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he Friday Club
A Cape Cod Cook Book
THE FRIDAY CLUB,
The Friday Club
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A Cape Cod Cook Book
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THE FRIDAY CLUB,
Dedicated to Tliose Friends
of the Club Whose Loyalty
has ever been an Inspiration.
The Friday Club, Inc.,
The "Register" Press,
One potato, two-thirds eup milk, one-fourth inch cube onion,
two-thirds teaspoonful salt, one-ninth teaspoonful celery salt, one-
eighth teaspoonful white pepper, one teaspoonful butter, one-half
teaspoonful flour. Strain. Carrie H. Taylor.
Heat one and one-half pints milk to the boiling point and set
off to cool a little.
Heat and strain one-half can tomatoes. Put back on the stove
and put in butter size of English walnut, one teaspoon salt, one
large spoon sugar. Boil and set back a minute. Put in two-
thirds teaspoon soda. Turn in the milk and heat up, stirring
constantly. Agnes Usher.
Boil one cup cold baked beans, or more, in a pint of water
until they are like porridge. Strain and mix with one-half can
strained tomatoes, piece of butter, great spoon sugar, little salt
and pepper. Cook well together. If there is some pork in with
the beans, so much the better. Agnes Usher.
Put piece of pork in kettle and fry; add chopped onions.
Then have potatoes all sliced thin, put in kettle with onion .and
pork; cook until potatoes are soft, then put in the clams well
chopped. Last put in clam water and one quart of milk and
plenty of butter. Serve with crackers on top of chowder.
B. T. H.
Put one pint of oysters in pan over fire. Add a good-sized
piece of butter, a sprinkle of pepper and a little salt. Let cook
until the edges of oysters curl up, then set on back part of
Put one quart of milk in double boiler. When hot (do not let
it boil or it will surely curdle) add oysters and serve at once.
Mrs. Alden Knowles.
Fry out a slice of salt pork cut in cubes. Add eight potatoes
and two small onions sliced. Cover with water and boil until
potatoes are done. Add one pint of milk and one can of corn,
and season with pepper and salt.
MACARONI WITH CHEESE.
One cup macaroni broken into inch pieces and cooked in three
pints boiling salted water twenty minutes. Turn into a colander
and pour over it cold water; drain.
Make a sauce of one tablespoon each butter and flour and one
and one-half cups hot milk; salt. Put a layer of grated cheese
in bottom of bake dish, then a layer of macaroni and one of
sauce, and so on until dish is full. Cover with fine crumbs and
dots of butter. Bake until brown.
Two cups cold mashed potatoes free from lumps, two eggs
beaten to a froth, one tablespoonful melted butter, salt and pep-
per to taste. Form into croquettes, roll in beaten egg and
cracker crumbs, and fry in hot fat. F. A. Colburn.
SCALLOPED POTATOES AND ONIONS.
Peel and slice six medium-sized potatoes and two medium-sized
onions. Butter a deep dish, place in it a layer of onion and
potatoes, sprinkle on salt and pepper and drop on bits of butter.
Repeat the layers and turn over milk till the whole is nearly
covered. Leila Nickerson.
The first essential for a good omelet is an omelet pan, which
should be an ordinary-sized, flat, sheet-iron frying pan. After
using, it should not be washed, but scoured with salt and wiped
clean with a cloth. It is better to make several small omelets,
of three or four eggs each, rather than one large one, for they
are more easily handled and cook quicker, so are more apt to
Break the eggs into a bowl; beat until broken only. Add to
four eggs three tablespoonfuls of cream or four teaspoonfuls of
warm water and one teaspoonful of butter. Put the pan over
the fire, and when it is hot put in one teaspoonful of butter,
tipping the pan that the butter may melt and run over it quickly.
As soon as the butter is melted turn the eggs into the pan, shak-
ing it gently to keep the eggs from cooking too rapidly on the
bottom. As the lower part cooks, lift with a spatula, allowing
the uncooked upper portion to run onto the hot pan. When the
omelet is of a soft, creamy consistency, season with salt and
pepper, tip the pan, slip the knife under the omelet and care-
fully roll it to the center. Let it cook a moment longer to
brown. Should it not brown quickly, add a little butter, letting
it run under the omelet. Turn out on a hot dish and serve at
once or not at all.
PARSLEY OMELET. Add one teaspoonful of finely-chopped
parsley just before the omelet is turned or at the same time the
seasoning is added.
GREEN OMELET. Mix one teaspoonful of finely-chopped
parsley with the egg, and only slightly brown the surface of the
HAM OMELET. Add two tablespoonfuls of finely-chopped
cooked ham well spread over the surface before turning the
Chop one quart of clams, and to one quart of clams use nearly
a pound of crackers. Roll the crackers fine, stir in with the
clams, then add pepper, salt and about one-half pound of butter
cut in small pieces. Add a little of the clam water. Put the
batter in a buttered dish and sprinkle the top with cracker
crumbs and bits of butter. Pour over milk enough to moisten
the whole and let stand till ready to bake. Bake about thirty
minutes in a hot oven. Mrs. E. W. Matthews.
Put four or five pounds of fresh cod or white fish on to boil
in salted water. When cooked drain off water and take out all
bones and skin. Pick fish in small pieces. Put three pints of
milk over fire to heat. Take one-half cup of flour and dissolve
lumps in cold milk, add to hot milk and cook until it thickens.
Season with salt, pepper, celery salt and butter. Cut up green
celery if you have it. Let cook, and butter a baking dish, put
in a layer of white sauce and a layer of fish and so on until
dish is filled. Sprinkle rolled cracker crumbs on top, add bits
of butter and brown in oven. Mrs. A. A. Knowles.
One can salmon minced fine, one and one-half cups of bread
crumbs, four tablespoons of milk, piece of butter size of an egg,
little salt, mace and cayenne pepper, two eggs. Mix all to-
gether fine, roll in beaten egg and cracker crumbs. Fry in deep
fat. Leila Nickerson.
One can salmon, drain, remove skin and bones, and mince fine.
One small cup bread crumbs boiled in one small cup of milk.
Add to this two eggs well beaten, one-half teaspoonful of salt,
one-fourth teaspoonful of pepper. Add the minced salmon and
steam one hour.
WHITE SAUCE. One cup of milk, butter size of walnut and
one tablespoonful of flour, salt to taste. Caroline R. Pulsifer.
WHITE SAUCE FOR FISH.
One tablespoonful butter, one cup milk or white stock, one
tablespoonful flour, salt and pepper to taste. To the above add
two hard boiled eggs cut in slices, and one tablespoon chopped
BOIL FOUR POUNDS HAM.
Put on at nine o'clock in cold water. Change the water every
hour. When you change it at eleven put in one tablespoonful
One pint chicken chopped fine, one-half teaspoonful salt, one-
half teaspoonful celery salt, one-fourth teaspoonful cayenne pep-
per, one teaspoonful white pepper, few drops onion juice, one
teaspoonful chopped parsley. Mix with a cupful cream sauce,
cool and shape. Dip in egg. Roll in crumbs. Fry in hot fat
two minutes. Fish and rice croquettes are made in the same
Three pounds or so lower round steak. At about 7 a. m. fry
out some salt pork or beef fat; when hot put the meat in and
brown it well on both sides. Then place meat in kettle on rest
with a little water. Cut up quite a bit of onion, parsley, one-
half bayleaf sprig, thyme and fry in the fat, then remove the
kettle, dredge the fat well with flour, let it brown a little, pour
in some water and put all in the kettle and boil moderately until
noon. Serve as a roast. Add water to gravy, thicken if neces-
sary. Cook with water three-fourths side of meat. Little water
makes a richer gravy.
One cup ground ham, one-half cup mashed potatoes, one egg
well beaten. Season. Drop in egg, then roll in bread crumbs.
CASSEROLE "WITH RICE.
Line a mold with freshly cooked rice, fill center with cupful
of finely chopped meat mixed with one egg, one rolled cracker,
one teaspoonful salt and one-half saltspoonful pepper. Cover
with rice and steam for one and one-half hours. Serve with
TOMATO SAUCE. One can tomato soup, one can milk, two
teaspoonfuls cornstarch, piece of butter size of egg. Mix all to-
gether and cook in double boiler until it thickens slightly.
Hannah A. Knowles.
One and one-half pounds round steak chopped, four crackers
rolled fine, butter size of an egg, one tablespoon salt, one-half
teaspoonful pepper (scant), one egg, very little milk. Mix well,
put in deep tin. One can tomato soup, one cup water; pour
over all. Bake one hour.
Chop one inch cube of pork with slice of onion very fine.
Soak about three-fourths pound of crackers till soft. Squeeze
dry and chop. Add one egg beaten, one-third to one-half cup
melted butter, one-half to one teaspoon salt, two heaping tea-
spoons Bell's dressing. Then roll enough dry crackers to make
right consistency. S. "W. T.
EGG SALAD I.
Cut six hard-boiled eggs in half and place them on lettuce
leaves, and serve with mayonnaise dressing.
EGG SALAD II.
Cut six hard-boiled eggs in halves cross-wise. Remove yolks
and mash them with a fork. Add a pinch of mustard, a little
salt and pepper and moisten with oil or butter, make into balls
and refill whites. Arrange on lettuce and serve with either oil
or cooked dressing. Mrs. E. W. Matthews.
Boil potatoes until tender, drain off water and cut in dice
pieces. Mix with salad dressing and crowd into bowl. Turn
on platter so that it keeps its shape, and decorate as follows:
About the molded potato put slices of beet to extend one-third
of the way to top, next put about mold sliced white of egg to
reach to one-third of top, cover rest of mold with yellow of egg
put through ricer. Around bottom and between each row of
decoration put sprigs of parsley.
Two eggs (beaten), three tsp. sugar, one tsp. mustard, one
tsp. salt, one-half cup vinegar, one-half cup melted butter. Beat
all together and cook over hot water. H. A. Knowles.
FISH AND MACARONI SALAD.
Equal parts any boiled white fish and macaroni. Mix with
salad dressing and garnish with sliced hard-boiled egg and pars-
ley. H. A. Knowles.
BANANA AND NUT SALAD.
Cut bananas in half the long way, cover with chopped nuts
and spoonful of dressing.
DRESSING. Two eggs (beaten), three tsp. sugar, one tsp.
salt, one-half tsp. mustard, one-fourth cup vinegar, one-fourth
cup cold water, one-half cup melted butter. Beat together and
cook over hot water. When cold beat in one-half cup of cream.
H. A. Knowles.
Cut into cubes a cupful of tart apples; cut one cup celery in
small pieces; add one tablespoon lemon juice and one-half cup
English walnuts broken fine. Mix with salad dressing and
serve on lettuce leaves.
One small cabbage chopped, two teaspoons salt, two teaspoons
mustard, two tablespoons sugar, two tablespoons sweet cream,
one cup vinegar, two eggs. Beat all together and cook to a
cream in double boiler. While still warm pour over the chopped
Two teaspoonfuls mustard, two eggs, six tablespoonfuls vine-
gar, one tablespoonful sugar, two tablespoonfuls butter, six table-
spoonfuls milk, pinch of salt. Dissolve mustard in a little hot
water; add eggs, vinegar and sugar and cook till it thickens,
then put in butter and when quite cool add milk.
Alice H. Taylor.
Yolks of two eggs, one pint oil, one half cup vinegar, small
teaspoonful salt, teaspoonful sugar, teaspoonful mustard. Mix
yolks of eggs with mustard, salt and sugar, then add first the oil
and then vinegar until used up. Beat constantly with an egg
beater. B. T. IT.
One tablespoon sugar, one tablespoon mustard, one small tea-
spoon salt, three or four tablespoons butter or oil. Stir per-
fectly smooth, then add three well beaten eggs. To this add
one-half cup hot vinegar, one cup milk or cream. Cook in
double boiler, stirring constantly. S. W. T.
Three teaspoons mustard, six teaspoons sugar, salt, six eggs,
six tablespoons vinegar, one-half cup butter, one and one-half
cups milk. Hinckleys.
BREAD, MUFFINS, ETC.
Two cups of rye, one cup flour, one egg, butter size of an egg,
one-half cup molasses, two teaspoons of cream tartar, one of
soda, one and one-half cups sweet milk. Lilla M. Eldridge.
One beaten egg, one-half cup sugar, two tablespoonfuls shorten-
ing, two cups milk, four cups flour, four level teaspoonfuls bak-
ing powder sifted with flour, and one level teaspoon salt. Mix
in order given and bake in muffin tins. H. A. Knowles.
One cup milk, two cups flour, one egg, one tablespoon sugar,
a small piece of butter, two teaspoons baking powder, salt.
Four cups of flour, four cups of milk, four eggs, piece of
butter. Have the muffin tins hot when the batter is put in.
Mrs. E. W. Matthews.
One heaping cup of cold boiled rice, one heaping cup of flour,
two eggs, two full teaspoonfuls baking powder, one-fourth cup
sugar, one teaspoonful butter, salt, milk to make stiff batter.
Omit butter if milk is rich. Carrie D. Bray.
One cup Indian meal, one-half cup flour, heaping teaspoonful
baking powder, one egg, one cup milk, two tablespoonfuls sugar,
one teaspoonful salt. Carrie H. Taylor.
Sift a pint and a half of flour, add a teaspoon of salt, a table-
spoon of sugar, two beaten eggs, a tablespoon of lard, and half
a pint of sweet milk, to which has been added a teaspoon of
cream tartar and a half teaspoon of soda. Work to a smooth
dough, roll half an inch thick, cut out in biscuits, rub over with
milk, lay on buttered tins and bake in a quick oven.
One cup yellow corn meal, one cup flour, two tablespoons
sugar, one teaspoon butter, two teaspoons baking powder. Mix
Two cups Educator bran, two cups entire wheat flour, four
level teaspoonfuls baking powder. Mix to a light dough with
milk and bake in biscuit. Mrs. Thomas S. Crowell.
Two cups graham flour, one cup white flour, sifted with two
teaspoonfuls cream tartar, one teaspoonful soda, one-half cup
sugar, three tablespoonfuls molasses. Mix with milk and hake
in one loaf in moderate oven. Mrs. Thomas S. Crowell.
Four cups flour, four level teaspoons baking powder, one level
teaspoon salt, one-half cup sugar sifted together, two tablespoons
shortening; mix with two cups milk, then add one beaten egg
and one-half cup chopped English walnuts. Put in pan and let
rise for twenty minutes. Bake in moderate oven forty-five
minutes. H. A. Knowles.
One cup brown sugar, two eggs, one-half cup molasses, three
cups sour milk, one and one-half cups white flour, two teaspoons
salt, four cups graham flour, two teaspoons soda sifted with
white flour. Bake one hour. Makes two loaves.
One cup flour, one cup corn meal, one cup rye meal, one cup
molasses, one cup sour milk, one teaspoon soda, salt. Steam
three hours. Lilla Eldridge.
One cup Indian meal, three-fourths cup rye meal, one eup
graham meal, one teaspoon soda, one-half cup molasses, two cups
milk. S. W. T.
ENTIRE WHEAT BROWN BREAD.
Two level eups of entire wheat flour, two-thirds cup of
molasses, one cup of milk, one cup of raisins chopped, one level
teaspoon of soda dissolved in one-half cup of hot water, teaspoon
of salt. Steam three or four hours. Mrs. A. A. Knowles.
One quart flour, one tablespoonful lard worked into the flour,
two tablespoonfuls of sugar, one-fourth cup potato yeast, one-half
pint milk scalded; let get cool, then put in one cup warm water.
Let rise over night. In the morning put in the pan and let rise
again. Bake one hour. Emma C. Baker.
SOUR MILK BROWN BREAD.
One cup corn meal, one cup rye meal, one cup graham meal,
one teaspoon salt, one teaspoon soda, one-half cup molasses, one
cup raisins, one pint sour milk. Steam three hours.
Mrs. Thomas S. Crowell.
ENTIRE WHEAT BREAD.
One quart of entire wheat flour, one quart of bread flour,
one yeast cake, one and one-half pints of liquid (part milk and
part water or all water) scald milk and cool, one-fourth cup of
molasses, salt, one heaping tablespoon of lard. Let rise very
light. Add one-half cup of chopped walnut meats in the morn-
ing if nut bread is desired. Mrs. A. A. Knowles.
SOUR MILK BREAD.
One quart flour, one teaspoon salt, one teaspoon soda. If milk
is real sour use more soda. Sour milk enough to make it as stiff
as possible. Hinckleys.
One cup sugar, one tablespoonful of butter, one egg, one cup
milk, two cups flour, two teaspoonfuls baking powder, one cup
chopped apples, one teaspoonful vanilla. Bake 20 minutes.
Emma C. Baker.
Mix together one and two-thirds cups Indian meal, one-third
cup flour, one teaspoon salt, one-half cup sugar. Mix one cup
sweet milk, one cup sour milk, one egg, one teaspoon soda.
Mix the two lots thoroughly, turn into a thoroughly heated
and buttered iron spider. Turn over the top one cup sweet milk.
Bake in moderately hot oven one-half hour. Agnes Usher.
SOUR MILK GRIDDLECAKES.
One egg, two cups sour milk (if too sour add little sweet milk)
two teaspoonfuls soda, salt, flour enough to make a good batter.
Fry. Carrie H. Taylor.
One pint sour milk, three cups rye meal, one cup flour, one-
half cup molasses, one small teaspoon soda, one small teaspoon
salt, one egg. Drop a little in hot fat and fry till done.
One pint flour, two teaspoons baking powder, one-third cup
sugar, one egg, milk enough to make a thin batter. This batter
may be used for fruit, corn, clams, etc. Drop from a spoon into
Beat two eggs slightly. Add a little salt, two tablespoone of
sugar and one cup of milk. Put this in a shallow dish and soak
slices of bread in mixture. Cook in a well-buttered spider and
brown on both sides. Serve with butter.
One cup sugar, two desertspoonfuls melted butter, one egg, one
cup sour milk, one teaspoonful soda, pinch of salt, nutmeg and
ginger. Flour to roll. F. A. Colburn.
One and one-third cups sugar, two eggs, little salt, one-half
nutmeg, one teaspoon soda, two teaspoons cream of tartar, one
cup milk, four teaspoons hot lard, flour to roll.
One cup cheese grated, one-half cup butter, one-fourth cup
cream. Work together until smooth and creamy. Season to
taste and spread between very thin slices of buttered bread.
Mrs. E. E. Colburn.
One-half pound Young America cheese, four tablespoons cream,
five tablespoons sherry, two tablespoons butter, one teaspoon
mustard, salt, and one-half paprica and beat fifteen minutes with
fork For sandwiches. H. M. R.
Allow one-third fat to two-thirds lean. Chop as fine as pos-
sible and to each quart allow one-half tablespoonful of white
sugar, one tablespoonful of dry mustard, one saltspoonful of
cayenne pepper and one-half cup vinegar. Carrie D. Bray.
Mash or press through a potato ricer three hard-boiled eggs.
Season with one-half teaspoonful melted butter, or moisten with
thick mayonnaise. Spread between thinly sliced bread, sprinkle
with minced olives, parsley or cress, put together and press
slightly. Carrie D. Bray.
One cup finely chopped figs, one-third cup sugar, one-third
cup boiling water, one tablespoonful juice. Mix and cook until
right to spread. Carrie D. Bray.
One-half cup peanut butter, one-half cup currant jelly. Beat
until a smooth paste is formed, then spread. Carrie D. Bray.
RAISIN AND WALNUT.
One-half cup chopped raisins, one-half cup English walnuts,
one-third cup sugar, one-half cup boiling water. Cook until a
thick paste is formed, then add one tablespoonful lemon juice.
Carrie D. Bray.
DATE AND WALNUT.
Equal measures of date and walnut meat chopped fine and
mixed with plain or whipped cream. Spread between entire
wheat bread, buttered. C. D. Bray.
Three eggs, one and a half cups of sugar, two-thirds cup of
cold water, two cups of flour, one teaspoon of baking powder,
pinch of salt, teaspoon of vanilla. Beat yolks of eggs, then add
sugar and beat till creamy. Then add water, then flour and bak-
ing powder, and last of all the well beaten whites of the eggs.
Bake in a slow oven. Mrs. E. W. Matthews.
Four eggs, one cup sugar, one cup flour, one teaspoonful
vinegar, pinch of salt. Alice H. Taylor.
Five eggs, one cup sugar, one cup flour, flavor with lemon
juice or vanilla. Beat yolks thoroughly, add sugar and flavor-
ing, then fold in lightly the whites beaten dry and the flour.
Mrs. Thomas S. Crowell.
Three eggs, one cup of sugar, one cup of flour, two teaspoons
of baking powder, two tablespoons of milk, pinch of salt.
Cream yolks of eggs and sugar together. Beat whites stiff with
the salt added and stir into the yolks. Add tlour, baking pow-
der and milk. Bake in loaf or in cream pie tins.
Mrs. A. A. Knowles.
One-half cup butter, one cup sugar, salt, three eggs beaten
separately, one cup flour. Flavor. M. L. H.
SIX EGG ANGEL CAKE.
Six eggs (whites) or five with a tablespoonful of cold water,
salt, three-fourths cup sugar, one-half teaspoonful cream tar-
tar, one-half cup flour. Flavor. M. L. H.
Whites of three eggs beaten, one cup sugar, one-half cup but-
ter, one-half cup milk, one and one-half cups flour, one and one-
half teaspoonfuls baking powder.
FROSTING. Yolks of three eggs, one and one-half cups sugar,
juice of an orange or other flavoring. Mrs Gorham Pulsifer.
PLAIN CAKE FOR FILLING OR FROSTING.
Two eggs, one cup sugar, one-fourth cup butter, one-half cup
milk, one and one-half cups flour. Bake for one or two layers.
Mrs. Thomas S. Crowell.
One cup sugar, one-half cup butter, one-half cup milk, one and
three-fourths cups flour, three teaspoonfuls baking powder, two
eggs. Add whites last. One teaspoonful cinnamon.
WHITE SPONGE CAKE.
Whites of eight eggs, one and one-half cups powdered sugar,
one cup flour with a teaspoonful cream tartar, salt. Flavor.
LEMON COCOANUT CAKE.
Cream one-third cup of butter. Add gradually one cup of
sugar, one-half cup of milk. Mix and add one and three-fourths
cups of flour, two and one-half teaspoonfuls of baking powder.
Add whites of three eggs well beaten. Bake 25 minutes. Look
into oven often.
FROSTING. Mix .juice and grated rind of one lemon with one
cup of powdered sugar and the yolks of two eggs slightly
beaten. Cook ten minutes in double boiler, stirring continually.
Then add one cup of shredded cocoanut and spread.
Caroline R. Pulsif or.
One cup sugar, two eggs, three tablespoons of butter, two cups
flour, one cup of milk, two teaspoons of cream tartar, one tea-
spoon soda, salt. Lilla Eldridge.
ICE CREAM CAKE.
One-half cup butter, one cup sugar, one-half cup milk, whites
of four eggs, two teaspoonfuls cream tartar, one teaspoonful
soda, two cups flour. Beat the whites but not stiff.
ICING AND FILLING. Two cups sugar, one-half cup cold
water; boil together fifteen minutes. Whites of two eggs
beaten stiff, teaspoonful vanilla. Pour sugar into beaten whites
and beat together. Emma C. Baker.
Two eggs, one cup sugar, one cup butter, one heaping tea-
spoonful baking powder, one cup milk, vanilla flavoring, one,
and one-half cups flour, three squares of chocolate. Cream sugar
and butter together, add the well-beaten eggs, then milk and
flour. Add melted chocolate, flavor and bake in quite hot oven.
For frosting use two cups confectioner's sugar, one tablespoon
milk and one-fourth cup melted butter. B. T. II.
One cup sugar, piece butter size of an egg, two eggs, one-half
cup sour milk with one-half teaspoon soda, one cup flour with
one teaspoon baking powder, two squares melted chocolate.
H. M. R.
Three eggs, one cup sugar, one cup flour. Beat yolks till light,
add sugar, two tablespoons of water, pinch salt. Sift one tea-
spoon baking powder in flour, add gradually. Last fold in
whites. Bake in a long shallow tin, turn out on a clean towel,
spread with jelly and roll up. L. M. Eldridge.
Two eggs, one cup sugar, one-half cup butter, one-half cup
milk, one and one-half cups flour, two and one-half teaspoonfuls
baking powder, one teaspoonful vanilla, two squares melted choc-
olate. Bake in moderate oven forty minutes.
Mrs. Gorham Pulsifer.
One egg, one cup sugar, one tablespoon butter, one-half cup
milk, one and one-half cups flour, one and one-half teaspoons
baking powder, one-half teaspoon each cinnamon, cloves, allspice,
one-half cup raisins, nuts, citron. S. W. T.
One cup sugar, one-half cup butter, creamed; one-half cup
cornstarch, one cup flour, one-half cup milk, two teaspoons bak-
ing powder. Add whites of three eggs beaten. S. W. T.
One and one-half cups sugar, one-half cup butter, salt, one-half
cup cream, one-half cup molasses, two eggs, three cups ilour,
two cups fruit, one teaspoonful soda, spice as desired.
A. G. H.
One cup sugar, one-half cup butter, one-half cup milk, salt,
two cups flour, three eggs beaten separately, one teaspooiifiu
cream tartar, one-half teaspoonful soda. Flavor. A. O. H.
Two cups sugar, yolks of five and whites of four eggs, one-
half cup cold water, two cups flour, one teaspoorful cream tar-
tar, one-half teaspoonful soda, juice and grated rind of one
orange. Bake in three layers.
FROSTING. Whites of one egg and juice and grated rind of
one orange, powdered sugar. Emma C. Baker.
Yolks ten eggs, one whole egg, one and one-half cups sugar,
salt, three-eights cup butter, three-fourths cup milk, three tea-
spoonfuls baking powder, two and one-fourth cups flour. Bake
in round tins.
Put together with orange frosting. Juice of one-half orange,
one teaspoon lemon juice and confectioner's sugar to spread.
A. G. H.
SI 'ICE CAKE.
Two eggs beaten together, one cup of sugar, one-half cup of
butter, one-half cup of milk, two cups of flour, two teaspoons of
baking powder, one square of chocolate melted in the butter,
spice, one cup of raisins chopped fine, grated orange peel to
taste. Mrs. A. A. Knowles.
Three eggs, one cup of sugar, one cup flour, two tablespoons
of strong cold coffee, two teaspoons of baking powder. Cream
yolks and sugar, add coffee, beat whites stiff and cut into yolk,
add flour and baking powder. Bake in "Washington pie tins.
Split and fill with one pint of cream beaten stiff and flavored
with two tablespoons of strong cold coffee and sweetened to taste.
Frost with powdered sugar wet with cold coffee or use coffee
extract. Mrs. A. A. Knowles.
SOUR MILK CAKE.
Two cups brown sugar, two-thirds cup butter, one and one-half
cups sour milk, one teaspoonful soda dissolved in milk, three cups
flour. Add spice, raisins and nuts to taste.
Mrs. Thomas S. Crowell.
DRIED APPLE CAKE.
Three cups dried apples, two cups molasses, one teaspoonful
soda, one cup brown sugar, three eggs, one cup butter, four cups
(scant) flour. Soak apples over night and in the morning stew
in one cup of the molasses. Add with raisins and citron to the
cake batter when mixed. Mrs. Thomas S. Crowell.
Three eggs, one cup sugar, one and one-half cups flour, three
tablespoons cold water, one and one-half teaspoons baking pow-
der. Beat well. Bake in two layer cake pans and split when
CREAM. Three-fourths pint milk, one-half cup sugar, butter
size walnut, one tablespoon cornstarch, flavor with vanilla.
This makes a fine chocolate cake. Mattie M. Lasbury.
One cup sugar, butter size of large egg, three-fourths cup milk,
one egg also one yolk, two even teaspoonfuls baking powder,
one teaspoonful vanilla, two even cups flour. Bake in two lay-
FILLING. One-half pound figs chopped, one-half cup sugar,
one-half scant cup water. Cook. Last of all add beaten white of
one egg. Cook a minute. Cover top with orange and lemon
frosting. Carrie D. Bray.
One cupful of water and one-half cupful of butter boiled to-
gether. While boiling add one cupful of flour. When cool add
three eggs not beaten. Stir to a cream and drop on buttered
tins. Bake in a quick oven.
CREAM. One cupful of milk, one-half cupful of sugar, one
egg, three tablespoons of flour. Cook until it thickens and
flavor to taste. Mrs. E. W. Matthews.
COCO AN UT OR WALNUT CAKE.
One-half cup butter, one cup sugar, yolks of three eggs, one-
half cup milk, whites of two eggs, one and two-thirds cup bread
flour or one and three-fourths cups pastry flour, two and one-
half teaspoonfuls baking powder, three-fourths cup walnut moat
broken in pieces or three-fourths cup cocoanut. Bake forty-five
minutes in moderate oven. Carrie D. Bray.
Two eggs, one cup sugar, one-half cup butter, one-half cup cof-
fee, one and three-fourths cups flour, two tablespoonfuls molasses,
one and one-half teaspoonfuls baking powder, chopped raisins
and nuts. Alice H. Taylor.
One and one-half cups of butter, three cups sugar, six eggs
beaten separately, one cup milk, four and one-half cups flour,
one teaspoon soda, two teaspoons cream tartar. This makes two
loaves. Emma C. Baker.
LADY BALTIMORE CAKE.
One cupful butter, two cupfuls sugar, three and one-half cup-
fuls flour, one cupful sweet milk, the whites of six eggs, two
level teaspoonfuls of baking powder and one teaspoonful rose
water. Cream the butter, add the sugar gradually, beating con-
tinuously, then the milk and flavoring; next the flour, into
which the baking powder has been sifted, and lastly the stiffly
beaten whites of the eggs, which should be folded lightly into
the dough. Bake in three layer pans in an oven that is hotter
than it would have to be for loaf cake.
FILLING. Dissolve three cupfuls granulated sugar in one cup-
ful boiling water; cook it until it will thread, then pour it over
the stiffly beaten whites of three eggs, stirring constantly. To
this icing add one cupful of chopped raisins, one cupful chopped
nut meats (pecans preferred) and five figs cut in very thin
strips. With this ice both the top and sides of the cake and
between the lavers. Emma C. Baker.
One cup sugar, one and one-half cups flour, into which has
been sifted one rounding teaspoon baking powder. Then into a
cup put whites of two eggs, fill the cup half full of butter and
then fill it full of milk, the three ingredients making the cup
full. Now put all in a bowl and beat five minutes.
Lilla M. Eldridge.
Four eggs, one cup sugar, one cup flour, one teaspoon cream
tartar, one-half teaspoon saleratus. Bake in a shallow tin.
Spread with jelly and roll when hot. Agnes Usher.
FROSTINGS AND FILLINGS.
One egg yolk, three tablespoonfuls of orange juice, one tea-
spoonful lemon juice, confectionery sugar ta spread. A. G. H.
BROWN SUGAR FROSTING.
One cup brown sugar, one-half cup water. Boil until it
strings, then mix with the beaten white of an egg. A. G. II.
Boil one-half cup sugar and one-fourth cup water until it
threads. Pour into this syrup the beaten white of one egg and
one-fourth pound marshmallows cut into fine pieces. Beat until
melted and frosting thick enough to spread. S. W. T.
CREAM FOR CREAM CAKES AND ECLAIRS.
One pint milk, two tablespoons cornstarch, three eggs, three-
fourths cup sugar, butter size of walnut. Boil the milk and add
the cornstarch wet with a little cold milk. Cook about five
minutes. Add beaten eggs and sugar and cook five minutes
longer. Add butter and when cool flavor with lemon or vanilla.
Mrs. Thomas S. Crowell.
CREAM CAKE FILLING.
One-half pint milk, three tablespoons sugar, one and one-half
tablespoons flour, one egg, flavoring and salt. S. W. T.
LEMON CREAM FILLING.
Mix one cup sugar, three teaspoonfuls cornstarch, one-fourth
teaspoonful salt. Stir this into a cup of boiling water, stirring
till smooth. Place this over boiling water and cook ten minutes.
Add the grated rind of half and the juice of one lemon, one
tablespoonful butter and one egg. Emma C. Baker.
One cup of sugar and a scant half -cup of water; let boil
until it threads. Then take from the stove and have ready the
white of an egg beaten to a stiff froth. Add the hot syrup
gradually to the egg, stirring constantly until it thickens. Then
add some chopped figs and spread between cake and on top.
The same filling is nice with English walnuts and raisins in-
stead of the figs. Mrs. E. W. Matthews.
One ounce chocolate, three-fourths cup sugar, one tablespoon-
ful butter, one cup boiling water. Let this come to a boil. Then
add one rounding tablespoonful cornstarch dissolved in one-half
cup cold water. Cook ten minutes. Flavor. Spread when cool.
A. G. H.
One medium-sized apple grated, one cup sugar, white of one
egg beaten. Beat all together until very white and creamy.
Spread between layers and on top of cake. F. A. Colburn.
One-third cup milk, one cup sugar, one teaspoon butter. Boil
this mixture till it begins to thicken, take from stove, flavor
with vanilla and beat till thick enough to spread easily on cake.
After this hardens melt a square of chocolate and spread over
Put four desertspoons milk and a teaspoon of flavoring — vanil-
la, almond or strawberry — into a bowl. Add confectioner's sugar
until thick enough to spread on the cake.
One cup sugar, two-thirds cup butter, two cups rolled oats,
two cups flour, one egg, pinch salt, teapsoon cinnamon, tea-
spoon soda, teaspoon cream tartar, seven tablespoonfuls sweet
j£ lkt Mrs. E. E. Colburn.
One pint flour and sufficient lard to make a rich pie crust.
Roll thin and cut out with a five o'clock tea saucer, and put in a
good teaspoon of the following filling in each. Pinch up the
ends good. . .
FILLING. One egg, juice of one lemon, cup of raisins chopped
fine, one cup of sugar, salt, two teaspoons of flour.
Cream one-half cup butter, add one cup sugar, two well
beaten eggs and one-half cup milk. Sift one teaspoon soda and
level teaspoon of cream of tartar with two cups flour. Beat
and add one-fourth cup dried orange peel pounded fine or
ground in meat chopper. Add one-half cup nut meats. Drop far
apart with small spoon. Bake in quick oven. M. L. H.
One cup N. 0. molasses, one -hall' cup sugar, one tablespoon
ginger, one teaspoon soda, one-half cup butter, flour to roll out
very thin. Heat molasses and pour over sugar, add ginger,
butter, soda and flour. Cut and bake quickly.
Mrs. Thomas S. Crowell.
Two cups of sugar, one cup of butter, one cup of raisins
(chopped), three eggs, one-half teaspoon of soda dissolved, three
tablespoons of milk, one teaspoon of cinnamon, cloves and nut-
meg, about five cups of flour. Drop on buttered tins.
Mrs. E. "W. Matthews.
One cup sugar, three-fourths cup butter, two eggs, one cup
molasses, one desertspoonful ginger and one tablespoonful vine-
gar, one desertspoonful soda dissolved in a little cold water.
Emma C. Baker.
Two squares chocolate melted, one cup sugar, one-half cup but-
ter, one-half cup flour, one cup nut meats chopped, two eggs.
Bake slowly in large pan and cut when hot. H. M. R.
One-fourth cup each of butter and lard creamed together, one-
half cup each brown and white sugar, one-fourth cup sour milk,
one egg, one-half teaspoon soda, two cups flour, one-fourth tea-
spoon each of clove and nutmeg, one-half teaspoon of cinnamon,
one-half teaspoon lemon extract, one-half cup raisins, one-half cup
chopped walnuts. Drop on buttered tin. Bake in quick oven.
H. M. R,
One cup sugar, one-half cup shortening, one egg, one-half cup
milk, three and one-half cups flour, two teaspoons cream tartar,
one teaspoon soda, one teaspoon vanilla.
FILLING. One cup chopped raisins, one-half cup sugar, one-
half cup water, one tablespoon flour. Cook until thick.
One cup molasses, one-half cup sugar, one egg, one tablespoon-
ful ginger, one tablespoonful soda, one tahlespoonful vinegar,
two tablespoonfuls water, two-thirds cup shortening, (butter and
lard mixed), four and one-half cups flour. Leila Nickerson.
BROWN SUGAR COOKIES.
Three eggs, two cups of brown sugar, one teaspoonful of
vanilla, two teaspoonfuls of bakmg powder, two tablespoonfuls
of butter melted after measuring, flour sufficient to roll out.
Caroline R. Pulsifer.
One-half cup butter, one-half cup lard, two en ids sugar, three
eggs, one teaspoon ginger, one teaspoon saleratus, two teaspoons
cream tartar, pinch of salt, flour to roll. Agnes Usher.
One-half cup butter, one cup sugar, three eggs, one-fourth cup
milk, two cups flour, one-half teaspoonful soda, one teaspoonful
cream tartar, one scant teaspoon vanilla. Spread evenly in large
roasting pan and sprinkle with sugar and cinnamon. Bake in
hot oven. Cut in squares while warm. F. A. Colburn.
One-half cup molasses, one-half cup sugar, one egg, one table-
spoon butter, one teaspoon soda, one-third cup hot water or
milk, one-half teaspoon each cinnamon and ginger, two cups
floim S. W. T.
SOUR MILK GINGERBREAD.
One cup of molasses, one cup of sour milk, two and one-third
cups of flour, one and three-fourths teaspoons of soda, two tea-
spoons of ginger, one-half teaspoon of salt, one-fourth cup of
melted butter. Mix soda with sour milk and add to molasses.
Sift together remaining dry ingredients, combine mixtures, add
butter and beat vigorously. Bake in a moderade oven.
Mrs. E. "W. Matthews.
SOUR MILK GINGERBREAD.
One cup sour milk, one-half cup molasses, one-half cup sugar,
one tablespoon butter, one teaspoon soda, one teaspoon ginger,
two and one-fourth cups pastry flour. Mrs. Thomas S. Crowell.
One cup molasses, one teaspoon ful soda in molasses, one-haU'
teaspoonful ginger, salt, four tablespoonfuls shortening, three
tablespoonfuls cold water, two and one-half cups flour.
A. G. IT.
SOUR CREAM GINGERBREAD.
Beat two eggs, add one-half cup sugar, one-half eup molasses,
three-fourths cup sour cream, one teaspoonful salt, one teaspoon-
ful cinnamon and one of ginger, two cups flour into which has
been sifted one and one-half teaspoonful soda. Then add a good
cup of preserved ginger cut in small pieces. Bake in small
round cakes. A. G. H.
One cup molasses, one teaspoon soda, one tablespoon ginger,
one-half teaspoon salt, one-half cup butter or drippings, one cup
milk, three cups pastry flour. Bake in muffin pans in moderate
oven about thirty minutes. Mrs. Thomas S. Crowell.
One cup molasses, one-third cup water, dissolve one teaspoonful
of soda, one teaspoonful ginger, heaping tablespoonful of shorten-
ing, pinch of salt, flour enough to spread in pan.
PUDDINGS AND PUDDING SAUCES.
STEAMED SUET FRUIT PUDDING.
Two and one-half cups of flour, one teaspoon of soda, one-half
teaspoon of salt, one-half teaspoon of cinnamon, one-half tea-
spoon of nutmeg, one cup of chopped suet or two-thirds cup of
butter, one cup of raisins, one cup of water or milk, one cup of
molasses. Sift soda, salt and spice into the flour, rub in the suet,
add the raisins (chopped), mix in the milk and molasses, and
stir it into the mixture. Steam in a buttered mold three hours.
If butter is used allow three cups of flour. Serve with sauce.
Mrs. E. W. Matthews.
One pint boiling water, one-fourth cup cornstarch, little salt,
one tablespoonful sugar, one teaspoonful vanilla. Dissolve corn-
starch in cold water. Cook all until transparent. Beat the
whites of three eggs stiff and stir into boiling cornstarch. Pour
into wet mold.
SAUCE. Two cups milk, beaten yolks of three eggs, two-thirds
cup sugar, butter size of walnut, flavor to suit taste. If with
chocolate add two squares with two tablespoonfuls water. Cook
in double boiler until thick. Carrie D. Bray.
One pint of flour sifted, one-fourth teaspoon salt, two tea-
spoons (scant) baking powder, one-fourth cup butter, one cup
milk. Roll lightly and bake in two layer cake tins.
Mash fruit and put between layers and on top. Serve with
whipped cream. Mrs. T. S. Crowell.
One cup of sugar, two teaspoons of butter, one cup of milk,
two eggs, two cups of flour, two teaspoons of baking powder,
two squares of Baker's chocolate melted. Steam one and one-
SAUCE. Butter size of an egg, cream with confectioner's
sugar, then beat in an egg and flavor with vanilla. Set in a
cool place and let harden. Mrs. E. W. Matthews.
STEAMED PLUM PUDDING.
Six crackers buttered and soaked in one pint of milk over
night with two eggs, two tablespoonfuls molasses, one-half cup
sugar. In the morning in laying pudding to steam put a little
cinnamon and nutmeg between layers with one cup raisins.
Steam two hours. This is enough for six or eight persons.
SAUCE. One cup sugar, butter size of half an egg, one egg.
Beat to a cream, add little salt and flavoring. Just before serv-
ing add two tablespoonfuls of boiling water. Carrie D. Bray.
One and one-half pints milk, yolks of three eggs, one teaspoon
cornstarch, three tablespoons sugar. Cook in double boiler until
the custard is smooth and thick and pour into pudding dish.
Cover thickly with maccaroons rolled fine. Beat the whites of
the eggs stiff, mix with one-half cup sugar and put over the
custard. Garnish with small maccaroons. Brown slightly in
oven. H. A. Knowles.
STRAWBERRY OR FRUIT DELIGHT.
Two cups milk, one-third cup sugar, one teaspoonful butter, salt,
vanilla, one-fourth cupful cornstarch, yolk of one egg. Cook in
SAUCE. One and one-fourth cups strawberries or fruit crushed,
one-fourth cup sugar, white of one egg beaten stiff. Serve cold.
Carrie D. Bray.
Melt one cup of sugar in spider and pour into one and one-half
pints of milk, add pinch of salt and teaspoon of vanilla. Cool and
add beaten yolks of four eggs and the white of one egg. Pour
into a buttered pudding dish and cook in pan of water in moder-
ate oven until done. Make meringue of the whites of eggs and
set in the oven to brown. Mrs. E. W. Matthews.
GRAPE NUT PUDDING.
Scald one quart milk, add one cup grape nuts and let stand
until cold. Add one beaten egg, small piece butter, one cup sugar,
one cup raisins (if liked). Bake one and one-half or two hours.
Serve with whipped cream. H. A. Knowles.
Pour or five slices of buttered toast. Soak this in milk, one-
half cup molasses for sweetening, two eggs well beaten. Bake
until a rich brown. M. L. II.
MARSHM ALLOW PUDDING.
Thirty-five marshmallows, one tablespoonful powdered gelatine,
one cup cream, one tablespoonful sugar, one teaspoonful vanilla,
two eggs, one tablespoonful brandy.
Cut marshmallows in three small pieces. Mix with these
enough powdered sugar to prevent them sticking together. Dis-
solve gelatine in boiling water. Take cream, sugar and vanilla
and mix with gelatine when cold, together with beaten whites
of two eggs. Into this mixture put the marshmallows and
brandy. Serve with whipped cream. B. T. H.
One and one-half cups strong coffee, one cup milk, scant cup
sugar, two teaspoons gelatine, yolks of three eggs well beaten,
one-half teaspoon vanilla, a little salt. Cook in double boiler
until it thickens, then remove from fire and add the beaten
whites of the eggs. When cool put on ice and serve with
whipped cream or boiled custard.
SHREDDED WHEAT PUDDING.
One pint milk, one-half cup shredded wheat crumbs (two bis-
cuits), one-fourth teaspoon salt, one-half cup molasses, three eggs,
one-half teaspoon cinnamon. Mix well, beat in the milk, turn
into a buttered pudding dish and bake covered forty-five min-
utes. Remove cover and brown. Serve with hard sauce.
H. M. R.
One pint milk, one-fourth cup tapioca, two eggs, one-half cup
susar. S. W. T.
Soak one cup bread crumbs in one and one-half cups boiling
milk for one-half hour. Melt one square chocolate and when it
is a smooth paste mix in a quarter cup of sugar, a pinch of salt,
teaspoonful of vanilla and the beaten yolks of two eggs. Mix
with the soaked crumbs, add the beaten whites of eggs. Bake
about three-quarters of an hour. Serve with whipped cream or
hard sauce. Lula M. Eldridge.
One large cup suet, one cup molasses, one cup milk, one cup
raisins chopped fine, one cup nuts chopped fine, one-half tea-
spoon soda, one-half teaspoon cinnamon, one-half teaspoon cloves.
Flour to make a stiff batter. Steam three hours. S. W. T.
Eight crackers rolled fine and soaked in two quarts milk.
Cream one-fourth cup butter with one cup of sugar, add salt, one
teaspoon of mixed spices, and six well beaten eggs. Butter a
deep pudding dish and bake three or four hours. Stir several
times to keep the raisins from settling (one cup raisins).
Lilla M. Eldridge.
Beat one egg, add one cup water, the grated rind and juice of
one lemon. Pour this over one cup of sugar mixed with two
tablespoons of flour. Cook in double boiler.
Lilla M. Eldridge.
BAKED RTCE PUDDING.
Two cups cooked rice, one quart milk, four eggs (save the
whites of three for frosting), sugar and salt to taste. Grate the
rind of one lemon, add, and squeeze the juice into the whites with
two or three tablespoons of sugar. Leila Nickerson.
One egg, one-fourth cup butter, one eup milk, one-half eup
sugar, two cups flour, two teaspoons baking powder, four sour
apples. Pare and quarter apples in shallow baking dish. Pour
batter over and bake about thirty minutes. Serve hot with
hard sauce. Mrs. Thomas S. Crowell.
BAKED STUFFED APPLES.
Select six fair apples of good flavor. Core and fill with sugar
and place in baking pan with enough hot water and two tea-
spoons of lemon juice to cover bottom of pan. Bake carefully,
basting often, until tender but not broken to pieces. Remove
carefully to dish, pouring over the syrup left from baking.
When time to serve pour over the apples a pint of whipped
cream to which has been added a half cup of chopped English
walnuts. Serve at once. Mrs. E. E. Colburn.
BREAD PUDDING, STEAMED.
One egg, one cup of milk, one-half cup of molasses, one-half
cup of raisins, two cups of stale bread crumbs chopped fine, one-
half teaspoonful of saleratus, one-half cup of butter melted.
Steam three hours. Serve with egg asuce or hard sauce.
EGG SAUCE. Two eggs beaten separately, three-fourths cup
sugar. Beat whites to a stiff froth. Beat yolks and sugar until
light. Combine mixtures. Flavor with vanilla. Do not make
until ready to serve. Caroline R. Pulsifer.
Five eggs, six tablespoons sugar, one quart milk, one and one-
half squares chocolate, one teaspoon vanilla. Dissolve chocolate
with a little of the milk, add half the sugar, and the milk.
Heat in double boiler. When hot pour over eggs beaten all to-
gether and rest of the sugar. Add vanilla and bake like custard.
Mrs. Thomas S. Crowell.
One cup of sugar, one-half cup of butter, one-half cup of milk,
two eggs, one teaspoon cream of tartar, one-half teaspoon of
soda, one and one-half cups of sifted flour, one-fourth cake of
Baker's chocolate melted and beaten into the mixture. Bake in
an angel cake pan. Frost while hot with a soft chocolate frost-
ing. Serve at once, with the hole in the center filled with
FROSTING. Two squares of scraped chocolate, five heaping
tablespoons powdered sugar and three tablespoons of boiling
water. Stir over fire until it thickens a little.
Mrs. A. A. Knowles.
One cup powdered sugar, white of one egg, two sour apples.
Grate apples and beat all together with fork until light and
dry. Serve with sponge cake. Mrs. Thomas S. Crowell.
One pint milk, two tablespoons cornstarch, three tablespoons
sugar, little salt. Dissolve the sugar and cornstarch in a little
cold milk. When milk boils stir it in. Add whites of three eggs.
S. W. T.
Pour out one quart milk in quart. Take one cup of milk, and
one-half cup from quart and a small teaspoon salt and put into
a saucepan to heat. When almost boiling stir in two-thirds cup
of Indian meal. Take from stove when cooked and stir in one-
half cup molasses. Pour into greased pudding pot and when
almost cold put in rest of the milk in the quart. Do not stir.
Set away and when ready to put into oven put in two-thirds cup
of cold milk and a piece of suet. Cook in slow oven four or
LEMON BREAD PUDDING.
Two thick slices of bread, pour over one and one-half cups
boiling water, one-half cup butter; add beaten yolks of two eggs,
three-fourths cup sugar, juice of one and one-half lemons. Bake
about 20 minutes. Frost with the stiffly beaten whites of eggs,
with two tablespoonfuls of sugar. Brown in oven.
H. A. Knowles.
LEMON RICE PUDDING.
One cup freshly cooked rice, yolks three eggs (beaten), three
tablespoonfuls sugar, juice and rind of one lemon. Bake about
twenty minutes. Frost with beaten whites of three eggs to which
has been added three-fourth cup of sugar and one-half teaspoon
lemon extract. Brown in oven. IT. A. Knowles.
One cup powdered sugar, one cup cream, six tablespoons grated
chocolate, one teaspoon vanilla. Mix sugar and cream, dissolve
chocolate and add. Cook over teakettle until it thickens, about
two minutes, then add vanilla. Mrs. A. A. Knowles.
One-half cup butter, one-half cup powdered sugar; cream these,
then add white of one egg beaten very stiff. Flavor with
vanilla. H. A. Knowles.
Cream one-third cup butter with one cup powdered sugar, two-
thirds teaspoon vanilla or one-third lemon. Shape into balls a ad
roll in cocoanut. S. W. T.
Three-fourths cup sugar, one cup boiling water, two table-
spoons cornstarch, two tablespoons butter. Mix the cornstarch
and sugar and add to the boiling water. Cook till clear and
thick, then add butter, stir until melted, take off stove and add
juice of one lemon. Leila Nickerson.
Cream a piece of butter the size cf an egg with confectioner's
sugar. Then stir in an egg, not beaten. Flavor with vanilla.
M. S. M.
POOR MAN'S PIE.
One cup fat pork, one cup raisins, four common crackers, one
cup molasses, one cup sugar, one cup boiling water, one-half cup
vinegar, one teaspoonful each of cinnamon and cloves. Roll
crackers and moisten with little water. Chop pork and raisins
fine. Bake with two crusts. Mrs. Thomas S. Crowell.
One cup of flour, one-half cup of lard, one teaspoonful salt
and pinch of baking powder. Mix with cold water to right con-
sistency to roll out. B. T. H.
SOUR CREAM PIE.
One cup raisins, one cup sour cream, one cup sugar, one egg,
all kinds of spice. Flour raisins, and bake well done between
Three eggs beaten light, one-third cup sugar, little salt, one
pint of milk. Put in crust and bake in slow oven. L. N. N.
SELF FROSTING LEMON PIE.
Cream together one cup sugar, one tablespoonful flour, but-
ter size of an egg. Then add beaten yolks of two eggs, juice
and grated rind of one lemon, one and one-half cups milk. Stir
in lightly the whites of two eggs beaten stiff and pour into a
good-sized pie plate lined with pastry. Bake in a moderate oven
to a beautiful brown. Mrs. E. E. Colburn.
One cup of cranberries chopped fine, one cup of sugar and a
large tablespoon of flour stirred into it, teaspoon of vanilla, little
salt, one-half cup of hot water poured over all, and piece of but-
ter size of an egg. Bake with two crusts. Leila Nickerson.
Three eggs, two-thirds cup sugar, one-fourth cup lemon juice,
grated rind one lemon, two tablespoons water. Beat eggs slight-
ly, add sugar, lemon juice, rind and water.
FROSTING. Whites of two eggs, two tablespoons powdered
sugar, one-half tablespoon lemon juice or vanilla. S. W. T.
One cup raisins, one cup sugar, two-thirds cup water, one egg,
one tablespoonful flour, juice and rind of one lemon. Bake with
two crusts. M. L. H.
Three cups of water, one and one-half cups of sugar, three
eggs, three tablespoons of cornstarch dissolved in cold water,
juice and peel of two lemons, small piece of butter. Cook on
top of stove, cool a little and bake between two crusts. This
makes two pies. Mrs. A. A. Knowles.
One large can of sliced pineapple, two eggs, two tablespoon-
fuls of cornstarch, butter size of a walnut, one cup sugar. Heat
juice, then add ingredients, cutting pineapple into small pieces
and add last. Have crust baked, then fill. Make meringue of the
whites of two eggs, one cup of sugar (granulated), one teaspoon-
ful of baking powder. Whipped cream may be served on the
top. M. L. H.
One quart meat chopped fine, two quarts apples chopped fine,
two cups molasses, one cup sugar, three cups raisins, one-fourth
pound citron, one-half cup butter, one cup vinegar, grated rind
and juice of one lemon, two tablespoons cinnamon, one table-
spoon allspice, one tablespoon cloves, one tablespoon nutmeg, two
tablespoons salt. Mix ingredients and cook in preserving kettle
slowly for two or three hours.
Four quarts tomatoes chopped fine and drained. Cover with
cold water and simmer thirty minutes. Drain again. Two
pounds of brown sugar, one pound of raisins, one-half
pound of citron chopped fine, one tablespoon salt, one-half cup
vinegar, one-half cup of butter or suet. Cook this mixture slow-
ly until it thickens. When cold add one tablespoon of cloves,
one tablespoon cassia, one-half nutmeg. Put in jars.
One quart milk, one pint sugar, juice of three lemons. Freeze.
Mrs. Thomas S. Crowell.
One quart milk, one-half pint cream, two cups sugar, two
lemons, four oranges. Freeze. Mrs. Thomas S. Crowell.
Mash one quart berries, add the juice of two lemons and one
pound of sugar. Stir till sugar is dissolved. Cover and stand
aside for an hour. Then add one quart of water. Put into freez-
er and freeze gradually till almost frozen, then turn rapidly.
Serve with whipped cream. H. A. Knowles.
One-half cup very strong coffee, one pint cream, sweeten to
taste. Pack and let stand for four hours. If not frozen put in
one-half package of minute gelatine dissolved in coffee. Mix and
let stand in a cool place. M. L. H.
Four lemons, one large pineapple shredded, one-half box gel-
atine, three pints water, whites of two or three eggs, two and
one-half cups sugar. Freeze. H. A. Knowles.
One quart milk, two cups sugar, three eggs; make soft custard
and let cool. Put in two tablespoons vanilla and little salt, one-
half pound of candied fruit and chop fine, add four tablespoons
of Jamaica rum and let stand three or four hours. Add a pint
of cream to custard and freeze. When partly frozen add fruit
and freeze until hard. Mrs. I. B. Sherman.
STRAWBERRY ICE CREAM.
Two quarts milk, three cups sugar, four eggs, little salt. Make
*oft ouetard and let cool. After it is cool add one pint of cream
and freeze. When partly frozen add one box of fresh crushed
strawberries and freeze hard. Leila Nickerson.
VANILLA ICE CREAM.
One quart milk, four eggs, one cup sugar, one teaspoonful
cornstarch dissolved. Cook like boiled custard; let cool. One
tablespoonful vanilla (or any other flavoring may be used),
one-half cup cream whipped and added just before freezing.
Mattie M. Lasbury.
One tablespoon of ground coffee for each cup and one table-
spoon for the pot. Put as much dry coffee as is needed for the
meal in a bowl; take one egg, wash shell and break in another
bowl; crush the shell and beat up with a fork. Add half of this
to the coffee in the other bowl and stir up with a cup of cold
water. Put in coffee pot, add a little more cold water if the
grounds are not all wet, let scald and then add as much hot
water as needed. Let simmer a few minutes and set on back
part of stove. Serve when needed. Mrs. A. A. Knowles.
One pint of milk, eight level teaspoons cocoa, eight teaspoons
granulated sugar, one pint boiling water. Put the milk to h°at
in double boiler. Put the water to boil in sauce pan. Mix the
sugar and cocoa thoroughly and add it to the boiling water.
Cook five minutes and add the hot milk. Beat with a Dover
egg beater and serve hot. Leila Nickerson.
One and one-half dozen lemons, one-half dozen oranges, one
pint of pineapple or one whole pineapple cut in fine pieces or
shredded, one-half pound red sugar, three pounds granulated
sugar. Dissolve sugar in hot water. Mix juices the day before
needed but do not add sugar until afternoon of using, and water
just before serving. This amount of juice will make a water
bucket full and serve about forty persons. Add iee when ready-
to serve. Mrs. A. A. Knowles.
Mix one-half cup coffee, the white of one egg and two cups
cold water. Bring to the boiling point, boil three minutes and
add two cups milk. When ready to serve put shaved ice in the
bottom of a punch bowl, add one-half cup heavy cream beaten
stiff and the prepared coffee. Sweeten to taste. H. M. R.
Melt in a sauce pan two squares of chocolate, three tablespoon-
fuls sugar, two tablespoonfuls hot water. When smooth, add
gradually one quart of hot milk. Half milk and half water
may be used if preferred.
Four quarts grapes, three pints water, one and one-half
pounds sugar. Stem grapes and wash. Put in kettle with
water and boil until broken. Strain through cheese cloth and
put juice and sugar into kettle. Boil ten minutes. Bottle or
put into fruit jars.
Four quarts berries, two quarts vinegar. Cover the berries
over night. In the morning squeeze thoroughly and add one
pound of sugar to every pint of juice. Boil twenty minutes.
Bottle and cork while hot.
Eight pounds of hard pears chopped fine, eight pounds sugar
(scant), one-fourth pound preserved ginger root chopped fine.
Simmer three hours. Grate off the yellow of two good-sized
lemons, to this add the juice of same. Add to this mixture and
simmer a little while after the lemon is added.
Emma C. Baker.
One quart cranberries, one pint sugar, one-half pint water.
Cook all together ten minutes, strain all through fine sieve and
cool. Leila Niekerson.
Four quarts green tomatoes, one quart small onions, one quart
small pickles, one head cauliflower, one bunch celery, six
medium green peppers. Chop all together and let stand twenty-
four hours covered with a large cup of salt and water. Then
boil thirty minutes and drain very dry.
DRESSING. Six teaspoons of mustard, one tablespoon of
tumeric, two cups of white sugar, one cup of flour. Mix with
water to form paste. Have two quarts vinegar to a boiling
point, pour in the paste and stir until it is a thin custard.
PICKLED LIME RELISH.
Five cups green tomatoes chopped fine, one cup chopped
pickled limes, five cups sugar. Cook slowly for three or four
hours. H. M. R.
GROUND CHERRIES AND CRANBERRIES.
Two quarts of cherries, one pint water, two quarts of cran-
berries, three quarts of sugar. Boil thoroughly twenty minutes.
One quart currant juice, one quart red raspberries, juice of
two oranges and all of the peel cut fine, one pound raisins cut
and seeded, four pounds sugar. Cook three-quarters of an hour.
H. M. R.
Two quarts of cherries, two lemons sliced thin, two ounces pre-
served ginger root cut in small pieces, one pint of water, one
quart of sugar. Boil twenty minutes. Hinckley.
Six cups water, three cups sugar. Boil together about ten
minutes, then add pears pealed and halved. Cook until soft and
place in jars. Fill to overflowing with hot syrup and seal im-
mediately. Mrs. Thomas S. Crowell.
"Weigh equal quantities of broAvn sugar and good sour apples.
Pare, core and chop fine. Make a good clear syrup of the sugar,
add the apples, the juice and rind of three lemons and a few
pieces of white ginger. Boil it until the apples look clear and
yellow. On no account omit the ginger. Caroline R. Pulsifer.
Remove stems and wash. Just enough water to cook them. If
two quarts of berries are used, three pints of sugar is necessary.
This is to be added when the berries are boiling well. Cook
until it thickens up or jellies. Hinckley.
Cut the apples in small pieces. Cover with water and boil
thoroughly. Drain through a sieve. Boil the juice with an
equal quantity of sugar until it jells. Lemon or vanilla flavor-
ing may be added.
Eight pounds pears sliced thin, six pounds sugar, one-fourth
pound preserved ginger root, one pint water, four lemons sliced.
Cook one hour. Hinckley.
Three pounds grapes, three pounds sugar, two oranges, juice
and grated rind, one pound raisins chopped, one pound English
walnut meats broken into small pieces. Pulp grapes and put
on to boil until they can be strained and seeds removed; then
add the sugar, orange and raisins and a very little water if
needed. Cook until it begins to thicken — from one to two hours
— and remove from fire. Stir in nut meats and put immediately
into jelly tumblers. This quantity will make eight or ten
glasses. Mrs. E. E. Colburn.
Mash the berries, and let come to a boil. Use no water.
Squeeze out the juice and boil with an equal quantity of sugar
until it jells.
Nearly cover the grapes with water. Boil until thoroughly
cooked, squeeze or let drain through a bag. Measure juice and
add equal quantity of sugar. Cook together until it jells from
a spoon. Beachplums may be used in the same way.
Two tablespoonfuls of butter, one-half onion minced. Cook
until brown. Add one gill (or more) cream. When hot add
one can shrimp, one-half cup cold boiled rice, one table spoonful
tomato sauce. Let this come to boiling point and then let it
simmer five minutes. Helen A. Eldridge.
One can tomatoes, five eggs, flour, salt, cayenne pepper, but-
ter. Put butter in chafing dish and let it melt. Then put
tomatoes in. Let them come to boiling point, add thicken ; ng
and eggs well beaten, and last add the salt, pepper and butter.
Let cook until it thickens and serve on crackers. B. T. H.
One pound of cheese, broken in small pieces, one cup of milk
(or beer). Mix one teaspoon of dry mustard, one-half teaspoon
of salt and a few grains of cayenne pepper and one well-beaten
egg. Put a small piece of butter in chafing dish, add cheese and
when well melted add milk or beer, then egg with the seasoning.
Cook smooth and serve. Do not let it curdle.
Mrs. A. A. Knowles.
Put two tablespoonfuls of butter in chafing dish. When
melted add two cups of cold chicken cut in small pieces or one
can chopped. Then add one cupful of milk or cream with two
tablespoonfuls of flour, one cup of chicken stock if you have it, if
not a little more milk, one can peas (strain off liquor), salt and a
dash of red pepper. Cook a few minutes and serve on toast or
crackers. Mrs. A. A. Knowles.
One pint oysters, two tablespoonfuls butter, two tablespoonfuls
flour, one pint cream, one-half teaspoonful celery salt, one-half
teaspoonful salt, dash of cayenne pepper. Put butter in chaf-
ing dish, add flour. Mix well together and when smooth add
cream, stirring constantly until sauce is smooth. Add oysters,
bring to boiling point, season and serve. One-half pint cream
may be used with one-half cup sherry. B. T. H.
CREAMED FINNAN HADDTE.
Put one tablespoon of butter in chafing dish, when melted
strip half a finnan haddie and add. Heat through and when
well mixed add three cold boiled potatoes cut in dice and salted.
Then add one-half pint of cream or milk, two tablespoonfuls of
flour and a little nutmeg. Cook ten or fifteen minutes.
Mrs. A. A. Knowles.
Put one cup of bread crumbs into one cup of milk to soak fif-
teen minutes. Take a piece of butter size of a walnut in the
chafing dish (or spider). When the butter is melted _ put the
bread crumbs and milk in the chafing dish. When this is well
mixed put in one cup of grated cheese. When this is melted
put in one-half teaspoonful of salt and one egg beaten up.
When it grows thick (as it will when the egg has cooked up
hard), take it off from the heat and pour in one tablespoonful
of Worcestershire sauce. Serve on crackers, toasted.
Caroline R. Pujsifer.
Put one tablespoon of butter in chafing dish. Add one can of
tomatoes, heat well, then add one-half pound of cheese cut in
small pieces, one-half cup of milk, a little grated onion, salt, pep-
per. When well heated add two well beaten eggs. Cook a few
minutes. Serve on crackers. Mrs. A. A. Knowles.
One cup shrimp, one cup peas, one-eighth teaspoonful paprika,
one and one-half cups milk, two tablespoonfuls butter, one tea-
spoonful salt, one large tablespoonful flour. Break shrimp in
small pieces. Melt butter in chafing dish, mixing flour well with
it, then pour in milk gradually. As soon as the sauce thickens
add shrimp and peas and seasoning, bring to boiling point and
serve. B. T. H.
Put two tablespoonfuls of butter in chafing dish, with a little
salt and a dash of red pepper. Then have ready two table-
spoonfuls of flour moistened in one cup of milk and one cup
of cream. Have one pint of oysters just plumped in their own
juice ; strain and add. Serve on toast or crackers. If oysters are
large cut them in half. This will serve six persons.
Mrs. A. A. Knowles.
Melt one tablespoon of butter in chafing dish, add and cook
smooth one and one-half cups of cheese cut in small pieces. Mix
two cups of bread crumbs that have been softened in two cups
of milk, with a beaten egg, pinch of salt, one-half teaspoon of
mustard, pinch of red pepper. Then add this to the chafing dish
contents and cook smooth. Serve on toast or crackers.
Mrs. A. A. Knowles.
One can tomato soup, one cup of cheese, one-half cup of milk.
Cook tomatoes and milk with pinch of soda in milk until almost
boiling, add cheese cut fine, cook until very smooth. Add one
egg well beaten, one-fourth teaspoon mustard, one-half teaspoon
cayenne. H. M. It.
I. Boil until they string a thread: three cups of sugar, one
cup of Karo corn syrup, one cup of water. At the same time
have boiling a second mixture as follows:
II. One cup of sugar, one-half cup of water. (This does not
need to cook quite so long as I.)
III. Beat whites of three eggs to a stiff froth. Pour mixture
II onto the beaten whites, mixing well. Add mixture I; when
nearly ready to pour out (it should be about as thick as
pinochee) add one cup of chopped nuts and two teaspoonfuls
of vanilla. Caroline R. Pulsifer.
OLD-FASHIONED MOLASSES CANDY.
Three cups New Orleans molasses, two cups sugar, butter size
of an egg. Boil all together until it hardens in cold water, then
add four squares of chocolate and one pint of shelled peanuts.
Cool in shallow pans. Mrs. Thomas S. Crowell.
Put two cups of brown sugar, one-half cup of butter, four table-
spoons of molasses, two of water and two of vinegar into a por-
celain-lined kettle. Stir over the fire until the sugar is dissolved,
then boil without stirring until it hardens when dropped in cold
water. Pour into shallow buttered pans to cool. When firm
enough mark into squares. Mrs. E. W. Matthews.
Soak one ounce sheet gelatine in one-half cup cold water for
two hours. Make a syrup of two cups granulated sugar and one-
half cup of water. When this boils, add the gelatine and boil
steadily twenty minutes. Flavor with rind and juice of an or-
ange and juice of a lemon. Add also one cup chopped nuts and
raisins. Pour into wet tins to cool. When cool, cut into squares
and roll in granulated sugar. Helen A. Eldridge.
One tumbler of sugar, four tablespoons of water. Boil until it
boils hard all over. Take from the fire, add four drops of pep-
permint and about four tablespoons of confectioner's sugar.
Stir until creamy, and drop from point of teaspoon on marble.
Mrs. E. W. Matthews.
Two cups sugar, one-half cup milk, two squares chocolate,
small piece of butter. Boil until it hardens slightly in cold
water. Take from stove, flavor with vanilla, and add three-
fourths cup chopped and seeded raisins. Beat until sugary.
Helen A. Eldridge.
Two cups brown sugar, one teaspoon vanilla, one egg beaten
up. Bake fifteen minutes. Cut before it gets cold.
Two cups of sugar, one-half cup of milk, butter size of a wal-
nut. Boil until it will form in a ball in the fingers when
dropped in water. Take from the stove, add one teaspoon of
vanilla and one cup of walnuts chopped fine. Pour quickly into
tins as it hardens immediately. Mrs. E. W. Matthews.
SUGARED ORANGE PEEL.
Cut peelings up small and measure by cupfuls, then add the
same amount of sugar. After measuring the peel put it on to
boil with cold water and let it boil twenty minutes. Pour off
the water, then cover with hot water and boil twenty minutes.
Pour that off and cover with boiling water and let that boil
twenty minutes more. Pour off, then add the sugar and just
enough water to dissolve the sugar. Let it boil slowly until all
the syrup is in the peel. Then take a few pieces at a time and
dip in sugar; then put away in glass jars. Emma C. Baker.
Two cups brown sugar, one-half cup milk, piece of butter size
of walnut, one teaspoonful vanilla, one-half cup nut meats broken
into pieces. Boil until it forms a soft ball in water, then add
vanilla and nuts and beat to a cream. F. A. Colburn.
To mend broken china bind pieces with a string and boil in
milk thirty minutes or more.
A little ginger in doughnuts will keep them from soaking fat.
Press new silk with a hot iron before wearing and it will not
A pinch of salt added to the whites of eggs will make them
beat up quicker and lighter.
A dash of lemon juice in plain water is an excellent tooth
wash. It not only removes tartar but sweetens the breath.
The finest of manicure-acids is made by putting a teaspoonful
of lemon juice in a cupful of warm water.
A little lavendar upon the shelves and floor of the wardrobe,
or bits of camphor gum or cedar wood or laurel are said to be
excellent in keeping away moths.
A tablespoonful of turpentine in your boiler or in your washing
machine will make your clothes much whiter.
Baking soda put in the water used for washing windows, mir-
rors, and any kind of glass will give a nice polish.
Hot water is better than cold for bruises. It relieves pain
quickly and by preventing congestion often keeps off the black
and blue marks.
A tablespoonful of glycerine added to water in which a white
wool sweater or shawl is to be washed will keep the garment soft
and fresh as when new.
Kitchen and laundry soap will go further if dried well before
Rub butter on a burn immediately, and it will not blister.
A little olive oil put in lukewarm water with Ivory soap is
very good for washing chamois gloves.
Old soft silk cloths make the best rags for the parlor, as they
leave no lint on polished furniture.
One teaspoonful of ammonia to a teaspoonful of water applied
with a rag will clean silver or gold jewelry.
equal 1 teaspoonful
' 1 tablespoonful
' 1 dessertspoonful
' 1 tablespoonful
8 tablespoonfuls of liquid
' 1 gill
6 tablespoonfuls of dry material
1 1 gill
' 1 cupful
2 cupfuls or 4 gills
' 1 pint
4 cupfuls of liquid
' 1 quart
4 cupfuls of flour
' 1 quart
2 cupfuls of solid butter
' 1 pound
2 cupfuls of granulated sugar
' 1 pound
2Y2 cupfuls of powdered sugar
' 1 pound
2 cupfuls of milk or water
' 1 pound
1 tablespoonful of butter
equals 1 ounce
2 tablespoonfuls of flour
equal 1 ounce
2 tablespoonfuls of coffee
" 1 ounce
Butter the size of an egg means 2 tablespoonfuls or 2 ounces
A tablespoonful of melted butter
is measured after melting
A tablespoonful of butter, melted,
is measured before melting
TIME-TABLE FOR COOKING.
Roasting or Baking
Beef, ribs or sirloin, rare
Beef, ribs or sirloin, boned and rolled
Beef, ribs or sirloin, well done
Round of Beef
Mutton, leg, rare
Mutton, leg, well done
Mutton, loin, rare
Mutton, shoulder, stuffed
Mutton, saddle, rare
Lamb, well done
Veal, well done
Pork, well done
Fillet, hot oven
Ducks, wild, very hot oven
entire time 45 to
per pound 15 minutes
30 to 35
18 to 20
20 to 30
3 to 5 hours
Steak, 1 inch thick
Steak, iy 2 inches thick
Mutton Chops, French
Mutton Chops, English
Shad, Bluefish, Trout
8 to 10 minutes
10 to 15
8 to 10
10 to 15
15 to 25
5 to 10
Halibut and Salmon
Bluefish and Bass
Cod and Haddock
Halibut, salmon, bass, bluefish, shad, etc., for one hour.
Trout, pickerel, white fish, etc., for one-half hour.
Young peas, canned tomatoes, green corn, asparagus, spinach,
Brussels sprouts — 15 to 20 minutes.
Rice, potatoes, macaroni, summer squash, celery, cauliflower,
young cabbage, peas — 20 to 30 minutes.
Young turnips, young beets, young carrots, young parsnips,
tomatoes, baked potatoes, sweet potatoes, onions, cabbage, cauli-
flower — 30 to 45 minutes.
String beans, shell beans, oyster plant, winter squash — 45 to 60
Winter vegetables — 1 to 2 hours. Old beets, forever.
Bread, large loaves
Biscuits and small cakes
Thin cakes, usually
15 to 20 minutes
20 to 30 minutes
45 to 60 minutes
30 to 40 minutes
2 to 3 hours
10 to 15 minutes
DEC 17 1912