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PIE CRUST

~ teaspoon baking powder, ~ teaspoon salt.

One cup Pillsbury's Best Flour,
two rounding tablespoons lard,
Mix together with a knife and add scant 7:t cup ice cold water

to make a dough. Roll this dough out

thin,

into two crusts.

BAKING POWDER BISCUIT

One quart Pillsbury's Best Flour, two heaping teaspoons bakingl

powder, one rounding tablespoon butter, one teaspoon salt.
Mix together and add enough milk and water (about l~
to make as soft a dough as can be rolled out.

cup~)

Roll out an inch thick, cut into biscuits and place close together

in buttered tin. Bake in hot oven about

LAYER CAKE
l~

twenty minutes.
~.

I
cups Pillsbury's Best I

One-half cup butter, one cup sugar,

Flour, one-half cup water, one heaping teaspoon baking powder,
two eggs.

Cream together
mix in altemately
added the baking POwder. Lastly add the well beaten white~ of I
the' two eggs. Pour into two buttered tins and bake in moderate
oven.

the butter
and sugar, add beaten yolks, then
the water and the flour-to which has been

Old-Fashioned
Bronn
Two cups of chopped-up

Bett".

II
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apples. one I
dish (one yoU canl

the bot-/

over

cup of bread crumbs, a Couple of table-,'
Spoonfuls of butter.

,

Put a layer of apples

tom of a pudding
sugar,
bake and serve in). and sprInkle
or
in
and thl'll butter
(either melted
or nutmeg;.
tiny dabs),
then sprinkle
and Con-
tinue until you wind up with a layer
of crumus, Bake tOr
or
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and cinnamon

three-quarters

crumbs

bread

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Imported and Domestic Wool Goods, Dress Goods, Wash Fabrics, ~t .
ea~
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The prudent housewife is riot so much interested in btlying
cheap goods cheapas good goods, at
the lowest possible
prices. To this end

~
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4. Goods House.
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.a~ Flannels, Silks, Millinery, Ribbons,
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"Tables Linens, Gloves, Trimmings

,velvets, Cloaks, Underwear,
and Hosiery.

Dresses and Cloaks Made to Order.

They are not a bazaar,

exclusive Dry
Their stock is unexcelled in the following lines:-

but

an

168 and 170 Woodward Avenue, Detroit, Mich.,

. Offer

their services to the contributors and patrons of

this ~

8a.tisfa.otion Gua.ra.nteed .••

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the Ga.test.

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FIRST METUODIST EPISCOPAL CUURC" OF CARO.

Erected in 1893; cost, complete with Furnishings and Pipe Organ, $14,000.

Non;

;-r'jftpI'u

Aid Hllciet)", or 1hi,. church,
pri ..e.- uudf'rtakcll

i1uluJn'd dollar,. of tlte above
uf
thi,. amount.

aud tbe publication

to at<sitH in rait;iug

\Va;.; pll'dgeJ

1\Ill\l\lut
thill C,)(.k Buok i~ one of

by t.he Ladip!;'
tilt' entpr-

"Good  Cooking  can  not  be  made  out 

of  Bad  Marketing." 

+ • • • T HE 

•• 

Caro Cook Book. 

A 

SELECTION 

OF 

TESTED RECIPES 

PREPARED 

BY THE LADIES 

OF THE 

First M. E. Church, of Caro. 

1894 

FRED 8LOC0M'S  STEAM  PRINTING WORKS, 

CARO.  MICHIGAN. 

I 

I  •  i 

i""jV'j"jjk,'; i II" 
G.RUCfc 

DEALER  IN 

^?edi©irj)ei>, 
\J9aII  papeF, 
\)©irpdow  <§{pade§, 

FANCY AND TOILET ARTICLES, 
FINE  PERFUMES, BOOKS 
AND STATIONERY. 

.  .  .  R E H DY  M I X ED 

House  and Buggy Paints, 
Wood  Stains, 
Varnishes,  and  Oils. 

i 

5 

:•:.; 

I 

GARO,  MICHIGAN  J 

CT*PRECRIPTlONS  CAREFULY  COMPOUNDED. 

., 

t.... 

. 

. 

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Kt 

m 

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& 

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v. 
v. 

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ppefa©e. 

It  is  not  to  be  expected  that  any  cook  book,  how(cid:173)

ever  complete  it  may  be,  can,  of  itself,  make  a  good 
cook.  Success in  baking,  boiling,  frying,  stewing  and 
compounding  can  only  be  obtained  by  experience,  and 
a  careful  attention  to  detail. 

Good  materials  are  often  spoiled  by  careless  prep(cid:173)
aration.  We  ask  no  one 
to  take  these  receipes  on 
faith,  but  if  after  a  careful  trial  they  are  found  more 
reliable  than  others,  say  so  to  your  friends.  The  con(cid:173)
tents  of  this  book  have  been  solicited  at  the  cost  of 
much  time  and  effort  on  the  part  of  those  interested  in 
the  enterprise;  a  cake  here,  a  pudding  there,  a  salad, 
or jelly  from  someone  else;  many  from  ladies  who  have 
gained  a  reputation  for  preparing  this,  or  that  partic(cid:173)
ular  dish. 

The  subject  is  an  inexhaustible  one,  and  we  make 
no  pretentions  to  offering  you  a  complete  cook  book, 
but  we  do  claim  that  in  it  will  be  found  such  a  variety 
of  tested  recipes  as  will,  with  ordinary  care,  enable 
any  housewife  to  parepare  for  her  own  family,  or  her 
guests,  a  most  delicious  breakfast, 
lunch,  dinner,  or 
tea.  The  matter  of  our  book  we  claim as  our own,  but 
the  phraseology  may  in  some  instances  be  peculiar, 
but  we  crave  your indulgence,  and  ask  you  to  remem-
•berthat  we  are  not  book  makers.  Persons 
familiar 
with  Caro  names  will  recognize  many  who  do  not  be(cid:173)
long  to  the  society  in  whose  interest  the  enterprise  is 
conducted,  and 
knowledge  our  obligations 
ladies  of  other 
churches,  and  to  all  others  who  have  in  any  manner 
•ssisted  us,  and  we  trust  that  our  book  will  prove  so 
useful  to  them  that  it  will  amply  repay  them  for  all 
their  kindness. 

in  this  connection,  we  desire  to  ac(cid:173)

the 

to 

T HK  COMMITTEE. 

v 

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i  L a d i es 
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Interested  . . .. 

J 

• 
WILL  FIND  A  PLEASANT  I1 
RECEPTION  AT 

4 

4 

4  ^adame ©alette's, 

> 

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•  NORTH  OF 
4  ST. JOHN'S 
4  CHURCH. 
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^T  i 11 i n c F V 
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AVENUE, 

DETROIT. 

tgx~i\* 

No-3M 

WOODWARD 

Z ZZZZ ZZZ ZZZZ ZXXZZ ZZZ XXZXZZXXZZ ZZZ ZZ ZZ Z 

s 

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Arthur  & Philbric, 

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plpotogpaphepiy. 

204-206  WOODWARD  A V E.  g 

D E T R O I T.  M 1 C H I G HN 

K 
«kZZZ3tt-ZZZZ^ZZZZZZZXZZZZZ-Z«ZZZZZZZZ^Z^aZ«ZZZZ®Zai 

. • • • •. 

©apg. 

"The  table is the only place where we do not get weary the first  hour." 

SUGGESTIONS:—Stock  makes  the  basis  of  all  meat 
soups.  Fresh  lean  beef  with  the  addition  of  some 
cracked  beans  is  best. 

Some good  cooks  alwaj^s  add  the  remains of  a  roast 

of  beef,  thinking  that  it  improves  the  flavor. 

To  each  pound  of  meat  allow  a  little  less  than  a 

quart  of  water,  and  a  level  teaspoon  of  salt. 

Always  put  it  on  the  stove  in  cold  water  and  keep 
the  pot  well  covered.  All  scum  rising  to  the  surface 
should  be  carefully  removed.  The  juices  of  the  meat 
are  more  thoroughly  extracted  by  boiling  slowly  for 
several  hours,  than  by  hard  boiling  for  a  shorter  time. 
A  variety  of  vegetables  cut  very  fine  and  added  to  the 
stock  makes  vegetable  soup. 

Soup  may  be  served  in  a  variety  of  ways;- for  ex(cid:173)
ample:—stirring  hard  boiled  eggs  into  it  after  dishing; 
or  by toasting  small  bread cubes  of  bread a  good  brown 
and  dropping  into  the  soup  when  it  is  ready  for  the 
table. 

Soup  will  be  as  good  the  second  day  as  the  first,  if 
the  fat  is  removed  from  the  top  and  it  is  re-heated  to 
It  should  never  be  left  in  the  pot, 
the  boiling  point. 
but  turned  into  a crock,  and  uncovered.  Keep 
in  a 
cool  cellar. 

Potato. 

To  two  quarts  of  water  add four  or  five  large  pota(cid:173)

toes,  sliced  thin,  a  lump  of  butter  size  of  an  egg,  and 
add  one  teacup  of sweet cream;  just  before  taking  from 
the 
fire,  salt  and  pepper  to  taste.  Boil  about  one 
hour.—Mrs.  E.  0.  Spauldlna. 

THE  CARO  COOK  BOOK. 

Bean. 

Boil  a  soup  bone  in  a  gallon  of  water,  add  a  pint 
of beans  which  have previously been soaked  over  night, 
boil  two  hours;  just  before  serving  sprinkle  in  bread 
crumbs,  season  with  salt  and  pepper,  serve  with  raw 
onions  sliced  very  thin.—Mrs.  M.  W.  Gifford, 

Tomato. 

Add  one  pint  of  hot  water  to  one  can  of  tomatoes, 
simmer  one  hour  then  strain  and  add  one  table  spoon 
sugar,  one  tablespoon  of  salt,  one  tablespoon  of  b u t t e r; 
pepper  and  a  pinch of  soda;  heat  one quart  of  milk  hot, 
tablespoon  fulls  of  flour  moistened 
add  to  milk  two 
it  come  to  a 
with  cold  milk,  add  the  hot  milk  and  let 
boil,  and  serve  immediately.—Nell  M. 
Spafford. 

TOMATO,  N O.  2. 

One  pint  of  tomatoes  thoroughly  cooked;  add  soda 
the  size  of  a  pea,  remove  from  the  stove  and  strain 
through  a  sieve,  add butter  the  size  of  an  egg,  salt  and 
pepper  to  taste,  and  at  last  one  pint  of  fresh  sweet 
milk,  bring  to  a  boil  and  serve hot.—Mrs.  L.  A.  Phelps. 

TOMATO,  N O.  3. 

Take  six  ripe  tomatoes  peeled,  or  use  half  a  can, 
cook  in  a  pint  of  water  until  done,  stir  in  one-half  tea(cid:173)
spoon  of  soda,  add  a  quart  of  milk,  season  well  with 
butter,  pepper  and  salt,  and  serve  as  soon  as  it  boils. 
It  is  quite  apt  to  curdle  if  not  soon  removed  from  the 
fire.  Some  prefer  rolled  crackers.—Mrs.  W.  C.  Mor-
ford. 

TOMATO,  N O.  4. 

One  can  tomatoes  put  over  to  scald,  stir  one  and 
one-half 
teaspoons  of  soda  in  tomatoes  to  sweeten. 
Take  two  quarts  of  milk,  one  pint  of  water  and  scald 
them;  add  tomatoes  with  milk  and  let  come  to  a  boil. 
Add  a  little  salt  and  pepper  and  small  piece  of  butter. 
It  will  then  be  ready  to  serve.—Mrs.  B.  F.  Jones. 

riacaroni. 

Into  a  quart  of  boiling  water put  a  handful  of  mac(cid:173)
aroni  broken  into  inch  pieces,  let  it  boil an  hour,  then 

THE  CARO  COOK  BOOK. 

II 

add two  cups  of  strained  stewed  tomatoes,  and  just  be(cid:173)
fore  serving  pour  in  a  half  cup  of  cream;  season  with 
s a lt  pepper  and  butter.— Mrs.  A.  Bey  nick. 

Vegetable. 

Have  your  water  boiling,  take  nice  lean  beefsteak, 
cut  in  small  pieces,  take  one  large  carrot,  one  small 
head  of  cabbage,  two  or  three  potatoes,  all  cut  fine, 
keep  them  boiling  briskly 
twenty  or  thirty  minutes; 
when  done  add  a  large  lump  of  butter,  and  pepper  and 
salt  to  taste.  This  requires  about  one  half  pound  of 
beefsteak.—Mrs.  II.  Masters. 

VEGETABLE,  N O.  2. 

After  boiling  a  soup  bone,  or  piece  of  beef  until 
done,  add  to  the  broth  boiling  water  enough  to  make 
the  amount  of  soup  required;  take  about  one  half  cab(cid:173)
bage,  one  onion,  six  medium  sized  potatoes,  chop  all 
fine,  and  add  to  the  broth  and  boil  about  a  half  hour 
rubbing  all  the  vegetables 
strain 
through;  pepper  and  salt  to  taste,  add  one 
teaspoon 
of  white  sugar,  one-third  cup  of  cream,  let  boil  up  and 
it  is  ready  for  the  table.—Mrs.  Ad.  Moreland. 

through  a  sieve 

VEGETABLE,  N O.  3. 

Take 

two  carrots,  an  onion,  one  fourth  of  a  cab(cid:173)
bage,  and  two  turnips,  cut  them  in  pieces  a  little 
larger  than  dice,  put  into  a  large  saucepan  with  a  lit(cid:173)
tle  butter  and  water,  then  cut  your  potatoes  the  same 
way,  take  your  meat  out of  the soup  kettle,  skim off  the 
grease  and  put  all  into  your  broth,  and  let  it  cook  an(cid:173)
other  half  hour,  season  with salt  and  pepper  and  server 
in  the  language  of  the  average  school girl:  " I trs  per(cid:173)
fectly  lovely."—Mrs.  A.  ReynicJc. 
Oyster. 

Strain  the  liquor  from  two  quarts  of  oysters,  and 
put  in a  kettle.  Heat half  a  gallon  of new  milk,  season 
with  salt  and  pepper,  rub  three  ounces  of  butter  in  a 
little  flour,  stir  into  the  milk,  add  the  liquor,  stir  well 
and  pour  in  the  oysters,  and  let  it  come  to  a  boiL— 
Mrs.  Fred  Slocum. 

12 

THE  CARO  COOK  BOOK. 

Onion. 

Six  large  onions peeled  and  sliced; place  in  a  kettle 
four  tablespoons  of  beef  drippings,  when  hot  put  in 
onions  and  fry  until  a  light  brown,  dredge  with 
flour 
and  stir  constantly  so  that  it  cannot  burn;  when  even(cid:173)
ly  cooked  add  one  quart  of boiling water,  one  teaspoon 
of  pepper,  one teaspoon  of  salt,  six  large  potatoes  slic(cid:173)
ed,  boil  until  soft,  then  press  all  through  colander, 
return  to  kettle,  add  one  pint  of  sweet milk,  a  piece  of 
butter  the  size  of  an  egg,  bring  to  a  boil  and 
serve 
hot.—Mrs.  E.  0.  Spauldlng. 

Cream  of  Celery  with  Oysters. 

Clean  well  three  heads  of  celery,  cut  into  small 
pieces,  add  a  piece  of  onion  as large  as  a  hickory  nut, 
put  into  a  saucepan  with  a  pint  of  boiling  water  and 
boil  for  half  an  hour.  P ut  one  quart  of  milk  into  a 
double  boiler,  rub  to  a  smooth  paste  a  heaping  table 
spoon  of  butter,  and two  table  spoons  of  flour,  and  add 
to  it  a  little  at  a  time,  a  half  cup  of  warm  milk,  pour 
this  into  the  hot  milk,  and  stir  until  it  is  smooth  and 
creamy, 
letting  it  simmer  a  minute  or  two;  remove 
and  rub  the  contents  with  the  water  through  the  cul-
lander,  and  add  this  to  the  milk;  season  well  with  salt 
and  pepper;  soon  as  it  boils,  add  two  dozen  nicely 
washed  oysters;  allow  to  reach  the  simmering  point 
and  remove  and  serve  at  once.  This  is  a  delicious 
soup.—Allie  M.  Anscomb. 

Bouillon. 

To  three  pounds  of  raw  meat,  chopped  fine,  add 
three  quarts  of  cold  water,  let  it  be barely  warm  for  the 
first  hour,  then  increase the  heat  and  let  it gently  sim(cid:173)
mer  for  six  hours,  stirring  it  occasionally;  turn  it  into 
an  earthern  vessel,  salt  to  taste  and  cover  till  cool; 
skim  off  all  the  fat,  squeeze  the  meat  hard  as  you  re(cid:173)
move  it  from  the  liquid,  'throw  in  the  shell  and  white 
of  a  raw  egg,  put  the  liquor  over  the  fire  in a  saucepan, 
bring it  quickly  to  a boiling  point,  boil rapidly  ten  min(cid:173)
utes; each quart of water put upon  the  raw  beef  should 
then  strain  carefully 
have  simmered  down  a  pint, 

THE  CARO  COOK  BOOK. 

13 

through  a  cloth.  Do  not  squeeze  it  as  it  should  be  a 
clear  amber  color.  Bouillon  for  lunches  or  other  en(cid:173)
tertainments,  should  be  served  very  hot  and no  spoons. 
For  family  use,  either  hot  or  cold,  as  preferred.—Mrs. 
Ad.  Moreland. 

Noodles. 

To  one  beaten  egg  add  a  little  salt,  and 

flour 
enough  to  make  a  stiff  dough,  roll very  thin,  and  let 
stand  one  or  two  hours,  then  roll  in  a  tight  roll,  cut 
in  thin  slices,  and  shake  well  as  you  drop  them  in  the 
liquor  where  a  soup  shank,  or  a  piece  of  beef  has  been 
boiled,  and  let  boil  five  minutes.—Mrs.  11.  Herman. 

Oyster,  Plain. 

Drain  the  liquor  from  one  quart  of  oysters  and  to 

it  add  one  quart  of  boiling  water,  let  boil,  skim  thor(cid:173)
oughly,  season  with  butter  and  pepper  to  taste,  add 
oysters,  let  come  to  boiling heat; season  with  salt  and 
serve.—Mrs.  Fred  Slocum. 

N 

14 

THE  CARO  COOK  BOOK. 

J.  Ellis, 

KEEPS  THE 
FINEST 

CONFECTIONERY 

Candies. 
GarmelSj 
Huts,  Gt°-

FRUITS, 

Bananas, 
Pineapples, 
Qranges, 
•  • •• 

fito, 
• 

Choice  Meats 

ARE  THE 

FIRST  ESSENTIALS  OF 

T T T T T T T T T T T T TT 

You are sure of 
Getting  Them  at  the 

PALACE 
HARKET 

ALL KINDS OF CANDY STORE NOVELTIES, 

of  John  Bullen. 

TOBACCOS, AND  CIGARS. 

Oysters  ia  Season. 

•  •• 

The  Finest  Confectionery  Store 

in the Thumb. 

Years  of  experience  in  the  Meat 

Trade  both in  Detroit and  Caro 

Enables  you to get the  best 

value  for  the  money. 
ALL  KINDS GAME IN SEASON 

pA  FIRST-CLASS 
1  GASOLINE  STOVE 

* 

* 

#| 

% 

WITH. 

Granite  Furniture  i 

% Coo^iL?^ I^eeeipts, 

^ ^^  AT  F. 0. WATROUS',  CARO.  % 

THE  CARO  COOK  BOOK. 

15 

Figft  (and  ?SeIf  FklL 

"May  be this is fun,  sitting in the sun 

With  hook and parasol, as my Angler wishes, 

While he dips  his line in the ocean brine, 

Under the impression that his bait will  catch the fishes. 

SUGGESTIONS:—As  soon  as  possible  after  the  fish 
a re  caught  they  should  be  scaled,  and  dressed.  The 
scales  can  be  loosened  by  pouring  on  hot  water.  Do 
not  allow fresh  fish  to  remain  in  water  after  dressing, 
b ut  sprinkle  with  salt  and  let  stand  a  few  hours  before  ' 
cooking. 

To  be  palatable,  fish  should  be  well  done.  When 
fish  is  boiled,  it  should  be  put  in  cold  water,  except  in 
t he  case  of  salmon,  when  the  water  should  be  hot  to 
preserve  the  rich  color  of 
fish 
always  place  it  in  the  frying  pan  skin  side  up.  Never 
soak  salt  fish  with  the  skin  side  down  in  the  water,  as 
t he  salt  will  fall  in  the  skin  and  remain  there. 

In  frying 

the 

fish. 

Garnishes  for  Fish. 

Parsley,  sliced  beets,  and  water  cress;  sliced  lem(cid:173)
ons  can  also  be used  with  hard  boiled  eggs  grated  over 
the  fish. 

Fried  Fish. 

After  having  removed  the  back  bone,  cut  the  fish 
in  pieces  and  roll  in  flour  with  salt  and  pepper  in  the 
flour,  and  fry  in  plent3r  of  butter  until  a  nice  brown. 
Have  butter  hot  before  placing  the  fish  in  the  fry(cid:173)
ing  pan.—Mrs.  II.  Herman. 

Baked  White  Fish. 

Take  fish,  rub  inside  and  outside  with  salt  and 
-pepper,  fill  with  dressing  made  like  that  for  poultry, 

16 

THE  CAEO  COOK  BOOK. 

sew  up  and  put  into  hot  pan  with  part  drippings  and 
t part  butter,  dredge  with  flour  and 
lay  over  fish  a  few 
In  baking  allow  twenty-five  min(cid:173)
thin  slices  of  bacon. 
utes  to  a  pound  of  fish;  baste  occasionally.—Mrs.  Wm. 
Mallory. 

Boiled  F i s h. 

Allow  five  minutes  to  the  pound,  have  water  hot7 
tie  or  sew,  serve  with  hard 

wrap  in  a 
floured  cloth, 
boiled  eggs  sliced  on  it, 

Sauce  for  saine—Take  a pint  of  water  mix  until 
smooth.  two  ounces  of  butter  and  two 
teaspoons  of 
flour,  have  ready  a  hard  boiled  egg,  chopped  fine,  and 
serve.—Mrs.  E.  0.  Spaulding. 

• 

Escaloped  Oysters. 

Three  well  beaten  eggs,  one  and  one-half  cups  of 
rolled  crackers,  butter  the  size  of  an  egg,  one  q u a rt 
of  oysters,  milk  to  make  a  thin  batter,  salt  and  pepper 
to  taste.—Mrs.  Frank  Watrous. 

Baked  White  Fish. 

Dry  the  fish  well,  rub  inside  and  out  with  salt  and 
pepper,  roll  in  corn  meal,  put  in  butter  the  size  of .an 
it,  baste  often.  R e(cid:173)

o  egg  and  water  enough  to  cook 

move  fish,  and  add  one-half  cup  of  cream,  a  small  piece 
of  butter,  thicken  with  flour  and  serve.—Mrs.  Clara 
Harris. 

Broiled  Oysters. 

Dip  large  oysters  in  beaten  egg  and  roll, in  cracker 
crumbs,  place  them  carefully  in  a  tin  toaster  over  hot 
coals until  brown,  season with  butter  and  a  little  salt.— 
Mrs.  E.  0.  Spaulding. 

*** 

Turbot. 

Take  any  kind  of  cooked  fish,  take  out 

the  bones, 
and  sprinkle  with  salt  and  *pepper.  F or  dressing— 
Heat  a  pint  of  cream,  thicken  with  one 
tablespoonful 
of  flour,  then  cool,  season  with  onion  and  parsley,  (a, 
little  of  each)  put  in  a  baking  dish  a  layer  of  fish,  t h en 
a  layer  of  sauce  until  full,  cover  the  top  with  b r e ad 
crumbs  and  bake  one-half  hour.—Mv$~  C.  0.  Tliomas* 

THE  CARO  COOK  BOOK. 

17 

Boiled  Salt  Mackerel. 

Soak  the  fish  over  night,  place  in  cold  water  and 
let  simmer  for  about 
fifteen  minutes,  when  done  re(cid:173)
move  and  pour  over  it  butter  and  cream.—Mrs.  Ad. 
Moreland. 

BOILED  SALT  MACKEREL,  N O.  2. 

After  freshening,  wrap  in  a  cloth  and  simmer  for 
fifteen  minutes,  it  will  be  almost  done  as  soon  as  the 
water  boils.  Remove,  lay  on  it  two  hard  boiled  eggs 
sliced,  pour  over it  drawn  butter  and  trim  with  parsley 
leaves.—Mrs.  II.  Herman. 

Twelve  very 

Bacon  and  Oysters. 
thin  slices  of  bacon, 

it  up,  putting  a  small  skewer 

twelve  large 
oysters;  lay  an  oyster  inside  of  each  slice  of  bacon  and 
roll 
through  each 
piece.  F ry 
them  for  a  few  minutes,  place  eac]a  roll 
on  a  piece  of  toast  and  serve  very  hot.  A  nice  entrie 
or  breakfast  dish.—Mrs.  Waltham. 

Roast  Oysters  on  Toast. 

Toast  some  slices  of  bread,  wash  and  wipe  some 
fine  large  oysters,  spread  as  many  as  possible  on  each 
slice  of  toast,  season  with  salt,  pepper  and  plenty  of 
bits  of  butter,  put  in  a  hot  oven  until  the  edges  of  the 
oysters  curl  and  serve  at  once.—Mrs.  M.  I).  Raymond. 

Oysters  with  Toast. 

Boil  or  fry  as  many  oysters  as  you  wish,  and 

lay 
theni  on  buttered 
toast,  salt  and  pepper,  pour  over 
them  a  cup  of  hot  rich  cream,  keep  them  perfectly  hot 
until  eaten.—Mrs.  M.  V.  Mc  Wethy. 

Escaloped  Salmon. 

Line  the  bottom  of  the  dish  with  cracker  crumbs, 
add  a  layer  of  salmon,  pour  on  dressing  as  below,  add 
another  layer  of  cracker  crumbs,  then  salmon,  until 
dish  is  filled.  Sauce—Three  cups  of  milk 
thickened 
with  flour,  season  with  salt,  pepper  and  butter,  and 
the  yolks  of  two  eggs,  cook  a  few  moments  until  it 
thickens  like  custard.—Mrs.  Mary  Kidd. 

* Ml 

-m. 

18 

THE  CARO  COOK  BOOK. 

Salmon  Loaf. 

One  small  can  of  salmon,  four  eggs  beaten 

light, 
four  tablespoons  of  butter,  melted  but  not  hot,  half  a 
cup  of  bread  crumbs,  season  with  salt  and  minced 
parsley,  chop  fish  fine,  rub  in  the  butter  until  smooth, 
beat  the  crumbs  in  egg  and  season  before  working  to(cid:173)
gether.  P ut 
in  a  dripping  pan  and  bake  one  hour. 
Sauce  for  same—One  cup  of  milk  heated 
to  a  boil, 
thickened  with  one  tablespoon  of  cornstarch  and  one 
tablespoon  of  butter,  rub  cornstarch  and  butter  to(cid:173)
the  salmon,  one  egg  beaten 
gether  with  the  liquor  of 
light,  a  little  pepper,  beat  egg 
in  last,  slowly  pour 
over  loaf.—Nell  M.  Spafford. 

SALMON  L O A F,  N O.  2. 

One  small  can  of  salmon,  four  eggs  beaten  light, 
four 
tablespoons  of  butter,  melted  but  not  hot,  one-
half  cup  of  fine*  bread  crumbs  season  with  salt  and 
minced  parsley.  Chop  fish  fine,  then  rub  in  the  b u t t er 
until  smooth,  Beat  the  crumbs  in  the  egg,  and  season 
before  working  together.  P ut 
into  buttered  molds, 
and  steam 
three  hours.  Sauce  for  same—One  cup  of 
milk  heated  to  a  boil,  thicken  with  one  tablespoon  of 
butter  Rub  cornstarch  and  butter  together  first  with 
liquor  of  the  salmon,  one  egg  beaten 
light,  a  little 
pepper,  beat  egg  in  last slowly;  pour  over  loaf.—Jennie 
W.  Montague. 

Oyster  Patties, 

Take  one  quart  select  oysters,  two  teaspoons  milk, 
four  tablespoons  corn  starch;  salt,  pepper  and  butter 
as  for  oyster  stew.  The  whites  of 
three  eggs,  put 
milk  in  a  kettle  and  bring  to  a  boil,  put  in  seasoning 
and  the  corn  starch  wet  up  with  milk,  when  this  boils, 
stir  in  oysters  and  when cooked  have  the  whites  of  t he 
eggs  well  beaten  and  beat in  last. 

For  the  patties—Have  a rich  puff  paste,  and  bake 
in patty  pans.  Have  them  ready  to  fill  immediately 
when  the  oysters  are  done.  They  are  delicious. 
I 
make  salmon  patties  the  same  as  oyster  patties.—Mrs 
W. A.  Rowland. 

CARR & REEVE,

..... DETROIT,

rIICHIGAN.

---I~
!~
II
I~
I
I

•
~
..
...
..

tI
~
•
.II
,.

I

HOTEL

NORMANDlE,

Rates, $2. h.50, $3.

Congress St., East, near Woodward Ave.,

-

~A~~A~6AAA~~~~A~.A~~

----~--

~II~~NYLADY~ ....
!I---i
II~
IW)
~

the
::Jnd Fancy

j" conversant

for Plain

WHO

yeast

with

\

\

\
}

~

various
Vienna Baking,
with

uses of our
by
our
shall
free, our

attached,

in care of her grocer,

25 tin-foil wrappers

to our address

mailin~
YELLOW LABEL A~D SIGNATURE
receive bv return mail,
"HANDY
receipes
either of our
or "Little
art and w~uld Rrace the walls of any home

BOOK FOR HANDY PEOPLE,"

for all kinds of Baking

These banners

Sweetheart."

banners

entitled

"Little

little

and Fancy Dishes,

containing
and

Sunshine"

are works

of
in the land.
CINCINNATI, OUIO,

FLEISCUMANN

&. CO.,

• '1_ Send "our groocr's
~~~~~~~~~~~~9~~~~~~~~

Original Manufacturers

of Compressed Yeast •

na.me a.nd lIour own a.ddress

in f~l~j

KINGSFORD'S 

m 
= = -—  /^D 
The Standard for  |'  \ 
^§ll: 
Fifty Years. 

Sgjji  Sold  all Around 
l&J 

the World. 

OSWEGO 
STARCH 

mm 
I 
n 
I 

1 
h 1 

P 
ilPv 

~^\ 

m 
H 

For Food 
THE  "ORIGINAL,"  PUREST,  BEST.  ! 

Kingsford's  Corn 
Starch  forms,  with 
milk  or  beef  tea. a 
most 

Excellent Food for 
Children and Invalids, 

It  is  a  wholesome 
article of diet for all. 

H- O 

I n t i i s p e n s i b U.  in 

;  ,  g o od  G o o H i n y. 

FOR  THE  LAUNDRY 

Kingsford's  "Silver  Gloss"  Starch 

A giant  in strength: 
matchless in purity.  (f^J 

KINGSFORD'S 

THE  CARO  COOK  BOOK. 

19 

OYSTER  P A T T I E S,  N O.  2. 

Secure  your  patty  shells  at  the  bakery,  then  make 
tablespoons  of  butter,  one-
the  filling  as follows:—Two 
half  pint  of  sweet  cream,  three 
flour, 
three  dozen  oysters,  pepper  and  salt;  melt  the  butter, 
stir  in  the  flour,  boil  the  cream  and  stir  it  in,  cook  the 
oysters  in  their  own  liquor 
till  they  are  just  cooked 
through,  skim  and  add  to  the  cream  sauce,  and  fill 
crust.—Mrs.  Fred  Slocum. 

tablespoons  of 

Salmon  Turbot. 

Drain  part  of  the  oil  off  from  one  can  of  salmon, 

thickened  with  flour  to  the  consist(cid:173)

one  pint  of  milk 
ency  of  cream,  season  with  parsley,  sage, 
thyme  and 
pepper  and  salt.  Take  from  the  stove  and  when  cool 
add  the  yolks  of  two  eggs  and  a  little  butter. 
Pour 
some  of  the  sauce  in  a  baking  dish  and  add  a  layer  of 
salmon,  rolled  crackers  and  sauce,  alternately,  until  it 
is  all  used.  Have  sauce  on  top 
to  which  add  cracker 
crumbs  and  grated  cheese.  Bake  half  an  hour.—Mrs. 
Wm.  Rowan. 

Cod  Fish,  A=la=mode. 

One  teacup  of  cod  fish  picked  up  fine,  two  cups  of 
mashed  potatoes,  one  pint  of  cream  or  milk,  two  eggs 
well  beaten,  one-half  teacup  of  butter,  salt  and  pepper, 
mix  well  and  bake  in  a  baking  dish  from 
to 
twenty-five  minutes.—Mrs.  Fred  Slocum. 

twenty 

Cream  Oysters. 

One  pint  of  cream,  thicken  with  one 

tablespoon 
of  flour,  season  with  salt  and  pepper;  boil  oysters  in 
their 
the 
cream—31rs.  C.  0.  Thomas. 

then  strain  and  add  the  oysters  to 

liquor, 

Fried  Frogs  Legs. 
Cut  off  the  hind  legs,  skin,  throw 

into  boiling  wa(cid:173)
ter  five  minutes,  have  some  hot  butter  or  lard  ready, 
and  dip the legs  in  cracker  meal and  eggs, fry  brown.— 
Lizzie  Mercer. 

Wash  put 

in  boiling  water  and  cook  until 

the 

Clams. 

20 

THE  CARO  COOK  BOOK. 

shells  crack  open,  when  they  are  done.—Mrs.  B.  1 fob-
son. 

Cod  Fish  Gravy. 

Soak  pieces  of  codfish 

in  cold  water  for  several 
hours  and  wash  thoroughly,  pick  fine  and  place  in  a 
skillet  with  cold  water,  boil  a  few  moments,  pour  off 
water  and  add  fresh,  boil  again  and  drain  off  as  before. 
Then  add  plenty  of  sweet  milk,  a  good  sized  piece  of 
butter  and  thickening  made  of  a  little  flour  mixed 
with  cold  milk  until  smooth  like  cream,  stir  well  and 
just  before  taking  from  fire  break  in  an  egg,  stir  very 
briskly  and  serve.—Mrs.  A.  Beynioh. 

Fish  Sauce. 

Two  ounces  of  butter,  yolks of  t h r ee  eggs,  table(cid:173)

spoon  of  flour,  juice  of  a lemon,  salt to taste.  Boil  one 
minute. 
F I SH  SAUCE,  N O.  2. 

To  one  gill  of  boiling  water,  add  as  much  milk, 
stir  in  two 
tablespoons  of  butter  rolled  in  flour,  chop 
the  yolk of  a  hard  boiled  egg  and  stir  with a beaten  raw 
one  in  the  sauce,  with  pepper,  salt  and the  juice  of  one 
lemon,  or  half  a  teacup  of  tomato  cat sup.  Pour  over 
boiled  or  baked  fish. 

Egg  Sauce. 

Boil  four  eggs  hard,  chop  fine,  and  put  in  half  a 

pound  of  butter  and  let  boil. 

THE  CARO  COOK  BOOK. 

21 

(Jkett 

"Cooking  meat  is a fine  art,  to  which  you  must  bring  common  sense 

and  good judgement." 

SUGGESTIONS:—In 

selecting  beef  choose 

that 

which  is  of  a  clear,  bright,  red  color. 

Veal  should  be  good  sized,  and  the  flesh  dry  and 
is  small,  flabby  and 

of  a  pale  pink  color.  Veal  that 
red  in  color  is  not  desirable. 

Lamb  should  be  fat,  the  joints  of  bone  red  and 

porous. 

If  old,  the  bone  is  white  and  solid. 

Mutton.  Good  mutton  is  dark  red  with  firm,  white 

fat. 

P o rk  should  be  rejected 

if  there  are  kernals  in 

t he  fat.  The  skin  should  be  smooth  and  thin. 

Poultry  when  young  has  a  thin  transparent  skin, 
the  joints  tender,  and  the  breast  bone  can  be  easily 
moved  or  bent  with  the 

fingers. 

When  meat  pressed  by  the  finger  rises  up  quickly 
it  is  prime.  But  if  the  dent  disappears  slowly,  or  not 
at  all,  it  is  inferior. 

When  necessary  to  keep  meat  longer  than  was  ex(cid:173)
pected,  sprinkle  pepper,  either  black  or  red,  over  it. 
It  is  easily  washed  off  when  ready  for  cooking. 

All  meats  except  veal  are  better  when  kept  a  few 

days  in  a  cool  place. 

If  you  would  preserve  all  the  nutriment  in  fresh 
meat,  do  not  use  cold  water,  but  place  in  boiling  water 
and  cook  gently.  Hard  boiling  toughens  it. 

Allows  twenty  minutes  for  boiling  each  pound  of 
the 

fifteen  or  twenty  minutes 

to 

fresh  meat,  and 
pound  for  roasting. 

Salt  meat  should  be  put  to  boil  in  cold  water,  to 

extract  the  salt. 

22 

THE  CARO  COOK  BOOK. 

When  broiling  steak  give  it  your  undivided  atten(cid:173)

tion.  Never  season  while  cooking. 

Add  a  few  pepper  corns  to  the  water  when  you 

boil  tongue  and  you  will be  pleased  with  the  result. 

Before  cooking  mutton  it  is  a  good  plan  to  loosen 
the  thin  outside  skin  with  a  sharp  knife  and  remove  it 
entirely.  The  oil  of  the  wool  sometimes  penetrates 
through  the  skin  and  gives  to  the  meat  a  strong  wool(cid:173)
ly  taste  which  is  objectionable. 
Singe  poultry  with  alcohol. 
Our  grand  mother's  way  was  to  cover  the  turkey 
with  a  pie  crust  rolled  thin,  or  thin  slices  of  bacon, 
which  saved  basting. 

P ut  a  pound  of  link  sausage  on  the  top  of  a  tur(cid:173)

key  which  saves  basting  and  it  serves  as  a  garnish. 

Roast  Turkey. 

two-thirds  of  a  cup  of  butter,  putting 

After  picking  and  singing  the  turkey,  wash  it  with 
great  care  and then  take  a  cloth  and  rub  it  inside,  and 
out with  salt. 
Just  before  putting  it  in 'the  oven,  take 
two tablespoons  of cold  butter  and  mix  it  with  a  table(cid:173)
spoon  of  salt,  rub  this  on  the  wings  and  legs  to  keep 
the  meat  from  getting  hard.  Prepare  stuffing  by  tak(cid:173)
ing 
in 
a  large  frying  pan;  when  it is  heated  cut  bread  which 
has  been  dipped  into sweet  milk  or  water,  salt  and  pep(cid:173)
per,  and  use  celery  tops  that  have  been  dried.  Oys(cid:173)
ters  may  be  used.  Chop the  bread  fine  and  keep  it  on 
the  fire  until  it  is  a  nice  brown,  then  cool  it  and  add  a 
well  beaten  egg^  with  which  stuff  the  turkey. 
In  bak(cid:173)
ing  twenty  minutes  is  allowed  to  the  pound.  To  make 
the  gravy,  chop  the  gizzard, 
liver  and  heart,  and  p ut 
in  the  pan  in  which  the  turkey  has  been  roasted,  with 
two  tablespoons  of  flour  mixed  with  water  and  milk, 
whichever  you  prefer;  boil  five  minutes  stirring  con(cid:173)
stantly.  Use  a  French  cooker.—Mrs.  Alice  Howell. 

it 

Chicken  Pie  with  Oysters. 

Boil  the  chicken—a  year  old  is  best—until 

tender, 
drain  off  the  liquor  from  a  quart  of  oysters,  boil,  skin, 
line  the  side  of  a  dish  with  a  rich  crust,  put  in  a  layer 

THE CARO COOK BOOK.

23
of chicken, then a layer of raw oysters, and repeat un-
til filled, seasoning each layer with pepper, salt and
butter, and adding the oyster
liquor and a part of the
chicken liquor until
is even with the top la-
yer; now cover loosely with a crust having an opening
in the center to allow stearn to escape.
If the liquor
cooks away add chicken gravy or hot water. Bake
forty lninutes in a moderate oven. Make gravy by
adding to chicken liquor left in pot (one quart or lnore)
two tablespoons flour, rubbed smooth with two table-
spoons of butter, and seasoned highly .with pepper; let
cook until
to
taste and serve.-Jlfi'8. R.

there is no raw taste of flour, salt

it

]Iob.son.

Roast Turkey with Oyster Dressing.

Dress and rub the turkey thoroughly inside and out
with salt and pepper. Take a loaf of stale bread, cut
off the crust and soften by placing in a pan, pour on
boiling water, drain off inunediately and cover closely;
crumble the bread fine, and add a half pound of melt-
ed butter, or more if it is to be very rich, then a tea-
spoon each of salt and pepper, or enough to season
highly. Drain off the lipuor from a quart of oysters
bring to a boil, skim and pour over the bread crumbs,
adding the soaked crust and one or two eggs; luix all
thoroughly with the hands, and if rather dry, moisten
with a little \vater, lastly add the oysters, being care-
ful not to break them, or first put in a spoonful of stuff-
ing and then three or four oysters, and so on until the
turkey is filled. Stuff the breast first. Spread the tur-
key over with butter, salt and pepper, place in di'ip-
ping pan in a well heated oven, add a half pint of hot
water, and roast two hours, basting often with a little
water, butter, salt and pepper, kept in a tin for this
purpose and placed on the back of the stove. Turn
until nicely browned on all sides, and about a half hour
before it is done, baste with butter and dredge \vith a
little flour. This will give-it a frothy appearance. When
you dish the turkey if there is luuch fat
in the pan,
pour off most of it and add the chopped gibl~ts pre-
viously cooked until
tender, and the \vater in \vhich
they were cooked. Now stew down to about one pint;

24

THE CARO COOK BOOK.

of flour

to have it browned)

is
place one or two heaping tablespoons
in a pin~ bowl, mix sffiQoth
better
and add to the gravy in one pan,
with a little water
and pour into
stirriltg constantly,
boil several minutes,
the gravy tureen;
or apple
jelly.
A turkey stealiled in this way does not look so well on
the table but
is an
excellent way to cook a large turkey.-.i1fJ's. R. IIobson

serve wIth currant

is very tender

and palatable.'

(it

It

Veal with Dumplings.

down;

shnmer

Take a nice piece of veal, salt, and let

it boil until
cover with wa-
tender,
ter and drop dumplings
two-thirds
cup of sour milk, one egg, salt, and scan~ teaspoon of
soda, and flour to stir quite stiff; drop in and boil about
fifteen Illinutes;
liquor
left and serve. -)1[1'8. Jet8. .i1ft lFilli(trn8.

in made as follows:

and make gravy

then just

reIllove

of

Meat Balls.

One bowl

of bread or cracker
crlullbs, a little
little gravy mixed with the crunlbs
Season with salt and pepper,
.i1[/'8. L'iz:zie ]Jelmore.
in balls. -

full of fine chopped cold meat, one cup
chopped onion, a
to moisten them.
thyme or savory and fry

Plain Fried Chicken.

Wash and dry spring chicken, cut in pieces. Have
a frying pan of part
then
roll
in the pan and season.
Let brown thoroughly
and af-
ter browning <.;overand cook slowly.-.ilfj.s. R. IIobson.

lard and part butter melted,

one side before turning,

in flour, put

chicken

the

Corned Beef.

one-half

one-hundred

take four gallons of water,

Make a brine as follows:-To

pounds
six pounds of salt,
of beef,
two
two pounds of sugar,
let come to a
ounces of saltpeter
boil, skilll and set away to cool.
in a wood-
en vessel or a large stone vessel and when the brine is
cold, pour over it and put a ,veight on it
to keep it in
the brine.
for curing beef
to dry.-.iUj.,S.

This is also a good receipt

and six red peppers,

pound of soda,

11'. S. ]{itGhen.

Pack meat

THE OARO COOK BOOK.

Bread Sauce.

25

ete.

turkey,

peppel'

chicke"n,

To be served with

to taste; when boiling,

Put
nearly a pint of Inilk to boil, atld a little salt and cay-
enne or other
pour it
over sufficient bread cl'un1bs to barely take up the Inilk,
and add one onion stuck with two uloves and nutnleg
or
the
bread
is of SlllOOth
it back frOln the fire and
crealny
ren10ve the onion
leave uutil
then
and rub through a sieve, afterwards
ad(1ing' a piece of
.Alt'...,.. A.
butter
l~~.1J(tf tll mn.

or S0111eCl'ealn and serve

Inace to taste.
taken

consistency.
tilne for

all siullner
the

lnilk and it

Let
up all

serving,

gelltly

hot.--

until

very

has

Set

Beef Loaf.

Three

and one-half pounds of round steak

ped fine, one cup Inilk, one tea-spoon
teaspoon
piece of butter
the
one-half houl's.-Jfi',I;.

salt, one cup l'olled ('rackers,
size of an egg. Bake
J< S.

l1~itdwJ/.

of

('hop-
of peppel', one
two eggs,
three
and

Loaf of fleat.

salt

stirring

one-third

eggs, one-third

as llluch bread as n1eat

One pound of lean lueat,

add th..:' hn.'{ttl and let
the while, when thoroughly

fat pork,
three
in hulk,
one slna11onion. For this you ean use relllllants of allY
If you haNe about a pound cook-
and all kinds of llleat.
ed lean Ineat, use about a third as IllUdl of boiled
fat
salt pork; chop all very fine, <.'hop the onion tine also;
fl'Y in hutter,
soak the bread in water and drain, wl1<..'n
it hpat
the onion is tender;
through,
Inixl'(l
"Vhile it ('ools heat the eg'g's, and
take frOlll the iil'e.
add the lllcat; Sl'aSOllto t'lstp.
lllPat
if it should
add the bread and onion,
appeal'
if
in a tin
not stiff enough :1<1<1:L little
th1'8(:.\-foul'ths
and hake
of an hour. You l'an V01T' easil,Y tell when
<1oll<.' hy
stiC'king a knife into it.
I lllU(.h prefc]' hoilpd lean heef
do velT ni('l~1.r.-JfI'8. e. U:
although
any remnants
Cia1'1.'.

too c1r~r or stiff add a ftJW spoons of broth,

in a 1110del'atply hot

After stilTing til.'

st.Lle bn:'(l(l, put

luix thoroughly;

oven

26

THE CARO COOK BOOK

Mock Duck.

Take a round stake, Inake stuffing as for turkey,
spread the stuffing on stake, roll it up and tie it; roast
froin half to three-quarters of an hour.-_Ll[j'8.Edw£n
Coz{;l'se/ J.l[),8.

l1fcty J.1fo lFithey.

Mock Fried Oysters.

Put plenty of butter

the
meat in sillall pieces, the size of oysters, dip in beaten
egg, then in rolled cracker crunlbs and fry until a nice
brown.--Ll17'8.A. ][owell.

in the frying pan; cut

Croquettes.

Three cups of meat

to one cup of potatoes, the
yolks of two eggs beaten, pepper and salt
to taste.
Roll them in eggs after moulding and then clipin crack-
er cruInbs and fry in hot lard.-l1[)'8.

j{idd.

ll[ct/'//

rlinced Beef.

Chop cold beef steak,' or any cooked beef, fine, and
stew for fifteen minutes in quite a little ,vater. Add
to the gravy a good sized lump of butter and turn over
some nicely butter
toast, sinoking, hot. You 1I1ayadd
a little chopped onion jf desired.-l1Ir8.

if. lIerman.

Beef Loaf.

Take three pounds raw beef chopped, a heaping
tablespoon of salt, one tablespoon of black pepper,
eight
table-
spoons of cream or milk, butter the size of an egg, two
eggs. Pour a little water over all and bake until done.
Jennie

table-spoons of rolled crackers,

If/: JJlonta(Jfle.

three

Ham Cooked in Cider.

Put a cup of cider and a cup of brown sugar into
three hours or
enough water to cover the hanl; boil
until
the skin will peal off easily. Remove the skin
and cover the ham with a crust of sugar, and bake in a
slow oven three hours; disolve a cup of sugar in a pint
of cider and baste the ham frequently while baking.
If the cider is very sweet use less sugar.--Ll/j'.').G.
lV~
Spa ulcUn(J.

THE CARO COOK EOOK.
For Curing Ham.

27

For two hundred pounds,
'three

fourteen pounds salt, six
ounces
three
ounces of
pounds
in three pails of 'watel', boil
and skim and let cool, pour it on the hams.-3/r~. A. If.
Andrews,

saltpeter,
Put

saleratus,

sugar.

this

Fried Liver.

Pour boiling hot water over the liver, and cut in
thin slices. Dip all in flour and fry in hot lard 01' bacon
drippings;
It nlust be
thoroughly cooked and a nice brown.
A. Reynl'ck.

season with pepper and salt.

Serve hot.-J£rs.

Smoked Ham on Toast.

Take well boiled cooked ham, when cold chop very
fine, or grate. Mix with
it cream 01' 1nilk, and the
beaten yolk of an egg, put on fire and let silnnler; have
buttered
prepared, put hmn on toast and serve.
hot.-

jlrJ'8. Oha,l'le8 Lee.

toast

Ham Pie.

Make crust as for bi.scuit, line dish around the side,.
salt
then a layer of lean hanl, add water,

put in a layer of potato sliced very thin, peppel',
and a little butter,
C!U(l'Ifls Lee.
cover and bake as chicken pie.-A/j'8.
Chicken Cheese.

that

it again.

everyone

This is so nice

Boil two chickens until

who eats it once'
wants
take.
out all the bone and chop the lTIeat fine, season to taste
liquor'
with salt, pepper and butter,
which they are boiled in to lnake nloist.
l\101d in any
JJ:
desired shape and when cold cut
J. Curry.

into sliees.-JJ/r8.

in enough

tender,

pour

Smothered Chicken.

Cut up chicken for fricassee, wash and let stand in
cold watel' a li.ttle while, drain, season, and dredge with
pan not quite
flour, put
into a dripping
covered with
water, dot with butter,
eaveI' closely and bake until
tender.
\Vhen clone take 1'1'01nthe pan and make
g'l'avy.-.illi'8•

I)e1mv/'e.

L/zz/e

28

THE CARO COOK BOOK.
· Glazed Ham.

Soc:~kand boil a haln, allowing twenty lninutes

it get ahnost cold in the water,

lnade of a

cup

to a
skin nice-
l'racket'
and seasoned
the glaz-
now and then with a few
shank

eggs,

the

of

'Vind frilled paper about

Set the ham in the oven until

pound and let
ly and coat with a paste
cl'uInbs one of 1nilk,
with p~ppel'.
ing is browned, moistening
.spoons of crea111.
,and garnish with pal'sley.-JJh'8.

two beaten

ClaNt
Hash with Eggs.
11ake a fine hash of potatoes,

cru1nbs, drop on a buttered
brown.
ped egg.-Jlh'8. 8..F'. Ohase.

PlacE' upon a platter,

II({)'}'/...,.

griddle and fry both

beef

and bread
sides
'with a drop-

and cover

Roast Lamb.

of a nice fat

and pulverized

Wash the two fore-quarters

seasoned with salt, peppel',

with salt and peppel',
.a (11'ipper. Prepare
,crumbs
butter
.and work fine with the hands.
bone with a sharp knife,
1'e111ainde1'of the ell'essing between
tel's, wind with twine and tie;
butter,
as not

la1nb, rub
thoroughly mixed, and plal"e on
of one pan of bread
a dressing
of
sage; nloisten with cold water,
shoulder
fill with clI'essing, plal"e the
the two fOl'e-(lUar-
sprcad the whole with
so

and place in the oven with sufficient water
to bUI'n.
Dressing for Venison and Mutton.

:Bake five hOUI'S.-.JlIJ'8. 11. .ill. IJ((zelle.

Cleave the

a large

ltnnp

two of allspice

Skin the venison,

of gTound cloves,
Gash the venison and stuff with gTated bread
gl'een peppCI'S chopped fine,
also l"hopped fine,
chopped celery.
with it little watel' and the dressing;
of flour to thicken this gl'avy.
hours to cook a hind qual'tel'
way. With the Inutton,
watel'
wipe and then rub with the spiees.-~JI},8.

l'ub well with two tablespoons
and two of salt.
c'ruInbs,
two sli<:es of fat hal"on
two of
the venison on the stove in a pan
hl'own a teacup
takes
two ;,},IHla half
Il1utton <lJ'essed this
it wash in
skil1nino'
of soda,
I~'.II. 1I'(ft8on.

in whieh you haNe dissolv8<1 (1 tea:po~n

if in season
Put

add a stalk

aftel'

or

of

It

THE CARO COOK BOOK.
Chicken Pot Pie.

29

One cup of 8weet milk, one egg, one heaping

powder, a little salt,

spoon of baking
make a stiff batter. When chicken is tender,
broth, drop the batter
utes.-.Jlfj.s. Adcll7/; Johnson.

in and cook about

tea-
flour enough to
season
fifteen min-

How to Make Meat Tender ..

thick;

Cut the steak the day before into slice8 about
rub them over with a small quantity

two
inches
of
soda, wash off the next
lnorning;
cut
into suitable
thickne8s and cook as you choose.
The same process
will serve for fowls,
should
be tried by all who wish, delicious tender c1ishe8of lneat.

leg8 of lnutton, etc. This

Smothered Chicken.

Cut up chicken for fricassee, wash and let stand
8ea80n, and
the bottOlll
cover

in cold 'water
dredge with flour; put
not quite covered with water, dot with butter,
closely and bake until

drain,
into a dripping-pan,
tendel'. - 11f1'8. Liz2:io DelrnoJ'o.

for a 8hort

tilne,

Broiled Beefsteak.

Take porter-hou8e

steak, place on a gridiron over
hot coals and turn frequently.
I-Iave a hot platter
ready with butter, pepper and salt, upon which to place
the steak;

turn and serve. -1117's.

-111: W: (Jijfonl.

Veal Loaf.
of uncooked

Three

pounds

veal,

three-fourths

pound salt pork, both chopped very fine; one cup roll-
two eggs well beaten, one teaspoon sugar,
ed crackers,
peppel'. Make into
two teaspoons
slice cold.--J1fj's. 1J: C.
a loaf and bake two hours;
)J[OJ fo)'(7.

salt, one teaspoon

Fried Beefsteak.

First

roll

in cracker

pound the steak,

Have frying-pan hot with plenty of butter; put
steak,
browned.
tle butter
)117'8. CLata, JJ(lJ'J'

Serve on a warm platter;
and set
is.

it with salt and pepper;

in the oven for a minute 01'two.-

crulllbs.
in the
fry until nicely
spread with a lit-

sprinkle

'30

THE CARO COOK BOOK

Potted Bt:ef.

Put

it

of boiling water,

a lnincing Inachine

Boil gently for three

through
it is very sInooth.

of water, cover closely and put

Two pounds of lean beef as free as possible
into a jar with a lid,

fronl
.ad(~ a
skin and gristle.
the J<LrIn-
teaspoonful
(I use an enalnelec1
to a saucepan
and one-half
double saucepan).
then take the beef, chop it very fine, 01' better
hours,
three
still pass it
tinles, until
~1ix with it, by degrees
all or nearly all of the gravy that will have conle froln
it, and add a little clarified butter;
then season to taste
with salt, cayenne, pounded or ground nU1ce, and black
shallo\v pots
peppel'.
and
for use. and cover with a little butter wanned
it will
If nluch gl'avy is added to it,
poured' over it.
keep but a short
tinle, while if a large proportion
of
Ready for use as
butter
is used it will keep longer.
soon as colc1.-Jlli'8. A .. J(. JVhfttll(tlll.

the beef into slnall 01' rather

two 01'

Put

'rake

about

A Breakfast Dish.
a half pound of dried beef, pick in
off

slnall pieces, put cold water on and parboil; pour
and add one and a half cups of lnilk, a piece of butter,
SaIne }Jepper ; when it comes to a boil
little
egg' for each slice of toast;
and pour the dressing
over
J1[1'8. CLara J/(f,)'1' £8.

thicken with a
then toast bread; poach in hot water an
put all on a large platter
it and send to the table,-

flour,

A Good Way to Cook Chicken.

Cut up the chicken, put

in a pan, covel' with water,
and let
it stew as usual; when done Inake a thickenino'
of ~a'ealn and flour, add butter, peppel' and salt. Hav~
a nIce short-cake
in
Lay the cakes on a dish and pour over' theln
square~.
the chIcken gravy while hot.-jJI1'8. A.1leyn£dr..

rolled thin as crust and cut

baked,

Escoloped Turkey.

Pick the llleat froln the bones of cold tUI'key, chop
in the bottOlll of a
nne, put a layel' of bread crulnbs
buttered
add a
layer of turkey with SOlneof the tilling, cut snlall pie('es

dish, Inoisten thelll with a little milk

THE CARO COOK BOOK.

31
of butter over the top and season;
then another layer
of bread cru1ubs. and so on until the dish is nearly full;
add a little hot water to the gravy left froln the turkey,
and pour over it;
then take two eggs, two tablespoons
of luilk one of Inelted butter, a little salt and cracker
crumbs, enough to mak~ it so thick as to spread with
a knife;
put bits of butter over it and cover with a
plate. Bake three-fourths
ten
1uinutes before serving remove the plate and let it
brown.-Alice Reynick.

of an hour. About

Roast Beef.

'rake a pan about

the size of your roast; before
placing it in the pan seal' the beef on each side in a hot
frying- pan, until the roast is seared white on all sid es ;
then put in the pan without water, and season about
twenty 1uinutes before taking out of the oven.. Allow
about twenty minutes to the pound. Rel110vethe roast
frol11the pan and 1nake the gravy. The advantage of
searing the beef is that
the juice is retai.ned, and it
does not require basting.-.J1IJ'~. ]?J'frl Stocum.

Chicken Pie.

Cut up two slna11chickens, place in enough hot
water to covel', boil until tender, put in a part of the
chicken into a, pan season with pepper, salt and but-
ter, lay in a few thin strips or squares of dough, add
the rest of the chicken and season as before.
Season
in .which the chickens were boiled, thicken
the'liquor
with flour and pour a part of it over
the chicken.
Make a rich biscuit dough, cut
in shape of biscuits,
place over the top of the chieken and bake. Serve
with balance of gl'avy.-J11J'8• .Itd ..1lIon:/and.

Pressed Chicken.

tender,

Boil a chicken until

take out all of the
bones and chop the nleat very fine, season with salt
pepper and butter, add to it the liquor in which t!le
chicken was boiled, one cup of In'ead crulnbs made soft
with hot water, and to this the chopped chicken; when
heated take out and press in a basin. Serve cold.-
lEI'S. Lizzie ])elrnol'e.

32
PRESSED CHICKEN, No.2.

THE CARO COOI{ BOOK.

Boil a nice plump chicken until thoroughly cook-
ed remove all the bones, seperate the light from the
da~'kmeat, chop each ~eperately, put in a cake tin in
layers. Boil the broth to half a pint, add one teaspoon
of cornstarch, season to taste, pOllr over the llleat and.
set on ice till cold.-- 11£1'8. II.

.i1r. La zelle.

Roast Beef with Potatoes.

Take a nice roast of beef, sprinkle .with ~:1lt and'
pepper, place in the dripping-pan .with a piece of suet
on the top; about a half hour before the roast
i~ done
place potatoes cut
in halves over the roast; ba~te oc-
casionally, remove and 111akegravy in pan and serve.
-.1111'8.

Jets . .llfc If'1'llia/J/78

Chicken with'11ushrooms.

Boil two chickens until

tender, pick the meat in
small pieces a~ for salad, take one can of mushl'oonls
and boil theln in their liquor for five minutes, cut
into
small pieces and mix \vith the chicken. Make a crealn
sauce as follows: One teaspoon of flour to a cup of
cream, pour this over the chicken and Inushrooln~.
This amount will probably require three cups of cream ..
Season .with pepper and salt, put dry bread crulnbs
over the top. Bake three-quarters
in a,
quick oven. Veal can be sub~tituted for chicken and
it will prove almost a~ appetizing.-.ilf1'8. JfJ'ed 8lonlJn.

of an hour

Cream Chicken.

One chicken of foul' and one-half pounds, 01' t\vO
of six pounds, four sweetbreads. Boil the chic-ken and
In
sweetbreads and when cold cut up as for salad.
one sauce pan put one qualt of cream, in another
foul'
tablespoons of butter and Dve of flour, ~tir until IncIt-
ed, then pour on the hot crealn, and stir until it thick-
Flavor with half a ~mall onion grated, and a lit-
811S.
tle nutmeg: season highly with black and red peppel'.
,Put the clucken and cremn in a bakino' dish add one
can 0 InllS rooms cut In ~lnall pieces, ('over \vith grat-
ed bread crulnb~ and small pieces of outter. Bake ten
to hventy 111inutes.-Jllj.o. Cluto.

.illontague.

b'

f

h

.

THE CARO COOK BOOK.
Bancroft House Hash.

33

too fine.

Take boiled corned beef and eold boiled potatoes

rr'o one cup of meat use three cup~
chop, not
of potatoes,
and one-half cup
of milk; ste\v in a sauce pan over a slow fire and serve
plain, or bro\vned in a frying-pan,
a J. Reynick.

cup of butter,

shape.-.ilf/'s.

one-fourth

olnlet

Veal Cutlets.

Place a teacup of butter
and partly

put in the cutlets
beaten eggs with one tablespoon
salt, and a dish of rolled crackers.
the beaten egg,
the frying pan and fry until
i111mediately.-.i1li'8.

roll

:Have ready

in a frying pan, heat hot
cook.
tw~
of 111ilk and a little
in
in
a nice brown and serve

Dip the cutlets
crum.bs, place

in the crackel'
if. .ill: L((,zelle.
Deviled Ham.

Take

scraps of haul

(boiled)
chopped very fine;

two-thirds'
and
one-thircllean,
to one pint of haln,
add six hard boiled eggs chopped fine, one tablespoon
French
mould.
wiches.-..iJIi'8.

nlustard,
finn in a
rrhis will keep for weeks and is nice for S<1nd-

111ixall together

and press

fat

l?/'ed SlOG/1m.
Fried Sweet= breads.

Wash in salt and water, parboil,

cut

the
dip in rolled cracker

in pieces

size of a large oyster,
crlllnb and fry a light brown in lard and butter.-jjIJ'8.
Jf.

lJ~ Gijford.

season,

Fried Pork.
roll

thin slices,

Cut

in J'ather

crisp; drain off lnost of the grease frOl11frying-pan,
in while hot one or two tablespoons
half a pint of new Inilk, and a little peppel';
and pour

into a gravy dish.-Ah's.

l!.-: O.Spaulding.

in flour and fry till
stir
about
let boil

of flOUl',

Beef Tongue.
cover with cold water,

Wash tongue,

night;
day put
water, boil till tender,

next

and soak over
it
cold
re1110ve skin, and trim carefully.

in a kettle,

cover with

34

THE CARO COOK BOOK.

If the tongue is to be eaten cold,
the water
place the tongue
one- half cup vinegar,
till

in
in which it was cooked. Or, after peeling,
in a saucepan with one cup water,
sugar, and cook

is evaporated ..-Jll'l's. Freel 8loc-wn.

four tablespoons

leave it

to cool

liquor

A Brown Stew.

enough to cover,

Put on the stove a rather

thick piece of beef with
little bone and sOllle fat four hours before needed, pour
on just boiling water
covel' with a
close-fitting
lid, add a little salt, and as the water boils
away, add only just enough from tiiIle to time to keep
from burning,
the
\vater lnay all be boiled away, as the fat will allo\v the
meat
to brown .without burning; brown over slow fire,
and make a gravy of the drippings.--jlh'~. A. L. ]{eijf'.

so that when the lneat

is tender,

Roast Pork with Celery Dressing.

l'ub with salt

'l\lke from four

to forty lninutes

and allow fron1 thirty

to six pounds of the round, wash
and flour, place in a
and thoroughly
roaster
to the
pound for roasting in a modera te oven. One hour be-
fore serving,
take froln the oven and place 011 the roast,
a dressing, made as follows: One quart bread crumbs
the size of a large
lnoistened with hot water, add butter
in slna11
egg, season to taste, and one cup of celery cut
lL
pieces;
l£eJ'J(utn.

return to the oven one hour to brown. -1JJf)'s.

rlint Sauce.

Mix one tablespoon

cup of good vinegar;
a spa on of salt.

to half a tea-
fine; one-half
lamb 01' 111utton,

of white sugar
add lnint, chopped

Serve with roast
Tomato Sauce ..

the butter

two tablespoons

One quart of canned tomatoes,

two of flour. Cook the tonlatoes

butter,
heat
over the fire until sn100th
t01natoes, cook two lninutes,
and pepper and rub through a strainer
seeds.
Season with onion if you wish.

of
ten minutes,
in a frying pan and add the flour stir
in the
to taste with salt
to take out
the
This is a very

and brown, then stir

season

THE ACRO COOK BOOK.

35

nIce sauce for fish 01'

lueat.-

Jh'.~'. J?l'ed Slar'wlIl.

Corned Beef.

For one hunch'eel poull<ls of beef,

take eight pounds
foul' pounds of sug'ar and foul' ounces of salt-
(J. JlooJ'e.
Use the SaIne for euring hanl.-JfJ's.

oj salt,
peter.

Sausage.

For

llse one pint of salt, one
pint of sage, forty teaspoons of peppel'.-J/J''-;. U. J/oOJ'e.

forty pounds of meat

T\vo tablespoons

mix well: pour on boiling water
hard boiled egg choppell
capers .

of flour;
add one
of

Caper Sauce.
at butter, one tablespoon
it thiekens:

till

tine, and two tablespoons

•

36
IF YOU JUDRE THE BEST BHERD

fHE C.\.RO COOK BOOIC

You necessari lIy need the best stove.
The best stove in the market
is the

J{EL{ApLE PIt0CESS
GASOLt:NE STOVE,

And it will bake, not only bread, but all kinds of pastry.
rolls, puddings,
to any Range or Wood Cook
Stove made, and is more economical

than either.

etc., equal

But the greatest

claim for it is that

t he kitchen,

in hot

summer
and looses its former furnace-like nature.

is KEPT COOL AND DELIGHTFUL,

days

of the thirty'eight

is entirely safe and reliable, as
sold in and

we have

The "Reliable Process"
testify .

the purchasers
around Caro will
•••••••••

Our stock of Hardware is complete.-.-.-.-.-.-:=.-

...-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-

.•

...-.-.-.-.-.-.-
the Largest

in the County.

•

::::.-.-.-.-.-.-.-.-.-.-.-.-::.-::::::::.-::::.-.-:.and

Specialties

.

(WARRANTED NOT TO RUST)

ANTI RUST TINWARE,
STOVES AND RANGES,
DEERING BINDERS AND MOWERS.
HAYING TOOLS AND SLINGS,
BINDER TWNE AND MACHINE OIL.
WIND MILLS AND PUMPS,
GYPSINE WALL FINISH,
LEONARD REFRIGERATORS,
GUNS AND AMUNITION,
WINDOW AND DOOI~ SCREENS,
LUMBERMENS'
LANDRETH'S

CELEBRATED

TOOLS AND BELTING,

PAINTS AND OILS,

GARDEN SEEDS.

We aim to Please Our Friends and Save them Money, and

Respectfully Solicit Your Patronage.

LJ:\:ZELLE

BROS.,

'CJ:\:RO, 7VrICH.

TH E CARO COOK BOOK.

37

"The stomach is a slave that must accept everything

but which avenges wrongs as slyly as the slave does."

that

is given to it,

as an
to an after-

SUGGESTIONs:-EYery

one likes ~alads, either

accolllpainnlent
noon tea 01' luneheon,

'l'he prineipal

to a I11eal, 01' an adjunct

or at an evening

party.

thing

to

a salad i~ the

dressing.

found in the cook books call

l\10~t of the l'eeeipts
oil as the cpief
cooked
in the regular
butter,
Inent

is equally

dI'e~sing with butter

uneookec1 Inayonnai~e
the top only u~ed, a~ poured
a~ good a~ ~alad oil.

lliost housekeepers
instead.

for
use
i~ said that
Inelted
dl'e~sing,
off froin the sedi-

It

ingredient,

but

Salad~ ~houlcl be ~el'vecl the day they are
fla,ve

pl'epar-
using
in ju~t a drop at a tillle, stil'ing C'on~tallt-
and

as eolc1 as pos~ible.

~houlc1 be stirred

\~Tith a fork

everything

lightly

In

ed.
olive oil, put
lYe ~'hey
never paeked.

Salad Dressing.

1nixture begin~ to hoil ~tjl'

two table-
te:1~poon of
nlix with
eup ~\Yeet
in
~tir-

again,

vinegar.
one heaping'

sugar,
of salt, a little pepner,
in one-half

'l'\Yo-thil'd~ eup of good eider

of gTanulatecl
one teaspoon
Beat one egg, and put

spoons
lllustard,
vineo'ar.
('rea~l.
the {'1'8(1111and egg Inixtllre
ino't'onstanthT.-J/J's.
S.ALAD DIU~SSING, No.2.

vVhen vinegar

until

"'

b

U: ~L !feaJ'tt.

it hoils

One t:Lhle~poon ceLeh of butter,

tea~po()n
the butter

of 111U~t<Ll'd,one-half
in a pan, a<-1(lflour,

flour, and ~alt, one
IIeat
until Slllooth.

eup of vinegar.
and beat

THE CARO COOK BOOK.

38
Beat the eg'g, salt, pepper, sugar and mustard together,
add the vinegar and stir
this in the boiling mixture.-
Jfrrs.
SALAD DUESSING, No.3.

lV: A. ]j"OJ'bes.

Take two raw eggs, one tablespoon
tablespoons of vinegar, one-half

of butter,
eight
teaspoon of
n1ustard, put in a bowl over boiling water until it be-
comes like crealll, then pepper and salt to taste
and
add a little sugar.-
SALAD DRESSING, No.4.

1111's. O. J.1[ontaque.

Take one-half teaspoon of French lllustard, one
tablespoon of flour, one-half cup of vinegar and butter
and cook.
the size of a walnut; stir well together
This should be about the consistaney of cream.
If too
thick add 1110recold vinegar, and one cup of sugar, one
teaspoon of salt a little pepper, and when the dressing
is cold cOlllbineall together.-JfJ'8.
SALAD, DRESSING, No.5.

ittckeJ'.

J: J.

Take one egg, one teaspoon of sugar,

one-half
teaspoon of lllustard, a little salt and peppel'. One-
half cup of vinegar, a tablespoon of flour, one cup hot
water and mix all the dry ingredients together; ~1dda
well beaten egg, vinegar; and last the cup of hot water.
Put in a tin, set into anothm' of water, so it will not
burn, and stir until thiclL If you have the yolks of
eggs omit the flour, and use the yolks which makes a
better ch'essing.-J.lh'&. O. O. J7wmao.
SALAD DRESSING, No.6.

T'ake the yolks of eight eggs, well beaten,

two
tablespoons of lnixed mustard, one tablespoon of pepper,
two tablespoons of salt, one tablespoon of butter,
ten
'flhin with el'ean1.-Jlh's. O. JlI:
tablespoon of vinegar.
.A 'IIusd en.
SALAD DHESSING, No.7.

Use th~yolks of five eggs with six tablespoons of
is very
'flake from the stove an'd
(T'his part of

vinegar.
thick, stil'ing all the time.
add a very large tablespoon of butter.

in a dish and cook until

Put

it

it

THE  CARO  COOK  BOOK. 

.'59 

the  dressing  can  be  put  away  in  a  cool  place,  and  used 
from  as  it  may  be  desired,  as  it  will  keep  for  weeks,  if 
covered).  When  cool,  put  in  enough  cream  to  make 
it  the  consistency  of  cream,  add  one  spoon  of  salt, 
some  mustard,  and  pepper  if desired. 
is 
whipped  it  is more delicate.  This dressing can be  used 
on  all  salads,  meats  fish  and  vegetables. 
In  potato 
salad  onion  can  be  used  and  in  the season  cucumbers, 
chopped.  Cold  boiled asparagus and  green  peas,  after 
having  been  cooked  and  left  to  cool,  if  covered  with 
this  dressing make a good salad.  A pretty  dish is  made 
by  using  lettuce  for 
the  foundation,  with  raw  sliced 
tomatoes  in  the  center  adding  the  dressing 
fore  serving.  Lemon  juice  instead  of  vinegar  is  often 
used  with  good  effect.—Mrs.  Fred  Slocum. 

If  the  cream 

just  be(cid:173)

Home  Made French  Mustard. 

Take  three  teaspoons  of  ground  mustard,  one  of 
flour,  one-half  teaspoon  of  sugar,  and  pour  four 
table(cid:173)
spoons  of  boiling  water  on  this  mixture;  mix  into  a 
thick  paste,  and  when  cold  add  vinegar  and  a  half  tea(cid:173)
spoon  of  salt.—Mrs.  Alice  Howell. 
Cottage. 

To  one-fourth  of  a  common  sized  head  of  cabbage 
take  one bunch  of  celery chopped  fine,  add salt,  pepper 
and  mustard  to  taste.  Then  take  one-half  cup  of  vin(cid:173)
egar,  one  tablespoon  of  sugar,  butter  the  size  of  a 
hickory nut,  and boil.  Beat  three  eggs  and stir in  with 
the  vinegar  until  it  boils,  and  then  mix  together  and 
let  cool.  Less  celery  can  be  used if  thought  desirable. 
—Ada  Theobald. 

Mustard. 

Take  four  tablespoons  of  mustard,  one  tablespoon 
of  sugar,  one  teacup  of  vinegar,  yolks  of  two  eggs,  a 
little  salt;  boil  in  cup  of  hot  water,  add  butter  size  of 
walnut.—Mrs.  F.  A.  Dudley. 

Lobster  or  Salmon. 

P ut  the  yolks  of  two  eggs  in  a  bowl,  add  a  salt 
spoon  of  salt,  one  teaspoon  of  dry  mustard,  a  dash  of 

n  *  \ 

10 

THE  OARO  COOK  BOOK. 

cayenne  pepper,  the  same  of  sugar,  one  teaspoon  of 
scraped  onion,  one  tablespoon  of sweet  cream  and  beat 
vigorously;  then  add  two  more  tablespoons  of  cream 
and  four  of  oil  or  melted  butter,  (alternately),  beating 
all  the  time;  lastly  add  vinegar  to  suit  the  taste  and 
stir  over  the  fire,  continually  until  it  thickens.  This 
must  be  done  with  great  care.  One-half  of  either  lob(cid:173)
ster  or  salmon  and  one-half  celery,  serve  on 
lettuce 
leaves,  and  it  makes  a  very  pretty  dish.—E.  Caroline 
Luce. 

Salmon. 

One  can salmon,  four  bunches  celery,  chopped  fine 

and  mixed  togather. 

Dressing:—Yolks  of two hard boiled  eggs,  a  desert 
spoon  of  mustard,  half  a  teacup  of  thick  cream,  one 
tablespoon  of melted butter  a  salt spoon  of  salt,  a  pinch 
of  red  pepper  a  few drops of Worcestershire  sauce,  add 
carefully  enough  vinegar  to  reduce  the  whole  to  a 
smooth,  creamy  consistency,  Mix  with  the  salad  and 
serve  on  lettuce  leaves.—Ella  Kendall. 

Cabbage. 

Take  one-half  cup  of  vinegar,  two  eggs  well  beat(cid:173)
en,  put  into  the  hot  vinegar  and  beat  is  until  it  thick(cid:173)
ens;  add  one  tablespoon  of  mustard;  salt  and  pepper  to 
taste.  Then  take  half  a  cup  of  cream,  or  a  half  cup 
sweet  milk  and  a  piece  of  butter  the  size  of  a  hickory-
nut,  put all  in  the hot  vinegar.  Cool  before  putting  on 
the  cabbage.—Mrs.  Win.  Mallory. 

CABBAGE,  SALAD  N O.  2. 

Slice  the  cabbage,  then  cut  three  or  four  times  to 

divide  the  long  slices. 

flour,  some  pepper,  and 

Dressing:—One  cup  vinegar,  one  cup  milk,  one-
half  Clip  sugar,  one tablespoon  each  of butter,  mustard, 
salt,  and 
three  eggs.  Mix 
all  except  Hour,  eggs  and  milk  and  boil.  Then  add 
flour  in  water,  mix  the  eggs  and  milk  and  add  to  the 
mixture.  Stir  through  the  cabbage  when  cold.—Mrs. 
a.  I).  Wood. 

THE  CARO  COOK  BOOK. 

41 

CABBAGE  SALAD,  N O.  3. 

One-half  cup  each  of  vinegar  and  sugar,  two  eggs, 
one  teaspoon  each  of  mustard  and  flour,  one  tablespoon 
of  butter,  Heat  the  vinegar,  mix  sugar, 
flour,  eggs 
and  mustard,  cook  all  a  few  minutes.  Pour  hot  over 
cabbage,  previously  chopped,  salted  and  peppered.— 
Jennie  W. Montac/ue. 

CABBAGE  SALAD,  N O.  4. 

With  a sharp  knife  carefully  cut  up  a  fresh  head  of 
cabbage,  sprinkle  it  with  as  much  pepper  and  salt  as 
you  think  necessary,  beat  up  the  yolk  of  one  egg,  add 
a  lump  of  butter  the  size  of  a  walnut,  a  gill  of  cream, 
t he  same  quantity  of  vinegar,  a 
tablespoon  of  sugar, 
and  a  teaspoon  of  mustard,  some  celery  salt,  and  beat 
these  together;  mix  well  and  pour  over  the  cabbage 
boiling  hot;  put  in  the  oven  for  a  few  minutes.—Mrs. 
Clara  Harris. 

CABBAGE  SALAD,  N O.  5. 

One egg,  one-half  cup milk,  two-thirds cup  vinegar, 
a  lump of  butter,  one  tablespoon  each  of  mustard  and 
salt,  two  of  sugar,  then  pepper  to  taste.  P ut  vinegar, 
sugar,  and  mustard  together,  then  add milk  and  a  well 
beaten  egg  to the  vinegar.  While hot pour over  a  quart 
of  chopped  cabbage.—Mrs,  JSf.  A.  Dryer,  Mia  Kendall. 

Potato. 

The  yolks  of  two  eggs,  beaten 

thoroughly,  one 
teaspoon  each  of  salt,  and pepper,  two tablespoons  each 
of  white  sugar  and  prepared  mustard,  one 
tablespoon 
of  butter,  stir  in  this  mixture  four  tablespoons  of  best 
vinegar.  P ut  dressing  in  a  bowl  and  set  it  in  a  kettle 
of  hot  water,  stirring  constantly  until  it  thickens,  set 
away,  and  when  cool  it  is  ready  for  use.  Chop  pota(cid:173)
toes  and  onions,  put  a  layer  of  potatoes,  then  onions 
and  dressing,  repeating  until  your  potatoes,  are  gone. 
—Mrs.  A.  L.  Keiff. 

P O T A TO  SALAD,  N O.  2. 

One  dozen  potatoes  boiled  in  salt  water,  slice  and 
take  one  layer  of  potatoes,  one  of hard boiled eggs,  one 

42 

THE  CARO  COOK  BOOK. 

of  cucumbers,  and  enough  onion  to  suit 
F or 
the  dressing  use  one-half  cup  of  vinegar,  salt,  pepper, 
lump  of  butter  and  three  tablespoons  French  mustard, 
In  another  dish  beat  two  eggs  and 
and  let  all  boil. 
after  dressing  has  stopped  boiling  pour  slowly  on 
t he 
eggs.  When  cold  add  one-half  cup  of  sweet  cream 
or  salad  oil.—Mrs.  M.  A.  Townsend. 

taste. 

POTATO  SALAD,  N O.  3. 

Two teaspoons  of made  mustard,  one each of  sugar, 
and  salt,  a  dash  of  red  pepper,  three  tablespoons  of 
vinegar  and  two  eggs.  Cook  mixture  to  a  cream.  A 
little  onion  cut  fine,  two  eggs  boiled  hard  and  sliced, 
then  place  between  the  layers  of  cold  potatoes.  Thin 
the  dressing,  just  before  using,  with  cream  or  rich 
milk.—Jennie  W.  Montague, 

POTATO  SALAD,  N O.  4. 

If  you  have  no  cold  potatoes  boil or  steam  a  dozen 
with  their  jackets  on.  When  done  peel  and  let  stand 
until  entirely  cold,  then  slice  one-quarter  of  an 
inch 
thick,  mix  with  some  flakes  of  cold  boiled 
(cod, 
fish, 
halibut,  or  salmon,)  and  pour  over  them  a  salad  dress(cid:173)
ing  made  of  six  tablespoons  of  melted  butter  or  salad 
oil,  six  tablepsoons  of  cream  or  milk,  one  tablespoon 
of  salt,  one-half  the  quantity  of  pepper  and  a  teaspoon 
of  ground  mustard. 
Into  this  mix  one  cup  of  vinegar, 
Boil well and then  add  three raw  eggs  beaten  to a  foam, 
remove  directly  from  the  fire  and  stir  for  five  minutes. 
When  thoroughly  cold  turn  over  the  salad.  Garnish 
with slices  of pickled cucumber,  cold  beets,  hard  boiled 
eggs,  celery  or  parsley.—Mrs.  W.  A.  Calbeck. 

Chicken. 

Take  the  breast  of two chickens,  and  add  one-third 

more celery  than  chicken.  Cut  both  celery  and  chick(cid:173)
en  in  pieces  about  one-half  inch  long.  Make  a  dress(cid:173)
ing  of  two  eggs,  one-fourth  cup  butter,  one  tablespoon 
olive  oil,  (this  may  be  omitted)  pepper,  salt,  one-half 
teaspoon  of  mustard,  one-half  pint vinegar.  Let  it  boil 
and  cool.  Pour  over  the salad just before  using.—Mrs. 
J.  V.  Lambertson. 

•

'rilE dARO COOK BOOK.

43

CHICKEN SAr..\D, No.2.

Beat the yolks of six eggs until almost white, mix
togather one tablespoon of salt,
two tablespoons of
sugar, one of mustard and then add to eggs. Melt
one-third of a cup of butter until it boils, then add it,
to the eggs, beating all the time.
a little at a time,
Take the juice of two lemons, about
two tablespoons
of vinegar, and one-half pint of sweet creanl. Put
in
a boiler and cook until
then add as you
use it, if you like, one tablespoon of salad oil. This
dressing is enough for two chickens. Do not cut the
'chicken, but pull in slllall pieces.- }{ell

-11f.Spafford.

it

thickens,

Egg.

Slice one dozen hard boiled eggs, put a layer of
'egg in the dish, grate on a thick covering of cheese"
then another layer of egg alternating with the cheese:
until the egg is used up. Sprinkle over the top a few
,capers and fine chopped pickles. Pour over it may-.
.onnaise sauce.-Jlb'8. J!.clwin Course.

rIayonnaise Dressing.

Beat a raw egg with a half teaspoon of salt until
smooth, add a teaspoon of mixed mustard, half pint of
,olive oil; rub smooth to a thick paste, add vinegar un-.
til consistency of thick cream. This is very nice on
,sliced tomatoes. - .ll{rs. Aclw-in Course.
Veal or Chicken.

'.rhree pounds of veal boiled until

tender, when
cold, chop. For the dressing use one cup of vinegar,
and sugar, yolks of two eggs, small spoon of flour,
half spoon each of mustard, salt, peppel' and celery
salt, one tablespoon butter.
Put butter and vinegar
over the fire and let it CaIneto boiling point, stir in
other ingredients. Use one cabbage, chopped fine, if
desired.-jJfrs. Ceo. JIowell.

Dressing for Cabbage Salad.

One-half bowl vinegar, one-half cup sugar, one
teaspoon mustard, one teaspoon corn starch, two eggs,
whites beaten seperately, a little butter and salt. Cook
until thickened and pour over cabbage.--Lowi8a Kenyon.'

U 

* 

THE  CARO  COOK  BOOK. 

wr 

C A L P E C HJ 

GENERAL 

,  DEALER 

IN 

PHYSICIAN  AND 
SURGEON. 

STAPLE  AND 
FANCY 

Groceries 

Graduate of  the  State  University. 

• 

• 

SPECIAL  ATTENTION  TO 
DISEASES  OF  THE 

EYE. 
The proper fitting  of glasses a  specialty 

CHOICE  TEAS 
AND  COFFEES 

•  •  •  •  A  SPECIALTY. 

f r u i t s,  U e j i e t a b l es  a nd  O y s t e rs 

in  S e a s o n, 

-  omce over St.  Mary's  Store. 

To  do  good  cooking  one  mast  have 
good ingredients, we handle  nothing  else. 

V0-  B  G a ' B o n- SAVE. 

J-  3VI  Galtf-

Consider  Your  Bank  Account an 

Investment. 

. 

•  • 

• 

• 

KEEP  ADDING,  BUT  NEVER  DRAW  A  DOLLAR 

UNLESS  ABSOLUTELY  NECESSARY. 

•  •  • 

• 

• 

' T i m e,  Wrjich  $trew*5  a  mart'5  rjeael  Witl}  ^itVer. 

5"ometime5  fiU^  hl5  p o c k e ty  Wtt^  £olel/' 

. 

•  • 

• 

• 

CARSON  &  EALY,  BANKERS, 

Pay  interest  on  time  deposits  at  the  rate  of  4  per  cent,  per 

annum  which  may  be  compounded  quarterly. 

THECAROCOOKBOOK.

45

"Love never dies of starvation

but often of indigestion."

SUGGESTIONs:-Alwaysuse a porcelain or granite

ware kettle in which to heat your vinegar.

Use the best home-made, white \vine, or cider vin-

egar and never boil it long as it reduces its strength.
A little alum will make pickles firm and crisp.
If ground spices are called for tie thmn in a thin

Small pieces of horse radish scattered

muslin bag.
through
your pickles will keep them froln moulding and add
strength to the vinegar.
Put your fancy pickles in glass cans, sealing while
hot as you do any other fruit. The cans cost but little
and your i)ickles will not ferment.

In making sweet pickles use the best coffee sugar ..

Cucumber.

Select slnall cucumbers, soak in brine, not too salt:
for three days, dry them, then to one gallon of cider
vinegar,
add two cups of sugar, a small handful of
cloves, one-half cup white mustard seed, a little horse-
radish, cut fine, three or four green peppers, the seeds
removed, a piece of alum the size of a butternut; heat
the ingredients, and pour over pickles. Pour off the
vinegar, and heat up for three mornings, and pour back
over pickles hot. These will keep in crocks.-jJ[rs.
D. o. ])1:ckensher:ts.
CUCUMBERPICKLES,No.2.

One pint of salt to one hundred cucumbers, cover-
with borling water, let stand until next day, then boil

46 

THE  CARO  COOK  BOOK. 

the  brine,  and  pour  over  pickles  hot,  then  scald  and 
skim  the  brine  the  next  day,  then  take  the  cucumbers 
out  of  the  brine  and  wash  in  cold  water,  cover  with 
boiling  vinegar,  and  water  that  has  a  piece  of  alum  de-
solved  in  it, let  stand  a  day  or so, scald enough  vinegar 
to  cover  pickles,  put  in  a  cup of  sugar  to  every  gallon, 
spice  to  taste,  and  more  sugar  if  you  like,  can  in  glass 
cans,  or they  will keep  in  stone  jars.—Mrs.  F.  L.  Stone. 

CUCUMBER  PICKLES,  N O.  3. 

Take  green  cucumbers,  put  them  in  a  weak  brine 
for  twenty-four  hours,  take them  out,  throw  on  boiling 
water,  and let them stand  ten  minutes,  then  drain.  To 
a  gallon  of  pickles,  add  one  tablespoon  of  pulverized 
alum, 
teacup  of  sugar,  and  enough  cold 
vinegar 

one-half 
to  cover.— Grandma  Shader.  • 

CUCUMBER  P I C K L E S,  N O.  4. 

To  each gallon of  cider vinegar,  put  one cup of  salt, 
and  one  tablespoon  of  alum,  mix  well  in  vinegar,  add 
spices,  grape 
leaves  and  horse  radish.— Mrs.  B.  F. 
Richards. 
CUCUMBER  P I C K L E S,  N O.  5. 

To  one  gallon  of  soft  water,  add one  teacup  of  salt, 
heat  it  boiling hot,  and  poor it  over  the  cucumbers,  let 
them  stand  twenty-four  hours,  then  heat  the  brine  up 
again,  and  so  on for  two  da}7s,  when  they  will  be  ready 
for  the  cider vinegar,  which must  be  poured  over  them 
cold.  Cover  them  with  horse-radish  leaves  to  prevent 
mold,  press them under  the vinegar,  with  a  heavy  plate, 
and  in  a  few  days  they  will  be  ready  for  use.  They 
will keep green  through  the winter.—Mrs.  F.  S.  Kitchen. 

CUCUMBER  PICKLES,  N O.  6. 

Take  a  peck  of  small  cucumbers,  wash,  put 
let  stand  over  night. 

in  a 
j ar  of  hot  salt  and  water, 
In 
the  morning  drain  off,  and  throw  it  away.  P r e p a re  a 
liquid  of  two  parts  water  and  one  of  vinegar,  and  a 
piece  of  alum the  size  of  a  walnut,  heat boiling  hot  and 
pour  over 
the  cucumbers,  drain  off  and  heat  every 
morning  for  nine  mornings.  Then  prepare  a  rich  vin(cid:173)
egar,  place  a  layer  of  grape  leaves  nicely  washed,  al-

THE CARO COOK BOOK.

47
ternately until the jar is full, pour the vinegar on, cover
the whole with horse-radish leaves and tie up. Set
away for use. Pickles prepared in this way will keep
in a jar the year around.--1111's.II.
CUCU~~BER PICKLES, No.7.

il! Lazelle.

Wash cucumbers and place in jars. Make a weak
brine, and when scalding hot, pour over cucumbers,
and cover the jars. Repeat this process three morn-
ings, taking care to skim thoroughly. The fourth day,
have ready a kettle of vinegar, to which has been add-
ed a piece of alulll the size of a walnut, when scald-
ing hot, put in as many cucumbers as may be covered,
do not let them boil but skim out as soon as they are
scalded through. Then place more in the vinegar,
each time adding a slllall piece of alum. When through,
throw out the vinegar, and replace with good cider
vinegar,
.with spices, mustard seed, and red pepper.
Place pickles in jars, and pour over them the hot spiced
vin~gar, and seal jars.--1l1J',s.S. S. Utter.

Ripe Cucumber.

Six pounds of CucuIllbers, take out the seeds, and
cut in strips, one pound of brown sugar, one tablespoon
each of cloves, allspice, cinnaIllon, and pepper, and two
tablespoons of salt. Cover with vinegar, and boil un-
til tender.-jJf),8.
RIPE CUCUMBEH PICKLES, No.2.

-1l[ary A. Quinsy.

Slice, take out seeds, leave in brine ov~r night,
then take one quart of vinegar,
two paunch;of sugar,
spice to taste, put in the cucumbers, and boil until
tender.-jlb'~. A. ]1-: Riclull'ds.
tlixed.

One gallon of sliced green tOlnatoes, one quart of
sliced onions, two quarts of sliced cucumbers,
two
handfuls of salt, let stand over night, then drain, and
add celery seed, and allspice, each one-half ounce, one
tablespoon each of white pepper and turmeric seed,
one pound of brown sugar, two table~poons o~rllustal'd,
and one gallon of boiling vinegal'.-..LlIl's.G. fil. Goodrow.

4S 

THE  CARO  COOK  BOOK. 

M I X ED  PICKLES,  N O.  2. 

One  peck  of  green  tomatoes,  one  peck  of  onions, 
two  quarts  of  cucumbers,  one  head of  cauliflower,  one 
head  of  cabbage,  one pound  each  of • mustard  seed,  and 
ground  mustard,  two  ounces  each  of  turmeric  seed, 
cinnamon,  cloves,  pepper,  and  one-fourth  pound  of 
sugar.  Slice  tomatoes  and  onions  and  sprinkle  with 
salt,  let  them  lay twenty-four  hours, drain  thoroughly, 
add  cucumbers,  cauliflower  and  cabbage,  cover  with 
cold vinegar,  put over  the  fire  and  boil  fifteen  minutes, 
mix  mustard  and  spices  with  vinegar,  and  stir  into  the 
other  while  warm.  P ut 
they  will  be 
ready  for  use  the  next  day.—Mrs.  Willson  Reed. 

into  jars  and 

Onion. 

Peel,  and  boil  in  milk  and  water 

ten  minutesT 
drain  off  the  milk and water,  and  pour scalding  vinegar 
onto  them.—Mrs.  Chas.  Hunted. 

Stuffed  Peppers. 

P ut  the peppers  in  salt  and  water  a  few  days,  then 
remove the seeds,  chop  cabbage  and  sprinkle with  salt, 
in  a  few  hours  drain  the  cabbage,  and  season  with 
mustard  and  celery  seed.  Fill  the  peppers  with  this 
mixture,  sew  them  up,  and  cover  with  hot  vinegar.— 
Mrs.  Geo.  Proctor. 

Chowder. 

One  peck  of  green  tomatoes,  three  small  head  of 
cabbage,  three  onions,-two  green  peppers,  chop 
fine 
and  pour  vinegar  enough  over  to  cover,  cook  one-half 
hour, 
two 
tablespoons  of  cinnamon,  one  each  of  allspice,  cloves 
and  salt,  one-fourth  pound  of  mustard  seed,  two  q u a r ts 
of  vinegar,  and cook one-half  hour.—Mrs.  II.  E.  Robert. 

then  drain,  and  add  one  pound  of  sugar, 

Sweet. 

To  seven  pounds  of  fruit, 

three  pounds  of  sugar,' 
take  one  pint  of  vinegar,  and  spice  to  taste.—Mrs.  IL 
P.  Hart. 

S W E ET  P I C K L E S,  N O.  2. 

Ten  pounds  of  fruit,  five  pounds  of  sugar,,  one 

THE CARO COOK BOOK.

49
and
then add one quart of
to the balance of the liquid, and boil for a few

pint of cider vinegar,
sl!gar until
vInegar
minutes, and pour over the fruit.--1'lb's. T. C. Qninn.

boil
the
in cans,

tender, put

in vinegar

fruit

Tomato, Sweet.

large

add four

Slice one peck of green tOlnatoes and four green
peppers, place in a stone jar in layers, sprinkling each
layer thickly \yith salt. Cover with boiling water, and
in the Illorning drain \\Tellthrough
let stand over night;
a colander,
one ounce
each of stick cinnanlon and cloves, and two pounds of
and near-
brown sugar.
ly cover
Put
in a crock, and next day if
the syrup seeIns thin, pour
The syrup should be like thin
it off and boil down.
creaIll when cold.-Jl.l1's. 11: L. Boss.
SWEET TOMATO PICKLES, No.2.

Put all in a preserving

boil slowly until

onions sliced,

\vith vinegar,

tender.

kettle,

let layover

One peck of tOlnatoes sliced, a cup of salt sprinkl-
ed over theIn,
night, drain in the Illorning
and boil until done, in a nlixture of two quarts of water
in a crock, -J
to one quaI.t of vinegar,
pour over theIll the hot syrup made as follows: Three 1"
pounds of brown sugar, one and a half quarts of vinegar,
of sugar one and a half each of cloves,
two tablespoons
mustard,
in
syrup before boiling.-Jlli's.

Tie spices in a cloth and put

then drain and put

S. S. CtteT.

and allspice.

Mustard.

~'o one head of eabbage,

two quarts of green tonlatoes,

two sn1a11shead of cauli-
sliced, one quart
of
lllustard,
tU1l1eric

flower,
of onions sliced, eight Cuculllbers sliced, one quart
lima beans cooked, one-fourth pound ground
mix to a paste one ounce each of celery seed,
seed and \vhite lllustard seed, one cup of brown sugar,
cover with vinegar and boil one hour. When cold add
JJiJ'8. If~ 111:Goodrow ..
the tumeric seed and mustard.-
MUSTARD PICKLES, No.2.

One quart of green cucuInbers, one quart each of
and

ripe tomatoes,

tomatoes,

ripe cucumbers,

green

THE eARO COOK BOOK.

50
in salt water
onions. Slice all, and soak all together
over night,
then scald in the saIne water, drain off and
put in a jar. Cauliflower may be added. Mustard mix-
ture: One quart of vinegar,
six tablespoons each of
mustard and tumeric, one and one-half cups each of
flour and sugar.-
MUSTARD PICKLES, NO.3.

...M1'8. Jl1ctry Qninsy.

tomatoes,

Equal quantities of cucumbers,

onions,
cauliflower, string beans, and anything good for mixed
pickles. Put cucumbers, tomatoes, and cauliflower, in
salt and ,vater over night, one cup of salt
to one gal-
In the n10rning drain all but the onions,
lon of water,
rrhen mix all in jars, a lay-
boil those, not too long.
er of each. Then to one gallon of vinegar,
take one
pound of brown sugar, two tablespoons of mustard, and
one of tumeric, (dissolved in cold water,) let vinegar
boil for five minutes and when cold strain and pour
over pickles.-FLor'ct C. LeCt8ia.
MUSTARD PICKLES, No.4.

One quart each of onions, sn1a11cucumbers, and
green tomatoes sliced,one head of cauliflo\ver, two green
peppers, half a gallon of vinegar,
ten tablespoons of
mustard,
teacup of flour, and three-
three-fourths
fourths teacup of sugar.
Soak the vegetables in brine
over night, boil them in half vinegar, and half \vater,
mix the lllustard, flour, and sugar, with one pint of
strong vinegar, then bring the other three pints of vin-
egar to a boiling heat, stir in the mustard mixture, and
cook until thick as comn10n starch, pour in the veg-
etables after draining, and cook five or ten minutes,
stirring constantly.-BUa

l{endall.
India.

East

One-half peck of sliced green tomatoes, one-half
peck of sliced white onions, twenty-five sl11allcucum-
"gers, two cauliflower, cut
in Slllallbranches, sprinkle
salt over them, and let stand for twenty-foul' hours,
then ch'ain, mix half a cup of grated horse radish, with
one-half ounce of tUllleric, one-half ounce each of
ground cinnamon and cloves, one ounce of pepper, one

THE

CARD COOl{ BOOK.

51
pint of 'white rnustard seed, one pint of brown sugar,
two bun(:hes of (:hopped celery, put this mixture into a
large por(:elain kettle with the vegetables, cover with
-coldcider vinegar, and boil slowly for two hours.-jJ[7'8.
lV: 8. Webster.

To eight poullds of pears, add one quart of vinegar,
J[ctJ'y

and three pounds of sugar; cloves to suit.-J1frs.
A. QuJn8ey.

Pears.

Cauliflower.

Slice and salt the cauliflower, and let stand for two
days, then drain and spread upon a dry cloth before
twonty-four hours, after which they are
the fire for
put in a jar and covered ,vith spiced vinegar.-
jJIJ'8. S.
S.

[Ue/'.

Bottled.

(allowing a pint of salt

Wash and wipe small cuculnbers, place into a stone
jar, and cover with salt,
to a
half bushel of cuculnbers) and pour over theln boiling
,vater enough to covel'. Place a gallon at a time on
the stove, cover with vinegar, and add a hunp of aluln
Put on the stove in another
the size of a hickory nut.
kettle, a gallon of l'ider vinegar,
to which add a pint of
Place the bottles to heat, in a vessel of
brown sugar.
cold water,
also have ready a cup of sealing wax.
I-Iavespices prepared,
in separate dishes, as follows:
Green and red peppers, sliced in rings, ho]'se-radish
root, cut in small pieees, nlustard seed, stick cinnanlon
and a few eloves, each prepared by spl'inkling with
salt, and pouring on SOUleboiling water,
let stand fif-
"\Vhenpickles COlneto a boil,
teen rninutes and drain.
take out,
rnixing with
theln the spices, and cover with the boiling hot vine-
gar, and seal ,vith the hot wax, being eareful to have
.theln ail' tight.-

and place in the

bottles,

.illl'8. S. 8. Ctter.
French Pickles.

Chop fine one peck of greel~ tOlnato~s, six onions,

four green peppers, one ?UP of :=,alt,stI~' ~horou~'hl.y>
and allow to stand over nIght, after drallllng, boll fif-
teen rninutes in a quart of vinegar, and two quarts of

THE CARO COOK BOOK.

52
water,
then drain again, and boil twenty minutes in
two quarts of vinegar, one half pint of mustard seed,
one tablespoon of cloves, cinnamon, black pepper, and
two pounds of brown sugar.-.11fJ's. lV~ A.
FRENCH PICKLES, No.2.

lIe(f,I'tt.

One quart of small cucumbers, white onions, and
green tomatoes, one head of cauliflower, one cup of
sugar, one teaspoon of red pepper, one-half ounce of
tumeric, six green peppers, six tablespoon of lllustard,
three quarts of vinegar, and half a cup of flour. Mix
flour and mustard with water, and add to boiling vine-
gar, pour hot over pickles, and let stand twenty-four
hours.-J1b'8. Jas. IJublo.'
FRE~NCH PICKLES, No.3.

One peck of green tomatoes, chopped fine, one
cup of salt and let stand over night, drain and let boil
fifteen, minutes, in one quart of vinegar and t\VOof
water, drain and cook twenty minutes in t\VOquarts of
vinegar, add one pint of white nlustard seed, two table-
spoons each of cloves, pepper, cinnamon,
two pounds
four green peppers, and six onions,
of brown sugar,
chopped.-

-11fj>8. I-Iattie La/we.

Cabbage.

Put

Shred red and white cabbage, spread it in layers
in a stone jar, with salt over each layer.
two
spoons of whole black peppel', and the same quantity
of allspice, cloves and cinnamon,
in a bag and scald
them in two quarts of vinegar, and pour the vinegar
ovel' the cabbage, and covel' tight.-- -11[1'8. O/las. IInsted.
PICKLED CABBAGE, No.2.

Slice very fine the best of two heads of cabbage,
also chop fine six green tomatoes, sprinkle with salt,
let layover night and drain.
In the lllorning chop fine
six green peppers, add one-fourth pound eaoh of white
and black mustard seed, a bowl of grated horse-radiah,
ground cinnamon to taste.
in a jar, add
Put together
two pounds light brown sugar, mix thoroughly, and
cover with cold vinegar.-J1h's. F. Taler.

'fHE CARO COOK BOOK.

53

Peaches.

Four pounds sugar, one pint vinegar

to twelve
pounds of fruit; put sugar and vineO'ar too'ether
and
boil; ~he next (~aydrain off the.1iquo~ and boil again;
do tIns three tHnes and your pIckles will be delicious'
add cinnamon to the liquor and stick two or thre~
cloves in each pickle.-

l1/i's. S. S. Utter.

Baltimore.

Twenty-five cucumbers, and ten onions, slice the
cucuInbers half an inch thick, sprinkle with salt and let
stand over night.
In the morning wipe them dry,
place in a, jar, first a layer of onions sliced, then a lay-
er of cucunlbers, and sprinkle each layer with a mix-
ture of two ounces of white mustard seed,
two ounces
of black pepper, (whole) two cents worth of tumeric,
pour on vinegar enough to cover,
then cover with a
paste, made of two ounces of salad oil, and two ounces
of ground mustard, let stand four weeks "without dis-
turbing,
then stir reaching to the bottom, and they are
ready for use.-

11[l's. If. lIerman.

Tomato Catsup.

Cook tomatoes, and strain through sieve. For two
quarts of juice take two tablespoons of pepper, two of
salt, two of mustard, one half of cloves, three of cin-
namon, one cup of good vinegar, dissolve in it one-half
cup of sugar, pepper, mustard, and cinnamon. Cook
two hours, or until
thick. Add one cup of chopped
onions if desired.-jlliss
TOMATO CATSUP, No.2.

Bell Ohmer.

One-half peck of ripe tOlnatoes, peeled cold and
cut fine t'woroots of grated horse-radish, two red pep-
pers, th;'ee stalks of celery, one c~p of radish pods, two
onions, all chopped fine, two-tlllrds cup of salt
two
tablespoons of ground mustard, o~e tablespoon of black
pepper mix all together,
let draIn over nIght then add
one te~spoon ground cloves, one of mace, two of cin-
namon, one cup of sugar, OIle quart of vi.n~gar. T?e
above will keep in open jars, any length of tIme.-1111's.
Oa)'rie lValton.

THE CARO COOK BOOK.

54
'rO~lATO CATSUP, No.3.
One peck of ripe tomatoes, peeled and chopped.
tWQred peppers
fine, two roots of grated horse-radish,
without seed,
two onions, one-
two stalks of celery,
third cup of salt, one tablespoon of ground mustard,
one tablespoon of pepper, let drain, add one teaspoon
of ground cloves, one of CillluLlllon,and one of mace,
one teacup of sugar, one quart of vinegar.-
..Llfj.s. D. T.
Ranrlctll.

Chili Sauce.

One peck of green tomatoes, one head of cabbage,
six onions. one red peppel', one quart of vinegar, one
cup of salt. Chop all fine, and boil
thirty minutes,
drain through a colander, then take two quarts of vin-
egar,
two pounds of sugar, one tablespoon each of
allspice, cloves, and cinnamon, put aU togather and
boil until tender.--Llfi'8. lVilson Reed.
CHOW-CHOW , No.2.

Take six cucumbers just before they ripen, cut

in

seeds,

sixteen small onions,

'rake fifty large ripe tomatoes, eight green pep-
pers without
sixteen
spoons of sugar, and eight cups of vinegar; salt to
taste, Chop peppers and onions, add to the boiling to-
matoes, and boil
CHILI SAUCE, No.2.

two hours.--L1I'l'8.A. R088.

Eighteen tomatoes,

three or four onions, one or
two peppers,' one tablespoon salt,
four
teaspoons ginger, one teaspoonful of allspice, three of
cinnamon, four cups of vinegar. Chop onions and pep-
pers together, boil all four hours.- Flora O.Lfsia.
CHILI SA DCE, No.

five of sugar,

Twelve large ripe tomatoes one ripe or two green
peppers, two onions, two tablespoons of salt, two table-
spoons of sugar, one of cinnamon, three of vinegar.
Chop all fine, boil one and a half hours, bottle and
seal while hot. -J1£7'8. J. ]'.-:Stevens,
fili's. J. G. JIc[1'vey,
lJTeall, J/i,s'. if. ]~'.][obart.
JlfJ'8.
Chow=chow.

I1Yt

:)

THECARO

COOK BOOK.

55
strips a.nd relnove the seeds. Four white onions
six
good sized green tomatoes, and half a head of cabbaooe.
Chop all fine.and let stand in s~lt and water over night,
then pour off the water, add vInegar and spices to suit
the taste.-
CHO\V -CHO\V , No.3.

..Jli'8. Oeo.

j)J'octoJ'

..

salt

One peck of tOlllatoes, two quarts of onions, six or
eight heads of cabbage, six medium sized red peppers.
Chop onions and tOlnatoes together, chop cabbage
to taste, mix thorougly, and put all
seperately,
in a cotton bag and drain over night.
In the morning
three pounds of light
add three quarts of vinegar,
brown sugar, (boil vinegar
and
skim before adding to above)
three cents worth of
"rhite mustard seed, ground cinnamon, cloves, and
black pepper.
':ehis will keep for years sealed in glass
jars.--.ilfJ'6'.D. Cunun£ngs, Sr.

and sugar

together,

Picallilli.
One peck of green tomatoes,

two large heads of
cabbage, six red peppers, chop and mix with one small
In the
cup of salt, drain over night
morning, boil in two quarts of vinegar until soft,
then
add one cup of grated horse-radish, one tablespoon of
allspice, cinnamon, cloves and two pounds of sugar.
Boil about one-half hour.-.l11i'.'i. R. ROS8.

in a colander.

Blackberry.

Three and a half pounds of sugar to seven pounds
.of vinegar. Boil sugar and
and boil fifteen minutes,
juice to a syrup, and pour

of berries, and one pint
vinegar,
skim berries out and boil
over fl'uit.-.JIi'8. 0. ]~:.ilfurlge.

then add berries,

Spiced Peaches.

Pare one peck of peaches, make a syrup of one
pint of vinegar,
three pounds of white sugar, .and drop
into the syrup a small handful of broken CInnamon,
a Iittle cloves, and mace, and a few pieces of ginger-
root, when boiling add as many peaches as the syrup
will cover, and let
ten minutes,

them simmer about

THE CARO COOK BOOK.

56
then take out carefully with a spoon, put
into jars,
and cook Inore peaches in the same syrup, when all
are cooked, make fresh syrup and pour over them in
the jars.-Jl11'8.. Oeo.

]J'J'octor.
Watermelon.

Take watermelon, scrape out pulp, and pare off
green outer edge, then cut in pieces, one or two inches
long. Stealn until tender, make a syrup of two pounds
of sugar to a quart of vinegar, and a half ounce of
stick cinnamon. Have cans filled with hot melon and
pour over it the hot syrup, then seal.-.i1fiss Belle Ohrrtel'.

Pears.

Four pounds of ~ight brown sugar, eight pounds
of pears, one quart of vinegar; steam the pears until
tender,
try with a broom splint, then scald the syrup
.again, and pour over.-Jlf!r8. F. L. 01'oss.

Green Tomato Soy.
Two gallons of green tomatoes,

twelve onions,
slice and let stand over night in a weak brine,
in the
morning, drain well then spice with two quarts of vin-
egar, one large quart of sugar,
two tablespoons of
ground mustard,
two of black pepper, (scant) one of
allspice, one of cloves. Mix all together, and cook
until tender.-Jl11'8. O. D.

lYood.

Spiced Currants.

Four quarts of ripe currants,

three and a half
pounds of brown sugar, one pint of vinegar, one table-
spoon allspice, cloves, and a little nutmeg, boil an hour
.and stir occasionally. Gooseberries and cherries may
be spiced in the same manner.-.iJl1's. Oeo. ])1'octo1'.
SPICED CURRANTS, No.2.

Five pounds currants, four pounds sugar, one pint
vinegar, three teaspoons of cinnamon, three teaspoons
.of cloves, boil three hours. Serve with cold meats.
- J1[1'8.Jl[attie John8on,

THE CARO COOK BOOK.

57

to inventing new ones."
'''To select well among old things
Always let the water boil before putting the veg-

is almost equal

etables in and continue to boil until done.

TURNIPS-Should be pared and boiled from forty

minutes to an hour.

gravy ..

and slip the skin.

'

in cold water

BEETS-Boil one-half hour then put
SINACH-Boil twenty lllinutes.
PARSNIPS-Boil from twenty to thirty minutes.
ONIONS-Boil in two or three ,vaters, adding milk
STRINGBEANS-Boil one hour.
SHELLBEANS-Boil one-half to one hour.
GREENCORN-Boil twenty to thirty minutes.
ASPARAGUS-Sameas peas, serve on toast with cream

the last time..

WINTERSQUASH-Cutin pieces and boil twenty min-
utes in a small quantity of water; ,vhen done press the
water out, mash smooth, and season with butter,
salt
and pepper.

CABBAGE-Should be boiled in plenty of water

from one-half to one hour. Salt while boiling.

POTAToEs-Pare and bake in the dripping pan with

beef. Baked until done. They are very nice.

Baked Corn.

Grate one dozen ears of sweet corn; one cup of
milk, a small piece of butter, salt, and bake in a pud-
ding dish one hour.- .Mrs. Jenn'ie J.1Iontaque.

58

THE CARO COOK BOOK.
Cream Potatoes.

Take half dozen rather small boiled potatoes,

that
have not been boiled too soft, slice thin, pla('e in a
skillet, season with peppel' and salt; pour a small cup
of cream oyer thenl, put in a lUlllpof butter the size of
a hickery nut, cover, and let th8111stew very slowly,
turning thelll over when slightly done; cook about
fif-
teen minutes and stir gently before serving.-J1IJ'8. if.
Larnbert;-;on.

Breakfast Potatoes.

so little

Peel and cut in very thin slices, put into a very little
it will be evaporated
boiling water,
when they are cooked; add salt to taste,
some cream
'with a very little Inilk, and a bit of butter and pepper
if desired. They must be stirred occasionally when
cooking.-Jll1>8.Ad. Jlfol'e!amd.

that

Fried Whole Potatoes.

Peel and boil in salted water, relnove frOln the fire
as soon as done so that they lllay remain whole; have
ready one beaten egg, SOlnerolled bread 01' cracker
crumbs; roll the potatoes in the egg, and then in the
crackers, and fry in butter until a light brown 01' drop
in boiling lard. This is good way to cook old pota-
toes. - .1J1j'8.Ad . .il[oreland.

Escaloped Potatoes.

then another layer of potatoes, until

Slice potatoes very thin, then place in a baking
dish a layer of potatoes, put bits of butter, pepper
and salt,
the
dish is filled, pour over milk enough to cover pota-
toes. Cover the dish and bake an hour, remove the
cover and let brown on top.- Jlb'8.
ESCALOPED POTATOES, No.2.

.ilIallol'Y.

Butter a basin or pudding dish and put

in a layer
of potatoes sliced thin, add bits of butter, salt and pep-
per, dredge with flour or bread crumbs, fill the dish
with these layers, then fill the dish two-thirds
full of
sweet milk, cover and bake an hour, remove cover and
bake a light brown.-Jlh'8. S. 1!~ Cha8e.

lJTm .

THE CARO COOK BOOK.

59

Potato Puffs.

'l'ake cold roast nleat, remove bone and gristle, ehop
and pepper. Boil and
fine, season 'with salt, butter
mash potatoes and make them into a, paste by adding
a well beaten egg. Roll out with flour, cut with a cut-
ter and then put chopped meat Oll one-half, fold over
and fry, by turning frequently, to a light brown.--.JIJ's.
L. A. Phelp8.

POTATO PUFFS, NO.2.

Chop any cold nleat, season with salt, peper and a
little cut pickle if desired. Take as much of Inashed
potatoes as is 'needed, add eggs well beaten, roll out
on a board well dusted with flour, cut out
in squares
or rounds, place on a spoonful of Illeat and bake a few
Iuinutes in a quick oven. Serve with a sprig of pars-
ley and a spoon of gravy if you have it, or turn over
one-half and serve.-Jlli's. O.11'. Gille8J.J'ie.

Potato Croquettes.

Two quarts mashed potatoes,

tablespoons
sweet milk, one tablespoon butter, a well beaten egg,
salt and pepper to taste. Mix with your hands, mould
in oblong balls, roll in cracker crulubs,
then in egg,.
then in cracker crumbs again, and fry in lard, to a nice-
brown.-Jll/'8. 1fT:A. Rowland.

four

Saratoga Chips.

Peel good sized potatoes and slice very thin. Put
in a pan of ice cold water and let stand over night, or
several hours. Take them out in a cloth and let them
dry off, and then let fry in hot lard until a light brown.
When taken from the lard they should be placed on a
cloth or brown paper to absorb the grease, thelu sprin-
kle with salt.-J1Jj's. J:

II. IIowell.

Spinage Greens.

Cut off the roots wash in several waters, shake as
dryas possible. Put on the back of the stove in a
kettle, and steam twenty I?inutes, cov.ered. tight.
Season with salt and pepper, and at table WIthVInegar.
-

jY. ilf. R'icltarcbson.

.ilfrs.

•60 

THE CARO COOK BOOK. 

Fried  Celery. 

Boil the  celery  entire  until  tender,  drain  it,  divide 
into  small  pieces  and  fry  in  butter  until  a light  brown. 
—Mrs.  Jennie  Montague. 

Asparagus  on  Toast. 

Cut  away  the  woody  part  and  tie  in  a  bunch  and 
cook  about  twenty-five  minutes  in  salted  water.  Have 
ready  some  slices  of  toast  nicely  browned,  dip 
the 
toast  in t he  asparagus  liquor; butter  while  hot  and  lay 
upon  a  heated  dish,  drain  the  asparagus  and  lay  upon 
the  toast;  and  butter  generously  pepper  and  salt.  The 
liquor can  be  thickened  and  poured  over  all  if  desired. 
—Mrs.  Fred  Slocum. 

To Hake Old  Potatoes  Mealy. 

Cook  in  clean  water  and  when  done turn water  off, 
let 

sprinkle  with  salt,  cover  the  dish  and  shake,  and 
stand  a few  mintes  and  serve.—Mrs.  J.  J.  Packer. 

Sweet  Potatoes. 

Boil  until  tender,  scrape  skins  off,  put  in  a  drip(cid:173)
ping  pan  with  a  lump  of  butter  on  each,  and  put  in  the 
oven  to  brown—Mrs.  Fred  Slocum. 

S W E ET  POTATOES,  No. 

2. 

Boil,  and  when  cold  slice  and  fry 

in  butter,  or 

peel  and  slice  raw  and  fry  a  layer  at  a  time  on  a  grid(cid:173)
dle  or  frying  pan  with  lard  or  butter.—Mrs.  F.  0. 
JSpaulding. 

Broiled  Tomatoes. 

Take  large  round tomatoes,  wash  and  wipe,  p ut  on 
a  griddle  over  a  fire,  when  brown  turn  them,  place  on 
a  hot  dish  with  butter,  salt  and  pepper.—Mrs.  S.  Stick-
land. 

Delicate  Cabbage. 

Chop cabbage  fine  and  cook until  tender,  drain,  and 
season  with  salt,  pepper,  and  vinegar  to  taste.  When 
scalding  hot,  add  one  well  beaten  egg  and  about  one-
third  cup  of cream,  a  lump  of  butter,  and  serve  at  once. 
—Mrs.  Ad.  Moreland. 

THE CARO COOK HOOK.

61

Egg Plant.

Peel and cut in slices one-half inch thick,

lay
one hour in strong salt water, drain well;.make a light
batter of egg, flour and a little water, dip slices in it
and fry in butter and lard. Egg and cracker cruInbs
may be used in the place of the batter;' or peel and
boil until done, then mash and season with salt, butter
and pepper.- .J.l{rs. I£. IIeJ'man.

let

Spanish Onion.

Select large silver skin onions, peel and boil whole
until tender, take out the centers and have ready one
cnp full of mashed potatoes, two tablespoons each of
fine bread crumbs and minced corn beef; season highly
with salt and pepper, fill the onions and put in a bak-
ing dish and pour rich beef stock over all, and siInmer
ten minutes, then serve.-.J.1I1'8.E. O. Sp(tltldinq.

Lima Beans.

Shell and lay in cold water. Boil, then stew in
cream with plenty of butter, salt and pepper.-Jl/j's. E.
O. Spauldinq.

Vegetable Oysters ..

Scrape well five or six good sized plants, cook un-
til tender in water enough to cover, then add a pint or
more of rich milk Inixed with one tablespoon of flour,
season with butter, salt and pepper, or add more milk
and serve with crackers like oyster soup.-.ill1's. Ad .
.J.lfoJ'eland.

Corn Oysters.

Eight ears of sweet corn, grated,

two cups lnilk,
three eggs, salt and pepper, flour enough to nlake a
batter.
into a frying pan
and drop the mixture into the hot butter, a spoonful
in a place; brown on both sides. Serve hot for break-
fast, or as a side dish for dinner.-Jenn/ie n~ Jl[ontaque.

Put a tablespoon of butter

Cauliflower.

Remove the outside leaves, cut in pieces, put in
boiling water and simmer two hours. Drain and sea-
son with salt, pepper, butter and cream.-Jlh's. E. o~
Spauldinq.

I 

62 

THE  CARO  COOK  BOOK. 

Breakfast  Potatoes. 

Chop  five  or  six  cold  potatoes,  season  with  salt 

and  pepper,  fry  quite  brown  in  butter;  just  before 
moving fr^m  the  fire  stir in two eggs.—Mrs.  IT.  Herman. 

re(cid:173)

Boston  Baked  Beans. 

Soak  one  quart  of  beans  over  night  with  a 

tea-
In  the  morning  parboil once,  change 

spoonful  of  soda. 
the  water  and  put  in  one-half  pound  of  pork,  a  table(cid:173)
spoon  of  sugar,  one  teaspoon  each  of  salt,  and  soda, 
cover  with  water  and  bake  in  a  slow  oven.—Mrs.  J.  M. 
West. 

Boiled  Onions. 

After  taking off outer skins,  soak  in cold  water  two 
hours to make mild,  and cook in boiling  water,  strongly 
salted.  Drain  when  nearly  done,  then  simmer  in  milk 
until  quite  tender,  add  a  good  bit  of  butter,  pepper 
and  salt.—Mrs.  M.  W.  Gifford. 

Creamed  Carrots. 

Scrape  and  slice  six  good  sized  carrots,  boil  until 
tender,  then  drain  dry,  and  season  with  salt,  pepper 
and  plenty  of  butter,  and  lastly  put  on  a  cup  of  thick 
sweet  cream  and  let  boil  up,  and  serve  hot.—Mrs.  J. 
W.  Barnes. 

Baked  Cabbage. 

Cook  as  for  boiled  cabbage,  after  which  drain  and 
set  aside  until  cool,  chop  fine,  add  two  beaten  eggs,  a 
tablespoon  of  butter,  pepper,  salt,  three 
tablespoons 
rich  cream,  stir  well  and  bake  in  a  buttered  dish  until 
brown.  Eat  hot.—Mrs.  O.  W.  Clark,  Mrs.  A.  Reynick. 

Escaloped  Tomatoes. 

B u t t er  your  dish  well  on  the  sides  and  bottom. 
Then  put  a  layer  of  cracker  or  bread  crumbs,  season 
with  salt,  pepper  and  butter,  cover  this  with  slices  of 
tomatoes  or  canned  tomatoes,  moisten  with  water  and 
milk,  so  continue  until  the  dish  is  full,  having  the  top 
a layer  of  crumbs.  P ut  in a hot oven,  cover  for  one-half 
hour,  then  remove  the  cover  and  bake  a  light  brown. 
—Mrs.  Fred  Sloe urn. 

THE CARO COOK BOOK.
Escaloped Onions.

6

Boil six onions, until

separate
theIn, then place a layer of onions and a layer of bread
crumbs alternately in a pudding dish; season with salt,
butter and pepper, moisten with milk; bake one-half
hour.--J1/J'8.E. J. Fritts.

tender afterwards

Baked Beans.

Pick ovel~a quart or more of beans, wash and par-
boil, flrst adding a little soda to the water. After they
have cooked until tender, put into a dish to ba,ke, first
seasoning with salt, pepper and a good sized piece of
butter, a half cup sugar; then cut slices of pork and lay
.on top, spl'inkle with peppel'. Bake to a nice brown.-
.Jr[rs. J. nT; Barnes.

Creamed Cabbage.

Quarter cabbage and boil with a little salt in water
about three-fourths of an hour. Then remove and cut
the heart from the cabbage, add pepper, salt and one-
half cup of cream and a lump of butter and serve.-
J1fit'8. Ja8.

j}[c lVilliams.

Green Corn Oysters.

To one pint of grated corn add two beaten eggs,
half cup sweet cream, half cup flour, half teaspoon
baking powder, season with pepper, salt fry in butter
and lard. Drop in spoonful; serve very hot.-Mj's. J.
if. I£a1,,.£8.

64

THE CARO COOK BOOK.

THE CARO COOK BOOK.

65

"When we say there is nothing new under the sun, we do not count

gotten things."

for-

Salted Peanuts.

Take unroasted peanuts, pour hot water over them
anc1let stand OD the stove until
they come to a boil;
then place on a tin \vith a small
remove the skins,
piece of butter and let them relnain in the oven until a
light brown; remove and salt. Those already roasted
can be used.-IIettie -11[GJi~(ty.

Dumplings.

One quart of flour, two teaspoons baking powd8r,
one teaspoon of salt, a very little butter and just Inilk
enough to make a stiff batter, as thick as can be stirred.
Cut off in slnall pieces, lay on the top of boiling meat
and boil twenty minutes.--,lfj's.

II. lIerman.

Sweet Breads.

Soak sweet breads

in salt and water, partly fry
them, slice an onion and take one-half can of tOlnatoes;
add these with salt and pepper to the sweet breads,
then dredge once or twice with flour and cook on the
back of the stove slowly for an hour.-Gertrnde Carson.

Escaloped Cheese.

Soak a cup of bread crulnbs in a cup of milk; stir
into this two well beaten egO's, add a tablespoon of
melted butter and a half pound grated cheese.
Sprin-
kle the top with sifted bread crumbs and bake until a
delicate brown.~-11frs.Fred SloGuJrn.

66

-rHE eARO COOK BOOK.
Fried Apples.

Quarter and core apples without paring; put a
piece of butter the size of an egg in the frying pan;
when it is melted put in the apples and cover with light
brown sugar, cook until soft.--.j}.l1's.A. Reynio/.;.

Welsh Rare Bit.

_ Three-fourths cup of cheese, six crackers, one egg,
one cup of milk, one cup of soft bread crumbs, salt to
taste. _ Break the cheese into bits, place it in a gran-
ite-ware pan on the stove to melt. Beat the egg until
light, add to the milk, put in the bread crumbs; mix
with the hot cheese, stirring thoroughly;
cook until
the whole is creamy. Toast the crackers and place on
a hot platter; heap the rare bit carefully on them, and
serve at once.-Lizzie Jl{erc8r.
WELSH RARE-BIT, No.2.

Grate dry cheese, place in a saucepan with just
enough milk to moisten well; and when hot make a
smooth paste, and spread on squares of nicely toasted
bread; set in the oven to brown over the top and serve
very hot.-.1111'8.B--'.J. FrUts.

Fritters.

Three eggs, one cup of sweet milk, two teaspoons
baking powder, a little salt and flour to make a thin
batter. Beat well and drop in boiling lard.-Ml'8. R.
L. IIolloway.

nagic Pastry.

Two tablespoonful of powdered sugar, four ounces
of fine flour, two eggs; mix all together very smoothly,
and fry in lard.--jJ/i',s. J. jJ[ilne1'.

Banana Fritters.

One' pint of flour, one teaspoon cream of tartar,
one-half teaspoon soda, one teaspoon salt,
two eggs
whipped very light, two tablespoonfuls of sugar, three-
fourths cup of milk. Rub through the flour a dessert
spoon of butter. Beat
all to a smooth light batter.
Slice each banana lengthwise into four strips and dip
each slice into the batter,

frying a golden brown.

THE CARO COOK BOOK.
Cheese Straws.

67

One cup of grated eheese, one cup of flour, half
cup hattel> half .teaspo~Hl ?f salt, a dust of pepper.
~11X these IngredIents WIth Ice water and roll out thin'
cut in strips s.ixinches long; lay the strips in a baking'
pan. an<.1put In a moderate oven.
'rhe straws will
cook in a few n1inutes; do not allow theln to get brown.
-

(Jertl'urlt R. Carson.

To Blanch Almonds.

Shell the nuts and pour boiling water over

Let theln stand a few lninutes,
water. Rub between the hands.--Ella li~endall.

theln.
then thruw into cold

Macaroni and Cheese.

'rake lnacaroni, bread in pieces, soak in lllilk two
hours, or boil until
tender, and grate dried cheese.
Put a layer of Inacaroni in a pudding dish, add salt
and butter,
then sprinkle with grated cheese, and con-
tinue until the (lish is filled. Bake until brown.--11lrR.
li'r'ed Sloewn.
MACAHONI AND CHEESE, NO.2.

Soak macaroni in Iuilk, then roll crackers and put
a layer of lnacaroni,
then erackers and then cheese,
with pieces of butter between each. Keep adding un-
til the dish is filled, Inaking the last layer of crackers.
-

Jlobs on.

-11{r8. R.

Dr~ssing for Sandwiches.

Take three tablespoons of sweet oil, (this lnay be
omitted,) three tablespoons of Inixed mustard, one-half
pound of good butter, a little red peppar, a little salt,
yolk of one egg; beatrtheIll together until smooth, and
keep cool. 'rhen chop together, until fine, tongue, and
ham and a little cold chicken if you wish it; spread
slices of bread with dresing,
then with meat; add the
second slice of bread and press closely together
and
tI'iUl the edges.-.111J'8. ./:: J. ]?r£tts.

68

THE CARO COOK BOOK.

Dr. L. 11.. Ryan,
~ •••
::::;:.:::-.==~_...-

SPECIALIST

ON DISEASES OF WOMAN
AND CHILDREN.

PHYSICIAN
SURGEON .....

AND

Office over Reece's Drug Store.

Office hours,

I to 4 p. m.

Residence, first residence on Burnside street
north from Caro Advertiser

building .

....-======================--=NIG"TCALLS PROMPTLY ATTENDED.

CHAS. MONT AGUE, Proprietor.

Caro Exchange Bank.

CHAS. WILSEY,

Casbler

A General Banking

Transacted

Business
....... .-:.:.:.:.:.:.:.:.:.:.:.:.:.:.:.:.:.:.:.Interest

Allowed

.......
on time Deposits.

•.:.:.:.:.:.:.:.:.:.:.:.:.:.:.:.:.:.:.:.:

. . . . Money to Loan on Real Estate and Approved Notes .

...

•

...

•

•

solicited ....

Accounts of firms and individuals

...---------------------
ARE
YOU
READY

to correspond with the times.

Will find my goods

You In need

of anything

to be first-class,

in my line?

If so

prices

and
I stand

to show you things

...---------------------

co nsciensious

•

that merit your candid

and

consideration

.

• • • • • • • •AD. MORELAND .•

THE eARO COOK BOOK.

69

"Be gentle to the new laid egg, for eggs are brittle things."
Eggs are not simply food, as they reach also into
the realms of medicine, where they have many uses.
For a person of delicate or impaired digestion, an egg,
properly cooked, forms the most grateful food, and its
use seldom if ever gives rise to those distressing at-
tacks which come froIDthe consumption of most other
In case of disease of the bowels, such as dys-
viands.
entery or diarrh rea, a strong plea is made for
the
trial of eggs, beaten light, either with or without sugar.
While fOI'lninga grateful coating for the inflamed and
diseased surfaces, till nature has time to make the
necessary repairs. They alse furnish nutriment, and
dispense with the necessity for coarser and aggravat-
ingfoods.
r~eotest eggs, put theln in water enough to cover.
The "good eggs" will lie fiat at the bottom, while the
"bad eggs" will stand upright, like many other unsound
things in this world.

Omelet ..

Six eggs,

the ,vhites beaten to a froth, also the
yolks well beaten, one teacup of warm milk, one table-
spoon of melted butter, one tablespoon of flour mixed
with the milk, one teaspoon of salt and some pepper.
Mix all together, except
the whites of the eggs, add
these last. Cook immediately in a hot buttered spider,
and when the bottom of the omelet is fried, set the
spider in a hot oven to brown the eggs on top.-Mrs.
O. .JJlontaque.

70
EGG OMELET , No.2.

THEfCARO

COOK BOOK.

Five eggs, well beaten, eight tablespoons of Inilk,
J[I'8. L01li8((, A~inyon.

salt and peuper; fry in hot

lard.-

EGG OMELET, NO.3.

:B-'ivewell beaten eggs, one and a half cups of Inilk,
three tablespoons of flour, mix the flour in a little of the
milk, and rub slnooth, then add Inilk and flour to eggs
and beat ,yell together; grease a frying pan well with
lard, and when .not too hot, put in a large tablespoon-
ful of the hatter, so it will cover about half of the fry-
ing-pan;
it
browns.-liZ07'(t

turn when light brown, and roll up as

C~ Le((.~ia.

Escaloped.

Make a mince of chopped hanl, fine bread crlllnbs,
pepper salt and some Illelted butte}', add enough Inilk
to make a soft paste,
then half fill sonle small patty-
pans, break an egg carefully on the top ef each, dust
then sprinkle over with finely
with pepper and salt,
powdered crackers. Bake ~1boutten Ininutes.
r1'o be
eaten while hot.--3h'~.

lJ'. O. SpaulrUnq.

Eggs in a Nest.

Boil six eggs twenty minutes,

remove the shells,
to .L
to nibisten

rub thenl

this mixture,

seperate the yolks without breaking,
snlooth paste with a little melted butter,
and shape into balls. Cut the whites in thin, n.UTO'V
slices, and mix with thein an equal quantity
of fine
shreded chicken, and a tablespoon of chopped parsley.
Put
'which should be dry and light, on a
platt~r or salad dish, in oval ring, and place the yolk
balls in the center.
Set the dish in a steamer and heat
through. Around the edge pour a rich cream sauce,
and serve more sauce in a gravy dish.-Allie .111. An8-.
C01fLb.
EGG IN A NEST, NO.2.

Beat to a froth the whites of six eggs, a little pep-
per and salt, pour into a buttered baking dish, pour
upon it six tablespoons of nice cream, one only In a
place; on each spoon of cream, drop one of the yolks

THE CARO COOK BOOK.

71
'whole, (being careful not to break them) place In a
moderately hot oven, bake about
ten minutes, and
serve hot.-Jlu's. Ad. Jlforeland.

Stuffed Eggs.

Boil the eggs hard, reluove the shells, and then
cut in two. Remove the yolks and luix with then1,
pepper, salt, cre~m, vinegar, and a little dry n1ustard;
return to the whItes, sluooth them, and put the halves
together again.-Jlf1's. Oeo. Proctor.

Scrambled Eggs.

Melt a tablespoon of butter in a spidel', add one-
half cup of sweet cream, and when hot break in six
eggs; before they are set, begin to stir constantly un-
til they are done. Be careful not to cook too n1uch..
Salt and serve at once.-.11fJ's.E: o. Spcluld/ng.

Creamed Eggs.

Boil eight or ten eggs hard taking off the shell.
Place in a deep dish and cover with a drawn sauce lllade
of one pint of milk, butter the size of an egg, one snlalJ.
spoonful cornstarch and a little salt.-J1IJ'8. Fred sto-
cunt.

Fricasseed Eggs.

Boil eggs hard and slice. Take one cup of stock well
seasoned, and brown some stale bread in son1e fat.
Put the gravy on the fire, rub the eggs in melted but-
ter and roll in flour. Lay thelll in the gravy and let
them get hot. Pour the eggs in a dish with the fried
bread and pour the gravy over all.-.ilh's. Ji: 8.
lrheat.

Marguerites.

Cut bread in large rounds with a biscuit cutter or
larger if possible, make a sauce with a pint of milk
thickened with flour and seasoned with butter and salt.
Have ready several hard b0iled eggs, cut the yolks in
slices. Pour the hot sauce over the rounds of bread
or dip them in the sauce so they may be well covered.
Place. on a platter and put a disk of eggs in the center
of each, to make the daisy. Garnish with parsley.-.
Gertrude R. C/(tJ'80n.

72 

THE  CARO  COOK  BOOK. 

Baked  Eggs. 

Break  eight  eggs  into  a  well  buttered  dish,  put  i 

salt,  pepper  and  bits  of  butter; then  three  tablespoons 
cream;  set in oven and  bake  twenty  minutes; serve  very 
hot.— Mrs.  M.  W.  Giffard. 

Deviled  Eggs. 

Boil the eggs hard.  When cold,  cut  them  carefully 
so not  to  break  the  whites,  and  remove the  yolks.  Add 
to  the  yolks  a  good  sized  lump  of  butter,  salt,  pepper, 
a  pinch  of  mustard  and  a  little  sweet  cream;  mix  to  a 
smooth  paste,  now  fill  the  whites  and  round  them  up 
well,  garnish  and  serve.—Mrs.  JV. A.  Dryer. 

Pickled. 
Boil  eggs  very  hard,  remove 

the  shells.  Take 
one  teaspoon  each  of  cinnamon,  allspice  and  a 
little 
salt,  put  in  a  little  muslin  bag  in  cold  water,  boil  well, 
and  if  it  boils  away  add  enough  to  make  one-half  pint 
when  the  spices  are  taken  out.  Add one pint of  strong 
vinegar,  and  pour  over  the  egg. 
them 
^colored  put  in  some  beet  juice.—Mrs.  W.  0.  Morford. 

If  you  want 

THE CAROCOOKROOK.

73

"Those were good old times, so the grand-mothers

Of sixty years ago to-day

When bread was baked in the proper way,

And butter as sweet as new mown hay."

sav,

J

SUGGESTIONS:-'.rO make

three iInportant
strength

to knead it ,veIl.

requisites--gooc1

good bread

are
flour, good yeast and

there

vVhen you put

the bread on the board pat

it light-
the dough is light and slnooth and will

ly, knead until
not stick to the board 01' hands.

Use as little flour as possible in kneading.
Do not stop until you have fully finished,

for bread

that has "rested"

is not good.
'.ro lllake bread 01' biseuit

the
dough over the top ,vith water just before putting into
the oven.

a nice color, wet

'

The flour used should always be sifted.

Salt Rising.

light.)

light, put

'1:'heforenoon

before baking put

the bowl
"Then light,

let stand in a warIn place,

light, which will be at night

two tablespoons
in a bowl, pour on boiling Inilk enough to
of corn meal
covered,
scald thoroughly,
if kept warnl enough,
until
in a basin of W.11'1nwater
(if not
fill the bowl with warll1 wa-
until
sift a two qual't
ter and let stand until
in a tea-
basin of flour;
in a half
spoon of salt, one tablespoon
to scald sonle of the
teacup of boiling water
lllilk
flour, pour in cold water
warn,
f1'01nthe l11eal and stir
in enough of the flour to Inake a thin ~ponge, beat well

lliake a hole in the center, put
of sugar, pour

then strain off the water

enough to lllake about

the Ineal settles,

and stil',

li 

THE  CARO  COOK  BOOK. 

and  set  in  a  warm  place  or  in  a  pan  of  warm  water 
to 
rise;  when  light  knead  and  put  in  tins;  mix  soft.  This 
makes two  loaves.  Keep  in  a  warm  place  to  rise  and 
bake  in  a  moderate  oven  about  a  half  an  hour.  When 
done take  out of  the tins,  turn  the tins  bottoms  upward, 
put  the  loaves  on  them  until  cool,  not  covering.—Mrs. 
II.  Herman. 

Cream  Yeast. 

In  the  morning  put  one  yeast  cake 

in  one  pint  of 
warm  water,  take  two  tablespoons  each  of  sugar  and 
salt,  and  three  of  flour,  when  3'east  cake 
is  soft,  add 
all  together.  At  noon  boil  twelve  common  sized  pota(cid:173)
toes,  mash  or  strain  through  a  colander,  pour  on  this 
a  quart  of  boiling  water;  when  cool  add  the  mixture 
prepared  in  the  morning. 
It  can  be  cooled  with  a 
quart  of  cold  water.  Keep  in  a  warm  place 
to  rise. 
Next  day  pour  in  a  jar  set  in  the  cellar  or  cool  place. 
Use  one  pint  to  every  loaf  of  bread,  no  other  wetting 
needed.—Mrs.  F.  L.  Cross. 

Yeast. 

One  quart  of  flour,  scalded  with  potato  water, 
three  tablespoons  of  mashed  potatoes,  a  half  cup  of 
sugar,  a  handful  of  salt.  Dissolve  a  yeast  cake,  and 
add  when  cool.  Let  stand 
twenty-four  hours  before 
using.  Keep  in  a  cool  place.—Pearl  Barnes. 

Bread, 

F or  five  loaves,  take  four  quarts  of  flour,  one  cup 
of  yeast,  warm  water  enough  to  make  into  a  hard  loaf 
rise.  When  light  make  in small  loaves,  and  it 
and  let 
will  be  ready  for  the  oven  as  soon  as  light. 
It  is  not 
necessary  for 
to  set  over  night.—Pearl 
Barnes. 

this  bread 

Yeast  Bread. 

T a ke 

three  or  four  potatoes  boiled  and  mashed 
fine,  two cups  of  flour  scalded,  and  when  cold  add  one 
yeast  cake.  Take  part  of  this  for  three  or four  loaves, 
set  sponge  at  night,  taking  about  a  pint  of  water  with 
part  of  yeast. 
In  the  morning  add  one  well  beaten 

THE CARO COOK BOOK.

75
t-\votablespoons of sugar, foul' of lard, one tea-
egg,
spoon of salt, knead about one-half hour, let rise
in one large loaf, then put
in tins let rise and bake
about one-half hour. Use "Pillsbury's Best" flour.-
.il{!'8. ](. O. Spauldinq.

Jug Yeast.

three-fourths

Take twelve large potatoes, boil and mash fine,
then one-half cup of sugar,
cup of flour
scalded with one cup boiling water, three heaping ta-
blespoons of salt,
three quarts cold water, one and
one-half cups soft yeast or two cakes soaked soft.
Have the water about half warm when the yeast is add-
ed to rise it. Cover up and set in a warIn place until
the foaln covers the top,
then put in a jug and cork
tight a.ndkeep cool.-Lury J). RWi8ell.

Wheat.

Oue pint of jug yeast for each loaf--no other wet~
tirtg is needec1--flour enough to Inake a stiff batter;
beat with a spoon two nlinutes and set in a warIn place
to rise.
"Then light knead into a hard uough and
rise,
takes only three or
four hours to bake after this receipt.--Lucy ]>. RW';8ell.

then Inake into loaves.

It

German.

Boil three quarts of sour nlilk, strain off the whey,
and sCi:tldtwo cups of flour with the whey and let stand
until cool. A.dd three-fourths
cup of yeast and flour
enough for a stiff batter, set in a warm place to riser
when light add a teaspoon of salt and knead. Let
rise again,
rise and bake.
'1"'h1Swill nlake three loaves.- Jb'8. A . .}. Dale.

then knead thoroughly,

An Easy Way to Make Bread.

'rake three tablespoons of fiOUl',

two tablespoons
salt, two tablespoons sugal', scald hy pouring on one
pint boiling water. Let stand until ('001,then add two
':rake about one d07:enlarge
yeast ('akes and let ]'ise.
potatoes, boil and mash fine, and add three quarts
Wal'lll water; put in the above yeast, and let stand until
foamy, then put in .1 ('001place. One quart of yeast

70 

THE  CARO  COOK  BOOK. 

loaves  of  bread.  When  ready 

makes  two 
to  make 
bread  stir  in  flour,  knead,  put  in  tins  and  let  rise;  bake 
in  a  slow  oven.  The  yeast will keep  good  two  or  t h r ee 
weeks.—Mrs.  Ghas.  Lee, 

Brown. 

One  and  a  half  cups water,  not  hot,  two-thirds  cup 
two  cups  graham 
two  teaspoons  of  baking 
two  hoars,  and  bake 
in  pound  baking  powder  cans.—Mrs. 

of  molasses,  one  teaspoon  of  soda, 
flour,  one  cup  white 
powder,  a  pinch  of  salt.  Steam 
one-half  hour, 
Wm.  Rowan. 

flour, 

B R O WN  B R E A D,  N O.  2. 

Take  three  cups  white  bread  sponge,  one  cup  of 
molasses,  stir  stiff  with graham  flour,  let  rise,  roll  into 
loaf  with  as  little  flour  as  possible,  and  bake  one  hour. 
Mrs.  Geo.  W.  Howell. 

B R O WN  B R E A D,  N O.  3. 

One  egg,  two cups of butter-milk,  one  heaping  tea(cid:173)
spoon  of  soda,  two-thirds  cup  New  Orleans  molasses, 
two  cups  graham  flour,  one  cup  corn  meal,  and  salt. 
Steam  three  hours  and  set  in  the oven a few  minutes  to 
brown.—Mrs.  G.  ti.  Cross. 

B R O WN  B R E A D,  N O.  4. 

Two  cups  of  butter-milk  or sour  milk,  one-half  cup 
of  molasses,  one  cup  corn  meal,  two  cups  of  graham 
flour,  two  teaspoons  soda,  and  some  salt.  When  sour 
milk is used  add one tablespoon  shortening.  Steam  two 
hours,  bake  twenty  minutes.—Mrs.  K.  0.  Spomldinq. 

B R O WN  B R E A D,  N O. 

Two  cups  graham  flour,  one  cup  corn  meal, 

','>. 
two 
•cups  butter-milk  or  sour  milk,  scant  one-half  cup 
shortening,  one-half  cup  molasses,  one  teaspoon  soda, 
a pinch  of salt.  Steam  three.hours.—Jennie  W.  Monta(cid:173)
gue,  and  Mrs.  A.  II.  Gardner. 

B R O WN  B R E A D,  N O.  6. 

Two  cups  of  sour  milk,  one  and  one-half  cups  corn 
meal,  one  and  one-half  cups  graham  flour,  one  egg 

THE CARO COOK BOOK.

77

one heaping
salt.

Steam tlu'ee hOUl's.-.]cllnie
Graham.

teaspoon sotla, one cup 11101asses,and SOll1e

lT~Jl/ontagne.

1'hree cups of butter-l11ilk,

one-half

three

teaspoons

cup of molas-
and

soda

ses, six cups g'l'alUll11flour,
SOlne salt. -- Lou isa [{enyou.

GI~.:\HA~I BREAD, No.2.

rl'\vo eggs, one cup sugar,
('ups butter-milk,

foul'
cups white flour, a little salt.
til11e.-- ..111'.....e. E. Jfttdqe.
GnAH~\~I BnEAD, No.3.
One pint of jug yeast

foul' CupS. grahanl

t,yO scant

teaspoons

soda,
two
Bake slowly and a long

flour,

hatter
of wheat
light add a little
and kneac.1 into
to 10aYes.~LlU'Y I), RU88el1.

flour saIne as for
sugaJ' and hutter,
a hand dough,

to each loaf.
\yheat

n1ake a spoon
bread; when
flour
in-

then put

llse g"l'ahillll
rise,

let

Corn.

One pjnt of earn meal, one pint of
tW0-thil'c1s ('UP lllolasses,
soda.-3/J'8.

teaspoon

of

flOUI', one pint
of
illinel'ca A.

a teaspoon

a heaping

of SOUI' Inilk.
salt,
I/r{ll'!e/j.
COHN BHE~\D, No.2,

One ('up of Indian

one cup of sug.11', one teaspoon
Inilk, OllP pint of sour
sweet
soda.
Stemll until <lone,-J/l's,
COHN BHE.\]), Ko.

;-t

Ineal, on~ pint of wheat

flou]',
of soda, one quart of
of

teaspnon

one

]llilk,
I).

lJ~ llelch.

rI'wo ('ups SOlll' mille one ('up swept milk, one
('ups eorn meal, hvo-thirds
Stealn
it in all oven and hl'own.--.fuli((, Riff/),

two an (1 one-half
two teaspoons

a little

soda.

S:l It.

flollr,
sugar,
hOlll'S, put
COB?\" RHEA n, No.4.

•

cup
eup
two

rl\,>o eups soul'mille

three-fourths
two c'ups ('orl1 meal, one and one-half

eup of 11101asses,
('ups white flour,

78 

THE  CARO  COOK  BOOK. 

one  heaping  teaspoon  soda,  one  teaspoon  salt.  Steam 
two  hours"and  bake  one.— Mrs.  C.  E.  Mudge,  Mrs. 
J.  A.  Sutton. 

Indian  Bread. 

One  teacup  sweet  milk,  one teacup  sour  milk,  one-
flour, 
two 

half  cup molasses, two cups  corn  meal,  one  cup 
teaspoon  soda,  a  little  salt.  Steam 
one  large 
hours  and  bake  a  half  hour.—Mrs.  N.  J.  Kendall. 

Johnny  Cake. 

One  teacup  sour  milk,  one  teaspoon  soda,  one-
half  cup  molasses,  one  egg, 
two  tablespoons  melted 
butter,  one  and  one-half  cups  Indian  meal,  one-h<Hf 
cup 
flour.  This  receipt  will  make one  pan  of  Johnny 
cake.—Mrs.  Seneca  Young,  Julia  RUey. 

JOHNNY  CAKE,  N O.  2. 

One  egg,  one  cup  sweet  milk,  one  cup  flour,  one 
cup  corn  meal,  three  tablespoons  sugar,  pinch  of  salt, 
one  teaspoon  baking  powder,  shortening  size of  butter(cid:173)
nut.— Mrs.  K  I).  Shader. 

Corn  Heal  Cakes. 

One  egg,  one  and  one  half  cups  sour  milk,  one-
third  cup  sugar,  one-third  cup  of  butter,  one  teaspoon 
soda,  one  and  one-half  cups  flour,  and  one  and  one-half 
cups  of  meal.—Mrs.  F.  A.  Dudley. 

Lumber  Camp  Johnny  Cake. 

One  quart  bolted  corn  meal,  one  cup  wheat 

flour, 
one  heaping  tablespoon  sugar,  one  heaping  spoon  salt. 
Mix  ingredients  thoroughly,  pour  on  mixture  one-half 
pint  boiling  water,  stiring  briskly.  Allow  the  com(cid:173)
pound  to  cool, 
then  add  one-half  pint  butter-milk 
mixed  with  sufficient  soda.  The  mixture  should  be 
thin  enough  to spread  easily.  P ut  one-half  mixture  in 
iron  dripping  pan, spread  one inch layer of apple  butter, 
then  the  remainder  of  the  batter.  Bake  a rich  brown. 
To  be  appreciated  it  must  be  eaten  half  cold,  as  noon 
lunoh  by  log  runners. — Mrs.  M.  Van  WmMe. 

THE  CARO  COOK  BOOK. 

79 

Rollg and  (Jkiffifl 

French  Rolls. 

In  the  morning  scald  a  little  more  than^a  pint  of 
milk  and  let  it  cool,  sift  two  quarts  of  flour  two  or 
three  times,  into  which  rub  two  tablespoons  of  butter 
and  sift  again.  Make  a  hole  in  the  center  of  the  flour 
stir  two  tablespoons  of  potato  yeast  and  two  spoons  of 
sugar  into  the  milk,  then  put  all  in  the  center  of  the 
flour,  let  stand  several  hours  until  foaming,  then  mix 
in  all  the  flour;  let  rise 
four 
o'clock  knead  it a very  little  on  the  board,  roll  out  one-
half  inch  thick,  spread  with  butter;  cut  with  biscuit 
cutter,  lap one edge.  Do not put  the, rolls  near  togeth(cid:173)
er  in  the  pan.  Let  them  raise  one  and  one-half  hours. 
Bake  in  a  quick  oven  and  serve  hot.—Agnes  M.  Ealy. 
F R E N CH  R O L L S,  N O.  2. 

in  a  warm  place.  At 

times.  Then  cut 

One  cup  of  sweet  milk,  one-half  cup  lard,  one-
let  cool. 

half  cup  sugar.  Scald  all  together  and 
Then  take  one  cup  of  light  bread  sponge,  beat  all  to(cid:173)
gether  mixing  flour  with it  until  almost as  stiff  as  bread 
dough.  Let  raise  two  or  three 
in 
small  pieces for  rolls.  Make  into  round  rolls  with  roll(cid:173)
ing-pin  until  size  of  cookies.  P ut  melted  butter  over 
t he  top  and  turn  one-half  over  the  other  and  let 
raise 
until  ready  for  the  oven.  Dampen  the  top  with  sweet 
milk  and  let  bake  until  a.nice  brown.—Mrs.  W.  A. Cctl-
beck. 
F R E N CH  R O L L S,  N O.  3. 
[Z  O ne  cup  of  bread  sponge,  add  cup  of  scalded  sweet 
milk,  (let  it  cool  before  using)  one-half  cup  of  sugar, 
one-half  cup  of  lard  and  a  pinch  of  salt;  mix  as  soft  as 
convenient.—Mrs.  C.  A'.  Cross. 

80

THE CARO COOK BOOK

Rusks.

yeast.

In one large coffee cup of \VarIn milk dissolve one
and
Use only flour
to which add two ounces, of butter
it rise. When very light, knead, 1110ulc1into
,Vhen light place in
the top ,vith

cake of compressed
one cup sugar, and beat all
enough to roll out,
and let
shape and set
a hot oven and bake.
sugar dissolved in Inilk.-Jennt'e

'1'hen add three eggs
together.

into a warn1 place.

-VVhenclone covel'

.Jlfo7ltaqlte.

W:
Raised Biscuit.

One qual.t of sweet m.ilk boiled, one cup of yeast,
one-
rise anc1l'oll out
Let rise again and bake in a quick

lard and half butter,

one cup of shol.tenillg,
third cup sugar; beat one hour.
and put into pans.
oven.-.J1f7'8 . .fa.'). ..tl!ontaque.
RAISED BISCUIT, No.2.

half

Let

One cup of sweet

Inilk, one

cup of yeast.

into a sponge and when light
cup of shortening,
very stiff. When light Blake into shape.-il!7'8.
0/ /71.
HAISED BISCUIT, No. :-).

one-half cup of sugar,

add one egg,

11<1ke

knead

one-half
not
lJ~ It.

Set sponge when ready to Inake for bread.
one

two qUell.ts of batt81', OIle egg well beaten,
sugar, nearly a cup of shortening.
anclluix
1rill/(t /I/S.

'rake
cup of
tog'ether
the Sal1le as for hread.-.1l1J'8 .. i{s. J{(.-

Beat all

twice

Cream Biscuit.

'rwo eggs beaten very

light,

one-half pint ~;\\~eet

flour, one teaspoon

cre:llll., one quart
ten 1111nutes;roll very thin and cut with a glass.-J/J'8,
,1..,'. J.. It ,du{n/son.
CnEAM BISCUIT, NO.2.

salt;

,vork them

'l'a~{e one-half cup sour cremn and fill the (~Upwith
teaspoon of soda c1issoly~ d in the
::;alt, add
to the

SO~ll' 111l1k, one level
mIlk: about
about one heaP.lng' tea.spoon of bakir b' lowc1el'
flour alH1bake In (-1 qlllek oyen.-

Jl11'8 .. A d. Jlo'l'e/a'lld.

tW? tablesvoolls

of shortening,

THE CARO COOK BOOK.
Beaten Biscuit.

SI

of lard,
of water.

One quart of flour, rub into it thoroughly

one teacup
?\1ix it up stiff and beat until
Roll out

blespoon
teacup
dough is soft and (.overed with blisters.
dough on the boal'd, and C"ut out
them with a fork and bake in a quiek oven.
be slightly bI'own. One tablespoon
provemellt.
G'eo.

one ta-
of m.ilk, and one-third
the
the
Stick
theIll
Let
is an in1-

If added use one teaspoon of salt.-J//'8.

the biscuit.

of butter

IT'(!tSOl1 •.

Breakfast Buns.

Two cups flour.

three-fourths

two eggs beaten, one cup of Iuilk,

cup corn n1eal, one-
three
Bake in a hot oven twenty

baking" powder.

half eup sugar,
teaspoons
Illinutes.-Jf)'.'i.

Jil,;)'.

Muffins.

flatH', one enp of luilk. one egg; one ta-
two teas-
J.llinniff

one ta hlespoon

powc1el'.-J/J's.

(.'. Jlo7lt(((Jue,

sugar,

One pint

baking

blpspoon of butter.
poons
IJtu'o.
~i[U.F'I"IN~, No.2.

Sweet Milk Gems ..

rrh;l~ add g'rahmll

Beat one eo'o' well: add a pint of new mille and a
it will drop
the g't'111
Bake In a hot OY0n

little salt.
ofI frOll1 the spoon nil'el~-.
lIeat
pan before dropping in the dough.
twenty Ininutes.-.All's.

and bu~tel'

flour untjl

IlerJJ7((ll.

J. Il.

One egg. one-half

baking powder sifted with enough flour

('up lnelted of butter

and lard
into one pint of sweet 11lilk, three
to
heat ha.rd and hake in gelll pans.
If.

are nice nU1<leof g'1'ahmn flour.-J/I'&.

and poul'eel

mixed
teaspoons
luake a stiff hatter,
rrhese
,",'10('WJI.

fl.

Wheat Gems.

One pint n1ilk, two eggs,

two tablespoons

teaspoon haking powder,

Bake

in gel11 pans.-J/l's

Ineltec1
flour
. .I.

butter,
to make
II.

Ila'}' /'/8.

teaspoon

salt.
a thin bath'l".

THE CARO COOK BOOK.

82
GRAHAM GEMS, No.2.

two tablespoons

One egg,
of shortening,
teaspoon
grahalll
GRAHAM GEMS, No.3.

one and one-half
of soda, one teaspoon
flour.--Lll1'8. J . .A. Sutton.

of sugar, one tablespoon

cup of sour milk, one
cups of
of salt,

three

One pint

flour, one egg,

cup wheat
two tablespoons
one
baking
gem tins well buttered
quickly as possible.-J1Irb'.

teaspoon

sweet milk, one pint graham flour, pne
two
salt,
Inixed in flour. Have
Bake in hot oven as

butter, melted; one-half

sugar,
teaspoon

powder,
and hot.

one tablespoon

011 as. Lee.

Corn Meal Pancakes.

cups Indian nleal, one cup flour,
tablespoon
Inix and set

'rhree
four
and in the morning add one tablespoon

one quart
to rise over
of nlelt-
and one teaspoon soda dissolved in hot water;
of salt, fry on a gridclle.-PectrllJct1'ues.

milk,
night,
ed butter,
add a teaspoon

yeast:

Wheat Flour Griddle Cakes.

11ix the sanle as for huckw hea t cakes

in an earth-

soaked, which also helps

theln stand over

en pitcher, with warm water,
'1'0 Inake them tender,
yeast.
bread well
Let
night
should there be any cakes
soak theIll,
are not burned,
ways put
if'. L.
will he tough.-.JllI'8.

salt

a little
and SOllIe
add a few pieces of dry
to brown theIne

left,
returll

to l'ise. After

take two 01' three
to the pitcher.
01'

breakfast,
that
Al-
they

in the cold cakes 01' nieces of bread,

('1'08-".

Sour nilk Griddle Cakes.

One quart SOHI' Illilk, one large teaspoon

eggs well beaten,
ter as can be turned on the griddle without
.Just before they are ready to Bake add two teaspoons
of soda. -I

two
flour enough to lnake as thin a bat-
breaking .

)ea 1'1 11([)'Ii e8.

salt,

Fiye cups of flour,

thn~e tablespoons

Inelted hutter,

of haking powder,
tablespoons

eighteen

Waffles.
six teaspoons

THE CARO COOK BOOK.

Sil

teaspoon salt,

three eggs beaten separ-

milk, one-half
ately.-.tfrs.
W .fU'F'LES, ~ U. 2.

Fronk Bailell.

One quart of flour,

two teaspoons

spoon suo'ar. one teaspoon

of baking pow-
salt, one
thl't'e eg'gs, whites and yolks beaten seper-
nlelt-

thing, one tahlespoon

table

Inilk,

der, ont'
quart
atel,\'. white added the last
e<l hutter.-.

\"el/ie J/cKal!.

two tablespoons

Parker House Rolls.
of lard, one pint
flour,
one-half cup yeast, one half ~up sugar.
in the 11lidcUeof flour
In the lllorlling stil' up and
rrhen knead and

it stand until noon.

lard, and sugar

over night.

l'ise one and one-half hours before baking'.-

Two quarts
cold boiledluilk,
Stir
the luilk,
and let stand
knead it anu let
~hop.
Jlrs. F L. Cross.

let

rrake olle egg,

teaspoon
,dip with spoon intu the hot

of soda and aIle spoon of salt;
lard.-.?'llllla

stil'
lJl:1l.:k.

thiek sour lnilk, half a
thiek, and

Fritters.
('up of

;L

Whopover.

One pint

luilk. onE' egg, one pint flour,

Bake in g'l'JIlS pans in hot oven.-.1/I'.5. F. L. Stolle.

little salt.

Corn Wafers.

One pilt halted eornlneal,

one half eup "'!lite flour
one teaspoon sugal', a little salt, 11lixell'Ythen add suf-
Bake thor-
fieif'nt. sweet 11lilk to 11lake a thill batter.
ouO'hlr on well uTeased o'!'iddle.
should he
thin.-.lfrs. AI.

rrhe eakes

n

J

n

n
{alll/'lllkLe.
Strawberry

Shortcake.

~1ake a l'ieh erust,

Split
with a ~hal'p knife into two parts, butter
thenl well.
~1a~h ripe belTie~ with sugar and e1'8:11n,phL(.e between
cl'ust.-L/.??'ie J/eI'('(J1'.

thiek and bake.

roll out

'l'RE CARO COOK BOOK.

If you+...

84
ST APLE:.:.:.:.:-:.:.:.:.:.:.:.:.:.:.:.:.:.:.:.:.:.:
AHpFANCY

....... ~

.. ,.. GROCE RIES.

Choice Teas, Coffees,
Canned Goods and

Table Luxuries
A Specialty .....

CA:SH ....

PAID FOR BUTTER
AND EGGS.

Remember.

that

ing oash ~rooerY' house of
You win flnd the ~taoe at

this is the tead-
the oountY'

Next

to City "all, Curo,

,\\ich.

TAGGETT & CO'S.

OO<:lAt @00d
@10t~iI?9 .....

AT LOW

PRICES,
FOR CASH,

,,~'.'~.D.B. parmclce'S.

GO TO

OPPOSITE CITY HALL,

CARO, MICHIGAN.

THE CARO COOK BOOK.

85

"With weights and measures just and true,

Oven of even heat,

Well buttered tins and quiet nerve,

Success will be complete."

f-:;GCGESTlOKS.-Always 'u~e the be~t materials,
Sift your
Pour hailing water over

]nea~uring.
I'a,i~in~, then dl'aill

and flour before

sugar

it off

and you will find it quite ea~r to Beed thenl.

'1'0 keep ]'aiBins froIn going to the bOttOIll of a eake,
have theIll dry and thOI'oug-hly dredge with
flour be-
fore heing- <M1u.edto the battel', which Bhould be done
just before putting

in the tin~.

'ro h1anl'h ahllond~, ~hell

ov(:'1"tht'lll and allow to ~tallcl a nlOlnent,
and thl'O\V into l'old \Vatel', when
easil,~ be ]'plnoved.

i;\n' llil'e l'ake, crealll

the butte]' before

thenl, pour boiling water
then anLin off
the brown skin~ can

and Cl'8mn hoth

adding the
to-

~ugal', 11lix in the sugar gradually
gather

thoroughly.

before

Inixing' bowl in hot water

l'Olnn1811eing to Cr8<1111you]' butter

In eold weather dip your
Egg~ will heat
Alway~ beat

light quic.ker

if very eold.

w hi te~ to a stiff froth for eakes,

th8 polk~ of 8gg~ to a crellIn and the
coo kie~ 01' fried cake~.

If YOUI' oyen In'ove~ too hot, ~et in a large basin of .

and sugar.

('old water.

H81neInbel'
is worth doing'

all

'well.

that anything that

is wOl,th doing at

86

THE CA RO COOK BOOK.
Baking Powder.

One-third

soda to two-thirds

crealll

tartar.

baking powdel'.-.l/rs.

foul' till1eS and use as other
F. CJwse.

Raisin.

Sift
8.

One cup sugar,

three

two teaspoons of baking powder,
111ixthe raisins

eggs, one-half

cup each of
a cup rounding full of chopped
two cups flour
in the flour.-

sweet milk, and butter,
raisins,
flavored with nutnleg;
Jlrs. I£. L. Boss.

Water Melon.

White

pal't.-1'\vo

cups pulverized

and s\veet
lllilk.
two and one-half

thirds cup each of butter
flour, whites of five eggs,
powdel'. Red part.-One-third
baking
tel' and 111ilk,one cup red sugar sand,
five yolks of eggs one-half pound
teaspoon baking' po\Yc1er. Put
as for marble ('ake.-Afrs
'VATI":R 11ELON OAK8, No.2.

in loaf

Jr. C. JIOlford.

sugar,
three

hvo-
('ups
teaspoons
cup eaC'h hut-
flour,
raisins. whole, one
same

two cups

('ake the

two cups flour,

'Vhite part-One

cup of coffee A suga1', one-half
the
cup each of sweet 1nilk and butter,
foa111, two tea-
whites of three eggs beaten to a stiff
the
spoons baking' powder
11he pink part
sugar and butter
is 111adethe saIne as the white part
use pink
sugar and the yolks of eggs, one-half pound seedless
rasins, wash the1n and drench with flour.
the
pink part
in the ('enter of the pan a1ld covel' as eavenly
as possihle o\-er the pink.-.1frs.

thoroughl~T togethel'.

IF'm. fmerso!l.

in the flour.

except

sifted

Beat

Put

White Cake.

rrwo and one-half

('ups flour, one and one-half eups
sugar, one s<:ant cup sweet milk, whites of th1'ee eggs,
foul'
of baking
po\\-der.-.1lrs.
,VHITE CAKE. Ko. 2.

lillr;ll AIeft"f.llzie.

two teaspoons

tablespoons

of hutter,

Two cups of white sugar,

two-third of a ~up of hut-
tel' beaten to a ('ream, whites of four eggs beaten stiff,

THE CARO COOK BOOK.

87
flour to make quite

one tablespoon baking powder,
stiff.-Jlrs.
WHrrE CAKE, No.3.

J. E. Stevens, .Jfrs. D. T. Randall.

One cup \vhite sugar, one-half cup butter, one-half
cup sweet milk, two egg~, to teaspoons baking powder,
season with lemon.-Louisa
.Jfzllerva:fl. Hawley.
vVHITE CAKE, No.4.

Kenyon,

Isabella Street.

Three cups of sugar, one cup butter, one cup s\veet
IIlilk, two of flour, one of corn starch, whites of twelve
eggs, three heaping teaspoons of baking powder. This
makes two cakes.--.1/rs.
WHITE CAKE, No.5.
One cup butter,

two cups flour,
one cup corn starch, one cup sweet IIlilk, one teaspoon
cream tartar, one-half spoon soda, two teaspoons ex-
tract
lemon, the whites of seven eggs beaten to a stiff
froth, mix butter and sugar to a cremn. Bake in a
moderate oven.-Julia
WHITE CAKE, No.6.

two cups sugar,

A full quarter cup butter, one cup sugar, one-half
cup sweet IIlilk, one and one-half cup~ flou]', one tea-
spoon of baking powder, whites of four eggs, beaten to
a stiff froth.-.Ilrs.
WHITE CAKE, No 7.

J. (/. Han'eg.

Whites of three eggs,

two cups sugar, one-half
cup butter, one cup ~weet lnilk, two and one-half cups
flour, one tablespoon of baking powder. Use any sea-
soning.-.1lrs . .1lm'v E.

l'au{j1zIl, Mrs. W. R. Olin.

Ezley.

Eggless Cake.

One and one-half cups sugar, one cup sour

lnilk,
three level cups sifted flour, one-half cup butter, OIle
eup raisins, chopped and n1ixed with the flour, one
teaspoon soda, one-half teaspoon cinnanlon, one-half
nutnleg.-Jfrs.

Lora Roberts.

Of brown sugar, butter, eold strong coffee, ('nu nlO-

Coffee.

THE  CARO  COOK  BOOK. 

lasses,  each  one cup, two cups  raisins, three  eggs,  t 
cups  flour,  two  teaspoons  baking  powder.—Mrs.  J. 
Franklin  and Mrs. F.  Moreland. 

•COFFEE  CAKE,  N O.  2. 

One-half  cup each  of  butter,  sugar,  molasses,  cof(cid:173)
fee  and  raisins,  one  teaspoon  of  spices,  two  and one-
half  cups of flour one teaspoonful  soda.—Mrs.  D. S.  Cole* 

C O F F EE  CAKE,  N O.  3. 

One  cup each  of  brown  sugar,  lard  and  strong  cof(cid:173)
fee,  two eggs, one heaping teaspoon  soda,  one-half  tea(cid:173)
spoon  salt,  one heaping teaspoon cinnamon  and  clov 
one  cup raisins, and little  nutmeg.—Jennie  W.  Montague. 

C O F F EE  CAKE,  N O.  4. 

One  egg,  one-half'  cup each  of  butter,  molasses, 
"Hid  strong  coffee,  two-thirds  cup  of  sugar,  one tea-
spoon  each  of  soda,  cloves  and cinnamon,  'one cup  rais(cid:173)
ins,  stir  rather  stiff.—Mrs.  Geo. 11".  Howell. 

r 

Snow. 

Half  tea cup  butter,  one  cup  sugar,  one and one-
half  cup flour,  half  cup sweet  milk,  whites of four  eggs, 
one  teaspoons  baking  powder,  sifted  with  the  flour, 
season  to  taste.—Mrs.  W".  S.  Fritz. 

Silver. 

Whites  of  one dozen  eggs,  five  cups  flour,  one cup 
each  of  white  sugar,  butter,  and one  cup of  cream  or 
sweet  milk,  one'teaspoon  cream  tartar,  one-half 
teas(cid:173)
poon  of  soda.—Mrs.  .J.  Mills. 

Gold, 

To  the  yolks  of  one  dozen  eggs,  add  five  cups 
flour,  three  cups  of  sugar,  one of  butter,  one of  cream 
or  sweet  milk,  one  teaspoon  soda,  one  of  cream 
tartar.—Mrs.  J.  Mills. 

Sponge. 
together,  one  cup  pulverized 
sugar,  two teaspoons  baking powder,  one cup flour,  put 
in  eggs  last.  Flavor.—dtice  Palmer. 

Four  eggs  beaten 

THE  CARO  COOK  BOOK. 

89 

Neapolitan. 

One  cup  of  brown  sugar,  one-half  cup  each  of  but(cid:173)
t er  molasses,  and  strong  coffee,  three  cups  flour,  two 
eggs,  one  cup  raisins,  two  teaspoons  baking  powder, 
one teaspoon  cinnamon  and  cloves.  Bake  in  jelly  tins 
and  spread  vanilla  icing  between.—Julia  Riley. 

Cream  Sponge. 

Break  two  eggs  in  a  cup,  fill  up  with  sweet  cream, 
a  scant  cup  of  sugar,  one  and  one-third  cups  flour,  two 
teaspoons  of  baking  powder,  flavor  with  lemon.—Lucy 
Russell. 
SPONGE  C A K E,  N O.  2. 

Three  eggs,  one  and  one-third  cups  flour,  one  tea(cid:173)

spoon  baking  powder,  one cup  sugar,  three  tablespoons 
boiling  water. -Mrs.  H.  E.  Gidley,  Mrs.  K.  Belmer. 

SPONGE,  N O:  3. 

Three  eggs,  one  cup  sugar,  one  and  one-half 

tea(cid:173)
spoon  soda,  one  teaspoon  cream  tartar,  one  cup  flour, 
beat  the  yolks  and  whites seperately,  then  beat  in  soda 
dissolved  in  a  little  water,  add  to  the  egg  and  sugar, 
then  add  cream  tartar  to  the  flour,  and  mix  all  togeth(cid:173)
er  and  bake.—Mrs.  F.  Tiller. 

SPONGE..  N O.  4. 

Take  two  eggs  and  the  yolk  of  a  third,  one  large 
cup  of  sugar,  five  tablespoons  of  cold  water,  one  table(cid:173)
spoon  of  milk,  one-half  cup  of  flour,  two  teaspoons  of 
baking powder,  one pinch salt,  flavor.—Mrs.  0.  T.  Jarvis, 
Mrs.  D.  T.  Randall. 

Spice. 

Three  eggs,  one  cup  sugar,  one  cup  buttermilk, 
two-thirds  cup  molasses,  one-half  cup  butter,  one  tea(cid:173)
spoon  soda,  one  tablespoon  cloves,  cinnamon  and  nut(cid:173)
meg,  one  cup  currants  and  one  cup  raisins.  Do  not 
make  very  stiff.—Mrs.  D.  C.  DicTcensheets. 

S P I CE  C A KE  N O.  2. 

One  cup  butter,  two  cups  sugar,  two  beaten  eggs, 

90

THE CARO COOK BOOK.

two teaspoons

one cup milk,
cup raisins and currants,
JlfJ's. J. If. Conn e1'.
SPICE, No 3.

baking

one-half
nutnleg, cloves and cinnanl0n.

powder,

two cups of sugar,

one c~p each
of
Three
buttermilk,
and all kinds of
spices, one large spoon of nl01asses, one spoon of soda.
and flour.--
SPICE, No.4.

eggs,
butter
Jl17'8. U. T. Jarvis.

and raisins, vanilla,

'rwo cups brown sugar, one cup butter,

one cup cooked raisins,
one teaspoon

two-thirds
one nutmeg,
one-
allspice,
three eggs and one teaspoon
soda.

cinnanl0n,

cup butternlilk,
two teaspoons
half teaspoon cloves,
-J1fJ'8.

('has. -L1b{(7qe, 8/'.

Marble.

One egg, one-half cup sweet

Inilk, one <:up sugar,
cups flour, scant half cup butter.
lenlon.
of
and

haking powder,
of the Inixture, add one tablespoon
of cloves
j). J}. 1J0811.

nl01asses, one teaspoon
to fast.-J1//'s.

flavor with

:po not bake

one and thJ'ee-foul.ths
one
tablespoon
Take one-thirds
New Orleans
cinnaJnon.
11ARBLE CAKE, No.2.

Light part-One

of foul' eggs,

two teaspoons

one-half
flour,

sugar,
two cups
baking

cup white
and sweet nlilk,

cup.
the
powder.
cup brown sugar, one-half cup each of
two cups flou]', the yolks
two teaspoons baking powder, all kinds of
H. ~J.

sweet milk,

PlaC'e in tins in spots or stripes.-JlIJ'8.

of hutter

each
whites
Dark part-One
molasses, hutter,
of four eggs,
spices.
lJr"/.~on.
MARBLE, No.3.

'Vhite part-Whites

sugar, one-half cup buttel',

of foul' eggs, heaten to a froth,
table-
one cup white
powder,
spoon sweet nlilk,
two cups
p,art- Yolks of foul' eggs, one
cup brown sugar, one-half cup each of huttel' antI SOUl'
lnilk one teaspoon
and
nutIneg,

each of soda, cinnmnon, cloves

two cups flour.-

two teaspoons

flour. Dark

JlIJ'8. A. Rf)88.

of baking

foul'

THE CARO COOK BOOK.

91

MARBLE, No.4.

Yolks of four eggs, one and one-half cups of brown
two-thirds
sugar, one-half cup butter, one cup raisins,
cup sour lnilk, one teaspoon soda,
two teaspoons cin-
namon and allspice, add flour to lnake quite stiff.
Light Part.-Whites
of four eggs, one cup of granu-
lated sugar, one-half cup each of butter
and sweet
milk, two teaspoons of baking powder, flavor with van-
ilIa. This lnakes two large cakes.-.i1{innieBowel'.~.

.

Light

ilarble.

One cup white ~ugar, one-half cup butter,

two
cups flour, whites of three
eggs, one and one-half
teaspoons baking powder. Dark part--One- half cup
brown sugar, one-fourth cup butter, one-half cup mo-
las~e~, onB-fourth cup lnilk, half nutmeg, one teaspoon
cinnan10n, one-half ~poon all~piee, one and one-half
teaspoons baking powder, two cups flour, yolks of three
eggs. Butter your tin~ and put in the light and dark
batter,

in alternate tahle~poon~.-jlfJ'8. R. (-"frtth-.

Silver.

Two c~upsfine white ~ugar, two and one-half cups
flour, one-half teaspoon ~oda.di~~olved in three-fourths.
cup sweet luilk one teaspoon crealn tartar,
the whites
of eight egg~, and one cup of butter.
the sugar'
Stir
and butter
then add the whites of eggs
beaten to a ~tifffroth, then the flour, and then the milk
and soda. Stir the whole together ~everal minutes,.
then add the crean1 tartar
and one teaspoon lemon.
Bake 'with n1ediumfire three-fourths of an houl'.-
11/"1'8.
011as. Le'wi8.

to a cream,

Improved Sunshine Cake.

'rhe whites of ~evel1fresh egg~, yolk~ of five egg~,
one cup of granulated ~ugar,
two-third~ of a ('up of
flour, one-third tea~poon cream tartar, a pinc'h of ~alt.
Sift, mea~ure and set aside a~ for angel's cake, beat the
yolk~ of
'wa~hing
the beater beat the whites about half, add cream tal'tar
th.en
and beat until very ~tiff, stir in the. ~ugar lightly,
the beaten yolk~ thoroughly,
in

then add flour. Put

egg~ thoroughly,

then after

the

•

92 

THE  CARO  COOK  BOOK. 

tube  pan  and  in  the  oven  at  once.  A  slow  but  increas(cid:173)
ing  heat  is  required.  Will  bake 
Mrs.  W. A.  Heartt. 

in  sixty  minutes.— 

Pork. 

One  pound  fat  pork  chopped  fine,  one  pint  mo(cid:173)
lasses,  one  pound brown  sugar,  one  pint  hot  water,  put 
on  the  pork,  one  tablespoon  soda,  cloves,  cinnamon  to 
taste,  a  pound  and  a  half  raisins,  or  part  currants,  if 
you  like.—Mrs.  Hattie  Lawe. 

P O RK  C A K E,  N O.  2. 

One  pound  fat  pork  chopped  fine,  one-half  pint 

boiling  water  on  pork,  two  cups  sugar,  one  cup  molas(cid:173)
ses,  one  teaspoon  soda  in  molasses,  one  pound  raisins, 
one-fourth  pound  citron,  one  teaspoon  nutmeg  and 
cloves,  two  teaspoons  cinnamon,  and  flour  enough 
to 
make  common  cake  batter.—Mrs.  W. A.  Tompkins. 

P O R K,  N O.  3. 

One  pint  each  of  boiling  water  and  molasses,  two 
teaspoons  soda,  one  pound  each  raisins  and  pork,  one 
teaspoon  each  of  cinnamon,  allspice  and  cloves,  one 
cup  sugar,  and  citron  if  you  want  it.  Chop  the  pork 
fine  and  then  put  the  water  on  pork,  put  the  soda 
in 
the  molasses,  then  add  the  other  ingredients.—Mrs.  T. 
H. 

lleqgie. 

Scotch. 

Twenty-four  ounces  of  flour,  ten  ounces  of  brown 
sugar,  six  ounces  butter,  four  ounces, lard, 
tablespoon 
of  carraway  seed,  and  a  very  little  milk;  spread  very 
thin  in  a tin and  bake in a hot oven.—Mrs.  Frank  Baillie. 

Grant. 

One  and  one-half  cups each  of sugar  and  milk,  two-
thirds  cup  butter,  four  cups  flour,  one  and  one-half 
cups  chopped  raisins,  one  egg,  three  teaspoons  baking 
powder.—Mrs.  Win.  Mallory. 

One  cup  butter,  two  cups sugar  beaten  to  a  cream, 
four  well  beaten  eggs,  three  cups  flour,  one-half  cup 

Cup. 

THE CARO COOK HOOK.

milk,
lemon.-.11h'8. O. Reeoe.

two teaspoons

baking

powder,

93
one teaspoon

Corn Starch.

Three eggs,

two cups sugar, one and one-half cups
one and
one teaspoon soda,
If. Lambert8on.

corn starch, one cup each of milk and butter,
one- half
two cups flour, extract of lemon.-Jh'8.
CORN STARCH CAKE, No.2.

cream tartar,

teaspoons

One cup sugar, one half cup each of butter,

A milk, corn starch, one cup flour,

s'weet
two teaspoons of bak-

ing powder, whites of three eggs, flavor with lemon.-
Jfr8. O. Reece.
CORN STARCH CAKE, No.3.

,Vhites of four eggs, one and one-half cups each of
one
and
then add the milk sifting flour, starch
then add
Bake
the first day.- p'lol'a C.

sugar, sweet milk, corn starch,
heaping tablespoon .baking powder.
sugar
and baking powder together,
the whites of the eggs beaten to a stiff
slowly.
Leasja.

flour and butter,
Stir butter

r.rhis is not to be cut

stir this well,

together;

froth.

Lemon.

Beat six eggs,

the yolks and whites seperately

till
rind of a
in a solid froth, add to the yolk the grated
lemon, six ounces of sugar; beat
this well for eight
n1inutes, shake .with the hand six ounces of dried flour
then add the whites of the eggs and the juice of the
lemon.
into a cake pan and bake nearly an hour.
-

fiIJ'8. Lora IloheJ't8.

Pour

Breakfast.

One cup n10lass8s, teaspoon soda,

tablespoon

two teaspoons ginger, a little salt

ter 01'lard,
used, stir the butter,
of flour
boilino' water.
It
very niee if the water is boiling and it is well beaten.-
JJ{r8.

it is all in ('rum hs then stir

soda and ginger

llJlrie Sherman.

Bake in a sheet

an in('h thick.

together,

till

b

but-
if lard is
a pint
in a half (,up
is

94 

THE  CARO  COOK  BOOK. 

Washington  Molasses. 

One  egg  beaten  well,  one-half  cup each  of  shorten(cid:173)
ing,  molasses  and  sugar,  two  and  one-half  cups  flour. 
Stir  well,  then  add  one-half  cup boiling water,  with  one 
teaspoon  soda  dissolved.  Bake  in  a  slow  oven.—Mrs. 
L.  A.  Phelps. 

Soft  Ginger=bread. 

One  cup  each of sugar,  butter,  sour milk  and  molas(cid:173)

ses,  four  cups  of  sifted  flour,  one  tablespoon  of  soda 
dissolved  in  hot  water,  one  tablespoon  of  ginger,  three 
well  beaten  eggs,  add  raisins  if  you  wish.—Mrs.  J.  N. 
Mertz,  Mrs.  Frank  Dyer. 

S O FT  GINGER-BREAD,  N O.  2. 

One-fourth  cup  each  of  sugar  and  butter,  one-half 
cup  of  New  Ouleans  molasses,  one-half  teaspoon  each 
of  ginger,  cinnamon  and  cloves,  one  teaspoon  of  soda 
in  one-half  cup boiling  water,  one.and  one-fourths  cups 
flour,  a  little  salt,  and  add one  egg  well  beaten  the  last 
thing.—Mrs.  Geo.  Wilsey 

S O FT  GINGER-BREAD,  N O.  3. 

One  cup  of  molasses,  half  cup  butter,  one  cup  of 
boiling  water  poured  on  the  molasses  and  butter,  one 
teaspoon  of  soda,  two  cups  of  flour,  one-half 
teaspoon 
of  ginger,  a  small  piece  of  cloves  and  one 
egg.—Mrs. 
Geo.  Van  Winkle. 

S O FT  GINGER-BREAD,  N O.  4. 

One  cup  each  of  molasses and  sweet  milk,  one-half 
cup  butter,  three  cups  flour,  or  one  egg  and  two  cups 
flour,  teaspoon soda and a tablespoon  of  ginger.—Mattie 
Sherman. 

Soft  Ginger  Cake. 

One  cup each  of  butter,  molasses,  sugar  and  but(cid:173)

termilk,  one  teaspoon  soda  dissolved  in  boiling  water, 
tablespoon  of  ginger  and  a  teaspoon  of  cinnamon.— 
Mrs.  X.  Ch  rider. 
S O FT  GINGER,  CAKE  N O.  2. 

Two  eggs,  one  and  one-half  cups  molasses, 

three 

95
tablespoons but~er, one teacup of milk, one teaspoon
~oda and two of crealn tartal'.-.ilu'8. Albert VanSickle.

THE CARO COOK BOOK.

Nut Cake.

.11/:

cup milk, whites of four eggs,

One and one-half cup sugar, one-half cup butter,
three-fourth
two tea-
spoons of baking powder, two cups hickory nut kernels.
-- .AIl's .
NUT CAK8, No.2.

.f.. Ellinwood.

Whites of three eggs, one <:upof sugar, one-half
cup each of butter and sweet milk, one and one-half
flour, two tablespoons corn starch, one tablespoon bak-
ing powder, SOIneextra<:t of lemon, one cup hickory
nut Ineats.----:.J!l'8.1Vil8on Reed.
NUT, No. ;).

'fwo cups sugar, one cup each of butter and cold
'water, three cups of flour, four eggs, baking powder,
one and one-half cups of hickory or walnut Ineats.-
.1111'8.1: 8. l1~itcllen.
NUT, No. -1.

'fwo cups sugar, one cup milk, two-thirds cup but-
ter, one cup nut meats,
three cups flour, three eggs,
two teaspoons baking powder, season to taste.-.J1hnnie
Ozunm 1>/1.-';.
NUT, No.6.

Two cups sugar,' one cup butter,

three cups flour,
three
and one-half
cups hickory nut kernel or white walnuts, one cup
cold watel'.-J1h's.
NUT, No.7.

baking powder, one

Iraqll Jl{c](enzie.

teaspoon

One and one-half cups sugar, one-half cup butter,
two cups flour, three-fourths cup sweet nlilk, whites
of four eO"<Ys,one teaspoon crea.m tartar, one-half
tea-
spoon sod~, one c:upnut meats.-..illi'8. J. E Lambertson.
NUT No.8.

One and one-half cups sugar, one-half cup butter,
three-fourth cup sweet Iuilk, two cups flour, a little

96 

THE  CARO  COOK  BOOK 

salt,  two  teaspoons  baking  powder  in  flour,  whites  of 
four  eggs.  Bake in  layers.  Filling  for  cake—Whites 
of  three  eggs  beaten  stiff,  three  large  spoons  of  white 
sugar,  one  cup  chopped  nut  meats,  flavor  with  lemon, 
orange  or  almonds.—Mrs.  II.  S.  Johnson. 

Mason. 

One  cup  each  of  butter,  molasses  and  sweet  milk, 
three 

two  of  sugar,  one  and  one-half  cups 
eggs,  one-half  teaspoon  soda,  one teaspoon  cream  tar(cid:173)
tar,  six  cups  flour,  spices  to  suit  taste.—Mrs.  Mori/  E. 
Vaughn. 

raisins, 

Fruit  Cake from  Dough. 

Two  cups  sugar,  one  cup  butter,  one  pint  dough, 
two  eggs,  one  teaspoon  soda,  as  much  fruit  as  you 
wish  and  spices  to  suit  taste.  Use  flour  enough 
to 
make  as  stiff  as  common  fruit  cake.  Set 
in  a  warm 
place  to  rise  for  one  hour,  bake  in  a  moderate  oven. 
-Mrs.  W.  II.  Parker. 

Grandma's  Fruit  Cake. 

Five  eggs,  three  cups  sugar,  two  cups  butter,  one 
cup  sour milk,  one  teaspoon  each, of  soda,  nutmeg  and 
cloves,  two  tablespoons  cinnamon,  one  pound  raisins, 
one-fourth  pound each  of citron,  and  almonds,  five  cups 
four.—Grcmdma  Shader. 

White  Fruit. 

One  cup  sugar,  one-half  cup  each  of  butter  and 
sweet  milk,  whites  of  four  eggs  beaten  to  a  froth,  one 
and  one-half  cups  flour  sifted,  one  teaspoon  baking 
powder,  two  teaspoons  lemon  to  flavor,  one  cup  raisins 
seeded  and  chopped,  one-half  cup  of  nuts  improves  it: 
bake  slowly.  Tested  and  found  good,  if  put 
together 
as  written.—Mrs.  M.  J.  ElXinwood. 

Fruit. 

< )ne  cup  each  of  citron  and  raisins,  three  cups  su(cid:173)
gar,  one  and  one-half  cups  each  of  butter  and  milk, 
three  eggs,  three  teaspoons  cream  tartar,  one  and  one-
half  teaspoon  soda,  one  half  teaspoon  spice,  one  fourth 

THE  CARO  COOK  BOOK. 

07 

teaspoon  cloves,  two  teaspoons  cinnamon,  five  cups 
flour.—Mrs. 

Isaac  La we. 

F R U IT  C A K E,  N O.  2. 

One  pound  each  of  brown  sugar,  flour  and  citron, 
three  pounds  seeded  raisins, 
two  pounds  currants, 
three-fourths  pound butter,  one  cup  molasses,  two  tea(cid:173)
spoons mace  and cinnamon,  one  teaspoon  black  pepper, 
nutmeg,  cloves  and  soda,  twelve  eggs.—Mrs.  Jos.  Mon(cid:173)
tague. 

F R U I T,  N O.  3. 

Two eggs well beaten,  two cups each  of  dark  brown 
sugar  and  chopped  raisins,  one  cup  each  of  currants, 
sour  milk,  and  butter  and  lard  mixed;  one 
teaspoon 
soda,  one-half  nutmeg,  one  teaspoon  each  of  cinnamon, 
and  cloves,  one-half  cup  molasses,  a  little  salt;  stir 
flour  in  until  it  drops  off  from  the  spoon.—Mrs.  A.  L. 
luiff. 

F R U I T,  N O.  4. 

Two  cups  sugar,  one  cup  each  of  butter,  sour 
cream  and molasses,  three and  one-half  cups  flour,  four 
eggs,  one  pound  each  of  raisins  and  currants,  citron  to 
taste,  one  teaspoon  each  of nutmeg,  cinnamon  cloves-
and  soda.  Warranted 
to  keep  a  year.—Mrs.  W.  A. 
Tompkins. 

F R U I T,  N O.  5. 

Five  pounds  raisins,  two  pound  currants,  one-half 
pound  each  of  lemon  peel  and  citron,  one  pint  cream, 
two  pounds  butter,  two  pounds  brown  sugar,  six  eggs, 
two  tablespoons  soda,  spices,  flour  to  stiffen;  mix  eggs 
and  sugar  together,  then  butter  and  cream,  then  flour, 
lastly  add  the  fruit,  This  will  keep  for  years.—Km  ma 
A.  Cooley. 
F R U I T,  N O.  6. 

Three  eggs,  two  cups  sugar,  one  cup  each  of  mo(cid:173)

lasses,  butter  and  coffee,  one  and  one  half  pounds 
chopped  raisins,  one-fourth  pound  citron,  cinnamon, 
cloves,  allspice  and  nutmeg.  One  tablespoon  soda, 
four  or  five  cups  flour.—Mrs.  II.  K.  (lUlley. 

96 

THE  CARO  COOK  BOOK. 

F R U I T,  N O.  7. 

two  and  one-half  pounds  seeded  raisins, 

Six eggs,  one-half  pound  each  of  sugar,  butter  and 
flour, 
two 
pounds  currants,  one-fourth  pound  citron,  one-half  cup 
molasses,  three  nutmegs,  one-fourth  ounce  each  of 
mace  and  cloves,  one-half 
teaspoon  soda.  This  rule 
will  make  one  loaf  baked  in  a  four  quart  pan.—Mrs.  JV. 
M.  Richardson. 

F R U I T,  N O.  8. 

One  pound  each  of  sugar  and  butter,  two  pounds 
each  of  raisins  and  currants,  one  and  one-half  pounds 
citron,  one  cup  molasses,  nine  eggs,  three  nutmegs, 
one  tablespoon  cinnamon,  four  cups 
flour.  Bake  four 
hours.—Mrs.  Edward  Course. 

F R U I T,  N O.  9. 

()ne-half  cup  each  of  butter,  brown  sugar,  molas(cid:173)
ses,  sour  milk,  two-thirds  teaspoon  soda,  yolks  of  four 
eggs,  one  and  one-half  cups  flour,  one  cup  each of  rais(cid:173)
ins  and  currants  chopped  line,  one teaspoon  each  of 
cloves,  cinnamon,  nutmeg  and  allspice.—Mrs.  J.  B. 
Howell. 

F R U I T,  N O.  10. 

Five  eggs,  two  and  one-half  cups  sugar,  one  cup 
three  cups  flour,  one  and  one-half  cups  sour 

butter, 
milk,  two  cups  raisins  and  two  of  currants  chopped  to(cid:173)
gether,  one  heaping  teaspoon  each  of  soda,  cinnamon 
and  nutmeg.—Mrs.  ('.  h\  Mudge. 

Fruit Cake without  Eggs. 

One  cup each  dark  brown  sugar,  sour  milk  and  rai(cid:173)

sins,  two  of  flour,  four  tablespoons  melted  butter,  one 
teaspoon  each  of  cloves,  cinnamon  and  nutmeg,  one 
heaping  teaspoon  soda  and  a  little  salt.—Mrs.  W.  II. 
Parker. 

Cheap  Fruit  Cake. 

Two  eggs,  one  cup  each  of  Orleans  sugar,  Orleans 
molasses,  sour  milk,  seeded  raisins,  one-half  cup  but(cid:173)
ter,  one  teaspoon  each  of  soda,  cloves  and  cinnamon. 
—Mrs.  B.  Cummins. 

THE CA RO COOK BOOK.

99

Apple Fruit.
apple~

Onl'

and 1nola8se~ Olle-
eup 8tH'}} of dried
two a nc1 one oll'e- half
h(~Jf ell p eae h of sugar
cups HOll1', one egg, oue
powder.
S.oak the apples
then
SI1111llPrthell1 ~lowly In the 1l10la~~e8 until well cooked;
when

of baking
then stel1l11 until

(lone add the ingredieJlt~.-.Jli'8.

over. night,

and milk,

teaspoon

IIeqqie.

7: If.

soft,

Feather.

rl'w<) eggs,

one eup ~ugal',

two tablespoons

hutter,

one and one-half
powoer.-Jfj'8.

cups

flotU',

II. 1:: Gidley.

One eup ~ugal',

one-half

('up ~weet nlilk,

butter,

one ('up flour,

a little ~alt,

])Ow<18r, fh1"01'.-

11//'8.

if;. D.

one egg,
one
;~'1I((del'.

eup ~weet

nlilk.
one-half
011e dese.l.t
baking
FI.~.\THEH C.\KI'~, No.2.

spoon

one table~p()on
teaspoon
haking
]"RATI-I EH. No.

;.t

rl'wo ('ups ~llgar,

three
tea~poon~

egg~, beat
haking

one-half

the yolk~ and vihite~ ~epel'ately,

eup butter, Ol1ecup milk,
three

powcler.-.lIi('e
One Egg Cake.

lttlmer.

l111l1 flollr

One t'gg, one and one-half

cup~ SUgHl', two table-
yolk of the
wa-

~\1ke one half ell)> of sugar,

8poon~ butter.
egg and the butter
ter
baking
in ~qual'e tin~ in hot oven.
of the egg and the rest of the ~ugar and P?Ul'. over
~ake while

flavor with le111011. Ba.ke
the whIte
the

powder with the flou]';

add two table~poons

'\Then clone, beat

a thin batter,

II. J11((8!el's.

beat well,

Eat while

a heaping

fre~h.-J1li'8.

teaspoon

to lllake

hot.

Currant.
pound

flour,

one pound

seven
one pound

eggs,

one gill

cUl'l'ants.-..llu'8.

~ugaI',
luilk,

011e-half
POU1H.1butter,
saleratus,

One anu
thl'ee-foul'th~
one-half
A. Bot.~loJ'(l.
CUHHANT CAKE:, No.2.

teaspoon

One- half cup eaeh of lnilk and butter,
eo'o'~ one
CUl)S flour,
nn ,

and one-half

two

one of ~ugar,
one
and one-

100
half teaspoons of baking powder, one cup well washed
F. 8. Kitchell.
currants

stirred in the last thing.-Mrs.

THE CARO COOK BOOK.

Solid Chocolate.

Grate one-half cup chocolate and nlix with one-
half cup sweet lnilk, one cup sugar and the yolk of one
egg and let it come to a boil. When cold stir in cake
made fronl the following: One cup sugar, one-half cup
luilk, whites of two eggs,
butter, one-half cup sweet
J. 8nzitlz.
one teaspoon soda, and two cups flour.-Jfrs.J/.
SOLID CHOCOLATE CAKE, No.2.

One and three-fourths

cup sugar, one-fourth cup
butter, one-half cup sweet nlilk, two cups flour,
three
teaspoons baking powder, one-half cake chocolate
dissolved in one-half cup boiling water.
in choco-
late last and flavor to suit taste.-.1frs. T. C. Qlli/Ill.

Put

One cup each of lnolasses and cold coffee, t\yOeggs,
two tablespoons of dark sugar, one tablespoon of gin-
ger, one large teaspoon of soda, two cups of flour.-
Jlrs. F. A/oreland.

l1olasses.

Swiss.

Three cups sifted flour", one and Olle-half eups
t\vo

sugar, whites of seven eggs, one eup sweet milk,

One-half cup butter, one and one-half cup sugar,
two and one-half cups flour, one cup sweet nlilk, two
eggs, two teaspoons baking powder, flavor with lenlon.
-.Jfrs. a. Jfoore.

Temperance.

One and one-half cups sugar, one ('up sweet

lnilk,
one half cup hutter.
three and one-half cups flour, one
cup raisins, two teaspoons creanl tal'ta,l', one of soda.---':
Mrs. J. r. lambertsoll.

Butter the size of an egg, one ('up sugm', two eggs,
half teaspoon soda and teaspoon (~l'eamtell'tar, three-
fourths cup of luilk, two a,ndone-half eups floul': flavor
to taste.-A/rs.

Jas. Pattersoll.

Grace.

Delicate.

THE CARO COOK BOOK.

haking

two t<1ble~poon~ butter,
spoons
powder,
Beat butter
eggs well beaten,
flour,
kind of filling.-.Jlrs.

stir ~lowly. Delicious

last extract.

for
If. S. Joltnson.

and ~ugar to a cremn,

extract

a little ~alt,

two heapino'

101
tea-
01' al~ond.
then
in
cake with any

vanilla
then addlnilk,

Sift baking powder
layer

Cream.
Two eggs, one and one-half

cup butter, one-half
one cup raisins,
stiff.-.1Jrs. Oeo. Ir, I/O/tell.

one-half
cup 11101asses,one cup sour cream,
lllix rather

one teaspoon soda, spices;

sugar,

cups

Dried Apple.
two teacups

dried

Soak over night,

chop
in two cups New Or-
two hours, put
fine and silnlner
and when nearly cold add to the cake
leans molasses,
made as follows:
four
cups flout" two eggs, one cup chopped raisins, one cup
sour
spice with cin-
naiTIOn, doYe~ and nutIneg.-.Ilrs.

One cup sugar, half cup raisins,

Inilk, one dessert

spoon saleratus,

Carrie fVallon.

apples,

Angel Food.

stir

it five tiines.

into a tumbler

Put
then sift

Beat
the sugar

flour one teaspoon

very lightly and carefully,

crealn tar-
Sift also one and one-half
to a stiff froth the
into the eggs by
adding vanilla fla-
quickly and
tin cake .dish
Bake at once In a
it with a
testing
it
in ~he
it upside down WIth the SIdes restIng

tar,
glass white powdered sugar.
\vhites of eleven eggs,
degrees,
vorino' .. A..ftel' this add the flour stirring
caref~lly.
which should be buttered
Inoderate
hroonl splint. When it
cake tin,
on the tops of two saucers.-.1frs.
ANG~L FOOD, No.2.

01' lined.
forty minutes,

into a clean bright

B. ]i'. Jones.

is done l~t

oven about

turning

ren:ain

Pour

it

Whites of eio'ht eo'o's beaten

to a stiff
cup each of butter an
ob
cups flour,

two teaspoons

froth,
d
illl

two
, wo
baking powder.

'lk t

b

,

cups suo'a}' two-thirds
and on;h~lf
Afrs. D. J1. Randall.

102
ANGEL FOOD, No.3.

THE CARO COOK BOOK.

,Vhites of six eggs heaten to a stiff froth, one-half
cup granulated sugar, sifted four times, one-half cup
flour, and one teaspoon baking powder sifted together
foul'tinles.
on
ring.-

B.akein tins without greasing.-Cool

-11fJ'8. 1i: A .. /JudlfY.

Cream Puffs.

One-half pint boiling water,

two-thirds (~uPbutter,
one and one-half cups flotll', five eggs. Put
the butter
in the water and let boil. Stir in flour rapidly until
smooth. Beat eggs and stir
thick batter.
Drop on tins, but do not
touch each other ..
let
Be sure and leave in oven long enough so they will not
fall. When cool, split, on the side, and fill with ~ream.
CreaIu-One
egg, one-half pint milk, Olle teaspoon
corn starch, one tahlespoon flour. Scald the 111ilk.
Beat all the ingTedients together,
into the
77J()'JJi({.'i, Jlh.......r.
milk. Flavor when cold:- jl/J'.I:;.C. '0.
L. ]J71r-k.

in until

and stir

thenl

Boston Cream Puffs.

three

eggs. When water

One cup hot watel\ one-half cup butter,

one cup
flour,
and butter boils
stir in flour until Slllooth. When cool so as not to cook
the eggs, stir in the three eggs well beaten. D]'op in
tins OJ' in gelTItins and bake twenty-five minutes.
'-£his
vVhencool fill with whipped
will make about bventy.
creaan.-l1h'.'i. R. L. 1101101 I)((,y.

Layer Cakes.

One ('up sugal', one-half cup butter, whites of foul'
eggs added to the butter and sugar, one cup nlilk, two
cups flour, one teaspoon of baking powc1el'.-3/rs. A.
Jr. T01{lnv'nd.
LAYEH CAKl':, NO.2.

Five eggs,
two of the whites for frosting. one and
one-fourth ('ups of sugar, one half cup butter, one half
cup Hweet Inilk,
a little salt,. one and one-
half c:ups flour, one and one-half teaspoons of baking
powder. Bake two ('akes, put one tablespoon S}TUP,

seasoning,

THE  CARO  COOK  BOOK. 

103 

spices,  one  tablespoon  flour  in  balance  of  batter  and 
bake  one  cake  to  put  between  the  two  layers  with 
frosting.—Mrs.  J.  IT.  Harris. 

L A Y ER  CAKE,  N O.  3. 

Two  eggs,  one  cup  sugar, 

tablespoons  of 
melted  butter,  six  tablespoons  of  sweet milk; two  tea(cid:173)
spoons  of  Royal  baking  powder,  two  cups 
J.  R.  Herman. 

three 

flour.—Mrs, 

L A Y ER  C A K E,  N O.  4. 

Two  eggs,  one  cup  sugar,  one-half  cup  butter,  one-
two  cups  flour,  two  teaspoons  of 

half  cup  sweet  milk, 
baking  powder,  flavor  to  taste.—Flora  Boss. 

L A Y ER  C A K E,  N O.  3. 

One  cup  sugar,  two  eggs,  one-fourth  cup  butter, 
one-third  cup  sweet  milk,  one  teaspoon  of  baking  pow(cid:173)
der,  one  teaspoon  vanilla.  Chocolate 
frosting—One 
cup  sugar,  three  tablespoons  of milk  or  water,  white of 
one  egg  beaten  stiff,  one-fourth*  cake  of  chocolate. 
F or  banana  cake  make  the  frosting  the  same  leaving 
out  the  chocolate.  Filling  for  cake—Two  cups  brown 
sugar, 
three  tablespoons  of  milk,  one  of  butter,  boil 
six  minutes,  beat  ten.—Mrs.  Ira  Wean. 

Molasses. 

Yolks  of  two  eggs,  in  a  cup  and 

lill  the  cup  with 
molasses,  two  tablespoons  of  butter,  one  teaspoon  of 
soda,  six tablespoons  of hot  water,  spices,  flour  enough 
for  a  thin  batter.  Beat  the  whites  of  the  eggs  to  a 
froth,  add  a  few  chopped  raisins  and  put  between  the 
layers.—Mrs.  G. D.  Wood. 

White. 

One  and  one-half  cups  of  sugar,  one-half  cup  but(cid:173)
ter,  three-fourths  of  milk,  two  cups  of  flour,  two  tea(cid:173)
spoons  of  baking  powder,  whites  of  three  eggs,  flavor(cid:173)
ing.  P ut  all  together  in  a dish  before  stiring  and  then 
beat  until  light;—Mrs.  M.  J.  EUimvood. 

104 

THE CARO COOK BOOK. 

Favorite. 

(>ne  and  one-half  cups  white  sugar,  one  cup  milk, 
one-half  cup butter,  white  of four  eggs,  two  cups  flour, 
two  teaspoons  baking  powder.  Dark  Part—One  cup 
brown  sugar,  one-half  cup  molasses,  one-half  cup  but(cid:173)
ter,  two-thirds cup  sweet  milk,  two  cups flour,  yolks  of 
four  eggs,  one  cup  raisins,  one  teaspoon  cinnamon. 
Bake  in  Layers  and  put  together  with  frosting  and 
cloves.- -Mrs.  A.  /''.  Ma/rkham. 

Ginger, 

Three  eggs,  save  the  whites  of  two  for  frosting, 
one  cup  sugar.  Large  tablespoon  of  butter,  two-thirds 
cup  sour  milk,  one  teaspoon  soda, 
two-thirds  cup  of 
molasses, 
two  tablespoons  vinegar,  small  tablespoon 
ginger,  two  cups  flour.  Grate  nutmeg  in  the  frosting 
and  put  between  the  Layers.  This  is  for  three  layers. 
—Mrs.  Seneca  Young. 

Ice Cream Cake. 

Two  cups  white  sugar,  one  cup  butter,  one  cup 
sweet  milk,  whites  of  eight  eggs,  three 
tablespoons 
baking  powder,  three  and one-quarter cups flour.  Bake 
in  jelly  pans.  Make  an  icing  as  follows:  Three  cups 
sugar,  one  cup  water,  boil  to  a  thick  syrup  and  pour 
boiling  hot  over  the  whites  of  three  eggs,  stirring  the 
mixture  while  pouring  in.  Add  one  teaspoon  citric 
acid:  flavor  with  lemon.  Spread  each  layer  and  top.— 
May  Mc nV•/////. 

CREAM  CAKE,  NO.  2. 
The  whites  of  eight  eggs,  two  cups  sugar, 

two 
cups sifted  flour,  one  cup  corn  starch,  one  cup  butter, 
two  teaspoons  baking  powder.  Bake  in  thin 
layers. 
Preparation  to  put between  the  layers—Whites  of  four 
eggs,  four  cups  sugar,  pour  half  pint  boiling  water 
p  the  sugar.  Boil  until  clear,  hard,  and  candied. 

Pour  the  boiling  hot  sugar  over  the  eggs,  stirring  un(cid:173)
til  a  stiff  cream,  add  a  teaspoon  citric  acid  or  juice  of 
almond,  flavor  with  vanilla,  When  cold  spread  be(cid:173)
tween  and  over  top  of  the cake.—Mrs.  D. Healy  Clark. 

THE  CARO  COOK  BOOK. 

105 

W h i te  Layer  Cake. 

One  and  one-half  cups  of  sugar,  one-half  cup  but(cid:173)
ter,  three-fourths  cup  milk,  two  cups  flour,  two 
teas(cid:173)
poons  baking  powder,  whites  of three eggs,  and  flavor(cid:173)
ing.  P ut  all  together  in  a  dish  before  stirring  and 
then  beat  until  light. — Mrs.  J/.  ./.  EUinwood. 

S o ur  Milk  Layer  Cake, 

One  and  one-half  eups  sugar,  three-fourt  hs  cup 

sour  milk,  two tablespoons butter,  three  eggs,  one  tea(cid:173)
spoon  soda,  flavor  to  taste.  Cream  Yolks  of 
eggs,  two  tablespoons  cream,  two 
salt  and  cook.—Mrs.  A.  •/.  Dale. 

three 
tablespoons  sugar, 

Molasses  Layer  Cake. 

One  cup  of  molasses  and  one  of  hot  water,  one 
two  cups  Hour. 

teaspoon  of  saleratus,  a  little  salt, 
Bake  in  three  layers.  For 
gar  desolved  in a  little  water  until  it  strings;  have  the 
white  of  one  egg  beaten  stiff  arid  stir  the  syrup 
to 
this;  flavor  witn  one  teaspoon  of  vanilla  and  put  be(cid:173)
tween  the  layers.—Mrs*  Katie  Ames. 

tilling  Boil  one  cup  su(cid:173)

in 

MOLASSES  LAYER  CAKE,  NO.  2. 

two 

One  cup  of  white  sugar, 

tablespoons  butter, 
two  eggs, one-half  cup  each  of  sour  milk  and  molasses, 
one  teaspoon  soda  and  ginger,  two  cups  sifted  flour. 
Frosting-—One  cup  sugar,  one-half  cup  sweet  milk,  a 
small  piece  of  butter.  Le1  boil,  then  take  off  and  stir 
until  done.—Mrs.  Ida  M.  Johnson. 

Variety  Cake. 

One  CUD sugar  small  half  cup butter,  half  cup  each 
of  milk  and  corn  starch,  one  cup  flour,  one 
teaspoon 
baking  powder,  and  the  yolks  of  three  eggs.  Hake  in 
three  [ayers;  fill  the  middle  layer  with  fruit  and  spice. 
Use  the  whites  of  the  eggs  for  frosting.  Mrs.  Isabella 
Street. 

Prince  of  W a l e s. 

Dark  part—One-half  cup  each  of  butter  and  sour 
milk,  one  cup  brown  sugar,  one  cup  raisins,  chopped 

106 

T HE CARO COOK  BOOK. 

flour.  Bake 

one-half  teaspoon  soda,  yolks  of  four  eggs,  one  table(cid:173)
spoon  molasses,  one-half  tablespoon  ground  cloves, 
one  tablespoon  cinnamon,  one-half  nutmeg,  and 
two 
in  layers.  White  part—One  cup 
cups 
each  of  butter,  white  sugar,  and  corn  starch,  one-half 
cup sweet  milk,  one  cup  flour,  whites  of  four  eggs  well 
is  not  used  put  in  two  cups 
beaten. 
flour.  Bake  in  layers,  and  put  light  and  dark 
layers 
together,  alternately  with  icing  between  them.—Mrs. 
W.  C.  Marfan!. 

If  corn  starch 

White  Cake. 

One  and  one-half  cups  sugar,  one-half  cup  butter, 
one-half  cup  sweet  milk,  two  cups  flour,  two  scant 
teaspoons  Royal  baking  powder;  bake 
in  two  layers. 
F ig  frosting  and  filling—One-half  pound  tigs,  chopped, 
one  teacup  of  water,  and  one  teacup  sugar,  Boil  until 
done.—Alice  Palmer. 

Cream  Cake. 

One  egg,  one cup  sugar,  four  tablespoons  of  cream 
put  in  a  cup  two-thirds  full  of  sweet  milk,  one and  one-
half  cups  flour,  one  teaspoon  baking  powder.  Filling 
—Four  tablespoons  of  sweet  cream,  one  cup  sugar, 
beat  to  a  stiff  froth,  put  between  layers  and  on  top.— 
Mrs.  J.  II.  Harris. 

CREAM  C A K E,  N O.  2. 

One  cup  each  of  sweet  milk  and  sugar, 

two  cups 
flour,  one  tablespoon  each of butter  and baking  powder, 
one  egg.  Bake  in  three  layers.  Custard—One  coffee 
cup  milk,  one  egg,  one  tablespoon  corn  starch,  a  little 
sugar  and  flavoring;  make  the  custard  on  top  of  the 
stove,  set  to  cool  while  baking  the  cake.—Mrs. 
Isabel(cid:173)
la  Street. 

C R E A M,  N O.  3. 

One  cup  sugar,  one-half  cup  each  of  butter  and 
sweet  milk,  whites  of  four  eggs,  one  teaspoon  soda 
two  teaspoons  cream  of  tartar  two  cups 
flour.  Bake 
in  round  tins.  Cream—Yolks  of  three  eggs,  one-half 
teas 
})int  sweet  milk,  butter  the  size  of  an  egg, 

four 

THE CARO COOK BOOK.

107
poons corn starch, sugar to suit the taste as for cus-
tard; stir these in boiling milk, when cool flavor with.
lemon 01' vanilla. Spread between layers.---Llh's.IcUt -Llf.
John~on.
CREAM, No.4.

Whites of two eggs and the yolk of one, one cup
of sugar; butter the size of an egg,
two-thirds cup of
sweet m.ilk,two teaspoons baking powder, two cups of
flour, flavor with lemon and bake in three layers. For
two-thirds cup of cream, one cup of
the cream-Take
sugar, stir it together and boil for five lllinutes,
then
let it cool.- jr17's. 0. Jr£.
CREAM, No.5.

Whites of three eggs, one cup of sugar, piece of
butter the size of a walnut, two tablespoons of baking
po.w.der, one and one-half cups of flour, five table-
spoons sweet milk, flavor with vanilla or lemon. Use
one teacup of whipped crealll between the layers.--
3[)'s. LOlli~e P,'ader.

.fbnsclen.

Dolly Varden Cake.

"Yolksof three eggs, one cup sugar, one-half cup
sweet milk, butter half the size ofan egg, one and one-
half cups flour, two teaspoons baking powder. Bake
two layers out of this. Then add a tablespoon sour
Inilk, two tablespoons molasses, one teaspoon each of
soda, cloves and cinnamon. Bake one layer and put
together with frosting.-JuUa Riley.

Orange.

One and one-half cups sugar, yolks of five eggs
beaten to a crealll, two cups flour,
three teaspoons
baking powder, a little salt, one-half cup cold water.
Bake in layers and frost
slices of
oranges between the layers.-Jlbnnie

the top and put
-Ll[untz.

Layer Cake with Hickory Nut Filling.
Whites of three eggs, one cup of sugar, one-half
cup of butter anc11nilk,two tablespoons each of corn
starch and baking powder, one tablespoon vanilla.
Bake in four layers. Filling-One
and one-half cups

108 

THE CARO COOK BOOK. 

sweet  milk,  boiled  in  a  kettle  of  hot  water,  two 
spoons  of  corn starch  dissolved  in  three  tablespoons  of 
milk  with  the  beaten  yolks  of  two  eggs,  one-half  cup 
of  sugar,  season with  vanilla,  when  cool  add  one  and 
one  and  one-half  cups  of  hickory  nut meats  and  spread 
between  the  layers.—Mrs.  Jas.  Montague. 

table(cid:173)

Black  Chocolate. 

Two-thirds  cup  Walter  Baker  &  Co's  chocolate, 
one  cup  sugar,  one-half  cup  sweet  milk,  }^olk  of  one 
egg,  one teaspoon  vanilla;  cook  until as  thick  as  cream. 
When  cool  mix  with  dough  made  as  follows:—One  cup 
sugar,  one-half  cup  each  of  butter  and  milk,  two  eggs, 
two  cups  flour,  one  even  teaspoon  soda.  Bake  in  lay(cid:173)
ers,  and  put together with boiled  frosting.  Frosting— 
Six  tablespoons  of  boiling  water,  two  cups  sugar,  boil 
until  it  hairs,  then  pour  on  the  whites  of  two  eggs 
which  have  been  beaten  to  a  stiff  froth,  and  beat  to  a 
cream.—Mrs.  E.  D.  Shader. 

Chocolate. 

One  chocolate  cake,  one  cup  sugar,  one-half  cup 

each  of  butter  and  sweet  milk,  two  cup's  flour,  two  tea(cid:173)
spoons Royal baking powder,  two eggs; bake in four  lay(cid:173)
ers.  Chocolate  cream  for 
filling—One-half  cup  milk, 
yolk of  one  egg,  one-half  cup  of  Walter  Baker  &  Co's 
sweet  chocolate,  one  teaspoon  vanilla,  one-half  cup 
sugar.  Boil until thick  as  jelly,  being  careful  not  to 
allow  it  to  boil  until  it  curdles.—Anna  Montague. 
CHOCOLATE  C A K E,  N O.  2. 

Three-fourths  cup  brown  sugar,  one 

tablespoon 
butter,  four  eggs,  (the  whites  of  two  are  kept  for  the 
chocolate  filling,) 
two  tablespoons  water,  one  coffee 
cup  flour,  and  two  tablespoons  Royal  baking  powder, 
which  sift  well  into  the 
flour.  Mix  the  butter  and 
sugar,  add  the  beaten  }^olks,  then  the  flour  and  water, 
and  lastly  the  beaten  whites  of  two  eggs.  The  follow(cid:173)
ing  is  for  the 
filling:  Boil  one  and  a  half  cup  of  sugar 
with  three  tablespoons  of  cream  and  half  a  cake  of 
Walter  Baker  &  Co.'s  chocolate,  grated,  until  it  will 
strand  when  poured  from  a  spoon;  then  pour  this  over 

THE CARO COOK HOOK.

109
the beaten whites of two eggs; add a teaspoon vanilla;
beat until
it thickens; put bet\veen the layers, over
the top and on the sides. This makes nice cocoanut
cake by substituting cocoanut for chocolate.-
...t1fr8. J.
B. lIowell.
CHOCOLATE. NO.4.

Grate one-half cup of Walter Baker & Co's. choco-
late, mix with one-half cup or sweet lnilk, one cup sugar,
yolk of one egg, boil until soft; when cold stir in cake
lnade as follows: One cup of granulated sugar, one-half
cup each of butter, and sweet lnilk, whites of two eggs,
one teaspoon of soda, two cups of flour. Put white
frosting between the layers.-.3[rj,s. A. J. TVard,
11[j'8.
G. i). Jamei:3.
CHOCOLATE, No.5.

One one-half cups powdered sugar, one-fourth cup
butter, one-half cup sweet milk, three eggs; add to
this ten tablespoons of Walter Baker & Co's. chocolate,
three tablespoons sugar, three tablespoons boiled milk,
Then add one and three-fourths cups flour, one and one-
half teaspoons of Royal baking powder. Bake in three
layers. Frosting~One
pint granulated sugar, mois-
ten thoroughly with water sufficient to disolve it when
heated,
let it boil until it threads from the spoon stir-
ring often while boiling. Beat the whites of two eggs
until firm, then turn them into a platter and when the
sugar is boiled, turn it over the 'vhites beating all
the
time rapidly until of the right consistency to spread
the layers of cake. Add four teaspoons of chocolate
grated, for flavoring.- ..MJ's.B. ]f~ Jones.

Fig.

Light part-One

cup sugar, whites of three eggs,
one-half cup each of butter and sweet milk, two tabl~-
teaspoon Royal
spoons corn starch, one and one-half
baking' powder, flour to suit. Dark part-Same
as
ligh t part, only use the yolks of the eggs instead of
whites, and one-half cup of currants,
spices to make
dark. Take half of the dark batter and spread it on
the bottom of the tin, then split eighteen or twenty

110 

THE CARO COOK BOOK. 

figs,  put  half  of  them  on  the  batter,  skin  side  up,  then 
add the light  batter,  and  rest  of  the  figs  skin side  down, 
and  then  the  remainder of  the  dark  batter.—Mrs.  Wm. 
Mallory. 

F IG  CAKE,  N O.  2. 

One cup  granulated  sugar,  one  cup  flour 

sifted 
four  times,  one-half  cup  each  of  butter,  sweet  milk, 
and corn  starch,  two  teaspoons  baking powder,  whites 
in  last.  Mix  corn 
of  four  eggs,  beaten  and  stirred 
starch  with  milk.  For 
figs, 
chopped  fine,  one  and  one-half  cups  granulated  sugar, 
pour  over  these  one-half  cup  boiling  water  and  cook 
until  a paste.—Mrs.  (Mas.  Hunted. 
Carmel. 

filling—One-half  pound 

One  and  one  half  cups  sugar, 

three-fourths  cup 
butter,  work to  a  cream;  three  eggs  beaten  separately, 
one  and  one-half  heaping  teaspoons Royal  baking  pow(cid:173)
der,  in  two  and  one-fourth  cups 
flour.  Bake  in  jelly 
tins.  Make  carmel  as follows:—Butter,  size  of an  egg, 
one  pint  dark  brown  sugar,  half  cup  milk  or  water, 
one-fourth  cake  Walter  Baker  &  Co.'s  chocolate;  boil 
twenty  minutes  or  until  thick  enough  to  pour  over  the 
cake  while  warm.  This  is  nice  without  the  chocolate. 
—Agnes  M:  Ealy. 

CARMEL  C A K E,  N O.  2. 

Two eggs,  one  small  cup  sugar,  tablespoon  butter, 
six  tablespoons  sweet  milk,  flour  and  Royal  baking 
powder.  Filling—One  and  one-half  cups  thin  sweet 
cream,  piece  butter  the  size  of  a  hickory  nut.  Boil 
thirty  minutes; season  with vanilla.—Mrs.  0.  L.  Patter(cid:173)
son. 
CARMEL  C A K E,  N O.  3. 

One  and  one-half  cups  butter,  one  and  one-half 
cups  pulverized  sugar,  three-fourths  cup  sweet  milk, 
whites  of  eight  eggs  beaten  to  a  stiff  froth,  one  tea(cid:173)
spoon  vanilla,  two  teaspoons  Royal  baking  powder, 
two  and  one-half  cups 
flour.  Whip  butter  and  sugar 
to a cream,  sift  baking  powder  and  flour  together  three 
times  before  using,  and  bake  in  three  layers.  Filling: 

THE  CARD  COOK  BOOK. 

I ll 

—Two  and  one-half  cups  brown  sugar,  one  cup  butter, 
one-half  cup  sweet  milk  or  cream, 
teaspoons 
vanilla,  boil  until  it  candies;  add  the  whites  of  four 
eggs beaten to a  stiff  froth,  spread  between  the  layers, 
on  the  top  and  the  sides.—Mrs.  G.  JST.  Good/row. 
C A R M EL  CAKE,  N O.  4. 

two 

Two  cups  sugar,  one  cup  butter,  one  cup  corn 
starch,  one  and  a  half  cup  flour,  one  cup milk, whites of 
seven  eggs,  three  tablespoons  Royal  baking  powder. 
Bake  in  good  size  dripping  pan.  Frosting—One-half 
cup  sweet  milk,  one-fourth  pound  German  chocolate, 
one  tablespoon  butter,  one-half  pound  brown  sugar, 
two  tablespoons  vanilla.  P ut  chocolate  in  a  small  tin 
with  milk  to  cook,  when  dissolved,  add  butter  and. 
sugar,  stir to  prevent  burning,  when  a  thick  syrup  add 
flavoring  and  pour  over  the  cake.—Mrs.  Jas.  L.  Duck 

Ribbon. 

Two  cups  sugar,  one  cup  butter,  four  eggs,  one 
cup  milk,  two  and  one-half  cups  flour,  three  teaspoons 
Royal  baking  powder.  Take  two  thirds  of  this  and 
bake  in layers.  To  the  remaining  third  add  one  table(cid:173)
spoon  molasses,  one  cup  chopped  raisins,  and  one-
half  cup  currants,  one  piece  citron,  chopped  fine,  tea(cid:173)
spoon  each  of  cinnamon,  cloves,  and  nutmeg.  P ut  the 
layers  together  with  jelly  or  thin  frosting.—Mrs. 
II. 
I\  Hart. 

R I B B ON  CAKE,  N O.  2. 

Two  and  one-half  cups  white  sugar, 

two-thirds, 
cup  butter,  three  eggs,  one  cup  sweet  milk,  three  cups, 
flour,  two  teaspoons  Royal  baking  powder.  Beat  the 
whites  and  yolks  separately;  beat  sugar  and  b u t t er 
together,  add  the  eggs.  After  mixing  take  out  one-
third,  to  which  add  one  cup  chopped  raisins,  nutmegT 
cloves  and  cinnamon.  Place  the  dark  in  the  middle 
and bake like  jelly  cake.  P ut  frosting  between.—Mrs. 
Innie 

Sherman. 

Two  beaten  eggs,  one  cup  sugar,  one-third  cup 

Cocoanut. 

'THE CARO COOK BOOK.

112
butter, one-half cup IIIilk,
two cups flour sifted with
two teaspoons of Royal baking powder. Bake in lay-
ers and put together with frosting and a layer of des-
icated cocoanut. Frost
the top and spI"inkle thickly
with cocoanut.--1l£l's. jf1Ytnk ]Jyer.
,COOOANUT CAKE, No.2.

One and one-half cups sugar, one and one-half
.cups flour, five tablespoons melted butter, whites of
five eggs, five tablespoons sweet milk, one-half
tea-
.spoonsoda, one teaspoon cream tartar, one cup eocoa-
nut.- JlfJ'~. IJ. D. ]}u8h.

Jelly

Five eggs, one cup sugar, a little nutmeg, one tea-
flour--..Jlr......J.

two cups sour

lllilk,

spoon saleratus,
J1fill.,:,.
.JELLY CAKE, No.2.

rrwo eggs, one cup sugar, three tablespoons melt-
ed butter,
three-fourths cup milk, two teaspoons Roy-
.£11 baking powder. Beat whites and yolks of eggs sep-
erately; mix flour to suit, and flavor to taste.-
.JlfJ's.
-111aJ'Y.A. QUI:nsey.

Roll Jelly Cake.

rrhree eggs, one cup sugar, one cup flour,

.tablespoons cold water,
powder, and flavoring.-1J/1'8. J. J. JiiJ'(tnklin.
ROLL JI~LL y CAKE, No.2.

two teaspoons

four
l~oyal baking

rrwo eggs, two teaspoons Royal baking powder,
foul' tablespoons sugar, four tablespoons flour; bake in
.square tins.-- .llfj'8. J. R. lIm'man.
Jelly Rolls.

Four eggs, one cup sugar, one cup flour, one tea-
.spoon baking powder, a pinch of salt; spread on thin
long tins. Flavor the jelly, spread on \vhile hot
and
'l~oll up.-J1/1's. Ceo. lV. Pierce.

'

White Cake with Fruit.
"lk

"\Vhitesof four ego's, one CUI) of suo'a!' one-half
., ,one-fourth cup butter, one and one-

lnl

I:)

I:)

,

.cup sweet

For

the fruit part,

THE CARO COOK BOOK
113
two tea~poons Royal baking powder.
half ~ups flour,
Bake in two layers.
take two
spoons of the above dough,' add the j~olksand one-half
cup n101asses,one cup seeded raisins chopped fine,
-teaspoon cinnmnon, one-half
teaspoon cloves, one
large spoon butter, scant one-fourth soda, add a little
nlore flour. Bake in one layer for the center.
Put
JJIJ's. S. Ii:
then1 together while warIn if convenient.-
H088,

Raisin.

First pal't--Two cups sugar, three eggs, one cup
molasses, one teaspoon creanl of tarter, one pound of
rai~ins. Seeond part-One
cup butter and lard one
('up milk, one-half teaspoon soda, five cups flour, citron
and spice to taste.-.11Irs. j). 1V: 1Velch.

Bread.

One cup sugar, one-half cup butter, one egg well
beaten,
two cups light bread dough, one teaspoon
Bach of cloves and cinnan10n, a little nutIneg, one cup
teaspoon soda.-.11u'8.J. J.
raisins
] )({c!..e J' •

seeded, one-half

Walnut.

in three

For

One cup sugar, one-half cup butter two cups flour,
yolks of three eggs, white of one egg, one teaspoon
soda dissolved in one cup n1ilk,two teaspoons cream tar-
tar. Bake
the
whites of two eggs, one cup sugar, one cup of chopped
walnuts.-Jlfj'8.

layers.
nrm . .J1{allo}'y.

filling-Beat

Shavings.

One egg, the weight of an egg each in sugar, and
flour, o'!'ease tin with bees-wax, and bake, when done
cut in ~trips and curl.--Jlli'8, J. 11; 1[({J'J'i8,

r114

THE CARO COOK BOOK.

IN all 'receipts

for
cooking requiring
the

of 33 per

a leavening agent
ROYALBAKING
because
POWDER,
it is an absolutely pure
cream of tartar powder
and
cent.
greater
strength
other
povvders, will give the
best
Itwill
make the food lighter,
sweeter, of finer flavor
and more wholesome.

leavening
than

results.

;
.~iI

~

~

..

ROYAL BAKING POWDER CO., 106 WALL ST., NEW-YORK.

~

~~

THE CARO COOK BOOK.

115

"Mollie will stir and Polly will bake,
And Dolly will have all the fillings to make."

SUGGESTIONS:--Lenlonjuice will whiten frosting.
One-half ~poonful vinegar will keep it from crackino-.
Cranberry or strawberry will color it pink. The grat-
ed rind of an orange strained through a cloth will
color it yellow.

Milk Frosting.

rren table~poons s,veet milk, one and one-half cups
~ugar, let boil six minute~; take off and stir until q-uite
white, put in a little lemon, spread quickly before get-
ting too hard, wetting the knife in cold water. Very
nice.-

.ilIrs. II. L({n~bert.\wJl.

Chocolate Icing.

Whites of two eggs, one and one-half cups pow-
dered sugar, and six tablespoons vValter Baker &
Co.'s chocolate.-Jf)'..,.

if. J. j-){{rkeJ'.
Boiled.

eggs and beat rapidly until

'1'\VO cups of granulated sugar,

two-thirds cup of
boling water, boil good ten lllinutes, beat the whites
of two eggs while the sugar is boiling, pour the boil-
sugar over the
lllixed.
Spread on the cake.-.il/J'8. J?J'({ll/v.J.}falloJ'l!.
BOILEDFROSTING,No.2.
three tablespoons water, white of
one egg. Boil sugar and water together until it hairs,
then add slowly the white of the egg beaten to a stiff
froth-.ilJj's. C. Hontaque.

One cup sugar,

110

THE CARO COOK nOOK.

BOILED FROSTING, NO.3.

Beat the 'white of one egg stiff. Take one cup of
sugar and one-half cup water, boil five nlinutes or un-
til it hairs, then stir
it into the beaten white of the
egg. Flavor with lelnon.-J111's.J: n: J1I0.Bj'ide.

BOILED FROSTING, No.4.

One cup of sugar, two-thirds cup sweet milk, but-
ter the size of a hickory nut, cook slow.. When thick
enough, cool and beat ,vell.-JIb's. Olara Harris.

Chocolate Cream.

11ix one-half cup cream with two cups of white
sugar. Boil and stir full five minutes. Set the dish
into another of cold water and stir until
it becomes
then spread over the cake. Oyer this
quite thick,
spread a thin layer 'of Walter Baker & Co.'s chocolate
which has been previously nlelted.-Jennie
1fT:Jllontct-
que.

Use the yolks of tlu'ee e~'gs and twelve tablespoons

Yellow.

of confectioners' sugar.-J1Lrs.

IL I-Iern~an.

Cream.

'rake the white of one egg, an equal amout of
water; stir in enough powdered or confectionary sugar
to lnake the right consistency to spread. Use any
kind of flavoring. This makes a nice chocolate frost-
ing by stirring in one square of Walter Baker & Co's.
chocolate, melted, and one teaspoon of vanilla.--Jlfj's.
IL JIe1'll1an,

Filling.
'rwo cups of brown sugar,

three tablespoons of
milk, one tablespoon of butter. Boil six minutes and
beat ten minutes.-flb's. O. ~-: jJ[udqe.
FILLIKG, No.2.

Take the juice and grated rind of an orange, about
f\>ur t~bl~~poons of water, one cuP. of sugar, set
in a
dIsh of bOIlIngwater and when scaldIng hot, stir in the

THE CARO COOK BOOK.

117
yolks of two eggs and a teaspoo:n of corn starch, and
when cold put between layers.-..LlIl's.Ad . .llloreland.

Almond.

Blanch one-half pint sweet ahllonc1sby putting
in boiling water and slipping of the skins, then spread
on a dry cloth until cold, pound until pulverized.
11ix
carefully with the whites of three eggs and three-
fourths of a pound of pulverized sugar. Dry in cool
or open air.-

..Llrr8. ]<-: L. Stone.
Malaga.

This 111aybe Illude hy putting a cup of seeded and
chopped raisins into boiled frosting.-.Jlfj.s. R. IIoo8on.

Fig or Date Filling.

One-half pound of figs and one cup of raising steam-
ed until tender,
then chop and sweeten. Moisten with
hot water until like a paste. Use dates in the place of
the figs when desired. -- Jr1'8. ]f~ L. Stone.

flarsh flallow.

rrhree tablespoons gelatine soaked in one cup of
it
cold water, place on the stove and let rel11ainuntil
is dissolved.
Strain and add to it one pound of XXXX
sugar, beat constantly for twenty minutes. Flavor
with vanilla.
than the ones used for baking the cake and set away
to cool. Use any white cake recipe, bake in layers
together with white frosting; use rose for
and put
flavoring.
Place the l11al'shmallow for the center lay-
er. --..LJlI'8. E. J. Pritts.

in a greased pan the size sl11alle1'

Put

Carmel.

One cup of l11aple flavored sugar, a little \Yater,
cook until it hairs £roln the spoon stirring all the tiIne.
Remove from the fire, let partly cool, then add one
cup of sweet cream, put back on the fire and cook un-
til thick, stirring all the time. When graine;l pour 011
A . .lV:TOlonselld.
the cake while the cake is hot.-..Ll/rs.
rIaple Sugar.

Make the cake froll1any white cake receipt and

THE CARO COOK BOOK.

118
bake in two or three layers as you prefer. Take one
coffee-cup of maple sugar cut in lumps, one-half cup
sweet milk, boil fifteen minutes, stirring occassionally.
five minutes before taking from the fire add a lump of
butter the size of a 'walnut, stir until cold; if too thick,
add hot water.-.11I1,s.A. J~-'. Thorn as.

Custard.

One-half cup each of sugar and milk, one square of
Walter Baker & Co's. chocolate grated, yolks of two
eggs, cook all together and cool, then add a teaspoon of
vanilla. -11/1,s. lI. John/io71.

Pineapple.

Take a large cup of cream, whip until very thick,
and sweeten; put this between the layers.
lIave the
pineapple previously prepared by chopping and drain-
ing in a colander, (use either
fresh or canned fruit,)
which put on the top of the cream tossing it with a
fork. Put this on top of the cake, throwing the pine-
apple on so it will look as if it stood on top of the
cream. This should be eaten the day it is made..
1\.1-
monds used in place of the fruit
llf}'",. J??'eclSlocnm.

is often preferred.-

Chocolate and Custard.

S

~1ake two layers of white cake, frost both layers ~

then let stand one day
with boiled chocolate frosting,
to harden.
11ake a boiled eustard of one cup of luilk,
two-thirds cup sugar, whites of two eggs, the yolk of
one, and one-fourth cup of flour. Spread this between
the layers turned so the chocolate comes on both sides.
Cut in squares.-.JJ[rs.

ji'rl'ecl Sloourn.
Without Eggs.

Take five tablespoons of milk, one cup of granu-
lated sugar, flavor with lemon 01' vanilla; boil five min-
utes. Beat it hard until it is cool enough to spread on
It
the cake.
A da Theobald.

is ready to cut as soon as it is cold.-

THE CARO COOK BOOK.

119

White Cookies.

'rhree eggs.

two cups sugar, two-thirds cup short-
ening scant half cup water, one teaspoon soda, pinch of
salt, one-half teaspoon creall1 tartar
in flour, luix soft
.and bake in a quick OV8U.---1J/7'S.
'VHTl'E COOKIES, No.2.

_1. L. ](el/J.

'~J.1woeggs, one and a half cups sugar, one-half
roll out soft.-llD:nnie

cup sour nlilk, one cup butter,
Br)lI)el'.':i.
WHITE, No.3.

'l\vo cups sugar, one cup butter,

two-thirds cup
luilk, two teaspoons creanl tartar, one teaspoon soda,
.one egg, lenlon or nutIneg.-J/rs.
WHITE, No.4.

"J: Lambertson.

J.

One 6Upsugar, one egg, one-half cup shortening,
teaspoon soda.-

one-third cup butter 111ilk,one-half
JJI1'8. A. Jl Townsend.
'VHITE, No.5.

'rwo eggs.

two cups sugar, one cup butter,

ten
tablespoons sweet milk, one level
teaspoon soda and
salt, very nice with one cup of seeded raisins chopped
and nlixed in before rolling OUt.-1J/1'~.O. E-: C1'O~s.

Cream.

One cup cream one cup butter

one and three-
two eggs, one-half teaspoon soda.

fourths cups sugar,
- --11I1's. Olul8. J.lludqe, Sr.

120 

THE CARO COOK BOOK. 

C R E AM  COOKIES,  N O.  2. 

One  cup  sour  cream,  two  cups  white  sugar;  one-
half  cup  butter,  two  eggs,  one-half  teaspoon  of  soda, 
pinch  of  salt,  one  teaspoon  baking  powder,  mixed  with 
flour  enough  to  roll  out  and  cut  thin.—Mrs.  Frank 
M<tl lory. 

Baker's. 

Two  cups  sugar,  one  and  one-half  cups  melted 

butter,  two  cups  milk,  five  cents  worth  of  baker's  am(cid:173)
monia dissolved in the milk, three  eggs, a little  nutmeg, 
flour  enough  to  make  a  stiff  batter. — Carrie  E.  Curry. 

Oatmeal, 

Three  and  one-half  cups  each  of  flour  and  oat 
meal,  one and  one-half  cups  shortening,  one 
teaspoon 
soda,  three-fourths  cup  sour  milk,  one  egg,  one  and 
one-half  cups  sugar,  and  salt  to  taste.—Mrs.  W".  A. 
Calbeek. 

Hermits. 

Three  eggs,  two  cups  of  sugar,  one  cup  of  butter, 
one  coffee  cup  of  raisins  stoned  and  chopped,  one  tea(cid:173)
spoon  of soda  disolved  in a scant  half  cup  of  cold  water, 
one teaspoon  of  cloves and  cinnamon,  one-half  nutmeg'. 
—Lizzie  Auten. 

S i m b a l s, 

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

sweet  milk,  two  eggs  (beaten  seperately,)  three  tea(cid:173)
spoons  baking  powder.  Mix  as  soft  as  you  can  and 
bake.—J//*.  G.  I).  Wood, 

Eggless. 

Two  cups  sugar,  one  of  butter  and  shortening,  one 
of  sweet  milk  and  one  teaspoon  of  soda.  This  receipt 
will  be  found  convenient  when  cream  and  eggs  are 
scarce.—Mrs.  Jane  Robertson. 
EGGLESS  COOKIES,  N O.  2. 

Two  cups sugar,  one cup  shortening,  one-third  cup 
sweet  milk,  scant  teaspoon  soda,  two  teaspoons  cream 
tartar,  salt,  nutmeg;  stir  to  roll  out  soft.  These  are 
very  nice  and  will  keep  moist.—Mrs.  Jos.  Mc  Williams. 

THE CARO COOK BOOK.

121

Two cups sugar,

Cookies.
two eggs, one cup ~hortening,
two-thirds cup sour milk, one teaspoon soda, one tea-
spoons of Royal baking-powder, and some salt.-.11fr8. If.
S. Johnson.

Three eggs, two cups sugal', one cup butter,

six
tablespoons water, one tablespoon l~oyal baking pow-
der, flavor with vanilla, sprinkle with sugar.-_11fj'8. W:
A. JPOJ'be.'3.

Four eggs,

two cups sugar, one cup h:1l'd,o.ne
teaspoon cream tartar, one teaspoon soda, one tea-
spoon lemon extract,
flour to roll out nicely.-_jJfl'.~.
Oha8. hmm:s ..

three-fourths

One egg, one and one-half cup~sugar, three-fourths
cup butter,
cup of sweet milk, one-half
teaspoon soda disolvecl in Inilk, one half teaspoon bak-
ing powder sifted with tloul'.-Jfl's. x. Jf. N/('!u17'dsoJl.
Three eggs, one and one-half cup~ ~ugal', three
tablespoons of sour milk, one cup butter, one teaspoon
soda, flavor to taste.--jJIJ.s.

j>l'of't01'.

r;eo.

Two cups sugar, one cup butter, one cup sour Inilk,

two eggs, one teaspoon soda, llutnleg.-J?lo7'a

Ros8.

Two-thirds cup butter, one coffee cup sugar,

two
beaten eggs, two tablespoons nlilk, two teaspoons bak-
two teaspoons vanilla.-JJ/t'8. e. Reece.
ing powder,
'l'wo eggs, one and one-half cup~ ~ugal', oue cup
teaspoon

sour cream, one-half cup butter, one-half
soda.-.11[r8. Lon£sa l;)'(tder ..

lV: ]fowell
Two cups sugar,

..

Two and one-half cups of sugar, one and one-half
cup of butter, one cup sour Inilk, two eggs, one large-
teaspoon of soda, mix as soft a~ can be rolled.-.J1f1.s.
Oeo.

two egg~, one.-half cup each of
butter and lard, one cup milk, four teaspoons of Royal
baking powder, one .teaspoon vanill~, flour to roll out.
Put baking powder In flour. Bake In hot oven.-l111'8.
~ O. fif01:loJ'rl.

THE CARO COOK BOOK.

Three eggs, one and one-half cups granulated
sugar, one cup butter, one-half cup creaIn, flour; sea-
son with nutmeg.-JJf/'~. O. L.

])atte1'8on.

One quart flour, three teaspoons Royal baking pow-
two eggs, one cup su~'ar, one-half cup b~tt~l',

der,
three tablespoons of sweet mIlk.-.Jl!1'8. Illlgh JJ/cl1en.zle.

One cup sugar, one-half cup lard, one egg,

foul'
two teaspoons Royal baking

. teaspoons warm water,
powder, flavor with caraway.-.Jh'8.

L1U'!J Rus8e//.

Cookies Without Shortening.

three

One cup sugar, one-half cup sweet milk,

the yolk
of one egg,
teaspoons baking po,vc1er, nlix as
soft as you can and roll out. Dip each cookey in the
white of an egg and then in gI'<1nulated sugar before
baking. Flavor or not as you wjsh.-_.Jh'8. IlIllie
S/Ie/'-
rnan.

Cookies Without Eggs.

'rwo cups sugar, one cup of lard, one cup SOUl' Juilk,
one teaspoon soda; season with nutmeg.-JJ/1'8. J1i7le/,I'{{
[fawley.

Sugar Cookies.

F'our eggs, one cup sugar, one half cup butter,

one teaspoon baking powder; season to taste.-J//'s.
J. 8. Jku'vey.

One cup each of sugar, butter and lard, three eggs,
flour
Sprinkle granulated suo'ar over

teaspoons of baking powder, nutJneg,

two scant
enough to roll thin.
the top of each.-J1h'6'. L. L.

lJ;;;,L\'ion.

b

"rwo cups of white sugar, two eggs, two-thirds cup
?uttel', one half cup sweet milk, three teaspoons bak-
Ing powder, enough flour to roll out soft and bake
quick.-.Jf1',s. ]J. C. JJic!.:ewilwet8

.

X mIlk, one and one half teaspoon bakino'

. One-half cup butter, one egg, one-half cup SOUI'
IJowder' one
leapIng cup sugar, one teaspoon soda three cups flour'
roll thin ano sugi1J'.-J}//'~.
'

G. I) .. f{tfn~8.

b

,

}

.

THE CARO COOK BOOK.

123
One and one-half cups sugar, one-half cup each of
butter and lard, four egg~, one teaspoon soda dissolved
in hot water, one-third cup sweet 111ilk,two teaspoons
crean1 tartar sifted with flour one Ilutmeo'.
Stir and
roll out as soft as possible.-jJ/J'8 . .]a8. J[onta(Jlle.

Five eggs,

two cups sugar, one. cup butter, one
teaspoon soda, put the sugar in the flour, then butter
and soda, lastly break the eggs on top and mix soft.-
-1.111'8. Ern'll~a A. Cooley.

Four eggs,
tea~poon soda;
Riddle.

two cups sug~r, one cup butter, one
two teaspoons
sweet milk.-.LllJ'8. O.

One cup lard, one and. one-half eups each of SOUl'

milk and sugar, two eggs, one teaspoon soda; season to
suit taste.-Jlll-8. R. Ola,rk.

One cup butter,

~ 111ilkor water, a pinch of salt,

three-fourths cup
two eggs, two large tea-
spoons of baking powder, enough flour to roll out nice-
ly.-J/7'8. O. Sw~f~.

two cup~ sugar,

T\vo cups sugar,

three eggs, OIlecup hutter, one

8111a11teaspoon soda.-.J/j,s. harte Lowe.

Two cups sugar,

two eggs, OIle cup SOUl'('re<11n,

one-half cup each of butter and lard mixed, one tea-
spoon soda dissolved in hot water, and season with
llutIneg 0]' lemoll.-.[u,lia, lliley.
Two cups sugar, two eggs,

two-thirds cup eaeh of
sweet 1ni1kand hutter,
two teaspoons Cl'eamtartar, one
teaspoon soda, salt and nutIneg ..-.1lr ......fas. Tlu)JII p.wm,
lVI'S.

Ira lJean.

Ginger Cookies ..

One cup sugar, one cup New Orleans 11101asses,OIle
cup shortening,
two eggs, two tablespoons water, foul'
tablespoons of vinegar, one teaspoon each of ginger
and soda. Dissolve ~oda in watel', then pour in vinegar,
then stir in the batter,
flour enough to roll out nieely,
hut as soft as possi h1e.-- .1ll's.

('IIf(.'I.

I,ft.

124

THE CARD COOK BOOK.

Three tablespoons of melted butter,

three table-
spoons butter-milk put in a teacup, fill cup with mohls-
sesi one teaspoon each of soda and ginger; stir \\Titha
spoon. Add as little flour as possible anc1l'oll snlooth.
- J.lEl's. 1J1. S. Webster.

Three eggs, one cup each of sugar and shortening,
two cups molasses, three tablespoons each of vinegar
salt,
and ginger,

flour sufficient to 1'011.-Jlfrl'8. j'~ S.

four even teaspoons soda, a little

lJ'elMtt{'}'.

One cup lllolasses,

(Golden syrup) one-half cup
each of sugar, butter, and boiling watel', one desert
spoon soda, one teaspoon ginger, and flour to thicken.
-jJft's. Oha8.Lmois.

One cup each of sugar, molasses and shortening,
two eggs, two teaspoons soda dissolved in a little wa-
ter, one large spoon ginger.-

.11Er8. TV.R. Olin.

'rhree eggs, one cup each of sugar,

lllolasses and
shortening, one tablespoon vinegar, one teaspoon each
of salt and soda, one tablespoon of ginger.-Jlll's.
Isaac Lawe.

One cup each of molasses and butter, one-half cup
of brown sugar, two eggs, one tablespoon each of vin-
egar, ginger, and soda; mix stiff.-JJfl's. Oeo. 1J: JIowell.
cups of molasses, one cup each of sugar
two table-

and water, one heaping CUD of shortening,
spoons of soda, one tablespoon of cinnamon, 011e-
half tablespoon of ginger and some salt.-JJI1's. II. S.
Johnson.

Three

One egg, one-half cup each of lllolasses, sugar and
lard, one-half tablespoon each of ginger, vinegar and
soda; boil, cool and lllix.-JJI'I's. J: 11. llerman.

One cup each of brown sugar, molasses and lard;
one-half cup hot water, one tablespoon each of ginger
and soda.-- .ill]'8. A.

Ii'. R1:cha/rds.

rIolasses Cookies.

Put

two teaspoons soda in a common sized cup,
add three tablespoons each of melted butter and boil-

THE CARO COOK BOOK,

12n
ing water and fill the cup with New Orleans molasses.
To two cups so prepared add an extra cup of molasses
and a quarter of a cup of suo'ar; salt, and vineo-ar if
you I e.--.ilfI'8. O. h-r. Or1J88.

l'k
Two cups molasses, one cup lard, one large tea_
a little salt

spoon of soda, one tablespoon of ginger,
-

J111'8. F. J1{0J'eland.

0

.

b

One cup each of molasses,

three-
fourths cup of hot water,
two eggs, one heaping tea-
spoon soda in hot water, and a pinch of salt.-JIfrs.
w: A. TOJnpkins,

lard and sugar,

One cup each of sugar, butter

lard, and sour
milk; one egg, two tablespoons soda, three of vinegar,
ginger and salt.-1Jb's. n. Ownm'ins.

Four eggs, one cup each of sugar, molasses and
butter; one teaspoon ginger, one tablespoon each of
soda and vinegar.-.i111's. lV~A. F01'oes ..

cup shortening,

One and one-half cups New Orleans molasses,
three-fourths
soda de-
solved in five tablespoons boiling water, one tablespoon
ginger, and a teaspoon cinnamon.-Jl17'8. Oha8. J£awley.
teaspoon of soda in a cup, add

Put one level

two teaspoons

three tablespoons of boiling water, foul' of melted lard ~
and butter,
fill up the cup with lilolasses, keep on do-
ing this until you get the amount you want. Mix soft
and bake in a Dloderate oven.-.i1{j's. Jas. Thompson.

One cup each of molasses and brown sugar, one-
half cup each of lard, butter, and boiling water, one
tablespoon ginger,
Afl's. JaB. J1{onta(jMe~

two teaspoons of soda, mix soft.-

One cup each.of sugar, molasses and shortening,
small half cup of water, even teaspoon of soda,. ginger
and salt; season to taste.-.lJl'l's. n. S. Oole.

Molasses Cookies, Without Shortening.
One cup of lnolasses; one cup of brown sugar; one
egg; two tablespoons water; one tablespoon vinegar;

126
one teaspoon each of soda and ginger. Mix very soft.
Mrs. Anna

THE CARO COOK BOOK.

.Llfontaque.

Ginger Snaps.

in with a spoon,

One cup each of sugar, 11101a8ses,and meat drip-
pings, one teaspoon each of soda and ginger.
two eggs,
and all the flour you can stir
then
pinch off pieces the size of a large marble, roll
in the
hand, slightly Haten them and put ill a well gr'ca.sed tin
with spaces between for spreading.-.Jlr8.
If. E: Gidley.
one
egg, one teaspoon soda, one tablespoon ginger, make
stiff with flour,
thin as possible, and placc in a
buttered pan leaving room to flatten. Bake in a Inod-
erate oven a nice hrown and leave in the pan until
cool enough to snap.-.Llli'8. J->.

One cup molasses, two-thirds eup shortening,

IV. Helrh.

roll

One cup butter,

three eg-gs, one-half cup sugar,.
one teaspoon each of ginger ~1ndsoda.-Af1'8 . .f. J [Ctl'r?:s ..
One pint molasses, one cup lard, hoil together and
cool; two teaspoons soda, and one teaspoon of ginger.
Mix soft.-

.Llu's. II. S. Johnson.

Two cups of molasses, one cup of lard, boiled to-
in floul', one table-
lard auu molasses.

gether, one tablespoon of ginger
spoon of soda stilTed in boilino'
Mix very stiff.-.Jl/1'8. A. L. l{(~~tf:
Graham Cookies.

Two cups sugar, one cup each of butter

and so~r'
cream, two eggs, teaspoon of soda. Stir creanl, hut-
. .Lv. A.
tel' and sugar together and flavor to taste.-J/r,'l
Dryer.

Drop Ginger Cake.

One cup each of molasses and sour Cl'ealn, one-half
cup sug~l', one egg, one teaspoon of ginger and cinna-
mon, (~htt~e salt,
three rounded cups of flour; urop in
So.
spoonfuls In shallow pans and bake quickly.-Jfr6'.
A.. Ba1'ne8.

Sponge Drop.

Mix one-half pound powdered sugar and yolks of

THE CARO COOK BOOK.

127
foul' eggs, one quarter pound of flour and juice of one
le~on al~o.the grated rind; add in small quantities the
whItes of four eggs. Drop three OJ' four inches apart
in buttered tins.--1111'8.L. A. jJhelp8.
'
Fruit Cookies.

One egg, one and one-half cups sugar, two-thirds cup
X butter, one-half cup sweet milk, two teaspoons Royal
three
baking powder, one teaspoon grated nutmeg,
tablespoons English currents or chopped raisins, salt.
--.11[l's. J. A. Sutton.

Three eggs, two cup ~ugar, one teaspoon soda dis-
solved in water, one cup each of seedless raisins, and
shortening, a few currants, and seasoning.-Jlfrs. L. A.
j)/wlps.

Vanilla Cookies.

Two eggs, one cup nlolasses, one large cup short-
ening, one teaspoon soda, one-half cup hot water, one-
half teaspoon salt, one tablespoon vanilla.-J1IJ'8.. J11•• J.
R'lUn'wood.

Boston Tea Cakes.

two tablespoons

One well beaten egg,

sugar, one
teaspoon of soda dissolved in one cup sweet milk,
two teaspoons of creanl tartar
sifted in dry flour, two
heaping cups of sifted flour, one tablespoon of butter;
bake in small tins.
If steamed two hours it makes a
nice pudding with a sweet sauce.-Jlh's. B: O. Spauldinq.

Sprinleys.

Four eggs, two cups sugar, one teaspoon soda,
one-half teaspoon each of cinnamon, cloves, ginger,
nutmeg, and pepper, and one cup flour. Bake in drop
cakes.-.11!1'8.J. If. lfaJ'J'i8.

Hermits.

One cup brown sugar, one-fourth cup butter,

three-
fourth cup raisins, one egg, two teaspoons cinnamon,
one-half teaspoon nutmeg. Flour enough to make thin
so they can be spread on the botton of a tin. When

128
baked cut in any shape desired.--fiIi's. Ohas. lVilsey.

THE CARO COOK BOOK.

Two cups brown ~ugar, one cup each of butter and
Engllsh currents, one teaspoon of soda, one-half cup
water, three eggs, one teaspoon each of cinnamon and
cloves one-half nutmeg, roll out soft.-- 1111'8. P. D. BUS/II'
One CU1) each of butter, brown ~ugar and seeded
three eggs, one table-
raisins one-half .cup molasses,
spoon soda dissolved in one-half cup sour milk, one tea-
spoon each of all kinds of spices; stir quite thin and
drop in buttered ti~.-Jllj'8 ..D. OUTJUn£n(J8.

One and a half cup~ sugar, one-half cup butter, one
cup chopped raisins,
two eggs, one teaspoon soda in
four of sour milk, one teaspoon each of cloves and nut-
meg; flour to mix.-Jl/J'8.]{atie Ames.
Drop Drops.

One-half cup butter,

two cups sugar, three-fourths

cup water, one-half teaspoon soda, two eggs, four cup~
flour.-J1h's. L. A. P/wlp8.

THE CARO COOK BOOK.

129

SUGGI~STIONS:-l'ocook propel'ly the fat ~hould be
of the right heat. When hot enough it will cease to
bubble and be perfeetly ~till.
fresh
and sweet, sliue a 1'awpotato and fry before putting
in the cakes .. A. sliee of potato put
in while frying
the cakes will prevent thenl froll1becolning-too bro,yn.

If the lard is not

Doughnuts.
One cup of sugar, hvo eggs,

two tablespoons of
melted butter,
two-thirds cup of luilk, two teaspoons of
cream tartar, one even teaspoon of soda, salt, nutmeg,
flour enough to roll.-jll/'N. Albert V(wSil'l:le.
One cup white sugar, one cup of sweet

lnilk, two
tablespoons melted butter,
two teaspoons Royal bak-
lng powder, two eggs, spiee to taste, a little salt. Mix
very soft.-.11h's. O. iI. SloDU1n.

One egg, one cup sugar, one-half cup creanl filled

Iuilk, teaspoon of soda, a little nutmeg.-

up with SOUt'
1J11'8. J. R. ilenfuf,u.

One and 011e-half cups sugar, one cup sweet

luilk
two eggs, four
two teaspoons of
Royal baking powder, one-half teaspoon ginger.--1Jfi's.
EdllJ/:n OOtl7'8e.

tablespoons butter,

'rwo eo'gs, one cup sugar, one cup sweet luilk, four
tablespoon~ nlelted butter, one dessert spoon of Royal
baking powder.-.J1f1's.1f. J~: 0 £dley.

130

THE CARO COOK BOOK.

One cup each of butter-milk and sugar, two table-
spoons melted lard, one egg, one teaspoon of soda, salt
and spice to taste; mix soft.-.ilb'8. D. S. Oole.

One and one-half cups each of sugar and sour lnilk,
two eggs, one teaspoon soda, seven dessert spoons of
nlelted lard, nutmeg, salt, tlour enough to roll out soft.
-

-11fcIVilUrt1ll8.

fir)'s. J(ts.

One cup each of sour milk and sugar, one egg, a
little salt, three tablespoons shortening, one teaspoon
soda, a little nutnleg, floul'.-.ilb's. ]{atie Anus.

One cup sugar, two thirds cup sweet milk, two eggs
well beaten, four tablespoons of butter.
two teaspoons
Royal baking powder, salt, season to taste, and mix
soft.-.ilh'8. II. S. Johnson.

Two beaten eggs, one cup sugar, four tablespoons
melted lard, one cup sour milk, one teaspoon soda, a
little salt, season to taste, flour enough to make a soft
lard.-J1!1'8. Ohas. IIaw-
dough to roll out. Fry in hot
ley.

One cup each of sugar and sour milk, one teaspoon
soda in the lnilk, butter the size of a hickory nut, two
teaspoons Royal baking powder in the flour, one egg,
a, little salt and nutmeg, fry brown and roll in powder-
ed sugar when nearly cold.--11{7'~.O. -111:.11?nsden.

One and one-half cups sugar, one cup sour milk, two.
eggs,
three tablespoons melted butter, one teaspoon
soda, one-half teaspoon cinnamon, flour to make a soft
dough. Fry in hot lal'd.--Jlli'8. -11fary A~ I/ctloley.

'rhree well beaten eggs, one cup each of sugar
cream and new milk, nutmeg if desired, one teaspoon
of salt, one teaspoon of soda dissolved in the milk,'and
flour to 11l0ulc1soft.-.il/1's. Ii. JJelrnm'.

One cup sugar, one-half cup sweet milk, two eggs,
two tablespoons melted butter,
two teaspoons Royal
baking powder, a little salt and nutmeg, flour to make,
]f: Stone.
a soft dough.-.ilh'8. L.

rfFIE CARO COOK BOOK.

131
One and one-half cups butter nlilk, two eggs, one
cup sugar, one tablespoon butter rubbed in the flour,
one-half teaspoon Royal baking powder in this mixture,
one teaspoon soda in the milk, flour, do not mix too
hard.-jJf1'8. A/ice

Jlo've/l.

sweet milk, two eggs, one-half cup sugar,
spoons of melted laro;
and let rise again.

Three tablespoons of yeast, one and one-half pints
two table-
let rise and '\Then light cut out
J.1--'l'y in hot lal'd.-)f1's. Joe lIarI' is.
One egg, seven tablespoons of sugar, one cup sour
cream, one teaspoon soda, cinnanlon; roll soft.- Jlrs.
Geo. n~ jf owell.

W~T~NSOMBINATIO~

••••••••• ::--------WASHER .

exertion.

No well

be without

is the most
running Washer

. . . This
easiest
It will do an ordinary
ing in one to two hours with
little
household
machine,
Only
Address

effective
and
in existence.
family wash-
very
regulated
should
this
as it a boon to the ladies.
required.

three pails of water

for circulars

and prices,
The Horton Mf'g Co.,

FORT WAYNE,

•

INDIANA.

Mention

this

hoo~

when ~ou write.

132

Walter Baker & Co.

THE CARO COOK BOOK.

THE LARGEST
MANUFACTURERS

OF

PURE,. HIGH. GRADE

Cocoas and
....Chocolates

HIGHEST
..... AWARDS

FROM THE GREAT

In Europe and America.

Unlike the Dutch Process,

no Alkalies Dyes are used in any of their prep-
arations.

Their delicious

IS ABSOLUTELY
PURE AND SOLUABLE,
AND COSTS LESS THAN ONE CENT A CUP.

Sold by Grocers Everywhere.

WALTER BAKER & CO.,

•••••

porchesl-:er, Mass.

THE CAROCOOKBOOK.

133

"Who'll

dare deny the truth,

there's poetry in pies."

SUGGESTIONs:-Pel'fectlysweet

lard and ice cold
water are necessary; a pinch of soda improves the
crust. Wet a strip of muslin and put around the edo'e
of the pie and thereby prevent

its boiling over.

b

Pie Crust.

One cup lard, one-half cup-water, three cups flour,
one-fourth teaspoon Royal baking powder, and a little
'rIllS makes two pies and a bottom Cl'ust.-JfI'8.
salt.
Alice
IJo'Well.

Lt:mon Raisin.

One cup sugar, one eup raisins, one lemon; chop
lenlon and raisins fine, and pour over one cup of boil-
ing water, and let cool and bake with under and upper
cro.st.-J1/1'8. ji/'ank Jfallo7'.Y.

Cream.

Whites of three eggs beaten to a stiff froth,

three
two cups cream, flavor with lemon.

tablespoons sugar,
- JJfrr8. Ji: A. ]Judley.
CBEAM PIE, No.2.
One pint milk,

two-thirds cup sugar,

two-thirds
cup flour, yolks of two eggs.
flour to-
gether, and when hot stir in the flour. Season with lem-
on or vanilla. Bake crust first, prick it with fork to keep
from blistering. When baked, pour in the custard,
and frost with whites of two eggs, and brown in oven..
-Jlrs.

[sabella St'reet.

I-Ieat all but

134

THE CARO COOK BOOI{.
Frosted Apple Pie.

Two cups grated apple, one-half cup granulated
the size of a walnut, a good
sugar, a piece of butter
Stir
pinch 01 cinnamon, cloves, allspice and nutmeg.
all together.
Frosting: Whites of two eggs beaten
to a froth, and three tablespoons powdered sugar;
flavor with lenlon. Put
the filling in the crust, and
bake until the crust is done. Remove from oven and
spreap with the frosting, and brown slightly.
111/'s. N.
CkJ'i8tel'.

Currant.

One cup currants,

(red currants make prettiest
pie) one cup sugar, one tablespoon flour stirred in two
tablespoons water, the yolks of two eggs. Stir eggs,
flollr and water together,
then into mashed currants
and sugar. Frost
top with whites like lemon. This
makes a small pie.-A.

J:: 17wmas.

PineApple.

One cup sugar, one-half cup buttel;, one cup sweet
milk 01' cream, five eggs, one pineapple grated. Beat
butter and sugar to a cream, add beaten yolks of the
eggs,
the
beaten whites. Bake with under crust on.ly.-11f1's.
11e/en Landon.

then the pine apple and cream, and last,

Elderberry.

Eight quarts berries, four pounds brown sugar
one quart villegm'. Scald well. Skim out the berries:
Boil the syrup until quite thick and pour over.-F. L.
Ol'fN:J8.

Cherry.
One cup cherries, one cup sugar, one egg. Beat
the saIne is nice.-JlfI'8. .1'~Lculrl.
all together and bake with two crusts. Rhubarb made
Tart.

One cup laJ'd, white of one egg, one tablespoon
white sugar, six tablespoons water, and one teaspoon
~al t.-~11i'8.!.-w({(' JjuI'e.

THE CARO COOK BOOK. 

135 

Lemon. 

One  lemon,  one  cup  sugar,  yolks  of  two  eggs,  two 
tablespoons  flour,  nearly  one  cup  sweet  milk  or  cold 
water,  a  small  piece  of  butter.  Grate  the  rind  of 
the 
lemon,  squeeze  out  the  juice,  add  sugar, 
flour,  and 
milk;  bake  crust  before  filling,  not  forgetting  to  prick 
it  well  with  a  fork  to  keep  from  blistering.  Cook  the 
filling, 
the 
whites of  two  eggs with  two  tablespoons  of  sugar,  and 
pour  over  the  pie. —Mrs.  C.  K.  < 'ross. 

stirring  constantly,  fill 

the  crust,  beat 

LEMON  P I E,  N O.  2. 

One  grated  lemon,  one  cup  sugar,  one  egg, 

two 
tablespoons  corn  starch,  one  cup  boiling  water,  small 
lump  butter.  Bake  with  under  crust. —Mrs.  A.  Boss. 

LEMON  P I E,  N O.  3. 

One  grated  lemon,  one  cup  sugar,  two-thirds  cup 
water,  one  grated  potato,  about  as  large  as  a  lemon, 
one egg,  bake with  top  and  bottom  crust.—Mrs.  Isabella 
Street. 
LEMON  P I E,  N O.  4. 

Four  lemons  with  grated  rind,  four  eggs,  two  and 
one-half  cups  sugar,  one  pint  milk;  thicken  with  rolled 
crackers.  This  makes  two  pies.—Mrs.  Joe  Harris. 

LEMON  P I E,  N O.  5. 

One  lemon  cut  fine,  boil  in  one  and  one-half  cups 
boiling  water;  a  small  piece  of  butter,  one  cup  sugar; 
when  nearly  done  thicken  with  one  tablespoon  of  corn 
the 
starch,  and  one  of  flour,  when  nearly  cold,  stir 
in 
yolks  of  two  eggs  well  beaten.  Beat  whites  of 
two 
eggs  and  sweeten  for  frosting.—Mrs.  Alice  Palmer. 

LEMON  P I E,  N O.  6. 

One  large  cup  cold  water,  the  grated  rind  and  the 
juice  of  one  lemon,  one  cup  sugar,  yolks  of  two  eggs, 
one  tablespoon  butter.  P ut  over  boiling  water  and 
thicken  with  a  tablespoon  of  flour  wet  in  a  little  cold 
in,  and 
water.  Bake  the  crust,  and  pour  the  filling 
cover  with  the  whites  of  two  eggs  beaten 
froth, 

to  a 

THE CARO COOK BOOK.

13G
and two tablespoons of sugar. Brown In the oven.--
Nellllf. 8paffonl.
LEMON PIE, No.7.

Grated rind and juice of one lemon, one cup sugar,
yolks of three eggs, one tablespoon corn starch in a
teacup, moisten with a little cold water,
the
cup with boiling 'water; mix, and bake with lower
crust.
Spread the beaten whites with three table-
spoons of sugar on top. Return to the oven and brown.
Season with lemon.-.1Jl;'8. J).I: Randall.
LEMON PIE, No.8.

then fill

Four eggs, one ,and one-half cups sugar,

two-
thirds cup 'water,
flour, and two
lemons. Beat the yolks of the eggs. - J1h'8. J. .LV. .11re1'tz.
LEMON PIE, No.9.

two tablespoons

One lemon, one cup water, one cup brown sugar,
two tablespoons of

two tablespoons flour, five eggs,
'\vhite sugar. -,-.ill 1'8. J. JJ!iLL8.
LEMON PIE, No. 10.

One cup sugar, one-half cup sweet cream,

two
lenl0ns, two eggs. Beat
the yolks of the eggs very
light, add the sugar and beat again, the juice of both
lenlons, and the gTated rind of one; line your tins with
crust, and alid the crealn to the mixture just before
putting in the oven, bake until
the custard is firm
then frost with the beaten whites of two eggs, and
two tahlespoons of pulverized sugar. Brown in the
oven.-1J/1'8. Anna .1llonta(Jlle.
LEMON PIE, No. II.

One P?und?f sugar, half a pound of,b~tter, eight
eggs, the rInd of two lemons, and the JUIce of one.
beat '\vell and bake with an under crust, in an oven not
too hot, as it needs thorough baking. This will make
two pies, which if not eaten fresh, will be equally as
good a week after, with a fresh meringue.--J1/1'8. .i. o.
Tompkins.

'rHE CARD COOK BOOK

137

LEMON PIE, No. 12..

Two lemons grated,

two cups white sugar, yolks
of four eggs, two cups hot water.
Set over a kettle of
hot water and steam, while making and baking crust;
then mix two tablespoons of corn starch or three of
flour, with one-half cup cold water, and pOUI"into the
lemon, etc. Let it thicken and pour in the crust, frop-t
with the whites of the eggs, and eight
tablespoons of
white sugar, flavor with lenlon. This will make two
pies.-.L1lrs. J. B. Howell.

Mince Meat.
Three pints chopped apples,

two pints chopped
meat, (cooked and salted,) one pint sugar, one pint
syrup, one pint raisins, one pint currants, one-half pint
citron,
two tablespoons cinnamon, one-half tablespoon
allspice, one tablespoon each cloves and mace, one-half
tablespoon nutmeg, one pint suet, cider to moisten.-
.il[r'8. 11'. O. Jratron8.

MINCE MEAT, No.2.

Chop fine one pound of

tender boiled beef or
tongue, seed one pound of. raisins, chop and wash one-
pound currants, one pound kidney suet,
two pounds.
tart apples chopped fine, one-half pound citron; grated
rind and juice of four oranges and two lemons; one
pound brown sugar, spices, salt. one cup boiled cider;
boil up together,
thin with cider.-.M1's..
Ja8 . .i1[onta(jue.

if needed,

Orange Cream.

Beat yolks of two eggs with one-half cup of sugar,
add one heaping tablespoon of flour, one even table-
spoon corn starch, a little salt dissolved in milk, pour
into one pint boiling milk and let cook three minutes,
then let cool and flavor ,vith extract of orange and
pour into a baked crust. Beat the ,vhites of eggs to a
stiff froth, add one-half cup sugar, flavor with orange;
spread 011 top, and let brown in oven.-jl[rs. Ohas.
Hawley.

138 

THE CARO COOK BOOK. 

One  pint  of  stewed  pumpkin,  one  pint  milk,  three 

Pumpkin. 

well  beaten  eggs,  one  cup  sugar,  or  one  teaspoon  gin(cid:173)
ger,  one-half 
This  will  make  two  pies.—Mrs.  F.  L.  Cross. 
Better than  a  Pumpkin  Pie. 

teaspoon  each  of  cinnamon  and  allspice. 

One  egg,  half  cup  sugar,  half  teaspoon  each  of 
is 

cinnamon  and  ginger,  two  cups  milk,  part  cream 
better,  one  cup  of  mashed  carrots.—Lizzie  Mercer. 

Pie  Plant. 

One  cup  of  stewed  pie  plant,  one  cup  sugar,  yolks 
of  three  eggs,  white  of  one  egg,  one  spoon  melted 
butter,  lemon  flavoring;  bake  in  a  bottom  crust;  make 
a  meringue  of  the  whites  of  two  eggs,  put  over  the 
top  and  brown  slightly  in  the  oven.—Mrs.  J.  M.  West, 

Rhubarb. 

One  teacup  of  stewed  rhubarb,  yolk  of  one  egg, 
two  tablespoons  flour,  one  cup  sugar,  bake  with  one 
crust;  frost  with  one  egg,  and 
teaspoons  of 
powdered  sugar,  and  brown  slightly.—Mrs*  II.  E.  JIo-
bart. 

three 

Strawberry. 

Into  a rich,  deep under  crust,  that  has  been  baked, 
put  strawberries  sufficient  to  till,  and  cover with  sugar; 
meringue  of  the  whites  of  two  eggs,  and  a  tablespoon 
sugar,  cover  the  pie  with  it,  and  brown.—Miss  Myers. 

Boiled Cider. 

One  egg,  one  and  one-half  cups  sugar,  half  a  cup 
boiled  cider,  three  tablespoons  flour,  two  cups  cold 
water.  This  is  sufficient  for 
two  pies.—Mrs.  II.  /</. 
Jlobart. 

Washington. 

Two  cups  sugar,  half  cup  butter,  one  cup  milk,  if 
sour,  stir  into  milk  one  teaspoon  saleratus,  add  one 
egg:  beat  the  butter  and  sugar  together,  break  in  the 
egg,  and  beat  it  light,  then  add  the milk,  foaming;  three 

l'HE CARO COOK BOOK.

139
if the lllilk is sweet use three
and one-half cups flour,
in the flour. Bake on four
teaspoons of baking powder
in a quick oven. Have ready S0111enicely
tin plates
stewed apples,
and flavored with nutmeg
01' lelnon, spread a thick layer on one of the cakes, and.
Inaking two pies. - ~lIj'8. w:
place another on the top,
J. euJ'}',IJ.

sweetened,

Mock Mince.
crackers,

one

One teacup of rolled

and lllolasses, one-half

three-
two cups hot water, one cup eaeh
fDurths cups raisins,
of sugar,
one
half cup of boiled cider, or. coffee, one teaspoon each
Cook one-half hour.
of uloves, cinnanlon and allspice.
j~1mrn({ A. CooltY.
rrhis fills three 01' foul' pies.-.ilfi'8.
MOCK MINCE PIl~, No.2.

cup of vinegar.

and

and raisins, one-half

One cup each of sugar
and butter,

two teaspoons of cinnalllon, one of cloves,

each of molasses
three-fou rths cup rolled crackers,
water,
one-half teaspoon of peppel'. Heat all to a boil.-JIj.s.
n: ~L ]?o}'be.~.
MOCK MINCE PIE, NO.3.

two-thil'ds
three

cup
cup vinegar,
cups boiling
and

rrwelve

crackers

one
rolled fine,
chopped
and one-half
raisins, one cup ('old water,
one
0UPS
sugar, one-half cup Inolasses, butter
size of an egg, one
half cup vine8'ar, a little salt and pepper, and all kinds
of sl'ices.-illl'8.

Julia.

Il//ey.

cup

~IIOCK :NIINCE PIE, NO.4.
One cup powdered

lasses, one and one-half
butter,
water, one-h~tlf cup raisins, and spice
will nlake three pies.-JfJ's.

('up' vinegar,

two-thirds

If. J~: Iloba}'t.

crackers
cups

01' bread, one cup mo-
sugar,
cup
cup wal'lll
rrhis

one-fourth

to taste.

one-half

Transparent.

'rhl'ee cups white sugar,

thr~e-fourth

cup

four eggs.
ingredients
Above Inakes filling for two pies.-~lrla

Beat
together,

and bake in one

the eggs ver.y light and nlix all

Theobald.

lower

butter,
the
crust.

140 

T HE CARO C O OK  BOOK. 

Custard. 

One  cup  milk,  three  eggs,  half  cup  sugar,  a  little 

spice,  and  a  pinch  of  salt.—Mrs.  F.  L.  Cross. 

Chocolate. 

One  coffee  cup  of  milk,  two  tablespoons  of  Walter 
Baker  &  Co.'s  chocolate,  grated, 
three-fourths  cup 
of  sugar,  j^olks  of  three  eggs.  Heat  chocolate  and 
milk  together,  add  the  sugar  and  yolks  beaten 
to  a 
cream,  flavor  with  vanilla,  bake  with  under  crust. 
Spread  meringue  of  the  whites  on  top.—Mrs.  E.  O. 
Spanlding. 

CHOCOLATE  P I E,  N O.  2. 

One  cup  sugar,  one  and  one-half  cups  milk,  butter 
the  size  of  a  walnut,  two  heaping  tablespoons  of 
flour. 
Wet  in  cold  water,  four  tablespoons  Walter  Baker  & 
Co.'s  chocolate,  grated,  put  on  the  stove,  and  cook  un(cid:173)
til  it  thickens.  Bake  the  crust  and  put  the  filling 
put  white  of  egg  on  top.—Louisa  Ki/nyon. 

in; 

Cream. 

Line  the  pie  dish  with  pastry,  stir  to  a  cream,  half 
cup  of  sugar,  and  one  tablespoon  butter,  add  two  well 
beaten  eggs,  two tablespoons  of  flour,  and  two  cups  of 
milk.  Mix  well  together  and  flavor  with  orange  or 
lemon.—Mrs.  Chas.  Husted. 

Cocoanut. 

One cup  sweet  milk,  one  cup  grated  cocoanut,  two 

eggs;  sweeten  to  taste.—Mrs.  F.  L.  Cross. 

COCOANUT  P I E,  N O.  2. 

For  one  pie,  put  a  cup  of  grated  cocoanut  to  soak 
over  night,  (if  fresh  grated  it  need  not  soak)  place  in 
a  coffee  cup,  and  fill  it  with  milk,  when  ready 
to  bake 
take  two  teaspoons  of  flour,  mix  it  with  a  cup  of  milk 
or  water,  place  on  the  stove  over  boiling  water,  stir 
until  it  thickens,  add  a  tablespoon  of  butter,  while 
warm;  when  cold  add  a  little  salt,  the  yolks  of 
two 
eggs,  and  sugar  to  taste.  Add  the  cocoanut  and  beat 
all  together,  fill  the crust and bake.  When  done,  frost 

141
with the beaten whites, and brown in the oven.-jJfl's.
Ohas.

THE CARO COOK BOOK.

IItl8ted.

Cheese Cakes.

Two cups Dutch-cheese, one cup sugar,

the yolks
of two eggs, half cup each of currants and raisins
chopped fine, half a cup of butter,
to
suit
fill
with the mixture and bake until a nice brown.--.1J{/'.'<.
Oarorie lValton.

lelnon extract
taste. Line patty tins with rich pie crust;

Grape.

One pint of canned grape pulp, one-half cup flour,
mix smoothly and sweeten to taste. Bake with under
crust. When done, frost with 'whites of three eggs,
and one tablespoon of pulverized sugar, and brown.-
.ill!'8.

l1f. Van JVinkle.

"~ive

GI?<:l ~et ~ive"

OF C. E. nudge,

......

~O~~~

AGRICULTURAL

DEALER,

CA R0, MICHI GA N.:.::':'::.::::

..~:::.::::::.:.::::::.::.::.::.:::.:::

.

U IS POLICY is to sell
approved ma-
l I chinery
satisfac-
tion guaranteed
from
a Threshing Machine, Saw Mill or Engine, down to a Wagon Jack .

the lowest possible prices,

or money refunded.

and implements

He handles

everything

at

the best,

latest

and most

.

.

SPECIAL ATTENTION GIVEN TO REPAIRS OF ALL KINDS.

• . • .

.

. IF YOU NEED ANYTHING GIVE HIM A CALL.

142

THE CA RO COOK BOOK.

THE CARO COOK BOOK.

143

"Her well-appointed table groaned t'1eneath the ample spread,
Course followed appetizing course, and hunger sated fled."

SUGCESTIONs:-Use

the best and freshest mater-

ials, as one bad Cll'ti('le will taint

the whole mixture.

When freshness

of eggs

is doubted,

break

each

one spparately

hl a eup.

rrhe yolks alltl -whites beaten separately

artie-Ies they are put into nuwh lighter
en tngt'ther.

Inake

the
than -when beat-

Tapioca.

One teac.up of tapioca soaked over night

sugar,

a little hutter.
the whites of foul' eggs,

water, one qU<11.tsweet
tea~ups
Beat
taste and put 011 the top. Brown slightly
eold.-Jlfl's.

If. J~: Gidley, 1111'S. ~L if. .Jlndl'ew8.

Boil
sweeten

twenty

Inilk, yolks of four egg's,

in a pint of
two
Ininutes.
to
and serve

and flavor

Tapioca Cream.
('up tapioea over night,

(MId

boil

two-thirds

eup sugar

Soak one-half

to l)oil,
Beat

one
quaI.t of nlilk with the soaked tapio(,~1 in a basin, set in
water
and a little
-when
salt.
thoroughly;
in the yolks,
the milk has boiled ten minutes
re-
five 11linutes so it
move fl'Olll fire and stir
the whites
will not curdle, and pour into a dish.
of the eggs to a froth,
sift
sugar
eold.--JlI1'8.' O. B:
over
-,Jfudge.

the yolks of thl'ee eggs
stir
rapidly for

Beat
the top,

it and browll

pOlll' over

in oven.

Serve

144

'fHE CARD COOK POOK.

Peach Tapioca.

Soak one-half cup of tapioca over night

in a pint
full of nice
of cold water. Fill a baking- dish half
canned peaches leaving out the syr~p: sprinkle with
sugar to suit taste and bake one-half hour. Add the
peach syrup to the tapioca, one-half cup sugar,
and
one-half cup boiling water; boil this till perfectly clear,
then pour over the peaches and bake slowly for anoth-
er half hour. When cold serve with sugar and rich
cream.-3ij'8. Drtvicl Thompson.

Tapioca and Cocoan ut.

One cup tapioca soaked over night, one quart of
milk, yolks of four eggs, whites of two, one cup sugar,
two tablespoons grated cocoanut; bake one-half hour;
make frosting of whites of two eggs, three tablespoons
of sugar, and two tablespoons 01 grated
cocoanut;
spread over 'pudding; when baked set
in oven until
light brown.- lJIj'S. O. B-:11[nclqe.

Apple Tapioca.

Put one teacup of tapioca to one quart warm wa-
'rhen sweeten
ter one hour to soak in a shallow dish.
to taste and flavor with lemon.
Iiave ready six large
sour apples, pared and qlJartered to be placed with
round sides up over the tapioca, sprinkle a little salt
over all and bake until the apples are done. Eat with
creanl when cold.-.illj's. n~ J. OttJ'J'ey.

English Plum Pudding.

Two pounds of currants,

two pounds of stoned
raisins, four egg's and a little bread crumbs, one pound
suet chopped fine, one-half pound of lemon peel, three
teaspoons of.a~lspice, mix with milk or water, put in a
cloth and bOll four hours; when done serve with sweet
.iJij'8. 1i'. Tiller.
sa uce. -
PLUM PUDDING, NO.2.

Three eggs, one large cup of brown sugar

one
pound o~raisins seeded and chopped, not fine, on~ and
one-half cups apples chopped fine, six ounces best beef
suet chopped as fine as possible, three ounces of grated

THE eARO COOK BOOK

145
bread crumbs, pne large cup flour, two cups sweet Inilk,
one teaspoon soda; flavor with einnamon and nutmeo'.
Grease your pudding basin well anc11eave roon1 to sweU'
.place basin in a steamer,
and place ove;'
boiling water

covel' tight

for three hOUI'S.
SAUCE:-.F"our tablespoons

cold water, one-fourth pound sugar, butter
an egg, a little grated
quart of boiling water.
boils up.-J/}'8.
PLUM, No.3 ..

O. ]i'. Gilte8pie.

of flour wet up with
the size of
nutmeg into which pour one
Place on stove until
just

it

it

'rake one cup each of raisins, currants,

flour, bread
suet and sugar; stone and cut the raisins, wash
crumbs,
chop the suet and Inix all the in-
and dry the currants,
and add two ounces of candied
gredients well together;
teaspoon each of salt and gin-
peel of citron,
one-half
foul' well beaten eggs, milk enough to make the
ger,
tie
mixture
it loosely in a cloth.
it
then into boiling water and boil three and a half hours.
fill'S. J.
PLUM, No.4.

in it,
in a nloulc1, plunge

the spoon .will stand upright

01: put

so that

lJlilner.

one-half
One cup each of sue.t, raisins and sugar,
cups water,
one tea-
and flour enough for a

cup Inolases, one and one-half
spoon each of soda and cloves,
.stiff batter; boil
PLUM, No.5.

three hours.-JlI'l'8.

Lm(/i8e l~J'{{de1'.

foul' eggs well beated,

One cup each flour, suet, bread crunlbs, currants
each
,and citron,
.of cloves
to taste.
Mix all clry addino' Inilk enough to make a stiff batter.
Boil 01' stealn fou~ hours.-

..L1h's.H0n. JJ/(tllol'!J.

cinnanlon, allspice

and Inace, salt

one teaspoon

Suet Pudd ing.

One-half cup molasses, one cup chopped suet,

cup sweet

Inilk,

two tablespo<?ns sugar,

each of cloves, soda and ClnlU11non,flour
thick

and steam two hours.

salt,

two.
one ta-
to
SAUCE

thirds
blespoon
stir quite
-One
and

one~half

cup water,

one-half

cup sugar,

146

THE eARO COOK BOOK.

flour, a piece of butter,

flavor to taste~

LOlI'i.'{({

two tablespoons
-
SUET PUDDING, No.2.

fl"i'nyon.

'

One quart

flour, one cup eauh of chopped.

raisins

two cups sweet milk, one teaspoon soda and salt;

anl1 suet, one-half cup each of brown sugar ana 11101as-
ses,
ste:un three hOUI's.-JIJ'8. J. A. Sutton.
SUET, No.3 ..

One cup each of chopped suet, J1101a8Ses,SOUl'Jnilk,
foul' uups flour, one teaspoon each of soda,
J<

steam three hours.-J1/J's.

spices to taste,

and raisins,
and salt,
.11. Dudley.
SUET, No.4.
One-half

pound suet, one cup currants,

one cup
water or sour milk, one teaspoon soda, one ('up Ill01as-
ses, a little salt,
flour enough to make a thiqk batter,
steam two or three hours, serve with sour sauce.--1JIJ'8.
Seneca JTO"li(J

•.

Black Pudding.

One pint bowl of bread cl'mnbs, one cup cold. water
poured over
flour,
and seeded l'aisins, one egg, one teaspoon soda, steanl
one hour,

add one cup each molasses,

..JIJ'8. .r. .I.

liquid. sauce,-

I )({cker.

them,

BLACK PUDDING, No.2.
One cup molasses,

one cup stoned raISIns,

four
Inelted. hutter,
one cup sour Il1ilk, one scant
ftOUl'to make quite stiff, steanl one hOlU'in
Serve with sauce made as follows, one cup
two
j'~ ...1/.

butter,
in water.--1JIJ'.Ii.

corn shtl'ch desolverl

two tablespoons

juice of one lenl0n,

tablespoons
spoon soda,
a bag.
sugar,
teaspoons
R-icll (tJ'd:wJI.
BLACK, No.3.

One eup each of molasses,

bl'own sugar

milk, one half cup lard,
four cups flour; stealn three hours.-Jlh'8.

two eggs, one tablespoon

and sour'
soda,
li:'Llro2'('t(fmd~

THE CARO COOK BOOK.

147

Graham ..

rl'wo ('UpS g'l'aham flour, one cup each of molasses
salt:
hours.

sweet nlilk an<1raisins ehopped fine; one teaspoon
one-half
Seryt' with sau(.t'.-J/J'8.
GHA HA~i Pennl~(;,

teaspoon soda, one egg.

D. Ileal!} {'la1'k.

Steam three

~o. 2.

grahall.l
little citron,
ginger,
SADeE-One

One eup piwh sweet

flour, one eup ('hopped

two teaspoons

('innamon,

and ('loves.

('up powdered
stil'l'cd to a ('ream;

raisins

and
soda, one teaspoon
three

Inilk and 11101as8es. two cups
a very
each of
hours.
cup.
sugar,
and one-half
add yolk of one egg,
and
Beat white of the egg to a
Flavor with vC111illa.-J/1'8. Geo.

Steall1

hot water.

in last.

one tablespoon
froth and stil'
lrit.~P?/.

Lemon.

--? butter

two tablespoons

Line a pudlling dish with a nice paste and make a
of one and one-half pints of milk, yolks of two
custard
three-
eggs,
fourths
rind and juice of a
in a dish and bake. When done, spread
lemon.
the beaten whitt>s of two eggs over the top and brown .
.ill r~.
LI<:MON PUDDING, No.2.

of flour 01' eorn starch.

('up sugar
Pour

and the grated

lJ~.J. efll/)()f'j".

1"'he juice

three tablespoons

and rind of one lenlon, one L'UP .sugar,
of flour and nlilk
Line the dish with paste, pour
of
of sUg'm' spread on top

the whites

Beat

and bake until done.
tablespoons
lIe/en Landon.

yolks of two eggs,
enoug'h to fill the dish.
in custard
two eggs, ad(l fOlll'
and b1'o\vn.-.1ll's.
LEl\lON, No.

:.t

One (llIart milk, one cup cl'C:teke1'cl'ul11bs, four eggs,
two-

one cup suga.r, one large or

eup butter,

one-half
slnall
sugar, yolks
with the whites
spoons sugar,
and eat cold.-Jennie

h.~mons, Soak l'rac-kers

in Juilk,

and 1elnons, bake until do.ne,

of

the eggs beaten WIth three

add butter,
then cover
table-
Slightly brown

add a little lelnon juice.

lV: .JJfonta(Jue.

~

148
LEMON, NO.4.

'fHE CARO COOK BOOK.

The j nice and grated rind of one lemon, one cup
sugar, yolks of two eggs,
three well rounded table-
spoons of flour~ a pinch of salt, one pint rich milk;
mix the flour and part of lnilk to a slnooth paste, add
juice and rind of lemon, sugar, yolks well beaten, and
the rest of the mille Line a plate with puff paste one-
fourth inch thick, pour in custard, and bake in a quick
oven until done; beat whites to a stiff froth, add two
tablespoons sugar, spread over top, return to oven and
brown; serve with whipped cream. ~rhisis a rich and
inexpensive pudding and nlakes enough for six.-
.1.1[1'8. lV. A.Dryer.

Indian.

One quart sweet milk, one pint corn meal, one pint
three tablespoons butter, one

cold milk three eggs,
teaspoon salt; bake one hour.-l1fJ'8. P. D ..Bush.
INDIAN PUDDING, No.2.

One quart of milk, two heaping tablespoons of
Indian nleal, four of sugar, one of butter,
three eggs,
one teaspoon salt. Boil the lnilk in the double boiler,
sprinkle the meal into it, stilTing it all the time, cook
twelve 111inutes,stirring often. Beat together the eggs,
salt, sugar and half a, teaspoon of ginger, stir the but-
ter into the meal and Inilk, pour this gradually on the
egg mixture. Bake slowly Ol1e hour.-j}h's.
iJlary
Valt(Jhn.

Snow.

Mix one cup of sugar with three tablespoons of
corn starch, and stir into one pint of boiling water.
I-Iave ready the whites of three eggs beaten stiff, add
these stirring quickly, flavor with vanilla and pour into
a nlould, nlake a boiied custard of the yolks and one
pint of nlilk, and pour around it when served.-Oarrie
J~~ UluTeJ/.
SNOvV PUDDING, No.2.

One p~nt boiling water,

two tablespoons sugar,
three heapIng tablespoons corn starch and a little salt,

THE CARO COOK BOOK.

149
cook until done, then add the beaten whites of three
eggs.
SA UCE--Yolks of three egg-s,one cup sugar, one
and one-half cups of milk, a little piece of butter cook
until it thickens; season when cold with lemon.~.ilb's.
~~(lttie JC{t~e.

Cup.

One pint of milk, two eggs, one teaspoon Royal
baking po'wder, a little salt, stir as stiff as cake, drop
in cups with any fruit you like, steam one half hour.-
Jb's. J1-: L. 01'0&8.
CUP PUDDING, No.2.

Three eggs, three-fourths cup sugar, three-fourths
cup of milk, one-fourth cup butter, one and one-half
teaspoon Royal baking-powder, flour enough to nlake
a batter not very stiff. Butter your cups, stir in a
small quantity of preserves then fill half full with bat-
ter and steam twenty minutes.-J111'8. Jlra lJTean.

Cracker.

b

'fa one quart of boiling m.ilk, Htir in one teacup of
rolled crackers, one cup of sugar, one tablespoon of
corn starch, dissolved in a little milk, a little salt, the
yolks of four eggs well beaten; bake until done. Beat
the whites to a stiff froth, stir in two-thirds of a cup
of white sugar, season with lemon and bake until a
lio'ht brown.-ill1's.
CRACKER PUDDING, No.2.

Joe !fa1'J' is.

One quart sweet milk, one cup rolled crackers
soaked in milk, yolks of four eggs, one-half cup sugar,
nutmeg, bake one-half hour; put on layer of jelly, beat
whites of eggs, add vanilla and spr~ad oyer jelly, strew
with \vhite sugar,
then brown shghtly.-jlfrr8. Janw8
Jlfonta q1.le.

Queen of Puddings.

One quart of milk, boil and pour over two pints
of bread crumbs, grate the rind of one lemon, the yolk::;
of four eggs well beaten, one heaping tablespoon of
in the oven .and bake,
sugar, put
then add a lay~r of
preserves,
then the whItes of the eggs beaten WIth a

150 

THE CARO COOK BOOK. 

cup  of sugar;  put in  the  oven  and brown  slightly.—Mrs. 
•Janus  Publo. 

QUEEN  OF  PUDDINGS,  N O.  2. 

One  quart  of  sweet  milk,  one  pint  of  finely  pulver(cid:173)
ized  bread  crumbs,  one  cup  sugar,  grated  rind  of  a 
lemon,  butter  the  size  of  an  egg,  the  yolks of  four  eggs 
well  beaten.  Bake  until  done, not watery,  spread  with 
a  thick  layer  of  jelly,  make  a  frosting  of  the  whites  of 
the  eggs  and  set  in  the  oven  long  enough  to  brown.— 
Mrs.  F.  L.  Cross. 

Prune  Souffle. 

One-half  pound  prunes  boiled  until  soft  and  thick. 
Remove  pits  and  chop  fine;  then  stir  in  a  scant  cup  of 
granulated  sugar,  whites of  six  eggs  beaten  stiff.  Bake 
a  light  brown;  serve  with  cream.—Mrs.  Chas.  Wilsey. 

Custard  Souffle. 

Two  scant  tablespoons  of  butter,  two  of  flour  and 
two  of  sugar,  one  cup  milk  and  four  eggs.  Let 
the 
milk  come  to  a boil,  beat  the  flour  and  butter  together, 
add  gradually  the  boiling milk  and  cook  eight  minutes, 
stirring  often.  Beat  the  sugar  and  yolks  of  eggs  to(cid:173)
gether,  add  to  the  cooked  mixture  and  set  away  to  get 
cold.  When  cool,  beat  the  whites  of  the  eggs  to  a 
stiff  froth  and  add  to  the  mixture.  Bake  twenty  min(cid:173)
utes  in  a  moderate  oven  and  serve hot. 
SAUCE—One 
cup  sugar,  one-half  cup  butter,  two  tablespoons  milk, 
or 
flavoring.—Mrs.  C. 
Montague. 

flavor  with  vanilla  or  other 

Orange. 

One  cup  sugar,  one-half  cup  rolled  crackers, 

two 
eggs,  one-half  tablespoon  butter,  one orange,  (grate  the 
rind  and  squeeze  out  the  juice,)  one  pint  milk.  Bake 
like  a custard  and  serve  cold.—Mrs.  W. A.  Calbeck. 

ORANGE  PUDDING,  N O.  2. 

Two  or  three  oranges  peeled  and  sliced,  pour  over 
them  one  cup  sugar  and  let  stand:  three  eggs.  Leave 
whites  for  frosting.  Beat  yolks  and  one  pint  of  milk 

THE  CARO  COOK  BOOK. 

151 

and  two  heaping  tablespoons  corn  starch 
together; 
cook  and  turn  over oranges  when  cool.  Beat  whites  to 
a  froth  and  add  two  tablespoons  sugar;  put  on  top.— 
Mrs.  -A  R.  Herman. 

ORANGE  PUDDING,  N O.  3. 

Soak  one  cup  stale  bread  crumbs 

in  one-half  cup 
milk  until  soft,  then  beat  to  a pulp  with  a  spoon.  Mix 
this  with  the  juice  of  two  oranges,  and  a  little  grated 
rind.  Add  to  this  the  well  beaten  yolks  of 
two  eggs, 
and  one-half  cup  sugar.  Stir  in  last  the  well  beaten 
whites  of  two  eggs.  Butter  four  earthen  cups  well, 
fill  with  the  mixture  and  bake 
in  a  moderate  oven 
twenty  minutes.  Turn  on  a  platter  and  serve  hot. 
SAUCE—One  cup  fine  powdered  sugar,  one-third  cup 
cream  and two  teaspoons  of  amT  kind  of  flavoring,  ofie-
third  cup  butter  and  yolks  of  twx) eggs.  Beat  the  but(cid:173)
ter  to  a  cream.  Gradually  beat  in  the  sugar,  add 
the 
e<x^ yolks without  beating,  one  at  a  time,  then  beat  all 
together  very 
flavoring, 
the 
cream  very  slowly,  or  it  will  curdle.  Set 
in  a  bowl 
over  boiling  water  and  cook  only  long  enough  to  melt 
t he  butter.  P o ur  this  golden  sauce  around  the  pud(cid:173)
ding.— Mrs.  Helen  Wixson. 

light.  Add  the 

then 

Orange  Shortcake. 

Sprinkle  sugar  over  six  peeled  and  sliced  oranges, 
flour, 
two  or  three  hours  before  using.  One  quart  of 
four  tablespoons  butter,  two  and  one-half 
teaspoons 
Royal  baking  powder,  cold  water.  Bake,  split  open, 
and  put  oranges  between.  Eat  with  whipped  cream. 
Mrs. 

II'.  C.  Marford. 

Sponge. 

Two  cups  sweet  milk,  one  cup  molasses  one-half 
cup  butter, 
three  and  one-half  cups  Hour,  one  cup  of 
raisins,  one  teaspoon  each  of  soda,  cinnamon,  cloves 
and  nutmeg  to  taste;  steam  two  hours. 
SAUCE—One 
cup  sugar,  one-half  cup  butter,  one  cup  boiling  water, 
thicken  with  two  tablespoons  of  flour  and  season 
to 
taste.—Mrs.  Hattie  La ire. 

152 

THE CARO COOK BOOK. 

One  cup  each  of  chopped  suet,  molasses  and  milk, 
one  pound  figs  chopped,  three cups  flour,  one  teaspoon 
each  of  cloves  and  cinnamon,  pinch  of  salt,  one  tea(cid:173)
spoon  soda,  steam  three  hours.  SAUCE—Three  eggs, 
one-half  cup  butter  beaten  to  a  cream,  stir  in  one  cup 
of  pulverized  sugar  and 
flavor  with  vanilla.—Mrs. 
Alice  Palmer. 

F IG  PUDDING,  N O.  2. 

One  cup  each of  sugar,  bread  crumbs,  chopped  figs, 
suet  and  fruit  syrup,  two  eggs,  one  teaspoon  of  cloves 
and  cinnamon,  steam  one  hour,  serve  with  sweet  pud(cid:173)
ding  sauce.—Nellie  McKay. 

Bread  and  Butter. 

Four  thin  slices  of  bread  spread  with  butter,  place 
raisins between  them,  make  custard and  pour  over  t he 
bread  and  bake  slowly.—Mrs.  Joe  Harris. 

Cream. 

One  cup  bread  crumbs,  one  quart  milk,  make  into  a 
custard  and  pour  over  the  bread  with  the  juice  of  one 
lemon,  bake  until  done.—Mrs.  Joe  Harris. 

Corn  Starch. 
let  boil;  add  three 

One  pint  milk, 

tablespoons 
sugar,  two  tablespoons  corn  starch dissolved  in  a  little 
cold  milk  and  whites  of  three  eggs  beaten  to  a  stiff 
froth,  let  boil  until thick,  put  in cups,  filling  cups  about 
half  full  and  set  in  a  cool  place.  SAUCE—One  pint  of 
milk,  yolks  of  three  eggs,  three 
tablespoons  sugar, 
flavor  with  vanilla,  boil  until  thick,  set  away  to  cool, 
empty  the  pudding  from  the  cups  into  saucers,  cover 
with  dressing  a rd  serve.—Mrs.  Katie  Ames. 

California. 

One  cup  each of  molasses,  sweet  milk,  and  raisins, 
one  tablespoon  of  butter,  one  teaspoon  soda, 
three 
cups  of  flour,  steam  an  hour.  SAUCE—One  egg,  one 
y  cup  sugar,  one-half  cup  butter,  season  with  cinnamon, 

cook  in  a  double  boiler.—Mrs,  II.  Herman, 

THE  CARO  COOK  BOOK 
Dearbourn  Avenue. 

153 

One  cup  each  of  chopped  suet,  sugar,  molasses 
and  butter  milk,  one  teaspoon  soda,  one-half  teaspoon 
salt,  one  pound  figs  chopped  fine,  flour  to  make  a  stiff 
batter,  steam  five  hours.  SAUCE—One  egg,  one-half 
cup  sugar, 
tablespoon 
corn  starch,  one  pint  boiling  water,  juice  of  one  lemon. 
Mrs.  J.  L.  Harvey. 

two  tablespoons  butter,  one 

Roly  Poly. 

Take  one quart  flour,  make  good  biscuit  crust;  roll 
out  one-half  inch  thick  and  spread  with  any  kind  of 
fruit,  fresh  or  preserved;  fold  so  t h at  the  fruit  will  not 
run  out;  dip  cloth  into  boiling  water,  flour  it,  and  lay 
around  the  pudding  closely, 
leaving  room  to  swell; 
steam  one  to  one  and  one-half  hours.  Serve  with 
boiled  sauce.—Mrs.  William  Mallory. 
Steamed  Rice. 

One  cup  each  rice  and  raisins,  steamed 

two 
quarts  milk  two  hours;  do  not  stir  to  break  the  rice; 
just  before  it  is  taken  up  add  a  little  salt,  butter  and 
sugar.  Serve  with  sweet  cream.—Lucy  P.  Russell. 

in 

Molasses. 

One  egg,  one-half  cup  each  of  molasses  and  sour 
teaspoon 
milk,  three 
soda,  two  cups  flour,  steam  one  hour. 
SAUCE—One 
pint  each  of  milk  and  water,  scald,  thicken  with  flour, 
season  with  nutmeg.—Mrs.  Jos.  Ma  Bride. 

teaspoons  melted  butter,  one 

Apple  Custard. 

One  pint  each  of  mashed  apples  and  sweet  milk, 
four  eggs,  one  cup  sugar,  nutmeg,  bake  slowly.—Mrs. 
Connor. 

Cottage. 

One  cup  milk, 

three 

two  cups  flour, 

teaspoons 
Royal  baking  powder,  one  egg,  one  cup  sugar;  steam 
three-quarters  of  an  hour. 
SAUCE—One  cup  sugar, 
one-third  cup  butter,  stir  together  until  well  creamed, 
add  one  egg,  beat  until  very  light,  one 
teaspoon  of 

THE CARD COOK BOOK.

154
vanilla. Five minutes before sauce is needed pour on
boiling water
slowly stirring constantly, use water
enough to make a pint.--...iJfrs.M: A. Townsend.

Washington.

rl'wocups flour, one cup each molasses' and milk,
oue teaspoon cinnamon; one teaspoon each cloves
and soda, one-half teaspoon salt, two eggs. Steam two
hours.-Arr8. J. A.

fJ1tmes.

Quick.

r£h1'eeeggs. one slnall eup flour, four tablespo0!ls
Iuilk, two teaspoons Royal baking powder, steam in
cups twenty-five minutes; this will make four cups. A
small amount of fruit in the bottom of cups makes it
very nice. SAUCE--Onecup sweet milk, one egg, two
tablespoons sugar, four tablespoons butter, one table-
spoon flour, boil a few minutes, and flavor with lemon.
-

...Vr8. Mar'y l~~ Vanqhn.

raISIns and cur-
two eggs, one-half cup melted butter. Roil or

luilk,

Fruit.
OIle CU}J ea(~h of molasses,

rants,
steam three hOUl's.-jJ{r8.R. Olark.
Mountain Dew.

One pint sweet milk,

two tablespoons cocoanut,
one-half teacup cracker crumbs rolled fine; one table-
spoon sugar, yolk~ of two eggs. Bake until thorough-
ly boiled; add stiffened whites, sweetened 'with two
tablespoons of sugar, flavored with vanilla; divide over
custard with. spoon, a(~cording to number of dishes
in oven to hrown lig-htly.-Mr8. R.
required and put
F. Jone8.

Cherry Puffs.

rrwo eggs, one-half cup butter, one-half tablespoop
Royal baking powdm> one tablespoon sugar, one cup
flour, one-half cup mILk. Put canned cherries in bot-
tom of about six cups, then pour in hatter and steam
one-half hour. SAUCE-Sweeten to taste two-thirds
of a bowl of cherry juiee; mix together one tablespoon

THE eARO COOK BOOK.

155
flour and butter size of an egg in saucepan on the
stove. When well mixed add sweetened cherry juice.
M1'8. h: II. A ute'll.

Syrup Sauce.

One-half <.;upeac~hwater, molasses and sugar,

two
teaspoon salt;
thicken
thick as erealn. Flavor

tablespoons butter, one-half
with corn starch. Boil until
with lemon.--3frs . .foe Ifa},l'is.

Sauce for Puddin~.

One cup sugar, one-half eup butter, one egg. Stir
to sc.ald. Flavor

to a cream and POUl' boiling water
with lenlon juic-e.--1Jfr8.F. L. Cross.

Pudding Dressing.

One large teaspoon earn starch placed in a pint
howl, one tablespoon sugal', butter
si7.e of a hickory
nut; stil' all to a C:T'ealll,paUl' howl two-thirds full of
hailing water: stil' well, have ready one cup chopped
raisins. seeded OJ' not to suit taste and time. add last
(l,nd sti~' thol'oughly.-j}fj'8.

L. A. Plwlps.
Sour Sauce Dressing.

One pint boiling water, SInal] cup sugar, one-half
('UP butter, with a tablespoon flour worked in butter,
one egg thoroughly beaten, one tablespoon vinegar,
just before removing f}'om stove put in extract.-
j1{1 ......
0f30. W. J lallJp//,.

Pudding Sauce.

'rwo cups white sugal', butteJ' the size of an egg,
one well beaten egg; stir all together, add one ('up of
hoiling water.
Set back on stove to thicken, but do
Jlot let boil. Flavor with lemon.-.~"f'R. rT.

I. Ro."?",.

THE  CARO  COOK  BOOK 

"It  Take* Quality to  Carry  the Traver  Label." 

(This is why  you  find  us  in  this  book) 

^98 
(Hi; I 
fell 

To... 
Skip 

H 

this  page  would  be 
to miss one  of  the best 
in  the  book.  Next  to 
the art  of good cooking 
comes 
that  of  good 
dressing;  both  are nec(cid:173)
essary  to happiness. 

WHILE  THE  MEN  TAKE 
CARE  OF  THEMSELVES 

'1&a 

We want  Every Mother 

To  know that Boys  (from  3 to  100 years) Clothing  is 
a  particular  feature  of  our store.  That  as  good  an 
assortment  of  styles and qualities can  always  be found 
here as in any  store in America.  The  new, the  fresh, 
the handsome, and  the reliable, 

EVER  TO  BE  HAD  HERE 

Self  measuring  blanks  on  application. 

Goods Sent  on  approval. 

fell 

r-
m 
fr^J m ™ 
ft 
fell 
m 
w m 

Mail  orders  promptly  filled. 
Money  back if  not 

satisfactory. 
Visit  us  when  in  Detroit. 

*a2*BBn-^R. H.  T raver, 

H E A D " W E AR 
FURNISHINGS 

171-173-175, WOODWARD AVE., 

DETROIT,  MICH. 

•Tsi'J 

THE CARO COOK BOOK.

157

thought cold victuals nice:

"~I always
My choice would be a 'em on ice."
Pineapple Sherbet.

One quart each of water and sugar boiled together,
and let stand until cold, add to the syrup the juice of
three lemons and three oranges and two tablespoons
gelatine dissolved in a cup of water, strain this, add
one can of grated pineapple or one pineapple chopped
and the whites of two eggs, beaten stiff, and freeze.
- JrIrs. E. J. Ji''I'/:ttS.

Lemon Sherbet.

the juice of
One pint milk, one coffee cup sugar,
the whites of
three lenlons, one cup creanl sweetened,
the milk and sugar on to boil or scald,
two eggs. Put
when cold, freeze,
,vhen frozen. add the cream and
lemon juice strained, and the whites of the eggs well
beaten.-.JJ!;;'s. 0. JJlontague.
LEMON SHERBET, No.2.

Slice the lelllons into a large bowl, put with them
two or three cups of sugar, nlash with a potato mash-
ed until all the juiee is extracted.
over one
quart of ,vater, and let stand a little while, put your
hands in and squeeze out all the juice and puLp; strain
through a cloth and if not sweet enough add more
sugar. Have your freezer all packed and then pour
in the lemon and add the beaten whites of five eggs to
.a gallon freezer.
rrhe number of lenl0ns cannot be

Pour

THE CARO COOK BOOK.

158
given as there i.s a differe!1ce in size and juiciness.
What is wanted ISa very rIch lemonade.-M1'8. O. O.
Tlzom.a8.

Sherbet.

One pound sugaJ', one quar;twater, a chip of lemon.
Boil well together
five minutes. Soak one teaspoon
of Knox's gelatine in four tablespoons of cold water,
while the syrup is boiling. After removing from the
fire, add the juice of one lemon, and one-half pint of
juice desired, also t~e prepared gelatin~.
any fruit
Pack and freeze. Beat
the whItes of two eggs untIl
light, not stiff, add two tablespoons of powdered sugar,
a pinch of salt, then beat very thoroughly and add to
the sherbet.
Stir well, cover and let stand until want-
ed.--.J1{r8.Ohas. Wilsey.

Orange Ice.

Juice of six oranges, grated peel of three,

juice
and water ..

of two lemons, one pint each of sugar
Freeze.-jJ!1's. Chas.

lVilsey.

Charlotte R.usse.

One ounce of gelatine, one pint milk, one pint of
cream, four eggs, sugar to taste. Beat the sugar ana
yolks of the eggs together until light, boil the gela-
tine in the milk and strain over the eggs and sugar.
Whip the cream- which must be very. cold, to a nice
froth, and add to the above; flavor with vanilla. Line
the dish you wish to serve it in with sponge cake or
lady fingers, and pour the mixture in; then set it on ice
until wanted.-Jlrs.

J. E. Steve-ns.

Orange a La Surprise.

'fake five oranges and cut them around the middle
with a sharp knife, take out all of the pulp clean, with
a spoon, taking care not to tear the skin; throw the
empty skins into cold water for use. Make a nice
orange jelly of the pulp, which you have taken out,
and also sweeten and flavor sweet cream and whip
very light. Take the skins from the water and wipe
dry) then fill half the. skins with jelly and half with
whIpped cream. Set Incups; put away in the cooler to

THE  CARO  COOK  BOOK. 

159 

harden.  Serve them  alternately  on  a  platter  or  place 
together  and tie with ribbons.  The surprise  is  pleasant 
when  the  ribbons  are  untied.— Mrs.  Fred  Slomm. 

Orange  Sponge. 

Juice  of  six  large  oranges,  one  scant  pint  cold 
water,  four  eggs,  one  cup  sugar,  one-half  package  of 
gelatine;  soak  the  gelatine  in  one-half  cup  cold  water, 
squeeze  the  orange  and  strain  the  juice  on  the  sugar; 
add  the  remainder  of  the  water  to  the  beaten  eggs, 
and cook  these with  sugar  and  orange  juice  in  a  double 
boiler  until  it  begins  to  thicken;  add 
the  gelatine. 
Strain  into  a  tin  basin  placed  into  a  pan  of  ice-water. 
Stir  this  mixture  occasionally  and  when  cold  add 
the 
unbeaten  whites;  now  beat  the whole  continuously  un(cid:173)
til  it  begins  to  thicken  and  when  barely  thick  enough 
to  pour  turn  into  a  mould  or  dish  and  place  on  ice. 
Serve  with  whipped  cream  as  a  pudding  or  as  a  substi(cid:173)
tute  for  ice  cream.—Mrs.  E.  Caroline  Luce. 

Peach  Tapioca. 

One-half  cup  tapioca,  one  quart  raspberries,  one 
cup  sugar,  make  as  for  cherry  tapioca,  serving  with 
cream  and  sugar.—Mrs.  F.  Tiller. 
Moonshine. 

Beat  the  whites  of  six  eggs  to  a  very  stiff 

froth, 
add  gradually  six  tablespoons  powdered  sugar, 
(to 
make  it  thicken  use  more  sugar  up  to  a  pint)  beating 
not  less than  thirty  minutes;  then  beat  in  a  tablespoon 
of  preserved  peaches  or  a  small  cup  of  jelly;  set  on 
ice  until  thoroughly  chilled.  Serve  with  rich  sweet(cid:173)
ened  cream  flavored  with  vanilla,  placing  a  portion  of 
moonshine  on  the  cream.  This  is  sufficient  for  eight 
persons.—Mrs.  G.  W.  Howell. 

Floating  Island. 

Beat  the  yolks  of  .three  eggs,  (more  if  desired)  un(cid:173)
til  very  light,  sweeten  and  flavor  to  taste;  stir  into  a 
quart of  boiling  milk  and  cook  until  it  thickens.  When 
cool,  pour into  a  lo*w glass  dish;  whip  the  whites  of  the 
eggs  to  a  stiff  froth;  sweeten  and  pour  over  them  boil(cid:173)
ing water  to  cook  them;  drop  whites  with  spoon  on  top 

THE CARO COOK POOK.

160
of cream far enough apart so that the "little white is-
lands" will not touch each other.-Jlfrs. B. F. Jones.
FLOATING ISLAND, No.2.

Four eggs, one and one-half pints milk, two table-
three tablespoons sugar and sea-
spoons corn starch,
sonino' to taste. Beat the whites to a stiff froth and
drop in the milk while boiling hot. Add one teaspoon
sugar; when done, turn over and cook, then take out
on a plate; add the yolks well beaten, and corn starch,
rest of sugar and seasoning, when done turn in a dish
and pour cooked frosting over it. Serve cold.- }'fT'8.
R. Younq.

b

Peach Custard.

Pare and cut into quarters one 'dozen fine ripe
peaches, sprinkle with four tablespoons of sugar;
let
them stand about five minutes on ice. Put the peach-
es into a glass dish, pour over a rich custard and set
on ice until ready to serve.-hli',s.

fL O. Koller.

Orange Snow.

Dissolve two dessert spoons of gelatine in a little
cold 'water for about fifteen minutes;
then take the
juice and grated rind, (just the yellow part,) of a good
sized orange and one-half cup sugar, add the gelatine,
pour over all one-half cup boiling water, and put over
then strain
the fire to dissolve, stilTing constantly;
through a cloth and let stand in a dish to cool until
it
becomes a soft jelly.
vVhiptwo-thirds pint of cream
very stiff and add the gelatine mixture, one spoon at a
~ilne until all is togeth~r. Beat
it thoroughly, pour
Into a mould and set on lee for two hours.-j1fl's.
ll. L.
'-loUo way.

Spanish Cream.

Dissolve one.third of a box of gelatine in three-
fourths of a quart of milk for one hour; then put on
the stove and when boiling stir in the yolks of three
eggs beaten with one cup sugar. When it is boiling
hot remove from the fire and stir in the whites of the
eggs well beaten. Flavor to taste and pour in moulds.
-Oarrie E. UU1'ry.

THE CARO COOK BOOK.

161

One quart cream, one cup sugar, one tablespoon

vanilla.

Freeze.-JJfl's.

Ice Cream.

f. B. Auten.
Orange Cream.

three-fourths pint hot water,

One-half box gelatine, soaked one-half hour in a
little water;
juice of one
lemon, juice of one orange, one cup sugar, stir togeth-
"\Vhennearly stiff add one pint of whipped cream
er.
and two oranges sliced thin.
Pineapple Inay be used
instead of ol'anges.-Grarulma Shade'/'.

Orange Float ..

Peel and slice six oranges.

Put in a glass dish a
the
layer of orange and then one of sugar until all
let Htand two hours. Make a soft boil-
orange is USE:'tl;
ed custard of yolks of three eggs, one pint of milk
sweetened to taste: grate orange peel for flavor, pour
over the orange when ('001 enough not
to break the
in
dish. Beat white'S of the t'g'gHto a stiff froth,
sugar and pOllr ove]' the top of pudding.-JfJ'8.
lV:
IfolOelt.

stir
fl.

Pineapple Sponge.

the whites of foul' eggs.

One snlaU fre~h pineapple or one can of the fruit,
one-cup sugar, one-half package gelatine, one and one-
half CUPH wate]',
Soak the
gelatine for two hours in a half eup of ,vater; chop the
pineapple and put it and the jui<.'ein a saucepan with
the sugar and l't>maintlerof the water;
it sinImer
let
ten Ininutes; add the gelatine;
the TI]'e and
st~'ain; when partially eooled add the ,,,,hites of the
the InixtuI'e begins to thicken.
eggs and heat until
Pour in a mould and set a\yay to harden.
Serve with
a soft custard.--iJ/rs.

,r..,'. 1< Ulla~(3.

take fronl

Snow Pudding.

One-half box g-clatine dissolved in ODepiut of hot
water when thOl'oughly dissolved add two cnps white
sugar,
juice of three lenlons, one can of pineapple
chopped fine, add one quart of cold water and the well
beaten whites of five eggs, freeze very fast
the saIne

THE C.\ RO COOK BOOK.

162
as ice cream. SAUcE--Three pints of milk boiled over
a teakettle of hot water, yolks of five eggs, one-half
cup sugar, a tablespoon of corn starch, butter the size
of a hickory nut, vanilla. Set. on ice.-J}frs. Wilson
Reed.

Lemon Cream.

Juice and grated rind of three lemons, six eggs,
whites and yolks beaten separately, one pint of sugar,
one quart of warm water. Mix sugar, eggs, and lemon
juice together, and stir into the warm water; cook un-
til as thick as boiled custard. Serve ice cold in custard
glasses.-Mr8. C. o. Thomas.

Snow Custard.

three eggs,

Half a package of good gelatine,

two
cups sugar, juice of one lemon. Soak the gelatine one
hour in a cup of cold water; add one pint boiling water,
stir until thoroughly dissolved; add two-thirds of a cup
of sugar and the lemon juice; beat
the whites of the
eggs to a stiff froth and when the gelatine is "quite cold
whip into it the whites, a spoonful at a time, from a
half hour to an hour. Whip steadily and evenly and
when all is stiff pour into a mould, or into a dozen egg
glasses, previously wet with cold water, and set
in a
cold place.
In four or five hours turn into a glass dish.
Make a custard of one and one-half pints of milk,
yolks of the eggs, and remainder of the sugar,
flavor
with vanilla and when the meringue or snow-balls are
turned out of the moulds pour this around the base.-
fi[rs. o. o. Thomas.

Spanish Cream.

Make a soft custard of one quart of milk, yolks of
six eggs, six tablespoons sugar, one box gelatine dis-
solved in one cup cold water, add to the custard; flavor
with vanilla. Strain into a mould and set in a cool
place.-.l1!1's.J. F. Seeley.

Russian Cream.

One-half package gelatine, soak two hours,

three
cups milk, yolks of three eggs beaten; one cup sugar,

THE CARO COOK BOOK.

163
let it boil, add the whites of three eggs, after coolinO",
add vanilla, Keep on ice two hours, and serve with
whipped cream.-jJlrs.

J1[innw J1lunt.z.

Fruit Salad.

the pineapples

(appricots are nice.) Cut

Two pineapples, nine oranges,

the juice of two lemons, any other

nine to twelve
bananas;
fruit you
wish,
and
oranges in small pieces, slice the bananas, put all in
a collander and drain; heat the juice and add four or
five tablespoons of dissolved gelatine. Add the fruit
and sweeten to taste;
in the
refrigerator
and let stand until next day. Turn over
on a platter and cut in squares.-.l1frs. Winq.
FRUIT SALAD, No.2.

turn in a flat dish, put

The juice of three oranges and two lemons; squeeze
out the juice and strain it. One box gelatine soaked
in cold water over night, one cup pulverized sugar.
Pour over any kind of fruit you wish, berries, oranges
or pineapple and let it stand on ice until ready for use.
Do not cook the gelatine.-.l1fr's. Fred Slocum.

-
A layer of oranges sliced, then sugar,

Ambrosia.

of cocoanut grated,
until the dish is full.-11I1's. Oeo. Procter.
AMBROSIA, No.2.

then a layer
then another of orange, and so on

Six sweet oranges, one pineapple or one can of
pineapple, one lemon, eight bananas, all peeled and
Seeds and cores of oranges re-
chopped separately.
Spread in alter-
moved. Some cocoanut
l~ II01.oelL
nate layers with sugar between.-Jfrs.

if desired.

G.

164

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TIlE CARO COOK BOOK.

16a

To Can Red Raspberries.

To two bowls of nice berries add one bo,vl of cur-
rant juice, and one bowl of sugar; cook fifteen minutes;
place in the cans hot and seal imlnediately. T his is
delicious. Try it.-Jlb's.

..Jl. Lazelle.
Lemon Jelly for Tarts.

Ii.

Grate the yellow rind of two lemons and extract
the juice" to which add two cups of sugar, three eggs.
Mix the ingredients together and put on the slow fire'
till it boils, stirring constantly; add a small piece of
butter.-..M1's. N. Chrisler.

Black Currant Preserves.

Pick off the blow and put one-half pound white
sugar to one pound currants; put in kettle and cook
until thick as desired. -Jf1'8. Ja8 .

.Ale Williarns.

Ripe Tomato Preserves.

Peel seven pounds nice ripe egg tomatoes, put

in
a jar with juice of two lemons and tive pounds sugar.
Let them stand together over night, drain of the syrup
and boil it, skimming well; put in the tomatoes and boil
slowly twenty minutes. Take out the fruit; spread on
plates. Boil the syrup down until it thickens, adding,
just before taking up,
put
When cold seal up.-.J{rs.

the juice of two more lemons ~
syrup ..

into a jar and fill up with hot

P-:' Horni'lW)star.

the fruit

166

THE CARO COOK BOOK.

Take one peck green tomatoes

Green Tomato Preserves.
sliced,
the seeds; add to this quantity
Boil until

transparent.-Jr[rs.
Pineapple Prest:rves.

taking out
of sugar.

six lemons,
six pounds
Ohas. IIusted.

in small pieces;

two
fifteen min-

Boil

sugar;

'rhree pounds of pineapple

cut
pounds
let stand over night.
utes; can hot.-Jlli's. Ji'rank Baillie.
Quince Honey.
pared and grated

Six quinces,
white sugar.
1'lw8. Townsend.

Boil until

two pounds
thick; can while warm.--Mr8.

fine,

Lemon Jelly.

One pint hot water,

one cup sUKar, one-half

lemon juice, one-half
and strain into moulds.-l1f1's. O.. 1lIonta(Jllf.

box gelatine,

boil all

cup
together

Coffee Jelly.

Soak one hox of I{nox's gelatine

twenty

nlinutes; pour over
t:oLd water,
boiling coffee. When dissolved
strong
fourths
cup of sugar
Serve .with ('rean1.--

in one-half

cup
it one pint of
stir
in three-
and one-half pint boiling water.
il/'I'8.
Grape Jelly.
grapes

II. J.lf. lVix8on.

not quite

kettle

'rake cultivated

then stJ'ain the juice
then Ineasure

ripe, boil
in a very little water

them
until
ill a preserving
<iuite soft,
a
jelly bag;
it on the
tire an~ let bo~l tw~nty minutes.; add .s~gar, allowing
to a ]nnt of JUIce; boil sugar
three-fourth
and fruit
Grape
jelly is nice made from green grapes;
is more tart
for nlcats.-jlfr8.

and pulp through

in jelly glasses.

into the kettle,

pInt of sugar

fifteen minutes; put
]1'. L. Stant.
Blackberry Jelly.
then stI'ain,

the fruit,

Boil

set

it

add a vound of suo'ar
Oha.~.

twenty minutes.-.Jfr8.

to eat:h pint of juiee: hail
/frl/8ted.

1'HE CAItO COOK BOOK.
Ripe Grape Jelly .

167

froln the skins;

. Squeeze ripe grapes

to two cups of
pulp add one cup of water,
soft and strain
through a jelly bag. Boil one pint of juice ten Inin-
utes, add one pint of sugar; boil five Ininutes and then
tUl'U into glasses.-J/1'8.

I/: L. 8toue.

cook until

Peach Jelly.

Wash, covel' with wa tel', hail u11tit soft, strain,

one pound sugar to each pint of jui('e~ hoil
utes.--fib'8.

(1li(l.~.Ihu~ter1.

add
twenty min-

Quince Jelly.

Slice the quinces

them; put
in the kettle with "Tater to covel' thPlll; boil until
add a pound of sugal'
to a. pint of jui(.e ~hoil fast.-
Ohas. I-lusted.

\vithout

paring

then1
soft;
JJ{r.'l.

Peel

th~' quinces

Quince Jam.
and g'l'at(.

thl'lll on a

coarse
of

gTatel', and to each pint of quinl'e:
~ug'aT'; boil Oll<..>-half houl'.--J//'s.

('lias.

add a pound

liI/sterl.

Pineapple Jam.

Peel, gTatp and weigh thp apple: add one POUllU of
Ininutes.

to ea('11pound of pineapple:
ehm~. Iltt.'ded.

thirty

hoil

sugar'
-Mrs.

Orange Marmalade.

the pips.

rrwelvl.' good sized oranges, with In'ight peel. Cut
in vel'}' thin slices, peel, pulp and all, tak-
the oranges
ing out
Pla<.'e tbl' slil.'es in a bowl and fol'
eal'h orange allow l'athpl' IllOl'e than a half pint of ('old
water; covC'l'thpI11and let them stand for twelve hourl::i.
Next day put all into a preserving
them hoil
five hours, Ol' until
looks clear.
'ro every twelve orang-PH allow pig-lIt poundl::i of white
longer.
sugar and boil afteI'
rrhis is much nieeJ' to some persons
of
the
..... IVfllt/~aru.
or'anges,

pan;
the pepl of the orange

is added an haul'
if fOl' three

lemons ;11'eso hstituted.-l117'

the sugar

let

168

1~~~:~t:::~i16:~i!~::;r;i;9~~J:~;~;{~:~~~gtl

THE CARO COOK BOOK.

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THE  CARO  COOK  BOOK. 

169 

(3k>©&t <2©ffee. 

By  purely  mythical  stories  it  is  claimed  that  coffee  was  used  as  a 
beverage among  the Abyssinians  at  a very  remote  period.  But  the  earliest 
reliable manuscripts  show  that  it was  first  known  about  A. D.  875. 
It  was 
not introduced  into Arabia  until  the beginning  of  the  15th  century,  when  its 
use spread  slowly, and  the first  coffee house was established in  Constantinople 
about  the middle of  the  16th  century. 

In  1652 the first  coffee  house was  established  in  London,  but  encoun(cid:173)
tered  the hostility  of  Charles  II,  who, in  1675 attempted  to suppress them  by 
a  royal  proclamation.  Since  1718 the  culture of  coffee  has  been  extended 
throughout  the  world,  until in  the year  1892  the imports  of  coffee  into  th« 
United  States alone amounted  to 632,941,912 pounds, worth $126,801,607, or of 
more value than  all the sugar,  molasses, and  confectionery  imported  during the 
year  of  1893. 

The  coffee  trees  naturally  grow  twenty  or  thirty  feet  high  but  are 
generally  kept  trimmed  down  to twelve feet,  so that  the crop may  be  easily 
gathered.  The  leaves  are  oblong  in shape,  dark  and  glossy,  and  form  a 
beautiful  background  for  the dainty  white blossoms.  The coffee first  resem(cid:173)
bles the  cranberry,  but  when  fully  ripe it is somewhat  darker  colored. 
at the time of  picking, juicy  and  pleasantly  acid. 

It  is 

The first  step toward  preparing coffee  for  market  is to remove  the pulp 
of the  fruit,  generally  by  machinery,  although  it  can  be  done  simply  by 
soaking  the  berries in  water  for  several  hours and  washing  them  until  the 
seeds,  or the coffee  beans, are  free. 

Each  berry  contains  two  seeds, each  enclosed  in  a  light  papery  shell, 
gossamer  and  tissue-like.  This  second  shell  has  to be  removed  with  great 
care,  for  if  the slightest  bit  remains the coffee  will  have  a  bitter,  unpleasant 
flavor.  The  sorting  and  grading  is  done  by  machinery,  able to seperate  the 
berries  accurately  into classes,  uniform  in size and  perfection.  After  a  little 
experience it  is easy  to determine  in  what  locality  coffee  is grown  simply  by 
the appearance of  the bean.  Coffee  from  Java  is of  medium  size, rather  light 
in color.  The  Mocha is decidedly  smaller  and  of a dark bluish  green.  Rio has 
a distinctive size and shape.  The coffee grown  in Central  America is of higher 
grade than  the  Brazilian,  and  indeed  it has  been pronounced  by  New  York 
importers  to be equal  to the  best  in  the world. 
It is somewhat  smaller  than 
the Java,  but  larger  than  the  Mocha  bean, which  it is like it in color. 

170

THE eARO COOK ROOK.

of decoction and infusion.

The most discussions on the best way of making coffee are between the
entirely
and grinding whether coffee should be boiled or not. When
it
of
the roasting and grinding

advocates
upon the roasting
it is roasted
should
never be allowed
putting it in a muslin bag.
are not carried to the extreme point, boiling becomes reall y necessary .

until it is a very dark color and then ground into a fine powder,
the precaution

to boil even though
If, on the other hand,

The truth is, that

it depends

one takes

.

in great

The "drip"

of coffee roasted until it is a rich chestnut

coffee pots, although
the old-fashioned kind, which, however,

favor, have never been able
to entirely displace,
all should under-
stand, were never intended for the finely pulverized coffee which is now in large
For the coffee pot of our fathers, allow for each person a heaping
demand.
brown-not
tablespoonful
black-
and ground only moderately
for good measure.
in a bowl and break into it an egg, adding enough cold water
Put
to thoroughly moisten the grounds, ~nd then beat with a fork until
the mix.
ture becomes creamy. When this is in the coffer pot add a cup of boiling water
to each spoonful of coffee, and let it boil trom three to eight minutes.
The time
allowed for boiling must still depend entirely upon the fineness of the coffee,
the coarser
This
is rich, satisfactory

it is the longer the time needed to bring out the full strength.

:md another

this amount

spoonful

fine,

c1)ffee.

is all that

the ordinary

flavor, entirely

It is perfectly delicious

In Paris one frequently sees coffee which resembles

is prepared in an entirely different way, and is in reality

noir, but
of coffee. One tablespooful
then filled with boiling milk.
distinctive

cafe
the essence
is needed to pour into the cup, which is
to have a
different from coffee prepared in any other manner,
If one would try the experiment and is unable to obtain one of the coffee
take an ordinary wide mouthed bottle, fill it
full of coffee which has been coarsely ground, and add as much cold
Let it stand for three days, shaking it frequent-
It can be served
In this, care must
it does not boil. This form of concentrated coffee is commended

pots used in the Parisian distilling,
two-thirds
water as the bottle will hold.
ly and thoroughly.
with the hot milk, as
be taken that
to travelers, as it is easily transported.

Then strain and it is ready for the table.
I have described, or it can be heated.

and seems'

a spoonful

In these days of adulteration

Put
foreign substances
tht> coffee is pure it will require considerable time to tinge the water.

of good coffee in a glass of cold water.
the water will become discolored almost

the purity of coffee can easily be settled.
there are any
If

If
immediately.

C. O. Thomas, of the Opera House Store, has without doubt done more
to introduce the better grades of coffee than anyone else in this locality. At his
of Mandheling, Old Government, Ara-
store you will find the finest grades
bian, Mocha, Brazilian
power
<:offee mill, with capacity of 125 pounds per hour.

coffees, ground

and Nicaragua

in a large

THE  CARO  COOK  BOOK. 

171 

euereieie; 

"Practice  makes  Perfect." 

Chocolate. 

Four  heaping 

teaspoons  Walter  Baker  &  Co.'s 
chocolate,  grated; one of  sugar  wet  with  boiling  water; 
rub  this  smooth,  stir  into  one  pint  of  boiling  milk, 
let 
this  boil  three  minutes;  stir  with  a  Dover  egg  beater 
while boiling,  add  two  tablespoons  whipped  cream  t h at 
has  been  sweetened.—Mrs.  H.  M.  Lazelle. 

Tea. 

One  teaspoon  of  tea  and  two  cups  of  boiling  water 
is the  usual  allowance.  Scald  the  teapot;  use  boiling 
water,  steep  five  minutes. 
' 'Tea  boiled is tea  spoiled." 
—Mrs.  II.  Herman. 

Iced  Tea. 

P r e p a re  tea  in  the  morning,  make  stronger 

than 
usual, strain  and  pour  into  a jug  or  bottle,  set  in  a  cool 
place  until  needed;  serve  ice  in  glasses.  To  each  glass 
of  tea,  juice  of  one-half  lemon  may  be  added.—Mrs. 
Alice  Reynick. 

Making  Coffee. 

"One for  the  p o t ,"  and a heaping tablespoon  ground 
coffee  for  each  person  is  the  usual  allowance.  Mix 
well  with  a  part  or  the  whole  of  an  egg  and  enough  of 
cold  wrater  to  thoroughly  moisten  it,  then,  after  scald(cid:173)
ing the  coffee  pot,  put  in  the  coffee  with  half  the  quan-

172 

THE CARO COOK BOOK. 

tity  of  boiling  water  needed,  allowing  one  pint 
less 
than  there  are  tablespoons  of  ground  coffee.  Boil 
quite  fast  for  five  minutes  stirring  down  from  the 
top 
and  sides  as  it  boils  up,  then  place  on the  back  part  of 
the  stove or range and  let  it  simmer  about  five  minutes 
longer.  When  ready  to  serve add  the  rest  of  the  boil(cid:173)
ing  water.  Coffee  boiled  a  long  time  is  strong,  but 
not so well  flavored  or  nice  as  when  prepared  as  above. 
The  less  time  coffee  is  cooked  the  more  coffee 
is  re(cid:173)
quired,  but  the  finer  the  flavor.—Mrs.  II.  M.  Lazelh 

Soda  Water. 

Two  pounds  white  sugar,  whites  of  two  eggs  beat(cid:173)

en  to  a froth,  two  ounces  tartaric  acid  (10c worth)  two 
tablespoons  flour  dissolved  in  water,  two  quarts  cold 
water,  juice  of  one  lemon.  Stir  sugar, 
lemon 
juice  and acid  (after  dissolved  in  water)  adding  eggs 
last,  stir  slightly  then  boil  three  minutes.  When  cold 
add  ten  cents  worth  of  winter-green  essence.  P ut  in 
a  cool  place  and  when  wanted  put  three  tablespoonf uls 
in  a  glass  with  one-fourth  teaspoon  of  soda  and  fill  the 
glass  with  water.—Flora  C.  Leasia. 

flour, 

Raspberry Vinegar. 

Three pints of red  raspberries,  pour  over  them  one 
pint  of  cider  vinegar  and  let  stand  twenty-four  hours. 
Strain  and  to  one  pint  of  juice  add  one pound  of  sugar; 
boil  one-half  hour  and  when  cold  bottle  for  use.—Mrs. 
Fred 

Shewn, 

Boston  Cream. 

Whites  of  two  eggs,  one  pound  white  sugar,  one 
ounce  of  tartaric  acid,  one-half  ounce  of  vanilla,  one 
quart  water;  leave  over  night.  Add  water  and  soda 
when  using.—Mrs.  W. A.  Calbeck. 

Ginger  Wine. 

Bring  six quarts  of  water  to  a  boil,  then  put  in 

five 
pounds  white sugar,  one  lemon  cut  in  slices,  and  boil 
quickly  fifteen  minutes,  then  empty  all  together  and 
let  stand  until  quite  cold.  P ut 
into  it  three  drams 
essence  of  cayenne,  four  drams  essence  of  ginger,  one 

THE  CARO  GOOK  BOOK. 

173 

ounce  of  tartaric  acid  and  enough  coloring  (caranel  or 
burnt  sugar)  to  make  it  a  nice brownish  yellow.  Then 
strain  it from  the  lemon  and  bottle  it,  having  previous(cid:173)
ly  put  two  raisins  into  each  bottle  (quart  size.)  Cork 
well  and  it  is  ready 
fortnight.—Mrs. 
Watham. 

to  drink  in  a 

Lemonade  Syrup. 

It  must  be  a  good  quality,  or  the 

The success  of  this  recipe  which  is  always  a  favor(cid:173)
ite  drink,  especially grateful  to  the  sick  in  many  cases, 
depends  upon the  good  quality  of  the  essence  of  lemon 
used. 
is 
spoiled.  Boil  four  pounds  white  sugar  in  a  quart  of 
water,  strain  into  a  basin  and  when  nearly  cold  stir  in 
two and one-half  ounces  of  powdered  citric  or 
tartaric 
acid  (preferably  the  former)  previously  dissolved  in  a 
little  hot  water;  then  add  a  tablespoon  of  essence  of 
lemon,  stirring  well.  Use  about  a  tablespoon  of  syrup 
to  a  tumbler  of  water.—Mrs.  Watham. 

lemonade 

Ginger  Beer  Powder. 

One  pound  brown  sugar,  one  ounce  powdered  gin(cid:173)
ger,  three  ounces  of  tartaric  acid,  three  ounces  of  car(cid:173)
bonate  soda.  Mix  all  the  ingredients  thoroughly  and 
put them in  a  covered  jar  in  a dry  place.  This  will  not 
keep  very  long.  When  wanted  for  use  take  two 
tea(cid:173)
spoons  to  a  tumbler  of  water  and  add  at  the  time  it  is 
used  a  few  drops  of  essence  of  lemon.—Mrs.  Watham. 

174 

THE  CARO  COOK  BOOK. 

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LEADS  THE  TRADE IN 

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ft 
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s 

TUSCOLA  COUNTY ON 

Jit  his  g t o re  you 
. ^ iU  a l w a ys  find 

•• 

Jevuelry  ai)d Jiluern/ar^. 

A R T I S T IC  S E L E C T I O N S. 
A V A R I ED  A S S O R T M E N T. 
R E A S O N A B LE  P R I C E S. 
S Q U A RE  D E A L I N G. 

# 
«» 

BIRTHDAY  GIFTS,  HOLIDAY  PRESENTS, 
ANNIVERSARY  SOUVENIRS,  ETC. 

SIGN OF THE  BIG WATCH,  NEXT DOOR TO SEELEY'S BANK. 

J^c  >4%c  A  As.. A.  A.  ALALJAAC 

AAt. 

CARO,  MICHIGAN.  <fr 

•JUjpc ay*' iwyja  a y* 'nyn  ay* juyuc Mjyor lay*  Myn « ^J 

***  -?ic*.  ^ / i \s  -•>;>.>.  »->?^  --icf*  -v.^s.  - - / . j C ' - /1\ N ' - '1^ ' . .^  - i c C : , , ^ " , ;^ 

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$M 
m± 
am 
mm 
dm 
mm mm 

•  • • • E H SY  HS  P L H Y. 
Childn n  more  than  grown  p  'ople 
litter  the carpet.  They  can not help 
dropping  bread  or  cake 
crumb-, 
pieces of paper,  etc.  Hut when  tliey 
are  doiie  eating  i r  playing,  thoy ran 
make the  floor  neat  and  clean  again 
with  a 

GOSHEN  CARPET 

GRAND 
RAPIDS 
These  sweepers  are so perfectly  con(cid:173)
structed  that  they run easily. 

SWEEPER 

Bear in Mind :- There are many  car(cid:173)

pet sweepi rs  made in  Grand  Rapids 
and  elsewhere, but  the kind  you  want 
i-mado  only by the Goshen  Sweeper 
Co.,  Grand  Rapids,  Mich. 
If  your 
d'  aler  doi s  not  keep  our  sweepers 
and  will  not  get < ne for  you.  please 
send  us your  address and we will  mail 
you the name of a dealer who  will. 

J!///|S 

mk m 
im am 
mm 
M 

THE CARO COOK BOOK.

175

"What

should a fair girl have to eat?
light and sweet."

S(lmething delicate,

Peanut Candy.

Two cups brown sugar, one cup vinegar, one-half
cup water, boil until crisp when tried in cold water and
when done add a cup of peanuts.--..Llf1's.F. 8. JVheat.

Chocolate Caramels.

Two cups sugar, one cup milk, t\VOsquares Walter
Baker & CO.'schocolat~, butter half the size of an egg;
vanilla. Boil about eight minutes and then beat until
ready to pour out, which will be the last minute before
it hal'dens.--1Jh'8. Lizz£e Anten.
CHOCOLATE CARAMELS, No.2.

One cup Walter Bakel' & Co.'s chocolate, grated,
one cup each of milk, brown sugar and molasses a lump
of butter
it hardens.
Flavor to suit taste and mark in squares.-jf.f1's. F. 8.
lfheat.

the size of a~ egg. Boil until

CHOCOLATE

CARAMELS, No. B.

the

One cup molasses, two cups brown sugar, one cup
milk or cream, butter
size of an egg, one-half
pound of Walter Baker & CO.'s chocolate grated fine;
the time. When
let boil twenty minutes stirring all
nearly done put in three teaspoons of vanilla.
Pour
into pans and when cold cut
into squares.-..M1's. H.
Herman.

176 

THE CARO COOK FOOK. 

Cream  Candy. 

Two  cups  sugar  and  one-half  cup  milk  stirred  to(cid:173)

gether.  When  dissolved  boil  ten  minutes;  take 
the  fire  and  beat  to  a  cream.  Flavor 
chopped  nuts  if  you  wish. —Mrs.  II.  Roller. 

from 
to  taste.  Add 

Cocoanut Macaroons. 

One  pound  grated  cocoanut,  one  pound  of  sifted 

loaf  sugar,  whites  of  two  eggs  well  beaten,  mix  all  to(cid:173)
gether  and  bake  on  wafer  paper  in  pieces  about 
the 
size  of  a  walnut.  The  oven  should  not  be  too  hot.— 
Mrs.  G.  C.  Watson. 

Chocolate  Kisses. 

One  pound  pulverized  sugar  and  two  ounces  of 
Walter  Baker  & Co.'s  chocolate  pounded  together,  and 
finely  sifted;  mix with  the  whites  of  two  eggs beaten  to 
a  froth.  Drop  on  buttered  paper  and  bake  slowly.— 
MUla  Homes. 

Butter  Scotch. 

One  cup  brown  sugar,  one-half  cup water,  one  tea(cid:173)

spoon  vinegar,  a  piece  of  butter  the  size  of  a  walnut; 
boil  twenty  minutes;  flavor  to taste. — Mrs. A.  J.  Berirwr. 

Bon  Bons. 

Take some  fine  fresh  candied orange  rind  or  citron, 
clear  off  the  sugar  that  adheres  to  it,  cut  into  small 
squares,  stick  these  singly  on  the  prong  of  a  fork  and 
dip  them  into  a  solution  of  sugar  boiled  to  the  consis(cid:173)
tency  of  candy,  and  place  them  on  a  dish  rubbed  with 
the  smallest  possible  quantity  of  salad  oil.  Set  away 
until  perfectly  cold.—MUla  Harms. 

Uncooked  French  Candies. 

F or  the  uncooked  cream,  break  the  whites  of  two 
eggs  into  a  bowl,  add  an  exactly  equal  measure  of  cold 
it 
water,  and  stir  in  powdered  sugar  until  you  have 
stiff  enough  to  be  molded  into  shape  by 
fingers, 
flavor  with  any  essence  you  like.  Now,  for  the  varie(cid:173)
ties  to  be  made  with  either  of  these  as  a  foundation: 

the 

THE CARO COOK BOOK.

side the half of an English
'Valter Baker & Co. 's

rea(h~ some of

have
Inelted in' a howl, set over a boiling teakettle,
the~e little halls of c'reanl

177
Mold some of the ('ream into little balls half an inch in
diameteI~, and ('lap on either
walnut:
chocolate
and after
long- hat pin into theln and dip into the melted
late, and you have ('hoeolate
thenl
thorough ly ('oah-'d:
('ho<.:olate afttir putting
ful nut
('ana~" i~ made
ehopppclnuts
hal'S. and wrap in waxeel papers
length
chopped
the SaIne way.
same time <.:olored brown by ~tiI'l'ing in Inelted
late.

are dlT, sti<.:k a
choco-
in until
the
the r).uts OIl. A lllost delight-
h~T
into a ('l'palll,

of
01'
any
citron,
('an be used in
the
ehoco-

se'~eral

stilTing
kinds
then Inake into squares
if it is to be kept

rrhe (,l'canl may be tlavol'ed and at

('reanl~;
thpy lnay also be

tilne.

of
fine. make a fruit nlixtul'e

~eeded

1'ai8in8.

figs
that

roll
clipped

JIJ'.~. II.

lir I'JII(/fI.

into

and

F. E. WHITE & CO.,=-e

THE LEADING

..... DEALER IN

SUCCESSORS

TO J. W. DAVIS.

~OOTS

~H0ES.

LADIES'

FINE SHOES A

SPECIALTY.
WHEN you want

Co.
low prices.

to buy Boots, Shoes and Rubber
Goods, go to the shoe store of F: E. White &
goods and
Best place in the county

for stylish

CAR 0, M 1CHI G A N ~--;- -.....

'---

178

THE 01\ RO COOK BOOR.

Extracts .

=--=--=--::...-::-::...-:...--------------
-- -- ---- -- -- -- -- -- -~-
ft ffi'c:1GhliJ?e reF> t~e

.... ASK YOUR. GROCER FOR. THEM ....
-- -'"':--. ---- -- --=---=----- --=---:::=:::::::::
-- -- -- -- ---- -~-
~it@hlef}.

/

r

WIlSOB'S FBmILYG8ISTmILL

+

+-- No.0, Price$5.00.--
fresh
grinds
be ad.

you can have
also
desired;
Can

.... With one of these mills
graham or corn meal, when
crdcker
justed

dust,
for coarse or fine grinding.

stale bread,

spices, etc.

The No.

I Mill
price $5.cO (F. Wilson's
shells, old crockery,
but a few chickens
mills.

for

pOllltrvmen,
the
paL) grinds bones,
If you keep
these

corn etc.
you want one of

Tbe OEM CLOVER CUTTER. (or

tho poul

in 'I p w rId.

I'll I/o ~rll!l;;~ or ha~' J{rp/'n • r dr~'
BI'IIl
The Daif'Y Bono Cuttl
and
Farm l<'oedMills. Send fur circulars.
Wilson Bros., MANUFACTURERS, Easton, Pa.

r. 811'0 Powpr Mills

ryman.

THE  CARO  COOK  BOOK. 

179' 

(fligee;If<aRe;©ag. 

If  a  little  water  is  first  put  in  the  basin  where  a 
it 

custard  or  anything  made  of  milk  is  to  be  cooked 
will  prevent  scorching. 

Washing  Fluid.—Two  ounces  each  of salts of  t a r t ar 
and  ammonia,  one  pound  Babbit's  potash,  one  gallon 
water  and  use one-half  cup  to  a  boiler  of  clothes.—Mrs. 
Montague. 

The  rubber  rings  of  fruit  cans  will  recover 

their 
elasticity  if  soaked  for a while  in  weak  ammonia  water. 
This  is  quite  an  item  when  earning  is  being  done  and 
the  rubber  rings  found  to  be  stretched  out  of  shape: 

Washing.—For  an  ordinary wash  one-half  cup  kero(cid:173)
sene,  one-half  bar  soap,  four  quarts  water;  boil  four  to 
six hours till oil is all boiled  in, then  take very hot  water, 
enough  to cover  your  clothes.  Add  this  mixture;  soak 
the  clothes  one-half  hour  or  longer  as  time  will  allow; 
pound  or rub  out  slightly,  then  make  a  new  suds, 
rub 
through  t h at  suds  without  oil,  rinse 
through,  blue, 
hang  up  and  dry.—Mrs.  P.  D.  Bush. 

Wash  Cloths.—The  best  wash  cloths  are  made  of 
white or unbleached  Turkish  toweling.  Cut  a  yard  in(cid:173)
to three  lengthwise  strips  and each  strip  in four  pieces. 
This  will  make  a  dozen  nice  cloths  a  quarter  of  a  yard 
square.  T he  prettiest  finish 
is  button  holing  with 
coarse  red  working cotton,  about  a  half  dozen  stitches 
to  the  inch.—Mrs.  J.  A.  Humes. 

180 

THE CARO COOK BOOK. 

F or  Coloring  Yellow.—Five  ounces  of  sugar  of 

lead,  three  ounces of  bicromate  of  potash,  heat  to  boil(cid:173)
ing,  dip  the  rags  into  the  sugar  lead,  ring  them  out, 
air them  well and  dip  them  into  the  bicromate  of  potash 
water;  continue  dipping  first  in  one  then  the  other  un(cid:173)
til  the  color  is  dark  enough;  this  is  for  five  pounds. 

Blue  for  Five  Pounds.—Three  ounces  of  coperas, 
two  ounces  of  prussic  potash,  one-half  ounce  oil  of 
vitriol,  put  all  together  and  boil,  then  dip  the  rags  lift 
and  air  well until  they  are  dark  enough.  For  green, 
color  yellow,  wash  the  rags,  then  dip  in  a  blue  dye. 
Do  not  color  in  an  iron  vessel.—Mrs.  Seneca  Young. 

To  Keep  B u t t er  Sweet  F or  a  Year.—Mix  four 
ounces each  of  salt-petre,  loaf  sugar  and  salt  together. 
To  ten  pounds  butter  put  one  heaping  tablespoon  of 
the mixture the last time it  is  worked.—Mrs.  C. E.  Cope. 
Shirt  Polish.—One  ounce  white  wax,  two  ounces 
spermaceta,  one-half  ounce  sterine,  five  cents  worth 
of  parafine,  melt  altogether,  use  piece  the  size  of  a 
walnut  in  starch.—Mrs.  Montague. 

Cholerj'  Mixture.—Equal  parts  each  of  tincture  of 
opium,  tincture  of  rhubarb, 
tincture  of  peppermint, 
tincture  of  cayenne,  tincture  of  camphor.  Dose  from 
five  to  twenty  drops.—Mrs.  Montague. 

To  Remove  Iron  Rust.—Rub  on  lemon  juice  and 

salt;  lay  in  the  sun. 

To  Take  Out  Machine  Oil.—Wash  with  cold  water 

and  soap;  hot  water  sets  the  stain. 

Household  Hints.—Cover  jelly with  powdered  sug(cid:173)

ar  to  keep  from  moulding. 

To  burn  camphor  gum  in  a room 

away  flies. 

is  said  to  drive 

Beeswax and salt will make  rusty  flat  irons  smooth. 
In  gravies  and  milk  porridge, the  salt  should  not 

be  added  until  the  dish  is  done. 

THE  CARO  COOK  BOOK. 

181 

/IWompaflinQenU  fop  principal  ©i|,fee§. 

SOUP.—Strips  of  bread  or  crackers  and  celery. 
F I SH  BQILED.—Sliced  lemons,  sliced  boiled  eggs, 
water  cress,  curled  parsley;  egg  or  cream  sauce  are 
used  for  garnishes. 

F I SH  BAKED.—Tomato  or  Worcestershire  sauce, 
potatoes  boiled,  served  whole.  With  boiled  salmon, 
boiled rice  is frequently  served  and  used  to  garnish. 

ROAST  TURKEY.—Cranberry  sauce,  mashed  pota(cid:173)
toes,  baked  sweet  potatoes  or  squash,  turnips  or 
canned  corn,  celery,  olives. 

ROAST  CHICKEN.—Spiced  currants  or  cherries, 

mashed  potatoes,  boiled  onions  or  salsify,  mashed  tur(cid:173)
nips  or  squash,  celery. 

ROAST  DUCK.—Onion  dressing,  currant  jelly,  pota(cid:173)

toes,  celery,  corn  or  Lima  beans. 

R O A ST  GOOSE.—Apple  sauce,  sweet  and  white  po(cid:173)

tatoes,  turnips  and  cold  slaw. 

BOILED  CHICKEN.—Warm biscuit  in  gravy,  mashed 
potatoes,  cabbage  salad,  macaroni  and  cheese,  pickled 
peaches  and  jelly. 

ROAST  BEEF.—Chili  sauce,  potatoes  baked  with 

the  meat,  or  Yorkshire  pudding,  mashed  turnips, 
matoes,  macaroni  with  cheese. 

• 

R O A ST  MUTTON.—Grape  jelly,  sweet  and  white 

potatoes,  caper  sauce,  asparagus  or  beets;  stuffed 
matoes  used  as  a  garnish. 

to(cid:173)

to(cid:173)

182 

THE  CARO  COOK  BOOK. 

ROAST  VEAL.—Horse-radish  sauce,  potatoes,  par(cid:173)

snips,  cauliflower,  or  cold  slaw. 

ROAST  LAMB.—Currant  jelly  or  mint  sauce,  pota(cid:173)

toes,  green  peas  or  asparagus,  lettuce. 

ROAST  P O RK  OR  PIG.—Dressing,  potatoes  baked 
with the  meat,  fried  apples, turnips  scalloped  tomatoes. 

VENISON.—Currant  jelly,  macaroni,  olives. 
BEEFSTEAK.—Baked  potatoes,  squash  or  oyster 

plant,  rice  croquetts,  tomatoes. 

V E AL  CUTLETS.—Scalloped  potatoes,  corn  or  caul(cid:173)

iflower,  cold  slaw,  or  lettuce. 

BOILED  MUTTON  CHOP.—Tomatoes,  baked  pota(cid:173)

toes,  peas  or  asparagus. 

BOILED  CORN  B E E F .— Tomatoe  catsup,  with  pota(cid:173)

toes,  turnips  and  cabbage. 

V E AL  POT-PIE.—Mashed  potatoes,  beets,  string-

beans  or  corn. 

L A MB  POT-PIE.—Tomatoes,  peas,  browned  pota(cid:173)

toes. 

CHICKEN  P OT PIE.—Cranberry  sauce, homony  plain 

or  croquetts,  mashed  potatoes,  cold  slaw. 

P O RK  AND BEANS.—Potatoes  in  their jackets,  sour 

baked  apples,  squash. 

Many  of these  accompaniments  are  not  imperative, 
but  the  sauces  are  nearly  all  so;  for  instance,  currant 
jelly  with  game,  cranberries  with  tame  fowl.  Celery 
may  be  used  with  almost  everything,  also  all  summer 
vegetables  with  any  dinner. 
If  fish  is  a  course  by 
itself  no  vegetables  are  used,  unless  macaroni  baked 
with  cheese. 
If  in  a  small  family,  a  nice  baked  or 
broiled  fish  is  the  principal  dish,  any  vegetables  mav 
be  served  with  it. 

NOTE—For  particulars as to how to make good  bread  see page 36. 

THE CARO COOK BOOK. 

183 

rieasures  and  Weights 

IN  ORDINARY  USE  AMONG  HOUSEKEEPERS. 

4  Teaspoonfuls  equal  1 tablespoonful  liquid. 
4  Tablespoonfuls  equal  1 wine-glass,  or  half  a  gill. 
2  Wineglasses equal  1 gill,  or  half  a  cup. 
2  Gills  equal  1  coffee-cupful,  or  16  tablespoonfuls. 
2  Coffee-cupfuls  equal  1  pint. 
2  Pints  equal  1  quart. 
4  Quarts  equal  1  gallon. 
2  Tablespoonfuls  equal  1 ounce,  liquid. 
1  Tablespoonful  of  salt  equals  1  ounce. 
16 Ounces  equal  1 pound,  or  a  pint  of  liquid 
4  Coffee-cupfuls  of  sifted  flour  equal  1  pound. 
1  Quart  of  unsifted  flour  equals  1  pound. 
8  or  10 ordinary  sized  eggs  equal  1  pound. 
1  P i nt  of  granulated  sugar  equals  1  pound. 
2  Coffee-cupfuls  of  powdered  sugar  equal  1  pound. 
1  Coffee-cuplul  of  cold  butter,  is  one-half  pound. 
1  Tablespoonful  of  soft  butter,  equals  one  ounce. 
An  ordinary  tumblerful  equals  1  coffee-cupful,  or 

About  25  drops  of  any  thin  liquid  will  fill  a  com(cid:173)

half  a  pint. 

mon-sized  teaspoon. 

A  set  of  tin  measures  (with  small  spouts  or  lips), 
from  a  gallon  down  to  half  a  gill,  will  be  found  con(cid:173)
venient  in  evei y  kitchen;  though  common  pitchers, 
bowls,  glasses,  etc.,  may  be  substituted. 

184 

THE CARO COOK BOOK. 

Table  of  Contents. 

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.. 

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.

.

- 

.

- 

- 

- 

.

- 

. 

. 

- 

- 

- 

- 

- 

-  % 

.  - 
.. 

Bread 
Beaverages 
Cakes 
Cookies 
Creams  and Custards 
- 
Canned  Fruits  and  Jellies 
Candies 
. 
Doughnuts 
Entrees 
- 
Eggs 
Fish  and  Shell  Fish 
Frostings 
- 
Meats 
Miscellaneous 
Measures  and  Weights 
Pies 
- 
Puddings 
Pickles 
Proper  Accompaniments  for  Principal  Dishes 
Rolls  and  Muffins 
Soups 
Salads 
- 
Vegetables 

- 

- 

- 

- 

- 

- 

- 

- 

.

- 

.

- 

- 

- 

.. 

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- 

- 

73 

119 
157 
165 
175 
129 
65 
69 
15 
115 

171 
85 
- 

- 

- 

21 

179 
183 
133 
143 
45 
181 

. 79 

9 
37 
^g.  $"7 

- 

- 

- 

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rubbed until

Afterward

sweet oil will

flannel moistened

Turpentine,
in spirits,

being wrapped
with

in resinous

either
has a household

remove paint
and workmen's

form
or
value.
A child suffering with the croup or any
lung difficulty will be quickly
throat or
relieved by inhaling
the vapor and hav-
the sldn is
ing the chest
abou t
red, and then
fiery
with
spirits.
save
In the case
the skin from irritation.
of burns and scalds turpentine
has no
It is the best dressing for pat-
equal.
from'
ent-leather;
clothes
artists'
gar-
drive away moths if a
ments;
it will
put
few drops are
closets and
persuade mice to find
it will
chests;
is poured
other
quarters
if
into the mouse-holes;
one tablespoon-
ful added to the water
in which linens
are boiled will mal{e the goods wonder-
fully white;
prevent
starch from sticking; mixed with bees-
wax it makes the best
and
mixed with
sweet-oil
~s a polish for
ter mixture
sweet-oil
Some physicians
of
lumbago and rheumatism.
prescribed for .neuralgia
December W

turpentine.
spirits
for
is also

is unrivaled
lat-
of

floor-polish;'
it

should

be two parts

It
the face.-

turpentine,

applied

externally,

into

a little

a few drops will

it will

fine furniture-the

to one part

of

recommend

of

When ne.
a
garment
Dampen,
r
and then j
oven while
oration wi"
dampened
taken that
to burn the goods.

JU

the oven is not hot enough f

of

soda with

Dusty and dirty gilt

frames may be j
renewed by "washing" with the wbite
of an egg and common soda. Use one
ounce
of
three eggs. Remove specks with white
of egg and a very small brush. Cracl{s,
spots and scraped patches may be cov-
ered with
a small
brush.
frames

Such treatment will make Old}
look almost new.

gold paint,

the whites

using

soda,

articles

reqUInng

In making

shortening.

them,
beware of too much of the three "s's"
-salt,
Of the first,
for one pint of sour milk, an even tea-
is sufficient, of the second, a
spoonful
slightly
rounded
For yet
a third thing the stomach is often dis-
rule
quieted
r.ems to be, a slirrhtly rounding
table-

by shortening.

teaspoonful.

A safe

ry egg used.-S.

E. A.

,.

'L
t

.able of Kitchen Weights and Measut~~

liquid-I

tablespoonful.

4 teaspoonfuls
4 tablespoonfuls
or ~ gilt.

liquid-I wine-glassful
2 wine glassfuls

or

liquid-I

cupful or tumblerful.
gins, or Y2pint.

S tablespoonfuls,
.
I cupfulliquid-2
2 cupfuls, or 4 gills-l
2 pints-'I
4 quarts-l
I tablespoonful
I lightly rounded tablespoonful Cot-
tolene-Iounce.

butter-I

gallon.

ounce.

quart.

pint.

oz.

pound.

flour-I

quart or I pound.

I rounded tablespoonful
I cup butter-)6
pound.
I rounded cup Lottolene-Y2
I rounded cup flour--l-{ pound.
4 ClipS tlour-I
3 cups cOrtl-meal-1
Hutter the size of an egg-:z ounces.
Butter the size 01 walnut-I
ounce.
10 eggs--I pOllnd.
2 cups granulated
sugar-I
21-'2 cups. pulverized sugar
2 cups brown sugar-13

pound.
I pound.

ounces.

pound.

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