  quick 
oven,  and  cut  in  squares  when  cold. 

Mrs.  W.  S.  I lovey. 

MRS.  i.  A.  COI.LVKUS  FRUIT  COOKIES. 

Two  cups  sugar,  one  cup  butter,  two  cups  chopped 
•raisins,  two  eggs,  two  tablespoons  sour  milk,  two  table(cid:173)
spoons  cinnamon,  one  tablespoon  nutmeg,  one  table(cid:173)
spoon  cloves,  one  tablespoon  soda.  Bake  same  as 
other  cookies 

NUT  WAFERS. 

One-half  pound  brown  sugar,  one-half  pound  hick-
orynut  meats,  one-fourth  teaspoon  baking  powder,  two 
eggs,  a  little  salt.  Beat  the  eggs,  add  the  sugar,  sift 
Hour  enough  to  make  moderately  stiff  and  last!.;"*" 
meats.  Drop  in  molds  or  small  spoonfuls  on  buttered 
tins.  Rake  in  quick  oven  until  brown;  take  from  tins 

>pn as  cooked. 

Mrs.  John  Davis, 

White  Pigeon. 

CANDIES 

39 

P E A N UT  WAFERS. 

Cream  together  one-half  cupful  butter,  one-half  cup(cid:173)

thre-fourths  cup  milk,  two  cupfuls 

ful  Sugar, 
flour. 
Buffer  well  the  inverted  bottom  of  a  square  cake  pan. 
s^ud  spread  the  dough  on  very  thin  and  evenly,  and 
sprinkle  with  peanuts,  which  have  been  previously 
p.-trched,  blanched  and  chopped 
brown  remove  from  oven  and  cut  quickly  into  squares 
and  remove  from  pan.  These  are  delicious. 

. 
fine.  When  a  light  *'• 

C A N D I E S. 

C H O C O L A TE  FUDGE. 

Three  cups  light  brown  or  granulated  sugar,  one 

.ip  milk,  butter  size  of  a  walnut,  and  about  one-fourth  ** 
f  a  cake  of  chocolate.  Boil  until  it  can  be  pressed  in 
jbft  ball  between  fingers  when  dropped  in  cold  water.  ^ 
ptir-after  removing  from  fire  until  it  thickens,  then 
Grace  V.  Rensenhouse.  , 

nirTriTrbi^ered  pan. 

DIVINITY  CANDY. 

Three  pounds  granulate|jpugar.  one  pint  golden 

_ 

lo 

CANDIES 

drip  molasses  or  maple  syrup,  one  pound  English  wal(cid:173)
nuts,  .one  and  a .half  pints  cream;  boil  until  it  candies, 
stirring  all  the  time:  continue  to  stir  after  removing 
from  the  tire  until  it  begins  to  thicken,  then  pour  in 
buttered  cake  pan. 

Louise  <'lark. 

MAPI.!-:  FUDGE. 

Moil maple  syrup  till  it  holds  together  when i 
Id  water.  Remove  from  rire  and  heat  till  it  begins 
i into  buttered  pans  and  cut  in  squares 

to  thickt. 

fudge. 

Airs.  VV.  S.  Hovey. 

AFFY. 

Thri 

; 

. two  cu]  •  i 
up  of  water,  butter 

'., 

the 
Orle; 
half  teaspoon  baking  soda,  three 
size 
tablespoons  vinegar.  Boil  molasses  and  sugar  and 
vinegar  until 
ens  when  dropped  in  cold  water. 
Id  butter  and  soda.  Flavor  to  taste.  Dou.y_^ty^ 

~ 

i 

>id. 

A.  H.  Rensenh*