Skip to main content

Full text of "The Eastern Shore cook book"

See other formats

TX 715 
Copy * 

Eastern ^ttvt 
ffinnk Innk 


Eastern Shore Cook Book, 





Published by the League, June, 1916. 
Revised Edition, December, 1919. 

Mrs. William Medders, Chairman of Committee, 
Of Epwokth League Cabinet. 

Wilmington, Delaware, 

Hubert A. Roop, Printer, 604 Market Street. 



Copyright, 1919, 
By the Epworth League of Still Pond Methodist Episcopal Church, 
Still Pond, Maryland. 

DEC 18 1319 



To THE Woman whose blessing it has been to live 
on the Eastern Shore of Maryland there is something 
indescribably fascinating in any Cook Book. Given a 
compilation of Kent County recipes, and a true house- 
keeper's cup of joy is full. The beckoning opportunity 
and prophetic challenge of every new recipe, added to 
the certainties of the tried and proven ones, stimulate 
ambition to the noble achievements of culinary nrt, 
surpassing even the triumphs of a region already justly 
proud of its good things to eat. 

The Epworth League of the Still Pond M. E. 
Church in presenting this Cook Book does not claim to 
have included all the cooking formulas that have made 
the Eastern Shore celebrated for its living, but it does 
assure its patrons that within its pages will be found 
such recipes, as are representative of Kent County and 
guarantees them all to be tested and proven ones. 
The League begs to thank all who have contributed 
recipes and co-operated in the work of producing this 

To all who have encouraged the League; to all 
who have made the labor of preparation lighter in any 
way; to the printer of these pages for many valuable 
suggestions and a scrupulous acuracy and discrimina- 
ting taste; hearty thanks arc given. 

Better dinners, better digestion, a long life to all. 

Still Pond Methodist Episcopal Church is 
the oldest continuously organized society of Metho- 
dists in the Delmarvia Peninsula. The great organizer 
of Methodism, Francis Asbury, established a preaching- 
place here in 1772. Worship has been maintained 
without interruption from that date until the present 
time, therefore, the church has a history covering a 
period of 147 years. The original church was erected 
before Washington was first made President of the 
United States. In 1852, the old church was replaced 
by a brick edifice, which, remodeled and refurnished 
in 1SS2, with additional improvements in 1912, stands 
as you see it to-day. 

This church extends a welcome to all its services. 
Rev. A. W. GOODHAND, Pastor. 



i fijiajr 



>" Tr l f.t 'UmIiiIPiI Hi 
S # All **" 

L * 

I iT i *l : f # 


i * 

■ ■15 f 


HHH^HBo' ' v 4VNKl 9HRM5 

Still Pond, Maryland, M. E. Church. 


Liquid Yeast. 

Take four medium-size potatoes, two tablespoonsful of 
sugar, one tablespoonful flour, one teaspoonful salt. Boil 
potatoes until thoroughly cooked, mash, add flour, sugar 
and salt, then thin with water in which potatoes were 
cooked. When lukewarm add one Magic yeast cake or a 
good home-made one, and set in warm place until it has 
thoroughly risen. Mrs. W. D. P. 

Yeast Cakes. 

Make yeast as above and when risen mix with enough 
cornmeal to make out in stiff cakes. Make about size of 
small biscuit and place in sun to dry. Turn when dry on one 
side so both sides may dry thoroughly. Mrs. Jarrell. 

Light Bread, No. 1. 

One quart flour, teaspoonful sugar, salt, to taste ; lard, 
size of walnut ; one teacupf ul home-made potato yeast, 
one teacupful lukewarm water. Work well and let rise in 
warm place to double its size ; work down and let rise 
again to double its size. Make out in two loaves or two 
and one-half dozen rolls. Grease, let rise and bake. Grease 
again when taken from oven and let cool without cover- 
ing. Mrs. J. H. K. 
Egg Rolls. 

Sift four level teaspoonfuls of baking powder, one-half 
teaspoonful of salt with one quart of flour; rub in one 
tablespoonful of shortening. Beat one egg, add one and 
a half cupfuls of milk, stir into the flour, knead quickly, 
roll into sheet a quarter of an inch thick, cut with a large 
round cutter, make a depression in centre of each with a 
wooden spoon, brush baking pan, brush top with milk, 
and bake in a quick oven 20 minutes. Serve hot. 

Hope Hackett. 

Pocketbook Rolls. 

One pint milk, two tablespoonfuls of sugar, one table- 
spoonful of lard. Put on stove, let come to boil, when 
cool add flour and one-half cupful yeast. Mix very stiff, 
let rise like light bread. Mrs. Atwell. 

Maryland Biscuits, No. 1. 

Ten cupfuls flour, one cupful lard, two teaspoonfuls salt, 
cold water to make very stiff dough. Beat half hour. 
Mold, prick with fork and bake 25 minutes in hot oven. 

Mrs. J axe Howard. 

Maryland Biscuits, No. 2. 

Take nine cupfuls of flour, one cupful of lard, one tea- 
spoonful of sugar, one-half teaspoonful of yeast powder, 
salt to taste. Make up stiff with cold water, grind four 
times through a meat grinder, working thoroughly be- 
tween each grinding, or beat thirty minutes. Mold, prick 
with fork and bake 20 minutes. S. A. Price. 

Rice Pone. 

Two cupfuls cornmeal, one cupful hot boiled rice, two 
eggs, one cupful milk, one-half cupful water, two table- 
spoonfuls sugar, one teaspoonful salt, two tablespoonfuls 
lard, melted before using and put in hot; two teaspoon- 
fuls yeast powder. Nancy Price. 

Corn Pone, No. 1. 

One egg, one pint milk, one tablcspoonful sugar, one 
heaping tablespoonful lard, one pint meal, one heaping 
teaspoonful baking powder. Mix together and bake in 
quick oven. Linda Bonwill. 

Corn Pone, No. 2. 

One-quarter cupful meal, one cupful scalded milk, four 
Uaspoonfuls yeast powder, one teaspoonful salt, one tea- 
spoonful butter, one-half cupful boiling water, one egg. 
Mix salt, butter, boiling water and sugar. Scald meal with 
milk ; add yolk of egg, add white well beaten ; last, add 
yeast powder. Bake 20 minutes. One-quarter cupful of 
hominy or rice may be added if desired. 

Mrs. Louise Travers. 


Buckwheat Cakes. 

One pint of buckwheat, one-quarter teaspoonful of salt, 
water enough to make a good batter and a half cupful of 
wet yeast. Let raise over night and in the morning add 
one spoonful of syrup or molasses. Nellie H. Price. 

Corn Slappers a la Eastern Shore. X. 

One cupful white cornmeal, one egg, one and one-hall 
cupfuls sweet milk, salt to taste. Beat egg well, add milk 
and meal, let stand five or ten minutes, then fry by spoon- 
fuls on greased griddle. This quantity is sufficient for 
two persons. Mrs. M. R. WlLSON. 

Potato Buns. 

Dissolve one cake Fleischman's yeast and one table- 
sponful sugar in one cupful milk, scalded and cooled; add 
one-half cupful mashed potatoes, two cupfuls sifted flour. 
Stir well, let rise about half-hour and add one-half cupful 
lard or butter, one egg, creamed, and two and one-half 
cupfuls sifted flour, enough to make dough that can be 
handled. Cover; let rise two hours until double in size; 
form into buns; place in greased pans and let rise one and 
one-half hours. When light bake about 20 minutes. If 
lard is used instead of butter, add one-half teaspoonful 
salt. K. Howard. 

Mrs. Turner's Irish Bread. 

Two eggs, two cupfuls sweet milk, one cupful of melted 
lard or butter, one cupful yeast, two tablespoonfuls sugar, 
salt to taste and flour sufficient for stiff batter. Beat thor- 
oughly. Bring milk to boiling point, but do not boil. Set 
aside to cool. Beat eggs together, add sugar and part of 
warm milk, with flour to make a smooth batter; then 
melted lard. When this is thoroughly beaten in, add yeast 
and balance of flour to make stiff batter that will drop 
from the spoon. Half of this quantity makes a loaf large 
enough for a family of four. Bake three-quarters of an 
hour in moderate oven. Start this about 11 o'clock for 
the evening meal. Mrs. M. R. 



One-third cupful butter, two cupfuls flour, two tea- 
spoonfuls sugar, three-quarters cupful milk, one-quarter 
teaspoonful salt, one large table-spoonful baking powder, 
one egg. Bake in muffin tins 20 minutes. This recipe 
makes one dozen. Mrs. F. B. Harper. 

Tea Biscuits. 

Two cupfuls flour, one and one-half teaspoonfuls yeast 
powder, little salt, one tablespoonful butter. Make as soft 
as can be handled well and handle as little as possible. 
Use cold water to mix. Alice H. Coleman. 

Johnny Cake (Originally Called Journey Cake). 

One-half gallon cornmeal and- two level spoonfuls salt. 
Make stiff dough by pouring warm water over meal. Let 
stand all night in moderately cool place. In morning add 
one-half pound lard, melted, but not hot. To cook, have 
a smooth board about 18 inches long and 6 inches wide. 
Scald board and leave wet so dough will adhere. Place 
dough on boai*d to the thickness of one inch. Place board 
lengthwise before open fire until it browns. Then run 
knife under cake, turn on a table, putting on board again 
and placing before fire to brown the other side. To serve 
cut in slices four inches wide. Mrs. Mary E. Davis. 

Potato Rolls. 

Two cupfuls mashed potatoes, one-half cupful lard, two 
eggs, one-half cupful yeast, sugar and salt to taste. Set to 
lighten, then add flour enough to make soft dough. When 
light, make out in rolls and lighten again. 

M. K. Roseberrv. 
Three eggs, one and one-half cupfuls sugar, three cup- 
fuls milk, one tablespoonful lard, one cupful of yeast, a 
little salt and nutmeg. Make the sponge light and let rise 
like bread. Mrs. Elwin Ford. 

Corn Fritters. 
To one quart of grated corn, two eggs beaten sepa- 
rately, two tablespoonfuls of sweet cream, two table- 
spoonfuls of flour, salt and pepper to taste, a small pinch 
of bread soda, add the beaten whites of the eggs last. 

Mrs. Harry Davis. 


Apple Fritters. 

Three eggs, one pint milk, one and one-half cupfuls 
flour, one teaspoonful Rumford yeast powder, two tea- 
cupfuls chopped apples. Beat the whites and yolks of 
eggs separately. Stir milk i.i with yolks, add flour, which 
has been mixed with yeast powder; put in a little salt; 
lastly, whites of eggs. Beat all together very hard and 
fry at once. Serve with butter and sugar. The same bat- 
ter may be used for all fruit fritters. L. E. Birch. 


Poor Man's Vegetable Soup. 

A delicious soup can be made from the trimmings of an 
ordinary, sized steak, if there is a small piece of marrow 
bone in it, and the bone of a smoked or sugar cured ham. 
The ham bone gives an unusual flavor, very pleasing, and 
the scraps of fresh meat give the richness. Half a cupful 
each of white potatoes, sweet potatoes, corn, tomatoes 
and finely cut cabbage, added after the bones and water 
(about two quarts) have boiled half an hour. Good soup 
depends largely upon the seasoning. Half an onion, chop- 
ped fine with parsley and celery, gives a good flavor, but 
if one can get dried thyme the soup is indeed savory. 
Vegetable soup ought to cook not less than one hour 
after the vegetables go in, but the longer the better. Just 
before putting the vegetables in, two tablespoonfuls of 
rice or barley should be added. Mrs. R. D. Moore. 

Vegetable Soup. 

Cut all the lean meat from a ham bone, add about a 
quart of water. Cut one onion in small pieces, add two 
large potatoes, cut in dice, and one pint of tomatoes, salt 
and pepper to taste. Let cook about one hour and serve 
hot. Mrs. Walter Moffett. 

Noodle Soup. 

Put shin bone on early in morning in cold water. Skim 
off any froth that comes to surface. Add salt, pepper, 


onion and celery or parsley. Later add a few tomatoes. 
Put in noodles about one-half hour before serving and let 
cook slowly. Mrs. Charles Walter. 

Celery Soup. 
Two cupfuls finely cut celery (outer parts preferred), 
three cupfuls cold water, butter size of walnut, three cup- 
fuls milk, salt and pepper to taste. Boil until very tender, 
an hour is not too long. Then add milk, and let it come 
to boiling point, when, with butter and seasoning added, 
it is ready to serve. O. H. M. 

/- Peanut-Butter Soup. 

Three cups of milk, one cup of hot water, one-half cup- 
ful of peanut butter, one teaspoonful of salt, one-half tea- 
spoonful of nutmeg, one teaspoonful of cornstarch, a dash 
of pepper. While the milk is heating mix the peanut but- 
ter with the hot water until smooth ; then add to the boil- 
ing milk; mix the cornstarch with a little cold milk, and 
add to the hot milk; add the salt, pepper and nutmeg; 
boil for three minutes. Serve with small crackers. 

O. H. M. 
Mock Bisque. 

One can tomatoes, one-quarter teaspoonful soda, one- 
third cupful butter, one quart milk, one-third cupful flour, 
three teaspoonfuls salt, one-quarter teaspoonful pepper. 
Cook the tomatoes until soft, press through a strainer, 
and add soda to pulp. Melt the butter in a saucepan, add 
flour, salt and pepper. Add milk slowly, stirring con- 
stantly until it thickens, add the tomato juice and reheat, 
but do not let it boil. Edith W. Bell. 

Bean Soup. 

Wash thoroughly, soak over night in plenty of cold 
water. Put on in morning with piece of bacon and cook 
several hours. Half hour before serving add a few pota- 
toes cut in small pieces, pepper and salt, later add drop 
dumplings or noodles. Cook until done and serve. 

Mabel Norris. 

Potato Soup. 

Six large potatoes, one-half pint water, two and one- 
half cupfuls milk, two heaping tablespoonfuls butter, one 


tablespoonful flour. Boil six large potatoes (sliced) with 
just enough water to cook well and so there will be about 
one-half cupful water in kettle when potatoes are done. 
Put through ricer, then add one-half pint of water, in 
which potatoes were boiled, the two and one-half cupfuls 
milk and season with celery-salt or parsley, salt and pep- 
per and butter. Mix tablespoonful of flour 'and little milk 
together and add to boiling soup. Mrs. E. C. Hepburn. 


Fried Fish, No. 1. 

Clean and wash fish well. Sprinkle with salt and pep- 
per. Dust well all sides of fish with cracker crumbs and 
fry in hot lard. ■ Mrs. Wm. Stanley. 

Fried Fish, No. 2. 

Clean and wash fish. Season with salt and pepper. Dip 
fish well in either flour or corn meal and fry in hot lard. 

Mrs. Warner Geary. 

Boiled Rock With Egg Sauce. 

Wrap rock in large cloth, drop in boiling salted water 
for about 30 minutes. Take immediately out of water, 
place on dish and surround with sauce made as follows : 
Boil hard six eggs, remove and mash fine the yolks. Add 
two tablespoonfuls of butter, one-half teaspoonful of salt, 
one-quarter teaspoonful pepper, one-half teaspoonful 
mustard. Have a pint of hot milk, cut whites of eggs fine 
and when milk begins to boil, add the other mixture, and 
the whites, stirring all the time to prevent lumping. When 
thick pour over the fish. Evelyn Harris. 

Baked Fish. 

Carefully wash and dry fish, put in stuffing and sew up 
opening. Cut gashes each side of fish and lay piece of 
salt pork in each cut. Dredge with salt, pepper and flour 
and lay in a baking dish, placing slices of salt pork under, 
around and over fish. Serve with brown sauce. Garnish 
with slices of lemon and sprigs of parsley. I. C. S. 


Planked Shad. 

Take large shad, split down the back and take out back- 
bone. Have hardwood board, hickory preferred. Heat 
thoroughly hot in oven. Take out, place shad on it skin 
down. Season the inside of shad with salt and pepper. 
Fold together. Season if needed, and rub with a little 
butter. Place in hot oven, baste with melted butter. Cook 
until done, which will be in about 20 or 30 minutes. Serve 
on plank with trimmings of lettuce, sliced tomatoes, po- 
tato chips and sliced lemon. O. H. M. 

Scalloped Cat-fish. 

Skin cat-fish. Put layer of sliced raw potatoes (and 
sliced onion, if liked) in bottom of pan. Sprinkle with 
flour, pepper and salt. Next put layer of fish and sprinkle 
again with flour, pepper and salt, and lastly another layer 
of potatoes and onions, on top of which place thin slices 
of bacon. Cover with cold water and bake in oven. 

M. B. P. 
Salmon Croquettes. 

Take a can of salmon and drain off water. To this add 
about one cupful of bread crumbs, one egg, a little salt, 
pinch of mustard and a little vinegar. Make into cakes 
and roll in cracker meal. Fry in hot lard. Helen Ford. 

Scalloped Salmon. 

Can of salmon, two cupfuls( scant) bread crumbs, finely 
broken, one cupful milk, salt and pepper, butter size of 
walnut; more will improve dish. Butter dish, alternate 
layers of bread crumbs, salmon, seasoning and milk, be- 
ing careful to add milk before last layer of bread crumbs 
is added, and having saved out enough butter to dot over 
top. Bake in hot oven about one-half hour, or until nicely 
browned. O. H. M. 

Salmon With Egg Sauce. 

Heat salmon to boiling point. Best plan to place can in 
vessel and cover with cold water, and let boil about ten 
minutes. Take out of can, form in shape of fish on hot 
platter and cover with egg sauce made like one used on 
boiled rock. Evelyn Harkis. 


Shell- Fish. 

Stewed Oysters, No. 1. 

Drain oysters. Put liquor, with salt, pepper and butter 
on and let come to a boil. Thicken slightly, add oysters, 
let them get plump and serve. Mrs. Wm. H. Bowers. 

Stewed Oysters, No. 2. 
One quart oysters, one pint milk. Put oysters on to boil 
in their own liquor. Let come to a boil, then add milk 
(boiling hot), butter, salt and white pepper. Serve. 

Mrs. Alice R. Rasin. 
Scalloped Oysters. 
Grease pan well with butter. Fill with layer of oysters 
and layer of bread crumbs, add salt, pepper and butter. 
Cover with half milk and oyster liquor. Bake in oven. 

Mrs. Wm. J. Hepbron. 

Fried Oysters, No. 1. 

One quart of oysters, drained, and mixed with one well- 
beaten egg, one box crackers, run through meat grinder, 
to which add pepper and salt, if fresh-water oysters ; omit 
salt if salt-water oysters. Take two or three, depending 
on size, put heart oysters to heart and pat well with the 
cracker dust, and fry in deep, boiling lard. 

Mrs. Chas. Walter. 
Fried Oysters, No. 2. 

Drain oysters in colander. Take two or three oysters, 
dip in cracker dust, pat together, lay on board. When 
ready to fry, dip in liquor and roll again in cracker 
crumbs. Fry in a basket in deep hot lard. Turn out on 
wax paper. Mrs. E. M. Taylor. 

Oysters in Brown Sauce. 

One pint oysters, one-half cupful oyster juice, one-quar- 
ter cupful butter, one-half cupful milk, one-quarter cupful 
flour, one-half teaspoonful salt, one-eighth teaspoonful 
pepper. Cook oysters in the juice until they curl, then 
strain the juice. Brown the butter in a saucepan, add 
flour and stir until dark brown. Add milk gradually, cook 


until it thickens and add strained oyster juice. Add the 
oysters, heat to boiling point. Serve hot on toast or in 
patty shells. Edith Bell. 

Oyster Pie. 

Line a pie plate with flaky pie crust. Then fill with oys- 
ters, season with salt and pepper, dot with butter and 
sprinkle over with flour. Put on a top crust and bake in a 
quick oven. Mrs. Kate P. Magee. 

Pigs in Blankets. 

One dozen large oysters, one dozen thin slices of bacon. 
Roll each oyster in a slice of bacon and fasten the ends 
with a skewer. Put in a hot spider or chafing dish and 
cook till the bacon is crisp. Place on buttered toast and 
serve. .Mrs. W. D. Pennington. 

Turtle Pot Pie. 

Take a turtle, cut off its head and let bleed. Scald with 
boiling water and let lay in water until skin will remove 
easily; then cut off lower shell, throw away all intestines. 
Cut meat out of shell and cut in small pieces. Wash well, 
cover with water, cook from three-quarters of an hour to 
one hour, according to size, season with salt and pepper. 
When tender make a short crust, cut in dice shape, drop 
in kettle, let cook and thicken about like stewed chicken. 

Mrs. Wm. B. Price. 

Stewed Turtle or Terrapin. 

Proceed with turtle as in above recipe, until cooked ten- 
der, then remove from stove. When cold, cut or tear meat 
in small pieces. Put on stove with enough of the water in 
which it has been cooked to well cover it. When boiling 
hot to about one quart of meat, add the following ingredi- 
ents, all mixed together: One tablespoonful butter, yolks 
of five hard-boiled eggs, rubbed smooth with one raw 
egg beaten in them; two tablespoonfuls sifted flour, one 
scant tablespoonful mustard and one-half cupful vinegar. 
Stir well, let come to a boil, add chopped whites of the 
five eggs and serve. O. H. M. 

Fried Soft-shelled Crabs, No. I. 

Remove dead men, sand bag, eyes and mouth. Wash 
and fry in hot lard. E. B. H. 


Fried Soft-shelled Crabs, No. 2. 

Clean as in above recipe, dip in beaten egg and cracker 

crumbs and fry in hot lard. Louise Pennington. 

Boiled Hard Crabs. 

Place small pieces of wood on bottom of kettle to keep 
crabs out of water. Put in small quantity of water, 
amount depending on number of crabs to be used and size 
of kettle. Put in liberal supply of vinegar, salt, pepper 
and mustard. Let boil hard, then add crabs. Cover well 
and let steam until crabs are red. Committee. 

Crab Cakes. 

To the meat of one dozen hard crabs add one-half cup- 
ful bread crumbs, piece butter size of walnut and salt and 
pepper to suit taste. Make in cakes and fry in hot lard. 

Mrs. J. H. B. 
Deviled Crabs. 

Two dozen crabs, or one pound and a half crab meat, 
salt to taste, beat three eggs, one-quarter or one-half tea- 
spoonful red pepper, one-half cupful bread crumbs, melt 
one-quarter pound best butter, one wineglassful Worces- 
tershire sauce, a little parsley, one small onion, chopped 
fine. Put in last. Heat all together and stir while heat- 
ing, as it might burn. Moisten with tablespoonful or two 
of stock or extract of beef. Fill your shells and brush 
with well-beaten egg, and cover with bread crumbs and 
brown in oven. Mrs. L. P. Atwell. 


Jn cooking meat, first scar it on the outside SO as to re- 
tain the juices, thereby preserving the flavor, then cook 
slowly. This applies alike whether baking, boiling or fry- 
ing. Time required for bakiug, per pound: Beef, 15 to 20 
minutes; pork, 30 minutes; veal, 20 minutes; lamb and 
mutton. 15 minutes. Put enough water in pan to keep 
from burning; baste frequently. Committee. 


Pot Roast. 

Four to six pounds from the middle or face of the rump 
or the round. Sear all over by placing in a hot frying 
pan with fat from the meat and turn until all the surfaces 
are browned. Put in a kettle with one cupful of water 
and keep just below the boiling point. Do not let the 
water cook away, but add enough to keep meat from 
burning. Have the cover fitted closely to keep in steam. 
Cook till tender. Add seasoning after the first half-hour's 
cooking. Serve hot or cold. Mrs. J no. W. Robinson, Sr. 

Stuffed Leg of Lamb. 

Remove bone from six-pound leg of lamb and fill cavity 
with three cupfuls stale bread which has been soaked in 
cold water and pressed dry, three large tablespoonfuls 
butter, salt, pepper and sage to taste. 

Mrs. Jno. W. Robinson, Sr. 

Roast of Veal. 

Have bone carefully taken out of six pounds of the 
shoulder. Fill cavity with "Stale Bread Dressing," found 
under poultry. Cook two hours. O. H. M. 

Beef Loaf. 

Two cupfuls cracker dust, two and one-half pounds 
beef, cooked; one or two eggs, one-half pound veal or 
pork, cooked; one-half cupful milk. Season to taste. 
Make out in a loaf, put tomatoes and butter on top. Bake 
one-half hour. Serve hot or cold. Mrs. J. R. U. 

Meat Croquettes. 

Take one pint of cold meat, measured after it goes 
through grinder; two tablespoonfuls butter, four table- 
spoonfuls flour, one cup milk. Put the butter in a pan on 
the stove, when melted, mix in flour, then the milk and 
boil until it thickens. Cool and mix in the meat, season to 
taste. A little nutmeg will improve flavor. Shape, dip in 
egg and cracker crumbs and fry. Mrs. S. B. Pakrott. 

Casserole Beef. 

An excellent method for preparing lough beef is to take 
the meat in one solid slice, wipe carefully and lay in bot- 


torn of the casserole. Add one can of tomatoes, or as 
much as it would take to cover the meat, season well with 
salt and pepper, cover closely and cook in the oven for 
two or three hours. Dish the meat, thicken the tomatoes 
with a little flour and pour the gravy over the meat. 

Mrs. W. L. Ford. 
Roast Pig. 
Take pig weighing from 12 to 15 pounds when dressed, 
season lightly. Prepare stuffing as for fowl and season it 
with salt, pepper and little sage. Stuff pig and sew up. 
Place in roaster and cook in moderate oven two or three 
hours. A good way to tell when done is to stick fork in 
thick part of shoulder and if done no red juice will come 
out. Serve with apple in mouth. Mrs. Emma Jarrell. 

Boiled Ham. 

Clean well and soak over night. In the morning put in 
boiler with liberal supply of water (cold) and put on back 
of stove to cook slowly — do not let boil. A large ham will 
take all day to cook. When done, remove from stove, let- 
ting ham remain in boiler until all is cool. 

Mrs. S. S. Hepburn. 

Ham Pie. 

Cut ham in small pieces. Boil a cupful rice. Beat two 
eggs and stir in with ham and rice. Season with pepper, 
salt and celery seed, onions if desired. Bake in deep pan 
with crust until crust is done. Mrs. Jos. Howard. 

Sausage Croquettes. 

Take half pint cup of sausage, boil two medium size po- 
tatoes and mash, then mix thoroughly with the sausage. 
Add a bit of onion and a little green tomato catsup, chop 
tine and put in a half pint of light bread crumbs. Mix all 
into a stiff dough. Mould into small pyramids and put on a 
pan lightly greased, then bake until brown, in oven. This 
make a delicious breakfast dish. R. D. II. 


Boil fresh tongue in very salt water until tender. Celery 
and one small red pepper with a few cloves added while 
cooking improves flavor. When tender, peel and bake 


with a dressing of brown sugar, vinegar, water and 
ground spices until the dressing is like candy. Serve cold. 

Lillias Foun. 

Calf's Liver and Bacon. 

Scald liver, flour and season well with salt and pepper. 
Fry breakfast bacon in hot skillet, take out, put in liver, 
turn often ; will take about 20 minutes or one-half hour. 
When done put on hot platter. Make brown gravy, and 
serve on hot platter with bacon placed around the edge 
of the liver. Mrs. Wilmer L. Fqrd. 

Fried Liver. 

Slice onions over liver, put into a frying pan of hot lard, 
place cover over pan, when ready to take the onions up 
on a plate, turn, place onions again on top, season with 
salt and pepper, cover again, continue same until done. 

Maggie Duyer. 

Veal Cutlet. 

Use large slices of veal cutlet, cut into individual pieces, 
season with salt and pepper, dip into beaten egg, then 
cracker crumbs and fry in deep fat. Serve with creamed 
gravy or tomato sauce. Mrs. R. D. Moore. 

Pork Chops (Breaded). 

Take lean pork chops and proceed as for veal cutlet. 
They are very different in taste from the usual fried pork- 
chops. Mrs. R. D. Moore. 


Roast Turkey, Chicken, Duck or Goose. 

If fowl is not very fat, rub well with lard before season- 
ing with salt and pepper. Stuff with any desired dressing. 
Bake with enough water in pan to keep from burning, al- 
lowing, per pound, fifteen minutes for chicken and ducks ; 
fifteen to twenty minutes for turkey; twenty minutes for 
goose. Baste often. Ladies of Still Pond Grange. 


Brown Dressing for Turkey or Chicken. 

Crumble as much stale bread as necessary and season 
with salt, pepper and thyme. Pour over this a little melt- 
ed butter and put in the oven to brown. If preferred, add 
one dozen oysters, chopped fine. Mary Harper Harris. 

Chestnut Dressing for Turkey. 

Shell your chestnuts first, preferably Japanese or Span- 
ish chestnuts. Then scald in boiling water and take the 
brown skin off. Put in a little water and boil until ten- 
der. Mash and mix with a little butter, bread crumbs, 
pepper and salt. Mary Harper Harris. 

Dressing for Roast Goose. 

Apple and raisin dressing. Scald raisins and chop. Mix 
with chopped apples and season to taste. Mrs. J. R. W. 

Stale Bread Dressing. 

Mix well finely broken stale bread with butter. Season 
well with pepper, salt, onion, celery, or celery seed. 

Lucille Parr. 

Fried Chicken, No. 1. 

One chicken (cut in pieces), one teacup of flour, one 
egg, salt and pepper. Season chicken well and let remain 
short time before frying. Mix flour and water to stiff 
batter, then add egg and beat altogether until smooth. 
Thin batter then to consistency of very thick cream. Sea- 
son with salt and pepper. Dip chicken into batter and fry 
in hot fat. Mrs. W. D. Pennington. 

Fried Chicken, No. 2. 
Cut in pieces, flour and season well. Fry in hot lard. 
Keep turning until thoroughly done and well browned. 

Mrs. Lloyd Dill. 
Stewed Chicken. 
Cut chicken in pieces and drop in boiling water. Cook 
slowly until tender. If desired, drop in medium-sized po- 
tatoes shortly before chicken is done. Season to taste. 
Thicken, pour on hot platter and garnish with sliced hard 
boiled eggs. Lucille Parr. 



Fried Young Guinea. 

Sprinkle with flour, pepper and salt. Put in skillet in 
boiling hot lard. Turn often until brown and thoroughly 
done, which would be in about twenty minutes. 

Mrs. Wilmer L. Ford. 

Stewed Guinea. 

Put guinea, cut in pieces, in just enough boiling water 
to cover well. Let come to a boil again. Cover, set on 
back of stove, where it will keep boiling hot, but not boil. 
Time of cooking will vary according to age of guinea ; an 
old guinea may require one-half day. When done, add 
one egg, beaten well, into thickening; add pepper and 
salt. Let thicken, and serve. 0. H. M. 

Pressed Chicken. 

Roil the chicken until tender, take out all bones, chop 
meat very fine; season with salt, pepper and plenty of 
butter. Add to the liquor the chicken was boiled in, one 
cup of bread crumbs, made soft with hot water, and to 
this add the chopped chicken. Heat slightly and pour in 
mould. Garnish with sliced boiled eggs and lettuce or 
parsley. L. E. Hague. 

Chicken Sausage. 

A good way to use old chickens. Boil till tender, then 
free from bones, and run through food chopper; put some 
of the broth in so the chicken will not be too dry; season 
with salt, sage and pepper to suit taste. Roll crackers 
and mix with chicken, then make in pats and fry a nice 
brown. Mrs. John W. Robinson, Sr. 

Mocked Chicken. 

One cold boiled chicken. Cut as for salad and put on 
the stove in some of the water in which it was boiled. 
Mix with a little of the water two tablespoons of flour, 
one tea>poon mustard. Stir this into chicken, take from 
lire, then add four eggs, well mixed, but not beaten. 

Mrs. J. R. U. 


Wild Duck and Goose. 

Season well and rub with lard. Put in hot oven with a 
little water, being careful to lay on side, so that wing and 
leg, tough parts, are in the water. Turn and baste fre- 
quently, adding water if necessary. It is best to let water 
cook out and baste with the grease several times before 
removing from the oven. Large duck requires an hour; 
small one, less time. Goose in proportion to its size. 

M. B. P. 

A Fricassed Rabbit and Musk Rat. 

After soaking over night in salted water, rinse in clear 
water. Put in skillet nearly covered with cold water, add 
onion, if liked. Cook about one-half hour or until tender, 
take out, flour, season with pepper and salt, and brown in 
a hot skillet. Take out rabbit, put on hot platter. Sift 
flour into grease until smooth and brown, add water in 
which rabbit was cooked, season if necessary. Let thicken 
and pour over rabbit. . Mrs. Wilmer L. Ford. 

Frogs' Legs, No. 1. 

Skin frogs, clean thoroughly, let soak in salted water 
two hours. Wash in clean water and beat one egg (this 
is sufficient for several frogs), in bowl. Put in frogs' legs, 
stir well, season with salt and pepper, and add as much 
sifted flour as the eggs and frogs will take up. Fry in hot 
skillet with lard, and serve. O. H. M. 

>C Musk Rats — Mock Terrapin. 

Boil two musk rats tender until they leave the bone, add 
a little salt. Drain water off and cut fine. Put on stove 
and just cover with water. Mix well one tablespoonful of 
butter, the yolks of 5 hard-boiled eggs rubbed smooth 
with one raw egg beaten in them, two tablespoonfuls of 
sifted flour, one scant tablespoonful of mustard, one cup 
vinegar and stir this in the boiling musk rat. Add the 
chopped whites. If not thick enough add a little flour and 
boil a few minutes. The musk rat should be soaked all 
night in salted water. Mrs. J. B. Hossinger. 


Drop Dumplings. 

Beat one egg until smooth and light, add one cup of sweet 
milk, one-fourth teaspoonful of salt, Hour enough to make 
a stiff batter. Mix one teaspoonful of baking powder 
with the last of the flour and beat well. Drop by tea- 
spoonful into the hot gravy, cover and cook fifteen min- 
utes. L. E. Hague. 

Two cupfuls well-sifted flour, two eggs. Put flour in 
bowl in which break eggs, beat with fork, beating eggs 
first, gradually mixing in Hour. Cut off pieces, roll very 
thin, hang up to dry. Keep turning to dry evenly, but do 
not let get too dry as it will crumble. To save time place 
layer one on top of the other, roll together, and cut line. 

Mks. Charles Walter. 

Potato Dumplings. 

Cook a quarter peck of white potatoes in their skins. 
When done, peel and mash with salt, pepper, one egg, two 
teaspoonfuls yeast powder, and enough flour to make t he- 
potatoes stiff enough to form round balls. Have a pot of 
boiling water over a hot fire, and drop the dumplings in 
one at a time. Let them cook about fifteen minutes. 

Mrs. Mary Miller. 


Baked Eggs — Whole. 

Butter a baking dish. Break as many eggs in a pan as 
you need for the meal, season witli pepper and salt. Put 
lumps of butter over them and about one tablespoonful of 
cream or rich milk to one egg. Bake in oven for three or 
five minutes or until whites are cooked. I. C. S. 


Eggs, With Tomatoes. 

Cook one can of tomatoes fifteen minutes, season with 
salt, pepper and little butter. Just before serving drop in 
as many eggs as there are persons to be served. Cook 
two or three minutes, stirring all the while. 

Mrs. R. P. Nichols. 

Soft Boiled Eggs. 

Have saucepan on stove with water enough to well cover 
number of eggs to be used, boiling hard. Add'eggs, cover, 
remove from stove, cook five minutes. 

Mrs. J. B. Crowding. 

Hard Boiled Eggs. 

Proceed as above, but after adding eggs and covering, re- 
move to back of stove, where water will keep to the boil- 
ing point, but not boil, for one-half hour. Hard-boiled 
eggs cooked this way are easily digested. O. H. M. 

Scrambled Eggs. 

Four eggs, two tablespoonfuls of cream, one tablespoon 
of butter, salt and pepper to taste. Beat eggs until mixed, 
add cream, pepper and salt. Pour mixture in hot skillet. 
Do not stir until mixture has formed, then stir gently. 
Remove from fire when set, and serve. 

Mrs. Ralph Robinson. 

Scrambled Eggs With Tomatoes. 

Five eggs, one tablespoonful of butter, one-quarter cup 
of milk, one cupful of tomatoes, salt and pepper to taste. 
Into the food pan over boiling water put the butter, then 
put in the eggs, which have been beaten up with the milk. 
Add a cupful of canned tomatoes drained and chopped 
line. Serve directly from the pan into hot platter. 

Mrs. John W. Robinson, Sr. 

Scrambled Eggs With Onions. 

One-half dozen eggs, three large onions, chopped fine. 
Brown onions in one tablespoonful of butter. Beat eggs 
until light, pour in skillet, cook until formed, mix onions. 
Serve with parsley. Mrs. Ralph Robinson. 


Deviled Eggs. 

Boil eggs hard and put into cold water. When cool re- 
move the shells, cut the eggs in half and take out the 
yolks. Ruh these to a powder and add pepper, salt, a lit- 
tle pinch of mustard, a little melted butter, and two tea- 
spoonfuls of vinegar. Make this into balls about the size 
and shape of the yolks, and restore them to their places 
between the whites. Keep these in place with a tooth- 
pick. Mrs. Ruth E. Cooped. 

Egg Omelette. 

Six eggs, whites and yolks beaten separately and very 
light. One pint of new milk, salt and pepper to taste, one 
tablespoonful of cornstarch, one teaspoonful of baking 
powder, add whites of eggs last. Have omelette pan or 
skillet hot on top of stove, have pan well buttered or use 
small quantity of lard, add omelette. Let it get well set, 
then bake in moderately hot oven until it rises well, and 
is a nice brown. Serve on hot dish. Mary R. Bowers. 


Time Table for Boiling Vegetables. 

Corn 10 to 20 min. Carrots (more if old) 30 min. 

Potatoes 30 " Turnips 50 

Asparagus 20 to 30 " Onions 30 " 

Peas 20 to 30 " Parsnips 40 " 

Beans, fresh 30 " Cauliflower 40 to 60 " 

Beans, dried 3 hrs. Spinach 15 " 

Beets 1 to 3 " Sweet Potatoes 50 " 

Brussels Sprouts 20 min. Squash 25 " 

Cabbage (new). .20 to 45 

Strong juiced vegetables — onions, cabbage, turnips — 
should be cooked uncovered in liberal amount of boiling 
salted water, and as quickly as possible. 

Helen L. Com stock. 


Creamed Vegetables. 

Add to one pint cooked vegetables one cup well-sea- 
soned cream sauce and a little chopped parsley, if desired. 
Heat well. Serve. Nearly all vegetables are fine served 
this way. Ladies of Still Pond Grange. 

Scalloped Vegetables. 

One and one-half cups well-seasoned cream or cheese 
sauce, one quart cooked vegetables. Butter baking dish. 
Alternate layers of vegetables and sauce. Place a few 
fine bread crumbs on top. Dot with butter. Bake in 
moderate oven about one-half hour. 

Ladies of Still Pond Grange. 

Creamed Parsnips. 

Boil tender, scrape and slice lengthwise, put over fire, 
with two tablespoonfuls of butter, pepper and salt to suit 
taste and a little minced parsley. Shake until mixture 
boils. Take up the parsnips, add to the mixture three 
tablespoonfuls of cream or milk, in which has been stirred 
a little flour. Boil once and pour over the parsnips. 

Mrs. John H. Duyer. 

Creamed Onions. 

Boil one dozen small onions until tender. Drain water 
off. Add one pint sweet milk, butter size of an egg, salt 
and pepper to taste. Thicken just a little, and serve hot. 

Mrs. W. H. Thompson. 

Corn Pudding. 

One quart crushed corn (canned or fresh), two eggs 
(well beaten), one tablespoon flour, one tablespoon sugar, 
one and one-half cups milk, small piece of butter, salt to 
taste. Place in dish and bake for half hour. 

Nancy Price. 

Buttered Carrots. 

Pare and dice carrots; boil until tender in salted water. 
Drain well, put in hot dish, place butter over the top, and 
serve. - M. M. 


Potato Puffers. 

One pint mashed potatoes, one teaspoonful salt, two 
eggs, well beaten, one cup flour sifted with one teaspoon- 
ful baking powder. Mix and roll on board with hand until 
four inches in length and three-quarters of an inch in di- 
ameter. Fry like doughnuts and service while hot. 

Mrs. E. M. Taylor. 

Potato Puff. 

Take two cupfuls of cold mashed potatoes and stir into 
it two tablespoonfuls of melted butter, beaten to a white 
cream before" adding anything else. Then put with this 
two eggs, whipped very light, and one teacupful cream or 
milk. Season, beat well, pour in a baking dish and bake 
in a quick oven. I. C. S. 

Baked Potatoes. 

Bake six medium-sized petatoes until well done. Cut 
each potato carefully and remove the inside. Mix with 
butter size of a walnut, a little hot milk, pepper and salt 
to taste. Beat well. Put back into the shell and brown. 
Add grated cheese if liked. A. H. P. 

Baked Macaroni. 

Take one box macaroni, cook until tender, then drain 
until dry. Put in a baking pan, season with salt and pep- 
per. Beat up three eggs and one quart of milk and cover 
the macaroni with this, and bake in a hot oven until 
brown. Mrs. Ruth E. Cooper. 

Baked Pumpkin. 

Butter dish. Alternate layer of pumpkin sliced thin and 
layer of sugar and butter. Bake in slow oven until tender 
and syrup rich. M. B. P. 

Escalloped Tomatoes. 

Six medium-sized tomatoes, two onions, one cup bread 
crumbs, butter size of a walnut, two tablespoonfuls sugar, 
pepper and salt to taste. Peel tomatoes and cut in half. 
Butter dish, alternate layer of tomatoes, bread crumbs, 
sugar and seasoning. Bake in slow oven. M. B. 1'. 


Baked Sweet Pepper. 

Take green sweet peppers, core, being careful to re- 
move all seeds. Stuff with dressing made of finely broken 
bread, well mixed with butter, pepper and salt, onion and 
chopped celery or parsley, and a little chopped up ham. 
Stuff peppers, place in pan small enough so they will 
stand. Put in a little water, bake half an hour, or until 
tender. Mrs. W. D. P. 


Wash thoroughly in several waters, then cover with 
water over night. In the morning set on stove and boil 
slowly six hours or longer until grains are soft ; when 
nearly done, add salt to taste. Mrs. M. R. Wilson. 


Put a thick coating of cold lard on bottom of kettle. 
Wash one quart hominy and put in covered kettle with 
one pound of fat, salted pork and two gallons cold water. 
Place on stove and keep boiling and replenishing with hot 
water for six hours. Then remove cover and let boil down 
as dry as necessary. Do not stir while cooking. 

A. W. R. 

Potato Croquettes. 

Two cups mashed potatoes, two tablespoonfuls cream, 
one teaspoonful onion juice, one teaspoonful salt, one 
tablcspoonful chopped parsley, dash red pepper, yolks of 
two eggs, butter size of walnut. Mix and cook until pota- 
toes leave sides of pan. Set away to cool. Mould into 
croquettes, dip in white of eggs and cracker crumbs, and 
fry. M RS. L. B. Harper. 

Potato Balls. 

Prepare the potatoes as for mashed potatoes. While 
hoi shape in balls the size of an egg. Have a tin plate 
buttered and place balls upon it. Brush all over with 
beaten eggs. Brown in the oven when done. Slip knife 
under them and slide on a hot platter. Garnish with 
parsley. K. P. MeGEE. 


Saratoga Chips. 

Peel and slice very thin (preferably with a regular po- 
tato chipper), four large potatoes and let them lay in cold 
water two hours, then thoroughly dry with a clean towel. 
Drop each slice separately in a kettle of boiling lard. Fry 
until crisp and brown. Take out with wire egg beater. 

Potatoes and Cheese. 

Heap a baking platter with hot mashed potatoes, scoop 
out center and fill with cream sauce in which has been 
melted grated cheese. Brush potatoes with white of egg 
and brown quickly. Serve immediately. This is also very 
nice served in ramekins. Hattie Barnard Collins. 

Creamed Potatoes. 

Peel and boil in slightly salted water. Pour off the 
water, add salt and butter to suit taste. Mash well and 
beat with one egg. Put in well-buttered pan, and place in 
oven to brown. Serve hot. Mrs. Walter Moffett. 

Peas and Riced Potatoes. 
One quart of shelled peas. Put a tablespoonful of sugar 
to half a gallon of water and two or three sprigs of mint. 
Cook in an uncovered saucepan. When done, drain and 
add one tablespoonful of butter. Salt and pepper to sea- 
son. Serve hot with a border of riced potatoes. 

Lillias W. Ford. 
Peas and Carrots. 
One cupful of cooked diced carrots and one cupful of 
either canned or freshly cooked peas. Let all come to a 
boil in a cupful and a half of cream sauce. 

Edna Wroth. 
Baked Macaroni With Tomatoes. 
Butter a dish, alternate layers of boiled macaroni, toma- 
toes, salt and pepper. Sprinkle bread crumbs on top and 
bake until brown. I. C. S. 

Baked Macaroni With Cheese. 
Proceed as in the above, except alternate the layers of 
macaroni with layers of grated cheese and dot generously 
with butter. Add a cup of rich milk and bake until brown. 

Mrs. R. D. Moore. 


Boiled Rice. 

One quart water, boiling hard, one-half teaspoonful of 
salt, four heaping tablespoonfuls rice. Pour rice slowly 
into boiling water. Do not stir. Boil for five minutes, 
then cook in a double boiler for about an hour or until 
thoroughly done. Committee. 

Fried Mushrooms. 

First be sure you have mushrooms. Then peel, wash 
thoroughly, season with salt and pepper and fry in butter. 

Mrs. John Kinsey. 

Baked Beans — Boston. 

One pint of beans, one-quarter pound salt pork, one 
tablespoonful molasses, one teaspoonful flour, one-half 
teaspoonful mustard, one-quarter teaspoonful soda. Soak 
beans over night, parboil early in the morning, taking 
care not to break them. Add soda, stir up. Mix flour, 
mustard and molasses in a paste ; add to beans. Place 
pork in center of pot or dish, pour beans around and bake 
in a slow oven six hours or longer, keeping covered. If 
water boils away, add more. If needed, add a little salt to 
the beans before baking, though the pork is generally all 
that is needed. M. R. W. 

Hot Slaw. 

Cut a small head of cabbage with slaw cutter. Cook 
with a tablespoonful of lard and half teaspoonful celery 
seed, and half a teacupful of water for about half an hour, 
or until water boils out. Beat two eggs and one-half cup- 
ful vinegar, salt and pepper, two tablespoonfuls sugar. 
Stir in cabbage and serve immediately. M. B. P. 

Boiled Cabbage. 

Drop in boiling, salted water, cook for thirty minutes. 
When done put in a covered dish, add salt and pepper and 
a large piece of butter. If you like the meat flavor, add a 
bouillon cube. ,Pour a cream dressing over the cabbage, 
if desired. I. Q S. 


Lemon Butter, No. 1. 

Juice and rind of three lemons. One pound of sugar, six 
eggs, one-quarter pound of butter. Beat the eggs and add 
the other ingredients. Boil ten minutes. 

Mrs. Edward W. Ford. 

Lemon Butter, No. 2. 

One lemon, one cupful sugar, one cupful cold water, one 
teaspoonful cornstarch, small piece of butter, two eggs. 

Mrs. Maxwell Meeks. 

Peanut Butter. 

Use the nut butter knife of your food chopper and grind 
up the desired amount of freshly shelled peanuts. Place 
in pan on back of stove and heat gradually, adding enough 
pure butter to give the correct smoothness and softness, 
and enough salt to taste. Add a little olive oil if very dry. 
Heat the mass gradually until butter is melted and the 
peanut butter is smooth enough to spread easily. 

Mrs. R. D. Moore. 
Cream Sauce. 

To make : Melt butter in saucepan and mix in flour till 
smooth. Add milk, gradually stirring all the while it 
thickens ; then season. 

Quantities used as follows : 

One-to-one Sauce — Used for cream soups, one cupful 
milk, one tablespoonful butter, one tablespoonful flour. 

One-to-one Sauce — Used for creamed or scalloped 
dishes, one cupful milk, two tablespoonfuls butter, two 
tablespoonfuls flour. 

One-to-three Sauce — Used for souffles, one cupful milk, 
three tablespoonfuls butter, three tablespoonfuls flour. 

One-to-four Sauce — Used for croquettes, one cupful 
milk, four tablespoonfuls butter, four tablespoonfuls flour. 

Helen L. Com stock. 

Drawn Butter Sauce. 

One-third cupful butter, two t'ablespoonfuls Sour, one- 
quarter teaspoonful each of salt and Bee Brand white 

pepper, one cupful cold water. Melt half the butter in 
shallow saucepan, add flour and cook until frothy; add 
seasoning, then water and stir constantly until mixture 
boils. Let boil about three minutes, then beat in rest of 
butter, a little at a time. 

Taken from "McCormick's Manual ok Cookery." 

Cheese Sauce. 

To be eaten over macaroni or rice as a substitute for 
meat. Melt two tablespoonfuls of butter and mix in two 
tablespoon fuls of flour till smooth, then add one-half pint 
of milk and lastly one-half pound of cheese (grated or cut 
in small pieces), Alice Maxwell. 

Cranberry Sauce. 

One quart cranberries, one pound of sugar, one pint of 
water. Wash thoroughly, add the water and boil quickly 
until they burst; it is best to cover them, keeping in the 
steam. Stir with wooden spoon. It will take about ten 
minutes. Press through a colander (if it is desired to free 
them of skin). Return to the tire, and add sugar and stir 
over the lire until they reach the boiling point. 

Mrs. M. K. Wilson. 

Sultana Sauce. 

Simmer a half cupful of raisins in a cup of boiling water 
until tender, an hour will be none too long. Add a level 
tablespoon of cornstarch mixed with half a cup of cold 
water and let cook ten minutes, add tw.o tablespoons of 
butter, a cup of sugar and teaspoon of vanilla. Serve with 
cornstarch or rice. Maxwell. 

Vanilla Sauce. 
One cup sugar, butter size <>!" walnut, beat together; one 
egg, one teaspoon cornstarch, one teacup boiling water, 
set on stove till it thickens. Flavor with vanilla. 

Louise Toulsox. 


Hard Sauce. 

Cream two ounces of butter, add powdered sugar to the 
right consistency and the well-beaten white of egg. Last- 
ly add a few drops of flavoring. Committee. 

Chocolate Sauce. 

One tablespoon butter, one-half tablespoon flour, small 
pinch salt, one-half teaspoonful vanilla, one-half cup boil- 
ing water, one-half square Baker's chocolate, two table- 
spoons sugar. Melt butter in saucepan, add dry flour and 
salt. Mix till smooth, add slowly hot water, beating well. 
Add the chocolate and sugar, stir till melted. Add vanilla 
just before serving. Mrs. Clarence Ford. 


Salad Dressing, No. 1. 

Yolks of four eggs, beat very light, four tablespoons of 
sugar, one and one-half tablespoons of flour, one teaspoon 
of salt, one-half teaspoon of mustard, three-quarters cup 
of vinegar, one-quarter cup of water. Cook in a double 
boiler until thick and add one tablespoon of butter when 
taken from the fire. Mix with cream when used. 

Mrs. B. S. Hay wood. 

Salad Dressing, No. 2. 

One egg, three-quarters cup sugar, one-half cup milk, 
three-quarters cup vinegar, one-quarter teaspoon mus- 
tard, three teaspoons flour, butter size of a walnut. Beat 
egg and sugar together, add milk and butter, mix flour 
and mustard with vinegar, pour all together and let cook 
for a few minutes. Elizabeth Jewell. 

Mayonnaise Salad Dressing, No. 1. 

Put the uncooked yolk of an egg on a cold plate, beat 
well with a silver fork, add a salt spoon of mustard and 
twice as much salt, then mix in a little olive oil, just a few 
drops at a time, until it is about like whipped cream. 
Then bring to the desired consistency with vinegar or 
lemon juice. Mary Harris. 

Mayonnaise Salad Dressing, No. 2. 

For a ready prepared salad dressing McCormick's Bee 
Brand Mayonnaise Dressing is unsurpassed. 

Apple and Cabbage Salad. 

To two parts chopped apple and one part chopped cab- 
bage add a few chopped nuts. Sprinkle with salt and add 
just enough McCormick's Mayonnaise Dressing to mois- 
ten well. O. H. M. 

Potato Salad. 

Three cups of cold potatoes cut' in dice shape, seasoned 
to taste. Pour over it the following dressing: Take one- 
half cup of vinegar, one-half cup cold water. Put on stove 
to boil and add butter size of a walnut. Beat two eggs 
with one-half cup sugar and pour into the boiling vinegar. 
Add one-half teaspoon celery seed and let boil until thick. 
Do not pour over potatoes until cold. S. A. P. 

California Salad. 

Oranges, Bermuda onions. Slice oranges and onions, 
placing one slice of onion between two of the oranges, in 
a sandwich form. Put this on lettuce leaves. Over all 
pour a cooked dressing. B. S. Haywood. 

Bronson Salad. 

In an earthen howl mix together one-half can of peas, 
drain the liquor, add two cucumber pickles and Bermuda 
onion chopped fine, and two tablespoons of cheese 
crumbled fine. Lightly toss some mayonnaise through the 
mixture and turn the salad into a bowl lined with lettuce. 
Do1 over with bits of dressing ornamented with nut 
meats. Lii.i.ias W. Ford. 

Banana Salad. 

Take one banana for each person. Peel banana and lay 
on lettuce leaves. Pour over this the following dressing: 
Two eggs well beaten, one-half cup vinegar mixed with 
one-half teaspoon mustard, one-half cup cold water mixed 
with one teaspoon cornstarch, one teaspoon sugar. Salt 
and pepper to taste. Alter this has boiled and thickened, 
stir in a piece of butter size of a walnut. Garnish each 
banana with one tablespoon chopped English walnuts. 

R. D. H. 


Cherry Salad. 

Remove stones from large canned white cherries and 
fill cavities with blanched almonds and serve on lettuce 
leaf with French dressing. H. B. C. 

Cranberry Salad. 

Make individual moulds of cranberry jelly. Sprinkle 
over each nut meats, olives and celery chopped fine. Serve 
on lettuce with mayonnaise and salted wafers. H. B. C. 

Slaw or Cabbage Salad. 

To make the egg and milk dressing, beat one egg and 
add a mixture of one tablespoonful flour, one teaspoonful 
sugar, one-quarter teaspoonful mustard. Pour a cup of 
milk into the whole, put it on the fire and bring it to a 
boil. When it has boiled add one-half cup vinegar and 
salt to taste. Stand aside to cool. At serving time, mix 
it with dried, cold, shredded cabbage. 

Mrs. S. B. Parrott. 

Waldorf Salad. 

Three cups apples, pared and diced; one-half to one cup 
nut meats, cut in small pieces, black walnuts preferred; 
one and one-half to two cups celery, cut finely. Any good 
salad dressing in which milk or cream is used will an- 
swer with a little less vinegar and a little more sugar than 
the average dressing and seasoned well with salt, mus- 
tard, and a small small pinch of cayenne. Use just enough 
dressing to moisten all ingredients. O. H. M. 

Chicken Salad, No. 1. 

One chicken and two-thirds as much celery, cut fine; 
salt and pepper to taste. Add dressing made as follows : 
Four eggs, three-quarters cup of vinegar, one cup of sugar, 
three-quarters cup of water, one cup of chicken oil. Boil 
vinegar and water together, beat sugar, eggs and oil to- 
gether and one-half teaspoonful mustard. Pour this in the 
boiling vinegar. Let this cool. Mrs. J. L. Price. 

Chicken Salad, No. 2. 

One boiled chicken (well salted), cut fine as much celery 
as chicken; lour eggs, two raw and two boiled hard; tea 
mful mustard, one-quarter teaspoon red pepper 

(scant), two cups vinegar, one cup oil from chicken or 
one-quarter cup olive oil. Mash the yolks of cooked eggs 
very smooth, beat in the yolks of raw eggs; mix mustard 
with vinegar, add to eggs; also add red pepper and salt to 
taste. Cook until it thickens; when cold, beat whites of 
raw eggs very light and add to dressing hefore pouring 
over chicken and celery. Cut the whites of cooked eggs 
and mix with cut-up chicken and celery. If too thick, thin 
with cream. L. B. H. 


Russian Apples. 
Pare and core large, tart apples; fill centers with mince- 
meat; place in baking pan and sprinkle generously with 
sugar. Pour in a little boiling water and bake half an 
hour, hasting often. Serve hot with hard sauce flavored 
with lemon and nutmeg. Hattie Bernard Collins. 

Apple Jonathan. 
Peel and slice very thin four or five good baking apples ; 
place in a deep pudding dish with a tablespoonful cold 
water. Make a batter of one-third cupful butter, one 
large cupful sugar, two eggs, beaten thoroughly; two 
large cupfuls flour, with three teaspoonfuls baking pow- 
der and one teaspoonful salt sifted together. Pour the 
batter over the apples, let stand live or ten minutes, bake 
thirty minutes. Serve with cream or custard sauce. 

M. H. H. 
Baked Apples. 

Peel and core the desired amount of tart apples. Make 
a rich syrup and parboil until nearly done, then put in the 
oven to biown. If used for a desserl serve with chopped 
nuts and whipped cream. Marv Harper Harris. 



Apple Custard. 

To one quart of apple sauce add yolks of three eggs, 
sugar to taste, butter the size of an egg, one pint of milk, 
two heaping tahlespoonfuls flour. Flavor to taste. Cover 
with meringue and brown in oven. Mrs. H. M. Rasin. 

Apple Tapioca Pudding. 

One large cupful McCormick's Pearl Tapioca, three 
pints water, one cup sugar, one teaspoonful salt, one tea- 
spoonful essence of lemon, three pints of pared and quar- 
tered apples. Wash the tapioca and soak over night in 
three pints of cold water (three hours will do if there is 
no more time). Put the tapioca in the double boiler and 
cook until it looks clear. It will take from twenty to 
thirty minutes. When cooked enough add the sugar, salt 
and lemon, and then the apples. Turn into a buttered dish 
and bake an hour and a quarter. Let cool. Serve with 
sugar and cream. O. H. M. 

Apple Meringue. 

Peel, core and cut in half eight large baking apples. 
Arrange on a well-buttered tin. Sprinkle with sugar, a 
little cinnamon and a little butter. Bake until the apples 
are soft and a light brown. Beat to a snow the whites of 
four eggs, add a little sugar. Arrange your apples in the 
middle of a dish and cover with the meringue, sprinkle 
with a few dropped almonds and brown in a gentle oven. 

M. H H. 

Apples With Rice. 

Eight small apples, one-half cup of seeded raisins, two 
tahlespoonfuls butter, one cup of cooked rice (hot), two 
cups of milk and three eggs. Arrange the pared and 
cored apples in a baking dish and fill the cavities with 
currant jelly; surround with rice which has been mixed 
with the hot milk, butter, raisins, egg yolks and flavoring. 
Cook in oven until apples are tender. Cover with a mer- 
ingue made with the whites of the eggs and powdered 
sugar and return to oven to brown. This is good either 
hot or cold. Mrs. F. B. Harper, 


Boiled Apple Dumplings. 
Two-thirds cup of mashed potatoes, one cup of flour, 
one teaspoonful yeast powder, one tablespoonful lard, salt 
to taste. Put potatoes in saucepan and cook until well 
done, then mash, add flour, salt and yeast powder and roll 
in round pieces. Pare and core apples; use whole or in 
pieces; roll in the dough and boil in separate bags. Serve 
with sugar and cream or with sauce. This will serve three 
persons. Mrs. W. D. Pexxixgtox. 

Oranges With Cranberries. 

One cup of cranberries, one cup of sugar, two cups of 
water, two oranges. Wash and pick over the cranberries, 
put on to boil with two cups of water. Put over a very 
hot fire so they will boil at once. Cover for a few min- 
utes, remove cover and mash ; add the sugar and boil for 
three minutes. Mash through a colander first and then 
through a fine strainer, so no seeds will get through. Set 
aside to get cold. Pare the oranges as you would apples, 
removing all the white; chip the oranges very fine, put 
into sherbet glasses and pour over them the cranberry 
juice. This will serve four persons. 

.Mrs. Stanley Matthews. 

Rice Dumplings. 

Take one cup of rice, boil in clear water until done and 
dry: divide in six parts. Take one-half of a can of peaches 
cover the top of peaches with raisins, mold the rice 
around the peaches and boil like you do an apple dump- 
ling in a cloth. Serve with hoi sauce. 

Mrs. S. B. Parrott. 

Cottage Pudding. 

One cup of milk, one-half cup of sugar, one egg, two 
tablespoonfuls melted butter, one teaspoonful baking 
powder sifted with one pint of Hour. Hake half an hour 
and serve with lemon sauce. J. B. .\f. 

Hasty Fruit Pudding. 
One pinl of fruit (cherries are best), one cupful flour, 
one teaspoonful baking powder, two tablespoonfuls sugar, 
water enough for stiff batter. Heat fruit and add water, 


if necessary. Mix flour, salt, baking powder, then add 
water. Drop batter from spoon into hot cherries, cover 
and boil ten minutes. Serve with hard sauce. O. H. M. 

Marshmallow Loaf. 
Dissolve one tablespoonful Knox Gelatin in one-half 
cup of hot water, stir into this the beaten whites of four 
eggs ; add one cup of sugar and one-half cup of cold wa- 
ter; beat for one minute. Divide this mixture into three 
or four parts, flavoring each differently and coloring each 
differently with vegetable coloring matter. Let this stand 
until it is stiffened so the mixture will not run. Dust a 
loaf cake tin with powdered sugar. Put in one color, 
sprinkle with chopped walnuts and raisins; then in turn 
put in the other colors with chopped nuts and raisins be- 
tween each layer. Set on ice to harden. Serve in slices 
with whipped cream and Maraschino cherries. 

Daisy M. Barnett. 

Spanish Cream. 

Soak one-half box of Knox Gelatin in one-half pint of 
milk for one hour; beat the whites of six eggs to a stiff 
froth and put in a deep dish. Put one quart of milk on 
stove; when ready to boil stir in the yolks of the six 
eggs, well beaten and mixed with sugar to taste and the 
gelatin ; stir until it thickens, as for custard. While boil- 
ing hot, pour over the whites of the eggs, stirring same. 
Flavor with vanilla. Pour in molds and let stand for at 
least four hours. Serve with whipped cream. 

Mrs. R. W. Shallcross. 

Nut Frappe. 

One-half envelope Knox Sparkling Gelatine, one-cpuar- 
ler cup cold water, one-half cup sugar, one cup pineapple 
and strawberries, one pint cream, white of one egg, one 
cup chopped nuts. Soak gelatine in the cold water five 
minutes and dissolve over hot water. Add dissolved gela- 
tine to cream and sugar and stir in beaten white of egg. 
When cold, add the pineapple and strawberries which 
have been chopped in small pieces ; also the chopped nuts. 
Serve ice cold in sherbet glasses. K. C. 


Fruit Gelatine. 

One box Knox Gelatine, two cups cold water, four cups 
boiling water, two cups sugar, four lemons, two oranges, 
one-half dozen bananas, one large cup canned pineapple 
and sun-preserved red cherries. Soak the gelatine in the 
cold water five minutes, pour in boiling water, stirring 
until dissolved; continue stirring while adding sugar until 
all is thoroughly dissolved. Let cool, then add the fruit — 
juice of lemons, thoroughly strained; pulp of oranges 
(taken out with spoon), bananas sliced and pineapples 
(cut fine). Pour in molds and let stand in cool place until 
it hardens. Better to stir several times as it begins to 
thicken, as some of the fruit is apt to sink to the bottom. 

O. H. M. 

Lamon Sponge or Snow Pudding. 

One envelope Knox Sparkling Gelatine, one cup sugar, 
whites of two eggs, three-quarters pint cold water, three- 
quarters pint boiling watef, rind and juice of two lemons. 
Soak the gelatine in the cold water five minutes. Dis- 
solve in boiling water and add grated rind and juice of 
the lemons and sugar. Stir until dissolved. Strain and let 
stand in a cool place until nearly set. Then add the 
whites of the eggs, well beaten, and beat the mixture un- 
til it is light and spongy. Put lightly into glass dish or 
shape in mold. Serve with a thin custard made of the 
yolks of the eggs, or cream and sugar. Other fruit juices 
may be used, keeping the same proportions; when juice 
of less strength than that of lemon is used it may take 
the place of a part of the water. In this case the juice of 
one lemon to each quart of jelly will bring out the flavor 
of the fruit. K. C. 

Plum Pudding. 

One cup sugar, one cup suet, one cup currants, one cup 
milk, one cup molasses, one cup raisins, one-quarter pound 
butter, enough flour to make a stiff paste, mixed with two 
teaspoonfuls yeast powder. Put in a bag and boil three 
hours. Mrs. G. W. Atwei.l. 


Rice Pudding. 

One-half cup of rice (scant), one quart of milk, three- 
quarters cup of sugar, a little grated nutmeg. Cook about 
three hours in a slow oven. Mrs. Clarence W. Ford. 

Queen of Puddings. 

To one quart of milk add one pint of bread crumbs and 
let stand for half an hour, then add a cup of sugar, yolks 
of three eggs, beaten light ; the grated rind of one lemon 
and a piece of butter the size of an egg, melted and stirred 
in. Butter a pudding dish and put the pudding in. Bake 
about three-quarters of an hour, or until pudding shrinks 
from side of dish. Beat whites of eggs very light, add cup 
of sugar and the juice of a lemon. Spread over top of 
pudding jam or jelly, then add meringue made as above 
directed and brown in quick oven. Mrs. J. H. K. 

Prune Whippe. 

Take one pint of prunes, wash clean and cook until ten- 
der; let them stand over night*and take out stones. Whip 
together the prunes, a cup of chopped nuts and three- 
quarters cup of sugar until light. Beat until light the 
whites of four eggs, then beat the eggs with the prunes 
and bake in a slow oven twenty minutes. Serve warm 
with whipped cream. M. R. M. 

Cream Puffs. 

Into a cup of boiling water put one cup of flour and 
one-half cup of butter; cook, stirring constantly until it 
cleaves from the pan like putty. Let cool, add three eggs, 
one at a time, without beating, until well blended. Put 
into pans in neat compact dabs and bake in hot oven for 
twenty-five or thirty minutes. M. K. Roseberry. 


Fill cavities of halves of peaches (canned) with marsh- 
mallows and put in hot oven to brown quickly. Serve with 
the juice, two to each person. H. B. C. 

Pumpkin Custard. 

One quart of pumpkin (cooked and strained), one cup 
of milk, one-half cup of sugar, one teaspoonful lemon 


flavoring, four eggs, beaten separately; four tablespoon- 
fuls flour, wet with part of quart of milk; one nutmeg and 
a little salt. Bake in baking dish or ramekins and serve 
with whipped cream and nuts on top. 

Hattie Barnard Collins. 

Tapioca Custard. 

One-half cup of instantaneous tapioca, one quart of 
milk, two eggs, one-quarter cup of sugar, one-half tea- 
spoonful salt, one teaspoonful extract vanilla. Stir tapi- 
oca into two cups of milk, beat egg yolks together, add 
vanilla; bring balance of milk to boil and stir in the mix- 
ture. Cook two minutes. Beat whites of eggs to stiff 
broth, add four tablespoonfuls powdered sugar and put 
over custard. Brown in slow oven. Mary C. Norris. 

Cup Custard. 

Though the usual rule for a custard is eight eggs to a 
quart of milk, a good custard can be made of six or even 
less eggs with the addition of a level tablespoonful of 
cornstarch thoroughly blended in the sugar before adding 
the ingredients. Beat eggs, sugar and milk and any Bee 
Brand Extract or flavoring you may like. Fill custard 
cups, sift a little Bee Brand nutmeg or cinnamon over the 
tops, set them in a moderate oven in a shallow pan half 
filled with hot water. In about twenty minutes try them 
with the handle of a teaspoon to see if they are firm. 
Judgment and care is needed to attain skill in baking cus- 
tard, for if left in the oven a minute too long or the fire is 
too hot the milk will certainly whey. — Taken from "Mc- 
Cormick's Manual of Cookery." 

Harper's Delight. 

First make sponge cake as follows : Three eggs, one 
cup sugar, one tablespoonful hot water, one cup sifted 
flour, one teaspoonful baking powder, a little salt. Bake 
twenty minutes in moderately quick oven. 

Custard for Cake. 

One pint milk, three-quarters cup sugar, yolks of two 
eggs, one tablespoonful cornstarch. Boil milk in double 


boiler; when boiling, add eggs and sugar well mixed, 
cornstarch also. Stir constantly. As soon as thick re- 
move from fire and let cool (best very cold). About two 
hours before using cut the cake in squares and place in 
dish. Cut four oranges in small pieces, put over top of 
cake in same dish, then pour the custard over the cake 
and oranges. Beat the whites of the two eggs very light, 
add two tablespoonfuls sugar and pile on top of custard. 
This is a dish fit for a king. L. B. H. 

Strawberry Short Cake. 

Two cups flour, two teaspoonfuls yeast powder, two 
tablespoonfuls sugar, four level tablespoonfuls butter, one 
cup milk. Bake in two pie plates. Split and butter. Have 
ready one and one-half or two quarts of sweetened 
strawberries. Spread between layers, reserving whole 
ones for top. Serve with cream. Committee. 

English Mincemeat. 

Three pounds chopped apples, one and one-half pounds 
beef suet, one pound raisins, one pound sugar, one-half 
pound citron, one-half pound nuts, candied lemon and 
orange peel, one teaspoonful cloves, cinnamon and salt, 
three-quarters of a grated nutmeg, juice and grated rind 
of one lemon, one glass of brandy. Mix well and cover 
a few days before using. Mary Harper Harris. 


Three pounds boiled beef, one pound suet, three pounds 
brown sugar, one-half peck apples, two pounds raisins, 
one and one-half pound currants, one pound citron, one 
grated nutmeg, allspice and cinnamon to taste. Chop suet 
and apples fine. Mix them, add seasoning and citron. 
Pour on sweet cider enough to make thick batter. 

Mrs. Albert Jervis. 


Frozen Desserts 

Ice Cream. 

One gallon of milk, one quart of cream, four eggs, three 
tablespoonfuls cornstarch, sweeten to taste. Take one 
quart of the milk and put it on the stove and beat the yel- 
lows of the eggs with the cornstarch; add to the milk and 
let it cook; then put the sugar in and remove from stove 
and let cool. When cool add the remainder of the milk 
and cream. Put it in the freezer and when nearly frozen 
heal the whites of the eggs and put them in. Flavor to 
taste. Mrs. A. J. Hackett. 

Orange Water Ice. 

Twelve oranges, three lemons, three pounds sugar, three 
eggs, three quarts water. Boil half of sugar and half of 
water together for ten minutes, then let it cool. Mix to- 
gether juices of fruit and other half of sugar and let stand 
one hour to ripen. Combine juice and syrup and add the 
eggs well beaten. This makes one gallon of water ice. 

Mrs. K. Ricards. 

Peach Glace. 

One quart of peaches, strained; one quart of water, 
sweetened very sweet ; one teaspoonful vanilla. Stir one 
beaten egg in just before freezing. Mrs. W. D. P. 

Fruit Sherbet. 

One-half envelope Knox Sparkling Gelatine (scant 
measure), one and one-half cups sugar, one orange, three 
cups rich milk, one lemon, (irate the outside of both 
orange and lemon. Squeeze out the juice and add to this 
the sugar. Soak the gelatine in part of a cup of milk for 
five minutes and dissolve by standing in pan of hot water. 
Stir in the rest of the milk. When it begins to freeze add 
the fruit juice and sugar, and fruit of any kind if desired. 
This makes a large allowance for rive persons. K. C. 


Frozen Custard. 

This quantity makes one gallon : Six eggs, one and one- 
quarter pounds sugar, one-quarter bottle (25-cent size) 
vanilla. Beat eggs and sugar until very light. Three 
quarts milk. Let milk come to boiling point. Pour over 
eggs and sugar. Pour all together. Let boil until it 
thickens. Add vanilla after it cools. 

Mrs. Jas. H. Baker. 


The general formula for pie crust is one and one-half 
cups flour, one-half cup fat (lard makes the flakier crust), 
one and one-half teaspoonfuls salt, water to moisten. 
Have ingredients cold and handle as little as possible. 


Lemon Cake Pie. 
Juice and grated rind of one large lemon, two scant 
tablespoons flour, one tablespoon melted butter, yolks of 
two eggs, one cup sugar, one cup milk. Mix all together 
and add beaten whites of eggs, bake with one crust. 
When baked there will be a delicate top of cake on the 
pie. Mrs. R. P. Nichols. 

Potato Custard. 

Two cups mashed potatoes, three eggs, cup sugar, one- 
half teacup of butter, two cups milk, flavor with vanilla. 
Beat butter and sugar together, add well-beaten yolks. 
Add this to potatoes, beat until light, add milk and put in 
baked crust. Cook in oven about one-half hour until set. 
Add well-beaten whites with a little sugar and brown 
slightly. Katie B. 

Lemon Custard. 

Grate the rind of one lemon, add the juice, yolks of two 
eggs, two-thirds cup of sugar, one tablespoonful corn- 
starch. Beat until light and smooth. Then add teacup of 


boiling water and butter the size of walnut and cook until 
stiff enough, then put in the baked pastry and cover with 
the whites, beaten stiff, with tablespoonful sugar and 
brown slightly. S. C. RASIN. 

Cocoanut Custard. 

One cocoanut, grated; four eggs, two cups sugar, one- 
half cup butter milk of cocoanut one tablespoonful corn- 
starch. Beat in two large crusts. Mary C. NORMS. 

Lemon and Raisin Pie. 

Two small lemons, teacupful sugar, one egg, one table- 
spoonful butter, one tablespoonful flour, two and one-half 
cups boiling water, one cup raisins (cooked one hour), a 
little salt. Stir the flour in a little cold water and mix all, 
putting in the beaten egg last not to scald it. 

A. W. Rasin. 

Apple Custard. 

Six large tart apples (cooked), two ounces butter, one 
cup milk, a little salt, nutmeg (grated), peel of lemon and 
juice, sugar to taste, three eggs. Mix well together, turn 
in deep pie plates lined with puff paste. Bake in a quick 
oven until custard is set. Mrs. J. W. Howard. 

English Apple Pie. 

Butter a deep pie dish. Fill the dish with sliced apples, 
sprinkle with a cup of sugar and a little nutmeg. Put 
over it two teaspoonfuls butter in bits and a teaspoonful 
cold water. Cover with good paste and bake forty min- 
utes. Serve with cream. M. H. H. 

Cream Pie. 

One quart milk, three-quarters cup sugar, three heaping 
tablespoonfuls cornstarch, three eggs, pinch of salt, one- 
half teaspoonful vanilla. Mix sugar, cornstarch and salt, 
moisten with milk, add yolks of eggs, stir into the hot 
milk and cook until it thickens. Put in baked crust, witli 
whites of eggs and two tablespoonfuls sugar, beaten stiff, 
placed on top. Brown in oven. Mrs J V. Raxtkk. 


Cream Pie With Chocolate Meringue. 

One quart milk, three tablespoonfuls cornstarch, one 
cup sugar, two tablespoonfuls butter, yolks of four eggs, 
flavor with vanilla; meringue whites of four eggs, four 
tablespoonfuls sugar, one-quarter cake melted chocolate. 
Cook filling until thick. Cook under crust first, then add 
filling and meringue and brown. Mrs. Henry Price. 

Pumpkin Pie. 

One pint cooked and strained pumpkin, one quart milk, 
four eggs, two cups sugar. Sprinkle pies with cinnamon 
before baking, using whites of eggs with a little sugar for 
meringue on top. Mrs. Eva Short. 

Charlotte Russe Pie. 

Three eggs, one cup sugar, one and one-quarter cups 
flour, one tablespoonful cold water, one teaspoonful yeast 
powder. Bake in two pie plates, and when cold cut in 
half and put cream filling between layers made as fol- 
lows : 

Cream Filling. 

One pint milk boiled; beat two eggs and add to them 
one cup sugar and one-half cup flour. Pour boiling milk 
over them and put on fire to get thick. Stir to keep from 
burning. Flavor to taste when taken off fire. 

Mrs. Edw. Hepborn, Sr. 

Cream Pie. 

Three eggs, one and one-half cups sugar, two cups flour, 
one-half cup cold water, juice and grated rind of one-half 
lemon, one teaspoonful soda. Beat eggs two minutes, add 
sugar, beat five minutes ; add one-half the flour and water 
and the lemon, then the other half of flour and soda the 
last thing; beat one minute. Bake in two cake pans. Fill- 
ing made as follows : One cup sugar, one-third cup flour, 
two eggs, beaten ; two and one-half cups milk, flavor with 
vanilla, cook until it thickens. When ready to serve, 
spread filling between the two layers and cut it like cake. 

Mrs. J. W. Robinson. 



General Directions for Making Cake. 

Boat the butter to a cream. Cream the butter and sugar 
together; beat the whites and yolks of eggs separately. 

The yeast powder should be sifted through the flour; 
soda dissolved in sour milk or in a little warm water. 

The success of your cake depends much on having the 
flour well sifted and the other ingredients thoroughly 
beaten together before the flour is added, after which stir 
as little as possible. 

Currants* should be carefully picked over and washed in 
a colander until clean, then spread on tins before the fire; 
when dry, put away for use. Raisins should be seeded 
and cut or chopped, as preferred. 

To blanch almonds, pour on boiling water and rub off 
the skins. 

Fruit should be dredged with flour before putting it into 
the cake to prevent it settling. 

Be sure to have your oven at the right temperature. 

Also be careful not to jar cake after placing in over by 
slamming oven door, walking heavily across floor, etc., 
or else your cake is very apt to fall. 

It is recommended that only standard flavors and spices 
be used in these recipes. McCormick's Bee Brand is wor- 
thy of particular mention. 

Cup Cake. 

Four eggs, one cup butter, two cups sugar, three cups 
flour, one cup milk or cream, two teaspoonfuls baking 
powder, flavor to taste. Bake in layers. Use any icing 
preferred. Mrs. E. B. Paukott. 

Angel Food. 
Whites of eleven eggs, one and one-half tumblers gran- 
ulated sugar, one tumbler of flour, one teaspoonful cream 
of tartar, one-half teaspoonful bitter almond. Mixing: 


Sift Hour four times, add cream of tartar, sift sugar once, 
mix sugar, whites of eggs and flavoring, and last flour, 
lightly as possible. Bake in a good oven forty minutes. 
When done turn pan down on table with something under 
edges to let out the steam and leave until cold. 

Mrs. Julian Jones. 

Ice Cream Cake. 

One-half cup butter, two cups sugar, two and one-quar- 
ter cups flour, three teaspoonfuls yeast powder, one cup 
milk, one cup cornstarch, whites of four eggs. Bake in 
layers and put together with the following: 


Two cups pulverized sugar, six tablespoonfuls water. 
Let boil. Pour slowly into the well-beaten whites of two 
eggs. Beat until cool. Flavor with vanilla. 

Mrs. Jas. S. Webb. 

Plain Loaf Cake. 

Six eggs, one-half pound butter, one pound sugar, one 
pound flour, one cup milk, three teaspoonfuls baking 
powder. Flavor as desired. Bake in moderate oven one 
and one-quarter to one and one-half hours. O. H. M. 

White Pound Cake. 

One pound sugar, one pound flour, six ounces butter, 
whites of twelve eggs, one cup milk, one-half teaspoonful 
soda, one teaspoonful cream of tartar. Mix butter and 
sugar together, then add the milk and flour, little at a 
time; lastly the whites, beaten light. 

Mrs. L. P. Atwell. 

White Mountain Cake. 

Two cups sugar, one cup milk, whites of live eggs, 
three-quarters cup butter, three cups flour, three tea- 
spoonfuls baking powder. Use any flavor to suit taste. 
Cream butter and sugar, add milk, the whites of eggs, 
well beaten, and flour sifted with baking powder. Bake 
in three layers and put together with the following: 


Cocoanut Filling. 

Whites of three eggs, three cups pulverized sugar, one 
grated cocoanut. Leave out about one-half cup cocoanut 
to sprinkle over top and sides of cake immediately after 
spreading. L. B. H. 

Nut Cake. 

Four eggs, two cups sugar, one cup butter, one-half 
cup cold water, three and one-half cups flour, one cup 
hickorynut meats, two teaspoonfuls good yeast powder. 
Flavor with lemon and vanilla. Whites and yolks of eggs 
are beaten separately. Mrs. E. W. Horsey. 

Caramel Cake. 
Use same batter as for white mountain cake. A few 
drops of red vegetable coloring in middle layer makes a 
much prettier cake. Vanilla flavoring. Put together with 
caramel icing (see icings). O. H. M. 

Fruit Cake, No. 1. 

Four eggs, one cup butter, two and one-half cups sugar, 
one cup strong coffee, one glass jelly, two pounds raisins, 
one pound currants, one-half pound citron, one-half 
pound figs, one orange, one lemon, grated rind and juice; 
two tablespoonfuls cinnamon, one teaspoonful cloves, one 
nutmeg, two teaspoonfuls yeast powder. Flour. to make a 
stiff batter. Bake in very slow oven for three hours. 

Mrs. K. Ricards. 

Fruit Cake, No. 2. 

Two pounds raisins, two pounds currants, one pound 
figs, one-half pound citron, one pound sugar, one pound 
butter, one pound flour, one dozen eggs, one-half cup 
brandy, juice of three oranges, a little salt. Cut all the 
fruit in small pieces and flour well over night; cut the 
raisins in two if large. Mix eggs, butter, brandy and 
sugar, as for any other cake, and last put in the fruit. 
Bake it four hours very slowly and then try with a straw, 
if not soaked put back in oven. Beat the whites of the 
eggs separate and stir in lightly after everything is mixed. 

Mabel Cleaver. 


Mother's Raised Cake. 

Two cups light bread dough, one cup shortening, one 
and one-half cups sugar, two eggs, one and one-half cups 
milk, one teaspoon soda, one teaspoonful cinnamon, one- 
half teaspoonful cloves, one cup raisins. Mix with hands 
till smooth, all parts except milk and raisins, which are 
added. T. E. B. 

Ginger Bread. 

One cup sugar, one cup molasses, one-quarter cup lard, 
two teaspoonfuls ginger, two teaspoonfuls cinnamon, one 
cup sour milk, one teaspoonful soda, flour enough to 
make stiff enough to drop from spoon. Bake in slow 
oven. Mrs. M. V. Turner. 

Soft Ginger Bread. 

Two eggs, butter size of an egg, one-half cup water, 
two-thirds cup sugar, one cup molasses, one-half tea- 
spoonful soda, two cups flour, one teaspoonful cinnamon, 
one teaspoonful ginger, one teaspoonful allspice. 

Mrs. J. S. Harris. 
Velvet Sponge Cake. 

Four eggs, two cups sugar, two and one-half cups flour, 
one teaspoonful vanilla, one cup hot water, two teaspoon- 
fuls baking powder. Beat the eggs very light, then add 
the sugar and beat until it is creamy, then add vanilla 
and flour, just folding it in, but do not beat; at last add 
the boiling water and bake in a moderate oven. 

Ruth Baxter. 
Sponge Cake. 

Six eggs, two and one-half cups sugar, three cups flour, 
three teaspoonfuls yeast powder, one cup boiling water, 
flavor to taste. Beat the eggs light, beat in sugar, then 
add one-half cup boiling water, then flour and yeast pow- 
der, sifted together; last the other one-half cup of boil- 
ing water and flavoring and beat well. Bake in a sheet or 
in layers in quick oven. M. Catherink Foc.wki.l. 

Minnehaha Cake. 
Five eggs, two cups sugar, one cup butter, one cup milk, 
four cups flour, two teaspoonfuls yeast powder, vanilla 
flavoring. Bake in layers. Use the following: 


Boil two cups of sugar with just enough water to dis- 
solve it until clear. Pour while boiling hot over the beaten 
whites of two eggs and beat hard till smooth, then add 
vanilla, one-half pound of blanched almonds, one-half 
pound English walnuts, one-half pound raisins, also figs, 
if desired; cut fine and spread between layers and over 
outside of cake; save about eight half walnuts to place on 
top. LrciiXK C Parr. 

Brown-stone Front. 

One-half cup butter, melted; two cups brown sugar, 
three eggs, two cups flour, two and one-half squares 
chocolate, melted in one-half cup hot coffee, one tea- 
spoonful soda, melted in one-half cup sour milk. Bake in 
layers and put together with caramel icing with chopped 
walnuts. Mrs. J. T. B. 

Watermelon Cake. 

White Par t : Two cups white sugar, one each of butter 
and milk, three and one-half cups flour, whites of five 
eggs, two teaspoonfuls cream of tartar and one of soda 
sifted several times with the flour. Red Par t : One cup 
sugar, one-half cup butter, one-third cup of milk, two 
cups flour, whites of four eggs, one teaspoonful cream of 
tartar and one-half teaspoonful of soda sifted several 
times with the flour, one teacup of large raisins. Cream 
the butter and sugar together (each part separately 
mixed), add slowly the milk; have the whites of the eggs 
beaten to a stiff froth; stir the prepared flour into the 
mixture, stirring until the batter is smooth; then stir in 
the whipped eggs and a few drops of red vegetable color- 
ing. Cut the raisins lengthwise, mix well with a little of 
the flour and stir in last. Use a well-buttered pan with a 
tube in it. Fill the white part around the outer edge of 
the pan, piling the red part around the tube, which should 
be done by two persons, else the parts are apt to run into 
each other. The raisins should only be used in the red 
part to represent seed. Cover the red part at the last 
with the white batter. Bake two hours in a slow oven. 
Coyer with green icing if you like . Mrs. Geo. W. Rash. 


Old Maid's Cake. 

One pound flour, one-half pound sugar, one-quarter 
pound butter and lard, one-half pound raisins, one-half 
pound currants, one-quarter pound citron, four table- 
spoonfuls wine, a scant cup of milk, one tablespoonful 
soda, one teaspoonful each of ground cloves, ground cin- 
namon, ground ginger, and one-half teaspoonful ground 
allspice. Sift soda into the flour and mix all smoothly. 

Mrs. S. S. H. 

Fig and Date Cake. 

Six eggs, beaten separately; one cup butter, two cups 
sugar, creamed with butter; two teaspoonfuls flavoring, 
three cup flours, sifted twice; two teaspoonfuls baking 
powder, one pound figs, one pound dates. Chop the fruit 
fine and mix with a portion of the flour. Emma Jarrell. 

Chocolate and White Cake. 

Chocolate Part : One-half cup butter, one-half cup milk, 
one and one-half cups sugar, four eggs, one and three- 
quarters cups flour, four squares chocolate dissolved in 
five tablespoonfuls water, two teaspoonfuls baking pow- 
der ,one cup nut meats, one cup raisins. White Part: One 
cup sugar, one-half cup butter, whites of three eggs, two- 
thirds cup milk, two cups flour, two teaspoonfuls baking 
powder, flavor with lemon or vanilla, one cup shredded 
cocoanut. Bake in layers, frost with white frosting, deco- 
rate with halves of walnuts. Mrs. Sallie B. Norris. 

Devil Cake. 

One-half cup butter, one cup sugar, three eggs, one-half 
cup milk, two cups sifted flour, two heaping teaspoonfuls 
yeast powder. Grate one-half cake of unsweetened choco- 
late, after mixing add three-quarters cup of milk, one cup 
of sugar and yolk of one egg. Put this on tea kettle to 
melt until smooth and then add one teaspoonful of vanilla. 
Make this mixture first so it can cool while mixing the 
above part; when it is cool stir it into the last part. 
Make three layers. Mrs. Edward W. Ford. 


Apple Sauce Cake. 

Cream together two cups sugar and one-half cup butter 
or lard, add a little nutmeg, cloves and cinnamon, add two 
cups raisins. Dissolve two teaspoonfuls soda in a little 
warm water and stir into two cups unsweetened apple 
sauce and add to the other mixture; add three and one- 
halt cups flour. Bake in loaf. Mrs. H. A. Ricards. 

Checker-Board Cake. 

If this cake is not made with care and the batter is too 
thin, there will be no "checker board." 

Six eggs, whites only; two cups sugar, one cup sweet 
milk, three-quarters cup butter, four cups sifted flour, or 
three cups if you measure before you sift it; two tea- 
spoonfuls yeast powder .two teaspoonfuls lemon. Divide 
the batter into two equal parts and color one-half of it 
with dissolved chocolate. Drop the batter into layer pans 
in rings in this way. First place a small circle of the 
white batter in the center of the pan and carefully place 
around it a ring of the brown batter about one and one- 
half inches wide. Around the brown ring place another 
of white, then a brown one, continuing this way until the 
pan is filled, being careful to have the rings as nearly a 
uniform width as possible. In the next layer reverse the 
color scheme by beginning with the center ring brown 
and the next white and so on, alternating until the pan is 
filled. Reverse colors in each subsequent layer until all 
of the batter is used. Any good filling may be used be- 
tween the layers and the top may be iced or covered with 
the filling or dusted with powdered sugar. 

Mae W. Jewell. 

Spice Cake. 

One-half cup butter, one and one-half cups granulated 
sugar, one-half cup milk, four eggs, one and three-quar- 
ters cups flour, one teaspoonful nutmeg, one teaspoonful 
cinnamon, one-quarter teaspoonful cloves and ginger 
mixed, one teaspoonful yeast powder to every cup of flour 
and save whites of two eggs for icing. Bake in layers. 

Anna Bowers. 


Yellow-Kid Cake. 

Whites of four eggs, one-half cup butter, two cups 
sugar, one cup milk, one cup cornstarch, two cups flour, 
three teaspoonfuls baking powder, one teaspoon flavor- 
ing. Bake cake in three layers and use the following: 


Yolks of four eggs, beat yolks until light looking; juice 
and grated rind of one lemon, one pound pulverized sugar. 

Hallie E. Cooper. 

Raisin Cake. 

Three eggs, two cups sugar, one cup butter, one cup 
milk, three cups flour, one grated nutmeg, three teaspoon- 
fuls cinnamon, two boxes raisins, two teaspoonfuls baking 
powder. Bake three hours. Mrs. R. G. Warren. 

Cocoanut Cake. 

Whites of six eggs, two cups powdered sugar, three- 
quarters cup butter, one cup milk, three and one-half cups 
sifted flour, one teaspoonful of lemon, two teaspoonfuls 
baking powder. Bake in layers, and use following: 


Whites of three eggs, one pound pulverized sugar, two 
cocoanuts. Mrs. J. C. Bowers. 


Boiled White Icing. 

To one-third cup of boiling water add gradually one 
cup granulated sugar. Boil until it spins a long thread, 
when pour slowly over the well-beaten white of one egg, 
beating all the while until cool, when spread. If a thick 
icing is desired, use double quantity or more, and as soon 
as the syrup begins to boil after sugar is added, take out 
a little by degrees, pouring over well-beaten egg and 


beating constantly. The last to be added will thus be 

overdone, making up for the first that was taken out un- 
derdone. With care this makes a fine icing, flavor as 
desired. O. H. M. 

Chocolate Icing. 

One-quarter cake chocolate, two tablespoonfuls milk, 
one cup sugar, three tablespoonfuls boiling water, butter 
the size of walnut. Mix all together and boil five minutes. 
Beat until stiff and spread between layers and on top. 

L. B. H. 
Caramel Icing. 

One pound brown sugar, one-half cup milk, butter the 
size of an egg. Cook about ten minutes. Beat until ready 
to spread. Flavor with vanilla. Mrs, L. W. Ford. 

Orange Filling. 

Mix one cup sugar, grated rind and juice of one orange, 
two tablespoonfuls flour and one egg. Cook until smooth 
and creamy. Caruie Schofield. 

Lemon Filling. 

Two eggs, beaten light; add one and one-half cups 
sugar, two tablespoonfuls butter, beaten together; juice 
and grated rind of two lemons. Cook in a double boiler 
till thick. Take three tablespoonfuls of the filling and 
mix with pulverized sugar to ice the cake. 

S. C. Rasin. 

Cocoa Icing. 

Two cups XXXX sugar, six teaspoonfuls cocoa, four 
tablespoonfuls melted butter, four tablespoonfuls hot 
milk or coffee, two teaspoonfuls vanilla. Beat until 
smooth and thick. Ice while warm. Hope Hackett. 


Small Cakes 

Jumbles, No. 1. 

Six eggs, two pounds sugar, one-half pound butter, one- 
quarter pound lard, small teacup milk, nutmeg, lemon and 
vanilla to flavor, two teaspoonfuls cream of tartar, one 
teaspoonful soda dissolved in hot water, flour to make 
soft dough, just stiff enough to roll. Take part of flour, 
mix nutmeg and cream of tartar with it; work butter and 
lard in ; beat eggs light, then beat sugar in little at a time 
until all is used, then milk, vanilla and lemon ; put hot 
water on soda and beat in last ; add mixture to flour you 
have mixed, then work in more flour until you have a 
smooth soft dough. Cut out and bake in hot oven. If you 
prefer yeast powder, it can be used in place of soda and 
cream of tartar. Mrs. Sallie B. Norris. 

Jumbles, No. 2. 

One cup sugar, one cup butter, two cups flour, two eggs, 
two teaspoonfuls yeast powder. Flavor with vanilla. 

Mrs. S. C. Rasin. 

Grandma's Cookies. 

One egg, one cup sugar, one-half cup lard, one-half cup 
milk, two heaping teaspoonfuls yeast powder, pinch of 
salt, flour to make dough easily handled. Roll out and 
cut with cookie cutter. Bake in a quick oven. 

Mrs. R. A. Crowding. 
Boston Cookies (3}£ Doz.) 

One and one-half cups sugar, one-half teaspoonful salt, 
three eggs, one teaspoonful soda, one cup butter, one tea- 
spoonful cinnamon, one cup English walnuts, one-half cup 
raisins, one and one-half tablespoonfuls hot water, one 
cup chopped dates, three and one-quarter cups flour. 
Cream butter and sugar, add eggs well beaten ; then add 
soda dissolved in the hot water and one-half of the flour 
mixed and sifted with salt and cinnamon. Add nut meats, 
fruit and remaining flour. Drop by spoonful on buttered 
pans and bake in moderate oven. R. D. H. 


Clabber Cookies. 

One cup clabber, two cups sugar, one teaspoonful soda 
beaten in clabber until thoroughly smooth, one cup short- 
ening, juice and grated rind of lemon, flour enough to 
make stiff dough. Roll very thin, sprinkle with granu- 
lated sugar and cut out. Bake in quick oven. 

Mrs. Mattie Gale. 

Oatmeal Cookies. 
Two eggs, one and one-half cups sugar, two-thirds cup 
butter and one-third cup lard, three-quarters teaspoonful 
soda, dissolved in milk; one pinch salt, two cups oatmeal, 
one heaping teaspoonful cinnamon, one scant teaspoonful 
cloves, one cup raisins, one-half teacup milk, two cups 
flour. Drop by teaspoonful on well-buttered pan two 
inches apart. O. H .M. 

Drop Cakes. 

One cup butter, one cup sugar beaten to a cream, one 
egg, one tablespoonful ginger, one teaspoonful soda, one 
cup molasses, one cup boiling water, five cups flour, or 
enough to make a batter stiff enough to drop off the 
spoon in a dripping pan and keep its round shape. Bake 
in quick oven. Mrs. W. \V. Rasin. 

Peanut Wafers. 

One cup sugar, one-half cup (scant) butter, three-quar- 
ters cup milk, one and one-half cups flour. Grind your 
peanuts medium fine, one quart; turn baking square face 
upside down ; spread the mixture thin on bottom of pan 
and over this sprinkle lightly the ground nuts. When 
cooked cut in squares and slightly roll while warm. 

Mrs. Henry Davis. 

Peanut Cookies. 

Two eggs, one cup butter, one-half cup milk, one tea- 
spoonful baking powder, one and one-half cups sugar, 
three cups sifted flour, one-quarter teaspoonful salt, one- 
half lemon, grated rind and juice, one cup chopped pea- 
nuts. Drop by one-half teaspoonful on well-greased pans 
two inches apart. Anna Walter. 



One cup sugar, one-half cup molasses, one-half cup sour 
cream; one-half cup melted butter, one-half teaspoonful 
soda, one teaspoonful cinnamon, one-half teaspoonful all- 
spice, one-quarter teaspoonful nutmeg, one egg, two cups 
flour, one cup chopped raisins or figs, one cup chopped 
nuts. The soda is put in the cream. Drop cakes from 
spoon right far apart. Mrs. Ed. Hepborn, Sr. 

Chocolate Kisses. 

Six ounces chocolate, whites of five eggs, beaten light ; 
one pound pulverized sugar, five heaping tablespoonfuls 
flour. Drop the mixture from spoon on buttered pan a 
little distance apart. Allow time to cool before taking 
from pan. Mrs. Harry Davis. 

Walnut Macaroons. 

One pound granulated sugar, whites of five eggs, one 
pound black walnut kernels (ground), two tablespoonfuls 
flour. Beat the whites of the eggs very light; then beat 
the sugar well into it ; drop off the end of a knife on well- 
greased pan ; bake in a slow oven. 

Mrs. R. W. Shalixross. 

Ginger Cakes. 

One pint molasses, one cup sugar, one cup lard, one 
tablespoonful soda, beaten in molasses, one tablespoonful 
each of ground ginger and cinnamon. Beat above in- 
gredients together while molasses is hot. Add flour 
enough to roll out. Cut in cakes and bake. 

Miss M. Harper. 

Ginger Gems. 

One cup molasses, one cup sugar, three-quarters cup 
butter or lard, two eggs, one-half cup water or cold cof- 
fee, one-half cup sweet milk. Make as stiff with flour as 
can be stirred, add all kinds of spice and one cup of 
raisins or currants, if desired; one teaspoonful of soda 
and one of baking powder. Mrs. C. W. Ford. 


Lady Fingers. 

One cup butter, three cups Hour, two cups sugar, four 
eggs. Cream the butter and add sugar, then yolks of 
eggs; add a little flour, the whites of the eggs and more 
flour; roll out in sugar, press flat with fingers and bake 
in hot oven in greased pans until they bgin to brown. 

Mrs. E. M. Bonwill, Jr. 

Crullers (6 Doz.) 

Two cups sugar, two cups hot mashed potatoes, one cup 
sweet milk, three eggs, two heaping teaspoonfuls baking 
powder, two teaspoonfuls melted butter, a little salt, 
flavor with nutmeg, flour enough to roll out. 

Mrs. R. P. Nichols. 

With cup of yeast added and let lighten, above recipe 
can be used for doughnuts. Flavor with ginger. 

Mrs. J. T. Baxter. 
Lightened Doughnuts. 

Heat one quart of milk to boiling, melt in this one-half 
pound lard; beat three eggs with one pound sugar and 
pour the boiling milk in this, stirring constantly; one tea- 
spoonful salt. Let this set until luke warm, then add one 
large cup good yeast and flour to make stiff batter. Start 
this in the morning; at night, if sponge is light, add one 
more pound of sugar, one grated nutmeg, flour enough 
for soft dough. If well lightened in the morning, roll and 
cut one-half inch thick. Let rise two hours or fry at 
once (best to let rise) ; fry in boiling lard, sprinkle with 
pulverized sugar and cinnamon. Mrs. E. P. Roberts. 


Cream Fondant Candies. 

The secret of good candy is good fondant. To make 
the kind that will keep fresh for a long time, do not use 
either egg or cream of tartar. 


Put three cups of XXXX sugar in a bowl or agate pan, 
pour in, while stirring, one-half cup of boiling water and 
continue to stir until all lumps are gone. Cover and let 
stand for an hour or two, then stiffen with more sugar 
until it can be handled and worked like light bread. Af- 
ter working until creamy, about five minutes, it is then 
ready to flavor and mold. 

Unless you want a great deal of one kind of candy, it is 
best to divide the batch of fondant and color and flavor 
each as you mold them. Add a little vanilla to a portion 
of it, pinch off a piece the size of a hazel nut, it will do to 
use as a walnut cream plain, with half nut on top or dip- 
ped in chocolate. In an olive shape use it for almonds, 
either plain or coated. One chunk of the fondant, flavored 
with maple sugar flavoring, rolled into a tiny cylinder, 
makes an ideal filling for stuffed dates. Peppermint 
creams are easily made by adding essence of peppermint 
to the plain fondant and pressing the balls flat in the 
palm of the hand. These may be colored green or pink 
by using a good vegetable coloring matter. 

Sweet potatoes are made as follows : Grate a fresh 
cocoanut and let dry out in the oven for a few minutes. 
Use two cups cocoanut, two cups sugar, one-quarter cup 
boiling water. Mix and let stand for two hours. Then 
stiffen, flavor with vanilla and break off small pieces. 
Shape these like fingers and drop in a dish of cinnamon. 
Have some one to roll them in this, as they will be 
smeary if one does it alone. 

To make orange sticks, use the grated rind and juice of 
one orange and add enough XXXX sugar to make it look 
like thick cream. After two hours stiffen and roll same 
as for sweet potatoes and use plain or dipped in choco- 

Candies should be kept twenty-four hours before dip- 
ping. Use Baker's Chocolate melted in a bowl set in a 
pan of boiling water. When it is liquid, drop the candies 
in and remove at once with a fork or hat pin. place on 
sieve or colander to drain off, then drop on paraffine pa- 
per. When the chocolate becomes stiff, scrape off of col- 
ander and paper also and put back in bowl to melt again. 


Candies made in this way, placed between sheets of 
paraffine paper in a tin box, will keep for months. 

Mrs. A. L. Harris. 
Chocolate Fudge. 
Two pounds sugar, one-quarter pound cake of Baker's 
Chocolate, two tablespoonfuls Baker's Cocoa, butter the 
size of an egg, one cup of milk. Flavor with vanilla or 
cinnamon. Boil five minutes, beat until creamy. 

Edna Wroth. 
Chocolate Fudge. 
Two cups granulated sugar, two-thirds cup milk, one 
ounce butter, two ounces of Baker's Chocolate, one-half 
teaspoon of vanilla. Put sugar and milk over fire until 
the boiling point is reached, add butter and allow to boil 
until the syrup will form a soft ball if tried in cold water. 
Take from fire, add chocolate and vanilla and stir until it 
snaps. Quickly pour into a buttered dish and when part- 
ly cool cut into squares. Naomi Baxter. 


One cup sugar, one cup cream, three-eighths cup Karo 
syrup, one-quarter cup butter (may be omitted), one-half 
teaspoonful vanilla. Mix sugar, syrup, one-half cream 
and butter and stir till it boils. Add rest of cream with- 
out stopping the boiling. Boil, stirring every few minutes 
until, when tried in cold water, a firm ball will form in 
the fingers. Remove, add vanilla and pour into well-but- 
tered tins. When cool cut in squares and wrap in paraffin 
paper. (White, brown or maple sugar syrup may be used 
in place of Karo Corn Syrup.) Helen L. Comstock. 

Peanut Brittle. 

Place two pounds of granulated sugar in an iron skillet 
over a slow fire and stir constantly until quite dissolved. 
Do not put any liquid with the sugar. It will lump when 
starting to melt and seem quite hopeless, but it will final- 
ly melt and must be stirred to keep from burning. When 
entirely smooth, take from fire and beat in one level tea- 
spoonful of bread soda. It will lighten the brittle. Add 
one teaspoonful of lemon extract and pour the mixture in 
a dish that has been buttered and covered with halves of 
peanuts. It will harden at once. Mrs. R. D. Moore. 


Peanut Candy. 

Two cupfuls sugar, one-half cup water. When it boils 
add one-half teaspoonful of cream of tartar, dissolved in 
a little cold water; cook until brittle, add butter size of 
walnut, cook few minutes. Pour in buttered tins lined 
with nuts. Mrs. J. Howard. 

Divinity Fudge. 

Two and one-half cups sugar, one-half cup water, one- 
half cup Karo corn syrup, whites of two eggs, one cup 
broken walnuts. Mix sugar, syrup and water and boil 
until, when dropped in cold water, mixture will form a 
firm ball between the fingers. Beat the eggs stiff. Pour 
half the boiling mixture over the eggs, beating constantly. 
Return the remaining half of mixture to stove and boil 
until, when dropped in cold water, it forms a hard ball. 
Then remove from the stove and pour slowly into the 
first half, beating constantly. Add walnuts and vanilla, 
pour into a buttered pan and cut in squares. 

Inez Russell. 

Molasses Candy, No. 1. 

One cup molasses, one cup milk, one-half cup vinegar, 
one cup sugar, one teaspoonful baking powder, butter the 
size of walnut. Cook fifteen minutes, stir in peanuts or 
walnuts. Mrs. R. G. Warren. 

Molasses Candy, No. 2. 

One cup molasses, two cups sugar, one tablespoonful 
vinegar, a little butter and vanilla. Boil ten minutes, then 
cool it enough to pull. Ruth Baxter. 

Chocolate Taffy. 

Two cups granulated sugar, one and one-half cups of 
syrup, one and one-half cups milk, piece of butter size of 
egg, cake of Baker's Chocolate, teaspoonful cornstarch, 
two teaspoonfuls of vanilla. Cook it until it will harden 
in cold water. Beat for five minutes. Pour into butter 
tins. Bertha Hackett. 


Two pounds brown sugar, one and one-half cups milk, 
butter size of an egg. Cook until hard in water. Take off, 
flavor with vanilla. Beat five minutes. Put nuts in but- 
tered pans, pour candy over them. Alta H. Price. 


Canning. Preserving and Pickling. 

The success of canning depends upon absolute steriliza- 
tion and heating the fruits and vegetables till all the 
germs are destroyed, then scaling it airtight while scald- 
ing hot. 

Canned Peaches. 

Halve, pare and drop in cold water the peaches to In- 
used. Have small kettle of boiling water on stove ready 
to fill jars, drop peaches into another vessel of boiling 
water and let scald, not boil, until tender. Put in jars first 
a layer of peaches, two teaspoons of sugar, then cover 
that with clear boiling water. Continue until the jar is 
full. Water and sugar will form syrup. 

Mrs. Jas. H. Warren. 

Canned Pineapple. 

Shred pineapple with fork. Sweeten as you would if 
serving on table. Let come to a good boil. Fill sterilized 
jars. Seal airtight. Place in pan of boiling water and let 
stand until all is cold. Mrs. Wilmer L. Ford. 

Canned Keifer Pears. 

Cut in small pieces and sugar with sufficient sugar as if 
serving on table. Let stand about two hours. Put on 
stove and let boil ten minutes. Seal in sterilized jars. 
Fine to serve as a dessert with cut up oranges, bananas 
and pineapples. O. H. M. 

Canned Apples. 

Take sweet apples, Fallowater preferred. Pare and cut 
in quarters, smaller, if liked. Make a syrup enough to 
cover apples, not cooking more than two quarts at a time. 
Add apples to boiling syrup and cook slowly until tender. 

A. W. R. 
Canned Asparagus and Peas. 
Have fresh asparagus and pack in a glass jar, fill with 
colli water with one teaspoonful of salt to each quart. 
Put on the rubber and top and boil for one hour on each 


of three successive days. Put boiler on and place a false 
bottom in it. Pour in about three inches of cold water or 
just enough to form steam to prevent the boiler from go- 
ing dry during this boiling. The steam does the cooking. 
Put cover on boiler and set it on the stove ; bring the wa- 
ter to a boil and keep it boiling one hour. At the end of 
that time remove the cover of boiler and allow steam to 
escape. Press down the spring of jars (these must be 
glass top jars), to prevent any outside air from entering. 
The jars can be allowed to cool in boiler until the next 
day. The second day raise the spring at the side of jar; 
this prevents pressure from steam that might accumulate 
inside. Repeat this operation the third day. After the 
sterilization is complete the jars may be set aside for a 
day or two and then tested. This is done by releasing the 
spring at the side and picking up the jar by the top. If 
there has been the least decomposition the top will come 
off. In this case empty out the contents and fill the jars 
with a fresh supply. Other vegetables can be canned by 
this recipe, though some, such as sweet potatoes and 
beets, require parboiling first. 

Mrs. J. Biddle Hossixger, Edith M. Hepburx. 

Canned Corn. 

Cut corn from cob and put on enough salt to season 
well, pack tightly in jars. Set jars in a kettle of boiling 
water with water reaching up to mouth of jar. Boil hard 
one hour for pint jars, two hours for quarts. Take out, 
put rubbers on jars and screw up very tight. Keep in a 
cool, dark place. Mrs. M. R. Hoffecker. 

Canned Tomatoes. 

Select firm, smooth fruit and of a size to slip into the 
ordinary fruit jar. Peel without breaking; do not scald. 
Have ready a preserving kettle of water which has been 
salted enough to taste. Just before the water reaches 
boiling point drop in the tomatoes, just enough to do 
three jars at a time, heat them through thoroughly. Do 
not allow the water to boil. Put fruit in jars with just a 
little of the salt water, as they make enough juice — cover 
quickly. Seal tops of jars with Parowax. 

Mae W. Jewell. 


Preserved Strawberries. 
Wash fruit. Add three-quarters pound of sugar to one 
pound of fruit. Let come to a boil slowly; boil five min- 
utes, then strain through a coarse colander and boil syrup 
fifteen to twenty minutes; then add fruit and pour all into 
pint jars, sealing them tightly. Berries preserved in this 
way lose neither their color nor size, and will be as fine a 
year hence as when first put up. L. A. Money. 

Preserved Strawberries (In the Sun). 

Let three pounds of sugar and one-half tumbler of wa- 
ter come to a boil; stir to keep from burning. Then put 
in three pounds of berries and boil fifteen minutes, shake 
but do not stir. Take the berries out of the syrup. Let 
(he syrup boil five minutes longer, then put the berries in 
the syrup again until they become thoroughly heated. 
Pour both berries and syrup into three large dishes and 
set in the sun three days. Put in jars without heating 
again. Mrs, Edward W. Ford. 

Sun Preserves. 

One pound fruit, one pound sugar. Let fruits to be pre- 
served in sun stand awhile to make their own juice. It is 
better not to do over three pounds at a time. Sugar 
strawberries over night : peaches, if sliced, less time, and 
cherries two hours. When fruit is to stand only a short 
time use only part of the sugar in sugaring down, jusl 
enough to dissolve, adding the rest when juice is put on 
stove. Boil juice fifteen minutes, add fruit, and let come 
to a good boil. Remove from stove, place in shallow 
dishes, cover with glass, put in sun (on a south roof, if 
possible) and let cook for several days or until syrup is 
thick. Put in glasses, cover well with paraffin and put on 

top. ( )LLIE I 1 AKI'l.i; M EDDERS. 

Red Cherries, Preserved in Sun. 

Take nice ripe cherries, wash and seed t hem. Take 
three-quarters pound of sugar to a pound of cherries. Let 
come to a boil. Pour in shallow dishes and set in sun 
from two to three days, according to the sun. Put in jars 
and seal while cold. Helen Ford. 


Grape Conserve. 

Five pounds grapes, three oranges, one-half pound cur- 
rants, four pounds sugar, one pound seeded raisins, small 
quantity of citron. Separate the pulp from the skin and 
remove seeds. Add the pulp and skin of grapes, pulp of 
oranges, sugar and other ingredients. Let set over night. 
Then cook until quite thick. Mrs. Mary Clark. 

Preserved Green Tomatoes. 

Five pounds green tomatoes the size of a walnut. Wash, 
cut out the core, prick with fork four times. Let stand 
over night. In morning make a syrup with five pounds 
sugar. When syrup is real thick, drop in the tomatoes. 
Let cook slowly about two hours. Flavor with one thin 
slice of lemon. Put in glass jars and seal tight. 

Mrs. J. L. Price. 

Preserved Gooseberries. 

Use half grown berries. One and one-quarter pounds 
sugar, two tablespoons of water to moisten sugar. Boil 
syrup five minutes. Pour one pound of berries in syrup 
and boil twenty minutes. Pour in jelly glasses as you 
would jelly. Mrs. John H. Clexdaxiel. 


When making jelly care must be taken that fruit is not 
too ripe. If ripe fruit must be used, something else will 
have to be added to supply the needed pectin — one-third 
of the quantity in very green green apples will do this. 
Whatever is used must be cooked and strained with the 
other fruit. Mash slightly or cut in small pieces all fruits 
to be used, putting them on stove with only just enough 
water to keep from burning. When cooked soft, put in a 
three-cornered bag of flannel to drain. Never squeeze 
pulp of first quality, but with some fruits the pulp can be 
put on with a little water added, then cooked and strained 
again, but jelly will not be as good. 

Cook one quart of juice at a time. Put in a flat four- 
quart pan and boil rapidly. Put one quart of sugar in 
oven to warm at same time, and clean glasses in pan of 
water on top of stove to heat. Boil juice ten minutes, add 


hot sugar and boil until drops hang on spoon — about ten 
minutes. Skim carefully all impurities that rise to sur- 
face. Pour in glasses, remove from stove, and let them 
remain in the pan until all is cold. Pour boiling paraffine 
on top until entire top is covered. Put top on and label. 

Evelyn Harris. 

Grape Juice, No. 1. 

Wash, stem and boil grapes until tender. Strain. To 
nine pints of juice add one pound of sugar. Boil ten min- 
utes, bottle and seal. Mrs. W. H. Krusen. 

Grape Juice, No. 2. 
Wash, stem, slightly mash, and put grapes on in large 
kettle with cup of water. Drain as for jelly. Sweeten to 
taste. Let come to a good boil. Bottle and seal. 

M. H. H. 
Quince Honey. 

Two quarts of cold water, five large quinces. Grate or 
grind quinces and put them in water in kettle and boil 
well. Add five pounds of sugar andboil until like jelly. 

F. R. Watson. 

Orange Marmalade. 
Four oranges, two lemons or one grape fruit, eleven 
glasses of water, four pounds sugar. Slice the fruit thin, 
add water, let soak twenty-four hours, then cook for one 
hour, then add sugar and let stand twenty-four hours 
more, then cook till done. Mrs. R. P. N. 

Orange and Pear Marmalade. 

Peel, quarter and remove core and seeds from three 
pounds of pears and run through coarse part of meat 
chopper. Remove seeds and thick part from two large 
"ranges and run through meat chopper, peel and all. Add 
two and one-half pounds of sugar to the pears and 
oranges and cook about one hour. Mrs. Harry Davis. 
Peach Marmalade. 

Cut up ripe peaches, using three-quarters pound of 
sugar to pound of fruit. Sugar and let stand over night if 
desired. Put on back of stove in the morning and let cook 



slowly, being careful not to let burn. Cook until syrup is 
desired thickness, when jar and seal. Sallie B. Norris. 

Preserved Peaches. 

Have peaches pared and weighed. Use one-half pound 
sugar to one pound fruit. Let stand over night to form a 
syrup. Place on stove and let cook gradually for nearly a 
day. Maggie Duyer. 

Spiced or Sweet Pickled Cantaloupe. 

Lay seven pounds of fruit not quite ripe in weak brine 
over night. Next morning boil in weak alum water until 
transparent, then drain. Boil together one pint vinegar, 
two ounces stick cinnamon, one ounce whole cloves, three 
pounds sugar. Add fruit and cook twenty minutes longer, 
then pour in stone jar and cover close. Scald over for 
two mornings boiling syrup and pouring over fruit, then 
seal. Mrs. J. C. Bowers. 

Spiced Cherries, Pears, Peaches. 

To seven pounds of fruit add three pounds sugar, one- 
half ounce whole allspice and one-half ounce whole cloves 
(tie allspice and cloves in small bag), two-thirds pint vine- 
gar and let set over night. Pour syrup off and let cook 
until it comes to a boil, then pour over the fruit. Do this 
for six mornings then the seventh morning cook fruit and 
syrup together until syrup is as thick as you like it. 

Mrs. Albert Jervis. 

Green Tomato Sweet Pickle. 

Slice tomatoes and sprinkle each layer lightly with salt. 
Let stand about three hours. Drain well and to seven 
pounds of tomatoes add three pounds sugar, one pint 
vinegar, one tablespoon of cloves, allspice and cinnamon 
bark; break up and tie in a bag. Cook until tender and 
syrup is thick as desired. Emma Meeks. 

Stuffed Sweet Peppers. 

Cut off the stem end, remove all seeds and inside white 
fibre. Put in weak brine over night. Chop a white cab- 
bage very fine, add a large spoonful of grated horse rad- 
ish and one ounce of white mustard seed, and one cupful 


of sugar. Fill the peppers with the mixture and tie or 
fasten the tops with toothpicks. Take enough good cider 
vinegar to cover and add whole cloves, mace, and allspice 
and a one-half pound of sugar if you like them sweet. 
Boil the vinegar and spices and pour over the peppers. 
adding the sugar. Seal up. Ida M. Beck. 

Chow Chow. 

Cut fine and sprinkle with salt : One-half peck green 
tomatoes, one-quarter peck onions, two heads of cabbage, 
one large green sweet pepper, two large red sweet pep- 
pers or handful of small red ones. Let stand two hours, 
then squeeze well and add one-quarter peck string beans 
(parboiled), one quart lima beans (parboiled), two dozen 
pickles sliced thin, two pounds brown sugar, one ounce 
tumeric, one ounce mustard seed, one ounce celery seed, 
one ounce cloves (whole), one ounce allspices (whole), 
one ounce dry mustard. Put all together, cover with vine- 
gar, and let come to a boil. Seal in airtight jars. 

Mrs. Chas. Walter. 

Pepper Sauce. 

Two large heads of cabbage, chop and salt over night 
and drain. Six peppers, one-half gallon of vinegar, one 
teacup of sugar, white mustard and celery seed to suit the 
taste. Boil the vinegar and pour over the cabbage. 

Hope Hackett. 

Green Tomato Pickle. 

One peck green tomatoes, two large heads of cabbage, 
one quart lima beans, two cans corn, ten cents worth of 
mustard seed (four ounces), live cents worth of celery 
seed (one ounce), five cents worth of tumeric (two 
ounces), one quart white onions, one dozen cucumbers, 
one dozen peppers (one-half red and one-half green), one 
head cauliflower, two pounds sugar, one gallon vinegar. 
Pepper and salt to taste. Cut tomatoes up. Let set all 
night, then drain water or. Mix with the rest of the 
quantity and cook until tender. Mrs. Joiix M. KlNSEY. 


Pickled Cherries. 

Take early Richmond or any other sour cherry, seed 
and drain well. Put in a stone crock, cover with good 
cider vinegar for twenty-four hours. Drain again well, 
weigh, take equal amount of sugar. Put all in crock, let 
remain till sugar is thoroughly dissolved, then seal in 
glass jars. M. E. Usilton. 

Tomato Catsup. 

Bushel ripe tomatoes, well cooked and strained, three 
pints vinegar, four teaspoons each of ground cloves, all- 
spice, cinnamon and white pepper, two cups sugar, two 
teaspoons each of mace and cayenne pepper, six large 
onions, one-half pound salt, one ounce mustard seed. One 
gill of horse radish can he used if so desired. Put onions 
and all the spices except pepper in bags. Cook until it 
thickens, which, with slow cooking will be the greater 
part of a day. This does not make a very hot catsup; use 
more pepper, according to taste. Bottle boiling hot. Seal 
in airtight jars. Mrs. Ciias. Walter. 

Chili Sauce. 

Thirty-six large ripe tomatoes, fifteen tablespoonfuls 
sugar, twelve onions, five tablespoonfuls salt, five red and 
green peppers, ten cups vinegar. Add white and black 
mustard seed and celery seed to taste. Chop fine, cook 
one and one-half hours, or until thick enough. 

Louise Toulson. 
India Relish. 

Three quarts green tomatoes (sliced), one quart onions, 
six large sweet red peppers. Chop these fine and add 
one-half of small tumbler salt, three-quarters of a pound 
sugar, two tablespoonfuls celery seed, three of mustard, 
two of ground ginger, one heaped tablespoonful of tu- 
meric, one quart of vinegar. Boil fifteen or twenty min- 
utes and put in airtight jars. Mrs. J. B. Crowding. 

Pickled Beets. 

One quart water, one quart vinegar, one and one-half 
cups sugar, one tablespoonful salt, five cents worth all- 
spice; tie allspice in a bag. Boil all together and skin. 
Cook beets until tender. Pour boiling vinegar over beets, 
and seal while hot. Carrie Schofield, 


Pickled Beef. 

In four gallons of water put ten pounds salt, four 
pounds sugar, one ounce saltpeter. Boil and skim. When 
cold, pour over beef and leave fourteen days. This is 
enough for 100 pounds meat. Mrs. J. S. Webb. 


Cheese Fondu. 

Soak one cup bread crumbs in two cups milk, add three 
eggs beaten lightly, one-half tablespoonful of melted but- 
ter, pepper and salt to taste. Lastly add two cups of 
grated cheese. Mix together and bake. 

Ida C. Schofield. 

Cheese Souffle. 

Two tablespoons of butter, three tablespoons of flour, 
one cup of milk, one cup of grated cheese, two eggs. Salt 
and pepper to taste. Melt butter, add flour and thorough- 
ly mix. Add cold milk, cook about five minutes, then add 
cheese and yolks of eggs, salt and pepper. Lastly fold in 
beaten whites of eggs. Bake in moderate oven twenty 
minutes. Serve at once. Mrs. Julian Joxes. 

Cheese Ralston. 

One-quarter cup Ralston Wheat Food, two eggs, one- 
quarter cup grated cheese, one cup milk, one tablespoon 
butter, one-third teaspoon mustard; cayenne and salt to 
taste. Cook Ralston and milk five minutes. Add butter, 
yolks of eggs, mustard, salt, cayenne and cheese, then fold 
in carefully beaten whites of eggs, pour into a greased 
baking dish and bake in a quick oven fifteen minutes. 

Hattie Barnard Colmns. 

Cheese Balls. 

One-quarter pound grated cheese, one-half cup bread 
crumbs, tin- beaten white of one egg, a dash of cayenne. 
Mix and mould into small balls. Fry in deep fat until 
brown. II. B. Nichols. 



No. I. 

After the animal heat is out of the meat take hams and 
shoulders, rub fine salt over them and put them in a hogs- 
head, placing the hocks, similarly treated, in the small 
spaces. Pack as close as possible to take less pickle. 
•Make a' pickle of one pound of saltpeter, two gallons dark 
sweet molasses and ground alum, salt sufficient to bear an 
egg. Pour pickle in hogshead and if that is not sufficient 
to cover meat make enough pickle of water and ground 
alum salt to bear an egg that will fully cover meat. Leave 
meat in pickle for six weeks or more. When taken out of 
pickle hang up until dry, then smoke for day or more with 
chips or cobs. Then bag in paper or cotton bags lined 
with paper, or if not wishing to bag them, sprinkle with 
powdered borax. 

Dry salt the middlings, placing one on top of another 
with plenty of ground alum salt to stay six weeks. Hang 
up, smoke and sprinkle with borax. Harry Davis. 

No. 2. 

Two hundred pounds ham, twelve pounds brown sugar, 
one-quarter pound ground saltpeter, one-quarter pound 
black pepper; about twenty-five pounds of salt. Thor- 
oughly mix these ingredients on a table. Place the ham 
on the pile of mixture, skin downwards. Rub the flesh 
side well, and stuff hock end full of mixture, some of 
which sprinkle on bottom of barrel. Place a layer of 
hams in barrel, skin down, covering top surface liberally 
with mixture. Continue thus with the hams, each having 
been treated in the same way until the supply is exhaust- 
ed. Then comes the shoulders treated in like manner, 
followed by middlings and chines so treated. They make 
their own brine, of which the hams, at the bottom, get the 
full benefit. Leave in brine for about one month when 
hang up and smoke for a few days. Sprinkle a little borax 


on meat, if desired, when taken out of brine. While this 
militates against the sale of the meat, being against the 
pure food law, it insures against the skipper fly. These 
hams are not used until a year old. S. S. Hepburn. 

No. 3. 

Eighty pounds of meat, one quart fine salt crushed to 
powder, two ounces saltpeter, four ounces brown sugar. 
Mix well and apply to meat, rubbing flesh side thoroughly, 
being liberal with amount rubbed around bones and in 
hock end of hams and shoulders. Lay each piece skin 
down, being careful not to let them touch. After twenty- 
four hours apply one quart fine salt to same quantity of 
meat. Place again as before without letting the pieces 
touch and let stand two, maybe three, months, when hang. 
(If not cooked for six months after cured the flavor will 
be fine.) Mrs. W. D. Pennington. 

No. 4. 

To one hundred pounds meat take two pounds brown 
sugar, one-quarter pound saltpeter, one-quarter pound 
black pepper, one-eighth pound red pepper, two quarts 
salt, one tablespoon cloves. Mix ingredients together and 
rub well into the meat. Lay out separately for six weeks, 
then hang up and smoke. Albert Jervis. 

Sausage, No. 1. 

Cut meat in strips and mix well with seasoning before 
grinding. Twenty pounds of meat, one cup of salt, one- 
half cup of pepper, small handful of sugar, one cup of 
sage. Miss R. Parrott. 

Sausage, No. 2. 

Twenty pounds of meat, three-quarters cup salt, one- 
half cup pepper, one-quarter cup sage, one-quarter cup 
brown sugar. Mrs. E. M. Taylor. 

Soused Pig Feet. 

Clean well and boil until thoroughly tender in water 
salted to taste. Pick out all bones, mix well with vinegar, 
pack in an earthen vessel, and when cold, cut in slices. 

Mrs. Mattie Gale. 


Hogshead Cheese. 

Cut and clean out the ears and scrape thoroughly one 
hog's head. If salt, soak twenty-four hours; put on to 
boil, and cover with water, boil until tender, drain, pick 
out the bones, grind, season to taste with salt, pepper, 
sage, a little vinegar and mustard. Pack in a crock or 
pan to cool; when cold, turn out and serve sliced thin. 

Mrs. Emma Jarrell. 


Boil sweet bones, hearts and scraps of meat until very 
tender. Cool, separate bones from meat with the hands. 
Grind hearts, add one-fourth quantity of nice skins. Boil 
until very tender, throw away water. Grind skins and 
cook with water bones were boiled in. Season with sage, 
salt and pepper. Sift together three pints of meal, one of 
flour. Sprinkle meal and flour with left hand; stir with 
right. Cook all five minutes or until batter is of the con- 
sistency of pound cake batter. Pour in pans to cool. 

Mrs. John H. Clendaniel. 


Four teaspoonfuls (liquid) make one tablespoonful. 

Three teaspoonfuls (dry) make one tablespoonful. 

Four tablespoonfuls (liquid) make one wine glass full. 

One-half pint makes one cup. 

Two cups make one pint. 

Four cups make one quart. 

One cup of butter (solid), makes one-half pound. 

One cup of granulated sugar makes one-half pound. 

One round tablespoonful of butter makes one ounce. 

Sixteen tablespoons (liquid) make one cup. 

Fifteen level tablespoons (dry) make one cup. 




Black Coffee. 

One cup coffee, one-half cup cold water, one-third egg. 
five cups boiling water, one-half cup cold water. Mix 
coffee, one-half cup cold water, and egg together, and let 
stand ten minutes in coffee pot. Pour in the boiling water 
and boil gently for five minutes. Remove to warm part 
dt stove, add one-half cup cold water, pouring some of it 
down the spout of coffee pot. Serve at once. 

Susan V. Hill. 

Good Coffee. 

Two teaspoonfuls finely ground coffee to cup of water. 
If a percolator coffee pot is used be sure and use cold 
water and let it percolate ten or fifteen minutes. If an 
ordinary agate coffee pot is used it is better to have a bag 
or percolator to put coffee in before placing it in pot. 
With some coffees better results are obtained by using 
cold — some by using hot water. Let come to a boil, but 
do not boil. Stand on back of stove till needed. M. M. 


One-quarter cup cocoa, one-quarter cup sugar, one cup 
water or coffee (hot), three cups milk (hot). Mix cocoa 
and sugar together in a saucepan, pour over this the hot 
water or coffee and let boil until a syrup is formed (this 
cooks the starch in the cocoa). Add the hot milk stir- 
ring it in slowly, return to a double boiler and let cook 
fifteen to twenty minutes. A few grains of salt and a 
drop of vanilla may be added just before serving. Serve 
with whipped cream or beat to a froth with a Dover 
beater. Susan V. Hill. 



Four cups milk or two cups milk and two cups of water, 
two ounces chocolate, one-third cup sugar, and one-quar- 
ter cup hot water. Grate or cut the chocolate into small 
pieces, place in the upper part of a double boiler, add the 
sugar and one-quarter cup hot water. Let melt and cook 
with sugar until a smooth paste is formed. Add to this 
the milk or water and milk stirring constantly and adding 
liquid very slowly. Beat with Dover egg-beater and allow 
it to cook fifteen or twenty minutes longer. 

Mrs. S. C. Hill. 

Tea (Strong). 

Two tablespoonfuls tea, four cups boiling water. Pour 
boiling water over the tea leaves and let stand five min- 
utes. If cold tea is desired dilute with' four cups cold wa- 
ater and allow it to cool and serve ice cold. 

NOTE — (a) Use only water that is just beginning to boil. 

(b) Do not use a tin teapot; use a tea ball crockery or china teapot. 

(c) Do not use tea leaves a second time. 

(d) Never allow tea to boil. 

(e) Do not allow leaves to remain after steeping has been accom- 

Bread, Cakes, Etc. 

Light Bread (one loaf) — Quick Process — Three cups 
flour, 1 cup milk or water, one teaspoonful sugar, one tea- 
spoonful salt, one tablespoonful butter, lard or Crisco, one 
yeast cake (Fleischmann). 

Method: Scald the milk or boil the water, add to the 
salt, sugar, and fat and stir until dissolved. Cool until 
luke warm, add yeast softened in one-quarter cup hike 
warm water. Add one-half the flour, beat until smooth. 
Cover and set in a pan of warm water until doubled in 
bulk. Add the remainder of the flour and mix well. Put 
on a lightly floured board and knead until smooth and 
elastic. Mold into a loaf, place in a well greased pan, 
cover, and let double its bulk. Bake in a hot oven 40 to 
60 minutes. 


Light Bread — Slow Process — As for quick process with 
tluse exceptions: Use only one-quarter yeast cake. Add 
all the flour and knead once before setting to rise. Lei 
rise over night at room temperature, instead of in a pan 
of warm water. In the morning knead, mold into loa 
and proceed as above. Susan V. Hill. 

Potato Biscuit — One cup mashed potatoes, one-half cup 
of lard, one egg, one-half cup of sugar, one teaspoon salt, 
one cup milk, one cup flour, one-half of an yeast cake 
dissolved in one cup of warm water. When light add 
flour to make stiff, let lighten again. Roll out, cut with 
small round cutter. Grease with a little butter or lard on 
top. Let lighten again and bake. 

Mrs. A. W. Goodhanm. 

Sweet Potato Biscuit — One quart sweet potatoes mashed 
fine, one tablespoon sugar, one teaspoon salt, one cup 
boiled milk. When hike warm add one yeast cake, add to 
this one cup flour for sponge. Let sponge rise and drop 
back, then add sweet potatoes, one well beaten egg, three 
cups flour, beat well and let rise well. Drop with table- 
spoon on well greased tin and let them rise again. Bake 
15 or 20 minutes. Do not handle dough. 

Belle M. Crank. 

Bran Rolls — Scald one pint milk, dissolve in this when 
cool enough, one yeast cake, four tablespoons lard, two 
cups bran, one-half cup molasses, one and one-half tea- 
spoons salt. Add enough white Hour to work. Lighten 
and make into pocketbook rolls. tE L. Copper. 

Spoon Corn Bread — One cup of cornmeal, one pint boil- 
ing water, one teaspoon salt, one tablespoon lard, one cup 
milk, two eggs. Place the boiling water in a mixing bowl 
and sift the cornmeal into it, stirring all the time. Next 
add the salt and lard, then the milk and last of all the 
eggs beaten very light. Turn into a well greased pan and 
bake in a quick oven. Annie L. Copper. 

Plain Waffles — Two cups flour, one tablespoon baking 
powder level, one teaspoon salt level, two tablespoons 
sugar, one large cup milk, two eggs, two tablespoons 


melted fat. Beat eggs separately. Sift together all dry 
ingredients, add milk, egg yolks and shortening. Mix 
thoroughly and add stiffly beaten whites. J. B. M. 

Nut Bread — One cup sugar, one egg, one and one-half 
cups sweet milk, four cups flour, four teaspoons baking 
powder, one teaspoon salt mixed with one cup chopped 
English or black walnuts (preferred). Stand in well 
greased bread pan one-half hour and bake slowly for one 
hour. (Better second day.) O. H. M. 

Buns — One cup of mashed potatoes, one-half cup of 
yeast, one-half cup of milk, one-half cup of sugar, a little 
salt. Let lighten then add two eggs, one-half cup lard, 
one-half cup sugar, and flour to make stiff. Let lighten 
again. Then roll out about one-quarter inch thick, spread 
with butter, syrup, and raisins then cinnamon. Roll this 
up and cut off in slices. Put in well-greased pans and 
spread butter, syrup and cinnamon on top and let rise. 
Bake in a hot oven. Bertha Hackett Newcomb. 

Cocoanut Cookies — (No flour used.) Whites of three 
eggs, one-half pound pulverized sugar, one-half pound dry 
confectioner's cocoanut. Beat eggs, add sugar and cocoa- 
nut and drop from a teaspoon on a buttered pan. Cook 
with rather quick heat. Do not remove from pan till cold. 

Mrs. John N. Roberts. 

Oatmeal Cookies — (No flour used.) Two and one-half 
cups oatmeal, one cup sugar, two eggs (whites and yolks 
beaten separately), two teaspoons of yeast powder, two 
teaspoons of vanilla, two tablespoons of melted butter or 
oil. After mixing let stand one-half hour before baking 
in moderate oven. Lucille Parr. 

Chocolate Icing — (Uncooked.) Two cups 4X sugar, six 
teaspoons cocoa, four tablespoons melted butter, four 
tablespoons hot milk or coffee, two teaspoons vanilla. 
Beat until smooth and thick, ice cake while warm. 

M. F. 

Sponge Cake — Four eggs, one cup sugar, one cup flour, 
vanilla or lemon to flavor. Beat whites of eggs with half 
cup sugar until very thick. Then beat yolks into one-half 


cup sugar until thick. Add beaten yolks to beaten whites 
slowly. When mixed add one cup of flour (sifted), flavor 
to taste and bake in moderate oven about 20 minutes. 
Then ice with the following icing: One cup brown sugar, 
one-half cup white sugar, scant one-half cup water. Boil 
these until it threads, and pour slowly over two well 
beaten whites (saved from the cake batter, if liked). 

Helen Harper Davis. 

Western Cookies — Two cups sugar, one-half cup butter, 
or lard, three cups flour (measured after being sifted), 
one-half cup of milk, three eggs, level teaspoon soda, two 
teaspoons cinnamon, one cup raisins, one cup of black 
walnuts (ground). Bake in gem tins. 

Mrs. Kate Collins. 

Whipped Cream (Substitute). — White of one egg, well 
beaten with one banana mashed fine and a little lemon 
juice. H. B. C. 

Chocolate Ice Cream — Make a custard of three pints of 
milk, eight eggs (leaving out the whites) and one pound 
of sugar. Then add one-half cake of chocolate, soaked 
in one pint of milk. Flavor to taste. English walnuts 
chopped up adds very much to the flavor. 

Mrs. Allan A. Harris. 

Fruit Ice Cream, No. 1 — Three quarts of milk, one quart 
of cream (more is better), four eggs, three heaping table- 
spoonfuls of cornstarch, two pounds sugar. Let three 
pints of the milk come to a boil, then add yolks of eggs. 
Cornstarch and part of the sugar well beaten together; 
cook until thick, then cool and add the remainder of milk, 
sugar and cream. Put it in the freezer and when nearly 
frozen add the beaten whites of the egg> and one quart to 
three pints of pineapple, white or red cherries, peaches, 
or bananas. To the cooked custard add a pinch of salt 
and a teaspoonful of vanilla. This makes about a gallon 
and a half. H. H. I 


Fruit Ice Cream, No. 2 — One quart milk, one can con- 
densed milk, two eggs beaten together. Add fresh fruit. 
This makes two quarts. H. B. C. 

Molasses Sauce — One cup of molasses, one and one-half 
tablespoonfuls butter, two tablespoonfuls lemon juice. 
Boil molasses and butter five minutes, remove from fire 
and add juice. Fine over plain cakes or puddings. 

H. B. C. 

Ginger Cookies — One teacup molasses and one table- 
spoonful soda stirred together, one cup Crisco, one egg, 
one teaspoon each of ginger, cinnamon and salt (cloves, 
allspice, nutmeg added make a more spicy cake), and 
flour enough to make stiff. Roll out, cut with small round 
cutter and bake. Hope Hackett. 

Pat-a-Cake Gems — One box of Pat-a-Cake, well sifted 
with one teaspoon yeast powder and mixed well with but- 
ter size of walnut and melted, one large cup of milk and 
three-quarter cup floured raisins. Bake in gem pans 20 
minutes. The batter thus mixed, leaving out the raisins is 
fine for layer cakes, and with a little less milk for loaf 
cake. Clara Medders. 


Candied Sweet Potatoes — Boil the potatoes until done, 
then peel and slice in rather thin slices and place in bak- 
ing dish with layer of sugar and small pieces of butter 
placed around. Alternate layers until the dish is full. 
Pour over enough milk to keep from scorching and bake 
slowly. Mrs. S. S. Hepburn. 

Potato Crullers — Three or four good sized potatoes, boil 
and mash. Butter size of an egg, two cups of sugar, 
cream all together while the potatoes are hot, one-half 
cup milk, four eggs, four teaspoons of baking powder, 
flavor with either cinnamon or nutmeg. Flour to make a 
soft dough, roll and fry in hot lard. Boil salt in potatoes. 

Mamie Norris. 


Tomato Soup — Into a skillet put two tablespoons of 
butter and melt. Add to this an onion sliced and fry until 
the onion is well done. Remove the onion and into the 
fat blend a tablespoonful of flour, add the strained juice 
of one quart can of tomatoes, which has been heated. 
Season with salt and pepper, add one pint of boiling wa- 
ter and serve. Mrs. W. K. Hackett. 

Chicken Terrapin — Two tablespoons melted butter, two 
tablespoons flour, one-half teaspoon salt, one-quarter tea- 
spoon pepper, one and one-half cups sweet milk. Cook 
until creamy, then add one and one-half cups diced 
chicken, two hard boiled eggs cut fine. Let all boil until 
it thickens, add one tablespoon vinegar before taking 
from stove. If so preferred put in baking dish, cover with 
buttered crumbs, and brown in oven. Add more milk, 
salt and pepper, if necessary. Annie L. Copper. 

Beef-en-Casserole — One and one-half pounds beef, one- 
half pound pork, one small can tomatoes, one pepper, one 
onion, three shredded wheat biscuits. Grind separately 
and put in casserole one layer at time, leaving the toma- 
toes on top. Bake. Mrs. Earl Jewell. 

Chipped Beef With Scrambled Eggs — Beat six eggs to a 
light froth, add three-quarters cups of milk and season- 
ing. Put lump of butter in hot skillet, add mixture, let 
stand till it begins to thicken when add one cup of chip- 
ped beef (which has previously been soaking in boiling 
water) and stir constantly until the mixture has hardened. 
This will serve five people. Mary W. Hague. 

Eggs au Gratin— Prepare a dressing of one tablespoon 
of flour, one of butter, one cup of milk, and salt and pep- 
per to taste. Place four hard boiled eggs, cold and cut 
oblong in a baking dish, sprinkle over them a few fine 
bread crumbs, then pour the dressing over all, and set in 
the oven to thicken and brown. L. E. Busk :k, 

Fruit Salad, No. 1 — Cut all the fruits in season, and pre- 
served peaches, cut fine may be added. Beat indefinitely 
the yolks of two eggs with one cup of pulverized sugar, 
just before serving put juice of one lemon in dressing. 

Jane Vickers Robinson. 


Fruit Salad, No. 2 — Cut in dice pineapple, pears or ap- 
ples (these either fresh or canned) and oranges. Add a 
few red cherries either spiced or sun-preserved. Pour 
over all French dressing made with lemon juice and serve. 

O. H. M. 

French Dressing — One teaspoon salt, one-quarter tea- 
spoon of white pepper or few grains cayenne, two table- 
spoons cider vinegar or lemon juice, and four tablespoons 
of olive oil. Mix ingredients and stir until well blended. 

Susan V. Hill. 

Grape Fruit Salad — Two large fruits. Peel and cut in 
dice, being sure seed and all white skin is removed. Place 
this in crisp white lettuce leaf and use the following 
dressing: Juices of two oranges and one-half lemon, 
three-quarter cup sugar, yolks of two eggs. Cook, until 
thick then add the beaten whites; thin this with whipped 
cream. Bertha Hackett Newcomb. 

Perfection Salad — One envelope Knox Gelatine, one- 
half cup cold water, one-half cup mild vinegar, one pint 
boiling water, one teaspoonful salt, one cup finely shred- 
ded cabbage, juice of one lemon, one-half cup sugar, two 
cups celery cut in small pieces, one-quarter can sweet red 
peppers, finely cut. Soak the gelatine in water five min- 
utes. Add vinegar, lemon juice, boiling water, sugar and 
salt. Strain, and when beginning to set add remaining 
ingredients. Turn into a mold and chill. Serve on lettuce 
leaves with mayonnaise dressing. 

Helen Harper Davis. 


Washington's Favorite — One pound XXXX sugar, one- 
quarter pound of butter and one tablespoonful of cream. 
Mix together and then work well as you would make but- 
ter. Flavor and color as you desire. Mixed with chopped 
nuts or fruit this makes delicious Easter eggs. Form into 
eggs, using a large tablespoon to shape. Lay the egg aside 
to dry. Then place one-half pound of chocolate, two table- 
spoonfuls of butter and a piece of parafine the size of an 
almond in a double boiler and heat slowly. Now dip the 
egg and lay on a wax paper to dry. To ornament the 


egg, place in a bowl one-half cup of sifted XXXX sugar 
and add two tablespoonfuls of cornstarch, one teaspoon- 
ful of lemon juice and one teaspoonful of vanilla extract 
and sufficient boiling water to make the mixture spread 
without running. Beat for five minutes to blend and then 
cover closely. Make a cornucopia of heavy wax paper, 
fill with this icing, and using this, borders, names and de- 
signs may be made. Mrs. Harvey B. Moore. 

Cocoa Fudge — Two cups sugar, one tablespoon butter, 
four tablespoons cocoa, two-thirds cup milk. Boil 15 min- 
utes. Edna Hackett. 

Candied Grape Fruit or Orange Peel — Take grape fruit 
or orange rinds, cut in thin strips, put on in cold water 
three times and let come to a boil. To three grape fruit 
rinds or four orange rinds, melt two cups sugar (well 
moistened) in saucepan. Drop in fruit. Cook till clear. 
Lift with fork and roll in granulated sugar. M. M. 

Strawberry and Rhubarb Jam — Use equal parts rhu- 
barb and strawberries. To each cup of the mixture, use 
three-quarters cup of sugar. The rhubarb should be cut 
into one-half inch length, and the berries crushed. Bring 
slowly to boil and cook 30 minutes, add sugar and cook 
until of desired consistency. Seal in sterilized jars. To 
avoid danger of mold, process jars for 25 minutes in water 
bath. O. H. M. 

Apple Butter — To five gallons of cut apples, take five 
pounds sugar and one quart of vinegar. Put the apples 
over the fire with enough water to cook down, add the 
sugar and stir well, then add the vinegar with ground all- 
spice to flavor. Continue to boil and stir until done. I do 
not use but one pint of vinegar and very little allspice 
and some cinnamon. 

Mrs. E. M. Bonwill, Jr. 

Apple-Ginger Marmalade — Four pounds apples, four 
pounds sugar, one pint water, one ounce green ginger, 
grated rind of four lemons. Dissolve the sugar in the wa- 
ter; chop the apples and ginger fine, add to syrup with 
the lemon rind, and simmer slowly until it looks clear, 
about four hours. Pour into sterilized glasses and seal as 
usual. L. E. Busick. 



Pear-Ginger Marmalade — Pare and cut in small pieces, 
two pounds pears, add two pounds sugar, one teaspoon of 
ginger. Put through chopper juice and pulp of one lemon, 
grated rind and juice of one orange. Cook and put in 
jars. Seal while hot. Mrs. P. A. M. Brooks. 

Grape Conserve, No. 2 — Proceed as you would for grape 
jelly, only using the juice from the pulps. Have ready 
two pounds nut meats, chopped fine, two pounds raisins, 
and a little orange peel. This is the amount for about 12 
cups of juice. Boil the juice five minutes then add equal 
amount of sugar. After this begins to boil hard, add the 
fruits and nuts and boil hard until it jells, about 20 min- 
utes altogether. Mrs. Walter B. Harris. 

Green Tomato Mincemeat — One peck green tomatoes, 
one-quarter peck apples, three packages of seeded raisins, 
four pounds brown sugar, one-half pound suet chopped 
fine, one pint vinegar, one quart water, two teaspoons 
ground cinnamon, one and one-half teaspoons ground 
cloves, two teaspons ground nutmeg, one teaspoon salt. 
Put tomatoes through food chopper, drain as much of 
green water off as you can, cover with cold water, let 
come to boil second time. Drain well, mix altogether, 
cook until thick. Put in jars while hot. Use large knife 
in food chopper for grinding. Mrs. Evelyn Nelson. 

Canned Soup Mixture — The following combination of 
vegetables makes a fine soup with good stock and diced 
white potatoes: Use about one-half the quantity desired 
canned in tomatoes. Other vegetables (cut fine), cab- 
bage, carrots, onions, peppers (both sweet and hot), corn, 
celery leaves and parsley. Let tomatoes come to a boil, 
then add corn, celery and parsley and boil about 15 min- 
utes. Other vegetables, particularly cabbage, carrots and 
onions should cook a little longer. Do not use any more 
water than absolutely necessary in the cooking, substi- 
tuting tomato juice instead. After all are cooked as 
stated, mix together, fill well sterilized jars, one and one- 
half to two teaspoons of salt to each quart. Process two 
and one-half hours. O. H. M. 



Pepper Hash, No. 1 — Fifteen red peppers, fifteen green 
peppers, twelve onions, chop or grind with coarse grind- 
er, cover with boiling water and let stand five minutes, 
drain, cover again with boiling water and let stand ten 
minutes, then drain and add three-quarter pound white 
sugar, one and one-half pints of vinegar, salt to taste. 
Let all boil 15 minutes and seal while hot. 

Emma Jarrell. 

Pepper Hash, No. 2 — Twelve sweet red peppers, twelve 
sweet green peppers, three hot peppers, sixteen onions, 
three stalks celery, four cups vinegar, three cups sugar, 
one tablespoon of mustard seed, one tablespoon of celery 
seed, two tablespoons of salt. Grind onions and celery. 
Salt for two hours, grind peppers, pour boiling water over 
them and drain. Mix all together and boil one hour. 

Mrs. R. P. Nichols. 

Spiced Cucumbers — Lay the cucumbers in salt and wa- 
ter one and one-half or two days, wash and boil in half 
vinegar and half water until tender, pack in glass jars and 
pour over spiced vinegar boiling hot and seal. Only cin- 
namon and cloves to taste need be used. Sugar to taste. 
If the vinegar is very strong dilute with water. 

E. Jarrell. 

Mustard Pickle — Put three quarts vinegar on stove and 
let come to a boil, take one-quarter pound mustard, add 
to it three tablespoonfuls cornstarch. Mix the two with 
vinegar weakened with water, put that in the vinegar and 
let boil. Add to this all cooked separately two quarts of 
rrreen tomatoes cut in small pieces, two quarts of butter 
beans, two nuarts of onions, two dozen pickles, two quarts 
corn, three pounds sugar, three red and three green pep- 
pers, two ounces of mustard seed, two ounces of celery 
seed, tumeric enough to color (between one-quarter to 
one-half teaspoonful). H. H. F. 



Are You Feeding Your Family Intelligently? 

An infant deprived of mother's milk, to which the par- 
tially developed digestive system is adapted, must be fed 
with the greatest care and intelligence. There is nothing 
"just as good" as mother's milk. 

But since many children have to be weaned or partially 
weaned even in the early months of the first year, the 
mother must know what to feed and how to feed her 

Cow's Milk the Best Substitute for Mother's Milk at 
Our Disposal. — Cow's milk to be safe for the baby, must 
be clean and free from adulterants, must be free of dis- 
ease germs, must be relatively fresh (under 36 hours), 
must be kept cold after production. 

If the cow whose milk you feed your baby is not kept 
on your own premises, get certified milk or the best 
grade of pasteurized bottled milk. Otherwise always 
scald milk before using it for the baby. Where fresh milk 
cannot be obtained, milk powder (dry milk) is the best 
form of canned milk for infant use. (The Dry or Brand 
Milk Powder obtained from the Dry Milk Co., 19-27 Park 
Row, New York City, is highly recommended.) 

General Character of the Diet — Food must contain 
plenty of the right sort of material to build up and re- 
pair the living tissues of the body; enough material to 
use as fuel to furnish energy for heat and work, an 
abundance of mineral material and the little known sub- 
stances which regulate body health and growth. 

Children, like all young animals, require more growth 
or body-building material relative to their size than they 
do when fully grown. 


Do you know which foods are necessary for growth? 

For the best growth and development, a child's food 
must contain : First. Animal protein, found especially in 
milk, eggs, meat, including fish and fowl. The protein of 
certain vegetables and nuts contains body-building sub- 
stances and will do to help out the animal protein, but 
will not suffice alone, for the best growth and develop- 
ment of the average child. Second. Mineral matter, needed 
in the growth and functioning of the parts of the body, 
such as the skelton, the blood, the hair, etc. The chief 
sources of these minerals arc milk, eggs, meat, green 
vegetables and fruits. Third. The substances regulating 
growth, found especially in the fat of milk, eggs, leaf 
vegetables, but not found in vegetable oils or pork fat. 

Whole milk contains an abundance of animal protein, minerals, and 
the growth-regulating substances, besides fat and sugar. No other food- 
stuff is therefore so important in infancy and childhood. 

Indispensable Articles of Food in Childhood. — 1. Whole 
milk, or skim milk with butter. 2. Butter. 3. Green 
vegetables, especially leaf vegetables. 4. Starchy foods, 
which are the principal sources of energy but are not 
growth foods. To these four essentials it is desirable to 
add. Some eggs or meat, including fish or fowl, sugar, 

Choose easily digested food for the child and see that it is properly 

Meals for the Well Child. — By the end of the first year, 
a child should have four meals a day. By the end of the 
second year three meals a day are sufficient for the aver- 
age child. 

Plenty at Meal Time and Nothing Between Meals. — A 

baby at one year may take a quart of milk a day. After 
this age, as he takes more cereal and bread with egg and 
vegetables, reduce the milk to three cups a day. A child 
will take more food if he drinks most of the milk at the 
end instead of at the beginning of the meal. 

Cereals, bread, potato, and rice are the starchy foods 
the fuel foods — and should be part of every meal. Cooked 


cereals are best for children. Victory bread, thoroughly 
dried in the oven, can be used from infancy on. The child 
needs an -abundance of fuel food as well as growth food. 
Green vegetables — spinach, chard, beet greens, beets, 
carrots, onions, string beans, celery, asparagus, — should 
appear in the diet by the end of the first year. These 
vegetables should be first used in strained soup or broth, 
then as purees, and by the end of the second year 
mashed or finely divided. Peas, beans (other than string 
beans), and corn should not be given to very young chil- 
dren except as purees. Cauliflower and cabbage may be 
given to older children. 

Children crave sweets, and they should be given these, 
especially in the noon dessert, as simple puddings, cus- 
tards, home-made ice cream, fruit, jellies or simple candy. 

Sweets between meals mean bad teeth and bad "tummies." 
Fruits should appear daily in the diet of the child; fruit 
juices for the baby, stewed apples, or prune pulp later in 
infancy. Raw apple (at first scraped), oranges, ripe 
peaches, and any cooked fruit may be given to the older 
child. Bananas are not fit food for a child to eat unless 
the skin is brown or the banana is cooked. 

The Right Sort of Food at the Right Time. — A young 
child should have the principal meal at noon, including a 
vegetable and meat soup, or an egg, or meat (including 
fish and fowl), with a green vegetable, and starchy vege- 
table or cereal. Cereal and milk with cooked fruit make 
the best supper and breakfast. 

Preach the full dinner plate for children and then the 
clean dinner plate. 

Selected from pamphlets published by U. S. Department 
of Labor, Children's Bureau, by 

Margaret Y. Rogers, 
Public Health Nurse of Kent Co. 



Beef Tea. 

Free a pound of lean beef from fat, skin, etc. Chop up 
fine. Put in a pint of cold water to digest two hours. 
Simmer for three hours, but do not let boil. Make up for 
water lost by adding cold water. Press and strain. The 
best meats for beef tea arc the round and rump. Cold 
water draws out the albumin ; boiling water coagulates it. 
Beef Juice. 

Cut thin, juicy meat into pieces one and one-half inches 
square; broil one and one-half minutes over a hot fire. 
Squeeze with a hot lemon squeezer; season with salt and 
pepper. May be added to milk or poured over toast. 
Oatmeal Gruel. 

Two tablespoonfuls of rolled oats, teaspoonful of salt, 

teaspoonful of sugar, and one cup of boiling milk. Mix 

oatmeal, sugar, and salt; add boiling water; cook in a 

saucepan thirty minutes, or in a double boiler for two 

hours. Strain and add hot milk. Bring to a boil and 

serve hot. 

Oyster Broth. 

Chop a dozen oysters fine; put into a saucepan with a 
cup of cold water. Bring to boiling point; simmer five 
minutes, then strain and season. By adding milk three 
minutes before broth is taken from the fire it is made 
more palatable. 

Poached Egg. 
Pour hot water (or milk) into a saucepan, using salt, 
spoonful of salt to each cup of water. Bring to boiling 
point. Break egg into a saucer and slip into the pan. 
Withdraw the pan to a cooler part of the stove and cook 
till white of egg is set. 

Soft Boiled and Hard Boiled Eggs (See Eggs). 

Stewed Prunes. 

Wash thoroughly, cover with cold water over night. In 

the morning put on back of the stove and let cook very 

slowly about two hours. If choice prunes are used no 

sugar will be needed. 

Cup Custard (See Desserts). 

Selected by Margaret Y. Rogers. 

Public Health Nurse of Kenl <<>., M.I. 


I n Emergen ci es. 

First Send for the Doctor! Phone No 

Then try to remove the poison from the stomach. This 
can usually be accomplished by tickling the back of the 
throat with the end of the finger or a feather, or by ad- 
ministering of emetics. 


Alum — One tablespoon dissolved in cup of tepid water. 
Ipecac — Two tablespoonfuls of syrup of ipecac. 
Mustard — One tablespoonful mixed in half-pint water. 
Salt — Two tablespoonfuls in half-pint water. 

Carbolic Acid 

Empty the stomach and give olive oil, one-half cup in 
one pint of water, or give milk or white of egg in water. 

Oxalic Acid — Sulphuric Acid (Oil of Vitriol) 

Do not give emetics for any of these three poisons. Give 
whiting, chalk, plaster scraped from the walls, washing 
soda, or soap and water. Follow with milk and eggs, 
olive oil, or thick gruel. 

Prussic Acid 

Give an emetic at once. When stomach is emptied fol- 
low with milk or olive oil or white of egg. 

Tartar Emetic 

Give large quantities of warm water to provoke vomit- 
ing. Give strong tea. When vomiting ceases give white 
of egg in milk or water. 



Corrosive Sublimate (Bichlorid of Mercury) 

Give large quantities of milk before giving emetics. 
Then empty the stomach thoroughly. 

Illuminating Gas 

Get patient into fresh, pure air. Open all windows. 

Ammonia — Caustic Potash — Caustic Soda 
Do not give emetics. Give vinegar in water or lemon 
juice. Follow with olive oil, quarter-pint in pint of wa- 
ter, or white of egg. 

Arsenic (Fowler's Solution, Rough on Rats, Paris Green) 

Prompt emetic should be given. If there be any medi- 
cine at hand containing iron, this can be given. Follow 
with milk and eggs, olive oil, or barley water. 

Toadstools — Tobacco 

Produce vomiting. Follow with strong coffee or brandy. 

Ptomaine Poisoning 

dive an emetic. Purge with castor oil. Strong coffee. 

Opium — Laudanum — Morphine — Paregoric — "Soothing 

Keep patient warm and awake until arrival of doctor. 
Under no circumstances must he be allowed to relax 
into a stupor. Shout at him, slap his chest with wet 
towels, walk him about with support each side. 



Salt in water or other fluid retards the boiling. 

Salt, mixed with soda, is a remedy for bee stings. 

Salt and water make an excellent throat gargle. 

Salt in whitewash will make it stick. 

Salt and hot water will thaw a frozen drainpipe. 

Salt will remove tea stains from delicate china cups. 

Salt added to snow makes the mixture much colder. 

Salt thrown on a fire will extinguish a burning chimney. 

Salt and warm water is an emetic in case of poisoning. 

Salt sprinkled on a range absorbs grease splutterings. 

Salt, warmed and rubbed on a soiled light coat, will 
clean it. 

Salt added to last water keeps clothes from freezing. 

Salt will clean a discolored bath tub or enameled ware. 

Salt placed first in the frying pan prevents grease from 

Salt will remove perspiration stains from your clothes. 
Soak the garments in strong salt water before laundering. 

Salt and water will clean willow furniture. Apply it 
with a stiff brush, scrub well and air thoroughly. 

Salt put in pan in bottom of oven under baking tins is 
said to prevent bread and cake from scorching on bottom. 








The work which is represented by the pages that 
have preceded this one, has seemed at times to the 
members of the Committees in charge of it, to be 
almost stupendous. It is certain that some cf them 
will look with different eyes hereafter on all books. 
Certainly there will be a clearer appreciation of some 
of the ingredients that are put into the publicalion of 
a book. Whatever may be the things that go into the 
preparation of other books, besides the very exacting 
mechanical labor, there has gone into this, certainly, 
much love and hope. 

It is natural that the Epworth League should 
love this child of theirs. It is the product of sacrifice 
and prayer. To those to whom it comes a welcome is 
begged and indulgence for its faults is prayed. It 
goes forth sped with high hopes for a long continued 
usefulness. May it be a constant source of aid and 
delight. Therefore we subscribe ourselves: 

Connected with Stilt. Pond M. E. Church. 

Mrs. William Medders. — President. 
Miss Hope Hackett. — ist Vice President. 
Mr. Robert D. Moore. — 2nd Vice President. 
Mrs. Charles Walter.— 3rd Vice President. 
Miss Mabel Norris. — 4th Vice President. 
Miss Anna Bowers. — Secretary. 
Miss Lucille Parr. — Treasurer. 
Miss Alta Price. — Assistant Treasurer. 
Miss Edna Wroth. — Cook Book Treasurer. 
Mrs. Robert D. Moore. — Supt. Junior League 
Mrs. Howard Rasin. — Organist. 
Mrs. F. B. Harper. — Assistant Organist. 
Mrs. A. J. Hackett.— Chorister. 


Preface 3 

Afterword 99 

Breads, Cakes and Waffles 11-12 

Butters and Sauces 3 2- 34 

Cake 49~56 

Candies 61-64 

Canning, Preserving and Pickling 65-73 

Cheese 73 

Curing Meats 74~76 

Dumplings 24 

Eggs .• 24-36 

Fish I 3 _I 4 

Frozen Desserts 37 _ 46 

Game 23 

Icings 56-57 

Meats 17-20 

Pies 46-48 

Salads 37 - 46 

Shell Fish I5 _I 7 

Small Cakes 58-61 

Soups 11-12 

Table of Measures 76 

Vegetables 26-31 


Beverages 77—78 

Bread, Cakes, Etc 78-81 

Candy 84-85 

Emergencies 92-93 

Feeding the Child 88-89 

Jams and Marmalades 85-86 

Sick Diet 91 

Recipes for Sugarless Days 82 

Salt Hints 93 

Soups and Salads 83-84 

Pickles 87 

Vegetables 82 


010 093 269 6 »