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The Other Side of

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EVERY merchant knows thxit a successful
business is built by making a friend of the
customer. A disgruntled customer, or, oiie
with a ^'chip on the shoulder'' against a store,
can work a lot of harm to that business. Many
such customers are a positive menace. And a
costly liability.

It is obvious that a merchant, then, must see to it
that every article sold in his store carries with it a
protection against the creation of bad feeling or
shaken confidence in the customer's mind. The
customer may leave the store perfectly satisfied, but
if the goods purchased do not protect that satisfac-
tion, the merchant is taking away, stone by stone,
the very foundation o( his business.

N. M. STOKES : Jeweler

Home of ^Reliability
Telephone 242 Milford, Delaware

Blue Hen's Chickens'

COOK BOOK

CONTAINING A NUMBER OF LONG USED RECIPES,
EMBRACING ALL POPULAR DISHES AND A
VARIETY OF MISCELLANEOUS RECIPES OF MORE
THAN SPECIAL VALUE TO HOUSEKEEPERS.

The Blue Hen's Chickens' Cooking- Book
Should be in every household nook —
For you will find on its pages fair
Good, tried receipts, both rich and rare,
The knowledge of which in days to come
Will be fully enjoyed by every one.

COPYRIGHTED 1921

By Milford Chronicle Publishing Co.

Milford, Delaware

ALL RIGHTS RESERVED

)C1A656016

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Introduction

THE PENINSULA which lies between the Delaware
and Chesapeake Bays and is composed of the Eastern
Shore of Maryland, Delaware, and a little bit of Vir-
ginia, has for two hundred years been famous the world
over for the lusciousness of its viands and the excellence of
its cooking.

The recipes which tickled the palates of the Colonial
planters and their visitors, and first earned for the Penin-
sula its fame for the highest development in the art of cook-
ing, have descended with the family plate to the heirs of
those old planters; nor has the art of the Colonial house-
keeper been lost ; but rather has it been refined and adapted
to modern conditions and cullinary appliances.

Many of the recipes have been handed down from mo-
ther to daughter, and to grand-daughter among the women
of the Peninsula and are as highly prized by them as their
family plate and Colonial furniture. These recipes were
gathered by the ladies of The Milford New Century Club;
and all were thoroughly tested before their approval. Only
persons well-known for their cooking were asked to contri-
bute. The publishers hope to perpetuate by this publication
the housewifely lore of the Peninsula, and to share it with
the public.

It is with this idea that we oflfer the second edition of
The Blue Hen's Chickens' Cook Book to the public.

Milford Chronicle Publishing Co.

Soups

Fine old Bouillon made of stock meat,
Superior Consomme delicate to eat,
Mock Turtle thinks he is head of the heap.
But the old fashioned
Vegetable Soup is hard to beat.

SOUPS 5

SOUP STOCK

Take the liquor after boiling fresh meat, also the bones,
cracked that the marrow may be extracted, also any meat
left over. Boil these all together with water enough to
cover them, stir frequently; adding at intervals a cup of
cold water; one quart of water is enough for one pound of
meat; from six to eight hours will make stock fit for use;
when cold skim off the fat ; put stock in earthern crock.

WHITE STOCK

• Put over the fire two pounds of the cheaper part of
veal, with three quarts of cold water, a sliced onion, a bay
leaf and a couple of stalks of celery cut in pieces ; let it come
to a boil slowly and simmer for five or six hours. Season
with salt and pepper and set aside to get cold.

Remove the fat, take out the bones, and you will have
a thick jelly. This can be heated, skimmed, and if desired,
strained before it is used. It will be a strong and nutritious
stock.

NOODLE SOUP

One and one-half pints of flour, two eggs, four table-
spoonfuls milk, a little salt; mix into stiff dough; roll out
very thin in two sheets. Lay on a cloth and dry for two
hours. Fold up and cut into narrow strips ; drop into boil-
ing soup; cook twenty minutes. Enough for one chicken.

CHICKEN SOUP

To one chicken add three pints of water; let simmer
until tender; drain liquor off; add one tablespoonful of rice,
two tablespoonfuls peas, parsley and noodles, butter, pepper
and salt to taste ; tomatoes may be used too.

MUTTON BROTH

Take one pound of mutton from lower part of leg- boil
meat slowly in cold water; add a turnip, carrot, onion and
potato; also spoonful of rice; all fat should be removed-
pepper and salt to taste.

When nearly done add chopped parsley. When done
stram. '

SOUPS

BOUILLON

Bouillon is ipade from meat stock. Put stock on when
cooking ; add a bay leaf, clove, onion, potato, allspice, pepper,
salt and Worcestershire sauce ; season to taste. When done,
strain until clear.

CLAM SOUP

Wash twenty-five hard shelled clams; put them in a
kettle over the fire until open; put them through the meat
grinder ; strain the liquor ; add enough water to make three
pints — put clams and liquor into a double boiler ; at the same
time put in a slice of onion finely chopped, or a little onion
juice; thicken with a tablespoonful of butter with three of
flour, rubbed smooth together; beat three eggs to a cream
in the tureen and pour the soup over them boiling hot.

SNAPPER SOUP

This is for a ten pound snapper: Chop head off alive,
scald snapper, scrape out the side skin and scales off of
shell ; crack shell in pieces ; cook snapper and shell together
until tender. When done cut up into blocks.

Dressing for snapper : Boil two quarts of milk, yolks of
three eggs beaten light, pepper to taste, rind of one lemon
grated ; cook ten minutes ; add one-half pint of sherry wine,
two tablespoonfuls of burnt sugar; pour over snapper and
serve.

CKEAM OF PEA SOUP

One pint of peas boiled and mashed through a colander ;
place in a saucepan one tablespoonful of butter; let it melt;
then add two even tablespoonfuls of flour; stir well and
then add slowly one pint of boiling water, then one quart
of boiling milk, then the mashed peas.

Cook until well blended; season with salt and pepper.
Serve with toasted crackers.

SOUPS 7

TOMATO SOUP

One quart of tomatoes ; stew in one pint of water and
pinch of soda. Cook on back of stove for an hour; strain
through sieve, return to the fire at boihng point ; stir in two
tablespoonfuls of butter, mixed with a tablespoonful of
flour; scant teaspoonful of salt, a little onion and red pepper;
add a quart of milk or a pint of cream. Let it boil up, then
serve.

BLACK BEAN SOUP

One pint of turtle beans, one and a half quarts of boil-
ing water, one lemon, salt and pepper to taste. Wash the
beans well in cold water and soak them over night. In the
morning drain the water off and cover again with one quart
of boiling water.

Boil until tender about two hours ; take from fire, press
through a sieve; wash kettle, return soup; add the other
pint of boiling water and let boil a minute or two; add salt
and pepper; cut lemon into slices and put into tureen; pour'
boiling soup over them and serve.

BIEXICAN BEAIf SOUP

Soak one quart of Mexican beans over night, then add
stock or knuckle of veal, a piece of butter size of an egg,
salt and pepper, three quarts of cold water and boil for three
hours ; then mash with potato masher through a sieve ; put
back on stove and heat again ; slice one lemon and chop fine
two hard boiled eggs, and put into the tureen, pour the soup
over this and serve hot.

POTATO SOUP

Four large potatoes, one union; boil in two quarts of
water until soft. Press through sieve and add one pint of
sweet milk, one tablespoonful of butter, a little salt and
pepper. Let it boil up again and serve.

8 SOUPS

TOMATO SOUP

One quart of canned tomatoes, one quart of water, one
quart of milk, one small onion, two tablespoonfuls of butter,
one teaspoonful of red pepper, one teaspoonful of salt, one
teaspoonful of sugar.

Boil tomato and onion in one quart of water ten min-
utes, then add salt, pepper and sugar ; press through a sieve ;
return to the fire ; add butter and milk ; let simmer for twen-
ty minutes. Serve with croutons.

TOMATO BISQUE

Put through a sieve one quart of tomatoes, place the
strained tomato over the fire, and boil a few minutes; add
salt and pepper and one-half teaspoonful of soda, stirring
until mixture ceases to bubble ; have ready in another vessel
one pint of new milk heated only to boiling point; add to
the tomato one-half cup of brown bread crumbs or cracker
dust, and the hot milk, a good lump of butter and allow to
come to a boil.

OLD-FASHIONED TEGETABLE SOUP

One shank, five quarts cold water, one small head of
cabbage, one carrot, one turnip, one sprig of parsley, two
bay leaves, five onions, one stalk of celery, four white po-
tatoes, one quart tomatoes, one small red pepper; salt to
taste.

Wash shank and put into soup kettle; add water and
chopped red pepper; place over a moderate fire; boil about
four hours ;add shredded cabbage, chopped onion, potatoes
and turnips cut size of dice, carrot, cut in lengthwise strips,
parsley, bay leaf and tomatoes. Boil hard for two hours,
adding water if necessary. About fifteen minutes before
serving, throw in a handful of spaghetti, or macaroni, cook-
ed.

Just as good second day.

Fish

TO COOK A HUSBAND

A good many husbands are utterly spoiled by mismanagement.
Some women go about it as if their husbands were bladders, and pro-
ceed to blow them up. Others keep them constantly in hot water.
Others let them freeze by carelessness and indifference. Some keep
them in a stew by irritating ways and words. Others roast them. Some
keep them in a pickle all their lives. It cannot be supposed that any
husband will be tender and good, managed in this way; but they are
really delicious when properly treated. In selecting your husband, you
should not be guided by the silvery appearance, as in buying mackerel,
nor by the golden tint, as if you wanted salmon. Be sure and select
him yourself, as tastes differ. Do not go to market for him, as the
best are always brought to your door. It is far better to have none,
unless you will patiently learn to cook him. A preserving kettle of the
finest porcelain is best, but if you have nothing but an earthenware
jar, it will do, with care. See that the linen in which you wrap him
is nicely washed and mended, with the required number of buttons
and strings nicely sewed on. Tie him in the kettle by a strong silk
cord, called "comfort," as the one called "duty" is apt to be weak.
They are apt to fly out of the kettle and be burned and crusty on the
edges, since, like crabs and lobsters, you have to cook them while
alive. Make a clear, steady fire of love, neatness and cheerfulness.
Set him as near this as seems to agree with him. If he sputters and
fizzes, do not be anxious; some husbands do this till they are quite
done. Add a little sugar, in the form of what confectioners call kisses,
but no vinegar and pepper, on any account. A little spice improves
them, but is must be used with judgment. Do not stick any sharp in-
strument into him, to see if he is becoming tender. Stir him gently;
watch the while lest he lie too flat and close to the kettle, and so
become useless. You cannot fail to know when he is done. If thus
treated you will find him very delicious, agreeing nicely with you and
the children, and he will keep as long as you want, unless you be-
come careless and set him in too cold a place.

Juliette Corson, New York Cooking School.

10 FISH

FISH FOR CHOWDER

Cod and halibut (mixed), halibut, haddock, eels, little
neck clams, long clams, round clams, oysters.

FISH BEST BROttED

Salmon, cod, red snapper, halibut, sword fish, haddock,
black bass, sturgeon.

FISH FOR STEWOG

Lobster, little neck clams, oysters, shrimps, round clams
(chopped), scallops.

FISH TO FRY

Butterfish, shad, cod (steak) , sword fish, blue fish, por-
gies, Bonito mackerel, pickerel, ciscoes, yellow perch, brook
trout, smelts, haddock, halibut, salmon, eels. Tinker mack-
erel, bullheads, white perch, white fish, soft shell crabs, live
lobster, long clams, scallops, large oysters.

TO BROHi

Fresh mackerel, Bonito mackerel, cod scod, chicken hal-
ibut, shoal halibut, sea trout, weak fish, Spanish mackerel,
fresh salmon, blue fish, large ells (split), shad, white fish,
trout.

TO BAKE

Blue fish, shad, mackerel, haddock, halibut, striped
bass, white fish, lake trout, long shell clams, live lobster,
large oysters.

DRUM FISH, FRIED

Put in pan of hot grease ; let it brown ; remove fish from
pan ; put two tablespoonf uls of flour ; let this brown ; put in
butter size of an egg, pepper and salt; then thin it; after
this put fish into pan again, and let simmer until creamy.

FISH n

DETILED TROUT, OR IVEAK FISH

Two cupfuls of cold boiled fish, four hard boiled eggs
chopped fine; thicken one-half pint of milk with one table-
spoonful of flour mixed with two of butter. Salt and ca-
yenne pepper to taste, a grate of nutmeg. Fill ramekin;
sprinkle bread crumbs and bits of butter over top, brown in
the oven and serve at once.

BOILED TROUT OR ROCK

Lay in thin cloth fitted to the shape of the fish; place
in kettle, cover with cold salt water; boil gently half an
hour; drain, lay on hot dish, garnished with parsley. Pour
over, or serve in sauceboat the cream sauce. One cupful of
cream or rich milk, one-half cupful of water, stir two table-
spoonfuls of butter and one tablespoonf ul of flour to a paste ;
mix into cream and water ; season highly with salt and pep-
per, then cook slowly until it thickens; add little chopped
parsley, a few capers and two hard bofled eggs chopped fine,
or laid around the dish; you can add Worcester sauce if
proferred. Serve hot.

CORNED SHAD

Clean and prepare shad, split in half. Rub the shad
well with one teaspoonful of brown sugar, one teaspoonful
of salt, one saltspoonful of red pepper. Place both halves on
flat dish for a few hours. Hang up until ready for use.

DELAWARE BAKED SHAD

Split a shad, take out back bone ; butter a dripping pan,
place the half shad, skin down; spread well with butter;
sprinkle with pepper, salt and bread crumbs. Bake in a
moderate oven half hour.

BAKED SHAD

Stuff shad with a good rich dressing; sew together;
put butter and water in pan and bake (as you M^ould a fowl)
about an hour and a half. Make a browned sauce with the
water the shad was baked in, and flavor with sherry. Gar-
nish with hard boiled eggs and le;iions, sliced.

12 FISH

BAKED SHAD

Stuff with bread crumbs, salt, butter, pepper, parsley;
mix with beaten yolk of egg ; fill the fish ; sew it up or fasten
with a string around it. Pour over it a little water and
some butter; bake as you would a fowl, from an hour to
one hour and a quarter.

PLANKED SHAD

Split shad open and lay skin side flat on hot oak plank
(18x24 inches), which has been well buttered. Season with
pepper, salt, and butter, and baste frequently. Bake in oven
or before an open fire.

CODFISH B.1LLS

One cupful of shredded codfish, two cupfuls of mashed
white potatoes, two eggs, two tablespoonfuls of cream, pep-
per to taste. Put the codfish in a cheese cloth bag; pour
boiling water over it and wring out at once. Add the other
ingredients; beat until light with a fork. Form into balls
and fry in boiling lard.

CRAB FARCIES

Eighteen crabs (if heavy), for twelve persons. Boil
till thoroughly done; remove upper shell and clean it care-
fully. Pick out the crab meat, keeping it whole as possible,
and being careful to avoid particles of shell. Simmer a pint
of cream with one onion and a bunch of parsley till well
flavored ; add one-quarter pound of fresh butter, a teaspoon-
ful of Worcestershire sauce, a little salt and cayenne pep-
per ; and thicken with a tablespoonf ul of flour. It must boil
so that flour will not taste raw. Add crab meat to this
dressing and fill the top shells full ; but do not pack down.
Cover with bread crumbs ; put small lump of butter on top
and bake in quick oven till golden brown.

FISH 13

TERRAPIN

Put the terrapins into a pot of boiling water where they
must remain until they are quite dead. Divest them of their
outer skin and toe nails ; after washing them in warm water
boil again until quite tender, adding a handful of salt to the
water. Being satisfied that they are perfectly tender take
off the shell and clean the terrapins, very carefully remov-
ing the sand bag and gall without breaking. Cut the meat
into small pieces and put into a saucepan, adding the juice
which has been given out in cutting them up, but no water.
Season with salt and cayenne pepper and black pepper to
taste; adding a quarter of a pound of good butter for each
terrapin and a handful of flour for thickening. After stir-
ring a short time add four or five tablespoonfuls of cream
and one-half pint of good Madeira wine to every four terra-
pins. Serve hot in a deep dish. A very little mace may be
added and a large tablespoonful of mustard.

Just before serving add the yolks of four hard boiled
eggs. During the stewing particular attention must be
paid to stirring the preparation.

Terrapins cannot be served too hot.

DEVILED CRABS

To one can of crab meat add four hard boiled eggs, one
teaspoonful Worcestershire sauce, salt and cayenne pepper
to taste; a little parsley and thyme, a small sized onion
grated, dash of nutmeg, one and one-half cupfuls of bread
crumbs, one cupful of butter. Rub yolks and butter to a
cream then add all the ingredients to crab meat ; mix thoro-
ly. Last of all add cream or milk enough to moisten ; chop
whites of eggs and mix in. Fill shells, pour over each shell
melted butter. Bake in quick oven twenty minutes.

SOFT SHELL CRABS

Clean the crabs carefully while alive ; season and dip in
seasoned egg and cracker dust; fry a light brown. Serve
with tartar sauce. For the sauce make a thick mayonnaise,
add chopped gherkins and capers.

14 FISH

SALMON LOAF

One can of salmon picked fine, one-half cupful bread
crumbs, two eggs, one cupful of milk, one teaspoonful of
salt. Free the salmon from skin and bone ; cook the crumbs
with the milk a few minutes ; add seasoning, salmon and
eggs. Steam one-half hour. Serve hot or cold.

LOBSTER A LA NEWBURG

One can of lobster, one cupful of rich milk; two eggs
beaten in the milk, a little butter; cook all together, and if
needed thicken with a little cornstarch. Add sherry at the
last.

DETILED CRABS

Dressing for one can crab meat. — One-half pint of
cream, one-quarter pound of butter, two scant tablespoon-
fuls of flour, salt and cayenne pepper to the taste.

Place the cream in a saucepan over the fire in a pan of
water. When at the boihng point stir in the ouiter and
flour that has been well rubbed together ; stir until it thick-
ens. Put in the crab meat, set away to cool. Before pack-
ing into shells beat two eggs into the meat, reserving a
small part for the top. Sprinkle with cracker dust and
plunge into boiling lard top down.

SCALLOPED SALSrOIf

Drain the oil from a can of salmon and pick the fish
fine with a fork, removing all the skin and bones. Put in a
saucepan ; one cupful of cream or new milk, one tablespoon-
ful of flour, two tablespoonfuls of breadcrumbs, two table-
spoonfuls of butter, one tablespoonful of lemon juice; ca-
yenne pepper and salt to taste. When it is hot put in the
salmon and let it simmer for about fifteen minutes. Have
a baking dish ready with a layer of bread crumbs and some
bits of butter in bottom; pour in the mixture, cover with a
layer of bread crumbs and some bits of butter and put in the
oven to brown.

FISH 15

PUREE OF CLAMS

Twenty-five clams, one tablespoonful of butter, one pint
of cream or milk, one cupful of cold water, two tablespoon-
f uls of flour, one-quarter cupful of bread crumbs ; pepper to
taste. Drain the clams with the beater, saving all the
liquor; put the liquor in a saucepan over the fire; when it
boils, skim ; chop the clams fine, add them to the liquor, let
boil and skim. Rub the butter and flour together, and add
with the bread crumbs ; stir and cook until it thickens. Add
the cream or milk previously scalded in a farina boiler ; sea-
son and serve at once.

SCALLOPED CLAMS

Chop clams fine; butter a baking dish and put a layer
of clams, then a layer of stale bread crumbs; dot this over
with bits of butter, sprinkle with salt and pepper ; then add
another layer of clams, and so continue until the dish is
full ; always having the last layer bread crumbs dotted with
bits of butter moistened with clam liquor. Bake in a rather
quick oven about one-half hour.

DETILED CLAIUS

Chop the clams fine, season with pepper and salt, and if
liked a bit of onion. Fill the shells, sprinkle thick with bread
crumbs and put bits of butter all over. Brown in the oven.

CLAM FEITTERS

Strain one pint of clams, saving the juice; add to this
juice sufficient water to make one pint; mix into it an egg,
well beaten, and sufficient prepared flour to make a light
batter, also the clams chopped and some salt. Drop by the
spoonful into boiling hot lard.

CLAM FEITTERS

Grind a dozen large clams ; add juice of clams, one egg
well beaten, one-quarter cupful of corn meal or bread
crumbs, salt and pepper to taste; teaspoonful of baking
powder, flour enough to make a moderately stiff batter. Fry
in deep boiling lard. The beauty of fritters is to have them
puff up like a ball ; they must float. Drop from a teaspoon.

16 FISH

OYSTER COCKTAILS

To six oysters add two drops of tabasco sauce, a table-
spoonful of lemon juice, teaspoonful of onion juice, a fourth
of a teaspoonful of salt and four tablespoonfuls of tomato
catsup; mix thoroughly and place on ice. Serve in wine
glasses or bouillon cups.

SHAD ROE

A shad roe: Two tablespoonfuls of butter, one table-
spoonful of lemon juice, yolks of two hard boiled eggs, cup-
ful of grated bread crumbs, chopped parsley, salt and pep-
per.

When butter is hot add roe (which has been boiled ten
minutes in salted water) , and break up lightly with a fork ;
add eggs mashed fine, seasoning and parsley; add lemon
juice just before serving.

CELERIED OYSTERS

Dozen large oysters, wine glass of sherry, tablespoon-
ful of minced celery, tablespoonful of butter, salt and pep-
per; put butter in chafing dish.

When melted add oysters, celery, and seasoning; cook
three minutes ; add sherry and cook two minutes. Serve on
toast.

SHRIMP SOUFFLE

Two cans of shrimps, four tablespoonfuls of butter, one
cupful of cream, three hard boiled eggs, one tablespoonful
of flour, four tablespoonfuls of sherry; rub the butter and
flour together until smooth; put in the chafing dish, and
when heated, add the shrimps, the whites of the eggs press-
ed through a sieve, the yolks (mashed fine with a little of
the cream), and the remainder of the cream. Stir until all
is heated through ; then put the upper pan in the bath, add
the sherry ; season with a teaspoonful of salt and a dash of
cayenne pepper and serve.

FISH 17

WHITE SAUCE

Mix in a bowl three heaping teaspoonfuls of flour, with
a pat of butter; add a little water and thin with milk or
cream; put in dish over hot water pan; salt to taste; stir
constantly and keep free from lumps until thoroughly cook-
ed; as it thickens add milk or cream until the proper con-
sistency ; when done, let it come to a boil for an instant.

Crab meat a la Newburg is made by using the above
sauce with two cupfuls of crab meat, adding a little pap-
rika, a teaspoonful of vinegar or lemon juice and a dash of
cayenne; cook until meat is thoroughly warmed; then add
three tablespoonfuls of sherry and the yolks of eggs well
beaten; don't let boil after eggs go in; season to taste and
serve.

Oyster a la Newburg is made the same way.

CKEAMED CRABS

One pint of cream, one generous pint of picked crab
meat, one-quarter of a pound of butter, creamed with a
heaping tablespoonful of flour; pepper and salt to taste.

Put cream into chafing dish; when hot, stir in butter
and flour; boil until creamy, stirring constantly; then add
crab meat and serve immediately.

TERRAPIN

Boil them until the shells come off easily and the nails
pull out; remove the skin from the legs; cut into small
pieces and carefully remove the sand bag and gall. To three
good sized terrapins six hard boiled eggs; mash the yolks
into a powder and rub in one-half pound of butter; when
creamy and light add a heaping teaspoonful of flour; put
into the chafing dish the meat and dressing; season with
cayenne pepper and salt, and let them boil a minute or two.
Just before serving add wine to taste, and if desired a very
little mace.

Meats

'The cook deserves a hearty cuffing
Who serves a fowl with tasteless stuffing.

MEATS 19

BROILED STEAK AND OYSTER SAUCE

Take a nice large steak and broil it nicely; have your
dish hot to put it on. Take one pint of small oysters, strain
the juice and put it in a porcelain kettle, let it get hot, then
add a teaspoonful of flour well mixed; cook a little, then
drop in your oysters, add a piece of butter and pour over
the steak and serve.

ROAST BEEF

Wash and wipe dry the roast ; place in baking pan, and
on the top put three thin slices of onion. Dredge lightly
with red pepper and a small sprinkling of brown sugar;
dredge with flour, one cupful of water in baking pan. Roast
in a very hot oven, basting every ten minutes.

To have roast beef rare, roast fifteen minutes to each
pound, or twenty minutes if well done.

TEAL LOAF

Two pounds of chopped veal, three eggs, six crackers
grated, one tablespoonful of sage and salt, one teaspoonful
of pepper, one onion ; mix together and bake in a slow oven
one hour; baste with butter and water.

SAUSAGE

Twelve pounds of meat, three ounces of salt, one-half
ounce of black pepper, one-half ounce of red pepper, one-half
ounce of sage; grind twice.

HABI A LA ROSEYILLE

Slice of ham fully an inch thick, one tablespoonful of
French mustard, one tablespoonful of brown sugar, one
cupful of milk. Soak the ham in the mflk one hour; then
rub the sugar and mustard into it, and a dash or two of ca-
yenne. Put the ham in a dripping pan with the milk (if
curdled use fresh milk) around it. Dredge with a little
flour; cover with a pan and bake one and one-half hours.
Remove the cover fifteen minutes before serving to brown.

20 M£ J TS

HAM CAKES

One cupful of cold chopped ham, add two cupfuls of
bread crumbs, two eggs, pepper and salt, and milk enough
to soften quite wet. Drop by the tablespoonful into hot
lard; turn and do not let cook too long, as they should be
moist when done.

T03IAT0 CHICKEN MAYONNAISE

For this, choose tomatoes of uniform, medium size,
wipe them with a soft damp cloth; cut out a round piece
from the top of each, and remove seeds and pulp. Have
ready some finely minced chicken lightly mixed with a little
mayonnaise sauce ; fill tomatoes with this mixture and serve
each on a slice of fried bread.

FRICASSEE OF CHICKEN

Split open two chickens on the back; have ready two
frying pans on the back of the stove ; when very hot, put a
big lump of butter in each pan ; season chickens with pepper
and salt, and put in hot pans. Cover closely, putting a
weight on the covers to keep in steam. Cook slowly, turn-
ing frequently until the chickens are a rich brown and very
tender. Serve with gravy and garnish dish with parsley.

TURKEY FILLING

Take one loaf of bread; break it up, put it in oven and
let it get light brown. Then roll bread fine, chop celery,
onion, parsley and marjoram; season to taste with salt and
pepper ; then add fifty good sized oysters. Moisten all with
oyster juice, not too wet. Mix ingredients thoroughly be-
fore filling the bird.

TURKEY STUFFING

Three quarts of bread crumbs, three quarts of oysters,
one small bunch of parsley; season to taste.

MEATS 21

GIBLET GRATT

Take liver, gizzard, heart and neck of turkey; boil un-
til tender; then cut all very fine. Add chopped onion, sea-
son with pepper and salt. Then take some of the turkey
essence and add to these ingredients; let it boil up and
thicken with flour. If turkey is too greasy, simply use liquor
giblets were cooked in.

TOUEiTO SAUCE

One can of tomatoes, four tablespoonfuls of Worcester-
shire, two onions grated, one spoonful of butter. Cook all
together ten minutes; then strain and thicken with corn-
starch. This is nice with roast beef.

HAMBURG ROAST

Two or two and one-half pounds of beef, one or one and
one-half pounds of pork, one egg, one onion, some bread
crumbs, parsley, pepper and salt. Roll and put butter and
plenty of water in pan. Bake two hours.

BAKED HAMBURG STEAK

Take one pound of ground meat; add one teacupful of
bread crumbs, one grated onion, parsley, dash of nutmeg,
pepper and salt to taste, small quantity of tomato. Mix all
these in with meat; when mixed form in loaf; bake in hot
oven thirty minutes, putting tomato on top of loaf; also
sifting lightly with brown sugar.

ROAST HAMBURG STEAK

To one pound of ground beef, take one teacupful of
bread crumbs, a generous amount of parsley, one good sized
onion grated, a dash of Worcestershire sauce, a dash of nut-
meg, one cupful of canned tomatoes, and pepper and salt to
season sufficiently. When all ingredients are thoroughly
mixed with the chopped beef, mold in oblong loaf, putting a
small quantity of tomatoes on top. Roast in oven from
twenty minutes to one-half hour.

22 MEATS

TOMATO SAUCE FOR HAMBURG STEAK

One can of tomatoes, small piece of lard size of small
egg, Worcestershire sauce, parsley, onion, pepper and salt
to taste, with a dash of tabasco sauce. Put all the ingredi-
ents in frying pan; cook hard for twenty minutes; strain
through a potato strainer, thicken with cornstarch.

GO HOT

Cut all the cold meat off the bones, then boil the bones
until the substance is out. Chop the meat fine with three
hard boiled eggs, season with pepper and salt ; and then put
in a baking dish and pour over it the water the bones were
boiled in ; then cover with bread crumbs and bake slowly in
the oven. Flavor with onion if preferred. This is a good
way to use any kind of cold meat.

MOCK DUCK

One and one-half pounds of round steak ground, two
cupfuls of bread crumbs, one-half cupful of milk, one-quar-
ter of an onion chopped, two tablespoonfuls of chopped fat
pork, a pinch of sage, salt and cayenne pepper, two eggs
beaten. Mix all together; shape in a roll; lay some slices
of bacon on top ; put in oven and bake one hour, if baked in
an uncovered pan, baste it quite often ; put a little water in
pan. If intended to be eaten hot, gravy can be made. Very
nice sliced cold.

A nice relish to utilize left over meats: Take two or
more tomatoes according to the quantity of meat you have ;
put butter or lard in frying pan and fry tomatoes and one
onion; then add your meat, cut as for hash; stir all to-
gether; sprinkle with fiour and salt; add milk enough for
cream gravy and cook until done.

CREAMED DRIED BEEF

One tablespoonful of butter, browned in frying pan;
add one-half pound of chipped beef ; heat thoroughly. Pour
in one cupful of milk; and thicken with flour and water.
Garnish with scrambled eggs.

Vegetables

*'The man who has nothing to boast of but his il-
lustrious ancestry, is like a potato. The only good be-
longing to him is underground/'

— Overbury

24 VEGETABLES

YEGETABLES

The value of green food as a preservative of health can-
not be overestimated. Nature provides her own remedies
and many of her common vegetables are medicinal.

For years the women of Withersfield, Conn., were fa-
mous for their beautiful complexions, a beauty ascribed to
the onions they ate — Withersfield being noted for its trade
in these bulbs.

A public benefactor is he who discovers a means of de-
oderizing the onion.

All green vegetables should be freshly gathered, wash-
ed well in cold water and cooked in boiling salted water.

Underground vegetables — potatoes, turnips, etc.,
should be cooked in unsalted water.

POTATOES

There are many ways of cooking white potatoes besides
the plain, mashed potatoes: Mashed potatoes nicely heaped
upon a baking dish and browned in the oven make an at-
tractive dish. Boiled in their jackets; boiled whole with
cream sauce; hashed brown potatoes; cut into small cubes,
boiled in unsalted water until tender, drain, sprinkle over
them a little salt, turn into a heated dish, pour over them
two or three tablespoonfuls of melted butter, dust thickly
with finely chopped parsley; boiled whole with melted but-
ter and parsley, etc. These are some of the many ways to
cook them.

FRIED TOMATOES WITH CREAM GRATT

Wash and cut in halves firm and well filled tomatoes;
lay in pan with skin side down ; place a lump of butter over
each slice; dredge with salt and pepper; fry slowly; turn
and cook the other side. When done place carefully upon a
heated dish. Brown the butter in the pan and add gradu-
ally two tablespoonfuls of fiour and a cupful of cream or
milk, stirring all the time until smooth; season with salt
and pepper ; pour it over tomatoes and serve.

VEGETABLES 25

FRENCH FRIED POTATOES

Peel potatoes and cut in eight lengthwise strips, or
slice very thin. Throw into iced water for an hour; drain;
pat dry between the folds of a towel, or napkin, and fry to
a golden brown in deep boiling fat. When tender, take from
the pan with a skimmer and turn into a colander lined with
tissue or brown paper, to absorb any grease that may ad-
here to them. Stand in the oven a few minutes, sprinkle
with salt, and serve.

CREA3IED WHITE POTATOES

Cut raw potatoes in dice, or one-half inch square
pieces; cook until tender in unsalted water. Cream a tea-
spoonful each of butter and flour, and add a part of the
beaten yolk of an egg to a cupful of milk ; add a little salt,
cook and pour over the potatoes. Serve hot in an uncovered
dish.

STUFFED POTATOES, NO. 1

Wash medium sized potatoes and bake until soft. Cut
potatoes almost in half, take out the potato meat ; put in a
bowl, half an onion (chopped) and a little parsley, butter,
pepper and salt. Add enough cream to moisten potatoes;
whip all together until very light; place back in their jack-
ets, and heat in the oven; then serve.

STUFFED POTATOES, NO. 2

Bake six good sized potatoes. When done, cut off the
tops and with a spoon scoop out the potatoes into a hot
bowl; mash and add a tablespoonful of butter, one-quarter
cupful of hot milk, teaspoonful of salt and pepper to taste.
Beat until very light; then add the well beaten whites of
three eggs; stir gently. Fill the skins with this mixture,
heaping it on the top; brush over with the beaten yolks of
the eggs ; put in the oven to brown, then serve.

2fi VEGETABLES

SCALLOPED POTATOES WITH TOMATOES, NO. 2

Pare potatoes, slice thin and cover bottom of earthen
dish, season with salt, pepper and plenty of butter. Then
cover with a layer of tomatoes; fill the dish in this way,
and sprinkle plenty of bread crumbs on top. Bake till thor-
oughly done.

SCALLOPED POTATOES WITH CHEESE, NO. 3

Pare potatoes, slice thin and cover bottom of earthen
dish; season with salt, pepper and plenty of butter; then
add a layer of cheese; fill the dish in this way, then pour
about a cupful of milk over it. Place in oven, and bake till
thoroughly done.

DETILED WHITE POTATOES

Select nice large potatoes, oblong preferred; bake until
thoroughly done. Cut in half (lengthwise), mash, season
and cream them to taste. Fill the shells, put large piece of
butter on each, and brown in hot oven. Serve hot.

POTATO PUFF

To one cupful of cold mashed white potatoes, stir in
one tablespoonful of melted butter, beating until creamy
(the more they are beaten the more creamy they will be).
Add to the potatoes one-half cupful of cream, salt and pep-
per to season ; then add the well beaten whites of two eggs,
turn into a buttered baking dish, and bake in a moderate
oven fifteen minutes. The potatoes will puff and be very
light.

POTATO BALLS

For three cups of mashed potatoes, take yolks of two
eggs (raw), beat them thoroughly through potatoes; one
small onion, grated; one-quarter of nutmeg, grated; salt
and pepper to taste. Mix all thoroughly through potatoes ;
make out in balls; then roll in egg and cracker dust. Let
stand until crust forms. Fry in deep boiling lard.

VEGETABLES 27

GLAZED SWEET POTATOES

Boil the potatoes until nearly but not quite done; re-
move from water and scrape the skins from them; cut in
half (lengthwise) ; lay in baking pan round side up; pour
over them a teaspoonf ul of melted butter ; dust thickly with
granulated sugar; place in hot oven. When glazed by the
action of the heat, take them out ; turn the flat side up and
repeat the operation. Very nice.

DRESSI\(r:fOR POTATOES

Take the raw potatoes and slice a layer of them quite
thin, and put in a baking dish. Put small pieces of butter
on them, then a little salt, black pepper, and parsley cut as
small as possible. Put other layers of potatoes and season-
ing in the same way until the dish is sufficiently full; then
pour on rich, sweet milk until the dish is entirely full. Bake
for three-quarters of an hour. This is a very good dish for
supper or breakfast.

MISCELLANEOUS VEGETABLES

CAKOLDTA WAT OF COOKOG EICE

One coffee cupful of best rice, wash five or six times.
Let it stand in a little water until needed, then pour off.
Throw it into a quart of freshly boiling water; let it boil
rapidly until tender ; pour it into a colander, and over it one
quart of boiling water. Each grain will be separate. Set
back on stove to keep hot. A nice addition is one cup of
milk and one tablespoonful of butter added boiling hot to
the rice just before serving. Do not stir the rice when
cooking.

BOILED KICE

Boil a cup of rice in a half pint of water ; when the rice
has absorbed the water, put in a pint of sweet milk, let boil
three-quarters of an hour. Don't stir while cooking.

28 VEGETABLES

ASPARAGUS ON TOAST, NO. 1

After removing the tough part, lay the tender stalk of
the asparagus into boiling water slightly salted. Cook slow-
ly until tender; lift carefully, and lay upon slices of crust-
less bread toasted a golden brown; and pour over them
cream sauce. Garnish with slices of hard boiled eggs. To
be served piping hot.

ASP^iKAGUS ON TOAST, NO. 2

Cut off all the tough parts, lay the stalks in a pan,
cover with boiling water, cook slowly for one-half hour.
Ten minutes before it is done add a little salt. Have ready
some slices of toasted bread; butter well and put a table-
spoonful or two of the water over it. Take the asparagus
up carefully and lay on the toast. Pour over this a cream
sauce.

FEIED EGG PLANT

Peel the egg-plants, slice and sprinkle a little salt over
them; let themi remain one-half hour; wipe the slices dry,
dip them in beaten yolks of eggs, then in crumbs of crackers
or bread, fry them a light brown in boiling lard. Pepper
them slightly while frying. Another way is to parboil them
in a little water after they are peeled, then slice, dust with
flour, and fry.

CREAMED ONIONS

To keep them white, cover with boiling water ; boil five
minutes, drain off the water, cover again with boiling water,
to which add a very little salt, cook until tender, no longer.
Drain the water from them, add a cupful of hot milk with
a liberal piece of butter and pepper. Serve.

CAULIFLOWER

Soak it head down in cold water for an hour to draw
out any insects that may harbor in it, cut off all the super-
fluous leaves and put it into boiling salted water; boil until
tender. Take up and drain in a colander; pour over it a
gravy made of boiling milk, with flour and butter mixed
together and stirred into it. Serve with slices of lemon.

VEGETABLES 29

STEIVED CELERY WITH CREAM SAUCE

Stew the celery, strain off water, pour over it cream
sauce as follows: Cream sauce, stir together over the fire
one tablespoonful each of butter and flour, then add a cup-
ful of cream or milk heated, stir continually until it boils.
Season with salt and pepper, and use at once.

SUMMER SQUASH

Unless they are extremely tender, it is best to pare
them, cutting away as little as possible beside the hard
outer rind; take out the ends, quarter them, and lay the
pieces in cold water. Boil about an hour. Drain well,
pressing out all the water ; mash soft and smooth ; and sea-
son with butter, pepper and salt.

CORJf PUDDOG

Three ears of corn, one cup of milk, two tablespoonfuls
of flour, piece of butter size of an e^g, two eggs beaten
separately, salt. Bake in hot oven twenty minutes.

CORN FRITTERS, NO. 1

To three ears of corn cut fine, add one well beaten egg,
a little sugar, salt and pepper. Dredge flour enough to
hold them together nicely; fry in butter and lard mixed.

CORN FRITTERS, NO. 2

One pint of grated corn, one-half teacupful milk, one-
half teacupful flour, one teaspoonful baking powder, one
tablespoonful melted butter, two eggs, one teaspoonful salt,
and a dash of pepper. Fry in hot lard.

CREAMED SIUSHROOMS

Peel large, fresh mushrooms, sprinkle with salt and
pepper, put in a saucepan with a little water. To a quart of
mushrooms add a tablespoonful of butter, let simmer ten
minutes. Pour in a pint of cream, in which should be mixed
a tablespoonful of cornstarch. Stir two or three minutes,
and take up.

30 VEGETABLES

GREENS

Boil beet tops, turnip tops, spinach, cabbage sprouts,
dandelion and lamb's quarter, in salted water until they are
tender; drain in a colander, pressing hard. Serve them,
garnished with hard boiled eggs, sliced.

SPINACH

Pick leaves from stems, and wash through four waters.
Pour over it a pint of boiling water; put on stove and cook
well. Drain and chop fine; season with salt and pepper;
garnish with slices of hard boiled eggs.

CREAM SAUCE, NO. 1

The proportions of butter and flour in a cream sauce
are about the same; though the amount of milk may vary
according to the consistency required : For milk toast, thin ;
for potatoes, medium ; for croquets, very stiff; for most pur-
poses, two cups of milk, or one of milk and one of cream,
are used with two tablespoonfuls of each flour and butter.
Put in the saucepan two tablespoonfuls each of butter and
flour; heat over the fire until the butter is melted and the
mixture "bubbly," but do not let the flour brown ; then put
in the milk, cold or warm; stir until smooth and creamy,
salt and pepper to taste.

STRING BEANS

Get them young and crisp, string them, break in halves
and boil in water with a little salt until tender. Drain free
from water, season with pepper; add butter, a spoonful or
two of cream or milk, and boil a few minutes.

BOSTON BAKED BEANS

Soak a pint of beans over night; put into a pot with
one-half pound of salt pork, and boil until tender. Drain;
season with pepper and salt; stir in a small cupful of mo-
lasses, and turn into an earthen bean pot; put the pork in
the centre of the beans; cover the pot and bake for six or
eight hours in a moderate oven. Serve hot.

VEGETABLES 31

LDIA BEANS

Put a pint of beans in just enough boiling salted water
to cover them, boil till tender ; then drain off the water ; add
a cupful of cream, a little butter, pepper and salt. Simmer
a few minutes, and serve.

GREEN PEAS

Boiling water to cover them ; add a teaspoonf ul of salt ;
cover the stew-pan and boil fast for half an hour, or until
soft; drain off the water; add to them a generous lump of
butter, a little pepper and a small teaspoonful of sugar.
Drawn butter, with a milk foundation, may be poured over
them after taking them from the water in which they were
cooked. Serve hot.

PEAS IN CASES

Cut slices of bread three inches square; remove suffi-
cient of the inner portion to form a box ; brush slightly with
melted butter ; brown in the oven. When ready for use, fill
with cooked and seasoned peas, slightly thickened.

SUCCOTASH

This is made of green corn and lima beans. Have a
third more corn than beans, when the former has been
cut from the cob, and the beans shelled. Put into boiling
water enough to cover them, stew gently until tender, stirr-
ing now and then. Pour off nearly all the water and add a
large cupful of milk; stew in this for one-half hour; then
stir in a great lump of butter, a teaspoonful of flour wet
with cold milk; pepper and salt to taste.

Succotash may also be made of dry corn and beans, but
they must be soaked all night before using.

TO COOK CANNED CORN

Open the top of can with a can opener, turn out the
corn into a saucepan ; add to it one-quarter cupful of cream,
one tablespoonful of butter, salt and pepper to taste; stir
over the fire until very hot. Serve.

32 VEGETABLES

STEAMED CORN

Prepare the corn as for boiling. Place it in the kettle
and pour a little hot water over it; cover the kettle tightly
and stand it where it will steam (not boil) for thirty min-
utes; salt after it is done. Corn is at its best when salted,
buttered and eaten from the ear.

STUFFED TOMATOES

Cut the top from soft part of tomatoes; let hang on
hinge; scoop out contents, strain to get out seeds; have
chopped meat well seasoned with rice that has been par-
boiled, put this in tomatoes ; shut down lid. Place them in
a pan close together; pour the tomato juice around them.
Either steam or bake one hour.

BROILED TOMATOES

Choose large firm tomatoes, cut them in halves but do
not peel them ; then place them in a broiler, dust with salt
and pepper, and broil over a clear but moderate fire, skin
side down, until tender (about twenty minutes). When
done, lift carefully to a heated dish or plate, pour melted
butter over them, and serve.

STEWED T03IAT0ES

Pour boiling water over them, with a sharp knife re-
move the skins and the hard stem ends, cut them in pieces,
stew in a saucepan for one-half hour. To every quart of to-
matoes add a tablespoonful of butter, teaspoonful of sugar,
salt and pepper to taste. Stew until of the desired thick-
ness.

The tomatoes may be thickened with bread crumbs.

VEGETABLES 33

BAKED MACARONI

One-quarter pound of macaroni, one-quarter pound of
grated cheese, one-half cupful of cream, one tablespoonful
each of butter, salt and pepper. Break macaroni in small
pieces, put into a two-quart kettle nearly full of boiling
water, add a teaspoonful of salt and boil rapidly twenty-five
minutes; drain in a colander; then throw into cold water
and blanch for ten minutes; drain again in the colander;
put a layer of macaroni in the bottom of a baking dish, then
a layer of cheese, salt and pepper, then another layer of
macaroni, and so on; cut butter in small pieces and put
over the top ; add cream, sprinkle bread crumbs on. top. Bake
until a golden brown (about twenty minutes).

MACARONI

Eighteen sticks of macaroni, one tablespoonful of but-
ter, one and one-half cupfuls of thin white sauce, one cup of
stale bread crumbs, one cup of grated cheese; salt and pep-
per. Break the macaroni into two inch pieces, cook in. boil-
ing salted water thirty minutes, or until soft; strain in a
colander, pour cold water through it; place in a buttered
baking dish ; add the sauce with one-half cup of the cheese ;
add to crumbs the butter and remaining one-half cup of
cheese and spread over top. Bake until brown in a moder-
ate oven.

MACARONI WITH OYSTERS

Boil macaroni in slightly salted water until tender; put
into a colander, pour cold water over it; then place it in a
baking dish with a layer of raw oysters, bits of butter ; sea-
son with salt and pepper; then another layer of macaroni,
so on, until the dish is full. The top layer of bread crumbs
and bits of butter; then pour over all a cup of milk and
bake.

Tomatoes may be substituted for oysters.

Bread

^'When the man earns the bread by the sweat of
his brew, the woman should be willing to perspire a
little in the baking/'

BREAD 35

YEAST

Six large potatoes, one cupful of hops, one cupful of
flour. Boil the hops in one quart of water; pour the water
from the hops over the potatoes (that are mashed), and
mix the flour into it ; add one tablespoon of sugar ; little salt
and cook until done. Add one cake of yeast mixed in a lit-
tle water when cool, and let it rise. Keep this yeast in cool
place.

YEAST

Grate three good sized potatoes ; add one quart of boil-
ing water and when cool, add an even tablespoonful of salt
and one of sugar, and a cupful of yeast. Let it stand until
night, when it is ready for use.

BAKING POWDEK

One pound of bi-carbonate soda, twelve ounces of tar-
taric acid, two ounces of cream of tartar, one pound of flour
or cornstarch. Mix well and sieve several times.

BAKOG POWDER

Two and one-half ounces of cream of tartar, one pound
of bi-carbonate soda, one package of cornstarch. Mix well
and sift seven times.

DELAWARE BISCUITS

Three pounds of flour, six ounces of lard, one table-
spoonful of salt, rubbed together well with one pint of cold
water. Beat till they blister.

WHEAT MUFFIJfS

Put one pint of sweet milk in a saucepan on the stove,
adding a scant cupful of lard, a dessert-spoonful of salt and
two tablespoonfuls of granulated sugar; let all heat to-
gether, then add cold water to make the mixture milk
warm; while cooling dissolve one-half cake of compressed
yeast in a teacupful of warm water, which add with four
well-beaten eggs, stirring in flour sufficient to make the
batter moderately stiff ; when light bake in a quick oven.

36 BREAD

COENMEAL CAKES

To one cupful of sifted meal add a lump of butter, pour
over it one cupful of boiling water, when cool add two well
beaten eggs, one cupful of milk, one cupful of flour, a little
sugar and a teaspoonful of baking powder. Bake on a hot
griddle.

GEOKGIA INDIAN CAKE

One cupful of milk, one tablespoonf ul of sugar, one Qgg,
butter half the size of an %gg, one cupful of cornmeal, one
and one-half cupfuls of flour, heaping spoonful baking pow-
der, a little salt.

STEADIED INDIA:N LOAF

Two cupfuls of cornmeal, one cupful of flour, one cup-
ful of sweet milk, one cupful of sour milk, large one-half
cupful of molasses, one teaspoonful of soda, a little salt.
Steam in a mold for three hours.

HARTFORD CORN BREAD

One-half cupful of sugar, one egg, one-quarter cupful of
butter or lard, two-thirds cupful of sweet milk, three-quar-
ters cupful of flour, three-quarters cupful of corn meal and
two teaspoonfuls of baking powder mixed in the meal.

CORN BREAD

One overflowing pint of cornmeal, one-half pint of flour,
two and one-half teaspoonfuls of baking powder, one tea-
spoonful of salt, two tablespoonfuls of sugar, lard size of a
big walnut, one pint of milk, two eggs. Add the yolks of
eggs without beating, and beat the whites stiff arid add last.

QUICK MUFFINS

Two teaspoonfuls of baking powder, one pint of milk,
one teaspoonful of salt ,two tablespoonfuls of sugar, a table-
spoonful of lard, one egg. Warm the milk and dissolve the
sugar, salt and lard in it. Mix with flour enough to make a
thin batter ; beat egg light, sift in baking powder with flour
and add egg last. Bake in greased gem tins.

BREAD 37

BREAD MUFFINS

One pint stale bread crumbs, one pint of milk, one and
one-half cupfuls sifted flour, two eggs, one teaspoonful melt-
ed butter, two teaspoonfuls baking powder; cover bread
crumbs with milk, and for one-half hour beat eggs sepa-
rately ; add yolks to bread and milk, then melted butter and
a teaspoonful of salt. Mix all well together ; add flour, beat
till smooth and stir in carefully whites of eggs and baking
powder. Bake in greased gem pans in a quick oven thirty

minutes.

RICE WAFFLES

One and three-quarters cupfuls of flour, two and one-
half teaspoonfuls baking powder, two-thirds cupful of cold
cooked rice, one-quarter teaspoonful salt, one and one-quar-
ter cupfuls of milk, one egg, two tablespoonfuls of sugar,
one tablespoonful of melted butter. Sift together thor-
oughly ; flour, baking powder, sugar and salt. Work in rice ;
add milk, yolk of egg beaten, butter and white of egg beaten
stiff. Cook on hot waffle iron.

SARATOGA GRIDDLE CAKES

One quart of milk; two eggs, beaten separately, heap-
ing teaspoonful of baking powder, salt, flour. Boil half the
milk in double boiler and thicken until as thick as mush.
When cold, add rest of milk, eggs, salt and baking powder,
and flour enough to fry.

SALLY LUNX

One pint of milk, three eggs, one and one-half pounds
flour, one teaspoonful of sugar, one-half cupful of yeast,
one tablespoonful of lard. Salt to taste ; warm the milk and
lard together, let cool before mixing.

IRISH BREAD

One cupful of milk, one cupful of yeast, two eggs, but-
ter size of an egg, flour enough to stir very stiff. Stir about
noon if needed at evening. Pour into same basin that you
expect to bake it in; let rise once; bake in moderate oven
half an hour; take off top crust and split through the cen-
ter; break the edge with a knife, then use a string. Good
and little trouble.

38 BREAD

CINNAMON BUNS OR RUSKS

One-half pint of milk, one-half pint of water, one cake
Vienna yeast dissolved in the water, one cupful of sugar,
one-half cupful of butter, one teaspoonful salt and a Httle
nutmeg. Scald milk and butter together, and cool ; beat two
eggs light; add to milk and butter; then add yeast, sugar,
salt and nutmeg; with sufficient flour to make a sponge.
When light make out not too stiff. Let rise again, then cut
out, or make into rolls and bake.

BREAD

Two quarts of flour, two tablespoonfuls of sugar, one
tablespoonful of salt, piece of lard size of a small egg, one
cake of Fleischman's yeast, one tablespoonful white pota-
to. Sift flour, sugar and salt into a bowl; rub in the lard;
dissolve yeast and potato in a cup of water and add to the
flour, using enough water to mix the flour. Knead well and
set in a warm place to lighten ; then knead well again. Make
out in loaves or rolls and set away to lighten a second time.
When light bake in a moderate oven.

OLD-FASHIONED RISING BREAD

Three tablespoonfuls of meal, a little salt made thin
with new milk, and then scald. When cool enough to hold
your finger in, thicken with flour to make a stiff batter. Set
in hot water near the stove to rise, changing the water
when cool for hot. At 10 o'clock add two spoonfuls of flour.
At 12 o'clock it will be up; then sift flour with salt into the
rising with a large lump of lard.

MRS. SALLIE E. POLK'S ROLLS

Five small potatoes, boiled and mashed fine, one-half
pint of new milk, two teaspoonfuls of sugar, two quarts of
flour sifted, and lard the size of a large egg, rubbed in the
flour. After mashing the potatoes put in the milk and let
it come to a simmer, and when cool enough put in one-half
teacupful of yeast.

BREAD 39

FOGEE ROLLS

Melt two ounces of butter in one pint of hot milk, when
lukewarm add one yeast cake dissolved in one cupful of
warm water, and one teaspoonful each of salt and sugar.
Then stir in enough flour to make a dough. Knead well and
put in a bowl, cover and set in a warm place for three hours ;
then turn this dough out on a board, cut it in small lengths
and shape into rolls as long as a finger and place them in
rows on a greased pan. Cover and set aside again for one
hour. Beat the white of one egg with two tablespoonfuls of
water; brush each roll, and bake in quick oven fifteen min-
utes.

PARKER HOUSE ROLLS

Six cupfuls of flour, one pint of milk, one large table-
spoonful of lard, one-half cake of yeast, one-half cupful of
sugar, one even tablespoonful of salt. Rub lard and flour
together in a large bowl; make a well in the centre, and
pour the cooled milk with the sugar and yeast dissolved in
it, into the well. Let this sponge to lighten. As it lightens
the flour will fall from the sides. In the morning make into
dough, knead well in the bowl. Let it rise the second time ;
when hght, make into pocket book rolls ; let rise again and
bake in a moderate oven. Brush with lard when rolls be-
gin to brown. This will glaze and make them soft.

POP OYERS

Two teacupfuls of sweet milk, two teacupfuls of sifted
flour, one tablespoonful of melted butter, two eggs beaten,
one tablespoonful of sugar. Fill hot gem pans half full.
Bake twenty minutes.

POCKETBOOK ROLLS

One pint of new milk warmed with a good half cupful
of lard, two eggs well beaten, two or three teaspoonfuls
sugar, and salt to taste, one-half cupful of yeast. Mix first
with a spoon and continue to add flour till you have a toler-
ably stiff dough. When light, knead it well again ; roll out
and cut with the top of flour box; turn each one over in
the shape of a pocketbook; then let them rise again and
bake. If you prefer they are very nice made into rolls.

40 BREAD

POTATO ROLLS

Take two coffee-cupfuls of mashed potatoes, one-half
cupful of lard, two eggs, one-half cupful of yeast, two tea-
spoonfuls of sugar, and salt to taste. Mix the ingredients
into rather a stiff sponge about nine o'clock in the morning,
and when light, which should be about twelve, make a dough
of sufficient flour to mix the sponge well and roll into a sheet
and cut out, placing them in pan just near enough to touch,
and when light again bake.

POTATO ROLLS

Two eggs beaten light with one-half cupful of sugar;
beat in one cupful of mashed potatoes, three large table-
spoonfuls of flour, one cupful of yeast, one-half cupful of
melted butter or lard. Beat sugar, lard and eggs together.
Set sponge to rise in the morning ; about twelve o'clock mold
it nearly as stiff as bread. Let it rise twice, then make in-
to rolls; let it rise again and bake.

GOOD BROWJ«^ BREAD

Four teacupfuls of meal, two teacupfuls of flour, two
teacupfuls of buttermilk or sour milk, two teacupfuls of
sweet milk, two-thirds teacupful of molasses, one teaspoon-
ful of soda, one teaspoonful of salt, one teaspoonful of but-
ter. Steam three hours and bake one-half hour.

MRS. WILLIAMS' BROWIf BREAD

Take three cupfuls of milk, and- if sour use one level
tablespoonful of soda dissolved in one-half cupful of boiling
water; if sweet, use a good teaspoonful of soda, one cup of
New Orleans molasses, graham flour sufficient to make bat-
ter like pound cake. Salt to taste.

WHOLE WHEAT BREAD

One quart of milk or milk and water, two teaspoonfuls
of salt, one small cupful of sugar, one cake of compressed
yeast dissolved in warm water, scald the milk and dissolve
sugar in it, then add yeast and salt; stir in the flour to make
thick batter. Beat thoroughly and let it rise till it seems
as much again ; then beat again thoroughly and put in pans
to rise again. When light bake in an oven not quite hot
enough for white bread.

BREAD 41

PLAIN LOAF BREAD

One pint of milk scalded, add one tablespoonful of lard
and one teaspoonful each of salt and sugar. When cool, add
one-half cupful of yeast or one-half cake of compressed
yeast, and sufficient flour to make a thick batter. Beat
thoroughly until the batter is full of air-bubbles. Cover and
let stand in a warm place until morning. Early in the morn-
ing add enough flour to make a stiff dough. Knead quickly
until smooth and elastic and let rise until twice its bulk.
Mould into loaves, and let rise again until light. Bake in
moderately quick oven three-quarters of an hour.

COEN DODGEES

Mix one teaspoonful each of salt and sugar with two
cupfuls of white meal, then put one tablespoonful of lard
in center and pour over enough boiling water to wet the
meal. Beat one egg until very light, add one tablespoonful
of milk, and stir into the meal. Beat the whole well. Drop
by tablespoonfuls in greased pans and bake in very hot oven
fifteen minutes.

HOE CAKE

Put one pint of cornmeal into a bowl and add one-half
teaspoonful of salt; pour over it sufficient boiling water to
just moisten the meal, and let it stand ten minutes; then
add water until the batter will drop nicely from a spoon.
Bake on griddle and serve with a bit of butter on top of
each cake.

Salads

''We may pick a thousand salads ere we light on
such another."

All's well that ends well.

SALADS 43

MATONJfAISE DRESSING

Put the yolks of two raw eggs in a dish and beat for a
minute with a silver fork, then add a saltspoonful of salt, a
dash of cayenne pepper and a few drops (about half a tea-
spoonful) of either lemon juice or vinegar.

After mixing these together, add drop by drop a half
pint of olive oil, being careful to beat rapidly and without
reversing the motion. If the dressing becomes too thick
add a little vinegar or lemon juice. The dressing is improv-
ed if placed for a few minutes on ice before using.

MAYONNAISE DRESSING

Yolks of two eggs, slightly beaten ; beat in oil, drop by
drop, until you can turn dish upside down; red pepper and
salt to taste; thin with sour whipped cream; beat with a
silver fork.

MAYONNAISE DRESSING

One teaspoonful of salt, one teaspoonful of mustard, six
teaspoonfuls of vinegar, one-half cup of cream, a pinch of
red pepper, one egg, a little sugar; boil until it thickens.

SALAD DRESSING

Four tablespoonfuls of butter, one tablespoonful of
flour, one tablespoonful of salt, one tablespoonful of sugar,
one heaping teaspoonful of mustard, one-eighth teaspoonful
of cayenne pepper, one cupful of milk and cream mixed, one-
half cupful of vinegar, three eggs.

Heat the butter in a saucepan; add the flour and stir
until smooth, being careful not to brown ; add the milk and
cream and let come to a boil ; place the saucepan into an-
other pan of hot water, add the eggs, salt, pepper, sugar and
mustard ; after they have been beaten together and the vine-
gar added stir the whole until it thickens, which will require
about five minutes. Set in a cool place until ready to use.

44 SALADS

LAKE FISH SALAD

Take a nice large fish (one with coarse flesh is better) ,
boil until tender and let it cool ; chop, not too fine, and add
some nice tender lettuce, if you can't get celery; make a
dressing of three eggs, a lump of butter the size of an egg,
half teaspoonful of mustard, cayenne pepper and salt to
taste, four tablespoonfuls of vinegar; cook until thick.

Save out two whites of the eggs, beat light and add to
dressing when cold; thin with cream. Serve on lettuce
leaves.

SHRDIP SALAD

Break each shrimp in half and serve on lettuce leaves
with this dressing: two eggs, beat whites slightly, then the
yolks, and add to whites ; put in one-half teaspoonful of salt,
the same of sugar, two tablespoonfuls of olive oil, one-half
cup of vinegar. Cook until smooth. A little mustard may
be added if preferred. When cold add one-half cup of
whipped cream. The cream should be added just before
serving.

CHICKEIf SALAD

One chicken weighing about three pounds, one pound
fresh pork roasted and well basted; cut both into small
pieces; dress with mayonnaise.

Dressing: — Yolks of two hard boiled eggs, mashed soft;
add yolks of two raw eggs ; when quite thick add seasoning
to taste; paprika, cayenne pepper, mustard, salt, a gill of
olive oil and vinegar to taste; ingredients well mixed so
that no prominence shall be given to any one ingredient.

CHICKEN SALAD DRESSING

Stir into the yolks of four raw eggs, a teaspoonful at a
time, three wine glasses of chicken oil; beat well, and add
one teaspoonful of salt, a little mustard, cayenne pepper to
taste, two wine glasses of vinegar (best use according to
taste) and a cup of cream or rich milk. Put into a farina
kettle and boil until it thickens, then cool before putting on
the chicken.

SALADS 45

TOMATO SALAD

Pare three large tomatoes and put on the ice to get cold.
Take the yolks of two hard boiled eggs, one-half a teaspoon-
ful of salt, the same of mustard, a little red pepper and two
teaspoonsf uls of olive oil or melted butter ; mix all together,
then add enough vinegar to make like thick cream.

When ready to serve, slice the tomatoes and pour dress-
ing over them. Cut the whites of eggs in rings and garnish
dish.

CRAB SALAD

Prepare crab meat as for deviled crabs; cut by removing
seeds and inside meat, from as many good sized round ripe
tomatoes as needed. Fill these cups with crab meat, place
same on salad leaves and pour over your favorite salad
dressing. Excellent and pretty.

MISERS' SAUCE

Take some young onions or shallots and chop them fine,
a little scalded parsley and two teaspoonfuls of grated horse-
radish. Mix these with salad oil and vinegar, taking an
equal quantity of each.

Chafing Dish

CHAFING DISH

Charles Lamb's receipt to roast a pig* was to run the
pig inside your house and burn the house down to make
sufficient heat. But the nimble Frenchman in contrast to
the burly Briton has taught us how to cook with a kit small
enough to be held in the grasp of a hand. So take your
chafing dish, light your spirit lamp, call in your friends, and
with any of the following recipes, accompanied sotto voce,
by "a cold bottle and another one" — while hands are busy
and hearts are happy "le vie Boheme of gay Paree" will
soften the stiff sedateness of our Yankee land and all go
merry as a marriage bell.

CHAFING DISH 47

DEVILED EGGS

Five hard boiled eggs, butter the size of a walnut, half
a pint of milk, two teaspoonfuls of cornstarch, heaping ta-
blespoonful grated cheese, small coffee spoonful dry mus-
tard; take spoonful of olive oil, salt, red and black pepper;
mix the yolks, mustard, olive oil and condiments together
in a bowl with the back of a silver spoon ; put into the chaf-
ing dish the milk ; the butter with which the cornstarch has
been mixed ; the whites of the eggs, cut fine ; a little salt.

Stir constantly until boiling hot. In the meantime let
some one spread thick over slices of buttered toast the
paste, over which scatter the cheese; over this pour this
hot white sauce and serve.

FRICASSED EGGS

Two tablespoonfuls of butter, one heaping tablespoon-
ful of flour, sprig of parsley, half a dozen minced mush-
rooms, half pint white stock (veal or chicken) , half a dozen
hard boiled eggs (sliced).

Put butter into chafing dish; when melted add flour,
stirring constantly; parsley (cut fine), mushrooms and
stock ; simmer five minutes ; add half cupful of cream slow-
ly ; then the eggs (sliced) . Boil up once and serve very hot.

FRICASSED EGGS

Six eggs, beaten separately; six tablespoonfuls of
cream; salt and pepper to taste.

Stir lightly together and scramble in butter.

CREAJHED SWEETBREADS

Take three pairs of sweetbreads, have them carefully
washed and parboiled; then cut them into dice, removing
every particle of the gristle and skin; put into a pan one
pint of cream or rich milk and a piece of butter the size of
a large egg.

When the cream begins to bubble up thicken with suffi-
cient flour to make it the consistency of thin batter; add
salt and cayenne pepper and pour on the sweetbreads.
Flavor with wine to faste and serve hot.

48 CHAFING DISH

MOCK TERRAPDf

One pint of chopped veal, one cup of milk, two hard
boiled eggs, a lump of butter, one teaspoonful of mustard,
one dessert-spoonful of flour. While yolks of eggs are warm,
rub the butter, mustard and flour into them until very
smooth. Boil milk and veal together, and add paste to this ;
chop whites of eggs and add last.

CHICKEIf TERRAPIN

One large chicken, one pint of cream or new milk, quar-
ter of a pound of butter, two tablespoonfuls of flour, three
eggs.

Boil the chicken — cut into small pieces and put in a
pan with the cream. Mix well and let it come to a boil;
mix the flour and butter well together until smooth and add
to the rest; season with cayenne pepper and salt; boil the
eggs hard and chop the whites fine; make the yolks into
little balls; add wine and eggs just before taking off the
fire.

DELICIOUS CREAMED EGGS

Five eggs, boiled for thirty minutes ; one pint of milk,
one tablespoonful butter, one tablespoonful flour, quarter
pound cheese, one cup peas, cooked and drained.

Melt the butter; then add the cheese cut in small
pieces; when that is melted add the flour, and then, very
slowly, the milk. Cook until you have a thick smooth
sauce; then add the hard boiled eggs chopped fine; add the
peas. Season with salt and paprika or red pepper.

WELSH RAREBIT

One pound grated cheese, yolk of one egg beaten, one-
half glass of ale or beer, one pinch of dry mustard, dash of
red pepper, salt to taste, butter the size of an egg, a few
drops of tabasco.

CHAFING DISH 49

WELSH RAREBIT

Melt three pats of butter in chafing dish; when thor-
oughly melted put in one pound of American cream cheese,
cut in small pieces ; add about one-third of a pint of beer.

Keep stirring ; put in about a teaspoonf ul of mixed mus-
tard; when cheese is completely melted, add two beaten
eggs; mix well and cook for a moment only; add salt and
essence of cayenne to taste. Serve on toast or salt crack-
ers.

Entrees

'Wisdom upholds experience rare,
And lingers in each dainty fare."

ENTREES 51

CHICKEN CROQUETTES

One pint of finely chopped chicken, one tablespoonful
salt, one-haif teaspoonful of pepper, one cupful of cream or
chicken broth, one tablespoonful flour, four eggs, one tea-
spoonful onion juice, one tablespoonful of lemon juice, one
pint of bread crumbs, three tablespoonfuls of butter.

Put the cream or broth on to boil, mix flour and butter
together, and stir into the boiling cream, then add the chick-
en and seasoning; boil for two minutes, add two of the eggs
well beaten.Ta ke from the fire immediately and set away to
cool. When cold shape and fry.

CHICKEN CROQUETTES

Boil a four pound chiken until tender. When cold chop
the meat very fine. Put on to boil, one half pint of milk, one
quarter pound of butter, three teaspoonfuls of chopped par-
sley, a small onion, (chopped fine) and a dash of nutmeg.

W^hen these ingredients come to a boil add three table-
spoonfuls of flour made smooth. Boil again, then pour over
the minced chicken. Season well with salt and red pepper.
When cold form into cones and dip in beaten egg and bread
crumbs and fry in boiling lard.

BAKED CHEESE

Six ounces of cheese grated, two eggs well beaten, one
ounce of butter and a large teacupful of milk.

Bake in a slow oven in a baking dish, and serve hot.

NICE WAY TO HATE EGOS

Break six eggs into a buttered pudding dish, sprinkle
with pepper and salt. Have ready to pour over them a tea
cup of milk scalded and thickened with a teaspoonful of
cornstarch, and butter, pepper and salt; sprinkle bread
crumbs over top.

Bake in hot oven twenty minutes.

52 ENTREES

EGGS m COCOTTES

Butter interior of a cocotte and cover the bottom with
finely chopped challots fried in butter. Add fresh mush-
rooms; after these have evaporated all the moisture, add
chopped parsley, salt, pepper and chopped truffles; break
the egg in the cocotte; pour boiling hot butter over it and
bake in a moderately hot oven for ten minutes. Serve im-
mediately.

COLD CHEESE SOUFFLE ENTREE

Grate two ounces each of gruyere and parmesan cheese ;
soak one tablespoonful of gelatine in a little cold water half
an hour; stir it over hot water until dissolved; when cold
add it to one pint of whipped cream with a little cayenne,
salt and French mustard and the cheese; fill small rame-
quin cases with the mixture ; grate cheese over the top and
set on ice until firm.

SALTED ALMONDS

Over one-half pound of almonds pour boiling water ; put
on back or range five minutes ; then put the almonds in cold
water and squeeze them out of their skins. Put on them a
tablespoonful of butter, and sprinkle with salt. Stir well.
Spread them in a baking pan. Brown a golden brown.

POTATO CROQUETTES

Boil one dozen potatoes; beat until smooth and light;
work in while hot one tablespoonful of butter, half cup of
milk, a little salt and pepper. Stir in a sauce pan until
smoking hot, then beat in two eggs and continue to beat
until you have a smooth mass boiling hot.

Turn out on a dish to cool ; flour your hands and make
in croquettes of cone shape; roll in cracker dust and fry
in hot lard.

ENTREES 53

CHEESE OMELET

Take one pint of milk, one and a half teacupfuls of
grated cheese, three eggs, piece of butter size of an egg,
bread crumbs enough to thicken the milk.

Put the milk and bread crumbs on the fire and when
just coming to a boil add cheese and butter; then take from
fire and add beaten yolks of the eggs ; also a little salt, ca-
yenne pepper and a pinch of mustard; then add whites of
eggs beaten to stiff froth and stir; pour into a buttered
pudding dish and bake in a quick oven till brown. Serve
hot.

SWEETBREAD CROQUETTES

Parboil two pairs sweetbreads; pull apart and chop
fine; chop two cans mushrooms very fine and mix with the
sweetbreads; rub together one tablespoonful of butter and
two of flour, and add to it one-half pint of milk; boil and
pour over the sweetbreads ; add one tablespoonful of finely
chopped parsley to one beaten egg and mix through the
sweetbreads.

Season to taste and when cool mould; dip in egg; then
in cracker dust and fry.

SALMON CROQUETTES

Drain the salmon ; put half a pint of milk over the fire ;
rub together one tablespoonful of butter and two of flour;
add to the milk and cook until thick. Take from the fire and
add the yolk of one egg; cook for just a moment longer. To
the salmon add a teaspoonful each of salt, chopped parsley,
a grating of nutmeg and a dash of pepper. Mix meat and
sauce ; turn out to cool.

When cold, form into cylinders; roll in bread crumbs
and fry in smoking-hot fat.

Pies

'It 'pears like I smell custard pies.'

— Riley

PIES 55

PLAIN PIE CRUST

For two large pies use about one pound of flour; sift
the flour and put in a pinch of salt, three-quarters of a cup
of butter and lard ; cut into pieces (use more lard than but-
ter) , one cupful of cold water stirred in with a knife till you
have a soft dough. Take out on a well-floured board; roll
out thin ; double edges in ; flour it ; roll out again.

The last couple of times you roll; put little dabs of
butter on till the paste rises in blisters. Paste kept on ice
for a day will make lighter pie crust.

PUFF PASTE

One pound of flour, three-quarters of a pound of but-
ter, water; put flour on paste board; lay butter on it and
roll out in thin sheets; set butter aside to keep cold; then
mix flour with cold water to a soft dough ; roll out thin ; lay
butter in it till all used ; then roll dough up tight ; beat hard
with rolling pin to drive butter into it ; fold up and roll out
three or four times ; now ready for use.

CUSTARD PIE

Beat up the yolks of three eggs to a cream; stir thor-
oughly a tablespoonful of sifted flour into three tablespoon-
fuls of sugar; this separates the particles of flour so that
there will be no lumps ; then add it to the beaten yolks, put
in a pinch of salt, a teaspoonful of vanilla and a little grated
nutmeg, a pint of scalded milk (not boiled) which has been
cooled; mix this in by degrees and turn all into a deep pie
pan lined with puff-paste, and bake from twenty-five fo
thirty minutes.

When done, have ready the whites, beaten stiff, with
three tablespoonfuls of sugar. Spread this over the top
and brown slightly in the oven.

56 PIES

SWEET OR WHITE POTATO PIES

One-half pound sugar, quarter poui>d of butter, beaten
to a cream; one pound of white or sweet potatoes, boiled
and mashed fine; beat potato by degrees into butter and
sugar. Add three eggs beaten light, half wine glass of
sherry, half wine glass of brandy, one teaspoonful of spice,
quarter pint of cream.

This quantity will make three pies.

GEATED APPLE PIE

Six large apples grated, one cup of sugar, grated rind
of one lemon, piece of butter size of a walnut, yolks of two
eggs.

Use the beaten whites of eggs for the top. This makes
one large pie.

LEMOJf PIE

Four lemons grated, remove the seeds; four eggs, two
cups of sugar, one cup of molasses, tiny pinch of salt; line
the pie tins with pie crust; spread layer of filling; put an-
other layer of crust rolled very thin ; then another layer of
filling; finish with top crust, making three crusts.

Bake a pretty brown. Serve cold. This makes three
pies.

COCOANUT PIE

Yolks of four eggs, one cup of sugar, one cup of pre-
pared cocoanut, four tablespoonfuls of flour mixed with
milk, one quart sweet milk. Boil the milk and add yolk
beaten with the sugar, cocoanut and flour mixed with the
milk. Make the same as any custard.

Make a meringue of the whites of the eggs and a little
sugar. This quantity will make two pies.

PIES 57

RICH OXSTEE PEE

For crust: Four cups flour, one cup shortening, half
each of butter and lard, one teaspoonful of salt; sift flour
four times, and chop butter and lard into it with a knife;
add ice water to make stiff dough; place on ice for two
hours ; then roll. Line a three quart pan on sides only ; turn
a cup three inches in diameter upside down in center; then
put in about three pints of oysters, seasoned with pepper
(and salt if oysters are fresh) ; add generous amount of
butter; put on top crust; make hole in center, size of bot-
tom of cup; stick crust with a fork; cook in oven until
done; allow crust to brown, and before serving remove the
cup.

In making dough stir with spoon and handle as little
as possible.

MBTCE MEAT

Two pounds beef, two pounds suet, four pounds apples,
four pounds raisins, four pounds currants, half pound cit-
ron, three pounds sugar, half ounce cinnamon, quarter
ounce of mace, quarter ounce cloves, one nutmeg and the
juice and grated rind of an orange. Brandy and wine to
taste.

STRAWBERRY SHORT CAKE

One quart of flour (heaped) , two teaspoonfuls of bak-
ing powder, one-quarter pound of butter ,two eggs beaten
with a small cup of sugar, one cup of milk.

Make this into a dough, roll out and divide into two
pieces ; put one layer of dough on top of the other and bake
in a large dish ; when baked separate the layers by running
a knife between them ; put strawberries between the layers
and on top; sweeten the berries but do not crush them.
Serve fresh with cream.

Desserts

'They had so many pud din's, sal lid s,

Sandwidges an' pies,
That a fellar wisht his stummick was

As hungry as his eyes."

DESSERTS 59

SOUTH CAROLINA PLUM PUDDING

One loaf stale bread grated, one pint milk scalded;
when hot put in one large tablespoonful butter; then pour
over grated bread, one cup brown sugar, eight eggs beaten
light, one nutmeg, one pound of seeded raisins, one pound
of washed currants, one-quarter pound of citron.

Put in a bag well buttered and sprinkled with flour;
have the water boiling and boil one hour; to be eaten hot
with any good sauce.

FRUIT SUET PUDDING

One cup of chopped suet mixed well in three cups of
flour, one cup of New Orleans molasses, one cup of butter-
milk, one cup of raisins, one cup of currants, a teaspoonful
of cinnamon, a little grated nutmeg, half a teaspoonful of
salt, the grated rind of a lemon, a tablespoonful of brandy,
and last of all a teaspoonful of soda dissolved in a little hot
water.

Boil steadily three hours in a bag. Serve with wine
sauce.

PEACH PUDDING

Take a pudding dish and put a layer of bread crumbs
in the bottom; then a layer of peaches, either canned or
fresh fruit; then another layer of bread crumbs and an-
other of peaches; do this until you have the quantity de-
sired; then make a custard of one quart of milk, yolks of
three eggs, two tablespoonfuls of cornstarch; sweeten to
taste.

After cooked, pour over the bread crumbs and peaches
and take whites and beat them stiff; spread over top and
brown slightly; flavor with bitter almonds.

60 DESSERTS

APPLE PUDDING

One dozen apples, peel and quarter them; two cups of
pulverized sugar; season to suit with spice — use no water.
For the paste: — One pound of flour, one heaping dessert-
spoonful of baking powder, one cup of butter, rub in dry;
three eggs.

Mix with cold milk ; roll out and place over the apples ;
cover the sauce pan and cook for twenty minutes. Serve
with wine or hard sauce.

QUEEN OF PUDDINGS

One pint of bread crumbs, one quart of milk, four eggs,
one cup of sugar, butter size of an egg, chocolate to taste.

Beat the whites of the eggs with a cup of sugar and
spread on top after pudding is done, and put in oven to
brown.

SNOW PUDDING

Beat the whites of three eggs to stiff froth; dissolve
three tablespoonfuls of cornstarch in a little cold milk or
water, and add to one pint boiling milk ; cook the cornstarch
thoroughly ; add the whites of eggs very gently.

Sauce: — The beaten yolks of three eggs, one cup sugar,
one and a half cups milk, one-half teaspoonful butter and
a little salt. Cook until it thickens.

RAISIN PUFFS

One-half cup of sugar, one-half cup of butter, two eggs,
one cup of sweet milk, two cups of flour, one cup of seeded
raisins chopped fine and dredged with flour, two teaspoon-
fuls of baking powder sifted with flour; steam one-half
hour in buttered cups. This mixture will make seven cups.
Serve either with cream or lemon sauce.

Lemon Sauce: — One cup of sugar, one-half cup of but-
ter, one egg beaten light, juice of one lemon, one-half cup
of boiling water ; thicken over steam.

DESSERTS 61

BAKED APPLES STUFFED WITH FIGS

Core large firm apples and place in a baking dish;
cover the bottom of the pan with water and sprinkle lavishly
with sugar ; fill the spaces from which the cores were taken
with figs chopped fine and moistened with a little lemon
juice.

Bake until tender; basting well with the sugar and
water. Serve very cold with whipped cream.

BEOWN BETTY

Pare and cut apples in small pieces ; spread a layer in a
dish ; cover with grated bread crumbs ; drop on small pieces
of butter and sift with cinnamon and sugar ; repeat this un-
til dish is filled. Serve with sauce.

Sauce: — Three tablespoonfuls of cornstarch; smooth
with cold water; pour about a pint of boiling water over
this, butter size of an egg, one-half cup of sugar; boil a
little and flavor.

HOT CHOCOLATE SAUCE

Put half a cupful each of sugar and water into a sauce-
pan; let boil five minutes; then stir in slowly four ounces
of Baker's chocolate melted; add half a teaspoonful of va-
nilla.

Let stand in a pan of hot water until ready to serve;
then add half a cupful of cream or milk.

To make a beautiful dessert, fill tall slender glasses half
full of raspberry ice and pile sweetened whipped cream on
top.

ITALIAN CREAM

One quart of rich cream whipped, whites of three eggs
beaten light, one-half box of gelatine, one cup of sugar;
flavor to taste; dissolve the gelatine in one-half teacup of
milk; stir it into the sugar and add to it the cream which
is left from whipping the cream; then stir in the whites,
and lastly the cream ; put in a mold on the ice.

62 DESSERTS

BATARIA:Pf CEEABI

Whip one pint of cream to stiff froth, laying it on a
sieve; boil another pint of cream or rich milk with vanilla
and two tablespoonfuls of sugar until it is well flavored;
then take off fire and add one-half box of gelatine soaked
for an hour in one-half cup of water; when slightly cooled
stir in the yolks of four eggs well beaten.

When it has become quite cool and begins to thicken,
stir it without ceasing a few minutes until it is very smooth,
then stir in the whipped cream lightly until it is well mix-
ed; put in molds and place on ice.

CREOLE CREAM

Beat yolks of six eggs with one-half teacupful of pow-
dered sugar; add a pint of rich milk; set over the fire and
stir until very hot, but not boiling; take off and let cool.
Cut up one-quarter of a pound of citron ; ornament sides of
a mould with candied strawberries and leaves cut from thin
sheets of lemon jelly; stir two tablespoonfuls of melted gel-
atine into a pint of whipped cream ; add to the custard with
the chopped citron ; pour into the mould and set on ice.

SPAMSH CREAM

One quart of milk, four eggs, one-half box of gelatine.
Pour half the milk on the gelatine and let it stand an hour ;
add the rest of the milk and let it boil together; separate
the eggs, adding twelve tablespoonfuls of sugar to the beat-
en yolks and four tablespoonfuls of sugar to the beaten
whites; when the milk and gelatine have boiled add the
yolks.

When this is thick and smooth, take it off the fire and
let it get cool before adding the beaten whites ; flavor with
vanilla and pour into molds; always wet the molds in cold
water first.

DESSERTS 63

RICE CHARLOTTE

Two tablespoonfuls of rice, boiled in double boiler with
one quart of milk ; after taking from fire, add whites of three
eggs well beaten; sweeten and flavor to taste; pour in a
mold lined with lady fingers.

CHOCOLATE BLANC-IHAIfGE

One and a half ounces of gelatine in one-half pint of
cold water four hours ; warm one quart of milk ; stir in gel-
atine one-half pound of sugar; let it get hot; when melted
strain and add three tablespoonfuls of grated chocolate;
stir continually and boil ten minutes.

CHARLOTTE RUSSE

One pint of thick rich cream ; pour the cream in a large
meat dish and whip with a flat egg whip. This makes the
whipped cream close and creamy. It must be stiff enough
to stand; beat in enough pulverized sugar to taste; flavor
with sherry. Line sherbet glasses with lady fingers; pile
the whipped cream in them with two or three maraschino
cherries on top.

CHARLOTTE RUSSE

Five eggs, one-half box of gelatine, one-half pound of
sugar, one quart of cream; beat the eggs separately very
light ; put gelatine to dissolve with enough warm water to
cover it ; set it on back of stove where it will keep warm ;
whip the cream to stiff froth ; stir yolks and sugar together ;
add the beaten whites, then the cream hghtly; last of all
the gelatine; mix all thoroughly and turn into a dish lincU
with cake. Put whatever flavor you wish into the yolks
and sugar.

It is well to mix part of your sugar in the cream before
you whip it. It will congeal very soon.

64 DESSERTS

APPLE FLOAT CUSTARD

Yolks of two eggs, one pint of milk, sweeten to taste,
flavor with vanilla; let come to a boil.

Float: — Whites of two eggs, two good sized apples
grated, one cup of pulverized sugar, beaten until very light
and stiff.

APPLE CREAM FILLING

One large sour apple grated, whites of two eggs, two
cups granulated sugar; put all in a bowl and beat until
very light.

BUTTER AWD SUGAR FROSTING

Two cups white sugar, two-thirds cup of milk, two
tablespoonfuls of butter; boil ten minutes; flavor and stir
until cool enough to spread on cake. This will make three
layers.

COFFEE CUSTARD

Two cups of milk, one-quarter cup of sugar, two table-
spoonfuls ground coffee, yolks of three eggs, a little salt,
one-quarter teaspoonful vanilla; scald milk with the coffee
and strain; beat eggs slightly; add sugar, salt, vanilla and
milk; strain into custard cups; set in pan of hot water and
bake until firm.

CAKE AND CUSTARD DESSERT

Make a custard of one quart of new milk and the yolks
of six eggs; beat the eggs and sugar together; one table-
spoonful of sugar to each egg; let the milk come to a boil
and then stir in the eggs and sugar; as soon as it begins
to thicken take off the fire. After it cools, flavor with va-
nilla ; dip one-half pound of stale lady fingers in sherry wine
and put in the custard just before using; then beat the
whites of the eggs until very stiff, allowing one tablespoon-
f ul of sugar to each egg ; flavor with vanilla ; put the whites
on top of the custard and drop jelly in spots over it.

DESSERTS 65

TAPIOCA CUSTAED

One quart of milk, four eggs, one-half cup of sugar,
and a little vanilla, two tablespoonfuls of tapioca; soak
tapioca over night; let milk come to a boil; put tapioca in
and cook; heat yolks and sugar together; add to milk, and
cook a few minutes; turn into a dish; beat whites; add a
spoonful of sugar to them; drop on custard and brown in
the oven.

MOOIfSHmE PUDDOG, OK PUDDING THAT NETER FAILS

Two tablespoonfuls of cornstarch dissolved in cold
water; let come to a boil one pint of water; add to it one-
half cup of sugar and a pinch of salt, and the cornstarch;
remove from the fire and add to it the beaten whites of two
eggs ; slice three bananas and put layer of pudding and ban-
anas alternately to top of pudding dish. Serve with follow-
ing sauce :

Sauce: — Yolks of four eggs, one pint of milk, two table-
spoonfuls of sugar, teaspoonful of vanilla, a pinch of salt,
a few drops of rose water. Boil until thick as cream.

PEACH PUFFS

One teaspoonful of melted butter, one teaspoonful of
melted lard, two eggs beaten separately, one pint of milk, a
pinch of salt, six teaspoonfuls of sugar, flour to make a
thin batter, two teaspoonfuls of baking ' powder ; fill gem
pans half full of batter; add one-half peach covered with
powdered sugar.

Bake quickly; serve hot with boiled custard; flavor
with vanilla or brandy.

66 DESSERTS

APPLE DUMPLINGS

Peel and boil eight large white potatoes till tender;
mash until free from lumps; add one-quarter pound butter
and teaspoonful of salt; beat briskly until very light; then
sieve in sufficient flour to make a dough stiff enough to
roll out.

Divide dough into ten parts and roll thin; set in cen-
ter of each an epple, peeled and cored, and a dash of grated
nutmeg; place each in a dumpling cloth and drop into well
filled pot of hot water ; boil one hour and serve with cream
and sugar, or brandy sauce.

BAKED APPLE DUMPLINGS

Pastry: — One quart of flour, two teaspoonfuls of Royal
baking powder, one teaspoonful of salt, three-quarters of a
cup of lard. This quantity will make ten dumplings.

Sauce: — One and a half pints of water, two and a half
cups of sugar, one cup of butter.

Put sauce in biscuit pan; add the dumplings and bake
in quick oven. Baste the dumplings with the sauce every
few minutes till done. When done remove dumplings from
pan and flavor sauce with vanilla or brandy.

Ice Cream— Ices

''The Deacon not being in the habit of taking his
nourishment in the congealed state, had treated the ice-
cream as a pudding of a rare species."

— Holmes

68 ICE CREAM— ICES

CHOCOLATE ICE CREAM

Three-quarters of a cake of chocolate grated and boil-
ed until thickened in one pint of rich milk. Take off the
fire; add a teaspoonful of vanilla; set aside until the next
day; make a custard of the yolks of six eggs, one and a
half pint of new milk and one cup of sugar, and a teaspoon-
ful of vanilla; add one cup of sugar, one-half box of gela-
tine dissolved in two tablespoonfuls of water; stir in as
soon as removed from the fire.

Mix the chocolate with a pint of rich cream and a
heaping cup of sugar; add the custard; strain all through a
rather coarse strainer and freeze.

PEACH ICE CREAM

To a quart of mashed and strained peaches add six
ounces of granulated siigar; while the sugar is dissolving
put into the freezer a quart of cream and milk mixed with
six ounces of the sugar and start to freeze ; then add to it
the prepared peaches and finish freezing altogether.

Cherries, pineapple and other fruit may be treated in
the same manner, except do not mash and strain.

CARAMEL ICE CREAM

One quart of milk, one cup of sugar, two small tea-
spoonfuls of cornstarch, two eggs, one quart of cream. Let
milk come to a boil; add the sugar, eggs and cornstarch
mixed together and cool twenty minutes.

Take a small cup of sugar in a frying pan and stir over
the fire until it burns a little, then turn into the mixture
and set away to cool; when cold add the cream and freeze.

FAIRY ICE CREAM

Whip a quart of cream sweetened, and flavor to taste;
pack in salt and ice and let stand for three hours.

ICE CREAM— ICES 69

APRICOT ICE CEEAM

One quart of apricots, three quarts of milk, one quart
of cream, one pound of sugar; mash the fruit (or run it
through a meat chopper) ; add cream, milk and sugar with
two teaspoonfuls of vanilla, and freeze.

ORANGE WATER ICE

Six oranges, two lemons, two and a half pounds of
sugar, two tablespoonfuls cornstarch, one gallon of water;
squeeze oranges, and lemons ; scald the grated rinds ; heat
the water hot enough to cook cornstarch and melt the sugar.

When cool mix with juice and water of grated rinds
and freeze.

FROZEIf BRAIfDY PEACHES

One pint of milk thickened with two eggs and one tea-
spoonful of cornstarch, one quart of cream, three pints of
soft peaches mashed through a colander.

Make very sweet as sugar freezes out. Flavor with va-
nilla and apple brandy.

MILK SHERBET

Four cups of milk, one and a half cups of sugar, juice
of three lemons, juice of one orange.

Mix juice of fruit and sugar together until half melted,
then pour in the milk slowly. Put white of one egg in when
almost frozen.

FROZEN SHERBET

One-half can of apricots, three bananas, three cups of
water, three oranges, three cups of sugar, three lemons.

Rub apricots and bananas through strainer; pour the
water in gradually to help pulp go through ; squeeze oranges
and lemons into the fruit ; add sugar. Freeze as usual. One
pint of cream may be mixed with the fruit.

PEACH SHERBET

Mash one quart of peaches through a colander, one cup
of water; sugar well as it freezes out. Brandy and sherry
to taste.

70 ICE CREAM— ICES

FBOZEIf PEACHES

For a six quart freezer, take two quarts of peaches,
press through a colander and add three pounds of sugar,
two quarts of milk, one quart of cream.

Take an extra quart of milk, put in a double boiler with
two eggs and a scant tablespoonful of cornstarch and cup
of sugar. Just before it is ready to pack, after freezing,
add six tablespoonf uls of apple brandy ; pack and let harden.

PUnEAPPLE CREAM

To one quart of grated pineapple add two quarts of
sweet cream and one quart of new milk; add sugar until
you think it is sweet enough ; then freeze. Any other fruit
may be used.

FROZEN CHERRY CUSTARD

Boil two quarts of milk and two cups of sugar together ;
beat six eggs light ; dissolve five small teaspoonf uls of corn-
starch in a little milk and stir, it together with the eggs into
the boiling milk; boil twenty minutes; remove from stove
and set aside to cool.

When cold add one quart of milk and one quart of
sweet cream. When this is half frozen add one quart of
cherries without the juice. If peaches are preferred use
three quarts of the fruit.

FROZEN CUSTARD

Three pints of milk, three eggs, one pint of cream, two
cups sugar, one heaping tablespoonful cornstarch.

Boil the milk and cornstarch; add the yolks of eggs
and sugar beaten very light, then the beaten whites ; when
cold add cream ; flavor to taste and freeze.

PIIfEAPPLE ICE

One quart of water, one quart can of fruit or one large
pineapple grated and strained through a fine sieve, one and
a quarter pounds of sugar, the white of one egg beaten
very light.

Peach or apricot can be made the same way.

Cakes

^^Siveet cakes and short cakes, ginger cakes and

honey cakes and the whole family of cakes."

— Irving

72 CAKES

MARBLE CAKE

One-half cupful of butter, one and one-half cupfuls of
white sugar, one-half cupful of sweet milk, two and one-
half cupfuls of flour, one-quarter teaspoonful of soda, one-
half teaspoonf ul of cream of tartar, whites of four eggs and
juice of one lemon.

Dark Part: — One-half cupful of butter, two cupfuls of
brown sugar, one-half cupful of sweet milk, two cupfuls of
flour, one-half teaspoonful of soda, one teaspoonful of cream
of tartar, yolks of four eggs and one whole egg.

SUPERIOR CHOCOLATE CAKE

Two cupfuls of sugar, one cupful of butter, one cupful
of milk, one teaspoonful of vanilla, one-half cake of choco-
late melted, five eggs and three cupfuh of flour, three
teaspoonf uls of yeast powder.

Icing: — One pound of pulverized sugar, water to wet
it; beat slightly whites of three eggs; add sugar and then
the melted half cake of chocolate. Boil until it thickens,
stirring constantly ; as it cools add a grated cocoanut. Flav-
or with vanilla.

COFFEE CAKE

Two cupfuls of sugar, one cupful of New Orleans mo-
lasses, one cupful of butter, one-half cupful of lard, four
eggs, reserving the whites of two for icing; one cup of cold
strong coffee, one tablespoonful of cinnamon, one teaspoon-
ful of cloves, one teaspoonful of allspice, one nutmeg grated,
two pounds of seeded raisins, one pound of currants, two tea-
spoonfuls of Royal baking powder. Mix as any other cake,
about five cups of flour: it must be of the consistency of
fruit cake. Bake one hour.

CAKES 73

CEEAM CHOCOLATE CAKE

Cream one-half pound of butter, and add slowly one
pound of granulated sugar, the whites of five eggs, beaten
light, and one cupful of cream ; to this add three cupf uls of
flour, into which has been sifted two teaspoonfuls of bak-
ing powder. Flavor with bitter almond, and bake in layers.

Filling: — (Cream) one pound soft white sugar, one-half
cupful of cream; flavor with vanilla (chocolate), one pound
granulated sugar, one-half cupful cream, one-quarter cake
of Baker's chocolate. Let the cream filling boil before put-
ting the chocolate filling on the stove. Boil each until a
ball can be formed when dropped into cold water. Beat
until light, and it begins to thicken ; spread cream filling on
layers, then as you put the chocolate filling on these put the
cake together.

EIBBOIf CAKE

Five eggs, two and one-half cupf uls of sugar, three and
one-half cupfuls of flour, one cupful of milk, one cupful of
butter, one teaspoonful of soda, two teaspoonfuls of cream
of tartar. Bake three layers of white batter, take two table-
spoonfuls of chocolate, wet it with milk and sweeten to
taste, boil a few minutes and cool, then put in the batter,
which will be two layers, and bake. Put the white at the
bottom, then the dark, put icing between the layers.

FKUIT CAKE

Cream one pound of butter, and add slowly one pound
of granulated sugar. To this add ten well beaten eggs;
stir in one teaspoonful each of cinnamon and cloves and one
small grated nutmeg; add one-half cupful of molasses and
one cupful of brandy and wine mixed; then add three and
one-half cupfuls of flour sifted three times, two pounds of
currants, two pounds of raisins, one pound of citron (or
one-half pound of citron and one-half pound of orange peel) .
To this add one teaspoonful of baking soda, dissolved in one
tablespoonful of warm water. Bake for four hours in a mod-
erate oven.

74 CAKES

YELVET CAKE

Cream four tablespoonf uls of butter, to which add one
and one-half cupfuls of granulated sugar. To this add the
well beaten yolks of three eggs and one-half cupful of cold
water ; add two cupfuls of flour, sifted three times, two level
teaspoonfuls of baking powder and one-quarter teaspoonful
of salt. Beat all together and add the well beaten whites of
the eggs. Flavor with almond. Bake in a loaf in moderate
oven for twenty-five minutes. Cover with a filling made
by boiling two cupfuls of brown sugar and three-quarters
cupful of cream, until it can be formed into a ball when
put in cold water. Remove from fire, and beat until it be-
gins to stiffen, when it is ready to be spread on the cake.

MINNEHAHA CAKE

Two cupfuls of sugar, one-half cupful of butter, one
cupful of milk, three cupfuls of flour, whites of six eggs,
two teaspoonfuls of yeast powder. Beat sugar and butter
to a cream, add part of the milk, then flour, sifted alternate-
ly into the batter with whites beaten to a very stiff froth,
and fold in gradually. Add lastly the baking powder and
one-half teaspoonful of almond extract; pour into greased
tins and bake in a quick oven from fifteen to twenty min-
utes.

Filling: — Two cupfuls of sugar, one-half cupful of
water, whites of two eggs, one pound of English walnuts,
one-half pound of raisins, one-half pound of figs, flavor
with almond. Boil sugar and water together until it forms
a thread when dropped from a spoon. Beat whites to a stiff
froth ; pour boiling syrup over the whites ; beat until thick
and creamy ; add the fruit to this mixture. When cakes are
cold spread a layer of the filling on top of one cake; place
another cake on top of it and continue until all are used. The
cake is then ready to be served.

DEVIL CAKE

Part I. — One cupful of sugar, three-quarters cupful of
chocolate, one-half cupful of milk.

Part 11. — One cupful of brown sugar, one-half cupful
of butter, three eggs, one-half cupful of milk, two and one-
half cupfuls of flour, one teaspoonful of soda, dissolve well
in milk, and mix with part one.

CAKES 75

DELICATE CAKE

One cupful of butter, two and one-half cupfuls of sugar,
one cupful of sweet milk, four cupfuls of flour, three tea-
spoonfuls of baking powder, six eggs. Beat the butter and
sugar together ; add the milk and flour and beat well. Last
add the eggs, one at a time, and stir each one in thoroughly.
This makes one large cake.

SPICE CAKE

Two cupfuls of sugar, one-half cupful of butter, four
eggs, one cupful of sour cream, two teaspoonfuls of cinna-
mon, two teaspoonfuls of allspice, one small nutmeg grated,
one even teaspoonful of soda dissolved.

SPICE CAKE

Two cups of brown sugar, one-half cupful of butter,
yolks of five eggs, one teaspoonful of soda dissolved in a
tablespoonful of cream, one wine glass of brandy, two tea-
spoonfuls of cinnamon, two teaspoonfuls of allspice, two tea-
spoonfuls of cloves, one nutmeg, three cupfuls of flour;
flavor with vanilla. The icing made by adding one pound of
confectioner's sugar to the whites of the five eggs beaten
light.

COFFEE CAKE

Three cupfuls of sugar, three cupfuls of molasses, two
cupfuls of butter, eight eggs (whites of two for icing) , four
teaspoonfuls of baking powder, ten cupfuls of flour, one nut-
meg, one tablespoonful of ground cloves, one tablespoonful
of cinnamon, one tablespoonful of allspice, two pounds of
raisins, two pounds of currants, one-half pound of citron,
two large cupfuls of strong coffee. Put fruit in last well
floured.

76 CAKES

IVHITE FRUIT CAKE

One-half cupful of butter and two cupfuls of pulverized
sugar creamed together ; add two-thirds of a cupful of milk,
two and one-half cupfuls of pastry flour, alternately with
the whites of eight eggs. One cupful of crystallized fruit,
cut fine, and one-half cupful of chopped almonds are put in
last. Bake in a tube pan, slowly, for an hour. Frost top and
sides with a delicately colored icing. The cakes should rise
high in the pan before beginning to brown.

ICING FOK POUIfD CAKE

Put into a saucepan one pound of granulated sugar and
half a pint of water, stir continually over the fire until the
sugar is dissolved, then boil without stirring until the syrup
spins a heavy thread from a spoon dipped in it. Beat the
whites of two eggs to a very stiff froth ; add the syrup to
them gradually, beating rapidly all the while; then add a
quarter of a teaspoonful of cream of tartar, and beat until
cold and thick ; flavor to taste.

ANGEL'S FOOD

One and one-half tumblers' of granulated sugar, one
tumbler of flour, the whites of eleven eggs, one teaspoonful
of cream of tartar, one teaspoonful of vanilla.

Directions For Mixing: — The tumbler must hold exact-
ly two and one-fourth gills, and it is better to mix it to-
gether on a large meat dish. Sift the flour four times, then
measure and add the cream of tartar. Sift the sugar once
and then measure. Beat the whites to a stiff, dry froth,
then the sugar lightly, and then as lightly as possible the
flour and cream of tartar, and then the vanilla. The pan in
which it is to be baked must not be greased. Bake in a
quick oven forty minutes. If a little soft when trying with
a straw leave it in a little longer. When it is done turn the
pan with the cake in it upside down to cool; by placing
something under the edges of the pan to keep it from touch-
ing the table. If the cake is not good it will fall out of the
pan.

CAKES 11

LILY CAKE

One cupful of butter, two cupfuls of sugar, whites of
six eggs, one cupful of milk, three cupfuls of flour, three tea-
spoonfuls of baking powder; flavor with bitter almonds.

Icing: — Two cupfuls of sugar, whites of two eggs, scant
one-quarter pint of boiling water; boil sugar in water until
clear, pour gradually over the beaten whites, beat thirty
minutes ; stir in one pint of nuts chopped (shellbarks, Eng-
lish walnuts and almonds).

COCOAIfUT MACAROONS

Mix one cupful of flour, one cupful of sugar, two cup-
fuls of desiccated cocoanut; beat very light whites of three
eggs; fold into the mixture; make out in thin small cakes
and bake.

FIYE O'CLOCK TEAS

One and one-half cupfuls of flour, two eggs, one and
one-half cupfuls of sugar, one-half cupful of butter, one-
quarter of a cupful of warm water, one-half teaspoonful of
soda dissolved in water, one teaspoonful of cinnamon, one
teaspoonful of grated nutmeg, one pound English walnuts
(chopped), one pound raisins seeded, cut into pieces and
floured. Drop in small spoonfuls on a buttered tin and
bake.

WHEAT COOKIES

One pound of sugar, one pound of flour, three eggs,
one-half pound of butter. Drop from teaspoon and bake in
a hot oven. Flavor to taste with vanilla.

CHOCOLATE WAFERS

Two ounces of grated chocolate, four ounces of pow-
dered sugar, one ounce of flour, whites of two eggs, pinch of
cinnamon, one-half teaspoonful of vanilla; mix chocolate,
sugar and flour together well, add cinnamon and vanilla,
then stir in lightly the well beaten whites of the eggs. Drop
from teaspoon upon well buttered tins.

78 CAKES

DOUGHNUTS

One pint of buttermilk, two cupfuls of sugar rolled
free from lumps, one teaspoonful of salt, one-half nutmeg,
two teaspoonfuls of soda dissolved in one-quarter cupful of
lukewarm water; stir in flour until a thin batter, then add
three tablespoonf uls of melted lard ; mix in flour until hard
enough to roll out. Have dough as soft as can be handled.
Fry in hot lard.

DOUGHNUTS

Boil one quart of milk, melt in it one-half pound of but-
ter ; beat three eggs, two pounds of sugar, pour on them the
boiling milk, stirring all the time ; stir in a cupful of yeast,
spoonful of salt, flour enough to make a stiff batter; when
light knead in enough flour to make a soft dough, let rise
till light, roll thin, cut and boil in hot lard. Dust with cin-
namon and sugar.

DOUGHNUTS

Two cupfuls of sugar, one-half cupful of butter, two
eggs, two teaspoonfuls of baking powder; as much flour as
you need.

ICE CREAM CAKE

White of five eggs, two cupfuls of sugar, one scant cup-
ful of butter, one cupful of milk, three cupfuls of sifted
flour, three teaspoonfuls of baking powder. Cream the but-
ter and sugar very light, add milk and flour alternately,
beat thoroughly, lastly; stir in lightly the whites of eggs
beaten very stiff, one teaspoonful of vanilla. Do not beat
after the eggs are in. Bake in layers. Finish with boiled
icing.

SNOW BALL CAKE

White of five eggs, two cupfuls of sugar, one cupful of
milk, one-half cupful of butter, three cupfuls of flour and
two teaspoonfuls of baking powder. Beat whites until stiff ;
cream butter and sugar well, then add whites, next your
flour, and last milk; sift sugar once and flour twice; flavor
with vanilla.

CAKES 79

OSA]!fGE CAKE

Four eggs, one cupful of butter, two cupfuls of sugar,
one cupful of milk, four cupfuls of flour (rather less), two
teaspoonf uls of baking powder ; flavor to taste.

Icing; — Two oranges, one-half pound of sugar, white
of one eg^. Boil ten minutes.

CHOCOLATE MIT CAKE

Light Part: — Beat together until very light one cupful
of sugar and one-quarter cupful of butter; add six table-
spoonfuls of milk, one-half teaspoonful vanilla, one heaping
teaspoonful of Rumford yeast powder sifted with one and
one-quarter cupfuls of flour, and the well beaten whites of
four eggs. Bake in two layers.

Dark Part: — One-half cupful of sugar, three ounces of
butter and yolk of four eggs beaten together ; add one ounce
grated chocolate; one-quarter cupful of milk, one rounded
teaspoonful of Rumford yeast powder and one cupful of
flour. Mix well and bake in one layer.

Make filling as follows : Four ounces of chocolate melt-
ed ; add one-half cupful of cream, two tablespoonf uls of but-
ter and one cupful of sugar ; boil until it forms a very soft
ball when dropped in ice water; then add one cupful finely
chopped nuts. Spread this very thick between the layers.
Ice with plain chocolate icing and decorate with unbroken
halves of English Walnuts.

DALNTY CAKE

Two cupfuls of sugar, one-half cupful of butter, one
cupful of milk, three cupfuls of flour ; flavor. Two teaspoon-
fuls of baking powder; sift sugar once, sift flour four- times.
Very good.

SPONGE CAKE

Ten eggs, one pound of sugar, one-half pound of sifted
flour, one lemon, beat yolks of eggs, sugar and grated rind
and juice of lemon together with wooden spoon until light
and creamy; then stir in whites of eggs beaten very light.
Beat all together ten minutes, take out spoon or Qgg beater,
stir in the flour with silver knife ; bake in a moderately hot
oven until done; when baked turn out of pans and put on
bottom of pan cake was baked in until cold.

80 CAKES

SPOIfGE LATER CAKE

Four well beaten eggs, two cupfuls of sugar, three cup-
fuls of flour, two teaspoonfuls of baking powder, flavor;
two-thirds cupful of boiling water added last.

Custard: — Yolks of two well beaten eggs, pint of milk,
three teaspoonfuls of cornstarch, one-half cupful of granu-
lated sugar; flavor with orange and lemon mixed.

CmJfAMOIf CAKE

Take one cupful of sugar, butter size of an egg, cream
them and add one egg, one cupful of milk, two cupfuls of
flour, pinch of salt and nutmeg; give it a vigorous beating,
then add one and one-half teaspoonfuls of Royal baking
powder. When it is done spread on the top cinnamon, but-
ter and sugar melted together.

DESSERT CAKE

One-quarter pound of butter, one-quarter pound of
sugar beaten to a cream, one-quarter pound rice (ground),
one-half teaspoonful baking powder; beat well, add three
eggs to mixture. Butter small tins; bake in quick oven ten
or twelve minutes.

GENTLEMEJf'S FAVORITE

Two cupfuls of sugar, one-half cupful of butter beaten
to a cream, seven eggs beaten separately, two tablespoon-
fuls of water, two cupfuls of flour, three tablespoonfuls of
baking powder ; bake in layers.

Filling: — One egg, one cupful of sugar, three grated ap-
ples, one lemon. Cook until it becomes thick. Let it cool
before putting on the cakes.

ROLL JELLY CAKE

Four eggs, one cupful of sugar, one cupful of sifted
flour, one-half teaspoonful of soda, one teaspoonful of cream
of tartar, a little salt ; this will make two cakes ; spread thin
on long tins and bake; then spread with jelly and roll.

CAKES 81

TUTTI FEUTTI CAKE

Two cupfuls of sugar, four cupfuls of flour, one cupful
of butter, one cupful of milk, whites of five eggs, two tea-
spoonfuls of baking powder. Divide in four parts: to one
part add one-half cupful of cocoanut, to the second part
one-half cupful of seeded raisins, to the third one-half cup-
ful of citron and to the fourth one-half cupful of walnuts;
or to the whole add two cupfuls of cocoanut.

LADY CAKE

A pound each of butter and pulverized sugar creamed
together until very light; a pint of well beaten whites of
eggs; a tablespoonful each of French brandy and the ex-
tract of bitter almonds; a pound and two ounces of flour,
with a teaspoonful of baking powder.

FREIfCH CAKE

Two cupfuls of sugar, one-half cupful of butter, one
cupful of milk, three eggs, two and one-half cupfuls of flour,
two teaspoonfuls of baking powder. Bake one-half of the
batter in two layers. Mix the other half with two ounces of
grated chocolate and flavor to taste. Bake the dark part
in two layers; have alternate layers dark and light with
cocoanut icing between them.

Icing: — Two cupfuls of sugar, whites of two eggs; boil
sugar in one-half cupful of water, pour over beaten whites,
beat well, and when cold add eight tablespoonfuls of grated
cocoanut.

DOTER CAKE

One pound of sugar, one-half pound of butter, one
pound of flour with a couple large tablespoonfuls taken out,
one large cupful of milk, six eggs, two teaspoonfuls of bak-
ing powder. First cream butter and sugar together thor-
oughly ; add the well beaten yolks, then milk. The flour with
the bakine powder must be sifted two or three times be-
fore stirring into batter, alternately with whites of the eggs.
Bake in a slow oven.

82 CAKES

MOLASSES CAKE

One-half cupful molasses, one-half cupful of sour
cream, one-half cupful of brown sugar, one egg, butter size
of an egg, one teaspoonful of soda in two tablespoonfuls of
boiling water added to the molasses, two cupfuls of flour,
two tablespoonfuls of cinnamon, the same of ginger, one
nutmeg, one-half teaspoonful of cloves and allspice.

SOFT GINGERBREAD

One cupful of molasses, one cupful of butter, one cup-
ful of brown sugar, one cupful of sour cream or buttermilk,
one tablespoonful of ginger, one tablespoonful soda, three
eggs, ground spices to taste ; one quart sifted flour. Bake in
a common baking pan in a moderate oven.

CRT BABIES

One cupful of sugar, one cupful of lard, one cupful of
Porto Rico molasses, one egg, three tablespoonfuls of cinna-
mon, one whole nutmeg grated, a pinch of salt; pour one
small cupful of boiling water over one tablespoonful of
bread soda. Mix it well ; five scanty cupfuls of flour. Drop
on greased pans.

GINGER SNAPS

Boil together one pint of molasses and one teacupful
of butter, let stand until cool; then add two tablespoonfuls
of ginger, one cupful of sugar, one teaspoonful of soda scant,
and just flour enough to make stiff for rolling; roll very-
thin and bake quickly.

GINGER CAKES

One cupful of New Orleans molasses, one cupful of
sugar, three-quarter cupful of lard, one teaspoonful of
ginger, one-half teaspoonful of salt, one-half tablespoonful
of soda dissolved in three tablespoonfuls of boiling water,
one quart of flour: bake in hot oven.

I CAKES 83

"GINGER NUTS"

One pound of butter, one pound of sugar, one quart of
molasses, two ounces of ground cloves and allspice mixed,
two tablespoonfuls of cinnamon, three eggs, one cupful of
milk or water; enough flour to form a dough. Roll thin,
cut out and bake in a quick oven.

WINE SNAPS

One-quarter pound of butter, one-half pound of sugar,
one-half pound flour, grated rind of one lemon, mix with
one Qgg) roll thin, cut into shapes, bake in greased pans in
not too hot an oven.

JUMBLES

Two cupfuls of sugar, one-half cupful of butter, cream-
ed together, three eggs, one and one-half cupfuls of flour;
flavor with lemon. This makes a stiff batter. Drop with a
teaspoon on a greased pan, far apart, giving room to spread.

Candies

^In a little lump of sugar, how much of sweetness lies.

CANDIES 85

CKEAM COCOANUT CANDY

Two pounds of sugar, one-quarter pound of butter, one
cupful of milk, one package of prepared cocoanut, one table-
spoonful of vanilla. Boil the sugar, butter and milk together
ten minutes; take from the fire; add cocoanut and vanilla.
Beat five minutes, then pour into buttered tins to harden;
cut in squares when it begins to harden.

BROWN SUGAR CANDY

Two pounds of brown sugar, two-thirds cupful of con-
densed cream, butter size of walnut. Put the sugar and
cream into a saucepan and stir until dissolved. When the
mixture comes to a boil add the butter. Boil without stir-
ring until a little dropped in water forms a soft ball. Take
from the fire and beat until thick.

CREAM PEPPERMINTS

Three cupfuls of granulated sugar to one cupful of
water. Put on the stove and let boil without stirring for
seven minutes. Take off and add eleven drops of oil of pep-
permint. Then beat until it looks cloudy and drop on oiled
paper or marble.

CHOCOLATE CARAMELS

Two cupfuls of sugar, two-thirds cupful of milk, but-
ter size of an egg, one teaspoonful of cornstarch, one quar-
ter cake of chocolate. Let it boil slowly till thick, then give
it a hard beating ; pour into greased tins, and when cool cut
into inch squares.

CHOCOLATE CARAMELS

One pound of brown sugar, seven tablespoonfuls of
milk, butter the size of a walnut ; put on the stove and let
it come to a boil, then add one-third of a cake of chocolate
grated. Boil five minutes, take off and beat till stiff, then
pour out to cool.

86 CANDIES

PEAMIT BRITTLE

Boil one-half pound brown sugar, one-half pint New
Orleans molasses, one-half teaspoonful of cream of tartar,
one-half pint of water to the "hard boil" degree : then add
one pint of small peanuts, and continue boiling until it
cracks easily if put in cold water. Add one-quarter pound of
butter and let it just boil in; remove from fire and add a
large teaspoonful of bi-carbonate of soda dissolved in a lit-
tle water; stir into the above mixture. As soon as it be-
gins to rise pour it upon a marble slab, or dish, and spread
thin. When cold, break into pieces. The thinner it is run
the better.

HOME - MADE HOAEHOUlfD

This is an old-fashioned preparation for coughs, and
that made at home will contain hoarhound, while the bought
candy has the flavor given to it with chicory. A manufac-
turing confectioner once told the writer that he had never
had an ounce of the genuine hoarhound herb in his factory.
To make this candy, first make a rather strong tea of the
herbs and boiling water, then add one pound of granulated
or coffee C sugar to each half pint of the tea and boil until
it will crack when tried in cold water. Pour into shallow,
well buttered pans, and when nearly cold, mark into squares
or bars. One can soon tell how strong to make the tea. The
fresh herbs are preferable, but the dried packages one gets
at a drug store will do nicely.

Preserves

^Men make wealth and women preserve it.

88 PRESERFES

GKAPE AND APPLE MARMALADE

Take ten pounds of grapes; pulp them, cook pulp till
tender ; then strain through colander. Pare apples (Maiden-
Blush) , cut them as for sauce ; then put five pounds of ap-
ples to the grape skins and pulp and cook ; allowing one-half
pound of sugar to one pound of apples and grapes. Cook
down thick like all marmalades.

ORANGE MAR3IALADE

Four lemons, one dozen navel oranges, or any thin-
skinned and sour oranges. Slice very thin and to every
pound of fruit add three pints of cold water; and let stand
twenty-four hours; then boil till tender, about four hours
(keep can covered). For every pint of fruit add a pint of
sugar; boil till thick enough, about one-half hour. If
oranges are large it will make two dozen glasses.

PEACH MARMALADE

Rub the peaches, but do not pare them. Cut them in
halves, remove the stones, and to every pound of peaches
allow one-half pound of sugar. Put the peaches in kettle;
add sufficient water to cover bottom of kettle; cover and
heat slowly to the boiling point. Stir and mash the peaches
fine, add the sugar and three or four kernels (to every quart
of marmalade), blanched and pounded to a paste. Boil
slowly; stirring frequently for several hours till the fruit
is thick and rich.

QUINCE AND PEAR MARMALADE

One peck of pears and one dozen of quinces. Pare and
cut into small pieces, adding one-quarter pound of sugar to
a pound of fruit. Place over a very moderate fire or on
back of stove until syrup forms. Then cook slowly five or
six hours, stirring often.

PRESERVES 89

PEE SERVED PEACHES

Peel, stone and weigh firm white peaches, allowing to
each pound of fruit a pound of white sugar. Arrange fruit
and sugar in alternate layers in a kettle and set at the side
of the stove where the fruit will heat slowly ; stew for about
one-half hour after the preserves come to a boil; or until
peaches are tender. When pierced by a fork. With a per-
forated skimmer take the peaches from the syrup and
spread them on a platter, while you boil the syrup until
clear and thick, skimming often. Pack the fruit in jars, fill
these to overflowing with the boiling liquid, and seal imme-
diately. Stand the jars in a pan of hot water while filling
them.

PRESEETED STRAWBERRIES

One quart of berries, one pound of sugar. Use only
large, selected berries ; wash and cap them. Put in a stew-
pan one quart of berries and one pound of granulated sugar ;
boil for one-half hour; then fill jelly glasses and put paper
wet in brandy on top of each glass.

PRESERVED CHERRIES

Stone fruit; if too much juice, pour off; put on fire; to
every pound of fruit add one-half pound of sugar. Do not
boil ; when scalded thoroughly put in jars air-tight.

All preserves must be cooked slowly.

PRESERVED QUINCES

Pare and quarter the quinces, and if they are very
large cut again. Put them on the stove, cover with cold
water and let scald till they are tender enough for a straw
to go through them. Then take them from the water, drain,
weigh, and allow three-quarters of a pound of sugar to one
pound of fruit. Put this on back of stove till a syrup be-
gins to thicken, then push front and let cook slowly till
syrup is thick and fruit red in color.

90 PRESERFES

PRESERVED PEARS

Preserved pears may be made the same way as the
quinces.

Plum marmalade and quince marmalade may be made
in the same manner as peach marmalade.

PRESERYED PEARS

Take large, juicy pears ; pare, and cut in quarters. To
each pound of fruit add one-half pound of sugar. Let stand
over night ; in the morning place on stove and cook three or
four hours. This makes a nice syrup.

PRESERVED CANTALOUPE RIND

Choose cantaloupe not quite mellow, and cut the out-
side carefully off ; lay in a bowl, sprinkle alum over it, about
one teaspoonful to one pound, cover it with boiling water
and let stand all night. Take from the water, drain well,
then scald it in ginger tea, but do not boil it, then drain
again. To one pound of rind allow one pound of sugar and
one-half pint of water. Boil slowly without cover (add
sliced lemon) until fruit is clear and syrup thick. Pack the
rinds in jars; pour over the syrup and seal.

PRESERVED RAW PINEAPPLE

Pare the pineapple and take out the eyes. With a sharp
knife cut down the sides in thin slices until the heart is
reached. Weigh the sliced fruit and put in a large earthen
bowl, add its weight in granulated sugar, stirring the sugar
through the fruit. Pack in air-tight cans, screw the covers
on tight and keep in a cool dark place. The pineapple will
keep fresh and firm a year.

PRESERVED PLUMS

Wash plums, pick with needle, then put them in a crock
and cover with boiling water and let stand all night. Take
one pound of sugar to one pound of fruit ; add enough water
to the sugar to melt it so as to make a syrup, and cook till
clear. Then add fruit carefully, pressing it under the syrup,
and cook slowly till done.

PRESERVES 91

APPLE JELLY

Wash, core and cut the apples into small pieces ; put in
kettle and barely cover with water. When tender strain
through a thick bag. Measure the juice, allowing one pound
of sugar to a pint. Return to kettle and boil twenty min-
utes.

FRUIT JELLIES

Currant, blackberry, strawberry, etc. Cook fruit until
broken to pieces ; then put it in flannel bag and drain over
night. To each pint of juice allow a pound of sugar. Set the
juice on alone to boil, and while it is warming divide the
sugar into several different portions, put into shallow dishes
and heat in the oven, stirring now and then to prevent burn-
ing. Boil the juice just twenty minutes from the moment
it begins fairly to boil. By this time the sugar should be
too hot to hold your hand in it. Should it mel't around the
edges do not be alarmed, as the burned parts will form into
lumps in the syrup and can be taken out. Throw the sugar
into the boiling juice, stirring rapidly all the while until
sugar is all dissolved; when dissolved remove spoon and
let jelly come to a boil, to make all certain, then take in-
stantly from the fire. Have glasses heated and fill with the
scalding liquid;

KASPBERRT AND CURRANT JELLY

To two parts red raspberries, or "blackcaps," put one
of red currants, and proceed as with other jelly. The flavor
is exquisite.

GOOSEBERRY JAM

Wash and stem the fruit, place in a kettle and barely
cover with water. When soft measure and allow three-quar-
ters of a pound of sugar to one pound of fruit. Return to
kettle and boil one-half hour, or until the jam is red.

TOMATO BUTTER

Seven pounds ripe tomatoes ; add to them three pounds
of sugar, one ounce of ground cinnamon, one-half ounce
whole cloves, and one pint of good cider vinegar. Boil three
hours.

92 PRESERVES

LEMON BUTTER

To the grated rind and juice of one lemon add one cup-
ful of sugar, a tablespoonful of butter and two eggs, beaten
together. Place on stove and stir until it thickens.

SPICED FRUIT

SWEET PICKLED WATERMELON RIND

Pare the rind an cut in small pieces; cover with cold
water; add one-half cupful of salt; let stand over night;
then drain and cover with cold water for one-half hour; par-
boil it in alum and ginger water (one teaspoonful of alum
and two or three pieces of ginger root), until tender. Drain;
make a syrup from four pounds of sugar and one pint of
vinegar, spiCe to taste (cinnamon, ginger and very few
cloves). Boil and skim; add seven pounds of rind to this
quantity of syrup. Boil until the rind clears. Put in jars
and seal.

SPICED PEACHES

Six pounds of fruit, three pounds of sugar, one and one-
half pints of vinegar (add more vinegar if more syrup is
desired) ; an even tablespoonful cloves and several sticks of
cinnamon tied in bags and cooked in syrup. When syrup
comes to a boil add peaches, but only enough to be covered
by syrup ; cook till a straw will push easily to the seed. Take
out peaches, put in jars and cover, and so continue till all
are done. Then cook syrup fifteen minutes longer; pour
over peaches and seal.

CANTALOUPE SWEET PICKLE

Take green cantaloupes, cut and pare and boil them in
alum water until soft enough to run a straw through ; then
drop them in cold water for a few minutes ; then drain, and
to every seven or nine pounds of melon allow four pounds
of sugar and one pint of vinegar; and spice (whole) to the
taste.

PRESERVES 93

SWEET-PICKLE WATERMELOIf KINDS

Seven pounds of fruit, three pounds of sugar, one pint
of vinegar, five cents worth of mace (whole), five cents
worth of stick cinnamon, five cents worth of whole cloves ;
boil the rind in ginger water until tender (five cents worth
of ginger) ; then make syrup of sugar and vinegar, and
when sugar is dissolved, add the rind (drained from ginger
water) , and spices and cook slowly until clear.

CANNED FRUITS

CAIfNED PEACHES

To every quart glass jar of peaches add one-half pound
of sugar and a gill of water. Have ready a steamer or boil-
er with board across bricks in the bottom. Fill as many
jars as the steamer will hold. Put the lids on (without
screwing) and place on the board in the bottom of steamer.
Fill the steamer with cold water until it covers a third of
the jar. Put lid on steamer. Cook the peaches until you
can pierce them with a straw. Take the jars out. They
must be full of fruit when sealed; if necessary use the
peaches from one jar to fill the others.

TO CAN RHirBARB

Wash and cut the stems as for stewing. Place in the
jars, and fill them to overflowing with cold water. Screw
on the tops. When you wish to use the rhubarb add sugar
and stew, the same as fresh rhubarb.

CANNED CHERRIES

Pick fruit when fully ripe; remove the seeds, and make
a syrup with sugar and enough water to dissolve it, allow-
ing one-half pound of sugar to one pound of fruit ; let syrup
boil, remove the scum, then add cherries and boil until cook-
ed through ; stirring occasionally from bottom. Put in self-
seahng cans and keep in a dark, cool closet.

In preserving, to prevent jars from cracking, put silver
spoon in jar; when filled remove spoon.

94 PRESERVES

BAKED PEACHES

BAKED PEACHES

Select large ripe peaches, put in a pan, pour around
them a rich syrup of sugar water ; bake in a moderately hot
oven. Baste well while cooking ; when cool to be eaten with
cream.

Pickles

'A pepper corn is very small but seasons every dinne/

96 PICKLES

CHOW CHOW

One-half gallon of green tomatoes, six onions, two doz-
en cucumbers (pickles) sliced; cut, salt and press tomatoes
over night. One-quarter pound of Coleman's mustard, three-
quarters pound of sugar, two teaspoonfuls of celery seed,
two teaspoonfuls of turmeric, one-half dozen peppers chop-
ped fine. Cover with vinegar and when nearly done add
one pint of butter beans previously cooked until done. If
preferred you can use one and one-half dozen cucumbers
and one quart of butter beans.

CUCTJMBEE PICKLES

Make a brine strong enough to bear up an egg, and
pour boiling hot over six hundred small cucumbers and four
green peppers. Let stand twenty-four hours, then take
them out, wiping each one. Heat suflficient vinegar (boiling
hot) to cover them, and pour over; let them stand in this
vinegar twenty-four hours, and then pour it off. Prepare
fresh vinegar into which put the following ingredients : One
ounce each of whole cloves, cinnamon and allspice, two
quarts of brown sugar, one-half pint of white mustard seed
and a piece of alum the size of an egg. Heat this scalding
hot and pour over the cucumbers; cover closely and set
away for a few days, when they will be ready for use.

FOE PICKLES

One-half peck green tomatoes, one small head of cab-
bage, one dozen good sized onions; all chopped fine and
sprinkled with salt; let stand over night, then drain; take
one pint of vinegar and one quart of water, pour over and
let stand three or four hours. Then drain and put in kettle ;
add spices, one-quarter pound whole mustard seed, one ounce
celery seed, two red and two green peppers, good sized,
chopped fine, one-half dozen cucumbers chopped fine, one
tablespoonful of cinnamon, one quart of vinegar, one and a
half cupfuls of sugar, or sugar to taste.

Cook one-half hour, bottle and seal.

PICKLES 97

MUSTARD PICKLES

Two quarts of cucumbers, one quart of onions, one gal-
lon of green tomatoes, six green peppers, four tablespoon-
fuls of mustard, two-thirds cup of flour, two and a half
cups of sugar, two quarts vinegar, one tablespoonful tur-
meric.

Mix flour, mustard and turmeric with a little cold vine-
gar, pour into the boiling vinegar for dressing, then add
other ingredients.

MUSTARD PICKLE

Two quarts pickled cucumbers, one quart onions, one
quart tomatoes, six green peppers, one cauliflower, each
cut ; scant one-half cup salt. Cook the above till onions and
tomatoes are tender, then drain.

Dressing:— Six tablespoonfuls of mustard, one table-
spoonful of turmeric, one cup of flour, one and one-half cups
of sugar two quarts strong vinegar. Cook dressing thick,
as it will thin after adding to the pickles.

FRENCH PICKLE

One-quarter peck green tomatoes, ten onions, one-half
head cabbage, two dozen green cucumbers. Chop these fine,
salt, and let stand over night. Two dozen pickled cucum-
bers, one-half pound of ground mustard, three-quarters of
a pound of brown sugar, one gallon of vinegar, two table-
spoonfuls white pepper, two tablespoonfuls celery seed, two
tablespoonfuls turmeric.

Boil all until onions and tomatoes are tender. Add one
wine glass of salad oil when the pickle is cold.

MIXED PICKLES

Two dozen large cucumbers, one-quarter peck green
tomatoes, ten large white onions, one-half head cabbage,
three large green peppers and three red ones. Chop all
fine, and salt them down and allow to drain ten hours, then
wash off salt and let drain again for two hours. Chop and
add to the above two dozen pickled cucumbers, to one gallon
of good cider vinegar add 1 pound mustard, two teaspoon-
fuls white pepper, two tablespoonful tumeric, let come to a
boil and pour over pickles, cook until tender.

98' PICKLES

MIXED PICKLES

One gallon of green tomatoes sliced and salted, one
quart of lima beans, one quart of string beans, one quart of
corn, one quart of onions, one quart of green cucumbers,
one-half ounce of turmeric, five cents worth each of black
and white mustard, three green and three red peppers, one
pound of sugar, one gallon of vinegar. Cook beans and corn
separately ; cook tomatoes and onions together until tender ;
drain thoroughly ; mix and boil one-half hour.

MIXED PICKLES

One-half peck green tomatoes, four dozen cucumbers
sliced, twelve onions chopped or sliced. Cut and salt toma-
toes over night. One-quarter pound mustard, two pounds of
brown sugar, four teaspoonf uls celery seed, four tablespoon-
fuls turmeric, ten or twelve small peppers cut fine, two
quarts of lima beans cooked separately. Cover the above
with vinegar and cook down nearly one-half, then add the
lima beans when the pickle is about done.

GREEN TOMATO PICKLE

One gallon green tomatoes, one gallon cabbage, one
dozen green peppers, two large red peppers, four large
onions chopped fine, two ounces white mustard seed, one
ounce celery seed, one pound sugar, one-half gallon vinegar.
Chop all fine, salt tomatoes and cabbage over night with one
cup salt.

PICKLED CAULIFLOWER

Cook the cauliflower till tender in well salted water;
put it in jars, then pour one quart of vinegar and five cents
worth of ground mustard previously scalded together over
them.

PICKLES 99

PICKLED CHERRIES

Stone ripe cherries and cover with vinegar; let them
stand for twenty-four hours ; then drain off the vinegar and
add one pound of granulated sugar to one pint of fruit. Mix
thoroughly and put away in jars. They will keep perfectly
without sealing and are delicious.

BORDEAUX SAUCE

One gallon of cabbage, the same of green tomatoes
chopped fine; salt separately the night before with nearly
one teacupful of salt. The next morning drain in colander
and wash out part of the salt ; put on the fire one-half gallon
of vinegar and one-half pound of sugar and let come to a
boil ; then add the cabbage and tomatoes, four onions chop-
ped fine, one ounce of celery seed, two ounces of white mus-
tard seed, one dozen green peppers chopped fine and two red
mango peppers.

Put in jars very hot and screw up tight.

CHELSEA SAUCE

Scald and strain through a sieve three dozen large ripe
tomatoes ; add to this six good sized sweet peppers and four
white onions chopped fine, three tablespoonfuls salt, one
tablespoonful ground allspice, one tablespoonful mustard,
two tablespoonfuls sugar (three or four of sugar if vinegar
is very strong), three teacupfuls of good vinegar. Boil two
hours.

COLD CATSUP

One peck ripe tomatoes (grated), two roots horse-
radish, four stalks of celery, one and one-half ounces of mus-
tard seed, eight green peppers, one teaspoonful of ground
cloves, one teaspoonful of cinnamon, one small cupful of
salt, one teacupful of sugar, one tablespoonful ground black
pepper, two pods of red pepper, three pints best cider vine-
gar. Chop and mix; tomatoes to be well drained before
mixing with the other ingredients.

100 PICKLES

T03IAT0 CATSUP

One peck of tomatoes, four green peppers with seed,
three tablespoonfuls of sugar, two ounces of mustard seed,
two ounces of cloves, two ounces of salt, four cupfuls of
vinegar. Boil one hour.

STUFFED PEPPERS

Cut the tops from two dozen green peppers, remove the
seeds and save tops; stand the peppers in a tub and cover
with salt brine; let stand twenty-four hours; drain. Chop
two large heads of cabbage, salt and let stand three or four
hours, drain the water from the cabbage and add one-half
ounce of white mustard seed, one-half ounce of black mus-
tard, one ounce of celery seed, three red and three green
peppers chopped fine, four onions chopped fine. Mix thor-
oughly with good vinegar, stuff peppers with this mixture;
put on the tops, tie tightly; stand in stone jars and cover
with cold vinegar. Prefer hot peppers to sweet ones.

Tea, Coffee, Etc.

'The knowledge of the Chickens Blue
BeHveen these covers goes to you,
And Wisdom lingers when with pride
Each good receipt is fairly tried/'

102 TEA, COFFEE. ETC.

COFFEE

The most important point in making good coffee is to
use the water at the first boil. Have your coffee pot per-
fectly clean and fill it with fresh cold water and bring it to
a boiling point. Then allow one heaping tablespoonful of
finely ground coffee to each cup; pour over it the water
until you have the desired quantity. If not strong at the
first pouring, then drain and pour the same water again
over the grounds until you have the desired strength.

BOILED COFFEE

Put two ounces ground coffee into the pot, set on stove,
stirring constantly until quite hot. Then pour into the pot
one pint of fresh boiling water. Cover closely for five min-
utes. Strain through a warm cloth and serve.

TEA

Scald your tea pot. For six persons put in three tea-
spoonfuls of English breakfast tea (black). Let your water
boil up once, then pour over the tea, and after standing a
few minutes it is ready for the table.

CHOCOLATE

One-half pound of Baker's chocolate, two quarts of
water, two quarts of new milk. Have water and milk boil-
ing before adding grated chocolate and one cup of sugar.
Boil a very few minutes and just before using flavor with
vanilla. This is sufficient quantity for thirty people.

DRINK FOR INTALIDS

One pound ground flaxseed and two lemons boiled to-
gether in four quarts of water. Sweeten to taste after it
cools. Especially good for persons with weak lungs.

BARLEY WATER

Take two ounces of pearl barley ; add one-half pint boil-
ing water and let it simmer just a few minutes; drain off
and add two quarts of boiling water with a few raisins and
figs cut fine. Let it simmer slowly until reduced one-half
and strain. Add the juice of a lemon and sweeten to
taste.

Wine Quotation

^ Drink to me only with thine eyes,
And I will pledge with mine;

Or leave a kiss but in the cup,
And I'll not look for wine.''

— Ben Johnson

104 WINES

BASPBEERY TINEGAB

Put two quarts of fresh berries in a crock, pour over
them one quart of white wine vinegar ; let this stand twen-
ty-four hours ; strain and pour this over two quarts of fresh
berries; after standing another twenty-four hours, strain
and to every pint of juice put one pound of loaf sugar.

Let all boil thirty minutes; skim when scum rises
again; bottle and seal.

CHEBBT VINEGAB

To every quart of mashed cherries put one pint of
vinegar ; let this stand three days ; then strain and to every
pint of juice add one pound of sugar. Boil fifteen minutes.
When nearly cold bottle and cork tight.

CIDEB YDfEGAB

After cider has become too sour for use set it in a warm
place; put to it occasionally rinsing of the sugar basin or
molasses jug and any remains of ale or cold tea; let it re-
main with the bung open and you will soon have the best of
vinegar.

UISFEBMENTED GBAPE JUICE

Ten pounds of Concord grapes, cover with water, boil
one hour and strain; after straining add three pounds of
sugar to juice; put on fire and cook five to ten minutes.

WINE WHET FOB SICK

Boil one-half pint of new milk; while this is boiling
put in a cup of white wine, stir this up; turn into a bowl
and let it stand ten minutes ; turn it off from the curd and
sweeten it as you like with sugar.

BEEF TEA

To one pound of ground meat put one pint of cold
water ; let this simmer, not boil, for twenty minutes ; strain
and season with salt and pepper.

Miscellaneous

Dost thou wish to remove a stain,
Or cure the colic or kindred pain?
Or seekest knowledge to kill a skeet,
Or raise the temperature of chilly feet?
Hast thou ants whose death would please,
Or hast a girl would'st like to squeeze?
Hast thou anything would'st like to know?
From crown of head to tip of toe?
Then read within.

— Henry Belle Thaw

106 MISCELLANEOUS

COLD WATER SOAP

One quart of soft water cold, five pounds of grease,
one pound can Banner lye, or Babbitt's, one tablespoonful
of ammonia and one tablespoonful of borax. Dissolve lye
in the water; when perfectly cold add the grease warm,
strained through a coarse cloth into the lye. Stir constant-
ly with a stick until it thickens. Pour into shoe boxes. Set
on a board, and when cool cut it out. It will make soap in
ten or fifteen minutes, stirring all the time.

TO CE5IENT BEOKEN CHINA

Beat lime into the most impalpable powder; sift it
through fine muslin, then tie same into a thin muslin; put
on the edge of the broken china, some white of an agg, then
dust some lime quickly on the same and unite them exact-
Iv.

TO WASH CHENILLE CURTAINS

Two ounces of ether sulphate, two ounces of borax, two
ounces of soda, one cake of ivory soap; shave soap and let
dissolve in warm water, then add other ingredients to sufn-
cient warm water to wash curtains in. Do not rub on board,
but dash up and down in water until clean. Do not wring
them, but squeeze out of the water and lay them length-
wise in a shady place. Then take a whisk broom and brush
until dry.

Do not go near the fire as ether sulphate is explosive.

TO CLEAN OLD BRASS

Rub with the half of a freshly cut lemon until the
article is clean, then wash in clear water, and polish with
a soft cloth.

TO REMOVE GREASE FROM A WOODEN FLOOR

Cover the spot thickly with baking soda, then pour
boiling water on it until the grease disappears.

MISCELLANEOUS 107

TO RI3I0VE GRASS STAINS

Cover the stain with molasses. Lay in the sun until
dry; then wash in soap and water.

TO REMOTE IROTf RUST

Cover the stain with lemon juice and salt; lay in the
sun. Repeat this until stain disappears.

TO CLEAX MATTING

Wash as seldom as possible ; but when necessary to do
so, use salt and water. Salt prevents the matting turning
yellow. Dry as fast as you wash and wash but a little at a
time.

TO WHITEN CLOTHES

One saucer of lime, two pounds of washing soda ; put in
a two gallon crock, and fill with boiling water, one teacupful
to a boiler of clothes. Boil the clothes and then rub them.

TO CLEAN LEAD PIPES

Clean lead pipes leading from wash bowls by pouring
down them a strong solution of potash. Dissolve in hot
water. Do not get the mixture on hands or clothing.

HONEY BALSAM

Three parts of strained honey and one part glycerine
warmed together and cooled; to one cupful of this mixture
add four tablespoonfuls of rectified spirits, in which six
drachms of pure lemon juice has been dissolved. This is
excellent for removing tan.

S03IE USES FOR VINEGAR

Vinegar will keep the hands white and smooth, and
prevent chapping when exposed to the cold air after wash-
ing in hot or soapy water. Before drying the hands rub

108 MISCELLANEOUS

over them a teaspoonful of vinegar, and the relief will be
very great.

The toughest beef or chicken can be made tender and
palatable by putting a good spoonful of cider-vinegar in the
pot in which it is boiling, or in the juice with which it is
basted if roasting in a pan.

One-half pint of vinegar, one tablespoonful of salt, one
teaspoonful of cayenne pepper and one pint of boiling water
will cure night-sweats. Mix, and let cool ; strain, and sponge
the patient at bedtime.

In warm weather bathe with diluted vinegar ; it is cool-
ing, and will make the skin soft.

SALTIJfG HAMS OR BEEF

For one hundred pounds of beef or hams : seven pounds
of salt, two ounces of salt-petre, one-half ounce of saleratus,
six ounces of sugar or molasses to six gallons of water
made into a lime. Boil, and skim ; pour on while hot. Smoke
beef three weeks and hams eight weeks.

TO REBIOVE MILDEW FROM CLOTH

Put a teaspoonful of chloride of lime into a quart of
water, strain it twice, then dip cloth in this weak solution
and lay in the sun.

FROSTED FEET

Rubbing freely with essence of pepperment; also a slice
of lemon sprinkled with salt.

HINTS FOR THE KITCHEN

Always keep your celery roots and dry them. They
are good for seasoning soups and sauces.

To obtain a drop or two of onion juice for seasoning
cut the onion across the grain and, holding it firmly, draw
a sharp edged spoon across the cut edge, holding the spoon
so as to catch the juice.

When tomatoes and milk are to be put together, as in
a cream soup, have the tomato juice and milk of the same

MISCELLANEOUS 109

temperature, then beat vigorously as the tomato is added,
little by little.

SOAP RECIPE

To five pounds of fat ; if skins, or, of whole grease, four
and one-half pounds, one can of lye, one-half pound of wash-
ing soda, a little salt (a cupful or more).

To about fifteen pounds of fat, one and one-half gal-
lons of water. Boil three hours. Should it not harden, you
may have to boil again.

HOUSEWIFELY HOTS

Serve, with the salad, little rounds of pie-crust rolled
very thin, fried in hot fat and sprinkled with granulated

sugar. .„ , ,, ,,

The white of an egg added to cream will not alter the
flavor though increasing the quantity and will cause it to
whip to a froth more readily. , , , , . .^ ^

For successful sponge cake, the flour should be silted
four times before measured, the sugar twice and the tins
should be lined with greased paper. ,

Southern cooks never wash waffle irons, cleaning them
with coarse salt anl plenty of clean brown paper and putting
them away in a fresh paper bag. .

With a can of chicken, tongue, salmon, shrimps, mush-
rooms, asparagus, peas, beans, sweet corn and tomatoes,
two or three kinds of soup, a tin of dried beef, a box ot
wafers, several glasses of jelly and a bottle of salad dress-
ing on her "emergency" shelf, no housewife need be dis-
mayed when unexpected company is announced.

BURNS

Coal oil freely used on a burn will take out the fire and
soreness.

CLEANING FLUID

Three ounces white castile soap, dissolved in one quart
of warm water (soft water), three quarts of cold water,
three ounces of Aqua ammonia, three ounces of sulphuric
ether, three ounces of alcohol, two ounces of glycerine.

110 MISCELLANEOUS

HOW TO HATE A FAIR SKIN

Practical Hints on the Care of the Complexion

There is no such fresh tonic as a morning hand bath of
cold salt water for all but those weaklings who find the ef-
fect too severe. For an oily skin a little camphor in the
wash basin or rubbing the face with a cloth instead of the
hands will prove beneficial.

Sunburn may be removed by either the white of one
^gg and the juice of a lemon heated (not boiled) together
for a half hour, or two cups young, fresh lettuce mashed
and mixed with one cupful of boiling mutton tallow, left to
boil up, then strained, perfumed, beaten till cold and packed
for use in a covered jar.

Moist starch or hot water will remove the discoloration
from a bruise.

The use of a handful of bran, tied in a cloth and dipped
in tepid water, will help to smooth a raughened skin. A few
drops of benzoin in a little water, rubbed over the flesh after
a bath, imparts a delightful, violet-like odor to the body.

For freckles use either of these mixtures : Two-thirds
lemon juice to one-third Jamaica rum, or one ounce lemon
juice, one and one-quarter drachms borax, one-half drachm
of sugar, left bottled several days before using.

The lips may be bathed with alumn water occasionally
and then rubbed with camphor ice, or with this preparation
if they should be chapped : One cupful of peeled and grated
ripe cucumber stirred in one cupful of clarified boiling mut-
ton tallow and beaten till cold; then perfumed and packed
in a covered jar.

Beautifiers pure and simple are the followings, to be
used as washes : 1. The extracted milk of freshly-grated
cocoanut. 2. One pint witch hazel and two ounces of gly-
cerine added to one quart of boiled water and applied with
a soft cloth. 3. Flowers jof sulphur mixed with milk,
which is poured off after an hour or two, and rubbed on
the face with a cloth. Steaming the face before going to
bed is likewise recommended. It is said that the habit of
regularly sleeping upon either side brings wrinkles about
that eye, to prevent which it would be as well to lie on each
side for part of the night. i

MISCELLANEOUS 111

Bathing the face frequently with very hot water is
sometimes enthusiastically advised. It is certain that it
thoroughly cleanses the skin, which otherwise is less often
done than one cares to consider. But it may be doubted
whether a multitude of the tiniest lines and wrinkles do not
follow its persistent use. So cold water certainly roughens
the face, and soap causes it to shine unduly. Perhaps the
most reasonable alternative is the careful appliance of
nothing except warm water, and a thorough washing once
a day, followed by rinsing, with some good soap. This course
cannot possibly harm ; more than possibly it may help.

TO DESTROY MOTHS

After cleaning and hanging clothes in the sun for a
while, put them in a trunk or box, and sprinkle chloroform
over them ; then close the trunk tightly. This will destroy
moths, as well as the egg of the moth.

USES OF TURPElfTINE

A bottle of turpentine should be kept in every home, a
few drops sprinkled where ants or roaches congregate will
drive them away. Moths are killed by the odor of it. It is a
good remedy for a burn or cut. When added to soap it will
take out ink stains from white muslin. It takes out fresh
paint, cleans paint brushes, whitens clothes if added to the
water in which they are boiled.

THE COOK BOOK

Salt in the oven under baking tins will prevent pastry
scorching on the bottom.

If it is desired to keep cakes moist put them in a stone
jar. If crisp cakes are preferred use tin as a receptacle.

When weighing molasses sprinkle the scale well with
flour, and then it will slip off again quite easily without
sticking.

The best way to mash potatoes is to rub them through
a wire sieve. You can then be sure there are no lumps
left.

112 MISCELLANEOUS

For luncheon or supper serve the bread and butter in
the form of sandwiches. Cut the bread thin and remove
part of the crust. Cut in strips after buttering or in rounds
with a biscuit cutter.

By cutting old potatoes into very small balls, allowing
them to soak for three or four hours in cold water, then
boiling in cold salted water and serving with cream sauce, a
very good substitute for new potatoes is obtained. „ ,

. f

THE MOLDING BOARD

Much scouring and scrubbing can be avoided by the
use of thick sheets of brown paper on the molding board
when rolling out pastry in which a great deal of shorteviing
has been used. "That greasy look" which the board other-
wise takes on is very distressing to the neat housewife.

A MIDSUMMER COMFORT

/ (

Simple Little Remedy for the July Pantry-Pest

The troublesome little red ants that appear as if by
magic about midsummer, and take complete control of the
pantry at the time when summer heat makes other trials
hard to endure, may now be routed by a very "ample remedy.
A practical housewife made the discovery by accident, and
it has been found satisfactory in every instance in which it
has since been tried. Simply mix five cents worth of tartar
emtic in an equal amount of white sugar, make it quite
moist with cold water, put into small dishes and set it on
the shelves where the ants are troublesome. The ants will
disappear quite as mysteriously as they came, and there
will be no dead ones lyi'ng around on shelves and floor. Do
not throw the mixture away, but s ewe it for further at-
tacks, as it can easily be moistene and used again when
you go to the pantry some warm, .loist morning and find
sugar bowl, coo^ws and all sor^ of sweets and cereals
swarming with/fe troublesome ttle summer pests.

WOMEN

control the expenditure of the larger part
of most family incomes. They should have
at their disposal every facility for systema-
tic and economical disbursement.

. Checking Account

vith this bank simplifies household account-
ing and saves money. Checks are also far
more convenient and business-like; every
ancelled check is a valuable record of the
tiansaction — a perfect receipt for payment
and proof in case any question ever comes
ur oncerning it.

The ^' necking System

is the most popular, because it is the best
method ever devised for handling money.

Don't be atisfied with bad business methods.
COME IN AND TALK IT OVER.

MLFORPJiSTCOiM

MILFORD, DELAW/ 7E

MEMBKR KEUERAL KESEKVt, 'STEM

LIBRARY OF CONGRESS

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