Members Finkbeiner Finkbeiner Emily Steeb Emma Hinderer Alma Hubin Clara Breden'iitz Tilly 'Steeb Olga Luckhardt Grace Wolf Kathrine Pauline 1\1artha Schmid 1\11ary Reeves Christine Ida Seehafer Marie Hollinger Ellen Dove Florence Lucy Diuble Frieda Sommer I:ouise Sandra Skogberg Henrietta Pride Seeger Finkbeiner Luckhardt BREADS, MUFFINS, ETC. Ham Sandwiches. Mince cold boiled ham, mix with mayonnaise, between thin slices of bread. spread Nut and Cheese Sandwiches Mix equal parts of grated lish walnuts with mayonnaise cheese and chopped Eng- dressing Chicken Sandwiches. and spread. Chop cold boiled chicken, moisten with mayonnaise, spread. Brown Bread. 2 cups sour milk. 2 level tps soda 2-3 cup molasses Graham flour enough to drop from spoon. Nut Bread. sugar. I cup granulated I egg I cup sweet milk One-fourth cups flour. Three Three teaspoons Salt. Let stand twenty minutes before baking. pound walnuts. baking powder mixed with flour. Nut Bread. of hot water be- I qt. sour milk. 4 even tps soda dissolved in spoonful fore adding to milk. sugar. I 1-2 cups granulated S 1-2 cups graham flour. 1-2 cup white flour. 1 1-2 cups almonds or English walnuts. Put Bake 1 hour. in a warm place to raise. in pan set Muffi1ZS. teaspoons 2 cups of flour. Add 2 rounding 1-2 teaspoon 2 tablespoons 2 tablespoons 2 eggs and 3-4 cup of milk. of salt. sugar. butter. baking powder. Baking Powder Biscuits. 4 cups of sifted flour. 4 teaspoons baking powder. 2 teaspoons butter. I cup of milk. Mix flour, salt and baking powder. Work butter Add milk, work thoroughly through. lightly 1-2 inch thick. Brush over with a little milk before putting in oven. Gems. to a dough, about I pint of flour. 2 roundin1{ teaspoons baking powder. I teaspoon of salt. I cup of milk. Stir with spoon lightly to a batter. Bake about IS minutes. Waffles. 3 eggs beaten separately. 2 cups milk. 2 tablespoons melted butter. 3 teaspoons baking powder. Flour 1-2 teaspoon of salt. Whites of eggs last. to make a good light batter. Coyn Fritters. 4 ears corn or cup of canned corn. I cup milk. 3 teaspoons baking powder. I -2 teaspoon salt. I tablespoon melted butter. 2 eggs beaten lightly. Flour Eggs last. to make a light batter. SOUPS AND FISH Salmon Creole. 2 tablespoons butter 3 tablespoons flour. I cup stock. I tomato. I gr. pepper. One-half Chop tomato, pepper and onion. Melt butter, add flour, add chopped vegetables, then stock, and cook five minutes. Then add salmon, drained and shredded. small onion. -2- Salmoll Loaf. can of salmon. I Is-cent 1-2 cup bread crumbs. I-2 cup milk. Pepper, 'l eggs. Make into loaf and steam I hour. salt and a little butter. Sauce. the salmon. Take the juice of 1 cup milk. Thicken gether, pour around the loaf. a little with stirred take from stove, beat one egg light and stir butter flour and to- in- Fish Turbot Take a nice, large whitefish, steam until sprinkle with salt and pepper. out bones, tender. Take For to flavor Cream together 1-4 lb. each of butter the butter the dressing: and a little parsley, taste. when milk is ready stirring all the time. stir move gether with a fork. cracker crumbs, ter, etc. Grate heat a quart of milk, boil an onion to a bay leaf and thyme and flour, strain and flour. Put again in the double boiler and into it slowly 2 well beaten eggs, cook a little, re- lightly to- dish with then layer of mixture with bits of but- cheese on top, and bake 1-2 hour. from the fire, mix fish and dressing bottom of Sprinkle over Vegetable Soup. three To one three Is-cent small potatoes, soup bone, add three carrots, ter, each of corn and tomatoes, one-half When well cooked add one tablespoon if desired, flour and enough water bles may be added if desired. of wa- can cup dry lima beans. brown sugar and. thickening made of one tablespoon The vegeta- vegetables be cut up rather to make smooth. quarts one-half small. Other a little should Chestnut Soup. boiled and peeled. 1 pint French Chestnuts, 1 cup soup stock. Boil chestnuts in stock. Mash and strain. Make cream sauce of spoon flour. 2 cups of milk. Put all together, boil and serve. -3- I -2 tablespoon butter; 1 table- Vegetable Soup. Take beef broth flavored with parsley, onion and sea- soned with salt and pepper. (not let boil until Add :-Cabbage celery, are well then beat an egg and stir in slowly; add nutmeg too fine); these vegetables carrots, cut, and tomatoes; done; ground. Sago Soup. Take beef broth flavored with parsley, onion, salt and pepper; when boiting add sago about I cup to 2 or 2 1-2 quarts of broth; boil 15 minutes; add I egg beaten and flavor with nutmeg. MEAT Hamburg Steak With Tomato I pound of round steak chopped fine. I teaspoon of onion juice. I teaspoon of salt. teaspoon of parsley. I I -2 teaspoon of pepper. Saua. Tomato Sauce. 1-2 can of Tomatoes. I sprig of Parsley. I small stalk of celery. Bay leaf. A little onion. Put over the fire ten minutes. Strain and you should have 1-2 pint of juice. I tablespoon of butter. I tablespoon of flour. I teaspoon of salt. A little pepper. Puff Omelet. to stiff froth so dish can be in- verted. I salt spoon salt over. 4 egg whites. Beat I tablespoon flour over. 4 yolks and pepper. Beat to smooth cream. I cup milk. I dessert spoon butter. Heat sizzling hot. Pour whites into yolks and mix. Then stir in gradually. -4- Stuff ed Eggs. 6 hard boiled eggs. 1 cup finely chopped meat. I tablespoon butter, melted. 1-4 cup cream. Season to taste. Put yolks through press and mix to paste with the raw in egg and bread crumbs. fill egg whites. Rub with white of Roll butter. Mix, egg. together. Fry in smoking hot Press Serve with cream sauce. fat. Jellied Vea/. Four pounds veal with bone. Cover with boiling water and cook three hours or is done, add two it tender. Chop meat One hour before until onions, 2 bay leaves. sprinkled with chopped parsley. liquid in one box of gelatine water) five minutes, pour over meat and white of strain; fine, line a mould with hard boiled eggs, of (soaked in one cup cold two eggs beaten stiff. Boil hard season with salt and pepper and Take one quart in mold. Beef Loaf. 3 lbs. chopped beef steak. 1 cup rolled crackers. 1 cup milk. 3 eggs. 1 tps each salt and pepper. 1-2 cup butter. Mix well together and bake I hour. into a loaf, pour a little milk over Veal Croquettes. butter. 2 pounds chopped broiled veal. I tablespoonful I slice grated brown bread. Salt and pepper to taste. One-half cupful cream. 2 eggs. Juice of one lemon. Make this into balls and fry. Chicken Croquettes. I coffee cup milk. I small onion, salt and pepper. 2 tbls. melted butter. 2 heaping tbls. flour. Mix together 2 cups of finely minced chicken. Makes IS croquettes. paste. -5- and thicken the boiling milk to a thick Meat Loaf. pounds ground beef. One and one-half One pound fresh pork, ground. One and three-fourths Two eggs, beaten. I 3-4 cups fine cracker meat and mix well, stir milk and then crackers. hour. crumbs. cups milk. Salt and pepper the in eggs and milk, adding a little Form into roll and bake one Chicken Souffle. I pint chicken. I pint white sauce. Cook 2 or 3 minutes. Add yolks of 3 eggs well beaten. I teaspoon chopped parsley. I -2 teaspoon chopped onion. Salt and pepper. Add beaten whites of eggs. Bake in buttered Senre with white sauc;:e with chopped celery. dish 1-2 hour in moderate oven. VEGETABLES Corn and Rice. One cup rice. I large cup corn. I cup milk. I egg, white and yolk beaten separately. I tablespoon melted butter. Salt. One-half sugar. Line a dish with rice and pour teaspoon corn, Bake 4S minutes. Rice Boubout. etc., in center. boiling.) I cup Rice (before I slice onion. Juice of 2 tablespoons Boil rice in salted water with onion. Cook tomatoes I can tomatoes. cheese. grated (drain rice) mix rice with tomatoes when both are hot. half hour. Mix in cheese. Cover with bread crumbs. Bake one- -6- ConI PlIdding. 6 ears of corn, grated. 2 eggs. One-hal f to one cup milk. One teaspoon flour. One One teaspoon salt. One spk. pepper. Bake quite brown. teaspoon baking powder. Sttiffed Egg Plant. not not Cut lengthwise, the egg plant take out Put to break the shell. ing careful on the part you have taken out and cook until Be careful and a little chopped green pepper, a generous butter, salt, mix with the egg plant and fill Put cracker shells hour. Add onion also. in a pan with a little water and a little butter on top. the inside, be- a little water tender. take bread crumbs piece of the shells. the an Set and bake half to have it too moist, crumbs Sweet Potatoes. tender. Baked Boil potatoes until Cut Lay in buttered with I -2 teaspoon in slices 1-4 inch thick. dish-dredge cinnamon, sugar. over all 2 tablespoons 2 tablespoons Pour water. brown Bake covered in moderate with flour. pinch of salt. Sprinkle cream and 1-2 cup hot oven 1-2 hour. Spaghetti. boil in salted water 1-2 box spaghetti, and blanch with cold water. throw in colander to stove and boil 45 minutes While cooking add 1 pt. leaf, add one small bottle of chopped stuffed tbls thick cream. When ly with cheese grated. 10 minutes, Return in boiling stock to cover. flavor with bay olives, 3 thick- ready to serve sprinkle serves 8. tomato sauce, This Haricots a la Espagnole. 1 can kidney beans. I pint tomato sauce. 3 slices pork. 2 green peppers. 4 pimentos. 2 onions. Salt. Fry pork (cut beans. Add tomato fine. Cook in bean pot erate oven. cooker.) (Just for into squares) sauce, peppers and onions two or three hours until brown and mix in chopped in mod- fireless stove or as well on top of -7- SALAD Welch Woodcock. can tomatoes. pound cheese. stuffed with pimentos. I ten cent bottle of olives 3 eggs. add cheese, Stew tomatoes, olives chopped. beaten lightly. \\'hen Cook one minute cheese is melted, cut in small pieces and add three eggs and serve on toast. Vegetable Salad. Slice one large cucumber. stand half an hour, drain, ped celery, spoon naise dressing. six boiled juice, of onion Sprinkle with salt. Let to this add one bunch chop- one-half tea- Use mayon- sliced, and pepper. potatoes, salt Fruit Salad. box of gelatine Dissolve one-half water, ar, ed nuts, and pour in one pint of hot then strain juice of two lemons, one cup of sug- ten select- together pineapple. Mix all I pint of grated in mold. Make the day before two bananas, in squares, using. cut two oranges Fruit Salad for Twelve. I can pineapple. 3 oranges. One-third Marischino pound green grapes. cherries. Dressing. Juice of one lemon. I egg. I tablespoon One half pint water. I cup sugar. One half cup cream, whipped, flour. when cold. and added to dressing Potato Salad. 2 teaspoons mustard. One cup vinegar. Butter size of an egg. Salt, pepper and sugar Two eggs beaten ing, pour on potatoes to 50ft~n. to taste. Boil. separately. and onions. Stir into boiled dress- Add a little cream -8- Potato Salad. 1-2 cup cubed cucumbers. 1 qt. cubed potatoes. 1-2 cup diced carrots. A little onion. 1-2 cup green peas. Mix with mayonnaise ferred. or cooked dressing as pre- Waldorf Salad. 1 cup sliced apple. 1 cup celery diced. 1 cup walnut meats. Mix with mayonnaise, arrange Fruit Salad. on lettuce leaves. cup diced apples. cup orange cup banana. cut small. 1 cup malaga grapes A few cherries. Mix with mayonnaise, seeded. leaves. serve very cold on lettuce Tomato Bavarian Salad. To one cup tomato and sea- heated soned, gelatine. When slightly jellied, add one half pint stiffly whipped cream. Set on ice. Serve with mayonnaise. add one tablespoon strained, dissolved juice, Stuffed Tomato Salad. Peel medium sized tomato. Remove thin slice f rom top of each and take out seeds. in dice and mixed the tomato with cucumber cut Fill well with mayonnaise. on lettuce Arrange yonnaise. leaves and garnish top with ma- NO.2. Fill the shell with minced pineapple, celery and chop- ped nuts, mix with mayonnaise dressing. TonUlto Jelly Salad. tomatoes. One quart One teaspoon whole allspice. One half cup sugar. One half salt. One half box gelatine. Boil and strain tomatoes teaspoon and sugar, mold and serve on lettuce and ~pice. Add soaked gela- leaf with tine mayonnaise dressing. -9- Oil Salad Dressing. Yolks of 2 eggs. I tps. mustard. 1 tps. salt. 1-4 tps. cayenne pepper. Cup of olive oil. Juice of To the yolks of eggs add the dry ingredients lemon. large welt. and beat Add oil slowly, When dressing teaspoon is thick, Tomato Arrange tomato Chop sweet green pepper Then a spoonful slices of at a time. thin with lemon juice. Salad. on lettuce fine and sprinkle on tomato. leaves. dressing on top. of mayonnaise Salad Dressi1zg. salt. 1 tps. mustard. 1 tps. 3 eggs. 1 tps corn starch. 1-2 cup vinegar. 1-2 cup cream. Boil alt but cream and whites of eggs. Whip eggs and cream and add after Pinch of red pepper. it boils. Egg Salad. 6 hard boiled eggs. I bunch celery. 1 cup nut meats. Mix with mayonnaise, preferred. boiled, or French dressing as A Good Cooked Dressiug. Put of hot I tps. mustard, a teacup water. When flour, 1-2 tps. the milk until Stir so as not in 1-2 cup vinegar. salt, mix all 2 tbls. melted and stir sweet milk in a basin over boiling 2 tbls. take pinch of white and of red pepper, into together then add the yolks of 2 eggs. from fire and stir smoothly butter, it thickens, to be lumpy, remove DESSERTS Apple Dumpliugs. as for baking powder biscuits, only a in quartered apples, sugar over each, a little butter, a dash of cinnamon; up, place in a granite pan, sprinkle cinnamon over and 1 cup sugar, water pan big enough so it wilt not boil over. piece of butter, Bake 3-4 of an hour a generous the dumplings. to cover a teaspoon fold them, boiling in Make a crust little Cut shorter. in pieces-put -10- Lemon Pie. squeeze out juice. corn starch. flour. I lemon, Grate I cup sugar. I tablespoon I tablespoon Yolks of 2 eggs. I cup boiling water. Cook until well of eggs to a stiff lemon extract, thickened, froth, sugar pour on pie, brown in oven. add 3 tbls. pour in crust, beat whites and a little Cherry Puddiug. 2 eggs. I cup sweet milk. Flour 2 teaspoons Put cherries batter. enough to make stiff batter. baking powder. in bottom of cup. Set cups in steamer one-half hour. Fill cup 3-4 full of Sauce. I tablespoon I tablespoon 1 tablespoon thick and smooth. Add cherry juice to flavor. creamed Pour over boiling water, sugar. butter, flour. together. til stir un- Creamed Rice Dessert. tender. cup rice boiled until 1 small 1-2 pint heavy cream whipped stiff. solved. mold and set on ice to cool. Sweeten very little, mix lightly together, Let get cold. 1 tbls gelatine dis- in put I pint maple syrup, boil about half hour, serve hot with the creamed rice. Sauce. Chocolate Sallce for Ice Cream. chocolate. hot. and served with smooth and glassy-serve Apple apples. Foam. I square Baker's 1 cup sugar. 1 tbls butter. 1-3 cup water. Boil until I cup sour grated I cup sugar. White of I egg. Juice of I lemon. Vanilla. together Beat all until Sprinkle nuts on top. Baked apples whipped cream. can be used instead stiff. -11- Antwerp Pudding. I-4 box gelatine. I -2 cup milk (scant.) I pint whipping cream. I cup sugar. I teaspoon vanilla. Whites of 2 ergs beaten stiff. Dissolve gelatine Whip cream-add Then add gelatine in milk heated. sugar and vanilla. and milk, cooled, of eggs. Add to taste pulverized macarroons mixed with candied cherries. and whites Turn into mould and set aside to harden. Rhubarb Puddi1lg. two cup flour, teaspoons baking salt and spices. two tablespoons in with sifted butter, one-half flour and add two and add one tablespoon vinegar and a it thickens. Fruit Pttdding. Sift together one powder, one half cup sugar, Mix well one egg, this cup milk. cups on fine cut pieplant. Stir Serve with sauce. Pudding sugar. size of an egg. of flour. One cup brown Butter One tablespoon Salt. Stir together little water. Cook until Sauce. cup molasses. cup milk. cup raisins. One half cup suet, chopped. One-half One-half One-half One-hal f cup chopped nuts. One cup flour. One egg. One-half teaspoon soda and salt. Sauce. One-half cup of butter. I-4 cup cream or milk. spoon vanilla. One cup powdered sugar; 4 tablespoons wine or one tea- add Beat the butter to a cream, the time. When light and creamy, beating all wine gradually, beaten smooth place in a basin of hot water. the sauce is smooth take only a few minutes. all gradually, add the then the cream a little at a time. When Stir until It will It should be white and foamy and creamy,-no through. longer. sugar -12- SNOW Bal/s. cup butter. One-half 1 cup sugar. 2 cups flour. Dash salt. 3-4 cup milk. 4 eggs. whites beaten very light. Cream butter, add sugar ly. Cut and fold in whites of eggs. in cups. Sauce. 4 tablespoons butter melted. 4 egg yolks, add one at a time. 4 tablespoons milk. sugar. 3 tablespoons Stir rapidly. One-half cup orange Plum Puddi1lg. cup suet chopped fine. cup molasses. cup sweet milk. ange or flavor to taste with lemon. Cook until to thicken. Add flavoring after removin~ from fire. JUIce and rind of one-half or- it begins then flour and milk alternate- Steam 30 minutes 1 tps. soda. 3 cups flour. 1 lb. raisins. 1 tps. cinnamon. 1-2 cloves. 1-3 nutmeg. Steam 3 hours. Fruit J d/y. 1-2 box gelatine dissolved in cold water for 1 hour. Add 1 1-2 cups boiling water. Juice of J seeded candied cherries, add more jelly. teacup) (I J cup sugar. lemon. Take banana, orange, malaga ~rapes, then Serve with whipped cream flavored. in as the jelly sets, put Steamed Chocolate Pudding. 3 tbls. butter. 2-3 cup sugar. J egg. 1 cup milk. 2 1-4 cups flour. 4 level 2 1-4 squares Baker's chocolate. 1-4 tps. salt. add Cream butter Turn into a buttered mould, cover and steam 2 hours. Scn'e with cream Quce. then add melted chocolate. add egg well beaten; tps. baking powder. and sugar, "our and milk alternately, -13- Sauce. 1-4 cup butter. I cup powdered 1-4 cup heavy cream. 1-2 tps. vanilla. Cream butter sugar. and sugar, add cream beaten until stiff. Lemotl Jelly. 1 oz. gelatine. I lb. sugar. 4 lemons. 1 qt. boiling water. Cut gelatine. and moulds. lemons Pour stir until in slices and bruise, the boiling water on whole, the gelatine is dissolved. and set on stove, Strain into then add sugar Top of SUllday Night Lunch. 3 pints sweet milk. 3-4 cup rice. I egg. 3 dessert Cook the rice until spoons flour. in the boiling milk, add the beaten egg and flour and a little salt, and sweet- en a little. To be eaten when cold with or without Cook until sugar. tender, thick. put Steam Pudding. 1 cup chopped raisins. 2-3 cup molasses. 1-2 cup warm water; I egg. I 1-2 cup flour. Put in buttered Serve with pudding 1-2 teaspoon soda. cups and steam one hour. sauce. Chocolate Pie. dissolved in part of the milk. filling. Make a crust and bake for 2 cups milk. 2 tbls. cornstarch 1-4 cake chocolate. 2-3 cup sugar. Yolks of 2 eggs. Vanilla. Beat whites of 2 eggs. 2 tbls. sugar. Spread on top and brown lightly. -14- Carrot Pudding. I cup raw grated carrots. I cup potatoes. 1 teaspoon soda added to potatoes. I cup raisins. I cup flour. 1 cup sugar 1-2 cup shortening melted. Pinch of salt. I teaspoon grated nutmeg. I teaspoon cinnamon. If steamed in one dish-3 Serve with hard sauce. (scant.) hours; hours. Stcam Puddillg. 1 cup molasses. 1-2 cup cold water. I 1-2 cups flour. I egg. A little salt. I tps soda. Steam 1 hour. Caramel Custard. in cans, 1 1-2 to 2 Melt one pint of hot milk. When dissolved, spoons cornstarch, mixture I cup sugar. When golden brown, add slowly add two table- in a little water. When two eggs. add beaten yolks of is thickened, dissolved Cook a few minutes. Serve with whipped cream. Coffee Cream. soaked in I cup milk. in teacup of strong coffee. remain until dissolved, I-J box gelatine Put I cup sugar. Let Whip I pint cream stiff and put \Vhen cold pour in the moulds and set on ice. then cool. in coffee. -IS- CAKES Devil' s Food. 2 cups sugar, brown or granulated. 1-2 cup butter. 3 eggs. 1-2 cup sour cream. 1-2 cup boiling water. 2 thIs. grated chocolate. 1 level 3 cups flour. 1 tps baking powder. Cream, butter and sugar, tps. soda. Dissolve at a time. Add chocolate, ter. flour the Beat well. soda sifted 3 times, the in the and beat eggs one sour cream, and boiling wa- add powder. in tbls of boiling water, and last the baking Little Cakes~ 2-3 cup brown sugar. 1-3 cup butter. 2 eggs. 2 cups flour 2 tps. baking powder. 1 cup dates. 1-2 cup nut meats. Spice to taste. Mix all topether, bake in gem pans. Fruit Rolls. scalded and cooled. yeast. 1 cake compressed 1 1-2 cups milk, 1 tbls. salt. 4 I -2 cups flour. I -2 cup sugar. 3 tbls. butter. 2 eggs. Lemon to flavor. Dissolve yeast and 1 tbls. sugar in lukewarm liquid, add 1-2 of the flour and beat well. Cover and set aside to rise etc., and knead in nuts mixed with cinna- squares, mon, and B sugar. in warm place. Add lightly. rise again and roll add chopped butter, out, raisins, sugar, Let Let cut rise again and bake. -16- Raised Cake. 3 cups bread dough. 2 cups sugar. 1 cup shortening. 2 eggs. 1-4 teaspoon soda. 1 cup chopped raisins. 1 teaspoon each cinnamon and nutmeg. Pinch of salt. Mix well to ri5e about together-let set bake. I hour, then White Cake. 1-2 cup butter and 1 cup sugar, creamed together. 1-2 cup milk. 1 1-2 cup flour with 2 teaspoons baking powder sifted. three times. 4 beaten whites of eggs. Mock Angel Food. Sift together 1 cup flour, 3 tps. baking powder, pinch of salt, I cup sugar. Sift this all together 4 times. Let I cup of milk come to a boil and pour over this. Then fold in the whites of 2 eggs. Bake slowly in ungreased tins. Ginger Cookies. 1 cup sugar. 1 cup lard. 2 cups molasses. 1 cup hot water. 2 teaspoons soda. 2 teaspoons ginger. Flour to roll out, not too thick. Doughnuts. 2 eggs beat with 1-2 tps. salt. Add gradually- I cup granulated I cup mashed potatoes. 3 tbls. butter or lard. 1-2 tps. cinnamon or nutmeg. 2 cups flour and 3 tbIs baking powder Add last Beat well and stir sugar and beat. two to above alternating with 1 cup milk. in flour until stiff dough. LemOJJ Cakff sifted. 1 1-2 cups sugar. 2-3 cups butter. 2 1-2 cups flour. 3 eggs beaten separately. 4 teaspoons sweet milk. I. 2 teaspoon cream tartar. 1-2 teaspoon soda. -17- I coff~e cup sugar. 2 tabl~spoon butter. 2 eggs. Juice of 2 lemons. Beat together all and Filling. beat until the constituency of Hermits I teaspoon soda. jelly. 2 cups sugar. I cup butter. 2-3 cup sour milk. I cup chopped raisins. 2 eggs. cinnamon. I teaspoon I teaspoon nutmeg. 6 cups flour. Chocolate Cake. milk. soda. 2 cups brown 1-2 cup butter. 2 eggs. 1-2 cup hot water. sugar. I 1-2 squares Baker's 2 heaping 1-2 cup sour I tps fluor. then eggs, add the sour milk, also arId the chocolate with the hot water. Mix in flour and bake chocolate. cups until quite creamy, then mix soda with hot water, in loaves or 2S minutes. Mix sugar and butter layer Roll Jelly Cake. I cup sugar, 3 eggs well beaten, pinch of salt, 3 tbls. I 1-2 cups flour. Bake on cake. When jelly cold water, 2 tps. baking powder, spread in large pan, baked and still real hot, then roll. dripping Fruit Cookies. cup butter. 1-2 cups sugar. raisins. I cup finely chopped 3 eggs well beaten. I tbls. mixed spices. soda dissolved I tbls Flour enough to roll nicely. in 3 tbls sour cream. Old Fashiolled Cookies. 1 cup butter, soda. 1 tps or half lard Little nut- 2 cups granulated sugar. and butter. meg and pinch of salt. Mix soft and sprinkle 1 cup sour milk. cookies with sugar. Cream Cake. up with sweet cream. Break 2 ~ggs into a cup-fill I cup sugar. 1-2 teaspoon cream of I teaspoon Salt, vanilla, nutmeg. 2 ~ups flour. tartar. soda. -18- Fruit Cake. I I-4 lb. sugar. I 1-4 lb. butter. II eggs. I 1-4 lb. flour. 1 lb. currants. 2 lbs. raisins. 1 lb. citron. 4 teaspoons mace. 2 teaspoons cloves. 3 teaspoons cinnamon. 2 teaspoons allspice. 1 teaspoon soda. 2 tablespoons cream. 2 nutmegs. 1 gill molasses. 1 gill brandy or water. Cream sugar, butter, yolks of eggs, add spices, bran- raisins mixed dy, molasses, with flour and add the rest of the flour and whites of eggs. soda, and soaked currants, Bake 2 hours. Devil's Food Cake. in as much as desired.) (put 1-2 cup butter. 1 cup sugar. Yolks of 3 eggs. 3-4 cup sugar. 3 oz. melted chocolate 1 3-4 cup sifted flour. teaspoon cinnamon. 1-2 I-4 teaspoon cloves. 2 level I -2 cup milk. I teaspoon vanilla. Whites of 3 eggs beaten stiff. Cream the butter Beat teaspoons baking powder. and add the I cup sugar. the yolks, add 3-4 cup sugar, and beat Add the chocolate, the two sugar mixtures then the flour sifted 3 times with the baking powder and spices, then the milk, vanilla and eggs. Bake in 2 layers. together. One-Egg Cake. cup sugar put 1-2 cups flour and 2 teaspoons baking powder. into flour sieve with I tbls. butter. 1 egg. Pinch of salt. Fill up cup with sweet milk. -19- Oatmeal Cookies. I cup sugar. I -2 cup lard. 1-2 cup butter. 2 eggs. I tps. nutmeg. I tps. cinnamon. Rind of I cup nuts. I cup raisins. I cup sour milk. I cup currants. I tps. soda. 3 cups flour. 3 cups oat-meal. I lemon. Devil's Food. in 5 tablespoons water-let melt. and 2 teaspoons baking powder, together. and creamed chocolate sugar 2 squares I 1-2 cups I -2 cup butter, I -2 cup milk. 4 egg-yolks I 3-4 cups 4 egg- whites beaten stiff. Flavor. I -2 cup chopped nuts. beaten well. flour times. sifted three PICKLES, JELLY AND JAM through colander. I peck tomatoes I 1-2 cup peppers 2 large onions, I bunch celery, 3 cups of sugar. I pint of vinegar. 3 teaspoons 2 teaspoons 1-2 cup of salt. Chili Sauce. boiled and put chopped fine. chopped fine. chopped fine. of cinnamon. of cloves. Catsup. tomatoes. I -2 bushel 5 large onions. I quart of vinegar. I nutmeg. 3 tablespoons mixed spice. I pound of brown sugar. I -2 cup of salt. I red pepper, 1-2 teaspoon mustard. -20- black pepper, I tablespoon the Carden. fine. cut fine. Last of One gallon cabbage, cut One gallon green tomatoes, One-half gallon sweet corn. One quart Lima beans. 100 small pickles. 12 large onions. 12 sweet peppers, 2 quarts 6 carrots. 3 heads celery. I tablespoonful I pound brown sugar. One-half A little black pepper, Parboil ripe cucumbers. tumeric. salt beans, Add one gallon minutes and seal. red and yellow. pound ground mustard. to taste. onions, vinegar carrots to the mixture, and ripe cucumbers. cook a few cooked and sugar the it jells. Cherry Jam. 7 lbs. pitted cherries. 3 1-2 lbs. white sugar. 1 pint currant juice skimmed before Cook the cherries and lb. I sugar adding to the cherries. a while before adding and currant juice and cook 30 minutes or until Put in jelly tumblers. J el/y. M jilt of gelatine tablespoon Soak one cup cold water. Boil for five minutes, one cup sugar and 3-4 Pour cup vinegar. the leaves over gelatine up fine). standing until cool and add a few drops of green leaf coloring. Add a speck of salt and paprika. and add 3-4 cup mint. a cloth after in one-fourth through Strain (Pick Peach Conserve. 2 dozen peaches pared and sliced. 4 pounds One-half ginger. I lemon sliced thin. Boil sugar. pound preserved three-quarters of an hour. Put in jelly glasses. Pfeffer Curken. the cucumbers the vinegar drain. Put Boil layer of cucumbers, then layer of whole pepper and allspice into jar and cov- er with the vinegar. in salt and cool. twenty-four Put hours, -21- Cucumber Pickles With Mustard. cups sugar. One gallon strong vinegar. One and one-half One cup salt. One cup mustard. A few horse Pickles roots. need not be salted, be used radish tumeric may Sufficient for spoons roots. just washed. Two table- of horseradish instead two gallon crock. Grape Catsl4p. 5 pounds grapes. 3 pounds sugar. I pint vinegar. I tablespoon I teaspoon vinegar cinnamon, salt. and sugar. Boil grapes, Boil until thick. allspice, and pepper each. strain and add spices, Olive Oil Pickles. To one gallon of vinegar, One ounce white mustard Slice cucumbers put hours; over them; spices over in colander drain them and put and onions, one hour, and pour then in crocks. add 4 ounces olive oil. seed, one ounce celery seed. lay three of water and a dipper pour them and let vinegar salt Sweet Cucumber Pickles. sugar. cups vinegar. tablespoons Three Three Eight whole cloves. One red pepper. Salt spices to a boil, pickles so it boils, then seal 24 hours. then add in cans. Heat pickles vinegar, and let sugar and them come Mltstard Cabbage. prepared mustard. One cup of vinegar. Two tablespoons Salt. One cup sweet cream. Boil. Stir up two tablespoons Pour flour with cream and stir con- into boiled dressing. t"l,ining onion and pepper. Mix well and add one cup -;£ sweet cream. of on fine sliced cabbage -22- Corn Pickles. 24 ears corn. I head cabbage. 6 onions. 2 bunches celery. I ripe pepper. 2 green peppers. Chop all but corn. 4 cups white sugar. 4 tablespoons mustard. 4 tablespoons 2 qts. vinegar. Boil 20 minutes after salt. it begins to boil. Fruit Conserve. juice (bottled in season.) sugar. 3 pounds currant 4 pounds granulated 2 pounds raisins. 4 oranges. Cook raisins ten minutes taste. Skins in two cups water. Cook to take out bit- orange skins in water one half hour ter Then add raisins and orange skins to juice, sugar and pulp of oranges twenty min- three minutes, add one pound walnut utes. The last meats broken in pieces. and cook until should be cut in fine strips. it jells, about Chili Sauce. I pk. tomatoes pared and chopped. 3 peppers red and green. 3 cups sugar. I 1-4 pts. vinegar. 4 large onions. I -2 cup salt. Put in bag. 3 teaspoons cinnamon. 2 teaspoons ginger. 2 teaspoons nutmeg. I teaspoon cloves. -23- CANDY Fudge. sugar. chocolate. 4 cups granulated I cup cream. I cup water. 1-2 cup Baker's 1-2 cup butter. Cook until it holds cold water, beat until together it is cold and creamy. firmly when dropped in Fudge NO.2. size of walnut. sugar. I cup white sugar. I cup brown Butter 2 squares Pinch of I cup milk. Cook until chocolate. salt. begins to harden. it will harden in water then beat until it W al1zut Candy. 2 cups light brown sugar. 3-4 cup cream. Butter Boil until size of small walnut. it makes a soft ball when dropped in cold water. I tps. vanilla. I cup walnut meats. Beat until in squares. it almost hardens, pour on platter and cut -24-