A BOOK OF EXCELLENT RECIPES COMPILED BY WHATSOEVER CIRCLE OF KING'S DAUGHTERS OF TRUMBULL AVENUE PRESBYTERIAN CHURCH, DETROIT, MICHIGAN. \\";\1. GRAlIA;\\ I'Hl:-:Tl:-:G 1897. co. and art; poetry, music and live without conscience, friends, we may live without heart; books; but grieving? We may live without We may live without We may live without But civilized man cannot He may live without He may live without He may live without But where is the man that books-what hope-what love-what live without cooks. is knowledge is hope is passion can live without but deceiving? pining? but dining? INDEX. I{eci PL'S, }JAGJ<:26 26 31 61 63 65 .t? 49 5S 15 8 42 60 11 67 8 46 61 11 60 49 21 5 61 58 26 Ii Eggs, Fish, Fried Cake!:', Jellies, :\leats, l\Iiscellaneolls Oystertl, Pastry, PickleR, Poultry, Preserves, Puddings, Salads, Soups, Spiced Summer Tea Rolls, Vegetables, . F'rlIit:-:, Drink::, . 15,000 Ladies •••• of showing them Visited our Exhibition -through Art of Cooking by lectures and demon- strations. Miss Emily M. Colling-the 100,000 Ladies Yearly visit our store to see the largest display of Garland Ranges and Base Burners. [lectric Gas Stoves. Detroit Gasoline StovfS. Refrigerators. Ice Cream freezers, "ammocks, Children's Swings Denry C.Weber & CO. 121_123-125 Woodward Avenue, Detroit, rlich. 4 SOUPS. ",Expect spoon meat." l\"09DLg SOUP. Boil one onion in the soup stock with two tablespoons of parsley. l\"OODLES. '1'wo eggs beaten light, out and sprinkle with plenty and drop .into the soup and cook ten minutes. of flour; a pinch of :o:alt. Flour Roll roll up and sliee very thin to thieken. >\1. REN N IE. PKA SOUP. Two quarts peas, if in senson, three pints water, a few stalks 0: if not use celery salt: one tn blespoon of mineed thicken with two tnblQspoons of one onion, Boil until pens are done; ~lash through a sien~, nnd ndd snIt and pepper. celery, parsley. flour. BOUI.JLIOX. Two pounds finely chopped one hour. for one-hnlf hour and then boil. IC'af. Simmer ~train white of C'gg bC'aten with one-half five minutes This ,will be a clear white liflUid. earamel and add a little water, boullion cuPS. heat and nH'lt sugnr awl strain cold wnter. Soak beef, one qunrt onion, celery, ba,' ~kim andaelll and return :1I{(ladCt cup cold water, using shell. Boil :llHI pepper. To makl' timl', th(' or in a frying pall, ~til'l'ing all through w('t flannel. Add snIt '1'0 color usp'('aramel. Always SI'I'\'e houlliun to fire: boil ill smnll teacups '1'0)1:\'1'0 ~OUP. Tal;:e .four good sii'.ed tomntoes, scnl(led nllll chopped: Ollp pint of nnll a small qllnlltity water, One l)U:Il't uf milk, two rolled crackers, of baking tifteC'll minutes. :1 Iittlp peppel' a nd salt, Olle tn blespooll of bu tter, tIll' last. or :1 fpw In'ead ('rllmhs to 11eadded at sOlla: boil )IRS. STEYENSOX. SPOXGE BALI-iS. Put whites of two eggs in a teacup, pour the contents one ounce butter butter two yolks, a few pinches of salt, into the boilio.g hot eight to ten minutes. is thick and smooth; into a stew pan; add one teacupful (or size of an egg); stir well over fill the cup with milk anfl of flour aIllI fire until the s.et it to cool, after which stir into it the 'a little mace (if liked), and drop Cook from soup, a teaspoonful at a time. l\IRS. E. A. KITCH. l\IOCK BISQUE SOUP. in porcelain vessel Put one quart canned tomatoes to stew. Put most of three pints of milk in double boiler. of milk mix smooth one large tablespoon of flour, add to milk when boiling hot; and rub tine enough to hold the seeds; add butter, pepper through a strainer and salt. A little lemon juice improyes JU5t before serving stir milk nnd tomatoes teaspoon of soda to tomatoes let cook. Add one scant In rcmainder the fl:1Yor. together. l\IRS. D. CREA:\I OF CORX SOUP. One can of corn; heat and strain through Boil one 'luart milk und thicken 'with two tn blespoons melted butter; mix with one of flour. Add corn nUll season. cullender. '. GREEX PEA SOUP. Boil one quart of green peas with one onion until easily. Add a pint of stock. Cook two tablespoons one of flour until cream and one cup milk. seryes. Pour Scn~on nnd let boil up once. Then mId to peas. smooth. MRS. W. H. ROBSOK of butter they mash anll in one cup Strain an.! CHICKEX BUOTH. Cut up chicken and put of water. Take out chicl~cn. season Stew until diminished broth nnd add a scant cup of rice. Cook until rice is tendcr. A cup of milk and a beaten egg lllay be added before scrying if de. sired. to three quarts. in kcttle with four quarts CLAi\! snlJP. Boil two Quarts of clams .. pick them out ~nrl chop. Add to this 't,lie liquid with one cup of scalded milk and one ,,:ell heaten ...;;~. . J. E. F. (j POTATO SOUP. Put two ounces of chopped bacon and six chopped onions into Season with salt and boil Peal and slice one quart of raw tomatoes Let boil fifteen minutes. four quarts of water. and pepper. all together 'until pota toes are reduced to a pulp. JULIA. STOCK FOR SOUgS. Stock is made from meats or bones, or of cooked joints of meats turkey, beef or into cold water, without then skim well. Set is in let cool and '.rhis will keep for some time, and may be used (omitting the ,fat), to which may be added chicken, mutton bones well broken up. Put all salt. Let it back and let simmer gently for six hours until shreds. Add pepper and salt. remove grease. for various kinds of soups. it come slowly to the boiling point, Strain into stone jar; the meat CREAM OF TOMATO. One can tomatoes, one quart of milk. ley, bay lemf and celery. Place milk in double boiler and thicken with two tablespoons melted butter, tomato and 'add one-fourth milk and serve. Season with onion, pars- Place tomato and seasoning ovel' fire. of "Then well cooked ~trein :nto hot teaspoon sugar and stir all two tablespoons of flour. CREAM OF ASPARAGUS SOUP. Cook one bunch of asparagus until the tips and Rellh~Ye ten jJ} inu .es: strain. put stalks into one quart of soup stock; simmer Add the tips and heat again. Add slowly one pup of hot cream to the yolk of one egg. Add stock and S('[\.8onfind 8~n'e hot. tender. Butter stale bread; serve with soup. :MRS. J. C. ANDERSON. CRONTONS. cut in strips; brown in oven or iry. aud '1'O:\IATO SOUP. Boil tomatoes until clone:with one small onion rldd half as much :\Iix together with a little of flour, one of butter, one-half teaspoonful Strain and boiling water as you lUlye tomatoes. the water two tablespoons salt, one teaspoonful sen-e with slices of stale bread browned in a quick oven. .sugar and a little red pepper. MARGUERITE RENNIE. 7 MOCK BISQUE. One pint cream. cup hot strained tomato juice. thickened Just before servinj~ add one-half Season ,vith salt and pepper. ~IRS. R. :\1. GRINDLEY. CREA~I SOUP. One cup hot crea m, two cups hot stock, anel bea t~n yolk (,f one egg. Season to taste. COHN SOUP. One quart can grated corn, three and one-half pint cups) milk, one tablespoon onion. Cook for fifteen minutes double boiler. two tablespoons for two or three minutes. with a. little salt. salt and pepper and serve. cups (one-half in in sauce pan. Add in the hot milk and cook in a tureen the yolks of two eggs Slowly add the hot strained soup. Add a little :Melt three tablespoons flour. Stir this mixture FLORENCE DUNLAP. butter Beat FISH AND OYSTERS. "He was a bold man who tIrst ate an o'yste~."-Dean Swift. ROAST OYSTERS O~ r.rO~~ST. Toast oysters. season with salt, pepper and plenty of bits of butter. oven until the edges of oysters curl. Serve at once. some slices of bread. fine Spread as many of these as possible on each slice of toast, in a. hot 'Vash awl wipe some large, Put ESCALLOPED SAL~IOX in the bottom of baking dish; Take one can salmon :l1111 drain off oil. Put a layer of rolled crackers then a layer of salmon. until the salmon is used; on every layer of crn ckers pu t small pieces of butter, a little salt, and moisten thoronghly with milk. Bake in a hot oven twenty minutes. MRS. FANNIE A. BOWERS. 8 li'lSH 1'URBOT. tender. Steam a white ,fish until 'and salt and the juice and rind of one lemon. with pepper an onion and boil until soft. Rub together one cup butter cup flour. Boil one and one-half pints of milk and add butter flour, onion and two beaten eggs. alternate and bits of butter. Remove bones and sprinkle Slice and one and cake dish put Serve with bread crumbs layers of fiish and dressing. Bake one-half hour. In a buttered ~IRS. 1'1. L. BROWN. SCALLOPED SAL)ION. Fill the bottom of a tin pan with cracker crumbs, then one layer of salmon, continuing this until dish is full, having cracker crumbs on top. Season well with salt 'and pepper, cut over the top large pieces of butter. F'm dish full of milk and bake one hour. MRS. H. SPENCER SMITH. SAL~ION SOUl1'FLR of fine stale bread crumbs Open a can of salmon and break into small flakes, removing the skin and bones. Cook together one-haH cupful of milk and two tablespoonfuls in a ta blespoonful of flour and two table- double boiler; add one level spoonfuls of butter the mixture of salt, ".hip the whites of three take from fire and add the prepared fish. eggs very stiff, cut turn into paper cases and bake golden brown in a quick oven. is thick and smootb. Add one scant them lightly into the mixture, to a paste, and stir until rubbed together ten minutes teaspoonful for JENNIE 1'IASON. CLA~I CHOWDER. One quart clams, six large crackers. taking it out soon and leaving the fat. l1'ry a piece of salt pork in in kettle two a kettle; in a or three slices of OIllon. Have six potatoes layer of potatoes then one of clams, having clams chopped fine; sprinkle with pepper and salt; add a little onion and the bits of fill up the re- pock cut mainder to cover. Cook twent~. minutes and just before serving add one pint of hot milk. 1.'ben add clam liquid and enough water then a layer of broken fine, in this way. cut up fine. Put crackers: Put COD O~IELET. Break into small pieces the thicke~t parts of dressed cod, season with grated nutmeg and pounded mace. Beat six eggs well and mix with fish. F'r~ras 'an omelet and serve hot. FANNIE. CREA~1 SAL~10X Heat salmon in can and turn into platter, skin and pour over it a crenm'sance; be sprinkled over snlmon. remove bones and yolks of eggs or parsl~y n:ay Sauce-Stir into one-half pint of boiling milk ~wo tablespoons melted butter mixed with two tablespoons of flour. MRS. O. WARDELL. BAKED TROU'I'. Clean, wipe and dry the fish. Gnsh two inches apart, and put in slices of salt pork; stuff; sew up; tlredge with flour. Bake thirty minutes. Remoye pork and pour Hollandaise sauce nround it, ancl put pnrsley in mouth and gashes cup craeker pepper, one teaspoonful chopped parsley, one teaspoonful Stuffing Ii'ish-One one-fourtl1 teaspoon teaspoonful ful pickles, one-fourth cup butter. teaspoon salt. chopped onion, one cnpers, one teaspoon- Tl'his mnkes dry stuffing. crumbs, one-hnlf I-Iollnndnise Sauce-One-half ctlP Dutter, one-fourth salt, yolks two eggs, speck cayenne pepper, one-hnlf cup boiling water. Rub the butter bowl with a wooden spoon; add yolks atone lemon juice, salt nnd peppel'. Place the bowl rnpidly until thickened. saltspoon juice one-hnl.f lemon, to a crenm in a small time. Beat ,,'ell. Add in ten kettle nIHl stir MRS. J. R. :\IcLAUGHLIN. BAKED HALIBUT. Freshen one hour in tepid wnter; bake from one-half to one hour, acC'ording to size of fish. Serve with drawn butter gravy. OYSTER PA'I"l'IES. Line patty tins with rich puff pnste. senson with salt and peppel'. add a little butter pinching the edges tightly -together. Balw twenty minutes oyen. 'Yipe oysters well and Place three or .four in each tin and the edges of the crust and covel', in hot to each. "ret FISH A~D ~IEAT SAUCES. Dmwn Butter-One spoonfuls flour, put wuter, stir constantly ley and serve at once. ~Iint Sauce-One-fourth chopped mint and two of sugar. using. half cup butter rubbed well with two table- into a sauce pan with about one pint of boiling 'I'hrow in a sprig of purs- until well melted. , pint of yinegar, four tablespoonfuls of Let stnnd fin hour or two before 10 OREAMED OYSTERS. Drain off the liq'tlid; heat the oysters; cream; solved in milk, a little butter and salt and pepper to taste. let come to 'a boil; then add one tablespoon pour in one quart of of flour dis- J,ITTLE PIGS IN BL'ANKETS. Wash and dry ,large oysters. Out .fat bacon in very thin slices and cover each oyster with one, uinning on with wooden toothpick. Broil or roast until bacon is crisp and brown. Serve hot, and with- o~t removing toothpicks. J. E. 1\1. MEATS AND POULTRY. "Some ha'e meat and canna eat, And some ha'e none who want it, But we ha'e meat and we can eat And so the Lord b~ thankit." CREA~IED OHIOKEN. Put two cupS of hot water, two slices of bacon cut tender. Make sauce by melting one tablespoon of butter fine, one tablespoonful of chopped parsley in stew pan; add your chicken, which should be in eleven pieces. Oover closely and cook slowly until in of flour and mix to a smooth frying pan, add one tablespoonful paste; strain with one-half cup of warm water, add to butter and flour when it thickens, draw from fire and add one-half cup of cream. take juice from chicken, MRS. W. F. JOHNSON .. MEAT LOAF. Two pounds of chopped round steak, one-haU pound salt pork, Salt summer savory to 'tnste; one egg well beaten. bread tin . Bake small piece onion chopped fine, and pepper Knead all one hour. to taste; into a loaf and put ,four slices of soaked bread. in well buttered MRS .. M. M. HOWELL, 11 ROLL OF VEAL. Very thin round veal, one-fourth pound chopped ham (boiled), one-half cup finely chopped almonds. Mix 'and spread over veal; 'Vhile cooking add to roll and tie. Boil one and one-half hours. the water onion, bay leaf, celery salt and salt. Serve cold and sliced. HAl\! TOAST. Thirty ounces lean ham, one ounce butter, to taste. Mince ham fine; put parsley. into stew pan with it comes to a boiling point. Serve chopped Shake until pepper 'and salt butter and season. on buttered toast. MRS. E. A. KITCH. CANNILON OF BEEF. one tablespoon melted butter, One pound of round chopped steak, yolk of one egg, one table- spoon parsley, and two of bread crumbs, one teaspoon lemon juice, one teaspoon salt, one-fourth of pepper. in buttered paper and bake thirty minutes Serve with mushroom sauce. One table- spoon butter; one teaspoon flour; one cup boiling stock or milk; one ta'Qlespoon tomato catsup or two shakes pepper; one C'tlP of chop- pea. mushrooms. )Iix all in hot oven. together, roll TO)IAr.rO SAnCE FOR .MEA'.rS. Cook tomatoes and add four cloves, onion parsley, bay leaf and cook ten minutes. To each one-half pint add one tablespoon melted butter mixed with one of flour, salt, cayenne pepper and sugar. through cullender and serve. Pass CURRAN'!, .TAMFOR COI.JD )lEA'l'S. Five pounds currants; ins, seeded and chopped; pulp of ,four and take out seeds. Cook fruit sugar and cook five minutes longer. five pounds of sugar; five oranges, two pounds of rais- rinds of three grated, chop twenty minutes, add MRS. J. F. HASTY. JELLIED CHICKEN. IBoil chicken thoroughly so the meat will then return to the water and keep it there over night. bones; the morning add pepper, salt and butter; chop very fine. and put into molds. fall away from the In :Mix well 12 VEAL CUTLETS. Trim cutlets nicely, roll in beaten crumbs; salt and pepper, and then ,fry slowly in good drippings. egg, and then in cracker CHICKEN FRIT'l'ERS. Cut cold chicken into small pieces and season with salt and pepper and juice of one lemon. Let stand one hour. Make a bat- ter of two eggs, one pint of milk, a little salt and flour enough to make a thin batter. the chicken in this and drop by spoon- fuls into boiling fat; Stir fry brown, drain and serve. E. A. MEAT' SOUFFLE. Cook one tablespoopful of flour in one tablespoon of milk and add slowly one cup of hot milk seasoned with one teaspoon- ,Stir one cup of chopped into the sauce and when hot add the beaten yolks of two eggs, teaspoon salt and a little pepper and 'cook one minute. in the whites of the eggs, beaten stiff; bake in a Any kind of cold meat may be butter; ful of Chopped parsley anll one onion. meat one half 'When cold stir battered used. dish twenty minutes. MRS. J. F. HASTY. VEAL LOAF. Chop fine three pounds of leg or loin of veal and three-fourths pound of salt pork, chopped finely together; roll one dozen of crack- ers. put half of them in the y.eal with two eggs, season with pepper and a little salt 'and make into a soHli that are left and spread smoothly form, and then tal{e the crackers over the outside: bake one hour and eat cold. if needed. :\lix all together JENNIE l\IcCRIE. FORCE :\IEAT. Soak a small loaf of bread in cold water; press water out and put brea.d in :t basin with OIH'-quarter pound sausage meat. or minced veal, chicken or game. Add one beaten egg, n small onion, salt, pepper, n'utmeg and butter size of an egg. CHICKEX PIE. for a fricassee and season with butter, pepper and salt. pan and 'pour the grayy oyer, in moderate oven. Line a pudding dish with a good pie crust. Cook chicken as the thickened with a little tlour. Bake 13 Fill ROAST ~l'URKEY. inside and out. Procure a nice young turkey. Dress nicely, rub with pepper and Fill with dressing made by pouring boiling salt and pepper and a -and chopped fine and one can Stuff turkey and sew up. Make paste of flour roll out and spread over turkey. Baste often. Take off three hours salt water over bread crumbs, plenty of butter, little sage; oysters and water; cover when done and let brown. will be required. the giblets cooked tender If a young turkey, chopped. :MRS. H. 1\1. RIG H. BRAISED r.rURKEY. 1.'russ and stuff turkey as for roasting,nsing of bread, minced chicken, mushrooms the breast with fat salt pork. most with sliced vegetables slowly and baste often. Garnish with stoned olives. a force meat made Lard Place turkey in pan, breast upper- and sufficient broth to cover. Cook and sweet breads. :MRS. 1\1. A. ROBSON. VEAL LOAF. Three and one-half pounds of minced veal, eggs well beaten, one tablespoon pepper and one of salt, one grated nutmeg, size of egg. Mix four rolled crackers, one tablespoon cream, butter these together like other meats. and make into -a loaf, roast and baste three MRS. H. M. BAKER. l\IJ!lNl' BALLS. Mix chopped cooked meat w.ith chopped nuts, one egg, salt, pepper and parsley. Make into smaH balls and place in pans; pour over strained Place balls on platter and let tomato cook until slightly thickened ,then pour over balls and serve. toma:to and bake twenty minutes. PRESSED :MEATS. take all Take a beef shank with about it cut in four pieces that cold 'water and boil until skimmer tat and pieces of gristle, the liquid; add the lutter one of pepper and one desertspoon in a cool place to harden. bo'urs. five pounds of meat on it; have it may easily go in the vessel; cover with the meat drops from the bone. 'Vith a the meat out of the liquid -and remove all bones, ,Separate the grease in,m then shred fine. to the meat wHh three teaspoons of salt, Set less than four Shank should boil not of 'Vorcestershire sauce. JANE C. MACKIl\Il\lIE. 14 Three pounds of salt pork chopped ,one and one-half round beef steak or neck of heef and one-quarter crack8r cups sweet milk ,one egg, one tablespoon ~Iix thoroughly; two and one-half cups fine, one of salt, one teaspoon pound crumbs of butter, make over in two small or one large 10M. three tablespoons water. of pepper. ..-~fter it Balw one hour. )IRS. is in the van pour ,V. J. :MURRAY. DRESSED '.rEl\'DEHLOIX. not to suit. turkey a little pounding-, the largest being careful sb:e po~sible and cut to goothrough, down Secure to make the center, season with sage, peppel' and them flat. After (same as used salt this. for on top of 'Yrap the whole with white cord and put small pieces of butter and oven one and one- lard alternately quarter into the pan just be- fore going in. Baste often. Then lay a thick roll of moist dressing thin lengthwise just over hours, putting a little boiling water on one and place them. Hoast in a moderate or chicken) another enough ~IRS. FRANK G. FELKER. SLICED 'l'O~GUE, for salt quantity thoronghly two beef and water. This tongues cup of salt, one-half teaspoon of saltpetre, namon and al)spice. day for two weeks. dish in a cool place. Boil until in a bowl. delicious. is sufticicnt in strong cup brown one tablespoon Rub the mixture well Keep them in au earthenware skin and curl let stand till cool. This the one .me-half cin- ('very or porcelain tightly 1'0ta~c1 is tongues. Jlix nutmeg, ,one-half each of ground a heavy weight on it; into the tongup.s ""a5h togl'tlw!' cloves, tender, Place sugar ISEY FOX. ECCS. "As full of mischief as an egg is of mea'." EGG AXD CHEESE SOUFFLE. tablespoons butter, grated three whites Four spoons salt, pepper, over move from fire and add yolks minutes fIre, add cheese, butter, slices of bread salt in greased four cheese. of eg-gs, two yolks, one-half cup milk, one-half crumbled. and pepper, and beaten whites. four table- teaspoon Stir milk ,lUll hread aud again stir. He- B:lkc twenty pan and serve immediately. 15 EGG VER~IICEr...LI. Heat one cup of milk. add one tablespoon 'add one-fourth hard boiled eggs. teaspoon then pour over ~Ielt flour. in sauce pan one-half tablespnou then salt. Put yolks Separate whites add hot milk a ~ittle at a anLl yolks of fine and Put ~,'olks cut whites in strainer, four slices of toasted bread. strainer over top and garnish with parsley. butter, time, three add to sauce, through MRS. J. F. HASTY. EGG 'l'BIBALES. Six eggs, one-half eggs and ~ream, cup cream, salt and pepper one-half Beat bale cups, and put minutes. cream sauce, made by heating milk in double boiler ing with two tablespoons melted and two of together. \Vhen done place on platter in a pan of hot water and pour qutter these teaspoon and bake around salt, pevper. tim- fifteen them a and ~hicken- ltJ!xed flour, .and place in buttered O~IELE'l'. Three eggs (the whites beaten separately), of salt, one heaping whites. in hot Put teaspoon tin greased ,with butter. flour. Beat thoroughly, one cup mill\:. pinch then add the Bake fiifteen minutes. CARRIE BOOTHROYD. VER~IICELLI EGGS. Take five or six eggs, hard boiled. Cream the whites oyer top. Crumble and serve yolks with a on toast with the yolks crumbled forlc SHIRRED EGGS. MRS. LAW. Use little pans or saucers and place one egg in each. salt, pepper and grated cheese, and bake two minutes Spri.llkl~ or with more. FRENOH SCRA~IBLED EGGS. Place one tablespoon into this ,four beaten hutter, one-half eggs till dry. Stir cup milk in pan :ll1d boil. Sen'e Onto:UH. FROTHED EGGS. On each piece of place beaten white salt and peppel' and bake two minutes. toast in center, 16 of egg, with yolk S'.rUF.FED EGGS. Boil eggs hard, remove shells and cut remove the yolks and mix fine with peppel', salt preferred; little mustard and vinegar or chopped sour pickles. with this smooth, and put halves together in two, either way as f:Jlll a StuO: whites again. :\lRS. J. H. ACKER. OMELE'.r. Take fresh eggs, break the eggs in a bowl, and to every egg as' add one tablespoon milk, and 'whip the whole as thoroughly for sponge that butter will melt almost brown in it, but not Quite; pour the egg into the buttered pan and set The omelet pan must be so hot in the oven for a few minutes. cake. JENNIE ~IcCRIE. EGG SANDWICHES. Boil bard six eggs. 'When cold chop fine, add salt. pepper and a pinch of mustard, then vinegar enough to moisten the mixtln'e. To spread between thin slices of bread and butter with a l(~af of lettuce. l\IRS. T. L. l\IARKER. OHEESE OMiELlErT. (Always one tablespoon water to each egg.) Four eggs, foul' tablespoons water, one tablespoon butter. one- Let in pan and paUl' in the eggs, and shake pan until eggs 'Vhen partIy done sprinkle with cheese and salt Loosen {rom bottom and sides of pan and half cup cheese, salt and pepper. Beat eggs and add water. butter melt become solid. and parsley if desired. roll as jell cake, with a lmife,ancl turn into a platter. IDA WARDELL. VECETABLES. "Things which in hungry mortals' eyes tind favor," S'l'UFFED 'l'O~IATOES. Take large firm tomatoes, cut a round place in top of each anJ )lix with stale bread crumbs, chopped and baki scrape out all the soft part. onion, parsley, butter, in a moderate oven witb n.little butter pepper and salt. Fill in pan. tomatoes li FRIED TOMATOES. Dip thin slices of ripe tomatoes fry until brown. into flour, salt and pepper and CORN PRITTERS. Grate the corn and scrape milk out of cob. Add one egg for eyery ear of corn; beat well and fry. 1\1as. R. 1\1. KEYSER. CORN O:\IEI.1ET. To one can of corn 'add one tablespoon flour, one well bea te~l salt, pepper and cup of milk and a three tablespoons egg, few cracker crumbs. butter, Bake to a light brown. :MRS. IRA E. RANDALL. CAN~ED MUSI-IROO~IS "TI'!'I-I BRO'YN SAUCE. Brown tablespoon one tablespoon large ()Ifflour 'and brown again. Add one-half of the mushroom liquor and one half cupful of beef stock. smooth and thick add the mushrooms; on toast. in a sauce. pan. Add one cupful 'Yhen and Her"e season to taste of butter I F. H. B. EGG PLAN'!'. Cut ill slices and lay in cold salt water in egg and crackel' crumbs and it.y in butter. for an hour, thel1 roll J. R. FRENOH FRIIDD POTATOES. lengthwise Slice potatoes and let hour. Dry well and then fry in hot done take them out with a skimmer lard and let cook until Sprinlde with salt and serye hot. done. in cold water remain for an lard .. Before they are quite and drain, then return to the them puff up. '!'his will make TOMATO nIACARON!. Boil two sticks of macaroni, in a quart it is sufficiently boiled add a cup of tomato juice Before serving add one cup brol~en in inch length, and seasoning. of water. After one tellspoon butter of sweet crea m. 18 MRS. McDONALD. DEVILED TO:\IATOES. butter, add one level Oream two tablespoonfuls dry mustard, saltspoon of salt and a bit of cayenne pepper. Add the mashed yolk of a hard boiled egg and also one raw egg slightly beaten. Add little by little one and one-hal,f tablespoons of hot This sauce is to be poured over vinegar and cook until three tomatoes which have been skinned, cut in very thick slices. seasoned with salt and peppel', dredged with flour and fried in butter. it thickens. teaspoon NlDW ENGLAND BAKED BEAXS. salt taste, in this, Bring them to a boil them stand oyer night. Atfter picking over and washing the beans, put them into clean cold W3!ter and let In the morning drain this water off. Put on more water with a heaping teaspoon of saleratus. then drain and rinse. them into your bean pot with nearly one pound of salt Now put pork or corned beef to one quart of beans and one tablespoon of molasses, score the pork or corn beef and it down into the beans. Pour boiling water over the beans until put it is one-half inch or so above the beans. Set the pot in a hot oven; let them bake from four to six hours. If you wish the pork baked dry, about one hour before they are done take the coyer off and lift the oven done they should be a nice brown door and let them bake. color and juicy. looking things we see in tin pans sitting in windows the pork above the beans. Leave the cover off, shut for a Xew Englander. ~one of your white to suit your "'hen MRS. E. A. WILLARD. l\IAOARO~I AND OHEESE. Put one tl0und of mncaroni in a dish, season with salt and cover then remove in a baking dish a layer of the boiled macaroni Season with salt it a layer of very dry cheese. and Pour over the Put bits of butter on top layer and bake in a moderate with boiling water. Oook until macaroni and drain. Put and grate over and pepper. cheese. Beat macaroni. oyen. quart basin. 'l'his nmount of cheese and macaroni will nearly fill a t1wo I an egg and a cup of milk. the dish with these layers of macaroni Fill together is tender. MISS ARMSTRONG. OOR~ AND TO:\IATOliJS. in a layer of 'rake one can of corn. two cups of tomatoes, butter a dish and put aud sprinkle with crackel' crumbs and little pieces of butter, and then layers of corn. seasoned with salt, pepper and so on until dish is full, having cracker crumbs for top. Bake half an hour. season with pepper tomatoes. and salt MRS. R. J. SERVICE. 19 HOLLANDAISE I'O'l'A'.rOES. them two tablespoonfuls Peel six or eight potatoes, boil llntil done. Drain and salt and drop over Partly cover and set at the side of -the fire, shaking and basting every few minutes. sprinkle over them one teaspoonful of lemon juice and serve in a heated dish, pouring over them the remainder of the butter. 'Vhen they have absorbed most of the butter, into bits. butter cut STUli'FED POTArrOES. lengthwise with sharp knife with a sawing motion. Select smooth potatoes, bake in moderate oven one hour. Cut For potatoes every six pieces take about one-half cup of milk, two rounding tablespoons butter, one level teaspoon salt, whites of two eggs, foul' shakes white pepper. Add salt, pepper amI butter. Mash well while adding. Have milk hot and add slowly, add beaten whites thing before putting back in shells. Use ressed yeast, and flour for a thick batter; In the morning add one cup sugar, one-half cup melted butter, a little nutmeg and salt. and flour enough to form a stiff dough. Knead well and set in rounds. Bake to a light brown. Brush oyer with white of an egg with a little sugar added. in a ,yarm place to rise again. to half an inch thick, cut to rise; when light raise over night. and set roll l\IRS. l\IcEACHERAN. :\IUFFIXS. One-half cup sugar. butter size of a. small egg, two eggs. Beat light, a(ld a pinch of salt, one pint sweet milk, flour two heaping tea- in of plain loaf cake, Bake 20 minutes Select Baking Powder. the consistency together until to make spoons Hudson's 111ullin tins. it :\IISS CORA DART. GLUTEX BHEAD. One pint boiling water, one pint boiling milk, one teaspoon salt, to yeast. Oover and stand then add enough gluten to make a soft loa yes and let rise again. one teaspoon butter. make a soft ba Hpr, one ca ke compressed In a warlll place to rise. dough and knead well. Form Into four Bak~ for one hour. Bake In single pans. a dd one well bea ten egg. enough gluten 29 PARKER I-lOUSE ROLLS. to the flour; One and one-half quarts size of an egg, milk enough to make it knead ,,'ithout flour, one-third yeast cake (compressed), flour- rub in the then add the yeast, which has been dissolved in a little and lastly ,the milk, which has been scalded luke warm. Knead on the board without then knead roll about one inch thick, cut with cutter; mould into small roll again to about one-quarter butter half turn the other half over onto the four hours. Bake in a mod- butter ing the board, pinch of salt, add the salt butter, luke warm water, and allowed to cool until flour. Set again, balls; the small circle thus butter; etately hot oven. This makes eighteen. to rise in 'Warm place Ifor about in pan and let rise agout inch thickness; six hours, formel!, put ANNIE E. BROWN. YEA8T. Boil in a little more than three-pints utes a handful of hops, strain 'and while boiling hot stir flour to make a batter. one teaspoon salt. 'Vhen this batter cake; when light cork tightly and put for five min- in enough also is tepid add a good yeast in a cool place for use. Boil, sift and add six ,large potatoes; of water MRS. C. W. DAILEY. BREAD. Boil and sift two large potatoes, add two teaspoons white sugar, salt, lard size of a hen's egg, three pints of warm water, one cup of yeast, or one-half any good yeast cake, flour enough for a stiff is light mix into a soft dough; batter; let rise and knead thoroughly; ,let rise again and mould into loaves. When light bake in a quick oven. The loaves will be light enough when double the ordinary size. stir well; when this batter MRS. C. W. DAILEY. flour, two-thirds '1'wo cups Indian meal, one cup rye or graham flour, one cup two and Steam Some prefer wheat 'cup molasses, one cup sour milk, one-half cups sweet milk, one heaping teaspoon saleratus. three hours, to bake it slowly ,four hours in a covered tin. slow oven one hour. then bake in rather MRS. E. A. WILLARD. One pint sour milk, one cup molasses, one cup corn meal, cups graham flour, one teaspoon salt, one teaspoon soda. three hours. three Steam MAY EMILY PORTER. 30 HO:\IE :\IADE BREAD. let cool. add two teaspoo'ns If set over night use one-half setting For in cold wa ter in morning cake yeast use one cake com- one cup milk, one cup boil- and fonr come. and knead twenty in 72° temperature or till ail' bubbles and yeast, salt five minutes :lnd beat it does not stick to board bowl well covered, (Five hours process.) of liquid. yeast dissolved to one quart pressed ing water; cnps fiour gradually, till '1'hen add flour minutes. Place in air-tight for boa I'd; make rise one hour. Bake one hour. three hours or till double in to two loa ,-es and place in greased in buIlL :\Iould in hands and not on pa ns and let BOSTON BROWN BHEAD. One cup sweet milk, one cup sour milk, one cup molasses, one scant cup raisins, two cups graham flom .. Take them well and put three the batter hours. tablespoon sOlb. salt, ,five baking ,Set in them. one two cnps corn meal, butter powdel' in steamer and steam cans. :\IRS. H. N. KEYS. BAKING POWDER BREAD. Three cups flour, two teaspoons Hudson's saIto from outside der, one teaspoon and stir then cut with knife until with place paper over amI place knife top to bake. of pan toward smooth. )Iix and add one and one-third Select Baking Pow- cups milk dough, and turn on to board and roll and it becomes butter, center till in pan and glaze with melter CAKE. "Aye, making of the cake, must stay the cooling, to the leavening, but here's yet hereafter the the heating of the oven and the'baking. Nay, you too, or you may chance to burn your mouth." the kneading, DAHK CAKE. One and one-half cup dark brown sugar one-half yolks of three egg, one anll one-half' cups mill~, two cups teaspoonful Hudson's ter pound citron, one spoonful Select Baking Powder. one cup raisins, cup butter. flour, one quar- cinll:llllOn and cloves. 31 :\IRS. H. A. ROSE, Norwalk, O. FRUI'l' CAKE. One pound sugar, raisins, ounce mace, two pounds one-half tablespoon one-half pint brandy. one pound butter, two pounds small currants, tablespoon one one-half six eggs, one pound flour, citron, small Powder, Select Baking allspice, pound one cloves, two teaspoons Hudson's MRS. W. C. HOUGHTON. FRUIT CAKE. seeded, one-half pound currants. One pound raisins one piece lemon and citron peel, one cup brown sugar, one cup New Orleans pound molasses, coffee, figs chopped, one teaspoon fiye cents' worth allspice, together, foul' cups flour. one-half in one cup strong two eggs beaten together, soda dissolyed cinnamon and cloves mixed one cup butter, :MRS. F. BUSHEY. FRUIT CAKE. Ten eggs, one pound suaI' (brown), one poundmixec1 brandy, two pounds currants, one-haH glass spice, baking soda; flour enough to thicken. one pound three pounds raisins (seeded), two tablespoons mixed one teaspoonful butter, peel, MRS. l\IcEACHERAN. FRUI'l' CAKE. two pounds Two pounds pound of omnge of peppel'. three-quarters pound Olle cup of molasses. Select Baking of I'll isins. peel, one nutmeg, Olle teaspoon one-Iw.lf dozen of eg-.~s.. three-quarters of sugar, Olle and one-half one cup of milk. Powder. of currants, four three-quarters of cinnamon, pound pounds teaspoons one butter, of floul'. Hudson's MINNIE GALL. One cup butter, FRUIT CAKE. three one cup molasses. Olle cup rieh huttermilk. raisins, to tnste.Will citron and currants keep one yenr. two cups sugar, to taste. one teaspoon and one-half flour, foul' eggs, one pounn spice saleratus. cups MRS. C. C. ANDREWS. GI~1GEH BHEAD. One cnp :'\ew Orleans the size of a small little ginger and cinnamon. lllolas!'es. and make stiff with flour, butter sOlla, a egg-. one cnp hot water, one teaspoon 32 MRS. H. N. DOVEY. FRUIT CAKE. Seven eggs, one cup sugar, one cup butter one-half cup molasses, one-haLf teaspoon soda, one-half pound citron, one pound raisins, one pound currants, one pound blanched almonds, one tablespoon tablespoon cloves, one nutmeg, one tablespoon cinnamon, one-half the eggs sep- quart arately and put in pan. Ba ke two hours. sifted flour, five drops almond flavoring. Beat thing before putting the ,,-hites in last MRS. H. N. DOVEY. GI~GER BREAD. One cup molasses, one cup brown sugar. cup but- ter, one-half cup milk. ,three eggs, one and one- half teaspoons of ginger, one-half teaspoon of soda dissolved in one teaspoon of vinegar. three cups flour, three-quarters ELSIE HUGHES. SPICE CAKE. chopped, One cup sugar, one-half cup butter, one cup sour milk, one cup seeded raisins two cups flour, one egg, one teaspoon ground cloves, one teaspoon cinnamon, one grated nutmeg, pinch teaspoon soda dissolvd in very little boiling of salt. one small water and added to milk. Cream butter, add sugar, then eggs well bea ten. flour. spices and raisins dipped in flour. then milk a nd soda, MRS. LAW. SOF'l' SPICE CAKE. cup molasses, 'l'hree-quarters cup sour milk, one-half cup butter cup brown sugar, three-quarters (small cup), two good cups flour, two whole eggs and yolk of one more, one teaspoon soda one-half Bake in three laye{.s, using the white of the third egg for the frosting between. :i\IRS. F. L. MARKER. teaspoon nutmeg, cloves, cinnamon. three-quarters SUNSHINE CAKE. two-thirds cup flour, one-half of seven small sugar "'hites granulated tartar, sugar as for angel cake. Beat ~'olks of eggs thoroughly, washing beater beat eggs about half, add cream tartar until very, very stiff. Stir in sugar oughly, then add flour. Put 'Yill bake in 35 to 50 minutes. fresh eggs, yolks of five eggs, one cup cream and a pinch of salt. Sift, measure -and set aside, flour and then after and beat then beaten yolks thor- in tube pan, and in the oven at once. teaspoon lightly, MRS. LAW. PORK CAKE. One pound fat salt pork chopped two cups dark brown sugar, pint boiling water, one tea- spoon soda (in molasses), one pound raisins, one pound currants, one-quarter cloves and cinnamo;:l. Flour Bake slow. pound citron chopped fine, to the consistency tablespoon nutmeg, of common batter. fine, one-half ouecu!) molasses, :MRS. GEO. D. STOCKHA:\I. ~'hree and one-h1llf~ups ~ I, ,Kings IV, 22; Q.!..n:e-halfcup .Tud,ges fl S2~IPT1!HE ::r.Lv-wv OAKE. • -"toof'~~ ~~ ~ ~ V, 25 (last clause), I Sam XX, 12; two cups Xahum Ill, 1"".' two cups Numberts XVII, S Sea:;;on to taste with II Ohron. 13; one-half 'emiah VI. 20i1 two cups cnp .TmlgeVV two cups :'-. • ,.) 19T ~ ,,~ two tablespoons I Sam ~~ T ~ , .. A pinch of Leviti ns (last clause), 11. two teaspoons \#"t ~'v, J.J'" ...... ~ . . X ~ \ ~"f IV, 5; six of .Tere~ ~ ' ~ tA~ One pound salt pork chopped yerr fine. dissolye iu one pint of boiling coffee, two cups of brown sn,gar, two cups of molasse:;;, two cinnamon, one tablespoon cloyes, two grated nutmegs. tablespoons one pound seeded raisins, three eggs, one heaping teaspoon of soda. rrhis will make four cakes and does not become dry very soon. eight cnps flour, JULIA HUGHES. DUrreH APPLg CAKE. two teaspoons One pint of flour, sifted with the flour. Powder flour, one egg, one-half cup of sugar, one cnp of sweet milk. and quarter tins and spread apples rthickly over the top. one-half dozen large apples. of Hnd:;;on's Select Baking of butter worked in the Pare in shallow Put hatter tablespoon AXGElj CAKE. ",,'hites of nine fresh eggs or 10 small ones, one and one-quarter su,gar, one cup sifted flour, one-half sups sifted granulated tpaspOoll cream 1artar. A pinch of salt added to eggs before beat.ing. After siftin,g flour four or fiye tillles, measure and :;;etnside one cup, then sift and measure one and one-quarter su,gar. Beat and beat until very whites of eggs about half. add cream tartar, Put stiff, and flom very lightly. in pan and in moderate oven at once. Flavor with vanilla. 'Will bake in 35 to 50 minutes. cups ~ranulated in sugar stir :\IRS. LAW. W A'1'F.R ICING. , Take II quantity to form a thick paste, beat well. level of cream tartar, allow to dry. teaspoonful of powdercd sugar and add cold water enough If so it runs add more sugar, onc spread with knHe over cake, and MISS STEWART. PUF'F CAKE. rl'hree cups flour, three eggs, put whites milk, Raking Powder. F'lavor to taste. two cups sugat., one-half cup butter, one cup two teaspoons Hudson's Select in last, MRS. LAW. PUFIi' CAKE, rewo cups sugar, one cup butter, two teaspoons one teaspoon soda, three cups fitful'. Bake in quick oven. cream of tartar, M. RENNIE SPONGE CAKE. Two cups sugnr, one teaspoon salt, one tenspoon lemon 01' ya nilla, Hea t sugar. Beat whites gether. boil'ing wnter, and last Bake in a modemte oven afl or 40 minutes. two cups flour, six eggs, one cup boiling water, Select Baking Powder, two teaspoons Hudson's to- then the sifted together. to a stiff the flour and hakingpowder and at1cl next, yolk9 amI salt froth C. H. PO RTI~R. SAUCR Ii'on CAKK One cup of sugar, two cups of hoiling water, piece of butter size of an egg. li'la VOl' to taste. MRS. J. REAUME. FIG CAKE. sugar, One cup gmnulated two cups nour, sifted with tlour . two eggs, one-third cup butter, two- two teaspoons Hudson's Select thirds cup milk, .A little salt, f1ayor with lemon. Baking Powder, tog-ether with filling malle of one- Bake in three in small piecer-: :11l11 cooked in a little watcr half pound fig-s cut cup r-:ugnr and cook only a few min- until soft, thcn alld two-thirds utes. Add juice of one lemon. top awl si.l('s of cal;:e with boiled frosting madc of the whites of one egg nl\fl one-hnlf cup 'granulated Sprcad hetween layers, I.'lavo~' "\\"ith lemon. lnyers, and put Frost suga I'. MRS. YARGE. J~ADIES' YELLO,V CAKE. One and one-half cups flour, one cup sugar, one-balf cup butter, cream of icing and soda, eggs, one teaspoon one-hal,f cup milk, OIle teaspoon tartar, grated cocoanut bebweenlayers. two t~aspoons yanilla. Put yolk of four MRS. TREBINE. FIG CAKK ('Vhite Part.) One cup granulated cup sweet milk, sugar, olle-ha,lf cup butter, whites of threc Select two teaspoons Hudson's eggs, one-third Baking Powder. Bake in two tins. (Dark p.art.) ~'hree-quarters cup brown sugar, one-quarter cup molasses, yolks of three eggs, quarter sour milk, haU teaspoon chopped raisins. Use fig filling between the layers. soda, cinnamon, cup butter, one- two large tablespoons cloves, one tea cup of PIG FILLING. Boil six figs (when chopped) until jelly. soft, ad,1 onc CUI)chopped raISinS, into the boiling figs one-half cup sugar with one egg, beaten well. Place between lay- ers. 'l'h is cake keeps :fresb a long time. t.wo t.ablespoons currant Put MRS. IRA E. RANDALL. CARAMEL CAKE. 'I'hree-quarters three ClipS 110111', cup butter, three eg~s, Powder. one cnp milk, hut t.er si~e of an egg. Hoil until a little thicker jelly. Whell. cold spread inlayers on top. three Select Baking sugar, than a 1\(1 put almonds or hickol'y nuts two cups sugar, o,ne cup milk, teaspoons !1'illing: One Clip brown sug-ar, one cup white ] Iudson's MRS. TREBINE. Reat is beaten tog-ether add tlle benten whites of Ifour eggs. After and one cup si,ftcd granu- to a cream one-half cup buttcr In one and onc-haH cups latNl sugar. Add one-ha.Jf cup of mille two teaspoons Hudson's Select Baking Powder. After of lIol1\"sift it all tal{e out one cupful and add to the is thoroug-hly mixed together la tlCI' cholocate and one tablespoon milk. grated Drop it altcl'Ilately from spoon in an old-fashioned tin pie dish and hake. Ii\'C teaspoons JANE F. MACKIMMIE .. 36 'ROOHESTER CAKE. ~'hree whole eggs, one cnp milk, son's Sclect Baking Powder. cake. three two cnps and one-half sugar, three-qnarters cup butter, cups Oour, bwo teaspoons Hud- A nice layer flavoring, one teaspoon MRS. TREBINE. SOli''l.' FHUI'I' CAKE. One a nd one~half cups (lark brown .sngar, one cnp molasses, one cnp cold colfee, one egg, one teaspoon one and onc-half cups seeded raisins, one cinnamon, rolled in cup liutter, clovcs and nntmeg, flour, three cups flour, onc teaspoon soda. MRS. STOCKHAM. One cup white eggs. beaten of three Powder, three Baking tin. sqnare Ii'rosting: cnp water. one teaspoon butter. Boil until sugar, one-halif cup butter, to a ,froth, cnps flour, two teaspoons flavor as desirctl one cnp milk. white5 Sclect and ]jake ill 1[ndson's One cnp white sugar, one cup hrown sugar, one-half teaspoons milk. then add three it 'threads, Beat until cool. Flavor with vanilla. MAHY ADAl\lS. A~GI~~L I~'OOD. Take the white~ of pleven ('gg:-;and une aud olw-haIr teaspoou the sngar ISift ~ugar. ulated One small Urnes. the eggs then :Hltl vanilla qniddy not grease and lightly. the pan. to a still alltl 1\1('a:-;ul'e the lIour after :fl'olh and heal it. has heen sifted cups gl':lU- t.wicc. el'Cal1l of lartaL' and sift: with 110\11' six more Hpal: lightly, last bea ten in H:d~e in a lIlodl'I'atc ov('n for one hour. Do the 110\11' a ud ('r('a w of tartal', v:lllilla. into the eggs thre(~ t inw:,ol. One' the sngar teaspoon Put. a little salt with the eggs when heating". \V ~LLOVIO}n. nllSS MAI{Slll\lALLOW CAKK Crealll tu~ether two cups sug-ar. add olle cup milk. whites lIol\l' allll thr('e teaspoous )'owder. 1!'Hliug: Tal~(' on('-halr yoll~s of fou\" egg:;;. three CliPS Helect Baking the on'lI. cup watl'!'; beaten fl'osting on the calw, Handle boil uutil eggs. )Illuud or m:II'shlllallow and softpn in and onc-half :\Iake a boiled frosting of two ('uPS of sugar it. hairs: it. into t!le whill's of two w('l1- 'rake onc-hal.f of the nl:ll'shmallow :111(1mix "vit.h tlw stir everything while hot.F. H. BAKER. :lnd Ilndson's ROLIJ ,TELLY CAKK One :11111 onehnlf cnpR brown sng-nr, three milk, Hudson's Imttpr Ri7.eof a walnnt. Select Baking Powder. two cups sifted flour, e.~g-s, one-hnlf cup two ten spoons :MISS CRAIG. A'DELAIDE CAKE. One cup butter, one anti one-half cUJlS sug-ar, fOUL' one-half to a white, chenies, nnd sngar flour, one teaspoon Hudson's stoned pint dried Hub butter time, beating powder Ylmilla. 40 millutes too brown protect with vaper. together, add ~[jx smoothly in a moderate, fiye minutes steady between cup cream, Select Bnkillg- Powder, one teaspoon a~ld eggR. Sift each addition. light cream; to hutte!', and gently 'into rnther etc., with cherries, firm batter. oven; watch ('arofully; egg-s, one one cup vanilla. two nt a flour and cream and Bake if getting MRS. HABERKOnN. DICKEN'S CAKE. Huh to a cream one-half cup butter hea tell yolks of two eggs, one teaspoon Cook to a paste ,l!ul arlll and small icing. to cake. Also another soda. Make in three cup milk ami and two cups Ad(l va nilla a nel one cup flour. two-thirds eup chocolate, cup of tlour and one beaten white, and use chocolate teaspoon one-halt' sugar. layers MRS. W. C. HOUGHTON. PLAID CAKE. Olle eup hutter, two cups one enp swpet: ~elect Ha]dng starch, Hudson's fruit. c:llw in small together in a long tin and slice. sugat., IIIilk, white I'owdl'r; two cups 1I0nr, one CUll corl.l of two live egg~, /1ann' with lemon. the cake teaspoons Cnt ord'inary anu lJake all euhl:s; mix it through l\1US. J. H. ACKgR. 1GB CH l'lAl\I CAKK To the whites ~p]ed Baking '('owdpr. of fiye Pggs, Ii.dlt]y heat.l'n. add two Cups sugar, one cnp huUp!', one cnp lIIilk, t hrcc ('ups /lonr, and three 1cnspoons :Ilul use as Hudson's a Crl':lm to s(lrl'ad cups sngar and one-half of 1hrel~ l'ggs to a stiff .froth and whPII the SYl'lIp wHI hair. pOlII' it into the t.he white aJl(I stir as fast as possible. li'lavol' and s])reaboil a little longer two-t hinls ('up ~weet mill;:, OIl(!:11\(1on!'- II ndson's Select Baking Pow- two 01' teaspoons water. (or will harden in cold water), Let then awl mix with the bealen than for plain king, Nl'JVEH FAIL WlI('('g UAI\.B. L. O. JOY. Two ('ups of' sugar, OIW-h:111'Clip Imll!'I', whil!' of fOlll' egg!', heaten well, one cnp sw!'!'t milk, Ihl'l'e ('lIJ1sflour (just ~MI('d in tll .. I1udson Seh'ct Baking l'owdel'. Be carpf'ul cup:-;), three teaspoons to sift Ihree limes. This is the only secret of the "Never flour all. one-half one-half tenspoon cinnnmon. tahlespoons and hutter. one cup mo- sour milk. mix in gin~er, Select yine~ar. one teaspoon tenspoon Hl1flson's {lOllI". Ea ke quick. MARY ADA~IS. one tnblespoon One cup sugar. hutter. eg,g. one cup flour. one teaspoon Hudson's one tenspoon the sifted togE'ther bake. squnres. onf'-hnlf cup milk. one Relef't Rnkin,g Powder, then and cinnamon, Rpren(l yel'Y thin on a tin sheet and in done sprinkle with sllgar. then nnd the milk eggs. well bentf'n. Crenm the hutter. "Then done cut "7hen nenrly cinnnmon. ndd the powder lwking sugar. flour. )fISS ~I. RENNIE, .PASTRY. "No soil on earth is so clear to our eves As the '3oil we first stirred in terrestial pies." LEMON PIE. Grated rind and juice cup of su~nr. Have water two cups of water. boiling and stir in the rest. of two lemons. yoll~s of two tablespoons two eggs. one of cornstarch. ),1. RENNIE. ORAXGE PIE. Beat together grate the yolks of fOllI" f'ggs and eight of the skin of two ornnge<;, nnd with the juice and two- Balw for the whites of powdered and as soon as the pie is done take from the oven and pour is in an under to a firm paste, with the eggs and sugnr. beat su~al'; thircls of a tumbler hnlf an hour of four eggs sugar. the frosting browned. to the oven until the frosting the surface tahlespoons tablespoons returning of milk. the top, crust. over adel four For MARGARET KITCH. 46 CHOCOLATE PIE. One coffeecup of milk, tJwotablespoons gra ted chocolate, cup of sugar, yolks of three eggs. Heat chocolate three- and add the sugjir and yolks beaten to a cream flavor bake with u4~er crust. Spread meringue of' whites quarters milk together, W~tll vanilla; wIth one-quarter cup of sugar oyer top, and brown. M. RENNIE. GElnIA~ CIUJAM PIE. Paste sugar, flour, sugar for two Pies: One and one-half cup flour, one-half cup teaspoon anll baking Beat eggs, reserving a little, and pour into ~lould as bread. HaTe dough one inch larger in a greased pan; brush with egg. Bake two eggs, one-half Sift two tablespoons ,Select Baking Powder. of butter, Hudson's powder. Add butter. flour and mix. than bottom of pan. Put [went:y minutes. six tablespoons Beat yolks well. and add sugar gradually, boiling mille .Add vanilla. Let cool slightly. with meringue. Custard for F'illing: One pint milk or cream, six yolks of eggs, flour, one teaspoon vanilla. then tlour. into Place in crust, cover Place in oven and brown slightly. two tablespoons sugar, Stir ~leringue: Beat well six whites, add six tablespoons powdered sugar, and two drops vanilla. ELOISE LUTTS. LEl\10N PIE. (Good.) Four eggs, keeping out sugar, one tablespoon tablespoons juice of one lemon. Bake in a rich crust. Beat with two tablespoons oven to brown slightly. the whites of two, one cup granulated of cold water, the two whites Spread on top and return to the of butter, of sugar. four ISEY FOX. LEMON PIE. One grated lemon, one cup of sugar, yo!l\:s of three eggs, butter two teaspoons of milk, I~rosting with the whites of three eggs. size of :t hickory nut, cornstarch. tablespoons three l\USS STEW ART. CRACKlDR PIE. Eighteen rolled fine, one and one-half cups of sugar, one aIHI one-half cups molasses, one cup butter, one cup vinegar, one cup chopped raisins, teaspoon of all kinds of spices. crackers :-'USS STEW ART 47 COCOANUT PIE. One cup cocoanut, one cup milk, one egg, one tablespoon and one-half cnp sug-ar. ""hite milk of cocoanut, frosting. flour, of one egg for EDNA DEAN. One quart spoon butter. of eggs, Bake with one cru~t. of strained one teaspoon ' APPLE PIE. apple satIce, one cup of sugar, lemon and salt, cinnamon, one table- four yolks MISS STJi;WART, cnl'JA,M PIE. One-half beaten eggs, cup sugar, two tablespoons two tablespoons butter; cream together two flour :ll1d two cups milk. APPLE CUS'1'AHD PIE. One cup apple sa uce. one cup of sweet milk, to taste. Frost H desired. ~IRS. LEE. two eg-g-s. Fla yor MISS STEWART. 'l'AR'l'S. sifter Into flour salt. one tnblespoon spoon Baking Powder. Beat white together. bake in tart cnps put one and one-half flour. one-half sug-ar, one tenspoon Hudson's tea- Select into bowl nnd rub ~mooth with one cup lard, ice water. Mix all and are delicious, cold. Roll out one-quarter tn blespoons 11"m with jelly when (lone. inch thick of one eg-g into three Keep paste tins. Sift 'l'hese MYRA JOHNSON. :\11:\"CI'J )nJAT, three raisins. tablespoons g'l'ound maee, suet, one scant one and one-half lean beef. one qua I't chopped pounds npples, one pound seede(l Four chopped one pint cm'l'nnts, tnblespoons spoon9 allspice, megs, three and l'ilHl of peels. one pint ornnge win<" one qUlll't California brandy. the meat by itself, awl before Do not cook at nIl, except (for add. it from sweet 01' cider add to your lemon juice, foUl' pounds sugar, quart a hout one pound ('itron, on{' llint molasses, ihree two table- foul' g"mte(l nut- juice lemon peach 01' grnpe amI mix thoroughly, chopping 80me syrup 'enough, it, more it piclde.s, taste more wine and branlly, Chop the meat with a ment cutter I f not moist and 'if it will bear is a great if you choose. juice nml rind of three tablespoons three some candied impro,-ement), sour oranges, lemons, anll if you have cinnamon, pounds doves, orange snIt, 48 MRS. LA"'. SA.l\'D TARTS. One cup butter, one and one-half cups sugar, Select Baking Powdel', mixed in enough flour one tablespoon water, one-half three eggs (whites tea- to in squares. and cut Roll out thin and yolks beaten separately), spoou Hudson's make Sprinkle to roll. enough stiff sugar and cinnamon over top and bake. MINCE ME Nl'. beef boiled and chopped 'l'wo pounds suet chopped fine, five pounds apples, chopped fine, two pounds Sultana three- raisins, one nutmeg, quarters one tablespoon mace, one tablespoon all- spice, one tablespoon two and one-half pounds brown sugar. salt, Moisten with boiled cider. two pounds pound citron, cloves, one tablespoon two pounds currants, fine, one pound two tablespoons cinnamon, (seeded), raisins l\IRS. C. A. DAILEY. PUDDINCS. AND DESSERTS. "The proof of the pudding is in the eating." LE.MON FOA~I. juice of one lemon, the whites of two eggs. (previously OissolYCd in cold water), 1.'wo.cups hot water, one small cup sugar, cornstarch, hot water and sugar cornstarch boils. After juice of the lemon, stirring set whites of two eggs. By this time the cornstarch, occasionally, is cool enough to be poured over eggs, whil)ping cream .. two large tablespoons the into a porcelain kettle; when it boils add the fast as it in the from the stove ann froth the ,which is stirred the whites of the Set on ice, and serve with whipped it has cool.:ed four or five minutes, ~ow whip to a stiff in a pan of water. thoroughly. squeeze to cool briskly. stirring 'rake Put -it :i.\IISSHUSTON. AMETHYST PUDDING. One cup sour milk, one-half chopped suet. one-quarter cups flour, one cup raisins. teaspoon Steam two hours. teaspoon soda, three-quarters salt, one cup molasses, cup two Sauce: Boil two cups sugar, one cup butter, two cups water, and a little nutmeg. 1.'hicken with cornstarch. MRS. J. E. LUTTS. 49 APPLB ~POXGE. (pared apples tender, One pound in cold water), one pound sugar, juice of two l(.mons and rilltl of one, (soaked water, Boil sugar and water until and put lemon juice and grated rind. stir until very stiff. milk and one-quarter moulds box gelatine :llld corcd), one-half one-half pint boiling three whites of eggs. :llld skim. Slice apples and 'cook in syrup through a colander; while hot add gelatine. and tilJ )Iay sene with custard made of yolks, onc pint of 01' place in then add white of eggs, and stir Place pan in ice or ice water. Serve immellia tel)' thick and whitl'; in a cool place. cup sugar. S'l'l{A 'YBERRY 'l'APIOCA. Put one cup of fine tapioca and one quart of water boiler, and cook until clear. Hub one pint of strawberries a fine sieve, and add one cup of sugar smooth and thick. quart herry juice. Let stand until nearly cold, in a double through to the tapioca, cooking until then pour oyer one flavorec1 with straw- Sen'e with cream. of hulled berries. OHARLO'l'TE RUSSE. One pint cream, whites of two eggs, one-half cup sugar, one tea- to soal~ spoon- vanilla, one-quarter in a little milk; then add eggs and sugar beaten together. Have the cream whipped and pour in the gelatine when a little COOICII, tin pan with lady fingers and pour Set in a cool place for foul' hours and let harden. and beat well. Line the sides of a quart package gelatine. in the mixture. it almost boil, Put gelatine let MRS. H. SPENCER Sl\lITH. CHEAl\[ PUFFS. Scant one-half cup butter, onc cup hot' water, put in one cup of floar while boiling. then stir stir -in three eggs, one at a time, without previously beating. drop on buttered in a slow oven one-half Filled when cold with whipped cream, sweetened and flavored. it get cold, and bake tins Let together; then 'l'hen hour. MISS l\IAY E. ROURKE. CREA~I SAUCE. One cup milk, two tablespoons each butter teaspoon saIt; pepper milk, which has been heated to lJoiling. and pour SHuce over to tast('; melt: hutter. them. and flour, one-l13.1f add flour and stir into into platter timbnls Put 50 JULIA E. Sl\lITH. EGG TDIBALES. Six eggs, one-hnlf cup crp:llll, one-half Bent the eggs, add cream. to salt and pepper and place in tenspoon salt, pepper cups. Place cups in pan of hot ,vater and lea v€> fifteen minutes. This makes fi ,e cuPS. taste. buttered until custard set, nbbut ORAXGE SAUCE FOR PUDDIXG . to boiling point, and thicken with one-half add yolk of one egg. After •Juice of one orange, three-quarters cup water. Heat spoon of cornstnrch. water, the egg. Alwnys mixing a little of the hot fore pouring in all. dings. sugar and juice and let thickening it boil; '1'his sauce is nice on amethrst cup sugar, three-quarters then add cornstarch table- ~Iix and last juice with the egg, be- or other pud- MRS. CARVER. OIlA~GE SHOllTCAKE. '1'0 one quart vf flour add two heaping- teaspoons of Hudson's 'Baking Powder. one tnblespoon sug-ar and n little salt. Rub tnblespoolls To one large cup milk ndd one egg; the whole together ns quickly and with as little handling lay- \Vhen done and ,,'hile warm and put between the layers a thick larer of sliced oranges. Select in three then put as poss-ible. into two sheets; ing one sheet on top of the other. sepnrate Serve with sugar and crenm. bake in a well-grensed tin, butter. lloll l\IRS. HA y,YOOD. BASAl'A FI~OA'1'. ~'wo cups sweet milk, boiled; one-half box gelatine cup milk, one cup sugar, one-half one-half boiling milk bananas, when cooling, and allow to get cold. over g-elatine and strain. tenspoon lemon. Add the sugar. soaked ill Pour Slice 1\1ISS STE"- ART. OIlANGE PUDDING. then cut the pudding IScald one pint of milk, beat Peel and seed four ornnges, thick layer on the bottom of sugar. cup sugar, let the oranges. top. ice-cold. in small pieces and place a Sprinkle with the yolks of two eggs, one-half cornstarch and add the scalded milk; then add a little vanilla and pour over l\Inke a meringue of the whites and spread over the SetTe either warm or large tablespoon the whole scald again; Place ill the oven till sligthly brown. dish. 1\1ISS ELLA J. PAL:\IER. 51 . FOA~IY SAUCE. Beat one cup sugar and one-haH cup butter to a cream; add unbeaten white of one egg; beat again. Add gradually half cup boiling Iwater. Stir until foamy and serve. then one- MRS. HAYWOOD. SUET PUDDIXG. stiff batter. one-balf malwa cup sweet milk, one-quarter One-half cup raisins, one-half cup molasses, one-half cup suet, to Steam two hours and serve with lemon sauce. I~emon Sauce: One cup sugar, one tablespoon flour, one table- spoon butter. Cream, butter and sugar, mix with flour and add a large cup of boiling water and juice of one lemon. Let boil a few minutes. Serve bot. teaspoon Flour soda. MRS. McLEOD. PEACH ~IERINGUE. One pint peaches (canned or fresh), one pint cornstarch custard two eggs with sugar, mixed -pour rather over peaches. stiff. Pour over and brown in oyen. Frosting of Serye cold. MISS STEWART. Four baked apples, beaten stiff, one cup sugar-then Flavor to taste. This is also good :for cake filling. freed from skin and core, white of one egg, add apple and beat one-half hour. MISS STEWART. S1.'EA~IED PUDDING. One egg well beaten, one-half cup cold water, one scant spoon butter, one-half cup molasses, one-half sprinl\:le of nutmeg, one-half teaspoon cinnamon, one cup raisins. a little salt, one and one-quarter table- teaspoon saleratus, cups flour, Steam one hour. DELICA'l'E PUDDING. One cup Iwater, one cup .fruit corn- eggs. Boil starch, one-half stir water and fruit Beat into boiling syrup and boil five minutes-add whites of eggs till foamy and stir into starch. Turn into a mould and serve cold with boiled custard sauce made ,ft'om yolks of eggs. three to taste, in a little cold water, salt, sugar 'Vet cornstarch tablespoons three saltspoon juice. salt and sugar. juice, 52 MRS. McLEOD. SAUCE FOR STEA:\IED PDDDIXG. Bring one cup of milk to a boil, and pour cnp of sugar be:ltcn to a Cl'pam. Flavor it on one egg and one .with Y:l1lilla. ::\IRS. ::\IcLEOD . . PEACH )IEIUXGUE PUDDIXG. (To bc eatcn with cream.) threc one-half ,Separate the yolks Onc quart mille onc te:lslloon huttcr. spoons cornstarch. peaches. 'Vet cornstarch boiled stir salt-takc and lay in a dish, hollow up, sprinkle with sugar. Bake for until brown. two table- teaspoon salt. one-half cnp sngar, eight each light. :l1ld beat "-hen rest of milk. thcn add butter and Peel peaches, halve Pour in custard. Spread whites over and place in oven in one-half eup of milk; heat cook ten minutcs, in yolks and sngar. in cornstarch; from fire; stir twenty min'utes. from whites eggs, MISS LIZ'ZIE WHEATON. BAYAUIAX CHEA)!. Onc-half box Keystonl' gelatin in ('l!e half enp of coltl watcr and sonk two honrs. One cnp sugar. one pint <:an gmted pine-apple. twenty minntes. Put pine-apple nnd sngar on stove and let simmcr rl'nkc off and add gel:ltin-stra'in till it thickens. ann a (\(1 one pint whipped creant a nd stir agai n. Pu tin small moulds aIllI when cool and hard tnrn into a platter and bank with whipped cream. and stir well MRS. CARYER. sxow CUBA)!. )Iix and strain onf' pint hoiling water. two cnps su.~:l1',juke of owo lemons and rind of one. add the whites of three e.~g3. heaten to a stiff froth. placc OV('1' night. \:up sugar, one pint milk; ,"cry cold and scrvc a t once. one-halt' box gelatine, "-hen cold Stnnd in cool of three eggs beaten lighr. one-half jelly whcn ~auce-Yolks Pour o\'er to tnstt'. flavor l\IRS .L. S. PAIGE. CAl;'E )IOUSSE. (For one-half hox gplatinc and onc quart of cream.) One cnp extract and onc cup su.~al'. sugnr amI pinch of ~alt come to a hoiling point. awl add other'ingrl'flipnts, mould. co/Tee (/h'e ta blespoons gronIllI eo/Tee to a cup). Lct cup co/'f('e. "-hip crcam stiff. in a when the~' are perfectly cold. I~():lk gelatine over night. Set MRS. L. S. PAIGE. TAPIOCA PUDDI~G. soaked one night the beaten 3'01l~sof three eggs, TlJree-quart2rs l'Iext morning put one cup sugar, starch to boiling point. Let cool and tlJen cover with whites three brown. cup tapioca, in coW water. it into a basin of wat~r, with one quart of milk, corn- it come into a dish and stir in one teaspoon vanilla. stiff, in oyen and of three and one of vanilla. Set over a quick fire and let eggs, beaten Set and a pinch of salt. two teaspoons tablespoons sugar Pour ::\111S. C. C. ANDREWS. SUBT PUDDIl'IG. One C~lp suet, chopped fine, one cnp molasses, one cup raisins, one cup CUl'l':llltS, three cups flour, Hudson's Sauce-One-half Select baking powder, a little salt. one cup sugar, one cup milk, two teaspoons Steam three hours. stiff. cup butter, two eggs. Beat ::\lRS. Z. C. JESSOP. SUET PUDDIl'lG. cup suet (chopped three-quarters One-half cup good molnsses, one-half cup currants, fine), one cnp raisins, teaspoon cloves and nutmeg, one-half Steam in dish two hour!? soda, one and three-quarter Sauce-One-half yolks of foul' eggs. Add salt and wine glass of sour wine or brandy, one cup of hot milk 01' cream. thick, stirring occasionally. cup sweet milk, one-quarter cups flour. Place in dish of hot water until one cup sugar spice-cinnamon, cup butter, (creamed), :\IISS LIGHTBODY. ESCAI ..LOPIDD S'l'RA WBERRIES. are required. One quart of berries the crenm until dry. in a deep Remove the hulls from the berries-place and coyer with glass dish, add a sprinkling the whipped and cream. and then continue until all are used, heapin~ the cream on top. chilled. in a cold place for half an haul' cream. Make llllOthcl' of powder£'d su~ar, layer of berries, a layer of Ifruit sugar ''''hip Set to he thoroughly ::\lRS. CHAS. HovrON. CARHOT PUDDIXG. One cup grn ted el1l1.'ots (rn w). one cup gratell potatoes (raw), one cup brown sugar, one and olle-half cnl)S flour, one cup raisins, one cup chopped suet, one teaspoon cinnamon, one cnp cun'ants, one-quarter Steam three hours. teaspoon teaspoon cloves, soda. one MRS. 'LA W. 54 HARD SAUOE-FOR PUDDI~GS. One-half cup butter, one cup powdered sugar cup milk. Oream butter and sugar, flayoring. ~Iould and put in a cool place. (sifted), one-half :md milk slowly, one teaspoon :\IRS. LAW. 'l'APIOOA CHEA~I. and sugar of to taste. 1.'hree tablespoons tapioca, one pint of milk, the milk; while boiling stir vanilla Boil the e~gs, beaten with sugar; when cooked sufficiently pour a dish to cool. when cool add the vanilla. Beat eggs until stiff; sweeten and flayor pudding, putting the rest on the top .. eggs. Soak the tapioca ,in water until soft. in the tapioca. and the yolks of into the whites of the into the them and stir part three :\IRS. LAW. rpm'A1.'O PUDDING. Line the sides and bottom of a greased pan with freshly made mashed potato, and till in with finely cut meat and gravy. OOYf'r with potato and bake. ROASTED BANANA. Open ban:ma about in a hot oven and bake exactly fifteen minutes. two inches on the top, sprinkle on a little Serve sugar-set hot. l\IRS. RENNIE. OOOO.A.~UT PUDDING. cocoanut, cup sugar, 1.'hree tablespoons quarter add ingredients three meringue and brown top in oven. three- a pinch of salt, one quart milk. Heat milk, then add yo11.:sof for just before taking ofl'. Keep white of eggs out two tablespoons fifteen minutes, t~lpioca, and boil for eggs, MARGARET RENNIE. SXO,y BALLS. Beat yolks of three eggs light, add gradually one cup sugar. two tablespoons milk, one cup flour and beat again. Beat whites to a stiff froth, add quickly to batter with one rounded teaspoon cups two-thirds Hudson's Select Baking Powder. full. and steam twenty minutl'~ in sugar and serve with sauce. I;'ill buttered nolI MRS. HA YWQOD. 55 BREAD rUDDIXG. scant soda, crumbs. one-quarter cup molasses, One pint bread one-quarter cup flour, oyer the raisins, one-half rnisins, one-quarter nutmeg, for Pudding-One spoon flour, one cup sugar, one cup boiling water. with cold water, and stir until to thin the flour with. one cup sweet milk. onc cup chopped sugar, each Sauce table- the flour then let cook and not use too much cold water Steam two hours. small :lIltI thc boiling water, cinnamon, tablespoon one egg. butter add the sugar cup brown Be careful brownell, teaspoon '1'hill clear. salt, one MRS. W. E. SEWELL. DESSERT-ANGEL SXOW. One quart whipped cream, onc amI one-half chinc wine, one cup powdered li'ood cake, nuts, chopped fine. spreading it like frosting, sugar. tablcspoons Mara- an Angel then sprinkle with pistache this oyer Pour MRS. PAMELA A. PATTERSON. FRUI'l' In,U~BIERY. Slice the oranges or othcr from which you intend fruit to ~e\'Ve it. Over cold, covel' with whiPI)cd cream. and placc on the bottom of the this pour a boiled Serve very cold. "'hen dish. custard. MARGARET 1\L KITCH. SOUR MILK PUDDI~G. One quart soda. one-half spoon sugar, sour milk. Bake twenty minutl's. one egg. cup butter, four eggs,' salt. three Eat with Flavor. cups flour, one tea- cup S:1l1C~One MRS. R. 1\1. KEYSER. ORA~GE DESSI.mT. Shrcd half a dozen juicy OI'anges. a rich syrup by boiling a pOllllll of cut lemon juice. cool place. Sene with whipped cl'pa m. POUI' thifo;syrup OYCI'the ol'anges, and set away leaving fo;u.~arin water, all thc pulp. ~[ake and a little in a MRS. J. F. HINl\IAN. GIXGER PUDDIXG. One-fourth cup butter. hnlf cups flour, one-half son's Select Baking Powdcr, steam one and onc-quartcr one-half cup swcct: milk. one-half cup sYI'UP, one egg. onc nnll one- tablcspoon Hud- and togethcl' '1'0 hc eatcn with a sauce. ~Iix all TENA McKAY. sifted into Hom. houl's. 5G SPONGE BATTER PUDDING. Sift onc-hnlf cup flour, slowly ndd one cup cold milk, stir one cup hot milk. cook .four minutes, yolks of three eggs, add one-qunrter two tablespoons butter-ns the eggs. Beat whites of eggs-stir into grensed baking dish, and bake thirty minutes, hot water. into stirring Beat cup sugar. Add to hot milk is melted stir slowly into Pour in a pan of in the yellow mixture. Serve -with cream. soon as butter occasionally. l\IRS. R. 1\1. G~INDLEY. CHOCOLA'l'E PUDDING. Heat one and one-half pints of milk, add one and one-half chocolate, yolks of three eggs, three table- one Beat whites squnrcs of unsweetened spoons sugnr, one nnd one-hnlf tnblespoons tenspoon vanilla. it of eggs with one cup of sugnr for frosting. flour or cornstarch, thickens. Brown in oven. Boil n11in spider till l\IAR Y MEAD. VANILLA FIXGERS. v:lllilln. Grnte the nlmonds One pound sugnr, one-quarter pound nlmonds, two eggs (whites), the eggs one tablespoon Sprinkle the baking board stiff, ndd the sugar, nuts nnd flavol'ing. with flour, turn out the mixture on this 'white bed, add flour to the top a nd knead, ns though bread dough, until smooth. Roll out as thin as a knife blade. Cut into strips two inches long and a finger in width. and bake in a gentle oven until golden. 'l'hese fingers will be hollow inside and will have risen consi<1erfibly. 'Place on buttere(l fine. Bent sheets ALICE :\1. HOLLADAY. PBACII PUDDING. Put Bnke "When this is done stir in three yolkS of eggs, until in a fnrina kettle scnnt quart of milk, reserve one-half cup "When milk, with which to moisten two tnblespoons stir UTiLilthick, ndd tablespoon butter, milk boils nd(l corn starch, light let cool. Covel' bottom of and crenmy; and one-half cup granulated sprinkle baking dish with two or three lnyers of pared peaches; care- over fully. of three eggs, nnd tablespoon of powdered sugar, and return to oven to brown. twenty minutes. Make meringue with whites Eat cold with cream. three tablespoons Pour on custard cornstnrch. granulated sugar. sugar. MRS. R. B. OBERTEUFFER. 57 FROZEN DESSERTS AND SUMMER DRINKS. "1 always :\ly choice will be vanilla cold victuals ice." thought nice, O. W. Holmes. STHA 'YBERRY ICE. Take three quarts of berQ' sweet and freeze. juice and one of water. Make very STHA WBEnn Y SHERBE'!'. One pin t !Jerry juice, one pint sug:u', one tn!Jlespoon gela tine, one in one-quar- Strain pint boiling water, ter cup of cold water, add boiling water, and freeze. juice of two lemons. sugar and juice. 'Soak gelatine JANE A. ROBSON. LE)IOX ICE. Eight cups gl'anulated sugar, eight cups cold water, two oranges, whites of two eggs (still). getlier. One small utes. table::;poonful of gelatine. Put water and sugar six lemons, to- Fl'l'cZC thirt~. min- CAnRIE HAHVEY. One quart of cream. one cup sugar, one tablespoon till dissolved. Hemove awl Place one-half cream in double boiler-when stir cream and vanilla and Ifreeze. as Vanilla-putting strin .. After freezIng, fruit may !Je added. (For fruit one-half sugnr with fruit let cool and add remainder of vanilla. boils add sugar an(\ of ~Iake same amI let stand :lllrl Ice Cream.) BA~AX.\ ICE CREAM. One pint sugar. one pint water; To the bananas into the !Joiling syrup and stir in one quart of cream. boll twenty minutes. Ten add the yoll\:s of five eggs, well six minutes. "~hen cool put grated bananas. beaten. Remove from fire and stir j n freezer and freeze. Pour this 58 'VATER IOE. One quart ;water, one pound sugar. Boil five minutes and cool. Add juice and freeze. ELOISE LUTTS. ORANGE IOE. Juice of six oranges and gJ'ated peel of three; juice af lemons. Mix in one pint of sugar and one pint of water. two Freeze. FREXOH FROZEX PUDDIXG. five minutes. Place on fire one oint of sugar and one pint of boiling water. to boil, pour over well till cold; then ad!} one pint cream, Boil beaten yolks of six eggs and teat one tablespoon vanilla. French fruits may be added. it commences After E. L. BOSTOX OREA:\!. Boil sugar and one pint of water, two pounds cool add two ounces "-hen three eggs and flavoring. spoon of this in a glass of very cold water, bit of soda nnd drink hnstily before all:Yescapes. tartaric and stir Bottle, and to use place one-half J. E. L. acid and beaten whites fifteen minutes. of table- into it rr tiny RED RASPBERRY VIXEGAR. Cover red raspberries with white wine vinegar 'will do). Let stand over night. (the best cider POUl' off. One pound to each pint of the liquid. Boil a nd bottle for use. vinegar white sugar E. C. D. IOED 'l'EA. Pour boiling watel' o\'er It away to cool. Serve in glasses with small pieces of Ice. a slice of lemon and one or two lumps of sugar. tea. but do not boll the tea. Set 59 PRESERVES.AND .JELLIES. "\Ve'll have tea and toast, custard for supper and ~n E.ndless host of syllabubs and jellies!'''.-Shelley . • PEAR MAHMALA.DE. Eight pounds pears, {our pounds sugar, four in water until you can pierce them witI{ a .splint. Cut lemons. Boil the in into a preserving Peel and cut the pears. Pm all two hOtlrs-then 'pour into 'jelly glasses . lemons small pieces. kettle and simmer • MRSl HAYWOOD. Ii'Rur)' ;JELLY. three bananas, • 1.'hree oranges, and ban'anlls, and put Ifruit sugar, one-half box gelatine, one-half potind ':Malaga grapes. oranges sugar between each layer. Dissolve gelatine in one pint of boiling water or juice of cannedlfruit, pf sugar and the lemon juice. to which is added the remainder 'Pour over fruit and sel'ye cold. in a "dish-sprinkle in layers juice of .one lemon, Oll(1te:\cup Slice STRAlWBERHY.J ..D1. Put into a'porcelain pint of red c'tuTant and cUlTan. Put in j~rs with brandied juice and two pounds of sugar. juice first, add sugar and boif again, paper and keep in a cool place. kettle foUl' pounds of strawberries, one Boil berries skimming well. ~EAOIl MARMALADE. Hipe peaches pealed (fiye. pounds), foUl' pOUlfds white sugar. Cook slowly one hour, stirring occasionally. MRS. McEACHERAN. QUINCE i-IONEY. To five quinces gratedj half pounds white Sigal'. add one pint of water and one and OIle- Cook until the consistency of hone~'. MRS. :McEACHERAN. ORA~GE l\lAHl\lALADE. One bitter ol'ange, one pound of sugar the oranges oyer night. Boil one hour and 'a half; till thick enough .. in thin slices-put to one phit of water. the water on and let then aeW the .sugar. Cut them remain Boil MRS.. STEVENSON. 60 LEMON J E L L Y. One box gelatine, one scant cup cold water, one pint boiling water, one cup sugar, one-half cup lemon juice, one s q u a re inch stick cinnamon. Soak gelatine in cold w a t er until soft; shave the lemon rind thin, using none of the white. Steep it with the cin(cid:173) namon in the pint of boiling water, then add the soaked gelatine, sugar and lemon juice, and when dissolved strain. Tour into a mould which has been wet in cold water. Set on ice to cool. MRS. O. B. CAMPBELL. SPICED F R U I T, PICKLES AND CATSUPS. "How cam'iest thou in such a pickle."—Shakespeare. S P I C ED G O O S E B E R R I E S. Five pounds of fruit, four pounds of sugar, one cup of vinegar, one tablespoon mixed spice. Boil all together for twenty minutes. Tie the spice in a bag. MRS. STEPHENSON. F R E N CH P I C K L E S. T a ke equal parts of small cucumbers, onions and cauliflower and let stand in brine over night. T a ke six tablespoons Coleman's Mustard, one-half ounce tumeric, one and one-half cups flour, one and one-half cups brown suigar, two q u a r ts of vinegar. Mix flour, mustard and sugar, smooth in a little cold vinegar, put vinegar on stove, stir in the paste,stirring continuallly and pour on pickles. MRS. W. C. HOUGHTON. P I C K L ED C A U L I F L O W E R. then drain off Four good-sized cauliflower picked in small pieces. Add one cup of salt and w a t er enough to cover. Scald until about tender the brine. Take one-quarter pound ground and mustard, one-quarter two tablespooss flour, one ounce tumeric. Mix well together and add to. two quarts vinegar. Scald this well, add to cauliflower and boil ten minutes. Add two dozen small onions and same of small cu(cid:173) cumbers. Bottle t i g ht teaspoon red pepper, o ne cup sugar, ', 61 MRS. B. L. DEAN. FREXCH PICKLES. vessel tomatoes in another and onions layers onions. One peck of green tomatoes, Let stand over night, in an earthen sliced and made into layers with a slice antI layer, with more salt, take from brine, drain, vessel and pour over to cover. Let stand eWer. or white wine one pound brawn sugar. one-half pound white mustard tie in each of two thin muslin hags half of the following: cloves, one tablespoon teacup of salt, four place enough boiling cider or white twenty-four vinegar. seed; One tablespoon mac-e. scant half twenty minutes. year& slowly fOl' in sealed c-ans. This pickle will keep for cinnamon, teaspoon red peppel'. Boil all together ,vine vinegar best one tablespoon two quarts hours. )Iix Put . )'IRS. C. W. DAILEY. 11'Rl~XCH PICKLES. One peck green tomatoes chopped' nne. then Let all stand oyer night. one cup salt. two quarts of water, and one quart of vinegar. utes. brown sugar, two teaspoonsful mustard. again. Add two quarts Boil fifteen minutes. two teaspoonsful two teaspoonsful pepper, doves, strain six large onions fine, Strain off the juice, adtl twenty min- two pounds cinnamon, two teaspoonsful Boil vinegar, ginger, two teaspoonsful LILLIAS J. RICHARDSON. CHILI SAUCE. One pedi ripe toma toes, four tablespoon add the onions four cups vinegar, one juice gredients hour and bottle. and boil two cups brown sugar. chop tumatoes; cinnamon, and peppers twenty minutes, large onions, foul' th'ain well. ,four re«;l peppers, tablespoolls salt, '1'0 the in- boil one choPI)ed fine, Add other then add tomatoes, MRS. B. L. DEAN. fine. Boil until in porcelain or granite One bushel solid ripe tomatoes, spots and blemishes. Put and pour over them about onions cut a coarse sie,-e. ponr gallon cider vinegar, black pel)per. nutmegs, together ing, Cayenne bottles or jars. clc>an.well cut ting a way unripe tomatoes kettle, three pints of wa tel'. Add ten or twel \'e through liquid back again into kettle and neld one-hal,f two ounces ground spice, two ounces ground two grnted :Mix all burn- pepper may be ndded if desired .. When cool fill Cook and seal with wax. Keep in cool dry place. alH1 two pounds and boil two ounces mustard, one ounce cloves, light browll sugar, pint two hours, two hours, continunlIy soft about to prevent stirring strain salt. MRS. J. H. SUTHERLAND. 62 CHILI SAUCE. One peck ripe tomatoes, two large onions chopped fine, two red peppers. Cook until fine. Then add two tablespoons cinnamon, one cup sugar, and palt to taste. Lastly, pint of vinegar. Bottle when cold. ; MRS. STOCKHA1I. CHOW-CHOW. One peck sliced green tomatoes, two large cabbages, fifteen large onions, twenty-five medium cucumbers, one-half pound white mustard seed, one-quarter pound ground mustard; one ounce each tumeric, cinnamon and celery seed, three pounds white sugar, three quarts best cider vinegar or white wine vinegar. Chop tomatoes, cabbage and onions fine, pack with one teacup of salt in a crock over night. Pour off all brine and put on vinegar (not too strong), let stand for two days, drain again. Take fresh vinegar, add spices and sugar, let come to a boil and pour over the chow-chow. For three successive days pour off this liquid and bring to a boil then return boiling hot. After this the chow-chow is ready for use. I MRS. x: W. CANDIES. "Sweets to the sweet."—Shakespeare COCOANUT DROPS. Grate one cocoanut and add to it one-half its weight in sugar, and the beaten white of an e^g. Mix all together well and drop on buttered white paper. Bake fifteen minutes. BUTTER SCOTCH. Melt one pound of brown sugar in a pan without water. Add one-quarter pound of butter, beaten to a cream, stirring constantly. Flavor with one ounce of ground ginger. MOLASSES CANDY. Two cups of brown sugar, one cup of molasses, one tablespoon vinegar, a little butter. Boil for ten minutes. Flavor with vanilla and pull thoroughly, when sufficiently cool. 63 CHOCOLA'l'E CARA~lELS. One cup grated chocolate, Orleans), it drops mark before one cup of brown sugar, buttel' hal'd it in water; is too hard. pour one cUD milk, one cUD molasses (~ew size.of an eg~. Boil until and dishes, into shallow buttered CARL N. DAILEY. CREAl\! OANDY. Two cups of white sugar, onc-half Boil five minutes taste. place in a larger dish full of cold water, 'Vhen and put nuts on top or inside. it will be thick, white :llld then cool rcmoye cup of watcr, to and liquid meanwhile. and creamy. Mould into shape from the flavoring stirring stove MR. RUSSEL HUSTON. l\IAPLE OREA~I. 1.'wo cups dark coffee sugar, eg~. Oook till size of a small then remove a pan an inch deep, just putting before ,from stove and beat to harden-then to cool. one-half the liquid strings cup of cream. and stir to a cream, cut into squares, butter the from the spoon, and put in Add vanilla ~1R. RUSSEL HUSTON, s'rAOKED COR~, To prepare one pint molasses stir. "When cool cut this after popping Boil nnd one ('UP of hrown sugar. com, into pieces. till it snaps in water, Pour over corn and 1\lHS. J. E. L. onIDAM OA~DY. Tal,e two bowls of sugar, nn(l nnd hoil. :ld(l tartaric sti\'J'ing cnrefulIy wipe gl'ains cQver with water pea), Stir no more pan, cook until stir-when foundnt:ion with which c:ln he Illade a1\ l;:in(}s of ('andies. ench. a nd using nuts. figs, roron nllt anll C:lndied cherries. acid (sizf' of one-half it boils. from sides of and and pOllr into gl'past'd platter This is a flavoring in water ;\'Oll can mOllhl and it gums cool constantly of sugar like dough. partly till it :l'.lRS, J, I<~. LUTTS. 64 CHAFING DISH. "A dish fit for the gods." FRENCH SCRAMBLED EGGS. Four eggs, one-half cup milk, one tablespoon butter, salt and pepper. Place butter and milk in chafing dish. Beat eggs just enough to mix, and add the butter and milk when hot. Stir until no liquid can be seen. Serve at once. If desired a little grated cheese may be added just before the eggs set. ANCHOVY TOAST WITH EGGS. Beat five eggs slightly, add half a teaspoonful salt, a little pep(cid:173) per, half a cup of milk or cream. Put a heaping tablespoonful of butter in the chafing dish. AVhen it melts turn in the egg mixture and stir until the egg is creamy. Have ready slices of toast spread thinly with anchovy paste, and pour over them the egg mixture. CURRIED EGGS. Make a sauce with two tablespoonsful each of butter and flour, half a teaspoonful of salt, one teaspoonful curry powder and a pint of milk. Instead of all milk half as much may be meat stock. Into this sauce lay seven hard-boiled eggs, which have been cut lengthwise into eights. DEVILED ALMONDS. Have ready three-quarters of a coffee cupful of almonds blanched and shreded. Fry a light brown in a tablespoonful of butter. Mix one tablespoonful of chutney, two tablespoonsful of Worcestershire sauce, one-fourth teaspoonful of salt and a sprink(cid:173) ling of cayenne together. Pour over the almonds and serve as soon as heated through. Stir with a fork. MOCK TERRAPIN. Make a cream sauce of one tablespoonful each of butter and flour and one cup of cream or good milk. Season with salt and pepper. To this sauce add one pint cold chicken or veal cut into dice, the yolks of two hard-boiled eggs, chopped fine and the whites cut in larger dice. Boil two minutes. 96 FRICASSEE OF OYSTERS. Fifty oysters ter, one tablespoon enough pepper. Rub butter it edges curl. Add parsley the last (quart). One-half pint milk, one tablespoon but- chopped parsley. Yolks of two eggs beaten cayenne add milk allll stir until and stir until .'\dd snlt and pepper. Add oysters to mix. One-half thickens . and flour teaspoon together, A little of salt. thing. CHICKEN 'WI'l'H l\IUSITROO~IS. cut Have ready one pound of colll chicken chopped fine and one- these with half pint of mushrooms into a hot "vater 11l1dboil five minutes. If not {lish. There be left 'l'hicken this with a. table- enough, add milk to the hot spoonful of flour. same amount of butter, and season. Three min- utes' boilin~ will thicken ,it: Add the chicken and l11ushrooms Ilnd cook two minutes, in small pieces. Cover Skim out the mushrooms a cotree cupful liquid. Serve on hot platter. stirring constantly. of Hquid. should 'YET.JSH RAREBI'l'. One-half pound cheese, one tablespoon one-half cream. yolks of two eggs, one-haH teaspoon salt, one-quarter spoon pepper. Add grated when all is 'used, add the yolks and stir nIl together salt and pepper. cup tea- in chafing dish and stir until melted. l)artly melted begin to add cream, lightly. Add Place butter "-hen at once. cheese. butter, Sene ELLEN ANDERSOK BARBECUI~ OF' CALF'S L-IYER. two tablespoons butter, Onehalf pound of liver, two tablespoons catsup, one tablespoon lemon juice, salt nnd pepper. Cover liver with water. Add a little salt, a small onion, a stall\: of celery and a. bay leaf. Let simmer Place butter, Stir until butter is m~lted, add the shaved liver, stir until heated, add salt and pep- per and serve hot. lemon juice and catsup in chafing dish. 'Vhen cold shave. for one honr. MISCELLANEOUS. "\"hen we say there is nothing new under the sun, we do not count forgotten things." A RECIPE Fon HAPPY LIYIXG. But first of patience; Three ounces are necessary, then of repose and a. poullli entire is needful. Of pastimes of too, should be gathered as much as the hand can hold. Ot there must be at be with liquor made from the Tl'hen of loye's magic drops a. for they may bring a flame, which tears can drown. Grind the whole and mix therewith an ounce to e"en. Yet all this may not bring happi- in your orisons you lift your voice to Him who holds peace. Of conscience, all sorts, pleasant memory and of hope three good drams least. they should moistened pleasures which rejoice the heart. few-but naught but of merriment ness except the gift of health. use them sparingly, Crable 'l'alk.) CHEESE S.A~nWICHES. Grate one-hal fpound cheese. Add melted butter-enough stand between thin slices of bread and butter, or better long reception cracl\:ers you can buy. to still-the FHIED CRACKERS. Soak square soda crackers well a nice brown in butter. in milk, and fry them quickly :\IbDONALD. JEKNIE CHEESE FINGERS. One cupful of flo'ur, one tablespoonful a cupful of grated cheese, one-quarter a dash of pepper, one-half teaspoonful Powder, mix with water as for biscuit. Holl out thin, cnt lengths and bake brown in a moderate of butter, one-quarter of of a teaspoonful of salt and of Hudson's Select Baking in finger oven. F. H. BAKER. EUREKA SHOE POLISH. One package Diamond Dye (~late color), two ounces gum shel- lac, two ounces borax. Dissolve the borax and shellac in one pint of boiling water, and then mId the dye. LOUISE HARYEY. 67 'VEIGHTS AND MEASURES FOR COOKS. '" , is eqtlUil to flour is equal 1 quart. 1 pound of wheat 1 quart. 1pound and 2 ounces of Indian meal. 1 qnart. 1 pound of soft butter 1 pound and 2 ounces of best brown sugar makes 1 quart. 1 pound and 1 ounce of powdered white sugar makes .. 1 quart. 1 quart. 1 pound of broken 10:1;fsugar , % gill. 4 large ta blespoonsful mal,e % pint. 1 common sized tumbler holds % gill. 1 common sized wine glass is equal 1 gill. 1 tea-cup holds 1 large wine glass holds 2 ounces. % ounce. 1 teaspoonful to is equal to is equal to , .. " , J. A. MACKBll\UE. to , , 68 Drp Goods Where to buy them. SILKS, WOOL DRESS GOODS, UNDERWEAR, LINENS, HOSIERY, SHIRT WAISTS, LADIES' FURNISHINGS, WASH GOODS, CAPES, JACKETS, niLLlNERY, DRESS SKIRTS, GENTS' FURNISHINGS, DRESSES TO ORDER. We are specialists in "Dry Goods—do not f{o out of the legitimate Dry Goods business— By thus concentrating our efforts, we I,ope to merit the patronage of all interested in the Trumbull Avenue Presbyterian Church enter(cid:173) prises—hence this add. L. A. SMITH & CO., 168 and 170 Woodward Avenue, 5 Gratiot Avenue. f ^ - A LL WORK DOKI 3KDKR MT OWN SUPIRVISIO*. JOHN CAMERON, PLUMBER AND GAS FITTER, Telephone No. 948. AND DEALER IN GAS FIXTURES 76 Bates Street, Detroit. 00 TO" SWEENIE'S roR Dry Goods, Notions Ladies' and Gents' Furnishings, Hats and Caps. C.M.SWEENIE/'r'^Hi,"^7!l„t.,„. 485 Grandi^iverAve., bet. 7th and A -! lrties,.~tc .• specildty. Manufacturers Icc Crcam and "'ater Spc{'ial rates to Church sion Parties. \Veddings a of }'Inc nakery Good,'" and retail. and Excur- Iccs. wholc!'ale .Entcrtainments Both Phones, 3711. 36J and 363 Grand River Avenue.