) ( CHARLOTTE SUNSHINE COOK BOOK fi Feeusl oj"Goo3 TBincp A Careful Compilation of Tried and Approved Recipes. " Have yon bad a kindness shown ? 'Twas not tiiven for yon a l o n e- Pass it on. Pass it on. Let it travel down the years, Let it wipe another's tears, Till in heaven the deed appears— Pass it on." OFFICERS MRB. JESSIB POPE. MRS. JESSIE STINK MRS. ALMA BBARD MKS. M A U D* M A I F LB MRS. ELIZA BUCK . . . . . . .. .. . . .. .. President Vice President Secretary Corresponding-Sec'y .. Treasurer . 1 0 O6 - COPYRIGHTED 1905 Commandments That Rule Housekeepers. To manage her household so that the comfort, health and well being of every member shall be insured is a difficult task for a woman, and requires much tact, as well as do- mestic ability. To accompli~h this she must make it her aim: To spend wisely as well as to save. To choose and buy food which those who ~at will enjoy, and which will be suited to their needs. To have this it will be agreeable, wholesome and digestible, and to have:: the meals served punctually and in order. food cooked in such a way that To see that every part of th~ home is kept clean always, and leads to dis- is degrading and brutalizing because dirt ease and crime. To see that all those for whom she is responsible are clad, and to study beauty and suitably and comfortably becomingness To respect and servants in her own dress as well as mere comfort. the rights of others and train her children to do the same. To do everything by example, agement, and by sympathy, the roof good and virtuous. by intluence, by encour- to make those who dwell under To try to make all who come within her reach happy. To permit no injustice, wrong or unkindness to be done even to the meanest. To constitute herself the protector of all who Come under her roof, even the dumb animals. To seek to extend her influence beyond the four walls of those outside, because the best use a her homej woman can make of her home is to share its comforts with those who have none. to benefit DEDICATION To ALL THE HOUSEWIVES ARE AIMING AT GREATER COOKING, THIS LITTLE BOOK IS RRSPRCTFUI.LV DRmCAT~D THROUGHOUT PERFI!CTION THE LAND WHO IN THE ART OF n't/"''''---- "0, hour of all hours, the most b'ess'd upon earth, Bleaaed hour of our dinner! The land of his birth! The face of his first love; the bills that he owes, The twaddle of friends and the venom of foes:! The sermon he heard when to church he last went; The money he borrow'd the money he spent- All these thinga, a man, I believe, may forget, And not be the worse for forgetting; but yet, Never, never, oh, never! earth's luckiest sinner Hath unpunish'd forgotten the hour of his dim~rl We may live without poetry, music and art; We may live without conscience and live without heart, We may live without friends, we may live without books, But civilized man cannot He may live without live without cooks. books-what is knowledge grieving? live without hope-what love-what He ma, He may live without But where is the man that can liTe without dining." is hope but deceiving' is passion but pining' but INDEX. "Prove all things, bold fast that whick is good." (44) BREAD (14) CAKES (90) COOKIES AND DOUGHNUTS (35) PAS TRY (43) PUDDINGS (35) SOUPS (16) VEGETABLES MEATS (46) SALADS AND DRESSINGS (32) PICKLES, CATSUP, CHILI SAUCE, ETC. PRESERVES ANp JELLIES BREAKFAST AND TEA DISHES {..0) CANNING AND SPICED FRUITS (17) FANCY DESERTS (48) CONFECTIONERY (18) HOME REMEDIES (64) (9) 2 9 31 38 ~ 58 62 73 86 ~ 101 107 117 120 131 135 (26) MAGIC SUPPER. e!- e!- j. BILL OF FARE A Chilly Reception, of Love, 2 A link from Friendship, 3 Symptoms 4 Splinters of Fun, 5 Adams Ale, 6 A Magic Circle, 7 A piece of the Moon, a Forbidden Fruit, 9 Preacher's Delight, lOA Hot Time, Frozen Fruit 2 Weinerwurst. 3 Pickles 4 Tooth Picks 5 Water. 6 Doughnuts. 7 Cheese. 8 Apple. 9 Chicken 10 Coffee BREAD had been crammed Into her head. tho' so much of learning "But She couldn't for the life of her compound a loaf of bread." 'Vhen a well-bred girl expects to wed, 'Tis well to remember that men like bread, 'Ye're going to show the steps to take, So she may learn good bread to make. First, mix a luke warm quart, my daughter, . One-half of milk and one-half of water; To this please add two cakes of yeast, Or the liquid kind if preferred in the least. Next stir in a teaspoonful of nice clear salt, If this bread isn't good, it won't be our fault, tablespoonfuls Now add the sugar, for dissolved they must be. Mix well together, three, Pour the whole mixture into an earthen bowl, A pan's just as good, if it hasn't a hole. It's the cook and the flour, not the bowl or the pan, That "makes the bread that makes the man." Some people like a lit~le shortening power, If this is your choice. just add to the flour Two tablespoonfuls of lard, and jumble it about, 'Till the flour and lard are mixed without doubt. Next stir the flour into the mixture that's stood 'Vaiting to play its part, to make the bread good, Mix it up thoroughly, but not too thick; Some flours make bread that's more like a brick. ~ow grease well a bowl and put the dough in, Don't fill the bowl full, that would be a sin; For the dough is all right and it's going to rise, 'Till you will declare that it's twice the old size. 13rush the dough with melted butter, Cover with a bread towel, set Two hours or more, to rise until as the recipes say; in a warm place to stay light, 'Vhen you see it grow, you'll know it's all right. 2 2 f ., " BltEAD As soon as it's lig-ht, place again on the board; Knead it well this time. Here is knowledge to hoard. Now back in the bowi once more it must go. And set again to rise for an hour or so. Form the dough ~ent1y into loaves when light, And place it in bread pans, greased just right. Shape each loaf you make to half fill the pan, This bread will be good enough for any young man. Next let it rise to the level of pans-no more, Have the temperature We must be careful right-don't about draughts, set near a door. freeze, Keep the degrees rool11 good and warm -say it isn't made to seventy-two Now put in the ovenj it's ready to bake: Keep uniform firl', great results are at stake. One hour more of waiting- and you'll be repaid, is worthy a "well-bred maid." By bread that BREAD potatoes and mash Cook 3 medium-sized fine. and 2 talJl~- salt, mIX then add 2 in stir in a thin boiling water, add mashed potatoes, of flour sugar, paste with in a crock, 2 tablespoons cold water, Put 2 tablespoons spoorls granulated this quartz yeast or starter. In the morning as desirld. ing) ter, let Jour pan, don't mix too much, let rise and then bake loaves ov{:r the top when mouhling Cover and let stand until morning. (not boil- a thick bat- two or grease rise ten or fifteen minutes, mix down, and mould into loaves, Grease add as much warm water rise in a moderate hours, mix stiff, in flour three rise let to make oven. out. Stir let SALT RISING BREAD. One pint warm w.lter, so.da, mix very thin batter with flour, WIll saIt, U teaspoon. it in the morning warm some flour stay warm, set where pinch BREAD 3 in the mlxlllg pan, warm 1 quart milk, add butter and milk in the the size of a walnut, flour and stir until let as other set a couple of hours, mix not bread, rises, in pans. Bake one hour. put emptyings is a thick as stiff then put add salt, batter, stand until let it it SALT RISING BREAD. Half cup corn mea], put in a bowl, pour in the evening. water over it to this Y3 teaspoon soda, 1 teaspoon and a little warm water, of sugar flour, put to rise; in a warm place to a loaf of bread. luke-warm water mould into loaves, let rise and bake. In the morning boiling add salt, 1 teaspoon thicken with then add 1 pint :Mix stiff and A QUICK WAY TO MAKE BREAD. Thoroughly mix )Iz cake compressed of salt as long- as it can be stIrred with luke-warm milk, in 1 quart in baking pans. In three or four hours It is said to be better kneaded by hand. pinch flour, Now put is ready to bake. la boriously yeast stir and a in a spoon. it than bread GRAHAM LOAF. One cup sweet milk, )Iz cup molasses, )Iz cup sugar, -1 cup salt and Beat eggs and suda in sour milk. Mix graham Steam two hours and teaspoonful in enough and sift 2 eggs, batter, )Iz sour milk, soda, each. all other ingredients flour to make a stiff bake one-half hour. BOSTON BROWN BREAD. Two cups corn meal, 2 cups rye flour, 1 cup mo- sour milk to mix 1 teaspoonful soda, salt, lasses, 4 quite stiff. or three hours. Put BREAD into cans and steam two and a half GRAHAM BREAD. One quart water, 1yeast cake, a large tablespoon- ful salt, make a stiff batter w1th pure graham meal in cold weather.) When and let rise and ligh t add ~ a tablespoonful beat loaves with white thoroughly. flour. (over night teaspoon soda, 2 or butter. soft Mould into 3 cups Stir sugar and melted CORN BREAD. One cup sweet milk, 1 egg-, 2 cups corn meal, cup flour, 2 tablespoons tablespoons Iittle salt. sugar, melted 3 teaspoons butter baking ~ or lard, 2 a powder, RAISED BISCUIT. butter in 1 quart egg. a little in 1 pint Dissolve 1 tablespoonful flour, salt, 1 cup yeast. Work In winter water, when luke-warm stir beaten dough till smooth. to rise, in summer ing work softly and roll out 1 incl'f thick and into biscuits. minutes. hot add 1 into in a warm place In the morn- cut to rise for thirty place in pans and set in a cool place. are delicious. These Bake. set set ROLLS . .Half cake yeast luke-warm water. plllt Have rea~y four tlour, 1 pInt warm water together batt~r and let stand put 1n 2 large foam (or compressed yea~t) in 3Iz to soak at noon. large potatoes, mashed fine, 1pint and at bed time mix these to make a stiff In the morning 2 of lard, 71 cup till morning. butter, and then add enough tablespoons flour this Put BREAD little salt. Mix well and let raise. 5 sugar, Then make into rolls or buns. This will make about three dozen rolls. When the batter is made stiff in evening it is best to stir it well for twenty or thirty minutes. BROWN BREAD. Two and a half cups graham and 1 cup wheat flour, ~ cup corn meal, 1 cup molasses, 1 cup rais- ins, 1 teaspoon soda, 2 teasI'oons sour milk. Salt. Steam two and a half hours. BAKING POWDER BISCUITS. Sift 1 quart flour and three teaspoons baking powder. Rub in 2 tablespoons or half-and-half. Wet with nearly 1 pint of sweet milk. Roll 1 inch thick on well-floured board. Bake fifteen or twenty minutes in hot oven. Can use more butter, and water instead of milk. lard or butter, about BUNS. One pint warm water, 1 cup white sugar, ~ cup yeast, 1 egg, ~ cup butter, beat hard and sponge with flour and -raise over night. Knead three times before baking. BUNS. .<""withnutmeg, Let Break 1 egg into a cup, fill the cup with sweet milk, mix with it a ~ cup yeast, 1 cup sugar, enough flour to make a soft dough, flavor then mould rise a sec- into biscuits with a few currants. ond time in the pan. Bake, and when nearly done glaze with a little molasses and milk. Use the same cup for each measure. let rise till very light, 76 cup butter, 6 BREAD GRAHAM BISCUITS_WITH YEAST. One pint water sugar, tablespoons enough wheat the consistency ingredients stirred then grease of an egg, n,)ll bake in a hot oven. a pan, and as much in with a spoon. flour of batter tbutter, or milk, 1 tablespoon ;!z cup yeast to use up the water, makmg add the rest of 2 and a pinch o~ sal~, It the graham flour as can be Set away until !TIorni~g; take a lump of dough the SIze cakes; lightly; let raise twenty minutes; SOFT GINGER BREAD. Half cup sugar, 1 cup molosses, ;!z cup butter,"'r'l teaspoon teaspoons 2;1z cups flour, add 2 well-beaten before bakiug. each of ging-er, soda dissol vcd in 1 cup boiling water, thing eggs the last is excellent. and cloves, cinnamon This 2 CORN BREAD. Two eggs, flour. 1 cup meal, ful baking ~ cup sugar, teaspoon soda, and;l ;!z cup butter, 1 cup teaspoon- 3Iz powder, pinch salt, 1cup sweet milk. CEREAl), ~---,-----;zs tl...::-'J 'S"~-.l'~ '-'.'~CORN .._ "- r One cup sour ~ilk, 1 te3spooi1ful- salt, spoonsful corn meal a little lard, to make a thin batter. 2 eggs, ,. .-~ --~~m: soda, 3. table- and ~nough 1 JOHNNY CAKE. butter One tablespoon lig-h t1y with 3 of sugar, 1egg beaten with a pinch of salt, 1 teacup milk, 3 tablespoons flour, 6 of corn meal, 2 heaping teaspoons powder with the flour. creamed baking BR...tAD WHOLE -VVHEAT BREAD. 7 Boil one quart tt is milk warm; sugar, flour enough light, raise until sour milk, strain, let add 1 tablespoon 1 cake compre~sed yeast a stiff batter, l to make add flour enough int0 small the whey cool salt. 1 table- and whole beat well; to mix; knC'ad loaves, wh('n soft and clastic; make bake forfy-fivc minutes until sp .n:Jful wheat let until light in a quick oven. STEAMED BOSTON Bl~OWN BHEAD. Three and a.half 1 pint 1 cup seeded in dry after then put brown. pints of molasses, raisins, batter in oven about This amount and 1 pint of 1 teaspoonful of graham flour, 1 pint of butter soda steam three is mixed; twenty 0" 1hirty min- steam in thr€'c onc-- hot water, milk, sprinkled hours, utes quart to cans. PAI~KEH HOUSE ROLLS. cold boiled milk, 1 teaspoonfu~ Ofle pint lard, salt . sugar foam dissoh'ed sugar, 1 tablespoonful salt, .76 ca]{e yeast wat"r, lard. until mornin ~ Then mix until dough Let o~e piece of butter quickly. ,rery fold over Let in 1 cup luke-warm 2 quarts flour. Mix raise looks velvety. a bout Iigh t, half a small rise one hour and ba '''; and flour with wet mixture, a~' thick, '1 un tit enclosing raise inch in fold. then roll CINNA~10N BUNS. Lea\'e out enough bread dough work into that sugar. flour ready to make some Let it butter about.% cup of lard, raise nicely Clft~r kneading stiff. When light. and sugar for one loaf. then of and 71 cup rollout, in sufficient have rubbed together, BREAD sprinkle 8 cinnamon over and roll spread thinly over, up as you would jelly cake, slice off about half inch slices, them to raise again. When nearly ready for the oven spread on plenty of butter on more cinnamon. Bake about then lay in pans and set twenty minutes. and sugar and sprinkle STEAMED CORN BREAD. One cup sour milk, 1 cup molasses, ~ cup raisins, soda, ~ cup corn meal, 1 cup flour, Steam two and a half hours. ~ teaspoonful a little salt. CAKES. "With weights and measures just and true, Oven of even heat: Well buttered tins and quiet nerves, Success w\l1 be complete." NIARRIAGE CAKE. pounds fervent of felicity, devotion, Take five satisfaction, one pound each of patience, six scruples eight twelve two pounds connubial enjoyment, three four quartz of heart- pounds extract of faithfulness, and each of prudence felt one pound and each of confidence good nature, ounces each of gentle- mature deliberation, scruples of matrimonial ness and modesty, three quarts fidelity, ecstatic in- dustry and economy, nine ounces each of discretion half pound and benevolence, seven seeds of virtue, pints sweetness one five pints cream of quart balm of a thousaud excellence, one hundred with cheerfulness, of domestic oven of blessedness, gladness vVhile warm heated with spread with a frosting In the cen- ter place the star of hope, encircled with a wreath of smiles and fasten cords of harmony and silver four ounces of neatness, one ounce essence of purity, of disposition. ills, the wreath with golden of discourse. interwoven with pinks of perfection, one gallon milk of human kindness, into the golden bowl with the oil of true love. of gracefulness. sense. Mix thoroughly then pour bake in the Add to this the fire of grains common happiness, lubricated threads and LAYER CAKE. Two cups sugar, ~ cup butter, 3 cups baking flour, whites powder. of two eggs, Flavor with lemon . 1 cup sweet milk, of 2 teaspoons • 10 CAKES WHITE CAKE-LAYER. 1 cup butter-cream Two cups sugar, and 1 cup sweet milk, 4 cups flour, whites of five butter sugar, egg-s, 2 teaspoons baking powder. FILLING. Yolks of five eggs, 1 cup sugar beaten size of walnut, 2 tablespoons milk, butter flour, 3/zcup baker's chocolate. together, 1 teaspoon One cup sugar, CREANI CAKE. ~ cup butter, whites of four eggs, }Iz cup sweet milk, 2 teaspoons cups flour. to suit. Flavor layers. FILLING. One cup sweet milk, 1 tablespoonful ;!z of four egg-s, 1 tablespoonful Bake in three flour, yolk powder, baking 13/z J...,lix(I nd let come to a boil. butter, Cll P sugar. CHOCOLATE CAKE. Two cups sugar, whites of two, 1 cup milk. spoonsful dry, then mix together. baking 1 cup butter, yolks of five eggs, mix 2 t~a- powder with 33/z cups flour wInle Thoroughly Bake in jelly tins. FILLING. tablespoons Beat cake. together vVhites of 3 eg-gs, 1}1zcups grated 1 teaspoon and spread between chocolate, layers sugar, 3 vanilla. and top of BOILED ICING. 2 tablespoonsful Beat from the spoon. in dish and when the eggs, stirring water, stiffwhites boil until of four the sug-ar is boiling briskly. to Flavor One cup sugar, it strings eggs, pour taste. put over FAVORITE BLACK CAKE. One cup molasses, ~ cup sugar, 1 egg, butter the size of an egg, melted, ing water, add fruit and a half cu ps fIou r. CAKES 11 salt and spices, 1cup boil- Two together. all and stir :MOLASSES CAKE. One cup of molasse::;, 1 cup of ~.ugar, ~ cup sour soda, 2 l'ggs, 1 1abll.'spoonful 73 cup lard, to make a stiff batter. Spices. milk, fiour COFFEE CAKE. One cup sugar, 1 cup molasses, 1egg, 1teaspoon- 1 cup cold coffee, 1 cup c]0ves, rough alspice, 1 teaspoonful cups flour or ful soda, 1 cup shortening, raisins, 1teaspoonful to make a stiff batter. 1 teaspoonful cinnamon, 376 SNOW BALL CAKE. sugar, ;Iz cup butter, whites Two cups eggs, 1 cup sweet milk. 2 teaspoons taste. 3 cups flour. to suit Flavor four baking powder, of LAYER CAKE. 276 cups baking cream, 76 cup butter, of eggs, One and a half cups sug-ar, flour, whites powder; 73 cup 2 tea- milk, to a spoons li~ht the flour with which the baking powder has been mixed and sifted while add the well-beaten whites of heated then stir milk in slowly, and sugar then add Lastly, Bake rub butter the eggs. in three in well layers oven. three dry. BLACK CHOCOLATE CAKE. Two cups brown sugar, 1cup butter, eggs, well beaten, cake chocolate half cup boiling water, 1 teaspoonful 76 yolks of two dissolved in soda in one 12 CAKES cup sour milk, 1 teaspoonful cups flour. Flavor with vanilla. baking powder in 3 QUEEN CUP CAKES. lemon juice and grated Half cup milk, Y8 cup butter, 3 level flour, yolks of 4 eggs, powder, 1 tablespoon of balf a lemon. mix it, and beaten whites of the eggs, carefully the bottom of the bowl every time. When turn the cakes out on a wire cake cooler tops. 2 cups sugar, 3 C?PS bak~ng teaspoons nnd is well stirred to fold in the the spoon to baked frost it light, carrying- the batter to make After and EVERY DAY FRUIT CAKES. One pound sugar, 1 cup butter, 4 eggs, 1 pound raisins, 1 pound English ~ pound citrons, an:! cinnamon, and 1 teaspoonful 1 nutmeg, 1 teaspoonful soda. 1 cup sour milk, currants, cloves YEAST CAKE. One cup bread sponge, 1 cup sugar, ~ cup but- soda, 2 teaspoons ter or ground cinnamon, lard, 1 egg, ~ teaspoon and enough flour to thicken. WHITE MOUNTAIN CAKE. Two eggs, ~ cup butter, two cups of sugar, 1 three cups flour, 2 teaspoons baking cup sweet milk, powder. ROLL JELLY CAKE . .One and one-third cups sugar, teaspoonful 3 eggs, 1 cMP sweet milk, 2 cups flour, each creadP tartar and soda, bake quick and roll with jelly as soon as taken from oven. CAKES 13 Four eggs, teaspoonful tablespoonful sponge cake. POOR M~N'S CAKE. 2 pints sugar, cream tartar, 1 pint cream, 1 teaspoonful sour, soda, 1 1 butter, Bake in large dripping flour. Serve as any pan. other EGGLESS FRUIT CAKE. One cup sugar, 1 cu}'> butter milk, 6 tablespoons 1 teaspoon soda, 1 cup chopped raisins, butter, kinds of spices, 1 teaspoon lemon, flour raisins, until spoon. all flour run from the stiff enough it will not that MOLASSES CAKE. 71 cup sugar, 1 cup hot water, 1 spoonful soda, ginger, nearly 3 One cup molasses, ~ cup butter, cups flour. ANGEL CAKE. cream tartar alone; Sift 1 teaspoonful the whites then gradually of 6 eggs until stir cup flour; whip stand granulated sugar turn into a clear, nel in the center. turn the pan upside down upon a clean towel as the cake cools it will slip out of the cold and ~ood. six times wi th ;Iz they into them ~ cup and sifted flour. Beat very hard, slightly fun- Then and \Vhen Tried ice the bottom and sides of greased pan with a Bake in a steady tin. the loaf. oven. CARAMEL CAKE. Sugar 2 cups, butter sweet milk 1j6 cups, baking powder 3 teaspoon':), whites of ;Iz cup, flour 3 cups, four eggs. FROSTING. size of a walnut. Sugar 1~ cups, milk;lz cup, butter Boil ten minutes. 14 CAKES ROLL JELLY CAKE. -.- ...... Three whole of water tablespoon sifted flour, 1,% teaspoons in a quick twenty minutes and roll the used. sugar, 2 tablespoons ing, when egg. at once; or remove Juice thick rind and of butter; eggs, 1 cup of soft white the sugar, to muisten powder. spread with of baking oven, following sugar, 1 1 cup of ~ake Jelly filling may be of 1 lemon, U pound ?f .bOlI- frOln stove In 1 is and stir stir while it HICKORYNUT CAKE. One cup of butter, 2 cups of granulated 3 cups of flour, 1 cup of sweet milk, whites of seven and yolks of 2 eggs, 2 teaspoons powd~r, 1 pint of hickorynut meats rolled and sprinkled WIth flour. Rich and excellent. of baking sugar, WHITE FRUIT CAKE. beaten to a cream, in which 2 teaspoons sifted, Bake One cup of butter add 2 cups of sug-ar, 3 of flour, of baking j,owder been have stiffly beaten whites of 6 eggs. and while ~till hot put following: Chop fine ,% of a pound each of figs, seeded raisins, citron, blanched three whites of eg-gs beaten ~tiff, a teacup of granulated sugar layers and frost. and the juice of a lemon, put this between the and in jelly layers A most delicious them into almonds and stir between tins, the cake. the the WHITE CAKE. One cup granulated sugar, (1 cup sweet milk, of 3 eggs, spoon. van111a, 3 even Bake In two layers. 3Iz cup butter, whites 1;1z cups 1 tea- powder. baking flour, teaspoons DRESSING TO POUR OVEIt CAKE. One pint boiling butter, waler, 1 tablespoon cup sugar; mix flour and sugar moisten this with a little water. the eggs, add boiling water, grate the yellow rind. CAKES 1 tablespoon 15 .flour, 1 tea- then the yolks of juice of one lemon and together Beat dry, r:Two cups"'sugar, ter, 1 cup black molasses, cup currants, soda, all kinds spices, bake. 76 p )und stir FRUIT CAKE. 2 cups bread sponge, 1 cup but- 1 1 cup chopped raisins, citron, 2 egg-s, 1 teaspoon and quite stiff, let raise SCRIPTURE CAKE. ix, 22; Four and a half cups of I Kings v, 25 (last clause); 2 cups of Jeremiah 2 cups of I Samuel xxx, 12 (raisins); xxiii, of Judges 20 (sugar); cups of Nahum iii, 12; 1 cup of Numbers to taste season iv, 5 (last clause); Judges 6; a pinch~ of Leviticus Amos prescription 14, and you will have a good cakt:. l>lz cups vi, 2 12; ix, 9; 76 cup of the whites of 5 of Job iv, of ii, 13; 2 taiJlcspoons Folluw Sulomon's xxiii, a good boy, Proverbs of II Chronicles iv, 5 (baking for making powder); DEVIL'S CAKE. Cream 76:cup butter with 176 cups brown add 1 cup gratt.d chocolate ing- water, next 76 cup milk, sifted flour, whites of 2 eggs beaten. the yolks of two eggs well powder, 2 teaspoons dissolved baking sugar, in 76 cup boil- beaten, 2 cups Two cups nEVIL'S CAKE .. sugar, 76 cup butter, then add >Iz pint boiling. light chocolate, 2 eggs, 2~ cups flour, 1 teaspoonful soda, brown vanilla, ;i cup baker's 76 cup sour milk, 1 teaspoonful Bake in layers . • 16 CAKES FILLING. half cup sweet milk, butter until taffy. One and a half cups brown sugar, one- cook the size of walnut, LOAF CAKE. HICKORYNUT Cream a cup of butter gether, when very light and 3/z cups of powder and a salt-spoon of hickorynut a loaf in a steady half of baking. cup of milk, flour (beaten and two cups of sugar stir 5 eggs to- in a cup of cold water th.ree of bakIng last of all 2 cups Bake 10 first the 2 teaspoons salt; light), kernels dredged with flour. oven, cover with paper sifted with of PINK AND WHITE CAKE. Two cups of sugar, 1 cup of milk, 2 tablespoons 2 teaspoons butter, flour; divide fruit coloring. of baking powder, .the batter and color half with 3 cups of pink WHITE LAYER CAKE. One and one-half 73 of a cup of sweet milk, 2 teaspoonsful powder, eggs. two cups of flour and the whites of }Iz cup of but~er, of bakmg four cups of sugar, FILLING FOR CAKE. One egg, 1 cup sugar, lemon, apple grated, small grated rind and juice cook for five minutes. of Whites 7 eggs, SUNSHINE. yolks 5 eggs, 73 cup ~our, 73 teaspoonful flour and sugar Beat yolks st;gar, pinch salt. SIeve as for angel cake. beaten and whites about half, add cream tartar 1 cup granulated and cream tartar five times more Work and thoroughly. CAKES stir in sugar then add lightly, flour 17 then the beaten and flavoring. in tube pans at once; will bake in thirty-five to thoroughly, beat very stiff, yolks Put fifty minutes. One cup hot water, cup of flour stove and stir on buttered from oven too soon 1 cup sugar, this fllling in after tins CREAM PUFFS. cup cooks, stir stirred to a paste, cool, one-half until it aUfl bake 25 minutes. they will fall. 1 egg, 3 tablespoons flour, taken from oven. butter-boil, 1 take from the in 3 eggs, drop taken If One cup milk, flavor. Put WHITE CAKE. 2 cups 2 cups flour, whites of 7 eggs, 1 cup sweet milk, sugar, 1 One cup butter, 1 cup corn starch, teaspoon soda, 2 teaspoons cream tartar. OLD-FASHIONED TEA CAKE. One cup of brown sugar light of shortening, creamed with 1 fresh egg broken a in 71 of a cup of buttermilk with a small enoug-h si fted of soda flavoring, for eaten warm deep pie pan, into it, nutmeg tablespoonful the sugar, teaspoonful flour and with or without stirred to make a stiff batter, baked in a large, butter. BLACK FRUIT CAKE. One cup butter, 1U cups soda, molasses, teaspoon raisins, hichorynut cloves, Cream together 1 pound meats, cinnamon, 5 cups dried 2 cups sugar, sour milk, flour, currants, 1 teaspoonful and allspice the butter 1 cup New Orleans 1 heaping 5 eggs, seeded 1.% pound chopped 2 cups each of ground nutmegs. grated add molas.5es, and sugar, 3 11 that in it, eggs and flour, bas been mixed and slow in one pan in a CAKES soda dissolved then the fruit flour. Bake sour milk with then spice, dredged oven two hours. with HICKORYNUT CAKE. of sugar, 3 cups of 1 cup flour, 3 eggs, of sweet milk, 2 teaspoons powder and one cup of nut kernels 73 cup of chopped Two cups of butter, baking fine. FEATHER CAKE. cup of soft white One heaping- size of a walnut, flour and 2 teaspoons ~ cup sweet of baking sugar, cream, powder. butter Ij.( cups the of CORN STARCH CAKE. of granulated One tea-cup milk, corn starch, 3 teaspoons or .% cup of butter, 1 teaspoon of baking eggs. two whole sugar, 2 cups of each of vanilla powder, 2-3 of a cup of 76 cup of and lemon, of four and whites flour, SPONGE CAKE. Three cups sweet milk, baking powder of sugar, of 4 cups 1 cup flour, of butter, 2 heaping 1 cup of teaspoons and 5 eggs. FILLING WITH HICKORYNUTS FOR LAYER CAKE. One cup sour cream, one-half until it strings, cup of granulated stir in 1 cup of rolled s~gar hlckorynu cooked ts. CAKES 19 BREADDOUGH CAKE. Two cups of breaddough, butter, 1 cup flour, 1 and one-half cups sugar, (li,g-ht brown) 7'3 cup sour milk, 1 teaspoon soda, 1 egg, cinnamon and uutmeg. 73 cup melted CAKE FILLING. One cup sugar, 1 cup either 1 cup either dates or figs. tween cake layers. chopped Cook until hickorynut sweet or sour cream, raisins, thick, cool, and place be- meats, ROLL JELLY CAKE. , Three eggs, 1 cup sugar, 1 cup flour, 2 t~poons cream tartar, one-half teaspoons cold water. water last. Bake in dripping pans. teaspoon soda disso~d Beat eggs, add everything, in 4 SPICE CAKE. WHITE PART Whites of 4 eggs, one-half cup butter or lard, 1 cup sugar, one-half cup sweet milk or water, 2 cups flour, one and one-half teaspoons baking-powder. DARK PART Yolks of 4 eggs, one-half cup butter cup sugar, and a half the taste. half cup cold coffee, 2 cups flour, teaspoons baking Place in pan, dark and light alternately. powder, or lard, 1 one spices to suit LEMON SPONGE CAKE. cup of flour put a level Into a level baking powder and sift 1 lemon, eggs, 1 scant cup granulated separate the whites teaspoon of it; grate the yellow rind of from the yolks of 4 it to a sugar and beat the whites Stir all until to a stiff froth, juice of the lemon. Beat 20 cream with the yolks, 1 tablespoon and creamy. quickly and lightly mix, without of flour with the yolks, then more flour and whites until ing must be very light, the batter them light, tough. be withdrawn CARItS then add the grated rind 3;nd thIck t~en one.t~trd then one-third of the whlt~s, all are used. MIX- down through eggs makes the. cake a straw run 10 can beating beating Bake immediately This makes a good cake. batter makes until rather cutting it. Beating than but beating, clean. MARBLE CAKE. Half cup butter, DARK. PART. cup molasses, cups flour, yolks of four eggs teaspoon each nutmeg, 1 cup sour milk, 1 teaspoon soda, and 1 whole egg, cloves and cinnamon. 1 cup sugar, 76 2 76 LIGfiT PART. Whites 3Iz cup butter, teaspoon cream tartar of four eggs, 1 cup sugar, 1 cup sweet milk, 231zcups flour, 1 and 3Iz teaspoon soda. 1 cup brown DEVIL'S FOOD. sugar, ~ cup butter, milk, 2 cups flour, 1 small of three eggs. teaspoon ~ cup sweet and yolks soda FILLING. One grated chocolate, do not boil. cup light ~ ~ cup milk. Mix and heat brown sugar, WHITE CAKE. 1 cup butter, teaspoons 1. cup cream, baking powder, Two cups sugar, cups flour, 2 heaping the whites of eight eggs. cup but 04- and CARns RAILROAD SPONGE CAKE. One and'~a half cups sugar, 2 even cups flour, baking powder. Mix and add eggs, 1 teaspoon cup hot water. 21 -i- y3 SPICE CAKE • Three eggs, 2 cups sugar, sour milk, 1 cup ~hortening, spoon soda, 1 teaspoon cinnamon, Mix quite stiff. This 1 cup molasses, Z cups 1 pint 1 tea- 1 teaspoon cloves. raisins, ""Nillmake two cakes. • CREAM ICING. Two cups sugar, % cup sweet milk. Boil fifteen beat until cold and thick enough to spread. minutes; Flavor. ~MOLASSES CAKE. One cup sugar, % cup butter or lard, 1 or 2 eggs, soda, 4 cups. teaspoon in a slow 1 cup sour milk. 2 teaspoons flour about and bake cinnamon, a wire salt, spoon 1 cup molasses, 3Iz Beat well with oven. PORK CAKE. 1 pound raisins, 1 tablespoon One pound pork chopped fine, 1 pound sugar dark, baking cinnamon, the size of an in one Stir stiff with flour and bake in 1 pound molasses, allspice egg, pint of hot water. loaf pans. Tried and good. 50da, dissolved 1 tablespoon and pepper. of cloves, 1 nutmeg, currants, 2 eggs, 1 pint butter each :METROPOLIT AN CAKE. DARK PART. half cup butter, One cup sugar, yolks of three eggs, 2 cups flour, half cup sweet milk, 22 half cup raisins, _same of hickorynuts, 1 teaspoon- ful cinnamon, . half teaspoon of cloves, one and a half teaspoon baking powder. CAKES WHITE PART. One cup of sugar, half cup butter, half cup sweet milk, 2 cups of flour, whites of three to eggs, 2 teaspoons of baking powder. Flavor taste. ICING. One pint powdered sugar, milk enough to make flavor to taste. thin enough to make it spread; it Set in a cool place. This is excellent. ROCKY MOUNTAIN CAKE. WHITE PART. One cup' white sugar, half cup butter, whites of two eggs, half cup sweet milk, 2 cups flour, 1 tablespoon baking powder. DARK PART. One cup brown sugar, half cup butter, yolks of two eggs. half cup sweet milk, half cup raisins, 1 tablespoon baking powder, cinna- mon, cloves and allspice, 2 cups flour. This can he baked in layers or in loaf cake. ANGEL FOOD. One and a half goblets granulated Put sugar, one teaspoon the cream into the eggs, and beat until stiff; then add goblet flour, whites of nine eggs, 1 level cream tartar, 1 teaspoon vanilla. tartar the other ingredients. Bake forty minutes. DEVIL CAKE. One and a half cups brown sugar, half cup butter, half cup sour milk, half cup luke-warm water, yolks of two eggs, half cake chocolate, grated, one tea- spoon soda. FILLING. White g-ranulated sugar. CAKES of one egg thickened 23 with NUT CAKE. Sift together spoonful baking powder, half cup butter, the prepared flour, 1 cup nuts. two cups tea- and add two eggs, half cup sweet milk, flour, one heaping cream one cup sugar LOAF CAKE. one .cuP sugar, 2 cups One cup butter, milk, one cup corn starch, eight eggs, 2 teaspoons baking- powder. and butter last put in beaten whites of eggs. stir milk and starch to cream, flour, whites one cup sweet of Beat sugar together, WATERMELON CAKE. three cups flour, One half cup butter, one and a half cups add a teaspoon and two teaspoons taken Place tin, pour one cup sweet milk, baking powder, whites of four eggs. third of the dough, the remainder to the part dough in a buttered one-half or raisins, mainder This is a beautiful ments. the pink, place cake for parties lemon extract sugar, two teaspoons Take out onc- to sand of red sugar half the white in the very center almonds re- the rest of the white. and entertain- in a thick row for seeds, pour on the of the pink, in this blanched then out. of NATIONAL CAKE. cake loaf any good white Take into three the batter to one part add a Ii ttle blue sugar part add a little red sugar sand. nately. parts; recipe, divide leave oue part white; to the other in pan alter- sand; Put 24 CAKES SPONGE two cups teaspoons CAKE. sugar, baking powder two cups ~our, sIfted a!1d Beat well and mIX. lemon then add a little Beat four eggs, with two heaping together two-thirds thoroughly, cup boiling water. PAN-AMEHICAN EXPOSITION BREAD. Cream one-half add one cup sugar, three eggs a-half der milk, last put in three layers. and one teaspoon beat cup butter to a cream, beat yolks in warm crock, slowly of sift one and pow- baking three-fourths cup in beaten whites of three eggs. Bal\:e vanilla, teaspoons cocoa, cups flour with two and six tablespoons A USEFUL CAKE. One-third cup butter, two egr'-, beat all together, three der. c;t:tpssifted flour, Stir all together two cups light-brown sug;-ar, one cup new sweet mIlk, three teaspoons baking pow- and bake in seven layers. For JeUy Cake take jelly. For orange cake jui2e and grated rind of 1 orange, whites of 2 eggs, malons plOch are This BANANA PIE. Make a banana pie with a lower crust only; bake and then fill it with sliced bananas the crust first, 46 powdered sugar' a few moment~. cream and eat at once. PASTRY the fruit will soften sufficiently in top with whipped Cover the PIE. Two cups berries, U cup sugar, ELDERBERRY vinegar, 1 tablespoon pinch salt. Place between two crusts. flour, 1 tablespoon 1 tablespoon butter, PUMPKIN PIE. Two heaping teaspoons cooked pumpkin, ~ egj;, 1 spoon flour, 2 spoons sugar, 1 pint sweet milk and salt. VINEGAH MINCE PIE. One cup vinegar, 2 cups water: cup molasses, 1 cup chopped crumbs, 3/z cup butter, 2 eggs, spice to taste. 1 cup sugar, 1 raisins, 2 cups bread MOCK ClXEAM PIE. Yolks of 2 eggs, 2 tablespoons flour, 1 cup sugar, (slack), 2 cups water or milk, pinch salt, 1 teaspoo.n pour lemon, boil thickens, .15 already baked .. Beat whites, pour over top, put.tn recipe is for two pies oven, brown hghtly. This and is fine. in crust that till it MOCK MINCE PIE One cup molasses, 2 cups sugar, cup. water, raIsins, 2 teaspoons cinnamon, teaspoon allspice. 1 cup crackers rolled, 2 eggs, 1 cup vinegar, 1 2 cups 1 teaspoon cloves, 1 This makes six pies.~ MINCE]IvIEA T, Four po~nds raisins, 2 pounds currants, Jh pound PASTRY c!tron, 4 pounds apples, 2 pounds beef, 2 quarts clder, 1pound suet (or butter in proportion), sugar, spices, as cloves, cinnamon, allspice, etc., to taste. ,If cider cannot ue obtained use equal portions of vinegar and water with molases enough to make it about as sweet as cider. SHORT CAKE 73 cup sugar, l~ One egg, powder, ~ cup butter, quart flour. baking 73 cup sweet milk and one teaspoon STRA WBERRY SHORT CAKE One egg, ~ cup, each of sugar ami sweet milk, butter size of an egg, 1 teaspoon baking powder, 1 cup)lour and .bake in layers. BANANA PIE. h~ Two sliced bananas, 1cup milk, yolks of 2 eggs, .% cup sugar, 1 tablespoon flour, boil the custard a~d when cool pour into the baked shell on the shced bananas and whip the whites of 2 eggs and put on top. :iSet in the oven till brown. LEl\'10N PIE. One lemon, juice and grated yellow rind, 2 cups su~ar, 4 eggs, 1 cup corn st~rch an~ 1 q~art water. M1x and cook in double bOller until th1ck. Bake crust first and fill. Spread with beaten whites and a little_sugar. Return to oven and brown. PUDDINGS. "Your Sweet dressing, lady. dancing, gadding, where's the good in, tell me, can you make a pudding?" PUDDING. For over each dish a dip made of 2 tablespoons and 1 cup flour rubbed together, ter, cinnamon and lemon juice, this you can use stale pieces of cake,. pour sugar, a small pie~e but- thin with hot"water, CHERRY PUDDING. 1 pint butter to moisten flour, 1 heaping,tea- size of egg, a l1t~lffe to make a stl baking Make a biscuit dough, spoon powder, salt, and milk enough batter, butter pint stoned over top, set hot with cream and sugar. a round mould or cake pan, and put 1 in bottom and spread, batter cherries in steamer and steam one hour.: Serve PUDDING. One egg well beaten, chopped apples, 1 cup sugar, cup bread crumbs. Bake 1 cup sweet milk, 1~ cups 1 1 teaspoon butter, in a shallow dish. TAPIOCA PUDDING. Cov~r 3 tablespoons tapioca with water, ov~r mght, a ltttle salt and boil, beat a cup sugar, and boil tar~, whItes of 'eggs beaten. let stand add 1 quart milk, a slnall piece butter, the yolks of 3 eggs with the whole to a very thick cus- cold cover with vanilla; when flavor with PUDDINGS BIRD NEST PUDDING. 49 enough quartering, Pare and core without tart apples to fill pudding pan; make a custard of 1 quart milk and yolks of 6 eggs, pour dver apples and bake; when done use whites of eggs beaten stiff with 6 tablespoons white spread 0dn the custard, hot r cold. apples can be baked a while tiefore custard is added. and serve either brown lightly If necessary spice and sweeten, sugar; DELICATE PUDDING. One cup sug-ar, 1 cup sweet milk, raisins, butter der, flour enough to make a stiff batter. a.nd one-half hours. 1 -egg, 1 cup size of egg, 2 teaspoons baking pow- Steam one SAUCE. One cup sugar, ~ cup boiling water, 1 1 table- butter, 2 tablespoons vinegar, tablespoon spoon corn starch, ~ nutmeg. Boil and stir. CROW NEST PUDDING. Put 1 pint raspberries in pan, sweeten and sprinkle a little flour over top and cover with batter made of 1 cup sugar, butter 1 egg, ~ cup milk, 1 teaspoon baking powder, 1 teaspoon vanilla, Bake. flour; make a little stiffer browned, milk to size of walnut, ~ cup sugar, than cake batter. size of walnut, Butter 1 pint, flour enough flaV'Orwith vanilla. Let come to a boil. FILLING. and water, thicken, KISS PUDDING. One quart milk, 3 tablespoons ~ cup sugar, the place yolks of 4 eggs, stove to boil. part of it with salt Dissolve the corn starch in the rest of the milk and stir into the boiling milk, also add the yolks of the eggs and flour. and sugake slowly the bottom and cake is best), place in the strew with is all cover in cold and dipped plate, and so on until and teacup water. have been the whole with a buttered for two hours. FIG PUDDING. fi ~s, pound J.i grated !'tl(! If, 3 out,ces b ttter, eand mix with ll'opfigsfi poufld pow(lered Half qunles ~(acup mi kj l)y de~ rees sprinklt~ a mold with I read-crumb,:;, rover l~mon saUl-c. clo~cly and boil tht' other three add fur inVredients; hours. pour brcCld, 2~f 2lgg'l, 1 bu h.r, ard 1 uttl rand in puJding-, SI.'rve with FIG PUDDING. Olle-half or cake crumLs, pOllT1d fig~ chop:,cd ,% cup chopped fiIH', 3 ounces. bread !h t,ud, 1 cup mllk, 52 PUDDINGS cup sugar, 1 egg, 3 teaspoons flour, grated nutmeg and a pinch of salt. Steam two hours and serve with sauce. S T E AM CHOCOLATE PUDDING. One-half cup granulated sugar, 1 egg, 1 ta o l e" spoon melted butter, a pinch of salt; Y cup milk, 2 cups flour, 1 teaspoon baking powder, 1 teaspoon vanilla, 2 squares grated chocolate. Steam one hour and serve with whipped cream. ENGLISH P L UM PUDDING. Twelve eggs, or 8 will do, Y pound suet, 1 pound seeded raisins, 1 pound English currants, Y* pound brown sugar, Y> pound citron, a little salt, 1 pin* bread crumbs, 1 pint flour and a small nutmeg. Steam or boil in a cloth four hours. Serve with hot sauce. PUDDING. One cup molasses, yolks of 2 eggs, 1 cup warm water, 1 cup flour, 1 teaspoon soda, 1 cup raisins. Steam two hours. SAUCE. T WO cups sugar, ^ cup butter, beat to a cream. Add the beaten whites of 2 eggs, 1 tea(cid:173) spoon vanilla. Just before serving- add 1 cup boil(cid:173) ing water. Stir well. C O T T A GE PUDDING. One cup sweet milk, % cup sugar, I egg, 2 table(cid:173) spoons melted butter, 1 heaping teaspoon baking Powder, sifted with 1 pint flour. Bake or steam half hour and serve with lemon sauce. PUDDINGS 53 APPLE PUDDING. dish half baking Fill a buttered full of sliced apples and pour over them a batter made of 1 table- Spoon butter, 1 cup Bake in a moder- flour, 1 teaspoon baking powder. Serve with milk and sugar. ate oven till brown. ~ cup sugar, ~ cup water, LIGHT PUDDING. One egg, 1 tablespoon 2 teaspoons baking powder, 1 cup flour. butter or lard, ?1 cup water, DIP. One scant cup sugar, 1 tablespoon flour. 1 cup boiling water, 2 tablespoons taste. butter, to flavor CHERRY PUDDING. Mix together 2 cups flour and 1 teaspoon to make a stiff dough. powder, with water t~acups and drop in a little dough, les, hour. Eat with sweetened cream. then dough till cups are half full. baking Butter some stoned cher- Steam half TAPIOCA PpDDING • tapioca, tablespoons .Four heaping nIght, 4 eggs, frosting-, 1 cup sugar, 1 quart salt. Boil to taste. reserving whites Flavor of soak over for of in pan or pail of water. two eggs sweet milk, pinch RAISIN PUFFS. Two eggs, ~ cup butter, 2 tablespoons powder, milk, 1 cup raisins cups and steam half hour. cream or with pudding dip. chopped. sugar, 3 teaspoons baking 2 cups flour, 1 cup Place in well greased and Serve with sugar PUDDINGS PINEAPPLE PUDDING . gelatine, . hour, 1 cup sugar, t . covered with 1 pin let stand ~ 1. ~an juice of 3 Icmon<3. Pour 1 pint bOlltng the gelatine pour Add nuts and stir well, if desired. then On~ box phosphate cold water; pineapples, water over fruit. over CUSTARD. RICE sweet milk in a double take the yolks of 2 eggs, Ie: 3 tablespoons 1 cup cold cooked rice, corn-starch, Put 1~ ,pints Come to a boil, sugar, vanilla, add enough milk good, add thick, the whites-of and just before removing a pinch cold. then beat salt. this Let of 1 teaspoon this boiler, ~ cup of 0 together, to po~r let cook till the frot~ from the fire add them an thin enough hot milk, to a stiff eggs stir Can be eaten hot or cool. to make it to the ORANGE PUDDING. into small Peel and slice pieces 5 sweet in. a dish, put over them a cup of sugar. milk, 1 tablespoon eggs over frUtt. ~ tablespoon In oven to harden, pudding. (over water), the whites oranges Boil! p.lnt yolks of 3 soon as thickened P?Ur to a stiff adding and set into the froth the pudding the beaten whites spread over Beat sugar, Serve cold. corn-starch and the to~ether or stir PERSIMMON PUDDING. Take 1~ quarts of persimmons, them throug h a coarse 2 eggs well beaten, ~ cup butter cut namon and nutmeg oven. to make a stiff batter. to flavor ~ cup sugar, mash and sieve or fine cullender, rub add sweet milk, cin- then add flour enough hot in moderately 1 pint B:ke in small bits, a little ground 1 PUDDINGS ~UET PUDDING. 55 One cup suet, 1 cup syrup, 1 cup boiling water, in the syrup" cup raisins, teaspoonful Steam two 1 teaspoon salt, stirred soda, spice to suit Serve with the following ours. SAUCE. One cup granulated ta~te. sauce. sugar, 1 tablespoon boiling water, flour, vrnilla. 1 tablespoon butter, five minutes. Boil SMALL PLUM PUDDING. 1 pint One cup milk, ~ cup sugar, 2 cups flour, 1 cup raisins, Steam two hours. ~ cup molasses, ~ 1 ..teaspoon Serve with whipped c?tP butter, spda. cream. CHEESE CUSTARD. Six tablespoons Q'Utter, % pint teaspoon corn starch, a'Pd pepper to taste. b~ke fifteen minutes .. grated cheese, 1 tablespoon melted sweet milk into which stir 1 heaping salt in a pan of hot water and 2 egg::; beaten separately, Set STEAMED PUDDING. One egg, 1 cup dried or fresh fruit, ~ cup butter, 1 cup sweet milk, 2 teaspoons soda. This pudding made with cherries 171 teaspoons sugar, 171 cups flour, 2 tablespuons cream tartar, Steam one hour. is excellent. Do not cook in an earthen dish. SUET PUDDING. Four cups flour, raisins, seedless baking powder, 1 cup milk, After mixing and steam for quarters cups. ingredients three fu 11. This 1 cup suet, chopped 1 cup good molasses, salt and spices together Fill recipe makes hours. fine, 1 cup 1 teaspoon to taste. cups three- from six to eight the cups into put 56 PUDDINGS SUET PUDDING. Chop fine 1 cup raisins and 1 cup suet, 2 cups sweet milk, 1 cup sugar, 4 cups flour, 1 teaspoon soda and a little salt. cream tartar, Cover tight and steam or boil two hours; leave room to swell. Eat with liquid sauce. 2 teaspoon5 SAUCE: One quart water, generous lump butt~r, Thicken with to taste. 1 cup of sugar .. Flavor flour. SNOW PUDDING. Three tablespoons corn starch wet with cold w~ter, pou: oyer this 1 pint boiling water, cook five mInutes, sbrnng constantly, add whites of 3 eggs, bea ten stiff. Wet a dish in cold water and pour the mixture of the )'olks of eg-gs, 3Iz cup sugar, 1 cup sweet milk, 1 tablespoon flour, flavor. let come to a boil but not curdle; !\,hen ready to serve pour custard around. Set on lee. in. Make a custard SOUPS. "The banquet waits our presence, Good sisters, let us dine." STOCK FOR SOUP. This is made from meat or bones of cooked joints of meat (omitting- the fat), to which may be added chicken, turkey, beef or mutton bones, well broken UP« Put this in cold water without salt, let it come slowly to boiling- point, it back and let it simmer gently for 6 hours, add a little pepper and salt, strain into a stone jar, let it cool and remove all the grease. This stock will stand for many days if kept cool and ready for all kinds of soup. then skim well. Set V E G E T A B LE SOUP. Bone boiled, chopped and boiled an hour. Salt and pepper. celery, potatoes, cabbag-e, rice, NOODLE SOUP. A soup bone cut out of thigh, boil; 3 eg-gs, salt and flour to mix very thick, roll very thin, lay and dry, roll and slice very thin. Cook 10 minutes. let P L A IN OYSTER SOUP. Pour 1 quart oysters in cullender, rinse by pour(cid:173) ing over them 1 pint cold water, put this in a por(cid:173) celain kettle, add a pint boiling- water, let boil, skim thoroughly, season with pepper and butter, then add oysters, season with salt and serve. M SOUPS V E R M I C E L LI SOUP. Swell quarter of a pound of vermicelli or mac- caroni in a quart of warm water, then add it to a good beef, veal, lamb or chicken soup or broth, with quarter of a pound of sweet butter; let the soup boil for fifteen minutes after it is added, season with celery salt. T O M A TO S O U P. Sieve J^ can tomatoes, a little pinch soda, add 1 quart boiling milk, 1 quart boiling water. Salt, pepper and butter to suit taste. SALMON S O U P. One can salmon picked to pieces, 1 quart boiling milk, 1 quart boiling water, salt, pepper, butter to suit taste. vv v O Y S T ER SOUP W I TH MILK. Pour l quart cold water over 1 quart oysters, drain through cullender into soup kettle, when i Dons skim; add pepper then the oysters; season with butter and salt, then add 1 quart rich new milk boiling hot; let all boil up once and serve. P O T A TO SOUP. t ^/ P?t a toes °n l o n' c o ok u n t il m S l into 2 quarts water, slice S ™ !1^ baking?' V1*1^8™* m i l k' X e^> l i t t le ? a lt a nd droo & £ Td e r' ^ ° ?r e D 0 U^h to «*ke a stiff batter; £°ePp c o ^ n n ^ d o n e "6 ^^ tender, butter size C° °k 15 ***** SOUPS 59 T O M A TO SOUP. these ingredients have been To a can of tomatoes add a pint of water, one bay leaf, 4 cloves, 1 teaspoon salt and 4 peppercorns. When thoroughly boiled strain through a fruit sieve. Pour a pint of this into a saucepan in which has been melted a heaping tablespoon of flour, a tablespoon of sugar, and one of butter. As soon as this thickens pour into the main part and heat ready for serving. CREAM T O M A TO SOUP. Take 1 pint of fresh or canned tomatoes, slice fine a small onion, put on the stove and boil 10 or 15 minutes, then add a pinch of soda dissolved in a little hot water, put in another dish 1 quart of sweet milk and as soon as at a boiling heat remove, add tomatoes, a small piece of butter, salt and pepper to taste. Serve at once. CELERY SOUP. Celery soup may be made with white stock. Cut down the white of half a dozen heads of celery into little pieces and boil it in four pints of white stock, with a quarter of a pound of lean ham and 2 ounces of butter. Simmer gently for a full hour, then strain through a sieve, return the liquid to the pan, and stir in a few spoonsful of cream with great care. Serve with toasted bread and if liked, thicken with a little flour. Season to taste, adding a little celery salt. G R E EN T U R T LE SOUP. One turtle, two onions, a bunch of sweet herbs, juice of one lemon, five quarts of water, a glass of Madeira. 60 SOUPS S Q U I R R EL S O U P. Wash and quarter three or four good sized squir(cid:173) rels; put them on, with a small teaspoon of salt, directly after breakfast, in a gallon of cold water. Cover the pot close and set it on the back part ot the stove to simmer gently, not boil. Add vege(cid:173) tables just the same as you do in case of other meat soups in the summer season, but especially good tomatoes and will you find corn, Irish potatoes, Lima beans. Strain the soup through a coarse cullender, when the meat has boiled to shreds; so as to get rid of the squirrel's troublesome little bones. Then return to the pot, and after boiling a while longer, thicken with a piece of butter rubbed in flour. Celery salt and parsley leaves chopped up are also considered an improvement by many. Toast two slices of bread, cut them into slices one-half inch square, fry them in butter, put them into the bottom of your tureen, and then pour the soup boil(cid:173) ing hot upon them. Very good. O X - T A IL S O U P. Two ox-tails, two slices of ham, one ounce of butter, two carrots, two turnips, three onions, one leek, one head of celery or celery salt, one bunch of savory herbs, pepper, a tablespoon of salt, 2 table(cid:173) spoons of catsup, one-half glass of port wine, three quarts of water. C u* UP the tails, separating them at the joints; the wash them, and put them in a stewpan with jfe r- Vut t he veg"etables in slices and add them t he q u i ck fire ° I ur a with the herbs. Put in one-half pint of water, and FNiri juices are drawn. IAA HP t f le ^ewpan with water, and when boiling, add the salt. Skim well, and simmer very gently tw mem out, skim and strain the soup, thicken with t a i l* are tender. Take ?°UiS.' or u a t il t U1 t he SOUPS 61 flour, and flavor with the catsup and port wine. P ut back the tails, simmer for five minutes and serve. Another way to make an appetizing- ox-tail soup. You should begin to make it the day before you wish to eat the soup. Take two tails, wash clean, and put in a kettle with nearly a g-allon of cold water; add a small handful of salt or celery salt; when the meat is well cooked, take out the bones. Let this stand in a cool room, covered, and next day, about an hour and a half before dinner, skim off the crust or cake of fat which has risen to the top. Add a little onion, carrot or any vegetable you choose, chopping them fine first; summer savory may also be added. CREAM OP CHICKEN SOUP. An old chicken is much the best. Cut it up into quarters, put it into a soup kettle with a half pound of corned ham and an onion; add 4 quarts of cold water. Bring slowly to a gentle boil and keep this up until the liquid has diminished one-third and the meat drops from the bones; then add half a cup of rice. Season with salt, pepper, and a bunch of chopped parsley. Cook slowly until is tender, then the meat should be taken out. Now stir in 2 cups of rich milk thickened with a little flour. T he chicken could be fried in a spoonful of butter and a gravy made, reserving some of the white part of the meat, chopping it and adding it to the soup. the rice VEGETABLES. "Every man shall eat in safety, Under his own vine, where he plants." P A R S N I P S. Scrape parsnips, cut in halves, remove the white, then pithy heart, boil in salt water until tender, fry in butter. V E G E T A B LE O Y S T E R S. Scrape the roots and drop into cold water at once. Cut across in thin slices and cook till tender, toast suces of bread and lay in a deep dish, add to the salsify when tender a little salt, thicken slightly with butter and flour and pour it over the toast. P O T A TO P OT P I E. Half dozen potatoes sliced, 1 cup sour milk, lfi spoon soda, flour enough to make a soft dough. KOII out, cut in strips, place in the kettle a handful ot potatoes, sprinkle with salt, pepper and butter, cover with a layer of the doughf another layer po- ?!n ?ef T l1 y°U U se dough last on top. Pour boiling w a ter and cook twenty minutes. a 11 t he material, cover with to cover COOKED CAULIFLOWER. waTerke,,Cr,aHiH?°^er' C Ut UP in s m a 11 Pi e c e s> cook in pour on S1V1V e n?e r' S a lt t h* taste, drain, l t a M ^dra S°n.w Uh a«d Sdt V* the can i RP°0n in the cauliflower, let it boil and serve hot. fl°ur.8ti™* up in milk. Stir this to 9 u it b u t t e r< PeP Per VEGETABLES 63 BOSTON BAKED BEANS. Two quarts of white soup beans which have been soaked all nig-ht, % cup of molasses, 1 pound of salt pork, scored on top and 1 teaspoon soda. Sprinkle the soda dry in bottom of baking- dish, then put in beans and pork and cover with water, bake in a slow oven all day. MACCARONI AND CHEESE. Pour boiling water over maccaroni and boil until tender, then pour off water, place in baking dish a layer of maccaroni, then a layer of grated cheese, and so on until dish is full, seasoning each layer with salt, pepper and bits of butter, then put on 1 cup milk. Bake slowly l/2 hour. BAKED CORN. Bake in pudding dish 1 hour, 1 dozen grated ears of corn, 1 cup of milk, 2 well beaten eggs, pepper, butter and salt. Good. SARATOGA CHIPS. Slice potatoes very thin into cold water, let stand several hours, lay on cloth to dry. Fry a few at a time in boiling- hot lard, lay them on paper as you take them out. Salt them. BAKED TOMATOES. Cover the bottom of an earthen dish with ripe to(cid:173) matoes, sliced, then a layer oi bread crumbs seasoned with pepper, salt and batter, then another layer of tomato, s, and so on till he dish isfilLd, letting the top layer be of bread crumbs. Bake 15 minutes. 64 VEGETABLES A S P A R A G U S. Remove scales, cut in half-inch lengths, use only tender part, let stand in salted water several hours, drain, cover with boiling- water, cook until tender, drain, cover with milk, add butter, pepper, salt, if needed a little thickening. P L UM D U M P L I N G S. Sift two teaspoons baking powder with 1 quart flour, use sweet milk to make stiff batter. Put 1 quart plums in a kettle and cover with water well sweetened, drop the dough in the kettle with the plums and boil until done. CORN, TO F R Y, Cut corn from cob till there is about a quart of it and carefully pick out all bits of stalk or silk, beat 2 eggs very light, stir them into corn with 2 table(cid:173) spoons of flour; salt and pepper, have some lard hot and drop in the corn tablespoonful at a time. Fry a light brown. L I G HT DUMPLINGS. One pint of sour milk, 1 quart of flour, 1 egg, 1 flour, teaspoon baking powder, % baking powder and soda sifted together. teaspoon soda, MACCARONI AND T O M A T O E S. Boil % pound of maccaroni in boiling salted water until tender, blanch and arrange on hot plat(cid:173) ter; mince y2 pound raw ham and brown in a little o LlIS^Wn [aV s p r e ad t h i s° v er the maccaroni; pour STrniSf W-^!S a Plnt °f t h k k' SteWed t0mat0 PU1P' garnish with dry bread crumbs browned in butter. VEGETABLES *5 SUCCOTASH. Take 1 pint shelled lima beans (green), wash, cover with hot water, let stand five minutes, pour off, place over fire and boil fifteen minutes; have ready corn cut from six good stzed ears and add to beans, boil half an hour, add salt, pepper and 2 tablespoons butter. String- beans may be used, cooking- 1 hour before adding- corn. S C A L L O P ED P O T A T O E S. Peel and slice raw potatoes thin for frying, but(cid:173) ter an earthen dish, put in layer of potatoes, season ^ith salt, pepper and butter (and a bit of onion chopped fine, if liked), sprinkle a little flour over, now another layer of potatoes with seasoning-; con(cid:173) tinue until dish Just before putting- in °ven pour one quart hot milk over. Bake three- quarters of an hour. Cold boiled potatoes may be used the same way, it will take less time to cook them; they are delicious either way. is full. BOSTON BAKED BEANS. Soak small white beans over nig-ht in fresh water, a the morning- put them in a kettle with a second ater sufficient to cover, and parboil until the skins resent a shriveled appearance. Pour off the water, dd salt to the beans, place in the middle of the eans a piece of bacon. Mix in a cup a tablespoon f molasses or brown sug-ar, half a teaspoon soda nd half a teaspoon dry mustard, and add this to he beans. T he above quantities are for a quart of eans. Cover with warm water and bake five ours. Keep watch that the water does not dry ut until the beans are thoroughly cooked. • 66 VEGETABLES F R I ED EGG P L A N T. Slice about half an inch thick; pare and parboil in salt water, then dip in beaten egg and flour and fry in half butter and half lard. T O M A T O E S. Take small ripe tomatoes, put on lettuce leaf in individual dishes, make following dressing: Scant half cup vinegar, 1 egg, 2 tablespoons sugar, teaspoon butter, boil, stir till cool, put little salt, spoonful over each tomato. T h is makes a prettf dish. the MUSHROOMS. Split and soak in weak salt water a few hours, drain well, flour and fry in butter to a nice brown- N EW P O T A T O ES AND CREAM. • J. ._ L st; Wash and rub new potatoes with a coarse cloth .-~.. cw.vi inn iic-w potatoes wiin a coarse la^1-1* or scru SC.rilbhinnr K r m l ,. A „nH scrubbing- brush; drop into boiling- water and boil briskly until done, and no more; press a potato agai tnst the side of the kettle with a fork, if done it will yield to a gentle pressure. In a sauce-pan have ready some butter and cream, hot, but not boiling, a little green parsley, pepper and salt; drain the potatoes, add the mixture, put over hot water for a minute or two, and serve. B A K ED MACCARONI. P ut in a baking dish one layer of maccaroni then a layer of cheese, add a tablespoon of butter, an- L i it Karf o f.m a\c a r< > n i, etc., fill the dish with Miik, bake until it jellies. VEGETABLES SAUER K R A U T. tf Make early in the light of the moon. Use just 1 pint of salt to a thirtj-two gallon barrel of kraut, and you will not fail to have it first-class. BAKED S W E ET P O T A T O E S. Wash and scrape them, split lengthwise. Steam or boil them until nearly done. Drain and put them in a baking- dish, placing over them lumps of butter, pepper and salt; sprinkle thickly with sugar and bake in oven. them LIMA AND KIDNEY BEANS. These beans should be put in boiling water, a little more than enough to cover them, and boil till tender—from half an hour to two hours—serve with butter and salt upon them. These beans are in season from the last of July to the last of September. There are several other varieties of beans, u^ed as summer vegetables, which are cooked as above. F R I ED SALSIFY. Stew the salsify as usual till very tender; then ith the back of a spoon or a potato jammer m ish t very fine. Beat up an egg, add a teacup of milk, little flour, butter and seasoning of pepper and alt. Make into light rown in boiling lard, first rolling in beaten eggs nd then flour. little cakes, and fry to a CABBAGE W I TH CREAM. Remove the outer leaves from a solid, small-sized ead of cabbage, and cut the remainder as fin^ as or slaw. Have on the fire a spider or deep skillet, fc8 VKGETABLKS and when it is hot put in the cabbage,Epouring over it right away a pint of boiling water. Cover close(cid:173) ly, and allow it to cook rapidly for ten minutes. Drain off the water and add half a pint of new milk. or part milk and cream; when it boils, stir in a large teaspoon of either wheat or rice flour, moistened with milk; add salt and pepper, and as soon as it comes to a boil serve. Those who find slaw arid other dishes prepared from cabbage indigestible, will not complain of this. FRIED POTATOES WITH EGGS. Slice cold boiled potatoes and fry in good bulter until brown; beat up one or two eggs, and stir into tnemjust as you dish them for the table; do not eave them a moment on the fire after the eggs are in, tor if they harden they are not half so nice; one egg" is enough for three or four persons, unless they of P ^ a t o e s; if they are, have plenty, IZ n7- and put in two. ?nd STEWED P U M P K I N. w a l e r ^ T ^1 1' c ut i n to small pieces, in a tf pin* verv fin, 7 * T ?en s o f t' m a sh with potato masher to orevpn'f K h? w a t e r dry away, watching closely w prevent burning or scorching. P O T A TO F I L L E T S. t h em H k ^ T n T m . l ^ f i n^ P° Va t o es t h i n' c ut squire a n? „ il l e t 8' them in "old d ?/ ™ into bo"l\Z \Z\ with a s k ? n Wr againtdropTh" 3wd r a in ^ ^ ^ f a b o ut a quarter of an t he Po t a t° w i l1 a d m i t? t h en d r°P a nd **y tin done; this LU D t l1 W a"t e d' ' ^ 1" n e a r l? d o n e> take them out lard t h e m' boil up the if K inch k e ep t h e°! i ^1 8 ,fc? 1 causes the fillets to swell up and puff. VEGETABLES H S W E ET P O T A T O E S. Boiled, steamed and baked the same as Irish po(cid:173) tatoes; generally cooked with their jackets on. Cold sweet potatoes may be cut in slices across or length(cid:173) wise and fried as common potatoes; or may be cut in halves and served cold. TO BOIL RICE. Pick over the rice carefully, wash it in warm water, rubbing it between the hands, rinsing it in several waters, then let it remain in cold water un(cid:173) til ready to be cooked. Have a sauce pan of water lightly salted; when it is boiling hard pour off the cold water from the rice and sprinkle it in the boil(cid:173) ing water by degrees, so as to keep the particles separated. Boil it steadily for twenty minutes, then take it off from the water. Place the sauce pan with the lid partly off, on the back of the stove where it is only moderately warm, to allow the rice to dry. T he moisture will pass off and each grain of rice will be separated, so that if shaken the grains will fall apart. This is the true way of serving rice as a vegetable, and is the mode of cooking it in the southern states where it is raised. the fire and drain off all S T E W ED T O M A T O E S. Pour boiling water over a dozen sound, ripe toma(cid:173) toes; let them remain for a few moments; then peel off the skins, slice them and put them over the fare in a well-lined tin or granite ware sauce pan. Mew them about twenty minutes; then add 1 tablespoon butter; salt and pepper to taste; let them stew fattecM minutes longer and serve hot. Some Pr e f** to thicken tomatoes with a little grated bread, adding a teaspoon sugar, and others who like the flavor »t 70 VEGETABLES onion, chop up one and add while stewing; then again some add as much green corn as there are tomatoes. S T R I NG B E A N S. Break off the end that grew on the vine, drawing off at the same time the string upon the edge; re(cid:173) peat the same process from the other end; cut them with a sharp knife into pieces half an inch long and boil them in just enough water to cover theffl. They usually require one hour's boiling, but this depends upon their age and freshness. After they have boiled until tender and the water boiled nearly out, add pepper and salt, a tablespoon butter, and halt cream; if you have not the cream, add more but(cid:173) ter. Many prefer to drain them before adding the seasoning, in that case they may lose the real good(cid:173) ness of the vegetable. SPINACH. It should be cooked so as to retain its bright, green color, and not sent to the table, as it so orten is, of a dull-brown or olive color; to retain its iresh appearance, do not cover the vessel while it is cooking. Spinach requires close examination and ltar found on the f r equently g' ^ 1 D S e c ts a re V E G E T A B LE HASH. Chop rather coarsely the remains of vegetables leit over from a boiled dinner, such as cabbage, parsnips, potatoes, etc., sprinkle over them a little fire" V ? the when u K * P l e ce of b u t t er t he size of a hickorynut, the s t e a ^^ w V° m e l t' xne steam. When heated thoroughly take off the s a u c eP *n or frying pan over t JP t he d i sh so as to k e"eP ifl e ? , VEGETABLES 71 cover and stir occasionally until well cooked. Serve hot. Persons fond of vegetables will relish this dish very much. BAKED W I N T ER SQUASH. Cut open the squash, takeout the seeds, and with(cid:173) out parting- cut it up into large pieces; put the pieces on tins and dripping pan, place in moderately hot oven and bake about an hour. When done, peel and mash like mashed potatoes, or serve the pieces hot on dishes, to be eaten warm with butter like sweet potatoes. It retains its sweetness much bet(cid:173) ter baked this way than when boiled. SCALLOPED P O T A T O E S. Peel and slice raw potatoes thin, put a layer in a baking dish, seascn with salt, pepper and butter, add another layer of potatoes, and so on until the dish is full; put over the top a little cream or milk, a few bread crumbs and small pieces of butter, bake one hour and serve hot. B E ET GREENS. Wash young beets clean, do not separate roots from leaves, look over carefully to see that no bugs or worms remain Boil in salted water from half to three-quarters of an hour. Take out and drain in a cullender. Dish and dress with butter, pepper and salt, if needed. Serve hot with vinegar. ^, . T U R N I P S. Wash, peel, cut in thin slices across the grain and place in kettle in as little water as possible; bo 11 until you can easily pierce with a fork; drain weii, season with salt, pepper and butter; mash fine. Vo not boil too long, as they are much sweeter when cooked quickly. 72 VEGETABLES ONIONS S T E W E D. Peel and quarter and boil in water until cooked tender. Drain, season with butter, milk, salt and pepper. COOKED RICE. Cook in water until soft, add chicken broth and a little salt. Good. S C A L L O P ED CORN. To either fresh or canned corn add salt, pepper and butter to taste. Place alternately a layer ol corn with layer of cracker crumbs in a baking- dish. Make mixture of two well-beaten eg-g's and sufficient milk to cover corn. Pour in baking- dish; bake one- half hour or until done. Serve hot. SCALLOPED ONIONS. Boil 8 onions in salted water, changing- water twice. Drain and cut in halves, if larg-e. Place in baking- dish, season with salt and pepper, and pour a white sauce over them. Cover with bread crumbs, put bits of butter on top, set in oven to brown. MEATS. "The turnpike read to people'* hearts, I find, Llesthrough their mouth, or I mistake mankind." FOR CREAMED CODFISH. To a cup of fish add double the quantity of milk, one tablespoon butter, let it come to boil, then add one teaspoon corn starch and one eg-g- beaten well. FOR FISH BALLS. To one package of threads of codfish and double the quantity of potatoes. Soak the codfish in cold water about two minutea, then drain through a sieve or cloth. Mix the potatoes thoroughly, add one tablespoon butter and a little pepper. Shape into ball* and fry in lard. An egg added the above recipe improves it. to SALMON L O A F. Mix a can of salmon and half a cup of cracker crumbs with a tablespoon of butter and 3 well- beaten eggs, season to taste with salt and a little lemon juice. Pack closely in a pan and put in the oven long- enough to cook eggs. Serve hot with a rich sauce of drawn butter. BAKED BASS. Two good sized onions chopped fine, 1 pt. bread crumbs, butter size of hen's egg; plenty of pepper and salt, mix thoroughly with anchove sauce until quite red. 8tuff your fish with this compound and pour the rest over it. Tomatoes can be used instead of an- 74 MEATS theffl chovies, and are more economical. take pork, chopped fine, in place of butter. Shad, pickerel and trout are good the same way. If using M E AT C A K E S. Two cups of chopped cooked meats, 3 tablespoons cracker crumbs, 1 tablespoon butttr, 1 small onion. 2 eggs, salt and pepper to taste. Chop onion very fine. Beat eggs very light without separating. Melt the butter add to the cracker crumbs, mix with the eggs, meat and into flat cakes and fry in half butter and half lard or drip(cid:173) pings. seasoning. Make V E AL C R O Q U E T T S. Boil meat until tender, chop fine. To 1 bowl of meat add equal quantity of mashed potatoes, a little butter, 1 egg, salt and pepper. Make into ball* and roll in flour. F ry in hot lard. BAKED W H I TE F I S H. Thoroughly clean the fish, cut off the head of not as preferred; cut the backbone from the head to within two inches of the tail and stuff with the fol(cid:173) lowing: Soak stale bread in water, squeeze dry. CUA ln Pieces a large onion, Iry in butter, chop fine. add the bread, two ounces butter, salt, pepper and a little parsley or sage; heat through and when taken off the fire add the yolks of two well beaten eggs. Stuff the fish rather full, sew up with fine twine and wrap with several coils of white tape; rub the fish over slightly with butter; cover the ti? fiu • a b a k l nS Pan with hot water and place * \ ? os*a n d i ag back upward and bent in the w iorm of S. Serve with following dressing: Re(cid:173) duce the yolks of two hard boiled eggs to a smooth 75 in paste with two tablespoons g-ood salad oil; stir half a teaspoon mustard. Add pepper and vinegar to taste. MEATS PICKLED O Y S T E R S. liquor over Put 100 large oysters and their the fire, salt and just let them come to a boil; then draw to back of the stove; skim off the top, take out the oysters with a skimmer and set them aside in an earthen dish to cool; to the liquor in the kettle add a pint of vinegar, a red pepper broken into pieces, rejecting the seed; whole cinnamom, cloves and pep(cid:173) per to the liking, boil and pour hot over the cold oysters; cover and set in a cool place. If they are to be kept longer than two or three days put them in cans and keep cool. MOCK SAUSAGE. Soak dry bread in water. Take as much cold meat chopped fine as you have bread; mix and sea(cid:173) son with salt, pepper and sage. Make into small cakes and fry. E S C A L L O P ED SALMON. One can salmon, # cup butter, tablespoon flour, 2 cups sweet milk, 2 eggs. Mix the butter in milk when boiling thicken with the flour and stir in the beaten eggs. Place a layer of the salmon in baking dish, then layer of dressing; a few bread or cracker crumbs, season with salt and pepper, continue these layers until all are used, finishing with crumbs on top. Bake half an hour. SALMON L O A F. One can salmon, drain juice off and chop fine, add yolks of four eggs beaten very light, ^2 cup grated 76 MEATS bread crumbs, 4 tablespoons melted butter; l/z tea(cid:173) spoon pepper; % teaspoon salt, a little finely chop(cid:173) ped parsley. Beat whites of the eggs stiff and add last. P ut in a buttered pan and steep one hour. DRESSING FOR I.OAF. One cup sweet milk added to salmon juice, 1 tablespoon butter, 1 tablespoon of flour, cook in double boiler till thick and add one egg beaten very Jight. Pour over loaf and serve hot or cold. M E AT B A L L S. Chop cold meat with a meat chopper, 1 quart meat, 3 eggs, well beaten, # pint cold mashed po(cid:173) tatoes, pepper, salt and gravy from meat, or half cup water, flour enough fo form into balls as for sausage. Fry ln a ii t t le g r c a s e# CHICKEN P I E. C hi iC k en U n t il !t d r oPs f r om bone, take out b o n e rm m u c h ^ ^e'a, TU Co 7i th b u t t e r> flour *nd milk, as i-?«• Salt 1 ^uart flour rubbed with * So?J3 -,iS a ,t a nd 2 t e^ p o o ns baking pow- de? w ^ ' J i fl of crust t ^ h fm i ,k U.n t il ?ou c a* ~ U. Place layer Cover ^ ^ A ^ ^^ ^ ^ ^ : ^ B E EP OK M E AT B A L L S. samebulCk0ldfn0Vfft °V er m e a ts of a nJ kind with toSttS?^' add l little onio«> if desired b r e ad .e«ough to make the mass in cakes or balls. Fry a a k\d rj b r e a d' P °ur hot water on it to S„ a d £ r e so i't dl nice hrown ; lg ubie m a de 06 b r°WU ln s k l l l e* « butter or meat fryings. ? MEATS 77 SMOTHERED B E EF S T A K E. Take 1 large thin steak lay out smoothly and wipe dry; prepare a dressing with 1 cup of fine bread crumbs, y2 teaspoon salt, some pepper, table(cid:173) spoon butter, y? teaspoon sage, or use chopped onions and enough milk it; spread on the meat, roll up and tie carefully with stout string, put a few thin slices of pork in bottom of a kettle and fry till brown; put the roll of stake and also brown it on all sides, then add 1 pint of hot water and cook until tender, then thicken the gravy. T he roll is to be carved crosswise. to moisten BOILED BASS. Take a large bass and wrap in clean white cloth. Put on the fire in cold water, enough to cover well, boil half hour; take from fire and remove all bones; place in pan; pour over fish browned butter (good) with salt and pepper. Place in oven to brown. M E AT CAKES. Take any bits of cold meat, chop fine. To 1 pint chopped meat add 1 cup cracker crumbs rolled fine. Beat 2 eggs, moisten with cream; pepper and salt to taste. Make in small cakes and fry in butter. Serve hot. S W E ET BREADS. Parboil them in salt water; remove the skins and tough parts; cut in pieces the size of a large oyster; dip in beaten eggs; roll in cracker crumbs seasoned with salt and pepper; fry in hot butter or drop in hot lard as you would doughnuts. "TOAD-IN-THE-HOLE." Mix 1 pint flour and 1 egg with milk enough to make batter (like that for batter cakes) and a little 78 MEATS salt; grease dish well with butter, put in lamb chops, add a little water with pepper and salt; pour batter over it and bake for one hour. F R O GS F R I E D. Frogs are usually fried, and are considered a great delicacy. Only the hind legs and quarters are used. Clean them well, season and fry in egg batter, or dipped in beaten egg- and fine cracker crumbs, the same as oysters. O Y S T ER R O A S T, No. 2. Put 1 quart oysters in a basin with their own liquor and let them boil three or four minutes; sea(cid:173) son with a little salt, pepper and heaping- spoon of cutter. Serve on buttered toast. T O N G UE W I TH T O M A TO SAUCE. t e t l d e r> remove the skin and rpSril f ^H8""6 u n t il tomZV° add onion Tr- pouroJveCfn Pour over the sauce and garnish with parsley. A k e t t le a nd a dd # CUP s t o ck a nd s l o w lv ""til the tomatoes are done, t h T\c k en as for gravy, and 2 tablespoons K e m o ve ^ t o n g ue to platter and fl * u • l c an F R I ED L I V ER AND BACON. boilinVwV^6 1"in *H c es a nd Put in in skmf c7a*er °V er I1' l et s t a nd ""til bacon is roll in co' ™T g r e a S .C 0^a| Je al d^P pan, pour fried ,6 b a C°n' d ra in in the liver, then f rj in S k i l l et w i th b a c 0 fl t he TO F RY F R E SH HAM. before c o o k i n g . 5 ^ ™ ° |a S S eS W a t er f or a" b o ur Soak sliced liam ;n 1 MEATS 79 P R E S S ED B E E F. Select four or five pounds beef, bcil until very tender, seasoning- while it is boiling-. Shred while warm and prtss firmly tog-ether. When cold slice and serve cold, or fryin butter. CREAMED CHICKEN. Boil a good-sized chicken until meat falls from bones, put in a dish, alternate layers of chicken, cracker crumbs, salt, pepper and butter until dish is lull, put in some giavy and as much cream and bake. B E EF L O A F. Four pounds ground beef, add to it 3 dozen small crackers, rolled fine, 4 egtjs. 1 cup sweet milk, 2 tablespoons salt, 1 teaspoon pepper, 1 tablesp »on melted butter. Mix well; pack well. Pour boiling Water over and bake two hours. ROAST T U R K EY W I TH OYSTER DRESSING. Clean a turkey and lay it in a dripping pan. Pre(cid:173) pare a dressing of stale bread composed of 1 quart bread crumbs and 1 cup butter, water enough to moisten; add 2 dozen oysters, silt and pepper to suit the taste. Mix all and stuff the turkey with it. Sew up carefully. Put some water in the dripping pan; salt and a chunk of butter, set in the oven and bake until done, basting often. Never parboil a young turkey. CHICKEN LOAF. One chicken, cook until tender, remove bones and chop fine, add 1 cup rolled crackers, 1 pint sweet milk, 1 eg^, 1 teaspoon salt, pt pper to taste. Mix all together, form into loaf and bake half an hour, baste with broth of chicken. *0 MEATS TO R O A ST B E E F. Sprinkle flour, salt and pepper on the beef, place in pan, pour in a little water, slice an onion, add tablespoon vinegar. Cover tight in roaster or baste often A little vinegar makes tough beef tender and juicy. SALMON L O A F. Take 1 can salmon, add to it 3 beaten egg*, a lump butter, some crackers. Make into a loaf a tit steam an hour. Cook peas with cream ana po«r over loaf to serve. V E AL L O A F. Two and a half pounds fresh veal and # ponfld pickled pork, chopped very fine, j4 teacup rolled crackers, 2 whole eggs, well beaten, salt, peppe*- and a little sage. Mix all together thoroughly and form into a loaf. Bake 1 hour. COD F I SH B A L L S. One cup raw salt fish, 1 pint potatoes, 1 teaspoon butter, 1 egg well beaten, % salt spoon pepper- more salt if needed. Quarter the potatoes and pick up the fish in cold water, cover with boiling water and boil twenty-five minutes or until potatoes are done. Drain, mash and beat very light with a fork- add butter and pepper and when cooled a little add the egg and more salt if needed. Fry in hot lard one minute, five at a time. TO F RY E E L S. Skin them, wash well, season with pepper afl« salt, roll each piece in fine Indian meal, fry in boil(cid:173) ing lard, or egg them, and roll in cracker crumb* and fry. For sauce, use melted butter sharpened with lemon juice. MEATS B E EF L O A F. SI Take 3 pounds of beef and % pound salt pork, have ground together; take 1 teacupful crackers, 2 beaten eggs, ^ a cup water, yA teaspoon black pep(cid:173) per, little parsley, and half fill a long baking pan; lay have ready y2 a dozen hard boiled eggs, which ln a row in the middle; cover with the rest of the fixture. Bake in a moderately hot oven two hours. Nice to serve either hot or cold. BRAIN C U T L E T S. till them . Well wash the brains and soak them in cold water till white. Parboil tender in a small saucepan for about a quarter of an hour; then thor(cid:173) oughly drain them, and place them on a board. Divide them, into small pieces with a knife. Dip each piece into flour, and then roll them in egg and bread crumbs, and fry them in butter or well-clari(cid:173) fied drippings. Serve very hot with gravy. An(cid:173) other way of doing brains is to prepare them as above, and then stew them gently in rich stock, like stewed sweetbread. They are also nice plainly boiled, and served with parsley and butter sauce. ROAST PIGEONS. Pigeons lose their flavor by being kept more than one day after being killed. They may be prepared and roasted or broiled they will require from twenty to thirty minutes cooking. Make a gravy of the giblets or not; season with pepper and salt, and add a little flour and butter. the same as chicken; SQUAB POT-PIE. Cut into dice 3 ounces of salt pork; divide 6 wild squabs into pieces, at the joints; remove the skin. Cut up 4 potatoes into small squares, and prepare / MSA'fS dish the pork, potatoes 82 a dozen small dough balls. baking the balls of dough; a dash of mace or nutmeg, cover and bake in a moderate ingredients, Put into a yellow, deep and squab~, and the:. season wIth salt, white peppe t I en~ugh ~ pie-crus add bot water a "short" cover with oven %: of an hour. DRIED BEEF WITH CREAM. Put fine. Shave your beef ver.r to its original soft time to soak out dried. When it into a suitable dish on the back of the stove, cover with cold water size be. and give it fore being an~ the take .It 0ff~ water has become hot If yo turn do not have it use milk and butter, a pinch of p~p. thicken with a table~~oO~ per, Serve on dlppe t of flour, wet up in a little milk. A nice breaklas toast or not, just as one fancies. dish. pour on a cup of cream; (it must nut boil), it come to a boil, off the water, is quite let it FLANK STEAK. T~is is cut from the boneless and IS secreted between of creamy There fat. it dia gnnally One is to slice other it whole. butter It is considered they frequently it and pro.:eed by butchers reserve to broil is over t~e part of an outside are two ways across 1£1 either fla~k and InSIde la) .er of broiling It. the the grain; brush steakS. the finest steak which as broiling case other for themsel ves. HEAD CHEESE. and feet of a fresh the forehead, ears from the hams scraps Boil the trimmed in a meat will a~mo"t drolp from the bones, put salt, large sag~ and su.mnur coarse~Yj put It back lDto the same kettle it was boiled in, with pig, until it b 1wl, and season with pepper, Chop it rather and nice chopping savory. MEATS 83 to just enough of the liquor in which it was boiled prevent its burning; warm it through thoroughly, mixing it well together. Now pour it into a strong muslin bag, press the bag between two flat sur(cid:173) faces, with a heavy weight on top; when cold and solid it can be cut in slices. Good cold or warmed UP in vinegar. S T U F F ED H E A R T. Take a beef's or sheep's or veal's heart, wash deeply and thoroughly so as to remove all blood, make the two cells into one by cutting through the partition with a Ion?, sharp knife, being careful not to cut through to the outside; make a stuffing of bread crumbs same as for roast turkey, fill the cavity, cover with greased paper or cloth to secure the stuffing, and bake in a deep pan with plenty of water, for two hours or longer, basting and turning often, as the upper part particularly is apt to get dry. While heart is roasting, put the valves or "deaf ears" which must be cut off after washing, into a sauce-pan, with pint of cold water and a sliced onion, Let simmer slowly one hour; melt in same sauce-pan a tablespoon of butter, add a table(cid:173) spoon flour then the strained liquor from valvea, and serve as gravy. P I G 'S F E ET PICKLED. Take twelve pig feet, scrape and wash them clean, put them into a sauce-pan with enough hot (not boiling) water to cover. When partly done salt them. It requires four to five hours to boil them soft. Pack them in a stone crock, ana over them spiced vinegar made hot. They will be ready to use in a day or two. If you wish them for break fast, split them, make a batter of 2 eggs, a cup of milk, L i t, a teaspoon butter, with flour enough to 84 make a thick batter; in hot and fry. lard. MEATS dip each and fry Or dip them in beaten egg and flour piece in this Souce is good eaten cold or warm. VEAL WITH OYSTERS . . in thIn tender veal cut in sufficient hot Fry 2 pounds •• flour, dredged with stick1ng; when oysters, pepper. dish. nearly thicken with Cook until done flour, done. and b't t . 1 5, lard to prevfien ne t f l}z ptn sOd add IL and season with salt in covere Serve hot • DELICIOUS FRIED HAM. Place slices in boiling water in frying fry some eggs by dripping der; put platter; until done; lay them on the slices of ham. instead of turning pan and and brown: cook until ten- and dish on a gravy over the~ an take up carefully HOAST HARE OH HABBIT. exists between thoroughly and preparing each for the table, in lukewarm water. A very close relationship pretty nearly the ~ame. first skin, wash well the h~re the chief difference being in smaller SIze The II1a,n- legs and ears of the latter. and rabbit, and shorter ner of dressing therefore, f?r roasting, nnse musty from being emptied before up, afterwards gar and afterward thorough washing in lukewarm water. well wiped with usual, half or three-quarters e~, basting WIth flour, IS, To prepare the~ in cold water ,an If a httle h~ng rub the insides with VIne- taint of the acid by a all After being as for of an hour until! well-brown- and dredging it constantly with bdtter just before basting a soft sew the animal in a dressing it, and roast neg-lected, remove cloth put truse up, they were up. MEATS SS To make a gravy, after the rabbits are roasted, pour nearly all the fat out of the pan, but do not pour the bottom or brown part of the drippings; put tablespoon the pan over the fire, into it a heaping flour and stir until the flour browns. Then stir in a pint of boiling water. Season the gravy with salt ond pepper; let it boil for a moment, Send hot to the table in a tureen with the hot rabbits. Serve with currant jelly. SALADS |'Oh! green and glorious! Oh! herbaceous meat! 'Twould tempt the dying Anchorite to eat; Back to the world he'd turn his fleeting sonl And plunge his fingers in the salad bowl." SALID DRESSING FOR CABBAGE- One egg, y2 teacup vinegar, i teaspoon mustard, pmch salt, i teaspoon flour, small piece butter, heat until it becomes thick like cream. BEAN AND O N I ON SALAD. Peel and slice very fine five medium sized onions, cover with cold water, let stand for a few moments, then press them tightly with the hands to remove strong taste, drain salad bowl 3 cups cold baked beans, mix with onions 2 level teaspoons salt, y2 teaspoon pepper, 2 tablespoons lv WA ' t e a sP °on s ugar, y3 cup vinegar. Mix light; Jv but thoroughly with fork and spoon Garnish with thoroughly. Place in ves, 2 hard boiled eggs sliced, and crisp lettuce. CHICKEN SALAD. EGG SALAD. w e ^ aC J "* ^ ^. Dressing-Two eggs °«ten, I heaping tablespoon sugar. I table- SALADS 87 spoon flour, salt and pepper, i teaspoon mustard, I scant cup vinegar; cook in double boiler. When ready to serve, thin the dressing with either sweet or sour cream. Arrange in salad dish, first a layer of the sliced eggs then the dressing ending with the eggs. CHICKEN SALAD. very Cook three chickens until tender, chop, not fine, add twice the quanity of mixed cabbage and celery chopped fine, slice 6 hard boiled eggs, season to taste, mix. Dressing—Two pints vinegar, butter size of an ^gg, when boiling hot stir 3 well-beaten eggs, 3 table(cid:173) spoons mustard, 1 teaspoon pepper,2 tablespoons sugar, 1 teaspoon salt. Cook until thick, pour over chicken and cool. NUT SALAD- Chop together 4 apples, 1 bunch celery, add ^ pound English walnuts and mix with salad dressing; serve on lettuce leaves. NUT SALAD. One pound English walnuts, 1 quart chopped apples, I quart celery, I pound grapes. Dressing.—Yolk of 12 eggs, 4 tablespoons sugar, 1 cup vinegar, 1 level teaspoon mustard, butter size of an egg, 1 teaspoon salt, pinch cayenne. This will serve 30 people. POTATO SALAD. Ten cold boiled potatoes, 4 hard boiled eggs, 1 onion, 1 teacup sour cream, pepper and salt to taste, 4 table(cid:173) spoons vinegar. Chop onion fine, mix well with chopped potatoes then chop whites of two eggs and 88 SALADS mix with potatoes and onion, take the yolks of two eggs, pulverized and stir into cream. Stir all together, then put in a dish and smoothe. Slice the remaining two eggs and place over top. CREAM DRESSING FOR COLD SLAW. Two tablespoons whipped sweet cream, 2 tablespoons of sugar, 4 tablespoons of vinegar. Beat well and pour over cabbage, previously cut very fine and seasoned with salt and pepper. SALAD DRESSING. Two-thirds cup vinegar, y2 cup sugar, 2 raw eggs, beaten, 2 teaspoons salt, 1 of mustard, 1 teaspoon of butter. Cook until like cream. MUSTARD DRESSING. One cup vinegar, 1 tablespoon mustard, 1 tablespoon corn starch, 2 tablespoons sugar, 1 egg. Put vinegar and sugtfr on stove and let come to a boil- Beat egg, earn starch and mustard together, then stir in vinegar ana sugar. t !>>0il u Po t,a t o e s' POTATO SALAD. l et *em cool, then chop fine with r£ eggs and l onion- o - r ^f !I! ?G~ °n e _ h a lf CUP s w e et c ream, y4 cup of granUia t cd sugar, % cup vinegar, 2 eggs, y2 teaspoon e a S P° °n ?U S t a r d' b u t t er s i ze of * walnut. Cook the d lc the n n S, ng Tl[ using * t h i c k e n s' l et <™>l ^d work through t h o r o u g h l>- Let stand one hour before SALMON SALAD. One can salmon, remove all bones and skin, chop SALADS 89 fine. One cup finely chopped celery (cabbage will do) i cup chopped English walnuts or hickorynuts, 2 hard boiled eggs, chopped. Mix together then add dress- mg. DRESSING—Two eggs well beaten, 1 tablespoon sugar, >2 teaspoon salt, pepper, 1 teaspoon mustard, # cup vinegar; cook in a double boiler. Two or three Prckles sliced fine adds to the salad. VEAL SALAD. Two pounds cold veal cut small, 1 head celery and almost as much cabbage as veal, 1 pound nuts (mixed) and two potatoes. Pour over this any salad dressing MAYONAISE DRESSING W I T H O UT OIL. Mix the yolks of 3 eggs and a teaspoon of salt, 1 tablespoon of butter, a dash of pepper and l/2 cup of Vlnegar. Set over the fire and stir constantly until it thickens; after cool add to it y2 cup of whipped cream and juice of half a lemon. POTATO SALAD- One egg beaten well, */2 cup each of sugar, vine(cid:173) gar and hot water and butter; onions to taste and i quart of mashed potatoes. BEET SALAD... Take 5 medium-sized beets, cook until tender, when cold chop fine, add a bunch of celery sliced thin, pour over salad dressing. DUTCH CHEESE SALAD- One pint good dutch cheese, % pound English wal(cid:173) nuts chopped fine, mix well and if not moist enough add a little whipped cream. Make into small balls and place walnut meats on top. Serve on lettuce leaf, with salad dressing. 90 SALADS SALMON SALAD. Drain oil from salmon, remove bones and skin. Line salad dish with fresh, crisp lettuce leaves. Put salmon in dish, pour over 2 or 3 tablespoons of lemon juice or vinegar. Cover thickly with dressing, when ready to serve. CABBAGE SALAD. thicken, One pint of good vinegar, 4 well beaten eggs, y% cup butter, put them on the fire and stir constantly until the mixture begins to add 1 tablespoon mustard, 2 of salt, 1 of black pepper- Chop 1 head of cappage very fine, with 1 bunch or celery and soak in salt and water for two hours, drain and pour the dressing over it and mix. It will keep all winter in a cool place, if kept well covered. By mixing lobster or chicken with it you will have a nice salad. then PEA SALAD- Drain the juice off 1 can peas, to these add 1 lb English walnuts and mix with any desired mayonaise dressing. Serve on lettuce leaves. LETTUCE SALAD. Wash and dry nice lettuce leaves, pour over a salad dressing, garnish with slices of hard-boiled egg. HOT SLAW. One-half pint vinegar, butter the size of an egg, l egg, 2 teaspoons each of mustard, salt and pepper- Boil the vinegar; take in all the ingredients quickly and pour over finely chopped cabbage. Cover closely and serve while hot. the stove stir it from SALADS CABBAGE SALAD. 01 Cabbage chopped fine as for slaw, put a cup of vinegar in a stew pan and let come to a boil, take i tablespoon of flour, 3 eggs, 1 teaspoon mustard, but(cid:173) ter the size of an egg, sweeten a little, salt and pepper to taste, put in the vinegar and boil until thick. Pour °ver the cabbage when cold. EGG SALAD. Cook ten eggs hard, when cold slice, sprinkle on jalt and pepper, pour over dressing. Butter size of an egg, yolks of two eggs, 2 tablespoons sugar, 3 tablespoons cream, 5 tablespoons, vinegar, teaspoon mustard. Boil until thick. DRESSING OYSTER SALAD. Drain liquor off one can Cove oysters, 1 cup vinegar to liquor, heat, pour over oysters cut in pieces, one cup celery cut in one-third inch pieces, or one cup choppea cabbage, 2 teacups rolled crackers, 4 beaten eggs ,1 teaspoon salt, 1 teaspoon mustard, 1 tablespoonbutter, 2 teaspoons celery seed, if cabbage is used. Let stan several hours. POTATO SALAD- Ten medium sized potatoes, 4 hard boiled eggsj. 1 onion chopped fine. D R E S S I N G - T WO eggs well beat en, y2 cup vinegar, 1 tablespoon sugar salt to taste butter the size of an egg, # cup sweet cream, a little pepper, mix and boil, pour over potatoes. CABBAGE SALAD. 92 SALADS I teacup vinegar, Put vinegar in the well. beaten sugar, I teacup size of a walnut. stir the mixture cabbage, for dinner, or cold for supper. is like custard stirring eggs, pour sweet cream, butt~r in a sauce pan and bod, cream and sugar. When it boiling hot oyer the is good hot This slowly with a fork. ASPARAGUS SALAD. After having scraped drain vinegar, and washed off water, then in salt water, cider asparagus boil s~lt, soft servmg Before and strong lie in center of arrange remov' dish; mix the vinegar ing from fire with good olive oil or melted butter, and pour over cool. so that heads will in which it was put after asparagus, add pepper, the asparagus. MAYONAISE DRESSING. and 6 of sugar, Two teaspoons mustard poured of boiling water make a paste, 4 eggs, 2 cups of vinegar; gether and when done put when cold add sweet on the sugar in butter cream. I teaspoon and mustard to cook all to~ the size of a walnut, LOBSTER SALAD. lobster boil the for about over rapidly Put if boiled as cold crack a large slightly salted; when done it will be of a bright be removed, W?en tWIst off the head (which the body in two lengthwise, not head of lettuce slightly, lay the lobster, putting For dressing fire in boiling water twenty minutes; red color, and should it will b~ ~o~gh. disJotntIn~, first sp.ht in bIts cut up a la~ge and place on a dish over w~Ich the coral the outsIde. take the yolks of 3 eggs, beat well, add is used in garnishing), the meat pick out separate; too long after too fine, saving the coral around claws, the SALADS 93 four tablespoons salad oil, dropping it in very slowly, beating all the time; then add a little salt, cayenne pep(cid:173) per, half a teaspoon mixed mustard, and two table(cid:173) spoons vinegar. Pour this over the lobster just before sending to the table. COMBINATION SALAD. One cup walnuts, i stalk celery, 3 large apples and 1 teaspoon salt. DRESSING—One-half cup vinegar, lA cup of sugar, 1 egg, butter size of a walnut, mix dressing before putting on the stove, cook until thick, let cool then mix in the salad. Pickles, Chili Sauce and Catsup "Epicurean Cooks, Sharpen with Clayless Sauce his appetite." MUSTARD PICKLES. Cauliflowers, small cucumbers, small onions, small green tomatoes, lima or string beans and celery. Boil all these in water until tender, in water that is slightly salted. Pour the following mixture over all boiling hot; 2 quarts vinegar, 2 pounds brown sugar, l/i pound mustard, red or green peppers. This will make about six quarts. MIXED PICKLES. Take 6 or 8 ripe cucumbers, the same of green, pare, cut in small chunks, 3 quarts green tomatoes, pared, a culiflower cut in small pieces, string beans cut in small pieces, soak all this in salt water over night, add musk melon cut in small pieces, lima beans previously cooked a little, a little red pepper, a couple of mangoes, celery cut in chunks, small onions cooked a little while in salt water, add stersion seeds, 10 cents worth mixed spices, 5 cents worth cinnamon bark, mix all together- Cook in vinegar yA of an hour. Use 4 cups sugar to 1 quart vinegar. GREEN TOMATO SAUCE. Eight pounds green tomatoes, cut up and boiled tor 2 hours in water to cover, drain through a cul(cid:173) lender, add 3 pounds brown sugar, 1 quart vinegar, 1 teaspoon, each, of cloves, cinnamon, ginger and nut(cid:173) meg. Boil one hour and bottle. PICKI.BS, CHIU SAUCE AND CATSUP 95 TOMATO CATSUP. One-half bushel tomatoes cooked and strained, boil down to 8 pints, then add 3 tablespoons salt, }i table(cid:173) spoon black pepper, y3 tablespoon allspice, l/2 of cloves, lVi tablespoons cinnamon and 1 pint vinegar. RIPE CUCUMBER PICKLES. Six pounds cucumbers, 8 pounds brown sugar, 1 tablespoon, each, cloves, cinnamon and allspice, ]/2 tablespoon pepper, 2 tablespoons salt. Cover with vinegar and boil till tender. CHILI SAUCE. Eight quarts ripe tomatoes, chopped, 1 cup green Peppers, 1 cup onions, y2 cup salt, 5 cups sugar, iy2 teaspoons quarts vinegar, 2 cinnamon, and 2 of ginger, 2 nutmegs. Boil three hours. cloves, 3 teaspoons CHILI SAUCE. Thirty tomatoes, 10 onions, 5 large red peppers, 5 tablespoons salt, 20 tablespoons sugar, 3 cups v i n eSa r; Chop the onions and peppers together. Boil about two hours. CHOW-CHOW. One quart onions, 2 quarts small cucumbers 1 large cauliflower. 1 quart small green tomatoes- 1 ut cu(cid:173) cumbers in brine one day, scald onions and cauliflower in salt water. One green pepper, a little red pepper. To 3 quarts vinegar add 2 cups sugar, 1 cup flower, 14 tablespoons mustard, stick of cinnamon, bcald we mixture and pour over pickles. % PICKLES, CHILI SAUCE AND CATSUP CUCUMBER MANGOES. Cut lengthwise two dozen large cucumbers, remove seeds, let stand in weak salt water over night, wash with fresh water and fill with the following: Chop fine i large head cabbage, i ounce celery seed, I ounce mustard seed (white), ^ ounce salt, I level teaspoon ground pepper, y2 cup brown sugar, mix with vinegar. Fill and tie with white thread. Put a layer of grape leaves in kettle, a layer of cucumbers, and so on. Cover with vinegar. Scald ^ of an hour, just let come to boiling point before removing from fire. Boil I gallon fresh vinegar, i teaspoon alum, 3 cups brown sugar fifteen minutes. Skim. Pour over cucumbers while hot from first vinegar. Bottle air tight. Fine. CHILI SAUCE. One-half peck tomatoes, 2 cups celery, 2 cups onions, 2 small red peppers, each chopped very fine, I cup white mustard seed, 1 cup sugar, y2 cup salt, I teaspoon black pepper, 1 tablespoon ground cinnamon. 1 quart vinegar. Boil one and a half hours. FRENCH PICKLES- Two quarts cauliflower or cabbage, 1 quart green tomatoes, 1 quart little onions, 1 quart pickles, 1 quart green beans, 1 quart ripe cucumbers, salt and drain over night. One cup salt, 1 gallon water, scald in vine(cid:173) gar and drain. Three quarts vinegar, 1 cup sugar, I cup flour, 6 tablespoons mustard, 2 tablespoons tumeric 2 tablespoons celery seed. Cook and pour over pickles- GRAPE CATSUP. Five pounds grapes, cooked and rubbed through a tablespoon 'eve, 1 p,nt vinegar, 3 pounds sugar, 1 PICKLES, C H IU SAUCE AND CATSUP 97 ground cinamon, I teaspoon cloves, I teaspoon allspice, 1 teaspoon pepper, y2 teaspoon salt. Boil until thick. CUCUMBER PICKLES. One quart cucumbers, pack pickles in jar tight, take enough vinegar to cover pickles, add i teaspoon alum, 2 or 3 small pieces horseradish, I tablespoon sugar. Heat and pour over pickles and heat again until they are hot, then seal. Will keep for years. MIXED PICKLES. One quart large cucumbers, 2 quarts small pickles, i quart onions, 4 heads of cauliflower, 4 mango pep(cid:173) pers, chopped, 1 quart green tomatoes, 1 gallon vine- pr, 1 pound mustard, 2 cups sugar, 2 spoons flour. Mix flour in paste. Boil spices in vinegar and add paste and 5 cents tumeric powder. Put all vegetables in salt water over night. PICKLED ONIONS. Peel the onions and lay in a brine that will float an egg, leave forty-eight hours, take out and drain, cover them with boiling hot vinegar. Season with whole pepper and cloves- CHOWDER. One peck green tomatoes, 3 large, plump cabbage heads, 6 onions, 8 green peppers, celery, 2 cups sugar, 5 cents white mustard seed, mixed spices, cloves and vinegar. Cook thoroughly. CUCUMBER PICKLES. For 250 small pickles, 2*gallons vinegar, 4 ounces B 98 PICKLES, CHILI SAUCE AND CATSUP salt, 2 ounces white mustard seed, 2 ounces alum, 2 ounces allspice, 2 ounces cloves. cloth, boil with vinegar. Wash the pickles and pa<* in a jar, pour hot vinegar over and put plate on t jar. Set in a cool place. Tie spices in FRENCH MUSTARD. Three tablespoons mustard, i tablespoon granulate sugar, well worked together, then beat in an egg unti it is smooth; add I teacup vinegar, a little at a time, working it all smooth, then set on stove and cook 3 or 4 minutes, stirring all the time. When cold add j tablespoon of best olive oil, taking care to get it a» worked in smooth. You will find this very fine. SWEET RELISH. One gal. cucumber pickles, I gal. green tomatoes, i gal. onions, 6 stocks celery, 2 dozen mangoes, I re pepper; chop fine, salt and let stand in weak vinegar three days. Drain well add a dressing of 4 quarts vine(cid:173) gar, 4 cups sugar, 10c worth ground mustard, i<* worth of tumeric powder, 1 cup flour. Cook and po"r over chow-chow and let come to a boil and can. CUCUMBER PICKLES- Small green pickles, wash, make salt brine about one and a half teacups salt to one gallon water, scald(cid:173) ing, pour over and let stand three hours, take one ga1' Ion vinegar, add alum size of hickorynut, let it get hot and put the pickles in and let stand fifteen minutes- Now take out and throw vinegar away. Take I ga'- l/i cllP good, fresh vinegar, add white mustard seed, sugar, 1 green pepper, cut in two, cinnamon, clove?- celery seed, a thimbleful alum; let all come to a scald- Seal in glass jars. Be sure to have good cider vinegar- Will keep for years. PICKXES, C H IU SAUCE; AND CATSUP 99 MIXED MUSTARD PICKLES. One gallon pickles, same of onions, cook onions tender in salt water, mix thoroughly before putting the dressing on. DRESSING—Six tablespoons strong mustard, i table(cid:173) spoon tumeric powder, \y2 cups, 2c curry powder, I cup flour. Mix all together. Add 2 quarts best vine(cid:173) gar, scald, stirring constantly, then turn the contents °ver pickles hot. Seal. CHOW-CHOW. One gallon green tomatoes, 1 gallon chopped cab(cid:173) bage, 1 gallon cucumbers, 2 bunches celery, all chopped. Salt tomatoes and cabbage separately and jeave stand a few hours, then put to drain over night; >n the morning stir all together and heat in weak vine(cid:173) gar, drain again and put in 2 quarts vinegar, 1 pound sugar, celery seed, cinnamon, cloves whole, and tum(cid:173) eric. CHOW CHOW. Two gallons cabbage, 1 gallon tomatoes, chopped; Vi oz. red pepper, y2 oz. tumeric, }4 oz. Cloves ground 1 cup salt, 1 tablespoon ginger, 1 gallon vinegar, 1J/2 Pounds sugar. Boil slowly for fifteen minutes. PICKLES IN GRAPE LEAVES. To i gallon pickles sprinkle 1 cup salt, cover with foiling water. Let stand over night, drain water off and heat hot and again pour over pickles. Repeat this for three mornings. Drain well, line jar with STape leaves, (washed) then a layer of pickles. Scat(cid:173) ter over spices and whole mustard seed ; small branches of mustard in the pod is better; then another layer ot crape leaves, pickles and spices alternately until jar is PICK1.ES, CHILI SAUCE AND CATSUP 100 almost full. Cover with cider vinegar. Place a small weight on to keep pickles under vinegar. Tie a pape or cloth over the top to keep out the dust. If the vine(cid:173) gar turns white, drain that off and cover with fres vinegar. In this way pickles will keep any length o. time. RIPE CUCUMBER PICKLES. Take nice large, ripe cucumbers, pare them, ta out the seeds and soak over night in weak salt wate . then let them boil a few minutes in weak vinegar, an stay in this twenty-four hours; pour this off and ta < good, strong vinegar, sweeten well. Add a'lspice. cloves and cinnamon, let trris come to a boil and poM over the cucumbers. Scald the syrup as often as neces(cid:173) sary afterward, which will be seldom if made late m tne season. After trying this you will not let your np cucumbers go to waste- DILL PICKLES. Two quarts vinegar, i quart water, YA cup salt- Wash the pickles and wipe dry. Put in jar a layer oi dill and horseradish, cut in small pieces, whole pepPcr- cloves and bey leaves; then a layer of pickles; alternate the layers until jar is filled; cover with the vinegar mixture. Do not boil any part of it Make a sack Urg« enough to cover top of crock. Into this put five cents worth mustard seed, spread on top, then a plate to fit close. These pickles will keep until spring without washing off. PRESERVES AND JELLIES in damp or cloudy weather ill desired." FOR JvIAKING JELLY. refined kettle. Use "Ne.Ter attempt to make jelly If firmnesll or clearness GENERAL RULES Always make 0: currants, granulated sugar. over-ripe. in porcelain or Do not have fruit, especially grapes three rule allow equal pInts of jelly at a time. As a general ten m~asure of and sugar. longer. mInutes~ skim and add sugar, To t~st Jelly, drop a little in a glass of very cold water and If it immediately juice ten minutes falls to the bottom, not over is done. Boil boil two or rapidly Make juice it CRAB APPLE JELLY. TRANSCENDENT Transcendent ~e prepared ~ng o~ almond, ~el.ly In proportion JUIce just before it of crab or any variety as cultivated wild plumbs, apples, may flavor- lemon, peach, pineapple or vinillel: to the to two pInts of adding to one teaspoon is done. GRAPE JELLY. Put. on the stove grapes just beginning place 111 a jelly bag and let drain. add I pint sugar and boil twenty minutes. t? turn, .b<;>il, To I pmt of JUIce RASPBERRY JELLY. red raspberries the end of one hour of At Stir into I quart a cup gra~u- lated sugar. run the berrIes through and strain the juice. Have ready a 0 box of gelatine soaked in a cup of cold wat~r for 2 hours. stram Pour over this I pint boiling water; a vegetable press PRESERVES AND JELLIES 102 and stir in the berry juice; wet a jelly moul~, ripe berries and pour aside to form. lin~ wi~ the liquid, when cold, mto It; se Eat with cream. QUINCE HONEY. ~are a~~ grate I pmt bOllmg water. add the grated into glasses. quinces. Cover when cold. 5 nice quinces, Stir over 5 poun.ds ~ugar ~ fire untIl dissolve , pour Cook fifteen minutes; HOW TO PRESERVE A HUSBAND. do on not insist Some in your selection; Be careful atmosphere. choose tOO young, and take only such as have been reared i~ a good moral keeping them in a pickle, while others keep them in hot wat~r. hard and sometimes bit- This only makes ter. Even poor tender and good by g-arnishing them with patience, well sweet- ened with smiles and flavored with kisses to taste; then wrap them in a mantel of charity, keep warm with a steady fire of domestic devotion and serve with peaches and cream. When they will keep for years. ~ay be made sweet, them sour varieties thus prepared STRAWBERRY SUN PRESERVES. One pint Boil spread on plates and set in sun one day. I pint sugar. fruit, ten minutes, ~ake sweet oranges, a sieve. pulp and JU1ce. BOil ~11~ ORANGE JAM. peel and put a poun~ of white sugar twenty minutes Stir together LEMON JELLY. sugar, cups 2 large the pulp through to each pound of and seal. the juice of 6 PRESEHVES Al'D JELLIES lemo~s and the grated gelatIne, well soaked in warm water, ~ur. 3 pints boiling water tine IS thoroughly melted and strain peal of 2 over lemons, cover 103 I package I hour, for gela- a cloth. this, stir until through TOMATO JELLY. rock gelatine Disolve 0 box of plymouth c~ld water and add I quart with sugar, Cook. cups or individual molds and put harden. with mayonnaise in 0 pint season celery salt and a little onion. into a sieve while hot. into a cold place to leaf and serve each form on a lettuce of stewed tomato, salt, pepper, dressing. through Strain Turn Pour CURRENT JAM. picked Weigh an equal quantity carefully stirring currants, ~e~er JUice of I lemon to 4 pounds of This is excellent. ten minutes, of sifted white from the stems. gently and skim; and sugar Boil to- add the Seal while hot. fruit. CHERRY PRESERVES. Pound for pound of cherries on stove and boil eight minutes; thin on plates, ries and sugar cherries and spread syrup and let stand in sun' will cook; leave der of syrup in dishes leave all in dishes until morning .. if not, and sugar. Put cher- skim lightly with if sun is very hot }4 day remai.n- in sun same as fruIt; cover in' sun all day. and set To can: 2 spoon can is filled. Do not heat Put and I of syrup .untII fruit fruit or cans next mommg. Put LEMON JELLY. ~Ioisten 2 tablespoons corn starch, stir it into I 104 pint boiling water cup sugar, moulds grate to cool. PRESERVES AND JELLIES and add juice of 2 lemons and ~ in little of In the lemon rind. Put PEARS. PRESERVED take almost stand fruit, let Peel sugar, syrup off and boil, pour one night. and boil syrup until Cook now until over night; half and. half in the morning over pears, let pears a~d dra~n stand ~gaIn out skim the f~lt last a long time. tender, thick. Will JELLY. dissolved FROST box gelatine One-half )/z pint boiling water, cool and water, 2 lemons. When be.aten whites mIxed. Set in a cool place. of 2 eggs I)/z cups beginning in 0 pi~t. cold JUlce °df sugar, to forIl!' ad until well and beat together CRANBERR Y JELJ.. Y. cranberries, I)/z Two quarts cover, pints cold water, strain, add 1>1 pints granulated sugar, in cold water let boil one minute. berries in jelly. use I b~il ten minutes, stIr, before pouring quart Rinse mould For 3 quarts sugar. cold water, I quart WATERMELON the melon and boil until PRESERVED Peel OR CITRON. allow 10 in this To I pound for 2 hours the melon and boil syrup until add juice of syrup, I lemon to each quart pounds flavor with thick and pour of syrup. soft, sugar, try with fork. slo\~ly simmer LIft it over, lemon. QUINCE HONEY . . Peel and grate lt1 3 cups water until boil fifteen minutes. tender. Bottle. 3 medium sized quinces and cook Add 3 pounds of sugar, PRESERVVS AND JELLIES T011ATO PRESERVES. 105 Scald the ton~atoes, through then cut a!ld cores, SIde so you can remove done with the thumb. ~o dip the tomatoes Ing seeds from it, squeeze ready for kettle. melt:d and boiled to a syrup, put the preserving in, which will it bOll until they are transparent. a few at a time, the middle seeds, which a bucket the Have in your hand the rinse remove skins from side to is easiest of cold water remain- is your sugar the tomatoes in and Use equal amount of to those them bitJ and it Have sugar and tomatoes. you don't ter and watery. remove These the seeds are far superior for seeds make ' STRAWBERRY AND RHUBARB JArvI. Take half berries with boiling water and half and add sugar. rhubarb. Scald rhubard PINE APPLE PRESERVES. of in thin slices Have your pine apples to remove' every particle fruit. and so on, until as ri'pe as can be procured. Pare and cut cut each slice in quarters, be very careful the skin for if it is not all removed it will cause the preserves to look specky. \Veigh the fruit and allow a pound of sugar to a pound of Put a layer of pine apple and a layer of sugar in the dish (use a large earthen dish) Put a layer. of sug~r In the mornl11g dram on top and let stand over nicrht. S.tir in off the juice and put ~he ,~hite of an egg and skim as it c~~les to a boIl; let It. bOll for ten minutes, then pour bOlhng ~lot over. the pl11eapple and let it stand and grow cold WIth coverIng', when thoroughly seal. Serve cold with sliced bananas. in a~preserving cold, put the fruit in glass kettle. is all and jars it 106 AND JELLIES PHESE~VES CHERRY SUNSHINE. One pint of sugar pour 5 to 8 minutes, 3 days. - to in tumblers quart of cherrie!oi. Boil from in the sun for and set BREAKFAST AND TEA DISHES bits make "Dainty rich the ribl!l." POTATO PAN CAKES. Grate 10 good sized raw potatoes; 3 eggs well beaten, one tablespoon I teaspoon salt, flour. Fry in butter. FRENCH TOAST. Thoroughly teacup. of sweet milk. bread In this and fry in butter both sides. beat one egg, add a pinch of salt and a stale on Dip slices or pieces until a nice brown of CORN OYSTERS. One pint of boiled sweet spoon black ,pepper, ~ salt, % cup flour, Beat gether and fry same as for griddle I egg. corn sliced down, ~ tea- cup sweet milk, 0 teaspoon to- thoroughly all cakes. CHICKEN OMELET. Mince fine I cup stewed chicken, warm in a teacup and peppe:; a. pIal? It of then add this mixture butter, flour. just before I tablespoon tablespoon turnmg Make salt I of. sweet milk, thIcken with omelet, Over. CHEESE STRAWS. One cup grated rub butter butter; mix with water straws and bake. cheese, into flour, I cup flour, 10 add 0 teaspoon cut tablespoon salt;. into thin; Roll as for pie crost. 108 BREAKFAST AND TEA DISHES GEMS. One cup sugar, % cup sweet milk, flour ~ng powder, m gem pans. butter the size of an egg, 2 eggs, 2 teaspoons bakJ stiff batter. Bake I cup currants, a rather to make PICKLED EGGS. 30 pint allspice cold water, strong One pint till very hard, vinegar, spoon, each, of cinnamon, the eggs tied in a muslin bag, utes, add the vinegar in a jar of beef pickles; cut in two in serving. remove and mace. shell, put the in cold water, boil and pour over eggs. the whites will become te~J ~011 spl~es a few rn111J Or place red; SCRAMBLED EGGS. to each egg. Add a bit of butter, In a deep, earthen pie plate warm sweet milk, al.low 2 tablespoons a htt.le salt and pepper. Whe~ nearly to boiling point drop 111 knife the eggs; with a spoon or th.e the dish as It eggs and scrape up from the bottom of cooks. all up frotTI the bottom of dish thickened, be in lArge a moment flakes of mingled white as baked custard. and yellow and as delicate turning The mixture from the stove before continue longer. it has quite thin-bladed should Take cut BLANC-11ANGE. sweet milk, 4 tablespoons sugar; into three One quart 4 tablespoons take 31 of it out baker's chocolate and stir into another dr?ps of fruit coloring and rose flavoring thIrd. Serve with wh~pped cream. into a dish, grate divide corn equal starch, parts; cake add a few t~ the other up one small third. BI\EAKFAS1' AND TEA DISHES 109 Three cups sour milk, ~easpoon .baking powder, Our. S1ft flour, teaspoon soda soda and baking powder 1 salt, tincnps I 20 together. PANCAKES. I egg, I I teaspoon BANANA FRITTERS. One egg, 1 cnp_ milk, 3 tablespoons powder. spoon baking flour to make a very stiff batter. deep brown. Serve hot with a sauce. ~ b~nat1as sugar, sliced thin, Drop in hot tea~ I enough lard until GRIDDLE CAKES. One pint sweet milk, 1 eg-g-, 2 p~wcler, one te~spoon thIck batter, stir bake on hot griddle. salt; teaspoons in wheat flour baking until Two eggs, I pint flour enough powder, hot lard. FRITTERS. sweet milk, 2 teaspoons to make a stiff batter. baking Fry in CHEESE crumbs, FONDU. I cup grated One cup bread sweet milk, 3 tablespoons melted salt; Bake in a quick oven until brown. I saltspoon I cup teaspoon red peppen. 3 eg-gs beaten separately. cheese, butter. I EGG RINGS. One cup chopped meat, and water I cnp bread enough c~umbs, to mOIsten. into well greased Break a raw egg in the center gem tins, I egg pepper, the mixture half season and bake. full. salt, Put filling one- of each, 110 BREAKFAST AND TEA DISHES HICKORYNUT MACROONS. One quart kernels beaten stiff, 2 cups sugar, tered tins and bake in a quick oven. roll~d fine, whites to stiffen; flour of 8 eggs drop on but. RICE CROQUETTES. Take rice you have left over and break an e~g in, to long rolls as lard so season with make it thick as your they will float before putting enough so you can make salt, mix thick. enough in. Nice for supper. two fingers in enough and put crackers rolled In GRAHAM GEMS. Two tablespoons sugar and one stirred together, graham to make egg, 0 teaspoon Bake IS minutes. Make add one. coffee a stiff batter, salt and 2 teaspoon I dozen gems. of cup butter, sweet ~ell mllk, then one well beaten powder. baking CORN FRITTERS. 4 egg, I can of corn, One-half ~ cup flour, pinch of salt, der, drop from a spoon into hot lard. tablespoons a pinch of baking milk pow- BAKING PO\VDER PAN CAKES. Take I pint of sweet milk, melted butter, ~nol1gh to make a thin batter, teaspoon I I egg, 2 tablespoons baking powder and add a pinch of salt. of flour DEVELED EGGS. Si:c eggs hoiled for 20 minutes. remove tn two lengthwise. cut yolks mix one teaspoon Remove butter, volks. a little sh~ll and \Vith the salt, mustard BREAKFAST AND TEA DISHES if liked. Mix this in little balls and place 'back in th~ white. add vineo-ar fine to taste 111 and roll ' OYSTER 01\1ELET. 12 large oysters, 6 eggs, 1 cup milk, parsley, I teaspoon but- 3 ter, salt, pepper two eggs, tablespoons oys.ters and seasoning add the 'Yhites of eggs and 1 spoon of melted butter, with as httle stirring then cook to an appetizing brown, if agreeable. the milk, yolks of dish and mix; the omelet carefully. as possible; turning butter, Heat in a and pour ESCALLOPED OYSTERS. Butter a deep, earthen in bottom, wet dish, put a layer of cracker- this with oyster then crumps lay small a .layer of oysters, bIts of butter beat .up an egg in a cup of milk and turn over all, cover dIsh and bake thirty or forty-five minutes. salt and pepper; till pan is full; continue sprinkle liquor, upon, One quart CINNAMON ROLLS. bread size of an egg. sponge, ter knead roll out, spread with butter, and roll up. Bake 30 minutes. 1 egg, 1 cup sugar, these raise, and cinamon. and let sugar but- then cut A NICE BREAKFAST DISH. Stale bread dipped in hatter butter mixed. of corn starch, mixed in a tablespoon eg-g. Salt. :Make the batter with eggs-a and fried in lard and teaspoon of milk to each GRAHAl\f GEMS. Two cups of Graham AOl1r, I Ctlp of wheat flour, BREAKFAST AI\'D TEA DISHES baking powder, 3 112 3 teaspoons pinch of salt, 2 eggs, enough to make minutes in gem pans. 2 tablespoons it drop from spoon. tablespoons butter, sug~r, add milk Bake 20 or 25 POT ATO SOUFFLE. egg, Beat potatoes, salt and pepper One cup mashed tablespoon cream, the yolk of an egg light, add to potatoes with the cream and season- care ing. light, fully the white of the egg beaten to a stiff turn baking dish and brown in a quick oven. into a greased Beat until very smooth and add froth, to taste. I I ESCALLOPED OYSTERS. a layer sprinkle of then dish, Butter arrangc a baking this well with is used too liberally; This will sufice to moisten crumbs, crumbs, moisten finely a layer of. oys- hqnor the cra~k- season wlth into then mo~c is acId a little mllk l\10istcn well and bakc in rather quick oven' them. rolled cracker ters over the frol11 oysters. ers unless the latter pepper, bits. Put on another oysters and seasoning, full. or cream. A slow oven and too long cooking- will Use g-reen corn instead of oystcrs l\fakc the top layer of crumbs, allowance layer alternating ruin for a change. of crackers, layers salt, a generous until dish. of butter, cut CROQUETTES OF ODDS AND ENDS. or bits These are made of any scraps food that happens to be left and in such small quantities warmed up separately. As spoonfuls I mutton chop, boiled eggs, potato, a chicken's they for example, the I spoon of minced beef beef and cream, of good form one or more meals, cannot be a couple of lean meat of 2 cold hard- potato, ~ little mashed and hard outside little cold chopped the gristle leg, all frizzled that These a little BREAKFAST AND TEA DISHES things well chopped flour 113 and and then made into round cakes, in a fry- taken from the meat. ~easoned, mixed with one raw egg, u.tter,. and boiling water; ~hIck lIke fish-balls, browned well with butter Ing pan or on a griddle. b Scrap~ of hash, reakfast, tongue, bacon, pork or ham, bits of poultry, o~ bread may be used. WIth care, so as not able, or too moist to cook k~~pers would be surprised or dition to the breakfast squares of buttered toast season. from salt and crumbs together to have them too dry to be palat- in 110st house- the result, making an ad- Serve on small in cold rice, boiled oatmeal bits kind lunch table. and with cold celery . fresh meats, be put should shape. left of every They of at ' if CREAM PUFFS. One cup hot water, While boiling and 0 cup butter gether. stir move from the fire and stir ~ool add 3 unbeaten pan with a small In a greased quick oven twenty-five minutes. One cup milk, 0 cup flour. Cook thoroughly to- boiled in I cup sifted flour; re- to a smooth paste. When five minutes. Drn,add .the beaten yolks of 3 eggs, sugar, boll five mmutes the time '. 'h In the whItes beaten stiff, serye. cold 'Yith whipped ThIS ISa daInty dish. stir 2 table- juice of I I cup eggs; boil water and sugar until sugar is dissolved; set away until cold: add lemon juice and egg beaten to ;i stiff froth: freeze ;is for ice cream. GERTRUDE PRESTON. K, CHOCOLATE FUDGE. Two cups granulated sugar, 2 bars grated choco(cid:173) late, y2 cup milk; boil until it won "1 divide when dropped ;in green peppers, 1 good si/e cabbage, ' L> pound mustard, 2-3 cup salt, 1 cup sugar, 2 quarts vinegar. Chop cabbage, onions and peppers fine, put together with vinegar, sugar, salt, m u s t a r d: bring to a boil, then put shorn corn; cook until done, then can. in (be tbinly- MRS. EMMA J. ( JHURCH. HERMITS. One cup butter, 1 ' •_• cups brown 1 cup chopped raisins, 2 eggs, 1 teaspoon soda dissolved in .'? tablespoons sour milk, all kinds spices: add vanilla and flour enough to roll: cul as cookies and bake. sugar, JANE WUNOER. ROCKS. Two cups white sugar, 2-3 cup melted butter, M eggs well beaten, 1 teaspoon soda in 2 tablespoonfuls of hot water, -M- CUDS of flour sifted well. 1 teaspoon- fui cinnamon, 1 cup of seeded raisins chopped, 10c worth of walnut meats chopped. NELLIE S. MARSHALL. One cup bl'own ]-:3 cup of water', ('(I(:h of cinnamon eggs, spoon 1'011 cookies Ollt ~oft. let stand in a cool plaee HAISIX heaping' and ginger, teaspoon soda, 1 eu p 111rd, 3 tca~ flon I' ent;mgl.1 to l11ght at A good way is to mix t;) set. 'M R~. D. I L\VILE. COOKIES. 150 CHAHLOT~E SUNSHINE RECIPES vVHI'I'E COOKIES. One eup sug-ar, 1-3 cnp bnttcr, V:! spoonfuls meg; mix stitf. and roll SOUl' milk, teaspoonful thin. 1-3 cnp lard, 4 table- soda, 1 egg, nut- tJ ULL\ PERRY. Oile and ing watel', 2~ rup~ walnuts, drop P.RUI'L' NUGGl~TS. cups a half a eggs, 1 teaspoon tiOl1l', 1 pound butter, sugal', 1 cup soda ~ in hoiling dates, 1V:! pOllnds )/~ teaspoon tea~poon ] cinnamon, bake tin and 011 hutter'ed cup boil- wat.el', Bng\Jsh cloves j quiekl~'. l\[ RS, V .• 1. R IC K.\IW, l\IOlu\SSES UOOKfES. sugal', 1 cu p molasses, One ('up huttl>r' lInd lar'd, ] I/~ ClipS sngaJ', ~3eggs, y~ eup milk, cloves, 1 teaspoon choppcd I'aisins, spoon OIl hllUl'l'cd 2 tl'aspoons haking powdel', eilJllCllllOn, 1 teaspoon HOIII' tins. st il' stitl' to 1 teaspoon 1 cnp from llutmeg, dl'op lInd J!.\PD l\!.\RI'LK OA'I'JIEAIJ (:EJI~. Y:! ('Ill' cold watel', J)(lking Onl' ('liP olltmelll, egg, 1 ('liP milk, 1 teaspoon to mak(' 1hi('k hatter'. llll'd six(> of s(\I1. Hou!' 'I"'BBS. PO\\'Ul'I', J[ELV.\ GHAlTA-:\[ BBI'J.\D. Foul' ('UPS SOIlI' milk ai' hllttl>I'1l1ilk, ('ggs, soda, still' with sho!'tt'lIill).! 1 h>aspooJl ).!/'.tllalll sizL' of 11II'ge eg'g', :-;al1. 2 ('ups white II(lIl/'. J[akl's tl1"Pt' 2 ('lIp:-i slIgal', ~ .f 11'\"1'11('(I:-iI'()o.JlS HUll I' ; mix qllltL' loa\'es. nL.\[)\"f' ,V.\Iw. CHARLOTTE SUNSHINE RECIPES 1 51 B R O WN B R E A D. Two and a half cups meal, 2y2 cups rye, 2i/> cups graham, 2 cups molasses, 2 heaping teaspoons soda, 2 scant teaspoons salt. 5 cups sour milk; steam two hours briskly in pound baking powder cans well greased. MARIE H E I L W A Y. CORN B R E A D. Two cups graham, 2 cups sour milk, 1 cup white flour, 1 cup corn meal. 1 cup sugar, 2 teaspoons soda, 1 cup raisins; bake one hour. This makes two loaves. EMMA H U T C H I N S O N. B R O WN B R E A D. Two cups sour milk. 2 tablespoons molasses, 2 table- spoons brown sugar. 2 eggs. 1 teaspoon soda, 1 cup flour. 2 t-ups graham flour, 1 teaspoon butter, !/> tea(cid:173) spoon salt. LIZZIE CLEMENT. . S N OW C A KE W I TH C H O C O L A TE NUT P I L L I N G. Two cups sugar. 1 cup sweet milk. ' L. cup butter, 21/. cups flour, whites of 4 eggs. 1 teaspoon of baking powder; mix butter and sugar, add milk, then flour together, whites of eggs, and baking powder sifted beaten, last. Filling—Yolks of 4 eggs. 1 cup sugar, 1 cup milk. 1 teaspoon corn starch. ' , cake chocolate, butter size of hickory nut. 1 CUp of English walnuts chopped. BLANCH LOUISE POLLOCK. GOLD L O AF C A K E. Yolks of 8 eggs, 1 cup granulated sugar, Bcanl > •> cup butter, '•_• cup sweet milk, 1' L> teaspoon baking powder, pinch of salt, 1 -Vt cups sifted flour; a dd y2 c up raisins if you like. N E T T IE W E L C H. W H I TE C A K E. Two cups granulated sugar (scant), '- cup but(cid:173) ler. 1 cup sweet milk, .'S cups Hour sifted, 3 rounding teaspoonsful baking powder, whites of 4 eggs beaten Stiff, flour. MRS. R. M. BUCK. D E V I LS F O O D. Two cups brown sugar, */> cup lard and butter mixed, lg cup sour milk, 1 teaspoon soda, 2 eggS, ' j cup hot water, 2 squares of chocolate dissolved in the hoi water. 2 cups flour. Splendid. .MVKTI.I: W A R R E N. B U R N ED SUGAR L O A F. One and one-half cups granulated sugar, V{ cup butter. 1 cup cold water. 2 rounding cups flour, 2 tea(cid:173) spoons baking powder. 2 eggs, 21 • > spoons burned sugar, 1 spoon vanilla. ( B u r n ed 'Sugar C up granulated sugar, cook in frying pan until black, then pour boiling water and boil until a thick syrup. This will keep.) MRS. J E S S IE SATTLER. G R E EN A P P LE P I E. One and a half cups of green apple sauce not sweetened, 1 cup sugar. ' - cup butter. 2 cups flour, 2 level teaspoonfuls soda, 1 cup raisins, teaspoonful cinnamon. BERTHA POPE. C H O C O L A TE C A K E. Two Cups of brown sugar, ' •_. cup of butter, ' '•_> cup sour milk, Vl» cake of chocolate in half cup of boiling water, 2 eggs, 1 scant id' soda. 2 cups of flour; bake in layers. MRS. BOYDEN MoYER. teaspoon 154 CHARLOTTE SUNSHINE RECIPES SPICED CAKE. One cup of C sugar, 1 cup of molasses, cinnamon, 1 teaspoon 1 teaspoon one heaping' shortening, Put pour' hoiling watcr the sligar', well hcaten eggs put frosting top. for teaspoonful soda on to fill cup, etc. arc beaten tog-ethel'; in t.he ver:y last; Ih cup cloves. and in after 2 flOlU', soft in a teacup and stir 3 cups any white, IJlT,lJlAN PRESTON. 1\1OlJ1\SS]i~S CAKE. One egg, V:! Clip molasscs, sho!'tening, 1V:! ClipS flOUl', 1teaspoonful Clip hoiling water': ing'J;edients after gether Stil' boiling watcr in last. :1J:.! cup sligar', V:! cup sadri, 1scant to- are mixed Husy VICKl<~RY. ICE CHEAl\[ l1-'ROs'rING. cups gl'unulated slowlv over lIntil the beaten whites '~ool. Usc any flavoring boil until of de- sugar; One and oIle-half it hair's and tllrn ~ ('g-gs, whipping si r'l'ci. Par' eocoHllllt frosting make spr'inkle 1 fresh-g'l'atl'<.1 eocoanllt lrlyer's and over as same on frosting above and between top. IJEl\ION FILI.JING. rind 1 cup sugar eggs J'ind and juice of two small beaten well to- lemons or thick in a dOllble hoilel'. ']1wo whole gether, grated 1 Im'ge one; cook lIntil HA l~I0,1" FIIJLdS<:. Om' teacnp sU:,!'rlr',thl'PC tahl('spoolJs watl'l'; boil cx- Beat whites of two ('ggs to a stiff in. continuing add 1 ('up of sCl'tlL'd 1InLl('hopPl'Cl raisins actl~. fhe minutes. froth the heating: and a little 1('111011jlli('p: whip 1I11tiit.ool. rind pOUl' hoiling slowly syrllp S.\IL\II ~l'II~ElDlm. f..;'I'l'j;'];'ED .i\PPLE~. Take good. 1Ipples in slIg-ar and watt'l' until tart (XorthL'I'11 Spy), JH'fll'l~' ('Ol'l', hoil (lllJW, then take out CHARLOTTE SUNSHINE RECIPES 155 a nd fill with figs a nd chopped English walnuts, sprinkle with sugar a nd bake; serve with whipped cream. Delicious. FREDA D. SATTLER. C O O K ED C U C U M B E R S. Peel and slice, not very thin, large cucumbers; cook in salted water until tender, drain off water, add sweet cream, butter, pepper a nd salt to taste. Very good. J E S S IE S M I T H. Q U I N CE H O N E Y. Three good-sized quinces, 3 pounds of sugar u l a t e d ), 2 quarts of water. Wash grate quinces, then add sugar and water and boil un(cid:173) til it thickens; stir constantly at the last to prevent 1 HIrning. L O I I SK S M I T H. (gran(cid:173) thoroughly and G R A PE C O N S E R V i: Three pints grape p u l p. Squeeze juice out of skins ' L. pound and add this to p u l p; 1 pound English walnut meats, 2% pounds s u g a r; cook. raisins, MRS. ALMA HEARD. F R I ED T O M A T O E S. Take ripe tomatoes, peel, slice a nd dip them in egg and cracker crumbs and fry in hot lard: season with pepper a nd salt. LIZZIE C L E M E N T. V E AL LOAF. Three pounds of veal. ' - pound sail pork chopped fine, 6 Boston crackers. 3 eggs, 1 teaspoon each salt and pepper. Pack in tin and turn another tin over and bake 1' L> hours. Dressing—One quart of toma(cid:173) toes, add butter size of a walnut, large tablespoonful like g r a v y; pom- over corn starch, cook until loaf. Serve hot. NELLIE BACON. thick VEAL PATTIES. To 2 cups of chopped veal wet with milk add a well-beaten egg, d ip in cracker crumbs and U-y in butter. -MRS. J. H. K E I T H. 1 The Kind That Sells OUR LITTLE COATS. FOR LITTLE FOLKS Infants' and Children's. A. 'D. Baughman Lamb & Spencer GROCERIES CHARLOTTE SUNSHINE RECIPES 157 Take salmon, separate SALMON T L R B E T. it carefully, removing all bones; then make a cream gravy; pour over the sal(cid:173) mon. Put in oven and hake 20 minutes. .MRS. .IKSSIK R. P O P E. D U T CH D I S H. One pound round steak tut in small pieces, roll in flour and brown in frying pan with 4 small onions; fill frying pan with hot water and let simmer half ' i box of macaroni in salted water until hour; boil tender: cook (i large season nicely. Serve meat and brown gravy and onions with maca(cid:173) roni and tomatoes on top. MlNNIE QlLLBTTE. tomatoes and SAL.MOX P A T T I E S. To a 15-cenl can of shredded salmon add one well- beaten egg, 1 tablespoon of cream, a pinch of salt and a lump of butter the size of a walnut. Then form this mixture into little patties and dip into e^ix and roll in cracker crumbs and i'vy in butter. MRS. VICTOR ('. RoBUN. FISH WITH DRESSING. Remove the flesh and bones from a pickerel or pike without breaking the skin: chop the meal with parsely and halt' an onion, add 2 eggs and soaked and pussed bread and a tablespoonful of butter rubbed to a cream: pepper and salt to taste. .Mix well, refill the fish and sew up. Put in a pan with flecks of butter on top and in the pan. Hake half hour, basting quently, adding a little water towards the last. fre(cid:173) MRS. J. JONAS: S H R I MP SALAD. One can shrimps cut in small pieces. 1 cup celery cut in small pieces, Vi ('
  • walnut meats chopped tint- add salad dressing with whipped cream. ILVITIK E. SNOW. 158 CHAI\LOTTE SUNSHINE HECIPES SCAT-1TJOPED HAl\IS. bread slices foul' of three Ol' in thc morn illg' mix with choppcd of ham, bread picccs cl'um hs Oll put thirty minutcs. in milk a well-bcatcn cithel' cold over egg hoilcd of buttcr A nice wav to use left-oycrs top and bits MRS~ R,\I~PI1 STI~E. Soak night and and finely or fried; ~md bake of ham.' JIEAT LOAI~'. pork, sa It, pcp pel', Onc little hl'cad k~ttlc three pound on ion soakcd to k('cp hom's. steak, ehoppcd in milk, 1 pound finc, :3 eggs. from burning', 1 pounel yeal, 2 81ices ill a loaf. \'(,l'~' slow],\' a of grease for ~Iix cook lHRR. ILK. JEN'XIXGS. the f)nlin bread piC'cc of huttf'l' to 8C'1,YOUl' ESCA1JT-lOPED SAIJi\IO:\, liquor from call of 8almoll, egg', 1 ('up of grated cup of milk, and paprika ha\'illg' fl'om drying. liquor thi('kenl'd hal f 11 thste. tin Srryc fl'om the salmon, 1 spoonful OJ' crackel' the size of dl'aillC'd with selllee hefore tn the I;'llwn flolll'. of Bake in H dish hot wit h 11 SHure l11el(]l' frolll about of hot "',ltCI' C.\IL\jIEL C('~TAH\) \\'1'1'11 ,VIIIPPED (,l'Ulllbs, 11 walnut". adcl 1 hCHten 1 largc salt thil't,\' minutl's, to krcp the thin ('I'eam the jlli('(' of al'olllld ('onstalltl.\', 1 ('UP of ~\dd serving'. I-h:.\'rRJ('~ 1 I I' ~T. t'HE.\:\f I ~ ('11(1- t;dw ('\'l'I'Y Ikat' 1-:1 ('lIpf,,' tIwn hOl'del' mold di~h and I...('t (.ook in to kc<'p is ('old, heat Hgain, into ill haking point. until ('ell'allll'\. ('al'l'fl1] ('ustnl'd into hordel' Dlold. fil'e, stilTin~ '1'111'11 rll'ollnd is ('O\'('l'cd with and ~'olks of' 2 JllOl'C', add ('onk dil'C'ctl~' 0\'('1' to ;r ('ell'mlll'!. tlll'n it sllI'fn<:(' and teaspoon fill SIIg'nl' lip 11101<1 and inncr pClI't of 8 \\'ho]C' cggs l/:.! sugar mix holding about SlllTOllJHl with O\'Pll until mixtlll'c watcl' ill 1 pint milk. below boiling 11/, ";ltCl' and pints: fill 'I'llI'n salt and Jllixtul'e ~l't mold at hoi Iing feels firlll. point. being' ,Vhcn CHAl\l.OT'TE SUNsHIl'm-HEcIPES 159 13('at 1 ('llpflll and loosen from 11ppe)' cdgt' of mold dish. SlIglll' of O\'CI' Hlld b)'OWIH'd ~~ tl'aspoonflll (llstc1l'd and Hllllonds. t hie!\: CI'Calll. YH1lilla spl'inklc Very gOtld . top and hll'n onto sCI'Yillg' (scaIlt) IjJ C'1Ipflll lIntil firm. with Pour chopped Huts .:\lINT.\ BEHGEI '.\N. 'l'hrcc-qnai'tl'I's littlp a ('UP fig'S, fl'(lspoonful DI'l'ssing-One egg. uHkillg' ] Clip l hel'l'Y juiee. Clip sligar, D~\TE PUDDI:\TG. tllp sn~Hl'1 sHlt, 2 enps powder. :3 egg's. Ill:! ('nps milk, Cl'lllllbs. dried ,Steam three hrend II:! enp butteI', \\'hite ~lf{s. V .. J. HICK.\IW. 1 1 hOlll's .. of 1 Pl:\'.l~APPljE 'l'APfOCA, over night. cook HP and Held juit'c One ('np tHpior'H soaked then gTHl1lllH1l'd e1m'if,)', 2 ('liPS fr'oJll 8l')'YC with whipped wHnt Crl'HlIl: to 8el'Ye it. Delicious. fire and Hlld the whi1l's of Sllg'al', of In lIlorning Ilk lemons, pilll'appJc: 1'('1ll0Ve egg's well heaten. )wlke the da~' befor'(' you thl'ec 1 CHn l\lw'i, l~I{'\~K BE.\Iw, CIIOCOL ..\TE Pl'DDI:\G, swt'et mille pin('h in douhle point. .Dissoln' ill 2 tahlespoonsful nllc pint suga I': pllt lnh'd hoiling slal'eh tlll'(> 1I111il ]i:.,d11 and IW<1t tak0 ll,t boil. tablespoon fill of 0111. it. thickells, Beat in aboYe mixtul'e l-:~ of Plldding, Pnt \\'hitf' alld ehlH'olate \\'hippl'd Il't COllle tahJcsponnfitls 2 scallt milk and stil' of salt, ~,~ cn(l gr'lI11ll- to hoilel' and ('OI'lI in above mix- the ",hites of -:I: egg's very lIntil WIT Jig'ht. Theil (lIId 1\ E, S),'ow" , and cl'cam on caeh cupflli. add chol?ol(ltf" to 'taste ill cups I l.\TTIE put Oil£' ('lIP Slid, Sl TE'I' Pl TDDf:\'G. SOHI' milk, 1 ('lip ;3 ClipS 110m" 1 teaspoon thl'l'(' ~(\l1e('-jlak(' \\'hitf's (:(\kc Mayo)', of 2 egg's, hOlll'S, {'liP raisins, ~alt: st(,(\1II illg \\'ith the as fO!' 1 ('UP molasses. 1 1 te1\SpOo1J froof.:t a hoiled soda, hilt do not ~\fR~, C, A, hoil as hard "\YILCOX, GEO. H. TUBBS Your Cakes, & CO. Your Bread, PHONE 17 CHARLOTTE, TYIICH. Dealers in Groceries and Crockery. Cash Paid for Produce. Won't fall in a Gas Range because of even heat from start finish. to Cook and Light with Gas. It's Cheap, Clean, Con- venient. NEW CHARLOTTE GAS CO. c. A. POPE GROCER #' A well stocked line of fancy and staple grocer- ies. and vegetables sea- son. fruits in their Fresh FOR eH ILDR EN preserve the dat- ural shape of the foot. HARMON & PENNING TON Give us a call. Both Phones. Try Our Teas and Coffees CHARLOTTE SU~SHINE !~ECIPES 161 Nl~SSErjRODB PUDDI~G. until and snch as tender, ehel'l'ies of sherr,\'; Boil a lWlldfnl of chestlllits fifteen minutes OJle cllpful of Slig-al'; heat fllll)r Hnd wa~h tlwm ; cut a small quantity fruit, pineapple, pieees ilnd covel' with a wineglass gethel' for ten cllpfuls til cooked sufficiently, the egg's throu~.dl it it cool. fruit, Wi/H" it peel care- of candied small into to- of water with eggs nn- fOUl' lw\'e been take the SYI'UP from the fire, stir then stir O\'el' .the tire ngnin until let pint of whipped CI'eam, thc Placc :Illd 11 tem;poon of nmilla. in a mold and fl'ceze at vCI'Y lig'ht and whell suga I' and watel' 'Y}WIl ('old mId] the yolks of the hoiling from fire; then take chestnnts reaches point, least boil it. fOllr hOIl/'s. :\rH~. J. JONAS. 1I('at the ~'olks and sugar l.d~:\IO)J lUCE PUDDIXC:. cnp of riee boiled until soft, swel'f milk; ~'G eup sugar, Onc-half ] l/~ cups to- gether lemon rind. l'it'l', whieh SllOUld hc ~altl d a little when ('ooking-. Covel' with the jlliec of the ICIl/OIl ('ups sUg'ar and bake to a light brown. into the milk with the I!l'iltNl in the from thc beaten whites, 11~ aml Cook until a frosting mmle Serve ('old. thickells and sti/' stir (Ill(] it l\IR~. HELEN SIlI~PIIEHD. PUDDIXG. IlOXEYCO~IB cup of sngar, lf~ cup of molasses, lf2 cup 2 cups of Sauce for ('up of SlIfW l', 1/2 cup of butter', 1 teaspoon- 2 tahlespoonfuls fill of soda; of bnttl>r, steam 1 hour. lemon, 4 tablespoonsful of sweet mille One-half of swpet mill" £fOUl', 1 tcaspooll samc-Jh ful of :\IITJK BREAD One cnp sonr milk, 2 cups SOUR, lJ2 cup butter, bread 1 cup chopped PUDDING. crumbs, raisins, flour, 1 cnp 1 cup BERTHA POPE. 162 sugar, namon; CHARLOT'rE SUHSHINE 2 eggs, 1 teaspoon hours. steam twu ful soda, RECIPES 1 tPllSpOOll fll! eill- J I'LL\ PEHHY. JIARSIDIAL ..LO\V prDDI:\U. of and :}4 cup SUgill', a little COI illld 2 table~p()ons into pieee :z l'ggs in II:.! ellp To one qUIIl't boiling milk Imttcl' dissolved is well two \rhitps sa It. a sIlwll stal'rh eookelL add star('h pllrts. equal \'ide of and Ix'aten of gTated C'llOC'olatl. OJ' ('ocoa IlSill!! half the ma\' hI' wh~'n it the the ('ook(>cl ('oJ'lIs1aJ'l'h and ('olnt'ill!! layers pr'clty ('ream and su~ar, lIIold(.d luuks ('a('11 with ill hl'if'k ilIlOther to oIle like of cold mille of I/~teaspoon '1'0 1 part to the othel' at l'hoeo!ate f01'l1l and the top. seJ'\Td When and II the di- the well- vllnilla add -! tahlespoom; ~lold ill (,llp~, top. the It in sli('ps. n;' (1i\'idillg' fl'uil a pint in thl'l (> S(,J'\'(~d wit h fOl'lll at ice cream. layer illtn thirds. lIlolding' ill pfYe(.t adding' In'i(.k is sl'l'lIl'ed. ADELE P.\N"GLEIL •